Vermont Grilled Sandwich

We spent last weekend in Grafton, VT.  It is a cozy town in the Green Mountains.  It is quiet, peaceful, and simple.  You don't have to use Yelp to find a restaurant because there are only a few options.  And they are all good.  Everyone was friendly but not in an annoying, touristy way.  They just seemed so content and happy doing what they do.  It was a gentle kindness.  We felt so relaxed and comfortable all weekend.  

We did some hiking, hiked to a waterfall, visited a dairy farm (to eat ice cream and see cows, which are fairly disgusting animals), had a bonfire, survived 90+ degrees,  stayed in the cutest cabin, bought VT cheddar cheese, dined easy.  

I brought home way too many local VT goods.  Maple Smoked Cheddar Cheese.  Mango Habanero jelly.  (Also a million gallons of maple syrup.)  I always I hate when I find a recipe that calls for weird, impossible to find ingredients.  That is exactly what this recipe is.  Are you going to drive to Grafton, VT to buy the ingredients to make this sandwich?  No.  Don't do that.  

Let me tell you the important parts of this sandwich.  First, tempeh on sandwiches is delicious.  It gives vegetarian sandwiches some substance.  Second, smoked cheese tastes like ham.  Third, spicy jelly on sandwiches is real good.  Maybe I should call this jam.  Jam is a much more pleasant word.  Anyways, this mango habanero jam has all the flavor from the habanero without it being overly spicy.  I don't know how they do it, but it is currently my new favorite thing.  

I crave sandwiches all the time.  I love sandwiches.  We often associate sandwiches with a sandwich place because they are actually not super easy to make at home.  You need freshly baked bread, a sauce, some good cheese, and the prepared fixings.  That is what you need if you want a sandwich equivalent to one you would find at a shop.  They are not always easy to throw together.  Once you prepare each individual component, it can take a while and be expensive if you aren't willing to continue eating the same sandwich several times later to use up all the leftovers.  But, I have realized that good vegetarian sandwiches are hard to find a local sandwich shop.  I will even say...they suck.  Typically you can choose from:

1.  Caprese sandwich (good, but not really a true sandwich)

2.  Egg salad sandwich (also just a different kind of sandwich)

3.  Grilled cheese (get out of here)

4.  Grilled, soggy veggies on bread (let's be honest, no one likes you)

So I have pretty much given up on finding a good vegetarian sandwich anywhere but in my own kitchen.  Most restaurants know they need a vegetarian option but don't give it any respect.  Somewhere "vegetarian" got translated to "I hate my life, don't worry about it."

Also, I am planning to become more a "jam person".  I don't like non-homemade jams.  Never have.  Will I make jam?  Probably not.  But I will eat it.  

To all my Vermont peeps, much love.  

Vermont Grilled Sandwich

by foodforscot

3 slices of tempeh, smokey maple bacon flavor

2 slices of Seeduction bread (a whole grain, nutty bread made at WFM)

1 tbsp of salted butter

1-2 tbsp of mango habanero jelly

2 slices of maple smoked Vermont cheddar

handful of spinach

½ of a roasted red pepper

Prepare all your sandwich fixings. First, slice the bread. Butter one side of each slice. Slice the cheese and remove rind. Cut the roasted red pepper.

Heat a non-stick skillet or griddle over medium heat. Add a little olive oil and brown the tempeh a few minutes on each side. Remove from heat and set aside.

Pick up one of the buttered pieces of bread and slather the jelly on the non-buttered side. Place the slice of bread, butter side down, in the same pan you used to sauté the tempeh. Put a single layer of the cheese on top of the jelly. Then layer on the tempeh, spinach, and roasted red pepper, in that order. Finally, add another single layer of cheese and place the other piece of bread, butter side up, on top. Grill until first side is golden brown. Flip and grill the other side until golden brown.

Once bread is toasty and cheese is melty, remove sandwich and place on a cutting board. Let set for a few minutes. Cut in half. Serve with a pickle.

(Servings: 1, Prep time: 10 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  1/5

Grilled Eggplant Subs with Mozzarella and Tomato Jam

Ya had me at tomato jam.  

Joanne posted this recipe not too long ago.  And although I love everything about this concept for a sandwich, it is the tomato jam that gets me every time.  It is like the Red Onion Marmalade, but with some fire-roasted tomatoes added in.  

I think of this sandwich as being sort of like an Eggplant Parmesan sandwich.  In the sense that it has the eggplant, tomatoes, and mozzarella cheese.  However, the eggplant is grilled.  The tomatoes have tang from the balsamic vinegar and sweetness from the caramelized onions and brown sugar.  And the mozzarella is smoked (smells like ham).  Also, there is no parmesan and some peppery, bitter arugula thrown in there.  

Rach. Ray has some signature ingredients she uses over and over.  Like Bobby Flay and manchego cheese.  Like Paula Deen and butter.  Like Giada and Parmesan.  Like ME and goat cheese!  Well, RRs is smoked mozzarella.  Until I moved to the East Coast, I have never been able to find the stuff.  As I am strolling through the grocery store, local smoked mozzarella just jumps out at me.  It is fresh mozzarella...smoked.  It seriously smells like smoked meat.  

Lastly, I did salt my eggplant and let it sit in a colander to release all its liquid.  Probably not necessary for a quick grill like this.  But you know...just for the record.  I also didn't make 1/2 cup of infused oil, I just made a couple of tablespoons.  

Grilled Eggplant Subs with Mozzarella and Tomato Jam

by Rachael Ray with modification

1/2 cup extra virgin olive oil (EVOO)

2 cloves garlic

1 sprig rosemary

1 small red onion, chopped

One can fire-roasted diced tomatoes (15 ounces)

1 tablespoon brown sugar

2 tablespoons balsamic vinegar

1 eggplants, cut into slices

Salt and pepper

1 cup packed baby arugula

1/2 cup basil leaves, torn

Juice of 1/2 lemon

4 sesame-crusted sub rolls

One 1/2-1-pound ball smoked mozzarella, sliced into 8 rounds

Pre-heat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes.

In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 10 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 10 minutes.

Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2-3 minutes on each side. Repeat with the remaining eggplant.

Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper.

On each roll bottom, layer eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.

(Servings: 4, Prep time: 45 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Prosciutto, Artichoke Heart, and Leek Panini

It isn't like I was wondering if this would be delicious.  Let's put crack dip in a sandwich with pork fat and check to make sure it tastes good.  That is what I did.  And I put some greens in there just to make sure we didn't die.  

Don't be scared.  This sandwich IS good.  And you will be fine.  Just eat it with a salad.  

Prosciutto, Artichoke Heart, and Leek Panini

8 thin slices of prosciutto

1 leek, sliced and rinsed

1/4 yellow onion, sliced

1 can of artichoke hearts, drained and roughly chopped

1-2 tablespoons of sour cream

8 slices of sourdough bread

2-4 tablespoons of cream cheese

a couple handfuls of baby arugula

olive oil

salt and pepper

In a non-stick skillet over medium high heat, crisp up prosciutto and set aside on a paper towel to drain.

Add some olive oil to the pan, turn down heat to medium and slowly cook and caramelize onions and leeks. After about 10 minutes, add artichokes hearts and cook until warmed through. Season with salt and pepper and mix in sour cream.  Set aside.

Prepare Panini: To make 1 sandwich, spread cream cheese on two slices of bread.  Top with a small handful of arugula, a spoonful of the artichoke/leek mixture and two slices of crispy prosciutto. Grill in a Panini press or on a griddle until bread is crispy.

(Servings: 4, Prep time: 20 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Thai Tempeh Wraps with Spicy Peanut Sauce

For breakfast and lunch, we have a routine.  I hate routines, but they do make life easier.  For breakfast, we do cereal and OJ.  And I have never been a cereal person.  But Scot's life and happiness depends on cereal.  When he is working out a lot, I can't even tell you how many bowls he eats (we both sit and eat breakfast each morning...at least 20 minutes).  So, basically, I became a cereal person.  We do switch it up, have bagels, oatmeal or something special, but 90% of the time it is the standard.  

Oh, and we secretly eat Cinnamon Toast Crunch.  Sometimes.  Yeah, yeah, it has a lot of sugar.  But you brush your teeth right after breakfast, so it all goes away.  We eat other cereal that literally looks like gerbil food, therefore, it all evens out in the end.  

For lunch, we eat yogurt, fruit, and a main dish.  Every.  Single.  Day.  I swear!  Are we lame?  The main dish is usually some leftovers.  Back up is often PB&J (which I could really live without, but I can choke it down).  Sometimes I do cheese sandwiches (my favorite, not Scot's).  But every once in awhile, I like to spice things up.  Actually MAKE something for lunch.  And a wrap is always a great lunch item. 

This particular wrap is made up of some tempeh marinated in soy sauce, rice vinegar, honey and red pepper flakes with some fresh veggies and spicy peanut sauce.  Tempeh goes really well with Asian flavors.  And these wraps hold up nicely with time and taste great cold.  

Notes on the peanut sauce:  I would recommend using the oil instead of the coconut milk if you want a looser, wetter sauce.  I liked having a thicker sauce for the wraps because it keeps it from getting too drippy.  And also, you can use the rest of the sauce to make the noodle dish on David Lebovitz's website, which is where the peanut sauce recipe is from.  

Thai Tempeh Wraps with Spicy Peanut Sauce

8 ounces of tempeh

2 tbsp of soy sauce

2 tbsp of rice vinegar

1 tbsp of honey

1 pinch of crushed red pepper flakes

light cooking oil

4 large leaves of green leaf lettuce

1 red bell pepper, julienned

1 small cucumber, seeds removed, julienned

1 package of bean sprouts

1 handful of cilantro, big stems removed.

1 lime

salt and pepper

1 cup of peanut sauce (recipe below)

4 large wraps or burrito sized tortillas

Mix together marinade for the tempeh: soy sauce, rice vinegar, honey, crushed red pepper flakes. Thinly slice tempeh, toss in marinade and let sit for about 20 minutes.

Heat a nonstick pan or griddle over medium high heat. Drizzle light cooking oil over the pan. Cook each slice of tempeh (drained, marinade discarded) until golden brown and crispy.

To assemble wrap, lay out a tortilla. Smear some peanut sauce on the tortilla (if it is thin enough, you can simply drizzle it over the top in the end). Top with one piece of lettuce and place all the veggies and cilantro on top. Season with salt and pepper and a fresh squeeze of lime. Place tempeh pieces on last. Wrap and roll. Repeat for other three.

(Servings: 4, Prep time: 30 min., Cook time: 10 min., Difficulty: Easy)

Peanut Sauce

by David Lebovitz

2 cups (300g) dark roasted unsalted peanuts

1/2 to 3/4 cup (125-180ml) hot black tea

1/2 cup (125ml) oil, preferably peanut or coconut milk

1 tablespoon (10g) peeled and minced fresh ginger

2 cloves garlic, peeled and minced

2 small chiles, seeded and finely chopped

1 1/2 teaspoons kosher or sea salt

1 tablespoon light or dark brown sugar

1 1/2 tablespoons soy sauce

1/2 teaspoon ground Szechuan pepper (if available)

1/4 cup (60ml) fresh lime or lemon juice

2 tablespoons toasted sesame oil

1 1/2 teaspoons chili paste or chili oil

1/3 cup (15g) packed cilantro sprigs or chives

1 tablespoon fish sauce

Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender. Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed.

Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.

Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.

(Makes 2 cups, Prep time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Fried Green Tomato BLT

Allllll summer I had been craving two things:

1.  Tomato sandwiches/BLT sandwiches (I am calling that one because they are so similar)

2.  Fried green tomatoes.

Also, because you can't have a fried green tomato without thinking about the movie.  I have to say that movies fall into 3 categories for me.

1.  My faves.  Movies I have seen way too many times.  Movies I would start watching halfway in if it happened to be on T.V. and I missed the first part.  

2.  Movies that I watch once and either love or hate.  But either way, I am really only interested in watching them once.  

3.  Movies that I fall asleep to.  And can never finish.  Even after trying 3-5 times.  

Guess with category Fried Green Tomatoes falls in?!?  

1!

Want to know some of the 1. category movies?  Sister Act II.  Center Stage.  Little Rascals.  How to Lose a Guy in 10 Days.  Yeah.  I don't have the best taste. 

Are you wondering what a 3. category movie is?  Harry Potter.  Lord of the Rings.  Spiderman?  Or what was the one series?  Superman?  Yikes.  I think you get the idea.  And you may hate me.  I'm sorry?

Anyways, let's just get back to the Fried Green Tomatoes.  The movie.  That is a pretty good one, I think.  And you cannot watch that movie and not want to eat a fried green tomato.  Or a candy bar.  Or human.  

Combine that with toasted bread, mayo, bacon, lettuce and a fresh red tomato.  It is awesome.  And it gives a little more substance to the BLT sandwich.  Don't get me wrong.  The BLT is basically perfect.  But, for the hearty men in the world, adding a little substance is always appreciated.  

Fried Green Tomato BLT

by Closet Cooking

4 strips bacon

1 green tomato (sliced 1/4 inch thick)

salt and pepper to taste

1/4 cup flour

1 egg (lightly beaten)

1/4 cup flour

1/4 cup corn meal

2 slices of bread

1 tomato (sliced 1/4 inch thick)

2 leaves bibb lettuce

1 tablespoon mayo

Fry the bacon and set it aside retaining the grease in the pan.

Season the tomato slices with salt and pepper.

Place the flour into one bowl, the egg into another bowl and mix the flour and cornmeal in another bowl.

Dredge the green tomato slices in the flour, then dip them in the egg and finally dredge them in the corn meal mixture.

Fry the breaded tomato slices in the bacon grease (or oil) until golden brown on both sides, about 1 minute per side.

Assemble sandwich.

(Servings: 1, Prep time: 5 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  6/10

Effort:  2/5

Dishwashing Effort:  2/5

Italian Drip Beef

If I eat meat, I really like to go for it.  Give me ribs.  Give me a juicy steak.  Or give me a drip beef sandwich.  

We loved this recipe.  It is a beef chuck roast cooked low and slow with Italian seasoning and pepperoncini peppers.  Cooking it in a beef broth mixture results in the most tender meat plus the tastiest dipping sauce.  

Then, you take the shredded beef and put it on a toasted roll.  Top with cheese.  Throw it under the broiler to melt the cheese.  And serve with some of the cooking liquid.  It is amazing!

The Italian twist is wonderful.  It has a little bit of a kick.  Tons of flavor.  Make this!

Italian Drip Beef

adapted from Pioneer Woman

1 whole beef chuck roast, 2.5 to 4 lbs

2-4 cups beef broth

3 tablespoons (heaping) Italian seasoning

1 teaspoon salt

1/2 -1 cup water

8 oz pepperoncini peppers, with juice

sliced provolone cheese

buttered, toasted deli rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Throw out large pieces of fat. Serve immediately, or keep warm over a simmer on the stove.

If making the day before, store in the refrigerator after it has cooled down. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

(Servings: 6-10, Prep time: 5 min., Cook time: 5-6 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  2/5

California Club Chicken Burger

So, you know how everyone is going on and on about how great it is that fall has arrived?  So, they can start making pumpkin this.  And chili that.  Well, can we all keep in mind that some of us have been experiencing temps in the upper 80's and low 90's for the past TWO WEEKS!  

Ok, I am not complaining.  Bc I hate cold weather more than just about anything else.  Ever.  BUT, I do love pumpkin this and chili that.  And it is still too hot to heat up the kitchen.  And that is becoming borderline not ok.  I will give CO about one more week.  Then, I'm out.  

Anyways, as you may have noticed, I am still making quick dishes that don't use the oven or any excessive amounts of stovin'.  So......I am not a big fan of a chicken breast sandwich.  In fact, I would seriously never order that or eat that in a million years.  Yikes!  Strong statement.  But seriously, when I sit next to someone, at a burger place, for example, and they order a chicken breast sandwich with nothing on it, then put ketchup on it, I feel.....like all is wrong in the world.  I am not going to lie, it actually makes me angry.  I know, I have problems.

Anyways^2, this chicken burger is fun (and I like that it is ground chicken, which, in my opinion, is much more sandwich-able than a whole breast).  Love a club.  I do like the guac, but it does kind of squish out of the sandwich when you take a bit.  Makes it messy, but still delicious.  And, I did use a toasted english muffin and I liked it!

California Club Chicken Burger

from elly says opa!

1 lb. ground chicken

1/2 tsp. ground cumin

1/2 tsp. oregano

1 clove garlic, finely minced or pressed

3/4 tsp. kosher salt ground pepper

4 thick cut slices of bacon, cooked and cut in half

1/2 cup guacamole or 1 sliced avocado

4 toasted buns

Lightly mix together the chicken, cumin, oregano, garlic, salt and pepper. Form the mixture into 4 patties. Grill, pan-fry, or broil the patties until cooked through. Top with 1 slice (2 pieces) of the cooked bacon and guacamole, and serve on toasted buns.

(Servings: 4, Prep time: 25 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  5/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Grilled Cheese and Roasted Green Chile Sandwich

This is named Pioneer Woman's favorite sandwich.  Since roasted chiles are one of my top 10 favorite things of all time.  And also because I love PW.  I knew this sandwich would be amazing.  

We went down to southern-ish Colorado at visit the Happy Apple Farms yesterday.  And the desert landscape made it impossible to fool me into thinking this farm was anywhere close to a true midwest farm/apple orchard/pumpkin patch experience.  However, it was an awesome little CO farm.  

We met the owner/farmer immediately upon our arrival.  I love farmers.  He greeted our dog and welcomed him to run free in the fields as we picked raspberries, blackberries, apples and pumpkins.  The farm was small but cute and quite busy.  

This is one of the few apple orchards I have found in CO, but what also intrigued me was that they roasted chiles and served a BBQ beef brisket for lunch.  Even though I am skeptical of CO farming potential, I thought that they could surely win me over with the chiles and brisket.  And btw, the BBQ brisket was totally good.  They only serve it on the weekends and start it on Tuesday.  

And we bought a 1/2 bushel of roasted green chiles.  Big Jim variety.  They have a little kick, but mostly mild.  And when we got home, Scot personally peeled and seeded the entire bag.  His hands burned until 6 am but, you know what, he made it.  

I used some of those green chiles to make this wonderful grilled sandwich.  It is such a delicious sandwich.  You can also just buy Hatch, whole green chiles, canned.  Or you could roast like an anaheim or poblano.  Or even a roasted red pepper would be good if you aren't into the spicier stuff.  The rye bread, the dijonaise, the two different cheeses, tomato, red onion and roasted green chile.  Love this combo!

Grilled Cheese and Roasted Green Chile Sandwich

adapted from Pioneer Woman

1 tablespoon Dijon mustard, to taste

1 tablespoon mayonnaise, to taste

2 slices mild cheddar

2 thick slices of tomato

several thin slices of red onion

1/2 - 1 whole roasted green chile

2 slices Monterey Jack cheese

2 slices rye bread

butter

First, make the sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. Spread a very thin layer onto the inside of both pieces of bread.

Place two slices of mild cheddar on one slice of bread. Top with tomato slices, red onion, roasted green chile, and then the two slices of Monterey Jack cheese. Place other slice of bread on top. Butter the outside top.

Heat a skillet (non-stick is preferable here) over medium-low heat. Place the sandwich (butter side down) in the skillet. Butter the other side now that it is on the skillet. Cook it for about 5 minutes, until golden brown. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and cut in half.

(Servings: 1, Prep time: 15 min., Cook time; 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  1/5

Egg Salad Sandwich

I have been majorly craving eggs lately.  Not really normal for me.  

I have been eating scrambled eggs on toast (spread with goat cheese) and REALLY enjoyed some deviled eggs at game night.  When my friend asked me for an egg salad recipe lately, I couldn't help but make myself a sandwich too.  

I have learned recently that two of my friends don't like eggs.  And my sister in law is not a fan either.  Seems pretty common.  I have gone through small spurts of being uninterested in eggs.  But I have mad respect for the little guys.  They are pretty much the most useful ingredient out there.  So those spurts never lasted long.  And right now I am in an egg obsessed spurt.  

Random side story that does not flow at all:  When I was little, we used to have hard boiled eggs.  We just ate them.  Not sure if this was just around Easter, I feel like it was more often than that.  But, my brother and I were the perfect egg pair.  He liked the whites and I liked the yolks.  I ate both, but he did not eat yolks.  And we always traded everything...nothing in life is free.  You don't just get my egg yolk for doing nothing.  Therefore, I often gave up my whites.  Yikes!  Glad I am not still on an egg yolk only diet.  

Make this sandwich.  It was so amazing.  

Egg Salad Sandwich

from Closet Cooking

2 eggs

1 tablespoon mayonnaise

1/2 teaspoon dijon mustard

1/2 teaspoon grainy mustard

1 teaspoon lemon juice

1 stalk celery (sliced)

1 green onion (sliced)

salt and pepper to taste

2 leaves of lettuce

2 slices of bread

Place the eggs in a sauce pan, cover with water and bring to a boil.

Turn off the heat, cover and let sit for seven minutes.

Transfer the eggs to a large bowl filled with cold water and let cool.

Peel the eggs and mash to the desired consistency mixing in the mayonnaise, mustard, lemon juice, celery and green onions.

Assemble sandwich.

(Servings: 1, Prep time: 15 min., Cook time: 0 min., Difficulty: Easy)

Printable Version

Parmesan Crusted Grilled Turkey Sandwich

A sandwich is one of my number one favorite foods ever.  We have them all the time.  And I hate how sandwich night is so hated on.  If done right, sandwich night is like totally the best thing ever.  Duh.

This is one of my oldest creations.  I didn't make this up but I am going to pretend I did.  But I did originally make this when I was 16.  Because that was when I was a cook at IHOP.  They only hire the best.  

The kicker here is that instead of just buttering the bread, you also sprinkle some parm on top of the butter!  Then, inside you have some grilled turkey, cheddar cheese, thousand island dressing, tomatoes and red onion.  It is a classic combination.  

I always grill my deli meat when I make grilled sandwiches.  I mean you have to.  And, when grilling the sandwich, always start with it open, add the ingredients and closer 'er up after a few minutes.  That's how the pros do it, guys.  And if you have a nice big two burner grill pan, you can just do this all at once.

Parmesan Crusted Grilled Turkey Sandwich

2 slices of sandwich bread

butter

2 tbsp of grated parmesan

2 slices of cheddar cheese

olive oil

2-3 slices of deli turkey

1 tbsp of 1000 Island dressing

2 slices of tomato

a couple of thinly sliced rings of red onion

Butter both slices of bread. Sprinkle the buttered side with the grated parmesan and press into the bread slightly.

Preheat a non-stick skillet to medium high heat. Drizzle in a little olive oil and add the turkey. Grill until warmed through and some browning occurs. Remove from pan and set aside.

Place both slices of bread in the skillet, butter and parm side down. Put cheddar cheese slices on each piece. On one piece of bread, add dressing, grilled turkey, tomato and red onion. After the bread has been grilling for about 2-4 minutes, sandwich the bread that only has the cheese on with the rest. Cook, flipping occasionally, for 3-5 more minutes until warmed through and golden brown.

(Servings; 1, Prep time: 10 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

Burger Buns

Yo, yo...my peeps!

Sorry.

Sometimes I have hard time figuring out how to start out my blogs.  Mainly because about 50% of the time I want to start "O.M.G...these were so..." etc.  But then I am afraid people who don't know me will...x their browsers.

Weeeeeellllllll, lemme tell you something.  Hands down...best buns ever.  Burger buns.  

Making crazy things like hamburger buns from scratch is kind of like the best and worst idea ever.  The best because when these are baking, you will experience one of the most amazing smells ever.  And best because, they seriously make the world of difference for your next sandwich or burger.  The worst because you will have a hard time eating store-bought "whatever you make" again.  

For me, I detest, strongly, in a very strong way, the smell of store-bought breads (including flour tortillas, pitas, and ESPECIALLY buns).  If I close my eyes and nose, I don't notice it.  If we grill them, it isn't so bad.  Whole Foods helps me sometimes.  I get through it.  I try not to be a store-bought bread snob.  But I am.  Yeah, let's just be honest, I really am.

Can I make these every time we have burgers?  I wish.  I hope.  They weren't too hard to make.  Dealing with yeast (especially at high altitude) is always a little difficult for inexperienced bakers like me.  I actually had no problems because my blogging friend, Monet, gave me some tips.  She is also at high altitude and bakes all the time.  She told me to let the dough rise in a warm oven with a dish of water on the bottom rack.  It helps control the humidity (since it is so dry up here).  And she also explained that we high altituders can't just simply follow recipes.  For all yeast doughs, you want a tacky but not sticky dough.  Therefore, while it is kneading...add water and flour as necessary.  And I did need to add some water to this dough to get it right.  I also find that the cooking times are usually way different.  I baked these for about 10 minutes, and the recipe says 15 minutes.    Oh, mountains, I love you.

My only change is that next time I will probably make 10-12 buns out of this amount of dough.  It is also possible that I allowed them to rise too much and that is why they were so big.  But that is unlikely because my second rise only took 30 minutes.  I prefer a quarter pound of meat and these buns were too big for that size burger.  

We also had this wonderfully simple salad from smitten kitchen with our burgers.  It was perf.  It was napa cabbage, celery and radish with a buttermilk dressing.  

Light Brioche Burger Buns

from Annie’s Eats and smitten kitchen

3 tbsp. warm milk

1 cup warm water

2 tsp. instant yeast

21/2 tbsp. sugar

11/2 tsp. salt

1 large egg

3 cups bread flour

1/3 cup all-purpose flour

21/2 tbsp. unsalted butter, softened

For topping:

1 large egg beaten with 1 tbsp. water, for egg wash

Sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely

with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400° F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating

halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.

(Servings: 8-12, Prep time: 3-4 hrs., Cook time: 30 min., Difficulty: Intermediate)

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Tuna Sandwich With Tapenade

This is one of my favorite sandwiches.  It is one of the things I make several times a year when it is hot out.  It is best with a crusty baguette (but still soft enough to make it sandwich-able.)  The tuna steak is grilled rare and then sliced to place on the sandwich.  There are lots of toppings.  Roasted red peppers, red onion, lettuce, dijon-aise and tapenade.  I can just eat tapenade with a spoon.  And I do.  

This is also a nice way to stretch a somewhat expensive type of fish.  One steak serves 4 people in this sandwich.  

I served this with a cucumber, radish, dill creamy salad and Boulder Canyon potato chips.  The salad is just thinly sliced cucumber and radish tossed with sour cream, salt, pepper and fresh dill.  

Tuna Sandwich with Tapenade

by Giade De Laurentils via Food Network

4 (6-inch long) pieces of baguette bread, halved horizontally

1/3 cup pitted green olives

1/4 cup pitted kalamata olives

1 tablespoon drained capers

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh Italian parsley leaves

1 teaspoon lemon zest

1 anchovy, minced

Salt and freshly ground black pepper

1 (12 to 14-ounce) tuna steak

1/3 cup mayonnaise

2 tablespoons Dijon mustard

1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips

4 thin slices red onion

4 romaine lettuce leaves

Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.

Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.

Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.

Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)

Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.

(Servings: 4, Prep time: 30 min., Cook time: 5 min., Difficulty: Easy)

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