Fresh Salmon Croque Madame Sandwich

 

                A Croque Madame is a grilled cheese sandwich with a fried egg on top. Here, the soft yolk becomes a delicious sauce for an open-faced sandwich of salmon grilled right on the press sitting on a bed of Swiss chard. This is a great early fall sandwich, when the greens are available locally, and you want something fresh-tasting  but hearty.

Makes 2 open-faced sandwiches

• ¼ cup olive oil
• 1 small bunch Swiss chard or other leafy green, washed, dried, and tough stems removed
• Salt and ground black pepper to taste
• Two ½-inch-thick slices country hearth bread
• 1 gralic clove, peeled
• 2 tablespoons cream cheese
• 1 tablespoon capers, drained and rinsed
• Two 4-ounce salmon fillets, skin removed
• 1 tablespoon unsalted butter
• 2 large eggs
• 2 teaspoons water

1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
2. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes ; season with salt and pepper and set aside to cool slightly.
3. Heat a panini or sandwich press.
4. Brush both sides of each slice of bread with 1 tablespoon of the olive oil ; place on the press, pull the top dowm, and cook until toasted, 1 to 2 minutes.
5. Rub one side of each toasted slice with the garlic clove ; spread 1 tablespoon o the cream cheese on each slice and sprinkle with the capers.
6. Brush the salmon on both sides with the remaining 2 tablespoons olive oil and sprinkle with salt and pepper.
7. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.
8. While the salmon is cooking, heat the butter in a medium skillet ; carefully crack the eggs into the skillet, taking care not to break the yolks.
9. Sprinkle 1 teaspoon of the water onto each egg and sprinkle salt and pepper ; cover the skillet and cook on medium-high until the whites are firm and the yolks are still soft, 2 to 3 minutes.
10. Arrange the cooked greens on top o the cream cheese, place the salmon fillet on top of the greens, and slide a fried egg on top of each piece of salmon.
11. Sprinkle with salt and pepper.
12. Serve immediately.

BON APPÉÉÉÉÉÉTIT

😎

Barbecue Sausage Bites (Slow Cooker)

 

                    A popular appetizer, this dish pairs pineapple chunks with barbecue sauce and three kinds of sausage. It requires just a few minutes of prep, which makes it a super recipe for entertaining.

12-14 servings

• 1 package (1 pound) miniatures smoked sausages
• ¾ pound fully cooked bratwurst
• ¾ pound smoked kielbasa or Polish sausage
• 1 bottle (18 ounces) barbecue sauce
• Two-third cup orange marmelade
• ½ teaspoon ground mustard
• Pinch of ground allspice
• 1 can (20 ounces) pineapple chunks, drained

1. In a 3-qt. slow cooker, combine the sausages.
2. In a bowl, whisk barbecue sauce, marmelade, mustard and allspice ; pour over sausage mixture and stir to coat.
3. Cover and cook on high for 2½ to 3 hours or until heated through ; stir in pineapple.
4. Serve with toothpicks.

BON APPÉÉÉÉÉÉTIT

😎

Burgundy Lamb Shanks (Slow Cooker)

 

                    For those who love fall-from-the-bone lamb, this recipe fits the bill. Burgundy wine gives a special touch to the sauce that's served alongside the entree.

4 servings

• 4 lamb shanks (about 20 ounces each)
• Salt and pepper to taste
• 2 tablespoons dried parsley flakes
• 2 teaspoons minced garlic
• ½ teaspoon dried oregano
• ½ teaspoon grated lemon peel
• ½ cup chopped onion
• 1 medium carrot, chopped
• 1 teaspoon olive oil
• 1 cup burgundy wine

1. Sprinkle lamb with salt and pepper ; place in a 5-qt. slow cooker.
2. Sprinkle with the parsley, garlic, oregano and lemon peel.
3. In a small saucepan,saute onion and carrot in oil for 3-4 minutes or until tender ; stir in wine, bring to a boil, stirring occasionally.
4. Pour over lamb, cover and cook on low for 8 hours or until meat is tender.
5. Remove lamb and keep warm.
6. Strain cooking juices and skim fat ; in a small saucepan,bring juices to a boil and cook until liquid is reduced by half.
7. Serve with lamb.

BON APPÉÉÉÉÉÉÉÉÉTIT

😎

Portobello Mushrooms with Grilled Onions and Cheddar Cheese Sandwich

 

                    Grilled whole portobello mushrooms are a good vegetarian substitute for hamburger, especially when topped with grilled red onions and cheddar cheese. Chipotle ketchup provides acidity and spice, but you may substitute mayonnaise, with maybe a teaspoon of chopped parsley or basil, if you prefer a milder sauce.

Makes 2 sandwiches

• 2 large portobello mushrooms, stemmed and wiped clean
• Two ½-inch-thick slices red onion
• 2 tablespoons olive oil
• Salt and ground black pepper to taste
• 2 round Italian rolls
• ¼ cup Chipotle Ketchup, recipe below
• 3 ounces cheddar cheese, thinly sliced

1. Heat a panini or sandwich press.
2. Brush the mushrooms and onions with olive oil and sprinkle with salt and pepper.
3. Place them on the press, pull the top down, and cook until softened and browned, 4 to 6 minutes ; transfer to plate and let cool slightly.
4. Cut the rolls in half with a sharp serrated knife ; spread some chipotle ketchup on the bottom half of each roll.
5. Place a mushroom on each bottom half ; top with a slice of onion.
6. Cover the onion with cheese ; top the sandwiches with the top halves of the rolls.
7. Put the sandwiches on the press, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
8. Carefully remove from the press and serve immediately.

Chipotle Ketchup

• ¼ cup ketchup
• ½ teaspoon finely chopped canned chipotle chiles in adobo, plus 1 teaspoon of the sauce
• ¼ teaspoon ground cumin
• 1 tablespoon fresh lime juice

1. Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
2. Cook, stirring often, until the sauce thickens, 2 to 4 minutes.
3. Remove from the heat and let cool to room temperature.
4. This will keep, tightly covered, in the refrigerator up to 1 week.

BON APPÉÉÉÉÉÉÉTIT

Smoked Turkey, Avocado, and Cherry Tomato Chutney Sandwich

 

                    The Indian flavors in the chutney give the turkey an exotic flavor, and the avocado adds nutritious creaminess to the sandwich.

Makes 2 sandwiches

• 4 ½-inch-thick slices whole-grain seeded bread
• ¼ cup Cherry Tomato Chutney, click here for recipe
• 1 small avocado, peeled, pitted, and thinly sliced
• 1 teaspoon fresh lime juice
• 6 thin slices smoked turkey
• 3 ounces quesido or fresh mozzarella cheese, thinly sliced

1. Heat a panini or sandwich press.
2. On two slices of bread, spread with the chutney, arrange the avocado on top of the chutney and sprinkle the avocado with the lime juice.
3. Arrange the turkey on top of the avocado and the cheese on top of the turkey ; top each sandwich with the two remaining slices of bread.
4. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
5. Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉTIT

😎

Barbecued Chicken with Blue Cheese and Celery Sandwich

 

                    If you don't have any leftover barbecued chicken, plain cooked chicken will do, especially when tossed with spicy barbecue sauce.

Makes 2 sandwiches

• 1½ cups shredded barbecued chicken
• 3 tablespoons barbecue sauce
• ¼ cup mayonnaise
• 2 tablespoons sour cream
• One-third cup crumbled blue cheese
• 1 scallion, finely chopped
• Salt and ground black pepper, to taste
• 2 Ciabatta rolls
• 1 celery stalk, trimmed, tough outer strings peeled away, and thinly sliced

1. Heat a panini or sandwich press.
2. Combine the chicken and barbecue sauce in a small bowl and stir to coat.
3. Combine the mayonnaise, sour ceam, blue cheese, and scallion ; season with salt and pepper.
4. Slice the rolls in half and spread some blue cheese dressing on the inside of each roll.
5. Arrange the sliced celery on the bottom halves of the rolls ; pile the chicken on top of the celery and top each sandwich with the top half of the roll.
6. Put the sandwiches on the press, pull the top down, and cook until they are brown and crisp, 4 to 7 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

😎

Italian Tuna Salad with Avocado and Mozzarella Sandwich

 

                Tuna is mixed with vinaigrette instead of mayonnaise for sandiches. Mozzarella cheese and avocado take the edge off the briny tuna and capers, for a perfectly balanced and interesting sandwich.

Makes 2 sandwiches

• 2 Ciabatta rolls
• 3 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, put through a garlic press
• ¼ teaspoon salt
• Ground black pepper
• One 6-ounce can imported olive oil-packed Italian tuna, drained well
• 1 tablespoon capers, drained and rinsed
• ½ small avocado, peeled, pitted, and cut into ½-inch-thick slices
• 3 ounces fresh mozzarella, sliced into ¼-inch-thick pieces

1. Heat a panini or sandwich press.
2. Split each Ciabatta roll in half.
3. Whisk together the olive oil, vinegar, mustard, garic, salt, and pepper to taste in a small bowl.
4. Combine the tuna and capers in a medium bowl ; drizzle the dressing over the tuna and mix well to combine.
5. Arrange the avocado slices on the bottom half of each roll ; arrange the tuna on top of the avocado and lay the mozzarella slices on top of the tuna.
6. Top the sandwiches with the top halves of the rolls.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
8. Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT