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.

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Smoked Salmon with Hard-Boiled Egg and Garlic Mayonnaise Sandwich

 

For 2 sandwiches

• 1 tablespoon unsalted butter, softened
• Four ½-inch-thick slices dark rye or pumpernickel
• ¼ cup mayonnaise
• ½ garlic clove, put through a garlic press
• 1 tablespoon finely chopped fresh dill
• 2 teaspoons finely chopped capers
• ½ cup watercress, tough stems trimmed, washed, and dried
• 2 large hard-boiled eggs, peeled and thinly sliced
• 4 ounces thinly sliced smoked salmon

1. Heat a panini or sandwich press.
2. Spread some butter on one side of each piece of bread.
3. Comine the mayonnaise, garlic, dill and capers in a small bowl.
4. Place the bread, buttered sides down, on a work surface ; spread some of the mayonnaise on each of the slices.
5. Arrange the watercress on two of the slices ; arrange the eggs on top of the watercress and drape the smoked salmon slices over the eggs.
6. Top with the remaining bread slices, buttered sides up.
7. Put the sandwiches on the press, pull the top down, and cook until they are crisp, 3 to 6 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉTIT

Filet Mignon with Mushrooms and Red Pepper-Garlic Mayonnaise Sandwich

 

                    Filet mignon makes a simple but luxurious steak sandwich, especially with the addition of mushrooms and Red Pepper-Garlic Mayonnaise.

Makes 2 sandwiches

• 2 tablespoons olive oil
• 2 cups cremini or white button mushrooms, wiped clean and finely chopped
• Salt and ground black pepper to taste
• ½ pound filet mignon, cut into ¼-inch-thick slices
• 2 Ciabatta rolls
• 3 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
• ½ cup baby aragula, washed and dried

1. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until they release their liquid and are very soft, about 7 minutes ; season with salt and pepper and set aside to cool slightly.
3. Heat a panini or sandwich press.
4. Brush the filet pieces with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper ; lay them on the panini press, pull the top down, and grill until seared on the outside but rare on the inside, 3 to 4 minutes.
5. While the steak is cooking, split the rolls in half and spread 1½ tablespoons of the mayonnaise on the bottom half of each one.
6. Arrange the mushrooms on top of the mayonnaise ; arrange the aragula on top of the mushrooms.
7. Lay the steak slices on top of the aragula ; top each sandwich with the remaining roll halves.
8. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 3 to 6 minutes, depending on how hot your machine is.
9. Carefully remove from te press and serve immediately.

Red Pepper-Garlic Mayonnaise

                    Roasted red peppers from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.

Makes about ½ cup

• ¼ cup drained roasted red peppers from a jar
• 1 garlic clove, put through a garlic press
• 1 teaspoon lemon juice
• ¼ teaspoon cayenne pepper
• ¼ cup mayonnaise

1. Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
2. Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
3. This will keep, tightly covered, in the refrigerator up to 3 days.

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Sausage, Grapes, and Gorgonola Dolce Sandwich

 

                    Butterflying the sausage and then placing it in one long piece on a piece of baguette ensures that it won't slide out of the sandwich.

Makes 2 sandwiches

• One 4-ounces Italian sausage
• Two 6-inch lengths Baguette
• 3 ounces Gorgonzola Dolce or other spreadable blue cheese
• 9 large grapes, cut into thin slices

1. Use a sharp Chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other.
2. Gril, broil or pan-fry the butterflied sausage until cook through ; transer to a paper towel-lined plate to drain.
3. Heat a panini or sandwich press according to the manufacturer's instructions.
4. Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette.
5. Lightly press the grape slices into the cheese so they'll stay put ; place a sausage half, flat side down, on top of the grapes.
6. Top each sandwich ith the top half of the baguette.
7. 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.
8. Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉTIT

😎

Chou-fleur au Saumon Fumé et à l'Aneth

 

Pour 2 portions

• 15 ml beurre
• ¼ oignon rouge haché finement
• ¼ bulbe de fenouil en fines languettes
• 1 chou-fleur défait en mini-fleurons
• 250 ml crème à cuisson 15%
• 5 ml sel d'oignon
• 5 ml sel d'ail
• 150 gr saumon fumé haché
• 60 ml noix de Grenoble hachées
• 30 ml aneth haché, pour la décoration

1. Dans une grande poêle, faire fondre le beurre à feu moyen.
2. Ajouter l'oignon rouge, le fenouil et le chou-fleur et cuire 7-8 minutes en brassant régulièrement.
3. Ajouter la crème, le sel d'oignon et le sel d'ail ; laisser cuire 3-4 minutes.
4. Ajouter le saumon fumé et les noix de Grenoble ; réchauffer 5 minutes.
5. Dresser les assiettes, décorer d'aneth et servir.

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Canapés à la Toscane (Apéros dînatoires)

 

Pour 4 portions

Pour la crème de foie de volaille

• 300 gr foies de volaille, coupées en petits dés
• ½ oignon, finement haché
• 4 filets d'anchois à l'huile
• 15 ml câpres
• 1 feuille de laurier
• ½ verre de vin blanc sec
• 90 gr beurre
• Sel

Pour le dressage apéro

• 8 tranches de pain de campagne

1. Dans une poêle, faire revenir l'oignon dans 50 gr de beurre avec la feuille de laurier ; ajouter les foies de volaille et une pincée de sel, puis poursuivre la cuisson pendant 3 minutes.
2. Verser le vin dans la poêle et le laisser évaporer ; enlever le laurier et transférer le contenu de la poêle dans le bol d'un mixeur.
3. Ajouter les anchois et les câpres, puis mixer le tout.
4. Remettre la crème de foie sur le feu et la travailler avec le beurre restant.
5. Mélanger intimement, éteindre et laisser refroidir.
6. Faire griller le pain de campagne.
7. Étaler la crème de foie de volaille sur le pain et déguster.

BON APPÉÉÉÉÉÉÉÉTIT