Sloppy Joe's

I made these sloppy Joe's last night and they were quite tasty. Next time I'll omit the honey and molasses because they were a bit sweet for me. These are definitely grown-up sloppy Joe's because it has some heat and spice to it. I served mine over toasted artisanal whole wheat bread because I wanted to be fancy, but it will taste just as good over hamburger buns or regular sandwich bread.

INGREDIENTS (serves 4)

• 1 lb. ground chuck
• 2 teaspoons canola oil
• 1/2 cup onion, finely diced
• 2 celery stalks, finely diced
• 1 tablespoon ground chipotle powder
• 1 teaspoon ground cumin
• salt and pepper
• 1 roasted poblano pepper, peeled, seeded and finely diced
• 1 large roasted red bell pepper, peeled, seeded and finely diced
• 2 garlic cloves, finely chopped
• 1 cup ketchup
• 1/2 cup your favorite BBQ sauce
• 1/4 cup water
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey (omit if you don't want your Joe's to be too sweet)
• 1 tablespoon molasses (omit if you don't want your Joe's to be too sweet)
• 1 tablespoon apple cider vinegar

DIRECTIONS

Heat oil in a large skillet and brown the chuck, making sure you break it down into pieces with a metal or wooden spatula. Season with salt and pepper to taste. Remove the meat with a slotted spoon and set aside. Drain all but 1 tablespoon of the oil.

To the same pan add the onion and celery and cook for 2 minutes. Then add the ground chipotle and the ground cumin powder and cook for 30 seconds. Add the peppers and garlic and cook 2 more minutes. Add the cooked ground chuck back into pan and add remainder of ingredients: ketchup, BBQ sauce, water, mustard, Worcestershire sauce, honey, and brown sugar and molasses (if using) and apple cider vinegar. Bring to a simmer until sauce thickens to your liking, then lower heat to medium-low and cook for 15 more minutes. Season with salt and pepper, if needed. Serve over your favorite toasted bread or in hamburger buns.

Ham and Brie Sandwich

When I first found out that I wasn't supposed to eat things such as raw fish in sushi, or cold cuts, and certain cheeses such as feta, queso fresco and brie because of the minuscule risk that they may give me listeriosis, well I almost died. Isn't it enough that I couldn't drink for 9 months? I wasn't sure if I was going to make it, but so far so good. It's been 29 weeks and I have been able to deny myself all that food that I love...but I had an insatiable craving for brie the other day. I couldn't stop thinking of the brie sandwich my husband and I shared in Paris almost 3 years ago. But how could I recreate a similar sandwich without potentially contaminating my fetus with listeria? I mean, don't pregnant women in France eat brie? But, to be safe I created this sandwich. It was delicious and it certainly satisfied my craving.

INGREDIENTS (makes 1 sandwich)

• A demi French baguette
• Brie
• Thin sliced deli ham
• Dijon mustard
• Mayo

DIRECTIONS

Preheat oven to 350 degrees.

Slice the baguette lengthwise and smear a little mayo on one side and Dijon on the other. Place slices of brie on one slice of bread and top with several slices of the thin sliced ham. Bake the sandwich, open faced, for 5 to 7 minutes, or until brie begins to get melty. Then top the sandwich and squish it a little and bake another 4 to 5 minutes.

Remove from oven and slightly cool before eating with faux red wine, a.k.a. grape juice.

Southern Egg Salad

Although I'm in my second trimester, my morning sickness came back. I was hoping that it would be over and done with, but I've been reading that some women can have the nausea throughout their entire pregnancy. So why am I telling you this? Because almost every type of protein makes me sick to look at, smell or even think about. Mainly chicken and beef right now, but I can tolerate mild, non-smelly white fish or shrimp. The only protein I'm able to handle right now are soy and eggs. So, at least my baby is getting some good nutrition.

I was craving an egg salad sandwich and I realized that I had never made one. I always buy them at the deli or my mom makes them for me. I don't like egg (or tuna or chicken) salad sandwiches to be too complicated. I like them simple and with just enough mayo. I saw this recipe on PBS and it was quite good. Very simple, very easy, and I bet you have everything in your pantry and fridge right now. I served them with a couple of fresh sherry tomatoes from our garden and it was just the perfect lunch. And the baby liked it very much, too!

INGREDIENTS (serves 1 pregnant lady)

• 2 large eggs
• 2 tablespoons light mayonnaise
• 1/2 teaspoon shallot, minced
• 2 teaspoons sweet pickle relish, or chopped pickle
• 1/8 teaspoon Old Bay Seasoning (I used paprika)
• Coarse salt and ground pepper
• 2 slices dark bread, such as multi-grain or pumpernickel

DIRECTIONS

1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil and boil 2 minutes. Immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
2. Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning or paprika. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper. Cover and let it rest in the fridge for 30 minutes up to 1 day.
3. Top one slice of bread with egg salad and remaining slice of bread and serve with a side of sliced tomatoes or more pickles. YUMMY!

Grilled Salmon Sandwiches

The Contessa never fails! I got this recipe from Ina Garten's cookbook and I just had to make it because it seemed like such a simple yet healthy meal and, as I mentioned before, my family and I are trying to eat more fish. I am very lucky that there is a fishmonger I can go to and get the freshest catch of the day, and I think that's a big key in this recipe: super fresh salmon fillets. I cut the recipe below in half since it's just me, Matt and Mike, and the portions came out perfectly!

INGREDIENTS (serves 6)

• 2 pounds fresh salmon fillets
• Olive oil
• Kosher salt
• Freshly ground pepper

For the sauce:

• 1 cup Hellman's mayonnaise
• 1/4 cup sour cream
• 3/4 teaspoon white wine vinegar
• 12 fresh basil leaves
• 3/4 cup chopped fresh dill
• 1 1/2 tablespoons chopped scallions, (white and green parts)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 teaspoons capers, drained

To assemble:

• 6 fresh white or brioche rolls (4-inch round)
• 1/4 pound mesclun mix or fresh basil leaves

DIRECTIONS

For the salmon, heat your (coals or propane) outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

California BLT

There comes a moment in a woman's (or man's) life when we desire the crispy taste of pork bacon in our mouths. The desire is so great that we'll sometimes go to great lengths just to eat Mr. piggy. Whenever I walk into a house or restaurant and smell the smoky sweet bacon in the air, my mouth begins to water. And don't get me started on apple wood smoked bacon--that sh** is the bomb! I love bacon so much, I even contemplated joining the Bacon Club of the Month. But, I decided to be somewhat healthy because I do feel guilty eating bacon as it's full of sodium and saturated fat. So, I've been limiting myself to a couple of slices of good bacon once a month. And when I do cook bacon, I always make sure I make it for a special meal or add it into something yummy. And this BLT is awesome because it has avocado in it. Bacon lovers, rejoice!

INGREDIENTS (makes on mean BLT)

• 3 strips of bacon
• 1 beefsteak tomato
• lettuce leaves
• 2 slices of bread, such as 7 grain, sourdough or your favorite bread
• Half an avocado, sliced
• Mayonnaise
• salt and pepper to taste

DIRECTIONS

1. Begin by broiling three slices of bacon under the broiler. Drain on paper towels.
2. Slice one beefsteak tomato; wash and spin two lettuce leaves.
3. Lightly toast your bread slices, if desired.
4. Assemble the sandwich: spread mayo on both slices; arrange bacon (cut in half if you need to), followed by avocado slices, and tomatoes. Season with a little salt and pepper before you top with lettuce.
5. Serve with salt and vinegar chips and enjoy!

Tomato and Avocado Sandwiches A La Blaha

Last month, my papa-in-law and my horno-in-law (I mean brother-in-law, Michael) came to visit us down here in San Diego. Matthew and I took them for a quick tour of the Hotel Del Coronado, and, of course, we went wine tasting. We visited Belle Marie winery and Ferrara Winery, both in Escondido. Since this was a quick tour, we decided to stop at a farm stand near the freeway and we bought farm-fresh tomatoes and avocados. Immediately we all decided we were going to make sandwiches, but we didn't have much time nor any utensils or bread. So we decided to make a quick stop at the grocery store and bought the rest of the ingredients. And yes, Michael made these wonderful sandwiches.

INGREDIENTS (makes 4 sammies)

• 2 or 3 large, farm fresh tomatoes
• 3 or 4 ripe avocados (depending on their size)
• 8 slices of Munster cheese (from the deli counter)
• packets of Mayo (you can steal, I mean take some from the deli or just buy a small jar)
• 4 French rolls or your favorite sandwich bread
• Plastic knife and fork (you can also take a couple from the deli!)

DIRECTIONS

1. Slice tomatoes in 1/4" thick slices.
2. Cut avocados by cutting around then removing the pit. Cut into wedges.
3. Cut open your bread and spread generously with mayo. Divide the tomatoes, avocado wedges and cheese among the four pieces of bread.
4. Eat like a maniac!

Smoked Salmon on Bagels

I love the weekends because that's usually the only time when either Matthew or I get to cook breakfast. One of our all-time favorite breakfast, though, is smoked salmon on bagels. Since smoked salmon is a little expensive, we usually only make this on special occassions, but it's definitely worth it. Mmmm...

INGREDIENTS (makes 2)

• 4 oz Smoked Salmon
• 2 bagels (egg, plain or poppy seed)toasted, split in half
• 3 oz cream cheese, softened
• 4 tomato slices (optional)
• 4 red onion slices
• 1 tablespoon capers, drained

DIRECTIONS

1. Spread cream cheese evenly over 4 bagel halves.

2. Top bagel halves with salmon slices.

3. Add tomato and onion slices and sprinkle capers on top of each bagel half. Eat immediately with a hot cup of joe or a mimosa!

Croque Monsieur

Ooh, winter is here and this is when my food cravings go into frenzy. I tend to crave hot, gooey, carbo-loaded food during this time of the year. Recently, my husband has been on a baking kick, making such things as biscotti, poppy-seed muffins, and sugar cookies. But, what I crave the most is the simplest thing, soup and sandwiches. Last week we had the American staple of tomato soup and grilled cheese sandwiches, but tonight we are going French. This sandwich, croque monsieur, is a favorite Parisian sandwich. It's quite simple and quite divine. The sandwich itself is very indulgent, so I think Minestrone or even mushroom soup would go well with this. Bon appetit!

INGREDIENTS (makes 4 sandwiches)

• 8 slices of good white bread
• 8 slices of ham (the good kind)
• 2 cups grated Gruyere cheese
• Butter, room temperature
• 1/2 cup Crème fraîche*
• Good Dijon mustard (optional)**

Pre-heat oven to 350F degrees.

1. In a small bowl, combine 1/2 cup of grated Gruyere cheese and 1/2 cup crème fraiche. Set aside.
2. On 4 slices of bread spread the butter thinly on both sides.
3. Sprinkle about 2 tablespoon of the grated cheese, then lay 2 slices of ham on each bread, and then spread the crème fraiche mixture on top of ham, about 2 tablespoons per sandwich.
4. Cover with the second slice of buttered bread. **Here, you can spread a little mustard on each slice to give your sandwiches more flavors
5. Place the sandwiches on a baking sheet and sprinkle remaining grated cheese on top of each sandwich.
6. Bake in the oven for 15 to 20 minutes, or until cheese is melted and bubbly and a little brown.

French Brie Sandwich

On our recent trip to Paris, my husband and I were in total awe of the beauty of the City of Light. We had no idea how enormous and inspiring the Louvre was, and I think we both had epiphanies’ after our Notre Dame visit. However one of our most memorable moments in Paris was this brie sandwich we had at a little corner pastry shop near place des Pyramides. This sandwich is so simple, yet it was all we could talk about after we ate it. It was the most delicious thing we've ever had...of course the authentic French baguette, and fresh brie and the fact that we were in Paris also added to our delight. Try this at home and you'll momentarily be transported to Paris.

INGREDIENTS (serves 4)

• 1/2 lb. Brillat-Savarin Petit or Brie de Nangis (or your favorite French or domestic brie), cut into 1/8" slices
• 1 baguette (thin, and about 2 feet long), cut 3/4 of the way through lengthwise

Place the brie slices, slightly overlapping, inside the baguette. Cut the baguette into four 6" sandwiches. You can wrap each sami in parchment paper and serve them or slightly warm them up in your oven for a few minutes. Either way, a light Côtes du Rhône wine goes wonderfully with this simple dish.

Roast Beef Sandwiches

There is nothing like perfectly cooked roast beef. My favorite kind is the roast beef that is medium rare, yet it's not dripping any pink juices. This type of roast beef is very difficult to come by. But the other day while we were at Henry's Marketplace, I saw the most perfect roast beef in the deli counter. Immediately we bought a half pound and Matthew made these absolutely delicious sandwiches.

INGREDIENTS (makes 2 sandwiches)

• 1-10 to 12" sourdough roll
• 1/2 lb. thinly sliced roast beef (the pinker, the better, me thinks)
• 4 slices medium cheddar
• Sliced tomatoes
• Lettuce
• Dijon mustard
• Mayo

DIRECTIONS

First, toast the sourdough bread in the oven or toaster oven until golden brown on all sides (Matthew burnt ours a little bit, but it was still good). Then cut the bread in half, and slice each half lengthwise. Be careful because bread will be hot.

Workings quickly, spread mayo on the bottom two slices of bread, then place a slice of cheese, sliced tomato and lettuce. Divide roast beef between the slices; slather with as much, or as little, Dijon mustard (believe me, you want mustard on this baby). Finally, add last slice of cheese, then add the top bread slice.

Serve with a side of kosher dill pickles or cornishons. Delicioso!

PB&B: Peanut Butter and Banana Sandwich

This sandwich is insane. If you love peanut butter like I do, you will love this sandwich. It's a grilled sami smothered in peanut butter, topped with sliced bananas and grilled to perfection. As some of you may know, my husband hates bananas. Don't ask me why, but he does. So I made the recipe below for him sans bananas. It still tasted pretty good.

INGREDIENTS (makes 2 sandwiches)

• 1/2 cup chunky peanut butter
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 2 small bananas or one huge one...hee hee
• 4 slices of white bread, a good variety or your favorite sandwich bread
• Spreadable butter such as ICBINB
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

DIRECTIONS

1. Mix the first three ingredients in a small bowl.
2. Spread equal amounts of peanut butter on each slice of bread.
3. Slice the banana and place the slices on two pieces of bread. Top with another piece of bread.
   
4. Place a non-stick pan on medium-high. Butter each side of the sandwich and grill for about 1 minute per side, or until it's nicely grilled. In the meantime, combine the sugar and cinnamon in a plate. Once your PB&B is grilled on both sides, immediately pass it through the cinnamon sugar.

Cut sandwich on the diagonal and serve immediate. YUMMY-TUMMY!

Sandwich Cubano

Cuban sandwiches are one of my favorite sandwiches. They are tasty and make a hearty lunch. The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between a sliced length of Cuban bread. The key to a great Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam.

INGREDIENTS (makes 4 sandwiches)

• 1 loaf Cuban bread (Italian or French bread may be substituted)
• Prepared yellow mustard
• 1/2 pound baked ham, thinly sliced
• 1/2 pound roast pork, thinly sliced
• 8 thin dill pickle slices
• 1/2 pound Swiss cheese, thinly sliced

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

TO GRILL:

Sandwich Press or Panini grill: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

George Forman Grill: May also be used.

Goat Cheesesteak Subs with Chimichurri Sauce

Although I got this recipe from 30-Minute Meals, it actually took me a little over an hour to make it. Also, we grilled our steaks rather than cooking it over the stove and the sauce is not really chimichurri, but it sure does taste like it. The flavors of the sauce, the steak and the goat cheese go remarkably well together. I slightly tweaked the original recipe but it still came out wonderful. We had a side salad with our sandwiches, but tortilla chips will compliment it, too. A nice Pinot Noir is best with this meal.

INGREDIENTS (makes 4 subs)

• 1 cup lightly packed flat-leaf parsley
• 5 garlic cloves
• 1 jalapeño, seeded and roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• Juice of 3 limes
• 1/3 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 small red onion, thinly sliced
• 1-1/2 pounds skirt steak, cut into lengths short enough to fit into a skillet
• Kosher salt and freshly ground pepper
• Garlic powder (not garlic salt)
• Pinch of Oregano
• 4 sub-style sandwich rolls, split
• 4 ounces goat cheese, crumbled

DIRECTIONS

1. Preheat the oven to 400°. In a food processor, pulse the parsley, garlic and jalapeño a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 3/4 cup of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion. Save the remaining sauce for passing at the table.
2. Pat the steaks dry with a paper towel and season with salt and pepper, garlic powder, pinch of oregano and the juice of the last lime and rub all over the steaks. Let them sit for 10 minutes.
3. **We grilled our steaks but you can also cook them over your stove top**Heat a large a heavy-bottomed skillet or cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil to the pan and when the pan is hot. Cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn't large enough to hold them all). Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.
4. Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side.

Cheddar, Bacon and Apple Sandwich

Sometimes grilled cheese sandwiches can be very passé, but when I saw this recipe on the Artisanal Cheese.com website, I just had to try it. I'm not a big fan of grilled cheese sandwiches because, to me, they are not very flavorful. But these babies are full of flavor. The cheddar cheese, apples and bacon play with your taste buds...and you're going to like it.

INGREDIENTS (makes 3 sandwiches)

• 6 slices of bacon
• 1 Granny Smith or Golden Delicious apple, sliced into 1/8" slices
• 1 cup grated Tillamook Cheddar cheese
• 6 slices bread, such as sliced French bread or thick country bread
• Butter, softened

Heat your oven to 400 degrees.

Line your bacon on a sheet pan and bake for 15 minutes until the bacon is cooked and crispy. Remove from oven and place bacon on paper towel and set aside. Turn oven down to 350 degrees.

Spread about 3 tablespoons of cheese onto 3 slices of bread. Arrange 3 to 4 slices of apples over the cheese, then top with two pieces of bacon. Spread 1 to 2 more tablespoons of cheese over bacon and top each sandwich with remaining slices.

Lightly butter the outside slices of bread. Heat a large non-stick skillet or griddle on medium-high. Place each sandwich, butter-side down, on the skillet and toast for about 2 minutes. Turn sandwich over and toast other side.

Now put the sandwiches on another baking or pizza pan and bake them in the 350 degree oven until cheese has melted, about 5 to 7 minutes.

Slice each sandwich in half and serve with a side of pickles or my super-quick homemade spicy mac & cheese.

Provençal Sandwiches with Grilled Vegetables

I know there's a lot of steps to this recipe, but it actually is really fast. Total time is about 35 minutes. This is a great meal to try if you have a lot of veggies in your house and don't know what to do with them. The bread is very important, too. We used rosemary bread from Costco that we cut into thick slices. Olive or country bread work well too. My husband made this meal for us last night and it was incredible!

INGREDIENTS

• 1 red bell pepper or use half a 12-ounce jar of roasted bell peppers instead of roasting and peeling your own.
• 3 1/2 tablespoons extra-virgin olive oil
• 3 plum tomatoes
• 1 small bulb fennel, sliced 1/8 inch thick
• 1 large zucchini, sliced lengthwise 1/8 inch thick
• 4 slices Italian or country bread, 1/2 inch thick
• 4 ounces goat cheese
• 1 teaspoon kosher salt
• 4 tablespoons store-bought pesto

1. Set your grill to medium-high for indirect grilling.
2. Rub the pepper with 1/2 tablespoon of the oil. Place the pepper on the grill, turning occasionally, until the skin blackens and blisters, 18 to 20 minutes.
3. Using a paring knife, remove the core from the top of each tomato and make a shallow X in the bottom. Place foil over the grill and add the tomatoes. Grill until they become soft, about 15 minutes.
4. Place the zucchini and fennel on the grill and brush with 1 tablespoon of the oil. Sprinkle with salt. Grill until tender, about 5 minutes per side for the zucchini and 10 minutes per side for the fennel.
5. Once all your veggies are nice and grilled, set aside and let cool.
6. Transfer the red bell pepper to a bowl and cover tightly with plastic wrap. Set aside for 10 minutes. Remove the skin and seeds from the pepper and discard. Cut the pepper lengthwise into 8 slices; set aside.
7. Remove the skins from the tomatoes and cut them about 1/8 inch thick. Set aside.
8. Remove the tough cores from the fennels and set aside.
9. To assemble: Place the bread on a work surface. Brush each side with the remaining olive oil. Layer the veggies in the following order onto each slice: sliced fennel, tomato, zucchini, and red bell pepper. Cut 1/4" slices of goat cheese and top each sandwich with a few slices.
10. Place each open faced sandwich on the grill and grill until the bread is golden brown and the goat cheese browns a little, 4 to 5 minutes. Drizzle each sandwich with the pesto.