Browsed by
Category: Sandwiches & Lunch Dishes

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

2 large zucchini, spiralized into spaghetti noodle shapes

3 slices of bacon, cooked until crisp and chopped

1/2 cup part skim ricotta cheese

1/2 cup frozen peas, defrosted

2 teaspoons extra virgin olive oil

1/8 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon chopped fresh basil

 

Heat a large skillet with the olive oil over medium high heat. When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste. Toss in the skillet for no more than one minute, just long enough to warm the noodles. Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper.

Serve immediately.

Absolute Best Roast Beef Sandwich

Absolute Best Roast Beef Sandwich

Absolute Best Roast Beef Sandwich

1/2 cup good-quality sour cream

1 tablespoon prepared horseradish

2 tablespoons unsweetened all-natural applesauce

2 tablespoons panko or plain breadcrumbs

2 tablespoons finely chopped chives

Salt and coarse black pepper

8 slices white or peasant bread from a large round loaf

8 slices rare roast beef or about 2/3 to 3/4 pound thinly sliced leftover steaks of any cut

1/4 cup minced red onion or 1 large shallot, finely chopped

A handful flat-leaf parsley, very finely chopped

1 small red chile pepper, such as fresno or cherry, seeded and finely chopped

Zest of 1 lemon

1 small bunch watercress–trimmed, cleaned and dried

1/2 pound brick of the sharpest white cheddar available to you, thinly sliced (itll be crumbly if its very sharp)

 

Combine the sauce ingredients. Heat a panini press, cast-iron skillet or griddle over medium to medium-high heat.   On a work surface, spread the horseradish sauce liberally over 4 slices of bread. Arrange 2 slices of rare roast beef over the sauce. Combine the red onion (or shallot) with the parsley, chile pepper and lemon zest and sprinkle liberally over the roast beef. Arrange a layer of watercress over the beef. Divide the cheese evenly among the sandwiches and set the remaining bread slices in place. Press the panini 2 at a time on the panini press or in a hot skillet with a pan weighted on top.

 

Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

1 cup snow peas

2 medium carrots, peeled and thinly sliced on the diagonal

2 scallions (white and green parts)

4 ounces thin rice-stick noodles

1 pound medium shrimp, peeled and deveined

1 teaspoon sugar

2 tablespoons plus 2 teaspoons fresh lime juice

1 tablespoon plus 1 teaspoon fish sauce

2 tablespoons hoisin sauce

1 teaspoon Sriracha sauce, or more to taste

1 teaspoon honey

2 tablespoons vegetable oil

Fill a large saucepan with salted water, and bring to a boil. Prepare an ice bath in a large bowl. Add the snow peas to the boiling water, cook for 1 minute, and remove with a slotted spoon to the ice bath to cool. Repeat with the carrots. Thinly slice the peas, and cut the carrots into similarly sized matchsticks. Cut the scallions into 1½-inch sections and then thinly slice lengthwise into matchsticks.  Keep the pan of water on the stove but turn off the heat underneath it. Add the noodles and let steep in the hot water for 5 minutes, then drain well, and put in a large bowl. Meanwhile, in a bowl, mix together the shrimp, sugar, 2 teaspoons of the lime juice, 1 teaspoon of the fish sauce, ½ teaspoon of the sesame oil, and 1 tablespoon of the cilantro.  Add the snow peas, carrots, scallion, mint, and remaining ½ cup cilantro to the rice noodles.  In a small bowl, mix the soy sauce, hoisin sauce, remaining 2 tablespoons lime juice, remaining noodles and stir to mix in the shrimp, or let the shrimp cool, mix into the noodles, and serve the dish at room temperature.

Roast Beef Rubens with Horseradish Russian Dressing & Sauerkraut

Roast Beef Rubens with Horseradish Russian Dressing & Sauerkraut

Roast Beef Rubens with Horseradish Russian Dressing & Sauerkraut

3/4 cup sour cream

1/4 cup (a small handful) fresh dill, chopped

About 3 tbsp. fresh chives, finely chopped

3 tbsp. ketchup

3 tbsp. relish

2 rounded tbsp. beet horseradish

Salt and pepper

Softened butter

8 slices Jewish marble rye

8 slices smoked Gouda

1 jar (16oz.) or 1 sack (1lb.) traditional refrigerated sauerkraut

1 tsp. each caraway and cumin seeds

1 1/4 lbs. rare roast beef, deli cut

8 slices Jarlsberg cheese

Half-sour or garlic deli pickles

In a small bowl, mix the sour cream, dill, chives, ketchup, relish and beet horseradish. Season the dressing with salt and pepper.    Butter one side of each slice of the bread and heat a griddle pan over medium.    With the buttered side facing down, top 4 slices of the bread with some of the dressing and 2 slices each of the smoked Gouda.     In a small saucepan, heat the sauerkraut with the seeds over medium just to heat through, about 5 minutes.  Top the Gouda with the roast beef and sauerkraut, then the Jarlsberg. Top with the remaining bread, buttered side up. Griddle until the cheeses melt and the bread is deep golden and crispy, about 5 minutes per side. Cut the sandwiches from corner to corner and serve with the pickles.

Sandwich Bread Waffles

Sandwich Bread Waffles

Sandwich Bread Waffles

2 eggs (separated)
2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 C. buttermilk (or add 1 tsp of lemon juice to regular milk and let it sit for 5 min)
2 T. melted butter
1/4 C. of green onion, chopped
3/4 C. of grated cheese (I used Tillamook White Cheddar – so good!)

Beat the egg whites until just firm; set aside. Add all the dry ingredients to a clean mixing bowl; whisk to combine. Beat the egg yolks and add them to the milk. Stir the liquid ingredients into the dry ones. Add melted butter and beat on low until just combined. Add the shredded cheese and the green onion and mix in. Fold the egg whites into the mix and stir gently until just combined. Preheat your waffle iron. Add batter and cook according to manufacturers’ directions.

Use these waffles to make a sandwich, instead of regular sandwich bread. Excellent as bread for a BLT or a Turkey, Bacon, Swiss sandwich.

Green Chile Waffled Quesadillas

Green Chile Waffled Quesadillas

Green Chile Waffled Quesadillas

4 flour tortillas
1 C. shredded Mexican- style cheese, such as queso Chihuahua or Monterey Jack
1⁄4 C. chopped canned green chiles

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Place a tortilla on the waffle iron and, taking care because the waffle iron is hot, spread half of the cheese and half of the green chiles evenly across the tortilla, leaving a margin of an inch or so around the edge of the tortilla. Top with another tortilla and close the waffle iron. Check the quesadilla after 3 minutes. When the cheese is melted and the tortilla has golden brown waffle marks, it is ready. Remove the quesadilla from the waffle iron. Repeat Steps 2 and 3 with the remaining ingredients, cut into wedges, and serve. Notes: For a more substantial meal, add one of the following to the tortilla in Step 2: • 1⁄2 C. shredded chicken or pork • 1⁄2 C. sliced steak • 1⁄2 C. refried beans Garnish with one or more of the following: • Chopped scallion • Crumbled bacon • Sour cream • Salsa • Guacamole

WBLT (Waffled Bacon, Lettuce and Tomato)

WBLT (Waffled Bacon, Lettuce and Tomato)

WBLT (Waffled Bacon, Lettuce and Tomato)

3 strips bacon
1 T. Butter, room temperature
2 slices sturdy Sandwich Bread
1 small ripe tomato, cut into ½ inch slices
2 leaves lettuce, washed and dried completely

Preheat the waffle iron on medium. Place the bacon strips in the waffle iron and close the lid. To ensure the bacon cooks thoroughly and evenly, make sure no part of the bacon is hanging out of the waffle iron. After 4 minutes, check the bacon—thin-cut slices could be ready, though thicker cuts may need I or 2 minutes more. When the bacon is crispy without being blackened, remove it from the waffle iron and set aside. Turn the waffle iron down to low. Spread a thin, even layer of butter on one side of each piece of bread. Spread the mayonnaise on the other side of one slice of bread and place it—mayo side up—on the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Distribute the bacon, tomato, and lettuce evenly across the sandwich. Top with the second slice of bread, butter side up. Close the lid of the waffle iron and cook until the bread is golden brown, 2 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. Remove the sandwich, slice it in half diagonally, and serve. Variations: Add a slice of Avocado; Sub Arugula for Lettuce, Sub smoked salmon for bacon, Add sliced hard boiled egg, sub roasted red pepper for the tomato, sub pesto for mayo.

Pizza Waffles

Pizza Waffles

Pizza Waffles

1 package crescent rolls (8 pieces)
1 1/3 C. mozzarella cheese
pepperoni (or your favorite pizza toppings)
pizza sauce for dipping

Preheat waffle iron and spray with cooking spray. Unroll crescent rolls. You will have 8 triangles. Pinch seams to connect 2 triangles so you form 4 rectangles. Place 1/3 C. mozzarella cheese and pepperoni in each rectangle. Fold over and pinch to seal all sides. Repeat with remaining sections. Place each piece of dough on the preheated waffle iron. Close and cook 5 minutes or until browned. Serve warm with pizza sauce for dipping.

Mexican Cauliflower Chili Scramble

Mexican Cauliflower Chili Scramble

Mexican Cauliflower Chili Scramble

Olive oil cooking spray
½ head cauliflower, grated on the large side of a box grater (about 3 cups yield)
2 tablespoons minced onion
½ cup small-diced red bell pepper (about 1 medium pepper)
¼ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
1 cup crushed tomatoes
Salt
Crushed red pepper flakes
1 cup very small broccoli florets
12 large egg whites or 1 pint of liquid egg whites
1 avocado, cut into bite-size chunks

Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the cauliflower and cook until browned; transfer to a bowl. Add the onion, bell pepper, cumin, chili powder and garlic powder to the skillet and cook until the onion and bell pepper have softened, 2 to 3 minutes. Add the tomatoes and cook until the mixture is soft and thick. Add the cauliflower, season with salt and red pepper flakes, and stir to combine. Transfer the vegetable “chili” to a bowl. Wipe the skillet clean, lightly coat again with cooking spray, and place over medium-high heat. Add the broccoli and cook until tender, 1 to 2 minutes. Add the egg whites and cook, scrambling them, about 2 minutes. Season. Spoon the eggs and cauliflower chili onto four plates; top with avocado and serve.

Yield: 4 servings
Calories: 185
Fat: 5.5g
Fiber: 7g

Club Salad

Club Salad

Club Salad

2 slices deli turkey, cut into ribbons
1 cup grape tomatoes, halved
1 slice crumbled bacon
2 cups chopped iceberg lettuce
1 tablespoon low-fat mayo (or other under 50 calorie dressing)

Toss lettuce with mayo or dressing and arrange on plate. Top with remaining ingredients. Serve with 5 pita chips for 245 calories.

Skinny Welsh Rarebit

Skinny Welsh Rarebit

Skinny Welsh Rarebit

4 slices Crusty Wheat Bread, Toasted
2 T. Butter
2T. flour
1/3 cup milk
1/2 cup beer
1 tsp. dry mustard heaping
1/2 tsp. paprika
1/4 tsp. cayenne
2 dashes Worcestershire sauce
1 cup extra sharp cheddar cheese, grated
1 whole egg yolks
fresh chives Chopped

Melt butter in saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook for about 2 minutes. Pour in milk and beer, whisking constantly and cook another minute. Add mustard, paprika and cayenne and whisk. Add cheese and continue to whisk slowly, cooking and whisking until cheese is melted and sauce is smooth. Remove from heat, whisk in egg yolk and serve over crusty bread. Top with chives for garnish.

Skewered Buffalo Mozzarella Parcels

Skewered Buffalo Mozzarella Parcels

Skewered Buffalo Mozzarella Parcels

Olive Oil
2 cloves Garlic, crushed
Rosemary Sticks, for skewers
Ciabatta bread, cut or torn into small pieces
Buffalo Mozzarella, cut or torn into pieces the same size as the bread
Smoked Pancetta
Arugula
Lemon Juice

Add garlic to olive oil in bowl along with a few rosemary leaves. Toss bread and mozzarella in bread and let marinate for 5 minutes. Season with salt and pepper. Take 1 piece bread and 1 piece mozzarella and stack them on each other. Wrap a piece of pancetta around them and push onto a rosemary stalk. Repeat until its mostly full (probably about 4 balls per skewer). Preheat grill while you finish for all bread and mozzarella. Grill for 5-6 minutes, turning once, until crisp and golden. Squeeze lemon into bowl that held the olive oil, cheese and bread, and whisk it. Add arugula and toss with your hands to lightly coat. Place arugula on plate, top with skewer and enjoy.

Waffled Ham and Cheese Melt with Maple Butter

Waffled Ham and Cheese Melt with Maple Butter

Waffled Ham and Cheese Melt with Maple Butter

1 T. unsalted butter, at room temperature
2 slices sandwich bread
2 oz. Gruyère cheese, sliced
3 oz. Black Forest ham, sliced
1 T. Maple Butter

Preheat the waffle iron on low. Spread a thin, even layer of butter on one side of each piece of bread. Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron. Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich but do so carefully – the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown, and the cheese is melted. Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve. Makes 1 sandwich. Maple Butter: Combine 8 T. (1 stick) salted room-temperature butter with 1 T. maple syrup in a medium-size bowl and whip with an electric mixer or a whisk until well-blended.

Grilled Cheese Sandwich

Grilled Cheese Sandwich

Grilled Cheese Sandwich

2 slices sandwich bread
3 oz. cheddar cheese
2 T. salted butter, at room temperature

Preheat the waffle iron while you assemble the sandwiches. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

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.

Fishy Bento Lunch

Fishy Bento Lunch

2 Pieces of Bread
Tuna
3 Carrots
1 Pretzel Rod
1 Twizzler String
Gold Fish Crackers
Blue Jell-O
1 Clementine
Heart Sprinkles (optional)

(This is never going to stay like this if you were really packing a lunch.  You need filler for the sandwich side, and that yellow?  Yikes, what a mess.  Easy lunchboxes aren’t leak proof.  I have several small boxes of different types to fit into the various wells of our multitudinous lunch boxes.   And I would probably exchange the crackers for little fish cut from carrots; I have a cutter for that.  It’s way carb / sugar heavy)

Cuban Pulled-Pork Sandwiches with Caramelized Onion & Thyme Mayo

Cuban Pulled-Pork Sandwiches with Caramelized Onion & Thyme Mayo

2 C. orange juice
2 tsp. dark rum
2 tsp. fresh lime juice (1 lime)
3 garlic cloves, minced
2 tsp. finely chopped fresh oregano leaves

1 2-pound pork shoulder
3 tsp. orange juice
2 tsp. finely chopped fresh thyme leaves
2 tsp. finely chopped fresh oregano leaves
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. extra-virgin olive oil

1 large yellow onion, thinly sliced (about 1 1/4C.)
2 tsp. sugar
Pinch of salt
1 large crusty baguette (about 16 inches long), sliced in half lengthwise and cut into 4 equal
portions
2 C. finely chopped romaine lettuce, for serving
1/2 C. packed chopped fresh cilantro, for serving
Thvme Mayonnaise

For the marinade, in a small bowl, combine the orange juice, rum, lime juice, minced garlic, and oregano. Cut l-inch-deep slits all over the pork and place it in a gallon-size resealable plastic bag. Pour the marinade over the top, seal the bag, and shake it gently to coat the pork. Refrigerate overnight, for at least 8 hours and up to 24 hours. Remove the pork from the bag and transfer it to the base of a standard 6-quart slow cooker. Pour 1/2 C. the marinade in the base of the slow cooker and discard the rest. In a food processor, pulse the orange juice, garlic, thyme, oregano, cumin, the 1/2 tsp. salt, pepper, and oil until smooth, about 3 pulses. Rub the paste all over the pork and into the slits. Cook on low until the pork is tender and no longer pink in the center, about 8 hours depending on the settings of your slow cooker. Using two forks, pull the pork into large chunks. For the caramelized onion, in a 12-inch nonstick skillet set over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft, 10 minutes. Add the sugar and salt and cook, stirring occasionally, until the onion is a deep golden brown, about 12 minutes more. If the onion starts to burn, add a tsp. water to the pan. The caramelized onion will keep in an airtight container in the refrigerator for 5 days. To assemble the sandwiches, lay the 8 baguette pieces on a clean work surface, cut sides up. Spread 2 tsp. the Thyme Mayonnaise on each of half of the baguette pieces. Divide the pork among half of the baguette pieces and top first with the lettuce, then with the onion, then with the fresh cilantro and the other halves of the baguettes. Serve.

Thyme Mayonnaise
2 garlic cloves, minced
Pinch of salt
1 tsp. fresh lime juice (about 1/2 lime)
1/2 C. mayonnaise
2 tsp. finely chopped fresh thyme

In a small bowl, using a fork, mash the garlic with the salt and lime juice. Let stand for 5 minutes to allow the acidity of the lime to soften the garlic. Stir in the mayonnaise and thyme. The thyme mayonnaise will keep in an airtight container in the refrigerator for 3 days.

Owl Lunch

Owl Lunch

1 Babybel
2 Raisins
2 pieces of whole wheat bread (sandwich of choice)
2 Baby Carrots
Pretzel Spoons or Mini Pretzel Twists
1 Pretzel Rod
Kale Chips (or you could use green grapes)

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

 

2 T. (30 mL) butter

½ cup (125 mL) finely chopped wild onions

2 Tbsp (30 mL) flour

1 tsp (5 mL) French’s mustard powder (or 1 Tbsp [15 mL] prepared mustard)

1 cup (250 mL) milk

½ cup (125 mL) apple cider (or beer)

1 tsp. (5 mL) Worcestershire sauce

½ cup (125 mL) blue cheese (like Stilton)

½ cup (125 mL) aged white cheddar cheese

salt and pepper, to taste

4 slices good rustic bread

additional chopped wild onions, for garnish

 

Preheat the oven to broil. In a saucepan over medium-high heat, melt the butter. Add the wild onions and sauté for 1– 2 minutes. Add the flour and mustard powder and whisk until a smooth paste is formed. Add the milk, cider, and Worcestershire sauce. Whisk until the sauce thickens. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Grate the cheeses. Add to the sauce and stir until melted and the sauce has thickened. Taste and adjust seasoning with salt and pepper if necessary. Remove from the heat and allow to cool. Toast the bread lightly and place on a baking tray, top with the cooled sauce, making an even thick layer. Sprinkle with the additional raw wild onions. Place under the broiler and cook until the sauce begins to brown and the onions slightly char, about 3– 4 minutes. Serve immediately. Reserve any extra sauce; it makes a great topping for tuna or salmon melts.

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Who doesn’t love a great steak sandwich? This hearty version is one of my boys’ favorites. Simple to make, it packs a punch with the Dijon and garlic marinade, the strong cheese that melts into the bread, and the spicy, bright, salty, extra-hot, lime-soaked chiles toreados and their marinade.

1/4 cup olive oil
1/4 cup soy sauce or Maggi
3 tablespoons Dijon mustard
4 garlic cloves, pressed or minced
1/4 teaspoon freshly ground black pepper or to taste
2 pounds flank steak
6 bolillos. teleras, Portuguese rolls, or small baguettes or 2 or 3 baguettes cut into 4- to 6-inch lengths, split in half
6 thick slices Swiss or Muenster cheese
Matador Chiles

In a small bowl, whisk together the oil. soy sauce, mustard, garlic, and pepper. Place the steak in a large baking dish and pour the marinade over it. Turn a few times to make sure that the meat is completely coated. Marinate for at least 30 minutes, and up to 24 hours. If marinating for more than 30 minutes, cover and refrigerate. Preheat the broiler. Place the baking dish with the meat under the broiler. 3 to 4 inches from the heat, and broil for 5 to 7 minutes per side, depending on how cooked you want it. For medium-rare, 5 minutes per side; for just over medium, the way I like it, 6 minutes on the first side and 7 minutes on the other. (Alternatively, you can grill the meat over medium-high heat on an outdoor grill or a grill pan for 5 to 6 minutes per side, depending on how well done you like it; I go for 6 minutes per side.) Transfer the meat to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the meat against the grain. Preheat the oven to 350 degrees. Place the split rolls on a baking sheet, cut side up. And place a slice of cheese on each bottom half. Bake until the bread crisps and the cheese melts, about 5 minutes. Top the cheese with the meat and let diners spoon on as much of the Matador Chiles, along with their sauce and onions, as they want (or do it for them if you know their tastes). Cover the sandwiches with the top halves of the rolls and serve, with more Matador Chiles on the side.

Feta, Eggs, and Dandelion Greens

Feta, Eggs, and Dandelion Greens

Dandelion greens are very nutritious: they are high in calcium, rich in iron, and loaded with antioxidants. They are best harvested in springtime when the young greens are still tender and their flavor is mild. But blanching them in boiling w’ater first will remove some of their bitterness. Cultivated dandelions from the store are less bitter than wild ones, but in both cases it’s best to taste test them first. If you’re foraging your own, be careful not to gather them in areas that have been sprayed with pesticide.

4 C. chopped dandelion greens, thick stems removed
2 T. ghee (or butter)
1 leek, white and light green parts only, finely chopped
4 large pasture-raised eggs
1/4 C. crumbled feta cheese

Bring a large pot of water to a boil. Add the dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, patting them as dry as possible with paper towels. Melt the ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks in the ghee until tender, about 5 minutes. Add the dandelion greens one handful at a time. Cook each handful until wilted, then add more. When all the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

 

6 fresh sage leaves

3.5 LB boneless turkey breast

2 T. unsalted butter, softened

kosher salt

black pepper

12 slices bacon

4 ciabatta rolls

0.5 C balsamic onion marmalade

1 ripe avocado, halved, pitted, peeled, and

sliced

4 T. mayonnaise

 

Preheat the oven to 350°F. Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely. 3 In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Smoked Salmon with Avocado, Green Mango and Basil Sandwich

Smoked Salmon with Avocado, Green Mango and Basil Sandwich

Smoked Salmon with Avocado, Green Mango and Basil Sandwich

 

1 small unripe mango, peeled and julienned

Juice from 1/2 lime

Kosher salt

8 thin slices pullman white bread, or other firm-texture bread with a soft crust

1 ripe avocado, halved, pitted, peeled and sliced

Drizzle of extra-virgin olive oil

Freshly ground black pepper

8 ounces smoked salmon, thinly sliced

12 to 16 basil leaves

 

In a bowl, lightly toss the mango in the lime juice and season with salt. Lightly toast the bread. Place the avocado on 4 slices of the bread and gently mash and spread with a fork. Drizzle the avocado with the oil and season with pepper. Top with the mango, smoked salmon and basil. Add the top slices, cut the sandwiches into halves or quarters, and serve. Makes 4 sandwiches.

Boucheron with Grapefruit and Crispy Olives Sandwich

Boucheron with Grapefruit and Crispy Olives Sandwich

Boucheron with Grapefruit and Crispy Olives Sandwich

 

1 teaspoon olive oil

1/3 cup pitted Nicoise olives

1/4 pound slice of Boucheron goat cheese

1 large grapefruit

8 round slices from a french baguette

1 sprig fresh thyme

 

Preheat oven to 350 degrees. Toss the olives with the olive oil in an oven-safe skillet or casserole pan. Roast in the oven for about 25-30 minutes, until crispy. Turn your exhaust fan on here, it might be a little smoky. While the olives are roasting, take the cheese out of the fridge and let it come up to room temperature. Cut the grapefruit into supremes. (Cut off the top and bottom. Sit the grapefruit with one of the cut ends on the counter or cutting board. One section at a time, start at the top of the fruit and cut down the side removing the peel and white pith. Do this one section at a time, rotating around the fruit until you’ve removed all the white and peel. Now pick up the grapefruit and hold it in your hand. Carefully, use the knife in the other hand to remove the sections of fruit from the membrane, cutting at an angle. If you’d like to see a demonstration of how to make supremes, check out Ming Tsai’s tutorial here. It’s a lot easier after you’ve seen someone do it.) Remove any seeds from your grapefruit sections and set them aside in a bowl. When the olives are crispy, remove them from the oven and set aside to cool. Once they’ve cooled, put them on a cutting board and crush them lightly with the back of your knife. You just want to smoosh them a little.  Spread your bread slices on a baking sheet and toast lightly. When you’re ready to assemble, spread the softened cheese on your bread. Top with a grapefruit section and a few crispy olives. Sprinkle with a few thyme leaves. Serve immediately. Makes 8 little open-faced sandwiches.

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

Yields one 9- or 10-inch tart

 

One unbaked tart dough, placed on the tart pan (see recipe, below)

Dijon or whole-grain mustard, to taste

8 ounces goat cheese, sliced into 1-ounce rounds

2 pints of cherry tomatoes (or 2-3 large tomatoes, sliced)

1/4 cup olives, pitted (optional)

2 tablespoons olive oil

salt and freshly ground pepper, to taste

2 tablespoons chopped fresh thyme or your favorite herbs

 

Heat oven to 400 degrees F.  Spread an even layer of mustard on the bottom of the tart dough.  Place 4 rounds of goat cheese on top of the mustard.  Arrange tomatoes (and olives, if using) on top of the cheese. Place remaining 4 rounds of cheese on top of the tomatoes.  Drizzle olive oil over the tomatoes, season with salt and ground pepper, and sprinkle chopped thyme.*  Bake the tart for 30 to 40 minutes, until the dough is cooked and the cheese is nicely browned.

 

*Note: I usually add chopped herbs after about 20 minutes of baking time so that they don’t burn.  For this recipe, I added some additional chopped thyme to the dough for extra flavor.

 

Tart Dough

Yields dough for one 9- or 10-inch tart

 

1 1/2 cups flour

1/2 teaspoon salt

freshly ground black pepper, to taste

1 generous tablespoon chopped thyme (optional)

4 1/2 ounces unsalted butter, chilled, cut into cubes

1 large egg

2-3 tablespoons ice cold water

 

Mix the flour, salt, pepper, and chopped thyme in a medium-sized bowl. Add the butter and using your hands, pastry blender, or two forks, cut the butter into the flour/thyme mixture until it resembles a crumbly, cornmeal-like consistency.  Mix the egg with 2 tablespoons of the water. Make a well in the center of the flour mixture and add the beaten egg, stirring gently until the dough holds together. Add the additional tablespoon of ice water, if needed.  Gather the dough into a ball and roll the dough on a lightly floured surface, adding only the minimum amount of flour to keep the dough from sticking to the counter. Roll the dough around the rolling pin and then unroll it over the tart pan with a removable bottom. “Dock” the dough by pressing the tart dough firmly with your fingertips to make a few indentations. Be careful not to press too hard to tear the dough.

Jalapeno Popper Grilled Cheese Sandwich

Jalapeno Popper Grilled Cheese Sandwich

jalapeno popper grilled cheese4 Jalapenos (small)
1 T. Cream Cheese
½ T. Ranch Dressing
1-2 T. Chives (chopped)
Dehydrated Tomato (two slices)
Cheese
Butter
Bread

First roast your jalapenos. You can do this on the barbeque, but since I was out of propane I roasted them on my stove element on medium-low heat (gotta make do with what you have!). While the jalapenos are roasting combine the cream cheese, ranch dressing, chives and dehydrated tomato in a bowl, mixing until smooth. Once the jalapenos are done roasting, place them in a Ziploc bag for a few minutes, then peel the skins off, cut them in half and remove the seeds and spines. On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of cheese (I just used Kraft Tex-Mex shredded cheese). Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown. Slice it In half and dig into this AMAZING grilled cheese sandwich!

Pulled Chicken Sandwiches with Slaw

Pulled Chicken Sandwiches with Slaw

pulled-chicken-apple-cucumber-slaw-med108372_vert1 rotisserie chicken (about 2 1/2 pounds)
1 Granny Smith apple, cut into matchsticks
2 English cucumbers, cut into matchsticks
2 scallions (green parts only), thinly sliced
1/4 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup honey
Coarse salt and ground pepper
4 hamburger buns

Shred chicken, discarding skin. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. Divide chicken mixture among buns and top with apple-cucumber slaw.

Sheet Pan Supper: Smoked Salmon Egg Boats

Sheet Pan Supper: Smoked Salmon Egg Boats

2 sourdough bâtard loaves or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives

eggboat

Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the boats. Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.) Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

More Egg Boat Fillings: Not into smoked salmon and capers? Try one of these other combinations to dress up your own perfect egg boat. Just place the ingredients in the bottom of the boat before adding the eggs.

Gruyère cheese + crumbled bacon + sautéed mushrooms
Feta cheese + halved cherry tomatoes + chives
Cheddar cheese + crumbled cooked sausage + chopped scallions

Miso Salmon Burgers with Ginger and Scallions

Miso Salmon Burgers with Ginger and Scallions

3/4 lb. salmon fillet, with skin removedSalmon-Burger1
3 scallions, sliced
1 T. miso paste
1 T. grated fresh ginger
1/3 C. panko (Japanese breadcrumbs)

Preheat oven to 425 degrees. Add salmon, scallions, miso, and ginger to a food processor and pulse until combined (but still chunky). Stir in panko. Form salmon into cakes and place on an lightly oiled baking sheet. Bake for four minutes on each side, until cakes are cooked through and beginning to brown. Serve with lettuce/tomato/avocado fixings on a bun, or just enjoy! Sometimes we just dip ours in our favorite miso dressing (such as Genji’s Original Miso Dressing).

Ham & Cheese Pinwheels

Ham & Cheese Pinwheels

ham-and-cheese-pinwheels-recipe

1 package cooked deli meat ham {about 6-8 slices}
1/4 package of Cream Cheese, softened
1 T. mustard
1 can refrigerated crescent rolls (or use your own dough)
1 cup grated Swiss cheese
2 green onions {sliced}

Unroll crescent roll dough into 1 large sheet, use a rolling pin if needed. In a small bowl, combine cream cheese and mustard. Spread mixture onto the surface of the dough. Place ham on top of the cream cheese mixture and then top with mozzarella cheese and green onions. Starting at one side of the dough, roll until you have one large log roll. Using a serrated knife, cut into 1-2 inch sections and place onto a cookie sheet. Bake at 350°F for 14-18 minutes or until edges are golden brown.

Shrimp and Mango Salsa Lettuce Wraps

Shrimp and Mango Salsa Lettuce Wraps

shrimp-lettuce-wraps2Mango Salsa:
1 ripe mango, peeled and chopped
1/2 cup finely chopped red pepper (1/2 of a large pepper)
1/4 cup finely chopped red onion
1 jalapeño, seeded, membranes removed, and finely chopped
2 tablespoons fresh lime juice (1-2 limes)
1/4 cup (or more to taste) chopped cilantro
Salt and pepper to taste

Shrimp:
1 teaspoon or so olive oil, avocado oil, canola oil, etc.
2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Wraps: 2 heads Bibb or butter lettuce, washed and leaves separated

Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don’t forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance). For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don’t overcook the shrimp or they’ll be tough. It only takes a few minutes. 3.Serve the shrimp on lettuce leaves topped with the mango salsa.

Mini Muffuletta Sandwiches

Mini Muffuletta Sandwiches

8 small bunsMini_muffaletta_sandwiches-sk
15 ounces olive salad
8 thin slices deli ham
8 thin slices hard salami
8 thin slices provolone cheese
Olive salad dip (recipe follows)

Preheat oven to 350 degrees F. Lay out the bottom and top of the buns. Spread an equal amount of olive salad onto each half. Add ham, salami and provolone cheese to the bottom half of each bun. Wrap each sandwich in foil. Add sandwiches to the oven and bake for about 15 minutes until warmed and the cheese is melted. Serve warm with olive salad dip.

Olive salad dip recipe

1/3 cup olive salad
2 tablespoons Parmesan cheese
2-3 tablespoons olive oil

Add all ingredients together and stir. If the sauce is too thick, add more olive oil.

The Gobbler

The Gobbler

turkey-sandwich-recipe-gobbler-11 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Tomato Pizza Squares

Tomato Pizza Squares

2 slices soft bre4754_jpg-20150309013652~q80,dx720y432u1r1gg,c--ad
1/4 cup quick pizza sauce
2 slices fresh tomato, cut into quarters
2 slices cheese, cut into quarters (mozzarella, Monterey jack, etc)
8 small basil leaves

Preheat oven to 180°C conventional (or 160°C fan-forced). Line a baking tray with baking paper. Remove crusts from bread. Cut each piece into 4 and spread each piece with tomato sauce. Top each piece with tomato and a square of cheese. Place onto a tray and into the oven until the cheese has melted (10-12 mins).  Add a basil leaf to each slice. Cool and wrap in foil.

Cuban Picadillo with Chiles and Raisins

Cuban Picadillo with Chiles and Raisins

Picadillo-Stuffed-Chiles-Rellenos31 T. olive oil
1 pound ground beef round
1/2 C. chopped onion
5 cloves garlic, sliced
2 (14.5-ounce) cans diced tomatoes with green chiles
1 (6-ounce) can tomato paste
1/4 C. dry red wine or water
1/4 C. raisins
2 tsp. dried oregano
Salt and black pepper
1/4 C. sliced pimiento-stuffed green olives, optional (see note)
2 tsp. drained capers, optional (see note)

Pour olive oil into a large deep skillet or 4-quart saucepan and heat it over medium-high heat. Crumble in the ground beef and add onion and garlic. Cook, stirring and breaking up the lumps of beef, until beef browns all over, about 3 minutes. Add tomatoes, tomato paste, wine or water, raisins and oregano. Season to taste with salt and pepper. Reduce heat to low, cover pan, and let the picadillo simmer until it thickens, 15 to 20 minutes. Spoon picadillo onto plates (or over yellow rice) and garnish it with green olives and capers, if desired. The green olives and capers can be cooked with the beef and tomatoes, but the Dinner Doctor finds that children don’t care for them and use them as a garnish instead. You can also serve this Cuban equivalent of sloppy Joes in pitas.

Yield: 6 servings
Calories: 432
Fat: 23g
Fiber: 3g

Pressed Coppa Sandwiches with Broccoli Rabe Pesto

Pressed Coppa Sandwiches with Broccoli Rabe Pesto

1 po51154940und broccoli rabe (rapini)
Kosher salt
6 garlic cloves, smashed
1/4 C. olive oil
1 tsp. crushed red pepper flakes
1/2 C. finely grated Pecorino
2 tsp. honey
8 slices country-style bread
8 ounces thinly sliced provolone cheese
4 ounces thinly sliced sweet coppa or prosciutto
Olive oil (for skillet)

Cook broccoli rabe in a large pot of boiling salted water until bright green, about 30 seconds; drain; transfer to a bowl of ice water to cool. Drain; squeeze out water; cut into 1-inch pieces. Combine broccoli rabe, garlic, oil, and red pepper flakes a large skillet. Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey. Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil and heat over medium-low heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan, cover with foil, and place a heavy skillet on top. Cook until bread is toasted and cheese melts, 4-5 minutes per side (you can also use a lightly oiled panini press).