This delicious sandwich is a great way to use up leftover roast turkey or chicken. I loved the melty fontina cheese, the slightly sweet roasted red peppers, and the pop of  fresh flavor from the pesto. This sandwich is worth roasting a turkey (or chicken) for!

If you can’t find fontina, substitute another mild cheese like jack or a stronger cheese like provolone. The mild fontina is nice because it doesn’t overpower the flavor of the turkey. Also, a sturdy bread works best ( I used a wheat sourdough). Enjoy!

Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina
-Recipe courtesy Emeril Lagasse, foodnetwork.com

Serves: 4 sandwiches.

1/4 cup prepared basil pesto
8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
8 ounces very thinly sliced roast turkey breast
1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
6 ounces fontina cheese, thinly sliced, to cover the bread slices
1 tablespoon extra-virgin olive oil

Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outsides of each sandwich lightly with some of the olive oil.

Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.

Tags: fontina, leftover turkey, panini, pesto, roasted red peppers, sandwich

This sandwich rocks! And, it’s another great way to use up leftover turkey! The combination of green onion mayo (yum!), tangy aged white cheddar, sweet-tart cranberry sauce, roasted turkey, and rustic Italian bread is a winner!! The recipe says it will feed 6-8 but you’d need to serve with other dishes (soup, salad, etc.) to feed that many people. If you’re serving the sandwich by itself, it will probably yield fewer servings…I guess that all depends on your appetite.

For a little extra zip, I added a little horseradish to the green onion mayo. Delish!

Italian Loaf with Turkey, White Cheddar and Cranberry Sauce
-recipe from Williams-Sonoma Thanksgiving Entertaining

Ciabatta or focaccia makes an ideal backdrop for this flavorful sandwich, prepared with leftover roast turkey (and cranberry sauce, if you have it). Using a whole loaf makes quick work of serving a crowd. It is best assembled at least 1 hour ahead so it can be ready well before your guests arrive.

1 cup mayonnaise
4 green onions, including tender green tops, minced
1 loaf ciabatta, about 6 inches wide and 12 to 14 inches long
1 jar whole-berry cranberry sauce
3/4 to 1 lb. sliced roast turkey breast
1/4 lb. sliced white cheddar cheese
3 cups arugula

In a small bowl, stir together the mayonnaise and green onions, mixing well. Cut the ciabatta in half horizontally and spread the cut sides with the mayonnaise mixture. Spread one side of the bread with the cranberry sauce. Top with the turkey, cheese and arugula. Cover with the other bread half. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to mingle and to hold the loaf together for easy slicing.

To serve, cut the loaf into slices 2 inches wide, or place on a wooden cutting board and allow guests to slice and serve the sandwich themselves. Serves 6 to 8.

Tags: holiday leftovers, Thanksgiving leftovers, turkey leftovers, turkey sandwich

In honor of National Sandwich Day (November 3rd), here’s a perfect Autumn sandwich: shredded turkey, sweet pears and creamy brie all grilled to melty goodness on whole grain bread. Yum!

And with Thanksgiving right around the corner, this sandwich is a great way to use up leftover turkey after the big meal. Use a panini grill if you have one. Otherwise, a skillet works just fine, too. Enjoy!!! 

Grilled Brie, Turkey & Pear Sandwiches
-recipe by Pam Anderson for Fine Cooking Magazine 

No, this isn’t the grilled cheese of your childhood—it’s better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don’t have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.
Serves 4
 
One-half ripe pear, cored and thinly sliced
1 tsp. fresh lemon juice
1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
1-1/2 tsp. lightly chopped fresh thyme leaves
Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
2 Tbs. Dijon mustard
8 oz. Brie, sliced
4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Tags: brie and pear sandwich, Fine Cooking Magazine, grilled cheese sandwich, leftover turkey, lunch, National Sandwich Day, Thanksgiving, Thanksgiving leftovers, turkey and brie sandwich, turkey and pear sandwich, turkey sandwich

Here’s a fun twist on the classic grilled ham and cheese sandwich using a combination of smoky, salty, tangy and sweet ingredients. It’s really good! You’ll definitely want to use a good quality bread…something sturdy (I’ve found that normal sandwich bread can be too soft for paninis). I used Portland French Bakery’s Sliced Rustic Wheat Bread because it’s one of my favorite breads for paninis. I also used sharp cheddar instead of medium cheddar. Serve with lightly dressed salad greens if you like. Enjoy!

Smoked Ham, Cheddar Cheese and Pear Panini
-recipe from Williams-Sonoma.com

Here, the flavors of salty ham and sweet pears are nicely balanced by pungent mustard and a full-flavored cheddar cheese. If you can’t find a Bartlett pear, a Comice or Anjou is a good substitute. Accompany the sandwiches with a simple tossed green salad. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions.

Ingredients:
8 thick slices multigrain bread 
1/2 cup whole-grain mustard 
1/2 lb. thinly sliced smoked ham 
1 Bartlett pear, peeled, cored and cut into slices about 1/4 inch thick 
1/2 lb. medium-sharp cheddar cheese, thinly sliced 
1/2 cup olive oil 

Directions: Brush the bread slices on one side with the mustard. Divide the ham evenly among 4 of the slices. Top with the pear slices and then with cheese. Top with the remaining bread slices, mustard side down.

Heat a grill pan or heavy fry pan over medium-high heat. Brush the outsides of the sandwiches with the olive oil.

When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half, place on individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
 

Tags: autumn, cheddar cheese, grilled ham and cheese sandwich, ham, lunch, panini, panini grill, panini press, pear, Portland French Bakery, sandwich, Williams-Sonoma

This easy, home-style version of the Philly Cheese Steak Sandwich makes a great weeknight or game day meal. The recipe calls for strip steaks (aka New York steaks), a tender and flavorful cut of beef. Serve with kettle-style potato chips, fresh veggies and dip. Enjoy! 

Steak Hoagies with Mushrooms, Onions, and Peppers
-recipe from Cook’s Country Magazine

Steak hoagies are traditionally made with thinly shaved pieces of beef that are quickly cooked on a griddle and then layered into rolls with thinly sliced cheese. To translate this recipe for the home cook, here’s what we discovered:

•Skip the tedious step of shaving the meat and simply pan-sear steaks and then slice them thin.
•Use high-quality strip steaks for their beefy flavor and tender texture.
•Sliced mozzarella or American cheese can be substituted for the provolone.
•The sliced steak, sautéed vegetables, and cheese are piled into the rolls and then quickly baked in a very hot oven to melt the cheese. Make cleanup easier by lining the rimmed baking sheet with foil.

Serves 4.

2 strip steaks (also known as top loin or shell steaks), about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1 onion , sliced thin
1 red bell pepper , seeded and sliced thin
8 ounces white mushrooms , sliced thin
1 tablespoon steak sauce (such as A.1.)
1/2 teaspoon dried oregano
4 (6-inch) sub rolls , slit partially open lengthwise
6 ounces thinly sliced Provolone deli cheese

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 8 to 10 minutes. Off heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheet and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve. 

Tags: game day food, hoagie, mushrooms, new york steak, onions, peppers, philly cheese steak sandwich, provolone cheese, sandwich, shell steaks, steak hoagies, strip steaks, sub sandwich, top loin steaks

Need a quick, healthy lunch or light dinner idea? Then try this recipe for Southwestern Tofu Wraps. The fresh cilantro and lime juice add fresh flavor and liven up the tofu (which is normally bland). To bump up the Southwestern flavors, I also added 1/4 teaspoon each of cumin and chili powder to the tofu mixture. For extra crunch, I substituted shredded cabbage and carrots (plain cole slaw mix) for the sliced lettuce leaves. Garnish with your favorite salsa. Enjoy!

Note: Be sure to drain the tofu really well or the tofu mixture will be watery.

Southwestern Tofu Wraps
-recipe from Bon Appétit Magazine

Makes 4 servings 

4 tablespoons fresh lime juice
1 tablespoon vegetable oil
8 ounces firm tofu, drained, patted dry, crumbled
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1 garlic clove, minced
4 7- to 8-inch-diameter flour tortillas
2 cups thinly sliced lettuce leaves
1 cup spicy tomato salsa

Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.

Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes. Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.

Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with tofu mixture, dividing equally. Spoon 1 1/2 tablespoons salsa over each. Roll up tortillas. Serve, passing remaining salsa separately.

Tags: Bon Appetit Magazine, cilantro, light dinner, lime, lunch, salsa, Southwestern Tofu Wraps, tofu, tortilla, vegetarian

One of my favorite things about summer is tomato havest time! I make as many fresh tomato things as I can…I just can’t get enough of ‘em. Here’s a a great sandwich recipe to use up some of those perfect summer tomatoes. This is a good time to splurge on some top-quality bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Enjoy!

California BLTs
-recipe from Barefoot Contessa at Home by Ina Garten

Makes 2 sandwiches

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman’s)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Tags: avocado, bacon, Barefoot Contessa at Home by Ina Garten, BLAT, BLT, California BLT, lettuce, sandwich, tomato

It was a beautiful Oregon day today and I new early on that I didn’t want to spend a ton of time tonight making dinner. I’d been hankering for crab lately so after a quick recipe search, I landed on a recipe for New England Crab Rolls. These sandwiches are delicious, super easy and perfect for summer! 

The lemon zest and green onions add fresh flavor to the crab salad, and there’s just enough mayo in it to hold it all together without being overly goopy. 

Since New England-style split-top rolls are hard to find on the west coast, this recipe calls for regular ol’ hot dog buns. If you’re extra motivated, you can make your own split-top rolls for these sandwiches (click here to see a New England Hot Dog Pan).

And while we’re on the subject of rolls/buns, I also made one of these sandwiches using a fresh sourdough sandwich roll that I got from Safeway’s bakery department. I sliced it from the top (but not all the way through) and opened it like a book. I then buttered it and broiled it in the oven until it was golden. The sourdough dough roll was crusty on the outside with a chewy interior and a tangy flavor that was a nice compliment to the crab salad. I know it’s not traditional but it sure was good. Whatever roll or bun you choose, I’m sure you’re going to enjoy these simple, summery sandwiches!

New England Crab Rolls
-recipe from Bon Appétit Magazine (August 2003)

Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious — and more economical — variation.

Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream.

Yield: Makes 2 servings

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions

2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves

Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.

Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

Tags: crab, Crab Rolls, lobster rolls, New England, split-top buns

I love twists on classic recipes and I love a good sandwich. This recipe for Smoked Turkey Reubens is perfect for lunch or a quick weeknight dinner.

The sandwich substitutes a quick slaw (cabbage, pickles, dressing) for the sauerkraut, smoked turkey for the corned beef or pastrami, and hearty whole wheat bread for rye. A flavorful, homemade thousand island-style dressing pulls the whole sandwich together. If you’ve got a panini grill, use it. Otherwise, grilling it in the pan works great, too. I forgot to weigh the sandwiches down while grilling them and they still turned out fine. Serve with fresh or pickled veggies or green salad. Enjoy!

Smoked Turkey Reubens
-recipe from Fine Cooking Magazine (Dec. 2008) 

In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing. Serves 4.

2 cups thinly sliced green cabbage (about 4 oz.)
3/4 cup julienned kosher dill pickle (from 1 large)
2 tsp. cider vinegar
Kosher salt
1/2 cup mayonnaise
3 oil-packed sun-dried tomatoes
2 Tbs. ketchup
8 slices whole wheat bread
12 thin slices smoked turkey
8 thin slices Swiss cheese
2 Tbs. unsalted butter, softened

In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.

Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the mayonnaise.

Spread the remaining mayonnaise on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.

Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.

Tags: reuben sandwich, sandwich, smoked turkey, smoked turkey reubens, swiss cheese

This recipe, inspired by south-of-the-border flavors,  is a delicious twist on classic chicken salad. It’s got kick from the pickled jalapeños, crunch from the chopped veggies, and flavor from the cilantro and fresh lime. Serve the jalapeño chicken salad in the easy-to-make tortilla bowls or use it as a filling for wraps. The tortilla bowl isn’t as crisp and crunchy as the fried kind you get in a restaurant. It’s edible, of course, but it’s main purpose in this recipe is for presentation. Enjoy!

Jalapeño Chicken Salad
-recipe from Cook’s Country Magazine

Chicken salad is a great use for chicken left over from the night before or the rotisserie chickens sold by many chain restaurants and supermarkets. Any meat can be used–dark meat tends to be moister. Pickled jalapeños can be found in the international aisle at the supermarket, near the taco fixings. They add a bright, spicy flavor and crunchy texture to the salad. Cilantro stems have just as much flavor as the leaves, so you don’t have to be too thorough when picking and chopping the herb for the salad.

Makes about 5 cups.

2/3 cup mayonnaise  
1 tablespoon lime juice  
3 cups shredded cooked chicken  
1/2 medium rib celery, chopped fine 
1/2 small red onion, chopped fine 
1/2 red bell pepper, seeded and chopped fine 
2 tablespoons chopped fresh cilantro leaves   
1/4 cup sliced pickled jalapeños, chopped fine 

Mix mayonnaise and lime juice in small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in large bowl. Add mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

Note: To make a tortilla bowl, spray both sides of large flour tortilla with nonstick cooking spray. Toast tortilla in nonstick skillet over medium heat until spotty brown on both sides but still soft, about 3 minutes. Using tongs, drape tortilla over small overturned bowl. Place second overturned bowl over tortilla and cool completely.

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Tags: celery, cilantro, Jalapeño Chicken Salad, jalapeno chiles, lime, lunch, red onion, red pepper, sandwich, wrap