Category: Sandwiches and Burgers

Nashville Hot Chicken Sandwich

This is a nice sandwich if you are looking for a bit of heat and a crispy mouth feel.  Here is my recipe, adapted from a recipe shown on YourLife A – Z.

    • Prepare wet marinade:  1/2 C buttermilk, 1 egg yolk, 2 TBL Frank’s Red Hot Cayenne, 2 tsp Grandpa’s Thunder Powder.  For less heat, use a bit of cumin and a bit of garlic powder.
    • Pound 2 chicken thighs between two sheets of plastic, lightly sprayed with Pam.  Make evenly flat, but not too thin.
    • Put into plastic bag, and let rest in refrigerator overnight.
       – – NEXT DAY
    • Next day (for lunch or dinner) remove liquid from plastic bag, and put into a large bowl for later use.
    • Pat dry  (DON’T WIPE)  and dredge in dry ingredients:
      • 2 TBL brown sugar, 1 tsp salt, 1 tsp garlic powder, 1 TBL Thunder Powder,  1/4 C AP flour, 1 tsp corn starch
    • Set on wire rack and let rest an hour
       – – AN HOUR LATER
    • Dredge again in the dredge flour and place in hot oil – Canola or Peanut
    • Fry about 10-12 minutes each piece at 320 – 330º
    • Drain on a wire rack.
    • Put thighs in an oven at 350º for about 30 minutes
    • Serve on a brioche bun with desired sandwich toppings
    • Suggested:  Mayonnaise, dill pickles, lettuce
  1.  

2016-02-05 11.11.05Serve with Dill Pickles and Parker House Rolls

 

 

 

Grandpa’s Not Quite Impossible Burger

This is enough to make four patties.

  1. Boil a pan of salted water (will be used in two places)
  2. Put 3 TBL Bulgar wheat into a coffee cup, and cover with water (plus 1 inch)
  3. Put 3 TBL brown or orange lentils into the pan of boiling water and let simmer for 25 minutes (They will be mushy and overcooked a bit, but that is what you want)
  4. Grate 1/4 C onion and 1/2 stalk of celery
  5. Soften in a skillet with 1 TBL EVOO
  6. Add 2 cloves chopped garlic and cook two minutes, then set all aside
  7. Add 1 TBL EVOO and 1 TBL butter to the empty pan
  8. Add 1 C pieced Shitake mushrooms and saute till well done
  9. If you have left-over rice, add 2 TBL of your rice (preferably brown)
  10. To a food processor, add the mushrooms, drained lentils and Bulgar wheat, onion mixture and 4-5 crushed cashews – and pulse until somewhat chopped
  11. OPTIONAL:  Prepare your mayonnaise :: Beat 1 egg yolk with 1 TBL of water and 1 TBL dry instant milk :: drizzle in 3 TBL safflower oil or EVOO, whisking continually OR you can use Kraft Miracle Whip
  12. Add 6 TBL (or 1/4 C plus 2 TBL) (or 3/8 C) Miracle Whip  or your scratch mayonnaise
  13. OPTIONAL:  Add a bit of garlic powder and/or a few drops of liquid smoke
  14. Add 1/4 C Panko bread crumbs and 1/4 C raw oatmeal and pulse until well mixed
  15. Divide “meat” into four sections and make patties :: You can use a large jar lid lined with plastic wrap to help form perfect patties or large muffin rings
  16. Brush the top with melted butter, then turn out onto a large plate in a single layer
  17. Brush the other side with melted butter
  18. Refrigerate until ready to cook
  19. Cook just as you would a hamburger

Another recipe from 1998 in my collection that I found.

  • 3/4 C mashed potatoes
  • 3/4 C cooked pinto beans
  • 2 TBL AP flour
  • Old Bay Seasoning
  • Add butter if necessary for texture
    • Form and fry

Pork Belly Sandwich

Ingredients

  • 3 LB Pork Belly with skin removed
  • 1 C granulated sugar
  • ½ C coarse salt
  • 1 TBL chopped rosemary
  • Juice and zest from one orange – separated
  • Juice and zest from one lemon – separated
  • Juice and zest from two limes – separated

Step by Step

  1. In a large mixing bowl, combine zest with other dry ingredients.
  2. Let rest on counter for 30 minutes.
  3. Pat pork belly dry and cross hatch fat cap.
  4. Rub liberally with dry mixture.
  5. Refrigerate uncovered for 24-48 hours.
    ON ANOTHER DAY…
  6. Preheat oven to 450º
  7. Rinse pork belly under water and remove most of the cure.
  8. Place on a rimmed baking sheet, pat dry, and let air dry 30 minutes.
  9. Put baking sheet into the oven and cook for 20 minutes.
  10. Reduce oven temperature to 250º WITHOUT OPENING DOOR
  11. Cook for another 90 minutes.
  12. Remove and let juices reabsorb for 20 minutes before cutting.

To make your Sandwich, use a high quality sub roll.

  • Toast sub roll slightly – browned edges, but not crispy overall
  • 3 leaves Butter lettuce
  • 2-3 fairly thick slices of the pork belly
  • 1 large Heirloom tomato – sliced thick – about 1/4 inch
  • 2 TBL Deli mustard
  • 1 TBL mayo or Miracle Whip

Philly Cheese Steak

Ingredients

  • Ideally: Shaved Ribeye
    OPTIONAL:  Leftover meat – chopped or shredded
  • 2 TBL butter
  • 2 TBL half and half
  • Dash Tabasco and a bit of Dijon mustard
  • Chives
  • 1/4 C Provolone cheese – shredded
  • 1/4 C Fontina cheese – shreded
  • 1/4 C Gorgonzola – shredded
  • 1 tsp corn starch mixed with shredded cheeses
  • Red Bell Pepper – sauteed
  • Dried French onion rings
  • Garlic salt

Step by Step

  1. Melt butter with Half and Half
  2. Mix in the Tabasco, Dijon and cheeses
  3. Saute bell pepper strips and chives, then set aside
  4. Sear your meat in a hot pan with a little EVOO
  5. Flip and chop
  6. Top with some cheese sauce and  cook to caramelize
  7. Oil or butter a really good sub roll
  8. Toast on your grill or in a hot pan
  9. Drizzle with extra cheese sauce
  10. Top with some of your cooked red bells and french fried onion rings

Real Breakfast Sandwich

This recipe uses a four-inch tefflon skillet or a large muffin ring sprayed with Pam.  You can make these in a six-inch skillet, and then cut the end patty in half, but I have a four-inch tefflon pan, so I use it.

Ingredients per person

  • one egg
  • 2 TBL AP flour (or something like almond flour)
  • 2 TBL yogurt or buttermilk
  • 1 TBL whey powder (optional)

One slice of ham and cheddar cheese per person too.

Step by Step:

  1. Mix together first three ingredients.
  2. Pour half into your small mold, or the entire thing into your larger skillet.
  3. Cook over low heat until fairly set.
  4. Flip the patty and cook the other side.
  5. Top with ham and cheese and any other desired toppings.
  6. Serve like a sandwich.

 

Green Leaf Wrap

You can use collard greens, iceberg lettuce, bib lettuce or butter lettuce.  It’s simple… prepare your wrap or burrito, but use greens rather than a tortilla.

Blanche the leaves in boiling water, and then ice water – or heat them on a skillet.  Here are a few recipes that would lend themselves to this preparation.

Reuben

Reuben:  Corned beef, horseradish, parsley and bean sprouts.  Fry in butter briefly after wrapping.

Breakfast Sandwich

Breakfast Sandwich:  Scrambled egg and cheddar cheese – with or without sausage/bacon.

Cucumber Sandwich

Cucumber Sandwiches

Grilled Bologna

Grilled Bologna Sandwich

Lobster Roll Sandwich

Lobster Roll Sandwich

Pulled Pork Sandwich

Pineapple Pulled Pork Sandwich

California Sandwich

California Sandwich

Egg Salad Sandwich

Egg Salad Sandwich

Tasajo

Tasajo

Tuna Salad Sandwich

Tuna Salad

 

Tasajo

This is a pillard piece of meat that is aged and then cooked quickly.

  1. Trim as much fat from the skirt steak or flank steak (same thing) as you are able.  Ask for the outside cut if it is an option.
  2. Cut the meat into 1 inch strips against the grain.
  3. Put between lightly oiled plastic layers and pound until flat.
  4. Lay flat on a drying rack and lightly salt both sides.
  5. Dry in the refrigerator for 3-5 hours.
  6. Put onto hot grill and brush with melted butter.
  7. Great for sandwiches.

Tasajo Jerky

  1. Pepare Skirt Steak as above, but only Steps 1 through 4.
  2. Whisk 1 TBL each Worcestershire sauce, soy sauce, honey and lime juice in a bowl.
  3. Add 1/2 tsp each black pepper, red pepper flakes, garlic powder, paprika, and onion powder; and whisk together.
  4. Marinate the meat overnight in the refrigerator.  It’s OK if it is not laying out flat at this point.  I like to put them in a zip lock bag, which makes it easy to occasionally agitate them.
  5. The next day, remove both racks from the oven.
  6. Line the bottom of your oven with foil (or use baking sheets) to avoid an awful mess.
  7. Heat the oven to 300º – We will not cook at this temperature, but this will help kill off any bacteria that might be on the meat.
  8. Place one of the racks in the sink, and place a toothpick through one end of a meat strip and hang from the top oven rack.  It works well to use bamboo BBQ skewers, and thread 3-4 pieces of meat.  This keeps them from accidentally falling off the rack.
  9. Return the rack to the oven and bake the meat for only ten minutes.
  10. Turn your oven down to 150-175º – or as low as it will go.
  11. Prop the door open with a wooden spoon to allow moisture to escape and encourage air to circulate.
  12. It should take between 3-6 hours depending on the thickness of your slices.
  13. Check after 3 hours. Bend the jerky.  It should bend and crack slightly, but SHOULD NOT break in half.
  14. Keeps out of the fridge for a week or two, and inside the fridge for a couple of months.

 

French Bread Pizza

What do you do when your French Bread does not turn out quite the way you want it?  Make pizza!

  1. Cut 6-8 inches of bread per person.
  2. Cut it in half, or what we did was just cut the bottom off and turned it upside down.
  3. Cover in pizza sauce.
  4. Add shredded mozzarella and other toppings (see below).
  5. Top with Parmesan cheese.
  6. Put into oven at 350º for 8-10 minutes.
    then turn up heat to 450º for 3 minutes

A Few Possibilities

  1. Sauce, mozzarella, Canadian bacon, pineapple chunks
  2. Sauce, mozzarella, pepperoni, jalapeno
  3. Sauce, mozzarella, hamburger, shredded cheddar
  4. Sauce, mozzarella, artichoke, black olives
  5. Sauce, mozzarella, ham, onion
  6. Jarred pesto sauce, sliced tomato
    top with fresh basil after it is out of the oven

Croque Monsieur

A Croque Monsieur (as it turns out) is just a fancy name for a ham sandwich.  It translates literally as “Crunch Sir” and is essentially a single slice of ham along with a slice of Grüyere or Emmentaler cheese.  Adding an egg on top makes it a Croque Madame.  Sometimes chicken is substituted for the ham in a Croque Madame.

Croque Monsieur

  1. Butter two slices of French bread both on one side with softened butter
  2. On what will become the inside, spread a layer of Dijon mustard.
  3. Prepare a thin slice of quality ham and a slice of cheese between the slices.
  4. Put the assembled sandwich on a preheated very hot griddle or cast iron skillet.
  5. Cook both sides.
  6. For a proper finish, preheat the broiler
  7. Spread béchamel sauce thickly on the top.
  8. Garnish with thyme and any other desired spices
  9. Broil until browned and bubbly
  10. Let set a few minutes before trimming the edges for a neat presentation
  11. Cut into finger-food sized pieces for serving

Croque Madame

Prepare a very lightly fried egg, and place on top of the sandwich after Step 10.  In this case, you will NOT cut them into finger-food sized pieces.  You can also use shredded chicken at Step 3.

Bobby Flay Recipe

  • CROQUE MADAME
  • 4 eggs + 2 yolks
  • 4 C milk (1 qt)
  • 1 C cream
  • 2 tsp Dijon Mustard
  • 3/4 C gruyere
  • S+P
  • Nutmeg
  • Cayenne
  1. Soak cubes of bread in custard for at least 2 hours
  2. Bake 350º for 50-60 minutes
  3. Sprinkle with more cheese, then put under broiler for a few minutes

 

Tomato Side

  1. Cherry tomatoes in hot skillet
  2. Drizzle with EVOO
  3. Make bread crumbs with rustic day old loaf
    Pulse in basil and oregano
  4. Toast in EVOO until starts to brown
  5. Toss tomatoes
  6. Add basil leaves
  7. Sprinkle with toasted bread crumbs
  8. Plate next to egg (below) and sprinkle with Balsamic vinegar

 

  • Splash canola in skillet
  • Add thinly sliced ham
  • Salt and pepper
  • EVOO
  • One egg on top of the ham
  • Cover pan to cook 60 seconds covered

Serve ham egg, croque madame and tomatoes on a large plate

 

French Onion Burger

  1. Cut 1 sweet onion into thin slices
  2. Brown in 3 TBL butter and 1 TBL EVOO
  3. Halve a brioche bun and set aside
  4. Cook an 80/20 half pound hamburger patty till  135º or done
  5. Set patty aside, and mop up the bottom of the skillet with the cut sides of the brioche bun
  6. Top with Dijon cheese, chives and then some of the sauteed onion

Bread supplier

It doesn’t get more old school in Arizona than Sun City. Maybe that’s why Hugh and Pat McGurgan, who owned a bakery in Chester, New York, for over 10 years, opened their shop on the border of Glendale and Sun City in 2000. Since then, folks from all over the state have made the journey to this family-owned tradition for sweet treats (including the popular Devil Dog cake), and fresh baked rolls and bread including rye, Italian, French, and a heavenly pumpernickel worth the trip.

Grilled Bologna Sandwich

This is a great recipe that we ate a lot of during the cold Ohio winters.

INGREDIENTS

  • 1 Thick piece of bologna (about 1/2 inch thick)
  • 1 slice cheddar cheese – Swiss optional
  • 2 slices of sponge bread
  • Pickles for the side

STEP BY STEP

  1. Heat your skillet and put 1 TBL of butter and about 1 tsp EVOO in it
  2. As soon as the butter starts to turn brown, add your bologna
  3. Cook both sides 2-3 minutes each
  4. Set bologna aside and top with cheese
  5. Use your bread to mop up the oil in the bottom of the pan and then let the bread toast just a bit
  6. Top with bologna and serve with pickle spears on the side

Muffalatta Turkey Sandwich

  • Cooked turkey breast sliced thin
  • Provalone cheese – sliced thin
  • Cappicola
  • Genoa Salami
  • Tomato sliced thin
  • Olive Tapenade (see recipe below)
  • Soft brioche bun

Olive Tapenade:  Finely minced carrot, garlic, green olive, capers, sauteed onion, finely minced celery, capers, roasted bell pepper or sun dried tomato, EVOO.

  1. Slice briche
  2. Spread both halves heavily with the Olive Tapenade
  3. Put cheese on both halves
  4. Layer other ingredients on one half, then put the whole thing together
  5. S-Q-U-E-E-Z-E  the sandwich flat and wrap in plastic
  6. Let tapenade absorb into the bread for an hour or two in the fridge
  7. Halve and plate on a large leaf of lettuce.
  8. Serve with a pickle on the side

Chicken Paillard Sandwich

Paillard means that it is flat because you have pounded the heck out of it with either a meat seasoning hammer or a small cast iron skillet. The reason for flattening the chicken breast is that it will cook more quickly and it will cook evenly.

INGREDIENTS

  • Chicken Breast – Lightly oiled
  • 1 TBL EVOO
    MARINADE – MIX IN A BOWL THE FOLLOWING:
  • 1 tsp sesame oil
  • 1 TBL Dijon mustard
  • 1 tsp granulated garlic
  • 1 TBL vinegar
  • 2 TBL soy sauce
  • 2 tsp Chinese 5 spice powder
  • 1 TBL granulated sugar
  • 1/4 grated onion

STEP BY STEP

  1. Start in the morning
  2. Lightly oil chicken breast
  3. Put into a heavy duty baggie
  4. Pound with a meat hammer or cast iron skillet or soup can till about 1/4 in thickness
  5. Put into a new baggie (or bowl) and cover with marinade
  6. Agitate about every two hours
  7. After 6-8 hours, pat the chicken lightly with paper towel and discard the marinate.  It can go down the garbage disposal.
  8. Put a few drops of olive oil on a skillet, and turn it to medium heat.
  9. Once the oil starts smoking slightly, sear the chicken in a hot skillet
  10. This will only take about 3 minutes on the first side, and 2 minutes on the second side.
  11. Serve on flatbread or a bun or bread with mayo, lettuce and tomato

Alternately, after Step 7 you can dip the breast in egg and then in bread crumbs.  This will make more of a steak that you can serve flat on a plate with vegetables and mashed potatoes on the side.

 

Party Sub

If you want to be a hit at your next party or potluck, consider making a six foot sub.  HINT:  It is not really six foot long, it just looks that way.

subrollINGREDIENTS

  • 6-8 sub sandwich rolls
  • about 24 slices of provalone cheese
  • 24 slices of ham
  • 30 slices of salami
  • 1 onion – sliced very thin
  • 2 bell peppers – cut into very thin strips
  • 1 head of iceberg lettuce – shredded
  • 4 tomatoes – sliced thin
  • EVOO
  • Optional – Dijon mustard or ketchup

STEP BY STEP

  1. Here is the key:  Cut the tips off all of your sub rolls.  They will eventually fit together (end to end) so that they look like one huge sub (see below).
  2. Cut them lengthwise into sandwich buns
  3. Put thin layer of onions on the subs
  4. Spread lettuce onto the subs
  5. Put tomato and bell peppers on the lettuce
  6. Add your meats, and end with your cheese
  7. Optional – Put on a baking tray and place under the broiler for about 30 seconds to melt the cheese
  8. Set them up on a large tray (as shown to the right) and cover with a towelsub

 

Veggie Burger

INGREDIENTS

  • 1 C moderately mashed black beans
  • 1/4 C green bell pepper – diced
  • 1/4 C minced onion
  • 3 cloves minced garlic
  • 8 crushed Ritz crackers
  • 1/4 C brown rice
  • 1 egg plus 1 egg yolk
  • 2 TBL teriyaki sauce
  • 1 jalapeño
  • cumin, salt and pepper to taste
  • Grandpa's Thunder Powder or Arghhh Powder to taste

STEP BY STEP

  1. Put crushed black beans, onion and bell pepper into colander for 30 minutes to drain
  2. Set aside liquids for later use
  3. Mix solids with 8 crushed Ritz crackers
  4. Combine with 1/4 C brown rice
  5. 1 tsp each cumin, Grandpa's Thunder Powder or Arghhh Powder or to taste
  6. 1/2 tsp sea salt
  7. 1 deseeded jalapeño
  8. 1 egg plus 1 egg yolk
  9. Create 2-3 patties
  10. Cook 2-3 minutes per side
  11. Add teriyaki glaze while cooking

OTHER NOTES:

  • 1 C mashed black beans
  • 1/4 C green bell pepper – diced
  • 1/4 C minced onion
  • 3 cloves minced garlic
    •  
  • Put into colander for 30 minutes
  • Set aside liquids for later use
  • Mix solids with 8 crushed Ritz crackers
    •  
  • Combine with 1/4 C brown rice
  • 1/2 C whole black beans
  • 1 tsp each cumin, GPTP
  • 1/2 tsp sea salt
  • 1 deseeded jalapeño
  • 1 egg
    •  
  • Create 2-3 patties
  • Cook 2-3 minutes per side
  • Add glaze while cooking

Muffalatta Burger

muff-burgerAs it turns out, nearly everyone knew about the Muffalatta Burger except me.  A Google search brought up all kinds of different recipes.  Anyway…  This is a recipe deconstruction of this great hamburger presented by Southern Rail Restaurant here in Phoenix.

INGREDIENTS

  • Pickled Dressing:  Carrot, garlic, green olive, capers, sauteed onion, finely minced celery
  • Provalone cheese
  • Mortadella
  • Salami
  • Ham or bologna – fried
  • Thin hamburger patty (NOT OVERCOOKED)
  • Tomato
  • Dijon mustard or mayo with mustard seed
  • Rustic hamburger bun

STEP BY STEP

  1. Brush bun with melted butter
  2. Grill it so that it browns a little bit
  3. Spread mustard on buns
  4. Layer on tomato, meats and cheeses
  5. Top with pickled dressing
  6. Serve with crispy hot salted fries

 

 

 

Lobster Roll Sandwich

lobster-rollINGREDIENTS

  • 2 TBL Mayo or Miracle Whip
  • 1 tsp Brandy
  • 1 tsp Worcestershire
  • 1/2 tsp Prepared Horseradish
  • Scant Cayenne
  • juice from 1/2 lemon
  • 1 dash Tabasco
  • Rough chopped shrimp, lobster, crab or Krab
  • Italian sub roll
  • OPTIONAL:  Chives
  • OPTIONAL:  Butter lettuce
  • OPTIONAL:  Tomato slices

STEP BY STEP

  1. Mix first seven ingredients – whisk well
  2. Rough chop whichever meat you want to use
  3. Gently fold everything together
  4. Cut a narrow V out of the top of your Italian roll
  5. Pull out much of the internal bread, leaving more room for the filling
  6. Fill the bread with the meat mixture
  7. Sprinkle with chives

NOTE:  The mixture above is a version of Marie Rose Sauce.

French Onion Soup Burger

INGREDIENTS

  • A few French rolls
  • 1 LB 80/20 ground beef
  • 4 strips bacon
  • 1/4 LB gruyere
  • 2 TBL bleu cheese
  • 1/2 onion – sliced thin
    SECRET SAUCE
  • 1 strip bacon – crisp and crushed
  • 3 TBL butter – softened
  • 2 TBL mayo or salad dressing
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

STEP BY STEP

  1. Cook bacon crisp – set aside
  2. Caramelize your onions – set aside
  3. Mix 2 strips crumbled bacon, cheeses and ground beef together
  4. Spread sauce onto halved french rolls
  5. Toast cut face of French rolls
  6. Form into patties that will fit your French rolls
  7. Cook over high heat in cast iron skillet
  8. Put patty on your bun
  9. Top with caramelized onions
  10. Top with halved bacon slice
  11. Put under the broiler to reheat
  12. Top with baby arugula

Turkey Burger

INGREDIENTS

  • 1/2 LB ground turkey white meat
  • 1/2 LB ground turkey dark meat
  • 1/4 LB grated gruyere cheese
  • 1/2 onion – sliced thin
  • 1 TBL EVOO
  • 1 TBL cold butter
  • 1 TBL melted salted butter
  • Soft deli-sized hamburger bun
  • Dijon mustard
  • May or salad dressing

STEP BY STEP

  1. Heat cold butter and EVOO in a saute pan over medium heat
  2. Put in the onion and let cook while you do everything else
  3. Mix ground turkey and grated cheese
  4. Form into thin patties
    Thin allows for more caramelization
  5. While those are cooking, butter and brown your buns
  6. Continue to caramelize your onions
  7. Cook your patties until they start to brown or blacken on the edges
  8. Put DIjon on one bun, and mayo on the other
  9. Serve two patties with caramelized onions in between the patties

Hawaiian Roll Sliders

INGREDIENTS

  • 1 PKG King’s Hawaiian Rolls
  • 1 LB thinly shredded roast beef or corned beef
  • Sliced Provolone cheese
  • Sweet onion – thinly sliced
  • Pickles – thinly sliced
  • Tomatoes – thinly sliced

STEP BY STEP

  1. Saute onion slices and set aside
  2. Slice pickles very thinly and set aside
  3. DO NOT SEPARATE Hawaiian Rolls
  4. Cut down the middle creating twelve tops and twelve bottoms – all still connected
  5. Put bottom sheet in a baking dish
  6. Top with lightly chopped meat
  7. Top with sauteed onion
  8. Top with cheese slices
  9. Top with sliced pickles and tomato
  10. Put the top layer of buns onto the sandwiches
  11. Bake at 350º for about 10 minutes
  12. Slice apart and let people take their own
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