Recipe: Best Grilled Cheese Ever

May 16, 2012 by jennifer

I love grilled cheese sandwiches – they are my go-to comfort food. The variations are endless, as long as you master the basics: good bread, good cheese and a good pan. The rest is up to you.

Ingredients:

• Shredded Manchego cheeseShredded Provalone cheeseTomato, sliced thinlyThinly sliced turkey breastMayonaise (I mix roasted garlic into mine)Sliced fresh sourdough or crusty white bread, about ½” thickSpicy (or regular extra virgin) olive oil Unsalted butter

Directions:

1. Spread mayonaise (or preferred spread or puree) on two slices of bread. Place ¼ of each cheese on one slice of bread )on top of spread). Pile as much tomato and turkey as you want on top. Add more of each cheese and then top with other slice of bread. Brush each side of sandwich with spicy olive oil and place on pre-heated pan and cook until cheese is melted and crust is gorgeous and brown.

2. Repeat with remaining ingredients, as many times as you can/need to.

After-Thoughts:

I don’t give exact measurements here as you can make one or you can make a dozen…depending on how hungry YOU are!

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Turkey Burgers

May 16, 2012 by jennifer

Since there is only so much grilled beef and lamb one family can possibly consume in one summer we like to fill in the gaps with these delicious turkey burgers.

Ingredients:

• 4 or 5 slices all-beef bacon, cooked1 pound lean ground turkey1 egg1 slice brown bread, cut into ¼" pieces2 tablespoons minced sun dried tomatoes1 teaspoon anchovy paste1 teaspoon chopped fresh thyme1 tablespoon chopped fresh basil 3 green onions, finely minced1 garlic clove, finely minced1 teaspoon salt

Directions:

1. Preheat barbecue or indoor grill to medium high heat.

2. Combine all ingredients in a bowl. With cold-water dampened hands, shape into 4, ¾-inch thick patties. Place on tray. Cover and refrigerate until ready to grill.

3. Lightly oil the grill and cook burgers for about 7 minutes per side, or until entirely cooked through.

4. Serve in pita, on bread or a challa bun garnishing if desired with red onion and hot mustard.

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Grilled Vegetable Sandwiches

May 16, 2012 by jennifer

Warm, flavourful and inviting, these sandwiches are simple but delicious. The vegetables can even be grilled a few hours in advance, just assemble the sandwiches immediately prior to serving.

Ingredients:

• 1 green pepper, halved, seeds removed1 red pepper, halved, seeds removed8 ¾" slices eggplant1 zucchini, sliced length-wise into 8 slices2 portabello mushrooms, cleaned, stems removed1 vidalia onion, sliced into rings (rings left intact)1 log of goat’s cheese, sliced into 8 pieces2 medium-sized balls fresh mozzerella, sliced into 4 pieces each4 onion buns or other egg-based fresh rolls

Directions:

1. Toss all the cleaned prepared vegetables in some olive oil, salt and pepper. Send your significant other outside into the cold to grill them. Or use your handy indoor grill if you have one.

2. When grilled, put the peppers into a bowl and cover with saran wrap while you start assembling the sandwiches (this makes removing the charred, slightly rubbery skin a lot easier). Slice the mushrooms in half and then remove the skins from the peppers and slice each half into quarters.

3. Slices each roll in half and butter. On the bottom of each roll place 2 slices of mozzerella. Top with some of the onion, two slices of eggplant and two slices of zucchini. Add two slices of goat’s cheese, top with two slices of each pepper. Add salt and pepper (I pepper each layer because I love pepper) and top with buttered bun top. Warm sandwiches in the oven or on the grill for a few minutes, just to melt the mozzerella and re-warm the vegetables.

After-Thoughts:

These also make a great side dish for steak or other grilled meat. Instead of assembling them as sandwiches, omit the mozzerella and tower the ingredients on top of each other, securing with rosemary twigs down the centre.

Recipe Origin:

A Domestic Goddess original

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Tuna-Artichoke Panini

May 16, 2012 by jennifer

A lesson in the necessities of a well-stocked pantry and fridge, these sandwiches are hearty and delicious. Who ever would have thought combining cheese with tuna would taste so great…?

Ingredients:

• 1 6-ounce can olive oil packed tuna1 6-ounce jar olive oil packed artichokes, drained & chopped coarsely 1/8 cup sliced roasted red peppers 1/3 cup pitted kalamata olives, sliced thinly1 teaspoon minced lemon zest ¾ teaspoon dried oregano 1 tablespoon chopped fresh flat-leaf parsley Salt and pepper½ head roasted garlic¼ cup mayonnaise1 teaspoon Dijon mustard1 teaspoon lemon juice4 slices light rye bread1 tomato, sliced thinly4 slices provolone8 slices mozzarellaOlive oil

Directions:

1. Combine the tuna (don’t drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.

2. In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.

3. Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.

4. Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.

5. Slice on an angle and serve.

After-Thoughts:

These sandwiches are great for those evenings when you don’t feel like going through all the trouble of cooking but you also don’t want to eat plain old tuna-with-mayo sandwiches.

Recipe Origin:

Based (very loosely) on a recipe by Giada De Laurentiis

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Stress-Free Chicken Salad

May 16, 2012 by jennifer

A summer favourite of mine – cold chicken mixed with fresh, crisp vegetables and a light mayonnaise dressing. Great for sandwiches, as a topping to a green salad or on it’s own from the fridge on a hot summer night.

Ingredients:

• ½ teaspoon kosher or sea salt½ teaspoon freshly ground black pepper1 teaspoon extra virgin olive oil4 small or 2 medium boneless, skinless chicken breasts2/3 cup low-fat mayonnaise1 ½ tablespoons Dijon mustard 1 tablespoon chopped fresh chives2 tablespoons chopped fresh flat-leaf parsley1 teaspoon chopped fresh thymeJuice of ½ lemon¾ teaspoon chopped fresh red chili pepper (or dried chilis – just use less)½ cup finely diced celery½ cup finely diced Vidalia onion½ cup finely diced carrot1 roma tomato, with watery insides removed, diced1 whole avocado, dicedsalt and pepper to taste (if required)6 spinach wraps (like fajita wraps) or bread for sandwiches

Directions:

1. Heat a large non-stick sauté pan over medium-high heat and add oil. Sprinkle chicken with salt and pepper; place in sauté pan. Reduce heat to medium and cook until chicken is cooked through and slightly browned on both sides, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.

2. In a large bowl, combine mayonnaise, mustard, chives, parsley, thyme, lemon juice and chili pepper. Add celery, onion, carrots and tomato. Cut reserved chicken into ½-inch pieces. Add to salad; stir to combine. Add avocado and toss. Season with salt and pepper if required, to taste. Serve with sandwich wraps or on top of plate of mixed greens.

Recipe Origin:

Based loosely on a recipe by Martha Stewart and my mom’s summer chicken salad.

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Cold Grilled Chicken Salad Sandwiches

May 16, 2012 by jennifer

Ingredients:

• cooked chicken breastsmayonnaise (or homemade tartar sauce)4 scallions, chopped1 tablespoon chopped fresh rosemary1 teaspoon chopped fresh dill1 tablespoon chopped fresh parsleysalt and pepper to tastecroissantsgarnish: sweet dill pickles

Directions:

1. Whisk all ingredients except chicken in bowl. Chop chicken breasts into small pieces and add to bowl of other ingredients. Mix thoroughly.

2. Make sandwiches on fresh croissants with vine-ripened tomatoes and crispy lettuce. Serve pickles on side.

3. Sit on sun-warmed balcony with a beer and your very best friend…enjoy.

Recipe Origin:

A Domestic Goddess original recipe

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Eggplant Parmesan Panini

May 16, 2012 by jennifer

There is nothing quite like panini sandwiches – they’re so simple to make and so tasty to eat you’ll never want to go back to "regular" sandwiches again! These ones are vegetarian and so full of flavour you won’t miss the meat, even if you are a red-blooded carnivore like me.

Ingredients:

• 1 red pepper½ medium sized eggplant2 egg whites½ cup breadcrumbs¼ cup finely shredded parmesan cheesesalt and pepper2 tablespoons vegetable oil (maybe more) 1 cup fresh baby spinach½ cup thinly sliced skim milk mozzerella¼ Vidalia onion, sliced thinly4 slices fresh sourdough or light rye bread, about ½” thickspicy (or regular extra virgin) olive oil

Directions:

1. Roast the whole red pepper on the barbeque or on top of the open flame of your gas stove until charred. When roasted, place in bowl and cover with plastic wrap. Set aside.

2. Mix breadcrumbs and parmesan in a shallow, wide bowl; add salt and pepper to personal taste. Slice eggplant vertically into ¼”-thick pieces. Dip each into egg whites then into breadcrumb and parmesan mix.

3. Preheat non-stick frying pan and add vegetable oil. Fry coated eggplant slices in batches, adding more oil if necessary. When eggplant is done, remove plastic wrap from bowl with pepper and peel outer, charred skin & remove stem and seeds. Slice pepper into 1” pieces and set aside (you will probably only use ½ of the pepper in the sandwiches but you can keep the remainder in the fridge in a sealed container for up to a week).

4. Bring about 2” water in small sauce pan to the boil and add spinach. Cook for about 2 minutes then remove from heat, rinse under cold water, drain and set aside.

Assemble & Grill Sandwiches:
1. Place ¼ of mozzerella on one slice of bread. Pile ½ of the eggplant, ¼ of the pepper, ½ of the Vidalia onion and ½ of the spinach on top. Add salt and pepper to personal taste and top with more cheese and another piece of bread. Brush each side of sandwich with spicy olive oil and place on pre-heated panini grill, barbeque or other indoor grill. Repeat with remaining ingredients.

After-Thoughts:

- brushing the bread with olive oil gives you that crispy-on-the-outside, chewy-on-the-inside texture to the bread that is truly irresistable

Recipe Origin:

a Domestic Goddess original

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