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Antipasto Pie

This impressive looking sandwich is great
for parties and perfect for tailgating.
It's quick and easy with no cooking
involved, transportable and delicious!
There are many ways to vary it according
to your personal preference and on-hand items.
It has the meat, cheese, veggies, dressing,
and bread, etc. all in one dish. Yum!

Prep Time: 20 minutes
Makes: 8 Wedges

1 (12-inch) round or oval,
crusty, chewy bread, such as
Tuscan-style or a sesame semolina
1 (14 to 16-ounce) jar giardiniera*, drained
1/2 pound thinly sliced sharp provolone
1 (14 to 16-ounce) jar roasted red peppers,
or 2 fresh roasted red bell peppers, see note
1 (14-ounce) can quartered
artichoke hearts in water, drained
1 (12-ounce) bag mixed
salad greens, any variety
1/2 cup (a couple of handfuls)
fresh Italian flat leaf parsley leaves
15 to 20 leaves fresh basil, torn
1/3 pound sliced Genoa salami
1/3 pound sliced sweet soppressata
1/3 pound sliced cappacola
(hot cured pork shoulder)
1/4 red onion, thinly sliced
1 vine-ripe tomato, thinly sliced
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
8 hot or sweet pickled cherry peppers
8 (8,10 or 12-inch) bamboo party skewers

Serving Suggestions:
Green and black olives,
herb flavored potato chips.

* Giardiniera is a Italian pickled salad of
cauliflower, hot peppers & carrot found
in International Foods aisle of market

Cut the top off of a large round or
oval bread and hollow it out leaving
a half inch rim and bottom to your bread.
The loaf should resemble a bowl or deep pie shell.

Pulse the giardiniera in a food
processor into a coarse relish.
Spread and press relish into the bottom
of your bread shell in an even layer.
Top relish with a layer of provolone slices,
red pepper pieces, and artichoke hearts.
Press ingredients down as you work to make room
in your shell for as much antipasto as possible.

Combine mixed greens,
parsley, and basil in a bowl.
Add a thin layer of greens on top
of artichokes, and drizzle with oil.

Layer in meats and remaining cheese.
Top with a few more greens, onion and
tomato slices, and another drizzle of oil.
Season the top of filled shell with salt and pepper.
Bag up remaining unused greens and
herbs for tomorrow night's salad.

Replace top of bread and wrap your GIANT,
drip-less antipasto stuffed pie for travel.

When you are ready to serve, spear hot
or sweet cherry peppers on 10 or 12-inch
bamboo skewers and space eight skewers
equidistant around the bread.
Cut bread into wedges, like a pie, and
serve with olives and fancy potato chips.

To roast peppers, split each red bell pepper
down the center and gut them by scooping
out seeds with a tug using your cupped hand.

Place peppers skin-side-up
under broiler preheated to high.
Leave oven door ajar for steam to
escape and blacken peppers entirely.
Place charred peppers into a paper
bag and roll the bag up tightly.
Let stand 5 minutes until peppers are cool
enough to handle and peel off charred skins.
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Artichoke & Tuna Panini

Prep Time 15 minutes
Makes: 6 Servings

3/4 cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in
olive oil, drained
1 (12-ounce) jar marinated artichokes,
drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly
ground black pepper
1 (16-ounce) ciabatta bread,
halved horizontally
1 tomato, diced

Puree the olives, oil, garlic,
and zest in a food processor
until smooth and spreadable.
Blend in the mayonnaise.
Toss the tuna, artichokes,
lemon juice, and pepper
in a medium bowl, keeping
the tuna in small chunks.

Hollow out the bottom and
top halves of the bread.
Spread the olive puree over
both cut sides of the bread.
Spoon the tuna and artichoke mixture
onto the bottom half of the bread.
Sprinkle the tomatoes over.
Cover with the bread top.
Cut the sandwich crosswise
into 6 pieces and serve.
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Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches you'll want to try out this tasty creation.
The recipe makes four of the addicting chicken sandwiches and will also come in handy for making a delicious homemade ranch dressing.

Try using some lean turkey bacon,
fat-free Swiss cheese and fat-free
mayonnaise if you feel like
cutting back on the fat.
Then you can eat two.

(Makes: 4 Sandwiches)

For The Ranch Dressing:
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin

For The Chicken Sandwich:
6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
8 slices bacon, cooked

1.) Preheat 6 to 8 cups of shortening
in a deep fryer to 350 degrees.

If you don't have a deep fryer,
you can also pan fry using a
large frying pan and just a
couple cups of shortening.

2.) To prepare the ranch dressing,
combine all of the ingredients except
the water and gelatin in small bowl.

Mix the water with the gelatin in a small
cup until all of the gelatin is dissolved.
Add this gelatin solution to the
other ingredients and stir.
Cover and chill the dressing
until it's needed.

3.) Beat the egg and then combine
with 1 cup water in a small,
shallow bowl. Stir.

4.) Combine the flour, salt, paprika,
onion powder and garlic powder
in another shallow bowl.

5.) Pound each of the breast fillets with
a mallet until about 1/4-inch thick.
Trim each breast fillet until it is round.

6.) Working with one fillet at a time,
first coat each fillet with the flour,
then dredge it in the
egg and water mixture.
Coat the chicken once again in the
flour and set it aside until all of the
fillets have been coated.

7.) Fry the chicken fillets for
8 to 12 minutes or until
light brown and crispy.

8.) As chicken is frying, prepare each sandwich
by grilling the face of the hamburger
buns on a hot skillet over medium heat.
Spread about 1 1/2 teaspoons of
the ranch dressing on the face
of the top and bottom buns.

9.) On the bottom bun, stack a leaf
of lettuce and a tomato slice.

10.) When the chicken is done frying,
remove the fillets from the fryer
and drain them on paper towels
or a rack for a couple minutes.

11.) Stack one fillet on the bottom of the sandwich
(on top of the tomato), then stack a slice of
the Swiss cheese onto the chicken.

12.) Arrange the bacon, crosswise,
on top of the Swiss cheese, then
top off the sandwich with the top bun.
Repeat the stacking process for
each of the remaining sandwiches.
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Barbecued Beef On Buns

2 T. olive oil
1 lb. flank or top round steak -
slice thin while partly frozen
1 large bell pepper - cut into chunks
1 large sweet onion - sliced into thin rings
1 cup bottled barbecue sauce
1 large tomato - cut into chunks
4 kaiser rolls

In a large heavy skillet, heat olive oil.
Add thinly sliced beef and stir fry
on medium high heat, until lightly
browned, about 3 to 4 minutes.
Remove from skillet and set aside.
Reduce heat to medium.

Add bell pepper chunks and
onion slices to pan drippings.
Stir fry about 5 minutes or until tender.
Stir in barbecue sauce, tomato
chunks and the sliced cooked beef.
Cook mixture just until all
ingredients are heated through.

Serve on lightly toasted kaiser rolls.
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Big King Burger

1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1.) Prepare the spread by combining
the ingredients in a small bowl.
Set this aside until you
are ready to use it.

2.) Preheat your barbecue or
indoor grill to high heat.

3.) Divide the ground beef into 8
even portions (3 ounces each).
Roll each portion into a ball,
then press each ball flat to
form a patty about the
same diameter as the bun.

4.) Grill the beef patties for 2 to 3
minutes per side, or until done.
Lightly salt and pepper
each side of the patties.

5.) As the meat cooks, brown the
faces of the buns in a hot skillet,
toaster oven, or face
down on the grill.
Watch the buns closely so
that they do not burn.

6.) Build each burger by first spreading
a tablespoon of the spread
on the face of the top bun.
Arrange about 1/3 cup of
lettuce evenly over the spread.

7.) On the bottom bun stack a patty,
then a slice of American cheese,
another patty, and another slice of cheese.

8.) On the top slice of cheese arrange
2-3 separated onion slices (rings),
then 2 pickle slices.

9.) Turn the top part of the burger
over onto the bottom and serve.
You may also want to zap the
sandwiches in the microwave,
individually, for 15 to 20 seconds each.
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Big Sandwich

Whether you call it a hoagie, a hero, a sub or a grinder,
a big sandwich is a must at every tailgate party!
The amount of ingredients will vary with the
size of the baguette and personal taste.
The amount of cheese and meat
indicated was ample to fill our 2 footer.

A long, flat Italian style baguette
softened butter
deli-style mustard
shredded lettuce
tomatoes, thinly sliced
red onion, thinly sliced
red bell pepper, thinly sliced
1/2 lb. prosciutto, thinly sliced
1/4 lb. salami, sliced
1/2 lb. baby Swiss, sliced
pickle slices
Italian dressing

Cut baguette lengthwise, producing
two giant slices of equal thickness.

Spread the inside of each piece with softened
butter to prevent the bread from becoming soggy.
Spread one piece with mayo and the other with mustard.

On the bottom piece stack on the ingredients in this order:
lettuce, tomato, onion, red bell pepper, prosciutto, salami,
cheese and pickles. Place other piece of bread on top.

Secure your mile high with toothpicks.

Wrap the sandwich TIGHTLY with plastic wrap,
making sure that none of the ingredients fall out.
with one person holding the sandwich
and the second person wrapping it up.

Place some books, cutting board,
small child (seriously), etc.
on top of the sandwich.

The goal is to apply heavy, but
even, weight to the sandwich.
Let press for 1 hour.

Unwrap the sandwich and
carefully remove top piece.
Drizzle the inside of the
sandwich with Italian dressing.
Replace top piece.

Secure with toothpicks.
Cut your masterpiece into slices
in between each toothpick.


Assembling the big sandwich
is a great project for kids.
It's easy & fun!

A cutting board makes a good
base for the pressing process.
You can stack just about anything on
it and it will apply the weight evenly.

Rumor has it that the inventor of the big
sandwich would have his two children sit
on it in the car on the way to the party.

Make sure the toothpicks are long enough
to go all the way through the sandwich.
Otherwise, it may disassemble while eating.
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Bo Burgers & French Fries

These are also great for breakfast
not to mention fishing trips.
Just wrap the burgers in heavy
duty foil and place them in a thermal
bag which will keep them warm!

The burgers can also be made with runny
fried eggs or instead of a fried egg make a
quick hollandaise sauce to go on top.

This easy and delicious burger will certainly
give the fast food joints a run for their money.

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 4 Servings

1 1/2 pounds ground beef,
80 percent lean
Salt and pepper
1/2 cup cold water
1 onion, sliced
1/4-inch thick
4 eggs
4 hamburger buns
4 slices American cheese

In a large bowl, season the ground
beef with salt and pepper.
Add 1/2 cup cold water and mix by hand
until meat has absorbed all the water
(the water keeps the burgers moist and juicy).
Shape into 4 patties.

Heat a large cast iron skillet over medium-high heat.
Spray the skillet with non-stick cooking spray.
Add the burgers and cook to desired temperature,
about 8 to 10 minutes per side for medium-well.
Remove the burgers from the pan and set aside.

Add the onions slices to the same skillet
and cook until golden brown on both sides,
being careful to keep them in whole slices.
It should take about 3 minutes per side.
Remove from the pan and set aside.

Crack the eggs into the same skillet
and cook until the yolk is not runny.
Carefully remove from the pan.

Lay the bottom of 4 hamburger
buns on a flat surface.
Top each bun with a burger.
Top the burgers with 1 egg,
onion slice, 1 slice of cheese
and then the top bun.

Lightly press the sandwiches
together with your hand.
Place the sandwiches into the
pan and cook for 1 minute on
each side to griddle the buns.
Serve with French fries and pickles.

French Fries:

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 Servings

6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper

Using a large pot, boil potatoes
with skins on until almost done.
Allow to cool, and cut potatoes
into long strips, approximately
1/4 to 1/2-inch wide and thick.

In a large pot or fryer,
heat oil to 350 degrees.

Par-fry the potatoes
for 5 to 6 minutes.
Potatoes should be limp.
Remove potatoes and place onto
paper towels and allow to drain.
Let sit for 1 to 2 hours
at room temperature.

Cut onions into 1/2-inch wedges.
Just before serving time, place
potatoes and onions into oil
heated to 375 degrees F for
3 to 5 minutes, or until brown.

Remove fries from oil, drain on
paper towel and while still hot,
season with salt and pepper.
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Breakfast Sandwiches

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like all the
traditional folks out there, or you can get
vertical with this breakfast-in-sandwich.

A great way to make the eggs for these
breakfast sandwiches is to pour the
beaten egg into a well-greased mold
made from an empty pineapple can.

Just cut both ends off an 8-ounce pineapple
can - you know, the short cans that have
crushed or sliced pineapple inside.

Oh, and take the pineapple out.
Then, before you know it,
you'll be making perfectly round
eggs like the fast food pros.

Biscuit Sandwich

(Makes: 5 Sandwiches)

1 small can (5 biscuits)
Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
ground black pepper
10 ounces ground breakfast sausage
(such as Jimmy Dean) or
10 slices of bacon
5 slices American cheese

1.) Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes).

When you remove the biscuits from the oven
brush the top of each with melted butter.

2.) Spray a skillet over medium heat
with non-stick cooking spray.

Open both ends of a clean,
small, sliced pineapple can.
Spray the inside of the empty
can with the non-stick spray,
and then place the can
in the pan to heat up.
Use more than one can if you'd like
to speed up the cooking process.

3.) Beat an egg, then pour it
into the empty can mold,
add a bit of salt and pepper,
and cover with a saucepan lid.

Cook for a couple minutes,
then scrape a knife around the
edge of the egg to release it.
Remove the can, then turn
the egg over and cook it for
another minute or two.
Repeat with the remaining eggs.

4.) If using sausage, form
2-ounce portions of sausage
into patties with the same
diameter as the biscuits.

Cook the sausage in another hot
skillet over medium heat until brown.
If using bacon, cook the bacon
and drain on paper towels.

5.) Slice a biscuit in half through the middle.
Build each sandwich by first stacking
egg on the bottom half of the biscuit.

Next arrange sausage or 2
slices of bacon on the egg,
then a slice of American cheese.

Top off each sandwich with the top biscuit
half, then zap it in the microwave for
15 to 20 seconds to help melt the cheese.
Repeat with the remaining ingredients.
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Cheddar Chutney Tea Sandwiches

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 24 Tea Sandwiches

1 (9-ounce) jar chutney
Major Grey's),
pieces chopped
1/2 pound sharp Cheddar
(preferably white),
grated coarse
(about 2 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
Salt and freshly ground black pepper
12 very thin slices homemade-
type whole-wheat bread
1/2 cup minced fresh coriander leaves
1/3 cup mayonnaise

In a bowl stir together chutney, Cheddar,
sour cream, cream cheese and salt and
pepper, to taste, until combined well.

Make 6 sandwiches with filling and
bread, pressing together gently.
With a 1 1/2-inch round cutter,
cut 4 rounds from each sandwich.

Put coriander on a small plate and spread
edges of rounds with mayonnaise to coat well.
Roll edges in coriander.
Sandwiches may be made 2 hours ahead,
wrapped in plastic wrap, and chilled.
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Chicken Barbecue Buns

1 Cooked Chicken
(about 3 lb.average)
1 large onion
1 red or green bell pepper
1 cup chopped Celery
1 can Tomato Soup
1/2 cup Ketchup
1 T. Worstershire Sauce
1/2 cup chicken broth

Finely chop onion and bell pepper.
Combine with celery and sauté until soft.
Combine remaining ingredients
with sautéed vegetables.
Bring to boil over medium heat.
Simmer for 1/2 hour.
Pour over cooked, shredded or finely
cut chicken and serve on a bun.
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Chicken Cacciatore Subs

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 Servings

4 pieces boneless skinless
chicken breast,
6 to 8 ounces each
Extra-virgin olive oil,
for drizzling, plus 2 tablespoons
Grill seasoning blend,
or salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or
stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone

Heat a grill pan or large skillet.
Drizzle chicken with oil, to cover,
and season with grill seasoning
blend or salt and pepper.
Grill or pan-fry 6 minutes on each side.

Heat broiler, lightly toast rolls
on cookie sheet and remove.

Heat a large skillet
over medium high heat.
Add 2 tablespoons oil, garlic,
crushed red pepper flakes,
mushrooms, peppers,
onions and oregano.
Sauté veggies and season
with salt and pepper.
Cook 5 minutes, then deglaze
the pan with wine or stock.

Pick up tasty bits off the bottom of the pan
with a wooden spoon or heat safe spatula.
Add tomatoes and parsley to the sauce.
Slice chicken breasts on an
angle and set into sauce.
Pile chicken and veggies into sub rolls
and cover with sliced provolone.
Melt cheese under hot broiler. Serve.
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Cobb Salad Panini

You can tweak this recipe by adding a
little bit of blue cheese salad dressing
and stuffing pitas with the mixure instead.
The avacados work great with the flavors
and making it a day ahead allows
all the flavors to interact.

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 Sandwiches

1 head romaine lettuce
2 tomatoes, seeded
1 avocado
1/2 pound turkey breast
8 slices bacon, cooked
1/2 pound bleu cheese
4 hard cooked eggs,
shelled and sliced
1 tablespoon chopped parsley leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil,
plus more for drizzling
Kosher salt and freshly
ground black pepper
4 ciabatta rolls or a baguette

Chop the lettuce, tomatoes, avocado,
turkey, bacon, cheese, and eggs into
1/2-inch pieces and put
them into a large bowl.

Add the parsley, lemon juice,
3 tablespoons olive oil, and
season with salt and pepper;
mix well to coat all the ingredients.

Slice the rolls horizontally.
Drizzle a small amount of olive
oil on each of the cut sides.
On the 4 bottoms place about
1/2 cup of the chopped salad
and spread it out evenly.
Put the tops on and gently press
each sandwich to flatten it slightly;
drizzle lightly with olive oil.

Place each sandwich on a preheated panini
press and grill until the bread is toasted and
the cheese begins to melt, about 5 minutes.

Alternately, preheat a dry cast iron or non-stick pan.
Place the sandwich in the pan and weight it down
with another pan or a clean brick wrapped in foil.
Grill 5 minutes, turn the sandwich over,
re-weight it, and grill for another
5 minutes. Serve immediately.
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(Makes: 4 Sandwiches)

1 8-ounce can Pillsbury
Original Crescent Rolls
4 eggs
ground black pepper
8 ounces ground breakfast sausage
(such as Jimmy Dean) or
8 slices of bacon
4 slices American cheese

1.) Prepare the rolls by first unrolling
the dough out of the can.
Separate the dough into four
sections, each made up
of two triangles.

Detach the triangles by tearing
along the diagonal perforation,
then reattach the dough along
the outside parallel edges,
pinching the dough together
along the middle.
This will make one bigger triangle.

Loosely roll the dough, from
the wide end, all the way up.
Now, bring the ends around so
that they overlap and the
roll is in the shape of a circle.

Press the ends together and place
the roll onto a baking sheet.

Repeat with the remaining dough,
then bake following the directions
on the package (bake at 375 degrees
for 11 to 13 minutes).

2.) Spray a skillet over medium heat
with non-stick cooking spray.
Open both ends of a clean,
small, sliced pineapple can.
Spray the inside of the empty can
with the non-stick spray, and then
place the can in the pan to heat up.
Use more than one can if you'd like
to speed up the cooking process.

3.) Beat an egg, then pour it
into the empty can mold,
add a bit of salt and pepper,
and cover with a saucepan lid.
Cook for a couple minutes,
then scrape a knife around the
edge of the egg to release it.
Remove the can, then turn
the egg over and cook it for
another minute or two.
Repeat with the remaining eggs.

4.) If using sausage, form 2-ounce
portions of sausage into patties with
the same diameter as the biscuits.
Cook the sausage in another hot
skillet over medium heat until brown.
If using bacon, cook the bacon
and drain on paper towels.

5.) Slice the croissant in half through the middle.
Build each sandwich by first stacking
egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon)
on the egg, then a slice of American cheese.
Top off each sandwich with the top croissant half,
then zap it in the microwave for 15 to 20 seconds
to help melt the cheese.

Repeat with the remaining ingredients.
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Cuban Sandwich

This sandwich has a fantastic combination
of flavor and texture and the marinade
for the pork makes it so tasty and juicy.

Prep Time: 45 minutes
Cook Time: 3 hours 15 minutes
Makes: 6 Servings

1/2 cup mayonnaise
4 canned chipotle chiles in adobo
6 long sandwich rolls,
split in half - French loaf style bread
6 thin slices Black Forest ham
12 thin slices imported Swiss cheese
2 kosher dill pickles, thinly sliced lengthwise
1 1/2 pounds Roast Pork,
thinly sliced or shredded (about 3 cups),
plus reserved pan juices, recipe follows
Kosher salt

In a mini food processor,
combine the mayonnaise
and chipotles and
process until smooth.

Spread the cut sides of the rolls
with the chipotle mayonnaise.
Assemble the sandwiches with the
ham, cheese, pickles and roast pork.
Top the meat with a spoonful of the
pork pan juices and season with salt.

Close the sandwiches and tuck
in any overhanging filling.
Using an electric sandwich grill press,
grill the sandwiches in batches
until crispy and hot.

Alternately, preheat the
oven to 325 degrees F.

Set a large skillet or griddle
over moderately low heat.
Arrange the sandwiches on
the griddle and cover with a
large baking sheet weighed
down with a heavy skillet.
Cook the sandwiches, turning once,
until they're crisp on the outside,
about 6 minutes.

Transfer the sandwiches to a
baking sheet and bake until the
cheese is melted, about 8 minutes.
Cut the sandwiches in half
and serve immediately;
pass the remaining pan
juices separately.

Roast Pork:
1 (8-pound) pork shoulder, boned
or leave the bone in for more flavor
1 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons
distilled white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons dried oregano, crumbled
1 tablespoon freshly ground black pepper
2 teaspoons adobo-style seasoning
Kosher salt and freshly ground black pepper
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped

Using a small, sharp knife,
make 1-inch-long slashes in
the skin of the pork shoulder,
about 2 inches apart.
Rub the garlic into the slashes and
along the underside of the pork.

In a large glass or ceramic bowl,
combine the vinegar, lime juice,
grapefruit juice, orange juice,
oregano, pepper, adobo seasoning,
and salt and pepper.
Stir in the green pepper and onion,
then add the pork, skin side up.

Refrigerate overnight turning
the meat once or twice.
Bring to room temperature before cooking.

Preheat the oven to 400 degrees F.

Transfer the pork and its
marinade to a roasting pan.
Cover with foil and roast until
very tender, about 3 hours.
Let cool in the liquid.
Transfer the pork to a cutting
board and discard the skin and fat.
Strain the pan juices into a glass
measure and skim off the fat.
Slice or shred the pork, as desired.

The pork can be refrigerated for up to 3 days.
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Curried Chicken Salad Sandwich

This sandwich has lots of flavor and
texture, without too much effort.
You dont need to let the chicken cool
and goes great with all types of bread.
For an alternative fry chicken breasts in
olive oil, fresh paprika & indian spices
and then substitute fine minced
purple onion instead of celery and
hot curry powder in place of the mild.
It's very, very good!

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Servings

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

6 bone-in chicken breasts
or boneless 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.
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Curried Chicken Salad Sandwich With Almonds & Raisins

This chicken salad is heavenly.
The rainsins are a must and add
a unique sweetness to this salad.
To make this easier grill the
chicken on a Foreman Grill.
Definitely a keeper!

Prep Time: 10 minutes
Cook Time: 19 minutes
Makes: 4 Servings

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts
(about 1 1/2 pounds total)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra,
if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped,
almonds, toasted or
chopped celery or
water chestnuts
1/4 cup raisins or
golden raisins or
dried cranberries or
about 1/2 cup of cut up grapes
A handful fresh basil leaves, torn
8 slices good-quality,
dense white bread such as Tuscan

Preheat the oven to 400 degrees F.

Heat the oil in a large ovenproof skillet
over medium-high heat until smoking.
Sprinkle the chicken breasts on
both sides with salt and pepper.
Put them in the pan in a single layer,
and brown them 2 minutes on each side.
Put the skillet in the oven and roast until the
chicken is just cooked through, about 15 minutes.
Remove from the oven and cool.

Chop the cooled chicken
and put it into a large bowl.
Add the rest of the
ingredients and toss.
Season with salt and pepper.

Spread 4 bread slices with mayonnaise,
if you like, and spread with the curried chicken.
Top with another slice of bread and serve.
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Devilish Chili-Cheese Dogs

These taste delicious and oh so yummy!
The chili and shredded cheese also
make a good filling for quesadillas
if you have any left over.

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 4 Servings; 2 Dogs Each

1 tablespoon extra-virgin
olive oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 teaspoons Worcestershire
sauce -- eyeball it
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, a palmful
1 (8-ounce) can tomato sauce
8 fat or footlong beef franks
1 tablespoon butter
1 tablespoon hot sauce
8 hot dog buns, toasted
2 cups shredded Cheddar,
1 (10-ounce sack)

Heat a skillet over medium high heat.
Add extra-virgin olive oil and meat
and season with salt and pepper.
Brown and crumble beef.
Add Worcestershire, onion, garlic, chili
powder and cook together 5 minutes.
Add tomato sauce and reduce heat to low.

Meanwhile, boil franks in shallow
pan to warm through, 5 minutes.
Drain water and return pan to medium heat.
Score casings on dogs.
Melt butter in skillet and hot sauce.
Add dogs to pan, browning and crisping
the casings in hot sauce and butter.

Heat broiler.

Place devilish dogs in buns and
top with chili and lots of cheese.
Place devilish dogs under
broiler and melt cheese.
Serve immediately.
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Egg Salad Sandwich

This is a delicious egg salad sandwich and the
mustard powder gives it a balance of flavor,
while Dijon adds a zestier note.
Use a good quality whole-wheat bread.

(Makes: 6-8 Servings)

6 hard-boiled eggs, peeled,
roughly chopped
1/4 cup Mayonnaise,
plus more for spreading
1/2 teaspoon dry mustard powder,
or 3/4 teaspoon Dijon mustard
3 tablespoons diced celery
Salt and freshly ground black pepper
1/4 teaspoon mild Madras
curry powder(optional)
1 eight-inch round bread loaf,
cut in half crosswise
Dijon mustard for spreading (optional)
1 small head radicchio
1 small bunch arugula

1.) In a medium bowl, combine eggs,
mayonnaise, mustard powder,
celery, salt and pepper to taste,
and curry powder, if using.
Gently mix until combined.

2.) Spread the inside of the bread halves with
a layer of mayonnaise and mustard, if using.
Line the bottom half with radicchio and
arugula leaves, and top with the egg salad.
Cover with the top half, and
cut the sandwich into wedges.
Serve immediately.
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Egg Salad Sandwich With Avocado & Watercress

Avocado lovers will LOVE this one.
This basic recipe is simple and quick,
and it allows for infinite variations on the theme.
The lemon makes a huge differance and instead
of using watercress use finely chopped celery.
Rather than serving on toasted whole grain bread,
serve on soft white bread without the avocado.
It will just melt in your mouth.
Even if you skip the avocado, it's great.
The perfect simple egg salad!
Try stuffing it into tomatoes, too.

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 Servings

6 eggs
1/4 cup mayonnaise, plus extra,
if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled,
seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed

Cook the eggs 10 minutes in a
saucepan of simmering water to cover.
Drain, cool under cold running water, and peel.
Roughly mash the eggs in a bowl with the
mayonnaise, mustard, and lemon juice.
Season with salt and pepper.

Spread 4 slices of toast with mayonnaise, if you like.
Arrange about 1/4 of the avocado slices on each.
Spread each with 1/4 of the egg salad and
arrange watercress sprigs on top.
Top each sandwich with another
slice of toast and serve.
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Fish With Lemon Butter Sandwich

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 4 Servings

Lemon Butter:
4 tablespoons butter
1 tablespoon lemon juice
2 teaspoons white wine

2 eggs, beaten
1 cup heavy cream
4 (6-ounce) fillets of sole
1 cup all-purpose flour
4 tablespoons butter

4 slices white sandwich bread
Fresh parsley sprigs for
garnish, optional

To Make The Lemon Butter:
Melt 4 tablespoons of butter over
low heat in a small saucepan.
Add the lemon juice and white wine.
Keep the sauce warm on
a corner of the stove.

To Prepare The Fish:
Whisk the eggs with the
heavy cream in a large bowl.
Put the flour in a separate bowl.
Dredge the fillets in flour;
shake off any excess then
put the fillets into the batter.

Heat 4 tablespoons butter in large heavy-
bottomed skillet over medium heat.
Lift the sole out of the batter,
allow the excess to run off,
then gently lay the fillets in the pan.
Cook, turning the fish once,
until the sole is flaky and the crust is crisp
and golden brown, about 3 minutes per side.

While fish is cooking, toast the bread and cut
each piece in half diagonally (corner to corner).
Arrange the toast points on 4 plates--2 per plate.
Lift the fish from the pan onto the toast points.
Drizzle the fish with lemon butter and serve immediately
with fries and a sprig of fresh parsley and lemon, if desired.

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French Bread Pizza Rustica

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 4 Servings

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped
spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata,
from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees F.

Split bread lengthwise and hollow it out.
Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and
brown sausage in extra-virgin olive oil.
Brown and crumble sausage.
Add red bell pepper, onion and garlic.
Cook 3 to 5 minutes, add spinach.
Remove mixture from heat and season with a
pinch of salt and black pepper, to your taste.

Transfer to a bowl.
Combine sausage and veggies with ricotta,
Parmesan, sopressata and pepperoni.
Fill bread shells and top with mounded
mozzarella and provolone cheeses.

Place in hot oven on cookie sheet and bake
until cheese melts and bubbles and bread
is super crisp, about 10 to 12 minutes.
Top pizzas with oregano and hot pepper flakes.
Serve immediately, or snack all night!
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French Dip Sandwiches

This easy & delicious recipe is one of the best
sandwiches and is perfect for football season.
Place the roast in the crockpot very early
Sunday morning and you've got
sandwiches for the evening game.

4 lbs rump roast
1 (10.5 ounces) can beef broth
1 (10.5 ounces) can condensed
French onion soup
1 (12 fluid ounces) can beer (or bottle)
6 French rolls
2 tablespoons butter

Trim excess fat from the rump
roast, and place in a slow cooker.
Add the beef broth, onion soup and beer.
Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F (175 degrees C).

Split French rolls, and spread with butter.
Bake 10 minutes, or until heated through.
Slice the meat on the diagonal,
and place on the rolls.
Serve the sauce for dipping.
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Grilled Cheese Sandwiches

This sandwich goes great with tomato soup!
To save time use a Foreman grill.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

8 (1/2-inch thick) slices
country-style sourdough bread
12 ounces Monterey jack,
farmhouse Cheddar, Gruyere,
or imported Swiss cheese, thinly sliced
4 tablespoons unsalted butter

Ad-InsChoose One:
8 slices smoked bacon,
cooked and broken into 1-inch pieces,
2 vine-ripened tomatoes, sliced,
and drained on paper towels for 5 minutes,
or 8 slices baked ham

Heat a large skillet over medium-low heat.
Place 4 slices of bread on a cutting board and
generously butter the top sides of each slice.
Melt another tablespoon of the butter in
the skillet; swirl around to coat the pan.

Lay 2 slices of bread, buttered
side down, in the skillet.
Put a few slices of the
cheese on the bread.
Lay the bacon, tomato,
or ham on top of the cheese.
Cover with a few more slices of cheese.
Top with 2 of the remaining slices
of bread, placed buttered-side up.
Cook, without pressing, until the bread
browns and the cheese is slightly
melted, about 5 minutes.

Turn the sandwiches with a spatula and add
a small hazelnut-size piece of butter to the pan.
Cook slowly, adjusting the heat as needed to melt
the cheese completely before the sandwiches
are brown, about 3 to 4 minutes more.
Repeat with the other 2 sandwiches.
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Grilled Ham & Cheese With Pears

Prep Time: 20 Minutes
Total Time: 20 Minutes
Makes: 4 Servings

4 slices sandwich bread
8 ounces Gruyre cheese
1 pear, thinly sliced
8 ounces deli ham, thinly sliced

1.) Layer 4 slices of sandwich bread with
8 ounces Gruyre or other melting cheese,
1 thinly sliced pear, and 8 ounces thinly
sliced deli ham; top each with bread.

2.) Heat a large skillet over medium heat.
Spread outside of both bread slices with butter.
Cook sandwiches in batches, if necessary,
until golden and cheese is melted,
flipping once, 3 to 5 minutes per side.
Serve hot.
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Grilled Ham Panini

Prep Time: 10 min
Makes: 1 Serving

2 slices sourdough bread
(1/2 inch thick)
1 Tbsp. Mayonnaise
6 slices Deli Style Shaved
Smoked or Brown Sugar Ham
2 tomato slices
1 Cheese Singles

Spread bread slices with mayonnaise.
Top 1 of the bread slices with ham,
tomatoes, cheese singles
and remaining bread slice.

Cook in skillet or on griddle sprayed
with no stick cooking spray on medium
heat (350F) for 5 minutes on each side or
until lightly browned on both sides.
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Grilled Turkey, Brie &
Apple Butter Sandwich With Arugula

This is just a really unique, well blended sandwich.
Buy the best brie you can, like a triple creme brie
which will make this sandwich Pop! with flavor.
And to make it all Ooey, Gooey!!!!!
put it in a panini grill.

Prep Time: 8 minutes
Cook Time: 5 minutes

8 slices stone-milled rye artisan bread,
about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed

Spread each of 4 slices of bread
with 1/2 tablespoon of butter.
Now spread each with 1
tablespoon of the apple butter.

Top each slice of bread with
a couple of slices of turkey,
cover that with 2 to 3 slices of
brie (enough to cover the turkey), and
finally, arrange 2 to 3 arugula leaves on top.

Spread the remaining 4 bread slices
with 1/2 tablespoon of butter
and lay them, buttered sides down,
over the cheese; press gently.

Heat a large cast-iron or other heavy
skillet over medium-low heat.
Add the remaining 1 tablespoon butter and
let it melt to evenly coat the bottom of the pan.

Add as many sandwiches as will comfortably
fit (either 2 or 4) and cook 2 to 3 minutes until the
bread is golden brown and the cheese begins to melt.
Flip and cook 2 to 3 more minutes to brown the bread.
(Add another tablespoon of butter and cook
the remaining sandwiches, if you need to.)
Cut the sandwiches in half and serve hot.
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Grouper Club

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 1 Sandwich

1 (6-ounce) grouper fillet
(or other thick fish fillet)
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1/2 large ripe avocado,
peeled and pitted
1/2 lemon, juiced
1/4 cup mayonnaise
3 slices medium-thick
white bread,
lightly toasted
2 large tomato slices
Bean sprouts
4 slices thick bacon,
cooked until crisp

Season grouper with salt, pepper, and paprika.
In a medium-sized skillet, heat butter
and olive oil over medium heat.

Sear fillet on both sides, cooking until fish is
done throughout; be careful not overcook.
Remove from heat and set aside.

Slice avocado and squeeze lemon juice
over avocado to prevent browning.
To assemble club, spread mayonnaise
on first slice of toast, face up.

Place 1 slice tomato, sprouts, and grouper on top.
Spread mayonnaise on second slice of bread and
put on top of grouper, mayonnaise side down.

Spread mayonnaise on top of second slice.
Top that with avocado slices, 1 tomato slice,
more sprouts, and the bacon.

Spread mayonnaise onto third slice
of bread and top the sandwich.
Cut into fourths and place
a toothpick in each piece.
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Hamburgers Aussie Style

(Makes: 4 Patties)

1 pound ground beef
1 egg
1 finely chopped onion
1 cup ketchup
1/2 cup barbecue sauce
1 dash Worcestershire sauce
1 teaspoon yeast extract spread
like Marmite (optional)
1/4 cup all-purpose flour, or as needed

1.) In a medium bowl, combine the ground
beef, egg, ketchup, barbeque sauce,
Worcestershire sauce, and onion.
If you are using the yeast extract
spread, combine it in too.

Mix together using your
hands until well mixed.
Add only as much flour as necessary
to keep it from being too runny.

2.) Heat a large skillet over medium heat.
Form the burger mixture
into 4 large patties.
Place patties in the hot skillet,
and fry until no longer pink,
about 7 minutes per side
depending on thickness.
Serve on buns or with gravy.

These can also be made on
an indoor or outdoor grill.
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Hamburger Barbecue

1/2 cup Ketchup
2 T. brown sugar
1 T. vinegar
1 tsp. yellow mustard (prepared)
2 T. Worstershire sauce
1 lb. ground chuck
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
1/4 cup chopped onion

In saucepan, combine first 5 ingredients.
Bring to boil, reduce heat and simmer 1/2 hour.
In a frying pan, brown ground chuck.
Add vegetables and sauté
until vegetables are tender.
Pour sauce over meat mixture.
Simmer for 5 minutes.
Serve on hamburger buns.
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Hamburgers - It's In The Bun

This recipe is great for those hot summer days.
Preparation of vegetables is very important.
All vegetables should be thinly cut.

(Makes: 4 Burgers)

1 pound ground beef
1 pinch salt
4 teaspoons prepared mustard
4 large hamburger buns
4 teaspoons butter
1 small sweet onion (vidalia), thinly sliced
4 slices American cheese
1 large tomato, thinly sliced
4 leaves iceberg lettuce, shredded
4 teaspoons mayonnaise (optional)

1.) Preheat an outdoor grill to high
heat, and lightly oil grate.

2.) Divide the ground beef into 4 balls,
and flatten into patties between
sheets of waxed paper.
Lay patties onto the grate
of the prepared grill.
Sprinkle the tops of the
burgers with salt.
Grill for about 5 minutes per side,
or to desired degree of doneness.

3.) While the burgers are cooking,
spread each top bun with
1 teaspoon of butter, and
spread each bottom bun with
1 teaspoon of mustard.
Place the buns onto the grill
for just a minute to toast.

4.) Assemble the burgers in this order:
Bun, onion, burger patty, cheese, tomato,
lettuce, a pinch of salt, and top bun.
Spread mayonnaise onto
top bun if using.
And Enjoy!
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Hobo Hamburgers

This is a great last minute, no hassle,
no mess meal in one tin foil package!

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 Patties,
6 Ounces Each

1 1/2 pounds ground beef
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
1/2 cup chopped green pepper
2 teaspoons Lady's House
Seasoning, recipe follows
4 medium red potatoes, sliced thin
1 large onion, sliced thin
4 carrots, peeled and cut into strips
4 slices bacon

In a large bowl combine ground beef,
cracker crumbs, egg, lemon juice, cheese,
green pepper and House Seasoning.
Mix well. Shape into 4 patties.

Place each patty onto 2 layers of heavy-duty
aluminum foil (enough to cover and close).

On each patty, place potato
slices, onion slice, and carrots.
Slice bacon in 1/2 and
place both slices on top.

Seal aluminum foil tightly
and cook on campfire or in a
preheated 350 degree F oven
for approximately 45 minutes.

House Seasoning:

(Makes: 1 1/2 Cups)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.
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Hot Antipasto Heros

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 4 Servings

2 small onions, halved
lengthwise and thinly sliced
1 red bell pepper, seeded and diced
1/4 cup olive oil
1 1/3 cups diced salami, prosciutto,
or smoked turkey (or a combination)
1 1/2 cups shredded whole-milk mozzarella
8 drained bottled pepperoncini
(pickled Tuscan peppers, available at
most supermarkets), chopped
1/2 teaspoon oregano, crumbled
1 tablespoon, plus 1 teaspoon red wine vinegar
4 (6-inch-long) loaves Italian bread
1/2 cup store-bought olive paste

Preheat the oven to 450 degrees F.

In a heavy skillet, cook
the onion and bell pepper
in the oil over moderately low heat,
stirring occasionally, until it is softened.
While the onion and pepper are cooking,
in a bowl stir together the salami, mozzarella,
pepperoncini, oregano, and vinegar.
Add the onion-pepper mixture.

Cut each piece of bread horizontally
with a serrated knife without
slicing all the way through,
remove some of the soft
inner white bread,
and arrange the bread pieces
cut sides up in a jelly-roll pan.

Spread the bread with the olive paste.
Spread the antipasto mixture on both
sides of each piece of bread and bake
the heros in preheated oven for 5 minutes.
Season the heros with salt and pepper and
re-form them, pressing the 2 sides together.
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Italian Sandwich Supremes

hard salami - sliced
capacola - sliced
mozzarella - sliced
lettuce - shredded
sweet onion (Vidalia works well)
sub rolls or "hard" italian rolls
creamy italian salad dressing

Saute thinly sliced onion until very
lightly browned and slightly softened.

Lay sliced rolls, open, on a baking sheet.

Place ingredients in this order across both
sides of each roll - 2 or 3 slices capacola;
4 or 5 slices hard salami; finely shredded lettuce;
sauteed onion slices; creamy Italian dressing;
2 to 3 slices mozzarella.
Vary amounts according to taste,
size of rolls and thickness of slices.

Place in preheated 450 oven, for about
5 minutes or until cheese is melted.
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Lobster Roll

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 2 to 3 Servings

Lobster Salad:
1/2 pound fully cooked lobster meat
or 1 (2 1/2 pound) live lobster
1/2 medium cucumber,
peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper

2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment

Prepare the lobster salad.
If using live lobsters, steam or boil them.
Let cool at room temperature.

Use a cleaver to crack and remove the
meat from the claws, knuckles and tails.
Remove the cartilage from the claws and the
intestines from the tails of the cooked meat.
Cut the meat into 1/2-inch dice.
You may pick all the meat
from the carcass and add it
to the meat or freeze the
carcass for soup or broth.

Place the cucumber in a colander for at
least 5 minutes to drain the excess liquid.

Combine the lobster, cucumber
mayonnaise, and tarragon.
Add the scallions.
Season with salt and pepper.
Cover with plastic wrap and
chill for 30 minutes to 1 hour.

Preheat a large heavy skillet
(12 to 14-inches) over
medium-low heat (a black
cast-iron pan is perfect).

Lightly butter both sides of each bun.
Place them in the pan and cook for
about 2 minutes until golden brown.
Turn the buns over and toast the other side.
Or toast the buns under a broiler instead.
When the buns are ready, stuff
them with the chilled lobster salad.
Place each roll on a small paper or china plate;
garnish with pickles and potato chips.
Serve at once.

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Meatball Subs

Prep Time: 20 minutes
Cook Time: 32 minutes
Makes: 4 Servings

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops)
Worcestershire sauce,
1/4 cup (a couple of handfuls)
flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls)
grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce:
2 tablespoons extra-virgin olive oil,
(2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves,
chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky
style crushed tomatoes
Salt and freshly ground black pepper

4 semolina crusty sub rolls,
with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded
provolone or Italian 4-cheese blend
Shredded basil (sweet) or
shredded arugula
(spicy) leaves, for garnish
Oven fries, as an
recipe follows

Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl
and punch a well into the center of meat.
Fill well with the egg, bread crumbs,
onion, garlic, red pepper flakes, Worcestershire,
parsley, cheese, and a little salt and pepper.
Mix up meatball ingredients until
well combined, yet not over-mixed.

Divide mix into 4 equal parts, roll each part into
4 balls and space equally onto a nonstick baking sheet.
Place meatballs in oven and roast about 12 minutes.
Break a meatball open and make sure meat is
cooked through before removing from the oven.

Heat a medium saucepan over medium heat.

Add oil and garlic.
When garlic starts sizzling,
add herbs and crushed pepper.
Allow oil to infuse for half a minute,
then stir in the tomatoes and season
sauce with salt and pepper.
Bring sauce to a bubble,
reduce heat, and simmer until
meatballs are removed from oven.

Combine meatballs and sauce and pile
into sub rolls, 4 meatballs per sub.
Top with shredded cheese and place
under subs under broiler to melt cheese.
Top with shredded basil or arugula and serve
with a pile of oven fries, recipe follows.

Oven Fries:
4 medium white skinned potatoes,
each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or
coarse salt and black pepper

Drizzle potatoes with a generous
pour of extra-virgin olive oil.
Toss potatoes with seasoning
blend or coarse salt and pepper.
Place potatoes on a nonstick baking sheet
and roast 20 minutes or until just tender.
Give the baking sheet a good shake
after 10 minutes to avoid sticking.
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Meatloaf Sandwich

Although homemade meat loaf
is delicious right out of the oven,
some say its even better the next day.
Try putting several slices of leftover
meat loaf between two pieces of thick
whole-wheat or Pullman bread,
and create a simple yet hearty sandwich.

Begin by cutting the meat loaf into
approximately 1-inch-thick slices;
cut two slices per sandwich.
Spread mayonnaise on a piece of bread,
and lay the meat loaf slices on top.

Add some lettuce and one or
two slices of beefsteak tomato.
Spread more mayonnaise, mustard,
or homemade tomato jam on the
other slice of bread, and place it on top.

No reheating is necessary; just cut
the sandwich in half, and enjoy.
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Nacho Burger

Here's a recipe for a delicious new burger
unlike any you may have tasted before.
Stack all the ingredients onto a bun with a
juicy 1/4-pound ground beef patty and
some crumbled tortilla chips for crunch,
and you've got a slightly spicy,
South-of-the-border taste.
Muy bien, amigos!

(Makes: 4 Burgers)

Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno
pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso:
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce,
shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

1.)First Make The Pico De Gallo:
This is easy. Just combine all of the ingredients
for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.

2.) Now Make The Guacamole:
In a small bowl, smash up most of the avocado,
but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the
guacamole to the avocado and mix well.
Cover bowl and chill in the
refrigerator, next to the pico.

3.) Next We'll Make The Chili Queso:
In yet another small bowl, mix
together ground beef, flour,
a pinch of salt, a pinch of black
pepper, and a pinch of chili powder.

Use your hands to work the dry
ingredients into the ground beef.
Brown the beef in a small skillet over
medium heat for about 5 minutes.
Use a spoon or spatula to
crumble the beef as it cooks.
Cook until it's brown, then set aside.

4.) Melt the Cheez Whiz with 2 tablespoons
of milk over low heat.
When milk and cheese has been combined,
add the remaining queso ingredients.
Heat while stirring often until
cheese is smooth and creamy,
then cover saucepan and
remove it from the heat.

5.) Pre-heat a griddle or large
frying pan over medium heat.
Lightly butter the face of each bun and
brown the buns face-down on the heat.

6.) Separate the ground beef into
four 1/2-pound portions.
Roll each portion of meat into
a ball and then pat the meat
down into a circular patty slightly larger
in diameter than the hamburger buns.

Cook the hamburger patties for
5-10 minutes per side, until done.
Lightly salt and pepper each burger patty.

7.) Build the burger open-faced in the following
order starting with the bottom bun.

On Bottom Bun:
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole.
May also serve french fries on the side
and use the chili queso for dipping.
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Open-Faced Cheese, Tomato, & Bacon Sandwiches

white bread - lightly toasted
tomatoes-sliced 1/2 to 3/4 inch thick
American cheese slices
lean bacon

Fry bacon, or cook it in a
microwave until barely crisp.
Don't fry hard.
It will brown more when the
sandwiches are broiled.
Drain on paper towels.

Arrange toasted bread
slices on a cookie sheet.
Top each with a slice of cheese.
Lay tomato slices over cheese.
Cut bacon slices in half and
arrange 4 pieces on top of
each open faced sandwich.

Put tray of sandwiches in the oven,
about 6 inches from heat, and broil
for about 1 1/2 to 2 minutes - just
long enough to melt the cheese
and heat the tomatoes.
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Oyster Po'Boys

For those who don't like their oysters raw,
there's the classic po'-boy sandwich.
New Orleans's first po'boy makers settled
on a roll that is light and mild, so that it
doesn't overpower the tender oysters inside,
yet is substantial enough to keep its shape when the
sweet juices are released from their cornmeal crust.

A soft-crusted French, Italian,
Portuguese, or Cuban loaf works well.
Hot pepper sauce is the traditional condiment,
but you can improvise a little, by using
chipotle mayonnaise to add a layer
of smokiness instead of pure heat.

Prep Time: 5 minutes
Cook Time: 35 minutes
Makes: 2 Sandwiches

Chipotle Mayonnaise:
1/2 cup mayonnaise
1 1/4 teaspoons minced
canned chipotle in adobo
1/2 teaspoon fresh lemon juice

6 cups vegetable oil
1 large egg
1/4 cup whole milk
2 1/2 teaspoons salt
1 1/2 cups cornmeal
1/4 teaspoon black pepper
2 cups shucked oysters,
drained (about 36)
1 (12 to 14-inch-long)
loaf soft-crusted bread
3 cups shredded iceberg lettuce
Accompaniment: lemon wedges

Special Equipment:
a deep-fat thermometer

To Make The Chipotle Mayonnaise:
Whisk together mayonnaise, chipotle,
and lemon juice and chill mixture,
its surface covered with plastic wrap.

To Make The Oysters:
Heat oil in a deep heavy pot
(preferably a cast iron Dutch oven)
over high heat until it registers 375 degrees F
on deep-fat thermometer, about 12 minutes.

While oil is heating, whisk together egg,
milk, and 1 teaspoon salt in a bowl.
Shake cornmeal, remaining
1 1/2 teaspoons salt, and pepper in a
plastic or paper bag until combined well.

Working in batches, add oysters to egg mixture,
then lift out, letting excess drip off, and transfer
to cornmeal in bag, shaking to coat well.

Carefully transfer to oil, knocking off excess coating,
and fry, turning occasionally, until golden and
just cooked through, 1 to 2 minutes.

Transfer with a slotted spoon to paper towels to drain.
Coat and fry remaining oysters in same manner,
returning oil to 375 degrees F for each batch.

To Assemble The Sandwich:
Halve loaf crosswise and horizontally,
cutting all the way through,
and spread 1 cut side of
each piece with mayonnaise.
Sandwich oysters and lettuce
between bread, pressing gently.
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Panini Sandwiches

2 slices bread (like a light rye)
olive or grapeseed oil
thinly sliced meat
(salami, pastrami,
turkey breast...anything, really)
tomato slices
thinly sliced cheese
(mozzarella and
emmenthal or havarti)
thin slices of vidalia onion
thinly sliced hot peppers
alphalpha sprouts
pesto (I used sun-dried
tomato pesto)
salt and pepper

1.) Turn on panini grill (or George
Foreman Grill) to preheat.
Brush one side of bread with olive
oil and put (oil side down)on plate.
In a small bowl, mix pesto
and mayonnaise together;
spread on the side of bread facing up.

2.) Add one type of cheese.
Stack meat, tomatoes, onion, peppers,
sprouts and second type of cheese on top.
Spread pesto-mayo on second slice of bread,
add salt and pepper and put sandwich together.
Brush top with olive oil.

3.) Place on preheated grill and close
or put panini weight on top.
Grill until cheese starts to melt
and bread has grill marks.
Serve with salad or home made
chips or onion rings.

These sandwiches can be made with any
combination of many different kinds
of meats, cheeses and vegetables;
we really liked the taste the sprouts
added, but you don't have to use them.

A combination to try: boconcini mozzarella with tomato,
spicy Italian sausage, or proscuitto with a bit of basil. Yum!
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Panini With Chocolate And Brie

This is AMAZING!!!!
Chocolate, brie and basil is the
perfect blend of flavors that in a
strange way when paired
together taste absolutely delicious.

(Prep Time: 10 minutes)
(Cook Time: 20 minutes)
(Makes: 6 Servings)

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.
Brush both sides of the bread with olive oil.
Grill the bread slices until they begin
to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place
2 ounces of cheese on
1 slice of bread (the bottom half),
top the cheese with
1/3 cup chocolate chips,
and a sprinkle of basil.
Top with another slice of bread.
Continue with the remaining sandwiches.
Return the sandwiches to the
panini grill until the
chocolate begins to melt,
about another 2 minutes.

Cut the sandwiches into
2-inch wide rectangles
or small triangles and
transfer to a serving platter.
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Panini With Prosciutto, Roasted Pepper & Mozzarella

These paninis are so good and will open
your tastebuds to a world of flavor.
For a twist make paninis with capicolla,
genoa salami and provolone cheese.

Prep Time: 5 minutes
Cook Time: 6 minutes
Makes: 4 Panini

1/3 pound thinly sliced
prosciutto di Parma
8 thin slices chewy, crusty
Italian bread from a large loaf
1 (16-ounce) jar roasted
red peppers, drained well
1 pound fresh mozzarella, sliced
Extra-virgin olive oil, for drizzling

Preheat a grill pan or large nonstick griddle
over medium to medium high heat.

Build Your Sandwiches:
Place 2 or 3 slices of prosciutto
on 1 piece of bread.
Top with an even layer of roasted pepper
and an even layer of sliced mozzarella,
top with another slice of bread.
Drizzle the tops of your assembled
sandwiches with extra-virgin olive oil.

Place the olive oil coated bread
face down on the grill or griddle
and drizzle the opposite side with
additional extra-virgin olive oil.

Weight the sandwiches down with a tin foil
covered brick or a heavy skillet filled
with a sack of flour or heavy canned goods.
Press the sandwiches 2 or 3 minutes
on each side, then serve immediately.
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Panino alla Margherita

This outstanding sandwich is crunchy and tasty
with the smokiness of the prosciutto really standing out.
If you don't have a panini press use a George Foreman grill.

Prep Time: 5 minutes
Cook Time: 8 minutes
Makes: 1 Serving

2 slices (1/2-inch-thick; about 2 ounces) fresh mozzarella
2 slices (1/2-inch-thick) rustic white bread
Salt and freshly ground black pepper
2 slices (1/4-inch-thick) tomato
6 medium fresh basil leaves or 3 large
2 teaspoons (about) olive oil

Place the mozzarella on top of 1 bread slice.
Sprinkle with salt and pepper.
Add the tomato slices and then the basil leaves.
Top with the second bread slice.
Brush both sides of the sandwich with the oil.

Heat a grill pan over medium-low heat.
Grill the sandwich until the bread is golden
brown and the cheese melts, pressing
down with a metal spatula or grill press,
about 4 minutes per side.
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Philly Steak Sandwiches

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 4 Servings

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend

2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin,
ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls,
split 6 to 8 inches long each, split lengthwise

Heat a medium saucepan over medium high heat.
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
Add onions and season with salt
and pepper or steak seasoning blend.
Cook onions, stirring occasionally, 10 minutes
or until onions are soft and caramel in color.

Heat a heavy griddle pan over medium high to high heat.
Wipe griddle with a drizzle of oil using a paper towel.
Sear and cook thin sliced steaks until brown
but not crisp, about 2 minutes on each side.

Cook steaks in single layers in 2 batches and tenderize by
cutting into meat with the side of your spatula while they cook.
When the steaks are browned, just before you remove them
from heat, sprinkle them with garlic salt and pepper.

When all of the steaks are cooked, line each of
your split rolls with 2 slices of provolone cheese.
Pile 1/4 of your meat and onions on to the
griddle and mix together with your spatula.

Pile the meat and onions into rolls on top of the cheese.
The heat from the meat and onions will melt the cheese.
Repeat for remaining servings and serve.
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Pizza Burger

3 pounds ground round ( prefered ) or chuck
1/2 tablespoon oregano (dried and crumbled)
1/4 tablesppon basil (dried and crumbled)
1 small onion diced
2 cloves of garlic minced
1 small green or red pepper diced small
1/2 cup pizza sauce
( either store bought or homemade )
12 slices of Mozarella cheese
12 slices of Provolone cheese
12 slices of pepperoni
12 Kaiser rolls

For Rolls:
3 tablespoons olive oil
1 teaspoon oregano ( dried and crumbled)
1 teaspoon of basil ( dried and crumbled)
1/4 teaspoon of garlic powder

Mix the burger, spices, onion, garlic, and
pepper together and shape into 12 patties.
Grill over hardwood coals until done to your liking.
Baste witht the pizza sauce for the last few minutes.
Cut rolls in half .

Mix the remaining herbs and olive oil
and brush on both cut faces of rolls,
place face down on grill for
a few minutes to toast.
Remove from grill.

Place a slice of Mozzarella
cheese on one half of roll
and a slice of Provolene
on the other half of roll.

Place one slice of pepperoni
on top of one side of roll.
Place burger on one side of roll and
brush with remaining pizza sauce.
Close roll and serve.

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Pork Barbecue Sandwiches

3 to 4 lb lean boneless pork roast
2 large onions
1 can Coca-Cola
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp.pepper
1 1/2 cups bottled
hickory smoked barbecue sauce
3/4 cup water

Cut onions into several large chunks.
Trim any visible fat from pork.
Sprinkle with seasonings.
Place roast in crockpot.
Top with onion pieces.
Pour Coca Cola over top.
Cover and cook on low heat for 8 hours.

Remove roast from crockpot.
Discard onions and liquid.
Pull apart pork and shred pork with fork.
Removing any remaining fat.

Place shredded pork back in crockpot.
Combine barbecue sauce with water.
Mix well.
Pour over and stir into pork.
Cook on low heat another 2 hours.
Serve on kaiser rolls or large
sesame topped hamburger buns.
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Pulled Pork Sandwiches

This simple yet so tasty recipe
is incredibly delicious and
the sauce is outstanding and
also goes great with chicken.
The meat is so moist and tender
that it almost melts in your mouth.

Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Makes: 8 to 12 Sandwiches

4 to 6 cups chicken stock or water
1 (3 pound) boneless pork butt
Salt and freshly ground pepper
8 to 12 soft buns with sesame seeds
BBQ Sauce, recipe follows
Pickled Jalapenos, recipe follows

Preheat the grill to medium heat (the grill should
maintain a constant temperature of 350 degrees F).

Place a drip pan filled half-way with
the chicken stock on the briquettes.

Season the pork butt with salt and pepper and
place on the grates of the grill over the drip pan.
Close the cover of the grill and let the pork cook for 1 hour.
Turn the pork over and continue grilling for 2 to 3 hours,
or until it reaches an internal temperature of 160 degrees F.
More chicken stock may be needed
to refill the drip pan during grilling.

Remove the pork from the grill
and let rest for 15 minutes.
When it is cool enough to handle, shred
the pork into strands with your fingers.

Add the shredded pork to the
BBQ Sauce and serve on sandwich
buns with the pickled jalapenos.

BBQ Sauce:
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 jalapeno, finely diced
2 tomatoes, coarsely chopped
1 (15-ounce) can diced tomatoes
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tablespoon Worcestershire sauce

Heat oil in a medium saucepan on the grates of the grill.
Add the onion and jalapeno and cook until soft.
Add the fresh tomatoes, canned tomatoes and juices,
vinegar, honey, brown sugar and Worcestershire sauce,
and cook until the sugar has completely melted
and the sauce is slightly reduced and thickened.
Season with salt, to taste.
Add the shredded pork and stir to coat.
Serve on buns with coleslaw and pickled jalapenos.

Pickled Jalapenos:
3 cups rice wine vinegar
3 tablespoons sugar
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 jalapenos, sliced in half lengthwise
3 tablespoons fresh cilantro

Special Equipment:
1 (8-ounce) jar

Combine the vinegar, sugar, peppercorns, seeds,
and salt in a medium saucepan and bring to a boil.
Let boil for 2 minutes, and then remove from the
heat and let sit until cooled to room temperature.

Place the jalapenos, stem side up,
into the jar and pour enough cooled
vinegar mixture over them to cover.

Pack the cilantro into the jar.
Cover and refrigerate for at
least 24 hours and up to 4 days.
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Reuben Sandwich

Everything about this sandwich is wonderful,
from the dressing to the meat & cheese
(deli's Swiss - imported), to the bread!!!!!!

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 6 Sandwiches

1 loaf unseeded and unsliced Jewish Rye bread
2 pounds corned beef, sliced (see Cook's Note)
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut
12 slices Swiss cheese
4 tablespoons butter, melted

Preheat oven to 350 degrees F.

Sprinkle the corned beef with a little water,
wrap it tightly in aluminum foil
and steam it in the oven.

Meanwhile, put the whole loaf of rye
bread (unwrapped) into the oven.
Bake the bread until the crust is
very crunchy, about 15 minutes.
Set the bread on the counter and
let it cool for about 5 minutes.

When the rye bread is cool enough to
handle place it on a cutting board.
Hold the bread knife at a 45-degree
angle and cut 12 slices.

Take the corned beef out of the oven and unwrap it.
Spread each slice of bread with Russian dressing.
Layer half of the slices with corned beef,
sauerkraut and slices of Swiss cheese,
then top the sandwiches with the remaining
slices of bread (dressing-side down).

Heat 2 large heavy skillets over medium heat.
Brush the bread with butter.
Put the sandwiches in the pans and weight them with
a lid or heat proof bowl topped with something heavy.
Cook until the first sides are crisp and golden
about 7 minutes then flip the sandwiches.
Cook until the second sides are also
well toasted and the cheese is melted.
Lift the sandwiches onto a cutting board.
Cut each in half diagonally and serve.

Buy high quality corned beef for this recipe.
Avoid corned beef that is very lean.

Russian Dressing:

(Makes: 2 Cups)

3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce

Combine the mayonnaise, chili sauce, sour cream,
parsley, onion, pickle, lemon juice, horseradish and
Worcestershire sauce in a bowl and mix well.
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Roast Turkey, Avocado & Bacon Sandwich

(Makes: 3 to 6 Servings)

2 sprigs thyme
2 sprigs tarragon
1/2 cup unsalted butter, room temperature
1 (4-pound) turkey breast
Sea salt and freshly ground black pepper
6 slices country bread

1/2 pound fontina cheese, sliced thinly
1 large ripe avocado
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
6 slices maple bacon, cooked until crispy
Pepper lettuce (watercress)
Butter, for sauteeing

Preheat the oven to 400 degrees F.

To Prepare The Roast Turkey:
Toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board.

To Assemble The Sandwich:
Spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

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Rushville Sandwiches

Prep Time: 10 minutes
Cook Time: 1 hour

Basic Recipe:
Olive oil or bacon grease
Salt and pepper to taste
2 medium onions
2 pounds ground beef
1 large can baked beans
(not the tomato kind)
2 pinches brown sugar
(to taste)

lettuce or shredded cabbage

In a frying pan, caramelize onions
in olive oil or bacon grease.
Add salt and pepper to taste.
Add ground beef and cook until browned.
Add beans and about 2 pinches of brown sugar,
cook until heated through and consistency of a sandwich.
Serve on bun with lettuce or shredded cabbage, if desired.

If desired, add one or more of the
following before you add the ground beef:
1 green pepper, diced
3 stalks celery, diced

If desired, add one or more of the
following when you add the beans:

1/2 to 3/4 cup ketchup (to taste)
1/2 cup barbecue sauce
2 tablespoons yellow or brown mustard
Other spices as desired (cayenne
pepper, Worcestershire sauce, etc.)
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Sausage, Pepper & Onion Hoagies

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 4 Servings

3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil,
2 turns of the pan
2 large cloves garlic, crushed
1 large onion, thinly sliced
2 cubanelle peppers
(light green mild Italian peppers),
seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers,
banana peppers or pepperoncini, finely chopped
3 tablespoons hot pepper juice, from the jar

4 crusty, semolina submarine sandwich rolls,
8 inches, sesame seeded or plain
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 large clove garlic
1 1/2 teaspoons dried Italian seasoning,
1/2 a handful or 1/2 teaspoons each
oregano, thyme, parsley

Place the sausages in a large nonstick skillet.
Pierce the casings with a fork.
Add 1-inch water to the pan.
Bring liquid to a boil.
Cover sausages, reduce heat
and simmer 10 minutes.

Heat a second skillet over medium high heat.
Add oil, 2 turns of the pan.
Add garlic, onion, cubanelle and red peppers.
Season vegetables with salt and pepper.

Drain sausages and return pan to stove,
raising heat back to medium high.
Add a drizzle of oil to the skillet,
brown and crisp the casings.
Remove sausages, slice into 2 inch pieces on an
angle and set pieces back into the pan to sear.

Split and toast the bread under broiler.
Melt oil, butter together in
small pan over medium heat.
Add garlic and let it sizzle 1 or 2 minutes.
Brush rolls with garlic butter and sprinkle
with a little dried Italian seasoning blend.

Combine the cooked peppers and onions to the sausages.
Add hot peppers and hot pepper juice to the skillet.
Toss and turn the sausage, peppers and onions,
picking up all the drippings from the pan.
Pile the meat and peppers into
the garlic sub rolls and serve.
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Shrimp Po'Boys

These light & delicious fried shrimp are
wonderful as a main dish or for a sandwich.
For an alternative use chicken instead of
shrimp and the breading can also be used
for mushrooms, okra and zucchini all of
which make a scrumptious appetizer.

(Prep Time: 15 minutes)
(Cook Time: 10 minutes)
(Makes: 4 Servings)

Vegetable or peanut oil, for frying
1 large egg
1 cup milk, eyeball it
1 1/2 pounds large shrimp, deveined
1/2 cup flour
1 cup cornmeal or bread crumbs
2 tablespoons seafood seasoning
a couple of palm fulls
(recommended: Old Bay)
4 soft club rolls or sub rolls, split
1 beefsteak tomato, thinly sliced
8 pieces Bibb or butter lettuce
1 lemon cut into wedges
1/4 cup sweet pickle relish
1/2 cup spicy, grainy mustard
Few drops hot sauce

Preheat 1-inch of oil in a deep skillet
over medium to medium-high heat.

Beat egg and milk together.
Pull tails off shrimp.
Salt shrimp then soak in milk batter.

Before you begin breading the shrimp,
cover a plate with plastic wrap for easy
clean up then mix together the flour,
cornmeal or bread crumbs and
seafood seasoning on the plate.

Using tongs, remove a few shrimp
at a time and coat in breading.
Add breaded shrimp to the hot oil
and fry them 5 to 6 minutes or
until firm and deeply golden all over.

Pile lettuce and tomato on
rolls and top with shrimp,
douse the shrimp with
a little lemon juice.

Mix relish, mustard and hot
sauce and dot the roll tops
with spoonfuls of the sauce
before setting into place.
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Shrimp Salad Sandwich

If you find the texture more of a spread than a salad,
you can chop the shrimp rather than using the food processor.
For a variation you can also add a 1/4 cup of chopped dill pickle
and then stuff the salad into whole tomatoes.

Prep Time: 15 minutes
Makes: 4 Servings

1 pound cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery stalks, minced
1/2 cup mayonnaise
Dash onion salt
Salt and pepper
Seasoning salt
Celery salt
8 slices your choice bread, toasted
Lettuce and tomato slices, optional

Place shrimp in a food processor
and pulse until finely minced.
Transfer shrimp to a bowl and add
eggs, celery, and mayonnaise; mix well.
Add seasonings, to taste, and stir to combine.
Spread additional mayonnaise on both sides of bread.
Heap shrimp salad onto bread
and then cut sandwiches in half.
Serve with lettuce and tomato, if desired.
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Six Dollar Burger

(Makes: 1 Hamburger)

1/3 pound ground beef
1 large sesame seed bun
3 teaspoons mayonnaise
1 teaspoon mustard
2 teaspoons ketchup
2 slices American cheese
3 to 4 bread & butter pickle slices
iceberg lettuce
2 large tomato slices
4 to 5 red onion rings

1.) Preheat barbecue or indoor
grill to medium heat.

2.) Form the ground beef into a patty with a
slightly larger diameter than the sesame seed bun.

3.) Grill the burger on the grill for 3 to 4
minutes per side or until done.
Be sure to generously salt and pepper
each side of the patty.

4.) While the patty grills brown the faces of
the bun in a hot skillet over medium heat.

5.) After the buns have browned,
spread about 1 1/2 teaspoons
of mayonnaise on the face of the top bun,
as well as on the bottom bun.

6.) Spread 1 teaspoon of mustard
on the face of the top bun,
followed by 2 teaspoons of ketchup.

7.) Arrange 3 or 4 bread & butter pickles
slices on the bottom bun.

8.) Arrange lettuce on pickles followed by
the tomato slices and red onion.

9.) When the beef is cooked arrange two slices of
American cheese on the patty, let it melt a bit,
then place the top bun on the cheese and scoop
up the whole thing with a spatula and place
it on the bottom half of the burger.
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Sloppy Joes

Great twist on an old classic.
The french onion soup is a great change
to the old standard using tomato sauce.

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 4 Servings

1 pound lean ground beef
2 to 3 tablespoons all-purpose flour
1/2 cup prepared French onion soup
Yellow mustard
4 slices white bread
1 medium onion, cut into rings

In a medium skillet over medium-high
heat, brown ground beef and drain.
Return ground beef to skillet and
sprinkle in 2 to 3 tablespoons flour.

Add onion soup, stir, and cook until meat mixture
is thickened and most of the liquid is absorbed.
Spread mustard on white bread, spoon ground
beef mixture onto bread and top with onion.
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Smashed Dogs

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Makes: 4 Servings

Texas Style Chili:
3 pounds ground chuck
1 pound hot bulk sausage
3 onions, chopped
4 garlic cloves, minced
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 (28-ounce) cans whole tomatoes, chopped
3 (16-ounce) cans kidney beans
4 hot dogs
4 hot dog buns
1 cup grated cheddar cheese

Using a Dutch oven, combine the
ground chuck, sausage, onions, and garlic.
Cook over medium heat until the meat is browned,
stirring the meat to break it up as it cooks.
Drain the pan drippings.

Stir in the chili powder, flour,
sugar, oregano, salt, and stir well.
Cover pot and simmer for
1 hour, stirring occasionally.
Add the tomatoes and beans,
and simmer for another 20 minutes.

Preheat a grill.
Grill hot dogs until done,
approximately 5 minutes.
Place the buns on the
grill to warm them.
Place hot dogs in the bun.
Put the hotdog on the plate
with split side facing to the side.
Smash the hotdog until flat with
your hand and ladle chili on top.
Top with cheddar cheese.
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Smoked Salmon & Egg Salad Tartines

These tartines are super easy
to make and taste delicious.
Perfect for a brunch or appetizer.
You can use parsley instead of the
dill and jazz it up with a squeeze
of lemon juice on the salmon and a
splash of Tobasco Sauce on the eggs.
Simply a taste of heaven in every bite!

(Prep Time: 15 minutes)
(Cook Time: 10 minutes)
(Makes: 8 Servings)

12 extra-large eggs
1/3 cup good mayonnaise
2 teaspoons whole-grain mustard
1 tablespoons minced fresh dill,
plus sprigs for garnish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 slices 7-grain bread or
round French bread (boule)
8 slices good smoked salmon

Place the eggs in a large pot and
cover them with cool tap water.
Bring the water to a boil, lower
the heat, and simmer for 5 minutes.
Turn off the heat and allow the eggs to
sit in the water for another 5 minutes.
Drain, then fill the pot with cold water.

To peel the eggs, tap each end on a board,
then roll the egg between your hand
and the board to crackle the shell.
Peel under running tap water and allow
the eggs to cool to room temperature.

Place the eggs in the bowl of a food
processor fitted with a steel blade.
Pulse the processor 10 to 12 times to
break up, but not puree, the eggs.
Transfer the chopped eggs to a
bowl and add the mayonnaise,
mustard,dill, salt, and pepper.
Combine lightly with a fork.

Toast or grill the bread.
Lay 1 slice of salmon on
each piece of bread,
spread on the egg salad,
then garnish with a sprig of dill.
Serve at room temperature.
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Smoky Orange BBQ Chicken Sandwiches

This moist and tasty chicken is great for summer cooking
and the beans go wonderfully with the sandwich.
The tangy and spicy orange BBQ sauce is excellent
and is super to use on almost everything you grill.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 Sandwiches

1 tablespoon olive or vegetable oil,
1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers)
in adobo sauce, found in cans in Mexican foods
section 1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or
salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered
Red Cabbage, Beet and
Currant Slaw Salad, recipe follows
Crispy Topped Bacon and
Green Onion Baked Beans, recipe follows

Preheat a grill pan or griddle pan over medium high heat.

Heat a small saucepan over moderate heat.
Add oil and onion. Saute onion in oil for
3 to 5 minutes or until onions are soft.
Combine chipotle peppers in adobo,
ketchup, orange juice concentrate,
orange zest and chicken broth in a blender.
Blend on high until sauce is smooth.
Pour sauce into saucepan with
onion and heat to a bubble.
Reduce heat to simmer.

Coat chicken lightly with a drizzle of oil and season
breasts with grill seasoning blend or salt and pepper.
Grill 5 to 6 minutes on the first side, turn.
Remove 1/2of the barbecue sauce to a small
bowl and baste chicken liberally with it.
Turn chicken after 4 minutes, coat with sauce
again and cook another 2 to 3 minutes.

To serve sandwiches, slice grilled chicken on an
angle and fan out 1 breast on each bun bottom.
Spoon remaining sauce from
saucepan over the sliced chicken.

Serve open faced with the lettuce and
red onions setting on bun tops to the side.
Pair these sandwiches with your favorite sides or,
with Red Cabbage Slaw and Crispy Topped Baked Beans.

Red Cabbage, Beet & Currant Slaw Salad:

Prep Time: 15 minutes
Cook Time: 5 minutes
Makes: 4 Servings

1 pound red cabbage,
cored, shredded
1 can sliced beets,
drained and sliced
1 cup walnut pieces
1/4 cup dried currants,
a couple of handfuls
1/2 cup water
1 lemon, juiced
1/4 cup apple cider
or white vinegar
2 tablespoons brown sugar
1/2 cup prepared red currant jelly
1/2 cup olive oil or vegetable oil
Salt and freshly ground black pepper

Combine cabbage and beets
in a mixing or salad bowl.
Sprinkle the slaw salad with walnuts.
Bring the remaining ingredients
to a simmer in a small pot:
currants, water, lemon juice,
vinegar and brown sugar.
Simmer 5 minutes to dissolve sugar
and transfer mixture to a bowl.

Whisk in currant jelly and oil.
Pour dressing over the slaw salad.
Toss salad to coat evenly with dressing.
Adjust seasonings with salt and pepper and
serve or, stored chilled up to 3 days.

Crispy Topped Bacon & Green Onion Baked Beans:

Prep Time: 5 to 10 minutes
Cook Time: 15 minutes
Makes: 6 Servings

6 slices bacon, chopped or
turkey bacon
1 cup plain bread crumbs
4 scallions, thinly sliced
Coarse black pepper
2 (15-ounce) cans prepared
barbecued baked beans, about 4 cups

In a medium skillet over medium high heat,
brown bacon but do not fully crisp the pieces.
Remove the skillet from heat and toss bread
crumbs in the pan with the bacon and drippings.
Add scallions to the bread crumbs and bacon and
season the mixture with cracked black pepper, to taste.

Preheat oven to 425 degrees F.

Add 2 cans of barbecued beans or extra
spicy beans to a shallow casserole dish.
Top with bacon and bread crumb
mixture and place in oven.
Bake 15 minutes or until top is
crispy and beans are bubbly.
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Stuffed French Bread

This recipe is very easy and can be made ahead of time.
It also makes great finger food for a party
and for a twist try using different breads.
You can also fill small French loaves eg: sesame seed
or poppy seed which makes a nice presentation.

Prep Time: 15 minutes
Makes: 12 Servings

1 large loaf French bread
2 (8-ounce) packages cream cheese,
room temperature
1 cup mayonnaise
1 red bell pepper, seeded and diced
1/3 cup chopped fresh parsley leaves
1 (0.7-ounce) package Italian salad dressing mix
1 (2 1/4-ounce) jar chopped dried beef, optional

Slice the loaf lengthwise, and remove the excess
dough from the inside to make room for the stuffing.
In a medium size bowl, combine all of the
remaining ingredients and mix well.

Fill the hollowed bread with the mixture.
Reassemble the loaf, wrap in plastic wrap,
and refrigerate until ready to
serve, approximately 3 hours.
To serve, slice the loaf into 1-inch sections.
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Tomato & Basil Sandwiches

Prep Time: 20 minutes
Makes: 4 to 6 Servings

4 slices whole wheat bread
4 slices white bread
1 onion, grated
1 cup mayonnaise
Black pepper
2 tomatoes, sliced
Seasoned salt
1 bunch basil

Begin by cutting the bread into circles
with a biscuit cutter or cookie cutter.

Combine the grated onion, mayonnaise, and black pepper.
Spread mixture onto the cut out bread circles.
Cover and refrigerate.

To prepare the tomatoes, peel, slice,
and drain thoroughly between
layers of paper towels.

Sprinkle the tomatoes with seasoning
salt before assembling the sandwiches.

Place a tomato slice on top
of the whole wheat bread.
Top with basil.

Place the white bread on top of each stack.

Prepare the sandwiches several hours before the party.
Cover with a damp towel and refrigerate until ready to serve.
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Tuna Burger

This very moist and tasty recipe
also works great with canned salmon.
To hold the burgers together better
use about a tablespoon of mayonnaise
and add a couple ounces of small-diced cheddar.
If you don't have horseradish use hot sauce instead.

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 Servings

2 (6-ounce) cans solid white tuna, drained
(recommended: Albacore Tuna in a pouch)
1/2 cup breadcrumbs
2 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon chopped pimento, optional
1 tablespoon fresh lemon juice
1 1/2 teaspoons prepared horseradish
1 clove garlic, minced
1/4 teaspoon pepper
1 tablespoon olive oil

Preheat the oven to 350 degrees F.

In a large bowl, combine the tuna,
bread crumbs, and egg, and stir lightly.

Add the onion, celery, pimento (if using), lemon juice,
horseradish, garlic, and pepper, and mix again.
Form the mixture into 4 patties.

Heat the oil in a nonstick skillet over
medium heat and cook the patties,
covered, until golden brown.
Carefully flip the patties and cook
the other side for 5 minutes.
Finish baking in the oven until golden brown.
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Tuna Melts

prepared tuna salad,
recipe follows
1 large sweet onion
swiss cheese slices
kaiser rolls

Slice onion into 1/4 inch slices and
sauté in a small amount of butter
or margerine just until lightly
browned and barely softened.

Slice rolls and place on a baking sheet.
On one side of roll, place a
generous portion of tuna salad.
Top with a slice of sauteed onion.
Top with a slice of swiss cheese.
Spread other side of roll
with butter or margerine.

Place in oven at least
8" to 10" below broiler.
Set oven to broil.
Broil 3 to 5 minutes or just
until buttered side of roll is lightly
browned and cheese is melted.

For The Tuna Salad:
2 cans chunk light tuna in water(6 3/4 oz. ea.)
1/2 cup finely chopped celery
3 hard boiled eggs - finely chopped
1/4 cup sweet pickle relish
1 small onion - finely chopped (optional)
3/4 cup mayonaisse (light mayo okay)

Drain water from tuna. In a large bowl
combine all ingredients and mix well.
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Tuna Nicoise Sandwich

Prep Time: 25 minutes
Makes: 2 Servings

1/4 white onion, thinly sliced
1/8 small red onion, thinly sliced
2 tablespoons mild French extra-virgin olive oil,
plus additional for drizzling
1 tablespoon red-wine vinegar, plus additional
1/4 teaspoon salt, plus additional
Black pepper
2 (6-ounce) cans good quality
tuna packed in olive oil,
including olive oil
Lemon juice
2 Kaiser rolls, plain
Lettuce leaves, combination
of Boston, green-leaf,
or other green leafy lettuce
8 plum tomato slices
2 hard boiled eggs, sliced
4 anchovy fillets, drained
Nicoise olives
Chopped scallions
Sliced radishes

Combine the red and white onion with
2 tablespoons extra-virgin olive oil,
1 tablespoon red-wine vinegar,
1/4 teaspoon salt, and several
grinds of black pepper in a bowl.

Using your hands, mix and squeeze
everything together for 5 minutes.
(Don't rush through this part; the onions need
time to release their juices and mellow.)

Work in can of tuna in olive
oil, including the oil.
Season with fresh lemon juice,
red-wine vinegar, and salt,
then add pepper, to taste.

Cut Kaiser rolls in half crosswise and
spread each bottom half with lettuce leaves.
Use a couple of varieties (whatever looks
good) for the difference in texture.

On top of each lettuce layer, arrange 4 tomato slices
(skip this step if you don't have really tomatoes on hand).
Then add about half the tuna mixture
and 3 to 4 slices of hard-boiled egg.

Crisscross each sandwich with
2 drained anchovy fillets
and strew with Nicoise olives
(pit them if desired), chopped
scallion greens, and sliced radishes.

Then drizzle generously with more olive oil
and top with the remaining Kaiser halves,
pressing gently but firmly.
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