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Sandwiches for Dinner

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  • Sandwiches for Dinner

    Buckwheat - Posted March 02, 2004 06:05 PM

    Here is a couple that your DH may enjoy:

    Fillet of Beef Sandwiches

    From The Barefoot Contessa

    1/4 pound blue cheese
    2/3 cups sour cream
    1/3 cup mayo
    1 & 1/2 t. worcestershire sauce
    1 t. kosher salt
    1 t. fresh ground black pepper

    To assemble

    1 loaf health or 7-grain bread
    1 & 1/2 pounds rare (or how you like it) thinly sliced fillet of beef
    1 bunch of arugula
    koaser salt
    fresh ground black pepper
    2 T. unsalted butter, at room temp
    FOR the dressing:
    Mash the blue cheese with a fork and blend with the sour cream, mayo, worcestershire sauce, salt & pepper.
    To make sandwiches:
    Cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef & arrugula and sprinkle with salt & pepper. Spread the rest of the slices of bread very lightly with butter and place, butter side down on top of the beef.
    Recipe for the beef:
    1 & 1/2 pounds whole fillet of beef trimmed & ties
    2 T. melted butter
    1 T. salt
    1 T. coarsely ground black pepper

    Preheat oven to 600 degrees
    Melt 2 T. butter

    Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter, Sprinkle evenly with the salt & pepper. Roast for 25 minutes at 500 degrees for medium rare.
    Remove the beef from the oven. Cover tightly with aluminum foil and allow to rest at room temp for 20 minutes brfore slicing.


    9 slices wheat br
    3 slices cooked turkey
    3 slices cooked ham
    3 slices american cheese
    3 slices swiss cheese

    1 egg
    1 & 1/4 cup water
    1/2 t. salt
    1 t. sugar
    1 &1/2 cup flour
    1 T. baking powder
    Vegetable oil for frying

    Place turkey & swiss cheese on one slice of bread and ham and american cheese on another slice of bread. Place third slice in between and secure the triple decker in the corners with tooth picks
    Place egg in mixing bowl and water and beat together. Add salt, sugar, flour and baking powder. Beat batter until smooth
    Dip sandwich in batter and carefully cover all the sides and surface. carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color, remove from the oil and place on paper towel. Let cool for a few minutes before removing the toothpicks. SLice into fouths and sprinkle with powdered sugar. Serve with raspberry preservers or current jelly, pickle garnish and your favorite french fries or salad.

  • #2
    Herbed Focaccia Bread:

    1 C. water
    1/4 C. olive oil
    1 t. salt
    1 T. sugar
    2 t. (total) mixed herbs (rosemary, oregano, basil)
    3 C. flour
    1 scant T. yeast

    -Additional olive oil & herbs, kosher salt for toppings

    Use bread machine dough cycle per machine instructions.

    After the cycle is finished, shape dough into a flat, rough circle on an oiled (pam) baking sheet (may sprinkle baking sheet with cornmeal). Lightly coat top of focaccia with olive oil. Push your fingertips into the top, creating craters. Sprinkle top with kosher salt & additional herbs. Cover with clean/dry dish towel & let rise 30 -40 minutes. Oven at 375 degrees and bake for 20 to 25 minutes. Keep a close eye on this, every oven is different. Cool on a large wire rack.

    Panini Sammys:

    One recipe herbed focaccia bread
    Salami, sliced thin
    Tomato, sliced
    Red onion, shaved
    Mozzarella, sliced thin or grated
    Roasted red peppers
    Pepper rings
    Dijon mayo (Best foods & Grey Poupon)

    Add a bit of olive oil on the focaccia before grilling.

    Cilantro Mayonnaise

    Makes 3/4 cup.

    3/4 cup mayonnaise
    3/4 cup loosely packed cilantro leaves
    1 tablespoon fresh lime juice
    1 teaspoon light soy sauce
    1 small clove garlic

    Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.


    • #3
      vjbme - Posted March 04, 2004 07:08 PM

      I like to grill sweet red pepper, portabella mushrooms, red onions, (oven roast some cherry tomatoes) then mix some goat cheese with pesto and use it as a spread on some sourdough bread.

      I then use my panini grill but you could use your George Foreman.

      But my alltime favorite sandwich on the panini is:

      sliced water-packed mozzarella
      fresh tomatoes

      make a dressing using:

      1 cup (packed) fresh basil leaves, 1 garlic clove, 1/2 teaspoon salt, 3/4 cup extra-virgin olive oil

      Drizzle the basil dressing on the bread, top with rest of ingredients then place on panini or George Foreman. Even a plain baguette makes a great sandwich. You will love this if you ever try it. These very same ingredients also make a great antipasta salad (minus the bread of course)


      • #4
        tastebud - Posted March 05, 2004 04:23 AM

        Chicken Florentine Panini


        1 (10-oz.) can Pillsbury® Refrigerated Pizza Crust
        1 (9-oz.) pkg. Green Giant® Frozen Spinach
        1/4 cup light mayonnaise
        1 garlic clove, minced
        1 tablespoon olive oil
        1 cup chopped red onion
        1 tablespoon sugar
        1 tablespoon vinegar (cider, red wine or balsamic)
        2 boneless skinless chicken breast halves
        1/2 teaspoon dried Italian seasoning
        1 garlic clove, minced
        4 (4-inch) slices provolone cheese

        Prep Time: 35 Minutes
        Preparation Directions:

        1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool


        • #5
          doreenbuch - Posted March 05, 2004 04:50 AM

          Here is an excellent one, too!!! I use a LONG LOAF of nice italian bread and slice it horizontally, layer the veggies, which I grill ahead, put the top on and bake and slice down as you would a sub. I add grilled portabellos, too, and have also grilled eggplant. I marinate all veggies in a Greek dressing/marinade before grilling.

          California Grilled Veggie Sandwich

          I came up with this recipe to entertain friends. Since I
          am a semi-vegetarian, and love to BBQ, I am always
          inventing something new. The first time I made this my
          meat-lover friends raved about this dish! I prefer mesquite
          coals over gas barbeques...however either works fine. Prep
          Time: approx. 30 Minutes. Cook Time: approx. 20 Minutes.
          Ready in: approx. 50 Minutes. Makes 4 servings.
          Printed from Allrecipes, Submitted by Heather Johnson
          1 (1 pound) loaf focaccia bread
          1/4 cup mayonnaise
          3 cloves garlic, minced
          1 tablespoon lemon juice
          1 small yellow squash, cut
          horizontally into 3/8 inch thic
          1 small zucchini, sliced
          1 red onion, sliced
          1 cup sliced red bell peppers
          1/2 cup crumbled feta cheese
          1/8 cup olive oil

          1 In a small bowl, combine mayonnaise, minced garlic, and
          lemon juice. Set aoli sauce aside in the refrigerator
          2 Preheat the grill for high heat.
          3 Brush vegetables with olive oil on each side. Brush
          grate with oil. Place bell pepper and zucchini pieces
          closest to the middle of the grill ,and set onion and squash
          pieces around them. Cook for about 3 minutes, turn, and cook
          for another 3 minutes. The pepper may take a bit longer.
          Remove from grill, and set aside.
          4 While the vegetables are cooking, cut foccaccia into 4
          slices. Spread aoli sauce evenly over top, and sprinkle with
          feta cheese. Place on the grill, and cover with lid for
          about 2 to 3 minutes. Watch carefully so the bottom doesn't
          burn. This will warm the bread, and slightly melt the
          cheese. Remove from grill, and layer two pieces with
          vegetables. Cover with remaining bread. Serve warm