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Category: Sandwiches & Lunch Dishes

Marinated Sandwiches

Marinated Sandwiches

8 slices (1/4-inch thick) crusty Italian, French, or whole wheat bread
2 T. olive oil
2 cloves garlic (bruised)
2-1/2 T. red wine vinegar
1 medium-size red onion (sliced thin)
8 medium-size pitted ripe olives (coarsely chopped)
2 medium-size ripe tomatoes (cored and sliced, 1/2-inch thick)
1 can (6 1/2 oz.) water-packed light tuna (drained and flaked)
4 T. minced fresh basil or parsley

Tear off four sheets of plastic wrap, each large enough to wrap a sandwich, and lay two slices of bread on each. Sprinkle the eight slices with the olive oil, dividing it evenly, then rub the bread with the crushed garlic; discard the garlic. Sprinkle the bread with the vinegar. Top each of four bread slices with one-fourth of the onion, olives, tomatoes, tuna, and basil. Place the remaining slices, oil-and-vinegar side down, on top to make four sandwiches. Wrap each sandwich tightly in the plastic wrap and let sit at room temperature at least 45 minutes before eating. If packing for a picnic or brown bag lunch, refrigerate the sandwiches until ready to pack.

Yield: 4 servings
Calories: 227
Total Fat 10g
Fiber 1g

Barbecued Beef Sandwiches

Barbecued Beef Sandwiches

3 pounds beef chuck

2 onions, chopped

1 (28 ounce) can diced tomatoes with juice

1/2 C. distilled white vinegar

1/2 C. water

3 T. sugar

1/3 (10 fluid ounce) bottle Worcestershire sauce

Salt and pepper to taste

 

Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Cook over medium heat with lid slightly ajar for 3 hours. Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

1 small onion, chopped coarse

3 garlic cloves, chopped

3 T. olive oil

2 red bell peppers, roasted (procedure follows)

2 T. chopped fresh basil leaves

Salt, pepper

6 (9 to 10-inch) flour tortillas

1 (4 1/2-ounce) log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature

1/4 C. prepared basil pesto

1 small onion, sliced thin

2 T. unsalted butter, softened

 

Make sauce: In a skillet cook onion and garlic in 1 T. oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 T. oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)  Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 T. pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortilla.

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias

Pesto Mayonnaise, recipe follows

1/4 C. dried cranberries or cherries

3 T. coarsely grated Parmesan

1 pound sliced baked turkey breast

2 C. chiffonade Romaine lettuce

Cut the bread in half lengthwise and place on a work surface, cut sides up.

 

 

 

Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices. Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. Place the top piece of bread over the lettuce, pressing down to adhere.  Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

 

Pesto Mayonnaise:

 

1 C. (packed) fresh basil leaves (about 2 ounces)

1/3 C. lightly toasted pine nuts

1 T. minced garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. extra-virgin olive oil

1/4 C. freshly grated Parmesan

1/4 C. mayonnaise (good quality store bought, or homemade)

 

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet

2 T. grated Parmesan cheese

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

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Avocado Grilled Cheese Sandwich

Avocado Grilled Cheese Sandwich

2 slices Pumpernickel bread

1 1/2 oz.  Monterey jack cheese with Jalapeño Peppers, thinly sliced

3 tomato slices

1/8 medium Avocado, pared and thinly sliced

1/4 C. Alfalfa Sprouts

 P1200655

Arrange ingredients on a slice of bread, cover with remaining slice.  Cook in a non-stick skillet that has been sprayed with non-stick spray.

 

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Buck Rarebit

Buck Rarebit

2 large eggs

2 slices of your favorite bread

1/4 pint milk

1 T. plain flour

1 tsp. mustard powder

1 oz. butter

2 oz. sharp cheddar cheese — grated

1 very small dash of vinegar

1 C. baked beans in tomato sauce (about 3/4 of a 16 oz can)

Salt and pepper to taste

 

In a medium sauce pan, whisk together milk, flour, mustard and butter, then slowly bring mixture to a boil, continuing to whisk until mixture thickens. Let simmer for 1 minute, and then stir in half of the cheese and any seasonings you like. Set aside. Preheat the oven to 375 F. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Meanwhile, empty the beans into a pan and bring to the boil, simmer for 2-3 minutes, stirring occasionally. Crack the eggs onto two saucers, then when the water is simmering, tip them into the pan, reduce the heat so the water gently bubbles around the eggs, and cook for 3 to 4 minutes, depending on how you like your eggs cooked. Meanwhile, toast the bread. Arrange the toast on two heatproof serving plates, top with the baked beans, then a place a poached egg on top of each. Spoon over the cheese sauce, then sprinkle over the remaining cheese. Place the whole plate in the oven (or better yet, a toaster oven) at about 375 F. and cook for 2 to 6 minutes, until golden.

 

 

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Hearty Tuna Melts

Hearty Tuna Melts

6 oz. canned water packed tuna, drained, flaked

1/3 C. fat-free mayonnaise

1/2 C. chopped celery

1/3 C. chopped green bell peppers

2 T. chopped ripe olives

1/4 tsp. crushed dried thyme

6 slices dark rye bread

6 slices Healthy Choice Fat Free Past. Process Cheese Singles

 

Heat oven to 350 degrees F.  Combine tuna, mayonnaise, celery, green pepper, olives, and thyme; mix lightly.  For each sandwich, top bread slice with 1/4 C. tuna mixture; cover with slice of cheese.  Bake at 350 degrees F., 10 minutes or broil until cheese melts.

 

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Summer Shrimp Rolls

Summer Shrimp Rolls

3 ounces asian-style rice noodles

1 pound large peeled, cooked frozen shrimp, tails removed

12 large green leaf lettuce leaves

1/4 ounce fresh mint or basil leaves

2 medium carrots, grated

1/3 C. bottled peanut dipping sauce

 

Bring 4 C. of water to a boil in a medium saucepan. Submerge the noodles and turn off the heat. Let the noodles soften for 3 minutes, then drain in a strainer over a large bowl, saving the hot water. Submerge the shrimp in the hot water for 3 minutes to thaw. Drain. Meanwhile, rinse, dry, and stack the lettuce and mint or basil leaves on a plate. Put the carrots, noodles, and shrimp in separate dishes. Lay 1 large lettuce leaf on one hand. Top with noodles and carrots, 2 mint or basil leaves, and 3 or 4 shrimp. Roll the leaf around the contents to make a cylinder. Repeat with the remaining lettuce leaves. Serve with peanut sauce in individual bowls for dipping.

 

Yield: 4 servings

Calories: 281

Fat: 5g

Fiber: 2g

 

 

Summer Sandwich

Summer Sandwich

Fresh tomatoes

Fresh basil

Olive oil

Salt

Dried Italian herbs

Mozzarella or muenster cheese slices

Crusty bread slices

 

Slice tomatoes 1/4″ thick, place them in a baking pan, sprinkle with salt and dried herbs (both sides), and rub in. Sprinkle olive oil over tomatoes and let sit for an hour. Wash and dry basil leaves. Put bread on a baking sheet, add tomatoes, basil and top with cheese. Broil until cheese bubbles.

 

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Falafel

Falafel

1 1/2 C. Chick Peas, cooked

1 Garlic Clove

1/4 C. Onion, chopped

1/4 C. Cilantro, chopped

3 T. Flour (I used whole wheat, but you could also use white flour)

1 tsp. Baking Powder

1/2 tsp. Cumin

Olive Oil

 

Place the first 7 ingredients in a food processor and puree. Make sure the mixture is thoroughly combined. Scrape down the sides of the mixture as needed.  With moist hands (so the mixture doesn’t stick to your hands) form patties with about 1 T. of the mixture and place on a plate while you form the remaining patties.  In a medium sauté pan, heat around 2 T. of oil over medium heat. You want the pan to have a thin coating of oil.  Add half of the patties to the pan and sauté for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry).  Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).  Cook the remaining patties.  Cool and serve with yogurt sauce.

 

Yogurt Tahini Sauce (Makes a little over 1/2 C.)

 

1/2 Yogurt

1 T. Lemon

1 T. Tahini (if your little one has a nut allergy, you could leave this out)

 

Place all the ingredients in a bowl and stir to combine.

 

 

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Cheddar Apple Melt

Cheddar Apple Melt

1 each whole-wheat English muffin , toasted

2 tsp. jam or chutney

4 each thin apple slices

2 slices reduced-fat Cheddar cheese

 

Top English muffin with jam (or chutney), apple and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.

 

 

Yield:

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Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chevre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crêpe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chevre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

Yield:

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Tuna Pasta Salad

Tuna Pasta Salad

1/2 lb. green beans, trimmed, cut into 1″ long pieces(or use frozen green beans, thawed)

3/4 lb. rotini or other corkscrew pasta

2(6-oz.) cans solid white tuna, packed in water, drained

5 green onions, chopped

1 large tomato, seeded & chopped

1/2 C. chopped pitted black olives(preferably brine-cured)

3/4 C. mayonnaise

2 T. balsamic vinegar

1/2 tsp. celery salt

 

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a colander and rinse. Add pasta to same pot of water and cook until tender, but still firm to bite. Pour pasta into a colander and rinse under cold water to cool. Drain well. Place tuna in a large bowl and break into small pieces. Add green onions, tomato, black olives, pasta and green beans, and mix well. Add mayonnaise, vinegar, and celery salt to a small bowl, and mix well. Season to taste with salt and pepper. Add dressing to pasta salad, mix well, and serve.

 

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“THE Sandwich”

“THE Sandwich”

8 slices Texas Toast bread

1 C. shredded or 4 slices mozzarella cheese, divided

1 C. shredded or 4 slices cheddar cheese, divided

1 tomato, sliced

8 bacon strips, cooked

4 T. sour cream

1/4 tsp. dried oregano

2 T. butter, softened

 

For each sandwich, top one slice of bread with mozzarella cheese, 1 slice of tomato, two bacon strips, 1 T. sour cream, a pinch of oregano, cheddar cheese, and second piece of bread. Butter outside of bread. Grill on a hot griddle over medium heat for 3-4 minutes on each side or until lightly toasted. Yield: 4 servings

 

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Queen Alexandra’s Sandwiches

Queen Alexandra’s Sandwiches

8 ounces poached chicken, minced
Mayonnaise to bind
Salt
Black pepper, freshly ground
Tabasco pepper sauce
20 thin slices brown bread

10 thin slices of roast lamb or boiled tongue

Punnet of mustard and cress or watercress leaves

Mustard Butter

12 ounces unsalted butter, room temperature

1 T. lemon juice

2 T. mild French mustard

 

To make the mustard butter, beat all the ingredients together to a smooth paste. Store in a jar in the refrigerator. Mix the chicken and mayonnaise with a fork, and season with salt, pepper and Tabasco. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.

 

Yield:

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Ham and Cheese Rolls

Ham and Cheese Rolls

2 tomato slices

2/3 T. mayonnaise

2 oz. deli ham

2 oz. Swiss cheese

 

Chop tomato finely and mix with mayonnaise. Place a slice of ham on top of cheese slice and spread with tomato-mayonnaise mixture. Roll up ham and cheese together and serve.

 

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G McK Chickpea Burgers

G McK Chickpea Burgers

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

 

Preheat oven to 220°C/Gas 7.  Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.  Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.  Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.  Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

 

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Egg Heads

Egg Heads

eggheads7 Eggs

¼ C. Mayonnaise

Salt and Pepper

4 slices Bread (toasted will hold up better)

 

For face decorations:

 

Bell Pepper

Grated Carrot

Olives

Salami

Gherkins

Chives

Basil

Peas

Celery

 

Place eggs in saucepan; cover with cold water.  Bring to a boil, remove from heat, cover saucepan with lid, and rest for 5-6 minutes.  Remove eggs with slotted spoon to bowl and place under cold running water until eggs have cooled.  Peel off shells.  Slice 2 eggs with egg slicer or knife and set aside 8 slices for the eyes.  Place remaining pieces in bowl with 5 remaining eggs.  Mash with a fork and add mayonnaise.  Season with salt and pepper.  Cover all 4 slices with egg salad; decorate with vegetables to make faces.

From Lunch Boxes and Snacks

Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

Yield:

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Orange Butter with Smoked Turkey Sandwiches

Orange Butter with Smoked Turkey Sandwiches

1/2 c. unsalted butter, softened

2 tsp. orange juice

1 loaf white tea bread, thinly sliced

Smoked turkey, sliced

Cookie cutter

Organically grown orange nasturtiums

1 bunch watercress

 

In a bowl, whisk together butter and juice.  Spread a thin layer of orange butter onto slice of bread and place a slice of smoked turkey on top. Cut out shapes from bread using cookie cutter.  Top with an orange nasturtium and a sprig of watercress.

 

Yield:

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Greek-Style Lamb Burgers with Minted Yogurt Sauce

Greek-Style Lamb Burgers with Minted Yogurt Sauce

For yogurt sauce:

1 12-ounce container plain yogurt

2 small garlic cloves, minced and mashed to a paste with 1/4 tsp.  salt

3 T. shredded fresh mint leaves, or to taste

For burgers:

2 lb. ground lamb

1/2 C. crumbled feta cheese

1/2 C. finely chopped pitted Kalamata olives (12 to 15)

6 small pita loaves, each split halfway around edge to form a pocket

2 small vine-ripened tomatoes, sliced

2 small green bell peppers, cut into rings

1 red onion, sliced thin

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

 

Yield:

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Smoked Salmon and Vegetable Cream Cheese Bagels

Smoked Salmon and Vegetable Cream Cheese Bagels

bagel2 sesame bagels

Vegetable Cream Cheese, recipe follows

4 slices smoked salmon

Slice the bagels in half horizontally and spread 1 T. of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.

Vegetable Cream Cheese:

16 oz. cream cheese, at room temperature

2 T. minced scallions, white and green parts

2 T. finely chopped carrot

2 T. finely chopped celery

2 T. finely chopped radish (2 radishes)

2 to 3 pinches kosher salt

1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

Yields:

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150 Degrees Fahrenheit Fire & Fig Grilled Cheese

150 Degrees Fahrenheit Fire & Fig Grilled Cheese

150DegreesFahrenheitFireandFigGrilledCheeseFor the Pesto:

1/3 c. extra virgin olive oil

3 cloves garlic, roasted

1 large jalapeño, seeded and diced (about 1/4 c. chopped)

1 bunch fresh cilantro (about 1/4 c. chopped)

1 bunch fresh parsley (about 1/4 c. chopped)

1 Tbsp. lime juice

1/2 Tbsp. lemon pepper

 

For the Grilled Cheese:

Cooking spray

8 thick slices bakery-style Mountain or cottage bread

Butter

1 stick Great Midwest® Mango Fire Cheddar cheese, sliced

8 oz. sliced dried Calimyrna figs (about 10-12 figs, depending on size)

1 stick Great Midwest® Chipotle Cheddar cheese, sliced

 

Pre-heat oven to 350° Fahrenheit. In a food processor, blend together the olive oil, roasted garlic, jalapeño, cilantro, parsley, lime juice and lemon pepper into a well-blended pesto sauce. Set aside. Heat grill pan to medium heat. Spray with cooking spray. Butter one side of each slice of bread. Place one buttered slice down on grill pan immediately layer with Mango Fire Cheddar cheese slices, fig slices and Chipotle Cheddar cheese slices. Spread pesto on unbuttered side of second slice of bread then top with pesto side down. Grill each side 1-1/2 to 2 minutes until bread is toasted lightly. Cover a cookie sheet with tin-foil then spray with cooking spray. Place sandwiches on the cookie sheet and place in oven. Bake for five minutes to fully melt cheese. To plate, cut sandwich into two halves and serve with your favorite side.

 

 

Salsa Stoup and Double Decker Baked Quesadillas

Salsa Stoup and Double Decker Baked Quesadillas

salsastoup2 T. vegetable oil, plus some for brushing the tortillas

2 jalapeno peppers, seeded and chopped

1 green bell pepper, cored, seeded, and chopped

1 large onion, chopped

3 celery ribs, chopped with greens

3 garlic cloves, chopped

salt and freshly ground black pepper

1 28oz can stewed tomatoes

1 28oz can crushed tomatoes

2 C. vegetable or chicken stock or broth

3 T. chopped fresh cilantro

6 6-8″ flour tortillas

1 C. shredded cheddar

3 scallions, chopped

1 C. shredded pepper jack

sour cream, for garnish

 

Preheat the oven to 300. Heat a medium soup pot over medium-high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro. Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.

 

Yield:

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Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

3 T. wasabi paste, or to taste

1/3 C. cream cheese, at room temperature

24 party pumpernickel bread slices

1 ripe Hass avocado

1/2 lemon

16 oz. smoked salmon, thinly sliced

 sammy

Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.  Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.  Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible

 

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Mediterranean Vegetable Sandwich with Basil and Feta Pesto

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4veggie sandwich 006_1_1 whole wheat hoagie buns, split

Puree the basil through the olive oil in a food processor or blender.   Pulse in the olives, and set aside.  Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray.  Season with salt and pepper, then grill until softened and slightly charred.  Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

 

Chorizo Butternut Soup with Herbed Tomato and Cheese Quesadillas

Chorizo Butternut Soup with Herbed Tomato and Cheese Quesadillas

2 T. extra-virgin olive oil

1/2 lb. chorizo, casing removed, finely chopped

1 large yellow onion, finely chopped

3 large garlic cloves, chopped

1 T. chili powder

1 1/2 tsp. ground cumin

salt and pepper

1 10 oz box frozen cooked butternut squash puree, defrosted

1 quart chicken stock or broth

4 12 inch flour tortillas

2 C. shredded Monterey Pepper Jack or smoked cheddar cheese

4 scallions, finely chopped

1/2 C. fresh cilantro leaves, chopped

2 small plum tomatoes, seeded and chopped

 

Preheat large soup pot over medium-high heat. Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for two minutes. Add the onion, garlic, chili powder, cumin, salt and pepper. Continue to cook for 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes. While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro and tomatoes and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with the remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside the soup.

 

 

Yield:

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Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

3/4 lb. fresh shiitake mushrooms

2 T. extra virgin olive oil

2 T. shoyu

4 oz. (4 C. loosely packed) fettucine-style rice noodles

2 carrots, sliced into matchsticks (1 C.)

2 T. chopped fresh mint

2 T. chopped fresh cilantro

2 T. chopped fresh chives

Roasted Shallot Peanut Sauce (recipe follows)

Tamarind Dipping sauce (recipe follows)

1/2 C. dry-roasted peanuts, chopped, for garnish

 

Preheat the oven to 375.

Cut the stems off the shiitakes and discard them (or save them for stock). Thinly slice the caps; you should have 5 C.. Toss the shiitakes in a bowl with the olive oil and shoyu. Then spread them out on a parchment-covered baking sheet and transfer it to the oven. Roast, stirring twice, until the mushrooms are shrunken, browned, and fairly crisp, about 40 minutes. Place the mushrooms in a small bowl and set it aside. Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and rinse the noodles for at least 30 seconds under cold water to prevent sticking. Toss the noodles in a bowl with the carrots and herbs. Mound a portion of noodles on each plate, and drizzle the dipping sauce and the peanut sauce over the top. Sprinkle with the mushrooms and peanuts.

 

Roasted Shallot Peanut Sauce

 

3 medium shallots, unpeeled

1 C. unsweetened coconut milk

1/2 C. smooth peanut butter

3 T. natural sugar, preferably maple sugar or evaporated cane sugar

1/2 tsp. cayenne pepper

1 T. shoyu

2 T. plus 1 tsp. fresh lime juice

 

Preheat the oven to 375 F. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving. Makes 2 C..

 

Tamarind Dipping Sauce

 

2 T. natural sugar, preferably maple sugar or evaporated cane juice

6 T. water

1 T. fresh lime juice

1 T. tamarind concentrate

1 T. shoyu

1 tsp. chopped fresh cilantro

1 garlic clove, minced

1 tsp. finely slivered seeded red serrano or ThaI bird chile

 

Combine the sugar and water in a small saucepan, and warm over medium heat until the sngar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days. Makes 1/2 C..

 

 

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Really, Really, Ridiculously Good-tasting Chickpea Burgers

Really, Really, Ridiculously Good-tasting Chickpea Burgers

14oz. canned chickpeas, rinsed and drained

1 large garlic clove, finely chopped (originally recipe calls for 1 full clove)

Small handful of chopped parsley

1 tsp. Middle Eastern spice mix (or, 1 tsp. each of ground coriander, cinnamon and ground cumin)

1 tsp. paprika

2 T. wholemeal flour, plus extra

1 egg

2 T. uncooked rolled oats (add more if the mixture is too wet)

2T. cooked couscous (not essential; it was leftover from last night’s dinner)

Large handful of cooked roast pumpkin (again, leftover from last night)

1/2 a small red onion, chopped

Olive oil for frying

 

Put all ingredients into a food processor and whiz until smooth. The mixture definitely shouldn’t be dough-like, but it shouldn’t be too wet that it falls apart easily. Put some of the extra flour onto a plate and use an ice cream to scoop (even easier if you have a scoop that flicks out the balls) to make the patties. Flour your hands and dip the balls into the flour and shape them into rounds and flatten. Fry over medium-high heat for about 3-4 minutes each side or until golden. When done, drain on a paper towel.

 

 

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Black Bean Stoup and Southwestern Monte Cristo Sandwiches

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

stoup2 T. extra-virgin olive oil, 2 turns of the pan

1 sprig fresh bay leaves or 1 large dried bay leaf

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

3 ribs celery with greens, chopped

1 large onion, chopped

1 red bell pepper, seeded and chopped

3 (15-oz.) cans black beans

2 T. ground cumin

1 1/2 tsp. coriander

Salt and pepper

2 to 3 T. plus 2 tsp. hot sauce, divided

2 C. chicken or vegetable stock

1 (15-oz.) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes

8 slices white sandwich bread

1/2 C. hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand

8 slices honey baked ham, from the deli counter

8 slices Pepper Jack cheese, from the deli counter

8 slices smoked turkey, from the deli counter

2 eggs, beaten

A splash of milk

1 T. butter

1/2 C. sour cream

2 to 3 scallions, chopped

 

Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 T. hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 tsp. hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

 

 

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Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey-Brie-Grilled-Cheese-0034 slices cranberry walnut bread
6 slices brie, rind removed
4 slices turkey breast, about 6 ounces
¼ cup cranberry sauce
½ avocado
2-3 tablespoons butter

Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.

The Babs

The Babs

5306 slices bacon
Salted Butter, melted
4 slices Rye bread
8 slices Tillamook® Baby Swiss Cheese
4 oz (1/2 cup) bleu cheese crumbles
1 Braeburn apple, sliced to an even thickness

Preheat a countertop griddle to medium-high heat. Begin by cooking the bacon evenly on both sides to your desired crispiness. At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down. Top both slices evenly with your Swiss Cheese, and on one side, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread. When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust. Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon. Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, plate, and enjoy.

White Pizza Grilled Cheese

White Pizza Grilled Cheese

white-pizza-grilled-cheese-I-howsweeteats_com-6
2 bulbs garlic
1 teaspoon olive oil
1 pinch of salt
8 ounces mascarpone cheese, at room temperature
¼ cup freshly chopped basil leaves
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon freshly chopped parsley
8 ounces sharp provolone cheese, freshly grated
4 ounces mozzarella cheese, freshly grated
2 ounces parmesan cheese, freshly grated
8 thick slices Italian or sourdough bread

Preheat the oven to 350 degrees F. Slice off the top of the bulb of garlic and remove any of the outside paper from the bulb. Drizzle the exposed cloves with olive oil. Wrap the bulb in foil and roast for 1 hour, until the cloves are golden and caramely. Let the garlic cool slightly. Squeeze the cloves out in a bowl and add a pinch of salt. Mash the cloves with a fork until they form a paste. Add the mascarpone to the bowl and stir to combine. Add in the basil, rosemary, thyme, oregano and parsley, stirring to combine. Toss together the provolone, mozzarella and parmesan cheeses. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. Spread the insides of the bread with the mascarpone cheese mixture. Place a slice of bread butter-side down in the skillet and add a few handfuls of cheese on top. Follow it with another slide of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve the sandwiches with a garnish of extra chopped herbs.

Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

4 T. extra-virgin olive oil (EVOO)meals 567
4 slices bacon, chopped
1 garlic clove, chopped
1/2 small onion, chopped
1/4 tsp. crushed red pepper flakes
salt and freshly ground black pepper
4 slices soft white sandwich bread
3 T. melted unsalted butter
1 vine-ripe tomato, chopped
4 eggs
Grated Parmigiano-Reggiano, for sprinkling
1 T. Dijon mustard
juice of 1 lemon
6 C. mixed greens

Preheat the oven to 400. Preheat a small skillet over medium heat, add 1 T. of EVOO and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes. With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the C. of a nonstick standard 1/2-cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. Brush the bread with the melted butter. Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute. Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper. Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake 15 minutes. In a small bowl, combine mustard with the lemon juice, salt and pepper. In a slow, steady stream, whisk in the remaining EVOO. In a salad bowl, toss the lemon dressing with the mixed greens. To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate. Serve with lemon-dressed salad.

Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato And Apricot Chutney

Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato And Apricot Chutney

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2 T. basil pesto
1/3 C. mayo
8 slices rye bread
8 T. Tomato and Apricot chutney
8 slices Jarlesburg cheese
3/4 Lb. sliced honey-smoked ham or pepper ham, about 12 to 16 slices

To make each sandwich: Mix together the pesto and mayo and spread a thin layer of it on each slice of bread. Spread a thicker layer of the chutney on one slice of bread and put one slice of cheese on top of it. Then place 3 to 4 slices of ham on top and add another slice of cheese. Close the sandwich with the other slice of bread. Heat a griddle or skillet to medium and smear with butter (or smear butter on the outside of the bread) and toast the sandwich slowly to a nice golden brown, making sure the cheese is melting before turning the sandwich and toasting the other side. Serve with potato chips, pickles and mustard.

Tomato and Apricot Chutney

2 1/2 T. extra virgin olive oil
1 T. peeled and grated fresh ginger
3/4 tsp. red chile flakes
3/4 tsp. brown mustard seeds
1/4 tsp. cumin
1/4 tsp. fennel
1/4 fenugreek seeds
2 1/4 lb. tomatoes, peeled and chopped
9 cloves garlic, chopped into a paste or run through a press
1/3 C. sugar
1 1/2 tsp. salt
2 or 3 jalapenos
9 dried apricots, diced

Heat the olive oil in a large saucepan over medium heat. Add the ginger and cook for 1 minute. Add the chile flakes, mustard seeds, cumin, fennel, and fenugreek seeds and stir for a few seconds. Stir in the tomatoes, garlic, sugar and salt. Bring to a boil; reduce heat and simmer, stirring occasionally for 25 to 30 minutes, until mixture starts to thicken. Cut a slit in the jalapenos (use only 2 if you want less heat), then add them and the apricots to the pan. Simmer, stirring frequently until the mix is thick and jam like, for about 20 minutes. Remove jalapeños and serve separately, if you wish. Cover tightly and store in the fridge for up to 1 month.

Toasted Spicy Turkey Sandwich

Toasted Spicy Turkey Sandwich

1 T. fresh lime juice
1 T. chili garlic sauce
½ C. mayonnaise
3 T. scallions, sliced
1 lb. oven roasted turkey breast, deli style
12 slices white bread, toasted

Pour the lime juice into a small mixing bowl. Add the garlic sauce and mayonnaise. Stir well to combine the ingredients. Fold in the scallions. Spread each slice of bread with the spicy mixture. Lay slices of the turkey breast on each slice of bread. Place two slices of bread together to form the sandwich.

Mousetrap Grilled Cheese

Mousetrap Grilled Cheese

mousetrap4 tsp. Tillamook® Salted Butter at room temperature
4 slices Tillamook® Sharp Cheddar Cheese
4 slices Tillamook® Monterey Jack Cheese
4 slices creamy Havarti Cheese
8 slices high-quality sourdough bread (we use sourdough from Artisan Bakers of Sonoma)

Spread butter on one side of each slice of bread. Place bread buttered side down. Layer 1 slice of Sharp Cheddar on each of 4 slices of bread, then Monterey Jack, then Havarti. Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500°F oven, then closed and served, or can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.