Tag Archives: sandwich

Carnitas Cubano and Logo Reveal!

13 May
Carnitas Cubano

Carnitas Cubano

With an over-glut of carnitas on hand from recipe testing, I settled on whipping up some Cubano sammies, carnitas-style! No recipe really needed for this. Slather both sides of of two slices of bread with butter (I used Seattle Sourdough) and skillet grill one side of each. Spread mustard on grilled side, then layer carnitas or any other cooked pork, sliced ham, dill pickle slices, and Swiss cheese. Add the other grilled side face down on top, then press and grill until browned, using either a panini-style press or another heavy skillet on top. Oh my, decadent and finger-licking good!

And…

Here is the logo for my new taco food cart!

Austin Street Tacos Logo

Austin Street Tacos Logo

I’m still deciding on colors and what-not, but my temporary white sign really pops on the cart. One more inspection and permit to go, then I’m in business!

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Summertime Shrimp Rolls

1 Aug
Summertime Shrimp Roll

Summertime Shrimp Roll

You know how those fancy-schmancy lobster rolls get all the attention? Well thanks to fellow foodie blogger Tom over at The Bonafide Farm Food Journal we can all now enjoy what he calls “the lobster roll’s better more lovable brother.” Hop on over to his blog and read about what he thinks! It’s a good read.

I adapted his recipe to make only two sandwiches since my daughter was away that night for dinner. I also lightened it up a bit and used half mayo, half lowfat Greek yogurt. This hoagie just came out INCREDIBLE! It’s not only pretty to look at, it is pretty danged delicious. And it’s super-easy to make, too. Try it, you’ll like it!

Summertime Shrimp Rolls (Makes 2 Sandwiches)
Adapted from The Bonafide Farm Food Journal/Tom Hirschfeld

1/2 pound large, raw deveined shrimp
1/4 cup English cucumber, diced
4 sugar snap peas, cut crosswise into thin rounds (about 2 tablespoons)
1/2 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
1 heaping tablespoon mayonnaise
1 heaping tablespoon 2% fat Greek yogurt
1/4 teaspoon Old Bay Seasoning
Sea salt, to taste
Fresh ground black pepper, to taste
2 hoagie rolls of choice (I used sesame seed)
Red or green leaf lettuce

Shrimp Roll Ingredients

Shrimp Roll Ingredients

Bring a 2-quart pot of water with 1 tablespoon of salt up to a roiling boil. Add the shrimp and cook for 3 to 4 minutes. Drain the shrimp in a colander and run cold water over them. Remove the shells and tails then chop the shrimp into 1/2-inch pieces and add to a mixing bowl.

Chopped Shrimp and Veggies

Chopped Shrimp and Veggies

Add the rest of the ingredients except the rolls and lettuce to the shrimp. Mix until well-combined.

Split the buns from the top, line with leaves of lettuce and top with the shrimp salad. Serve with sliced dill pickles and potato chips.

Summertime Shrimp Roll

Summertime Shrimp Roll

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Cheese Steak Hoagies

14 Dec
Cheese Steak Hoagie

Cheese Steak Hoagie

Well this post is long overdue! I made these cheesy-gooey sandwiches a day or so before moving out of my parent’s condo we were using as our temporary home during the remodel of our new house. While the ingredients in this are simple, it does use several pots and pans for all the steps. You could minimize the mess by re-using the same skillet between cooking the various fillings for this lovely sandwich. It also helps to slice everything up ahead of time.

Sliced and Grated Cheese Steak Ingredients

Sliced and Grated Cheese Steak Ingredients

The basis for this recipe is courtesy of Bobby Flay over at Food Network. His original recipe also had mushrooms and used spicy peppers in lieu of the sweet peppers, but my version made all family members satisfied. OH! And buy fresh hoagie rolls for this, they make all the difference!

Cheese Steak Hoagies
Adapted from Philly Cheese Steak by Bobby Flay at Food Network

1 to 1.5 pounds boneless beef loin steaks
Caramelized Onions, recipe below
Sauteed Peppers, recipe below
Provolone Cheese Sauce, recipe below
Sauteed Steak Strips, recipe below
Soft fresh hoagie rolls, split 3/4 open

Freeze the steak for about 45 minutes before slicing it. It will slice super thin very easily if you do this step first. While the steak is in the freezer, prepare the rest of the ingredients. (I prepped the steak earlier in the day, but you don’t have to do that.)

Caramelizing the Onions

Caramelizing the Onions

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoon grapeseed or other heat tolerant oil
1 large sweet onion, peeled, halved and thinly sliced
Ground black pepper and salt, to taste

Heat butter and oil in a large skillet over medium to medium low heat. Add the onions and season, to taste. Cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Meanwhile, prepare the peppers and cheese sauce.

Cooking the Onions and Peppers

Cooking the Onions and Peppers

Sauteed Peppers
2 tablespoons olive oil
1 red pepper
1 yellow pepper
Ground black pepper and Mrs. Dash or salt, to taste

Add the oil to a skillet over medium-high heat. Add the peppers and seasonings and cook until soft, about 15 minutes, stirring occasionally. When done, remove to a plate or bowl, cover, and set aside.

Provolone Cheese Sauce
1 tablespoon unsalted butter
1 tablespoon flour
1 1/4 cups milk, heated
3/4 cup grated Provolone cheese
1/4 cup grated Parmesan cheese
Ground black pepper, to taste

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Now slowly whisk in the warm milk, stirring constantly until thickened, about 5 minutes. Remove from heat and whisk in the two cheeses until melted and combined. Season with pepper, to taste. Cover to keep warm, and set aside. If needed, you can warm it back up over low heat later.

Cooking the Steak and Cheese Sauce

Cooking the Steak and Cheese Sauce

Sauteed Steak Strips
Partially frozen steaks, sliced very thin
1/2 teaspoon olive oil
Ground black pepper, to taste
Salt or Mrs. Dash, to taste

Final Assembly
Heat the skillet you used for the onions over high heat; no need to wipe out! Toss the steak strips with the oil and seasonings, then add to the skillet. Cook for about one minute per side or until done to your liking.

Place a hoagie roll on each plate, then fill with steak strips, onions, peppers, and top with cheese sauce. Open mouth wide!

Download and Print this Recipe

 

 

Baked Corned Beef, Spinach, and Swiss Cheese Braid

19 Mar
Corned Beef Spinach and Swiss Cheese Braid 1

Corned Beef Spinach and Swiss Cheese Braid

I am so pleased with this! Although it’s another “what to do with your leftover corned beef from St. Patrick’s Day post,” I promise you this one is over the top. My husband and daughter raved at how good this was. I am tickled pink. We ate half of this “sandwich” and my daughter said she wanted to take the entire other half to school for lunch the next day. (My husband put his foot down on that, as he wanted some for lunch too!)

I’m astounded that I actually baked a bread-type item without it being a total failure. Believe me, I had my doubts. My prep shots looked like I had a disaster in the making, but I am so happy with how it turned out — not only in taste, but in appearance. The crescent pastry puffs up nicely and hides most of the defects from squishing the seams of the dough together, cutting it up, then braiding it. (I also added some sesame seeds on top at the last minute, what a great idea!)

Corned Beef Spinach and Swiss Cheese Braid 3

Corned Beef Spinach and Swiss Cheese Braid ~ Uncut

Another bonus: Super easy to make and only 6 or 7 ingredients. Probably 15 or 20 minutes prep time, then in the oven it goes for 25 minutes. If you still have some leftover corned beef in the fridge, I highly recommend making this. (Or just go out and buy some deli-sliced.) I doubt you will be sorry.

Corned Beef, Spinach, and Swiss Cheese Braid

6-ounce bag fresh spinach
2 8-ounce canisters refrigerated butter-flavored crescent rolls
1 1/2 cups cooked corned beef, sliced/chopped
Yellow mustard
4 ounces Swiss cheese, grated
1 egg white, beaten
Sesame seeds (optional)

Preheat the oven to 375 degrees. Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Strain all the water out by pressing on it with paper towels in a colander to get as much moisture out as you can.

Spinach and Zak Spoon

Turn that Frown Upside Down! I love my new Zak Spoons and Serving Tray

Next, line a baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls and press the seams together as shown below on top of it. Feel free to brag how you can do that better than me.

Crescent Dough Pressed Together

Crescent Dough Pressed Together

Add the sliced/chopped corned beef down the middle.

Corned Beef on Pastry Dough

Corned Beef on Pastry Dough

Squirt yellow mustard all over it. A pattern is optional.

Mustard on Corned Beef

Mustard on Corned Beef

Top evenly with spinach.

Spinach on Mustard and Corned Beef

Spinach on Mustard and Corned Beef

Spread the grated cheese over the spinach.

Swiss Cheese Over Everything

Swiss Cheese Over Everything!

Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling, as shown below.

Cresent Dough Cut

Crescent Dough Cut

“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess.

Sandwich Loaf Halfway Braided

Sandwich Loaf Halfway Braided

Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I’m not a big sandwich eater for dinner, but this was even guest-worthy!

Corned Beef Spinach and Swiss Cheese Braid 2

Corned Beef Spinach and Swiss Cheese Braid

Download and Print this Recipe

Download and Print this Yummy Recipe!

Baked Ham and Swiss Cheese Sliders ~ A Party Hit!

6 Feb
Baked Ham and Swiss Sliders

Baked Ham and Swiss Sliders

I was invited to a very good friend’s house for Super Bowl Sunday, and she said I didn’t have to bring anything except myself and daughter (hubby was out of town), and that there would be plenty of food. I accepted, with reservations in my mind. You see, I’d been seeing these fantastic ham and cheese sliders posted on Pinterest for quite awhile, and I was really hankering to make them. I called her the next day and asked if I could go ahead and make them for the Super Bowl party. She of course said it was OK, but warned me it really wasn’t necessary. Well! I am so glad I did make them! They were a fantastic hit, and I’m chagrined I made half of them with just turkey and Swiss cheese and mayo. The issue is we had a few picky kid eaters at the house, but two of the three tried the ham ones with the Dijon/Worcestershire/Onion sauce and ended up loving them! So I ended up with some turkey ones left to bring home, but my daughter took those for school lunch the next couple of days, so it worked out. The original recipe for this came from King’s Hawaiian website, recipe here. My adaptation was to use fresh onion instead of dried, less butter and deli meat (a pound per 12 rolls is a bit overkill on the meat, but certainly feel free to add that amount if you want).  A lot of the recipes on Pinterest use poppy seeds instead of sesame. Poppy seeds are very expensive, did you know that?

These are a cinch to make and can be easily halved per the original recipe. But a double batch will fly off the plate!  So why not bookmark this page for a great party/potluck idea? I’m just adding the recipe below for the Ham and Swiss sliders, since the Turkey and Swiss just didn’t do it for me.

Pan of Ham and Swiss and Turkey and Swiss Sliders

Pan of Ham and Swiss and Turkey and Swiss Sliders

Baked Ham and Swiss Cheese Sliders

2 12-packs King’s Hawaiian Original Hawaiian Sweet Dinner Rolls
1 stick butter
1 cup chopped onion
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 pound thinly sliced deli ham
Sliced swiss cheese to fit, about 10-12 slices
2 tablespoons sesame seeds

Preheat oven to 350 degrees. Using a large bread knife, cut the entire block of rolls in half, keeping the tops and bottoms intact. Lay the bottom halves in a 9 x 13 baking pan (the two fit perfectly!). In a small bowl, microwave the butter, onion, Dijon, and Worcestershire for two minutes, covered. Bowl and steam will be HOT! Carefully uncover and spread half the mixture on the bottom of the rolls. Layer the ham and cheese, then add the tops of the rolls. Mix the sesame seeds into the rest of the butter mixture, then spread the rest of it on top of the rolls. Cover tightly with foil, and bake for 20 minutes. Remove the foil and bake for 5 minutes more. Separate sandwiches with a sharp knife. Serve hot to your hungry guests immediately!

Edit: I forgot I to tell you I sprayed the baking pan lightly with oil to prevent sticking!

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

24 Sep
Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

Where have I been, you ask? Well I went to the most amazing concert of my life up at The Gorge Amphitheatre in Washington this past weekend. It was a five and a half hour drive so we left Friday after work and drove about halfway and camped on the Columbia River. Then made it to the concert the next day, had the time of our lives, then drove the entire trip back on Sunday. Oh, who did I see, you ask? Jason Mraz, with Christina Perri as the opening act. We took our daughter, too, and this was her first concert. This was an experience she’ll never forget either! If you don’t know who he is, just Google his videos on YouTube. You’ll probably recognize a few of his songs.

Now on to the food. With getting ready to camp for a few days last week, our menu consisted of a lot of leftovers. But my husband made a delicious hot sandwich for us one night. I decided to use it in the blog because it was such a different “take” on a grilled cheese than I have seen in awhile. It’s pretty simple but it was nice to have a new combination for a hot sandwich. We used a five-grain whole wheat bread, but any bread of choice would do. We also used our Cuisinart “Griller” appliance. I personally would have used the grill side of it for the striped effect, but my husband used the flat griddle side so it was more like a Panini. Either way, it was delicious!

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

One red bell pepper
Spray olive oil
Sliced bread of choice
Butter or substitute
Mayonnaise
Mustard
Swiss Cheese, sliced
Sliced deli roast beef (we used black pepper roast beef)
Black pepper to taste

Cut the bell pepper into large sections so it lays somewhat flat, discarding top and seeds. Lightly spray with olive oil, and grill for about five minutes each side, until starting to blister. Cut the sections into strips and set aside. Spread all the slices of bread on one side with butter, then flip over and spread mayo over half of them and mustard over the other half. Add the roasted red peppers to one side, then the cheese and roast beef to the other side. Season with black pepper to taste. Cook the sandwiches on a heated skillet, or other grilling device, until browned on both sides and the cheese is nice and gooey. Cut it whichever way you want, or don’t cut it at all. It’s all good.

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