What’s Cookin? It’s Saturday, Go Make Me A Sandwich 12/22: Monte Christo Sandwich

December 22, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 4 slices white bread
  • Mayonnaise, as needed
  • 4 slices Gouda or Havarti
  • 4 slices smoked turkey
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • Optional: Powdered sugar

Preparation:

Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). The, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.

Source: Jemagelaville
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 12/15: Boiled Beef Sandwich with Carrot Greens Pesto and Red Cabbage Carrot Slaw

December 15, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 4 home-made or store-bought buns or 8 crusty bread slices
  • 4 slices of boiled beef, shredded (I used beef rump)

For the carrot greens pesto

  • 3 cups carrot leaves
  • 3-4 small chunks of parmigiano reggiano (this recipe is pretty forgiving)
  • 2 Tablespoons organic lemon juice
  • 1/4 cup + 2 Tablespoons extra virgin love oil (best if new harvest)
  • 1 Tablespoon organic sunflower seeds
  • 1/2 garlic clove
  • 1/2 teaspoon sea salt

For the red cabbage carrot slaw

  • 1/2 of a small organic red cabbage
  • 1 medium organic carrot
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon organic lemon juice
  • 2 Tablespoons extra virgin olive oil
  • sea salt and freshly crushed pepper to taste

Preparation:

Prepare the pesto. Wash carrot greens carefully and drain. Place them in a blender, add salt, olive oil, lemon juice, parmigiano, sunflower seeds and garlic. Pulse until smooth and creamy.

Prepare the slaw. Wash the carrot using a brush, rinse the cabbage. Shred the carrot using a carrot peeler or a food processor, or julienne them by hand. Cut cabbage in two halves and then cut each half in thin stripes.

Mix carrot and cabbage in a medium bowl. Prepare the dressing combining lemon juice, vinegar, salt, pepper and olive oil. Pour on top of the vegetables and toss well to coat.

Toast the bread in a toaster, or in a hot oven for 3-5 minutes per side. If using buns, cut them in half before toasting.

Assemble the sandwiches. Spread a generous spoonful of pesto on 4 toasted sandwich halves. Top with shredded boiled meat and finally the slaw. Cover with the other halves.

The eco-friendly, extra-tasty winter sandwich is ready to be served.

Source: RecipeRelay
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 12/8: Gravlax Club Sandwiches

December 8, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 16 thin slices grain bread
  • 16 slices bacon, halved crosswise
  • 2 red onions, cut into small dice
  • 2 medium tomatoes, cut into 1/4-inch dice
  • 8 sprigs cilantro, roughly chopped
  • 2 cloves garlic, minced
  • 16 mint leaves
  • 2 jalapeno peppers, cut into small dice
  • 4 avocados, cut into 1/2-inch cubes
  • 4 limes, juiced
  • 8 thin slices gravlax (or substitute smoked salmon), plus 2 more slices cut into 16 strips crosswise and rolled into rosettes

Preparation:

Preheat oven to 350 degrees F. Toast the bread slices and let cool.

Roast the bacon in oven until crisp.

Chop red onion, tomato, cilantro, garlic, mint leaves, and jalapeno finely. Put in a bowl. Add the  avocado and pour in lime juice. Toss the avocado mixture and season well with salt and pepper.

Place 1 tablespoon avocado mixture on each slice of gravlax. Fold the gravlax into a square, so that the avocado is wrapped in the center. Place the bacon and gravlax between 2 slices of bread. Cut the sandwich diagonally. Place a rosette on top each half and place 2 pieces of bacon on top of the rosette.

Source: FoodNetwork
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 12/1: Grilled Chicken Sandwich On Country Bread

December 1, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 1/4 cup extra virgin olive oil, divided
  • 2 tablespoons dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 to 3 teaspoons chopped fresh tarragon*
  • 1/2 teaspoon salt*
  • 4 boneless skinless chicken breasts (about 1 1/2 lbs)
  • 8 slices crusty country-style bread, lightly toasted if desired
  • 1/4 cup mayonnaise*
  • 3/4 medium avocado, sliced
  • 2 large Roma tomatoes, sliced
  • 4 leaves lettuce

Preparation:

Combine 2 tablespoons olive oil, mustard, vinegar, tarragon and in sealable large food storage bag or shallow dish; mix lightly to blend. Add chicken breasts; turn to coat and marinate at least 20 minutes* (for longer marinate time, refrigerate).

Heat remaining 2 tablespoons olive oil in medium skillet over medium heat. Remove chicken from marinade; place in skillet. Cook, covered, 7 to 8 minutes per side or until internal temperature of chicken is 170°F. Add 2 to 3 tablespoons water, if needed to prevent marinade from over browning. Remove from heat; cool slightly and shred or slice chicken.

Spread one side of each slice of bread with mayonnaise. Top with chicken, lettuce, tomato and avocado.

For more intense flavor, marinate chicken longer.

*TIP: For Tarragon Mayonnaise, blend additional chopped tarragon and a dash of salt into mayonnaise.

For Dijon Mayonnaise, blend 1 teaspoon Dijon style mustard into mayonnaise.

Source: AddSomeLife
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 11/24: Triple-Decker Thanksgiving Sandwich

November 24, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

3 slices pumpernickel bread, toasted
Cooked turkey, shredded (I prefer dark meat, but white will do fine)
1 slice pumpkin pie (or a single serving of extra pumpkin pie filling that has been baked in a mini custard dish)
Green bean casserole
Cranberry sauce
Mayonnaise
Salt and white pepper

Preparation:

On the first layer of bread, thinly spread mayonnaise and top with shredded turkey, salt and pepper to taste. Top with a second slice of bread, with thinly spread mayonnaise on the side touching the turkey, and pumpkin pie filling spread on the top.

Next, cover the pumpkin pie with green bean casserole, and top with the final slice of bread, that has a thin layer of cream cheese and cranberry sauce coating it. Anchor with a toothpick or two and enjoy.

Source: TheLittleGirlsGuideToSugarAndSpice
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 11/17: Fall Harvest Sandwich

November 17, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 1 large yellow onion, very thinly sliced (about 3 cups)
  • 1 teaspoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/3 cup water
  • 8 medium-size figs, ends removed, halved lengthwise
  • 2 ounces watercress (about 1⁄2 bunch), leaves and tender stems only
  • 1 teaspoon lemon juice
  • French baguette, cut into four 6-inch pieces
  • 6 ounces Brie cheese, cut into 1⁄4 x 1-inch slices

Preparation:

  1. In a cast-iron skillet, heat 2 tablespoons olive oil. Add sliced onion and sauté over medium-high heat for 15 minutes, stirring frequently to prevent burning, until brown and soft. Stir in brown sugar and then balsamic vinegar. Cook for 1–2 minutes and then add water. Reduce heat to medium and cook about 5 minutes until all liquid is absorbed. Remove from heat. (Can be made in advance; refrigerate up to 1 week.)
  2. Sprinkle cut figs with 1 tablespoon plus 1 teaspoon olive oil, and salt and pepper. In a hot cast-iron pan or preheated grill, cook for 11⁄2 minutes on each side, setting aside when finished.
  3. In a small bowl, toss watercress with remaining 1 teaspoon olive oil, lemon juice, and salt and pepper to taste.
  4. To assemble sandwiches, slice each baguette piece in half. On the bottom half, layer watercress, balsamic onions, cheese, and figs. Place bread tops and serve.

Source: DeliciousLiving
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 11/10: Double Grilled Antipasto Sandwich

November 10, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 1/2 pound(s) prosciutto, thinly sliced, overlapping on 4 sheets of deli paper
  • 1/2 pound(s) provolone, soft, sliced 3/4-inch thick, and cut into 3-inch sticks
  • Extra-virgin olive oil, for brushing
  • 1 large baguette, split and cut into 4 pieces
  • 1 clove(s) (large) garlic, halved
  • 1/2 pound(s) marinated artichokes, drained and thickly sliced
  • 2 roasted red bell peppers, cut into strips

Preparation:

  1. On a work surface, lay out the prosciutto on its paper. Lay 3 of the provolone sticks across the bottom of each “sheet” of prosciutto. Roll the prosciutto tightly around the and cut each roll into 3 pieces (you should have about 12 total). Thread the rolls onto 2 pairs of skewers and brush with oil.
  2. Light a grill or preheat a grill pan. Brush the cut sides of the baguette with oil. Grill the bread over moderately high heat, turning once or twice, until toasted, about 5 minutes. Rub the cut side of the garlic on the inside of the bread and top with the artichokes and roasted peppers. Grill the prosciutto and cheese skewers, turning, until the cheese is melted, 5 to 6 minutes. Remove the rolls from the skewers and arrange them on the bread. Close the sandwiches and serve.

Source: Delish.com
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 11/3: Fried Chicken & Slaw Sandwich

November 3, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • ½ head purple cabbage, shredded
  • ½ head green cabbage, shredded
  • 4 large carrots, shredded
  • ½ C mayonnaise
  • ½ C buttermilk
  • ¼ C sugar
  • 1 T celery salt
  • 2 T apple cider vinegar
  • —————————
  • 2 lbs chicken tenders
  • 1 C flour
  • 1 t cayenne pepper
  • 1 T kosher salt
  • 1 T garlic powder
  • freshly cracked black pepper
  • 1 C buttermilk
  • 1 egg
  • Splash of hot sauce
  • Oil to fry
  • Rolls to serve

Preparation:

In a bowl, combine carrots and cabbage

In a blender, combine mayo, buttermilk, sugar, celery salt, and vinegar until smooth.

Pour over cabbage mixture and toss to coat. Set aside to rest.

Preheat deep fryer to 375 F for chicken

In a shallow container, mix flour, cayenne, salt, garlic powder, and cracked pepper and stir to combine.

In a separate shallow container, whisk egg and buttermilk with a splash of hot sauce

Dip the chicken in the buttermilk mixture, shaking off excess

Then dip the chicken in the flour mixture, patting to coat

Allow the chicken to rest for a few minutes in a single layer on a pan and then repeat buttermilk/flour process

Fry at 375 F until golden brown and drain on a paper towel or paper bag

Assemble your sandwiches by toasting the buns gently, placing a couple of chicken tenders on each bun, and topping with coleslaw. It’s a complete meal on its own.

Source: CurvyGirlGuide
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What’s Cookin? It’s Saturday, Go Make Me A Sandwich 10/27: Asian Beef Sandwich

October 27, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

Beef Marinade
1 tablespoon soy sauce
1 tablespoon Hoisin sauce
1 tablespoon srirracha sauce
1 tablespoon garlic, minced
2 teaspoons fish sauce
8 ounces beef tenderloin, sliced thin

Relish
1/2 seedless cucumber, Using a peeler shave into ribbons, long strips
1/2 carrot, Using a peeler shave into ribbons, long strips
1 tablespoon soy
1 tablespoon grated ginger
1/2 teaspoon garlic minced
3 tablespoons cilantro sprigs
3 green onions, sliced
salt and pepper to taste

Jalapeno mayonnaise
1/2 cup prepared mayonnaise
1 jalapeno seeded and ribbed
2 cloves garlic
1 lime juiced

Preparation:

For The Beef Marinade

  1. Combine all of the above ingredients and allow to marinate for 20 minutes.
  2. Sear the beef in 1-2 tablespoons of olive oil until fully caramelized in a large skillet. The juices released by the cooking process need to become reduced and caramelized back onto the beef.

For The Relish

  1. Combine relish ingredients into a bowl and allow to marinate for 20 minutes.

For The Mayonnaise

  1. Puree the jalapeno, garlic and lime juice until smooth.
  2. Add to the mayonnaise and season with salt and pepper.
  3. Taste and adjust.
  4. Make your sandwiches. Assemble with equal portions on your favorite bread. You will probably have extra mayonnaise depending on your needs. Makes 4 sandwiches.

Source: GEAppliances
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