Category Archives: Sandwiches
This meal is a favorite one in our house- well one of the favorites amongst many! My husband loves chicken parm in all forms. He loves it with spaghetti and as a sandwich. My daughter loves the chicken cutlets I make for the chicken parm. I love making it as well as eating it. I love cooking marinara sauce at home. It makes the house smell warm and cozy, especially on a cold evening. The mixture of tomatoes, onions and garlic makes me really happy! Good thing about making a big batch of marinara sauce is that I can re-use it for other meals that week or freeze it for later. I usually make pasta primavera with the leftover marinara. The chicken cutlets are very versatile as well. I usually make extra since my daughter loves them so much- she says the cutlets taste just like the chicken nuggets she used to have when she was younger. The chicken tastes extra delicious because of the marinade I use before breading it.
I love using really fresh crusty rolls for the sandwich part of this dish. In this case, I found rosemary focaccia rolls. I thought they would go really well with the chicken and the sauce and they did! I also like to toast the rolls with a little drizzle of olive oil. The other flavor enhancer I use is a whole clove of garlic. Rubbing the garlic on the toasted roll gives it a mild and subtle garlic flavor! The sandwich was bursting with flavor! I served it with mixed greens and beer!
- 4-5 pieces boneless skinless chicken breast
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the pounded chicken breast for 4-5 hours.
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cups homemade marinara sauce
- 1 cup shredded low moisture part skim mozzarella cheese
- 4 Rolls- sliced in half
- 1 garlic clove- whole
- Olive oil to drizzle on the rolls
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. In the same oven, place the open rolls drizzled with olive oil. Toast for 3-4 minutes and rub a clove of garlic on all the rolls. Once the cheese is melted, place the chicken pieces on the toasted rolls and serve!
OMG, these are the most delicious grilled cheese sandwiches ever! The combination of pancetta and roasted jalapeños is divine! Obviously eliminate the pancetta if you want to make them vegetarian.. otherwise definitely make this sandwich- it is awesome. Make sure you make the soup as well from yesterday…
- 5 to 6 fresh jalapenos, sliced in half
- Drizzle of olive oil
- Pinch of salt
Preheat oven to 400 degrees F.
Place the jalapenos onto a lined cookie sheet. Drizzle the oil and add a pinch of salt. Roast in oven for 30 minutes. Let cool and keep aside.
- 6 to 8 pancetta slices
Heat a frying pan and add the pancetta slices. Cook on medium heat till pancetta is golden brown and crispy. Take out and keep aside.
- Loaf of Italian bread, sliced
- Butter, room temperature
- Sharp cheddar cheese, grated
- Mozzarella cheese, grated
Butter one side of each of the two slices. Put the two slices butter side down onto a frying pan. Add both the cheeses, as many jalapenos as you want and a slice or two of the pancetta. Cook the grilled cheese and serve with tomato soup.
I watched Rachel Ray make these on her show and loved the idea. I changed up the recipe a bit and added mushrooms to make the dish healthier. I also jazzed up the ricotta cheese. These sandwiches were absolutely delicious. My daughter gave them two thumbs up!
- 1 tablespoon extra virgin olive oil
- ¼ cup chopped pancetta
- 1 pound ground turkey
- 5 ounces Cremini mushrooms, grated
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 1 small bunch, thyme
- 1 tablespoon tomato paste
- 1 cup tomato sauce, preferably home made
- 2 cups milk
Heat the olive oil in a saucepan. Add the pancetta and sauté for a minute or two. Add the ground turkey and separate the meat with the back of a wooden spoon. Saute on high heat for 3 to 4 minutes. Add the mushrooms, shallots, garlic and thyme. Saute on high heat for another 3 to 4 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce, milk and salt. Bring to a boil and lower to a simmer with the lid on. Cook for 20 to 30 minutes or till the meat is cooked through. Take the lid off and check for seasonings. Keep aside.
- 1 cup full fat ricotta cheese
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, grated
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
Place the olive oil, garlic and parsley in a small frying pan. Heat over low heat for 3 to 4 minutes- just enough time to cook the garlic without browning. Add salt and let cool. Add to the ricotta, mix well and keep aside.
- 4 ciabatta rolls
- 2 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
Add the garlic, oil and salt to a small frying pan. Cook on a very low heat for 5 to 10 minutes, making sure the garlic doesn’t get brown. Take off the heat and drizzle the garlic mixture all over the four rolls. Toast in the oven until fragrant and golden brown. Take out and assemble the sandwiches. Place about half a cup of the ground meat. Top with ricotta mixture and serve.
Sometimes the most simple ingredients result in a delicious bite to eat. I had made garlic bread the other day- which I sometimes do and keep in the fridge. I love having it on hand to serve with pasta or a roast chicken or sausages, etc. It can also be used to make a delicious sandwich. I love garlic on everything so for me a sandwich made with garlic bread is heaven.
The lunch hour was approaching and I went into my backyard to harvest a few tomatoes and a bunch of fresh basil. I sliced the cherry tomatoes in half, washed the basil and took out the chunk of fresh mozzarella sitting in my fridge. My husband loves anything topped, stuffed or made with fresh mozzarella. I decided on making him a sandwich with the garlic bread, the fresh mozzarella, basil and my sweet delicious tomatoes. That was it- I toasted the bread, spread some mayo on it and placed the other ingredients in there and created a delicious sandwich. Some baked chips and a beer later, everyone was happy….
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I made this dish after eating at Food restaurant in Summit, NJ. I took a friend out for lunch and ordered a brie and fig grilled cheese with sweet potato fries.
Before going there I spoke to the summit patch editor to see if she would be interested in a recipe replication with an article. She was fascinated and said yes.
As I looked through the menu, this particular dish stood out to me. I love sweet flavors mixed in with savory. I also love any kind of fries- especially sweet potato. Sweet potatoes are extremely healthy and I try to incorporate them into my diet as much as I can.
The original dish was good but a bit too rich for my taste. It was clearly cooked it butter and had too much fig jam in it. I started with whole wheat sour dough bread and added a fig compote instead. The fig compote is less sweet and a bit more savory. I also added peppery arugula to the mix.
Overall, I ended up with a delicious, healthy sandwich and fries. I of course made the sweet potato fries in the oven and added my favorite ingredient- smoked paprika.
Try the brie and fig grilled cheese with sweet potato fries for lunch next time…
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This is a quick lunch on the weekend or even a quick dinner through the week. My husband loves turkey sandwiches but I usually don’t end up making too many sandwiches at home and so he end up eating them for lunch at work. I am not sure why- but sandwiches don’t come to mind when I think of lunch- and then I wonder why my daughter doesn’t like them. I never gave her a sandwich while she was a baby- so she never got used to one.
I bought sliced turkey since I had a large loaf of bake at home baguette in the fridge. I planned on making turkey pesto sandwiches for my hubby. My initial thought was to bake the bread first and then assemble the sandwich- but then I thought of assembling it first and then cooking it on a grill pan. I used another heavy pan to press down on the sandwich while all the ingredients melted together. Speaking of melting- I also had mozzarella cheese in the fridge which went perfectly with the pesto and the turkey.
I served a few potato chips and a green salad with the delicious sandwich. It was really good- I had a few bites…
Next time you are in a bind and don’t know what to make for lunch- try a turkey and pesto panini.
- 2 teaspoons extra light olive oil
- One (6 inch) piece of bake at home baguette
- 3 thin sliced herb turkey
- 3 thick slices of mozzarella cheese
- 1 tablespoon mayonnaise
- 1 tablespoon basil pesto
- 4 to 5 fresh basil leaves
- Fresh black pepper
Heat a grill pan with the olive oil. Slice the baguette in half. Spread the mayonnaise and pesto evenly on both sides. Spread the cheese and turkey slices. Add the basil leaves and black pepper on top. Place the second slice on top and place it on the grill pan. Press the panini down with another heavy pan or anything heavy. Brown the sandwich on both sides pressing well for 5 minutes each. Cut in half and serve.