This chicken pesto pita is a satisfying and not-too-cheesy sandwich that fills you up without weighing you down. It's in my iPad-exclusive cookbook with a bunch of my other treasured recipes.Read More
Eggplant makes for the perfect flavor sponge -- it soaks up that fiery, smoky flavor from the grill. Paired with crunchy red bell pepper, nestled on a bed of fresh spinach, smeared lovingly with hummus and then tucked away into warm pita bread, it makes for the substantially perfect meal.Read More
I spend a lot of time cooking and a lot of time eating. So when I'm cooking at home, I like to find ways to add a healthier twist. Bonus points if it makes execution easier as well. Bonus bonus points if it's a sandwich.Read More
I was craving this sandwich every day of the week. After one or two queries, an heirloom tomato and a handful of garlic later, I had my recipe. This Portobello mushroom burger is super juicy and oddly enough, feels really meaty. And yes, friends, you can make this too.Read More
Ah, the panini maker. It's one of those household items you yearn for when you don't have one, yet one that collects dust in the back pantry when you do have one. It's sort of like the backyard swimming pool of kitchen appliances. I'll have to admit, up until the other day, my own panini maker was sitting on top of my refrigerator, lonely and unused. But a recent burst of creativity (and surplus of fresh vegetables) changed that. Here's a fresh and hearty sandwich recipe that you can put together and press into your panini maker within a few minutes. It even includes an easy homemade Dijon-parsley vinaigrette. You can use any meat or cheese you like, but this particular recipe calls for roast beef and gruyere, my favorite deli meat and favorite sandwich cheese...
Makes: 1 sandwich Prep time: 15-20 minutes Cook time: About 12 minutes
Ingredients: For the sandwich: 2 slices French bread (or the bread of your choice) 2-3 thin slices roast beef 1 slice gruyere cheese (or several tablespoons grated gruyere, or the cheese of your choice) 3-4 button mushrooms, thinly sliced 4-6 spinach leaves, trimmed 2-3 red cabbage leaves, very thinly sliced 2-3 thin slices red onion 3 tablespoons olive oil
For the dressing: 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon parsley, finely chopped 2 tablespoons olive oil
1. Turn on panini maker. If applicable, set to medium-high setting.
2. Make the dressing: Whisk together red wine vinegar, Dijon mustard and parsley. Slowly whisk in the olive oil. Set aside.
3. Wash, dry and slice the vegetables (mushroom, spinach, red cabbage and onion). Lightly toss the sliced mushrooms in the vinaigrette and set aside.
4. Warm 1 tablespoon olive oil in a pan. Add the red onions and soften, cooking over medium heat about 2 minutes. Add the red cabbage and cook until slightly softened, about 3 minutes. Set aside.
5. Brush dressing onto the inside slices of the sandwich bread. Layer all the vegetables (raw and cooked) onto one of the slices of bread. Add meat and cheese. Place other slice of bread on top.
6. Lightly drizzle both outsides of the bread with remaining 2 tablespoons (or perhaps even less) olive oil. Press into panini maker until light golden brown. (If using a medium-high setting, this should take about 12 minutes.)
My Notes: Why the vegetable saute? To be honest, I sort of cheated with the red onion-and-red-cabbage saute. I sauteed them the night before for dinner, and just used the leftovers in my sandwich. You can nix these components if you don't feel like sauteing, but I thought the cabbage gave a textured light bitterness that paired well with the slightly sweet but tart red onions. And this mixture is a nice contrast to the raw mushrooms and spinach.
Why the vinaigrette? Because this panini is essentially a salad (with protein and cheese) tucked into bread, the vinaigrette gives a boost of bright flavor, one that complements the veggies perfectly.
Why toss only the mushrooms in the vinaigrette? For flavor and neatness. The mushrooms are little pieces that carry the vinaigrette well. Because they're little, they won't drip oil 'n vinegar onto your panini maker, and they keep the sandwich easy to eat.
Savory, meaty, tender, juicy -- all piled onto a toasted bun. There's garlic, onion, spices... and beer. What more could you want in a comfort food? Try this hearty sloppy joe recipe adapted from AllRecipes.com. I tweaked a few things by adding more garlic, more tomato paste and more spices. Not only are these sloppy joes easy to make, but they're also great as leftovers. They keep for several days and are a cinch to store.
Makes: About 8 burgers Prep time: 10 minutes Cook time: 25-30 minutes
Ingredients: 2 tablespoons olive oil 4 cloves garlic, minced 1.5 pounds ground sirloin 1 onion, chopped 2 tablespoons chili powder 1 teaspoon paprika 2 teaspoons ground cumin 1 12 ounce can tomato paste 1 cup beer (medium-bodied) 1 teaspoon distilled white vinegar 2 tablespoons brown sugar 2 teaspoon dried oregano salt and pepper, to taste 8 hamburger buns, split
1. In a large pot over medium-high heat, heat oil. Add the garlic and saute the ground sirloin for 5 minutes. Add the onion and saute for 5 more minutes, or until onion is tender. Add some salt and pepper while cooking. Drain the fat.
2. Mix in tomato paste and beer, stirring until well-combined. Stir in chili powder, paprika, cumin, vinegar, brown sugar, oregano and more salt and pepper. Continue to heat for about 5 minutes, then let simmer about 10 minutes more.
3. While the mixture is simmering, pop the hamburger buns on a toaster oven at 250 degrees, for about 3 minutes. Spoon meat onto buns and serve.
My Notes What I did differently from AllRecipes.com I changed one of the ingredients and some of the proportions. The biggest change I made was using beer instead of water, and ground sirloin instead of ground beef. As for the proportions, I used more garlic, chili powder and cumin and less brown sugar. I also nixed the red bell pepper. Why? I wanted a stewier, bolder comfort food. And because I like meat and onions so much, I disregarded the red bell pepper -- after all, you can barely taste it in this mix of meat and spices.
Why use beer? A medium-bodied beer gives the sloppy joe a richer, earthier, thicker taste.
More or less saucy? Since I like the meat filling to be saucy, I used twice as much tomato paste than AllRecipes did. I wanted the satisfying, tangy taste dripping out of the bun.
Sugar warning: I found the original recipe to be too sweet, what with 3 tablespoons brown sugar. I cut it down to 2 tablespoons and was much happier with the result. You shouldn't nix it entirely because you need that sticky sweetness to counteract the vinegar's sourness and tomato's tanginess.