CHEF DELICIOUS FOOD: SANDWICH

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Etiquetas: ALL, CHEESE, CUBAN, HAM, SANDWICH

CUBAN MIDNIGHT SANDWICH

Ingredients

* 1 cup mayonnaise
* 5 tablespoons Italian dressing
* 4 hoagie rolls, split lengthwise
* 4 tablespoons prepared mustard
* 1/2 pound thinly sliced deli turkey meat
* 1/2 pound thinly sliced cooked ham
* 1/2 pound thinly sliced Swiss cheese
* 1 cup dill pickle slices
* 1/2 cup olive oil

Directions

In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

Etiquetas: ALL, HAM, ITALIAN, SANDWICH

PANINI SANDWICH

Ingredients:

1 Pound Thin Cut Cooked Chicken
1 ½ Tablespoons Fresh Thyme
6 Tablespoons Extra Virgin Olive Oil
3 Garlic Cloves, Minced
8 Slices Olive Bread
1 Small Red Onion, Sliced
1 Bunch Arugula

Cooking Directions:

Season chicken with salt, pepper and rub in 1 tablespoon thyme. Heat 2 tablespoons extra virgin olive oil in a large heavy skillet or frying pan over medium high heat. Add chicken saute until golden brown on all sides and good thru. Transfer to a plate and set aside. Add remaining virgin olive oil along with minced garlic to a skillet or frying pan. Saute for 30 seconds over high heat; add vinegar and thyme; cook 30 seconds, return chicken to skillet, stirring continually for 1 minute or until heated thru, Reserving vinaigrette from skillet for dressing. Arrange bread with chicken, onion and arugula. Drizzle vinaigrette dressing on top. Top with top half of bread and enjoy.

Etiquetas: ALL, CHEESE, SANDWICH, TACO, TEX MEX

TACO SANDWICH

Ingredients:

1 Pound Twice Ground Chuck
1 Small Onion, Chopped
¾ Cup Taco Sauce
2 Teaspoons Worcestershire Sauce
½ Teaspoon Table Salt
1/4 Teaspoon Garlic Powder
8 Hamburger Buns
Sliced American Cheese

Cooking Directions:

Cook the ground chuck with the onion in a large skillet until browned all the way thru. Stirring occasionally; Once browned add taco sauce, Worcestershire sauce, salt and garlic powder; simmer 5 minutes or until heated thru. Place taco mixture on an open face hamburger bun. Top with top bun; add all hamburgers to a baking sheet. Bake at 350 degrees for 4 minutes. Serve hot and enjoy.

Etiquetas: ALL, AMERICAN STYLE, BARBECUED, SALAD, SANDWICH, TURKEY

BARBECUED TURKEY SANDWICH

Ingredients:

4 Pieces Rosemary Focaccia Bread
½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice
¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard
¼ Cup Shredded Swiss Cheese

Cooking Directions:

In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

Etiquetas: ALL, AMERICAN STYLE, CHEESE, GOAT, SANDWICH

GOAT CHEESE SANDWICH

Ingredients:

¼ Cup Baby Spinach
¼ Cup Basil Leaves
1 Teaspoon Tarragon
1 Teaspoon Balsamic Vinegar
1 Teaspoon Capers
2 Cloves Roasted Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
4 Fresh Portobello Mushrooms, Sliced
8 Ounces Goat Cheese, Sliced
2 Tablespoons Olive Oil
Table Salt
Fresh Cracked Pepper

Cooking Directions:

Add the following ingredients to a blender, Spinach, basil, tarragon, vinegar, capers, garlic and extra virgin olive oil. Blend till pureed. Rub mushrooms with olive oil and seasoning salt and pepper. Now grill the mushrooms rib sides down for 4-5 minutes. Turn over and spoon pureed sauce over mushrooms; while on grill, continue to grill an additional 4 minutes. Add goat cheese and a little dab of green sauce. Remove from the grill and allow cooling. Now you have a wonderful open face mushroom sandwich.

Etiquetas: ALL, CRAB, SALAD, SANDWICH

CRAB SALAD SANDWICHES

Ingredients:

* 1/4 cup regular or low-fat mayonnaise
* 1 teaspoon seafood seasoning
* 1/4 cup finely chopped celery
* 2 tablespoons finely chopped onion
* 6 ounces crabmeat, picked over
* 2 large seeded sandwich rolls (such as kaiser), split horizontally
* 1 cup thinly sliced romaine lettuce

Directions:

Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper. Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

Etiquetas: ALL, SANDWICH, TOMATOES

FRIED GREEN TOMATO SANDWICH

Ingredients

* 6 (1/4 inch thick) slices green tomato
* 1 egg, beaten
* 1 cup yellow cornmeal
* 1/4 cup cooking oil
* 2 tablespoons butter
* 4 slices sourdough bread
* 6 (1/4 inch thick) slices red tomato
* 2 slices pepperjack cheese
* 2 tablespoons pickled jalapeno slices

Directions

Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels. Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

Etiquetas: ALL, BREAD, CHEESE, SANDWICH, TURKEY

MINI HOT BROWNS

The Mini Hot Browns are a smaller version of the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon, piled on toasted rye bread and then topped with a rich cheese sauce

Ingredients

* 1 teaspoon chicken bouillon granules
* 1/4 cup boiling water
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 3/4 cup half-and-half cream
* 1 cup (4 ounces) shredded Swiss cheese
* 18 slices snack rye bread
* 6 ounces sliced deli turkey
* 1 small onion, thinly sliced and separated into rings
* 5 bacon strips, cooked and crumbled
* 2 tablespoons minced fresh parsley

Directions

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.

Etiquetas: ALL, BREAD, SANDWICH

CUBAN SANDWICH

The Cuban sandwich is one of the staple foods of Cubans. Typically available in most Cuban food establishments, Cuban sandwiches consist of pork and ham, and Cuban bread. The sandwich is typically pressed using a sandwich press and served warm.

Serving Size: 4

Ingredients

1 loaf cuban bread*
1/2 lb baked ham (thinly sliced)
1/2 lb roast pork (thinly sliced)
1/2 lb swiss cheese (thinly sliced)
dill pickles (thinly sliced)
butter
yellow mustard
mayonnaise

* French bread may be substituted

Directions

Cut the bread open horizontally, and spread butter inside on top and bottom. Next, place the pickles along the bottom half, along with the pork. Spread some mustard on top of pork, then place the ham slices. You can spread some mayonnaise on top of the ham, this is optional. Place the slices of swiss cheese on top of ham. Cover the sandwich and cut into 4 pieces. Using a sandwich press, grill the sandwich 2 to 3 mins on each side. Make sure to compress the sandwich by pressing it initially to make it thinner than its original size. When done, the bread should be lightly toasted and cheese melted. Slice the sandwich in half diagonally, and enjoy!

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.