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Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad

Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad


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Ingredients

  • 6 tablespoons white balsamic vinegar
  • 1¾ teaspoons dry mustard, divided
  • 1 tablespoon dark brown sugar
  • 1 2-pound well-trimmed tri-tip beef roast
  • 4 large plum tomatoes, very thinly sliced

Recipe Preparation

  • Prepare grill for medium-high heat. Whisk oil, vinegar, and ¾ teaspoon mustard in a large bowl. Season dressing with salt and pepper. Transfer 2 Tbsp. dressing to a small bowl; whisk in brown sugar and 1 tsp. mustard. Sprinkle beef all over with salt and pepper, then top with dressing from small bowl.

  • Grill beef until an instant-read thermometer inserted into the thickest part registers 120°–125°F for rare, turning occasionally, about 30 minutes. Place on a cutting board; let rest 10 minutes. Cut very thinly across the grain.

  • Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.

  • Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

6 servings One serving contains the following: Calories (kcal) 562.00 % Calories from Fat 51.2 Fat (g) 31.95 Saturated Fat (g) 7.50 Cholesterol (mg) 76.79 Carbohydrates (g) 28.52 Dietary Fiber (g) 2.61 Total Sugars (g) 8.44 Net Carbs (g) 25.91 Protein (g) 37.08Reviews Section

Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce.

The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together.


Hi,
Thanks for this. What’s steak in Israel – does it have a number?
Warmly, SB

Hi Suzanne! #1 is the best cut for grilling steak in Israel!

Submit a Comment or Ask Chef Zissie a Question Cancel reply

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12 Modern Sandwiches A dozen ways to reinvigorate this classic category

Flavor building is at the crux of menu development, and today’s focus is on bold, complex combinations. Sandwiches have always offered a blank canvas for innovation, where chefs play with each layer, unlocking signature builds with stunning creativity. The challenge is finding sandwiches with the most potential and the biggest crave factor. The Vietnamese banh mi has taken off, and consumers’ willingness to try something that adventurous points to their enthusiasm for flavor innovation within this familiar category. Although global sandwiches are part of this story, they’re not the only entry point. Classic sandwiches play here, too, as long as each component is mindfully considered and the flavors are both tantalizing and inventive. Here are 12 sandwiches that hold great potential—either for reinvention or adaptation.

1. Döner Kebab Sandwich

Middle Eastern flavors and forms are red hot right now, catapulted into stardom thanks to their bold and crave-worthy flavor combinations. Turkey’s döner kebab offers just a bit more modern mystique than the Greek gyro, but delivers a similar experience, with juicy, tender beef or lamb cooked on a vertical spit, then sliced thinly. Shawarma, al pastor and döner kebab bring a flavor system worth exploiting in handheld form.

Zesty Feta Döner: Zesty feta spread, pepperoncini, romaine, cabbage, tomato, onion, green pepper, cucumber, tzatziki
—Spitz, multiple locations

Döner Durum: Thinly sliced crispy beef and lamb döner kebab, tomato, lettuce, spiced onion, yogurt sauce wrapped in a Turkish tortilla
—Ottoman Taverna, Washington, D.C.

2. Steak Sandwich

Satisfying, substantial and flavorful are three qualities that keep this sandwich in regular rotation. The steak sandwich offers plenty of potential for signature takes, with both global influences like chimichurri and modern cuts of meat leading the way. The Gaucho Brazilian Grille in Blacksburg, Va., serves up the Ximango Sandwich, starring picanha, also known as the beef coulotte. It’s tucked into garlic bread with smoked provolone, sautéed Vidalia onions and red pepper, served with a choice of dipping sauces, like chimichurri or guava agrodolce.

New York Steak Sandwich with brioche, creamed spinach, whiskey peppercorn sauce
—Wildwood Kitchen & Bar, Sacramento, Calif.

Flank steak with romesco, grilled scallions and aged cheddar on country bread
—’Wichcraft, New York

Everdine’s in Naperville, Ill., offers a long list of grilled cheese permutations. The Pizza Party adds pepperoni, mushrooms, onion, provolone and marinara to the classic sandwich.

3. Grilled Cheese

Comfort food’s biggest champion, this childhood classic has often been taken to new heights. Today, modern touches include global mash-ups, as well as eclectic add-ins that ratchet up flavor and interest. Outerlands in San Francisco taps into the skillet trend with its Cast Iron Grilled Cheese Sandwich, starring house-baked bread brushed with garlic oil, piled with cheese and grilled in a cast-iron skillet.

Pizza Party Grilled Cheese: Pepperoni, sautéed mushrooms, grilled onions, provolone, homemade marinara sauce on Texas toast
—Everdine’s Grilled Cheese Co., Naperville, Ill.

Farmer’s Breakfast: Cheddar, applewood-smoked bacon, roasted potatoes, chive butter
—The American Grilled Cheese Kitchen, San Francisco

A blanket of luxurious Mornay sauce coats the croque monsieur at DoveCote in Orlando, Fla.

4. Croque Monsieur/Madame

Perhaps one of the greatest gifts from France is the classic café sandwich, the croque monsieur. Starring ham, Gruyère and sometimes béchamel, this sandwich is then slathered with butter and toasted until crisp and perfect. The croque madame adds a fried egg to the build, making it a potential breakfast player and giving it the extra unctuousness that eggs deliver. Innovation here comes in the form of tweaks to the protein component, the featured cheese and a play on the béchamel. At Brasserie Jo in Boston, Nicholas Calias, executive chef, swaps out the ham for corned beef and adds choucroute, turning it into a Croque Corned Beef & Choucroute.

Croque Monsieur: Toasted French ham and cheese with Dijon mustard and Gruyère Mornay on country white
—Le Reve, Wauwatosa, Wis.

Croque Monsieur: DC ham, Gruyère cheese, Mornay sauce
—DoveCote, Orlando, Fla.

Croque Madame Waffles: Thinly sliced ham over two waffles made from a Belgian batter with Gruyère topped with Mornay sauce and a fried egg
—Corridor Brewery & Provisions, Chicago

At Boston’s La Casa de Pedro, the Cubano gets a signature touch with the addition of housemade spicy pickles and cilantro dressing.

5. Cubano & Medianoche

The Cubano has become less exotic over the last few years, and is primed for signature flavor moves, maybe changing up the classic combination of ham, roasted pork, Swiss cheese, pickles and mustard on Cuban bread. The Medianoche, the Cubano’s lesser-known cousin, follows the same build, but stars a soft, sweet, eggy bread called “pan suave.” Meaning “midnight,” Medianoche derives its name from the sandwich’s popularity as a late-night snack.

Cuban Sandwich: Pulled pork, ham, apple mustard jam, Gruyère
—Coffeemania, New York

Medianoche: Roasted pulled pork, ham, Swiss cheese, pickles, mayo and mustard on semi-sweet bread
—Tropicana, Austin, Texas

6. BLT

The BLT’s perfection in both flavor and texture can make innovation seem like gilding a lily. Unless, of course, it’s done really well, enhancing rather than masking, elevating rather than fussing. Today’s upgrades include wedges of avocado, runny poached eggs, crispy crab cakes, braised chicken thighs—all signaturizing this classic without taking away its promise. One example is the Chicken Guacamole BLT at Hyde Park Bar & Grill in Austin, Texas, with grilled chicken breast, guacamole, lettuce, tomatoes, onion and bacon on a toasted brioche bun.

Fried Green Tomato BLT
—CG Public House, Kennewick, Wash.

Smoked Salmon BLT: House-cured smoked salmon, smoked bacon, red onion, arugula and Boursin on toasted flaxseed bread
—Beehive Cafe, Bristol, R.I.

BLT Breakfast Sandwich: Bacon, lettuce, tomato, drippy-yolked egg, homemade English muffin and hot sauce aïoli
—Sardella, St. Louis

At Bodega Negra Café in New York, the decadent Crispy Pork Belly Torta stars refried cowboy beans, queso Oaxaca, and a fried egg.

7. Cemita & Torta

Exploration in Mexican flavors and forms is deepening and widening. The torta, a layered sandwich on a crusty white roll, offers the most room for interpretation. The cemita hails from Puebla, and is a type of torta built on a semi-sweet sesame roll. It usually stars fried cutlets of beef or chicken, or maybe carnitas, and also features avocado, chipotle, panela cheese, white onion and a splash of chile sauce. Authentic cemitas also include a few leaves of papalo, a green herb with a citrusy flavor.

Cemita: Mexican sesame-seed bun filled with choice of meat along with avocado, Oaxaca cheese, chipotle, papalo, pickled onions, mayonnaise, lettuce, tomato and black bean purée
—Cemitas El Tigre, New York

Roasted Mushrooms Torta: Cremini, shiitake and oyster mushrooms, smoky garlic mojo, poblano rajas, goat cheese, black beans, wild arugula, lime
—Tortas Frontera, Chicago

8. Turkey Sandwich

There’s something universal and comforting about a turkey sandwich, with limitless potential for innovation. At its core is the promise of moist, tender turkey, which can turn toward fall and Thanksgiving with a bit of cranberry spread and a spoonful of stuffing, or can move toward summer with fresh herbs and a citrus-spiked mayonnaise.

Roast Turkey Sandwich: Thick slices of moist meat off of a freshly roasted turkey are topped with lettuce, onion, tomato and pickles, with extra toppings like pepper Jack and avocado, on Dutch crunch bread
—Arguello Super Market, San Francisco

Turkey Panini: Hand-cut roasted turkey with watercress, citrus aïoli and provolone cheese, served on house ciabatta­
—G Street Food, Washington, D.C.

9. Po’ Boy

This Louisiana staple earns attention with a unique combination of fried seafood topped with pickles, hot sauce and mayonnaise, all nestled in a French roll that’s crispy on the outside and insanely soft on the inside. Opportunities for innovation abound, from seafood to toppings. At Fishing with Dynamite in Manhattan Beach, Calif., David LeFevre switches out shrimp every May for Maryland soft-shell crab on his po’ boy, spiked with Cajun rémoulade.

Oyster Po’ Boy: Deep-fried oysters with Korean spices, kimchi coleslaw and kimchi aïoli on a toasted buttery bun
—HRD Coffee Shop, San Francisco

Po’ Boy Slider Special: Three mini versions of signature sandwiches —fried oyster po’ boy, fried catfish, fried shrimp or fried crawfish
—Windy Corner Market, Lexington, Ky.

Purists believe you shouldn’t mess with perfection. State Street Provision’s lobster roll stays true to the classic, while signaturizing with aïoli, lemon and fresh tarragon.

10. Lobster, Shrimp & Clam Roll

As chefs continue to ratchet up flavor delivery in modern casual seafood dishes, they’re looking to the classic seafood rolls as an opportunity for innovation, perhaps adding regional tweaks and taking a cue from the world of jacked-up fish tacos.

Lobster Roll with aïoli, tarragon and lemon
—State Street Provisions, Boston

Clam Roll: Fried whole-belly clams, roasted tomato, pea greens
—Prospect Cafe, West Hartford, Conn.

Fried Clam Roll with celery root rémoulade
—Mary’s Fish Camp, New York

Shrimp Roll: Grilled or crispy, in a split-top butter roll, choice of sauce
—Slapfish, multiple locations

Tempeh subs for corned beef in this vegan version of the Reuben. Sauerkraut, tangy dressing and rye bread maintain the recognizable flavor profile.

11. Reuben

The Reuben’s flavor system has seen a lot of play recently, where chefs reinvent the format or combination of flavors (corned beef, Swiss cheese, sauerkraut, Russian dressing and rye bread). Clever iterations include the Reuben egg roll, Reuben soup—and, of course—innovation in the Reuben sandwich.

Reuben Bao: Pastrami, Swiss cheese, sauerkraut, Thousand Island dressing
—Tom’s BaoBao, Cambridge, Mass.

Smoked Beet Reuben: Roasted beets, kraut, Gouda and smoked Russian dressing on pressed marble rye
—On Rye, Washington, D.C.

12. Katsu Sando

Japan steps into the U.S. sandwich ring with an instant champ. Pillowy white sandwich bread slathered with sweet-savory tonkatsu sauce houses breaded pork cutlets. It’s interesting to note that chefs here aren’t just adopting the katsu sando, but adapting it by adding signature elements like a crunchy slaw or craveable dipping sauce.

Katsu Sando: Pork milanesa on pan de sal, with karashi mustard and sweet-and-sour fruit sauce
—Pao by Paul Qui, Miami Beach, Fla.

Katsu Kare Sando: Panko-crusted chicken breast, slow-cooked Japanese curry, yuzu-jalapeño slaw
—Humble Potato, Los Angeles


Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad - Recipes

These sandwiches are eaten with a knife and fork, so the only limit to the possibilities of smorrebrod is the time and imagination of the creator.

Possible Combinations: White bread and lox, mayonnaise and sweet pickles chopped chicken, pineapple and mayonnaise chopped shrimp, cucumber slices, French dressing and radishes lobster and asparagus mixed with mayonnaise.

Rye bread and thinly sliced roast beef, cream cheese and raw onion rings liver pate, sauteed mushrooms, strips of bacon, and lettuce Danish blue cheese, onion rings and sieved hard cooked eggs sliced corned beef, watercress and sliced hard cooked eggs chopped and cooked chicken liver, crumbled bacon, sliced tomatoes and lemon juice sliced pork roast, prunes and sliced oranges sliced boiled new potatoes, bacon strips, cocktail sausages, tomato slivers and chopped parsley.

Either bread and sliced frikadeller, pickled beets and cucumber slices pickled berring and sliced sweet onion salami, sliced jellied consomme, and a dab of mustard blue cheese mixed with Cherry Herring.


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Tortes, Tarts, Cheesecakes, Brownies and More.

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25 grilled shell steak Recipes

Shell Steaks with Red Wine Butter (Food Network Kitchens)

Shell Steaks with Red Wine Butter (Food Network Kitchens)

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Grilled Shell Steak with Tomato-Scallion Relish (Food Network Kitchens)

Grilled Shell Steak with Tomato-Scallion Relish (Food Network Kitchens)

Grilled Aged Shell Steaks with Chimichurri (Bobby Flay)

Grilled Aged Shell Steaks with Chimichurri (Bobby Flay)

Soba-Edamame Salad with Flank Steak

Soba-Edamame Salad with Flank Steak

Vietnamese-Style Grilled Steak with Noodles

Vietnamese-Style Grilled Steak with Noodles

Grilled Beef Tacos With Porcini and Morita Chili Pepper

Grilled Beef Tacos With Porcini and Morita Chili Pepper

Grilled Marinated Strip Steaks with Spicy Crab Salad (Tyler Florence)

Grilled Marinated Strip Steaks with Spicy Crab Salad (Tyler Florence)

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Grilled Nicoise Seafood Salad

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Grilled Beef With Sesame Dressing

Grilled Salmon With Lemon-Hazelnut Sauce

Grilled Salmon With Lemon-Hazelnut Sauce

Grilled Seafood Salad Nicoise (Bobby Flay)

Grilled Seafood Salad Nicoise (Bobby Flay)

Tagliatta and Everything Salad (Rachael Ray)

Tagliatta and Everything Salad (Rachael Ray)

Greek Grilled Steak Pasta Salad

LOCAL ISLAND DISHES

Sandwiches & Burgers

Caprese Grilled Cheese

Thick slices of mozzarella layered with tomato, basil pesto, and a.

Ultimate Steak Grilled Cheese

A meat lover's choice. Grilled steak marinated in a balsamic reduction.

Original Grilled Cheese

Three cheeses pressed and grilled between crusty bread. Sandwich only.

Balsamic Watercress

A vegetarian sandwich with a crunch! Watercress, avocado, tomato, onion, balsamic.

Portobello Burger

Mushroom, onion, sweet bells, lettuce, tomato, and cheese on a sesame.

Sweet Sausage Ciabatta

Slow roasted garlic and sweet Roma tomatoes create the perfect spread.

The Greek

Flat bread, tzatziki sauce, lettuce, tomato, cucumber, and basil sausage.

Hot Pastrami

A deli favorite! Perfectly marbled Pastrami served on seeded light rye.

Big Salads

Chef Salad

Hard boiled egg, shredded cheese, deli ham, lettuce, tomato, cucumber, red.

Asian Salad

Edamame, sweet fruit, lettuce, cucumber, carrot, crisp sweet bell pepper, sesame.

Mediterranean Salad

Basil chicken sausage, kalamata olives, pepperoncini, feta cheese, lettuce, tomato, red.

BLT Bleu

Bacon bits, lettuce, tomato, cucumber, dried cranberries, red onion, bleu cheese.

Balsamic Steak Salad

Lettuce, cucumber, tomato, carrot, red onion, croutons, bleu cheese and steak.


Beef + lamb

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Sandwich Recipes Collection

Find the best sandwich recipes and tea sandwich recipes in our large sandwich recipes collection. Lots of usual to unusual sandwiches that range from the American hamburger to the regional favorites of Limburger Cheese Sandwich and the Walleye Sandwich. Plus many more sandwich recipes to delight your taste buds. Also learn all the educational and helpful hints and tips for making perfect tea sandwiches.

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Lot of sandwich recipes for your Afternoon Tea or High Tea

Tea Sandwich Recipes:

Tea Sandwiches:

Allow 4 to 6 cut sandwich servings for each person.

Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Bread slices should be lightly buttered no matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.

Making Sandwiches Ahead of Time:

If you need to make tea sandwich recipes in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time.

When ready to serve, remove from refrigerator. Uncover sandwiches only just before serving.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.

Sandwiches:

American Hamburger
The elements of the perfect hamburger are a patty of ground beef in a soft round bun, served with ketchup, pickles, and onions. You may add other condiments, whatever you like, but the meat itself must be of prime quality or it’s not worth the effort. What people prefer on their hamburger can vary from region to region in the United States.

Avocado-Tomato Melt
The perfect Fall dinner or lunch sandwich when the tomatoes are ripe. I like to use my vine-ripened tomatoes. So good!

Beef on Weck (Beef on Wick or Weck)
Thinly sliced rare roast beef (piled high as 6 inches) on a freshly baked kummelweck roll. This sandwich is a staple of Buffalo, New York.

BLT Sandwich
This sandwich is a favorite of both my husband and I. Especially during the fresh tomato season.

Busy Day Sloppy Joe Hot Pockets
Now you ask, what are hot pockets? Well, hot pockets are small turnovers generally containing one or more types of cheese, meat, or vegetables.

Chevre Wrap
This recipe and photo are courtesy of Jane Butel.

Chimichanga
The chimichanga, or “chimi,” has achieved cult status in Tucson. A chimichanga is a burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce.

Cornish Pasties
These are basically individual pies filled with meats and vegetables that are cooked together. The identifying feature of the Cornish pasty is really the pastry and it’s crimping.

Croque Madame Egg Sandwich
This breakfast-style sandwich is good anytime of the day. Especially for breakfast or brunch.

Cuban Sandwich
Tasty, toasted Cuban sandwiches are Miami’s favorite snack. T hese treats can be found in most Miami restaurants, but the best places to buy them are from the street corner-snack bars, called loncherias.

Egg Salad Sandwich
Egg Salad Sandwiches has always been one of my very favorite sandwiches!

Egg White Frittata Breakfast Sandwich
This easy-to-make Egg White Frittata Breakfast Sandwich is inspired by my work associate, Rachel, who creates her own version of an Egg McMuffin, but much healthier and tastier. I decided to give it a try with egg whites and spruce it up with a variety of savory vegetables cooked frittata style.

Eggels Breakfast Sandwich
I love to make this “walk-around breakfast” when we are out camping. Eggels are quick and easy to pull together for a large group, tastes great, and can have many variations to please everyone.

Fluffernutter Sandwich
What is a Fluffernutter? It is not just a regular sandwich, but a Fluffernutter Sandwich! It is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana.

French Dip Sandwich
It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.”

Gourmet Roast Beef Deli Sandwich
What could be better than a wonderful roast beef sandwich?

Grilled Parmigiano Reggiano Cheese Sandwich
A very unusual and tasty cheese sandwich. So simple and so good! The pepper makes a wonderful tasting statement along with the Parmigiano Reggiano cheese, so use good peppercorns and grind them fresh. Cut into small finger sandwiches, these go great to serve at your wine tastings.

Horseshoe Sandwich
This sandwich is considered the signature dish of Springfield, Illinois, the home of Abraham Lincoln . This sandwich will make your arteries cringe and your taste buds rejoice! Today’s sandwiches now offer either a thick fried ham steak or two large hamburger patties, and the cheese sauce is poured over the fries.

Hot Brown Sandwich
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. Today, this sandwich is considered the signature food of the hotel restaurant.

Italian Grilled Chicken and Pesto Panini
This Panini is full of lively flavors. If you make your own basil pesto, it is a cinch to put together.

James Beard’s Onion Sandwiches
James Beard refers to these sandwiches in his book Beard on Food. I first tasted these wonderful onion sandwiches at a wine tasting. They are fantastic! This is quite possibly the perfect reward, along with a glass of wine, for yourself and your guests.

Lettuce Wraps or Lettuce Tacos
You’ve tried burritos and pita pockets, now try Lettuce Wraps, the latest trend at Asian restaurants. Cool and crispy lettuce combined for delicious, hands on meals! In addition, they are healthy!

Limburger Cheese Sandwich
My father, Kenneth Stewart, loved limburger sandwiches! As a young girl, whenever Dad would eat one of his strong smelling sandwiches, my brothers and I would cover our noses and make funny noises as he shooed us off.

Naan Bread with Tomato Raisin Fusion Salsa
This makes an easy healthy and quick snack or meal. This would even be great as an appetizer, as the flavors are very bright and complex. This is similar and reminds me of a Tomato Bruschetta.

Navajo Fry Bread – Indian Tacos
Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. Indian tacos are the universal modern pow wow food. They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest.

New Orleans Muffuletta
The muffufletta sandwiches’ nickname is simply “muff.” These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is considered as much a signature sandwich of New Orleans as the Po’ Boy Sandwich. Also check out this Mini Muffaletta Recipe.

Philadelphia Cheese Steak
A cheese steak sandwich is not really a steak at all – it is a sandwich made with chipped steak, steak that has been frozen and sliced really thin) and cooked on a grill top.

Pork Adobo Tacos – Slow Cooker – Crock Pot Recipe
This is a wonderful version of tacos that uses lean pork tenderloin and dried Ancho chile peppers. The peppers offer a lovely richness to a beautiful deep mahogany sauce.

Pork Carnitas
There are probably as many different carnita recipes as there are chili con carne recipe. In Mexico, carnitas are a popular snack. The pork is often used as a filling in tacos, but carnitas are cooked and eaten in a variety of styles.

Prosciutto de Parma Quesadillas
This delicious Prosciutto de Parma Quesadilla recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Quesadillas – Sincronizadas
Quesadillas originated in the central part of Mexico, but they have traveled across the southwest over the years, and have taken on many different characteristics. Quesadillas are corn tortillas filled with cheese (thus the name “quesa” dilla).

Quesadillas with Cheese
This delicious Quesadillas with Cheese recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen like to serve these delicious quesadillas with her Spicy Chili with Peppers.

Radish, Butter, and Bread (open-faced sandwiches)
This is a favorite appetizer that has appeared on European menus for decades. Four ordinary ingredients – bread, butter, salt, and radishes – become a gourmet delight when they are eaten together.

Reuben Sandwich
A grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. There are a couple of legends or stories involving the creation of the Reuben Sandwich. I can find no actual evidence to support either claim. You be the judge!

Roasted Chicken, Tomato, and Cheese Panino Sandwich
This delicious and easy-to-make roasted chicken panini sandwich recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Scallop Fish Tacos
A fun way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. This will even work with your diet!

Smoked Salmon Sandwiches on Pumpernickel
A wonderful and tasty way to use smoked salmon. The pumpernickel bread gives that “little something special” to the sandwich.

Southwest Burritos
Burritos are great for parties, friends dropping over, or any other time. J ust cook your meat and place it in the middle of a buffet style table with all the toppings readily available for guest to build their own burrito! You can even make a variety of meats to serve, so that everyone can get just what they want!

Spicy Beef Wrap
I’ve adapted this wonderful recipe is from the Seattle & King County Public Health website.

Spiedie Sandwich
The name comes from the Italian spiedo meaning “kitchen cooking spit.” Originally made from lamb, they are now made with virtually any meat It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas.

Tomato, Basil and Avocado Tortilla Sandwich
This was so nice to eat for breakfast on a cool summer morning. This tortilla sandwich would also be great anytime of the day.

Tuna Salad Sandwich
I created this recipe when wanting to fix something different for lunch. I stuffed this tuna salad into a garden-ripened tomato. It was delicious! This would also make a wonderful tuna salad sandwich.

Tuna Supreme Sandwich
I’m a tuna sandwich lover from way back (childhood). I never would have thought that I would like any tuna sandwich other than the traditional one that I grew up with. This sandwich converted me. This tuna spread will tingle your taste buds with all the delicious flavors.

Turkey-Cranberry Sliders
How about surprising your guests with these delicious Turkey-Cranberry Sliders?

Veggie Hummus Wrap
This is a very simple and easy homemade lunch wrap to prepare, as I always have chickpeas, garlic, fresh lemons, and olive oil in my pantry. This hummus recipe has fewer calories and less fat and salt than store-bought varieties.

Vegemite Sandwich
Using your favorite bread, some butter or margarine, and of course, Vegemite.

Walleye Sandwich
Walleye’s delicate meat is white and flaky and no matter how it is prepared, it is delicious. One of the locals’ favorite ways to eat walleye is in a sandwich. A day of fishing would not be complete without a traditional shore lunch featuring freshly caught walleye from the icy waters. Thin fillets are breaded and either deep-fried, grilled, or pan-fried, and served in a fresh French loaf or on a hamburger bun with lettuce, tomato, and tartar sauce.


Entrees

Georges Bank, jalapeño mashed red bliss potatoes, fried green beans, creamed corn, crumbled bacon

Wood Grilled Hanger Steak

chimichurri marinated hanger steak, roasted spaghetti squash, pecorino Romano, charred broccolini, Romesco

18 hour short ribs, hand cut bone-in, truffle mac and cheese, French onion jus, crispy fried onions

Faroe Islands, bacon braised kale, seared new potatoes

Cast Iron Seared Pork Chop

sage and buttermilk brined Berkshire pork chop, seared Brussels sprouts, shallot confit, roasted baby carrots, apple bourbon jam, hard cider reduction

16 oz ribeye, truffle smashed potatoes, Point Reyes blue cheese butter, LT steak sauce, béarnaise sauce

brown butter butternut squash purée, roasted winter squash and kale, plump sun dried golden raisins, French onion jus

jalapeño cornbread souffle, chipotle butter, habanero honey


Watch the video: Best Grilled Steak Sandwich recipe by SAM THE COOKING GUY (May 2022).