Fried cheese BLT

http://www.foodrepublic.com/recipes/fried-feta-blt-sandwiches/

** We used halloumi cheese because we couldn't find block feta

Recipe credit: Eat Delicious cookbook

Grilled cheese with Brussels sprouts and apple

Grilled Cheese with Harvarti, Brussels Sprouts and Apple
Serves 2

1 teaspoon olive oil

1 tablespoon chopped shallot

2 cups (6 ounces) thinly shredded Brussels sprouts

1/4 teaspoon salt

Freshly ground black pepper

Olive oil spray or butter

4 slices whole wheat Tuscan bread (we used a rye and pumpernickel swirl)

4 ounces light Havarti cheese, shredded

2 Granny Smith apples, halved and cut into 1/8-inch-thick slices

Heat skillet over medium heat. Add oil and shallot and cook, stirring, until soft, about 1 minute. Add the Brussels sprouts, salt and pepper to taste, and increase the heat to medium-high. Cook, stirring, until the sprouts are crisp and slightly browned on the edges, about 5 minutes. Remove the pan from heat.

Heat large nonstick skillet over medium-low heat. Spray one side of each slice of bread with olive oil and place two slices, oiled side down, into the skillet. Top each piece of bread with 1 ounce of the cheese. Divide Brussels sprouts between the bread slices, then add a layer of apple slices and remaining cheese. Top with the remaining bread, oiled side up, and cook until the bottom piece of bread is golden, about 4 to 5 minutes.

Use spatula to carefully flip sandwiches. Cook until the second slices of bread are golden brown, 3 to 4 minutes. Serve immediately.

Photo & recipe credit: Skinnytaste Fast and Slow cookbook

Meatball sandwich

David Lebovitz is the author and creator of some of my favorite ice cream recipes, and lo and behold, he does savory dishes as well!  This meatball sandwich is delicious, hot, cheesy, tomato sauce-y goodness.  Yummmmmmmmmmmm!

MEATBALL SANDWICH

Yield: 4-6 sandwiches

Ingredients:

For the tomato sauce:

1 medium onion, peeled and minced
Olive oil
1 clove garlic, peeled and minced
1 15 oz can crushed or diced tomatoes, with their juice
1 tablespoon tomato paste
3/4 teaspoon salt
3/4 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1/4 teaspoon sugar

For the meatballs:

1 medium onion, peeled and minced
Olive oil
1 clove garlic, peeled and minced
1/2 pound ground beef (not too lean)
1/2 pound ground pork
2 large eggs
1/4 cup grated Parmesan, Asiago, or Pecorino cheese
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh herbs
1 teaspoon salt
freshly ground black pepper
3/4 teaspoon whole fennel seeds
1 cup dried breadcrumbs or panko
4 tablespoons milk

-Mozzarella or provolone cheese for topping

-Crusty Italian or French bread

Instructions:

1. For the tomato sauce, sauté the minced onion in a good pour of olive oil in a Dutch oven or very large saucepan, seasoning them with a bit of salt and a few generous turns of black pepper, stirring frequently – until the onions start to wilt. Add the garlic and cook until the onions are completely soft and translucent.

2. Add the canned tomatoes, the tomato paste, 3/4 teaspoon salt, dried oregano, red pepper flakes, the bay leaf and the sugar, and let simmer for 10 to 12 minutes over low heat, stirring occasionally. Set aside.

3. To make the meatballs, sauté the onion in some olive oil in a large skillet, seasoning with a bit of salt and black pepper, stirring frequently, until the onions start to wilt. Add the garlic, and cook until the onions are completely soft and translucent. Remove from heat, scrape into a large bowl, and let cool to room temperature.

4. To the bowl, add the ground beef and pork, the eggs, cheese, parsley, herbs, 1 teaspoon salt, a few generous turns of black pepper, the fennel seeds, the breadcrumbs, and the milk. Use your hands to mix everything together thoroughly.

5. Preheat the oven to 350ºF and line two baking sheets with parchment paper, or grease them with olive oil.

6. Form meatballs slightly less than the size of unshelled walnuts, and space them evenly apart on the baking sheets. Bake the meatballs for 15 minutes, then remove from the oven, pluck out the bay leaf, and slide them into the tomato sauce.

7. Heat the sauce with the meatballs in it until everything is warmed through. If the sauce is very thick, it can be thinned with a bit of warm water.

8. To make sandwiches, take crusty French or Italian bread, cut it open almost all the way through. Slice some of the meatballs in half and put them between the bread, pressing down with a fork to meld them with the bread. Top with slices of cheese and heat in a hot oven (about 400ºF), or under a broiler, until the cheese melts.

French dip panini

This french dip panini from Rachael Ray is a staple in our house.  We make it often because it's that magical combination of EASY and DELICIOUS!

FRENCH DIP PANINI

Yield: 4 sandwiches

Ingredients

4 tablespoons butter, softened

1 shallot, finely chopped

1 tablespoon cornstarch

2 cups beef broth

1 pound sliced deli roast beef

1 baguette, split lengthwise and sliced crosswise into 4 sections

4 slices pepper Jack or Provolone cheese

Instructions

1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.

2. Add the roast beef to the sauce and warm over low heat.

3. Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections.

4. Place the 4 paninis on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the paninis and cook for 2 minutes longer.  Remove paninis from the heat and serve with the dipping sauce.

Chicken cheesesteaks

We made these delicious chicken cheesesteak sandwiches from Confections of a Foodie Bride blog, who was inspired by the popular restaurant Texadelphia in well, Texas.  Say howdy to grilled chicken, onions, peppers, and a fantastic mustard sauce- yum!

 CHICKEN CHEESESTEAKS

 Yield: 4-6 sandwiches

Ingredients

 

        For the sandwiches:

        1 lb boneless, skinless chicken breast or thighs, partially frozen (easier to slice)

        2 Tbsp olive oil

        Worcestershire sauce

        Salt & Pepper

        1 medium white or yellow onion, thinly sliced

        1 green bell pepper, thinly sliced

        1 red bell pepper, thinly sliced

        4-6 slices of your favorite cheese

        4-6 hoagie rolls, split

        For the mustard spread:

        1/4 cup light mayo

        3 Tbsp spicy brown mustard

        2 tsp teriyaki sauce

        1 tsp honey, plus more to taste

 Instructions

 

1. To make the mustard spread, whisk all ingredients together and refrigerate in a covered jar.  Any remaining sauce will keep in the refrigerator for up to 2 weeks.

2. If the chicken is completely thawed, place it on a plastic-wrapped plate and put it back in the freezer for 15-20 minutes. The chicken needs to be slightly frozen so it's easier to slice thinly. 

3. Use a very sharp knife to thinly slice the chicken.  Season the chicken with a couple dashes of Worcestershire, salt and pepper.

4. Heat 1 Tbsp olive oil over medium heat.  Add the peppers and onions, toss to coat with oil, and cook covered for 10-15 minutes, until softened, stirring every few minutes. If necessary, add a couple Tbsp of water to prevent sticking.  Transfer peppers to a bowl and set aside.

5. Heat remaining olive oil over medium high heat and add the chicken, stirring frequently until cooked through and lightly browned.  Drain fat and reduce heat to medium.  Add peppers back to the pan, tossing to reheat.

6. Spread mustard on split hoagie rolls and add chicken and peppers.  Top each with a slice of cheese and serve hot. (Pop the sandwiches under the broiler, if necessary, to reheat and melt the cheese).

       

Caramelized apple grilled cheese

We tried Closet Cooking's caramelized apple grilled cheese sandwich last week.  Have you been to his site?  He's the master of grilled cheese sandwiches.  This was another winner, with the sweet, warm apples marrying with the sharp cheddar cheese.  Such a quick, simple meal, and who doesn't love a grilled cheese??


CARAMELIZED APPLE GRILLED CHEESE SANDWICHES
Yield: 2 sandwiches


Ingredients:
3 tbsp butter (divided- 1 for the apple mixture and 2 to butter your bread)
1 tbsp brown sugar
Dash of cinnamon
1 apple (peeled, cored, and sliced)
4 thick slices of sharp cheddar cheese
4 slices of bread


Directions:
Melt the butter in a non-stick pan over medium-high heat.  Add the sugar and cinnamon and cook until bubbly.  Add the apples and saute until tender, about 5 minutes.  Assemble cheese and apples between your slices of buttered bread, and grill until golden brown on both sides (we did ours in a panini maker).

Jalapeno popper grilled cheese sandwich

Dinner last night was a brilliant combination of some of my favorite things- jalapeno popper grilled cheese sandwiches from Closet Cooking! Why haven't I thought of this before?  The cream cheese makes the sandwich, well, creamy, and the chips provide an excellent and unexpected crunch.  On the spicy-o-meter, I would rate this a 3 out of 5, so don't let the jalapenos scare you!  Oh, and I grilled ours in the panini maker, which is turning out to be one of the best purchases I've ever made.  We'll be making this sandwich a lot at our house!


JALAPENO POPPER GRILLED CHEESE SANDWICHES
Yield: 2 sandwiches


Ingredients

• 4 jalapeno peppers, cut in half lengthwise and seeded
• 4 slices sour dough bread
• 2 tablespoons butter, room temperature
• 4 tablespoons cream cheese, room temperature
• 1 cup jack and cheddar cheese, shredded
• Generous handful of chips, crumbled (I used jalapeno kettle chips)

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the shredded cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining shredded cheese and finally the other slice of bread.
6. Grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Smoked gouda and proscuitto panini

One of Robert's Christmas gifts this year was a panini maker.  I'm usually against appliances that only serve one function because they take up space but might not accomplish much.  I made an exception for a panini maker because a) we love a good sandwich around here, and b) I was tired of trying to recreate the effect by smashing sandwiches with a pan.  Also, the addition of our third child has impacted the frequency (or lack thereof) of my cooking, and this is an easy way to still have a delicious dinner without much effort.  Our first paninis on the new maker was this smoked gouda and prosciutto panini from Wolfgang Puck.  It was so delicious, we made them again the next day!

Smoked gouda and prosciutto panini 

(adapted from www.foodtv.com)

Serves 2

Ingredients

• 4 (1-inch) slices sourdough bread (about 8 ounces)
• 3 tablespoons olive oil or melted butter
• 4 ounces sliced smoked gouda
• 4 ounces thinly sliced prosciutto (1-2 slices per sandwich)
• thinly sliced red onion
• 4 slices tomato
• 2 ounces shredded fontina cheese

Directions

Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

Slow-cooker French dip brisket

It's Christmas, the most wonderful time of the year- but also the busiest!  May I recommend this delicious slow-cooker French dip brisket?  Prep it in the morning, then after a day of work, last-minute gift shopping, Christmas party hopping, etc, it will be there waiting for you.  Don't be afraid to get messy and dunk your bread in the sauce!!

Pesto mozzarella grilled cheese

You may have seen this pesto mozzarella grilled cheese making the rounds on Pinterest, which I immediately bookmarked.  Yummy gooey cheese smothered in pesto- what's not to love??

Grilled pork tenderloin sandwiches

We made these grilled pork tenderloin sandwiches from Cooking Light this week, and they were a big hit! So simple to make - no marinating required, the rub is typical pantry items, and the sauce is just two ingredients! YUM!

Curry chicken wraps with nectarine chutney

We tried curry chicken wraps with nectarine chutney from Cooking Light this week. I'll start with Robert's quote after licking his plate: "It is like a flavor bomb went off in my mouth". In fact, I'll end there too - great Indian/Mediterranean flavors and a refreshing summer sandwich!

Cuban sandwiches

Dinner last night was cuban sandwiches from Cooking Light. I'm not really a fan of ham even though I love all other forms of pork, but it's acceptable in this sandwich because it isn't the star of the show. The stars here are the pork tenderloin, mustard sauce and pickles - these sandwiches are great!! I called several local bakeries and no one makes (or even sounded familiar with) cuban bread, so I subbed our favorite stand-in, ciabatta bread. And as usual, we replaced the swiss with provolone, a personal preference. Other than that, follow the recipe and ENJOY!!

Mozzarella, prosciutto and pesto sandwich

Dinner tonight was mozzarella, prosciutto and pesto sandwiches. These are SO easy to make, especially since I subbed store-bought pesto instead of making our own. (It is an excellent way to use more of the pesto from the chicken and pesto pizza on the previous post). I ate mine cold, but Robert grilled his like a panini. Both ways are delicious, so take your pick!

Cowboy-style Philly cheesesteaks

We made Rachael Ray's Cowboy-style Philly cheesesteaks for dinner a few nights ago and they were a big hit! Robert and I are suckers for anything involving flank steak, bacon, and provolone cheese, so I knew this would be a winner before we even started!! This is a fantastic sandwich with lots of flavor. I can't wait to make these again!

NOTE: There is a discrepancy between the recipe link and the way Rachael cooked it on the show: on TV, she coated the meat with the spice rub when the flank steak was WHOLE and before putting it on the grill, not after it had been sliced like the link says.

Roasted tomato and pepperjack grilled cheese

We had these roasted tomato and pepperjack grilled cheese sandwiches for dinner last week. They are SO simple to make and taste like a delicious combination of bruschetta and grilled cheese. Mmmmmmmmm!

Barbecue sliced steak sandwiches

Technically this recipe is for barbecue sliced steak sliders, but I couldn't find any small rolls I liked so we went the sandwich route. This is a delicious, slightly messy to eat sandwich. We loved the homemade pickles and onions (note: make those the day before!) - they were the perfect addition to the sweet and tangy barbecue sauce!

Bombay sloppy joes and apple-lime-peanut slaw

Dinner tonight was a taste of India: bombay sloppy joes and apple-lime-peanut slaw, both from Aarti Sequeria of Food Network fame. From the smell of the sauce simmering on the stove, I knew we were going to like this - and our dinner guests walked in the door and immediately commented on how good everything smelled. The ingredients were easy to find, with the exception of Garam Masala, which I didn't see at Kroger, but bought from the bulk bin at Whole Foods (which is even better, because I just bought what I needed for these recipes vs a whole jar). And my sister who doesn't care for slaw (or "salad", as she insisted on calling it), went back for seconds. These are a fun way to combine Indian flavors with familiar American dishes!

French onion grilled cheese

We made french onion grilled cheese sandwiches from Rachael Ray last week. They are simple to make, as long as you're patient enough to let your onions caramelize (20 minutes or so). I made a few substitutions based on what we had on hand: brie cheese instead of camembert, sourdough bread instead of regular white, and fontina cheese instead of gruyere. Yum!

Roast beef sandwich

We made these roast beef sandwiches from Rachael Ray this weekend. They are very simple to make - the only thing you have to cook is the sandwich! The horseradish sauce is tangy, and the red pepper adds a lot of heat. We used deli roast beef and skipped the watercress (because we didn't have any), and the sandwiches were delicious!