April 21, 2009

Sandwiches, Panini, Wraps and more....

Eggplant Panini

a recipe i found in the Internet somewhere sorry i don't have the inventors/chefs name...
I adore this recipe - glad i found it - has all the flavors i like and it is easy to make and done in a jiffy.....

Focaccia bread
1 eggplant, thinly sliced
1/2 onion
1 can marinated artichoke hearts, chopped
roasted red pepper, chopped
few slices prosciutto
fresh basil, roughly chopped
provolone cheese (optional
olive oil

For Aioli
1/2 cup mayonnaise
1/2 lemon, juice (fresh)
2 cloves of garlic, minced
1 tsp dried rosemary or 1/2 tsp fresh rosemary, chopped
1 tsp white balsamic vinegar
1 tsp honey mustard
salt & pepper

To make the aioli combine mayo, lemon juice, garlic, rosmary, vinegar, mustard and salt&pepper. Stir well to combine.

Cut he focaccia bread into two pieces, then slice each piece in half. Note that if your bread has a "curved" top, you might want to gently slice it so the top is flat. Your sandwich will grill better this way.

Heat about a tbsp oli in a skillet, add eggplant and onion, sauté for about 5 min until tender. Add artichoke hearts and cook for an additional 2 min.

To assemble sandwiches, generously spread 1/4 of the aioli on the inner side of each bread slice. Spread a few pieces of proscuitto onto two pieces, then sprinkle with basil and roasted pepper pieces. Carefully spread eaggplant filling onto bread halves. Top with cheese (optional)and other half of bread, and brush both sides with olive oil.

Grill sandwich in panini maker or skillet with oil wrapped brick until golden and filling is hot and bubbeling, applying pressure to flatten sandwiches.

Slice in half and serve warm.

Caprese BLT Sandwich

this is a wonderful, healthy and powerful sandwich... this is an award winning recipe and a favorit also among german and american recipe board readers....

You can make changes and adjust to your liking...!!

Source:Rebecca Williams of Goldsboro, N.C.,grand-prize winner of Creative Sandwiches Recipe Contest

Serves 4 to 6

2 medium tomatoes, sliced thin
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 loaf ciabatta bread
1 1/3 cups packed fresh basil
1/3 cup mayonnaise
2 teaspoons lemon juice
1 garlic clove, minced
1/8 teaspoon hot sauce
8 slices bacon, cooked until crisp, drained, and crumbled
4 romaine lettuce leaves
8 ounces fresh mozzarella, sliced thin

Place tomato slices on several layers of paper towels and sprinkle with ½ teaspoon salt. Let sit for 15 minutes and then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Set aside. Slice bread in half horizontally and use fingers to remove and discard all but ½ inch of interior crumb.

Puree 1 cup basil leaves, mayonnaise, lemon juice, garlic, hot sauce, and ¼ teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times. Spread basil mayonnaise on both cut sides of bread. Sprinkle bacon on bottom half of bread and place romaine on top of bacon. Shingle tomatoes and mozzarella alternately over romaine and drizzle with oil and vinegar mixture. Place remaining 1/3 cup basil leaves in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve.

Caprese BLT Sandwich

2 Tomate(n), in dünnen Scheiben geschnitten
1 Prise Salz
1 EL Olivenöl
1 EL Balsamico
1 Ciabatta, ganz
3 EL Mayonnaise
2 TL Zitronensaft
1 Zehe/n Knoblauch
1 Spritzer Tabasco
8 Scheiben Bacon
4 Blätter Salat, Romaine
2 Mozzarella, in Scheiben geschnitten
10 Blätter Basilikum

Tomaten waschen und in Scheiben schneiden und salzen. 15 Min einwirken lassen und dann vorsichtig überflüssige Flüssigkeit ausdrücken. Öl und Essig in einer kleinen Schale mischen. Zur Seite stellen und das Ciabattabrot längs aufschneiden und etwas vom Teig innen rausnehmen.

Die 8 Basilikumblätter mit Mayonnaise, Knoblauch, Tabasco, etwas Salz und Zitronensaft pürieren und eine glatte Masse herstellen. Das Ciabattabrot auf beiden Seiten mit der Mayonnaise bestreichen und mit Salat belegen.
Bacon in einer Pfanne knusprig braten, zerkrümeln und auf dem Salat verteilen.
Anschließend mit Tomaten und Mozzarella belegen und mit dem Olivenöl-Balsamico beträufeln. Die 2 übrigen Basilikumblätter zerreißen und drüber streuen und das Ciabatta - Oberteil draufgeben.

In Scheiben schneiden und servieren.


1 can albacore chunky tuna drained
1 ripe Hass avocado
1 stalk celery chopped

(a chopped pickle, olives, chopped grapes or raisins or 1 Tbl relish are other options)

1 small white onion chopped
1-2 Tbl spicy mustard (Dijon or Deli is good)
salt/ fresh pepper to taste
2 tsp lemon juice
1 vine ripe tomato sliced (or chop sun-dried into the bowl)
8 fresh leaves of basil
4 slices good bread toasted

Directions: 1) Peel and deseed the avocado. Place it in a bowl and mash, it can be left slightly chunky. 2) Begin toasting bread. Add tuna, celery, onion, mustard, salt/ pepper and lemon juice. Mix until well blended. 3) Place bread on plate once toasted, add a heaping spoonful of tuna, cover with sliced tomato and basil. The result is mouthwatering, healthy and delicious.

Makes 2 sandwiches

Yield: serves 2


Black Bean Soup with Avocado, Cilantro, Lime-Sour Cream


1 carrot peeled and diced
2 stalks celery diced
1 white onion diced
2 tbsp olive oil
1 cup black beans soaked overnight (or two 15-ounce cans black beans drained and rinsed)
6 cups chicken stock
½ teaspoon ground cumin
Salt and pepper to taste

For the garnish:
1 avocado ripe and removed from the skin and seed
1 tablespoon fresh chopped cilantro (or 1 teaspoon dried)
1 lime juiced
½ cup sour cream
1 tablespoon yogurt non-fat
Blue corn tortilla chips
1 cup salsa

Sweat the carrots, celery, and onions in olive oil until tender.
Add the beans and chicken stock, and cook until the beans are tender if using dried (or until stock cooks down somewhat if using canned beans).
Puree the soup in a blender and place back into pot. (Alternately, using a sieve, drain broth into another pot and process beans and vegetables in a food processor and then add them back to the broth, stirring well.) Add cumin, salt and pepper and serve topped with garnish, (recipe below).

For the garnish

Puree the avocado, cilantro, lime juice, sour cream, and yogurt in a blender
Float the tortillas on the soup with the salsa on it
Pour the avocado mix into a squeeze bottle (or plastic bag with tip cut out of corner).
Drizzle the avocado mix over the tortillas and soup and serve.
Yield: serves 6


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