Monte Cristo Sandwiches

Yield: 2 servings

Saturday February 10, 2007

• 4 slices multigrain bread
• 4 slices Swiss cheese
• 2 slices roast chicken
• 2 slices baked ham
• 2 teaspoons dijonnaise dressing
• 2 medium eggs
• ¼ cup milk
• ¼ cup half and half
• 3 tablespoons butter

1.  Spread a half teaspoon of dijonnaise on each slice of  bread.

2.  On 2 slices of bread place 1 slice each of cheese, roast chicken, ham and another slice of cheese. Cover with matching slice of bread, dijonnaise side down. Repeat for second sandwich.

3.  Melt butter in large skillet.

4.  Whip eggs, milk and half and half together and pour out on long platter.

5.  Place sandwiches in egg mixture and soak both sides of  bread until almost all of the egg mixture is absorbed.

6.  Place sandwiches in skillet and cook until golden and cheese is melted.

Mexitalia Wraps

Yield: 4 servings                                                                         Friday May 14, 2004

• 4 burrito (10") size tortillas
• ⅓ cup softened butter or oleo
• 6 tablespoons grated Parmigiano Reggiano or Romano cheese
• 4 ounces provolone or cheddar or swiss cheese, thinly sliced
• 4 ounces each of your choice of two of the following meats salami, pastrami, ham, chicken, turkey, roast beef or capicolla
• 2 red peppers, roasted, peeled, and julienned
• 4 ounces shredded mozzarella cheese
• 1½ cups marinara sauce
  
  

1.  Spread butter on one side of each wrap and sprinkle with 1 tablespoon grated cheese. Place 1 ounce of your choice of cheese on each wrap, leaving a ½ " border.

2.  Cover cheese slices with 1 ounce of your choice of 2 different meats for a total of 2 ounces of sliced meat.

3.  Place peppers on top of meat and sprinkle each wrap with 1 ounce of mozzarella cheese.

4.  Fold wraps and place seam side down on a non stick bake sheet. Brush with remaining softened butter and sprinkle with remaining grated cheese

5.  Bake in a 400° oven for 12-15 minutes. Serve with heated marinara sauce.

Mexitalia Burritos

Yield: 4 servings

Friday May 14, 2004

• 4 burrito (10") size tortillas
• ⅓ cup softened butter or oleo
• 6 tablespoons grated Parmigiano Reggiano, Romano or asiago cheese
• 4 ounces provolone or cheddar or swiss cheese, thinly sliced
• 4 ounces each of your choice of two of the following, salami, pastrami, ham, chicken, turkey, roast beef  or capicolla
• 2 red peppers, roasted, peeled, and julienned
• 4 ounces shredded mozzarella cheese
• 1½ cups marinara sauce

1.  Spread butter on one side of each wrap and sprinkle with 1 tablespoon grated cheese. Place 1 ounce of your choice of cheese on each wrap, leaving a ½ " border.

2.  Cover cheese slices with 1 ounce of your choice of 2 different meats for a total of 2 ounces of sliced meat.

3.  Place peppers on top of meat and sprinkle each wrap with 1 ounce of mozzarella cheese.

4.  Roll each tortilla, folding in the sides as you roll to the top. Place seam side down on a non stick foil lined bake sheet. Brush with remaining softened butter and sprinkle with remaining grated cheese.

5.  Bake in a 400° oven for 12-15 minutes. Serve with heated marinara sauce.

London Broil and Portobello Sandwich

       I have made the recipe as below and also the following way.   It is easier to thinly slice the steak, while slightly frozen, against the grain, and sauté it about 30 seconds on each side so that it will be cooked but slightly rare and much more tender then broiled steak.   London broil is not a very tender cut and needs to be cooked for either a very short period of time or for a long time. 

Yield: 4 servings

• 1½ pounds London broil
• ½ cup olive oil, plus more for brushing steak
• salt and pepper
• ¼ cup balsamic vinegar
• 4 portobello mushroom caps, cut in slices
• 1 Vidalia onion, cut in rings
• ½ cup mayonnaise
• 1 tablespoon grated horseradish or grainy mustard
• ½ cup chopped fresh parsley
• ½ lemon, juice only
• 4 pieces ciabatta bread, split horizontally
• ¼ pound Fontina cheese, sliced
• ⅓ (packed) coarsely chopped arugula leaves

1. Preheat oven broiler for 5 minutes.

2.  Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a  broiler pan and broil about 4-inches from the heat source, about 5 minutes per side.

3.  Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes.

4.  Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.

5.  In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise

     mixture on both sides of the split ciabatta.

6.  Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Broil until cheese melts slightly and is lightly browned.

 7. Garnish with arugula, and serve.

Lobster Rolls with Melted Butter

Yield: 2 or 3 servings

Saturday February 16, 2008

• 2 small fresh lobsters
• 2 or 3 hot dog rolls
• ¼ cup butter melted

1.  Pour about 2" of water into a large soup pan, cover and bring to a boil.

2.  Add a tablespoon of salt to the water and plunge the lobsters head first, into the pan.

     Cook about 10 minutes or until lobsters are bright red.

3.  Plunge into ice water until cool enough to handle. Remove meat from shell and chop or shred.

4.  Split tops only, open flat and lightly toast the rolls under the broiler. Melt the butter in a small pan.

5.  Divide the lobster between or among the rolls and drizzle with hot melted butter.

Italian Turkey Sausage Burgers

      These are a lot better for the figure than the pork burgers.  They taste nothing like turkey due to all the terrific herbs and spices. Give them a try.  

Yield: 3-4 servings

• ¾ lb 93% fat free ground turkey
• 1 egg slightly beaten
• 1 tablespoon fennel seed
• ¼ teaspoon each coarse salt, freshly ground black pepper, dried basil, dried sage and dried oregano
• ⅛ teaspoon ground allspice, freshly ground nutmeg, dried dill weed and granulated garlic
• 3-4 super size English muffins, split and toasted
• 3-4 pieces crisp lettuce
• 3-4 tomato slices
• chili sauce or your choice of  Durkees Famous Sauce, catsup or mustard

1.  Mix turkey, egg, fennel seed, salt, pepper, basil, sage, oregano, allspice, nutmeg, dill weed and granulated garlic.

2.  Shape into 3-4 patties. Cook 4 minutes on each side until thoroughly cooked and browned.

3.  Place each patty on an English muffin half with a piece of lettuce and a slice of tomato. Add condiment of your choice.

Hot Tuna Burgers

     Don’t make the mistake of using dry breadcrumbs instead of fresh breadcrumbs.  Breadcrumbs, dry and fresh are not interchangeable.  Using dry in place of fresh will make your recipe dry.  Dry breadcrumbs soak up moisture, fresh breadcrumbs do not.

Yield: 4 servings

• 1 (7 ounce ) can tuna, drained and flaked
• 1 cup soft bread crumbs (see above)
• ½ cup chopped celery
• 2 tablespoons minced onion
• ½ cup mayonnaise
• 2 tablespoons chili sauce or seafood cocktail sauce
• ⅛ teaspoon freshly ground black pepper
• 4 hamburger buns or English muffins, split and toasted
  
  

1.  Toss tuna with bread crumbs, celery and onion.

2.  Combine mayonnaise with chili sauce and pepper and stir into tuna mixture.

3.  Form into 4 patties and place on bake sheet.

4.  Bake in a 375° oven for 15 minutes or until lightly browned.

TO PAN FRY:

1.  Chill mixture for at least 1 hour. Forn into patties.

2.  Spray with vegetable spray and sauté in skillet over low heat about 5 minutes, turning once, or until browned on both sides. Serve on toasted buns or muffins.

Italian Style Grilled Cheese Sandwich

Yield: 3 servings

FEBRUARY 10, 1995

• 6 slices homemade bread
• 3 large plum tomatoes
• 1 large clove garlic, minced
• 1 tablepoon fresh basil or 1 teaspoon dried basil
• salt and pepper to taste
• pinch sugar
• 2 teaspoons olive oil
• Swiss or Fontina cheese thinly sliced or shredded cheddar or shredded mozzarella cheese
• Butter
  
  

1.  Mix tomatoes and the next five ingredients in a bowl and let marinate, stirring 2 or 3 times, for 30-40 minutes.  

2.  Cover 3 slices of bread with a slice of Swiss cheese, cover with ⅓ of the tomato marinade, a slice of fontina cheese and a slice of bread.

3.  Spread a thin coating of butter on each side of sandwich and grill or broil until bread is golden brown and the cheese has melted.

Grilled Swiss Burger Melt

Yield: 2 servings

Monday May 15, 2000

• ½ tablespoon E.V. olive oil
• 1 medium-large onion, quartered and sliced
• 8 ounces ground beef
• ¼ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 slices deli type rye bread or homemade bread
• 2 teaspoons butter
• 2 slices Swiss cheese
• 1 tablespoon butter
  
  

1.  In olive oil, in skillet, over medium high heat, cook onions for 4 minutes; reduce heat, and cook 10 minutes longer until soft, adding a teaspoon or two of water if onions begin to brown. Set aside.

2.  Combine beef, salt and pepper and form into 2 (4 ounce) burgers that will fit the shape of the bread. Broil or sauté burgers until medium rare.  

3.  Toast bread on one side under broiler.  Spread the four slices with a light coating of butter.     

4.  Place 1 slice of cheese on toasted side of two bread slices.  Place burgers on cheese and top with the sautéed onions and remaining bread.

5.  Melt another tablespoon of butter in the pan and grill the sandwiches on both sides over low heat.  Or spread butter on both sides of sandwiches and grill in skillet over medium heat until golden.

Crab Burger

Yield: 2 servings                                                           Tuesday January 2, 2007

• 2 English muffins, halved and toasted
• 8 ounces crab meat, fresh or canned
• 1 scallion minced, including the green
• 1 fresh lemon, cut in half
• ¼ cup celery, minced
• ¼ cup mayonnaise
• 4 roasted tomato halves
• ½ cup manchego cheese, finely shredded
  
  

1.  Place toasted muffin halves on a foil lined bake sheet and set aside.

2.  In small bowl, lightly mix crab meat with scallion and lightly sprinkle with the juice of a lemon half.

3.  Add celery and mayonnaise or dijonaise if preferred and stir until combined.

4.  Divide the crab mixture among the muffin halves and lightly sprinkle again with the lemon juice.

5.  Place a roasted tomato half on each muffin half and sprinkle with cheese.

6.  Broil until cheese is bubbly.

Broiled Tuna Sandwiches

Yield: 2 servings                            Monday September 1, 2008

• 1 6 ounce can tuna, drained well
• ¼ cup onion, minced
• 1 tablespoon basil, minced
• ½ teaspoon dried oregano
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 slices Italian bread
• 3 slices Swiss cheese
  
  

1.  Pre-heat broiler.

2.  Mix tuna, onion, basil, oregano, mayonnaise, mustard and vinegar until thoroughly combined.

3.  Spread on bread; top with the cheese and broil for 3-5 minutes or until cheese is bubbly.

Liverwurst Filling

Thursday September 21, 2006

Yield: 6 servings

• ½ pound liverwurst
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
  
  

1.  Process liverwurst in small processor until smooth and spreadable.

2.  Spoon into a small bowl.

3.  Stir in mayonnaise and mustard and mix well. Refrigerate until ready to use.

Fresh Tuna Salad

Makes 4 servings

• 3/4 lb. fresh tuna steak
• 3 tablespoons mayonnaise
• 1/2 tsp prepared mustard
• 1 clove garlic, minced
• 2 tsp lemon juice
• 2 tsp fresh dill, minced
• 1 lg. celery rib, diced
• 3 scallions, including green end, thinly sliced
  
  

1. Cook tuna to med-rare, in a small amount of water, in a small saute pan, about 3 minutes on each side.
2. Mix mayonnaise, mustard, garlic, lemon juice and dill. Shred or chop tuna and add to sauce.
3. Stir in celery and scallions.