Different sandwiches or paninis?!
Hi! Im 23 and I LUUUUUUUUV to cook!. I make dinner everynight for my fiance and I!. One thing I would like more variety on, is my sandwich collection! I dont usually make sandwiches for dinner but sometimes on a Friday, its nice to have an easy relaxing meal, Plus Im a huge fan of meat, cheese and big crumbly loaves of bread! Any ideas for some kicked up sandwiches!? thanks!Www@FoodAQ@Com
Answers:
One day I bought some Stouffer's Welsh Rarebit on sale and I wasn't sure what to do with it until I found the recipe for a Devonshire sandwich!. It was wonderful! Here is a recipe making your own "rarebit", but I would definitely suggest using the "shortcut"! Enjoy!
Devonshire Sandwich
Down South, they call this a Kentucky Hot Brown, but it's one and the same!. A Devonshire is a good bet for hearty lunch or brunch but seems to taste best when served as a late night meal alongside a cold beer!. Shortcutters can try this: Toast bread, top with sliced turkey, sliced tomatoes and crisp bacon!. Pour over thawed and heated Stouffer's Welsh Rarebit and brown under the broiler!.
3 tablespoons unsalted butter
2 tablespoons minced shallots
3 tablespoons flour
2 cups milk
1 cup grated sharp Cheddar cheese
1/2 teaspoon Worcestershire sauce
Coarse salt and freshly ground pepper
Pinch of nutmeg
8 best-quality white bread slices, toasted
1 pound hand-sliced turkey or chicken breast
8 slices crisp-cooked, thick-sliced bacon
1 1/2 tablespoons chopped fresh parsley (optional)
In a small saucepan, melt the butter over medium-low heat!. Add the shallots and saute until soft, about 5 minutes!. Whisk in the flour and cook, whisking constantly, until the mixture begins to darken, about 3 minutes!. Slowly whisk in the milk in a steady stream until blended and smooth!. Reduce the heat to low and continue to cook, whisking until thickened, about 3 minutes!.
Sprinkle in the grated cheese, and whisk until blended and smooth!. Remove from heat, season with the Worcestershire, salt, pepper and nutmeg to taste and set aside!.
Preheat the broiler!. To assemble, place 1 piece of toast in each of 4 individual, ovenproof serving plates!. Top each piece with turkey or chicken and 2 pieces of bacon!. Add the second piece of toast!. Pour hot cheese sauce over all!.
Broil the sandwiches until the sauce begins to bubble and brown!. Sprinkle with parsley if you like!. Serve hot!. Makes 4 servingsWww@FoodAQ@Com
Devonshire Sandwich
Down South, they call this a Kentucky Hot Brown, but it's one and the same!. A Devonshire is a good bet for hearty lunch or brunch but seems to taste best when served as a late night meal alongside a cold beer!. Shortcutters can try this: Toast bread, top with sliced turkey, sliced tomatoes and crisp bacon!. Pour over thawed and heated Stouffer's Welsh Rarebit and brown under the broiler!.
3 tablespoons unsalted butter
2 tablespoons minced shallots
3 tablespoons flour
2 cups milk
1 cup grated sharp Cheddar cheese
1/2 teaspoon Worcestershire sauce
Coarse salt and freshly ground pepper
Pinch of nutmeg
8 best-quality white bread slices, toasted
1 pound hand-sliced turkey or chicken breast
8 slices crisp-cooked, thick-sliced bacon
1 1/2 tablespoons chopped fresh parsley (optional)
In a small saucepan, melt the butter over medium-low heat!. Add the shallots and saute until soft, about 5 minutes!. Whisk in the flour and cook, whisking constantly, until the mixture begins to darken, about 3 minutes!. Slowly whisk in the milk in a steady stream until blended and smooth!. Reduce the heat to low and continue to cook, whisking until thickened, about 3 minutes!.
Sprinkle in the grated cheese, and whisk until blended and smooth!. Remove from heat, season with the Worcestershire, salt, pepper and nutmeg to taste and set aside!.
Preheat the broiler!. To assemble, place 1 piece of toast in each of 4 individual, ovenproof serving plates!. Top each piece with turkey or chicken and 2 pieces of bacon!. Add the second piece of toast!. Pour hot cheese sauce over all!.
Broil the sandwiches until the sauce begins to bubble and brown!. Sprinkle with parsley if you like!. Serve hot!. Makes 4 servingsWww@FoodAQ@Com
A perfect sandwich for a meat, cheese and crumbly bread person is a muffaletta sandwich! This is big, and will make several servings, so it might be best to make when you have more than just 2 to serve!. also, you can use any meats and cheese that you want, but it's traditionally made with classic Italian cold cuts!.
Muffaletta Sandwich
Makes 6 servings!.
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 Tbsp!. chopped fresh parsley
2 Tbsp!. white wine vinegar
1/3 lb!. salami
1/2 lb!. provolone cheese
1/2 lb!. mild cheese
1/3 lb!. mortadella
1/3 lb!. prosciutto
Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis!.
Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches)!. Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room!. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar!. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty!. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella!. Top with the other half loaf!. Slice into wedges (or eat the individual loaves)!.Www@FoodAQ@Com
Muffaletta Sandwich
Makes 6 servings!.
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 Tbsp!. chopped fresh parsley
2 Tbsp!. white wine vinegar
1/3 lb!. salami
1/2 lb!. provolone cheese
1/2 lb!. mild cheese
1/3 lb!. mortadella
1/3 lb!. prosciutto
Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis!.
Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches)!. Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room!. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar!. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty!. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella!. Top with the other half loaf!. Slice into wedges (or eat the individual loaves)!.Www@FoodAQ@Com
Try a Philly cheese steak with roasted peppers & onions!.
Or Philly meat ball sammich with provalone and green peppers!.
I like to hollow out baguettes and pile in tuna and marinated artichokes w a little mayo & cheese, if you like!.
Did you catch celebrity apprentice!? Quiznos had a cowboy club:
Prime rib, mozzarella cheese, sautéed onions, bacon and chipotle mayonnaise
Steak brushetta sammich - Steak, provalone, avacado, tomatoes & onions!.
Another fave is eggplant parm sandwiches with mozzarella!.Www@FoodAQ@Com
Or Philly meat ball sammich with provalone and green peppers!.
I like to hollow out baguettes and pile in tuna and marinated artichokes w a little mayo & cheese, if you like!.
Did you catch celebrity apprentice!? Quiznos had a cowboy club:
Prime rib, mozzarella cheese, sautéed onions, bacon and chipotle mayonnaise
Steak brushetta sammich - Steak, provalone, avacado, tomatoes & onions!.
Another fave is eggplant parm sandwiches with mozzarella!.Www@FoodAQ@Com
Sandwiches can sometimes kill the ingredients if all thrown together!. decent bread, salad, meats, cheese and some pickles could make a nice supper and you dont have to make a sarnie out of them!.
If you reall want a sandwich with a difference though, just make some fajitas with tortilla wraps, or you could go with a croque monsuier (sorry for spelling) which is a cheese and ham sandwich!. Dip the outside of the sandwich in beaten egg, and fry in olive oil, turning from time to time til nice and golden and the cheese inside is nicely melted!.Www@FoodAQ@Com
If you reall want a sandwich with a difference though, just make some fajitas with tortilla wraps, or you could go with a croque monsuier (sorry for spelling) which is a cheese and ham sandwich!. Dip the outside of the sandwich in beaten egg, and fry in olive oil, turning from time to time til nice and golden and the cheese inside is nicely melted!.Www@FoodAQ@Com
Wednesday is errand and grocery day so I like something fast, easy and delicious!.!.!.we have these quiet often
French dip sandwishes:
soft french rolls or crussiants
deli sliced roast beef
beef broth with "better than boulion" added for more flavor
heat the beef, broth and better than boullion in deep skillet, it only takes a min!. or two!.
slice bread and layer beef in to your desire
pour some broth in dipping dishes
dip your "French dip sandwich" in the au jus
I serve fries and side saladWww@FoodAQ@Com
French dip sandwishes:
soft french rolls or crussiants
deli sliced roast beef
beef broth with "better than boulion" added for more flavor
heat the beef, broth and better than boullion in deep skillet, it only takes a min!. or two!.
slice bread and layer beef in to your desire
pour some broth in dipping dishes
dip your "French dip sandwich" in the au jus
I serve fries and side saladWww@FoodAQ@Com
I loooooove sandwiches for dinner
Doesnt matter what kind of bread its on!. My favorite sandwich will have the following on it
Swiss, jalepeno or pepperjack cheese
Salami
Pepperoni
Proscuitto
Capicolla
Mayo or italian dressing (depends on the mood)
and banana ring peppers or giardinara
I usually bake my sandwiches in the oven first to crisp the meat, melt the cheese and toast the bread!.Www@FoodAQ@Com
Doesnt matter what kind of bread its on!. My favorite sandwich will have the following on it
Swiss, jalepeno or pepperjack cheese
Salami
Pepperoni
Proscuitto
Capicolla
Mayo or italian dressing (depends on the mood)
and banana ring peppers or giardinara
I usually bake my sandwiches in the oven first to crisp the meat, melt the cheese and toast the bread!.Www@FoodAQ@Com
Try making a cuban sandwich!. They have a lot of flavor! You can use a lot of meat and cheeses on them!. If you have a sandwich press, they are even more authentic!. The link below should help you out!.
http://en!.wikipedia!.org/wiki/Cuban_sandw!.!.!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Cuban_sandw!.!.!.Www@FoodAQ@Com
1 loaf french bread assorted sandwhich meats assorted cheeses 1 can saurekraute and a little mayo split the bread pread a little may on both peices top with cheese then meats then some more cheese drain kraut and top cheese with it ,wrap sandwhich tightly in foil and bake at 350 for about 25 minWww@FoodAQ@Com
*Grilled Tuna Melt Sandwich
8 slices whole wheat bread
6 oz!. can chunk tuna, drained
1/3 cup mayonnaise
4 slices American cheese, diced
1 tomato, sliced
1 Tbsp!. butter
Combine tuna, mayonnaise and cheese in small bowl and mix gently until combined!. Make sandwiches with tuna mixture, bread and tomatoes!. Spread butter thinly on outsides of sandwiches!.
Preheat George Foreman or two sided indoor grill!. Grill sandwiches on grill for 2-4 minutes, until bread is golden brown and filling is hot!. 4 sandwiches
*Pesto Chicken and Arugula Panini
With leftover rotisserie chicken or grilled boneless chicken breasts on hand, these delightful sandwiches come together prestissimo!
Half of a (13-ounce) ciabatta loaf, cut into 2 rectangular buns, or 2 (2- to 3-ounce) crusty French rolls
Olive oil
2 tablespoons jarred basil pesto
6 ounces thinly sliced grilled or roasted chicken
2 ounces Gruyère cheese, sliced
1 cup baby arugula leaves
1!. Preheat panini grill or stovetop griddle pan!.
2!. Slice buns in half!. Pick out some of bread from the top and bottom halves to create a slight depression!. Brush outsides lightly with oil!. Open buns!. Spread cut sides with pesto!. Top one side with chicken, cheese and arugula!. Close buns!.
3!. Place on panini grill or griddle!. Cover with grill top or grill press!. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt!.
*Florentine Tuna Panini
All the bars in Florence offer variations of this wildly popular seafood sandwich!. This panino is not grilled!.
2 round or oval crusty Italian sandwich rolls
Olive oil (optional)
1 (6-ounce) can solid light tuna packed in olive oil, undrained (see note)
2 tablespoons minced red onion
2 tablespoons minced celery
1 tablespoon drained capers, rinsed and minced
1 tablespoon freshly squeezed lemon juice
Red pepper flakes
1 cup baby spinach leaves
1!. Slice rolls in half through middle!. Pick out some of bread from top and bottom halves to create a slight depression!. Place roll bottoms on a platter!. Brush insides lightly with oil, if using!.
2!. Combine tuna, onion, celery, capers, juice and a pinch of pepper flakes; mix well!. Spoon onto reserved roll bottoms!. Cover with spinach and roll tops!. Top with a bacon press or another platter with some heavy canned goods placed on top!. Let stand 15 minutes for flavors to blend!. Serves 2!.
Note: If tuna canned in olive oil is not available, replace it with 1 (6-ounce) can solid light tuna in water, drained, and add with 2 tablespoons extra virgin olive oil!.
*Portobello and Fontina Panini
2 round or oval crusty Italian sandwich rolls
Olive oil
2 large portobello mushrooms (about 2 ounces each), stems removed
1 teaspoon fresh or dried rosemary leaves, chopped
1 garlic clove, minced
1/4 teaspoon salt
Ground black pepper
2 ounces Fontina cheese, sliced
2 leaves radicchio, chiffonade-cut
1!. Preheat panini grill or stovetop griddle pan!. Slice rolls in half through middle!. Pick out some of bread from top and bottom halves to create a slight depression!. Brush tops and bottoms of rolls lightly with oil!. Set aside!.
2!. Brush stem sides of mushrooms with oil!. Place stem sides down on panini grill or griddle!. Grill 2 minutes or until bottom starts to brown!. Flip mushrooms!. Drizzle lightly with oil!. Sprinkle with rosemary and garlic!. Season with salt and pepper!. Grill about 4 minutes or until juices start to collect in cap!. Place one mushroom cap, stem-side-up, on each roll bottom!. Top with cheese, radicchio and roll tops!.
3!. Place on panini grill or griddle!. Cover with grill top or bacon press!. Grill about 2 minutes on each side or until browned and cheese starts to melt!. Serves 2!.
*Or u can try these links
http://masterstech-home!.com/The_Kitchen/!.!.!.
http://busycooks!.about!.com/library/recip!.!.!.
http://www!.cdkitchen!.com/recipes/cat/18/!.!.!.
http://www!.grouprecipes!.com/tags/sandwic!.!.!.
http://busycooks!.about!.com/library/recip!.!.!.
http://www!.associatedcontent!.com/article!.!.!.
http://www!.alanskitchen!.com/SANDWICH/
http://www!.backofthebox!.com/recipes/sand!.!.!.
http://www!.recipegoldmine!.com/sandwich/s!.!.!.
http://www!.about!.com/food/rSrch!.htm!?zIsP!.!.!.
http://www!.squidoo!.com/panini-recipes
http://allrecipes!.com/Recipe/Chicken-Pes!.!.!.
http://www!.recipezaar!.com/cookbook!.php!?b!.!.!.
ENJOY :-)Www@FoodAQ@Com
8 slices whole wheat bread
6 oz!. can chunk tuna, drained
1/3 cup mayonnaise
4 slices American cheese, diced
1 tomato, sliced
1 Tbsp!. butter
Combine tuna, mayonnaise and cheese in small bowl and mix gently until combined!. Make sandwiches with tuna mixture, bread and tomatoes!. Spread butter thinly on outsides of sandwiches!.
Preheat George Foreman or two sided indoor grill!. Grill sandwiches on grill for 2-4 minutes, until bread is golden brown and filling is hot!. 4 sandwiches
*Pesto Chicken and Arugula Panini
With leftover rotisserie chicken or grilled boneless chicken breasts on hand, these delightful sandwiches come together prestissimo!
Half of a (13-ounce) ciabatta loaf, cut into 2 rectangular buns, or 2 (2- to 3-ounce) crusty French rolls
Olive oil
2 tablespoons jarred basil pesto
6 ounces thinly sliced grilled or roasted chicken
2 ounces Gruyère cheese, sliced
1 cup baby arugula leaves
1!. Preheat panini grill or stovetop griddle pan!.
2!. Slice buns in half!. Pick out some of bread from the top and bottom halves to create a slight depression!. Brush outsides lightly with oil!. Open buns!. Spread cut sides with pesto!. Top one side with chicken, cheese and arugula!. Close buns!.
3!. Place on panini grill or griddle!. Cover with grill top or grill press!. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt!.
*Florentine Tuna Panini
All the bars in Florence offer variations of this wildly popular seafood sandwich!. This panino is not grilled!.
2 round or oval crusty Italian sandwich rolls
Olive oil (optional)
1 (6-ounce) can solid light tuna packed in olive oil, undrained (see note)
2 tablespoons minced red onion
2 tablespoons minced celery
1 tablespoon drained capers, rinsed and minced
1 tablespoon freshly squeezed lemon juice
Red pepper flakes
1 cup baby spinach leaves
1!. Slice rolls in half through middle!. Pick out some of bread from top and bottom halves to create a slight depression!. Place roll bottoms on a platter!. Brush insides lightly with oil, if using!.
2!. Combine tuna, onion, celery, capers, juice and a pinch of pepper flakes; mix well!. Spoon onto reserved roll bottoms!. Cover with spinach and roll tops!. Top with a bacon press or another platter with some heavy canned goods placed on top!. Let stand 15 minutes for flavors to blend!. Serves 2!.
Note: If tuna canned in olive oil is not available, replace it with 1 (6-ounce) can solid light tuna in water, drained, and add with 2 tablespoons extra virgin olive oil!.
*Portobello and Fontina Panini
2 round or oval crusty Italian sandwich rolls
Olive oil
2 large portobello mushrooms (about 2 ounces each), stems removed
1 teaspoon fresh or dried rosemary leaves, chopped
1 garlic clove, minced
1/4 teaspoon salt
Ground black pepper
2 ounces Fontina cheese, sliced
2 leaves radicchio, chiffonade-cut
1!. Preheat panini grill or stovetop griddle pan!. Slice rolls in half through middle!. Pick out some of bread from top and bottom halves to create a slight depression!. Brush tops and bottoms of rolls lightly with oil!. Set aside!.
2!. Brush stem sides of mushrooms with oil!. Place stem sides down on panini grill or griddle!. Grill 2 minutes or until bottom starts to brown!. Flip mushrooms!. Drizzle lightly with oil!. Sprinkle with rosemary and garlic!. Season with salt and pepper!. Grill about 4 minutes or until juices start to collect in cap!. Place one mushroom cap, stem-side-up, on each roll bottom!. Top with cheese, radicchio and roll tops!.
3!. Place on panini grill or griddle!. Cover with grill top or bacon press!. Grill about 2 minutes on each side or until browned and cheese starts to melt!. Serves 2!.
*Or u can try these links
http://masterstech-home!.com/The_Kitchen/!.!.!.
http://busycooks!.about!.com/library/recip!.!.!.
http://www!.cdkitchen!.com/recipes/cat/18/!.!.!.
http://www!.grouprecipes!.com/tags/sandwic!.!.!.
http://busycooks!.about!.com/library/recip!.!.!.
http://www!.associatedcontent!.com/article!.!.!.
http://www!.alanskitchen!.com/SANDWICH/
http://www!.backofthebox!.com/recipes/sand!.!.!.
http://www!.recipegoldmine!.com/sandwich/s!.!.!.
http://www!.about!.com/food/rSrch!.htm!?zIsP!.!.!.
http://www!.squidoo!.com/panini-recipes
http://allrecipes!.com/Recipe/Chicken-Pes!.!.!.
http://www!.recipezaar!.com/cookbook!.php!?b!.!.!.
ENJOY :-)Www@FoodAQ@Com