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Posts Tagged ‘sandwich’

Turkey Sloppy Joes with Hoisin and Cilantro

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Turkey, tagged , , , , on January 21, 2013 | Leave a Comment »

Turkey Sloppy Joes with Hoisin and Cilantro

Sloppy joes are a great easy weeknight meal, and even though I have a favorite recipe for them, I can only eat them so often. There are so many other great recipes to try, plus we try not to eat too much beef in our house because it’s not the healthiest of the protein options out there. Which is why I’m so excited about these Turkey Sloppy Joes with Hoisin and Cilantro. Since these are made with red onion, ginger, hoisin, cilantro, and lime juice, they have a completely different (and delicious!) flavor profile than traditional sloppy joes. And, since they’re made with turkey rather than beef, I can feel good about serving them to my family on a regular basis.

I know at first glance, you might wonder if the flavors in this recipe really do combine into a tasty sloppy joe. Let me assure you, they do! I was a bit skeptical, and had my sister not made this recipe first and recommended it, I may not have tried it myself. I’m so glad I did give it a try, and I’ll definitely be making these again.

Turkey Sloppy Joes with Hoisin and Cilantro

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1 medium red onion, chopped
  • 1 medium clove garlic, minced and then mashed to a paste with 1/4 tsp. kosher salt
  • 3/4 tsp. finely grated fresh ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. ground turkey
  • 8oz. can tomato sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 2 tbsp. fresh lime juice, plus more to taste
  • 4 hamburger buns, preferably whole wheat, toasted

Directions:

  1. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring and breaking it up into small pieces, until it no longer looks raw, about 4 minutes.
  2. Add the tomato sauce and hoisin to the skillet, and stir to combine with the turkey mixture. Cook, stirring often, until thickened, about 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice. Taste and add more lime juice if desired. Serve in the toasted buns.

Source: Slightly adapted from Fine Cooking, Feb./March 2013

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BBQ Grilled Portabello Sandwiches

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, Vegetarian, tagged , , , on August 14, 2012 | Leave a Comment »

I’ve come to love portobello mushrooms in recent months. It started with this pizza and then these stuffed portabellos. And now these bbq grilled portabello sandwiches are a new favorite vegetarian meal in our house. The portabellos are seasoned with a quick spice mix and grilled alongside some red onions. Add some cheese, avocado, and bbq sauce and assemble on a burger bun and you’ve got a great sandwich.

If you haven’t ever tried a portabello mushroom and are feeling skeptical of this recipe, I encourage you to give it a try. The mushrooms are pretty hearty and do a great job of subbing in for the meat that you’d usually find in a burger. The grilled portabellos are juicy and flavorful on their own, and even better when combined with melty cheese, sweet-spicy bbq sauce and creamy avocado.  I’m getting hungry just thinking about it.

One year ago:  Black Bean Burgers

BBQ Grilled Portabello Sandwiches

Printable Recipe

Makes 2 sandwiches

Ingredients:

  • Olive oil
  • Red onion, sliced into 1/2-inch-thick rounds
  • 2 burger buns
  • 2 portabello mushrooms
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. black pepper
  • Gouda cheese, sliced
  • 1/2 avocado, sliced
  • BBQ sauce

Directions:

  1. Heat a grill pan or gas grill over medium heat. Brush the onion rounds with olive oil and sprinkle with a little salt and pepper. Grill on both sides until they begin to soften and caramelize on the edges, about 4 minutes per side. Set aside.
  2. Remove the mushroom stems and use a butter knife to scrape out the gills. Combine the paprika, onion powder, chili powder, and pepper in a small bowl. Brush both sides of the mushrooms with a little olive oil and sprinkle with the spice mix. Grill over medium high heat, about 3-4 minutes per side, until mushrooms are juicy and tender. During the last minute or two of grilling place the sliced Gouda on top of the mushrooms so that it will melt.
  3. Toast the burger buns by placing them on the grill for a few minutes.
  4. To assemble the sandwiches, place a mushroom on each bun and top with some of the grilled onion rounds, avocado slices, and bbq sauce.

Source: Adapted from How Sweet It Is.

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Apple Cheddar Grilled Cheese

Posted in Easy Weeknight Meals, Sandwiches, tagged , , , on July 11, 2012 | Leave a Comment »

We eat grilled cheese sandwiches pretty often in our house. We’re not huge fans of lunchmeat, but sandwiches are such a fast and easy lunch option. PB&J is our other sandwich staple (I know, we’re pretty exciting when it comes to lunches around here!), as well as the occasional egg salad or tuna sandwich, with some leftovers or bean and cheese burritos thrown in from time to time.

The grilled cheese sandwich that you see here makes lunchtime something to look forward to. Apple slices, shallots, and dijon add tons of flavor to the base of ooey gooey cheese. These sandwiches also are a great option for an easy dinner- just add some fruit or a salad and dinner’s ready.

One year ago:  Greek Pizza

Apple Cheddar Grilled Cheese

Printable Recipe

Makes 2 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1 shallot, thinly sliced
  • 2 tbsp. honey
  • 2 tbsp. Dijon mustard
  • 4 slices whole wheat bread
  • 1 apple, thinly sliced
  • 1/2 cup fresh spinach or baby arugula
  • Sliced or shredded white cheddar cheese
  • 1 tbsp. butter, softened

Directions:

  1. Heat olive oil in a skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Remove from heat and set aside.
  2. In a small bowl, whisk together the honey and Dijon until smooth; set aside.
  3. To assemble the sandwiches, spread a little bit of butter on one side of each slice of bread. Layer the apple, spinach, cheese, shallots, and honey mustard between each two slices of bread. You may not use all of the honey mustard, depending on your tastes.
  4. Place the sandwiches in a nonstick skillet or grill pan and grill over medium heat until lightly crisped and golden on each side, about 2-3 minutes per side. Serve immediately.

Source: Adapted from The Curvy Carrot.

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Chicken Salad Sandwiches

Posted in Chicken, Sandwiches, tagged , , on March 27, 2012 | Leave a Comment »

If I have leftover chicken that I’m not planning to use for another dinner, I get really excited. Why? Because then I can make these chicken salad sandwiches. With Greek yogurt instead of mayo, whole grain bread, chicken, nuts, grapes, and celery, this is a healthy sandwich with no guilt. The grapes provide a little sweetness, the yogurt a little tang, and the celery and walnuts give plenty of crunch. You’ll love how the different flavors and textures come together in each bite.

This is a basic recipe that you can adapt to suit your tastes and the ingredients you have on hand. Sometimes I’ll substitute chopped apple for the grapes, or pecans for the walnuts. Served alongside some fresh fruit or baby carrots, these chicken salad sandwiches make lunchtime something to look forward to.

One year ago:  Everyday Cinnamon Rolls

Chicken Salad Sandwiches

Printable Recipe

Makes 2 sandwiches

*Note: This recipe is easily adaptable to your taste preferences and what you have on hand. I sometimes like to substitute chopped apple for the grapes, and chopped pecans for the walnuts.

Ingredients:

  • 1 cup cooked chicken, chopped into small pieces
  • 1/3 cup grapes, quartered
  • 1/3 cup celery, chopped small
  • 1/3 cup walnuts, chopped
  • 3 tbsp. Greek yogurt
  • Freshly ground black pepper
  • Kosher salt
  • 2 pieces of lettuce
  • 4 slices whole grain bread

Directions:

  1. Place chicken, grapes, celery, and walnuts in a medium bowl. Add Greek yogurt and stir to combine. Add salt and pepper to taste.
  2. Place half of chicken mixture on each of two slices of bread. Place a piece of lettuce on top of each and top with the remaining two slices of bread. Serve immediately.

Source: Kristine’s Kitchen

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Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, tagged , , , , , on April 18, 2011 | 5 Comments »

Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

I am always amazed at how delicious vegetables become when you grill them, even if you grill them indoors on a grill pan. Grilled vegetables are the star of this sandwich, seasoned simply with olive oil, salt, pepper, and garlic. I substituted spinach for the arugula called for in the original recipe, because it’s what I had on hand. I’m sure that the peppery bite of arugula would be great in this sandwich if you have it, though. I love the ricotta with this sandwich. It becomes seasoned with the balsamic vinegar and some of the juices from the grilled veggies, and provides a bit of creaminess to contrast with the vegetables and crunchy bread. I’m getting hungry just thinking about it!

One year ago: Baked Chicken, Rice, and Black Bean Burritos

Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Printable Recipe

Makes 6 servings

Ingredients:

  • 2 small zucchini, sliced lengthwise into 1/4-inch-thick slices
  • 2 small yellow squashes, sliced lengthwise into 1/4-inch-thick slices
  • 2 red onions, sliced into 1/4-inch-thick rounds
  • Extra-virgin olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 baguettes, each about 24 inches long (or other sandwich rolls- I used Dutch crunch rolls)
  • 12 ounces part-skim ricotta cheese
  • 1 bunch spinach or arugula, washed, dried, and stems discarded
  • Balsamic vinegar, to taste
  • 1 small jar roasted red peppers, halved (or 2 red peppers, roasted according to directions below)

Directions:

  1. Brush a large grill pan with olive oil and heat over medium-high heat. Toss zucchini, yellow squash, and onion with olive oil, garlic, and salt and pepper to taste. Cook in batches until soft, about 6 to 12 minutes per batch, flipping over halfway through cooking. Wipe down the pan between batches to get rid of burned-on bits.
  2. Preheat broiler. Cut each baguette crosswise into 3 even pieces. Slice pieces lengthwise, but don’t cut all the way through. Place bread, cut side up, on a baking sheet and broil about 4 minutes to toast, checking it often to be sure it doesn’t burn.
  3. Spread a layer of ricotta on the bottom halves of the bread. Sprinkle with some salt. Toss the spinach (or arugula) with olive oil, balsamic vinegar, and salt and pepper to taste. Place dressed spinach on top of the ricotta, then top with the grilled vegetables and roasted red peppers.

Recipe slightly adapted from Dave Lieberman, via foodnetwork.com

How to roast red peppers:

You can certainly use store-bought jarred roasted red peppers for this sandwich to save a few minutes. If you’d like to make your own, it’s really easy, and I think they taste much better when they’re homemade.

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Press down with your hand to slightly flatten the pepper halves. Broil 15 minutes or until blackened. Remove from oven and place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and slice peppers as desired for your recipe.

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Chicken Sausage Sandwiches

Posted in Easy Weeknight Meals, Main Dish, Meat, Sandwiches, Sausage, tagged , , on September 27, 2010 | 1 Comment »

Chicken Sausage Sandwiches

This sandwich has the perfect balance of sausage, vegetables, cheese, and bread. This was the first time I made this using ciabatta rolls, and we loved how well the ciabatta worked with the sandwich. It toasted up nicely under the broiler, and there was just the right amount of bread to hold the rest of the sandwich ingredients. (Sometimes we find that other sandwich rolls are too large, so you end up with some bites that are just bread and no filling.)

I like to use sweet Italian chicken sausage for this sandwich, but you could use any kind of sausage that you enjoy. I served a green salad alongside the sandwiches. Fruit salad would be a great side dish as well.

Chicken Sausage Sandwiches

4 Servings

Ingredients:

  • 4 chicken sausages (I like Trader Joe’s Sweet Italian Chicken Sausage)
  • Olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 red onion, sliced
  • 1-2 tsp. balsamic vinegar
  • Slices of Monterey jack cheese
  • 4 sandwich rolls

Directions:

  1. Preheat oven to 375 degrees F. Place sausages on a baking sheet and bake until cooked through, turning once halfway through. (I usually cook them about 40-45 minutes.)
  2. Heat olive oil in a skillet over medium heat. Saute bell peppers and red onion until tender, about 10 minutes, stirring occasionally. Add balsamic vinegar to the pan and continue to saute, stirring, about 2 minutes more. Remove veggies from heat.
  3. Slice sandwich rolls in half and place on a baking sheet, with the insides of the rolls facing up. Toast rolls under the broiler for a few minutes until they just begin to brown. Watch them closely so they don’t burn.
  4. Assemble the sandwiches by placing chicken sausages (sliced lengthwise), veggies, and cheese on each sandwich roll.

Kristine’s Kitchen original recipe

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Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Sandwiches, tagged , , , on June 22, 2010 | 2 Comments »

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Ok, I confess, I planned a grilled flank steak meal in our weekly menu just so I would have leftovers to make these sandwiches. I tore this recipe out of my second issue of Fine Cooking magazine (thank you, Lisa, for the subscription!), and couldn’t wait to try them. I was not disappointed! The herbed goat cheese complemented the steak perfectly, and the melted Parmesan cheese was the perfect topping. The only thing that I wasn’t crazy about was the way that the juicy heirloom tomato soaked through my sandwich bread, although the tomato flavor was delicious. I’m not sure what you could do to avoid this problem, other than using a less juicy tomato. The next time you have leftover steak, I highly recommend that you try this sandwich. Yum!

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Serves 4

For the goat cheese

4 oz. fresh goat cheese (1/2 cup), at room temperature
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
2 tsp. finely grated lemon zest
1/2 tsp. minced garlic (I omitted this garlic)
Kosher salt and freshly ground black pepper

For the sandwiches

Four 1-inch-thick slices sourdough or Tuscan bread
1 large clove garlic, cut in half
Olive oil for brushing and drizzling
Kosher salt and freshly ground black pepper
1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
2 oz. Parmigiano-Reggiano, shaved

Make the herbed goat chese

In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.

Make the sandwiches

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.

Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.

Make Ahead Tips

You can make and refrigerate the goat cheese mixture up to 3 days ahead.

Recipe from Fine Cooking, June/July 2010

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Zucchini Sub Sandwiches

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, tagged , , on June 14, 2010 | 5 Comments »

Zucchini Sub Sandwiches

Zucchini sub sandwiches are one of my family’s favorite meals. We enjoy eating a meatless dinner some nights, and these sandwiches are a great vegetarian meal option. Grilling the zucchini on a grill pan really brings out the vegetables’ delicious flavor. Julia ate so much of the grilled zucchini, topped with tomato sauce (one of her favorites)!

If you don’t have a grill pan, you can also bake the zucchini in a 425 degree oven, about 7 minutes per side (spray a baking sheet with cooking spray; lightly brush both sides of the zucchini with olive oil and sprinkle with salt and pepper before baking). Or, you can grill it on your outside grill, using a grill basket. I didn’t have any fresh basil on hand this time, but if you do, I highly recommend sprinkling a bit of fresh basil on the sandwiches right before serving.

Zucchini Sub Sandwiches

Serves 2

Ingredients:

  • Olive oil
  • 1/3 of a red onion, chopped
  • 1-2 cloves garlic, minced
  • 14.5 oz. can petite diced tomatoes, with juices
  • 2 zucchini
  • Salt and pepper
  • 2 sub sandwich rolls
  • Cheese slices (I used monterey jack this time. These are also great with smoked mozzarella.)
  • Fresh basil, optional

Directions:

  1. Heat about 1 Tablespoon of olive oil in a large skillet. Add the red onion and saute about 3 minutes. Add the garlic and saute 1 minute, add the tomatoes and cook about 8 minutes, stirring occasionally.
  2. Slice the zucchini lengthwise about 1/4 inch thick. Brush a grill pan lightly with olive oil. Grill the zucchini about 4 minutes per side, sprinkle with salt and pepper to taste. Remove the zucchini from the grill pan and place the sub rolls (open them up and place the inside of the roll facing down) on the grill pan for a few minutes until lightly toasted.
  3. Preheat the broiler of your oven. Place the rolls on a baking sheet. Place slices of zucchini on each roll, top with tomato sauce and cheese slices. Broil a few minutes until the cheese begins to melt. Be sure to watch the sandwiches closely so they don’t burn.
  4. Top sandwiches with fresh sliced basil, if desired.

Kristine’s Kitchen original recipe

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