Category Archives: Sandwich

Roasted Chicken Sandwiches

Whenever I go to Washington DC., I stop by this little sandwich place right by the station (or more like a bus parking lot drop off place since I take the Megabus). There they have freshly roasted whole turkey breasts and hams that they carve up and add to sandwiches. It is the most amazing sandwiches that I have ever had. Having not gone to DC in three weeks, I decided to make an at-home version of the sandwich but with chicken breasts instead of turkey.

Ingredients: 1 onion thinly sliced, 3 tablespoons Worcestershire sauce, 1/2 cup chicken broth, 3 tablespoons room temperature butter,1 tablespoon fresh thyme, 6 chicken breasts, 6 bread rolls, 6 slices of Havarti cheese, soft butter for rolls, salt and pepper to season

Preheat oven to 400. Begin by mixing the onion with Worcestershire sauce and chicken broth. Allow to marinate for 10 minutes and add to a baking dish.

In a separate bowl, mix and mash the butter and thyme. Season with salt and pepper.

Spread the butter mixture over the chicken breasts and add on top of the onion

Roast for 20-30 minutes or until the chicken is cooked. Slice the chicken breasts and drain the liquid into a separate container. The sauce can be left aside for dipping later if you like that. Butter the bread rolls and top with chicken slices.

Add the onions

Finally top with cheese and broil until the cheese melts. Serve hot with or without the dip.

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Filed under Chicken, Sandwich

Another rant about Giada

I honestly really like Giada De Laurentiis and her cooking. I always watch her shows whenever it’s on. I don’t even mind her personality but I feel like I am always picking on her. This time it was Let Them Eat Cake episode about kid friendly meals. These Grilled Cheese with Spinach sandwiches were considered one of these recipes. There is a stick of butter used in these sandwiches! While it was absolutely delicious, there was a little too much butter pouring out of the sandwiches even for me. I honestly suspect that a stick of butter is probably nutritionally not the best thing for kids even if there is a dose of spinach added.

I also have my doubts about the benefits of pancetta so I skipped it altogether when making this recipe. Nevertheless for adults, the sandwiches are delicious delicious. The cheese and the butter melts out of the bread and the spinach goes really well with it.  You can also refrigerate the filling and make these grilled cheese sandwiches the next few days.

Ingredients: 1 stick butter, 2 cups shredded Monterey Jack cheese, 2 cups shredded mild Cheddar, 1 tablespoon vegetable oil (plus extra as needed), 2 cups coarsely chopped baby spinach, 16 slices country-style white bread (I used sourdough cuz that’s my favorite), 1 teaspoon salt, vegetable oil cooking spray

To a food processor or a blender, add the cheese

Add spinach

Top with butter, oil and salt

Blend until smooth. Add more oil if the mixture does not blend easily. Spread the filling on one piece of bread.

Cover with another piece of bread. Spray the panini maker with vegetable oil spray and grill the sandwiches until gold and crispy for 3 to 4 minutes.

 

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Filed under Main Course, Sandwich, Vegetarian

My First Meatball Sub

Recently watching something on Food Network, I realized that I had never had a meatball sub. I might seem weird but I never had this desire to order one at a sandwich store. I am more of a cold sandwich kind of girl. This realization prompted me to cook my own version of a meatball sub that I knew I would enjoy. They boyfriend was puzzled by the presence of rice in the meatballs and the cream in the sauce but again I put cream and rice in everything. So feel free to neglect the bread and cheese and just use this as a baked meatballs recipe. It is delicious!

Ingredients: 1lb ground beef and pork (o.5 lb of each), 2 cups cooked rice, 1 onion chopped, 1 egg, 14.5 oz canned diced tomatoes, 2 grated carrots, 2 tablespoons sour cream, 2 tablespoons light cream, 1 tablespoon olive oil, salt, pepper and italian seasonings to taste.

Preheat oven to 400. Begin by adding the meat, 1/2 the onion, rice, egg, salt, italian seasoning and pepper to a bowl

Add sour cream and mix together. Form the meatballs and set aside in a baking dish.

For the sauce, saute the remaining onion and carrots in a skillet with olive oil. Cook until the onions turn golden.

Add the tomatoes and cook for another 5 minutes

Add the vegetables, salt and pepper to the blender and top with cream

Puree the mixture until smooth. Spread the sauce over the meatballs

Bake for 30 minutes. Add to toasted bread and cover with cheese.

 

 

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Filed under Meat, Sandwich

Leftover Turkey Pitas

A week ago I showed the boyfriend Melissa d’Arabian’s Sweet and Spicy Turkey Pitas recipe. His response, “You are crazy. It’s not even Thanksgiving Day yet and you are already researching leftover recipes.” As bad as it is, I get even more excited about leftover recipes than about actual Thanksgiving Day recipes. Gina’s Skinny Recipes had some great ideas with the Turkey Croquettes and Skinny Turkey Rubans. I had some missing ingredients for both of these recipes so I just went with the Turkey Pitas one. I substituted the lettuce with the avocados and the scallions with the cilantro. It turned out great.

Ingredients:1 1/4 teaspoons curry powder, 1 avocado diced, 2 tablespoons cranberry sauce, 1/2 cup plain yogurt, 1/4 celery chopped, 1/4 cup cilantro chopped, 2 cups cold leftover turkey chopped or sliced, toasted pitas, salt and pepper to season.

Begin by toasting the curry powder

In a bowl, combine the yogurt and the cranberry sauce

Mix together and add to the celery, scallions and turkey.

Add the curry powder, salt, pepper and the avocados

Mix together and stuff the warm pitas. Enjoy!

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Filed under Sandwich, Seasonal, Turkey

A Gourmet Sandwich

Recently my friend came to visit me from New York. On Sunday I decided to take him to one of my favorite brunch (and dinner) spots. Gaslight, located in the South End, is intended to resemble a traditional Parisian brasserie, which it does with traditional French dishes such as Steak Frites and Duck Confit. For brunch they offer the usual egg dishes as well as French lunch and breakfast dishes. While I did not get a Croque Monsieur while I was there, it made me think. Why do I never make Croque Monsieur for lunch at home? Croque Monsieur is a traditional French ham and cheese sandwich served with béchamel sauce and is very popular in France for lunch. Here is what I did:

Ingredients (4 sandwiches): 8 slices of white bread, 8 slices of good quality ham (I used Virginia ham), 2 1/2 cups grated gruyere cheese, 1 cup of favorite cheese (I used grated mozzarella and parmesan mix), 2 tablespoons dijon mustard, 1 cup milk, 1 1/2 tablespoon flour, 1 tablespoon butter, salt and pepper to season, pinch of nutmeg

Preheat oven to 400 and toast bread for no longer than 5 minutes on each side until the bread becomes crispy and golden. Take the bread out of the oven and brush with Dijon mustard. Add 2 pieces of ham on top of 4 (of the eight) slices of bread.

Add 1/2 cup of grated gruyere on top of the ham.

Close the sandwich with the other slices of bread and place on a buttered baking tray. For the sauce, heat the milk on a stove or in a microwave. To a small pot, on medium heat, add the flour and the butter.

Stir continuously until the flour and butter become one mixture. Slowly whisk in the hot milk. Let the sauce thicken while stirring occasionally and then add 1/2 cup gruyere cheese, 1/2 cup cheese of your choice (again I used parmesan and mozzarella), salt, pepper and nutmeg.

Stir the sauce together and add on top of the closed sandwiches. Sprinkle with the remaining parmesan and mozzarella cheese.

Broil in the oven for 5 minutes and enjoy!

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Filed under Breakfast, International Food, Sandwich