I’m always looking for new and interesting sandwich recipes so I was intrigued when I saw this twist on a roast beef sandwich. There’s lots of flavor going on here: sweet red peppers, tangy feta cheese, earthy cumin and cilantro, and a lemony tahini dressing.

For the bread, I used a pre-cut loaf of ciabatta bread which I thought would be easier to serve and eat. Next time, though, I’ll use a crusty loaf (like the recipe suggests) that will stand up to the tahini dressing better. I served the sandwiches right away instead of refrigerating them for several hours (they would’ve been mushy since I used softer bread). Enjoy!

Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing
-recipe from Bon Appétit Magazine

Serve with minted iced tea and tabbouleh, then offer baklava and cherries for dessert.

Yield: Makes 8

1 12-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped green onion
1/3 cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
3/4 cup crumbled feta cheese (about 4 ounces)
1 pound thinly sliced rare roast beef
2 cups (packed) baby spinach leaves

Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

Blog parties I’m linked to: New Friend Friday,  

Tags: ciabatta, cilantro, feta, lemon, roast beef, sandwich, spinach, tahini

Here’s a hearty sandwich that will make a meat-lover happy! However, my favorite part was the Chimichurri Mayo, a delicious combination of chopped parsley, red onion, garlic, red wine vinegar and mayonnaise. Yumm!

I pretty much followed the recipe except for substituting red onions for the shallot in the chimi mayo. To slice the cooked steak, I used my Cuisinart Electric Knife to carve thin slices…much faster and easier than using my regular carving knife. For the sandwich, I took the Test Kitchen’s advice and layered some roasted red peppers between the mayo and steak (a delicious addition). I served the sandwich open-faced with a knife and fork, which was still a little messy but, hey, that’s what napkins are for.

Steak Sandwich with Chimichurri Mayo
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

The tangy, herbal mayonnaise complements the full, beefy flavor of the flank steak. Serves 4.

1 small flank stead (about 1 pound)
salt and pepper
1 tablespoon vegetable oil
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 shallot, minced
1 garlic clove, minced
2 tablespoons red wine vinegar
8 slices thick-cut crusty bread
Pat steak dry with paper towels and season with salt and pepper. Heat oil in large skilled over medium-high heat until just smoking. Cook steak until well browned, 3 to 6 minutes per side. Transfer to cutting board, tent with foil, and let rest 5 minutes.

Whisk mayonnaise, parsley, shallot, garlic, and vinegar in bowl. Spread mayonnaise mixture over each slice of bread. Slice steak thin against grain. Arrange steak on bread to make sandwiches. Serve.

Test Kitchen Note: Add a slice of tomato or roasted red pepper for a more colorful and flavorful sandwich.

Tags: chimichurri, mayonnaise, roasted red peppers, sandwich, steak

I love this spicy, southwestern-inspired sandwich!  The toasted onion rolls are a creative foundation for the sandwich, while the chipotle mayonnaise adds heat and tons of flavor. I slathered a little chipotle mayo on the cut side of each bun half and used only 2 slices of cheese per sandwich, one on the bottom bun and one on the top bun. I had one sandwich leftover that I refrigerated and ate cold the next day…it was just as delicious as the hot version (just without the crunchy texture). I used my electric panini press to grill the sandwiches, but the recipe has instructions on how to cook them in a frying pan, too. Serve with a big salad or cut veggies.

Roast Beef and Two-Chile Grilled Cheese on Onion Rolls
-recipe from Sunset Magazine, July 2009

We love how spicy this sandwich is, but if you prefer less heat, cut back on the chipotle mayo and the green chiles.

1/4 cup mayonnaise
1 tablespoon minced canned chipotle chiles (about 4 small chiles)
4 onion rolls
About 2 tsp. olive oil
1/2 pound pepper jack cheese, thinly sliced
1/2 pound thinly sliced rare roast beef
4 canned mild green chiles, seeded, split, and dried with paper towels

Stir together mayonnaise and chipotles and set aside.

Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

*If you don’t have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

Tags: chipotle mayonnaise, green chiles, onion rolls, panini, pepperjack cheese, roast beef, sandwich

If you’re hankering for a tasty new sandwich then you must try this recipe. Don’t let the sweet onion marmalade scare you away because it’s an easy-to-make, sweet and savory condiment that is really delicious. Also, the marmalade can be made ahead of time and refrigerated until ready to use (it keeps for 2 weeks). For best results, rewarm the refrigerated marmalade a bit before making the sandwiches.  

I used black sourdough rye bread from Trader Joe’s as the foundation for the sandwiches. I suggest using a generous amount of the whole-grain mustard to balance out the sweetness of the onion marmalade. I used sliced Swiss cheese instead of grated (although grated will melt faster). Husband gave this recipe two thumbs up. In fact, he inhaled two whole sandwiches in one sitting. I’d say that’s a seal of approval!

Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye
-recipe from Sunset Magazine, July 2009

Make the marmalade ahead so you can whip these babies out in just a few minutes. Leftover marmalade is terrific on pork chops and roast beef.

Onion Marmalade
1 tablespoon butter
1 tablespoon vegetable oil
2 medium red onions, thinly sliced
1 large garlic clove, minced
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup red-wine vinegar
1/2 cup dry but fruity red wine, such as Zinfandel or Grenache

Sandwiches
4 slices extra-sour rye or caraway rye bread
2 tablespoons softened unsalted butter
4 thin slices pastrami, uncured if available
4 ounces coarsely shredded Swiss cheese
2 tablespoons whole-grain mustard

Make marmalade: Melt butter with oil in a large heavy frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.

Make sandwiches: Evenly spread one side of each bread slice with 1/2 tbsp. butter. Spread unbuttered side of 2 slices with 1 1/2 tbsp. marmalade each, then top with pastrami and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up, on pastrami- and cheese-topped slices.

Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.

Make ahead: Marmalade keeps up to 2 weeks, covered and chilled.

Tags: pastrami, rye bread, sandwich, sweet onion marmalade, swiss cheese

Here’s a hearty sandwich that is quick, easy and way more exciting than your typical ol’ turkey sandwich: pesto slathered on a sandwich roll layered with turkey, a slightly spicy tomato sauce and smoked cheese. Mmmm! It’s amazing how a few extra ingredients really jazzes things up!

The store I went to today didn’t have smoked mozzarella so I bought some sliced smoked gouda and some sliced provolone to try instead. I made the sandwiches with both cheeses—a few with the smoked gouda and a few with the provolone. The smoked gouda didn’t melt very well but it tasted good in the sandwich. The provolone (in photo) melted fine and made for a much more attractive sandwich. Next time I’ll hunt down the smoked mozzarella and try the sandwiches again.

Draining the tomatoes well before cooking them in the sauce will cut down on the cooking time. The tomato “sauce” needs to be dry chunks of tomatoes (not soupy) so that your sandwich doesn’t get soggy.  My first sandwich fell apart because the sauce was too saucy. I then cooked the remaining tomato sauce longer until the liquid was cooked off. Other than that, the sandwich is very straight forward. I served the sandwiches with salt & pepper thick-cut potato chips.

Toasted Turkey Subs with Smoked Mozzarella
-recipe from Cook’s Country Magazine

Store-bought pesto and a quick fresh tomato sauce enliven deli turkey in these Italian dinner sandwiches. But we also envision these substantial sandwiches as perfect game-day fare. Fresh mozzarella can be substituted for the smoked mozzarella. Line your baking sheet with foil before baking the sandwiches—you’ll save yourself the hassle

Serves 4.

3 tablespoons extra virgin olive oil  
6 garlic cloves, minced 
1/2 teaspoon red pepper flakes  
2 (14.5-ounce) can diced tomatoes  
2/3 cup basil pesto  
 Table salt and ground black pepper  
4 (6-inch) sub rolls  
1 1/2 pounds deli turkey , thinly sliced 
12 ounces smoked mozzarella cheese , sliced into thin rounds 

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Heat oil, garlic, and red pepper flakes in large skillet over medium-high heat until fragrant, about 1 minute. Add tomatoes and cook until mixture is dry, about 10 minutes. Off heat, stir in 2 tablespoons pesto and salt and pepper to taste.

Spread remaining pesto on insides of each roll and layer each roll with turkey, tomato mixture, and sliced cheese. Place sandwiches on baking sheet, with open sides facing up. Bake until edges of bread are golden and cheese begins to melt, about 5 minutes. Serve.

Tags: pesto, sandwich, smoked mozzarella, subs, turkey

Oh my, these are good sandwiches! Basically, Spiedies (pronounced speedies) are marinated and grilled chicken served in a sandwich roll with a drizzle of lemony-garlicky sauce. Now I know they don’t look like much but they are really delicious and a cinch to make! The chicken is flavorful but it’s the sauce that makes the sandwich. Toasting the inside of each sandwich roll on the grill adds flavor to the roll and a crunchy texture to the sandwich. Yumm!

Chicken Spiedies
-recipe from Cook’s Country Magazine

These grilled sandwiches are upstate New York’s best-kept secret. To help the marinade flavors penetrate the chicken, we pricked the raw meat all over with a fork before marinating. We next cut the chicken into small cubes to expose more surface area to the marinade. Adding lemon zest to the marinade boosted flavor. A bit of mayonnaise whisked into the dressing gave it body and helped it cling to the chicken. You will need six 12-inch metal skewers here. To prevent sticking, preheat the grill, covered, for 15 minutes (5 minutes if using charcoal) and scrape and oil the cooking grates before grilling.

Serves 6.

1/2 cup olive oil  
2 garlic cloves , minced 
2 tablespoons finely chopped fresh basil  
1/2 teaspoon dried oregano  
2 teaspoons grated zest  plus 1 tablespoon juice from 1 lemon 
1 teaspoon salt  
1/2 teaspoon pepper  
1/4 teaspoon red pepper flakes  
3 tablespoons mayonnaise  
1 tablespoon red wine vinegar  
4 boneless, skinless chicken breasts  (about 1 1/2 pounds) 
6 (6-inch) sub rolls , slit partially open lengthwise 

MAKE SAUCES: Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. (Sauces can be refrigerated, covered, for 2 days.)

PREP CHICKEN: Following photos 1 to 3, prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

GRILL CHICKEN: Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.

Tags: Chicken, Grilling, sandwich, spiedies

It only takes a little extra effort to turn a sandwich from boring to great. Such is the case with these turkey wraps. A simple chipotle mayonnaise is a cinch to make and is flavored with lime, cilantro, and you guessed it, chipotle peppers. The chipotle adds a wonderful slightly smokey flavor and just a bit of heat to the sandwich. 

I added a small clove of garlic to the mayo and used my food processor to blend all the mayonnaise ingredients together instead of just stirring them in a bowl. Also, I added some crumbled queso fresco cheese, seeded/chopped tomatoes and sliced avocado to each wrap. Instead of romaine lettuce, I used a bagged salad blend that had romaine, iceberg and red cabbage (for added color and crunch). Regular deli turkey would be good, too, if you can’t find smoked turkey.

Turkey Wraps with Chipotle Mayonnaise
-recipe from epicurious.com 

Look for canned chipotle peppers in adobo sauce in the Latin American foods section of the market. Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing. Complete the menu with chocolate wafer cookies and coffee ice cream.

Makes 2 servings; can be doubled

1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion, minced
1 tablespoon minced canned chipotle peppers in adobo
1 teaspoon fresh lime juice
2 10-inch-diameter flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves, center rib cut away

Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.

Tags: chipotle mayonnaise, sandwich, turkey, wraps

I made this panini for lunch recently. Basically, a panini is just a glorified grilled cheese sandwich filled with any combination of cheeses, meats, and/or vegetables…crunchy on the outside, oozing with melted cheese on the inside. Yumm! Paninis are usually made with a panini press (electric or stove-top) but I say you can still make these delicious sandwiches without the fancy cookware just as you would a regular grilled cheese. Just cook the sandwich in a pan on both sides until golden.

I love the combination of flavors in this particular sandwich: creamy, nutty-flavored fontina with peppery salami and roasted red peppers. DELICIOUS!  I used pre-sliced sourdough bread because thicker sliced artisan bread can rip your mouth to shreds if served on a grilled sandwich. I also used regular olive oil instead of making the rosemary oil. I’m sure it’s good but I didn’t take the time to make it (too hungry). I also didn’t measure out the ingredients (1 ounce of this or that). Instead, I  just put the amount on each sandwich that looked right to me — enough cheese to cover the bread, a few slices of salami, 3-4 strips of red pepper, a drizzle of olive oil here and there, some freshly ground pepper, etc. If you can’t find fontina, I think provolone cheese would be an acceptable substitute. Serve with mixed greens and you’ve got an easy meal in minutes.

Salami, Fontina and Roasted Bell Pepper Panini
-recipe from Williams-Sonoma Kitchen

Makes 1 sandwich.

There are countless combinations of delicious fillings for panini. For a vegetarian version, try grilled eggplant, fresh mozzarella cheese and arugula.

1/4 cup extra-virgin olive oil
Leaves of 1 rosemary sprig
2 slices sourdough bread, each 1/2 inch thick
1 oz. thinly sliced Tuscan salami
1 oz. sliced fontina cheese
1/4 cup sliced roasted red bell peppers

In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.

Preheat an electric panini maker according to the manufacturer’s instructions.

Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the sandwich is hot throughout, golden and crispy.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Tags: cheese, fontina, panini, Quick Cooking, roasted red peppers, salami, sandwich

Curried chicken salad is simple to make and packs a ton of flavor in every bite. This recipe calls for “commercial chutney” which is pretty vague. I always use a Major Grey’s chutney, a  type of mango chutney (not a brand) that is slightly sweet and spicy. You should be able to find it at most major grocery stores.  Trader Joe’s  has a Mango Ginger Chutney that works great, too.

For the chicken mixture, I always add a few tablespoons of finely chopped red onion (or scallions) and substitute roasted cashews for the walnuts. If the chutney already has raisens in it then I usually don’t add any more because I don’t want it to be too sweet. Serving the curried chicken salad on halved croissants makes the sandwich a bit fancier, but your favorite bread or pita bread works great, too. If using pita bread, soften it in the microwave for about 15 seconds to lessen the chance of it breaking apart when you fill it with the salad. Or, skip the bread all together and serve it with mixed greens.

Curried Chicken Salad Sandwich
- Recipe from  foodnetwork.com

Makes 4 servings 

Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder

Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants

To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.

To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

Tags: Chicken, chicken salad, curry, sandwich

I make fried egg sandwiches all the time for my family. It’s a great protein-loaded breakfast (or snack) and can be eaten on the go. It’s really not a dish that needs a recipe but I’ve included one with handy tips on making 4 breakfast sandwiches at a time.

I’m not a fan of American cheese so I always use thin slices of cheddar (or sometimes jalapeno jack), and I like Canadian bacon because it’s lower in fat and can be quickly heated in a few seconds in the microwave. When microwaving Canadian bacon, cover it with a paper towel and check it at 15-20 second intervals (the bacon explodes quickly). When frying the eggs, I always break the yolks so that they’re hard cooked…nobody wants to take a bite of a breakfast sandwich and have soft yolk squirt out all over them (I’ve tried it and it’s messy).

Fried Egg Sandwich
-recipe from Cook’s Country Magazine

English muffins are our favorite choice for fried egg sandwiches, but toasted bagels, biscuits, or even plain toast work fine, too. And improvise with the cheese as well: Any type of semi-soft melting cheese can be used in place of the American. If the bacon, sausage, or Canadian bacon is very salty, omit the salt in step 3.

Serves 4

4 English muffins , split in half
8 slices bacon , 4 sausage patties, or 4 slices Canadian bacon (optional)
4 large eggs
1 tablespoon unsalted butter
Table salt and ground black pepper
4 slices American cheese

Adjust one oven rack to the middle position and a second rack 6 inches from the broiler element. Heat the broiler. Arrange the English muffins on a baking sheet, split-side up, and toast under the broiler for 2 to 4 minutes or until golden brown. Set the oven to 200 degrees and move the muffins to the middle rack to keep warm.

Meanwhile, cook the bacon or sausage (if using) in a 12-inch nonstick skillet over medium heat until well browned, 5 to 10 minutes. Transfer to a paper-towel-lined plate, cover with foil, and keep warm in the oven.

Wipe the skillet clean and return it to the lowest possible heat. (If the bacon or sausage has been omitted, heat the pan for 5 minutes on the lowest possible heat before continuing.) Meanwhile, crack the eggs into two small bowls (2 eggs in each bowl). Add the butter to the hot skillet and melt, swirling to coat the pan. Add the eggs to the pan simultaneously so that all four eggs will be done at the same time. Sprinkle the eggs with salt and pepper, cover, and cook undisturbed for 2 minutes. Check the eggs and, if necessary, continue to cook, covered, until the eggs have cooked through as desired, up to 3 minutes longer. Remove the pan from the heat and quickly assemble the sandwiches by layering the fried eggs, cheese, and bacon between the toasted muffin halves.

Tips for making a Fried Egg Sandwich:
Some recipes are so simple that they don’t seem to need a recipe. The fried egg sandwich is a case in point. Isn’t it just a fried egg and breakfast meat sandwiched between pieces of toast? Yes and no–a lot can go wrong with those simple components. We wanted to make the perfect fried egg sandwich. Here’s what we discovered:

- Cook the meat–be it bacon, sausage, or Canadian bacon–before cooking the eggs. The meat can be kept warm more easily than the eggs.
- To fry the eggs, use a nonstick skillet and preheat it for five minutes over low heat so that it is evenly heated.
Crack the eggs into two bowls and then slide the eggs into the pan simultaneously. With this method, there’s little risk of the yolks cracking and the eggs will cook evenly and be done at the same time.
- Toast English muffins (our preference, although you can use bread, biscuits, or bagels) under the broiler so that they can all be cooked–and ready–at the same time.
- Keep the English muffins and meat warm in the oven while the eggs cook to ensure that the sandwich is warm through and through.

Tags: Breakfast, canadian bacon, Eggs, english muffin, sandwich