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Category: Sandwiches & Lunch Dishes

Cheese and Chive Sandwich

Cheese and Chive Sandwich

2-3 Chives, snipped finely

1 T. Mayonnaise

1 tsp. Water

Scant ½ C. grated Cheddar

2 slices Bread

1 T. Butter, softened

 

Mix chives, mayo and water together in a small bowl, then add cheddar and stir to combine.  If desired, roll bread with rolling pin until bread is about half its original thickness to make it easier to eat for little mouths.  Spread one side of each slice with butter.  Spoon filling onto one of the buttered sides and then sandwich with the second slice, pressing down well.  Trim crusts and cut into triangles to serve.

 

From Top 100 Finger Foods

 

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Caprese Tortilla Wrap

Caprese Tortilla Wrap

2 flour tortillas (approximately 6 inch diameter)

2 tsp. dried basil

1 1/2 oz. low fat or nonfat shredded cheese

1 medium fresh tomato

1/3 T. olive oil

 

Slice tomato, set aside. Brush tortilla with oil, layer on tomato, top with cheese and dried basil and roll tortilla up. You can enjoy this cold or heat for about 3 minutes in a toaster oven.

 

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

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

flank2 lemons

2 T. fresh thyme leaves, stripped and chopped

salt and freshly ground black pepper

1 1/2 lb. flank steak

1 T. Dijon mustard

2 T. white wine vinegar

5 T. extra-virgin olive oil (EVOO)

1/4 C. crumbled blue cheese

4 kaiser rolls, split

1 garlic clove, crushed

1 ripe Bartlett, Anjou or Bosc pear

8 slices prosciutto di Parma

1 large bunch of arugula, cleaned and trimmed

 

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

 

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Crab and Avocado Duet

Crab and Avocado Duet

 

1 ripe avocado

3 T. lemon juice

1/4 tsp. salt, plus more for seasoning

1 tsp. Dijon mustard

Pinch white pepper

1/2 pound lump crabmeat

2 T. chopped chives

 

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 T. of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 tsp. Dijon mustard, pinch of white pepper, and 1/4 tsp. salt. Add crabmeat and toss.  Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half tsp. of chives. Repeat with the remaining 3 servings and serve.

 

Yield: 4 servings

Calories: 150

Fat: 8g

Fiber: 3g

 

Fast Meatball Sandwiches

Fast Meatball Sandwiches

1 family meal-sized portion of frozen meatballs (approximately 4-5 meatballs per person)

6 hot dog buns (or hoagie rolls)

6 thin slices mozzarella cheese

2 C. prepared spaghetti sauce

 

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

 

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Veggie Sandwich with Roasted Garlic-Shallot Spread

Veggie Sandwich with Roasted Garlic-Shallot Spread

2 heads (each 3 in. wide) garlic

4 shallots (each 3 in. wide)

1 baguette (8 oz.)

1 firm-ripe avocado (6 oz.)

Salt and pepper

1 C. thinly sliced cucumber

1/2 lb. Roma tomatoes, rinsed and thinly sliced

1 C. lightly packed fresh basil leaves

 

Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool. Split baguette in half lengthwise. Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette. Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper. Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.

 

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Teriyaki Turkey Burgers

Teriyaki Turkey Burgers

1 lb. lean ground turkey breast

1/4 C. scallions, chopped

1 garlic clove, minced

1 tsp. fresh ginger, grated

1/4 tsp. black pepper

cooking spray

1/4 C. light soy sauce

2 T. rice vinegar

1/4 C. dry sherry

1 packet artificial sweetener (Splenda or Sweet ‘N Low)

1 C. chopped onion

1/4 tsp. sesame oil

 

In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide the mixture into 4 equal patties.  Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm.  Pour soy sauce, rice vinegar, and sherry into pan and stir, scraping up any brown bits. Add sweetener and onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil.  From:  Eating Well After Weight Loss Surgery

 

Yield: 4 servings

Calories: 174.28

Fat: 1.92g

Fiber: 0.91g

Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce

 

Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges.  Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green.  You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.

 

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Chickpea Burgers and Tahini Sauce

Chickpea Burgers and Tahini Sauce

For the chickpea burgers:

1 19-ounce can chickpeas, rinsed

4 scallions, trimmed and sliced

1 egg

2 T. all-purpose flour

1 T. chopped fresh oregano

1/2 tsp. ground cumin

1/4 tsp. salt

2 T. extra-virgin olive oil

2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

For the tahini sauce:

1/2 C. low-fat plain yogurt

2 T. tahini (see Ingredient note)

1 T. lemon juice

1/3 C. chopped flat-leaf parsley

1/4 tsp. salt

 

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 tsp. salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.  Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.  To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 tsp. salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.  To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

 

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Delightful Chicken Salad

Delightful Chicken Salad

3 C. diced, cooked chicken breast

8 oz. unsweetened pineapple chunks, drained

1/4 C. minced onion

1/3 C. reduced-calorie or fat-free mayonnaise

1 C. seedless green grapes

½ tsp ground coriander

1 C. diced celery

2 T. lemon juice

1/4 tsp fresh ground pepper

Gently combine and toss all ingredients.  Serve on Lettuce Leaves, or, an English Muffin, Sourdough Bread, a Tomato, a Cantaloupe or Pineapple Half.

 

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton CupsFor the Wonton Cups:

Cooking spray

18 wonton wrappers, thawed (if frozen)

2 tsp. canola oil

1/4 tsp. salt

For the dressing:

1 tsp. lime zest

2 T. fresh lime juice

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. dried hot red pepper flakes

2 T. olive oil

 

For the salad:

1/2 lb. lump crabmeat, picked over

1 stalk celery, finely diced

1/2 C. finely diced mango

1/4 C. thinly sliced scallions

2 T. coarsely chopped fresh cilantro leaves

 

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.  Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cups. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.  Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.  In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each C. with the crab salad and serve.

 

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Cashew Chicken Salad with Baked Wontons

Cashew Chicken Salad with Baked Wontons

8 egg roll wrappers

4 skinless chicken breasts, boned and defatted

2 C. shredded napa cabbage

1 C. chopped bok choy

1/4 C. chopped daikon radish

1/2 C. sliced red onion

1 C. thinly sliced carrots

1 C. broccoli florets

1/2 C. snow peas

 

Dressing:

1 T. minced ginger root

1/2 tsp. minced garlic

2 tsp. chopped cilantro

1 T. minced scallions

2 T. minced shallots

3 T. lime juice

1 1/2 T. rice vinegar

2 T. water

2 T. low-sodium tamari

2 1/2 tsp. sugar

1 T. cashew butter

6 T. minced cashews

 

Preheat oven to 350°. Lightly coat a sheet pan with canola oil. To prepare wontons, cut wrappers in half and distribute over sheet pan. Bake for 5 to 10 minutes or until light brown. Cool. Place chicken breasts in baking dish. Cover and cook in oven for 15 minutes or until juices run clear when pierced with a fork. Cool and slice. Place vegetables in a large bowl and set aside. In a mixing bowl, whisk all ingredients for dressing. Lightly toss with vegetables and divide into 4 equal portions. Top each salad with a sliced chicken breast and garnish with 4 baked wontons.

 

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

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

Watercress leaves, optional

 

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

Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad

1/4 C. apricot preserves

1/4 C. prepared horseradish

1/4 C. creamy Dijon-style mustard blend

2 T. lemon juice

4 6-oz. beef tenderloin steaks, cut 1-inch thick

12 1/4-inch-thick slices baguette-style French bread

4 C. arugula

1/4 C. bottled roasted red sweet peppers, chopped

1/4 C. crumbled blue cheese

Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.  Sprinkle beef on both sides with 1/4 tsp. each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.). Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese.  Optional:  toss heirloom cherry tomatoes, capers and artichoke hearts with arugula.

 

Servings: 4

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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

4 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.

Lobster Salad Napoleans

Lobster Salad Napoleans

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste. Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.  Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Brie Basil Tomato Pasta

Brie Basil Tomato Pasta

Dice about 8 Roma tomatoes into a bowl. Add a couple pinches of sugar and stir.  Add a few tsp. of balsamic vinegar (more if you like that taste). Drizzle olive oil over the mixture.  Add fresh basil (I usually use a handful or two). Stir and let marinate while you cook the pasta (it can also be made ahead of time and allowed to marinate longer). Cook angel hair pasta.  Place cubes of brie into bowls or serving bowl.  Pour hot pasta over the brie and toss.  Put tomato mixture over the pasta/brie.

 

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Cow Bento

Cow Bento

I didn’t make it, so I don’t know what all is in there.  Looks like a Onigiri Rice Ball, deocrated with nori, cheese, ham and carrot.  Cherry tomato, apple, broccoli, japanese rolled omelet with cheese.  I just can’t identify the frightening looking organ intestinesque item on the right!


Banana Snake Bento

Banana Snake Bento

Hard Boiled Eggs

Pepper Stars

Broccoli

Mozzarella Balls

Lemon Pepper

Strawberries

Banana, Apricot Fruit Roll Up

Sweet Bread / Pound Cake / Sandwich

 

Arugula Mushroom Salad

Arugula Mushroom Salad

 

1 clove garlic, peeled

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon reduced-fat mayonnaise

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh parsley

Freshly ground pepper to taste

6 cups arugula leaves

2 cups sliced mushrooms

 

Place garlic on a cutting board and crush. Sprinkle with salt and use the flat of a chef’s knife blade to mash the garlic to a paste; transfer to a serving bowl. Whisk in lemon juice, mayonnaise, oil and parsley. Season with pepper. Add arugula and mushrooms; toss to coat with the dressing.

Shrimp-Stuffed Avocado

Shrimp-Stuffed Avocado

1/2 whole avocado

4 oz. fresh or frozen medium-sized, shrimp

2/3 T. olive oil

1/2 T. fresh lemon juice

 

Cut avocado in half and pit; set aside. If using fresh shrimp, shell, devein, rinse and pat dry and then cook for about 2-3 minutes in boiling water until it turns pink; remove from water and let cool. If using frozen shrimp, defrost per directions on package. Cut up shrimp and mix with olive oil and lemon juice. Place mixture on avocado half. Serve.

 

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Spring Salad Rolls with Chicken and Thai Dipping Sauce

Spring Salad Rolls with Chicken and Thai Dipping Sauce

6 small green-leaf lettuce leaves, center rib removed

18 1/4-inch-thick strips red bell pepper

24 1/4-inch-thick strips pickling cucumber

24 mint leaves

1 C. cooked, shredded, boneless chicken breast

12 cilantro sprigs

6 large basil leaves

6 6-inch diameter Vietnamese spring roll wrappers

1/4 C. seasoned rice wine vinegar

1 T. soy sauce

1 serrano chili, thinly sliced

 

Arrange lettuce leaves on work surface. Place 3 bell pepper strips, 4 cucumber strips, and 4 mint leaves across center of each leaf. Top each with equal amounts of chicken, 2 cilantro sprigs, and cover with 1 basil leaf. Place large clean towel on another work surface. Soak 3 wrappers in cool water until just softened and pliable, about 2 minutes. Carefully remove water and transfer to towel. Let stand 30 seconds to absorb surface water. Place a lettuce bundle on bottom third of each round. Roll up tightly, enclosing bundle but allowing sprigs of cilantro to stick out at both ends. Repeat with remaining wrappers and bundles. (Salad rolls can be made up to 1 day ahead. Cover tightly with plastic and refrigerate.) Combine the vinegar, soy sauce, and chili in a small bowl and serve as a dipping sauce with rolls.

 

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.

 

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Tuna au Poivre on Tomato-Onion Salad

Tuna au Poivre on Tomato-Onion Salad

1 1/2 T. balsamic vinegar

1 tsp. dried oregano

1/3 C. extra-virgin olive oil

3 large, ripe beefsteak tomatoes, cut in 1-inch cubes

2 small red onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 8 oz. center-cut tuna steaks

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 C. coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan)

2 T. extra-virgin olive oil

1/2 lb. arugula, well washed and trimmed

 

To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don’t go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.

 

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French Toast Sandwiches with Onion, Prosciutto & Cheese

French Toast Sandwiches with Onion, Prosciutto & Cheese

3 lg. Eggs

1 C. Milk

8-10 oz. semi-soft Cheese, cut into 1/8” thick slices (sage, fontina,Port Salut, or Meunster)

4 thin slices Red Onion

4 lg. Slices Prosciutto

8 slices toothsome Bread, cut ¼” thick

4 T. unsalted Butter

 

Beat egg and milk together in a shallow soup plate; set aside.  Place 1 slice cheese, 1 slice onion and 1 slice ham on each of four slices bread.  Top each with remaining sliced cheese and finally with another slice of bread.  Carefully dip each sandwich into egg mixture and soak bread well.  Heat 2 T. butter in a large nonstick skillet over medium heat.  Reduce heat to low and fry until brown, about five minutes.  Carefully turn over and fry the other side, about five minutes more.  Keep warm until serving.

 

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Shrimp, Artichoke & Lima Bean Salad

Shrimp, Artichoke & Lima Bean Salad

1-1/2 C. frozen baby lima beans, cooked to crisp tender & drained

1-1/2 C. frozen sugar snap peas, cooked to crisp tender & drained

1(6-oz.)jar marinated artichoke hearts, halved & undrained

1 T. finely chopped fresh dill(optional)

Pinch of crushed red bell pepper flakes

1 chopped orange bell pepper

1/2 lb. cooked shrimp, tails removed

Romaine lettuce leaves, torn into bite-size pieces

4 thinly sliced green onions

Lemon wedges

 

Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss.  Chill for 1 hour. Serve with lemon wedges.

 

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Chinese Chicken Salad with Toasted Almonds

Chinese Chicken Salad with Toasted Almonds

SALAD:

1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced

1 large head romaine lettuce, torn into bite-size pieces (8 C.)

1/2 head red cabbage, shredded (4 C.)

8 scallions, sliced diagonally

1/2 C. chow mein noodles

1/2 C. chopped almonds, toasted

Dressing:

1/4 C. vegetable broth

2 1/2 T. canola oil

1/4 C. rice wine vinegar

2 T. sugar

1 T. reduced-sodium soy sauce

1 T. toasted sesame oil

 

To prepare the salad: In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles. To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend. Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.

 

Yield: 8 servings

Calories: 300

Fat: 14g

Fiber: 3g

 

Alaska Crab Wrap Sandwich

Alaska Crab Wrap Sandwich

 

1 lb. Alaska crab meat (king, snow, dungeness) out of shell, thawed

4 12 to 14 inch flour tortillas, warmed (whole wheat if possible)

4 oz. brie cheese, ripe, diced

4 C. mixed baby lettuces

1 C. tomato, diced

4 slices bacon, cooked

1/2 C. low fat mayonnaise

1-1/2 tsp. fresh dill, chopped

 

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top each with 1/4 of the crab and brie mixture, 1 C. of the mixed lettuces, 1/4 C. diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in half on the bias and serve.

A Collection of Tea Sandwiches

A Collection of Tea Sandwiches

Curried chicken salad

 

2 C. diced chicken

3/4 C. Mayonnaise

1/2 tsp. Curry powder

1/2 tsp. Lemon juice

1/2 tsp. Chutney

 

Mix ingredients together and spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Chili Pepper-Cilantro Butter:

 

1 stick salted butter, softened

1 red chili pepper, finely chopped

1 tsp. cilantro

1 1/2 tsp. lime juice

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Rosemary-Garlic Butter

 

1 stick salted butter, softened

1 T. fresh rosemary

1 clove garlic, minced

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Scallion-Ginger Butter

 

1 stick salted butter, softened

1 T. minced scallions

1 1/2 tsp. grated gingerroot

1 tsp. rice-wine vinegar

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

24 Sandwiches

24 Sandwiches

Tuna, green onions, radishes, apples, and
mayo on a crusty  roll.		 Smoked Gouda and thinly sliced apples broiled on pecan raisin bread.
Artichoke hearts, tuna, onion, cukes, and radishes stuffed into a pita. Jimtown Fig Olive Tapenade and blue castello on walnut bread.
Leeks & green garlic sautéed in olive oil with grated Parm-Reg on rosemary bread. Egg salad with lots of white onion and grated carrots on whole wheat.
Boca burger with romaine, red onion, avocado, and chutney on sliced focaccia. Grilled scallions and arugula with chopped French olives on a warm baguette.
Cambozola cheese on thinly sliced pecan raisin bread with blood oranges on the side. Thinly slice fennel, gruyere, and proscuitto on a thyme  roll.
Leftover chicken with olive tapenade on a baguette. Roasted asparagus and watercress with mayo and cracked pepper on potato rosemary.
Heaps of turkey pastrami on Russian rye with Dijon mustard and apple slices. Smoked whitefish spread and sliced red onion on a toasted poppy seed bagel.
Steak, lemon mayo, green leaf lettuce, and radicchio on Artisan’s jack bread. Bodega queso fresco banana chutney on thinly sliced pecan raisin.
Peanut butter and banana (or honey or both!) on whole wheat. Roast beef, horseradish cream cheese, and roasted red pepper strips on rye.
Thinly sliced ham and gruyere cheese with Dijon mustard grilled up crispy. Chicken salad doctored up with toasted almonds and green  grapes.
Leftover meatloaf and organic ketchup on sliced sourdough. Roasted turkey and cranberry sauce on a small dinner rolls.
Jimtown tapenade and teleme open-faced on heath breads. …and of course The Classic BLT.

 

15-Minute Chicken Salad

15-Minute Chicken Salad

1 package cooked chicken breast strips, chopped

1 package cooked fresh fruit salad* (located in produce department)

2 T. mayonnaise

Juice from 1/4 orange

1/2 C. coarsely chopped walnuts

1/4 C. chopped Vidalia onion (or thinly sliced)

1/8 tsp. pepper blend or lemon pepper

1 sliced orange

Garnish with mint or cilantro

 

Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.  *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.

Snail Snack

Snail Snack

Mayonnaise osnail snackr whipped cream cheese

Large tortilla (square if possible)

Lettuce or baby spinach

Sliced deli meat of your choice

Sliced cheese of your choice

Gherkin pickles

Chive stalks

If necessary, trim the rounded edges of the tortilla to make it square, then spread on a thin layer of the mayo or cream cheese.  Layer on the lettuce or baby spinach, then the meat and cheese, and roll it up tightly.  With the seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the snail’s heads, cut a pickle in half at an angle. Poke two small holes in the uncut ends and stick pieces of chive with knots at one end in each for antennae.  Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick, if necessary.

 

Yield:

Calories:

Fat:

Fiber:

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

 

2 T. unsalted butter, softened

4 slices crusty sourdough bread

6 oz sliced fresh mozzarella cheese

1/4 C. chopped fresh basil

1/2 C. Homemade Tomato Jam

 

Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

 

1/2 cup olive oil

2 1/2 cups fresh basil leaves

2 tablespoons pine nuts, lightly toasted

2 garlic cloves

1/2 cup grated Parmesan cheese

1 teaspoon chopped fresh parsley

1/2 teaspoon fine sea salt

 

4 slices sourdough bread

4 slices aged provolone cheese

4 slices Prosciutto

4 T. Butter, room temperature

4 large Eggs

 

To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

1 tablespoon vegetable oil I use avocado oil

3 pounds chuck roast

2 teaspoons kosher salt

2 teaspoons ground black pepper

½ teaspoon garlic powder

1 large yellow onion thinly sliced

½ cup sweet red wine I prefer Llano Sweet Red

½ cup soy sauce I prefer Kikkoman

4 cups unsalted beef stock I prefer Kitchen Basics

1 bay leaf

 

2 loaves French bread

1 stick salted butter

16 slices provolone cheese

 

Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast. Sear Roast: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’ and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it’s nicely browned. Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot. Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes. Add Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes. Add Soy Sauce, Stock & Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function. 100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 100 minutes. 25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot. Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I’ll then scoop out some of the juice with a ladle and serve it in a small ramekin for dipping.

 

Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet. Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese. Enjoy the best French Dip sandwiches ever!