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Category: Sandwiches & Lunch Dishes

Sorta-Soba Bowls

Sorta-Soba Bowls

 

1 pound whole-wheat spaghetti

2 T. vegetable oil, plus some for the pasta and some for drizzling

1 large onion, thinly sliced

2 large garlic cloves, chopped

1 C. shredded carrots

1 medium zucchini, halved and sliced into ½-inch thick half moons

16-20 shiitake mushrooms, stemmed and thinly sliced

1 head bok choy, cored and coarsely chopped

2 quarts (8 cups) chicken or vegetable stock

1 C. fresh bean sprouts

2 T. toasted sesame seeds

1 T. ground coriander

1 T. chili powder

½ tsp. cayenne pepper

Tamari (aged soy sauce)

 

Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add pasta and cook al dente. Drain and toss with a little vegetable oil. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add 2 T. vegetable oil. Add the onion, garlic, carrots and zucchini and cook until onions and zucchini start to get tender, 4 to 5 minutes. Add the mushrooms and bok choy and cook 2 to 3 minutes. Add the stock, bring to a bubble and simmer for 5 minutes. Add bean sprouts and remove from heat. In a small bowl combine toasted sesame seeds, ground coriander, chili powder and cayenne pepper; reserve for garnishing the soup. To serve: Use a pair of tongs to twist a portion of pasta into a nest and transfer to a soup bowl. Douse the noodles with some tamari and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noodles and serve with chopsticks and large spoons for slurping. Side note: If your people require meat at every meal (like mine apparently do), then at this point, they’ll start to fuss at you, and you’ll have to go get the leftover turkey out of the fridge so they can satisfy their carnivorous side. I had mine vegetarian and it was still great. For lunch the next day, I just added the leftover noodles to the leftover soup and veggies, added a couple of shakes of soy sauce and some lime juice and reheated.

Calzone Rolls with Salami, Tomato and Basil

Calzone Rolls with Salami, Tomato and Basil

 

4 large, crusty Keiser rolls

1 1/2 C. ricotta cheese

Salt and pepper

1/4 pound salami, chopped

1/4 C. Parmigiano-Reggiano

8 slices fresh mozzarella

8 slices vine ripe tomato

8 fresh basil leaves, torn or sliced

 

Heat the oven to 325 degrees F. Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms. Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

Red Wine & Blue Burgers

Red Wine & Blue Burgers

 

2 pounds ground sirloin

3 scallions, white and green parts chopped

2 tsp. (about a half palmful) grill seasoning

2 tsp. Worcestershire

1 tsp. coarse black pepper

Salt

1/2 C. dry red wine

2 T. extra-virgin olive oil (EVOO)

1 C. buttermilk

1 C. blue cheese, crumbled

1 tsp. hot sauce

4 Kaiser rolls, split and lightly toasted

2 bunches of watercress, trimmed of any thick stems

6 ribs celery, cut into three-inch sticks

Fancy potato chips, such as rosemary chips

 

While the burgers are cooking, put together the blue part of the meal: In a mixing bowl, combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Mix until thoroughly combined.

In a bowl, combine the ground sirloin, scallions, grill seasoning, Worcestershire, black pepper, a little salt and the red wine, and mix until thoroughly combined. Using the back of your hand, score the meat into 4 equal portions then make each portion into patties about an inch thick. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Once it starts to ripple, add the patties and cook for 6-7 minutes on each side, until they reach desired doneness. Place a burger on top of each toasted bun bottom, top that with some of the watercress and a couple of dollops of the blue sauce. Serve with some fancy chips and celery sticks alongside.

Saltimbocca Burgers

Saltimbocca Burgers

 

1 1/2 pounds ground veal

3 cloves garlic, finely chopped

15 leaves fresh sage, thinly sliced

Salt and pepper

1/4 C. extra-virgin olive oil (EVOO)

4 slices prosciutto (about 1/4 pound)

6 ounces fontina cheese, sliced or shredded

Eight 1-inch-thick slices semolina bread

2 C. chopped romaine lettuce from the heart

Juice of 1/2 lemon

 

In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking. In a large nonstick skillet, heat 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the burger patties and cook through, about 3 to 4 minutes on each side. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes. While the burgers cook, toast the bread and set aside. In a medium bowl, dress the lettuce with the remaining 2 T. EVOO and the lemon juice; season to taste with salt and pepper. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.

 

Provencal Tuna Melt

Provencal Tuna Melt

 

3 cans of tuna in water, drained and flaked

5 to 6 sprigs tarragon, stripped from the stem and chopped

1/2 C. basil leaves, finely chopped

1/4 C. parsley leaves, finely chopped

12 black or green pitted olives, about a handful, finely chopped

2 shallots, finely chopped

3 T. capers, chopped

Juice of 1 lemon

2 T. extra-virgin olive oil

Salt and freshly ground black pepper

1 French baguette, cut into 4 sections and split on top

2-4 T. Butter

4 ounces Gruyere or Swiss cheese, thinly sliced

 

Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve. Preheat a large skillet over medium heat. While the skillet is heating, spread butter on baguettes. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly.

 

Deli Stuffed Eggwiches

Deli Stuffed Eggwiches

3 eggs

Splash milk or cream

Splash hot sauce

Salt

Freshly ground black pepper

8 slices white or wheat bread

4 rounded T. apricot or raspberry preserves

4 rounded T. grainy Dijon mustard

4 slices ham

4 slices Swiss cheese

4 slices herb roast turkey

2 T. butter

Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.

Roast Turkey, Sun-Dried Tomato and Basil Wraps

Roast Turkey, Sun-Dried Tomato and Basil Wraps

 

1/2 C. cream cheese, low-fat whipped

2 T. chopped sun-dried tomatoes or 6 sundried tomatoes, rehydrated and chopped

10 basil leaves, chopped

4 large whole wheat flour tortilla

3/4 pound sliced smoked turkey breast

4 lettuce leaves, green leaf, bibb or romaine, shredded

 

In a small mixing bowl, combine the cream cheese, sundried tomatoes and basil. Lay the tortillas out and spread 1 T. of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down. (The wraps can be stored in the refrigerator for up to 3 days.) Cut the wraps in half on the diagonal and serve.

Sundried Tomato Basil Pesto Chicken Wrap

Sundried Tomato Basil Pesto Chicken Wrap

 

4 Mission® Sundried Tomato Basil Wraps

4 (6 ounce) chicken breasts, boneless skinless

salt to taste

coarse ground black pepper to taste

1 T. olive oil

1 package spring mix lettuce

pesto (add to taste)

1 C. walnut halves

1 C. Gorgonzola cheese, crumbled

1 Granny Smith apple, thin slices

 

Season chicken breasts with salt and pepper. Broil or sauté in olive oil until done, approximately 10 minutes. Slice diagonally. Heat Mission Wraps in a hot skillet 15 seconds on each side. Keep warm.

On each wrap, place a portion of spring mix in center. Arrange chicken slices on top of lettuce. Add pesto, walnuts, cheese and apples. Fold bottom edge and roll from left to right, to leave one end open. Serve.

 

Mu Shu-Style Pork Roll-Ups

Mu Shu-Style Pork Roll-Ups

4 10-inch flour tortillas

1 tsp. toasted sesame oil

12 ounces lean boneless pork, cut into strips

2 C. loose-pack frozen stir-fry vegetables (any combination)

1/4 C. bottled plum or hoisin sauce

Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.) Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Spread each tortilla with 1 T. of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling.

Beef and Cabbage Wraps

Beef and Cabbage Wraps

 

8 8-inch flour tortillas

12 oz. lean ground beef

1/2 C. chopped onion (1 medium)

1 C. frozen whole kernel corn

1/2 to 2/3 C. bottled barbecue sauce

2 C. packaged shredded cabbage with carrot (coleslaw mix)

 

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 C. barbecue sauce. Cook and stir until heated through. To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 C. filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Hot Apple & Cheese Sandwiches

Hot Apple & Cheese Sandwiches

 

1 apple

4 English muffins, split

2 T. Dijon mustard

4 piece Canadian bacon

4 Swiss cheese slices

 

Core apple or pear and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard. To assemble, top each of 4 of the muffin halves with a slice of bacon, 1 or 2 apple rings and a slice of cheese. Top with remaining muffin halves, cut sides down. Heat a large nonstick skillet or griddle. Place sandwiches in pan. Cook over medium-low heat for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once.

Saucy Meatball Sandwiches

Saucy Meatball Sandwiches

1/2 pound ground turkey

1/2 pound ground beef

3/4 C. breadcrumbs

2 tsp. dried Italian seasoning

2 cloves garlic, minced

2 T.p. fresh parsley, chopped

2 T.p. grated Parmesan cheese

1 egg, beaten

1 jar spaghetti sauce

1 C. Coarsely Chopped Onion

1 C. shredded cheese

French Baguettes or Hoagie rolls

Preheat oven to 350 degrees. Mix ground turkey with ground beef thoroughly. Add next 6ingredients and shape into meatballs. Place meatballs into a 9 x 13 baking dish that has been sprayed with cooking spray. Bake in oven for 20 to 30 minutes or until cooked through. Remove dish from oven and add spaghetti sauce and onions. Bake another 10 minutes or until sauce is heated. Serve on buns with cheese sprinkled on top of meatballs. Place back in warm oven to melt cheese, if desired. You can also use frozen meatballs; add to sauce and onions on stovetop. Bring to boiling and then reduce heat and simmer, covered, about ten minutes, until meatballs are thawed and sauce is hot; stirring occasionally.

Easy Meatball Panini

Easy Meatball Panini

1  1-pound package frozen Italian-style cooked meatballs (16 to 32 meatballs)

1  8-ounce can pizza sauce or 1 cup bottled pasta sauce

1/2  cup water

4  ciabatta rolls or hoagie buns

4  slices provolone cheese or mozzarella cheese (4 ounces)

8  large fresh basil or spinach leaves (optional)

 

Preheat the broiler. In a large saucepan combine meatballs, pizza sauce, and water. Heat until sauce bubbles. Cover and cook over medium-low heat for 10 minutes or until heated through, stirring occasionally.  Meanwhile, cut a thin slice from the tops of rolls; hollow out roll leaving a 1/4- to 1/2-inch-thick shell. (Discard or save bread from rolls for another use.) Place hollowed-out rolls and roll tops, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until lightly toasted. Remove roll tops from baking sheet.  Spoon meatballs and sauce into toasted rolls. Top with cheese. Broil about 1 minute more or until cheese melts. To serve, place basil or spinach leaves on top of cheese and replace roll tops.

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

 

6 T. mayonnaise

3 canned chipotle chiles, finely chopped

6 onion or French rolls

1 precooked tri tip (brisket), thinly sliced against the grain

3 very thin slices red onion, separated into rings

 

Combine mayonnaise and chiles in a small dish and mix well. Spread equal amounts on one half of each roll. Top with sliced beef and onions. NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles.

Chipotle Grilled Chicken with Avocado Sandwich

Chipotle Grilled Chicken with Avocado Sandwich

 

3 T. olive oil

1 T. lime juice

1/2 tsp. chipotle chile powder (less or more depending on how much heat you want)

1 pound boneless skinless chicken breasts (about 2 breast halves)

4 small slices of Monterey Jack cheese

4 sets of hamburger buns

1 avocado, peeled, seeded and sliced

Iceberg or lettuce of preference

Mayonnaise

 

In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. Assemble the sandwiches – bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

Snappy Joes

Snappy Joes

 

6 ounces lean ground beef or ground turkey

1/4 C. chopped green sweet pepper

2 T. chopped onion

1/2 C. pasta sauce

2 whole wheat hamburger buns, split and toasted

 

In a medium nonstick skillet cook the ground beef or turkey, sweet pepper, and onion over medium-high heat until meat is brown. Drain off fat. Stir in the pasta sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. To serve, spoon the meat mixture into buns.

Wild Mushroom Spring Rolls

Wild Mushroom Spring Rolls

 

1 lb. Mushrooms
2 tsp. Vegetable Oil
3 lg. Shallots, peeled and finely chopped
2 tsp. Finely Grated Ginger
2 tsp. Five Spice Powder

1/2 C. Finely Chopped Scallions

1/2 tsp. Salt

1/2 tsp. Black Pepper

2 tsp. Asian Toasted Sesame Oil

1 lb. Pkg. Egg Roll Wrappers

1/2 C. Water

1/2 C. Peanut Oil for frying

Dipping Sauce:

1/4 C. Warm Honey
2 tsp. Soy Sauce
 

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into smallish bits. Heat 2 tsp. vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and sauté until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and sauté until translucent.  Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers d refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.  In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls.

Spinach Bacon Roll-Ups

Spinach Bacon Roll-Ups

 

6 Bacon Slices
1 10oz. Pkg. Frozen chopped spinach, thawed, squeezed dry
4oz. Cream cheese, room temperature
1/4 C. Mayonnaise
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. Chopped green onions

3 9-inch-diameter Flour tortillas

 

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients. Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours. Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.

Mozzarella en Carrozza

Mozzarella en Carrozza

 

1 ball fresh mozzarella

4 slices white bread, crusts trimmed

2 large eggs, beaten, or more as needed

1 1/2 tsp. minced garlic

1 heaping tsp. minced fresh flat-leaf parsley

Salt and pepper

Plain bread crumbs, as needed

Olive oil, for frying

Marinara Sauce

 

Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.  Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.

Hidden Valley Ranch Pinwheels

Hidden Valley Ranch Pinwheels

2 packages (8 oz each) cream cheese,softened
1 package (0.4 oz, 11.5 gm) Hidden Valley Ranch Original Ranch
Dressing Mix (package size for 16 oz sour cream or cream cheese)
2 green onions, minced
4 (12 inch) or 6 (10 inch) flour tortillas
1 jar (4 oz) diced pimiento
1 can (4 oz) diced green chiles
1 can (2.25 oz) sliced black olives
Olive oil

Mix first three ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1 inch pieces. Discard ends. Makes 3 dozen. Easier to do if the tortillas are cut square first.

Grilled Quesadillas

Grilled Quesadillas

 

8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

 

Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

 

Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination

Curry Chicken Triangles

Curry Chicken Triangles

 

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 T. milk

2 T. apricot preserves

1 C. finely chopped cooked chicken

1/2 C. shredded Cheddar cheese (2 oz)

1/4 C. chopped drained water chestnuts (from 8-oz can)

3 T. chopped green onions (3 medium)

2 tsp. curry powder

1 egg, beaten

2 T. chopped almonds

 

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12×9-inch rectangle. Cut each into 12 squares. In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder. Spoon about 1 T. chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds. Bake 10 to 15 minutes or until deep golden brown.

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

 

1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles

Watercress leaves, optional

 

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.

Hoisin-Chicken Lettuce Cups

Hoisin-Chicken Lettuce Cups

Hoisin-Chicken Lettuce Cups

1 ripe mango

2 T. hoisin sauce

2 x 4-oz boneless, skinless chicken breasts

1 romaine lettuce (10 oz)

1 cup sprouting cress

 

Put a grill pan on a high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all the flesh into 1/2 -inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls. Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 T. of olive oil and a pinch of sea salt and black pepper, then grill for 2 to 3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside. Divide up the mango and the hoisin bowls. Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.

Open-Faced Steak and Cheese Sandwiches with Malt Vinegar Jus

Open-Faced Steak and Cheese Sandwiches with Malt Vinegar Jus

Open-Faced Steak and Cheese Sandwiches with Malt Vinegar Jus

 

1 ½ pounds flank steak

1/4 cup malt vinegar

2 tablespoons whole-grain mustard

1 tablespoon Dijon mustard

2 tablespoons canola oil

1/2 teaspoon freshly ground black pepper

Kosher salt

1/2 cup beef or chicken broth

1 soft baguette, cut in half and then halved lengthwise (or 4 hoagie buns, split)

12 ounces Gouda cheese, thinly sliced

 

Place the flank steak in a casserole dish. Whisk the vinegar, whole grain mustard, Dijon mustard, 1 tablespoon of the oil, and pepper together in a small bowl, and pour the marinade over the steak. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Transfer the steak to a plate, leaving as much marinade as possible in the dish. (Reserve the marinade.) Rub the steak with the remaining tablespoon of the oil, then season with salt on both sides. Preheat the oven to 4OO°F. Line a baking sheet with parchment paper and set aside. Preheat a hot fire (about 5OO°F) in a gas or charcoal grill. When the grill is hot, brush the grilling grates clean. Grill the steak over direct high heat, keeping the lid closed as much as possible, until cooked to your desired doneness, about 5 minutes for medium-rare, turning one time during cooking. Transfer the steak to a cutting board and let rest for 10 minutes. Transfer the marinade to a small saucepan, stir in the broth, and bring to a boil. Reduce heat and simmer for 5 minutes. Arrange the baguette sections cut side up on the prepared baking sheet. Drizzle the baguettes with the sauce. Slice the steak as thinly as possible, divide the slices (and their juices) among the baguette pieces, and top with the cheese. Bake the open-faced sandwiches for about 5 minutes, or until the cheese is bubbling and the bread is toasted.

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

2 slices Bread

Thin slices of Smokey Havarti cheese

1/2 onion sliced thin

2 T. fig jam

3 T. softened butter

Instructions

 

In a small frying pan, add 1 T. butter and sliced onions. Cook on med-low heat cook until softened and lightly browned while stirring occasionally. Cook about 20 – 25 minutes. Set aside. Butter one side of each piece of bread. Add cheese slices to the other side of the bread until covered (opposite of the buttered side). On one slice of the bread, spread the fig jam over the cheese. On the other slice, spread the onions over the cheese. Place the slices of bread (buttered side down) in the pan on medium low and cover with a lid. It only takes a minute or two for the bread toast and the cheese to melt. Once bread is browned, take out of pan on a plate and put sandwich together. Cut in half and serve.

Grilled Brioche and Country Ham with Tarragon Mayonnaise

Grilled Brioche and Country Ham with Tarragon Mayonnaise

12 brioche slices, approximately 1/3″ thick each 

1/2 C. melted butter

2 C. gruyere cheese, grated

12 Virginia ham slices, 1/16″ thick slices 

1/3 C. mayonnaise

1 Tsp. whole grain mustard

1 Tsp. fresh tarragon, chopped

Salt & pepper to taste 

 

Take brioche slices and form sandwiches with ham & cheese slices. Brush sandwiches with melted butter on both sides and grill (An electric grill, outdoor grill or cast iron grill pan can be used). Be sure to achieve a high enough heat to achieve grill marks and cheese to melt thoroughly. Remove from heat and allow sandwiches to rest. Combine mayo, mustard herbs and seasoning, mix to combine. Cut sandwiches into 1/4 and serve with Tarragon mayo on the side.

Tuna Burgers with Wasabi Mayonnaise

Tuna Burgers with Wasabi Mayonnaise

2 pounds very cold, skinless yellowfin tuna, cut into chunks (I chill the tuna in the freezer for 10 minutes before starting – it’s a lot easier to chop and handle) 

1/3 cup fresh cilantro leaves 

3 tablespoons mayonnaise 

1 1/2 tablespoons Dijon mustard 

1/3 cup panko crumbs 

2 green onions, chopped 

1 tablespoon grated fresh ginger 

1 tablespoon soy sauce 

1 teaspoon freshly ground black pepper 

A few handfuls mixed salad greens 

6 hamburger buns, split and toasted 

2 avocados, peeled, pitted and sliced 

Fresh chives 

  

Wasabi Mayonnaise: 

1 cup mayonnaise 

2 minced green onions 

2 teaspoons wasabi powder 

2 tablespoons fresh lime juice 

1 tablespoon Dijon mustard 

Salt and pepper to taste 

  

Place first 4 ingredients in a food processor. Pulse briefly, just until the mixture is roughly chopped. Add the panko, onions, ginger, soy sauce and pepper; pulse again to combine. Form into 6 patties and place on a baking sheet or shallow baking dish. Cover and chill 30 minutes. Mix together all ingredients for the Wasabi Mayonnaise, cover and chill until serving time. Grill the burgers over medium-high heat about 3 minutes per side. Be careful not to overcook; these are best removed from the grill rare and left loosely covered for a few minutes to finish cooking to medium-rare. Overcooked tuna will be dry. Serve the burgers on lettuce lined buns and topped with the wasabi mayonnaise, avocado slices and chives.

Tangy Roast Beef Sandwich

Tangy Roast Beef Sandwich

1/2 C. fat-free sour cream

1/2 C. light spreadable cream cheese, softened

2 T. creamy horseradish

1 loaf unsliced French or multigrain bread loaf

1/2 C. whole berry cranberry sauce

3 C. thinly sliced roast beef or

13 ounces deli roast beef

1 bag broccoli or cabbage cole slaw

 

 Into a small bowl, combine sour cream, cream cheese and horseradish. Half bread loaf horizontally.

Spread horseradish mixture all over both cut sides of bread. Spread cranberry sauce all over bottom half of bread. Top with roast beef slices, with broccoli or cabbage cole slaw and then top with remaining half of bread. Slice loaf into 6 servings.

 

Roast Beef Sandwiches with Horseradish Slaw

Roast Beef Sandwiches with Horseradish Slaw

1/3 C. sour cream, light

2 T. chives, raw

2 T. mustard, spicy brown

1 tsp. horseradish, prep

1/2 tsp. sugar

1 C. broccoli (broccoli slaw mix) shredded

8 ounce-weight roast beef, cooked thinly sliced

8 piece bread, sourdough, toasted, med slice

 

In a medium bowl combine sour cream, chives, brown mustard, horseradish, sugar and salt. Add shredded broccoli; toss to coat.  To assemble, divide roast beef among 4 of the bread slices. Top with broccoli mixture and remaining bread slices. If desired, secure sandwiches with toothpicks.

Fish Sandwich with Orange-Ginger Mayonnaise

Fish Sandwich with Orange-Ginger Mayonnaise

4 fresh or frozen fish fillets (such as cod, orange roughy, or pike), about 1/2 inch (about 1 pound)

Nonstick cooking spray

1/4 C. fine dry bread crumbs

1/4 tsp. ground ginger

1/8 tsp. salt

1/8 tsp. ground red pepper

2 T. butter or margarine, melted

4 lettuce leaves

4 baguette-style rolls, hamburger buns, or kaiser rolls, split and toasted

1 recipe Orange-Ginger Topper (see recipe below)

 

Orange-Ginger Topper: In a small bowl stir together 1/4 C. low-fat mayonnaise dressing, 1 tsp. orange marmalade, and 1/4 tsp. ground ginger.   Thaw fish, if frozen. Rinse fish; pat dry with paper towels.  Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine bread crumbs, ginger, salt, and ground red pepper; set aside. Place fish fillets on waxed paper. Brush tops and sides of the fish with melted butter; coat tops and sides with crumb mixture.  Arrange the fish fillets in a single layer, crumb sides up, in prepared baking pan. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.  To serve, top bottoms of rolls with lettuce. Top with fish and Orange-Ginger Topper. Add roll bottoms.

Provolone and Ham Melt

Provolone and Ham Melt

8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread

Margarine or butter, softened

4 tsp. mayonnaise or salad dressing

4 ounces provolone and/or cheddar cheese, thinly sliced

1/2 of a 7-ounce jar roasted red sweet peppers, well drained

1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry

4 ounces thinly sliced cooked ham or prosciutto

2 T. mango chutney

Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

 

Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.  Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.  Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

 

Pear & Roquefort Open Sandwiches

Pear & Roquefort Open Sandwiches

4 slices walnut bread, about 1/2 inch thick

4 thin slices prosciutto

2 ripe pears, peeled, halved, cored and thinly sliced lengthwise

3 1/2 oz. Roquefort cheese, sliced very thin

Mixed salad greens, washed and dried

 

WALNUT VINAIGRETTE

1/2 cup walnut oil

3 TBLSP fresh lemon juice

1 tsp. Dijon mustard

1/2 tsp. superfine sugar

Salt and pepper to taste

2 TBLSP chopped walnuts

 

Place vinaigrette ingredients in screw top jar and shake until an emulsion forms. Set aside. Preheat broiler and toast bread slices on both sides until crisp but not brown. Fold prosciutto to cover each slice of bread, divide pear slices evenly and top each slice of bread. Evenly divide cheese slices and top each slice of bread. Return to broiler and cook until cheese melts and bubbles. Mix salad greens with vinaigrette and serve with sandwiches.

Harvest-Thyme Beef Sandwiches

Harvest-Thyme Beef Sandwiches

1- pound boneless beef top sirloin steak, cut 3/4 inch thick

1/4 tsp. salt

1/4 tsp. pepper

8 large oval slices rye or sourdough bread, toasted

Lettuce

 

Relish:

1 C. shredded carrot

1 C. shredded turnip

3 T. sliced green onions

2 T. prepared fat-free Italian dressing

1/4 tsp. dried thyme leaves

 

Heat large nonstick skillet over medium heat until hot. Place beef steak in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Season with salt and pepper.  Meanwhile in medium bowl, combine relish ingredients; mix well.  Line 4 slices of toasted bread with lettuce; spoon equal amount of relish over lettuce. Trim fat from steak. Carve steak crosswise into thin slices. Arrange beef over relish; close sandwiches with remaining toasted bread.

Sticky Drumsticks

Sticky Drumsticks

Sticky Drumsticks

 

3 T. Plum Jam

1 T. Soy Sauce

1 tsp. Lemon Juice

Few drops Tabasco Sauce

1 tsp. Sesame Seeds

4 Chicken Drumsticks, skinned

 

Mix together all ingredients except chicken in a shallow bowl.  Wash drumsticks and pat them dry with paper towels.  Score each one with a knife several times and place in marinade.  Leave for 2 hours to overnight in the refrigerator.  Heat broiler to high.  Place chicken on baking sheet 4-5 inches below heating element and broil for 20 minutes, basting with marinade halfway through and turning occasionally to prevent burning.

 

From Lunch Boxes and Snacks

Welsh Rabbits

Welsh Rabbits

Welsh Rabbits

1/3 c grated Cheddar

1 egg yolk

1 tsp cream or milk

2 or 3 drops Worcestershire sauce (or to taste)

Pepper, to season

1 English muffin, split and lightly toasted

Peas, thin slices of carrot or snow peas, 1 black olive (pitted and halved) a few fresh chives and scallion, to garnish

 

Preheat the broiler to high. Put the cheese, egg yolk, cream and Worcestershire sauce into a bowl and mash together. Season to taste with pepper.  Spread the cheese mixture on the cut sides of the toasted muffin, spreading right to the edges. Place the cheese-topped muffin halves about 3 inches away from the heat source – don’t have them too close, as the egg in the mixture can make them brown very quickly. Broil for 3-4 minutes, until the cheese has melted and is golden and bubbling. Decorate the cooked muffin halves with peas for eyes and strips of carrot or snow peas for ears, half an olive for a nose, chives for whiskers and scallion for teeth. Serve immediately.

 

From Top 100 Finger Foods

Mediterranean Beef Steak Sandwiches

Mediterranean Beef Steak Sandwiches

2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

1 T. olive oil

1 T. fresh lemon juice

4 pita breads, warmed

2 T. crumbled feta cheese

1 T. chopped Kalamata or ripe olives

 

Seasoning:

1-1/2 tsp. dried basil

1-1/2 tsp. garlic powder

1-1/2 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

 

Combine seasoning ingredients; press onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice. Carve steaks; place on top of pitas. Sprinkle with cheese and olives.