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Entries in Sandwiches (15)

Wednesday
Sep052012

Tomato, Chorizo, and Goat Cheese Open-face Sandwich

Welcome to Round two of Joel's guest post series. This week, I'll be featuring summertime recipes that were put together on the fly, with little planning. Most dishes were concocted while walking around the weekend farmer's market looking for fresh, ripe ingredients. Everything shown this week can be made in minutes flat, and requires only a few ingredients.

Tomatoes in August can't be beaten. I'm always drawn to discolored, misshapen heirlooms, because their flavors are so complex, unlike anything available at a supermarket. Add local chorizo, goat cheese, bread and garden herbs and I'm in heaven.

I put together this summertime open-face sandwich using my farmer's market haul, and Melissa and I were blown away by the flavor and simplicity of it. Using the ingredients below, I was able to make two medium sized sandwiches, but the recipe can easily be upscaled to feed a large group.

1 loaf of bread (I used an "everything" bread with herbs and spices, although a plain Italian would be just as good).
1 Tomato, sliced
1 Link of Chorizo, grilled and sliced
1 Handful Various Fresh Herbs (I used Basil, Thyme and Rosemary because I had them. Use whatever you have, or experiment)
4 scoops (~4-5 Tbsp) of Goat Cheese
Olive Oil for seasoning bread

Cut the chorizo into thin, slightly-diagonal slices and grill or cook in a frying pan. Then, cut the bread into slices, slather some olive oil on it, and grill until slightly toasted. Chop or slice your herbs, and put about a quarter of them on the toasty side of the bread. Next, layer the sliced tomato and chorizo. Top off the sandwich with dollops of goat cheese and the rest of the herbs.

Tuesday
May082012

Open-Faced Spicy Turkey Guac Melt

Turkey guac melt

I've mentioned before that I don't think too quickly on my feet in the kitchen. Even though I love to cook, I still don't completely trust my judgement or my creativity. However, one day shortly after Easter, I took inventory in the fridge and tried to come up with something on the fly, mostly because I didn't feel like running to the store. We had turkey, cheese, guacamole, bread, and tomatoes. I figured, how bad could that be? Not bad at all, let me tell you. As simple as this sandwich is, I was pretty impressed with the flavor! Because of it's simplicity, I wasn't sure I wanted to post it, but it is my blog after all, so I guess I get to write the rules, and this sandwich was delicious, so I guess that was an easy decision! 

2 Thick Slices of Bread
Guacamole
Tomato, sliced
1/2 cup Pepper-Jack Cheese, shredded
4-6 Slices of Turkey

Line a cookie sheet with tinfoil. Spread guacamole on each piece of bread and top with tomato slices. Fold 2-3 pieces of turkey onto each piece of bread, then top with a handful of shredded cheese. Place the sandwiches on the cookie sheet and bake at 375 degrees for about 15-20 minutes, or until the cheese is melted. Place them under the broiler for the last 2 minutes, or until the cheese is golden and bubbly. 

Wednesday
May022012

Meatball Subs with Caramelized Onions

Meatball sub

I've had these subs bookmarked for a while now. Every time I try to run them by Joel, he makes a face and says something about how he isn't really a fan of meatball subs. However, a few weeks ago, I made meatballs to go with the spaghetti that we had for dinner, and he really enjoyed them. So this week, while I was planning our menu, I opened about 10 recipes, including this one, and had Joel pare them down. As soon as he saw these, he said "I definitely want the Smitten Kitchen subs!" For some reason, if he sees that the recipe comes from Smitten Kitchen, he's all over it. I can't say I blame him. Everything Deb makes looks awesome, and anything I've ever tried from her blog is delicious! I can't wait until October when her cookbook comes out! Anyway, about these subs…the meatballs are the best I've ever had! They are soft, but incredibly flavorful. They were delicious in a sub, but would have been perfect on top of a pile of spaghetti, too!

For the Meatballs:
4 Sub Rolls
2 pounds Ground Meat (I used meatloaf mix)
2 tablespoons Parsley, chopped
1/3 cup Parmesan Cheese, grated
3/4 teaspoon Salt
Pinch of Red Pepper Flakes
2 Garlic Cloves, minced
1teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 Egg
Olive Oil
4 cups Prepared Marinara Sauce (I used a jar)

Split the rolls and scoop out some of the insides to create a channel for the meatballs to rest in. Grind the bread you pulled out from the roll in the food processor to get about 1 1/3 cups of fresh breadcrumbs. Place the breadcrumbs in a large bowl with  3/4 cups of warm water and all of the ingredients, except for the olive oil and sauce (and sub rolls). Combine with a fork (or your hands), until all of the ingredients are evenly distributed. Form the mixture into 2-inch meatballs and arrange on a tray. Heat a few tablespoons of oil in a large sauté pan with a lid. Brown the meatballs in batches, making sure not to crowd the pan. Be gentle, as these meatballs are soft. Transfer the meatballs to a paper-towel lined tray and continue with the remaining meatballs until they are all browned. Discard the oil and heat the marinara sauce in the sauté pan. Add the meatballs, cover, and simmer on low for 25-30 minutes, until the meatballs are cooked through. 

For the Onions:
2 Yellow Onions, thinly sliced
1 tablespoon Butter
1 tablespoon Olive Oil
Salt and Pepper, to taste

Heat the olive oil and butter in a large, heavy skillet over medium-low heat. Add the onions and  sprinkle them with salt and pepper. Cook until they are tender, sweet, and a deep golden brown, stirring occasionally, about 30 minutes.

For the Sub Assembly:
Arrange meatballs with sauce inside the hollowed-out roll(s). Drape the caramelized onions over the top and sprinkle with shredded cheese (I used Gruyere). Place subs under a broiler to melt the cheese. 

Sunday
Feb122012

Slow Cooker BBQ Pulled Pork

BBQ Pulled Pork

About a year and a half ago, I hosted a surprise party for my dad, which I posted about here. As a main dish to serve the 40 guests, I made pulled pork (I used 16 pounds of pork to make sure to accommodate everybody). After a mishap with some of the ingredients, I needed a quick fix in a pinch. Realizing that I had all of the ingredients on hand, I used the spice rub and method seen here on The Piggly Wiggly. After everybody ate, I received numerous compliments on the pork. I had meant to post the recipe, but I never ended up taking a picture. Last week, we hosted a Super Bowl party with about 15 friends. I made chili and pulled pork, using the same recipe I had made for my dad's party (with 6 pounds of pork this time). Once again, everybody seemed to enjoy it, and this time I made sure to take a picture! I ended up with a lot left over, and luckily it freezes well, so we have an instant dinner for some day in the future too!

For the Spice Rub (per 2 pounds of pork):
1 teaspoon Ground Black Pepper
1 teaspoon Cayenne Pepper
1 tablespoon Chili Powder
1 tablespoon Cumin
1 tablespoon Dark Brown Sugar
1 tablespoon Dried Oregano
2 tablespoons Paprika
1 tablespoon Salt

For the Pork:
2 pounds Pork Loin
1 cup Liquid (I used beer, but water, coke, or stock would be fine)
18 ounce bottle BBQ Sauce

Mix the spices in a bowl. Massage the rub onto the pork. Place the pork into a crockpot, cover with liquid, and cook on low for 8-10 hours. After the cooking has been completed, drain the liquid and shred the pork with 2 forks. Add the BBQ sauce and serve on rolls.

Saturday
Jan212012

Roast Beef, Arugula, and Shaved Parmesan Sandwich with Garlic Aoili

Roast Beef sandwich

 

……Aaaand I'm back! We moved last weekend in the first crazy, snowy weather of the season (just my luck!). We packed so early that we were living out of boxes for the last 2 weeks at the apartment. It was rough--I often found myself realizing half way through cooking that I needed something that had already been packed, and trying to figure out which box it was in was a nightmare. But, it's over now. We are in the new house, mostly un-packed, and it is feeling more and more like home every day. Internet was finally installed, so now I can resume my normal posting.

My Bread by Jim Lahey is a cookbook we use quite often.  All of the bread recipes we have tried always turn out amazing, and so does the pizza dough. There is a seldom used section of the book that contains soups and sandwiches, however.  A few weeks ago, we decided to give one of the sandwiches a try.  We cheated a little bit and used a store-bought baguette instead of making our own, but either way, this sandwich was excellent! I really enjoyed the addition of the peppery arugula and the shaved parmesan. Even though the garlic aoili did not thicken as much as I hoped it would, it still provided a delicious extra flavor!  Paired with a grain, this makes for one outstanding, and quick, dinner!

1 Demi-Baguette
2 tablespoons Aioli (recipe below)
8 Sun-Dried Tomatoes
5-6 slices Roast Beef
1/4 cup Arugula
Parmesan Cheese, shaved

Cut the baguette in half, lengthwise. Spread the bottom half with the aioli. Layer with the sun-dried tomatoes, followed by the roast beef, and the arugula. Sprinkle with some shaved parmesan cheese and top with the other half of baguette.