Recipe of the Day: 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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Recipe of the Day: Fontina and Sage Grilled Cheese *National Grilled Cheese Day*

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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Recipe of the Day: Sesame-Crusted Crab and Mango Tea Sandwiches *National Crab Day*

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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Recipe of the Day: Baked Deli Focaccia Sandwich *National Sandwich Day*

Baked Deli Focaccia Sandwich

Ingredients
1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
5 slices process American cheese
1/3 cup thinly sliced onion
1 small tomato, sliced
1/4 teaspoon Italian seasoning

Directions
Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer with ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap in foil.

Place on a baking sheet. Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges. Yield: 8 servings.

Recipe found here: Baked Deli Focaccia Sandwich

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Recipe of the Day: Grilled Apple and Swiss Cheese Sandwich *National Sandwich Month*

Grilled Apple and Swiss Cheese Sandwich

Ingredients
2 slices whole wheat bread
1 1/2 teaspoons olive oil
1/2 Granny Smith apple – peeled, cored and thinly sliced
1/3 cup shredded Swiss cheese

Directions
Preheat a skillet over medium heat.

Lightly brush one side of each slice of bread with the olive oil.

Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top.

Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up.

Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

Recipe found here: Grilled Apple and Swiss Cheese Sandwich

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Recipe of the Day: Tomato Tea Sandwiches

Tomato Tea Sandwiches

Ingredients
pumpernickel bread
mayonnaise
tomatoes
salt
pepper

Directions
Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.

Tips: Can add avocadoes or bacon for a fun variation. Or use a different variety of mayonnaise for a spicy change.

Recipe found here: Tomato Tea Sandwiches

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Recipe of the Day: Caprese Panini *National Panini Month*

Caprese Panini

Ingredients:
2 slices county-style bread 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise (or to taste)
2 slices mozzarella cheese
3 slices tomatoes
1 teaspoon balsamic vinegar
salt & freshly ground black pepper, to taste
2 fresh basil leaves

Directions:
1 Preheat an electric panini maker according to the manufacturer’s instructions.

2 Brush one side of each bread slice with olive oil.

3 Lay the slices, oiled side down, on a clean work surface.

4 Spread the top of each slice with 1 Tbs mayonnaise.

5 Place the cheese on one slice and top with the tomato slices.

6 Drizzle with the vinegar and season with salt and pepper.

7 Top with the basil, then with the other bread slice, oiled side up.

8 Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

9 Transfer the sandwich to a cutting board and cut in half.

10 Serve immediately.

11 Serves 1.

If you do not have a panini press:
On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Recipe found here: Caprese Panini

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Recipe of the Day: Cheese Steak Packets

Cheese Steak Packets

Ingredients
4 sheets (12×18-inches each) Reynolds Wrap® Non-Stick Foil
1 pound boneless beef sirloin steak, 1/2 inch thick
Salt and pepper
2 medium onions, thinly sliced
1 cup shredded Cheddar cheese
4 sub or hoagie-style buns
Ketchup or steak sauce

Directions
Preheat oven to 450 degrees F or grill to medium-high. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. Sprinkle steak strips with salt and pepper; set aside.

Center one-fourth of onions on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with steak strips and cheese.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 14 to 18 minutes on a cookie sheet in oven. OR grill 8 to 10 minutes in covered grill.

Serve on sliced buns with additional cheese, if desired. Top with ketchup or steak sauce.

Recipe found here: Cheese Steak Packets

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Recipe of the Day: Hamburger Hoagie *National Hoagie Day*

Hamburger Hoagie

Ingredients
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
3 slices process cheese (Velveeta)
1/4 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon garlic powder
1 loaf (1 pound) French bread or Italian bread
Additional process cheese (Velveeta) slices, optional
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced

Directions
In a skillet, cook beef over medium heat until no longer pink; drain.

Stir in tomato sauce, cheese, onion, bouillon and garlic powder. Cover and simmer for 10 minutes or until bouillon is dissolved and cheese is melted.

Cut the bread in half widthwise and lengthwise. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).

Spoon meat mixture into bottom halves of bread.

Top with additional cheese if desired, green pepper and tomato. Replace bread tops.

Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Slice and serve warm. Yield: 6 servings.

Recipe found here: Hamburger Hoagie

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Recipe of the Day: Bacon-Tomato Cheese Toasts

Bacon-Tomato Cheese Toasts

Ingredients

* 2 ripe tomatoes
* Kosher salt
* 8 strips bacon
* 4 slices Texas toast or other thick sandwich bread
* 3/4 cup grated cheddar cheese
* 3/4 cup grated part-skim mozzarella cheese
* 3/4 cup mayonnaise
* 5 scallions, finely chopped
* 1/4 cup chopped fresh parsley
* 1/2 small zucchini, very thinly sliced
* Freshly ground pepper

Directions

Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.

Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

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