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Category: Sandwiches & Lunch Dishes

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

 

3 T. chili garlic sauce

2 T. soy sauce or tamari

2 tsp. cornstarch

2 T. peanut oil, divided

1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)

3 T. spicy red pepper jelly

4 C. cooked rice, kept warm

3 scallions, thinly sliced

 

Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.  When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Roasted Pepper Roll-Ups

 

1/2 of an 8-ounce package reduced-fat cream cheese, softened

4 ounces soft goat cheese

1 T. fat-free milk

1 small clove garlic, minced

1/4 tsp. freshly ground black pepper

1/2 cup purchased roasted red sweet peppers, drained and finely chopped

1/4 cup snipped fresh basil

8 8-inch whole wheat or plain flour tortillas

2 cups packed fresh spinach leaves

 

For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.  To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.

 

Makes 24 servings

Per Serving: 74 Calories, 3 g Total Fat, 1 g Fiber,

Spicy Peanut Tofu Lettuce Cups

Spicy Peanut Tofu Lettuce Cups

Spicy Peanut Tofu Lettuce Cups

 

1 block extra firm tofu

5 T. natural peanut butter

2 T. liquid aminos

2 T. sesame oil

1 T. lime juice

1 tsp. chili powder

1 T. erythritol/stevia blend

1 T. coconut oil

1 small red bell pepper, diced

5 medium butter lettuce leaves

1 T. crushed peanuts

2 small green onions, chopped

 

Pre-heat the skillet on stove. Slice the extra firm tofu into approximately 1-inch cubes and pat dry with a towel. In a mixing bowl combine the natural peanut butter, liquid aminos, sesame oil, chili powder, lime juice, and sweetener. Stir well until smooth. Melt the coconut oil in skillet. Place the tofu cubes and diced red bell pepper into the skillet. Sauté the tofu and red pepper until the edges of the tofu begin to brown slightly. Add half of the peanut sauce to the tofu and stir to coat, cooking on medium heat for about 1-2 minutes. Once the sauce begins to thicken and crisp on the tofu, remove from heat. Place the skillet ingredients into the butter lettuce leaves. Top with the remaining sauce, and garnish with crushed peanuts and green onion.

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

 

1 large garlic clove, finely chopped

1 T. fresh lemon juice

½ pint grape tomatoes

½ tsp. kosher salt

½ tsp. dried mint

1 T. extra-virgin olive oil

1 cup ricotta or cottage cheese

 

Combine the chopped garlic and lemon juice in a medium bowl; let them hang out while you prep the tomatoes. (The lemon juice will tame the garlic’s bite.) Slice the tomatoes in half lengthwise and add them to the bowl. Stir in the salt, mint, and olive oil and let it sit for a minute or two. Divide the cheese between two bowls and spoon the tomato mixture on top.

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

 

40 unsprayed nasturtium flowers, washed and dried

1 large bunch of fresh watercress, washed, dried, and large stems removed

8 ounces cream cheese, softe3ned

1 medium cucumber, peeled, seeded, and diced

1/2 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

1 small red onion, thinly sliced

6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain

 

Setting aside 12 nasturtium flowers for garnish, finely julienne the rest with a sharp knife. Setting aside 6 watercress sprigs for garnish, finely chop the remaining watercress. In a medium bowl, mix the cream cheese with the chopped flowers, chopped watercress, cucumber, salt, and pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour to allow the flavors to blend together. Remove the cream cheese mixture from the refrigerator half an hour before serving to allow it to soften slightly. With a sharp knife, finely julienne 6 of the reserved nasturtium flowers. Spread the cream cheese mixture on the bread slices. Top each slice with some red onion slices and a sprinkling of the julienned flowers. To serve, place 1 slice of the prepared bread on each plate, and top with a whole nasturtium flower and a watercress sprig.

Grilled Blue Cheese and Sorrel Sandwiches

Grilled Blue Cheese and Sorrel Sandwiches

Grilled Blue Cheese and Sorrel Sandwiches

 

For these sandwiches, I like to use Diamante bread from Essential Baking Co. – the salt crust and the rosemary leaves add a whole new dimension – or Macrina bakery’s potato bread, which has a particularly nice chewy, crisp texture when it’s grilled. I like to use Oregon Blue Cheese just because it’s somewhat local, but Gorgonzola or the quintessential Roquefort will make the sandwich at least as good, if not better.

 

4 slices rustic white bread

2 T. butter

4 ounces blue cheese

4 large leaves of sorrel

Freshly ground black pepper

 

Butter one side of each slice of bread and put the bread buttered-side-down on a griddle or in a skillet large enough to accommodate all four slices. Turn on the heat to medium or medium high and crumble the blue cheese over the surface of the bread. Stack the sorrel leaves with all the stems pointed in the same direction, and roll them, lengthwise, into a little bundle. Trim off the stem end and cut the bundle crosswise into -inch slices to make thin little ribbons of the leaves. (Incidentally, this is called a chiffonade.) Distribute the cut sorrel evenly over the surface of the cheese and grill the sandwiches open-faced until the cheese is melted and the buttered side of the bread is browned and crisp. Close the sandwiches and cut each one in half. Serve hot.

Grilled Beef & Blue Cheese Sandwiches

Grilled Beef & Blue Cheese Sandwiches

Grilled Beef & Blue Cheese Sandwiches

 

2 ounces cream cheese, softened

2 ounces crumbled blue cheese

8 slices sourdough bread

3/4 pound thinly sliced deli roast beef

1/2 small red onion, thinly sliced

1/4 cup olive oil

 

In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices. Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

Fast Fajita Roll Ups

Fast Fajita Roll Ups

 

 

 

 

 

 

Fast Fajita Roll Ups

 

12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves

4 8-inch spinach or flour tortillas

1 T. cooking oil

1/3 cup finely chopped onion (1 small)

1/3 cup finely chopped green sweet pepper

1/2 cup chopped tomato (1 medium)

Chopped Lettuce, for serving, optional

2 T. bottled reduced-fat Italian salad dressing

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1/4 cup bottled salsa or taco sauce

1/4 cup light dairy sour cream (optional)

 

If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream.

 

Makes 4 servings.

calories: 324

fat: 15g

fiber: 2g

 

Fresh Fig and Black Forest Ham Sandwiches

Fresh Fig and Black Forest Ham Sandwiches

Fresh Fig and Black Forest Ham Sandwiches

 

1 sweet baguette, cut in half lengthwise

1/2 cup extra-virgin olive oil

4 ounces Black Forest ham, thinly sliced

8 ounces soft goat cheese

4 fresh figs, stemmed and thinly sliced lengthwise

2 T. freshly squeezed lemon juice

 

Preheat oven to 35O°F. Scoop out and discard the soft interior of the baguette halves. Brush olive oil over the cut sides of the bread. Arrange the ham evenly over the bottom half of the baguette. Spread the cheese over the ham and then top with the sliced figs. Sprinkle with lemon juice, cover with top half of the baguette, and wrap in foil, leaving a small opening at the top of the foil package. Bake until the cheese is melted and the sandwich is heated through, about 15 to 20 minutes. Cut sandwich into 4 equal pieces. Serve immediately, while still warm.

Sloppy Cowboys

Sloppy Cowboys

Sloppy Cowboys

 

2 lbs. lean ground beef

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. onion powder

1/3 tsp. garlic powder

0.7-oz. pkg. Italian salad dressing mix

1 T. red wine vinegar

1 tsp. Worcestershire sauce

1/3 C. catsup

sandwich buns

1/2 lb. provolone cheese, sliced

 

Brown beef in a large skillet over medium heat; drain. Add remaining ingredients except buns and cheese and mix well. Reduce heat to low; simmer until heated through and slightly thickened. Serve on buns, topped with a slice of provolone cheese. Serves 6 to 8.

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

 

Makes 6 cups, enough for 4 lunches Here’s a candidate for crackers, though you can also just eat this right out of the jar (the celery provides the crunch) or spoon it over chopped romaine or iceberg lettuce. You might also want a little bread here, to soak up any leftover vinaigrette. And you know what’s really killer? Tossing this with cold pasta. This salad will last in the fridge for up to four days, and it only gets better as it sits.

 

1 cup (½-inch) cubes hard salami

1 cup (½-inch) cubes provolone

1 cup roughly chopped olives

1 cup roughly chopped roasted red peppers (from a jar is fïne)

1 cup roughly chopped marinated artichoke hearts

2 cups sliced celery (leaves included)

½ cup extra-virgin olive oil

¼ cup red wine vinegar

2 garlic cloves, finely chopped

1 tsp. dried oregano

1 tsp. kosher salt

½ tsp. sugar

 

In a large bowl, toss together the salami, provolone, olives, red peppers, artichoke hearts, and celery. In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and sugar. Pour the dressing over the salami mixture and toss until it’s all evenly coated. Store the salad in one large or several smaller airtight containers for up to 4 days; toss again before eating to distribute the vinaigrette.

Quick Sesame Ramen Noodles

Quick Sesame Ramen Noodles

Quick Sesame Ramen Noodles

 

1 package ramen noodles, flavor packet discarded

1 T. coconut oil

2 cloves garlic, minced

½ tsp. grated fresh ginger

1 T. brown sugar

2 T. low-sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 scallions, thinly sliced

Toasted sesame seeds, for sprinkling

 

Cook the ramen noodles according to the directions on the package. While the noodles are cooking, in a large skillet, melt the coconut oil over medium-low heat. Stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar, and chili garlic paste. Turn off the heat and stir in the sesame oil. Add the cooked noodles to the skillet and toss well to coat. Serve the noodles with lots of scallions and sesame seeds on top.

Deviled Egg Salad

Deviled Egg Salad

Deviled Egg Salad

 

9 Hard Boiled Eggs, Peeled

1 tsp. Dijon Mustard

3 T. Mayo

2 T. Raw Almond Butter

1 T. Lemon Juice

½ tsp. Hot Sauce

¼ C. chopped Scallions

¼ C. chopped Celery

2 T. minced Shallots

½ tsp. Paprika

1 T. chopped Parsley

4 slices cooked and crumbled Bacon

 

Slice the eggs in half lengthwise. Carefully remove the yolks, place them in a medium mixing bowl, and mash them. Roughly chop the egg whites and set aside. To the hard boiled egg yolks, add the Dijon, mayonnaise, almond butter, lemon juice, and hot sauce. Mix until completely combined. Fold in the cooked egg whites, scallions, celery, shallots, half the paprika, and half the parsley. Divide into 4 portions, topping each with the crumbled bacon and remaining paprika and parsley. If you are preparing this dish in advance, store the dressing (the mustard, mayonnaise, almond butter, lemon juice, and hot sauce) and salad separately in airtight containers and toss together when you are ready to serve.

 

4 servings, 343 calories, 27g fat, 2g fiber

Mushroom, Grape & Blue Cheese Tartines

Mushroom, Grape & Blue Cheese Tartines

Mushroom, Grape & Blue Cheese Tartines

Don’t slice the endive in advance because the cut surfaces will oxidize and discolor. Wait until the tartines are under the broiler before slicing, and toss with the vinegar right away, as the acid slightly slows discoloration.

 

10- to 12-ounce baguette, halved crosswise and split in half lengthwise

4 T. extra-virgin olive oil, divided

1 medium garlic clove, peeled and halved

10 ounces cremini mushrooms, trimmed and thinly sliced

1 cup small seedless red grapes

1 T. plus 2 tsp. white balsamic vinegar, divided

Kosher salt and ground black pepper

2 ounces cream blue cheese, crumbled (½ cup)

1 medium head endive

 

Heat the broiler with a rack about 6 inches from the element. Pull out some of the interior crumb from each piece of baguette, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a rimmed baking sheet. Brush with 3 T. of the oil, then rub with the cut sides of the garlic clove; discard the garlic. In a medium bowl, toss together the mushrooms, grapes, the 1 T. vinegar, the remaining 1 T. oil and ½ tsp. each salt and pepper. Divide the mixture evenly among the baguettes; reserve the bowl. Broil until the edges of the bread are toasted, the grapes begin to burst and the mushrooms begin to brown, about 4 minutes. Meanwhile, trim the endive and thinly slice it on the diagonal. In the reserved bowl, toss the endive with the remaining 2 tsp. vinegar; set aside. Remove the baking sheet from the oven and sprinkle the tartines with the cheese, dividing it evenly. Continue to broil until the cheese is melted, about 1 minute. Remove from the oven, then top with the endive.

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

 

2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

2 tsp. Sesame Oil

2 Cloves Garlic, Minced

¼ C. Soy Sauce

1 tsp. Brown Sugar

2 tsp. Sriracha (or to taste)

 

Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.

Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for 2 minutes. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined. Toss the noodles with the sauce. Garnish with green onions if desired.

Ultimate Grilled Cheese+

Ultimate Grilled Cheese+

Ultimate Grilled Cheese+

Savory. Sweet. Cheesy. Crispy. Goodness.

 

4 slices prosciutto di Parma

2 T. mayonnaise

4 slices sourdough bread

2 T. apricot jam

3/4 C. shredded Jarlsberg cheese

2 T. unsalted butter

 

Preheat a large skillet over medium heat. When the pan is hot, lay the slices of prosciutto in the pan and cook, turning once, until frizzled and crisp, about 1 minute per side. Spread the mayonnaise on one side of each slice of bread. Flip over and spread the jam on the other sides. Divide the cheese on the jam sides of two slices of bread, top with the crispy prosciutto, and top with the remaining bread slices, jam-side down, to form two sandwiches. Melt the butter in the skillet over medium heat. Lay the sandwiches in the pan and cook, pressing down on them occasionally with a spatula and turning once, until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cut each sandwich in half. Serve hot.

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and/or wild mushrooms)

2 T. (30 ml) butter

3 T. (45 ml) olive oil, divided

1/4 cup (60 ml) finely chopped shallots

1 T. (15 ml) fresh thyme leaves

Salt and pepper

½ cup (120 ml) dry white wine

1 cup (240 ml) heavy cream

4 toasted slices of rye bread

2 C. (480 ml) grated Fontina cheese (or substitute with mozzarella or old cheddar)

4 ounces (114 g) Italian lardo (from Valle d’Aosta, if possible), cut into thin strips

Italian parsley, chopped finely, for garnish

 

Clean mushrooms with damp cloth, trim woody ends of stems, and slice. Add butter and 1 T. (15 ml) of olive oil to a large skillet on medium heat. Add mushrooms, making sure the skillet is not overcrowded. Leave mushrooms to cook for 3-5 minutes or until bottoms are browned. Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet. Cook for another 7-10 minutes, flipping once. Once moisture has evaporated, add dry white wine to skillet and reduce by at least half. Add heavy cream and continue cooking, stirring periodically. Drizzle toast with remaining olive oil. Broil 1 side of bread until golden. Flip over. Divide grated Fontina between slices of toast. Add cheese and broil again until cheese is melted and golden. Remove toast from oven and top each piece with sautéed mushrooms and paper-thin slices of lardo. Garnish with finely chopped Italian parsley.

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

5 T. unsalted butter

1/2 cup finely chopped leeks

1/4 cup all-purpose flour

1 1/2 C. whole milk, warmed

1 tsp. kosher salt

1 pinch ground nutmeg

1 1/2 C. grated Parmigiano-Reggiano

1 cup heavy cream

5 eggs, separated

 

Preheat the oven to 425°F and generously grease six 8-ounce ramekins. In a medium saucepan over medium-low heat, melt 1 T. of the butter. Add the leeks and cook, stirring, until soft but not brown, 4 to 5 minutes. Transfer to a bowl and set aside. Melt the remaining 4 T. of butter over medium heat in the same saucepan that you used for the leeks. When the butter stops foaming, whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk and cook, whisking, until the mixture boils and thickens. Stir in the salt, nutmeg, 1 1/4 C. of the cheese, and the leeks. Transfer a third of the mixture to a bowl, whisk in the cream, and set aside. Whisk the egg yolks into the remaining two-thirds, then transfer the mixture to a large bowl. In the bowl of an electric mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat the egg whites with a pinch of salt until they hold stiff peaks. Stir a third of the whites into the yolk mixture to lighten it, then fold in the remaining two-thirds until no streaks of white remain. Divide the mixture among the greased ramekins, smooth the tops, then run the tip of your finger around the inner edge of each ramekin (this will help the soufflé rise higher and straighter). Arrange the ramekins in a baking dish and pour enough hot water into the baking dish to come half an inch up the side of the ramekins. Transfer to the oven and bake until puffed, deep golden brown, and set within, about 25 minutes. Remove from the oven, remove the ramekins from the water bath, and let the soufflés cool (they will deflate). Run a knife around the inner edge of each ramekin, then turn the soufflés out into a gratin dish and pour the reserved cream mixture over and around the soufflés. Top each with some of the reserved Parmigiano. At this point, the soufflés can be covered with plastic wrap and refrigerated for up to 24 hours (I’m telling you, this recipe is magic). When you’re ready to bake the soufflés a second time, preheat the oven to 425°F. Bake until the soufflés are puffed and browned (they will puff as much as—if not more than—the first time they were baked), about 10 to 15 minutes. Serve immediately.

Spanish Omelet with Pickled Cherry Tomatoes

Spanish Omelet with Pickled Cherry Tomatoes

Spanish Omelet with Pickled Cherry Tomatoes

 

For the pickled cherry tomatoes

1 red onion, thinly sliced

1/4 cup (60 mL) of water or tomato juice

1/4 cup (60 mL) of cider vinegar

2 tablespoons (30 mL) of white sugar

1 tablespoon (15 mL) of coriander seeds

1 tablespoon (15 mL) of fennel seeds

1 teaspoon (5 mL) of mustard seeds

1/4 teaspoon (1 mL) of your favorite hot sauce

1 pint (500 mL) of cherry tomatoes, halved

2 green onions, thinly sliced

 

For the potato omelet

1/2 cup (125 mL) of olive oil

1 large onion, sliced

8 garlic cloves, thinly sliced

4 baking potatoes, peeled and thinly sliced

6 to 8 eggs

1 teaspoon (5 mL) of dried oregano

1/2 teaspoon (2 mL) of salt

Lots of freshly ground pepper

4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)

 

Begin with the pickled tomatoes. Measure the onion, water, vinegar, sugar, coriander seeds, fennel seeds, mustard seeds and hot sauce into a medium saucepan. Bring to a slow, steady simmer. Continue simmering until the mixture is reduced by half, 10 minutes or so. Remove from the heat and stir in the tomatoes and green onions. Let rest for at least 10 minutes, even overnight. For the omelet, heat a large nonstick sauté pan over medium-high heat. Swirl in the oil. Add the onions and garlic, briefly sautéing to soften the onions. Add the potatoes and sauté a few minutes more. Cover tightly and reduce the heat. Cook, sizzling slightly, shaking the works two or three times, until the potatoes are tender and lightly browned, 20 minutes or so. Whisk the eggs with the oregano, salt and pepper. Gently stir in the feta cheese. Add the potato mixture to the bowl, stir to thoroughly coat the works and return to the sauté pan. Cover tightly and cook until firm but still tender, 5 or 6 minutes. Loosen the omelet from the pan with a rubber spatula. With a strong grip and a few folded kitchen towels or a potholder, invert the pan, releasing the omelet onto the lid (if it’s flat) or a large plate. Carefully slide it back into the pan and cook for another few minutes, firming and lightly browning the bottom. Slice into wedges in the pan using the rubber spatula. Serve and share with spoonfuls of the pickled tomatoes.

Grilled Cheese with Apricot Jam and Arugula

Grilled Cheese with Apricot Jam and Arugula

Grilled Cheese with Apricot Jam and Arugula

 

4 slices country bread

4 oz. Cheddar or Dubliner cheese, sliced

2 T. apricot (or other fruit) Jam

1 T. salted butter

1/4 C. arugula

 

Preheat a large skillet or sandwich press on medium-high heat. To assemble sandwiches, spread a thin layer of jam on one side of bread. Top with a double layer of cheese slices and second piece of bread. Generously butter outsides of both pieces of bread.  Put sandwiches in skillet and toast until bread is golden brown and cheese is melted, about 3-4 minutes per side. Remove from pan. Carefully (it will be hot!) peel apart bread and place arugula inside and replace top slice of bread. Cut in half and serve immediately.

French Carrot Salad

French Carrot Salad

French Carrot Salad

 

In a medium bowl, whisk together 3 T. extra-virgin olive oil, 3 T. fresh lemon juice, 1 tsp. light honey, and ½ tsp. ground cumin. Season with salt. Add 1 lb. carrots, grated on the large holes of a box grater or in a food processor, fitted with a grating attachment, and toss to coat, adjusting the dressing to taste. Stir in ½ cup coarsely chopped flat-leaf parsley or cilantro and set aside to marinate for at least 30 minutes and up to 2 hours before serving.

Caprese Stuffed Avocado

Caprese Stuffed Avocado

Caprese Stuffed Avocado

 

1/2 cup grape or cherry tomatoes, halved

4 oz (120g) baby mozzarella balls (bocconcini)

2 tablespoons basil pesto homemade or store bought)

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped

 

Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors. Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

 

4 servings

Calories:

Fat: 29g

Fiber: 6g

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

1 T. olive oil

1 lb. boneless, skinless chicken

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 C. cooked quinoa (optional)

1 cucumber, thinly sliced

6 leaves fresh iceberg lettuce

6 rice spring roll papers

 

1 avocado, pitted and peeled

1/2 C. plain greek yogurt

1 C. unsweetened almond milk

1 cilantro bunch

1/2 tsp. garlic powder

1/2 tsp. sea salt

1 T. lime juice

 

For the Garlic Chicken Spring Rolls: Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).   Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Avocado Cilantro Dipping Sauce: In a food processor or blender, combine avocado, Greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice. Blend together until smooth. You can add a little more almond milk if it’s too thick.

 

Serving Size: 1 Roll w/ sauce

Calories: 202

Fat: 9.3g

Fiber:3.4g

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

6 rice spring roll papers

1 T. olive oil

12 oz. shrimp, deveined

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1 cucumber, thinly sliced

3 carrots, thinly sliced

6 leaves green leaf lettuce

12 mint leaves

 

2 T. almond butter

2 tsp. hoisin sauce

1 tsp. Sriracha sauce

1 tsp. rice wine vinegar

 

Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper.  Once fully cooked and no longer transparent, remove from heat and allow to cool. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row. Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Spicy Almond Dipping Sauce: In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar. Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.

 

Serving Size: 1 Roll, 2 T. Sauce

Calories: 105

Fat: 4.4g

Fiber: 2.2g

Cheddar and Bacon Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich

8 slices applewood-smoked bacon (6 oz)

6 ounces Cheddar cheese, at room temperature (about 1 C. grated)

4 slices (from a medium to large loaf) country bread, sliced 1/2 inch (12 mm) thick

1/4 Granny Smith apple, peeled, cored, and sliced 1/16 inch thick

2 T. unsalted butter (1 oz), at room temperature

 

Preheat the oven to 325°F (163°C). Arrange the bacon in a single layer on a rimmed baking sheet. Bake, turning it once after 10 minutes, until crisp, about 20 minutes total, depending on the thickness. Transfer the bacon to paper towels to drain. Divide half the cheese between 2 slices bread and then divide the apple slices between them. Place 4 slices cooked bacon on each sandwich, top with the remaining cheese, and sandwich with the remaining bread slices. Spread the outside of each sandwich with 1/2 T. butter per slice of bread. (You can cover and refrigerate the sandwiches for an hour or so before heating them.) Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until the sandwich is golden brown and the cheese has melted, 3 to 4 minutes per side, pressing down with a spatula to flatten the sandwiches. (If the bread looks golden and done but the cheese hasn’t completely melted, arrange the sandwiches in a single layer on a baking sheet and finish them in the still-warm oven.) Transfer the grilled cheese sandwiches to a cutting board and cut them in half or, if you prefer, into bite-size pieces (about 8 per sandwich). Arrange the grilled cheese on a plate or platter and serve.

 

Yield: 4 servings

Calories: 453

Fat: .5g

Fiber: 1.2g

Apple and Cheddar Quiche

Apple and Cheddar Quiche

Apple and Cheddar Quiche

2 large apples (cored and cut into bite sized chunks)

1 C. apple cider

4 strips bacon (cut into 1 inch pieces)

6 sheets phyllo (thawed as directed on package)

1/4 C. olive oil

1/2 tsp. rosemary (chopped)

1 C. strong cheddar (grated)

4 eggs (lightly beaten)

1 C. half and half

 

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 T.. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

 

2-3 T. alfalfa seeds

Bottled water

Nori (sheets of dried seaweed)

1 can of asparagus

1 can of crab

Low-sodium soy sauce

Wasabi powder, mixed with water per directions to form wasabi paste

 

To sprout seeds: Place in a jar or container with holes poked in the lid. Add l C. water and soak for 8-12 hours. Rinse and drain; repeat this process for 3 days. Then place jar and seeds in a space that has light (even a little bit of light will work). Keep rinsing and draining for 2-3 more days; you will have a lot of sprouts at this point! Lay out nori sheets. Drain cans of crab and asparagus. In the first 1/3 of the sheet lay out sprouts, asparagus and crab. Roll everything up and seal the outer edge of the nori sheet with a little bit of water. Cut each roll into 5-6 pieces. Serve with soy and wasabi paste.

Asado Sandwich (Peru)

Asado Sandwich (Peru)

Asado Sandwich

6 ciabatta rolls or French bread

12 asado slices

3/4 cup mayonnaise

1 tablespoon aji amarillo paste

Salsa criolla

This comforting sandwich is made when there are roast beef leftovers from lunch or dinner. Whatever is left has two basic fates: it either goes in the freezer to be enjoyed someday in the future, or it goes into a scrumptious sandwich.

Preheat the oven to 3OO°F. Heat the bread for 5 minutes and cut lengthwise. In the meantime, heat the beef with its juices in a saucepan over medium heat, until it is warm. In a small bowl, combine the mayonnaise and aji amarillo paste. Spread on the bread. Put the meat slices (with no sauce) inside the rolls, and top with salsa criolla. Serve immediately.  You may add lettuce leaves, tomato slices, and avocado to this sandwich.

BLTA Chicken Salad Lettuce Wraps

BLTA Chicken Salad Lettuce Wraps

BLTA Chicken Salad Lettuce Wraps

1/2 C. plain fat free Greek yogurt

1/4 C. mayonnaise (I used full fat for richer flavor)

2 tsp. fresh lemon juice

2 T. thinly sliced green onions

1 T. minced parsley

Salt and freshly ground black pepper

3 C. diced cooked and chilled chicken breast

6 slices bacon, cooked and chopped

1 1/2 C. grape tomatoes, halved

1/2 C. diced celery

1 medium avocado (fairly firm but ripe), diced

Romaine lettuce leaves, for serving

 

In a medium mixing bowl stir together Greek yogurt, mayonnaise, lemon juice, green onions, parsley while seasoning with salt and pepper to taste. Add chicken, bacon, tomatoes and celery to a large mixing bowl (if you want some of the ingredients to show through set some aside to sprinkle over the top of the salad before serving). Add in the dressing mixture and toss to coat. Gently toss in avocado. Serve over lettuce leaves (or in bread slices).

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

2 lemons

2 T. fresh thyme leaves, stripped and chopped

Salt and freshly ground black pepper

1 1/2 lb. flank steak

1 T. Dijon mustard

2 T. white wine vinegar

5 T. extra-virgin olive oil (EVOO)

1/4 C crumbled blue cheese

4 kaiser rolls, split

1 garlic clove, crushed

1 ripe Bartlett, Anjou or Bosc pear

8 slices prosciutto di Parma

1 large bunch of arugula, cleaned and trimmed

 

In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the steak and toss to coat. Marinate the steak 5-10 minutes. In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 T. of the EVOO, then the blue cheese. Toast the rolls. Rub the toasted cut sides with the garlic clove. Preheat a grill pan or outdoor grill on high. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing. Thinly slice the pear and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette. Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula pear salad. Add the remaining steak and roll tops.

Tartiflette Toastie

Tartiflette Toastie

Tartiflette Toastie

 

Lunch doesn’t get more comforting – or indulgent, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish tartiflette, a rich baked combination of potatoes, cheese, and bacon. Tartiflette is usually made with Reblochon, but any semisoft washed-rind cheese, such as Brie (not too ripe), works well, or try a semihard cheese, such as Cheddar.

1 T. canola or olive oil

2 bacon slices, or a slice of cold ham, cut into small strips

1 cold cooked potato (baked, boiled, or even roasted), thickly sliced

1 to 2 T. heavy cream or creme fraiche

Sea salt and freshly ground black pepper

1 large, thick slice bread

3 to 4 thick slices (about 1 ounce) semisoft or semihard cheese (good melting cheese)

A few crisp, bitter salad greens, such as chicory, radicchio, or frisee, to serve

 

Heat the oil in a small frying pan over medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked. Add the potato and fry until it is heated through and starting to color a little. If you’re using ham, add it now and stir until well heated through. Stir in the cream or creme fraiche and allow it to bubble and reduce for a couple of minutes. Remove from the heat and season to taste. Toast the bread, pile the mixture on top, then cover with the sliced cheese and put under a hot broiler. As soon as the cheese is melted and bubbling, whip out from under the broiler and transfer to a plate. Serve at once, with a few crisp, bitter salad greens on the side.

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

1 package (22 ounces) frozen grilled chicken breast strips

1 cup crumbled blue cheese

3 tablespoons white wine vinegar

1 tablespoon water

1/8 teaspoon coarsely ground pepper

1/4 cup canola oil

8 cups chopped romaine

3 medium tomatoes, chopped

6 bacon strips, cooked and crumbled

 

Heat chicken according to package directions. Cool slightly; coarsely chop chicken. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

 

Serving Size: 2 1/3  C.

Calories: 348

Fat: 22g

Fiber: 2g

Prosciutto, Pesto & Fresh Mozzarella Panini

Prosciutto, Pesto & Fresh Mozzarella Panini

Prosciutto, Pesto & Fresh Mozzarella Panini

8 slices Italian bread

4 ounces prepared basil pesto

1/4 lb. thinly sliced prosciutto

8-12 slices fresh mozzarella

Olive oil, for brushing

 

Preheat the panini grill to medium-high heat. For each sandwich: Spread about an ounce of pesto onto one slice of bread. Top with 1/4 of the prosciutto and 1/4 of the mozzarella. Close the sandwich with a second slice of bread. Brush a little olive oil over the top slice of bread. Grill for 5 to 7 minutes, until the cheese is melted and the bread is toasted. Serve immediately.

Mixed Wild Mushroom Sauté on Toast Points

Mixed Wild Mushroom Sauté on Toast Points

Mixed Wild Mushroom Sauté on Toast Points

 

2 T. olive oil

2 T. butter, cut into pieces

4 garlic cloves, finely chopped

2 shallots, thinly sliced

1 1/2 lb. assorted mushrooms, thinly sliced

2 T. fresh thyme

Salt and pepper

3 T. all-purpose flour

1/2 C. dry white wine

1 C. vegetable broth

1/2 C. half-and-half

8 slices bread, toasted

2 C. gruyere cheese, shredded

 

Heat a large non-stick skillet over medium heat. Add the olive oil and butter. Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine. Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste. Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute. Whisk the wine into the pan and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes. Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

Best White Bread Sandwiches

Best White Bread Sandwiches

Best White Bread Sandwiches

 

BREAD: Lay out towering stacks on a platter; it can be thin sliced white bread, or thick slices of ciabatta or sourdough, or sliced seeded whole-grain or a gluten-free option, depending on your crowd.

 

MAYO: Straight up and classic, please. Be generous. It seals the bread and keeps it from getting soggy from the next ingredient on the list. Decant into a bowl or go low-brow chic with ajar and a classy knife.

 

TOMATOES: Heirloom tomatoes, fresh from a farm or a garden, are a deserving star of this spread. Slice them thick, salt them, and let them drain on paper towels for an hour; transfer to a platter to serve.

 

CUCUMBERS: Small, fresh, snappy cucumbers add a crunchy edge and color (whether your guests put them in their sandwiches or eat them on their own).

 

HERBS: Any fresh herbs are welcome here—dill, mint, parsley, oregano—but anything flowering, like chives, gets top marks. Stand sprigs and bunches in cups in water, like flowers, for guests to pick off, or finely chop them and serve in small bowls for sprinkling.

 

SALT: A potent sea salt, like Maldon or fleur de sei, is a win; leave it at the ready in copious amounts. It is the secret to extracting even more umami from every bite.

PEPPER: Freshly ground and generous is the key here. Include a pepper mill for self-service.

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

1/2 medium yellow onion

One 15-ounce can chickpeas, drained and rinsed

Handful of fresh parsley

Juice of 1/2 lemon

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

3 garlic cloves

4 tablespoons whole-wheat all-purpose flour (or gluten-free all-purpose flour)

2 tablespoons olive oil, divided

 

1 cup plain full-fat Greek yogurt

3-inch piece cucumber, grated

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and freshly ground black pepper

 

4 pita pockets or lavash, warmed in the oven

Thinly sliced cucumber

Thinly sliced radishes

Thinly sliced red onion

Roughly chopped pea shoots

 

Preheat the oven to 4OO°F. To make the falafel, simply whiz all the ingredients (leaving out 1 tablespoon of the olive oil) in a food processor until mostly smooth (with a few remaining chunks). Grease a baking sheet with the remaining tablespoon of olive oil. Using a tablespoon measure, place heaping scoops of the falafel mixture on the baking sheet, then flatten them with the back of the spoon. Bake the falafel rounds for 10 minutes, flip them, and then bake for another 10 minutes, until edges are crisp, and tops are golden. While the falafel bakes, mix together all the sauce ingredients in a medium bowl. Serve the baked falafel with warm pita pockets or lavash, yogurt sauce, sliced vegetables, and pea shoots.

Welsh Rarebit with Tangy Watercress Salad

Welsh Rarebit with Tangy Watercress Salad

Welsh Rarebit with Tangy Watercress Salad

 

1 loaf (1 lb./500 g) crusty country bread, cut into 8 thick slices

1 apple, preferably Fuji, cored and thinly sliced

1 bunch (about 2 1/4 C./2 1/4 oz.) watercress, tough stems removed

1 1/2 C. (1 1/2 oz./45 g) chopped romaine lettuce

1 Tbs. extra-virgin olive oil

2 tsp. fresh lemon juice

Fleur de sel or flaky sea salt

Freshly ground pepper

3 Tbs. unsalted butter

3 Tbs. all-purpose flour

1/2 C. (4 fl. oz./125 ml) pale ale

2 tsp. Worcestershire sauce

1 tsp. whole-grain mustard

1/2 lb. (250 g) aged cheddar cheese, shredded

 

Place a rack in the top third of the oven, about 4 inches (10 cm) below the broiling element and preheat the broiler.  On a rimmed baking sheet, arrange the bread slices in a single layer and broil until lightly browned, about 1 minute. Remove the baking sheet from the oven and leave the broiler on. Arrange the apple slices in even layers on top of the bread slices; set aside. In a large bowl, toss the watercress and romaine with the oil and lemon juice and season to taste with fleur de sel and pepper; set aside.  In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the beer and cook until the mixture is thick and bubbly, about 1 minute. Reduce the heat to low and add the Worcestershire sauce, mustard and a handful of the cheese. Cook until the cheese has melted, whisking in only one direction to prevent the sauce from becoming stringy. Continue adding the cheese by the handful and stirring it until melted before adding the next handful, until all of the cheese has been added and melted. The mixture will be very thick and paste like. Working quickly, spread the cheese mixture evenly over the apples. Broil until the cheese is bubbly and browned in places, about 1 minute. Place 2 cheese toasts on each plate, top with a big mound of salad and serve immediately. Serves 4.

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

2 ½ lb. piece hanger steak, at room temperature

For drizzling: olive oil

2 ciabatta rolls, halved horizontally

2 Spanish onions, thickly sliced

2 vine-ripened tomatoes, thickly sliced

To serve: good-quality mayonnaise

1 cup (loosely packed) wild rocket

 

Barbecue sauce

 

2-3 T. butter, coarsely chopped

2 onions, finely chopped

2 garlic cloves, finely chopped

½ C. Kentucky bourbon

1 ½ C. tomato sauce

1 C. each tomato passata and cider vinegar

¾ C. brown sugar

1/3 C. Worcestershire sauce

¼ C. molasses

3 canned chipotle chilies in adobo

1 T. chipotle Tabasco

Juice of 1 lemon

 

For barbecue sauce, heat butter in a large saucepan over low heat, add onion and garlic and stir occasionally until very tender (10-15 minutes). Increase heat to medium, add bourbon, bring to the simmer, then add remaining ingredients except lemon juice. Reduce heat to low and stir occasionally until thick and dark (45-50 minutes). Add juice, season to taste, pour into sterile containers or jars, seal and refrigerate to cool. Makes about 1 litre. Barbecue sauce will keep refrigerated for 3 weeks in a sterile airtight container. Preheat a barbecue to medium heat. Drizzle steak with a little olive oil, season to taste and barbecue, turning frequently, until cooked to your liking (15-20 minutes for medium-rare). Set aside to rest for 10 minutes then thickly slice. Meanwhile, drizzle cut sides of ciabatta with a little oil, season to taste, grill on barbecue until toasted (1-2 minutes), set aside.  Drizzle onion with a little oil, season to taste and barbecue on the flat plate, stirring occasionally, until tender (5-10 minutes).  Spread cut-sides of ciabatta with mayonnaise, divide steak among ciabatta, top with tomato, onion and rocket, season to taste and serve with barbecue sauce.

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

 

1 carrot, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, cored, seeded and cut into large pieces

6 scallions, trim off bottom root and top (6-inch slice)

1 Japanese eggplant, thinly sliced

1 head Belgian endive, slice root off, keep leaves whole

2 whole wheat rolls

 

Tapenade:

10 calamata olives, pitted

½ shallot, peeled and sliced

1 tsp. capers

½ tsp. olive oil

 

Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized.  Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.

Copycat Bennigan’s Monte Cristo

Copycat Bennigan’s Monte Cristo

Bennigan’s Monte Cristo

9 Slices Wheat Bread

3 Slices Cooked Turkey

3 Slices Cooked Ham

3 Slices American Cheese

3 Slices Swiss Cheese

 

Batter

1 Egg

1 – 1 1/4 C. Water

1/2 tsp. Salt

1 tsp. Sugar

1 1/2 C. Flour

1 T. Baking Powder

Vegetable Oil (for deep frying)

 

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar. Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes