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Poached salmon is topped with a fruit relish to make these tasty sandwiches. They’ll be a hit at a tailgate or any gathering with friends.
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INGREDIENTS
1 pound fresh or frozen skinless salmon, tuna or halibut fillet, cut 1 inch thick
1 cup dry white wine or vegetable broth
1 small Vidalia or other sweet onion, cut into thin wedges (3/4 cup)
1/2 teaspoon kosher salt or salt
1/2 teaspoon cracked black pepper
Apple and Dried Cherry Relish (recipe follows)
1 8- to 12-ounce loaf ciabatta bread, 4 individual ciabatta rolls, or 4 individual French rolls
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DIRECTIONS
1. Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher, combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onion from cooking liquid to a shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onion for 1 hour or until chilled.
2. Meanwhile, prepare Apple and Dried Cherry Relish. Cut bread loaf into quarters, if using. Slice each quarter horizontally in half (if bread is very thick, hollow top half slightly). Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Apple and Cherry Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. (If you like, the salmon, relish and bread can be packed separately and assembled just before eating.) Serve with lemon wedges. Makes 4 sandwiches.
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Beef brisket is slow cooked in a savory beer and mushroom sauce to make this sandwich. Serve it with your favorite barbecue sauce.
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INGREDIENTS
1 3-1/2- to 4-pound fresh beef brisket
1/2 cup bottled chili sauce
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1 tablespoon steak seasoning blend
2 1/2-ounce packages dried morel mushrooms (optional)
2 large onions, coarsely chopped
1 12-ounce bottle or can beer or 1 1/2 cups apple juice or apple cider
1-1/2 cups bottled barbecue sauce
2 12-ounce loaves ciabatta bread, halved horizontally or 10 to 12 kaiser rolls or French-style rolls, split and
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DIRECTIONS
1. Trim fat from brisket. Place the meat in a large resealable plastic bag set in a large dish. In a small bowl, combine chili sauce, liquid smoke, Worcestershire sauce, steak seasoning and garlic salt. Spread the seasoning mixture on the meat, coating all sides evenly. Seal bag. Marinate brisket in the refrigerator for 8 to 24 hours.
2. In a small bowl, cover the dried mushrooms with hot water, if using. Let stand 20 minutes. Drain and rinse; drain again. Squeeze out excess moisture. Slice the mushrooms crosswise. Transfer the brisket and marinade to a roasting pan. Top brisket with mushrooms, if you like, and onions. Pour beer over mushrooms and onions.
3. Cover with foil and bake brisket in a 325 degree F. oven for 4 to 4-1/2 hours or until very tender. Uncover; pour barbecue sauce over meat. Bake, uncovered, for 30 to 40 minutes or until sauce is heated through and meat is extremely tender, adding a little water if needed.
4. To serve, remove meat to a cutting board, reserving sauce mixture. Use two forks to gently separate the meat into long, thin strands. Return meat to pan with sauce mixture; stir to moisten. Spoon brisket onto bread or toasted buns. Spoon additional sauce mixture over meat, if you like. Makes 10 to 12 sandwiches.
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This sandwich turns take-along food flaws–travel time, cramped packing quarters, moist ingredients–into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.
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INGREDIENTS
1 small eggplant, cut lengthwise into 1/4-inch slices
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small yellow squash, cut length-wise into 1/4-inch slices
3 tablespoons olive oil, divided
1 large loaf ciabatta bread, halved
1/3 cup prepared tapenade
2 jarred roasted red peppers, sliced
1 8-ounce package fresh mozzarella, drained and sliced
2 tablespoons balsamic vinegar
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DIRECTIONS
1. Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 tablespoons olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
2. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
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Fresh mozzarella cheese tops these grilled chicken burgers. They’re served on a slice of ciabatta bread that’s been topped with fresh basil leaves.
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INGREDIENTS
1 lb. uncooked ground chicken or ground turkey
4 Tbsp. purchased basil pesto
1/4 cup finely shredded Parmesan cheese
1/4 tsp. kosher salt or salt
2 3-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic Italian bread
4 slices fresh mozzarella cheese
2 cups fresh basil leaves, arugula, or spring garden mix
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DIRECTIONS
1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
2. Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).
3. For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
4. Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.
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Ham, salami, and cheese are layered with a homemade relish to make these hearty main-dish sandwiches.
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INGREDIENTS
1-1/2 cups Stone House Olive Relish (see recipe center)
1 12-inch loaf unsliced Stone House Ciabbatta, ciabbatta, Italian flatbread (focaccia) or French bread
4 ounces thinly sliced, cooked, smoked Black Forest ham, turkey and/or turkey ham
4 ounces thinly sliced Italian dry salami (Molinari Salami), pepperoni, summer sausage, and/or prosciutto
6 ounces thinly sliced provolone, Swiss and/or mozzarella cheese
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DIRECTIONS
1. Prepare the Stone House Olive Relish.
2. Using a long, serrated knife, carefully split bread horizontally*. Spoon 3/4 cup of Stone House Olive Relish on the cut side of the bottom of bread. Layer meat and cheese on top of relish on the bottom slice. Spoon on remaining 3/4 cup relish. Cover with top half of bread. Cut into 6 slices or wedges before serving. Serve at once, or wrap and refrigerate up to 4 hours. Makes 6 servings.
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This classic Cajun sandwich was created in New Orleans more than 100 years ago. We’ve streamlined the recipe so you can get it on the table in a hurry.
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INGREDIENTS
2 cups pimento-stuffed olives, drained
Ciabatta rolls, warm, split
8 ounces smoked ham, sliced
8 slices provolone cheese
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DIRECTIONS
1. In food processor, combine garlic, olives, capers and Italian dressing. Pulse until coarse-chopped; reserve.
2. For each sandwich, spread bottom half of Ciabatta roll with 2 tablespoons mayonnaise, then top with 2 ounces ham, 2 slices salami, 2 slices cheese, and top with 1/4 cup olive relish.
3. Close sandwich with top halves of rolls.
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