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Entries in Sandwiches (15)


Portobello Cheesesteak Sandwiches

Wow, has it really been a week since I posted last?  Well, I have a back-log of recipes I plan on posting, so this week, posting should be a little bit more regular.  Last week, I was looking for easy week-night meals and spotted this one from Stephanie Cooks, adapted from Eating Well.  We aren't huge meat eaters, so I thought this would be a nice and healthy alternative to the traditional Philly Cheesesteak sub.  Oh man, was this good...and super fast, too!  Between the sub and the baked {microwaved} potato, I think dinner took all of about 7 minutes to prepare!  I wouldn't mind making this more often.

2 Sub Rolls
1/2 teaspoon Olive Oil
2 Portobello Mushroom Caps, gills removed
1/2 Red Bell Pepper (we omitted)
1/4 Yellow Onion, sliced thin
1/4 teaspoon Oregano
1/2 tablespoon Soy Sauce
1/2 tablespoon Hot Sauce
2 slices Provolone Cheese

Wash the mushrooms and use a spoon to remove the gills from the cap (optional step).  Slice the mushroom and pepper into thin strips.  In a large skillet, heat the oil.  Add the mushrooms, peppers, and onions.  Cook until they are soft.  Add the oregano, soy sauce, and hot sauce.  Stir and cook for an additional 1-2 minutes.  Divide the mixture in two and top each pile with cheese.  Continue cooking until the cheese melts.  Place each pile onto toasted sub rolls.  Serve hot.


Spicy Grilled Cheese

Joel asked if he could make this week's menu.  He found recipes, composed a plan for lunch and dinner, complete with pictures, and showed me his final product.  Everything looked awesome...have at it, buddy!  He put together a shopping list and we went off to our co-op to use our 10% member appreciation discount.  I was slightly worried because usually, I do the shopping at our bigger grocery store, and I spend up to $80 for the week (and that is usually just dinner because I forget about lunch!) and whenever we go to the co-op, we manage to spend around $35 for just a few ingredients!  Somehow, we left with 2 bags full of groceries to feed us for breakfast, lunch, and dinner this whole week for under $50!  I think Joel may be in charge of meal planning and grocery shopping from now on!  When we came home from our shopping trip, he whipped up these sandwiches for lunch.  The jalapeños were a tad bit spicy, but they gave an otherwise boring sandwich a much-needed kick!

4 slices Bread
4 slices Provolone Cheese
1-2 Jalapeño Peppers
1/4 pint Grape Tomatoes, roasted

Mix the tomatoes with olive oil and place them in a foil pan.  Roast them on the grill until the skins become slightly charred.  Meanwhile, spread each side of all slices of bread with butter.  Grill the bread until it becomes brown and toasted.  Grill the jalapeños until the skin becomes blistered.  Cut the grilled jalapeño in half and remove the seeds and ribs.  Cut into slices, or leave as halves.  Place two slices of provolone onto a piece of bread.  Top with jalapeños and tomatoes, and cover with the other slice of bread.  Repeat for the other sandwich.  Bake the sandwiches in a toaster oven at 350 degrees for about 5-10 minutes, just until the cheese starts to melt.


Avocado Sandwiches

Wow, long time no post!  The end of the school year wipes me out so much that I've had just about no energy left to cook.  It's bad when as soon as I wake up, I think about when I can take a nap!  Anyway, Joel was in charge of dinner most of this week, so he suggested this recipe for dinner tonight that he found on My Cooking Diary.  It was so easy, and really cheap.  I was pleasantly surprised at how good it was, too!  It may just become a staple in our house over the summer, especially if our tomatoes and basil do well.

4 slices of Bread (we used a fresh garlic bread)
Spreadable Cream Cheese
Salt and Pepper
Tomato, sliced
Avocado, sliced
4 Basil Leaves

Toast the bread slices and spread them with cream cheese.  Sprinkle them with salt and pepper.  Top two of the pieces of bread with the avocado slices, tomato slices, and 2 basil leaves.  Top each with the other piece of bread and serve.  Makes 2 sandwiches.


Grilled Vegetable Sandwich

A summers ago, we took a weekend trip to Boston--one of my absolute favorite cities!  While we were there, we stopped into a restaurant (Stephanie's on Newbury) for lunch and I ordered a grilled vegetable sandwich.  I wrote down the vegetables that were in it, as well as the flavors that I tasted in the goat cheese spread, and planned on making the sandwich at home sometime.  Then, just about a year later, I found this recipe on Ezra Pound Cake.  It matched the sandwich I ate in Boston almost perfectly.  Joel was going through my saved blog posts the other day and found this one, so I added it to our menu for the week.  I modified it a bit, so my version is below, which is enough to make 2 large sandwiches and have plenty of leftover grilled vegetables to use in another recipe.

1 Yellow Squash, sliced 1/4 inch thick on the bias
1 Zucchini, sliced 1/4 inch thick on the bias
1 Eggplant, sliced into 1/4 inch thick slices
1 Green Bell Pepper, cut into 6 thick strips
1 Orange Bell Pepper, cut into 6 thick strips
3 ounces Goat Cheese, at room temperature
1 loaf Italian Bread, cut into 1/2 inch thick slices (homemade is best!)
Olive Oil
Balsamic Vinaigrette (recipe follows)

Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides.  Let them sweat for 15-20 minutes.  Dab off the moisture from the vegetables.  Brush each of the vegetables with olive oil and grill them until they are lightly charred on each side, about 10-15 minutes.  Lightly brush the bread with olive oil and lightly toast them on the grill.  When the vegetables and bread have been grilled, spread one side of each of the pieces of bread with goat cheese.  Arrange the vegetables on the goat cheese covered slice of bread.  Drizzle the top with some balsamic vinaigrette and top with the second slice of bread, goat cheese side down.

For the Balsamic Vinaigrette:
1/4 cup Balsamic Vinegar
1/2 cup Olive Oil
1/2 teaspoon Sugar
1 Garlic Clove, minced
Salt and Pepper, to taste

Put all ingredients into a bowl and whisk to combine.


French DIp Sandwiches

Last week, we had a few crazy long days.  To accommodate our hectic schedule, I had planned some quick meals, so that I didn't have to spend all night in the kitchen resulting in 9pm dinners.  On our menu, I placed this recipe that I found from Rachel Ray.  I dressed it up a bit by adding some provolone cheese and making the rolls into garlic bread.  I made 4 sandwiches so we would have leftovers.  The next day I brought one for lunch and it was so good that I wish I had made more!

2 tablespoons Butter
1 Shallot, chopped (I used half of a small red onion)
1 tablespoons Flour
1 tablespoon Dry Sherry
2 cans Beef Broth (I used the au jus that came with the roast beef)
1 1/2 pounds Deli Sliced Roast Beef
Grill Seasoning or Salt and Pepper
4 Rolls (I used marco polo rolls)
Olive Oil
Garlic Powder
4 slices Provolone Cheese

In a large, shallow skillet over moderate heat, melt the butter.  Add the shallots/onion to the butter and saute for 2 minutes.  Add the flour and cook for about 1 more minute.  Whisk in the sherry and cook out the liquid.  Whisk in the broth/au jus in a slow stream.  Bring the sauce to a bubble and allow to simmer over medium heat until ready to serve with the sandwiches.  Meanwhile, split the rolls in half, drizzle each half with olive oil, and sprinkle with garlic powder.  Place the halves on a baking sheet and bake at 400 degrees for about 10 minutes, until the rolls are crispy.  When the rolls are done, remove them from the oven and allow them to cool slightly.  When ready to assemble your sandwiches, dip the top half of each roll into the au jus sauce.  Pile your meat loosely across your cutting board or a large work surface.  Season the meat with the grill seasoning/salt and pepper.  Dip the meat into the au jus sauce, then pile them into the rolls.  Top each sandwich with a slice of provolone cheese and place the bottom halves of each sandwich (the half that contains the meat and cheese) under the broiler for 2-3 minutes, until the cheese melts and starts to turn golden brown.  Remove from the broiler, top with the other half of the roll, and serve with additional au jus sauce for dipping.