Caesar Club Sandwich

Ingredients

• 2 split (1 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 large garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste
• 1 teaspoons Dijon mustard
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 cup good mayonnaise
• 1 large ciabatta bread
• 2 ounces baby arugula, washed and spun dry
• 12 sun-dried tomatoes, in oil
• 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Steak Sandwich

Ingredients

• 1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
• Kosher salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions, sliced in rings
• 1/2 teaspoon fresh thyme leaves
• 1 recipe Mustard Mayo, recipe follows
• 2 mini focaccia buns, sliced in 1/2
• 1/2 cup baby arugula

Directions

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Mustard Mayo:

• 3/4 cup good mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons sour cream
• 1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

Roasted Pepper and Goat Cheese Sandwich

Ingredients

• 4 large red or yellow bell peppers, preferably Holland
• 2 tablespoons good olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons drained capers

For assembling:

• 1 large ciabatta bread, halved horizontally
• 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
• 8 to 10 large basil leaves
• 3 thin slices red onion
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

Egg sandwich

 Ingredients:

1. 3 boiled Eggs
2. Bread for 4 people or 8 people suit for yourself
3. Salt to taste
4. Salt: 1/2 teaspoon
5. Black pepper power: 1/2 teaspoon
6. Margarine: 100 gram
7. Mayonnaise: 2 tablespoons + extra to spread on bread slices
8. Tomato Ketchup: 1 teaspoon

Method:

1. Boil eggs in water with 1/2 tablespoon salt for 20-25 minutes.
2. Cut the slides of the slices and spread mayonnaise generously in order to have soft sandwiches.
3. Once egg are boiled, remove from water.
4. Peel and mash them with fork.
5. Add salt to taste, black pepper power, margarine, mayonnaise, ketchup and mix them well with fork. Adjust salt if needed.
6. Spread the egg material on 4 slices and cover them with remaining 4. Cut them diagonally in half.
7. Serve with potato chips or french fries anything you like or any chutney with your flavor.

Philly cheesesteak sandwich

Servings: 2

Ingredients:

4-6 slices deli roast beef, shredded, or cut into strips
1/4 cup cheese, cubed (or any other good melting cheese)
1 cup onions, sliced
1 cup bell peppers (capsicum)
salt, pepper to taste
2 TBS vinegar
1 tsp sugar
1 tsp oil
2 long sandwich rolls, cut almost all the way through the middle (lengthwise) but not all the way through. The rolls should preferably have a hard crust (soft rolls don't work too well).


Method:



Heat oil in a large pan or skillet. Add onions and bell peppers and fry on medium heat until onions get some color (about 6-7 minutes). Add salt, pepper, vinegar and sugar and cook about a minute. Add roast beef and cook another minute just to heat through. Top with cheese and toss with the roast beef so the cheese can melt. After about a minute, push the roast beef mixture to one side of the pan. Add a tiny bit of oil (or oil spray) to the pan, and put rolls outside down on the pan. Heat for about 30 seconds and then put the roast beef mixture in the rolls. Serve with fries.

If you can't find halal roast beef, you can also make this with gyros meat or cooked steak that has been very thinly sliced. This is made the American way and is flavorful, but very mild. If you like your food more spicy, you can add chili peppers, hot sauce, siracha sauce, or the middle eastern chili sauce.

My famous Cream Mushroom Cheese toast

This one is really quick ;)

 Method:

Make white sauce while melting the butter for the white sauce add some garlic....then the flour then gradually add the milk...add black pepper and chilli sauce (not too much) then add the mushroom..... spread this mixer over bread slice.... grate some cheese over it... bake in oven for 15 min 200 degree

Cheese, Pesto and Vegetable Grilled Sandwich

For the Basil Pesto -

26 gms Parmesan cheese
100 ml extra virgin olive oil
20 gms parsley
100 gms basil leaves
20 gms pine nuts

For the sandwich -

Slices of wholegrain/ wheat bread
Pesto sauce
Cheese Slices, I used Monterrey Jack for this one
Grape Tomatoes, sliced
Zucchini, sliced thin
Jalapenos, chopped
Dill Pickle slices
salt and pepper to taste

Method:

To make the pesto, combine all the ingredients and blend to a coarse paste in a food processor.
Transfer to a jar and top with a layer of olive oil. Refrigerate if you are going to consume immediately or freeze for a couple of months. I have a frozen one that I had made sometime back. Defrost before using.

Preheat a grill or broiler. To assemble the sandwich, Butter one side of each bread (I usually avoid this step) and apply pesto on the other side and top with a slice of cheese. Place the fillings on one slice of bread and sprinkle with some salt and pepper. Top with another slice. So each sandwich has two layers of cheese.
Grill or broil each side till the cheese has melted and the bread is brown and has a crunch to it..

Club Sandwiches.. with Egg, Salad n cheese

You will need:

3 slices of Brown bread (of your choice)
1 Egg ( Fried into an omelet)
Mayonnaise (sugar added- well blended)
Ketchup
Mozzarella Bar cheese (cut into slices)
Lettuce
Tomatoes slices
Cucumber slices

Recipe:

Take 1st slice and apply the sweet mayo paste on. Put omelet finely folded and then add tomato slices, cucumber slices, lettuce leaves and then sliced cheese.

Take 2nd slice and apply mayo on both sides of the slice and put it on the prepared sandwich. Now add Lettuce, tomato slices, cucumber slices ketchup and then sliced cheese.

Now take the 3rd slice apply the same mayo and close the sandwich. slightly press the sandwich.

If you have a sandwich maker or a panini maker then put the sandwich on it to give it a tighter and grilled look. Or like I just put the sandwich on a frying pan and let it heat up for 5 min each side.

Cut them into sideways 1st and then again. Present them facing up
Serve them with Ketchup