Category: SANDWICHES & SLIDERS

STUCK IN A TIME WARP – GRILLED CHEESE & CHILI

Back in 1988 I was having a particularly tough time at work- no details, but let’s just say a man was trying to make my life miserable and I needed a mental health day.  I decided to go to a movie that had just been released, Working Girl.  After all, Harrison Ford was in it!  I thought it would be a fun chick flick and bring my spirits up.


I was right.  My spirits saw the underdog, a woman no less, rise above the BS and succeed, or at least get her opportunity to succeed.  So, what is my point?  Do you remember that scene at the very end when Melanie Griffith, er Tess McGill in Working Girl combines Trask and radio to succeed?  It was almost like an Oprah AHA moment!

Well, I had an AHA, or Trask/radio idea! Chili and Grilled Cheese.  You eat cheese on your chili don’t you?  So, why not eat chili on your cheese, grilled cheese that is.


There’s no real recipe here – you get the picture!

CALIFORNIA ROLL

Every now and then only comfort food will work to get you smiling again.

CALIFORNIA ROLL
Fresh baked Croissant
Fresh sliced turkey
Fresh sliced avocado
Fresh sliced tomato
Are you seeing a pattern here yet?
Sliced Provolone
A little mayonnaise
salt and pepper to taste
and a smile

BEAN & BACON ROLLS

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

  • Preheat oven to 350˚.
  • Spread Beans on each slice of bread.
  • Roll bread up and secure with 2 slices of bacon with toothpicks.
  • Bake for 30-45 minutes until bacon is crisp.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts
In a small bowl combine the paprika, salt, garlic and pepper.
Brush both sides of chicken lightly with oil.
Sprinkle with rub.
Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix
In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
Toss with cabbage mix.
1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can’t. I did adapt it slightly and  it really makes the perfect football food – quick, easy and tasty.  Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well. As an added bonus they are really good as a “club” adding turkey as well to the ham.

BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

CROQUE MADAME

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I’d share with you. I LOVE wikipedia – if you have a question, they have an answer!
To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust’s In search of lost time.

A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960.

I made one of each and added mustard for hubby on the ham.



CROQUE MADAME
PER PERSON
2 slices white or whole-wheat sourdough bread
2 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
3 ounces smoked ham, such as Black Forest, sliced into thick slices
1 JUMBO egg
1 + 1 tablespoon unsalted butter
sea salt, to taste
freshly cracked black pepper, to taste

  • Melt butter in griddle.
  • Place half of the slices of bread in butter and cover them with the cheese slices, making sure they don’t extend past the edges of the bread.
  • Place 2 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham.
  • Grill the sandwiches, turning once.
  • Place on serving plates.
  • Crack eggs into separate bowls and check that the yolks aren’t broken.
  • In a non-stick skillet, melt half of the butter over medium-high heat, until it starts to bubble.
  • Add eggs into pan, being careful not to break the yolks or crowd the eggs.
  • Add a teaspoon per egg of water to pan, sprinkle the eggs with salt and cover the pan with lid.
  • Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm.
  • Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

CADILLACS – PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.



 

PARMESAN ROAST BEEF SANDWICHES

8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time. 
NOTE to self these were ALSO good, but way HOT!!!
 

KENTUCKY HOT BROWN

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.
THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

  • Preheat broiler with rack 4 inches from heat.
  • Melt butter in a heavy 2 quart saucepan over medium low heat.
  • Whisk in the flour until smooth and golden.
  • Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
  • Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
  • Place toast slice in the bottom of a lightly greased casserole dish.
  • Top with turkey slices.
  • Top with tomatoes.
  • Spoon cheese sauce over tomatoes.
  • Sprinkle with the remaining cheese.
  • Broil 5 minutes or until cheese begins to brown.
  • Sprinkle with paprika.
  • Top with bacon pieces.
  • Sprinkle with parsley.
  • Enjoy.

**I didn’t realize I was out, but I was, so I substituted sharp cheddar and it was lick the plate clean good.

BAKED HAM & SWISS SLIDERS

I wish I could tell you where I saw this recipe, but I can’t.  I did adapt it slightly, but it really makes the perfect football food – quick, easy and tasty.

BAKED HAM & SWISS SLIDERS

12 pack of KING’S Hawaiian rolls

4 slices thick ham, quartered (to fit on rolls)

4 large slices Swiss cheese, quartered (to fit on rolls)

1/3 cup butter

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

As an added bonus they are really good as a “club” adding turkey as well to the ham.

*Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well.

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can’t.  I did adapt it slightly, but it really makes the perfect football food – quick, easy and tasty. 

BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

As an added bonus they are really good as a “club” adding turkey as well to the ham.

*Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

BBQ Chicken COBB SaladCHICKEN RUB

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon white pepper

4 boneless, skinless chicken breasts

In a small bowl combine the paprika, salt, garlic and pepper.

Brush both sides of chicken lightly with oil.

Sprinkle with rub.

Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

1/8 teaspoon white pepper

3 cups shredded coleslaw mix

In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.

Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.