Search results for "label/sandwich"
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Egg Salad Sandwich
August 12, 2008
My NYC, now Portland, friend inspired me with a challenge to spruce up the boring lunch sandwich she takes to work every day. I really don't eat sandwiches, except grilled cheese with avocado and tomato at a diner - divine! - so it was a particularly good challenge. Egg Salad is terribly fast and the mix of crunchy veggies, tangy mayo, sour lemon juice, spicy dijon mustard and vinegary pickles is simply amazing...enjoy!
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“Chicken” Salad Sandwich
April 12, 2009
This is the first time I ever tried to make chicken salad with faux chicken. I found Quorn to be the best looking and tasting. To cut the fat I used half mayo, half nonfat yogurt - a sub I use often. With sweet grapes from the neighboring town, crunchy celery and almonds, fresh cut rosemary and mustard, this is an easy, fresh weeknight meal. Serve on homemade wheat Scottish baps.
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Grilled Cheese Elvis
April 24, 2011
No, I didn't see Elvis' face in my grilled cheese - April is National Grilled Cheese Month! You probably know Elvis' favorite sandwich - peanut butter, banana, honey and bacon. I turned this outrageous sandwich into ridiculous (and vegetarian) by replacing the bacon with extra sharp cheddar cheese and then grilling the mother lover. I was inspired by the peanut butter and cheese sandwiches I loved as a kid. It is just truly silly, but one bite and you'll think it's like steroids on crack. Just skip the nutritional information because you don't want to know - and go grab a skillet.
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Tempeh Reubens
September 14, 2008
Ok, Jamie in NYC, this is for you! This is tempeh you can get into (although I still do highly recommend going to Essex in NYC for brunch and order their tempeh bacon and copious screwdrivers). It doesn't take long to make, but god I hope you have a dishwasher in your apartment because I used quite a high percentage of the pots and pans in my kitchen. I think it's the perfect sandwich. It's got hearty, fall flavors, crusty bread, creamy dressing and caramelized onions - so dreamy!
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Grilled Zucchini Torta
August 29, 2010
A torta is a Mexican grilled sandwich that you can fill with just about anything. It starts with a baguette spread with mashed, seasoned black beans then layered with fillings like grilled steak, chicken or vegetables. The toppings are only limited by your imagination. You can use Mexican cheeses, grilled or raw onions, steak sauce, fresh avocados, cilantro, fresh or pickled jalapenos, fresh lettuce and tomatoes and on and on. This recipe for a grilled zucchini torta is with hopes of catching up on the upwards of 10-12 pounds of zucchini in my fridge and taken from Rick Bayless' version. His grilled skirt steak torta is complimented with homemade chipolte steak sauce, which I sometimes use on this sandwich. The sauce has quickly become a new staple in my house (added to the homemade ketchup, mustard and hot sauce I'm already making!). One of my favorite toppings is also pickled jalapenos - it is ridiculously easy to make so give it a shot.
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Sándwich Cubano Vegetariano
December 2, 2012
We flew back from Florida via Miami and before heading to the airport stopped in Little Havana at the self-proclaimed "world's most famous Cuban restaurant" - Versailles. This extremely old school eatery made me nostalgic for one of our favorite (although not as 'world famous') NYC establishments, Cafe Habana. There, just about every Saturday at brunch, I ate a version of this refreshing, yet spicy, sandwich along side a margarita and a cafe con leche.
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Croque Madame
September 1, 2008
It's the last day of summer. Start your diet tomorrow. You deserve to have the summer go out with a bang. It's not traditional summer BBQ food, but I was inspired by a Gourmet magazine cover of Paris, France. I've always wanted to try and vegetarianize a Croque Madame sandwich. "Ham," gruyere cheese, bechamel sauce, crusty bread - all melty together and all with a fried egg on top! In case you don't know that topper, the fried egg, is the difference between a Croque Monsieur and a Croque Madame. So much more lady-like with an egg, and once you put an egg on anything and serve it with sparkling wine - it's brunch!
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Kohlrabi Slaw
December 8, 2015
Lighten up a holiday meal or lunch sandwich with this super easy slaw that allows you to use seasonal vegetables. Kohlrabi could be switched out for turnips, broccoli or cauliflower - just be sure to use all the stems on the latter two. These winter veggies are pretty bitter so the addition of carrots and apple brightens and sweetens it up.
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Bean Dips
August 17, 2008
Clockwise from top left: Chunky Hummus, Italian Beans, Mexican Beans. My friend, Laura, asked me for a new brown bag lunch sandwich partner that wasn't boring, old chips. I've been meaning to do my three bean dips before so this is the perfect opportunity. These are ridiculously easy to make and will accompany Italian, Mexican and Middle Eastern foods. The Mexican dip I made up, but the other two were ones from restaurants in NYC and Miami that I loved and recreated at home. I often eat them with homemade pita chips.
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Tempeh Piccata
May 31, 2009
I don't cook with tempeh a lot so I resolved to try it out this week on Sunday Serving. Tempeh tends to have more calories than over faux meats, but it's packed with protein punch. This recipe is a vegetarianized version of chicken or veal piccata. A beautifully delicate lemon-caper sauce lightly dressing a triangle of sage-cornmeal encrusted tempeh. Serve over buttered egg noodles or salad or even use as a sandwich filler!