Tag Archives: sandwich

Cheesy Vegetable Melts

Ingredients

1/4 cup mayonnaise
3 tablespoons whole-grain mustard
2 tablespoons olive oil
1/2 small onion, diced
8 ounces asparagus, ends trimmed and cut into 2-inch pieces
8 ounces fresh mushrooms, stems removed and thinly sliced
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups shredded kale leaves (about 6 ounces)
1 clove garlic, minced
2 tablespoons unsalted butter, at room temperature
8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)
1 1/2 cups grated Gouda cheese

Instructions

Arrange a rack in the middle of the oven, place a baking sheet on the rack, and heat to 450F.

Stir together the mayonnaise and mustard in a small bowl; set aside.

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the asparagus, mushrooms, and bell pepper, season with the salt and pepper, and cook, stirring occasionally, until the vegetables start to become tender, about 5 minutes. Stir in the kale and garlic, and cook until the kale is wilted, 2 to 3 minutes. Remove the pan from the heat.

Spread the butter evenly on one side of each of the bread slices, then spread the Dijonaise on the other side.

Carefully remove the hot baking sheet from the oven. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the sautéed vegetables over 4 of the slices, then evenly sprinkle the cheese over the vegetables. Four slices of the bread will be without toppings

Return the baking sheet to the oven and bake until the cheese is melted and bubbling, about 5 minutes.

Transfer the bread slices with the vegetables to a cutting board. Top with the remaining bread slices, Dijonaise-side down. Cut each sandwich in half and serve.

Recipe Notes:

Make ahead: The Dijonaise spread can be made 1 day in advance and stored in a covered container in the refrigerator. The vegetables can be sautéed up to 1 day in advance and stored in a covered container in the refrigerator. Bring to room temperature or reheat on the stovetop before assembling the melts.
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Summer Vegetables Sub Sandwich with Garlic Cream Cheese

Ingredients

4 ounces cream cheese, at room temperature
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf soft French bread (not baguette)
1 (12-ounce) jar whole pimento or roasted red peppers, well-drained
1 medium tomato, thinly sliced
1/2 medium English or hothouse cucumber, thinly sliced
1 (12-ounce) jar quartered and marinated artichokes hearts, well-drained
1 1/2 ounces baby spinach (2 cups)

Instructions

Mash the cream cheese, garlic, olive oil, salt, and pepper together in a small bowl (or the cream cheese container) with a fork until combined.

Slice the French loaf horizontally almost all the way through. Open the bread and spread the cream cheese mixture onto both cut sides. On the bottom half of the bread, layer the vegetables evenly in this order: pimentos or roasted red peppers, tomato, cucumber, artichoke hearts, and spinach.

Close the sandwich and cut into crosswise into 4 sandwiches. Tightly wrap each sandwich in plastic wrap. Let sit at room temperature for 30 minutes before serving.

Recipe Notes

Make ahead: The cream cheese mixture can be made up to 2 days in advance and refrigerated. The sandwiches can be assembled a few hours in advance, wrapped, and refrigerated until ready to serve. The edges of the bread can get soggy after several hours, so be sure to drain your pimentos and artichokes well.

Storage: Leftover sandwiches can be wrapped and stored in the refrigerator for up to 2 days.
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Grilled Chicken Sandwich with Caesar-ish Dressing


Makes 4
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Ingredients

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil, plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large or 6 small skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, thinly sliced crosswise, fronds reserved
1 cup basil leaves
1/4 tsp. crushed red pepper flakes (optional)
1 small head Little Gem lettuce
1 medium tomato, sliced 1/4″ thick

Instructions

Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in 1/3 cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.

Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.

Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1 1/2 thighs per sandwich.

Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.

While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.

Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.

Recipe by Molly Baz
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Mozzacado Sandwich

Ingredients

4 thick slices sourdough bread
1 medium avocado
1 small ripe tomato
4 thick slices whole-milk mozzarella
6 to 8 fresh basil leaves
Flaky sea salt and freshly ground black pepper

Instructions

Lightly toast the bread. Meanwhile, smash the pitted avocado with a little salt and pepper. Spread a thick layer of smashed avocado on the warm bread. Layer the cheese with the basil and tomato over the avocado.

Make two sandwiches, slice, share with someone you love, and enjoy.
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Pulled Pork Sandwiches

Yield: 12 sandwiches

Ingredients

For the Pork:

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:

2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

Make the Neelys’ go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t oversoak, or the wood will snuff out the fire.

Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork: Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever.
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Egg Salad

Ingredients

6 hard boiled eggs peeled and chopped
2 1/2 tablespoons plain greek yogurt
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives plus extra for topping
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon smoked paprika

To Serve

butter lettuce
pickled onions
grainy bread toasted
smoked sea salt for sprinkling

Instructions

As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too.

To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first. Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.

I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt.

I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches.
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Cheesy Garlic and Meatball Rolls


Servings 6

Ingredients

12 soft Hawaiian rolls
1/2 cup butter
3 cloves garlic, minced
1/2 teaspoon salt
12 frozen cooked meatballs, thawed
1 cup marinara sauce
1 cup mozzarella cheese

Directions

Preheat the oven to 350 degrees F and grease a 9-by-13 casserole dish.

Using a sharp knife, cut out the top of each roll and remove enough bread to fit a meatball inside. Place rolls in a casserole dish as they are done and set aside.

Place the meatballs and marinara sauce in a medium-sized saucepan set over medium heat. Cover and cook just until sauce and meatballs are both hot throughout.

In a large frying pan set over medium heat, melt butter. Add garlic and salt and saute for 1 to 2 minutes, just until garlic is soft.

Using a pastry or silicone brush, brush the garlic butter generously along the inside of each roll.

Place a meatball inside each roll.

Top each meatball with a tablespoon or two more of marinara sauce and sprinkle with mozzarella cheese.

Place the casserole dish into the preheated oven and bake for about 10 minutes, just until cheese has melted.
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