Archive for the ‘Sandwiches’ Category

Turkey Burgers with Zucchini Relish

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Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds ground turkey breast
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1 tablespoon grill seasoning
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 slices sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/4 red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 teaspoons hot pepper sauce
  • Juice of 1 lime
  • Salt
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • Softened butter, for spreading
  • 4 red leaf lettuce leaves
  1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
  2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
  3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
  4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

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Smoky Tomato Soup with Grilled Cheddar Cheese


Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 30 min
Cook Time: 30 min

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon fresh thyme leaves
  • Two 28-ounce cans wholefire-roasted tomatoes
  • One 14.5-ounce can chicken broth
  • 1 chipotle chile in adobo sauce, chopped
  • 1 stick (4 ounces) butter, softened
  • 36 slices rye cocktail bread
  • 1/4 cup grainy mustard
  • One 6-ounce block cheddar cheese, cut into 2-inch squares
  1. In a saucepan, heat the olive oil over medium heat. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
  2. Using a blender, puree the soup.
  3. Butter 1 side of each bread slice. Spread the unbuttered side of 18 slices with mustard; top with a slice of cheese and the remaining bread slices, buttered side up. In a nonstick skillet or griddle, grill the sandwiches over medium heat until the cheese is melted, 3 to 4 minutes on each side. Serve with the soup.

**Personal Review: No Review Yet**

Jerk Pork Cheeseburgers with Green Apple Slaw


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 35 min
Cook Time: 20 min

  • 2 granny smith apples, peeled, grated and patted dry
  • Grated peel of 1 lemon plus 1 1/2 tablespoons juice
  • 1/2 cup mayonnaise
  • 1/3 cup chopped chives
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Jamaican jerk seasoning, such as McCormick
  • 1 1/2 pounds ground pork
  • 8 slices applewood smoked bacon
  • 4 ounces smoked cheddar cheese, thinly sliced
  • 4 kaiser rolls, split and toasted
  1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
  2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
  3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
  4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

**Personal Review: No Review Yet**

Santa Fe Grilled Chicken Salad Wrap


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, two wraps each

  • 4 cups torn romaine lettuce
  • 1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
  • 1 large tomato, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 1/2 cup KRAFT Mexican Style Shredded Cheese
  • 1/4 cup KRAFT Ranch Dressing
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
  1. Toss romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
  2. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

**Personal Review: No Review Yet**

Provolone and Ham Melt


Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Prep: 15 minutes
Cook: 8 minutes

  • 8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread
  • Margarine or butter, softened
  • 4 teaspoons mayonnaise or salad dressing
  • 4 ounces provolone and/or cheddar cheese, thinly sliced
  • 1/2 of a 7-ounce jar roasted red sweet peppers, well drained
  • 1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry
  • 4 ounces thinly sliced cooked ham or prosciutto
  • 2 tablespoons mango chutney
  • Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)
  1. Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
  2. Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
  3. Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

**Personal Review: No Review Yet**

Ratatouille Wraps


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

  • 1/2 cup extra-virgin olive oil
  • 2 eggplants (about 1 pound), cut into 1/2-inch cubes
  • 1 pound zucchini, halved lengthwise and thinly sliced crosswise
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and pepper
  • 3 tomatoes (about 1 pound), chopped
  • 1/2 teaspoon dried thyme
  • 4 large whole wheat wraps
  • 8 ounces crumbled goat cheese (or Pepper Jack Cheese)
  1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
  2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
  3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

**Personal Review: No Review Yet**

North Carolina-Style Pulled Pork Sandwiches


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 5 hr

  • 3 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon sweet paprika
  • One 5-pound boneless pork shoulder roast
  • 2 tablespoons vegetable oil
  • 1/3 cup distilled white vinegar
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon hot pepper sauce
  • 8 hamburger buns, split
  • 4 cups North Carolina-Style Coleslaw (optional)
  1. Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
  2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
  3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more.
  4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

**Personal Review: Letting this roast all day made our house smell wonderful – the pork was cooked to perfection!  We ended up pouring a lot of the vinegar out because it was almost overpowering flavor and added a lot more hot pepper sauce and BBQ sauce to it.  I would reccomend letting this sit overnight in order for the meat to absorb the flavor more.  It tasted great for dinner but leftovers kicked butt – the meat was so tender, so flavorful.**