Sandwiches and Snacks

 

“I learned to cook from my grandmother.”

I learned to cook from my grandmother. As a newlywed, I was preparing my first baked ham. Recalling the hundreds of times I’d seen Nanny do it, I scrubbed the ham and then hacked away on the hock end until I had cut it off. Job completed, I baked and served my first ham. I had to brag to Nanny about my wonderful cooking expertise, so I told her step by step what I had done.

Throwing her hands into the air, she laughed, “Lord, child, the only reason I cut off that hock end was because I didn’t have a pan big enough to hold the whole thing!”

Monica Pickerill, Kentucky Living staff

I never miss eating a full hot meal if I have a delicious sandwich. I love great burgers, such as Mushroom Stilton Burgers, Grilled Portobello Burgers, and South-of-the-Border Guacamole Burgers. Vidalia Onion Finger Sandwiches and Turkey Reuben Melts are two of my favorites in this category, and Kids’ Healthy Wrap and Rolls are great lunch-box additions and a good way to introduce the little ones to cooking and making good choices.

There’s no need to feel guilty about serving sandwiches when you use your imagination and make dinner an adventure.

KIDS’ HEALTHY WRAP
AND ROLLS

1 package flour tortillas

Assorted cheese slices

Turkey slices

Thinly shredded lettuce

Finely sliced cucumbers

Assorted vegetables

Let the kids choose from healthy ingredients. When shopping, let them use their imagination when buying veggies, such as colored peppers, red cabbage, bok choy, tomatoes, and others they find appealing. Slice the vegetables and arrange them on a large platter with the other ingredients. Show the kids how to wrap and roll a variety of healthy ingredients.

Yield: 8 wraps

BLUE CHEESE AND BACON
ON RYE

A great TV snack when watching the big game!

1 (8-ounce) package cream cheese, softened

½ cup crumbled blue cheese

½ cup crumbled crisply fried bacon

¼ cup Italian dressing

8 slices rye bread

Combine cream cheese, blue cheese, bacon, and 2 tablespoons dressing. Spread cheese mixture evenly on 4 bread slices and top with remaining bread. Brush sandwiches on both sides with remaining dressing. In nonstick skillet, grill sandwiches over medium heat until golden brown on both sides and filling is melted.

Yield: 4 servings

GREEK SALAD ON PITA

1 large ripe tomato, cut into ¼-inch slices

1 small cucumber, peeled and thinly sliced

¼ pound feta cheese, crumbled

20 Greek-style black olives, pitted and halved

1 tablespoon fresh oregano

Salt and freshly ground pepper to taste

2 tablespoons olive oil

1 tablespoon balsamic vinegar

4 pita breads, halved and opened into pockets

In large bowl, layer tomato and cucumber. Add cheese, olives, and oregano, and season with salt and pepper. Sprinkle with oil and vinegar. Let stand for 30 minutes. Slip one-quarter of the tomato mixture into each pita pocket. Cut in half to serve.

Yield: 4 to 8 servings

GRILLED TOMATO
AND ONION SANDWICHES

cup olive oil

Salt and freshly ground pepper to taste

1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary

2 large ripe tomatoes, cut into ¼-inch slices

2 onions, cut into ¼-inch slices

4 large kaiser rolls, split

1 bunch arugula

½ pound fresh mozzarella cheese, drained and thinly sliced

Preheat grill or broiler to medium heat. Combine olive oil, salt and pepper, and rosemary. Brush over each tomato slice, onion slice, and half roll. Grill or broil onion slices until tender and blackened. Briefly grill or broil tomato slices until warm. Do not overcook. Grill or broil rolls on one side until golden brown. Transfer all to a warm platter.

To assemble sandwiches, layer arugula, tomatoes, onions, and cheese on the bottom half of each roll. Cover with the top half. Cut in half to serve.

Yield: 4 servings

PIMIENTO CHEESE SPREAD

This makes an excellent sandwich when served on toasted slices of Cheddar Braid.

½ pound extra-sharp white Cheddar cheese

½ pound extra-sharp orange Cheddar cheese

1 (7-ounce) jar pimientos, drained and finely chopped

½ teaspoon pepper

Cayenne pepper to taste (a few dashes is plenty)

Salt to taste

cup mayonnaise

Finely grate both cheeses into a bowl. Stir in pimientos and pepper, and season with cayenne pepper and salt. Stir in mayonnaise and mash with a fork until smooth. Refrigerate to allow flavors to develop.

Yield: about 2 cups

MUSHROOM STILTON BURGERS

2 tablespoons olive oil

1 large green onion, finely chopped

8 portobello mushrooms, finely chopped

¾ cup coarsely chopped button mushrooms

3 cloves garlic, minced

½ cup finely shredded carrots

1 cup Italian parsley, stems removed and finely chopped

3 slices bread, finely crumbled

1 egg

1½ tablespoons balsamic vinegar

Salt and pepper to taste

4 ounces Stilton cheese, crumbled

4 sesame seed buns

Red onion, sliced, for topping

Lettuce for topping

Tomato, sliced, for topping

Heat 1 tablespoon oil and sauté green onion until soft and bulb is translucent. Add portobello and button mushrooms, garlic, and carrots, and sauté for 12 to 15 minutes, until mushroom liquid has almost evaporated. Let cool. Stir in parsley, bread, egg, and vinegar, and season with salt and pepper. The mixture should be very stiff. If not, add more bread. Shape into 4 patties.

In large ovenproof skillet, heat remaining oil over medium high heat and sear burgers until golden brown on both sides. Crumble cheese over top, place skillet in preheated 400-degree oven, and cook burgers for 15 minutes, until browned. Serve on buns, topped with red onion, lettuce, and tomato.

Yield: 4 servings

TURKEY REUBEN MELTS

1 cup sliced green onions

Vegetable oil

8 slices rye bread

½ cup Thousand Island dressing

8 slices turkey breast, cooked

8 slices Swiss cheese

Butter

In nonstick skillet, sauté green onions in a small amount of oil. Spread each slice of bread with a thin layer of dressing. Layer each slice with green onions, turkey, and cheese. Combine slices to make 4 sandwiches. In skillet, melt a small amount of butter and brown each sandwich on both sides. Slice and serve immediately.

Yield: 4 servings

BLUE CHEESE AND
GARLIC BURGERS

2 pounds ground chuck

4 ounces blue cheese

2 tablespoons garlic, minced and drizzled with olive oil

Sea salt and freshly ground pepper to taste

1 loaf good Italian bread, sliced lengthwise and then into 4 pieces

Condiments for topping

Preheat grill. Divide chuck equally into 8 balls. Press down center of 4 balls and fill each indentation with 1 ounce of cheese and 1½ teaspoons garlic mixture. Sprinkle with a small amount of sea salt and a generous twist of pepper. Flatten remaining 4 balls, place over filled balls, and seal lightly around the edges. Grill over hot coals for 4 to 5 minutes per side.

While meat is grilling, scoop out some of the bread and grill the bread until grill marks appear. To serve, place burgers in hollows of bread and top with your favorite condiments.

Yield: 4 servings

BEST BURGERS

Serve Best Burgers with a crusty artisan bread, a great salad, and a good red wine. The flavor doesn’t get any better than this simple burger.

8 ounces ground sirloin

8 ounces ground chuck

1 teaspoon kosher salt

½ teaspoon pepper

1 teaspoon grilling seasoning (I use steak grilling powder)

Preheat grill. Combine ingredients well and divide equally into 3 patties. Grill over hot coals for 4 to 5 minutes a side for medium, flipping only once.

Yield: 3 servings

GRILLED PORTOBELLO BURGERS

Olive oil

6 large portobello mushrooms

Salt and pepper to taste

1 long loaf crusty French bread, sliced lengthwise and then into 6 pieces

1 (8-ounce) container hummus

6 ounces feta cheese

Preheat grill. Drizzle oil on both sides of mushrooms, and season with salt and pepper. Grill over hot coals for 2 to 3 minutes, turning often. Place a mushroom on the bottom half of each bread slice.

Hollow out the top half of each bread slice, drizzle oil inside bread slices, and grill over hot coals until grill marks appear. Fill hollows of bread with 1 tablespoon hummus and a chunk of cheese. Turn over and place top halves on bottom halves.

Yield: 6 servings

SMOKED SAUSAGE WITH
PEPPERS AND ONIONS

Sausages are great when served over rice or piled high on a hoagie roll and enjoyed state fair style.

1 tablespoon vegetable oil

¾ pound smoked sausage (such as kielbasa), cut into 1-inch slices

1 yellow bell pepper, cut into ¼-inch strips

1 red bell pepper, cut into ¼-inch strips

1 medium onion, thinly sliced

½ cup water

In large heavy skillet, heat oil over medium heat until very hot but not smoking. Brown sausage and add yellow and red peppers and onion, stirring for about 1 minute. Add water and simmer, partially covered, for 8 to 10 minutes, until vegetables are tender.

Yield: 2 servings

SOUTH-OF-THE-BORDER
GUACAMOLE BURGERS

1½ pounds ground chuck

2 ounces Monterey Jack cheese, quartered

4 jalapeño peppers, seeded and finely chopped

Salt and pepper to taste

4 English muffins, toasted

Guacamole for topping

1 tablespoon chopped fresh cilantro for topping

Preheat grill. Divide chuck equally into 4 balls and press down center of each ball. Fill each indentation with 1 piece of cheese and one-quarter of the jalapeños. Close meat around filling and form into 1-inch-thick patties. Season with salt and pepper.

Grill over hot coals, in oiled disposable aluminum pan, for 5 minutes a side. Serve immediately on English muffins, topped with guacamole and cilantro.

Yield: 4 servings

VIDALIA ONION
FINGER SANDWICHES

2 medium Vidalia onions, thinly sliced

Fresh lime juice to taste

8 slices soft wheat bread

½ cup (1 stick) butter or margarine, softened

¼ cup chopped cilantro

cup chopped tomatoes

Place onions in bowl, sprinkle with lime juice, and toss gently. Lay out bread and spread with a very thin layer of butter or margarine. (This keeps the bread from getting soggy.) Put onion on 4 bread slices and top with cilantro and tomatoes. Cover with remaining bread slices. Carefully cut off and discard crusts, and cut sandwiches diagonally. Cover loosely with plastic wrap and refrigerate.

Yield: 8 servings

TURKEY QUESADILLAS

6 strips bacon

Vegetable oil

1 medium onion, chopped

8 (6- or 7-inch) tortillas

2 cups chopped cooked turkey

1 cup coarsely grated Gruyère or Swiss cheese

2 tablespoons chopped fresh parsley for garnish

Fry bacon, drain, and crumble. In a small amount of oil, sauté onion until soft and translucent. Layer 4 tortillas with equal amounts of bacon, onion, turkey, and cheese. Cover with remaining tortillas.

In heavy skillet with no oil, grill until lightly browned. Carefully flip and grill on the other side until cheese is melted. Cut each tortilla into 4 wedges, garnish with parsley, and serve immediately with a mild salsa, if desired.

Yield: 4 servings