Posts Tagged ‘sandwich’

Simple Sandwich Spreads: Pimento Cheese and Olive Cream Cheese

Simple Sandwich Spreads: Pimento Cheese and Olive Cream CheeseSimple Sandwich Spreads: Pimento Cheese and Olive Cream Cheese

Smoked Salmon and Whitefish Salad Melts

Smoked Salmon and Whitefish Salad Melts

Open Faced Chili Grilled Cheese with a Runny Egg (The Perfect Grilled Cheese)

The Perfect Grilled Cheese
Open Faced Chili Grilled Cheese with a Runny Egg (The Perfect Grilled Cheese)

Open Faced Chili Grilled Cheese with a Runny Egg (The Perfect Grilled Cheese)

Recipe by: Willow Bird Baking, with chili recipe adapted from Cooks’ Illustrated, as found on Brown Eyed Baker. Sandwich inspired by BS’ in the Kitchen.
Yield: 4 servings

This meal was insaaane. Turns out, the perfect grilled cheese requires the perfect homemade chili. You can use any leftover chili for this sandwich, but it’s so worth it to make the chili linked below; it’s the best I’ve ever had, hands down. It looks complicated, but it’s actually a cinch to prepare and can be made a few days ahead and refrigerated until you’re ready to assemble your sandwiches. The recipe below makes about three times the amount of chili you need, but I make the whole batch because I know I’ll want to freeze some for other uses.

1 tablespoon mayonnaise
lots of butter (around 1/2 cup), softened to room temperature, plus more butter for cooking
2 slices of a sourdough bread boule (about 1 inch thick and 8 inches long)
about 3 cups homemade chili from this recipe
sharp cheddar cheese, sliced thin
2 eggs
salt and pepper
2 green onions, chopped
cilantro, chopped
optional serving suggestions: guacamole, sour cream, avocados, salsa

Preheat broiler. Mix softened butter and mayonnaise in a small bowl and spread a good layer on both sides of each slice of bread.

Heat a heavy, oven-safe skillet over medium heat. Toast one side of the bread in the hot skillet until golden. Flip the bread and pile on the chili. Top with cheese strips and place the skillet immediately under the broiler to melt for 2-3 minutes, watching closely. Pull the skillet out of the oven when the cheese is melty and remove the sandwiches to a plate.

Melt another tablespoon of butter in the skillet over medium heat and break two eggs into it. Cook the eggs just until you can flip them, cooking them only slightly on the other side. Remove the over-easy eggs to the tops of the waiting sandwiches and top with salt, pepper, cilantro, and green onions. Serve with sour cream, guacamole, and salsa if desired.

Quick Weeknight Dinner: Blue Cheese Chicken Salad Wraps

Blue Cheese Chicken Salad Wraps
Blue Cheese Chicken Salad Wraps

Blue Cheese Chicken Salad Wraps

Recipe by: Adapted from Food & Wine via Delish
Yield: 4 wraps

Use leftover rotisserie chicken to make this dish super quick and easy to prepare! Despite being quick, these wraps pack a lot of flavor. I loved the bite of the radishes with the musky, bold blue cheese flavor.

2 ounces crumbled Gorgonzola cheese
1/4 cup plain Greek yogurt
2 tablespoons light mayonnaise
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 tablespoon minced shallot
1/2 teaspoon lemon juice
salt and pepper
2 cups diced rotisserie chicken
4 Flat-Out wraps
1/2 cup thinly sliced sugar snap peas
1/2 cup thinly sliced radishes
1/2 cup arugula

In a medium bowl, mix together the Gorgonzola, Greek yogurt, mayonnaise, olive oil, white wine vinegar, shallot, and lemon juice. Fold in the chicken and season it to taste with salt and pepper. Place a bed of arugula in the center of each of 4 wraps. Pile 1/4 of the chicken mixture, a layer of radishes, and some sugar snap peas on each one. Fold up the wraps and cut them diagonally. Serve with an arugula salad lightly dressed with olive oil and lemon juice (I do a 1 tablespoon olive oil to 1 teaspoon lemon juice ratio) and berries if desired.

Smoked Pulled Pork Sandwiches with Sweet Coleslaw

Smoked Pulled Pork Sandwiches with Sweet Coleslaw
Smoked Pulled Pork Sandwiches with Sweet Coleslaw

Smoked Pulled Pork Sandwiches with Sweet Coleslaw

Recipe by: Willow Bird Baking using a rub by Chris Schlesinger
Yield: a billion servings or pork. Or at least, like, 15.

How I love great pulled pork! This recipe uses a smoker, but you could also smoke your pork roast any way you’re used to smoking (my dad does his with his grill). The key is not to jump the gun in pulling it out — really let it smoke until it’s falling apart. Oh, and don’t forget to use the great spice rub!

1 (6.5-pound) Boston Butt pork roast
Best Barbecue Rub
a few cups of hickory or mesquite wood chips
1 head cabbage
1 carrot
1 onion
6 tablespoons sugar
4 tablespoons white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
dash cayenne pepper
1-2 tablespoons mayonnaise to taste
buns of your choice

The night before you plan to cook your pork, make your slaw: shred the cabbage, onion, and carrot in the food processor. In a medium bowl, whisk together sugar, vinegar, salt, pepper, and cayenne pepper. Pour in shredded veggies and mix well. Cover this and let it sit out while you prepare your pork. Then put it in the fridge (or let it sit out; nothing in it is perishable yet) overnight.

Also the night before, prepare your pork. Trim off some of the fat cap if there is one (I left about half of the thickness on). Generously rub your roast all over with the best barbecue rub. You won’t use the whole batch of rub that you made; you’ll probably use about half of it. Since you’ll want to save the rest, don’t put your raw-porky-hands into the rub’s container, but instead use a spoon to dispense the rub onto the pork before rubbing it in. Place the rubbed pork into a metal pan that you know will fit into your smoker, cover it, and let it sit overnight in the fridge.

Early in the morning before your pork dinner, put wood chips in your smoker and preheat it to 225 degrees for around 30 minutes (or according to manufacturer’s instructions.) Uncover your pork and place it into the preheated smoker, smoking it for around 8 hours (that’s how long it took for our 6.5-pound roast). Replace wood chips in your smoker as needed throughout the day, and also mix your cole slaw every now and again. After 8 hours of smoking, cover the pork roast with foil and cook for another hour.

When pork is almost ready, add 1-2 tablespoons of mayonnaise to your cole slaw and mix well. Chill until ready to serve. Heat or toast your buns. When pork is ready, shred it with two forks and mix it in its juices. Pile it high on a bun, top with sweet slaw, and enjoy!

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