Buffalo Chicken Wraps

 

                    This fuss-free meal is a favorite, with its tender chicken, tortillas, crunchy végétables and spicy buffalo wing sauce. Feel free to change the veggies to suit your taste.

8 servings (449 calories per serving)

• 1½ pounds chicken tenderloins
• 1 cup buffalo wing sauce, divided
• 8 lettuce leaves
• 8 flour tortillas (10 inches), warmed
• 16 bacon strips, cooked
• 1 green pepper, cut into strips
• ½ cup ranch salad dressing

1. In a large skillet, bring chicken and ½ cup buffalo wing sauce to a boil.
2. Reduce heat, cover and simmer for 10-12 minutes or until meat is no longer pink.
3. Remove from the heat, cool slightly.
4. Shred the chicken with two forks.
5. Place a lettuce leaf on each tortilla, spoon about ½ cup chicken mixture down the center.
6. Top with bacon and green pepper, drizzle with ranch dressing and remaining buffalo wing sauce.
7. Roll up and serve.

BON APPÉÉÉÉTIT

Turkey Reubens Sandwich

 

                    Enjoy Reuben sandwiches, and start to make them with smoked turkey. These are good to make in summer, when you don't want to heat up the kitchen.

2 sandwiches (411 calories per sandwich)

• 4 slices pumpernickel or rye bread
• 2 tablespoons Thousand Island salad dressing
• 6 ounces deli smoked turkey
• ½ cup sauerkraut, rinsed and well drained
• 2 slices Swiss cheese
• 2 teaspoons butter, softened

1. Spread two slices of bread with salad dressing.
2. Layer with turkey, sauerkraut and cheese ; top with remaining bread.
3. Butter the outsides of sandwiches.
4. In a large skillet, toast sandwiches for 3-4 minutes on each side or until heated through.

BON APPÉÉÉÉTIT

Flank Steak Sandwiches with Blue Cheese "Ultimate BBQ"

 

                    These sandwiches feature creamy, soft-ripened blue cheese, which has a gooey consistency that pairs well with the grilled steak.

6 servings

• 2 large sweet onions, cut into ¼-inch-thick slices
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 red bell peppers, cut into 1-inch-wide strips
• 6 (2- to 3-oz) ciabatta or deli rolls, split
• 5 oz. soft-ripened blue cheese
• 1½ cups loosely packed arugula
• Herb-Marinated Flank Steak, recipe belows
• 6 tablespoons mayonnaise

1. Preheat grill to 400F to 450F high heat.
2. Brush onions with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Place pepper strips in a large bowl, and drizzle with 1 tablespoon olive oil, sprinkle with remaining salt and pepper, and toss to coat.
4. Grill onions and bell pepper strips, covered with grill lid, 7 to 10 minutes on each side or until lightly charred and tender.
5. Brush cut sides of rolls with remaining 2 tablespoons olive oil, and grill, cut sides down, without grill lid, over high heat 1 to 2 minutes or until lightly browned and toasted.
6. Spread blue cheese on cut sides of roll bottoms, top with steak, bell pepper strips, onion, and arugula.
7. Spread mayonnaise on cut sides of roll tops, place roll tops, mayonnaise sides down, on top of arugula, pressing lightly.

Herb-Marinated Flank Steak

                    The herb marinade is also great on chicken. Substitute boneless, skinless breasts, and grill 7 minutes on each side or until done.

6 servings

• ½ small sweet onion, minced
• 3 garlic cloves, minced
• ¼ cup olive oil
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon table salt
• ½ teaspoon dried crush red pepper
• 1¾ lb. flank steak
• 1 lemon, halved

1. Place first 8 ingredients in a 2-gal. zip-top plastic freezer bag, and squeeze bag to combine.
2. Add steak, seal bag and chill 30 minutes to 1 hour and 30 minutes.
3. Remove steak from marinade, discarding marinade.
4. Preheat grill to 400F to 450F high heat.
5. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness.
6. Remove from grill, squeeze juice from lemon over steak.
7. Let stand 10 minutes, cut acroos the grain into thin slices.

BON APPÉÉÉÉÉTIT

Pulled Pork Sandwich "Ultimate BBQ"

 

                    This ultimate barbecue sandwich has it all : smoky flavor, sweet sauce, and a tangy slaw.

1 serving

• Smoked Pork Butt, click here for recipe
• El Sancho Barbecue Sauce, click here for recipe
• Memphis Slaw, recipe belows
• Grilled barbecue bread

1. Layer the smoked pork, barbecue sauce, and slaw on grilled barbecue bread.
2. Serve immediately.

Memphis Slaw

                    The cabbage is always coarsely chopped in Memphis slaw, and the flavors are big and bold. It has to stand out pulled pork and ribs it's typically served with.

8 cups

• 1 tablespoon firmly packed light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon dry mustard
• ½ teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon granulated garlic
• ¼ teaspoon ground coriander
• ¼ teaspoon onion powder
• ½ cup mayonnaise
• ¼ cup apple cider vinegar
• ½ head cabbage (about 1 lb)
• 1 cup diced green bell pepper
• 1 cup diced red onion

1. Whisk together brown sugar and next 8 ingredients in a bowl.
2. Whisk in mayonnaise and vinegar until sugar dissolves.
3. Cut cabbage into thick slices, cut slices crosswise.
4. Fold cabbage, bell pepper, and red onion into mayonnaise mixture until coated.
5. Let stand 1 hour before serving, tossing occasionally.

BON APPÉÉÉÉÉÉTIT

Ranch Turkey Wraps

 

                These hand-held sandwiches make a nice lunch or quick dinner on the go. A great thing about wraps is that, like sandwiches, you can customize each one to suit your taste

4 servings

• ¼ cup cream cheese, softened
• ¼ cup prepared ranch salad dressing
• 4 flour tortillas "10 inches", warmed
• ¾ pounds sliced deli turkey
• 8 slices Monterey Jack cheese
• 1 medium ripe avocado, peeled and sliced
• 1 medium tomato, sliced

1. In a small bowl, beat cream cheese and salad dressing until smooth.
2. Spread over tortillas ; Layer with turkey, cheese, avocado and tomato.
3. Roll up tightly ; cut in half.

BON APPÉTIT

Chia-Seeded Tomato Sandwich with Smoked Mozzarella and Basil-Avocado "Mayo"

 

4 sandwiches

• 8 tomato slices ½-inch thick
• 3 tablespoons chia seeds
• 4 sub rolls, sliced in half (or burger buns or Parmesan Kale bread)
• ¾ cup Basil-Avocado "Mayo" (recipe below)
• 1 cup fresh baby spinach
• 4 slices smoked mozarella cheese or regular mozzarella cheese

1. Lay out the slices of tomato and coat them evenly with chia seeds.
2. Lay out the sub rolls and spread with the Basil-Avocado "Mayo".
3. Add the spinach to each roll, and then layer with the smoked mozzarella and 2 slices of chia seed-dusted tomatoes.

Note : Click here for "Parmesan Kale Bread"

Basil-Avocado "Mayo"

About 2 cups

• 2 avocados
• ½ cup water
• ¼ cup fresh basil
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• Salt to taste

1. Cut the avocados in half, discard the pit and use a spoon to scoop out the flesh.
2. Place the flesh of the avocados in a food processor or blender ; add the water, basil, lime zest, lime juice, and salt.
3. Blend or process until the mixture is very smooth and has a mayo-like consistency.
4. Place in a bowl with a tight-fitting lid ; refrigerate until ready to use.

BON APPÉTIT

Curried Brocoli Sandwich with Toasted Cashews

 

                    When you coat brocoli in curried yogurt and broil it, something amazing happens. The bright yellow yogurt clings to the brocoli and creates a crust that look just as graet as it tastes. 

                    Toasting cashews, just like when you toast any nut, releases their oils, enhances their flavor, and allows them to really shine.

Recommended bread : Sub rolls, Honey Miso Whole Wheat Sesame buns

4 sandwiches

• ½ cup unsalted cashews
• 1 cup Greek yogurt
• 2 teaspoons curry powder
• ¼ teaspoon turmeric
• 4 cups brocoli florets
• ½ teaspoon salt
• 4 sub rolls, sliced in half
• ¼ cup roughly chopped cilantro

1. Preheat the oven to 400F (200C). 
2. Lay the cashews in a single layer on a baking sheet ; roast the nuts until they turn a deep golden brown, 7 to 10 minutes, remove from the oven and set aside to cool.
3. In a medium-size bowl, combine the yogurt with the curry powder and turmeric ; add the brocoli to the bowl and stir to combine, coating the brocoli in the yogurt.
4. Lay te brocoli in a single layer on a baking sheet, sprinkle with salt, place on the top rack in the oven, and change the oven temperature to broil.
5. Cook the brocoli until it starts to get very dark in color, about 5 minutes ; remove from the oven and stir the brocoli.
6. Return to the oven and cook for a couple minutes more, until the brocoli is done ; set aside to cool.
7. To assemble the sandwiches, lay out the sub rolls.
8. Divide the brocoli among 4 slices and top with the toasted cashews ; sprinkle the cilantro on each sandwich and top with the remaining sub rolls.

BON APPÉTIT

Pork Tenderloin Sandwich with Shredded Brussels Sprout Slaw

 

                    The mustard and balsamic vinegar brighten any bitterness from the sprouts, and dried currants give it a touch of sweetness.

4 sandwiches

Recommended bread : Sub rolls, Kaiser rolls, Parmesan Kale bread.

• ½ pound Brussels sprouts
• 1 tablespoon olive oil
• ¼ cup currants
• 2 teaspoons balsamic vinegar
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• Salt
• 1½ pounds pork tenderloin
• 4 slices provolone cheese
• 4 sub rolls, sliced in half

1. Preheat the oven to 425F (220C).
2. Prepare the Brussels sprouts by washing them, trimming their stems, and then shredding them into thin strips with a knife.
3. Heat the oil in a medium-size skillet over medium-high heat and add the Brussels sprouts, currants, vinegar, and 1 teaspoon of the mustard ; stir to combine and cook, stirring regularly,until the sprouts start to brown, 10 to 15 minutes, and season to taste with salt.
4. While the sprouts are cooking, rub the pork with the remaining 2 tablespoons mustard and season with salt.
5. Lay the pork in a pan and cook until exterior is browned and the centre registers an internal temperature of 140 to 145F (60 to 63C) ; transfer to a clean cutting board to rest 5 to 7 minutes.
6. To assemble the sandwich, divide the cheese evenly among the sub rolls and melt in the toaster oven or oven.
7. Slice the pork thinly and divide equally among the sandwiches ; top with equal amounts of the slaw.

BON APPÉTIT

Honey Miso Whole Wheat Sesame Buns

 

                    Miso, fermented soybean paste, is what gives these buns a unique flavor. Five-spice powder, a Chinese  blend of five to seven spices is also in the mix. You can also omit the five-spice powder for a more all-purpose bun if you wish. 

6 to 8 buns

• 1 cup warm water
• 2¼ teaspoons yeast
• 1½ teaspoons honey
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 2½ teaspoons white miso paste
• ½ teaspoon salt
• 1½ teaspoons black sesame seeds, plus more for the top
• 1½ teaspoons white sesame seeds, plus more for the top
• 2¼ cups whole wheat flour
• 1 egg

1. Line a baking sheet with parchment paper.
2. In a small bowl, combine warm water, yeast, and honey ; stir to combine and set aside until the yeast starts to foam, 5 to 10 minutes.
3. Using a stand mixer, combine the sesame oil, five-spice powder, miso, salt and both sesame seeds in the bowl.
4. Add the water-yeast mixture and then the flour ; knead for about 5 minutes on medium speed or knead or about 10 minutes if you do it by hand, or until it's smooth and elastic.
5. Spray a large bowl with cooking spray ; place the dough in the bowl and cover with plastic wrap.
6. Let the bowl sit in a warm place until the dough rises and doubles in size, about 30 minutes to 1 hour.
7. Once the dough has doubled in size, punch it down with your hand ; turn out the dough onto a clean working surface and divide into 8 equal pieces.
8. Roll each piece into a tight bun with your hands and using your palm, latten the bun a bit ; repeat or each bun.
9. Place the buns on the prepared baking sheet and cover with a plastic wrap.
10. Preheat the oven to 400F (200C) and allow the dough to rise again and double in size, about 30 minutes.
11. Remove the plastic wrap rom the buns.
12. In a small bowl, combine the egg and a splash of water ; use a pastry brush to evenly coat the top of each bun with the egg wash.
13. Sprinkle each bun with the sesame seeds and bake or about 15 minutes, or until the internal temperature o the rolls reaches 200F (93C).

BON APPÉTIT

Turkey and Stilton Sandwiches with Cranberry-Orange Relish

 

                    This is a day-after-Thanksgiving sandwich, using leftover turkey, cranberry relish, and crumbled Stilton leftover from the cheese course.

2 sandwiches

• 1 cup (about 4 ounces) crumbled Stilton or other crumbly blue cheese
• 2 tablespoons mayonnaise
• Four ½-inch-thick slices country hearth bread
• 12 thin slices (6 ounces) turkey
• ½ cup Cranberry-Orange Relish (recipe below) or cranberry sauce or relish

1. Heat a panini or sandwich press.
2. Combine the Stilton and mayonnaise in a small bowl and stir until well blended.
3. Spread the cheese mixture on two of the slices of bread ; top with turkey.
4. Spoon the relish on top of the turkey ; top with the remaining slices of bread.
5. Put the sandwiches on the press, pull the top down, and cook until they have browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
6. Carefully remove from the press and serve immediately.

Cranberry-Orange Relish

                    This is a cheerful addition to any sandwich platter.

Makes about ½ cup

• 1 cup fresh cranberries, picked over and rinsed
• 3 tablespoons sugar
• 1 tablespoon finely grated orange zest
• 3 tablespoons water

1. Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
2. Cook, stirring occasionally, until the cranberries pop, about 5 minutes.
3. Transfer to an airtight container and let cool slightly, then refrigerate until chilled.
4. It will keep, tightly covered, up to 1 week.

BON APPÉTIT

Grilled Pork Tenderloin Sandwiches

 

                    The flavor of these simple pork sandwiches is enhanced by the sweet Vidalia Onion Barbecue Sauce. Be sure to get real Vidalia onions when you're preparing the barbecue sauce.

6 servings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon coarsely ground black pepper

1. Mix those 4 ingredients together.

• 2 (¾-lb.) pork tenderloins
• Vegetable cooking spray
• 6 whole wheat hamburger buns
• 6 tablespoons Vidalia Onion Barbecue Sauce (recipe below)

1. Preheat grill to medium-high heat.
2. Rub pork tenderloins evenly with seasoning mixture ; lightly coat pork with cooking spray.
3. Grill, covered with grill lid, 10 to 12 minutes on each side or a meat thermometer inserted into thickest portions registers 145F.
4. Remove from grill, and let stand 10 minutes.
5. Chop or slice, and serve on hamburger buns ; drizzle each sandwich with 1 tablespoon Vidalia Onion Barbecue Sauce.

Vidalia Onion Babercue Sauce

Makes about 2½ cups

• 1 medium Vidalia onion, finely chopped
• 1 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Stir together all ingredients and ½ cup water in a large saucepan ; bring to a boil over medium heat.
2. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
3. Refrigerate in an airtight container for up to a week.

BON APPÉTIT

South Caroline Sliders with Mustard Barbecued Pork (Slow cooker)

 

South Carolina Sliders

1. Bake 1 (15-oz.) package slider miniature sandwich buns according to package directions.
2. Split buns.
3. Spoon ¼ cup barbecued pork and ¼ cup South Carolina Slaw (recipe follows) onto each bun bottom.
4. Cover with bun tops, and serve immediately.

South Carolina Slaw

For 6 cups

• ½ head thinly sliced cabbage (about 1 lb.)
• 1 cup shredded carrot
• ½ cup apple cider vinegar
• ¼ cup sugar
• ¼ cup vegetable oil
• 2 tablespoons Dijon mustard
• 2 teaspoons dry mustard
• 1 teaspoon celery seeds
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Place cabbage and carrot in a bowl.
2. Whisk together vinegar and next 7 ingredients in a saucepan until sugar dissolves ; bring to a boil over medium-high heat.
3. Pour over cabbage mixture ; toss to coat.
4. Serve immediately.

Mustard Barbecued Pork

                    Start it first thing in the morning and let the slow cooker do the work for you.

10 to 12 servings

• One-third cup firmly packed light brown sugar
• 2½ teaspoons salt
• 1½ teaspoons garlic powder
• 1½ teaspoons paprika
• 1 teaspoon onion powder
• ½ teaspoon ground red pepper

1. Stir together all ingredients in a small bowl.

• 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt), trimmed
• 1 cup yellow mustard
• One-third cup honey
• ¼ cup apple cider vinegar
• 1½ teaspoons Worcestershire sauce

1. Rub dry mixture over pork roast ; place roast in a lightly greased 6-quart slow cooker.
2. In a bowl, whisk together the yellow mustard, honey, apple cider vinegar and Worcestershire sauce ; pour mixture over roast.
3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork ; let stand 15 minutes.
4. Shred pork with 2 forks, removing any large pieces of fat ; stir until sauce is incorporated.

BON APPÉTIT

Cowboy Sandwich (Ultimate barbecue)

 

                    This brisket sandwich is a twist on the traditional French dip, minus the jus. It gets its kick from the pepper Jack cheese and pickled jalapenos.

4 sandwiches

• 8 thick bread slices
• 4 (1-oz.) pepper Jack cheese slices
• Smoked Beef Brisket, click for recipe
• Pickled jalapenos slices

1. Preheat oven to 400F.
2. Arrange bread slices on a baking sheet.
3. Top 4 bread slices with pepper Jack cheese slices.
4. Bake at 400F for 5 minutes or until bread toasted and cheese is melted.
5. Top cheese-covered bread slices with warm Smoked Beef Brisket and remaining bread slices.
6. Serve sandwiches topped with pickled jalapenos slices.

BON APPÉTIT

Artichokes, Oven-Roasted Tomatoes, and Goat Cheese

 

                    In this sandwich, the sweetness of oven-roasted tomatoes contrasts beautifully with the acidity of the goat cheese and earthiness of the artichokes.

Makes 2 sandwiches

• 3 ounces fresh goat cheese
• 1 tablespoon finely chopped fresh basil
• 1½ teaspoons olive oil
• Two 6-inch lengths baguette
• 10 oven-roasted tomato halves 
• One 6-ounce jar quartered marinated artichoke hearts, drained

1. Heat a panini or sandwich press.
2. Combine the goat cheese, basil, and olive oil in a small bowl and mash and stir until the cheese is softened and well combined with the other ingredients.
3. Slice the baguette pieces in half lengthwise and spread some of the goat cheese on the bottom half o each baguette.
4. Arrange the tomatoes and artichokes on top of the goat cheese ; top each sandwich with the top half of the baguette.
5. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending how hot your machine is.
6. Carefully remove from the press and serve immediately.

BON APPÉTIT

Nutella French Toast

 

                    Serve them for a special breakfast or decadent dessert, may be with some raspberries, sliced strawberries, or sliced bananas and sweetened whipped cream on the side.

                    If your panini press is not reliably nonstick, spray with cooking spray or brush it with melted butter before putting the sandwiches in.

Makes 2 sandwiches

• Four 1-inch-thick slices brioche
• ¼ cup Nutella
• 2 large eggs
• ¼ cup half-and-half or milk
• 2 tablespoons confectioner's sugar, plus more for dusting
• 1 teaspoon vanilla extract

1. Heat a panini or sandwich press.
2. Spread 2 pieces of bread with the nutella ; top each piece with another piece of bread.
3. Whisk together the eggs, half-and-half, confectioner's sugar, and vanilla in a shallow bowl.
4. Place one of the sandwiches in the bowl and then turn it to completely coat it with the egg mixture ; transfer to a platter and let stand for a few seconds.
5. Put the sandwiches on the press, pull the top down, and cook until the are golden and crisp, 4 to 6 minutes, depending how hot your machine is.
6. Carefully remove from the press, dust with confectioner's sugar et accompagner avec des petits fruits ou des tranches de bananes.

BON APPÉTIT

Catskills Cubano

 

Makes 2 sandwiches

• 2 ciabatta rolls or Italian rolls or 6-inch lengths of soft italian bread
• 2 tablespoons yellow mustard
• 4 thin slices (about 2 ounces) Swiss cheese
• 2 teaspoons finely chopped pickled jalapenos or more to taste
• 4 thin slices (about 2 ounces) Serrano ham, prosciutto, or cured ham
• 4 thin slices (about 2 ounces) roast pork

1. Heat the panini or sandwich press.
2. Split the rolls in half ; spread 1 tablespoon of mustard over the cut side of the bottom half of each roll.
3. Place a slice of cheese on top of the mustard ; sprinkle with the pickled jalapenos.
4. Lay 2 slices of ham over the jalapenos ; arrange the pork on top of the ham and top with the top halves of the rolls.
5. Put the sandwiches on the press, pull the top down, and cook until the are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
6. Carefully remove from the press and serve immediately.

BON APPÉTIT

Ham, Brie, and Apple French Toast

 

                    This is a great sandwich for the fall, when local apples are available and you start to crave something warm and filling. Dipped in egg, it makes a terrific weekend breakfast or brunch sandwich.

Makes 2 sandwiches

• 2 large eggs, lightly beaten
• Pinch of salt
• Freshly ground black pepper to taste
• Four ½-inch-thick slices brioche
• 4 teaspoons Dijon mustard
• 6 thin slices (about 3 ounces) Black Forest or other ham
• ½ apple, cored and thinly sliced
• 3 ounces Brie, thinly sliced

1. Heat a panini or sandwich press.
2. In a shallow bowl, lightly beat together the eggs, salt, and pepper, and carefully dip the brioche slices in the egg to coat.
3. Carefully place the slices on the panini press and pull te top down ; cook until they are evenly browned, 2 to 3 minutes, remove to a work surface.
4. Spread a teaspoon of mustard on each slice of French toast ; arrange the ham on top of two slices.
5. Arrange the apples on top of the ham ; arrange the cheese on top of the apples.
6. Top the sandwiches with the remaining bread slices, mustard side down.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 6 to 8 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉTIT

Knockwurst with Coarse Mustard and Pear-Apple Compote

 

Makes 2 sandwiches

• 2 fully cooked knockwurst sausages
• Four ½-inch-thick slices rye bread with caraway seeds (from a good bakery)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons grainy mustard, or more to taste
• ¾ cup Pear-Apple Compote (recipe below)

1. Heat a panini or sandwich press.
2. Cut the sausages almost in half lengthwise, leaving the two halves just barely attached to each other ; grill the sausage on the press until browned, about 2 minutes and transfer to a paper towel-lined plate to drain.
3. Brush each piece of rye bread on one side with the butter ; put the slices, buttered side down, on a cutting board.
4. Spread two of the slices with the mustard ; spread the Pear-Apple Compote over the mustard.
5. Arrange two sausage halves on top of the compote, trimming the ends if necessary ; top each sandwich with the remaining bread slices, buttered side up.
6. 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.
7. Carefully remove from the press and serve immediately.

Pear-Apple Compote

                    The sweetness of this simple compote contrasts well with smoked ham, turkey, and sausage.

• ½ tablespoon unsalted butter
• 2 Granny Smith apples, peeled, cored, and cut into ½-inch dice
• 2 Bartlett or Anjou pears, peeled, cored, and cut into ½-inch dice
• 2 tablespoons light brown sugar
• 1 teaspoon fresh lemon juice
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt

1. Melt the butter in a medium saucepan over medium-high heat.
2. Add the remaining ingredients and cook, stirring occasionally, until the apples and pears are very soft and most of the juices the have released have evaporated, 25 to 30 minutes.
3. Serve warm or let cool, then refrigerate, tightly covered, for up to 2 days.
4. Let the compote come to room temperature before using.

BON APPÉTIT

Grilled Italian Hero Sandwich

 

                    A meaty hero sandwich is wonderful when pressed and grilled. Warmed up, the deli ingredients just taste better.

Makes 2 sandwiches

• Two 6-inch lengths baguettes
• ¼ cup olive oil
• 1 tablespoon red wine vinegar
• 1 cup aragula, washed and dried
• ¼ cup thinly sliced peperoncini
• 2 thin slices (2 ounces) mortadella
• 4 thin slices (2 ounces) prosciutto
• 6 thin slices (2 ounces) hot or sweet soppressata
• 4 thin slices (4 ounces) provolone cheese

1. Heat a panini or sandwich press.
2. Slice the baguette pieces in half lengthwise ; brush the insides with the oil and vinegar.
3. Lay the bread, cut sides up, on a work surface.
4. Arrange the aragula and then the peppers on the bottom halves ; drape the mortadella , prosciutto, and soppressata on top of the vegetables.
5. Top with the provolone ; top each sandwich with the top half of each baguette.
6. Put the sandwiches on the press, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

BON APPÉTIT