After a long pause with Mother’s Day interrupting I bring you the final sandwich, Day 5 of 5 Days of sandwiches. Here is my take on a grilled cheese sandwich. This is a delicious and easy sandwich to make that has all the tastes of France.
Who doesn’t love a grilled cheese sandwich but sometimes it is nice to change things up. To get creative, to gain a whole new avenue of flavors. This is what this sandwich is all about. ENJOY!!
Butter the outside of the bread and then place all the ingredients evenly on one slice. Top with the second slice and toast in a non stick fry pan until golden on both sides and cheese is melted.
Day 4 of 5 Days of Sandwiches and I bring you an idea that Ken came up with and it is quick, easy and delicious!!! Craving homemade pizza but don’t want the hassle of making the dough. Try a pizza panini. We have a panini maker and nothing could be easier for a delicious sandwich than that!! There are endless combinations you can make that really makes it feel like a meal!! Put your own toppings in. Let the kids design there own!! It is fun, nutritious, easy and fast!! When we are talking sandwiches for dinner you do need to bump it up just slightly but this is not hard at all. ENJOY!!
Saute mushrooms and green peppers in ½ Tbsp. butter in a saute pan on medium low heat until tender about 5-7 min.
Butter the outside of the bread and place on a cutting board. On the opposite side spread a small amount of pizza sauce on both slices. On one slice add 3 slices of pepperoni and ¼ cup of cheese. On the other slice top with a ¼ of the mushrooms and green peppers. Place the sandwich together and cook on the panini press for 4-5 min or until browned on the outside and heated through. Repeat for remaining sandwiches and serve immediately.
Day 3 of 5 Days of Sandwiches and I bring you an easy and so full of flavor sandwich. Try to think outside the box when making a sandwich especially for dinner. You want something different than just two slices of bread. So far we have used naan and tortillas for our first two sandwiches Today a big crusty bun!! This sandwich takes just that little time to BBQ and we are all wanting that now that the sun is shining and the days are warmer.
Taco seasoning doesn’t have to be used just for tacos. You can purchase a jar from Epicure and use it for so many things. I love Epicure because it is so low in sodium unlike a lot of store brands. It has only 10 mg. of sodium per tsp! Today we used it both on the chicken and in the mayonnaise. For the mayonnaise you only need a tsp. or so of the chipolte in adobo so freeze the rest in small portions to use in other recipes.
Don’t you just love a big ‘ol sandwich, so full that it is bursting at the seams. The wonderful smokey slightly warming chipolte mayonnaise pulls this sandwich all together. I hope you try this and love it as much as we did. ENJOY!!
1 tsp. sauce from chipolte chilies in adobo sauce, or to taste
1 tsp. Epicure Taco seasoning
Instructions
Mix Chipolte mayonnaise ingredients together. Season chicken breasts with taco seasoning and grill 4-5 min. per side on medium heat on the BBQ or until cooked through. Slice on the diagonal. Divide the mayonnaise among the four buns. Top with the chicken, bacon and lettuce and serve immediately!!
Today is Day 2 of 5 Days of sandwiches and a review of the QOOQ tablet.
What is a sandwich? I think it is anything that is between two slices of bread. Things that we might not think of as being a sandwich like a quesadilla or a hamburger but I believe they are. Did the Earl of Sandwich really invent the sandwich? Hmmm, jury is still out on that one. Anyway today I bring you a different quesadilla. A Mushroom and spinach one. If you follow my blog you know I am big on vegetarian dishes. Not all the time but once or twice a week is a good mix for us.
Ken was away and Amber and I needed a quick dinner being on the run with extracurricular activities. Amber is always doing something. Anyway, I also have been asked to review the QOOQ tablet which has been sitting on my kitchen counter with photos flipping from one gorgeous looking recipe to the next, making me drool constantly.
When I first got the tablet I had a very hard time trying to get it to connect to the internet but that was my lack of knowledge issue and finally with the help of my computer guy I got it up and running. The QOOQ tablet is made for the kitchen, with an easily cleanable shell, it can withstand splashes and dirty hands. QOOQ is new to Canada coming out of France. I will have to do a review over many recipes as I continue to explore all that this tablet has to offer.
To start with it has 1000 recipes and videos. That is a lot of cookbooks jammed into one neat little tablet. The price I find is high at $399 but that may come down too. You have the opportunity to purchase more recipes too but I haven’t looked into that much yet.
I tried my first recipe with Easy Chocolate Macaroons and they turned out great but the recipe was incomplete which was disappointing. When it came to add the sugar there wasn’t a measurement so I had to guess and luckily they turned out.
So onto the recipe of today. You can go into the main section of the QOOQ tablet and put in key words. I knew I had seen a quesadilla on one of the pictures as they rotate through. So I put in quesadilla and there was this delicious easy looking recipe plus more. You then go to the recipe and it is broken down into IN BRIEF, PREPARATION, INGREDIENTS and UTENSILS. Each area giving you lots of information like calories, ease of making, origin etc. in the IN BRIEF section to a detailed list in the PREPARATION section. The INGREDIENTS LIST is amazing because you can click on each ingredient and there is more information on how to choose, store and tips. Amazing!! Then lastly the list of UTENSILS you will need to complete the recipe. For a beginner or even an advanced cook all the sections are helpful and useful.
I will go into other areas of the QOOQ tablet as I continue to explore the many options that it has to offer.
So this quesadilla was easy to prepare and I loved the veggie combination!!
Preparing the filling. Finely slice the mushroom’s with a chef’s knife. Chop the spinach. Peel and mince the garlic in a garlic press.
Heat oil in a saute pan over medium heat and add the mushrooms to the pan and add the minced garlic.
Mix until combined with a wooden spoon and remove from the pan.
Preparing the tortillas.Preheat the oven to 325. Place teh tortillas in a single layer on a baking tray. Grate the cheese and evenly divide between the tortillas. Bake in the oven for 5 minutes or until the cheese has melted. Remove the tortillas from the oven and add ½ the filling to ½ of each tortilla. Fold the remaining ½ onto the filling. Heat the oil in a large pan over medium heat and add the filled tortillas tho the pan. Cook 3-4 minutes on each side or until lightly browned and crispy.
Presentation. Cut each quesadilla into 4 sections and serve immediately.
I cooked my quesadillas on our flat grill laying one tortilla down that I had sprayed with oil followed by the cheese and then the filling and topped with a second tortilla spraying the top with cooking spray. Grilled until lightly browned and flipped, grilling the other side until browned also. I then used a pizza cutter to slice up the quesadilla and served it with salsa and sour cream. A great variation for the upcoming Cinco de Mayo celebration!!
We are starting 5 Days of Sandwiches for you, but they will be spread over couple of weeks as we have some special Mother’s Day recipes and #SundaySupper etc. to also share with you.
Today’s sandwich is an Argentinian steak on a garlicky naan bread and then doused with yummy chimichurri sauce. Lots of wonderful flavor in this easy sandwich!!
I found this recipe in a Family Fun magazine. I have received that magazine now for a couple of years and enjoy the crafts and recipes.
In a food processor mix all the ingredients together reserving the salt and pepper until after it is mixed and then adjust seasoning to taste. Marinate the flank steak with half the chimichurri in a Ziploc bag for 1-8 hours. Reserve the other half for the sandwich.
Discard the chimchurri that you have used to marinate the steak and pat dry. Grill over medium heat for 3-4 min. a side for medium rare. Turning the steak only once to let a nice char. Let the steak rest for 5 min. and then slice against the grain in ¼” slices. Place on top of a naan bread and spoon on the reserved chimichurri. Fold over and enjoy!!
I am very excited today to tell you that I have become an Independent Epicure Consultant. A lot of you will know Epicure if you are in Canada. It is a fabulous company with wonderful products that I will be showing you often. They are 100% Canadian, sorry they don’t ship elsewhere yet. Epicure features herbs, spices, dips and cookware. Perfect for me to show you an endless supply of recipes.
Today’s sandwich is from Epicure. It is a simple package that results in the best pulled pork sandwich I have ever had. I am not a big pulled pork fan but Epicure has changed that in one fell swoop. It is an amazingly easy recipe that is perfect anytime of the year. You usually put away your slow cooker and dust off the BBQ at this time of year but keep it out!! It is so easy to use and doesn’t create tons of heat like the oven so don’t hide it away when you can be making wonderful sandwiches like this one.
I have a new website for you to see, which has all the Epicure information you will need. You can shop to your hearts content and everything will be shipped directly to you. So go on over to see what Epicure has in store for you and I will be enticing you with many recipes in the days to come.
A wonderful pulled pork sandwich that couldn’t be easier.
Ingredients
I pkg. Epicure Pulled Pork Recipe Seasoning Mix
1 cup ketchup
½ cup vinegar
½ cup brown sugar
¼ cup water
5 lb. boneless pork shoulder or butt roast
Crusty buns
Coleslaw or salad
Instructions
Combine the package mix, ketchup, vinegar, brown sugar and water together in a slow cooker. Add the pork roast and turn to coat with the sauce. Cover and cook, undisturbed for 5 hours on high.
Remove any string and with two forks pull the meat apart and stir into the amazing sauce. Serve on crusty buns with a side of salad or coleslaw.
Maybe you are getting tired of grilled veggies with other dishes but put them in a sandwich and it brings a whole new light onto them. We really try to do vegetarian once a week at least. These paninis are an excellent example of how to incorporate an easy vegetarian meal into your late summer dinner. A lot of veggies are at their height right now so go and visit your local farmer’s market and grab some of the bounty that is out there. Eating local has never been easier than at this time of year for all the wonderful variety you can get. Pack all that into a lovely sandwich and you have dinner on the table in no time. Enjoy!
A delicious fresh feast of vegetables in a sandwich.
Ingredients
½ red pepper, sliced
½ yellow pepper, sliced
1 zucchini, medium, sliced
½ sweet Walla Walla onion, sliced
5 large mushrooms, sliced
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. tarragon
2 Tbsp. olive oil
½ cup shredded mozzarella cheese
1½ oz. goat cheese
6 large slices panini bread
Butter
Instructions
Place the mushrooms, red and yellow pepper, zucchini, onion in a large bowl. Sprinkle on the basil, thyme and tarragon. Toss with the olive oil. Transfer the veggies into a BBQ wok. Heat BBQ to medium and stir fry for 25-35 min. until veggies are tender.
Preheat panini maker. Lightly butter the outsides of the bread and mound on the veggies dividing them among the three sandwiches. Sprinkle each sandwich with some of the goat cheese and then the mozzarella. Top with the other slice of bread with the butter side out.
Place as many sandwiches that will fit into the panini maker and close the lid. Grill until the cheese is melted and the outside is nicely grill marked. Again this is where healthy meets great tasting!!
