Meyer Lemon Chicken Salad Sandwiches

March 13th, 2012 § 0 comments § permalink

Serves 4

Ingredients

½ cup créme fraiche
Juice and zest of 1 Meyer lemon
¼ cup of chopped parsley, chives and basil (in total)
Pinch of salt and pepper
1 cup of roasted chicken, cubed or shredded

Directions

Mix ½ cup créme fraiche and the juice and zest of one Meyer lemon together with ¼ cup of chopped parsley, chives and basil. Add a pinch of salt and pepper with one cup of roasted chicken, cubed or shredded. Mix well and serve over warm croissant.

Arugula, Tomato & Lemon Preserves on Ciabatta

August 10th, 2011 § 0 comments § permalink

Ingredients

Ciabatta bread
Arugula leaves
Tomato slices
Goat cheese
Salt & pepper
Lemon preserves (recipe follows)
Olive oil

Directions

Place arugula leaves on both side of the bread and place a tomato on one side and a tablespoon of lemon preserves on the other. Place a dollop of goat cheese on and season with salt and pepper, place the bread slices together and cook in a panini press, making sure to grease the outside of the bread with oil for crispiness.

Lemon Preserves
Makes 2 ½ cups

Ingredients

3 lemons, de-seeded, and chopped whole, peels included
1 cup water
1 cup sugar
1 tablespoon fresh basil, chopped (optional)

Directions

Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and thick. Take off heat and add basil. Cool.

Zucchini, Chili & Mint Panini with Parmesan

August 10th, 2011 § 0 comments § permalink

Makes 4-6 Paninis

Ingredients

2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
12-18 slices parmesan cheese
Ciabatta bread slices

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well. Let the zucchini sit for about 10 minutes. After the zucchini has marinated place some parmesan on each side of the bread slices, layer the zucchini ribbons on the cheese and drizzle a little dressing on. Fold the bread over and cook in a panini press making sure that the outside of the bread is greased or oiled for optimal crispness.

Caramelized Onions

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fontina Prosciutto Panini with Caramelized Onions & Fig Compote on Dark Wheat

August 10th, 2011 § 0 comments § permalink

Ingredients

2 sliced of Dark Whole Wheat bread
1 tablespoon unsalted butter, softened
2 slices fontina cheese, sliced semi thick
2 slices prosciutto
2 tablespoons red caramelized onions (recipe follows)
1 tablespoon fig compote (recipe follows)

Directions

On the insides of the bread slices place on one side fontina cheese and on the other the fig compote, lay the prosciutto in-between and cook in a Panini press, making sure to butter the outsides of the bread for crispness. The bread should be brown and thin and crisp!

Caramelized Onions
Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fig Compote

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Herb crusted Chicken with Caramelized Onion Jam on Ciabatta

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For herb crusted chicken

1 tablespoon fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
Zest of 1 lemon
1 pound boneless skinless chicken breast
Salt
Freshly ground pepper
2 tablespoons canola oil
2 cups arugula leaves, for sandwich
Ciabatta, recipe follows

For caramelized onion jam

2 tablespoons canola oil
4 sweet onions, sliced thin
3 tablespoons sugar
¼ cup sherry vinegar
¼ cup water
Salt

DIRECTIONS

Preheat oven to 350°F. In a small bowl, combine herbs and lemon zest. Season chicken breast with salt and pepper and coat in herb mixture. In a large sauté pan, add oil over medium high heat. Add chicken and sea on one side, flip breast and then place in the oven for 5 to 7 minutes (depending on thickness of breast) or until cooked through. Once out of oven, let rest 10 minutes and then slice on breasts on the bias.

Meanwhile, in a large sauté pan, add oil over medium low heat. Add onions and cook very slowly, 10 minutes. Add sugar, vinegar and water and season with salt. Cook until onions are deep golden brown and sauce is reduced to a syrupy sauce, 15 to 20 minutes more.

To assemble sandwich, spread onion jam on ciabatta loaf, top with arugula leaves and sliced chicken breast. Cut into individual sandwiches and serve.

For ciabatta

Makes 2 loaves

INGREDIENTS

For sponge

½ teaspoon active dry yeast
2 tablespoons warm water (105°-115°F)
13 cup room-temperature water
1 cup bread flour

For bread

½ teaspoon active dry yeast
2 tablespoons warm milk (105°-115°F)
23 cups room-temperature water
1 tablespoon olive oil
2 cups bread flour
1½ teaspoons salt

DIRECTIONS

Make sponge

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl, stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Make bread

In a small bowl, stir together yeast and milk and let stand 5 minutes, or until creamy. In a bowl of a blender, blend together milk mixture, sponge, water, oil, and flour and combine with wooden spoon. Add salt and mix. Turn out dough from bowl on floured surface and knead until soft, about 10 minutes. Place dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1½ hours. (Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12-by-6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1½ to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed “quarry” tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425°F. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up for edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

BBT Sandwich (Bacon, Basil and Tomato)

November 10th, 2009 § 0 comments § permalink

A simple twist on a tomato classic!

Makes 4 sandwiches

INGREDIENTS

8 slices whole grain bread, toasted
Mayonnaise
8 slices of bacon, cooked until crispy
8 fresh basil leaves, large
8 slices vine-ripened tomatoes
4 slices fresh mozzarella
Cracked pepper and salt

PREPARATION

Add mayonnaise, to taste, on all slices of bread and then assemble each sandwich as follows: place 2 slices of bacon on one slice of bread and a slice of fresh mozzarella on the other, add 2 slices of tomatoes on top of the mozzarella and 2 large basil leaves on top of the bacon.Lastly, sprinkle a little salt and pepper on both sides and put together. Enjoy!

Fried Egg Pesto Tomato Sandwich

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 eggs
¼ c pesto
¼ c parmesan cheese
2 sliced tomatoes
2 pieces of multigrain bread
Olive oil

PREPARATION

Fry eggs in oil and flip them over when done. Leave the yolk runny or solid as you prefer. Toast the bread slices and serve them with cheese and drizzled with pesto and tomato.

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