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Entries in Sandwiches (15)


Peach Bruschetta

On our last full day in San Francisco, we walked from Pier 39 to the Ferry Building (which I think is Pier 1).  We went to a place called Frog Hollow Farm, which is located inside the Ferry Building, for lunch.  Joel had an awesome braised tofu and avocado sandwich and I had peach bruschetta.  I'm not sure entirely what kind of cheese was used when they made it, but the taste and texture was like a combination of cream cheese and goat cheese.  All I do know is that this bruschetta was absolutely delicious!  The recipe below is my attempt to recreate it.

4 pieces of Bread, toasted (I used 2 whole grain artisan style rolls that I cut in half)
8 ounces Goat Cheese, softened
1 tablespoon Honey
1/4 cup Walnuts, chopped
2 Peaches, sliced
Fresh Black Pepper

Toast the bread.  Mix together the goat cheese, honey, and walnuts and spread it over the toasted bread.  Place the sliced peaches over the cheese and top with fresh cracked black pepper.


Greek Antipasto Pita

I've decided to try cooking my way through the Moosewood Restaurant Simple Suppers book, which is where this recipe came from. Its another one of the recipes we flagged as soon as we flipped through the book the first time. It was so incredibly easy and delicious! I think it would be perfect for a really hot summer night when you don't feel like being in the kitchen or by the grill for too long. I also think that minus the pita, it would be a great side dish salad to any main course you want. I may even try a version of this with cubes of bread as a panzanella at some point in the future too! I did make one minor change to the original recipe. I omitted the 1 stalk of celery that it called for. I had none left in my fridge and I didn't feel like buying a whole bunch just for 1 stalk!

2 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Dill
2 Garlic Cloves, minced
1 Cucumber, chopped
1 small Red Bell Pepper, chopped
1/2 Red Onion, chopped
8 Kalamata Olives, chopped
2 Roma Tomatoes, chopped
Salt & Pepper to taste
Pita Bread
Feta Cheese

In a large bowl, whisk together the olive oil, vinegar, dill, and garlic. Add the chopped vegetables and stir to mix well. Allow the vegetables to sit for at least 10 minutes to absorb the flavor of the marinade/vinaigrette. Add salt & pepper to taste. Spoon vegetable mixture into a pita pocket and top with feta cheese.


Back to Spain...

Last week, Joel asked when he could make dinner. We decided to try cooking on alternating weeks so we both get the chance to make the dinners we want to make. This week was his. Last night, he wanted to surprise me so he wouldn't even let me in the kitchen while he was cooking!

While we were in Madrid last summer, we went to a bunch of little cafes in the middle of a busy street around the corner from our flat. It was like nothing I had ever seen before. We would have long lunches and then walk around for a while before returning home to make dinnerl Joel's favorite lunch that he had while he was there was carmelized onion, Spanish ham, and cheese on an open face flat bread type thing. He tried to recreate that meal tonight. He made open face sandwiches with a side of garlic stuffed olives.

1 small Baguette (demi)
4 slices Spanish Ham (I'm sure it has a name but I don't know what it is)
Goat Cheese
2 Garlic Cloves
Olive Oil
1 medium Onion
Parmesan Cheese

Cut the baguette in half both lengthwise and widthwise. Brush them with good olive oil and toast them in the toaster oven (you can also put them under the broiler but watch them carefully). Take them out and press a garlic clove on the baguette, spreding it around. Toast them a little more and then spread each half with goat cheese. Meanwhile, carmelize onions. Slice the onions relatively thin. In a frying pan with a little olive oil and butter, sautee the onions until soft. Add a spoonful of sugar and continue to saute until they start to brown. Take the carmelized onions and separate them between the 4 halves of baguette. Top each baguette with a slice of Spanish ham and a shave of parmesan cheese.


Carmelized Onion, Thyme, & Gruyere Paninis

I found this recipe on Good Things Catered. I needed a sandwich to make for our Asparagus Bisque that we made for dinner tonight. This sounded like a delicious addition to that dinner. And it was! Both Joel and I loved this panini. It was super simple, too. I didn't make the 6 servings that this recipe called for, so I scaled it down just to make 2 sandwiches.

1 loaf Ciabatta Bread
1/2 Sweet Onion, sliced thinly
1 tablespoon Olive Oil
1/4 teaspoon Salt
1/4 teaspoon Balsamic Vinegar
2 slices Provolone Cheese
Shredded Gruyere
Thyme (I used dried instead of fresh)

Add the oil to a frying pan and add sliced onion and salt. Cook, stirring occasionally, until the onions have become carmelized. Add a dash of balsamic vinegar to the onions and stir to mix well.
On one slice of bread, add a slice of provolone and top that with some thyme. Top with a pile of the carmelized onions, then add a handful of gruyere. Top with the slice of bread and put the sandwich into a panini press. Cook until the cheese is melted and the bread is toasted.


Mediterranean Chicken Salad

I don't usually like chicken salad, mostly because of the mayonnaise dressing it sits in. However, when I saw this recipe (and picture!) for "Chicken Choices" on Elizabeth's Edible I decided it might just be time for me to give chicken salad another try. I'm so glad that I did! I had another swim meet tonight (we won!) so I by the time I got home, I didn't really feel like cooking for very long. This meal took no time at all to prepare!

I had bought a rotisserie chicken (or astronaut chicken, as Joel would call it) over the weekend so I used that to make this recipe. I served this chicken salad along side of spinach and feta cous cous-which happens to be the filling for these stuffed peppers. I can't wait for lunch tomorrow so I can eat the rest of this chicken salad!!

1 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Red Wine Vinegar
2 Garlic Cloves, chopped
1/2 teaspoon Sugar
1/4 teaspoon Ground Black Pepper
1/8 teaspoon Salt

3 cups Chicken Breast, cubed (from rotisserie chicken)
1 cup Red Bell Pepper, chopped
1 tablespoon Dried Parsley Flakes
1 teaspoon Dried Oregano
1/2 teaspoon Dried Basil (I didn't use this)
1/4 cup Pitted Ripe Olive Slices (I used kalamata)
1 can (14 ounces) Quartered Artichoke Hearts, drained
**I added a handful of feta cheese to the mix as well

Make dressing by whisking together all of the ingredients and then set aside. Saute red bell pepper in about 1 teaspoon of olive oil until tender. When they are finished, put the peppers, artichoke, spices, olives, feta and chicken in a bowl. Pour the dressing over the top and mix well. Serve on a roll.

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