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‘Sandwiches’ Category

  1. Roast Turkey Cuban

    November 28, 2011 by Jarrett

    Got leftovers ?

    The Cuban sandwich generally consists of roast pork, ham, swiss cheese, pickles, mayo and mustard and this Thanksgiving leftovers version uses roast turkey rather than the pork and it adds a healthy dose of cranberry sauce to the mix..

    ROAST TURKEY CUBAN

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 10 Minutes

    INGREDIENTS:

    • 4 buns (sliced in half) I use Ciabatta rolls
    • 4 tablespoon mayonnaise
    • 4 teaspoon dijon mustard
    • 4 tablespoon cranberry sauce
    • 8 slices roast turkey breast
    • 8 slices swiss cheese
    • 8 slices smoked ham
    • 8 slices dill pickle

    PROCEDURE:

    • Assemble the sandwich and brush the outside with a bit of oil.
    • Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.

     

    With all of the cranberry sauce, mayo and mustard in these sandwiches, they can be a bit messy but they are definitely worth it! The cranberry sauce works surprisingly well with all of the other flavours in this sandwich, so well in fact that you will hardly notice all of the cranberry sauce and mayo dripping down your chin after taking that last bite.

    Enjoy,

    Chef Phil

    Category Recipes, Sandwiches | Tags: ,, | No Comments

  2. Sloppy Jennies

    October 3, 2011 by Jarrett


    This slimming spin on sloppy Joes uses ground turkey instead of ground beef, with tasty results.

     

    SLOPPY JENNIES

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1 medium onion, diced
    • 1/2 red bell pepper, diced
    • 1 lb. extra-lean ground turkey breast
    • 1 (8-oz.) can tomato sauce
    • 1/2 cup ketchup
    • 1/4 cup water
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground mustard
    • 4 lower-calorie hamburger buns, split, toasted

    PROCEDURE:

    • Cook onion and bell pepper in large nonstick skillet over medium-low heat 5 to 8 minutes or until they start to brown, stirring occasionally.
    • Add turkey
    • Cook 4 to 6 minutes or until browned and no longer pink, stirring to crumble meat.
    • Stir in all remaining ingredients (except buns)
    • Reduce heat to low; simmer 5 minutes to blend flavors.
    • Serve in buns.

    Enjoy,
    Chef Phil

      Tangy tomato sauce and spices ensure great flavor with the leaner meat.


    Category Recipes, Sandwiches, Turkey | Tags: ,, | No Comments

  3. Apple, Ham, and Cheddar Melt

    September 16, 2011 by Jarrett


    This was a very popular sandwich I had on the menu at a hotel I worked in Baltimore.

     

    APPLE, HAM, and CHEDDAR MELT

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 10 Minutes

     

    INGREDIENTS:

    • 8 slices rye or pumpernickel bread
    • 1 tablespoon(s) yellow mustard (can use mayonnaise)
    • 1/2 pound sharp cheddar cheese, thinly sliced
    • 1/2 pound ham, thinly sliced
    • 1 medium Fuji apple, cored and cut into 1/4-inch-thick rings
    • 2 tablespoons unsalted butter, softened

    PROCEDURE:

    • Preheat oven to 375 degrees F.
    • Spread half the bread slices with mustard.
    • Layer with cheddar, ham, apple, and more cheddar, dividing evenly.
    • Top with remaining bread slices.
    • Lightly butter both sides of sandwiches.
    • Heat a large nonstick skillet over medium heat.
    • Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side.
    • Transfer sandwiches to a rimmed baking sheet.
    • Bake in oven until cheddar is melted, about 5 minutes.

    • Cut each sandwich in half on the diagonal, and serve warm.

    Enjoy,
    Chef Phil

      I called this the “Johnny Appleseed” as all of the sandwiches had names. I also served it open faced with Havarti cheese and passed it under the broiler to melt it.


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  4. Tomato, Portobello, and Mozzarella Melts Recipe

    September 15, 2011 by Jarrett


    Top crisp ciabatta bread with grilled mushrooms, grilled tomatoes, and melted mozzarella for a delicious vegetarian open-faced sandwich.

     

    TOMATO, PORTOBELLO-MOZZARELLA MELT

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 2 cups (loosely packed) arugula or watercress
    • 2 tablespoons balsamic vinegar
    • 1 loaf (about 1 -inch think) focaccia or ciabatta bread
    • 4 large (about 1 pound) portobello mushrooms, stems removed and each cut in half
    • 2 medium tomatoes, cut into 3⁄4-inch-thick slices
    • 2 tablespoons extra virgin olive oil
    • Salt and coarsely ground black pepper
    • 4 ounces mozzarella cheese, thinly sliced

    PROCEDURE:

    • Prepare outdoor grill for direct grilling over medium-high heat.

    • In small bowl, toss arugula and vinegar until evenly coated.
    • From loaf of focaccia, with serrated knife, cut two 8″ by 2″ pieces.
    • Cut each piece horizontally in half to make a total of four 8″ by 2″ pieces.
    • Brush mushrooms and tomatoes on both sides with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
    • Place mushrooms, stem-sides up, and tomatoes on hot grill rack and cook 6 to 8 minutes or until tender and charred, turning over once. Transfer tomatoes to plate.
    • Arrange mozzarella on mushrooms; cover and cook 1 to 2 minutes longer or until cheese melts
    • Place bread, cut-sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms.
    • Cut each sandwich in half and serve immediately.

    Enjoy,
    Chef Phil

      To clean portobello mushrooms, wipe caps with a damp paper towel to remove any dirt — never soak in water.


    Category Recipes, Sandwiches, Vegetable Dishes | Tags: ,, | No Comments

  5. Italian Sausage with Peppers, and Onions Recipe

    August 1, 2011 by Jarrett


    It’s time to make the “circuit” of the local county fairs, this is what I go for.

     

    ITALIAN SAUSAGE w/ PEPPERS & ONIONS

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    •6 (4 ounce) links sweet Italian sausage
    •2 tablespoons butter
    •1 yellow onion, sliced
    •1/2 red onion, sliced
    •4 cloves garlic, minced
    •1 large red bell pepper, sliced
    •1 green bell pepper, sliced
    •1 teaspoon dried basil
    •1 teaspoon dried oregano
    •1/4 cup white wine

    PROCEDURE:

    •Place the sausage in a large skillet over medium heat, and brown on all sides.
    •Remove from skillet.
    •Melt butter in the skillet.
    •Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.
    •Season with basil, and oregano.
    •Stir in white wine.
    •Continue to cook and stir until peppers and onions are tender.
    •Return sausages to skillet with the vegetables.
    •Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
    •Serve on a toasted Italian roll, and plenty of napkins.

    My dad would make all the county fairs back home in Western New York and rate the fairs, not by stars (*****), but by sausage sandwiches (—–).

    Enjoy,
    Chef Phil

    BTW, the Wattsburg Fair always got a 5 sausage rating, and anybody that knew “Clarkie” knew that he knew a good sandwich.


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  6. TURKEY AND TOMATO PANINI RECIPE

    July 7, 2011 by Daniel


    A creamy spread full of Parmesan and fresh basil with the turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.

     

    TURKEY AND TOMATO PANINI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •3 tablespoons mayonnaise
    •2 tablespoons plain yogurt
    •2 tablespoons shredded Parmesan cheese
    •2 tablespoons chopped fresh basil
    •1 teaspoon lemon juice
    •Freshly ground pepper to taste
    •8 slices whole-wheat bread
    •8 ounces thinly sliced deli turkey
    •8 tomato slices
    •2 teaspoons olive oil

    PROCEDURE:

    •Pre-heat the panini maker
    •Brush with olive oil
    •Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl.
    •Spread about 2 teaspoons of the mixture on each slice of bread.
    •Divide turkey and tomato slices among 4 slices of bread
    •Top with the remaining bread.
    •Cook the panini until golden brown, about 2 minutes.

    Enjoy
    Chef Phil

     Another recipe to add to your panini line-up.


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  7. BLACKENED CATFISH PO’BOY RECIPE

    June 30, 2011 by Daniel


    Mashed avocado mixed mayo creates a cool, creamy spread, the perfect counterpoint to the spicy catfish and peppery arugula in this sandwich.

     

    BLACKENED CATFISH PO’BOY RECIPE

    Serves: 2 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •1/2 small avocado, pitted
    •1 tablespoon mayonnaise
    •1 teaspoon blackening or Cajun seasoning
    •8 ounces catfish fillet, (divided)
    •2 crusty rolls, split and toasted
    •1 cup arugula
    •1 plum tomato, thinly sliced
    •1/4 cup thinly sliced red onion

    PROCEDURE:

    •Preheat grill to high.
    •Oil grill rack
    •Mash together avocado and mayonnaise in a bowl with a fork.
    •Rub blackening (or Cajun) seasonings on both sides of fish.
    •Grill until just cooked through, about 3 to 4 minutes per side.
    •To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the catfish, arugula, tomato and onion.

    Enjoy
    Chef Phil

     I have found this to be equally good using shrimp.


    Category Fish, Recipes, Sandwiches | Tags: ,,,,,,,,,,,,, | No Comments

  8. GRILLED PORTOBELLO, PESTO & MOZZARELLA SANDWICH RECIPE

    June 27, 2011 by Daniel


    Use grilled portobello mushrooms to create a simple French bread sandwich with a layer of pesto and fresh Mozzarella cheese. It is a good vegetarian recipe but I bet everyone will like it.

     

    GRILLED PORTOBELLO, PESTO & MOZZARELLA SANDWICH RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: 15 Minutes

     

    INGREDIENTS:

    •4 portobello mushrooms
    •olive oil
    •salt and pepper
    •1 French baguette, sliced into fourths
    •pesto
    •fresh mozzarella cheese

    PROCEDURE:

    •Brush portobello mushrooms generously with olive oil on both sides, and season with salt and pepper.
    •Place on a medium hot grill, and cook for three minutes on each side, just until soft.
    •Keep warm.
    •Slice baguette pieces in half to create sandwich bread, and brush the inner side with olive oil.
    •Place on the grill for just a minute, until lightly toasted.
    •Spread a layer of pesto on the baguettes, add a medium thick slice of mozzarella cheese and add grilled portobello mushrooms.
    •Serve immediately.

    Enjoy
    Chef Phil

     If you can’t find fresh Mozzarella cheese, a similar medium white cheese would work, such as provolone or asiago cheese.


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  9. HERO PASTA SALAD RECIPE

    June 21, 2011 by Daniel


    The name comes from the ingredients, the same as in a “hero” sandwich

     

    HERO PASTA SALAD RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    SALAD:

    •3 ounces rotini, cavatelli, pasta
    •1 cup cubed provolone cheese
    •2 ounces fully cooked ham, cut into thin bite-size strips
    •2 ounces hard salami, chopped
    •1 small red onion, halved then sliced
    •1/2 cup pepperonis, sliced, or sliced mild pepper rings
    •2 cups shredded iceberg or romaine lettuce
    •1 large tomato, coarsely chopped

    DRESSING:

    •3 tablespoons olive oil or salad oil
    •3 tablespoons balsamic vinegar
    •1/2 teaspoon dried oregano, crushed
    •2 small cloves garlic, minced
    •1/4 teaspoon dry mustard
    •1/8 teaspoon coarsely ground black pepper

    PROCEDURE:

    SALAD:

    •In a large saucepan or pasta pot bring 3 quarts water to boiling.
    •Add pasta and reduce heat slightly.
    •Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. Immediately drain.
    •Rinse with cold water and drain again thoroughly.
    •In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion, and pepperoni or pepper rings.
    •Add lettuce and tomato*
    •Gently toss to mix.
    •*If making it ahead, wait to add the lettuce and tomato until just before serving time.

    DRESSING:

    •In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard, and pepper.
    •Cover; shake well.
    •Pour over pasta mixture; toss to coat all ingredients with dressing and serve.

    Enjoy
    Chef Phil

     If you are a “die-hard” hero sandwich type, garlic bread may be served on the side.


    Category Pasta Dishes, Recipes, Sandwiches | Tags: ,,,,,,,,,,,,,,,,,,,,,, | No Comments

  10. CHICKEN & PESTO PANINI RECIPE

    June 20, 2011 by Daniel


    As promised another recipe for your panini maker.

     

    CHICKEN & PESTO PANINI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •1 focaccia bread, quartered
    •1/2 cup prepared basil pesto
    •1 cup diced cooked chicken
    •1/2 cup diced green bell pepper
    •1/4 cup diced red onion
    •1 cup shredded Monterey Jack cheese

    PROCEDURE:

    •Preheat a panini grill.
    •Slice each quarter of focaccia bread in half horizontally.
    •Spread each half with pesto.
    •Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese.
    •Top with remaining focaccia halves, forming 4 sandwiches.
    •Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

    Enjoy
    Chef Phil

     A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty – a nice change from normal sandwiches.


    Category Chicken, Recipes, Sandwiches | Tags: ,,,,,,,,,,, | No Comments

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