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Archive for the ‘sandwiches’ Category

Tarragon Vegetable Grilled Cheese on Sourdough

Tarragon Vegetable Grilled Cheese on Sourdough

Ingredients
2 tablespoons softened butter, divided
1 teaspoon olive oil
1/3 cup diced (1/2-in.) zucchini
1/3 cup diced (1/2-in.) onion
1/3 cup diced (1/2-in.) mushrooms
2 teaspoons finely chopped tarragon
Kosher salt
Freshly ground black pepper
4 slices sourdough bread
2 slices (1 oz.) each sharp cheddar and jack cheese

Preparation
1. Melt 1 tsp. butter with oil in a large nonstick frying pan over medium heat. Cook vegetables, stirring, until barely tender, about 5 minutes. Stir in tarragon, season to taste with salt and pepper, and scoop out of pan into a bowl.

2. Butter 1 side of bread slices with remaining butter. Put 2 slices in pan, buttered side down, and top with cooked vegetables. Layer with cheeses and sprinkle with pepper to taste. Set remaining bread slices, buttered side up, on top. Cook sandwiches, turning once, until golden brown and cheese is melting, about 8 minutes.

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Sloppy Joes

Sloppy Joes

Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard

Directions
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

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Shamrock Sandwiches

Shamrock Sandwiches

Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2 ounces) thinly sliced deli corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional

Directions
In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.

Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.

Recipe found here: Shamrock Sandwiches

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Italian Grilled Cheese Sandwiches

Italian Grilled Cheese Sandwiches

Ingredients
8 slices Italian bread
4 tablespoons prepared pesto
4 slices provolone cheese
4 slices part-skim mozzarella cheese
5 teaspoons olive oil
Marinara sauce warmed, optional

Directions
Spread four bread slices with pesto. Layer with cheeses; top with remaining bread. Spread outsides of sandwiches with oil.
In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Serve with marinara if desired. Yield: 4 servings.

Recipe found here: Italian Grilled Cheese Sandwiches

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Smoked Salmon Bagel Sandwiches

Smoked Salmon Bagel Sandwiches

Ingredients
2 tablespoons prepared pesto
2 whole wheat bagels, split and toasted
1/8 teaspoon coarsely ground pepper
4 to 5 ounces smoked salmon or lox
2 slices tomato
2 Bibb or Boston lettuce leaves

Directions
Spread pesto over bagel bottoms; sprinkle with pepper. Layer with salmon, tomato and lettuce leaves. Replace tops. Yield: 2 servings.

Recipe found here: Smoked Salmon Bagel Sandwiches

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Pulled Pork Subs

Pulled Pork Subs

Ingredients
1 small onion, finely chopped
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 submarine buns, split

Directions
Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.

Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Yield: 16 servings.

Recipe found here: Pulled Pork Subs

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Avocado-Tomato Melt Sandwich

Avocado-Tomato Melt Sandwich

Ingredients

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin*
1/4 cup grated parmesan cheese
Fresh ground black pepper

Preparation

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Recipe found here: Avocado-Tomato Melt Sandwich

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Greens, Eggs, and Ham, Grilled Cheese Sandwich

Greens, Eggs, and Ham, Grilled Cheese Sandwich

INGREDIENTS
Butter
1 egg
2 slices rye bread
Enough sliced ham to form a 1/4-inch layer to cover a slice of rye bread
Small handful of baby spinach (or sliced young chard)
A few slices of gruyere cheese

METHOD
1 Heat a couple teaspoons of butter in a small stick-free pan on medium heat. When the pan is hot and the butter foamy, crack the egg into the pan. Cook the egg until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that’s what you prefer), and remove the egg from the pan to a plate and set aside.

2 Heat a cast iron pan or griddle on medium high heat. Spread some butter on one side of one slice of rye bread. Place the slice butter side down on the pan.

3 Add a layer of ham to the bread. Add a layer of spinach to the ham. Place the egg on the spinach. Top with a layer of cheese and finally the second slice of rye bread.

4 Spread some butter over the top of the top slice of bread. When the bottom slice is nicely toasted, use a metal spatula to carefully flip the sandwich over to the other side. You may need to use your hands to help the flip happen without everything spilling out. If the ingredients do spill out a bit, just gently edge them back in.

5 Press down with a spatula to help get the heat to the cheese. Cook until toasted on this second side. Remove from pan, cut in half, and eat!

Recipe found here: Greens, Eggs, and Ham, Grilled Cheese Sandwich

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Fontina and sage grilled cheese

Fontina and Sage Grilled Cheese

Ingredients
3 tablespoons best-quality olive oil, plus a few drops for the pan
1 dozen fresh sage leaves, chopped (about 1 tablespoon)
1/2 teaspoon freshly ground black pepper
4 ounces Fontina cheese, rind removed and coarsely grated
4 slices country white bread

Directions
1. In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.

2. Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat. Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.

3. Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges, and try to distribute the sage and pepper evenly over the bread.

4. Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel. Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side. Keep the heat low so that you don’t burn the sage or pepper.

5. Remove the sandwich to a cutting board and cut it in half or in quarters. Serve immediately.

Each sandwich: 565 calories; 20 grams protein; 31 grams carbohydrates; 2 grams fiber; 40 grams fat; 14 grams saturated fat; 66 mg. cholesterol; 804 mg. sodium.

Recipe found here: Fontina and Sage Grilled Cheese

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Sesame-Crusted Crab and Mango Tea Sandwiches

Sesame-Crusted Crab and Mango Tea Sandwiches

Ingredients
1/4 cup plain yogurt
2 tablespoons vegetable oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
1/2 pound lump crabmeat (picked over)
1/2 cup mango, finely diced
16 slices Pullman or white sandwich bread, cut 1/4-inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Preparation
Whisk yogurt and vegetable oil in a medium bowl. Stir in cilantro and mint, kosher salt, red pepper flakes, and black pepper. Fold in crabmeat and mango.

Thinly spread yogurt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogurt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds

Recipe found here: Sesame-Crusted Crab and Mango Tea Sandwiches

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