Archive for the Category ◊ Sandwiches ◊

16 Sep 2010 Veganized! Smokehouse Chick’n Sandwiches
 |  Category: Sandwiches, Veganized!  | Tags: , , , ,  | One Comment

Super easy and deliciously smoky, these sandwiches are an all around winner… Even your non-veg peeps will like them!

Smokehouse Chick’n Sandwiches

1 pkg (4 cutlets) Gardein Chick’n Scallopini, prepared per package instructions. Cool then dice.
1/3 – 1/2 cup Vegenaise, to taste
1/3 cup minced shallot (if you don’t have shallots, minced green or red onion will do nicely)
1/2 teaspoon dried tarragon
salt and pepper, to taste
1/2 cup finely chopped smokehouse almonds (chop almonds first, then measure)

In a medium bowl stir together the diced chick’n, Vegenaise, shallot OR onion, tarragon and diced almonds. Season to taste with salt and pepper. Spread on good bread or serve with whole grain crackers!

Makes four to six sandwiches (depending on the size of the bread, how much filling you put in each or how many teenagers are lurking around your kitchen 🙂 ).

This is my vegan version of Polly’s posted recipe: Smoked Chicken Almond Sandwiches.

10 Jul 2010 Turkey Reuben Burger

Finally, a real alternative to a hamburger, a Turkey Reuben Burger (or Sandwich)! It’s tasty. It’s filling. It’s not that hard to prepare…and you’ll moan at first bite, really! (Oh my, I just thought how great this would be with some sweet potato fries…) Trust me on this one, this recipe has to go in your “Make it NOW” file! The original recipe is from “Cuisine Tonight: Sandwiches and Salads” but I’ve changed the ingredients and the method a bit to make it easier and…, tastier!

This recipe was also the latest in my teaching the nineteen year old’s how to cook series. I told them the only trick to this recipe is to shape the patties into the shape of the bread, and to make each patty thin, but complete (no holes for the cheese to leak out.) They both were impressed with themselves for making these impressive burgers, and they were both impressed with how tasty they were. I also mentioned this might be a good recipe to experiment with–it would be easy to make a cheddar stuffed hamburger with grilled mushrooms or onions instead of the coleslaw….

Turkey Reuben Burger

For the coleslaw

1/4 cup mayonnaise
1 tablespoon pickle relish
1 tablespoon ketchup
1 teaspoon lemon juice
1 teaspoon horseradish (optional)
1/2 teaspoon salt
2 cups shredded green cabbage
1/2 cup chopped red onion
1 half freshly grated green apple (peel before grating)

For the burger

1 1/4 lb. ground turkey breast
1/2 grated green apple (peel before grating)
salt and pepper, to taste
8 slices of Swiss Cheese

8 slices of Marbled Rye or Cornmeal Rye bread, toasted

Make the coleslaw first and then set aside for flavors to develop. Whisk the mayo, relish, ketchup, lemon juice, horseradish, and salt together in a small bowl. Set aside. Combine shredded lettuce, chopped onion, and grated apple together in another bowl. Add dressing the the lettuce-onion-apple mixture. Cover and refrigerate until needed (Make as close to serving time as possible. You want the cabbage to retain some crunch). In another bowl combine turkey, apple and salt and pepper. Mix with a fork to combine (See the pictures below for a visual of the next steps).

Using approx 1/4 of the turkey mixture, on a piece of wax paper, form two VERY THIN patties, roughly the same size and shape of the bread you are using. (These TWO patties will make ONE burger, so don’t make them too thick!).

Heat a skillet and spray it with Pam. Keep the pan on medium heat. Take one of the patties, with the wax paper still on it, and turn it upside down onto the hot pan. Remove the wax paper. Place two slices of Swiss cheese on top of the patty in the pan.

Tear the cheese to fit inside the patty, leaving an approx. 1/4 inch border, then put the other thin patty on top of the first patty and the Swiss cheese.

With a fork, seal the edges so no melted cheese can escape. Sear burger 2 minutes on one side, then flip and cook for an additional 2-3 minutes on the other side (or until the ground turkey is no longer pink).

Toast the bread. Place 1/4th of the coleslaw mixture on one slice of bread. Top with the cooked turkey patty.

Top with the second slice of bread. Cut in half and serve. (Half a burger may be enough for one serving) Yummmm.

This recipe will probably make four burgers, but this all depends on the size of the slice of your bread. The bread I had was huge, so from this batch I only got 3 sandwiches (which, when cut in half, made six-girl sized servings…, but the boys wanted both halves, so only 3 boy sized servings).

10 Jul 2010 Hamburgers Italiano

The boy child cooks again! He likes all things sausage. So I gave him this recipe to try, a twist on the basic hamburger. It’s a pretty darn good burger, a very nice blend of beef and sausage accented with fresh basil and parmesan cheese. I taught him how to make his own “bun”, too, which often tastes better than those sesame covered packages ones. Toast two slices of good bread (in our case sourdough from Le Boulanger, although I love Trader Joe’s Cornbread Rye). Cut toast to fit the size and shape of the hamburger patty, slip the patty between the two slices of toast, and he was all set–after loading up on ketchup. I had him use a hamburger mold to form the patties. It’s a good tool for a beginner cook. I’ll have to add that to the growing list of kitchen essentials. I had him use a timer to cook the patties, too. It’s a skill to cook a patty all the way through. A timer helps.

Hamburgers Italiano

3/4 lb. ground beef
3/4 lb. sweet Italian sausage, casings removed
1/2 c. grated Parmesan cheese
1/4 c. thinly sliced fresh basil
2 tsp. minced garlic
1 T. Dijon mustard
3/4 tsp. salt
3/4 tsp. pepper

Break beef and sausage into small pieces in a large bowl. Add cheese, basil, garlic, mustard, salt and pepper. Using a fork, lightly mix ingredients together. Divide meat into 4 or 6 portions (we make 6, about 4.5 oz. each) and flatten to 3/4 – 1 inch thick. Place on hot grill. Grill for 2-4 minutes on first side, and 3-4 minutes on second side. Drain on paper towel if you want, then place on bun, or toast cut to fit the burger, or a toasted English muffin. Add condiments and veggies as desired.

Thanks for visiting the kitchen today!

10 Jul 2010 Bacon Cheeseburgers

Once again, I forgot to take a picture of this recipe…, so I lifted this image off the Internet. To make you hungry!

We’ve eaten a lot of burgers this week (I hope my iron count went up, and my cholesterol was unaffected…) Each one of the three recipes I have posted makes a very different tasting burger. They are all good! This is an easy way to make a bacon cheeseburger. I like bacon cheeseburgers!

Enough burgers now though. My kids have passed Hamburgers 101. They have the basics. They know what can be done. I hope they have fun creating their own signature burger one day. I wonder what they will come up with. I can’t wait until they invite me over for a backyard BBQ one day… Ah, the sweetness of a mom’s daydreams!

All-in-the-patty Bacon Cheeseburgers

1 1/2 lbs. ground beef
1 c. shredded sharp cheddar cheese
8 slices of bacon, cooked and chopped finely
4 tsp. yellow mustard
1 T. Worcestershire sauce
3/4 tsp. salt
3/4 tsp. pepper

Break beef into small pieces into a large bowl. Add cheese, bacon, mustard, Worcestershire sauce, salt and pepper. Using a fork, lightly mix ingredients together. Divide meat into 4 or 6 portions and flatten to 3/4 – 1 inch thick. Place on hot grill. Grill for 2-4 minutes on first side, and 3-4 minutes on second side.

10 Jul 2010 My Basic Hamburger Recipe

not my picture, but it's a great one, and mine look just like that. I hope "they" don't mind that I borrowed it.

Many people have their own much loved hamburger recipe. I got started late. I don’t have an A-M-A-Z-I-N-G recipe, but I have three good and different ones. This one is my basic hamburger recipe. (It’s from “America’s Test Kitchen”.) It’s basic. There are no surprises. Everyone likes it. If I ever get some homegrown beef, and learn to grind my own meat blend, this might be an A-M-A-Z-I-N-G burger. Right now, it’s a GOOD burger which can easily be made GREAT, and here’s how! 1. Pay attention to the bun. Make your own…, or go out of your way to find a good one. 2. Make the patty FIT the bun. Cook the patty well. No dried out burgers please. No raw in the middle burgers, either, thank you. 3. Have “to die for” condiments-grilled onions, grilled mushrooms, great cheese, apple smoked bacon, homegrown tomatoes, crisp lettuce, sliced avocado, ketchup, mayo, mustard, and pickle relish. A-M-A-Z-I-N-G!

Basic Hamburgers

1 slice of good bread
2 T. milk
3/4 tsp. salt
3/4 tsp. pepper
1 tsp. minced garlic
1 T. A-1 steak sauce
1 1/2 lbs. ground beef

Cut the crust of the slice of bread then finely dice. Put in the bottom of a large bowl and add milk. Mash bread into milk until homogenous. Stir in the salt, pepper, garlic, and steak sauce. Break up beef and add to bread mixture. Using a fork, lightly mix ingredients together. Divide meat into 4 or 6 portions and flatten to 3/4 – 1 inch thick. (I like my patties to be between 4 1/2 and 5 oz.). Place patties on hot grill (or in hot frying pan). Grill for 2-4 minutes on first side, and 3-4 minutes on second side.

Thanks for stopping by my kitchen today,

15 Jun 2010 Smoked Chicken Almond Sandwiches
 |  Category: Poultry, Sandwiches  | Tags: , ,  | 6 Comments

My daughter, Abby, loves this sandwich. She longs for it. Dreams of it. She gets really excited and happy when I make it. I love that about her! Now I am putting it in her cookbook so she can make it for herself in her apartment.

The sandwich is has bold, hearty flavors from chopped smokehouse almonds. I use really good bread from a really good bakery for this sandwich. Don’t marry a from scratch, great quality filling to some cheap, tasteless bread. I suppose you could dress this sandwich up a bit with crisp lettuce and sliced tomatoes, which would probably be delicious, but we’ve never had time. Once we have the filling made, we want to eat a sandwich!

This recipe includes instructions for poaching the chicken, but if you have already cooked chicken, use that. If I am BBQ-ing chicken I always make extra to use in this recipe. The BBQ-ed flavor in the chicken makes the sandwich even better.

The original recipe came from Epicurious.com, but I fixed it! The Epicurious.com recipe is for tea sandwiches, cut with a circle cutter, and then rolled in chopped almonds. NAH! Too fussy. Enjoy it my way!

Smoked Chicken Almond Sandwiches

3 cups chicken broth or water plus 1 1/2 lbs boneless chicken breasts

OR 2 cups chopped cooked chicken (BBQ-ed is especially good)

1/2 cup mayonnaise (original recipe called for 1 cup, but I thought that was too much. Add more mayo if you’d like…)
1/3 cup minced shallot (if you don’t have a shallot use minced green onion OR minced red onion soaked in ice water for 10 minutes and drained before adding to the chicken mixture)
1/2 teaspoon dried tarragon
salt and pepper, to taste (and you will need some)
1/2 cup finely chopped smokehouse almonds (about half of a 6 oz can–chop the nuts, then measure 1/2 cup)

If you need to cook the chicken, in a large skillet bring the water or the chicken broth to a boil. Add the chicken breasts in one layer. Reduce heat and poach chicken at a mere simmer for about 7 minutes. Turn the chicken over halfway through the cooking time. Remove pan from heat and let chicken cool in the broth for 20 minutes. Drain the chicken from the stock. (SAVE the stock-refrigerate or freeze it-to use in another recipe). Discard any skin, and dice the chicken.

In a medium bowl stir together the cooled and diced chicken, mayonnaise, shallot OR onion, tarragon, and diced almonds. Season to taste with salt and pepper. Spread onto that good bread you just picked up from the bakery. Leftover filling can be covered and stored in the refrigerator for about 3 days.

Makes four to six sandwiches (depending on the size of the bread and how much filling you put in each).