Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
4 plum tomatoes, halved lengthwise
3 tablespoons olive oil
kosher salt and pepper
1 lb london broil beef, sirloin or 1 strip steak
2 medium onions, sliced into 1/2-in .-thick rounds
2 tablespoons cajun seasoning
4 pieces focaccia bread or 4 pieces french bread, halved
4 pieces green leaf lettuce
Recipe
1 heat grill to medium-high. in a medium bowl, toss the tomatoes with 1 tbsp of the oil and 1/4 tsp each of salt and pepper.
2 season the steak with 1/2 tsp salt and 1/4 atsp pepper and grill to desired doneness, 4 to 5 minutes per side for medium-rare. let rest at least 5 minutes before slicing.
3 brush both sides of the onion slices with the remaining 2 tbsp oil and sprinkle with the blackening spice mix. grill until blackened and tender, 5 to 6 minutes per side. grill the tomatoes just until charred, 3 to 5 minutes per side.
4 form sandwiches with the bread, lettuce, steak, onions, and tomatoes.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 cup nonfat yogurt
1/2 cup peeled chopped cucumber
2 teaspoons fresh mint, finely chopped
1 1/2 lbs steak
1 tablespoon steak grilling seasoning
nonstick cooking spray
3 pita breads
2 medium tomatoes, sliced
1 medium red onion, thinly sliced
6 lettuce leaves, shredded
Recipe
1 combine sauce ingredients; set aside. preheat grill 5 minutes.
2 coat steak with seasoning, pressing seasoning on steak with back of spoon. spray both sides of grill with cooking spray. grill steak 7-8 minutes for medium, 9-10 for done; do not overcook. remove steak from grill and allow to rest for 3 minutes.
3 slice steak as thinly as possible against the grain. grill pitas 1 to 2 minutes to warm. open pita bread and fill with steak, tomatoes, onion, and lettuce; drizzle with sauce. serve warm or at room temperature.
8 slices french bread, cut into 1/4-inch slices (i used whole wheat french)
4 tablespoons fig fruit spread or 4 tablespoons preserves
4 ounces havarti cheese, sliced
1 large avocado, sliced
fresh mint leaves, chopped (my addition)
lemon juice
cracked black pepper
Recipe
1 heat a large non-stick skillet over medium-high heat. butter 4 bread slices on one side only.
2 put the slices, buttered side down on a clean plate. spread the fig preserves in a thin layer on each side of the bread slices.
3 top with the havarti chesse. immediately after slicing up the avocado, drizzle with lemon juice to stop browning. place a layer of avocado slices on the bread. garnish with a few mint leaves and black pepper. put the other slice of bread on top. butter the tops.
4 place 2 sandwiches in the pan and cook until golden brown and the havarti cheese has started to melt, about 2-3 minutes.
5 flip the sandwiches over and lightly press down with a spatula. cook the other side until brown. transfer to warming plate and cook the other two sandwiches.
6 serve hot. really delicious served with slices of tart green apples!
1 prepare barbecue (medium-high heat). combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. season chimichurri with salt and pepper.
2 brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. sprinkle peppers and steaks with salt and pepper. grill peppers until tender, about 5 minutes per side. grill steaks to desired doneness, about 4 minutes per side for medium-rare. grill bread, cut side down, until beginning to brown lightly, about 2 minutes. thinly slice steaks crosswise; divide among bread bottoms. spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. cover with bread tops and serve.
3 recipe remix:. toss any remaining chimichurri sauce with potato wedges and roast in 400°f oven until just tender, about 40 minutes.
8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)
1/4 cup olive oil
salt
chopped fresh parsley (optional)
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil
1 tablespoon chopped fresh parsley
Recipe
1 combine garlic, thyme and pepper; press evenly onto beef steaks. set aside.
2 brush mushrooms with oil. place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare (145°f) to medium (160°f) doneness, turning occasionally. grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, covered, 12 to 15 minutes) or until tender, turning occasionally.
3 meanwhile, combine blue cheese butter ingredients in small bowl until well blended.
4 cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup blue cheese butter to use in ribeye steak sandwiches. spread remaining blue cheese butter over remaining 2 steaks. coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. carve steaks into slices; arrange evenly over mushrooms. season with salt, as desired. garnish with parsley, if desired.
5 ribeye steak sandwiches: toast eight 1/2-inch thick slices olive bread. spread 1 tablespoon leftover blue cheese butter on 1 side of each bread slice. carve leftover grilled steaks into slices; season with salt and pepper, as desired. divide slices evenly among buttered sides of 4 bread slices.top each with 1 leftover grilled mushroom. divide 1-1/2 cups fresh baby spinach evenly over mushrooms. close sandwiches with remaining bread slices, buttered sides down. cut sandwiches in half; serve.
2 toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt, 1 tsp freshly ground black pepper & pinch of crushed red pepper flakes in a shallow 3-quart baking dish, then arrange tomatoes cut sides up.
3 roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes.
4 cool to room temperature.
5 while tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
6 sprinkle each steak all over with 1/4 teaspoon salt and 1/4 teaspoon pepper (total per steak).
7 oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare.
8 transfer to a cutting board.
9 lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total.
10 stir together vinegar and sugar until sugar is dissolved, then stir in herbs.
11 spread one side of each bread slice with some of herb mixture (about a tablespoon per slice).
12 slice steaks thinly & on a bias, then make into sandwiches with bread, roasted tomatoes and shallots, and arugula.
13 serve with an herbed potato salad, corn on the cob and a green vegetable, seasoned green beans(we made them w/out basil)lemon-ricotta pancakes.
14 *tomatoes can be roasted 1 day ahead, cooled, and chilled, covered. bring to room temperature before using.
15 ** steaks can be cooked in a hot lightly oiled large (2-burner) ridged grill pan.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
3 -4 boneless skinless chicken breasts
1 tablespoon olive oil
2 teaspoons all purpose greek seasoning (cavender's)
4 -6 slices flat bread or 4 -6 slices pita bread or 4 -6 slices tortillas
1 cucumber, thinly sliced
4 plum tomatoes, thinly sliced
6 leaves green lettuce
Recipe
1 brush chicken breasts with oil, and sprinkle with the greek seasoning.
2 grill chicken breasts over medium-high heat (350º-400º), covered 6-8 min on each side, or until chicken is done. let the chicken stand for 10 min before cutting into 1/4-inch thick slices.
3 place sliced chicken down the center of the warmed bread (which ever you choose to use). top with the dilled yogurt dressing, cucumber, tomato slices, and lettuce.
4 roll up and serve immediately.
5 **if using pita's - line the warmed pitas with the dressing, lettuce, tomato, and cucumber then put the chicken inches.
1 peel, seed and chop cucumbers fine (medium size are best). make sure to remove all excess water. this process takes the longest. strain as you chop, then place in container with several paper towels to absorb the water. add mayonnaise and season to taste.
2 spread each slice of bread thinly with butter or mayonnaise before spreading with mixture.
Total Time: 3 hrs 30 mins
Preparation Time: 10 mins
Cook Time: 3 hrs 20 mins
Ingredients
360 ml water, luke warm
2 1/2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons soft brown sugar or 1 1/4 teaspoons sugar
2 tablespoons non-fat powdered milk
250 g multi-grain flour
300 g bread flour
50 g parmesan cheese, grated
7 g dried yeast
Recipe
1 depending on the order of ingredients for your bread machine - place either wet or dry ingredients into the bread pan of the bread machine; i have put this list in order of wet to dry.
2 set your bread machine for a 2lb loaf, rapid or normal and i find a medium crust works well on this - but it's up to personal taste!
3 check within the first 5 minutes if there is enough liquid to dry, i say this as flours from different parts of the world can differ greatly! (adjust if necessary - it is not usual to have to add more or less than a few millilitres or grammes either way.
4 bake on desired setting according to your bread machine.
5 carefully remove pan from the machine when the cooking cycle has finished.
6 cool slightly before slicing and spreading with lashings of butter -- mmmmmmmmm!
7 (don't forget to check before slicing if the mixing paddle is still inside the loaf - remove gently if it is.).
8 great toasted next day and also great for cheese & pickle sandwiches on the same day -- or cheese and ham, or cheese & chutney, or cheese & onion -- anything in fact!
1 mix the vegetable soup mix into the softened cream cheese. spread generously onto the french bread and top with cucumber slices. arrange on a platter and serve. it does not get easier than that!
Total Time: 33 mins
Preparation Time: 15 mins
Cook Time: 18 mins
Ingredients
17 ounces frozen puff pastry, thawed
1 egg, beaten
Recipe
1 preheat oven to 400º f.
2 thaw pastry according to package directions.
3 unfold pastry onto floured surface.
4 cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces.
5 you should then have 30 pieces total, using both pastry sheets.
6 place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.)
7 bake pastries at 400º f for 15-18 minutes until well puffed and golden brown.
8 cool on wire racks.
9 split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms.
10 fill each set of layers with your choice of fillings or sandwich spreads - i recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables.
1 place one layer of ice cream sandwiches in the bottom of an 8 x 8 baking pan. spread a layer of whipped topping and the add another layer of ice cream sandwhiches. finish the cake off with another layer of whipped topping, drizzle of chocolate syrup and a sprinkling of heath chips. i have tried this with other flavors of topping and ice cream sandwiches, too.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 1/3 cups onions, sliced
cold water
boiling water
4 slices bread, toasted
4 slices part-skim mozzarella cheese
1 pinch paprika
Recipe
1 let soak the onion in cold water for 30 minutes. drain.
2 put the onion in a saucepan. add boiling water. bring to boil. let simmer, covered, until onions are tender. drain.
3 spread the onion on the slices of toasted bread. garnish each one with a slice of cheese. sprinkle with paprika. broil in oven until cheese is melted and ligthly golden.
5 ounces tuna in olive oil, drained and flaked, oil reserved
2 tablespoons black olives, drained, sliced
2 scallions, halved lengthways
2 ounces sun-dried tomatoes, drained
Recipe
1 using a bread knife, slice the baguette horizontally through the centre almost all the way through, so it's left hinged at one side. using your fingers, pull out the soft bread until only the crust remains. place the bread in a food processor with the garlic and black pepper. pulse until you have breadcrumbs. transfer to a small bowl and add 1 teaspoon of the reserved tuna oil to bind. set aside.
2 brush the inside of the baguette with the remaining tuna oil. place the basil leaves across the baguette's length until the inside of the loaf is fully lined. next add a layer of black olives, then the tuna flakes, followed by the scallion strips. fill the space around this with the breadcrumb mixture and finish with a double row of tomatoes. close the bread back together with both hands.
3 wrap tightly in plastic wrap. the tighter you wrap the pan bagnat, the more the flavours will marry together. chill in the fridge for up to 24 hours. to serve, discard the plastic wrap and slice the pan bagnat into thin rounds.
1 unwrap frozen sandwiches and line the bottom of a 9x13 pan. you will slice the last ones in order to make all fit in nicely.
2 spread top of sandwiches with all of the caramel topping.
3 spread thawed whipped topping over caramel.
4 sprinkle the milk chocolate toffee chips over all, cover, and freeze for 2 hours or more. keep unused desert in freezer. (use heath's milk chocolate toffee bits and not the brickle).
Total Time: 5 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 5 hrs
Ingredients
Servings: 8
3 lbs lamb tenderloin
1 large onion, chopped
2 cups barbecue sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons wine vinegar
8 -10 potato dinner rolls or 8 -10 other soft rolls, split
Recipe
1 trim fat from lamb then cut into 3-inch cubes. place in a large slow cooker with onion, barbecue sauce, brown sugar and vinegar. cook on high for 5 hours or low for 10 hours.
2 remove meat with a slotted spoon. shred lamb using 2 forks and stir in half the sauce.
3 place meat inside rolls and spoon remaining sauce over top; close sandwiches.
Total Time: 10 mins
Preparation Time: 7 mins
Cook Time: 3 mins
Ingredients
1/4 cup pickle, finely chopped
1 tablespoon onion, minced
3 tablespoons low-fat mayonnaise, best foods reduced fat is best
1 tablespoon ketchup
1 drop hot sauce
garlic salt
pepper
2 low-fat flour tortillas, use la tortilla factory muligrain soft wraps
6 ounces turkey pastrami
3/4 cup sauerkraut
2 slices fat free cheese, torn in half
cooking spray
Recipe
1 combine all ingredients for the dressing and set aside.
2 warm the wraps in the microwave for about 10 seconds so they don't tear when making the wraps.
3 spread half of the dressing on each wrap- don't spread the dressing all the way to the edge. lay down 2 half pieces of the cheese on top of the dressing, then split the saurkraut between the wraps, and finally split the turkey pastrami between the wraps. fold one side over, then fold the bottom up, then roll the wrap as tightly as you can without tearing it.
4 lay the wraps seam side down in the microwave and heat for 30-60 seconds on high until warmed through.
5 preheat a nonstick pan over medium heat. spray with cooking spray and lay the wraps in seam side down. let them toast in the pan for about a minute on each side.
Total Time: 5 hrs
Preparation Time: 4 hrs 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
3 red bell peppers
1 (2 lb) beef tenderloin, trimmed
2 tablespoons olive oil
2 tablespoons herbes de provence
6 ciabatta rolls
6 tablespoons mayonnaise
1/2 lb brie cheese, chlled and cut into 1/4-inch thick slices
2 cups watercress
6 eggs, hard-boiled, peeled and sliced
Recipe
1 char peppers over gas flame or in a broiler until blackened on all sides, turning occassionally. transfer to medium bowl and cover with plastic wrap and cool. peel, seed and cut peppers lengthwise into 1/2 inch wide strips (***or use jarred roasted red peppers).
2 brush beef with oil, sprinkle with herbes de provence, salt and pepper. let stand for 30 minutes at room temperature while preparing grill (medium high heat).
3 grill beef to desired doneness, turning occasionally (30 minutes for rare). transfer beef to a plate and chill uncovered until cold (4 hours).
4 slice beef.
5 cut rolls horizontally in half.
6 spread mayonnaise and mustard over cut sides of rolls.
7 arrange beef, brie, watercress, eggs, and bell pepper strips on bottom half of the rolls. cover with roll tops.
8 **** can be made one day ahead - wrap in foil and refrigerate.****.
Total Time: 1 hr 3 mins
Preparation Time: 3 mins
Cook Time: 1 hr
Ingredients
1/2 cup cream cheese (plain or herbed)
4 flour tortillas, 8-inch each
1 cucumber, quarted lengthwise
salt
pepper
Recipe
1 spread 2 tbsp of cream cheese on each tortilla.
2 lay a cucumber spear at the edge of each tortilla. sprinkle with salt and pepper. roll each tortilla up around cucumber. wrap tightly with plastic wrap and chill 1 hr before serving.
1 slice open bread. it needs to be something with a crusty exterior and a chewy texture so that it can absorb the dressing without falling apart. scoop out bread from top half of rolls. set them aside.
2 remove and reserve green fronds from fennel bulb. thinly slice the bulb. (you can substitute 1 sliced rib celery if desired.) cut bell pepper into thin rings. slice the egg.
3 start layering the bottom halves of rolls in this order: fennel, bell pepper, egg and tuna. sprinkle with olives, capers and fennel fronds.
4 on top halves, place thinly sliced tomatoes.
5 make dressing by mixing the vinegar, olive oil, anchovy paste and black pepper to taste. drizzle it over both tops and bottoms of sandwiches.
6 put sandwiches together. wrap tightly in plastic. keep cool until ready to eat.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 16
6 ounces crab, drained
8 ounces cream cheese, at room temp
8 english muffins, split
8 ounces cheddar cheese, shredded
Recipe
1 mix the drained crab and cream cheese until well blended.
2 fork split the english muffins and top each with a generous spread of crab mixture.
3 place 6-8 inches under the broiler and broil 3-5 minutes. watch them closely to avoid burning.
4 when starting to bubble and turn golden brown, remove them and top with cheddar cheese. let sit a couple mins to allow cheddar to melt.
5 tips: you can add the cheddar cheese before broiling if you wish. also you can pop them in the freezer before broiling for a great make ahead meal. these can be turned into great appetizers themselves by cutting each muffin half into forths before broiling.
1 in a plastic zipper bag, marinate lamb tenderloins in chef tom's marinade at least 8 hours, preferably overnight (and personally, i've done up to 48 hours with great results).
2 remove lamb from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees f.
3 toast kaiser rolls on the grill.
4 slice cooked tenderloins for sandwiches.
5 spread orange aioli on insides of rolls, layer lamb onto the rolls, then the tomato, lettuce and onion.
2 while it is still warm, spread the laughing cow on both slices. top with the avocado slices or, if you are like me, mush it up and mix it into the cheese.
3 top with the veggies, add seasoning if you wish, and assemble your sandwich.
8 cups torn mixed salad greens or 8 cups spring greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onion
Recipe
1 preheat barbecue to medium-high heat. reserve 1/3 cup of the dressing. brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
2 grill steak and peppers, dressing-sides down, 10 minutes or until medium doneness (160f) turning steak after 5 minutes. (peppers do not need turning). meanwhile, cover four plates with greens; top with tomatoes and onions.
3 cut steak crosswise across the grain into thin slices; cut pepper into strips. arrange steak and peppers over salads. drizzle with the reserved 1/3 cup dressing.
4 make ahead: grill extra pieces of steak or chicken to use later in salads or sandwiches.
1/3 cup plus 5 tsp. sugar, plus more for rolling and flattening
1 large egg
1/4 cup unsulphured molasses
2 tablespoons finely chopped candied ginger
1 pint mango sorbet
1 pint raspberry sorbet
Recipe
1 preheat oven to 325°f
2 whisk flour, ginger, salt, baking soda, cinnamon and cloves in a bowl.
3 with an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2-3 minutes. mix in egg, then add molasses and candied ginger. reduce speed. gradually mix in flour mixture. wrap dough in plastic, and refrigerate until slightly firm, about 15 minutes.
4 using a 1 1/2 inch ice cream scoop, drop balls of dough onto parchment lined baking sheets, roll each one in sugar, and return to sheets, spaceing 2-inches apart. using the bottom of a glass dipped in sugar, flatten into 3-inch rounds. bake until the edges are golden brown, 8-10 minutes.
5 let cool completely, cookies can be stored in airtight container for up to 2 days,.
6 sandwich one scoop of sorbet with 2 cookies. repeat, alternating sorbet flavors. serve immediately, or freeze in airtight containers up to 3 hours.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 3
1 long french baguette
1 garlic clove, halved
4 -6 tablespoons extra virgin olive oil
3 -4 ripe tomatoes, thinly sliced
1 small green pepper, thinly sliced
2 ounces gruyere cheese, thinly sliced
black olives, stoned and sliced
6 fresh basil leaves
salt & freshly ground black pepper
Recipe
1 cut the baguette in half, then rub the cut surfaces with the garlic; discard the clove.
2 brush 1-1 1/2 tablespoons of olive oil over each half of bread, lay the tomato slices on top of one half and season well.
3 lay the sliced peppers on the tomatoes making sure there is a good even coverage; drizzle the remaining oil over the top.
4 finish off by layering over the slices of cheese, olives and basil leaves; sandwich the loaf together firmly and wrap it in cling film for at least an hour.
