Tag Archives: Sandwich

2 good dinners

  1. Thai chicken salad: I marinated a chicken breast in a ginger marinade, grilled it up and sliced it thin. The dressing is fish sauce, lime juice, chilies, a little sugar and grapeseed oil. The greens are mache, spinach and cilantro. Throw in some peanuts, carrot sticks, red bell pepper, and we’re good to go!
  2. Greek pita and salad: First of all, we didn’t need the beet/goat cheese stacks. I had a roasted beet leftover, so I made it. But it was overkill. Just saying.  I made small patties with ground lamb, lemon zest, salt & pepper, and chopped mint. Sauteed those and served in half a whole wheat pita. Top it with greek yogurt mixed with a crushed garlic toe, a whole shredded cucumber, salt & pepper. YUM. The greek salad is just parsley, cherry tomatoes, red bell pepper, cucumber and feta, tossed with olive oil, lemon juice, salt & pepper. Boom

Good lunch!

This lunch reminds me so much of the time I really started cooking. It’s one of those “oh dear God, what is in my fridge” sort of meals. Basically, I took a look in my fridge and saw the following:

  • Too-salty, pre-marinated grilled lemon herb chicken breast
  • Greek yogurt
  • Mint
  • Watermelon
  • Arugula
  • Feta
  • Whole-wheat pita
  • Leftover roasted veggies
  • Cucumber
  • Etc.

I wanted to use the chicken, but it really is too dang salty. I figured if I chopped it up and mixed it with some Greek yogurt, that would balance out the flavors. To zest it up and add some veggies, I grated a cucumber and crushed a garlic clove into the yogurt. Now I had a yummy Greek chicken salad to fill my pita with…and it wasn’t too salty! Add a sliced tomato from my squirrel-infested garden, and we are good to go!

I made a quick watermelon salad with the arugula, feta, watermelon and a quick red wine vinaigrette. Yum!

Romesco sauce

I have been a bad, bad blogger. Life’s just been a bit nutso with work and family and blah, blah, blah. Anyway, I am back on this horse….starting with Romesco sauce. Yum. My mom and I first tried this as an accompaniment for empanadas and it was de-licious. Now, I am not about to make empanadas on any given Monday, so I needed some other dishes for this crazy yummy (one might say sick delicious) goodness. That turned out not to be an issue at all. Here’s what it is excellent with:

For breakfast, with a fried egg

As an appetizer with grilled sausage

As a side, with roasted potatoes

On a sandwich, with roast pork, arugula and whatever else your little Dagwood heart desires

Finally, I would like to note that, while the ingredient list is somewhat long, there is ONE step for actually making the sauce. That’s as easy as it gets, people. So, let’s get started:

Makes about 4 cups

1 Cup Marcona almonds, toasted

7 cloves garlic

3/4 Cup EVOO

2 Tablespoons sherry vinegar (2 parts red wine to 1 part balsamic does in a pinch)

1 small hot chili (serrano, thai, etc.) or 1/4 t cayenne

2 Cups roasted red bell peppers (it’s better if you roast them fresh, but I use canned about 75% of the time)

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

In a food processor, puree everything except the peppers until smooth. Add the peppers and puree until smooth, but textured. Sauce keeps for about a week in the fridge

Grilled Mozzarella Sandwiches

These little treats are shockingly tasty, easy and elegant. Not your grandmother’s grilled cheese! This will serve 4 as a big side or 8 as a smaller treat

  • 1 lb    Good Mozzarella (you really need the good, fresh stuff here), sliced 1/4 inch thin
  • 8         Slices good white bread
  • 1/2    Cup heavy cream or 1/2 & 1/2 (sorry, but milk just won’t cut it)
  • 2         Large eggs
  • 1/2    Teaspoon dried thyme
  • 1/4    Teaspoon grated nutmeg (if you can grate fresh, increase amount a smidge)
  • 1/4    Cup EVOO
  • 2         Tablespoons butter
  1. Place the sliced mozzarella on the bread, forming 4 sandwiches. No need to go all the way to the edges. Remove crusts and cut each sandwich in half, forming 8 roughly square mozz sammies
  2. In a pie pan or wide, shallow bowl, whisk eggs. Mix in cream (or 1/2 & 1/2), thyme, nutmeg and 1 teaspoon salt until well blended.
  3. In a nonstick saute pan, heat half of the EVOO over medium-high heat until very hot, but not quite smoking. Add butter. While butter is melting, place half of the sandwiches in the egg mixture, turning once to coat. Put in pan and cook on each side until golden brown, approx 2 min per side.
  4. Transfer sandwiches to plate and repeat with remaining oil, butter and sandwiches

You can cook the sandwiches whole and cut them in half later. It might be a smidge easier, but some of that ooey, gooey mozz will definitely ooze out. I think that is a shameful waste.

NOTE: You’re almost frying the suckers, rather than “grilling” them. You want the fat good and hot before you add the sandwiches, so they don’t get soggy. If you aren’t sure if you’re oil is hot enough, set aside a little bread and dip it in the oil when you think you’re ready. It should start sizzling immediately.