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Must Make: Triple Decker Italian Cheese Sandwich

partysugar — Thu, 22 Oct 2009 09:00:44 -0700

When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them. Eventually, I learned that boys ate them too, but at that point, I was so smitten by the classic combination of cheese and bread that I didn't care. My latest favorite "girl" cheese sandwich is actually a baked cheese sandwich. With its three cheeses (fontina, provolone, and parmesan), triple decker, and slow roasted tomatoes, it's far more gourmet than anything I devoured as a child. However, it still is everything a classic grilled cheese should be: nostalgic, comforting, and sublimely scrumptious. To savor every bite of this sandwich yourself, get the recipe now.

'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

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'Wich of the Week: Pecan Pumpkin Cakewich

YumSugar — Wed, 30 Sep 2009 14:00:10 -0700

In Autumn I welcome the arrival of all things pumpkin, whether it's pumpkin lattes at Starbucks, pumpkin chocolate cookies, or pumpkin pie at Thanksgiving. So why not pumpkin sandwiches? Inspired by carrot cake with cranberries folded in, this sweet sandwich would make a great dessert or an afternoon snack with cider. Just in time for Halloween, you can make your own pumpkin bread or use a mix from a store like Trader Joe's, which is where I found the apple-cranberry chutney. Get this comfy Fall recipe now.

'Wich of the Week: Portobello Mushroom Sloppy Joe

YumSugar — Thu, 17 Sep 2009 04:00:50 -0700

When it comes to meaty sandwiches, it's hard to get much meatier than a sloppy joe. But with National Vegetarian Month on the horizon, you can enjoy a kinder, gentler, and healthier version of the old Manwich.Made with hearty portobello mushrooms flavored with bell peppers, onions, tomato paste, and a touch of spice, these vegetarian sloppy joes don't taste like beef, but in sentiment and sloppiness, they do the trick. Get the recipe now.

'Wich of the Week: Olive and Roasted Ahi Tuna Melt

YumSugar — Wed, 09 Sep 2009 14:30:20 -0700

I could write a whole blog about sandwiches I make with Trader Joe's ingredients, from the Sloppy Jose to the naanwich. Of course, I love leftover sandwiches, so after enjoying TJ's marinated ahi tuna steaks for dinner, I used the extra fish to make a gourmet tuna melt with olives and sprouts. The photos don't do justice to how delicious it was.If you don't have a Trader Joe's near you, don't worry: you can use any leftover ahi tuna steak, roasted, grilled, or seared. Though I spooned on the supermarket's mixed olive bruschetta, a basic tapenade or olive salad will create the same effect. Find out how to melt your leftover tuna into this tasty sandwich when you read more.

Olive and Roasted Ahi Tuna Melt
Original recipe

Ingredients

1 large (1/2 lb) marinated ahi tuna steak, roasted (recommended: Trader Joe's)
4 slices hearty multigrain bread
2 slices Swiss cheese
Dijon mustard, for spreading
3 tablespoons Trader Joe's mixed olive bruschetta or olive tapenade
1 cup alfalfa or clover sprouts

Directions

Heat the broiler on low.

Break the cooked tuna into bite-size chunks, divide in half, and distribute to cover two slices of bread. Top each tuna-covered slice with a slice of Swiss cheese.
Place all four slices of bread on an ovenproof baking sheet and broil for 5 minutes or until cheese is melted.
Coat each bare piece of toast with Dijon mustard, and top each cheese-covered slice with half of the olive mixture.

Divide the sprouts and distribute evenly over the olives. Place the second slice of bread, mustard-side down, over the sprouts. Cut in half and serve.

Makes 2 tuna melts.

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'Wich of the Week: Pan Bagnat

YumSugar — Wed, 02 Sep 2009 16:15:09 -0700

Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.

'Wich of the Week: Fruit and Nut Butter Panini

YumSugar — Wed, 26 Aug 2009 14:00:00 -0700

I'm finally getting around to paying my respects to National Panini Month, while also fulfilling a sandwich promise I made to myself not long ago. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together this panino before fig season bids its sad farewell.

When I came up with the "fruit and nut" idea, I thought: this could be terrible. But thanks to this morning's discovery of the perfect bread - a seeded raisin roll from a nearby bakery - the panino turned out to be one of my favorite creations! I love warm nut butters, and even with the fruit, this sammie isn't to sweet. Serve it for lunch or breakfast, and get the recipe now.

'Wich of the Week: Turkey-Parm Focaccia

YumSugar — Wed, 19 Aug 2009 16:15:19 -0700

It's been a while since I've visited Estela's Fresh Sandwiches, one of my favorite sandwich destinations in San Francisco. But when I found out a friend of mine is moving, I insisted that she simply couldn't leave the city without ever having gone to Estela's.

Though I normally shy away from sandwiches served on focaccia, this bread was perfect: pillowy soft and flavorful but not at all oily. What I really loved, however, was the giant mound of shredded parmesan, which gave the sandwich a sharp, cheesy crunch. Find out how to re-create it now.

'Wich of the Week: Reds and Greens Chicken Sandwich

YumSugar — Wed, 12 Aug 2009 14:00:06 -0700

This was one of those fridge-clean-out sandwiches that came together so brilliantly I wanted to make it again immediately. I started with some ingredients I needed to use up ASAP: precooked chicken patties from Trader Joe's, a bag of mixed Southern-style greens, and a yellow onion.

Then I thought, let's make things a little more interesting. Enter a jar of roasted piquillo peppers (regular red peppers will work just fine) and sliced white cheddar cheese. To balance out all that bite, I settled on cranberry-walnut bread from Acme, while sauteed onions also added sweetness. The resulting stack of reds and greens was delectably unfamiliar and comfortingly juicy. So make it yourself!

'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.