mudbug
Chef Extraordinaire
Unique, and--in my opinion--great:
Make a dark roux. Add the trinity and soften. Spread on white bread. Squish. Eat.
Make a dark roux. Add the trinity and soften. Spread on white bread. Squish. Eat.
Unique and Great Sandwiches
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
marmalady
Executive Chef
Mudbug - I think that last sandwich of yours has left everyone speechless - how can we possibly top that? 
Bangbang
Executive Chef
marmalady said:Mudbug - I think that last sandwich of yours has left everyone speechless - how can we possibly top that?
Add a tablespoon of tomato paste to it.
kansasgirl
Senior Cook
God that sounds good! I think you could saute some fresh shrimp or oysters and top it with Mudbug's creation - how fab would that be! YUM!
mudbug
Chef Extraordinaire
Good suggestions, Bang and Kansasgirl. But with K-girl's addition you'd be getting into etouffee territory, so you might as well go ahead and do that instead.
SizzlininIN
Master Chef
My version of the grilled cheese: Heat olive oil with a clove of garlic in a non stick skillet and let the oil enfuse the garlic. Assemble your sandwich and grill in a non stick skillet.
Sour Dough Bread or Roasted Tomato Sour Dough Bread
Deli Meats thinly sliced (smoked turkey + honey ham)
Scallions
Mont. Jack Cheese
Spicy Mustard
Yummy!! No more boring grilled cheese for me. I change this up as my mood suites me and what I have in my frige.
Sour Dough Bread or Roasted Tomato Sour Dough Bread
Deli Meats thinly sliced (smoked turkey + honey ham)
Scallions
Mont. Jack Cheese
Spicy Mustard
Yummy!! No more boring grilled cheese for me. I change this up as my mood suites me and what I have in my frige.
PA Baker
Master Chef
Split a whole wheat pita. Spread on a lite layer of herbed mayo, then add fresh baby spinach, sliced roma tomatoes and fresh mozarella. You could also add some grilled veggies (squash, peppers) or sliced chicken or turkey. Top with other half of split pita. Broil until everything is warm and cheese is melted. Mmmmm....
AllenOK
Executive Chef
Jamaican Jerked Chicken Wrap
Yields: 1 sandwich
You can make your own Jamaican Jerk marinade, or, buy a good canned product available in gourmet stores. I find it easiest to use a quart-sized Zip-lock style baggie to marinate a chicken breast in. If you are doing more than one at a time, you might want to switch to a resealable container of some kind, with at least a 1 qt capacity. If you are worried about the “heat” of the jerk marinade, remember that the Ranch dip is dairy-based and will help to counteract the heat of the marinade.
1 chicken breast, pounded thin
2 - 3 T Jamaican Jerk Chicken marinade
One 12 - 15” flour tortilla
Shredded lettuce
2 T diced tomatoes
2 - 3 T Ranch dressing
Marinate the chicken at least one hour, or overnight. Heat a Charcoal or Foreman Grill. Cook the chicken until done. While this is cooking, mix the lettuce and tomatoes with the Ranch dressing, and set aside for a minute. Once the chicken is done, remove it from the grill and slice it into strips. Heat the tortilla in a microwave for about 30 seconds, or until it’s warmed, soft, and pliable. Place the lettuce mixture in a line on the tortilla, from the 9 o’clock to 3 o’clock positions, being sure to leave a space about 1 ½” from the edge of the tortilla. Spread the chicken on top of the lettuce mixture. Fold the left and right edges up and over the mixture. Fold the bottom part over the mixture, and roll. Secure the wrap with two toothpicks, and cut it on a bias. Plate and serve with chips.
Yields: 1 sandwich
You can make your own Jamaican Jerk marinade, or, buy a good canned product available in gourmet stores. I find it easiest to use a quart-sized Zip-lock style baggie to marinate a chicken breast in. If you are doing more than one at a time, you might want to switch to a resealable container of some kind, with at least a 1 qt capacity. If you are worried about the “heat” of the jerk marinade, remember that the Ranch dip is dairy-based and will help to counteract the heat of the marinade.
1 chicken breast, pounded thin
2 - 3 T Jamaican Jerk Chicken marinade
One 12 - 15” flour tortilla
Shredded lettuce
2 T diced tomatoes
2 - 3 T Ranch dressing
Marinate the chicken at least one hour, or overnight. Heat a Charcoal or Foreman Grill. Cook the chicken until done. While this is cooking, mix the lettuce and tomatoes with the Ranch dressing, and set aside for a minute. Once the chicken is done, remove it from the grill and slice it into strips. Heat the tortilla in a microwave for about 30 seconds, or until it’s warmed, soft, and pliable. Place the lettuce mixture in a line on the tortilla, from the 9 o’clock to 3 o’clock positions, being sure to leave a space about 1 ½” from the edge of the tortilla. Spread the chicken on top of the lettuce mixture. Fold the left and right edges up and over the mixture. Fold the bottom part over the mixture, and roll. Secure the wrap with two toothpicks, and cut it on a bias. Plate and serve with chips.
PolishedTopaz
Sous Chef
I have a few too.....
Roast beef and brie cooked.
Roast beef and boursain {sp} cold.
Roast beef and cole slaw.
Hmmmmmm think I'm in a beef mood???? :roll:
Roast beef and brie cooked.
Roast beef and boursain {sp} cold.
Roast beef and cole slaw.
Hmmmmmm think I'm in a beef mood???? :roll:
PA Baker
Master Chef
Hi jaim--Sorry I didn't check back sooner. I make my own herbed mayo. I usually use a low-fat mayo, like Helman's as a base and then just add to it, depending on my taste. I'll finely chop some basil, rosemary, parsely, add a bit of crushed garlic, kosher salt and freshly cracked black pepper. One thing I love to add is a splash of balsamic vinegar. It gives it a good zing and depth of flavor. You can add some lemon zest, too, if you want--I do this when I'm making grilled salmon BLTs.
I made an awesome grilled cheese/vegie sandwich the other night.. It was good. I roasted the vegetables (sliced red and green pepper, zucchini, and onion) and added that to a couple slices of sourdough (spreaded with Helmans mayo, instead of butter) and melted Lorraine swiss cheese. I had Campbells tomato soup with it.. mmmmm, it was good!
norgeskog
Washing Up
Ham Salad
Anyone have a recipe for ham salad for sandwiches? I ordered a ham bone from Honeybaked Hams today and it comes with loads of ham on it. Too much to use for soup and not enough to slice.
Anyone have a recipe for ham salad for sandwiches? I ordered a ham bone from Honeybaked Hams today and it comes with loads of ham on it. Too much to use for soup and not enough to slice.
marmalady
Executive Chef
The simplest, bestest summer sammy -
1 dead ripe garden tomato
2 slices white bread
Mayo
Salt
Spread mayo on bread, slice tomatoes thick and put on bread; stand over the sink while you eat it! Yum!
1 dead ripe garden tomato
2 slices white bread
Mayo
Salt
Spread mayo on bread, slice tomatoes thick and put on bread; stand over the sink while you eat it! Yum!
Re: Ham Salad
Not sure if you're into hawaiian ham salad.. this is with pita bread, you can use regular bread if you wish.
6 oz diced, cooked ham
1 (8oz) can pinapple tidbits in unsweetened juice, drained
1/2 cup chopped carrot
1/4 cup mayo or plain yogurt
3 (6") pita breads, halved
lettuce
In med bowl, combine all ingredients except pitas and lettuce; mix well. Line each pita half with lettuce; fill with scant 1/3 cup ham salad.
Tip: I like to warm my pitas in the microwave for 30 secs.. gives them a better texture, and they stay together better.
norgeskog said:
Not sure if you're into hawaiian ham salad.. this is with pita bread, you can use regular bread if you wish.
6 oz diced, cooked ham
1 (8oz) can pinapple tidbits in unsweetened juice, drained
1/2 cup chopped carrot
1/4 cup mayo or plain yogurt
3 (6") pita breads, halved
lettuce
In med bowl, combine all ingredients except pitas and lettuce; mix well. Line each pita half with lettuce; fill with scant 1/3 cup ham salad.
Tip: I like to warm my pitas in the microwave for 30 secs.. gives them a better texture, and they stay together better.
buckytom
Chef Extraordinaire
roasted pepper and goat cheese sammich
makes approx 2 servings:
8 ozs. goat cheese
8 ozs. roasted red peppers
oregano, sea salt, freshly cracked black pepper, evoo to taste
1 french baguette (feeds 2 people)
slice baguette lengthwise down the center. drizzle olive oil on one slice of the baguette, spread goat cheese evenly over the other half.
now add roasted red peppers on top of the goat cheese, and sprinkle with oregano, sea salt, and cracked pepper to taste. drizzle a little evoo over the goat cheese half. place open halves under a broiler until the goat begins to get golden brown on the edges.
makes approx 2 servings:
8 ozs. goat cheese
8 ozs. roasted red peppers
oregano, sea salt, freshly cracked black pepper, evoo to taste
1 french baguette (feeds 2 people)
slice baguette lengthwise down the center. drizzle olive oil on one slice of the baguette, spread goat cheese evenly over the other half.
now add roasted red peppers on top of the goat cheese, and sprinkle with oregano, sea salt, and cracked pepper to taste. drizzle a little evoo over the goat cheese half. place open halves under a broiler until the goat begins to get golden brown on the edges.
crewsk
Master Chef
Buckytom I needed this before I finished off the goat cheese I had. I'll have to get some more & try it. Sounds great, thanks for sharing!
norgeskog
Washing Up
Re: Ham Salad
Juliev said:
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