Chapter Twelve
Sandwiches
Texas Toast Grilled Sandwiches
Texas Toast Grilled Sandwiches
This new take on grilled cheese sandwiches is really delicious.
Make sure that you soften the butter well so it spreads easily.
Use your favorite cheeses in this easy recipe.
Serves 4
¼ cup butter, softened
1 tablespoon chili powder
¼ teaspoon ground cumin
8 slices ½" thick bread
4 slices Muenster cheese
1 avocado, thinly sliced
8 slices tomato
¾ cup queso blanco, crumbled
1. In small bowl, combine butter, chili powder, and cumin and mix well. Spread on one side of each piece of bread. Make sandwiches with bread and remaining ingredients, placing cheese, avocado, and tomato on unbuttered sides of bread.
2. Grill sandwiches on griddle or in large skillet over medium heat, turning once, until cheese is melted and bread is golden brown, about 3 minutes on each side. Cover sandwiches while they are cooking to help the cheese melt. Or cook on a dual-contact indoor grill until bread is toasted and cheese melts, about 3–4 minutes.
Double-Bean Wrap Sandwiches
Two kinds of beans add special richness to these easy wrap sandwiches.
Serve them with a fresh fruit salad and some sparkling water
or orange juice for a delicious and nutritious lunch.
Serves 6–8
1 (15-ounce) can refried beans
1 (15-ounce) can black beans, rinsed
2 tomatoes, seeded and chopped
½ cup chopped jicama
1 yellow bell pepper, thinly sliced
1 cup shredded pepper jack cheese
1 avocado, peeled
½ cup sour cream
1 tablespoon lime juice
¼ cup chunky salsa
8 (8") flour tortillas
1. In medium bowl, place refried beans and mix until softened. Add black beans and tomatoes and mix gently.
2. Prepare jicama, yellow pepper, and cheese and set aside. In small bowl, place avocado and mash, leaving some pieces for a chunky texture. Add sour cream, lime juice, and salsa, and mix well until blended.
3. Place tortillas on work surface and spread with bean mixture. Top with vegetables and shredded cheese, then top with avocado mixture. Roll up tortillas, folding in ends, and serve.
Pimento Cheese Quesadillas
Traditional Southern pimento cheese is dressed up with a bit of spice for a Tex-Mex variation. Spread this delicious cheese mixture on tortillas and simply roll up, or use it as a sandwich spread.
Serves 6
1 (1-ounce) jar pimentos, drained
1 (3-ounce) package cream cheese, softened
cup mayonnaise
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1 jalapeño pepper, minced
2 teaspoons chili powder
teaspoon cayenne pepper
3 tablespoons butter
12 flour tortillas
1. Drain pimentos and chop coarsely. In medium bowl, combine cream cheese and mayonnaise and beat until smooth and fluffy. Add pimentos, Cheddar cheese, Worcestershire sauce, jalapeño pepper, chili powder, and cayenne pepper and mix by hand until blended.
2. Spread a thin layer of butter on one side of each tortilla. Make sandwiches, buttered side outside, with the tortillas and pimento cheese mixture. Cook, uncovered, on griddle or skillet over medium heat until tortillas are toasted and cheese mixture melts, 3–4 minutes per side, turning once. (Or cook on dual-contact grill for 3–4 minutes until cheese melts.)
3. Let stand for 3–4 minutes before slicing into wedges and serving.
About Pimentos
Pimentos are large sweet red bell peppers that have been roasted and skinned. They add a sweet and smoky flavor to any recipe. You can buy them whole, sliced, or chopped in cans or bottles on the condiment aisle of the grocery market.
Cheese Quesadillas
Any combination of cheese can be used in this super-easy recipe.
Use jalapeño chiles or even canned chopped green chiles for a milder taste; they can be omitted from the recipe if you're serving kids.
Serves 6
2 cups grated Cheddar cheese
1 cup grated Monterey jack cheese
1 tablespoon chili powder
1 serrano chile, minced
12 flour tortillas
¼ cup butter, softened
1. In medium bowl, toss together cheeses, chili powder, and serrano chile until well mixed.
2. Make sandwiches using cheese mixture and tortillas. Butter the outside of each sandwich. Heat griddle or skillet over medium high heat and cook quesadillas, turning once, about 3–4 minutes per side until tortillas are toasted and cheese mixture is melted. Let stand for 3–4 minutes before cutting into wedges.
Gordita Sandwiches
You can substitute chopped roast beef from the deli for the Beef Brisket in this delicious sandwich recipe, or use pita breads or corn tortillas instead of the Gorditas.
Serves 4
1½ cups chopped Tex-Mex Smoked Brisket
1 green bell pepper, chopped
2 jalapeño peppers, diced
3 green onions, chopped
cup salsa
½ cup shredded Cheddar cheese
1 cup salad mix
½ cup refried beans
4 Gordita breads, cut in half
1. In medium bowl, combine beef, peppers, green onions, salsa, and cheese and blend well.
2. Spread refried beans evenly inside each Gordita bread and top with salad mix. Tuck beef mixture into each bread and serve.
Tex-Mex Burgers
These burgers could also be served in warmed flour tortillas with salsa, sour cream, and guacamole, if you shape them into ovals instead of rounds.
Serves 6
2 Anaheim chiles
1½ pounds ground beef
½ cup tortilla chip crumbs
¼ cup chopped sweet onion
¼ teaspoon cayenne pepper
6 slices pepper jack cheese
6 toasted whole wheat hamburger buns
1 cup salsa
½ cup sour cream
1. Broil Anaheim chiles 4–6" from heat, turning frequently, until charred all over. Place in paper bag and let steam for 10 minutes. Remove skin using paper towel or kitchen towel. Chop one of the peppers and slice the other.
2. In large bowl, combine chopped pepper, ground beef, tortilla chip crumbs, onion, and cayenne pepper; mix gently but thoroughly. Form into 6 hamburgers.
3. Grill hamburgers for 10–14 minutes, turning once, until meat is thoroughly cooked and instant-read thermometer registers 165oF. Top with pepper jack cheese and a few pepper slices, cover grill, and heat for 2–3 minutes to melt cheese. Serve on toasted buns with salsa and sour cream.
Ingredient Substitution
Just about any burger recipe can be made with ground turkey. There are two kinds of ground turkey: regular, which contains dark and white meat, and ground turkey breast, which is just white meat. Use regular for most burgers because it has a bit more fat and the burgers will be moister
Soft and Crunchy Tacos
This is a real American take on classic tacos.
A soft flour tortilla is spread with refried beans, then wrapped around a crisp corn taco shell filled with seasoned beef and cheese.
Serves 8
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 serrano pepper, minced
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
teaspoon cayenne pepper
1 (8-ounce) can tomato sauce
¼ cup salsa
8 (8") flour tortillas
8 crisp corn taco shells
1 (16-ounce) can refried beans
2 cups shredded Cheddar cheese
4 tomatoes, seeded and chopped
1 cup sour cream
1 cup chunky salsa
2 cups shredded lettuce 1 avocado, chopped
1. Preheat oven to 325oF. In heavy skillet, cook ground beef with onion and garlic until ground beef is browned, stirring to break up meat. Drain well, then add serrano pepper, chili powder, cumin, salt, cayenne pepper, tomato sauce, and salsa. Cook over medium heat for 1–8 minutes, stirring frequently, until flavors are blended.
2. Meanwhile, wrap flour tortillas in heavy-duty foil and place on baking sheet. Place taco shells on baking sheet. Heat both at 325oF for 8–10 minutes until taco shells are hot and crisp and flour tortillas are warm and soft. Heat refried beans in medium saucepan over medium low heat, stirring frequently.
3. Unwrap flour tortillas and spread with refried beans. Wrap each one around a heated taco shell and fill with ground beef mixture, cheese, and tomatoes. Serve with sour cream, salsa, shredded lettuce, and chopped avocados.
Serving Suggestion
Set out a buffet and let your guests assemble their own soft and crisp tacos. Keep the flour tortillas covered in a bread or tortilla warmer. Set the refried beans and ground beef filling on warmers or keep them warm in crockpots or in chafing dishes.
Refried Bean Burgers
Refried beans add their rich smooth taste and texture to hamburgers cooked on the grill. This recipe takes a little bit of organization; read it through a few times before you begin.
Serves 8
½ cup minced onion
½ cup tortilla chips crumbs
1 tablespoon Taco Seasoning Mix
3 tablespoons adobo sauce
1 (16-ounce) can refried beans
2 pounds lean ground beef
8 whole wheat hamburger buns
½ cup purchased taco sauce
16 slices American cheese
1. In large bowl, combine onion, tortilla chip crumbs, Taco Seasoning Mix, adobo sauce, and half of the refried beans; mix well. Add ground beef; mix gently with your hands until blended. Form into 8 hamburger patties and refrigerate.
2. Prepare and preheat grill, using mesquite or apple wood chips if you'd like. Cut hamburger buns in half and toast, cut side down, on grill until crisp. Remove from grill. Add hamburgers to grill, cover, and cook for 5 minutes on first side.
3. Meanwhile, combine remaining refried beans and taco sauce in an ovenproof saucepan; place on grill and heat. Turn hamburgers and cover again. Place 1 slice of cheese on each hamburger bun half; place cheese side up on grill to melt. Remove hamburgers when internal temperature reaches 165oF, about 5 minutes longer.
4. Assemble hamburgers by spreading heated refried bean mixture onto each cheese-topped hamburger bun half; top with cooked hamburgers and second half of bun. Serve immediately.
Burger Tips
All ground meat recipes must be cooked until well done—that is, 165oF on an instant-read thermometer. For moist and tender burgers, handle the meat as little as possible and don't press down on the burgers while they are cooking.
Mexicali Tuna Melts
This easy and delicious recipe can be made with canned chicken or shrimp if you'd like. Serve with some fresh fruit and iced tea.
Serves 4
4 slices Texas Toast
1 (12-ounce) can chunk tuna, drained
cup sour cream
cup Picante Sauce
2 green onions, chopped
½ cup shredded Monterey jack cheese
1 jalapeño pepper, minced
4 slices pepper jack cheese
1. Prepare Texas Toast. In medium bowl, combine tuna, sour cream, Picante Sauce, green onions, shredded cheese, and jalapeño pepper and mix well. Spread on Texas Toast and top with pepper jack cheese slices.
2. Broil 4–6" from heat source for 3–5 minutes until cheese melts and begins to brown. Serve immediately.
Tex-Mex Veggie Wraps
The fresh filling in these wraps is very good for you. Colorful bell peppers contain a lot of vitamins A and C, and pinto beans are high in protein and fiber
Yields 6
1 (15-ounce) can pinto beans, drained
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 jalapeño pepper, minced
4 green onions, chopped
¾ cup Nacho Cheese Sauce
6 lettuce leaves
6 (10") spinach flour tortillas
1. In medium bowl, combine drained pinto beans, bell peppers, jalapeño peppers, and green onions; mix well. Spread 2 tablespoons Nacho Cheese Sauce on each flour tortilla, then top with lettuce and bell pepper mixture.
2. Roll up and serve immediately.
Packing the Lunch Box
Most wrap sandwiches should be served right away so the tortillas don't get soggy. For lunchboxes, put filling in a plastic container and let your kids roll their own. Or spread tortillas with a thin layer of butter and top with lettuce so the filling is enclosed; pack into insulated lunch boxes.
Spicy Turkey Burgers
Add a few crisp lettuce leaves and some thinly sliced red ripe tomatoes to these easy burgers if you'd like.
Serves 4
½ cup crushed nacho cheese tortilla chips
1 egg, beaten
1 chipotle chile in adobo sauce, minced
1 tablespoon adobo sauce
½ teaspoon salt
teaspoon pepper
1 pound ground turkey
¼ cup salsa
¼ cup mayonnaise
¼ teaspoon cumin
4 whole wheat hamburger buns
2 tablespoons butter
4 slices American cheese
1. Prepare and heat grill. In large bowl, combine crushed chips, egg, chipotle chile, adobo sauce, salt, and pepper and mix well. Add turkey and mix gently with hands. Form into 4 patties.
2. In small bowl, combine salsa, mayonnaise, and cumin and mix well. Cook hamburgers, covered, over medium coals for five minutes. Meanwhile, cut hamburger buns in half and spread cut sides with butter. Turn hamburgers, cover grill, and cook for 3 minutes longer.
3. Uncover, place cheese on burgers, and add hamburger buns to the grill, cut side down. Cook until buns are toasted and hamburgers are thoroughly cooked, about 2 minutes longer. Serve with salsa mixture on hamburger buns.
What Is Indirect Grilling?
For indirect grilling, set up your grill so briquettes are on each side of an empty space in the middle. Place a drip pan in the empty space, then light the grill. Cook the food centered over the drip pan. Every 45 minutes, add a few briquettes to each side of the pan to maintain an even heat.
Tex-Mex Grilled Cheese
These quick and easy sandwiches are nice for lunch on a busy day.
Serve them with apple and pear slices and a root beer float.
Serves 4
8 slices whole wheat bread
¼ cup butter
4 slices American cheese
¼ cup salsa
2 pickled jalapeños, sliced
4 slices pepper jack cheese
1. Place bread on work surface. Spread one side of each piece with butter. Turn bread slices over. Place American cheese on half of the slices. Top with salsa and pickled jalapeño slices. Cover salsa with pepper jack cheese. Top with other half of bread slices, buttered side up.
2. Cook sandwiches for 4–5 minutes on each side on heated griddle, turning once, or in dual-contact grill for 4–5 minutes total until bread is brown and crisp and cheeses are melted.
Ground Beef Tacos
This is an old family recipe that is pure comfort food.
Spice it up if you'd like by adding some minced jalapeño or serrano peppers to the beef filling—or a habanero if you're really brave!
Serves 4–6
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (4-ounce) can diced chiles, drained
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
½ cup salsa
1 (16-ounce) can refried beans
2 cups shredded Colby cheese
8 taco shells
½ cup sour cream
1 cup Guacamole
1. In heavy skillet over medium heat, cook ground beef with onion and garlic until beef is browned, stirring to break up beef. Drain well. Add chiles, tomato sauce, chili powder, and salsa; bring to a simmer, then simmer for 10 minutes, stirring frequently.
2. Meanwhile, heat refried beans in medium saucepan over medium low heat, stirring frequently. Heat taco shells as directed on package. Let family members and guests make their own tacos, offering the ground beef mixture, refried beans, cheese, sour cream, and Guacamole.
Chicken Avocado Sandwiches
Letting meat sit, covered, for a few minutes after cooking allows the juices to redistribute inside the flesh, so the juice doesn't run out when you cut into the meat.
Serves 4
4 boneless, skinless chicken breasts
1 tablespoon adobo sauce
1 tablespoon chili powder
½ teaspoon salt
teaspoon cayenne pepper
2 avocados
2 tablespoons lime juice
¼ cup mayonnaise
8 slices whole wheat bread, toasted
4 slices Monterey jack cheese
1. Place chicken breasts between pieces of waxed paper and flatten slightly with rolling pin. In small bowl, combine adobo sauce, chili powder, salt, and cayenne pepper; rub over both sides of chicken breasts. Heat dual-contact grill; cook chicken, one at a time, for 4–5 minutes or until thoroughly cooked. Cover and set aside.
2. Peel avocados; slice one thinly, sprinkle with half of lime juice, and set aside. Mash second avocado with remaining lime juice and mayonnaise. Toast bread and top half of bread with cheese. Spread mayonnaise mixture on one side of remaining bread slices. Slice chicken breasts into thin strips and add to sandwich; top with sliced avocados and remaining toast; serve immediately.
Tex-Mex BLT
If you chop the lettuce and tomato and crumble the bacon, you could make BLT wrap sandwiches by combining all the sandwich filling ingredients and rolling it up in a warmed flour tortilla.
Serves 4
8 slices bacon
½ cup minced onion
cup mayonnaise
2 tablespoons taco sauce
1 jalapeño pepper, minced
1 tablespoon lime juice
1 avocado
4 pieces romaine lettuce
4 thick slices tomato
8 slices whole wheat bread
2 tablespoons butter
1. In heavy skillet, cook bacon until crisp; drain on paper towels. Pour off almost all of the bacon fat; cook onion in remaining fat until tender. Remove from heat and place into small bowl. Add mayonnaise, taco sauce, jalapeño pepper, and lime juice to onion. Peel and chop avocado and add to mayonnaise mixture; mix well with fork, mashing avocado, until blended.
2. Toast bread and spread one side of each slice with butter. Make sandwiches using the toast, avocado spread, crisp bacon, lettuce, and tomato slices. Serve immediately.
Crockpot BBQ Beef Sandwiches
This hearty sandwich tilling is great for a winter party.
Let the mixture cook all day and your home will smell wonderful; plus, the filling for the sandwiches is ready whenever you are.
Serves 8
2-pound beef chuck roast, trimmed
1 cup beef broth
¼ cup adobo sauce
1 onion, chopped
1 teaspoon salt
teaspoon pepper
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
cup ketchup
1 (8-ounce) can tomato sauce
2 avocados
2 tablespoons lime juice
1 jalapeño pepper, minced
2 tomatoes, seeded and chopped
8 (10") flour tortillas or Bolillos
1. Place beef, broth, adobo sauce, and onion in 4-quart crockpot. Cover and cook on low for 1–9 hours or until beef is very tender. Remove beef from crockpot and shred. Return to crockpot along with salt, pepper, garlic, chili powder, cumin, ketchup, and tomato sauce. Cover and cook on low for 1–2 hours longer.
2. Peel and dice avocados; sprinkle with lime juice. Place in small bowl along with jalapeño pepper and tomatoes; mix gently. Make sandwiches with tomato mixture, shredded beef mixture, and tortillas or Bolillos.
Shredding Beef
It's very easy to shred beef. Remove the beef from the liquid it cooks in and let stand for a few minutes on a large platter. Using 2 forks, pull the meat apart into long strands, returning the shredded meat to the cooking liquid as you work.
Chicken Quesadillas
These crisp little sandwiches should be served immediately, so make serving them an occasion. Bring an electric griddle to the table and make the sandwiches in front of your guests. Serve with Pico de Gallo.
Serves 4–6
2 boneless, skinless chicken breasts
1 tablespoon chili powder
½ teaspoon salt
teaspoon pepper
1 tablespoon vegetable oil
1½ cups shredded Muenster cheese
½ cup shredded Cheddar cheese
2 jalapeño peppers, minced
8 (10") flour tortillas
1. Cut chicken breasts into ½" cubes. Sprinkle with chili powder, salt, and pepper and toss to coat. In heavy skillet, heat vegetable oil and add chicken cubes. Cook and stir until chicken is thoroughly cooked, about 4–1 minutes, stirring frequently. Remove chicken from skillet.
2. In medium bowl, combine Muenster cheese, Cheddar cheese, and jalapeño peppers. Make sandwiches using flour tortillas, cheese mixture, and cooked chicken. Cook, one at a time, on heated griddle, turning once, until tortillas are crisp and cheese is melted, about 4–6 minutes. Cut into quarters and serve immediately.
Tex-Mex Egg Salad Sandwiches
Substitute any hard rolls or crusty buns for the Bolillos in this recipe.
Or place the egg salad between 2 slices of whole wheat bread, or wrap up in corn or flour tortillas.
Serves 4
6 eggs
¼ cup minced red bell pepper
2 jalapeño peppers, minced
¼ cup chopped green onion
½ cup sour cream
¼ cup mayonnaise
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons chopped cilantro
2 tablespoons butter, softened
4 Bolillos, cut in half
1. Place eggs in a heavy saucepan and cover with cold water. Bring to a rolling boil over high heat, then cover pan, remove from heat, and let stand for 15 minutes. Place pan in sink and run cold water into pan until eggs are cool. Crack eggs slightly against the side of the pan and let sit another 5 minutes in the cold water. Peel eggs and coarsely chop.
2. In medium bowl, combine eggs with bell pepper, jalapeño, green onion, sour cream, mayonnaise, salt, cayenne pepper, and cilantro; mix gently. Spread butter on cut side of Bolillos and make sandwiches with egg salad filling.
Tex-Mex Steak Sandwiches
Flank steak is a fairly tough cut of meat, but it has a lot of flavor.
By marinating it and then slicing thinly across the grain after it's cooked, it becomes meltingly tender, perfect for these elegant little sandwiches.
Serves 6
1 pound flank steak
1 tablespoon Taco Seasoning Mix
½ teaspoon cumin
1 teaspoon salt
teaspoon cayenne pepper
2 tablespoons adobo sauce
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 jalapeño pepper, minced
¼ cup taco sauce
1 avocado
1 tablespoon lime juice
6 slices Muenster cheese
6 Bolillos, split
1. Place flank steak in a large zip-lock bag. Combine Taco Seasoning Mix, cumin, salt, cayenne pepper, and adobo sauce in small bowl; rub into steak. Seal bag and refrigerate at least 8 hours or overnight.
2. When ready to eat, heat vegetable oil in medium skillet and cook onion, garlic, and jalapeño pepper until tender; remove to small bowl. Add taco sauce and mix well; set aside. Peel and slice avocado; sprinkle with lime juice.
3. Heat dual-contact indoor grill. Grill flank steak for 4–6 minutes until desired doneness. Remove from grill, cover, and let stand for 10 minutes. Thinly slice steak across the grain, and make sandwiches with the split Bolillos, steak slices, taco sauce mixture, cheese, and avocado.
Steak Doneness Tests
All steaks should be cooked to at least 145oF, or medium rare. Medium steaks are done when temperature reaches 160oF, and well-done steaks are 110oF. You can also test doneness by pressing the steaks. A rare steak feels soft, while medium steaks have a springy give to them and well-done steaks feel firm.
Monte Cristo Sandwiches
Monte Cristo sandwiches are usually deep-fried; this version is browned in butter, then baked for a lower fat content with the same crunch.
Serves 6
3 eggs, beaten
cup cream
1 tablespoon chili powder
12 slices cracked wheat bread
6 slices pepper jack cheese
1 (4-ounce) can whole green chiles, drained
6 thin slices cooked chicken breast
6 slices American cheese
¼ cup butter
½ cup sour cream
½ cup salsa
1. Preheat oven to 425oF. In shallow bowl, combine eggs, cream, and chili powder; beat well. Make sandwiches using bread, layering pepper jack cheese, 1 or 2 strips of chile, a slice of chicken, and American cheese. Dip sandwiches into egg mixture, turning once to coat.
2. Heat butter in heavy skillet over medium heat. Brown sandwiches on both sides in skillet, then place on baking sheet. When all sandwiches are browned, bake at 425oF for 12–15 minutes or until sandwiches are golden brown and cheese is melted. In small bowl, combine sour cream and salsa; serve with sandwiches for dipping.
Ingredient Substitutions
Use thin slices of boiled ham, or cooked turkey breast, smoked turkey breast, or even slices of roast beef in these delicious sandwiches. Or use different cheese combinations: Muenster and Cheddar would be nice, as well as Colby and Monterey jack.
Spicy Salmon Wraps
You could substitute 1 cooked salmon steak for the canned salmon if you'd like, or 1 (12-ounce) can of chunk tuna. Choose a variety of colored tortillas for these easy and delicious sandwiches.
Serves 6
1 (3-ounce) package cream cheese, softened
cup sour cream
1 (15-ounce) can red sockeye salmon
cup salsa
1 serrano pepper, minced
½ teaspoon dried oregano leaves
¼ cup minced green onion
1 green bell pepper, chopped
6 leaves lettuce
6 (8") flour tortillas
1. In medium bowl, beat cream cheese until softened and stir in sour cream. Drain canned salmon and remove skin and bones. Flake salmon into the sour cream mixture and combine with remaining ingredients except lettuce and tortillas.
2. Place lettuce on each tortilla, top with filling, and roll up tortillas. Serve immediately.
Recipe Additions
Add cheese to this recipe for even more flavor. Good choices include pepper jack, Monterey jack, Colby, longhorn, or Muenster cheese. To make it easier to shred the softer cheeses, place them in the freezer for 15 minutes to firm, then shred immediately.