Tag Archives: sandwich

Double Crunch Chile Relleno Monte Cristo Sandwiches


Serves: 2

Ingredients

4 1/2-inch thick slices bread (I used a round of Italian)
2 tablespoons butter
4 thin slices cheddar cheese
4 thin slices pepper jack cheese
2 green chiles, such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*
1/2 cup flour
2 eggs, lightly beaten
Dash of salt
Vegetable oil, enough to coat the bottom of a large skillet or frying pan

Instructions

Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.

On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.

In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don’t turn it off.

Working at a brisk pace (you don’t want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.

Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.

Increase oil heat back to medium-high heat and place egg drenched sandwiches in to hot oil. Cook on either side until browned and egg mixture has cooked.

Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches.

Notes:

To roast chiles, place on a hot grill in under the broiler until the skin blisters, then place hot, soft chiles into a an airtight bag, close tightly and allow to steam. The skin should easily peel off.

If you don’t wish to use fresh chiles, you can purchase an 8-ounce can whole or diced green chiles, drained and patted dry and skip this step.
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Baked Turkey & Cheese Sandwiches


Servings 12

Ingredients

12 small sandwich buns
1 pound deli turkey
12 thin slices provolone cheese
1 stick butter
2 Tbsp. brown sugar
1 Tbsp. worcestershire sauce
1 Tbsp. dried mustard
1 Tbsp. poppy seeds

Instructions

Prepare sandwiches by dividing turkey and cheese evenly among buns.

Place sandwiches on a rimmed baking sheet lined with aluminum foil.

In a small saucepan, combine remaining ingredients. Bring to a boil over medium-high heat.

Remove from heat and pour over sandwiches.

Cover with foil and refrigerate sandwiches overnight. (*Note: this step can be eliminated if necessary)

Uncover sandwiches and bake at 350 degrees for 20 minutes.
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Stuffed French Bread

Ingredients

1 loaf of french bread
1 pound of lean ground beef
2 tbsps of finely chopped onion
1/2 cup of chopped celery
1 tsp of minced garlic
1 can cream of mushroom soup
2 tbsps of milk
2 tsps of worcestershire sauce
Salt and pepper
1 1/2 cups of shredded cheddar cheese
1/2 tbsp of chopped parsley (optional)

Directions

Preheat oven to 350 F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.
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Blue Cheese, Smashed Avocado and Roasted Tomato Grilled Cheese

Ingredients

1 cup grape tomatoes, halved
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 avocado, lightly mashed
1 cup fresh arugula
4 oz 4-6 ounces blue cheese, crumbled
4 slices seedy bread
softened butter, for spreading

Directions

Preheat the oven to 400 degrees F.

Grease a baking sheet and add the halved tomatoes. Toss the tomatoes with olive oil, salt and pepper. Roast for 25 to 30 minutes, remove from the oven and set aside. When the tomatoes are finished roasting turn the oven to broil.

Lightly mash the avocado with the salt and pepper. Spread one side of each bread slice with softened butter. On the unbuttered sides evenly spread the mashed avocado among the insides of all 4 slices of bread. Add the blue cheese right on top of the mashed avocado. Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minutes. Just until the blue cheese begins to melt. Remove from the oven and heat a skillet over medium heat.

Divide the arugula in two and place right on top of the melted blue cheese and then add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet. Cook until cheese is melted and both sides are golden brown, at least 3 minutes per side. Lower the heat if the bread gets too brown.

Serve immediately
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Peanut Butter And Jelly Grilled Cheese


Serves: 2

Ingredients

4 tablespoons (1/2 stick) salted butter
4 slices crusty whole-wheat or sourdough bread
4 tablespoons blueberry jam, store-bought or homemade (recipe follows)
4 tablespoons natural creamy or crunchy peanut butter
2 slices sharp cheddar cheese

Directions

Using three tablespoons of the butter, coat one side of each bread slice. Spread the non-buttered side of two pieces with jam. Spread the non-buttered side of the other two pieces with peanut butter. Place a slice of cheddar on the peanut butter sides and close up the halves to make sandwiches.

Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the sandwiches and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese has melted. Serve immediately.

Quick Blueberry Jam

Makes 2 cups

Ingredients

3 cups fresh blueberries
1/4 cup packed light brown sugar
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
Pinch of kosher salt

Directions

In a medium saucepan, combine the blueberries, sugar, vinegar, lemon juice, and salt. Cook over high heat, mashing the fruit with a potato masher or fork, until the berries have released their juices. Reduce the heat to medium-high and cook, stirring occasionally, for 15 to 20 minutes, until the mixture has thickened. Let cool and then transfer the jam to a clean glass jar. Store in the refrigerator for up to one month.

Author’s notes: There are three essentials.
Essential 1: Real peanut butter, meaning no sugar added. There is a time and a place for the creamy peanut butter we all ate as kids (most baking recipes), but this is not it. All you need here are ground-up peanuts (with some salt).
Essential 2: Sharp cheddar. Nothing fake and no slices wrapped in plastic. Use real cheddar.
Essential 3: A glass of ice-cold milk for washing it all down
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Mushroom Grilled Cheese Sandwich

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter

Directions

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
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Pizza Grilled Cheese

Ingredients

4 slices of sourdough bread thickly sliced from a wide loaf.
1/2 pound of yellow American cheese
2 ounces shredded mozzarella cheese
16 slices of slicing pepperoni thinly sliced
2 ounces of pizza sauce
4 ounces unsalted butter melted

Instructions

Start building your sandwiches by placing four slices of sourdough bread on the counter Cover each slice of bread with a total of 4 cheese slices on each slice of bread. ( 2 to cover the bread, and two deep)

Place 8 slices of the pepperoni on top of the american cheese on each of the bottom slices of the sourdough.

spread about 1 ounce of pizza sauce on top of the pepperoni on each sandwich

Place half the mozzarella on top of the pizza sauce on each sandwich.

Top the two finished sandwiches halves, with the other piece of sourdough that you have cheese already on, with the cheese facing the pepperoni (You should have a total of 8 slices of cheese on each sandwich, 4 on the bottom and 4 on the top)

Melt the butter in a small pan over low heat, then using a pastry brush, brush one side of each of the sandwiches liberally with the melted butter

Heat your pan on the stove top until it is hot enough to toast the bread.

Place the buttered side down on the pan.

Turn heat down to medium, and cover the sandwich with a pot lid to keep the heat in and help the cheese to melt. After about 3-4 minutes check the bread on the pan to see how the color is. It should be toasted a dark golden brown.

Brush butter on the side that is up, then turn it over to repeat the process of toasting the bread. (Use the pot lid again to help melt the cheese) After 3-4 minutes check that side, to see how the color is.

If the cheese is not fully melted, turn the heat down to low and keep the lid covering the sandwich until the cheese has melted. Just be careful not to burn the bread.

Place sandwich on plate, cut in half, serve and enjoy.
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