Sandwiches and School Lunches – Partain Genealogy

Condiments and Sandwich Spreads

Sandwiches

A – C

D – G

Dan’s Sicilian Waldorf Sandwich | Debbie’s Hot Pork Roast | Egg Salad With Dill On Mini Corn Muffins | Egg, Sweet Onion, and Cacio Panini | Fruit and Goat Cheese Sandwich | Grilled Cheese Sandwich with Bacon and Pear | Grilled Chicken Sandwiches with Sage Pesto and Apples | Grilled Ham, Cheese, and Salami with Caper Relish | Grilled Ham & Cheese With Pears | Grilled Ham and Gouda Sandwiches With Frisee And Caramelized Onions | Grilled Hawaiian Ahi with Apple wood Smoked Bacon Sandwich with Maui Onion Ranch-Style Dressing and Fruit Salad | Grilled Sausage Sandwiches With Caramelized Onions And Gruyere Cheese | Grilled Turkey, Brie & Apple Butter Sandwich With Arugula | Grilled Turkey and Cheddar Sandwiches with Mango Chutney |

H – M

N – S

T – Z

Three Cheese Panini | Three-Cheese Sandwich with Garlic Herb Spread | Teriyaki Turkey Sandwich | Toasted Gruyere, Golden Onion, and Apple Sandwiches | Tortilla with Smoked Salmon, Hard-Boiled Egg, and Avocado Spread | Turkey Breast, Fried Onions, and White Bean Spread | Turkey Cheddar Sandwiches with Honey Mustard | Turkey-Orange Sandwich | Turkey Sandwiches with Caramelized Onions and Charmoula Mayo | Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto | Turkey Sandwich with Tapenade and Fontina | Turkey Wraps With Chipotle Mayonnaise | Vietnamese-style Turkey Subs | Warm Turkey, Tomatillo, And Smoked Mozzarella Pita Sandwiches | Wild About Harry’s Croque Monsieur

School Lunch Ideas

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Condiments and Sandwich Spreads

Balsamic Roasted Garlic

2 cups peeled garlic cloves (from about 3 heads garlic)
1/4 cup balsamic vinegar – grocery store variety, don’t waste the good stuff
2 tablespoons olive oil
1 tablespoon water
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350°F. Spread the garlic over a small baking sheet. Combine the rest of the ingredients in a small bowl. Spoon half the vinegar mixture over the garlic and toss to coat. Bake for 30 minutes, stirring occasionally. Add the remaining vinegar mixture, mix to coat, and bake for 10 minutes more. Stir and return to the oven for a final 10 minutes. The roasted garlic should be soft, with a burnished brown glazed finish. Store, covered, in the refrigerator for up to 5 days. Bring to room temperature and stir before using. Makes 1 cup.

Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 19.

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Balsamic Roasted Onions and Garlic

5 small red onions, halved or thinly sliced
20 cloves garlic
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons sugar

Preheat the oven to 325°F. Place the onions in a baking an. If using halves, place them cut side up and slightly separate the layers from each other. Add the garlic and drizzle with the balsamic vinegar and olive oil. Make sure that the liquids seep in between the layers of the onion halves. Sprinkle with the sugar, cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue to bake for another 30 minutes.

Source: Sandwich, by Yisrael Aharoni, 2004.

Basil Puree

1 cup packed fresh basil leaves
1 clove garlic
1 cup extra-virgin olive oil

Place all the ingredients in the bowl of a food processor. Process until smooth. Keep refrigerated until ready to use. Makes about 1 cup. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Variations: When using a stronger herb, such as rosemary or tarragon, I suggest cutting the herb amount in half and adding spinach leaves to make up the other half.

Rosemary Puree: 1/2 cup rosemary, 1/2 cup fresh spinach leaves, and 1 cup extra-virgin olive oil.
Tarragon Puree: 1/2 cup tarragon, 1/2 cup fresh spinach leaves, and 1 cup extra-virgin olive oil.
Cilantro Puree: 1/2 cup cilantro, 1/2 cup fresh spinach leaves, and 1 cup extra-virgin olive oil.
Watercress Puree: 1 cup packed water-cress leaves and 1 cup extra-virgin olive oil.

Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Caper Onion Mayonnaise

1/2 small red onion, peeled and chopped into 1-inch squares
1 tablespoon balsamic vinegar
1 extra-large egg yolk
1/4 teaspoon kosher salt
1 cup vegetable oil
2-3 teaspoons fresh lemon juice
2-3 teaspoons warm water
1 tablespoon finely chopped fresh Italian parsley leaves
1 tablespoon capers, preferably salt-packed, rinsed well and finely chopped

Adjust the oven rack to the middle position, and preheat the oven to 350°F.

Place the onion on a baking sheet, tossing it with the vinegar to coat. Bake for about 20 minutes, until the onion is softened. Allow it to cool, and finely chop.

In the bowl of an electric mixer or in a medium stainless-steel bowl, whisk the egg yolk and salt by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water.

Once you’ve added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow; steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened.

Stir in the onions, parsley and capers. Season with lemon juice and salt to taste.

Source: Nancy Silverton’s Sandwich Book.

Cheddar Bacon Spread

4 slices bacon
1 (8 oz.) package shredded cheddar cheese
1/2 cup milk
1 T. Worcestershire Sauce
1/8 t. ground red pepper
8 slices rye bread, toasted, buttered

Cook bacon, cool and crumble. In blender blend remaining ingredients (except bread) until smooth. Stir in crumble bacon. Serve on toasted bread. Source: ‘The Sandwich Board: 130 Stupendous Sandwich Creations’, page 9.

Flavored Butters

Make breads and scones even more special by serving them with flavored butters.

• For cinnamon-apple butter, blend 1 stick softened butter with 2 tablespoons store-bought apple butter and 1/4 teaspoon ground cinnamon.

• For orange butter, blend 1 stick softened butter with 1/4 cup orange marmalade or 2 tablespoons grated orange zest.

• For basil butter, combine 1 stick softened butter with 3 tablespoons finely chopped fresh basil.

• For strawberry butter, combine one 10-ounce package frozen strawberries, thawed, with 1 stick softened butter, 1/2 cup confectioners’ sugar, and 1 teaspoon grated orange zest. Puree in a food processor until smooth. Source: Tea Party by Tracy Stern.

Herb-Cheese Spread

When you make this cheese mixture, be sure to use herbs that are in season. If you have an herb garden, try using a variety of herbs, and just use this recipe as a guide.

3 cloves garlic
1 tablespoon each chopped fresh rosemary, basil, and thyme
1 cup cream cheese
1/2 cup soft mild goat cheese
1/2 cup grated parmesan
Salt
Freshly ground black pepper

In the bowl of a food processor, combine the garlic, herbs, cream cheese, goat cheese, and parmesan, and process until smooth. Season to taste with salt and pepper. Refrigerate until ready to use. Makes 2 cups.

Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Lavender Butter

1 stick (1/2 cup) unsalted butter, softened
1 tablespoon lemon juice
1 tablespoon finely chopped fresh chives
1 teaspoon ground dried lavender flowers
1/4 teaspoon salt
1/4 teaspoon white pepper

Using a fork, combine the butter, lemon juice, chives, lavender, salt, and pepper in a bowl. Spoon the mixture into two clean glass votive holders or small ramekins and refrigerate for at least 1 hour or up to a day. If you refrigerate it for longer than 1 hour, let it soften at room temperature for 15 minutes before serving. Makes about 1/2 cup.

Source: Tea Party by Tracy Stern.

Lemon Mayonnaise

5 large egg yolks
1-1/2 tablespoons water
juice of 1 lemon
2 teaspoons salt
1-3/4 cups olive oil

In a blender set to a low speed, combine egg yolks, water, lemon juice, and salt. Partially cover the open blender with a towel to cut down on splatter and increase the speed to high. Begin adding the olive oil in a slow and steady stream (this should take 5 to 7 minutes). As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen. Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.

Store the mayonnaise in a bowl covered with plastic wrap or in a plastic rub with a tight fitting lid for up to 4 days.

Makes 2 cups. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 17.

Mango Relish

2 mangos, peeled and diced
1 small red onion, minced
1 T. peeled, chopped fresh ginger
2 cloves garlic, chopped
1 T. rice vinegar
Juice of 1 lime
1 T. chopped chives or garlic chives
1 tsp. chile sauce
Soy sauce
1 T. vegetable oil

Place mangos, onion, ginger, and garlic in a bowl and toss to mix together. Add the rice vinegar, lime juice, chives, chile sauce, and mix well. Season with soy sauce to taste. Add the vegetable oil and toss well to coat. Use immediately or store in refrigerator.

Source: Caprial’s Soups and Sandwiches. Caprial Pence. Page 95.

Maui Fruit Salad

1 cup diced fresh pineapple
1 cup diced fresh banana
1 cup diced fresh mango
Juice of 1 fresh lime
1 t. honey
2 fresh mint leaves, chopped
Place all ingredients in a medium bowl, mix well, cover, and chill in the refrigerator.

Oven-Roasted Tomatoes

4 tomatoes, sliced 1/4-inch thick
1/2 teaspoon salt
1/2 cup balsamic vinegar – grocery store variety, don’t waste the good stuff

Preheat the oven to 275°F. Spread the sliced tomatoes on a small foil-lined baking tray (it’s okay if they overlap). Season with salt, then drizzle or spoon half of the balsamic vinegar over the tomatoes. Bake for 20 minutes, then drizzle the remaining vinegar over the tomatoes, cooking for 20 minutes more. Transfer to a small bowl. Keep the tomatoes, covered, in the refrigerator for up to 3 days.

Makes 2 cups. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 24.

Peach Butter

Great slathered on biscuits, pancakes, and French toast. A Flying Biscuit favorite is a BLP sandwich: crisp turkey bacon, Bibb lettuce, and peach butter on a toasted day-old biscuit.

2 large ripe peaches, peeled, pitted, and finely chopped
1/2 cup unsalted butter, at room temperature
1 tablespoon honey

In a medium bowl, combine all ingredients and stir until combined. Store refrigerated in an air-tight container. Best served at room temperature.

Makes 1 cup. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Peperonata

4 red bell peppers, cored, seeded, cut into 1 inch dice
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar – grocery store variety, don’t waste the good stuff
2 teaspoons dried thyme
pinch of red chile flakes
Kosher salt

Preheat a toaster oven or regular oven to 350°F. Combine all the ingredients except the salt in a bowl and toss to completely coat the diced peppers. Pour onto a toaster-oven tray or a 9-inch ovenproof sauté pan and bake for 25 minutes, stirring with a spatula every 5 minutes or so, until the peppers are soft. Transfer to a bowl (be sure to pour all of the olive oil/vinegar mixture in as well) and cool to room temperature. Use the same day or refrigerate for up to 3 days. Stir and season with salt to taste just before serving.

Makes 1-1/2 cups. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 23.

Pickled Onions

2 red onions, cut into 1/8-inch slices
1 cup red wine vinegar
1 cup water

In a large bowl or a large jar with a lid, submerge the onions in the vinegar and the water. Let sit for at least 12 hours or, covered, up to 2 weeks. To serve, squeeze the excess liquid from the onions before using.

Makes 2 cups. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 22.

Pickled Red Onions

2 tablespoons coriander seed
1 tablespoon mustard seed, toasted
3 medium red onions, julienned
1/4 cup red wine vinegar
1/4 cup white balsamic vinegar
1/8 cup sugar
3 bay leaves
3 sprigs thyme
salt and cracked black pepper to taste
1 tablespoon extra-virgin olive oil

Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.

In a small sauce pot, slowly bring the vinegars, sugar, bay leaves, and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl; allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the pickled onions in an airtight jar in the refrigerator until ready for use. Keeps indefinitely.

Makes 5 cups. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Quick Preserved Lemon Zest

4 lemons, scrubbed
1/4 cup kosher salt
1/4 cup sugar
4 bay leaves, coarsely chopped or crushed
1 dried chili pod, split open and coarsely
extra-virgin olive oil, to cover

Tip: When in season, experiment with the Meyer lemon to get a vibrant and extra-fragrant dose of citrus punch.

Remove the zest from the lemons with a vegetable peeler (be careful not to take off too much of the white pith) and place in a small bowl. Toss with the salt, sugar, bay leaves, chili, and the juice of one of the lemons. Refrigerate for 2 hours. Remove the zest from the mixture, rinse, pat dry, and cover with extra-virgin olive oil to store in the refrigerator for up to a month.

Makes: 2-1/2 ounces. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Roasted Garlic Aioli

3 cloves Roasted Garlic
1/2 teaspoon salt
1 large egg yolk
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon coarse ground black pepper

Combine roasted garlic with the salt and mash the two together to make a paste. Whisk egg yolk and dijon mustard into paste. Slowly add olive oil while whisking to emulsify. Keep whisking until the mixture emulsify in a thick and creamy mayonnaise. Add lemon juice and black pepper. Cover and refrigerate.

Source: Sandwiches, Panini, and Wraps By Dwayne Ridgaway, page 45.

Sesame Sauce for Falafel Sandwich

1 clove garlic, minced
1-2/3 cups plain yogurt
5 T. sesame paste (tahini)
1 T. lemon juice
Salt to taste

Mix all together. Refrigerate until ready to use.

Serves four. Sandwiches by Xenia Burgtorf. Page 38.

Sweet Onions

5 medium red onions (about 6 ounces each)
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar – grocery store variety, don’t waste the good stuff
1 tablespoon honey
1 teaspoon freshly ground black pepper

Preheat the oven to 250°F. Peel the onions and cut each in half through the stem end, then cut half into 4 quarters. Finish by cutting the quarters in half horizontally and tossing into a medium bowl. Add the rest of the ingredients. Toss to thoroughly coat the onions and pour onto a small baking sheet or into a 9-inch ovenproof skillet (the onions should be piled onto the pan, no spread in a single layer). Set the bowl aside. Cook the onions for a total of 3 hours. Take them out every 30 minutes and transfer back to the bowl to mix thoroughly before putting back into the oven. This keeps any part of the onions from drying out and becoming crispy. The moisture in the onions will evaporate to steam the onions to a soft and pliant texture. The sugars will concentrate, and the balsamic vinegar will reduce down to a gentle intensity. This will keep indefinitely in the refrigerator. Aside from using on sandwiches, these make a colorful addition or fresh salads.

Makes two cups. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 20.

Tamari Aioli

A great dipping sauce for veggies… also great on sandwiches!

3 tablespoons peeled fresh ginger
1/2 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon Tabasco sauce
1 cup mayonnaise

Puree ginger in a food processor until finely chopped. Place chopped ginger in a clean towel and wring the juice into a cup to extract about 1/2 tablespoon ginger juice.

In a medium mixing bowl, whisk 1/2 tablespoon ginger juice, mustard, soy sauce, rice vinegar and Tabasco into mayonnaise. Keep refrigerated.

Makes 1-1/2 Cups. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Sandwiches

The Americano

2 boneless, skinless chicken breasts (about 1 pound)
2 teaspoons extra virgin olive oil
salt
freshly ground black pepper
4 chapatti rolls
16 slices Oven-Roasted Tomatoes (see condiments section)
1 cup baby arugula leaves, roughly chopped into 1/2-inch strips
1/2 lemon
4 ounces Asiago, grated using the large holes of a box grater

Preheat the oven to 350°F. Wash and pat dry the chicken breasts. Place the chicken breasts on a foil-lined baking tray. Rub each with a teaspoon of olive oil and season with salt and pepper, and bake for 12 to 15 minutes until the breasts are opaque and firm to the touch. Slicing across the breast, cut the chicken into 1/8-inch slices.

Preheat a panini grill. Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should be about 1 inch thick with a crusty bottom and exposed bread top. Split the rolls horizontally. Cover the bottom halves of the ciabatta with an even layer of the sliced chicken. Follow with a layer of Oven-Roasted Tomatoes. Season with salt and pepper before adding the chopped arugula. Give each a squeeze of lemon juice and then top with a layer of grated Asiago. Cover the sandwiches with the tops of ciabatta and place, two at a time, in the preheated grill. They are done when you can smell the cheese, about 3 minutes.

Makes 4 panini. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 45.

Amighetti Special

Amighetti’s, St. Louis, Missouri

3-4 tablespoons Special Sauce (recipe follows)
1 (12-inch) length of sturdy Italian bread, sliced in half lengthwise
3 slices ham
3 slices roast beef
4 slices Genoa salami
3 slices brick cheese
Lettuce
Tomato
Dill pickle slices
Sliced sweet onion
3-4 whole pepperoncini

Spread the special sauce on the cut sides of the bread. Layer all the ingredients on the bottom half of the bread. Top with the remaining bread and gently press.

Special Sauce
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons prepared hot mustard
1 tablespoon prepared horseradish
1 tablespoon finely minced scallion
1 tablespoon chopped fresh dill

Combine all the ingredients in a small bowl and mix well. Source: Roadfood Sandwiches, by Jane and Michael Stern, page 12.

Applebee’s Tijuana Philly Steak Sandwich

Menu Description: “Lean shaved ‘Philly’ steak folded into a grilled tortilla roll with Monterey Jack and Cheddar cheese, sautéed mushrooms, onions, tomatoes, bacon, and jalapenos.”

1 mushroom diced
1 tablespoon plus 1/2 teaspoon butter softened
1/2 tsp salt
3 oz Steak-Umm (frozen sandwich steaks) or chipped beef
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 flour tortilla – (10″ diameter)
1 tablespoon diced tomato
1 tsp diced red onion
1/4 tsp finely-chopped fresh cilantro
1 slice bacon cooked

Sauté the mushroom in small pan with 1/2 teaspoon butter and dash of salt and pepper.
Break beef into bite-size pieces and grill it in another pan over medium heat until brown.
Add a dash of salt and pepper. Drain off the fat.
Build your sandwich by first sprinkling both cheeses into the center of the tortilla.
Sprinkle the tomato, onion, mushroom and cilantro over the cheese. Crumble the bacon and sprinkle it over the cheese. Sprinkle the beef over the other ingredients, then add a bit more salt and pepper.
Fold the sides in like a burrito, then use the 1 tablespoon butter to butter the top and bottom of the sandwich and grill it in a hot pan over medium heat for 2 minutes per side. Slice in half diagonally and serve with lettuce, sour cream and salsa. This recipe yields 1 sandwich.

Source: ‘Top Secret Restaurant Recipes’, by Todd Wilbur, 1997. Pages 35-37.

Apple Cider Chicken Salad Sandwich

1/2 cup mayonnaise
1 tbsp Dijon mustard
1/4 cup apple cider jelly or apple jam
2 spring onions, finely chopped
1/3 chopped celery
1 green apple, peeled, cored and finely chopped
3/4 chopped, toasted pecans
2 tsp chopped fresh flat-leaf parsley
1-1/2 lb boneless, skinless chicken breasts, cooked and thinly sliced
Salt & black pepper
16 slices multigrain bread or croissant
Leafy greens

Combine mayonnaise, mustard, jelly, spring onions, celery, apple, pecans and parsley in a large mixing bowl, and stir to combine thoroughly.

Add chicken, toss to coat, and season with salt and pepper. Cover and refrigerate for at least one hour. Use bread to make the sandwich and toast if desired.

Source: Sandwiches, Panini, and Wraps By Dwayne Ridgaway, page 88.

Apple, Goat Cheese, and Lavender Tea Sandwiches

1 apple, peeled, cored, and thinly sliced (at least 16 slices)
1 tablespoon lemon juice
8 slices whole wheat or pumpernickel bread
One 6-ounce log fresh goat cheese, chilled, cut into 8 thin slices lengthwise
4 teaspoons edible lavender flowers

Toss the apple slices with the lemon juice to keep them from turning brown.
Trim the crusts from the bread and cut 2 rectangles (approximately 1-1/2 inches by 3 inches) from each slice of bread. Make 8 sandwiches by layering 1 bread rectangle, 1 slice of goat cheese, 2 slices of apple, and a sprinkling of lavender flowers. Trim any excess cheese, and top with another bread rectangle. Press together gently and serve immediately. Makes 8 tea sandwiches. Source: Tea Party by Tracy Stern.

Baked Beans on Brown Bread

Cambridge, Massachusetts

12 slices brown bread (bread with molasses)
3 tablespoons cream cheese, softened
2 cups baked beans, drained of excess liquid
1-2 tablespoons milk, if needed

Spread 6 slices of the brown bread with 1/2 tablespoon cream cheese each.
Use a fork to coarsely mash the baked beans, adding a bit of milk if needed to make the rugged mash spreadable. Spread the baked beans on the other 6 slices of bread. Gently press the cream-cheese and baked-bean slices together and serve. Source: Roadfood Sandwiches, by Jane and Michael Stern, page 16.

Baked Ricotta, Slow-Roasted Roma Tomatoes, Pesto, and Glazed Onions

With the help of a little flour and eggs, fresh ricotta is transformed when baked. From its soft, creamy origins, it solidifies into a firm and dense cheese. If possible, buy your ricotta fresh from a local cheese-maker, cheese store, or Italian dell. Don’t worry if tomatoes aren’t at their late-summer peak; this is a sandwich you can make most of the year. Though most varieties aren’t worth buying after summer, you can find decent Romas year-round, and when roasted for several hours, they become concentrated and sweeten up tenfold.

Drizzle the baked ricotta with a spoonful of pesto, nestle the glazed red onions alongside the slow-roasted tomatoes, and even your meat-loving friends will devour this satisfying sandwich.

For the Tomatoes
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
8 small to medium or 4 extra-large (about 1 pound total) Roma tomatoes, cut in half lengthwise
4-8 sprigs fresh rosemary

Adjust the oven racks to the lower and middle positions, and preheat the oven to 200°F.
Oil a baking sheet with the olive oil, and sprinkle it with salt. Place the tomatoes, cut side down, on the baking sheet, and slide a small sprig of rosemary under each half. Roast on the middle rack of the oven about 4-1/2 hours, until the tomatoes are no longer watery and have a glazed sheen. Turn them over, and roast for another 45 minutes to an hour, until the skin is caramelized. (The tomatoes can be roasted 2-5 days in advance, stored in the refrigerator, and re-warmed.)

For the Onions
20 3-inch sprigs fresh thyme
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2 medium yellow or red onions
6 fresh sage or bay leaves
1/2 teaspoon kosher salt

Turn the oven up to 400°F.
Scatter half of the thyme sprigs over the bottom of a io-12-inch oven-proof skillet. Drizzle the pan with 2 teaspoons of the balsamic vinegar and 2 tablespoons of the olive oil.
Cut the onions in half through the root, and remove the skin. Trim the hairs of the root and, keeping the root intact, cut each onion into eighths. Arrange the onion pieces next to one another, flat side down, in a concentric circle. Place a whole sage or bay leaf in between every other onion wedge, sprinkle with salt, and scatter the remaining thyme sprigs over the onions. Drizzle them with the remaining oil and vinegar.
Roast the onions on the lower rack for about 55 minutes, until tender and caramelized. Flip over one of the onions to make sure they’re well browned. If necessary place the skillet over a high flame on the stovetop and cook the onions for about 2-5 more minutes, until they’re well browned. Allow to cool.

For the Ricotta
½ cup unbleached all-purpose flour
2 cups (1 pound) fresh ricotta cheese
2 extra-large eggs
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano
2 tablespoons unsalted butter, melted and cooled
8 gratings fresh whole nutmeg

Sift the flour into a small bowl.
Over a large bowl, strain the ricotta through a ricer, food mill, or fine-mesh sieve.
In another small bowl, beat the 2 eggs together lightly then measure out 1/4 cup plus 2 tablespoons of them and set aside. Discard the remaining beaten egg.
Make a well in the center of the ricotta, and pour in the egg. Add the salt, pepper, and Parmesan, and whisk together in the well. Slowly draw the ricotta into the egg mixture, stirring to incorporate. Whisk in the butter, and stir in the flour and nutmeg.
Transfer the mixture to a 9-inch glass pie pan or tart pan, spreading it out evenly Bake on the middle rack for about 45 minutes to an hour, until nicely browned on top. Allow to cool, and cut the ricotta into 16 wedges.

1 recipe Parsley Basil Pesto (see below)

4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
Approximately 1/4-pound wedge Parmigiano-Reggiano, for shaving over the tops of the sandwiches

Remove the onions from the skillet, and discard the herbs.

Grill the bread under the broiler. Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal. Place the slices on serving plates, garlic side up.

To Assemble the Sandwiches: Arrange 2 wedges of ricotta facing in opposite directions over each half-slice of bread with one slice on its side and the other slice bottom down. Spoon a tablespoon or so of pesto over the cheese. Place 2 wedges of onions, fanned out slightly on top of the cheese, and nestle 2 tomatoes in between the onions. Shave 5 to 4 slices of Parmesan on each half.

Basil Pesto

3 tablespoons pine nuts
2-3 garlic cloves, peeled and finely chopped (about 1 tablespoon)
3/4 cup chopped fresh basil leaves
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano
2-3 teaspoons fresh lemon juice

Preheat the oven to 325°F.

Spread the pine nuts on a baking sheet, and toast in the oven for about 8-10 minutes, until lightly browned.

Using a mortar and pestle, pulverize the pine nuts, garlic, basil, and salt into a smooth paste. (If you don’t have one, finely chop the ingredients and smash with a knife to puree.) Slowly drizzle in the olive oil, and add the Parmesan, mixing well to incorporate. Season with lemon juice and salt to taste, just before serving.

Balsamic-Glazed Pork Sandwiches

You can roast the pork tenderloin up to a day ahead of time; let cool, then cover and refrigerate. Slice the pork just before you are ready to assemble the sandwiches. Red onions are sweeter than most yellow onions, but they can still be strong. For a milder taste, soak the onion slices in cold water for about ten minutes, then drain and pat dry before placing them on the sandwiches.

Olive oil, for roasting pan
1 teaspoon dried oregano, crumbled
3/4 teaspoon ground coriander
Coarse salt and ground pepper
2 pork tenderloins (3/4 pound each)
2/3 cup balsamic vinegar
2 tablespoons light-brown sugar
4 teaspoons Dijon mustard
8 country rolls, or other small rolls, split
1 large red onion, sliced into thin rounds

Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan; set aside. In a small bowl, mix oregano, coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Rub mixture evenly over pork tenderloins. Place pork in prepared pan.
In a small saucepan, bring vinegar and brown sugar to a boil over high heat; cook, stirring occasionally, until mixture is reduced to 1/2 cup, about 3 minutes. Remove from heat.
Roast pork 5 minutes; brush with 1/3 of balsamic mixture, coating entirely. Roast another 5 minutes; brush with remaining balsamic mixture. Continue roasting until internal temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes; slice 1/4 inch thick.
Spread mustard over split rolls, then layer half with pork and onions. Top with remaining bread halves. Serves 8. Source: Everyday Food, December 2003.

Brisket Ciabatta Sandwiches

MAKE AHEAD UP T0 12 HOURS

PREP: 30 minutes | CHILL: up to 12 hours | COOK: 9 to 10 hours (low) or 4/12 to 5 hours (high) | MAKES: 12 servings

1 3-pound fresh beef brisket
1 cup sliced fresh cremini or button mushrooms
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 (14.5)-ounce can fire-roasted crushed tomatoes or diced tomatoes, undrained
1/2 of a 6—ounce can (1/3 cup) tomato paste with Italian seasonings or plain tomato paste
1/4 cup dry red wine or beef broth
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ciabatta buns, split and, if desired, toasted
shredded Italian cheese blend or Parmesan cheese (optional)
Arugula (optional)

Place a disposable slow cooker liner in a 4— to 5—quart ceramic slow cooker liner. Trim fat from meat. If necessary, cut meat to ﬁt slow cooker. Place mushrooms, onion, and garlic in disposable liner. Top with meat.
For sauce, in a medium bowl combine tomatoes, tomato paste, wine, Worcestershire sauce, Italian seasoning, salt, and pepper. Pour over meat. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 3.)
Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low—heat setting for 9 to 10 hours or on high—heat setting for 4/21 to 5 hours or until meat is tender. Transfer meat to a cutting board; cover with foil and keep warm. Skim fat from sauce.
If sauce is thin, transfer to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until slightly thickened.
Coarsely chop meat. Stir some of the sauce into the meat. Divide meat among bottom halves of buns. Spoon some of the sauce over meat. Top with cheese and arugula, if desired, then bun tops. Pass any remaining sauce.

Source: Better Homes and Gardens Make-Ahead Meals: 150+ Recipes to Enjoy Every Day of the Week, 2015

_{Per serving: 596 cal, 26 g fat (10 g sat. fat), 81 mg chol., 809 mg sodium, 60 g carb., 3 g. fiber, 30 g protein.}

Cheddar Chutney Tea Sandwiches

Prep Time: 5 minutes Cook Time: 15 minutes Makes: 24 Tea Sandwiches

1 (9-ounce) jar chutney (recommended: Major Grey’s), pieces chopped
1/2 pound sharp Cheddar (preferably white), grated coarse (about 2 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
Salt and freshly ground black pepper
12 very thin slices homemade-type whole-wheat bread
1/2 cup minced fresh coriander leaves
1/3 cup mayonnaise

In a bowl stir together chutney, Cheddar, sour cream, cream cheese and salt and pepper, to taste, until combined well. Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter, cut 4 rounds from each sandwich.

Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Cheddar Bacon Spread

4 slices bacon 1 (8 oz.) package shredded cheddar cheese
1/2 cup milk
1 T. Worcestershire Sauce
1/8 t. ground red pepper
8 slices rye bread, toasted, buttered

Cook bacon, cool and crumble. In blender blend remaining ingredients (except bread) until smooth. Stir in crumble bacon. Serve on toasted bread. The Sandwich Board: 130 Stupendous Sandwich Creations, page 9.

Cheese and Orange Marmalade

1 package (3 oz.) cream cheese
1 T. Mayonnaise
1/2 cup orange marmalade
8 slices day old bread, buttered

Mix cream cheese, mayo and marmalade. Spread over bread to make 4 sandwiches. The Sandwich Board: 130 Stupendous Sandwich Creations, page 10.

Chicken, Bacon, and Cheddar Submarines

MAKE AHEAD UP T0 12 HOURS

PREP: 25 minutes | GRILL: 22 minutes | BAKE: 15 minutes at 400°F | CHILL: up to 12 hours | MAKES: 8 servings

3 skinless, boneless chicken breast halves (about 12 ounces total)
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 small red onion, cut in 12-inch slices
1 tablespoon olive oil
9 slices bacon
1/3 cup mayonnaise
1 tablespoon coarse-ground mustard
2 (12-inch) loaves baguette-style French bread 8 slices cheddar cheese

Sprinkle chicken with garlic salt and pepper. Brush both sides of onion slices with oil. For a gas or , charcoal grill, place chicken and onion on the grill rack directly over medium heat. Cover and grill for 12 to 15 minutes or until chicken is no longer pink (170°F) and onion is tender and lightly charred, turning once halfway through grilling. Remove from grill and thinly slice chicken. Separate onion into rings.
Meanwhile, preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. Place bacon on the prepared baking pan. Bake about 15 minutes or until bacon is crisp (you do not need to turn the bacon). Remove from pan and drain on paper towels.
In a small bowl combine mayonnaise and mustard. Cut bread loaves in half horizontally. Hollow out the inside of each half, leaving a /43—inch shell. Spread the insides of bread halves with mayonnaise—mustard. Layer the bottoms with sliced chicken, onion rings, bacon, and cheese. Replace the tops; press down ﬁrmly. Tightly wrap each sandwich in foil and chill overnight.
For a gas or charcoal grill, place foil—wrapped sandwiches on the grill rack directly over medium heat. Cover and grill for 10 minutes or until heated through, turning every 2 minutes.
To serve, cut each sandwich into four portions. Secure each portion with a wooden pick; remove wooden picks before eating.

Source: Better Homes and Gardens Make-Ahead Meals: 150+ Recipes to Enjoy Every Day of the Week, 2015

_{Nutrition Facts Per Serving: 623 calories; 25 g total fat; 9 g saturated fat; 6 g polyunsaturated fat; 6 g monounsaturated fat; 67 mg cholesterol; 1272 mg sodium. 346 mg potassium; 65 g carbohydrates; 3 g fiber; 3 g sugar; 34 g protein; 0 g trans fatty acid; 292 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 0 mg vitamin b6; 177 mcg folate; 0 mcg vitamin b12; 263 mg calcium; 5 mg iron.}

Chicken Burgers on English Muffins

2 cups fresh white bread crumbs
1/2 cup heavy cream or milk
1-1/2 pounds uncooked chicken breasts, skin removed, coarsely ground
1 egg
Salt
White pepper
1/2 teaspoon paprika
6 to 8 tablespoons unsalted butter
1/2 cup apple cider
1/2 cup dry white wine
6 English muffins, split
Parsley or chives for garnish

In a medium mixing bowl, combine 1 cup bread crumbs with the heavy cream. Add the ground chicken, egg, 1 teaspoon salt, 1/2 teaspoon pepper, and paprika and mix thoroughly.
Divide the mixture into 6 portions. Coat sides and edges with reserved bread crumbs and shape into 3/4-inch-thick burgers. Refrigerate at least 30 minutes.
In a large skillet, over a low flame, melt 3 tablespoons butter. Sauté burgers 5 minutes on one side, 4 minutes on the second side, using additional butter as necessary. Burgers should be golden brown on the outside, moist on the inside. Remove from the pan and keep warm.
Discard grease from the skillet and deglaze the pan with apple cider, scraping up any bits that have collected on the bottom of pan. Add wine and, over high heat, cook until sauce is reduced to 1/2 cup. Over low heat, whisk in the remaining 2 or 3 tablespoons butter and season with salt and pepper to taste.
To serve: Heat the muffins. Place 1 burger on each muffin half, spoon some sauce over, and sprinkle with chopped parsley. Place remaining half muffin on top and cut in half. Serve with cranberry sauce.
Variation: To lighten the calories, substitute low-fat milk for the cream. Eliminate the sauce in step #4 and squeeze lemon juice over burgers before serving. Serves 6. Source: The Sandwich Book, by Judy Gethers, 1988, page 62.

Chicken Salad and Nectarine Tea Sandwiches

Diced fresh nectarines make this chicken salad fresh and special. You can prepare the chicken salad a couple of hours in advance and keep it refrigerated, but it’s best to scoop the salad into the pitas close to serving time so the bread doesn’t get soggy.

3 large nectarines
3 cups cooked chicken chunks
1 small red onion, thinly sliced
1/3 cup store-bought poppy-seed dressing
5 cups mixed greens, chopped
1/2 cup chopped walnuts, toasted
3 large pitas, quartered

Cut the nectarines into a 1/2-inch dice and place them in a large bowl. Add the chicken chunks and the onion. Toss with about half the dressing, enough to coat. Cover and chill for at least 15 minutes and up to 2 hours.

When you’re about ready to serve, add the greens and walnuts to the chicken salad and toss to coat, adding the remaining dressing. When you’re about ready to go, spoon the salad into the pita quarters and serve. Makes 12 tea sandwiches. Source: Tea Party by Tracy Stern.

Chicken Soprano Panini

4 (8oz) boneless, skinless chicken breast
Olive Oil
1 tablespoon ground black pepper
3 cloves of garlic
2 medium red peppers
1/2 lb sharp provolone cheese
8 ounces fresh mozzarella cheese, thinly sliced
12 leaves of fresh basil
8 ounces sliced pepperoni
6 ciabatta rolls
1/4 cup Roasted Garlic Aioli (garlic mayo)

Preheat gill to high. Drizzle Chicken Breasts with Olive Oil and sprinkle with black pepper and garlic. Coat Red Peppers with olive oil. Place Chicken and peppers on grill. Grill chicken for 7 minutes on each side, until browned and cooked thoroughly. Transfer to cutting board and cut into thin strips.

Grill the red peppers turning until black all over. Place in paper bag and seal for 5 minutes. Remove from bag then peel away charred skin. Remove stem, seeds, and pulp, then cut into thick strips and set aside.

Brush inside of roll with olive oil, place on grill, oiled side down, and toast until golden brown. Transfer to plate. Lay out the bottom half of the roll and assemble the panini. Spread the Roasted Garlic Aioli on the roll and top with provolone cheese, basil, pepperoni, chicken, red pepper, and mozzarella. Cover with top half of roll and wrap sandwich in aluminum foil.

Reduce grill heat to low and cook sandwich for 7 minutes on each side until cheese melts. Remove from foil, slice in half, and serve. Source: Sandwiches, Panini, and Wraps By Dwayne Ridgaway, page 45.

Chicken Tramezzini

1-1/2 pounds boneless, skinless chicken breasts
2 tablespoons virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Roasted Garlic Mayonnaise (see condiments section)
8 slices white sandwich bread

Preheat to 350°F. On a foil-lined baking sheet, rub chicken breasts with the olive oil and season with salt and pepper. Bake for 15 minutes until they are opaque and slightly firm to the touch. Remove from the oven and let cool to room temperature. Transfer the breasts to a cutting board and cut into a small dice (about 1/2-inch pieces). Transfer to a mixing bowl. Add the Roasted Garlic Mayonnaise and mix gently to combine. Cover with plastic wrap and chill for at least 2 hours in the refrigerator.

The chicken salad can be made up to two days ahead. Place 4 slices of the white bread on a clean work surface. Spread each with about 1/4 cup of chilled chicken salad and then top with the remaining bread slices. Before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles. Serve immediately or prepare tray, cover with damp paper towels, and serve within an hour or two.

Makes 4 tramezzini. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 94.

Chicken Vesuvio

Back in the 1920s in Chicago, a restaurant named Vesuvio’s had such a renowned way with chicken that its recipe has since become one of the city’s signature dishes: a heap of bone-in pieces of chicken that are sautéed, then baked until they are encased in a dark, red-gold crust of lush skin that slips from the meat as the meat slides off its bone. It is served on a plate piled with wedges of potato sautéed in a bath of white wine, garlic, olive oil, and spices until they are as soft as mashed inside, but with crunchy edges.

Our favorite place to eat chicken Vesuvio is Harry Caray’s, a broad-shouldered steak house that is in every way the essence of Chicago. While you can get a classic plate of it for supper, the kitchen here also offers a chicken Vesuvio sandwich—a unique way of enjoying the hallmark flavor mix of the dish, but with the addition of Asiago cheese and tomatoes.

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon chopped fresh parsley
1/4 cup olive oil
1/2 cup dry white wine
1/2 cup chicken stock (homemade or low-sodium canned broth)
4 (1/4-inch-thick) slices Asiago cheese
4 large focaccia buns or Italian rolls, sliced in half horizontally
4 leaves green-leaf lettuce
2 vine-ripened tomatoes, each cut into 4 slices

Season the chicken breasts with the salt, pepper, garlic powder, oregano, and parsley. Heat the oil in a large skillet over medium heat and cook the chicken breasts on both sides until golden brown, 2-1/2 to 3 minutes per side.

Leaving the chicken in the pan, deglaze the pan with the wine, stirring to scrape up the browned hits. Add the stock and simmer, uncovered, for 20 to 25 minutes, or until the chicken is cooked to an internal temperature of 155 degrees.

Place a slice of Asiago cheese on each chicken breast and let it melt. Remove the chicken from the pan and place each breast on the bottom of a bun or roll. Top each breast with a lettuce leaf and 2 tomato slices. Take the tops of the buns and dip the cut sides in the remaining pan juices. Place on top of the sandwiches and serve. Makes 4 sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, page 40-41.

Classic Grilled Cheese with Marinated Onions and Whole-Grain Mustard

Though this variation on the Classic Grilled Cheese calls for only a few extra ingredients, it’s a completely different sandwich. The onions and mustard salute the sensibilities of Alsace, in the northern region of France, imparting a tangy zeal to this basic cheese sandwich.

For the Onions 1/3 cup extra-virgin olive oil
2-3 tablespoons champagne vinegar or white-wine vinegar
2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
2 medium yellow onions, sliced into 1/8-inch-thick slices

In a medium bowl, combine the oil, vinegar, salt, and pepper. Add the onions, toss to coat them, and allow them to marinate for 15-20 minutes at room temperature. Season them with more vinegar, salt, and pepper, to taste.

8 slices white or whole-wheat sourdough bread
1/4 cup whole-grain mustard
8 ounces Gruyere cheese, sliced into 24-32 (1/16-inch-thick) slices

To Assemble The Sandwiches, set half of the slices of bread buttered side down. Spread an even layer of mustard over the bread and cover with half the cheese slices, folding them back in toward the middle if they extend past the edges of the bread. Scatter the marinated onions on top and place the remaining cheese slices over the onions. Put the top slices of bread over the cheese, buttered side up. Grill the sandwiches. Cut each sandwich in half on the diagonal. Source: Nancy Silverton’s Sandwich Book.

Creamy Tofu Salad

This looks and tastes like egg salad, even though it’s made with tofu.

1 (14-oz) package firm tofu, rinsed and drained
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon turmeric
1/2 teaspoon dry mustard
2 celery ribs, finely chopped
1/4 cup chopped fresh chives
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Accompaniments: sandwich bread; lettuce leaves; sliced tomato

Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).

While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

Makes 4 servings. Source: Gourmet, July 2004.

Croissant with Gouda, Radish, and Walnut Spread

2 fresh croissants
2 radishes, sliced
1 tablespoon olive oil
Salt
Freshly ground black pepper
2 tablespoons walnut spread
6 slices Gouda or Emmental cheese
1 scallion (white and green part), sliced
Red leaf lettuce

Split open the croissants. Marinate the radish slices in a mixture of the olive oil, salt and pepper for a few minutes. Spread both croissant bottoms with the walnut spread. Layer on the cheese, radishes, scallions, and a few crisp lettuce leaves. Cover with the croissant tops.

Walnut Spread

1-1/2 cups walnuts
1 clove garlic
1/3 cup light olive oil
Pinch of nutmeg
Salt
Freshly ground black pepper

In a food processor, coarsely grind the walnuts and garlic. Gradually add in the olive oil while continuing to run the motor until the mixture forms a paste. Add the nutmeg and salt and pepper to taste. Store in the refrigerator. Source: Sandwich, by Yisrael Aharoni, 2004, page 21.

Dan’s Sicilian Waldorf Sandwich

We replaced the grapes with dried currants, and the walnuts with toasted pine nuts. And as for the marshmallows, forget about them. For the most succulent and tender chicken ever, marinate it first in our spiced brine, for at least 24 hours and up to 2 days.

For the Brine:
Approximately 6-8 cups water
1/2 cup plus 2 tablespoons kosher salt
1/3 cup sugar
2 bay leaves
1 tablespoon dried thyme
1 teaspoon cracked whole allspice
1/2 teaspoon crushed juniper berries
5 whole cloves

1 (3-pound) whole fryer or small roasting chicken, rinsed well
2 tablespoons vegetable oil, for rubbing on the skin

1/2 to 1 cup mayonnaise, depending on taste

1/2 cup pine nuts
1 celery stalk, cut into 1/4-inch dice
1/2 cup dried currants
1/4 cup finely chopped fresh Italian parsley leaves
2-3 tablespoons fresh lemon juice
Kosher salt, to taste
Freshly cracked black pepper, to taste

8 slices white or whole-wheat sourdough bread

To Make the Brine: In a small non-reactive pot, combine 2 cups of the water, the kosher salt, sugar, bay leaves, thyme, allspice, juniper berries, and cloves. Bring the mixture to a boil over high heat, and remove it from the heat. Add 4 more cups of water, and allow it to cool to room temperature. Refrigerate the brine until it’s well chilled, at least 2 hours.

Place the chicken in the brine. It should be completely immersed in liquid; if not, add a little more water. Cover and refrigerate, allowing the chicken to marinate in the brine for at least 24 hours and up to 2 days.

To Roast the Chicken: Adjust the oven rack to the middle position, and preheat the oven to 400°F.

Pat the chicken dry and rub the skin with vegetable oil. Roast it in a baking dish for about 1 hour, until the juices run clear when the thigh joint is pierced with a knife. Allow the chicken to cool completely.

Remove the skin and discard. Pull the meat off the bones, shredding it into medium-sized pieces. You should have about 5 cups of chicken meat to use.

To Toast the Pine Nuts: Adjust the oven rack to the middle position, and preheat the oven to 325°F. Spread the pine nuts on a baking sheet, and toast them in the oven for about 8 minutes, until they’re lightly browned. Allow them to cool.

In a large bowl, combine the chicken and 1/2-1 cup of the mayonnaise, to taste. Add the pine nuts, celery, currants, parsley and lemon juice, and toss with your hands to combine the ingredients. Season the salad with salt, pepper, and lemon juice to taste. Grill the bread under the broiler.

To Assemble the Sandwiches: Spoon about 1-2 tablespoons of the mayonnaise over half of the bread slices. Arrange the chicken salad on top and cover with the top slice of bread. Cut each sandwich in half on the diagonal. Source: Nancy Silverton’s Sandwich Book.

Debbie’s Hot Pork Roast

This is a sandwich that requires you to sit down to eat with a knife and fork. We like to serve it with mashed potatoes and chunky applesauce.

Roast Pork (recipe follows)
6 thick slices hearty white bread
Sausage Sour Cream Gravy (recipe follows)

Slice the roast pork. Place 1 slice of white bread on each plate and top with slices of the roast pork (about 1 inch high). Pour on the gravy to taste and serve.

Roast Pork

1 (4-pound) boneless pork roast, loin or center cut
2 garlic cloves, minced
Salt and freshly ground pepper to taste
4 bay leaves
1/2 cup white vinegar
1/2 teaspoon dried thyme

Preheat the oven to 325 degrees.
Pierce the roast in several places with a two-pronged fork and force some of the minced garlic into each hole, using the fork to push it in. Sprinkle the roast liberally with salt and pepper. Place the bay leaves in the bottom of a roasting pan. Place the roast on top, fat side up. Combine the vinegar and thyme and pour it evenly over the roast. Place the pan in the oven and cook, basting occasionally, until an instant-read thermometer registers 150 degrees, about 2 hours.

Sausage Sour Cream Gravy

5 cups water
3 cups milk
1 pound loose pork sausage (not links)
1-1/2 cups all-purpose flour
2 tablespoons salt
2 tablespoons freshly ground pepper
3 cups sour cream

Mix the water and milk in a large pot and place over low heat; do not boil.
In a large skillet, cook the sausage, stirring to break it up and keep it loose-textured. When it is browned, lift it out with a slotted spoon and add it to the water and milk. Strain the grease and return it to the skillet.
Stir the flour, salt, and pepper into the grease to make a roux. Cook over medium heat until it thickens and clings to a spoon and pours from the skillet cleanly. When the milk and water mixture is just about to boil, stir the sausage roux into it to thicken the gravy and turn off the heat. Stir in the sour cream.
Use leftover gravy to top morning biscuits. Makes about 12 cups.

Makes 6 meal-sized open faced sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 63-65.

Egg Salad With Dill On Mini Corn Muffins

1/3 cup mayonnaise
1 tablespoon Dijon mustard
8 hard-boiled eggs, peeled and chopped
1 stalk celery, chopped
1 tablespoon chopped fresh dill or 1 teaspoon dried
16 mini corn muffins, store-bought or made from a mix

Whisk the mayonnaise and mustard together in a medium bowl. Add the eggs, celery, and dill and stir to blend.

Split the corn muffins horizontally. Divide the egg salad among the bottom halves of the muffins, then top with the upper muffin halves and press together gently. Serve immediately or refrigerate, wrapped in plastic, until ready to serve or for up to 3 hours. Makes 16 tea sandwiches. Source: Tea Party by Tracy Stern.

Egg, Sweet Onion, and Cacio Panini

4 ciabatta rolls
1 tablespoon olive oil
6 large eggs, lightly beaten
1/4 teaspoon salt
freshly ground black pepper
1 cup Sweet Onions (see condiments section)
4 ounces Cacio di Roma or Pecorino Romano, thinly sliced by hand

Preheat a panini grill. Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should be about 1 inch thick with a crusty bottom and exposed bread top. Split the rolls horizontally. Over a medium flame, heat the olive oil in a medium non-stick skillet. Add the eggs, salt, and pepper. Use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center until the eggs are softly scrambled (do not over-cook them – the panini grill will make them tough if you do). Spread each half of the ciabatta rolls with a thin layer of Sweet Onions. Divide the scrambled eggs among the 4 bottom halves of the ciabatta. Top with the sliced Cacio and top with the remaining ciabatta halves. Grill the panini for 3 minutes until the cheese sets and the bread is golden. Serve immediately. Makes 4 panini. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 34.

Fruit and Goat Cheese Sandwich

4 oz. Fresh goat cheese
2 T. Small-curd cottage cheese
1 ripe mango
2 sesame rolls

With a fork, mix together goat cheese and cottage cheese until smooth mixture forms. Peel mango and cut into slices. Split open the rolls and toast until golden brown; cool. Spread cheese on rolls then top with mango. You can also substitute the mango for peaches or apricots. Serves two. Sandwiches by Xenia Burgtorf. Page 36.

Grilled Cheese Sandwich with Bacon and Pear

4 slices French or Italian loaf bread
4 slices bacon, cooked
1 Bartlett pear
1/3 cup sharp white cheddar cheese (high quality)
2 tablespoons butter, softened and spreadable

Heat a cast iron skillet to medium high heat. Layer your sandwich – bread slice, cheese, pear slices, bacon, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side. 2 While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. Alternatively, you can mimic a panini press (albeit without the ridges) by heating a smaller cast iron pan on a separate burner. Use the weight of this pan to press down on the sandwich from above. The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve. Serves 2. Source: Simply Recipes.com ©2003-2007

Nutritional facts per serving (daily value): Calories 385kcal; Protein 10g (20%); Total Fat 38g (59%)(Sat. 18g (90%)); Chol. 81mg (27%); Carb. 1g (0%); Fiber 0g (0%); Sugars 0g; Calcium 142mg (14%); Iron 0mg (2%)

Hoisin-Glazed Meatball Subs

COOK TIME: 15 min | PREP TIME: 20 min | 4 SERVINGS

4 ciabatta rolls (3 oz. each), split horizontally
1 1/2 pounds 93-percent-lean ground beef
6 tablespoons hoisin sauce
1/3 cup grated onion
3 teaspoons olive oil
8 ounces cabbage with shredded carrots
4 teaspoons honey
1 tablespoon cider vinegar

Pull out some of the bread from the top half of each ciabatta roll; tear into small pieces and place in a medium bowl. Drizzle with 2 tbsp. water to moisten. Mix in the beef, 4 tbsp. hoisin sauce and the onion. Form into 16 golf ball/size balls.

In a medium nonstick skillet, heat 1 tsp. oil over medium-high. Add the Brussels sprouts and cook, stirring occasionally, until wilted and lightly browned in spots, 5 to 6 minutes. Stir in the honey and vinegar. Season with salt and pepper and remove from the heat.

In a large nonstick skillet, heat the remaining 2 tsp. oil over medium. Add the meatballs and cook, turning every 2 minutes, until browned all over and cooked through, about 10 minutes. Add the remaining 2 tbsp. hoisin. Cook, turning the meatballs to coat, about 30 seconds.

Divide the roll bottoms among 4 plates. Top with the Brussels sprouts mixture, the meatballs, any sauce left in the skillet and the roll tops.

Source: Rachael Ray in Season, January 2020.

Grilled Chicken Sandwiches with Sage Pesto and Apples

3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup pine nuts (about 4 ounces)
1/4 cup (packed) fresh Italian parsley leaves
1 garlic clove
3/4 cup plus 3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese

6 skinless boneless chicken breast halves

6 4×5-inch rectangles focaccia, ciabatta, or long French rolls, split horizontally

Mayonnaise
3 medium Fuji apples, halved, cored, thinly sliced

Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)

Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.

Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.

Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve. Makes 6 servings. Source: Bon Appétit, July 2003.

Grilled Ham, Cheese, and Salami with Caper Relish

An Italian take on the Cuban sandwich called media noche (“middle of the night”).

1/2 cup olive oil
3 tablespoons white wine vinegar
1 large shallot, minced
4 teaspoons minced fresh oregano
1 rectangular 10x7x1 1/2-inch bread loaf (such as ciabatta)
3 ounces sliced provolone cheese
4 ounces sliced Italian Genoa salami
4 ounces sliced Black Forest ham
3 tablespoons finely chopped pitted brine-cured green olives
3 tablespoons capers, chopped
3 tablespoons minced peperoncini
3 tablespoons butter, room temperature

3 ounces Teleme or Fontina cheese, grated (about 1 cup)
1 cup thinly sliced iceberg lettuce

Whisk first 4 ingredients in small bowl; season dressing with salt and pepper.

Cut top crust (about 1/3 inch) off bread and discard. Cut bread horizontally in half. Arrange provolone cheese on cut side of bottom half, covering completely. Top with layer of salami, then ham. Mix olives, capers, and peperoncini in small bowl; spread relish over ham. Press top half of bread, cut side down, atop relish; spread with 1-1/2 tablespoons butter.

Heat heavy large skillet over medium heat 3 minutes. Place sandwich, buttered side down, in skillet. Using another skillet, press sandwich to compact slightly. Cook until golden, about 5 minutes. Spread top of sandwich with remaining 1-1/2 tablespoons butter. Using large spatula, turn sandwich over. Press again with second skillet. Cook until bottom is golden and cheese melts, about 5 minutes.

Makes 4 servings. Source: Bon Appétit, January 2003.

Grilled Ham & Cheese With Pears

Prep Time: 20 Minutes | Total Time: 20 Minutes | Makes: 4 Servings

4 slices sandwich bread
8 ounces Gruyere cheese
1 pear, thinly sliced
8 ounces deli ham, thinly sliced
Butter

Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
Heat a large skillet over medium heat. Spread outside of both bread slices with butter.
Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Serve hot.

Grilled Ham and Gouda Sandwiches With Frisee And Caramelized Onions

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced

Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Makes 2 servings. Source: Bon Appétit, March 2005.

Grilled Hawaiian Ahi with Apple wood Smoked Bacon Sandwich with Maui Onion Ranch-Style Dressing and Fruit Salad

Reprinted with permission from Mama’s Fish House, Paia, Maui, Hawaii

Maui Onion Ranch-Style Dressing

1 tablespoon minced garlic
1/4 cup finely chopped Maui onion (or substitute another sweet onion such as Vidalia)
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon chopped fresh thyme
1 teaspoon Worcestershire sauce
2 tablespoons red wine vinegar
1/4 cup regular pure olive oil (not extra virgin)
1 cup quality mayonnaise
Salt and freshly ground black pepper, to taste

PLACE ALL INGREDIENTS in a medium bowl, mix well, cover, and chill in the refrigerator.

Maui Fruit Salad

Sandwich

4 (4- to 5-ounce) fresh ahi fillets
salt and freshly ground black pepper, to taste
4 pieces focaccia bread, sliced and toasted
Maui Onion Ranch-Style Dressing
Butter lettuce
Lolla rosa (red leaf) lettuce
Kula tomato slices (or substitute another variety of fresh, quality tomato)
2 strips applewood-smoked bacon, fried crisp and drained

SEASON THE AHI FILLETS with salt and pepper to taste, then grill the fillets to the desired temperature and degree of doneness; it is suggested that they be cooked no more than medium. Spread all slices of the toasted focaccia bread with the dressing. On each of four slices of focaccia, layer a cooked ahi fillet, butter lettuce, lolla rosa lettuce, sliced tomato, and 3 strips of bacon. Top each sandwich with the remaining focaccia halves, slice the sandwiches in half, and serve accompanied by the fruit salad. At Mama’s Fish House, Molokai sweet-potato chips are also served with the sandwich.

Makes 4 sandwiches. Source: American Sandwich: Great Eats From All 50 States. By Becky Mercuri. Pages 34-35.

Grilled Sausage Sandwiches With Caramelized Onions And Gruyere Cheese

2 tablespoons olive oil
2 pounds onions, thinly sliced
1-1/2 tablespoons red wine vinegar
1 tablespoon (packed) dark brown sugar
1/2 teaspoon caraway seeds

3 fully cooked smoked sausages (such as white bratwurst or chicken-apple)

4 large slices rye or pumpernickel bread
4 teaspoons Dijon mustard
4 ounces Gruyère or Emmenthal cheese, thinly sliced
3 tablespoons butter, room temperature

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)

Preheat broiler. Brush 11×7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.

Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyère or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.

Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.

Makes 2 servings. Source: Bon Appétit, January 2001.

Grilled Turkey, Brie & Apple Butter Sandwich With Arugula

This is just a really unique, well blended sandwich. Buy the best brie you can, like a triple crème brie which will make this sandwich Pop! with flavor. And to make it all oey, gooey put it in a panini grill.

Prep Time: 8 minutes | Cook Time: 5 minutes

8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed

Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.

Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.Serves four.

2 cups grated sharp Cheddar
1/4 cup finely chopped fresh cilantro
1/2 cup Major Grey’s mango chutney
4 naan breads
12 oz. sliced turkey breast
1 Tbs. unsalted butter, melted
1/8 tsp. ground cumin

Tip: If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Source: Fine Cooking 98, pp. 67, March 5, 2009.

Ham and Banana Tea Sandwiches

Ham and banana might sound like a surprising combination, but they are delicious together. For even more banana kick, make these sandwiches on thinly sliced home-made banana bread.

12 thin slices wheat bread
1/3 cup store-bought mango chutney
8 ounces thinly sliced ham or prosciutto
1 banana, cut into at least 12 slices

Using a cookie cutter, cut two 1-1/2-inch rounds from each slice of bread. Spread a very thin layer of chutney on 12 of the rounds. Top those rounds with a thin slice of ham (either cut into a round with the same cutter, or folded to fit on the bread), then add a banana slice and top with the remaining bread rounds. Press the sandwiches together gently and serve immediately. Makes 12 Tea Sandwiches. Source: Tea Party by Tracy Stern.

Ham and Brie Sandwich

1 T. honey
1 T. grainy mustard
2 T. alfalfa sprouts
2 leaves crisp lettuce
2 onion rolls
1 1/2 ounces Brie cheese, sliced
2 slices cooked ham (about 2 oz.)

Mix the honey and mustard. Spread on onion rolls and assemble sandwiches. Serves two. Sandwiches by Xenia Burgtorf. Page 18.

Ham, Gruyere, and Whole-Grain Mustard Butter

For the Mustard Butter:
1 stick (4 ounces) unsalted butter, softened
1/4 cup whole-grain mustard
1/4 teaspoon kosher salt

1 Tea Sandwich Loaf or 1 (12-by-3-1/2-inch) Pullman-style white loaf, sliced horizontally into 6 long slabs

1-1/2 pounds Gruyere cheese, sliced into 30 (1/16-inch-thick) slices
1-1/2 pounds smoked ham, such as Black Forest, sliced into 12-16 (1/16-inch-thick) slices

In a small bowl, combine the butter, mustard, and salt.

Cut the crusts off the bread and discard them. Cover 4 slices of the bread with a damp towel to keep them from drying out while you’re assembling the others.

Place the other 2 slices of bread on the counter, with the long edges nearest you. Spread about 2 tablespoons of the mustard butter over each slice, to cover. Place a slice of ham on top of a slice of cheese and trim to 3-1/2 inches wide by 4-5 inches long (or the same as the width of your bread). (If your ham and cheese slices are too small, overlap another slice of each to make up the difference.) Repeat to create 7 more stacks.

Beginning with the shorter end of one of the stacks, roll it up halfway (leaving a flat, unrolled section about 2 inches wide). Place the roll on the left end of one of the slices of bread, with the coiled section closer to the center, and the edges of the flat section draping slightly over the edge of the bread. Repeat with one more stack, and place it on the right end in the same manner.

Roll up the remaining stacks completely placing the coils seam side down on the bread after you’ve rolled each one, aligning them with the front edge. Don’t worry if the ham and cheese hang over the back edge; it won’t be seen.

Place the top slice of bread over the rolls, and cover the sandwich with a damp towel to keep it from drying out. Assemble the others in the same manner.

Before serving, cut each large sandwich into 10 slices. (Each end of each large sandwich, though it doesn’t have a roll of ham and cheese, is still a sandwich.) Makes 50 sandwiches. Source: Nancy Silverton’s Sandwich Book.

Ham and Pear Crisp

Hell’s Kitchen, Minneapolis, Minnesota
1 small can (15 ounces) sliced pears in syrup
8 large slices sourdough bread
Spiced butter (recipe follows)
4 slices (6 ounces) Swiss cheese
1-1/4 pounds shaved ham
6 slices (6 ounces) Fontina cheese

Drain the sliced pears in a small strainer. Slice the pears into thin slivers ans set aside. Lay out the 8 slices sourdough bread ans spread each slice with a thin layer of the spiced butter, using only about half the butter. On each of 4 slices, place 1 slice of the Swiss cheese and about a 1/2-inch pile of shaved ham. Divide the sliced pears among the 4 sandwiches and top each with 1 slice of the Fontina cheese. Place the remaining slices of bread on top, and press together gently to compress sandwiches.

Spread the remaining spiced butter on the outside of the sourdough bread.

Heat a large, heavy skillet over medium-high heat. Place the sandwiches in the skillet, in batches if necessary, and cook for approximately 7 minutes, or until brown and crisp. Using a spatula, turn the sandwiches over and cook for another 7 minutes. For ease of eating, cut each sandwich in half on the diagonal.

Spiced Butter

8 ounces (2 sticks) unsalted butter, softened
2 teaspoons pumpkin pie spice
1 teaspoon ground coriander
1 teaspoon groung ginger
1 teaspoon kosher salt
Combine the butter and the spices in a small bowl and whisk them together until smooth and evenly incorporated.

Source: Roadfood Sandwiches, by Jane and Michael Stern, page 106.

Ham & Pear Panini with Oven-Baked Fries

Crispy oven-baked fries are a wonderful accompaniment to our ham and pear panini. This easy-to-prepare meal is perfect for busy weeknights.

4 medium Yukon Gold potatoes, cut into fries 1/4 to 1/3 inch thick
2 1/2 tsp. salt
Freshly ground pepper, to taste
2 Tbs. olive oil, plus more for brushing
8 slices country-style bread, each 1/2 inch thick
8 thin slices ham
1 pear, peeled, cored and cut into 1/4-inch slices
4 oz. cheddar cheese, thinly sliced

Preheat an oven to 500ºF.

On a Silpat-lined baking sheet, stir together the potatoes, salt, pepper and the 2 Tbs. olive oil. Bake for 30 minutes, gently flipping the fries with a spatula after 15 minutes of cooking.

Meanwhile, preheat an electric panini press according to the manufacturers instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Arrange 2 slices ham on each of 4 bread slices and top with the pear and cheese slices, dividing evenly. Top each with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately with the fries. Serves 4. Williams-Sonoma Kitchen.

Havarti and Roasted Garlic On Ciabatta

1 large loaf ciabatta
4 tablespoons roasted garlic purée (from about 2 heads of garlic)*
16 ounces grated Havarti (about 2 cups)
Add some thinly sliced deli ham or turkey?

Cut ciabatta into 8 even slices (4 tops and 4 bottoms). Spread 1 tablespoon of roasted garlic purée onto each of the 4 bottoms. Place 4 ounces of Havarti (1/4 cup) on top of each of the 4 garlic rubbed pieces of bread. Close each with the top half of the bread.

Place each of the prepared sandwiches in a frying pan over medium heat. Cook about 3-4 minutes on the first side. Turn carefully and cook for 2-3 minutes longer on the second side.

To make roasted garlic (also available in jars): Coat heads well with olive oil and place in 350°F. oven for approximately 1 hour. When cooled, squeeze garlic from cloves and purée or mash with a fork. Makes 4 sandwiches. Source: Epicurious, September 1999.

Herbed Chicken and Arugula Panini

1 pound thin chicken cutlets
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided

2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar

8 (1/3- to 1/2-inch-thick) slices olive bread or 4 crusty sandwich rolls
1/2 red onion, thinly sliced
1 bunch arugula

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread. Makes 4 servings. Source: Bon Appétit, June 2004.

Hoi An-style Oven-crisped Pork Sandwich Banh Mi Thit Hoi An

Notes: This sandwich is a specialty of Hoi An, a charming old fishing village in central Vietnam. Its interplay of textures – cold cuts (pork loin, ham, or chicken; home-cooked or purchased), ground pork, greens, and cucumbers – is distinctive. Choose a sweet baguette with a light, slightly soft interior and thin, crisp crust. You can assemble the sandwiches through step 2 up to 1 hour ahead; cover loosely and let stand at room temperature.

1 teaspoon Chinese five spice powder
1 tablespoon salad oil
1/4 cup chopped shallots
1 clove garlic, peeled and minced
12 ounces ground lean pork
3 tablespoons soy sauce
1-1/2 teaspoons sugar
Salt
3 baguettes (8 oz. each; see notes)
About 2 tablespoons Asian red chili paste or sauce
8 ounces thinly sliced roast boned, fat-trimmed pork loin or cooked ham or chicken (see notes)
2 cups thinly sliced English cucumbers (about 8 oz.)
3 cups salad mix (4 oz.), rinsed and crisped
1/2 cup fresh Thai or regular basil leaves, rinsed and cut into 1-inch pieces
1/2 cup Fried Shallots

In an 8- to 10-inch frying pan over medium-high heat, stir five spice until fragrant, about 30 seconds. Stir in oil, shallots, and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minutes. Add soy sauce, sugar, and salt to taste.
Cut baguettes in half crosswise, then split lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 teaspoon chili paste on one cut side of each baguette section. Spoon about 1/6 of the warm ground pork mixture, including juices, over chili paste. Tuck 1/6 of the pork slices evenly into each sandwich. Set sandwiches slightly apart on a 12- by 15-inch baking sheet.
Bake in a 375° regular or convection oven just until filling is warm and crust is crisp, about 5 minutes. Remove sandwiches from oven and fill each with 1/6 of the cucumbers, salad mix, basil, and Fried Shallots. Add more chili paste and salt to taste.

Nutrition Per Serving: Calories 596(29% From Fat); Fat 19g (Sat 4.2g); Protein 35g; Cholesterol 64mg; Sodium 1290mg; Fiber 4.3g; Carbohydrate 70g. Yield: Makes 6 Servings. Source: Sunset, March 2002.

Honey Baked Ham Panini With Shaved Apple Salad Recipe

1 lb. Honey-Baked Ham, sliced thin
8 slices Swiss Cheese
6 ounces Baby Spinach
Whole Grain Mustard
Shaved-Apple Salad (recipe follows)
Butter, room temperature
8 slices Pumpernickel Bread

1 cup Red Cabbage, thinly sliced
1/2 Red Onion, thinly sliced
1 Granny Smith Apple, peeled, cored, and grated on the coarse grate of a box grater, then tossed with juice of 1 lemon
1 Tbls. fresh chopped Mint
Salt
Coarse ground Black Pepper

Shaved-Apple Salad

Makes about 2 cups
1/2 cup Mayonnaise
1 Tbs. Sour Cream
1 Tbs. Honey
1 Tbs. Cider Vinegar
1 tsp. Brown Sugar
Combine mayonnaise, sour cream, honey, cider vinegar, and brown sugar in medium bowl and stir. Add cabbage, onion, apple, and mint and toss until well incorporated, then season with salt and pepper. Set aside until ready for assembly.

Preheat panini grill to medium.

Lay pumpernickel bread on a clean, flat, and dry work surface. Spread one slice of bread with molasses mustard, then layer with ham, spinach, apple salad, and two slices swiss cheese. Spread mustard on second bread slice and top sandwich. Butter both sides of sandwich and grill for about seven minutes or until browned and crisp and cheese is melted. Repeat process with remaining ingredients to make additional sandwiches. Remove from heat, slice, and serve warm. Source: Sandwiches, Panini, and Wraps By Dwayne Ridgaway, page 2.

Hot Brown

Brown Hotel, Louisville, Kentucky
In the 1920’s, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests’ palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born!

8 tablespoons butter (1 stick)
6 tablespoons all-purpose flour
3 to 3-1/2 cups milk
6 tablespoons grated Parmesan cheese, plus more for topping
1 large egg, beaten
1/4 cup whipped cream (optional)
Salt and freshly ground pepper
8 slices white bread, toasted (may be trimmed)
16-20 slices roast turkey
8 slices beefsteak or roma tomatoes
8 strips bacon, fried until crisp

Melt the butter in a heavy saucepan over medium heat and stir in the flour. Stir in 3 cups milk and Paremesan cheese and simmer the sauce intil the mixture thickens. When it is smooth, add up to 1/2 cup more milk if the sauce is too thick.

Gradually stir in the beaten egg, making sure not to allow the sauce to boil. Remove the pan from the heat. Fold in the whipped cream if desired. Add salt and pepper to taste. Preheat the broiler.

For each hot brown, place 2 slices of toast on a metal (or flameproof) dish or a baking pan. Cover the toast with a leveral amound of turkey. Pour a generous amount of cheese sauce over the turkey and toast. Srpinkle the sauce with additional Parmesan cheese. Place the dish or baking pan under the broiler for a few minutes, until the sauce is speckled brown and bubbly. Remove from the broiler. Top with 2 tomato slices and cross 2 pieces of bacon on top of the tomato. Serve immediately.

Makes 4 sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 120-121.

Hot Brown Sandwich

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp

In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.
For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately. Makes 4 servings of two open-faced sandwiches each.

House of Bread Turkey Melt

Deli-sliced turkey in a seasoned herbed sauce on white bread grilled between melted cheddar and Monterey jack cheeses.

3 T. Sour cream
1 T. Mayonnaise (Best Foods)
1 to 1-1/2 t. Dill
1 t. Dijon Mustard

Italian Deli Sandwiches with Marjoram-Caper Dressing

1/2 cup olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
4 tablespoons chopped fresh marjoram
2 tablespoons red wine vinegar

1 (22-inch-long) sourdough baguette, halved lengthwise
12 ounces assorted sliced deli meats and cheeses (such as mortadella, salami, and provolone)
1 cup thinly sliced Vidalia onion

Blend olive oil, parsley, capers, 3 tablespoons marjoram, and vinegar in food processor until herbs are finely chopped. Season to taste with salt and pepper. Transfer dressing to small bowl. Let stand 30 minutes.

Mix remaining 1 tablespoon marjoram into dressing. Spoon dressing over cut sides of bread, dividing equally. Arrange meats, cheeses, and onion on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. (Sandwiches can be made 4 hours ahead. Wrap tightly in foil and refrigerate.) Makes 4 servings. Source: Bon Appétit, June 2003.

Italian Sausage Sandwich with Ricotta-Herb Spread

Use a good-quality, whole-milk ricotta in the herb spread (fat-free ricotta won’t taste nearly as good). You can also serve the spread tossed with fresh spaghettini for a quick, tasty pasta dish.

Ricotta-Herb Spread:

1-1/4 cups ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/4 cup finely grated Parmesan cheese
2 scallions, minced
Salt
Freshly ground black pepper
To prepare the herb spread, mix together the ricotta, garlic, basil, thyme, oregano, Parmesan, scallions, salt, and pepper in a medium bowl. Set aside.

2 tablespoons olive oil
3 red bell peppers, julienned
2 tablespoons balsamic vinegar
2 pounds bulk Italian sausage
6 French rolls

Heat 1 tablespoon of the olive oil in a large sauté pan over high heat until very hot. Add the bell peppers and cook until tender, about 5 minutes. Add the balsamic vinegar and remove from the heat.

Form the sausage into 6 patties. Heat the remaining tablespoon of olive oil in a large sauté pan over high heat until hot. Place the sausage patties in the pan and cook 3 minutes per side, or until cooked through.

Split the French rolls in half, and place sausage patty on each roll. Then top with sautéed peppers, the ricotta-herb spread, a the top half of the roll. Serve warm. Serves 6. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Mediterranean Tuna Sandwiches (Light)

4 teaspoons olive oil
4 teaspoons red wine vinegar
8 slices whole-grain bread
2 (6-ounce) cans low-sodium tuna in water, drained and flaked
1/3 cup roughly chopped drained oil-packed sun-dried tomato halves
1/4 cup sliced ripe olives
1/4 cup finely chopped red onion
3 tablespoons light mayonnaise
2 teaspoons capers
1/4 teaspoon freshly ground black pepper
4 romaine lettuce leaves

Combine oil and vinegar in a small bowl, brush oil mixture evenly over 1 side of each bread slice.
Combine tuna and next 6 ingredients. Place 1 lettuce leaf on each of 4 bread slices. Top lettuce evenly with tuna mixture, and cover with remaining bread slices. Serve immediately.

Yield: 4 Servings (Serving Size: 1 Sandwich). Calories 314 (37% from fat); Fat 13g (Sat 2.2g, Mono 5.6g, Poly 1.4g); Protein 21.1g; Carb 29.2g; Fiber 4.5g; Chol 21 Mg; Iron 3.4mg; Sodium 683mg; Calc 72mg. Source: Cooking Light Weeknight, 2007.

When buying canned tuna, keep the following things in mind. The Food and Drug Administration (FDA) recommends eating up to 12 ounces (or approximately two meals) of low-mercury fish per week as part of a healthy diet. Canned light tuna made from the small skipjack fish is low in mercury. Canned albacore (or white) tuna contains more mercury than canned light tuna; consume no more than 6 ounces of canned alba-core tuna per week. If you’re pregnant or nursing, however, it’s best to eat only fish that’s low in mercury.

Mexican-Style Chicken Sandwiches

2/3 cup mayonnaise
2 tablespoons fresh lime juice
1-1/2 teaspoons grated lime peel

1 (15- to 16-ounce) can black beans, drained, 2 tablespoons liquid reserved
1 1/2 teaspoons ground cumin
4 French rolls, split horizontally, lightly toasted

4 skinless boneless chicken breast halves
3/4 teaspoon cayenne pepper
1 tablespoon olive oil
4-1/4-inch-thick slices hot pepper Monterey Jack cheese

2 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.

Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.

Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.

Source: Bon Appétit: Too Busy To Cook?, April 1999.

Mini Chicken and Arugula Sandwiches

These small sandwiches have a tasty little bite from the red onion and arugula that works well with the somewhat salty olive bread. If you need to, you can prepare the chicken a few hours or a day in advance and, once it cools, keep it refrigerated with the skillet sauce until you’re ready to assemble the sandwiches. But keep in mind that these sandwiches are very tasty when the chicken is still warm.

6 tablespoons olive oil
1 pound chicken cutlets, thinly pounded
Salt and pepper
1-1/2 tablespoons chopped fresh thyme
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
10 slices olive bread
1/2 medium red onion, thinly sliced
1 bunch of arugula
Add some goat cheese

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sprinkle the chicken cutlets on both sides with salt, pepper, and 1 tablespoon of the thyme. Add the chicken to the pan in batches and sauté until golden and cooked through, about 2 minutes per side. Remove the chicken from the skillet.

Add the remaining 4 tablespoons of the oil and the garlic to the skillet. Stir over medium heat for about 15 seconds. Add the vinegar and the remaining 1/2 tablespoon of the thyme. Cook for 15 seconds, scraping up browned bits from the bottom of the pan. Return the chicken to the skillet and toss until it’s heated through, about 1 minute.

Halve each slice of bread and then lay half the bread slices out on a serving platter. Divide the chicken, onion, and arugula among the bread slices on the platter, then drizzle each sandwich with a bit of the skillet sauce. Top with the remaining bread slices. Makes 10 tea sandwiches. Source: Tea Party by Tracy Stern.

Mini-Pizza Turnovers

1/2 recipe puff pastry
2 cups tomato sauce
2 ounces thinly sliced salami, julienned
3/4 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan cheese
1/3 cup chopped black olives

Preheat the oven to 375°F. On a well-floured board, roll the puff pastry dough out into a 24 by 8-inch rectangle, then cut it into twelve 4-inch squares. Place about 1 teaspoon of the tomato sauce in the center of each square, then top with the salami, mozzarella, parmesan, and olives, dividing them equally. Lightly brush the edges of the dough with water. Fold one corner of each square over to form a triangle, and seal the edges with a fork. Place the turnovers on a greased baking sheet, and bake until golden brown, about 20 minutes. Let cool for 10 minutes before serving, or until tepid.

To serve, place the turnovers on a platter, and serve the remaining tomato sauce on the side for dipping. Makes 1 dozen. Source: Caprial Cooks for Friends, by Caprial Pence.

Monte Cristo

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

4 (1/3-inch-thick) slices egg bread
2 1/2 tablespoons whole grain Dijon mustard, divided
4 thin slices aged white cheddar cheese (cut to size of bread), divided
4 thin slices smoked turkey
4 thin slices smoked ham
4 leaves mustard greens (trimmed to size of bread)

2 large eggs
3 tablespoons butter

Place 2 bread slices on work surface. Spread each with 1 tablespoon mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices, 2 leaves mustard greens, another cheese slice, and bread.

Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend. Melt butter in large skillet over medium-low heat. Dip both sides of sandwiches into egg mixture. Place in skillet. Cover and cook until bottoms are golden, about 5 minutes. Turn sandwiches over. Cover; cook until golden and cheese is melted, about 4 minutes longer. Transfer sandwiches to plates; cut into quarters.

Makes 2 servings. Source: Bon Appétit, April 2007.

Monte Cristo Sandwich

Dijon mustard
8 slices country bread
Swiss cheese slices
Bourbon-Glazed Ham
4 large eggs
1/2 Cup milk
1 Teaspoon salt
1/2 Teaspoon pepper
1/4 Teaspoon ground nutmeg
4 Tablespoons butter
Confectioners’ sugar

Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners’ sugar.

Serves 4. Source: Martha Stewart Living Website.

Monte Cubano

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo. View more of our favorite recipes from this issue.

2 slices firm bread
1 to 2 teaspoons mustard
4 or 5 dill pickle rounds
2 slices boiled or baked ham
2 slices smoked turkey
3 thin slices Swiss cheese
1/2 garlic clove
1/2 tablespoon mayonnaise
1 large egg
2 tablespoons whole milk
1 tablespoon unsalted butter

Spread 1 slice of bread with mustard and top with pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.

Beat together egg, milk, and 1/8 tsp each of salt and pepper, then soak sandwich in egg mixture.

Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute.

Serves 1. Source: Gourmet, March 2009.

Mortadella, Goat Cheese, and Aceto Balsamico Panini

4 ciabatta rolls
6 ounces mortadella, thinly sliced
8 ounces fresh goat cheese
Extra virgin olive oil
Salt
Freshly ground black pepper
Aceto Balsamico (aged balsamic vinegar)

Preheat a panini grill. Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should be about 1 inch thick with a crusty bottom and exposed bread top. Split the rolls horizontally. Use 3 slices of mortadella to cover the bottom halves of each ciabatta roll (fold the mortadella in half so none hangs over the side of the roll). Use a butter knife to spread about 2 tablespoons of goat cheese over the top halves of the ciabatta. Drizzle olive oil over the goat cheese, season with salt and pepper, and then close up the sandwiches. Grill for 3 minutes until the bread is golden brown and the ingredients are warm throughout. To serve cut the panini in half and drizzle a few drops of Aceto Balsamico over each.

Makes 4 panini. Source: “Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar”, by Jennifer and Jason Denton, page 54.

Mozzarella, Prosciutto, and Olive

6 ounces prosciutto di Parma or di San Daniele, or Serrano ham thinly sliced into about 24 slices
8 ounces black olives, such as Kalamata or Nyons (about 48), pitted
2 1/2 pounds (4-5 large balls) fresh mozzarella
1 Tea Sandwich Loaf or 1 (12-by-3-1/2-inch) Pullman-style white loaf, sliced horizontally into 6 long slabs

Basil Pesto

Preheat the oven to 325°F.

Spread the pine nuts on a baking sheet, and toast in the oven for about 8-10 minutes, until lightly browned.

Cut or tear 2 or 3 slices of the prosciutto into several 1 -inch-wide strips. Wrap half of the olives in thin strips of prosciutto. Cut off one of the pointed ends of the wrapped olives, crosswise, to create a flat front.

Slice the mozzarella balls into 1/2-inch-thick slices, and cut each slice into quarters.

Cut the crusts off the bread and discard them. Cover 4 slices of the bread with a damp towel to keep them from drying out while you’re assembling the others.

To Assemble the Sandwiches: Place the other 2 slices of bread on the counter with the long edges nearest you, and spread about 2 heaping tablespoons of pesto over each slice, to cover.

Trim off one of the longer edges of the remaining prosciutto slices to make a straight edge on one side.

Place a prosciutto-wrapped olive on the front left corner of one of the slices of bread, aligning the cut side of the olive with the front edge of the bread. Place a mozzarella quarter with the flat edge aligned with front edge of bread, leaning against the olive. Pick up a piece of the prosciutto and, aligning the straight-cut edge with the front edge of bread, drape it over the mozzarella, tucking the left end of the prosciutto underneath the left side of the olive, allowing the rest of the prosciutto slice to lie on the bread. Lay another prosciutto-wrapped olive on top of the prosciutto resting on the bread, and nestle it against the mozzarella. Lift up the rest of the prosciutto slice (you may need to use another piece of prosciutto at this point to achieve the weaving effect), and place another quarter of mozzarella underneath it, aligning the cut edges with the front edge of the bread, as before. Repeat this process of weaving the prosciutto under the olives and over the mozzarella wedges, working your way across the front edge of the bread. You’ll probably need about 3 or 4 slices of prosciutto for this process. Place 2 layers of prosciutto slices to cover the remaining surface of bread behind the front woven row. Continue to make rows of olives (using the cut-off pointed ends) and rows of mozzarella on top of the prosciutto, making sure that it’s the same height as the front.

Place the top slice of bread over, pressing gently to even the surface of the sandwich. Cover with a damp towel to keep it from drying out. Assemble the others sandwiches in the same manner.

Before serving, cut each large sandwich into 8 sections, making the cuts after each row of mozzarella.

Makes 24 sandwiches. Source: Nancy Silverton’s Sandwich Book.

‘Nduja Grilled Cheese

‘Nduja is a soft, spicy spreadable salami. Balsamic vinegar and plenty of fresh mozzarella balance its spiciness in this sandwich.

Start to Finish: 15 minutes | Servings: Makes 4 sandwiches

3 cups baby arugula (about 3 oz.)
1 tbsp. EVOO
2 tsp. balsamic vinegar
4 tbsp. ’nduja (spreadable spicy salami)
8 slices sourdough bread
8 oz. fresh mozzarella, cut into 16 slices

In medium bowl, toss arugula, EVOO, and vinegar; season. Spread 1 tbsp. ’nduja on 1 slice of bread. Layer 4 slices of cheese on another slice of bread. In large skillet, cook bread slices, covered, over medium-high heat until cheese melts, 1 1/2 minutes. Top ’nduja toast with 3/4 cup arugula. Sandwich with cheese toast. Repeat with remaining ingredients.

Source: Rachael Ray Magazine, December 2019.

Nutty Tuna Sandwiches

1 (6 ounce) can tuna, drained and flaked
1 hard-cooked egg, chopped
1 green onion, sliced
1/3 cup chopped salted peanuts
2 T. lemon juice
4 lettuce leaves

Mix tuna, egg, onion, peanuts and onion in a bowl. Put on 4 slices toasted bread with some lettuce. Top with another piece of buttered toast. Makes 4 sandwiches. The Sandwich Board: 130 Stupendous Sandwich Creations, page 118.

Pesto Chicken Salad Croissants

Prep time: 20 minutes | Total time: 20 minutes | Makes: 6 servings |

2 cups shredded rotisserie chicken (from about ½ chicken)
1/2 cup dried currants
1/2 cup prepared pesto
1/3 cup plain Greek yogurt
1/2 cup finely chopped celery
1/4 teaspoon kosher salt
12 mini croissants, split
open Baby arugula, for topping

Combine the shredded chicken, currants, pesto, yogurt, celery and salt in a medium bowl and stir until the chicken is well coated.
Fill the croissants with the chicken salad and top with arugula.

Source: The Pioneer Woman Magazine, Spring 2020

Onion Muffuletta Sandwich

1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed green olives
1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

1 (24-inch long) French or sourdough baguette, split lengthwise
12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)

Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.

Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. Serves 4. Source: Bon Appétit, June 1996.

Open-Face Hot Ham

Schwabl’s, West Seneca, New York. Best served with zesty hot German potato salad. 8 slices soft white bread
1 pound boiled ham, thinly sliced
Sweet and sour sauce

Lay 2 slices side by side on a each plate. Top the bread with one fourth of the sliced ham and ladle some of the warm sauce on top.

Sweet and Sour Sauce Recipe

2 tablesspoons butter
4 scallions, including a couple of inches of green tops, thinly sliced
2 tablespoons all-purpose flour
1/4 cup cider vinegar
1 cup apple cider, plus more if needed
1/4 cup light brown sugar
1 tablespoon tomato paste
1/4 teaspoon ground cloves

Melt the butter in a medium skillet and saute the scallions until they soften, about 2 minutes. Gradually stir in the flour until it is thoroughly mixed. Add the remaining ingredients and simmer until cream-thick, about 5 minutes. Add more apple cider if the sauce gets too thick. Keep warm for serving. Makes 4 sandwiches. Sauce makes 1-1/2 cups, enough for four sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 161-162.

Peanut Butter, Apple, and Bacon Sandwiches

1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts

Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices. Makes 2 sandwiches. Source: Gourmet, April 1996.

Peanut Butter and Bacon

Becky’s Diner, Portland, Maine

6 slices thick-cut bacon
2 slices sturdy bread (white or whole wheat)
2 tablespoons thick, smooth peanut butter

Preheat the oven to 400°. Line a baking sheet with parchment paper. Lay the bacon on the baking sheet. Bake until done but not overly crisp, about 20 minutes. Drain on paper towels. Toast the bread and spread 1 tablespoon of the peanut butter on each slice. Lay the bacon on top of the peanut butter on the bottom slice, top it with another slice, and serve. Makes 1 sandwich. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 168-169.

Peanut Butter and Banana Sandwiches

1/4 cup creamy peanut butter
2 very ripe bananas
10 slices buttered bread
Butter

Blend the peanut butter with the banana until creamy. Spread the mixture over 5 slices of the bread. Top with the remaining bread.

In a skillet melt enough butter to coat the bottom of the pan. Place the sandwiches in the butter and grill them until the bread is lightly toasted. Flip to grill the other side. Drain on paper towels.

PB & J Bama Cristo

Canola oil or cooking spray
1 egg
2 T. Milk
3-1/2 t. peanut butter
2-1/2 t. apple jelly
2 slices Texas toast (quality white bread sliced 1 inch thick and toasted)
2 slices bacon, fried crisp and drained

In a shallow bowl, mix together egg and milk. In another bowl, mix PB and J together. Spread on toast then top with bacon. Cover with remaining slice of toast. Press together. Dip sandwich in egg mixture and fry on a griddle that has been preheated and greased with cooking spray. About 30 seconds each side or until golden brown. Drain the sandwich on paper towels, slice in half, and serve immediately.

Yield 1 Sandwich. Recipe courtesy of Basketcase Café, Dothan, Alabama. American Sandwich: great eats from all 50 states. By Becky Mercuri. Pages 12-13.

Peanut Butter Panini with Bananas & Honey

Peanut butter and banana fans will adore this grilled sandwich. We guarantee it will be a big hit with the kids, who will love to lend a hand with the preparations. The sandwich is made with home-ground peanut butter for optimum flavor.

2 cups roasted unsalted peanuts
1 1/4 tsp. salt
1/2 cup peanut oil
2 Tbs. plus 4 tsp. honey
8 slices white sandwich bread
3 Tbs. unsalted butter, melted
2 bananas, peeled, halved crosswise and quartered lengthwise

Honey for serving (optional)

Put the peanuts, salt, peanut oil and the 2 Tbs. honey in a mini food processor. Process until the desired consistency is reached, scraping down the sides of the bowl as needed. You will need 1/2 cup peanut butter for making the panini; reserve the remaining peanut butter for another use. (It will keep, covered and refrigerated, for up to 2 weeks.)

Preheat a panini press to 400°F according to the manufacturer’s instructions.

Brush one side of each bread slice with the melted butter. Turn 4 of the slices over and spread each with 2 Tbs. peanut butter. Top each with 4 banana slices and drizzle with 1 tsp. honey. Top each with one of the remaining bread slices, buttered side up.

Place the sandwiches on the preheated panini press and cook until the bread is golden brown and toasted, about 2 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve with honey for dipping. Serves 4. Source: Williams-Sonoma Kitchen.

Picnic Loaf Filled with Bacon, Onion, and Potato Frittata

1 large round Italian, French, or sourdough bread, 12-inches in diameter
1/3 cup olive oil
1 large new potato, peeled and cut into cubes
1 large onion, chopped
1 garlic clove, minced
1/2 pound bacon, blanched and cut into 1/2 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
10 large eggs
Salt
Freshly ground pepper
2 or 3 dashes Tabasco
6 fresh basil leaves, julienned

Preheat oven to 300°F.
Using a very sharp knife, cut the bread 1/4 inch from top. Scoop out as much dough as possible and brush the inside of the bread with olive oil. (Scooped out dough can be dried and made into bread crumbs). Completely wrap in foil and warm in the oven.
Raise the heat to 450°F.
In a 10-inch ovenproof skillet, heat the remaining olive oil. Over a medium flame, sauté the potato, onion, garlic, and bacon for about 3 minutes. Add the tomatoes and cook, stirring occasionally, 10 minutes longer.
In a large bowl, beat the eggs and season with salt and pepper, and Tabasco to taste. Stir in the basil leaves. Pour into the skillet and lower the flame, and cook until set, about 10 minutes. Place the skillet under the broiler until the top of the frittata puffs and is lightly golden. Do not overcook.
Remove bread from the oven, unwrap, and remove top. Invert the frittata into the bread cavity, using spatula as necessary. Replace the top and rewrap with the foil.
When ready to serve, unwrap the loaf and cut into wedges.
Variations: Sauté cubed baked or smoked ham until golden. Stir in cooled mushrooms, chunks of cooked potatoes, and chopped onions.

Serves 6 to 8. Source: The Sandwich Book, by Judy Gethers, 1988, page 66.

Piled-High Pork Sandwich

This is the sandwich to make in the fall, when you stop eating steamed, vegetables and put away your skimpy bathing suit. One bite of this roast-pork-loin sandwich with yams, bitter greens, and brown butter, and you’ll be glad that summer is finally over.

For a super flavorful and tender pork loin, brine the meat a full 2 days. To pile the pork as high as you can, you have to shave it super-thin. Hone your slicing skills, buy a neat sheer, or make friends with someone who has one. If you don’t, your sandwich will till be as delicious, it just won’t be piled quite as high.

For the brine:
Approximately 6-8 cups water
1/2 cup plus 2 tablespoons kosher salt
1/3 cup sugar
2 bay leaves
1 tablespoon dried thyme
1 teaspoon cracked whole allspice
1 teaspoon fennel seeds
1/2 teaspoon crushed juniper berries
3 whole cloves
2 branches fresh rosemary
1-1/2 pounds pork loin

For Roasting the Pork:
1 large yellow onion, peeled and thinly sliced
1/4 cup extra-virgin olive oil

For the Yam Puree:
1-2 large jewel or garnet yams (l-1/2 pounds)
1 stick (4 ounces) unsalted butter
1 small bunch fresh sage
2 whole cloves
1/2 cinnamon stick
Kosher salt, to taste
Freshly cracked black pepper, to taste

For the Balsamic-Sage Brown Butter:
1 stick (4 ounces) unsalted butter
8 whole fresh sage leaves
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon balsamic vinegar

4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
Fleur de sel, to taste

To Make The Brine: In a small non-reactive pot, combine 2 cups of the water, the salt, sugar, bay leaves, thyme, allspice, fennel seeds, juniper berries, cloves, and rosemary branches. Bring the mixture to a boil over high heat, and immediately remove it from the heat. Add about 5 more cups of water, and allow it to cool to room temperature. Refrigerate the brine until it’s well chilled, at least 2 hours.

Place the pork in the brine. It should be completely immersed in liquid; if not, add a little more water. Cover the bowl tightly with plastic wrap, and marinate the pork for 2 full days (no longer) in the refrigerator. Preheat the oven to 350°F.

To Cook the Pork Loin: Cut 3 12-inch-long pieces of kitchen twine. Position the pork flesh side up (or fat side down), and, starting about an inch from one end, wrap a piece of twine once around the meat and tie it in a tight knot on the top surface of the loin. Continue with the rest of the loin, spacing the ties about an inch apart.

Mound the onion slices in the center of a small baking dish (just large enough to hold the pork). Place the pork, flesh side down, on top of the onions, and drizzle both the pork and the onions with the olive oil. Roast in the oven for about 1 hour, until the meat reaches an internal temperature of 140°F on a meat thermometer. Remove from the oven, and allow to cool completely.

Using a very sharp knife or meat slicer, slice the pork into paper-thin slices by carefully sawing back and forth through the meat.

Remove any blackened onions from the baking dish (to eat or discard), and transfer the remaining cooked onions to a small sauté pan. If they seem, dry drizzle over a little olive oil. Sauté the onions over low heat until they are very soft and caramelized, about 15 minutes.

For the Pureed Yams: While the pork is cooking, put the yam in the oven with it. Bake the yam for 1 to 1-1/2 hours, until soft in the center. Allow to cool and remove the skin. In a small skillet or sauté pan, melt the butter with the bunch of sage over medium-high heat. After a few minutes, the butter will become foamy and begin to darken. Swirl the pan to promote the even browning of the butter, taking care that it doesn’t burn. When it begins to bubble somewhat vigorously, add the cloves and cinnamon stick. Continue cooking a few more minutes, until the bubbles subside and the liquid is dark brown and has a nutty toasty aroma. Using a fine-mesh strainer or a food mill placed over a bowl, puree the yams until they have a smooth consistency. Using a fine-mesh sieve, strain the browned-butter mixture into the yams. Whisk them together to incorporate, and season with salt and pepper, to taste.

To Make the Balsamic-Sage Brown Butter: In a small skillet or saucepan, heat the butter, sage leaves, and salt over medium heat. Brown the butter in the same manner as for the pureed yams, above. Stir in the balsamic vinegar and season with vinegar and salt, to taste. Grill the bread. Rub one side of each slice of bread with the garlic clove. Cut each slice in half on the diagonal and place on serving plates, garlic side up.

To Assemble the Sandwiches: Arrange the caramelized onions and an uneven layer of the greens on each half-slice. Spoon the yam puree over, leaving a 1-inch border of greens around the edge. Pile the pork, sprinkling it with fleur de sel and drizzling some of the balsamic-sage brown butter as you layer the meat. Continue piling the pork until it’s about 1-1/2 inches high. Scatter the sage leaves over the sandwiches. Makes 4 open-faced sandwiches. Source: Nancy Silverton’s Sandwich Book.

Pineapple Chicken Salad Wraps

2½ cups cooked chicken breast, chopped
8 oz can Dole® Crushed Pineapple in 100% Juice, drained
¼ cup roasted, slivered almonds
½ cup carrots, shredded
¼ cup green onions, finely chopped
¼ cup light mayonnaise
¼ cup plain fat-free Greek yogurt
1 Tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
4 Flat-Out® 100% Whole Wheat Flatbread Wraps

In a medium size bowl, combine chopped chicken, pineapple, almonds, carrots, and green onions. Toss to combine.

In a separate bowl, combine light mayonnaise, Greek yogurt, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk ingredients together. Transfer mayo mixture to chicken mixture and stir well to combine all ingredients.

Add equal parts of chicken salad, about ⅓ cup, to the center of each flatbread. Using clean hands, roll and fold each wrap tightly. Serve immediately or refrigerate.

Makes 4 servings. Source: http://www.skinnymom.com/2014/04/03/pineapple-chicken-salad-wraps-2/. Nutrition Information: Per Serving (1 wrap with ⅓ cup mixture); Calories: 305; Fat: 13g; Carbohydrates: 33g; Fiber: 10g; Protein: 26g; Sugars: 8g; Sodium: 590mg; Vitamin A: 77%; Vitamin C: 23%; Calcium: 5%; Iron: 16%; WWP+: 9 points

Pork Chop Sandwich

Snappy Lunch, Mount Airy, North Carolina

4 large pork chops, boned and trimmed of fat
Vegetable oil for frying
2 cups all-purpose flour
2 tablespoons sugar
2 large eggs
Salt to taste
About 1 cup milk
4 large hamburger buns, warmed
Additions of choice, including chili, coleslaw, mustard, onions, and/or tomatoes

Pound the pork chops with a meat mallet or rolling pin to tenderize them and flatten them to less than 1/2-inch thick.

Heat 1 inch of oil to 350°F in a large cast-iron skillet.

Combine the flour, sugar, eggs, and a pinch or two of salt in a bowl, adding enough of the milk to create a smooth batter that will run off a spoon but is not watery.

Dip a pork chop deep in the batter, making sure it is fully coated. Place the chop in the hot oil and cook, turining occasionally. After about 6 minutes, use a sharp knife to cut into the chop and make sure it is cooked through. Remove the chop from the oil and drainit on paper towels. Keep it warm in a 200°F oven while you fry the remaining chops. Place the pork chops on the hamburger buns, top with your additions of choice and the bun tops, and serve. Makes 4 sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 180-181.

Pork Tenderloin Sandwiches

2 teaspoons vegetable oil
1-1/2 teaspoons coarse salt
1 teaspoon dried oregano, crumbled
3/4 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
2 pork tenderloins (3/4 pound each)
2/3 cup balsamic vinegar
2 tablespoons packed light-brown sugar
8 rolls (3-inches in diameter)
4 teaspoons Dijon mustard
1 medium red onion, cut into thin rounds

Preheat oven to 450°. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155° on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately. Serves 8. Source: Martha Stewart Living.

Ricotta, Grilled Zucchini, and Pine Nuts

2 small zucchini
1 tablespoon extra virgin olive oil, plus extra for drizzling
Salt
Freshly ground black pepper
1 teaspoon fresh thyme leaves
10 green olives, pitted
1 tablespoon pine nuts
2/3 cup ricotta cheese
4 slices dark rye bread

Cut the zucchini lengthwise into 1/2-inch-thick slices. Brush both sides with the olive oil. Sprinkle with salt, pepper, and the thyme. Place in a grill pan heated to a high temperature and cook for 2 minutes on each side, until the slices are slightly charred.

Cut the olives in half lengthwise. Toss for a few minutes in a dry skillet over medium heat and then combine with the pine nuts.

Spread the cheese onto 2 slices of the bread, drizzle with a little olive oil, and scatter the olives and pine nuts on top. Top with 2 to 3 slices of zucchini, cover with the remaining bread slices and serve. Source: Sandwich, by Yisrael Aharoni, 2004, page 7.

Roasted Pork Tenderloin Sandwich with Pear Compote

When making the pear compote, use pears that aren’t too ripe. You want them flavorful, but firm enough so they won’t fall apart. Pecans and walnuts both make tasty variations for the nut spread.

Pear compote

2 teaspoons olive oil
2 shallots, chopped
3 cloves garlic, chopped
1 small red onion, julienned
3 large pears, peeled and sliced
1/2 cup dry sherry
1 tablespoon chopped fresh tarragon
2 tablespoons rice vinegar
1 tablespoon brown sugar
Salt
1 teaspoon freshly ground black pepper
To prepare the pear compote, heat the olive oil in a large sauté pan over high heat until very hot. Sauté the shallots, garlic, and red onion until fragrant, about 2 minutes. Add the pears and toss to combine. Add the sherry and cook over high heat until most of the liquid is reduced, 3 to 4 minutes. Add the tarragon, vinegar, and brown sugar, and cook until the sugar dissolves, about 2 minutes. Season to taste with salt and pepper, and set aside.

Nut spread

1/2 cup hazelnuts, toasted and skins removed
3/4 cup cream cheese
2 tablespoons milk
2 cloves garlic
1 tablespoon Dijon mustard
4 dashes Tabasco sauce
Salt
Freshly ground black pepper
To prepare the nut spread, chop the hazelnuts in a food processor. Add the cream cheese, milk, garlic, mustard, and Tabasco, and process until smooth. Season to taste with salt and pepper. Set aside.

2 pounds pork tenderloin, cleaned
Salt
Freshly ground black pepper
12 slices roasted shallot-herb brioche
1 tablespoon olive oil

To prepare the tenderloin, preheat the oven to 350°F. Season the pork with salt and pepper. Heat the oil in a large ovenproof sauté pan over high heat until smoking hot. Add the tenderloin and sear well on all sides, 3 to 4 minutes per side. Transfer to the oven and cook 5 to 8 minutes (depending on the thickness of the pork) for medium doneness. Remove from the oven and slice very thin. Top 6 slices of the bread with several slices of tenderloin and top with pear compote. Spread the remaining slices of bread with nut spread and place on top of the sandwiches. Cut in half and serve warm. Serves 6. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Roasted Turkey Sandwich with Tomato Jam

Tomato jam, with caramelized onion and reduced fresh tomato, has a sweet, rich flavor, making a nice contrast to the savory roasted turkey. The tomato jam is also a nice complement to the Black Bean Soup with Chocolate.

Tomato Jam
1 tablespoon olive oil
2 onions, julienned
3 cloves garlic, chopped
1/2 cup dry sherry
1/2 cup red wine
4 tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup oil-packed sundried tomatoes, drained and julienned
1 tablespoon brown sugar
Salt
Freshly ground black pepper

6 squares focaccia
2 pounds sliced roasted turkey, home-roasted or store bought
6 large slices Gouda
2 tablespoons basil puree

To prepare the jam, heat the olive oil in a large nonstick saute pan on high heat until very hot. Add the onions and let them cook, without stirring, to caramelize, about 5 minutes. Toss the onions and continue cooking, without stirring, until the onions start to brown, 4 to 5 minutes. Continue to cook the onions until golden brown, another 6 to 8 minutes. Add the garlic and saute quickly. Remove the onions and garlic from the pan and puree the mixture until smooth. Place the onions back in the pan. Add the sherry and red wine, and bring to a boil. Add the tomatoes, tomato paste, sundried tomatoes, and brown sugar, and cook until very thick, about 10 minutes. Season to taste with salt and black pepper. Set aside.

To prepare the sandwich, toast or grill the focaccia. Preheat the broiler. Place the turkey into 6 mounds on a lightly greased sheet pan. Top each mound with a slice of Gouda, and broil just until the cheese is melted.

While the turkey is broiling, split each square of focaccia and spread with tomato jam. Place each mound of turkey on a piece of focaccia, drizzle with basil puree, and top with the remaining focaccia. Cut the sandwiches in half and serve warm. Serves 6. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Rosie’s Café Egg Salad Sandwich

2 hard cooked eggs, chopped
1 T. chopped green chilies
1/4 cup salsa
1/4 cup onion, chopped
2 T. stuffed green olives, chopped
1/8 tsp. Each salt, pepper, ground cumin
1 cup (4 oz.) shredded cheddar cheese
4 hoagie rolls, buttered

Combine all ingredients in a bowl. Spread mixture onto buttered rolls. Wrap each roll tightly in foil, bake in 350°F oven for 20 minutes. Serve. Makes 4 sandwiches. The Sandwich Board: 130 Stupendous Sandwich Creations, page 31.

Salmon Club Sandwich with Roasted Shallot Shmear

This is definitely not your traditional club sandwich. John’s roasted shallot shmear makes all the difference. It’s great on everything, from toasted French bread to turkey sandwiches.

2 tablespoons olive oil
6 slices pancetta
6 (4-ounce) salmon fillets
Freshly ground black pepper
Kosher salt
18 slices Bistro rye bread or French bread
1/3 cup roasted shallot shmear
1/3 cup herb-cheese spread
1/4 pound fresh arugula, cleaned

Heat 1 tablespoon of the olive oil in a medium saute pan over high heat until hot. Add the pancetta and cook until it is crispy, about 3 to 5 minutes.

Season the salmon with the black pepper and salt. Heat the remaining tablespoon of olive oil in a large saute pan over high heat until smoking hot. Place the salmon in the pan and sear well, 3 to 4 minutes per side, depending on the thickness. Remove the salmon from the heat.

Toast or grill the bread. Spread 6 slices of the toasted bread with some of the roasted shallot shmear. Top each slice with a piece of seared salmon. Place another slice of toasted bread on top of the salmon. Spread each slice with herb-cheese spread, then top with a slice of pancetta and some arugula. Top each sandwich with another slice of toasted bread. Cut the sandwiches on an angle and serve warm. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Roasted Shallot Shmear

10 whole shallots, peeled and halved
10 cloves garlic
1/4 cup olive oil
1/4 cup balsamic vinegar
2 anchovies
2 tablespoons chopped fresh rosemary
Salt
Freshly ground black pepper

Preheat the oven to 300°F. Place the shallots and garlic in an ovenproof pan, drizzle with the olive oil, and roast until the shallots are soft to the touch, 50 minutes to 1 hour. Puree the shallot mixture in a food processor. With the machine running, add the vinegar, anchovies, and rosemary, and puree until smooth. Season to taste with salt and pepper, and mix well. Refrigerate until ready to use. Makes 1-1/2 cups. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

San Diego’s Best Tuna Melt

The Cottage, La Jolla, California

4 tablespoons (1/2 stick) butter, softened
8 tablespoons grated Parmesan cheese
8 slices sourdough bread
8 strips bacon
4 tablespoons mayonnaise
2-2/3 cups tuna fish, perferable packed in olive oil, drained
8 slices cheddar cheese
2 large tomatoes, each cut into 4 thick slices

Preheat the broiler.

Combine the butter with the Parmesan in a small bowl. Mix well and spread the mixture on each slice of bread. Put the bread under the broiler for 1 to 2 minutes, or until the cheese turns golden brown; watch carefully so it doesn’t burn. Remove from the heat and let cool.

Fry the bacon until crisp. Drain and set aside.

Place a slice of bread on a plate, cheese side down. Spread 1/2 tablespoon of the mayonnaise on the untoasted side of the bread. Spread with 1/3 cup tuna fish. Place a strip of bacon on top and a slice of cheddar atop the bacon. Repeat with the remaining slices of bread.

Place the sandwich halves on a baking sheet and broil until the cheddar is melted, being careful that it doesn’t burn. Remove from the broilder and top each half with a tomato slice. Serve hot, alotting 2 halves per person. Makes 8 open-face sandwiches; serves 4. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 193-194.

Sep Pep Pizza

Hot Truck, Ithaca, New York

2 (24-inch-long) loaves French bread
Garlic Sauce (recipe follows)
Pizza Sauce (recipe follows)
3 cups sliced mushrooms
3 cups shredded mozzarella cheese
2 cups sliced pepperoni
1 tablespoon dried oregano

Preheat the oven to 375°F.

Cut the french bread loaves in half and slice them completely open horizontally. (This will allow the bread to lie flat in the oven to prevent burining edges.) Place the pieces of bread on a baking sheet.

Use a brush to spread the garlic sauce on all 4 pieces of bread, being sure to cover out to the edges (to prevent burning).

Spread 3/4 cup mushrooms across each bottom half of the bread. Spread 3/4 cup mozzarella over the mushrooms. Spread 1/2 cup (about 20 slices) pepperoni across the mozzarella. Sprinkle with some oregano.

Bake until the cheese is melted and the French bread is golden brown, 8 to 10 minutes. Lay the top halves of the French bread on the bottom halves to make sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 202-203.

Garlic Sauce

10 tablespoons (1 stick plus 2 tablespoons) margarine or butter
1 tablespoon garlic powder
In a medium bowl, nicrowave the butter until completely melted. Add the garlic powder and mix thoroughly. (Alternatively, melt the butter on the stovetop and stir in the powder).

Pizza Sauce

1 cup tomato juice
2 cups store-bought pizze sauce with basil
1 tablespoon garlic powder
1/2 tablespoon salt
Mix together all the ingredients in a medium bowl.

Skewered Mozzarella

Stacked on a rosemary branch and grilled (or baked), the crispy bread and warm, soft mozzarella are drenched with a warm anchovy dressing, bagna cauda. This sort-of sandwich turns into the perfect party food when assembled with extra cheese and bread and passed around on a platter to your guests.

1 recipe Bagna Cauda (see below)
1/2 lemon zested into long strands

8 (6-inch) straight branches fresh rosemary or several sprigs fresh rosemary
1/2 baguette, sliced into 1/4-inch-thick slices
1-1/2 pounds (5-4 large balls) fresh mozzarella, sliced into 1/4-inch-thick slices
Fresh bay leaves (optional)
Olive oil, for brushing skewers
Kosher salt, to taste
freshly cracked black pepper, to taste
20 fresh Italian parsley leaves

Add the strands of lemon zest to the bagna cauda and stir to combine.

From each branch, remove most of the rosemary leaves, leaving 1-1/2 – 2 inches of one end covered in leaves. Place a bread slice on the work surface, and put a piece of mozzarella on it, followed by a fresh bay leaf (optional). Repeat one more time, ending with a slice of bread. You should have a stack that has 3 slices of bread and 2 slices of cheese. Continue with the remaining ingredients, to make 4 stacks total. (If you can’t find large rosemary branches, substitute wooden skewers. Soak the wooden skewers in cold water for 20 minutes. As you’re assembling, put a few sprigs of fresh rosemary throughout.)

Using the leafless end of a rosemary sprig, skewer one of the stacks through the center, leaving the rosemary leaves exposed on the other end. Turn the stack on its side and, entering from the opposite end, insert another rosemary sprig, leaving the leaves sticking out of the other end. Brush the entire skewer lightly with olive oil, and sprinkle it with a pinch of salt and pepper. Continue in the same manner with the remaining stacks.

To Grill: Place the skewers on the hottest part of a charcoal or gas grill and cook for 1-2 minutes, turning frequently until the cheese just begins to soften and the bread begins to brown.

To Bake: Preheat the oven to 400°F. Place the skewers on a baking sheet and cook about 5 minutes.

Carefully transfer the skewers to a plate and drizzle with a generous amount of the bagna cauda. Scatter the parsley leaves over. Source: Nancy Silverton’s Sandwich Book.

Bagna Cauda

2-3 garlic cloves, peeled and finely chopped (about 1 tablespoon)
4 (3-inch-long) salt-packed anchovies, rinsed well, backbones removed, finely chopped (about 1 tablespoon)
1 stick (4 ounces) unsalted butter
1/2 cup extra-virgin olive oil
1/2 teaspoon finely chopped lemon zest
3-4 teaspoons fresh lemon juice, or to taste
Kosher salt, to taste

Using a mortar and pestle, pulverize the garlic and anchovies until a smooth paste. Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Continue simmering for about 5 minutes. Remove the pan from the heat and stir in the lemon zest and lemon juice. Season with salt, to taste. Source: Nancy Silverton’s Sandwich Book.

Skool Lunch Turkey Salad Sandwich

Diced turkey, petite peas, shallots, grated swiss cheese, crumbled bacon, tossed with mayo and served with swiss cheese and lettuce on wheat bread. Pepper.

Smoked Salmon Sandwiches with Capers and Red Onion Relish

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar

4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.

Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles. 4 Appetizer Servings; 2 Lunch servings. Source: Bon Appétit, May 1996.

Smoked Salmon Spread Sandwich

Smoke House Restaurant, Forks, Washington

1 (7 ounce) can smoked salmon, drained
1/3 cup finely chopped celery
1/3 cup finely chopped onion
1 teaspoon fresh lemon juice
1/3 cup mayonnaise
1 tablespoon honey mustard
1 tablespoon Dijon mustard or other hot mustard
Salt and freshly ground pepper
4 thick, large slices bread, preferably sourdough, toasted
Lettauce and tomato (optional)

Mix together the salmon, celery, onion, lemon juice, mayonnaise, <span class="hljs-keyword">and</span> mustards; <span class="hljs-keyword">to</span> <span class="hljs-keyword">not</span> pulverize the mixture. <span class="hljs-keyword">Add</span> salt <span class="hljs-keyword">and</span> pepper <span class="hljs-keyword">to</span> taste. Refrigerate <span class="hljs-keyword">until</span> cold. Spread the salmon mixture <span class="hljs-keyword">on</span> <span class="hljs-number">2</span> slices <span class="hljs-keyword">of</span> the toast, <span class="hljs-keyword">add</span> lettuce <span class="hljs-keyword">and</span> tomato <span class="hljs-keyword">if</span> desired, <span class="hljs-keyword">and</span> top <span class="hljs-keyword">with</span> the remaining slices <span class="hljs-keyword">of</span> toast. Cut <span class="hljs-keyword">in</span> half <span class="hljs-keyword">and</span> serve. Makes <span class="hljs-number">2</span> sandwiches. Source: Roadfood Sandwiches, <span class="hljs-keyword">by</span> Jane <span class="hljs-keyword">and</span> Michael Stern, pages <span class="hljs-number">212</span>-<span class="hljs-number">213</span>.

Smoked-Turkey and Fruit Wrap with Curried Aioli

1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon curry powder
4 (10-inch) flour tortillas
2 cups thinly sliced soft-leaf lettuce such as Boston (from 1 head)
1 medium sweet onion, halved lengthwise and thinly sliced crosswise
1 medium Granny Smith apple, cut into 1/4-inch-thick matchsticks
1 firm-ripe pear (preferably Anjou or Bosc), cut into 1/4-inch-thick matchsticks
1/2 lb thinly sliced smoked turkey

Stir together mayonnaise, garlic, and curry powder to make aïoli.

Lightly toast tortillas, 1 at a time, directly on burner (gas or electric) at moderately low heat, turning over once with tongs, until browned in spots but still flexible, about 30 seconds on each side.

Spread 2 tablespoons curried aïoli on each tortilla. Divide lettuce, onion, apple, pear, and turkey among tortillas, layering them evenly. Tightly roll up tortillas and cut in half diagonally. Makes 4 servings.Source: Gourmet, Sugar and Spice, November 2003.

Smoked Turkey Wraps with Mango and Curried Mayonnaise

Curried mayonnaise:

2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice

Sandwiches:

2 lavash wraps, each cut in half crosswise to make four 12×12-inch squares or flour tortillas
8 ounces thinly sliced smoked turkey
4 cups thinly sliced romaine lettuce
2 cups thinly sliced seeded peeled English hothouse cucumber
1 ripe mango, peeled, pitted, chopped (about 1 cup)
1/2 cup fresh cilantro leaves
1/2 ripe avocado, peeled, pitted, thinly sliced

For curried mayonnaise: Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.

For sandwiches: Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.

Per serving: calories, 294; total fat, 15 g; saturated fat, 2 g; cholesterol, 34 mg. Makes 4 servings. Source: Bon Appétit: Cooking for Health, August 2002.

Soppressata, Fontina, and Arugula Panini

4 ciabatta rolls
12 thin slices soppressata or other hard salami
1 small bunch arugula leaves, well rinsed and dried
freshly ground black pepper
8 thin slices Italina Fontina

Preheat a panini grill. Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should be about 1 inch thick with a crusty bottom and exposed bread top. Split the rolls horizontally. Distribute the soppressata slices so that the bottom of the halves of the rolls are covered with a single layer of salami. Top with a few leaves of arugula and some black pepper. Arrange 2 slices of fontina on each sandwich and trim edges to fit the bread. Cover with the top halves of the rolls. Grill the sandwiches until warmed through completely, about 4 minutes. Cut in half and serve immediately. Makes 4 panini. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 49.

Southwestern Chicken Wrap

3/4 cup reduced-fat sour cream
2 to 3 tablespoons chopped pickled jalapeños
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps (10 inches each)
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced

In a bowl, whisk together sour cream, jalapeños, and lime juice; season with salt and pepper.
Spread wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer spinach, chicken, beans, tomato, onion, and avocado. Fold two sides of wrap over filling, then roll tightly, ending seam sides down.

Serves 4. Per serving: 601 calories; 21.6 grams fat; 44 grams protein; 58.2 grams carbohydrates; 3.2 grams fiber. Source: Everyday Food, Originally Published May 5, 2005

Spiedini of Beef

Louie’s Backyard, Key West, Florida

24 Meatballs
Breaded Mazzarella Cubes (recipe follows)
Olive oil
6 (8-inch) grinder rolls
Spaghetti or pizza sauce

Soak six wooden dkewers in water for 1 hour. Heat a barbeque grill.

Thread the meatballs and breaded mozzarella cubes, alternating, onto the skewers. Brush the meatballs and cheese with olive oil and grill them over medium-hot charcoal for 10-12 minutes, turning three or four times, until the cheese browns and the meatballs are cooked through.

Slice the rolls in half horizontally and scoop out some of their interior to make room for the ingredients. Place 4 meatballs and 3 mozzarella cubes inside each roll. Top with the warm tomato sauce and serve. Makes 6 sandwiches. Source: Roadfood Sandwiches, by Jane and Michael Stern, pages 218-220.

Breaded Mozzarella Cubes

2 large eggs
1 cup all-purpose flour
1-1/2 cups unseasoned dried bread cubes
1 tablespoon crushed red pepper flakes
1 pound mozzarella cheese, preferably fresh, cut into 18 cubes

Beat <span class="hljs-keyword">the</span> eggs <span class="hljs-keyword">in</span> a small bowl.  Spread <span class="hljs-keyword">the</span> flour out <span class="hljs-keyword">on</span> a plate. Mix together <span class="hljs-keyword">the</span> bread crumbs <span class="hljs-keyword">and</span> crushed red pepper <span class="hljs-keyword">in</span> a wide, shallow plate. Dip each mozzarella cube <span class="hljs-keyword">first</span> <span class="hljs-keyword">in</span> <span class="hljs-keyword">the</span> flour, <span class="hljs-keyword">then</span> <span class="hljs-keyword">in</span> <span class="hljs-keyword">the</span> egg, <span class="hljs-keyword">then</span> <span class="hljs-keyword">in</span> crumb mixture.

Sweet Copa, Mozzarella, and Pickled Red Onion Panini

4 ciabatta rolls
8 ounces sweet copa, thinly sliced
1/2 cup Pickled Onions (see condiments section)
4 ounces fresh mozzarella, thinly sliced by hand
Extra virgin olive oil
Salt
Freshly ground black pepper

Preheat a panini grill. Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should be about 1 inch thick with a crusty bottom and exposed bread top. Split the rolls horizontally. Spread a thin, even layer of sweet coppa over the bottom halves of the rolls. Squeeze the excess moisture from the Pickled Onion and spread over the sweet coppa. Follow with a layer of mozzarella, covering the bread from end to end with no overhang. Finish with a small drizzle of olive oil and a sprinkling of salt and pepper. Grill the sandwiches for 3 to 4 minutes until the bread is golden and the cheese has set. Cut each sandwich in half and serve immediately. Makes 4 panini. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 55.

Three Cheese Panini

4 ciabatta rolls
2 ounces Grana Padano or Parmigiano-Reggiano, thinly sliced
2 ounces Crotonese, thinly sliced
2 ounces Cacio di Roma or Pecorino Romano, thinly sliced
Truffle oil

Preheat a panini grill. Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should be about 1 inch thick with a crusty bottom and exposed bread top. Split the rolls horizontally. Spread a thin, even layer of Grana, followed by the Crotonese, and then the Cacio over the bottom of each roll. Generously drizzle some truffle oil over each before closing up the sandwich. Grill each sandwich for about 3 minutes until the bread is golden brown and the cheese is melted. Makes 4 panini. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 36.

Three-Cheese Sandwich with Garlic Herb Spread

The classic combination of cheese, garlic, and herbs tastes all the better when it’s melted between sweet, tender roasted shallot-herb brioche.

Garlic-herb spread:

1/4 cup extra-virgin olive oil
1 bunch basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup grated Parmesan cheese
3 cloves garlic

Sandwich

12 slices roasted shallot-herb brioche
6 large slices mozzarella
6 large slices Gouda
6 large slices fontina cheese
2 ripe plum tomatoes, sliced
3 tablespoons olive oil

To prepare the garlic spread, combine the olive oil, basil, rosemary, thyme, Parmesan, and garlic in a food processor, and process until smooth. Set aside.

Spread 6 slices of the bread with the garlic spread. Layer the sandwich with a slice of each of the cheeses. Top with the sliced tomatoes and the remaining slices of bread.

Brush both sides of each sandwich with olive oil. Heat a large nonstick pan over high heat until very hot. Place as many sandwiches in the pan as will fit and brown until the cheese melts, 3 to 5 minutes per side. Keep the finished sandwiches warm while the others cook. Cut in half and serve warm. Serves 6. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Teriyaki Turkey Sandwich

1 (8 oz.) can pineapple slices, drained and liquid reserved
1/3 cup teriyaki sauce
2 cups shredded turkey
4 bacon slices cooked crisp
1 medium onion, sliced
4 lettuce leaves
4 slices swiss
4 sandwich buns, split and buttered

Mix pineapple juice and teriyaki sauce in a large bowl. Add turkey and mix to coat thoroughly. Cook bacon in a skillet, remove to paper towels. Cook onion in the same saute pan, about 6 minutes (do not brown). Remove onions from pan. Drain all but 2 T of the fat. Drain teriyaki juice from turkey and add drained turkey to the skillet. Heat on medium-low for 3-4 minutes. Toast both halves of buttered buns under the broiler. Layer a lettuce leaf and 1/4 the onions on the bottom half of 4 buttered bun halves. Spoon turkey mixture over onions. Top with bacon then cheese, then one pineapple slice. Cover with other half of bun and eat. The Sandwich Board: 130 Stupendous Sandwich Creations, page 118.

Toasted Gruyere, Golden Onion, and Apple Sandwiches

1 tablespoon olive oil
1 pound onions, sliced thin
2 teaspoons chopped fresh rosemary leaves or 1/4 teaspoon dried, crumbled
2 teaspoons white-wine vinegar
4 oval slices rye bread
1/2 Granny Smith apple
1/4 pound thinly sliced Gruyère cheese (use a cheese plane if possible)

In a 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onions with rosemary, stirring occasionally, until golden, about 10 minutes. Stir in vinegar and salt and pepper to taste and cook until vinegar evaporates. Cool onion mixture.

Preheat broiler. On a baking sheet toast both sides of bread about 3 inches from heat until golden. Core apple with a melon-ball cutter and cut crosswise into very thin slices. Divide onion mixture among toasts, spreading evenly, and cover with overlapping apple slices. Cover apple slices with Gruyère and broil sandwiches until cheese is melted and bubbling, about 1 minute. Serves 4. Source: Gourmet, March 1995.

Tortilla with Smoked Salmon, Hard-Boiled Egg, and Avocado Spread

2 flour tortillas
1 cup avocado spread
6 slices smoked salmon
2 hard-boiled eggs, quartered
2 scallions, trimmed and washed
4 sprigs cilantro

Lay out the tortillas on a clean work surface. Generously smear them with the avocado spread. Layer on the smoked salmon, hard-boiled egg, scallions, and cilantro. Roll up tightly and serve.

Avocado Spread

2 ripe avocados
1 red onion, finely chopped
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 green chile pepper, seeded and minced
salt
freshly ground black pepper

Mash the avocados in a bowl. Add the onion, olive oil, lemon juice, and chile pepper and mix well. Season with salt and pepper to taste and store in the refrigerator. Source: Sandwich, by Yisrael Aharoni, 2004, page 26.

Turkey Breast, Fried Onions, and White Bean Spread

1 large onion, thinly sliced
1/4 cup olive oil
4 slices sourdough bread
1/4 cup white bean spread
9 ounces turkey breast, thinly sliced
Salt
Freshly ground black pepper

Fry the onion slices in the olive oil over medium heat until well browned. Spread 2 of the sourdough slices with the white bean spread and cover with the turkey. Scatter the browned onions over the turkey slices, season with salt and pepper to taste, and cover with the remaining 2 slices of bread.

White Bean Spread

2 cups white beans (such as kidney or navy beans)
4 cups cold water
1 onion, peeled and quartered
4 sprigs thyme
1 sprig rosemary
3 cloves garlic
1/3 cup olive oil
Salt
Freshly ground black pepper

Place the beans in the cold water and soak overnight. Drain, put into saucepan along with the onion, thyme, rosemary and garlic. Cover with water, bring to a boil, then lower the heat and cook for 2 hours, or until the beans are soft. Drain.

Puree the beans in a food processor, gradually adding in the olive oil. Season with salt and pepper to taste. The mixture should be creamy in texture. Source: Sandwich, by Yisrael Aharoni, 2004, page 23.

Turkey Cheddar Sandwiches with Honey Mustard

1 tablespoon honey
1 tablespoon coarse-grained mustard
1 plum tomato
4 slices 7-grain or whole-grain bread
3 ounces coarsely grated sharp Cheddar (about 3/4 cup)
1/4 pound sliced turkey breast
4 small radicchio leaves

Preheat broiler. In a small bowl stir together honey and mustard. Slice tomato lengthwise. Arrange bread on a baking sheet and toast under broiler until golden on one side. Turn bread over and spread honey mustard on untoasted sides. Sprinkle Cheddar over honey mustard and broil until cheese is melted. Arrange tomato, turkey, and radicchio between melted Cheddar toasts, seasoning with salt and pepper. Makes 2 sandwiches. Source: Gourmet: Quick Kitchen, April 1999.

Turkey-Orange Sandwich

1 orange
3-4 T. grainy mustard
1 T. sour cream or crème fraiche
Pinch of chili powder
Salt to taste
1 T. butter
8 oz. Boneless turkey breast, sliced about 1/4 inch thick
2-4 leaves crisp lettuce
1 small avocado
1 T. lemon juice
1/2 baguette

Wash the orange with hot water, then dry it. Grate about 1 T. of the orange zest and mix it with the mayo, mustard, sour cream, and chili powder. Season with salt and refrigerate for 1 hour to blend the flavors.
Cut the orange in half, squeeze the juice from 1 half of the orange and cut the other half into slices, then quarters.
For uncooked turkey: Heat the butter in a skillet over medium heat. Add the turkey breast and sauté’ for about 10 minutes until the turkey is cooked through. Remove from the pan and cut into thin slices. Stir the orange juice into the pan drippings and cook for 1 minute. Return the meat to the pan and turn it in the sauce several times.
Wash the lettuce and pat it dry. Peel the avocado, cut in half and remove pit. Cut into slices and drizzle with lemon juice. Season with salt.
Slice the bread in half. Spread the mayo-mixture on each half. Layer on turkey, avocado, lettuce and oranges.
Instead of using avocado, try cranberry sauce. Serves two. Sandwiches by Xenia Burgtorf. Page 18.

Turkey Sandwiches with Caramelized Onions and Charmoula Mayo

A messy sandwich, but it’s a treat. Warm Moroccan spices mix with sweet onions to give leftover turkey a fresh spin. Try it with a glass of barely off-dry Gewürztraminer. Prep and Cook Time: 1 hour. Notes: Make the Charmoula Mayonnaise while the onions are caramelizing. You’ll have more mayo than you’ll need for 4 sandwiches, but the leftovers—which keep for at least a week—are great with roast chicken or beef; broiled salmon; as a dip for poached shrimp, cracked crab, and vegetables; or over poached eggs on English muffins.

1 tablespoon olive oil
2 large sweet onions, slivered lengthwise
Salt
Freshly ground black pepper
8 slices cooked turkey (white and dark meat)
4 soft sandwich rolls, split
Charmoula Mayonnaise
4 butter lettuce leaves, rinsed and dried

Pour olive oil into a large frying pan over medium-high heat. When hot, add onions and cook, stirring often, 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden brown, about 45 minutes total. Season to taste with salt and pepper.
Layer turkey on sandwich roll bottoms and mound with caramelized onions. Drizzle generously with Charmoula Mayonnaise, then add lettuce leaves and roll tops. Makes 4 sandwiches. Source: Sunset, November 2007. Note: Nutritional analysis is per sandwich. Calories: 540 (48% from fat); Protein: 26g; Fat: 29g (sat 4.8); Carbohydrate: 46g; Fiber: 6g; Sodium: 656mg; Cholesterol: 59mg.

Charmoula Mayonnaise

This herbaceous mayo goes on our Turkey Sandwiches with Caramelized Onions and Charmoula Mayo. Prep Time: about 20 minutes.

1-1/2 cups mayonnaise
1/2 cup loosely packed cilantro
1/2 cup loosely packed flat-leaf parsley sprigs
1 tablespoon lemon juice
1 tablespoon chopped fresh ginger
1 clove garlic
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne

In a food processor, combine all ingredients and whirl until smooth. Makes about 1-2/3 cups. Source: Sunset, November 2007. Note: Nutritional analysis is per tbsp. Calories: 93 (97% from fat); Protein: 0.2g; Fat: 10g (sat 1.5); Carbohydrate: 0.6g; Fiber: 0.1g; Sodium: 163mg; Cholesterol: 7.5mg.

Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto

This time of year, Romas are the best fresh tomato option. Roasting concentrates their flavor, making them an intense foil for fresh mozzarella. A glass of Sauvignon Blanc or crisp Viognier blends in beautifully. Prep and Cook Time: about 2 hours. Notes: You can make the pesto up to 2 days ahead of time; chill airtight, then bring to room temperature before using. Any leftover pesto could be layered with goat cheese on crostini, tossed with pasta, or served with roast chicken or broiled fish.

6 Roma tomatoes, halved lengthwise
Arugula-Walnut Pesto
8 slices olive bread, lightly toasted
8 slices cooked turkey (white meat)
8 ounces fresh mozzarella cheese, sliced
About 12 fresh arugula leaves, rinsed and dried

Preheat oven to 350°. Set tomato halves cut side up in an oiled baking pan and spread about 1/2 tsp. pesto over each. Bake until tomato halves are browned on top and slightly shriveled, about 1 1/2 hours.
Spread pesto generously over 4 slices of bread. Top with turkey, hot tomatoes, mozzarella, arugula leaves, and remaining slices of bread. Serve with remaining pesto if you like. Makes 4 sandwiches. Source: Sunset, November 2007. Note: Nutritional analysis is per sandwich. Calories: 623 (52% from fat); Protein: 38g; Fat: 36g (sat 13); Carbohydrate: 36g; Fiber: 3g; Sodium: 1107mg; Cholesterol: 102mg.

Arugula-Walnut Pesto

A flavorful alternative to basil pesto, created to go on our Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto.

1/3 cup walnut halves or pieces
2 large cloves garlic
4 cups loosely packed arugula leaves, rinsed and dried
1 cup shredded parmesan cheese
3/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon salt

Preheat oven to 350°F. Bake walnuts until slightly golden, 5 to 6 minutes. Pour into a food processor. Add garlic and whirl until coarsely chopped. Add arugula, parmesan, olive oil, lemon juice, and salt; whirl until smooth. Makes 1-3/4 cups. Source: Sunset, November 2007. Note: Nutritional analysis is per tbsp. Calories: 74 (92% from fat); Protein: 1.5g; Fat: 7.6g (sat 1.5); Carbohydrate: 0.7g; Fiber: 0.1g; Sodium: 96mg; Cholesterol: 2.3mg.

Turkey Sandwich with Tapenade and Fontina

Here is a delectable use for leftover holiday turkey. Serve this sandwich for lunch or with a soup or salad for a light dinner main course. The bread can also be grilled over a charcoal fire for a smokier flavor.

For the tapenade:
1 garlic clove, minced
1/2 cup pitted niçoise olives
1 Tbs. drained capers, chopped
2 anchovy fillets, soaked in water to cover for 5 minutes, drained and patted dry
1 Tbs. fresh lemon juice
1 Tbs. extra-virgin olive oil
Freshly ground pepper, to taste

6 slices country-style bread
1 Tbs. extra-virgin olive oil
1 garlic clove
1-1/2 lb. roasted turkey, thickly sliced
6 oz. Fontina cheese, shredded

To make the tapenade, place the garlic and three-fourths of the olives in a food processor fitted with the metal blade. Process until the mixture forms a chunky paste. Add the capers and anchovies and pulse 4 or 5 times to mix. Add the remaining olives and pulse 4 or 5 times until a chunky paste again forms. Transfer to a bowl. Stir in the lemon juice and the olive oil and season with pepper. You should have about 2/3 cup.

Preheat a broiler. Lightly brush the bread slices on both sides with the olive oil. Arrange in a single layer on a baking sheet. Place in the broiler 4 to 6 inches from the heat source and broil, turning once, until lightly golden on both sides, 30 to 60 seconds per side. Rub both sides of each bread slice lightly with the garlic clove. Divide the tapenade evenly among the bread slices and spread to cover one side of each slice completely. Distribute the turkey evenly among the bread slices. Top with the cheese, dividing evenly.

Return the pan to the broiler and broil until the cheese melts, 30 to 60 seconds. Serve immediately. Serves 6. Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

Turkey Wraps With Chipotle Mayonnaise

Look for chipotle chilies in adobo sauce in the Latin American foods section of the market. Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing. Complete the menu with chocolate wafer cookies and coffee ice cream.

1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion, minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 (10-inch-diameter) flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves, center rib cut away

Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled. Source: Bon Appétit: 30-Minute Main Courses, October 2000.

Vietnamese-style Turkey Subs

This is a great way to use your leftover dark meat, which stands up well to the pungent dressing. A slightly off-dry Riesling is a great match for the sandwich’s intense flavors. Prep Time: 55 minutes. Notes: The bagged shredded green cabbage sold as “angel hair” works well for this slaw. Vietnamese subs, called báhn mì, often include a layer of chicken-liver pâté and/or pork cold cuts. Spread some over the chili paste, if you like, before you add the turkey. Bolillos are Mexican or Salvadoran rolls with a crusty exterior, soft interior, and torpedo shape; find them at Latino bakeries and grocery stores.

3 cups finely shredded cabbage (see Notes)
1/2 cup finely shredded carrots
1/2 cup rice vinegar, divided
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup thickly sliced green onions (including tops)
1 tablespoon lime juice
1 tablespoon chopped fresh ginger
2 teaspoons chopped garlic
1/2 teaspoon Chinese five-spice powder
4 cups shredded cooked turkey (mostly dark meat)
1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
About 4 tsp. Asian chili paste
1/4 cup fresh cilantro leaves

In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.
Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves. Makes 4 sandwiches. Note: Nutritional analysis is per sandwich. Source: Sunset, November 2007. Calories: 542 (23% from fat); Protein: 49g; Fat: 14g (sat 4); Carbohydrate: 53g; Fiber: 4.4g; Sodium: 966mg; Cholesterol: 123mg.

Warm Turkey, Tomatillo, And Smoked Mozzarella Pita Sandwiches

2 pita loaves with pockets
6 fresh tomatillos (about 1/2 pound total)
1 fresh jalapeño chili, seeded and chopped (wear rubber gloves)
1 garlic clove, chopped
6 ounces thinly sliced cooked turkey breast
Half a 7-ounce jar roasted red pepper, rinsed and patted dry
2 ounces smoked mozzarella, cut into 6 slices
1/4 cup fresh coriander, washed, dried, and chopped
1 teaspoon olive oil

Preheat oven to 350°F. Split pita loaves horizontally to create 4 rounds.

Discard husks from tomatillos and rinse under warm water. Chop tomatillos and in a blender purée with jalapeño, garlic, and salt and pepper to taste until smooth. In a small saucepan cook purée over moderate heat, stirring, until thickened, about 4 minutes.

Spread 1/4 tomatillo purée on rough side of each pita round. Arrange 2 pita rounds on a baking sheet and top evenly with turkey, roasted pepper, mozzarella, and coriander. Top with remaining pita rounds, tomatillo sides down. Brush tops of sandwiches with oil and season with salt and pepper. Bake sandwiches in middle of oven 10 minutes, or until cheese is slightly melted and tops of pitas are golden brown. Cut sandwiches into wedges if desired. Makes 2. Source: Gourmet, April 1997.

Wild About Harry’s Croque Monsieur

A classic Harry’s Bar Croque Monsieur is served crustless on unsweetened, homemade, white sandwich bread, the kind sold at good bakeries, or made by Pepperidge Farm. But this mixture tastes great on all types of bread. By the way, wrapping the sandwiches in little white napkins is more than cosmetic: they absorb the oil, keep fingers clean, and help retain the heat.

4 ounces Gruyere cheese, shredded
1-1/2 teaspoons white wine Worcestershire sauce (or regular)
1/2 teaspoon Dijon mustard
1 teaspoon good-quality mayonnaise
Dash white pepper
4 slices white bread, crusts removed, if desired
4 slices (3 ounces) sliced ham (boiled or black forest style)
1 tablespoon olive oil for frying

Mash together the cheese, Worcestershire, mustard, mayonnaise, and white pepper.

Spread the cheese mixture over one side of each of the bread slices. Top two slices of bread with the ham, then flip the remaining bread slices, cheese side down, onto the ham. Press down on the each sandwich with a large spatula to help them hold together.

Measure the olive oil into a large skillet. Dipping into the oil, generously brush one side of the sandwiches with oil. Heat the skillet or griddle over medium to medium-high heat. When the pan and oil are hot, add the sandwiches with the oiled side facing up. When the bottom side is crisp and golden, after 3 to 4 minutes, flip the sandwiches over and fry the other side, also until crisp and golden, for another 3 to 4 minutes, peeking to make sure they don’t burn.

Slice the sandwiches in half lengthwise. For the Harry’s Bar effect, wrap white paper napkins neatly around the bottom halves, and serve hot. Makes 2 sandwiches. Source: Great Bar Food at Home by Kate Heyhoe.

School Lunch Ideas

Carrot Pinwheels

2 Tbsp. Fat Free Cream Cheese, softened
2 Tbsp. Ranch Dressing
2 flour tortillas (8 inch)
1 cup finely shredded carrots
Sliced Ham
2 green onions, thinly sliced (optional)
paprika or ground red pepper (optional)

MIX cream cheese and dressing until well blended. Spread evenly onto tortillas; sprinkle with carrots and onions.

ROLL up tortillas tightly; wrap in plastic wrap. Refrigerate at least 30 minutes.

UNWRAP when ready to serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with paprika. Source: Kraft Foods.

Cresent Chicken Bundles

2 cups cooked chicken, cubed (one could easily use the canned chicken)
3 oz. softened cream cheese (I used 1/3 less fat)
1 tbsp butter or margarine softened
Salt and Pepper
1 (8 oz.) tube of cresent rolls
1 tbsp melted butter
3/4 cup crushed croutons – any flavor you like

Preheat oven to 350°F

Mix cream cheese and butter in a bowl. Beat until smooth. Add cooked chicken. Mix well.

Put cresents onto cookie sheet in four rectangles. Pinch perforations to seal them closed.

Spoon 1/4 of mixture onto each rectangle. Bring up the sides to make a bundle. Pinch it all together at the top. Brush with melted butter and sprinkle crushed croutons on top.

Bake at 350*F for 30 minutes. You can FREEZE the extra’s individually and put them in the lunch box the night before. Source: taken from Savory Cresent Chicken Squares online.

Fruit and Nut Wrap

2 Tbsp. Strawberry Cream Cheese Spread
2 Tbsp. raisins
1 flour tortilla (8 inch)
2 Tbsp. PLANTERS Unsalted COCKTAIL Peanuts
1/4 cup sliced strawberries

MIX cream cheese spread and raisins until well blended. Spread evenly onto tortilla to within 1/2 inch of edge. Sprinkle with peanuts.

PLACE strawberry slices down center of tortilla; roll up tightly.

SERVE immediately. Or, wrap tightly with plastic wrap and refrigerate until ready to serve.. Source: Kraft Foods.

Lions and Tigers and Bears – Yum! Yum!

3 Tbsp. creamy peanut butter
3 celery stalks (6 inch)
12 BARNUM’S ANIMALS Crackers
1 HONEY MAID Honey Graham, crushed (about 1/4 cup crumbs)

SPREAD peanut butter evenly into hollow part of celery stalks.

STAND 4 of the animal crackers in peanut butter in each stalk.

SPRINKLE evenly with graham crumbs to resemble dirt. Source: Kraft Foods.

Polka Dot Sandwich

2 slices whole wheat bread
2 Tbsp. Strawberry Cream Cheese Spread
9 slices banana (about 1/2 of medium banana)
1 Tbsp. Raisins

SPREAD bread with cream cheese spread.

TOP 1 of the bread slices with bananas in three rows of three slices each. Sprinkle other bread slice with raisins; press gently into cream cheese to secure.

CLOSE sandwich to serve. Source: Kraft Foods.

Waffle Apple-Wich

2 frozen waffles, toasted, cooled
1 KRAFT Singles
6 slices Deli Fresh Shaved Smoked Ham
1/2 small apple or pear, sliced
2 tsp. maple-flavored or pancake syrup

TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.

WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve. Source: Kraft Foods.

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