Serving Up {Sandwich}: Ty's Ultimate Grilled Sandwich

My 5 year old has a sandwich that he only refers to as "my favorite sandwich in the whole wide world!".  And while I am not opposed to occasionally trekking to downtown Portland to PBJ's to pick it up (it's called the Cynthia), mainly because it gives me reason to pick up my own favorite - the Spicy Thai - there are times that it is just easier to have the option of making the said sandwich at home.

Like this morning.  When I awoke at 6:12 a.m. and found my 5 year old in the kitchen with the bread, nutella, peanut butter and jelly all laid out on the counter.  He was simply waiting for an adult to happen by and grill up his all-time favorite sandwich.  By 6:20 he was covered in the sticky remains and happy as could be!

Or like two nights ago when the request for the sandwich came in at bedtime.  After eating the first, he ate a second.  Yeah, it's definitely good to have the option of making it at home.  So get yourself some nutella, peanut butter and raspberry jam and join in the grilled sandwich revolution...and if you ever find yourself in Portland, call me and we'll meet at PBJ's.

One Year Ago: Reuben Pizza Calzone
Two Years Ago: Garlic Chicken Farfalle

TY'S FAVORITE SANDWICH IN THE WHOLE WIDE WORLD     
(recipe adapted from PBJ's Cynthia sandwich)
printable version

two slices of hearty bread
butter, softened
nutella
peanut butter
raspberry jam

Preheat stove-top or counter-top griddle.
Butter one slice of bread, place butter side down on griddle.
Spread remaining slice of bread with peanut butter, then nutella, then raspberry jam.
Place on top of bread already on the griddle and butter the top of the slice.
Grill until golden brown; flip and grill the other side.
Enjoy!

Serving Up {Sandwich}: Roasted Pepper Wraps

This post is dedicated to all of my friends and family who will be warmly welcoming Trader Joe's to Salt Lake City later this month.  I have lived near a Trader Joe's ever since I have been married and have often joked with my family that I could never move back to Utah because there wasn't a Trader Joe's there.  I am glad to finally have that piece rectified.  In my celebratory mood, I made this wrap entirely with things I purchase from Trader Joe's (although you could technically make this wrap without using anything from Trader Joe's).

Last month my husband served in an advisory role for a community event that provided free information to people regarding finances and financial planning.  The event had food catered and I think he mentioned the food multiple times as we talked briefly during the day.  At the end of the day, he ended up bringing home a couple of roasted pepper wraps that had been served and they were SO good!  So I promptly unrolled one and took note of what was in it so that I could recreate the goodness.  The ingredients are really simple, but when combined it makes a very flavorful, satisfying wrap.  It's hard to believe that something so healthy can be so easy to put together.

And in keeping with my Trader Joe's love-fest, I would highly recommend serving this wrap with these...

chips as a side and these...

cookies as dessert.

Welcome to Utah Trader Joe's!!!

One Year Ago: Holiday Yams & Apples

ROASTED PEPPER WRAP     
printable version

Red, Yellow, Orange Bell Pepper

4 Organic Wheat Wraps (could use a high quality tortilla)

Cream Cheese, softened

Garlic Hummus Dip
Baby Spinach

Begin by roasting your bell peppers.  Cut each pepper into quarters and remove all seeds.  Place skin side up on a foil-lined pan.  Place in the oven and set broil to high.  Watch VERY carefully - you want the skins to turn black, but you don't want the pepper to burn.  Once the skins are all charred and beginning to blister, remove from the oven and immediately place the peppers into a bowl and cover the bowl securely with plastic wrap to capture the heat.  Allow the peppers to steam for about 20 minutes, at which point you can remove the charred skins from the peppers and the peppers are ready to use.

To create wrap, generously spread your wheat wrap (or tortilla) with cream cheese.  Next spread a thin layer of garlic hummus over the cream cheese.  Layer baby spinach leaves over the hummus.  Cut roasted bell peppers into strips and lay the strips down the center of your wrap.  Roll your wrap tightly and enjoy!

Serving Up {Sandwich}: Doubles

I have mentioned before that my husband lived in the West Indies for two years while serving a mission for our church.  While there he developed a real love for the food and has blessed me by introducing me to a great variety of delicious curries and foods that he loved so much.  Whenever I try a new "curried" recipe, no matter how much I like it, it has to pass my husband to be considered a keeper.  When I saw this recipe for Chickpea Masala Sandwiches (Doubles) in the new "Spilling the Beans" cookbook, I knew I had to try it because I have heard Rich refer to "doubles" and how he and his missionary companions would eat them in huge numbers!

Having never had a double myself, I was a bit unsure how close this recipe would be to what my husband remembered and loved.  The recipe took some time to prepare because of making my own flatbread but my husbands response, and the response of all the kids for that matter, made the time spent totally worth it.  This recipe was a hit!  I had doubled the recipe for the filling and increased the bread to 1 1/2 - it was all gone in one sitting with people asking for more!  I love it when a new food is received so well.

This recipe will definitely be a keeper in our home and I am glad to have an additional non-meat meal to add to our rotation.

One Year Ago: Coconut Syrup

CHICKPEA MASALA SANDWICHES (DOUBLES)     
(recipe from Spilling the Beans)
printable version

Flatbread:
2 cups flour
1 tsp. yeast
1 tsp. turmeric
1/2 tsp. ground cumin
1/2 tsp. sugar
1/4 tsp. salt
3/4 cup warm water
oil, for cooking

Filling:
1 large onion, halved and thinly sliced
1 Tbs. curry powder
2 cups cooked chickpeas -or- 1 19-ounce can, rinsed and drained
3 garlic cloves, crushed
1/4 cup cilantro, chopped
1 cup chicken stock (I used more)

In a large bowl, stir together the flour, yeast, turmeric, cumin, sugar and salt; add warm water and stir until the dough comes together.  On a floured surface, knead the dough for about 5 minutes until it is smooth.  Return the dough to the bowl, cover and allow to set for an hour, or until doubled in size.

To make the filling, heat a drizzle of oil in a large heavy skillet set over medium-high heat.  Saute the onion until soft.  Add the curry powder and cook an additional minute or two.  Add the chickpeas, garlic and cilantro and cook for an additional minute before adding the chicken stock.  Bring to a simmer and reduce heat, cover partially and allow to cook for about an hour, until chickpeas are very soft.  Add additional chicken stock if needed.  Can slightly mash chickpeas as they soften.

To cook the flatbreads, divide the dough into 12 balls and roll each one out very thin on a lightly floured surface - they will be about 8 inch in diameter.  Heat a generous drizzle of oil in a heavy skillet set over medium heat and cook the breads one at a time until puffed and golden (about one minute), then turn the bread over with tongues and cook the second side.  Transfer cooked bread to paper towels to cool while you cook remaining dough.

Spoon the spiced chickpeas onto the flatbreads and top with mango chutney and/or extra fresh cilantro if you would like.  Wrap and eat while hot.

Serving Up {Beef}: Sirloin Burger with Balsamic Mayo

I owe you an apology.  A really big one!  Like a 1/3 pound, mouthwatering apology topped with mushrooms and swiss cheese and dripping with balsamic mayo.  Oh wait, I think I have this burger on the mind!

I owe you an apology because I had planned to post this recipe last month while we were still knee deep in BBQ season....because this is the ultimate BBQ burger!  Sadly I am late in posting it but, at least here in the Northwest, the weather seems to be cooperating in extended our BBQ season out a few more weeks so maybe if you haven't put away your grill for the season you can grill this baby up and it will tie you over until next summer.  

One Year Ago: Baked Beans
                        Green Smoothie

SIRLOIN BURGERS WITH BALSAMIC MAYO     
(recipe from Rachel Ray)
printable version

1/4 cup chopped onion
1 1/3 pounds ground sirloin
1 Tbs. Worcestershire sauce
Steak Seasoning Blend (McCormick Montreal Steak Seasoning)
Extra-virgin olive oil
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 Tbs. Balsamic vinegar
1/2 cup mayonnaise
Coarse black pepper
1/4 pound baby spinach

Preheat grill pan or large nonstick skillet.  Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.
Combine meat with Worcestershire sauce, sauteed onion and steak seasoning blend.  Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Place burgers on grill or in a skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium-well doneness.

Heat a medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.

Pile the cooked mushrooms on top of the burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.

Toast your buns.
Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
To assemble, place burgers with mushrooms and Swiss cheese on the bottom of the bun. Slather tops of buns with the balsamic mayo blend and baby spinach. Set burger tops in place.

Serving Up {Pizza}: Reuben Pizza Calzone

I have a bit of a condition that is very serious and thus far I have no cure...if I find myself at a restaurant that serves sandwiches and a reuben is on the menu, I am hopelessly bound to order the reuben.  I love them and still remember being introduced to them for the first time while staying with my aunt while my parents were on vacation.  I have been enjoying them ever since.

It is no wonder that when I stumbled across this recipe a number of years ago, I let no time pass before I promptly made it and have been making it ever since.  Should you find yourself with a similar obsession with reubens, I hope you enjoy this recipe and find it to be a delightful variation on the perfect sandwich.

One Year Ago: Garlic Chicken Farfalle

REUBEN PIZZA CALZONE     
(recipe from Rachel Ray)
printable version

1 pound pizza dough (refrigerated or make your own)
1 1/2 cups shredded swiss cheese
1 pound deli-sliced pastrami
1 cup sauerkraut, rinsed
1/2 Tbs. olive oil
1/3 cup mayonnaise
2 ½ Tbs. ketchup
2 Tbs. finely chopped dill pickles

Position a rack in the lower third of the oven and preheat to 425 degrees. If you are using a pizza stone, put your stone in the oven and preheat it for at least 20-30 minutes.

Cut the pizza dough in half and form each half into a disk. Place on a lightly floured work surface and cover one with a towel.

Roll out the other piece of dough into a 9-inch round and place on a parchment lined baking sheet. Sprinkle half of the cheese on top, leaving a 1-inch border all around. Arrange the pastrami and then the sauerkraut evenly on top. Top with the remaining cheese.

Roll out the second piece of dough in to a 10 inch round and place over the filling. Tightly crimp together the edges to seal. Brush the top with the olive oil and cut 3 vents in the center.

Bake the pizza until browned and crisp, 20-25 minutes. Let it cool briefly.
Meanwhile, in a small bowl, stir together the many, ketchup and pickles. Cut the pizza into wedges and serve with the sauce.

Serving Up {Beef}: Homemade Sloppy Joes

My daughter loves sloppy joes and will ask for them regularly, which I am glad of because I don't always think about sloppy joes when I am planning the weeks menu.  This is our go to recipe for sloppy joes and it is really good.  It is the only recipe I use.  Seriously - I stopped looking at sloppy joe recipes after finding this one.  The key is the BBQ sauce.  The result is a smoky, BBQ flavor which seems to satisfy everyone at our home.

One Year Ago: Ravioli with Balsamic Browned Butter

                       Spinach, Pear, Prosciutto & Gorgonzola with Balsamic Vinaigrette

SLOPPY JOES     
(recipe from Mel's Kitchen Cafe)
printable version

2 Tbs. vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 Tbs. tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe up to 2 days in advance and reheat it over low heat or in the microwave.
Serve over buns.

Serving Up {Sandwich}: Cashew Chicken Salad

There is something about Chicken Salad served on a croissant that just declares "baby shower" or "church luncheon" - or at least that is what I relate them to in my own life.  But church luncheons are too infrequent and I think I may have outgrown my years of being a frequent guest at baby showers.  Desperate times call for desperate measures - time to make my own chicken salad and eat it in the privacy of my own home for my own lunch with only the company of my own children.  And I'm okay with that!

This recipe is SO simple.  That is how I like my chicken salad - simple.  I like the pop of the grapes as I bite into them, I like the crunch of the cashews and I prefer to leave the celery out (but you can add it if you are so inclined).  The thing about chicken salad is that it's one of those "mix the ingredients, taste it, add more of something, taste it again."  The recipe is simply a starting point.  But a pretty good place to start in my opinion :)  I hope you agree.

CASHEW CHICKEN SALAD     

printable version

4 large chicken breasts, cooked and shredded or cubed
2 cups cashews, to taste
2 cups halved red seedless grapes, to taste
1 cup celery, chopped (optional)
3 green onions, chopped
1/4 tsp. pepper
1/2 tsp. salt
Real Foods Mayonnaise
1/2 fresh lemon **(see my tip)

Cook chicken breasts through and either cube them or shred them.
** I like to cook the chicken in a slow cooker and shred it.  I squeeze 1/2 fresh lemon over the chicken as I shred it and it adds a "bright" flavor to the chicken salad.
Combine chicken, grapes, celery, onion, pepper and salt in a large bowl.  Begin with 2 cups of mayonnaise and continue to add more mayonnaise until the chicken salad is as moist (or dry) as you prefer.
Add the cashews to the mix just prior to serving.
Serve on buns or croissants.  Garnish with lettuce, tomatoes or red onion, as desired.

Serving Up {Sandwich}: Philly Steak

I will clarify right now that I am not from Philadelphia.  I have never even been to Philadelphia.  And this recipe is from my aunt who is Australian (not a suburb of Philadelphia).  So I am not making any claims as to how authentic this Philly Steak Sandwich is to something actually served in Philadelphia.

What I am willing to lay claim to is that this is one really good sandwich.   The ginger in the marinade is what really sets it off for me.  I love fresh ginger!  Note that you cook the meat with the marinade - don't be discarding any of that goodness!  The cream cheese/dressing spread is the other part of this recipe that really sets it apart.  Be generous with that spread and just realize that you may need a couple of extra napkins to catch the juice as it drips down your arm and off your elbow.  It's just okay - nobody here is judging you.

PHILLY STEAK SANDWICH     
(recipe from aunt Marie)
printable version

3 pounds round steak, THINLY sliced into long strips
2 medium green peppers
1 onion
French sandwich buns

Marinade:
2 Tbs. burgundy cooking wine
2 Tbs. soy sauce
4 tsp. cornstarch
2 tsp. grated fresh ginger root
1/2 tsp. seasoned salt
1 tsp. salt
1/4 tsp. pepper

Spread:
8-ounce cream cheese
small bottle Russian dressing

Marinate the beef strips for at least one hour in the marinade.
Slice the onions and peppers into thin strips.  Brown the onions in hot oil and add the green peppers, cooking until tender.  Set aside.
Cook the beef with the marinade in hot olive oil at high heat until the meat is just browned (DO NOT overcook).  Add back the onions and peppers just to heat through.
Prepare the buns by generously spreading the cream cheese/dressing mixture onto both sides of the bun.  Top with meat and veggies.

Serving Up {Sandwich}: The Ultimate Grilled Cheese

After posting my recipe for Parmesan Tomato Basil Soup, it only seems reasonable that I ought to follow it with this recipe for an amazing grilled cheese sandwich.  "Grilled cheese?" you ask.  And I say "yes" - there is a recipe to follow when you want to make Knock Your Socks Off Grilled Cheese.  Perfectly paired with a cup of tomato soup or enjoyed by itself, this is Grilled Cheese taken to the next level.

THE ULTIMATE GRILLED CHEESE SANDWICH     Pin It

(recipe from Ally W.)

printable version

Sliced Havarti cheese

Sliced Fontina cheese

Fresh Mozzarella cheese

Fresh Basil

Honey

Sourdough Bread

Tomato**

Butter

Generously butter one side of two slices of sourdough bread (I've tried wheat bread and french bread - sourdough is my favorite in this recipe).  Then on one slice of bread, on the non-buttered side, generously slather honey.  I vary on this step from my friends directions, but I promise that when you put the honey directly on the bread it heats up on the grill and crystallizes to add a subliminal crunch that adds to the delight of this sandwich.  Place one slice of bread, buttered side down, onto a pre-heated grill.  Top with one slice of Havarti cheese and one slice of fontina cheese.  Place the other slice of bread, buttered side down, onto the grill and layer it with fresh mozzarella slices, sliced tomato and fresh basil.  When the cheeses are melted, and the bread adequately toasted, remove and combine both slices for a sandwich that is out of this world.

** This sandwich is awesome even without tomato if you aren't sure about that addition.  A favorite variation of mine is to replace the tomato and basil with a scoop of Trader Joe's jarred Bruschetta - same flavor taken to the next level!  If you don't live near Trader Joe's, please consider moving - this is just one of MANY of their products that find their way into my pantry as a staple.

Serving Up {Sandwich}: Slow Cooker Italian Beef Sandwich

I admit that my children are picky eaters.  I routinely have at least one child declare that dinner is "disgusting".  Every day.  No matter what is served.

This recipe is not only delicious but it is one of the few meals that EVERYONE in our little family eats with a smile - and frequently requests are made for seconds.  Because of that, and because it's ridiculously easy (thank you crock pot), I have delivered it on more than one occasion to a neighbor in need of dinner.  I figure if it passes our household taste test then it's safe to serve to just about anyone.

 

SLOW COOKER ITALIAN BEEF SANDWICH     Pin It
(recipe from Melanie B.)
printable version

1 ½ cups beef broth
1 cup water
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp. dried parsley
1 tsp. garlic powder
1 bay leaf
1 0.7-ounce package dry Italian-style salad dressing mix
1 5-pound chuck roast

Combine water, beef broth and all seasonings. Whisk to combine.

Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on low for 10-12 hours or on high for 4-5 hours. When done, remove the bay leaf and shred the meat with a fork*; if you shred the meat ahead of time and allow it to sit in the juices, it will absorb more juice/flavor.

Serve on crusty rolls.  Frequently my husband will add a smear Dijon on his roll which is a nice flavor.  Our favorite addition (my husband and myself anyway) is to top our beef with coleslaw for an added flavor burst and a bit of a crunch.

* My tip for shredding cooked meat (beef or pork or chicken) is to use your potato masher.  It makes the task much faster than the two fork method.