Philly Steak Sandwiches

When I was at the International Farmers market the other day I couldn't resist the thinly sliced rib eye they had on sale. I mean 3/4 of a lb. for $4?? I had to get it.

I knew just what I was going to do with it too. Big, cheesy, steak sandwiches. I prefer mine with caramelized onions and mushrooms, while Chad prefers his with just the melty cheese.

I first sauteed my onions and mushrooms, then chopped up the meat. I removed the vegetables from the pan sprinkled the meat with salt and pepper then sauteed it. While the meat was cooking I buttered and sprinkled garlic powder on the sub bread and toasted.

When the meat was finished I thew it on top of the bread (then added my onions and mushrooms), added some sliced provolone, and toasted it again.

MMMMMMMMMM!

Smoked Turkey Monte Cristo

Wow. This sure is The Sandwich of Sandwich's. After church Chad and I usually go out for a light lunch, but since we had gone grocery shopping yesterday we decided to eat lunch at home. I bought some great French Boule bread from Trader Joe's and I was excited to use it for sandwiches. As I was looking for exciting ways to make my turkey sandwich, I remembered the Monte Cristo. Not the battered and fried one from Bennigan's, but the french-toast type.

I looked for some advice on cooking online but ended up doing it my own way. This is a huge sandwich, I cold only eat half. The slices of the boule were about 7" long, so this can definitely be something you share.

Smoked Turkey Monte Cristo

• 3 slices of french boule bread (you can substitute and egg bread or just plain white bread)
• 6 slices smoked turkey breast
• 2 slices fontina cheese
• 2 slices havarti cheese
• 1 Tbs. seedless raspberry preserves
• 1 Tbs. dijon mustard
• 1 egg
• 2 Tbs. milk
• 3 Tbs. unsalted butter
• powdered sugar for dusting

Butter 2 sides of the boule and flip. Layer turkey and on two sides of the boule. Layer cheeses on top of turkey. Mix together the raspberry and dijon and spread on both sides of the unbuttered piece. Assemble and cut in half. Mix egg and water, and dip both sides of the halved sandwich. Melt butter in a med. sized sauce pan over medium heat and when it foams add the sandwich. Let cook for a couple minutes and flip. Repeat with the other half. Dust with powder sugar and enjoy!

Dinner for One

I'm on my own again for dinner tonight so I decided to raid the refridgerator and make something for myself. I found lots of veggies, leftover chicken from a roaster I used for the empanadas the other night and homemade chicken stock. I was really craving soup, but I wanted something to go with it. I dedided on a vegetable soup with lentils and vermecelli paired with a chicken salad sandwich on a whole wheat english muffin. This dinner was super easy to make and it was done in under 45 minutes. I did have soup leftover, but all the better. Now I have lunch for tomorrow as well.

Vegetable Soup with Lentils and Vermecelli

• 1/4 cup of each diced: carrots, celery,onion,green pepper
• 1 cup chopped portabella mushrooms
• 1 clove of garlic minced
• 1 1/2 tbs. fresh flat leaf parsley chopped
• 1 tbs. olive oil
• a handful of frozen corn
• 1/2 cup frozen chopped spinach
• 1/2 can diced tomatoes with the juice
• 1 tsp. dried oregano
• 1 tsp. basil
• 1 bay leaf
• 1/4 cup green lentils
• 2 handfuls vermecelli broken into pieces (mine came in a bag already in one inch pieces)
• 5 1/2 cups chicken stock

Heat a soup pot over med. heat and add olive oil. Saute carrots,celery,onion and green pepper and portabellas until soft. Add garlic, parsley,tomatoes, spinach, basil, oregano and bay leaf and saute a few minutes more. Add chicken stock, frozen corn, lentils and vermecelli. Let simmer for 30 minutes and serve.

Chicken Salad

• 1 1/2 cup chicken meat cut up
• 2 tbs. chopped graped tomatoes
  
• 1 stalk celery diced
• 1 tbs. finely diced onion
• 1 tbs. chopped walnuts
• 1 tsp. fresh flat leaf parsley chopped
• 2 tsp. light mayo
• 2 tsp. light sour cream
• 1 tsp. white wne vinegar
• 1 tsp. lemon juice
• dash or two of garlic powder
• salt and pepper to taste

Mix all ingredients together and let flavor meld in the refridgerator for about 20-25 minutes. Serve on toasted english muffins with lettuce.

My Take on a Club Sandwich w/ a side of Bulgar Salad

A little while ago I got a recipe for pepperoni bread from Amber. After making a few modifications I made a sort of pizza bread using the basic steps for the pepperoni bread. Well after that night I vowed to do some experimenting since the bread was so easy and fool proof.
Tonight I decided to make a baked club sandwich. I went to the grocery store bought a few slices of various deli meats and cheeses rolled it up and YUM.
For a lighter side full of veggies I made a bean and bulgar salad with a garlic and parsley vinaigrette. I love bulgar. In salads, kibby, as a pilaf you name it. It is up there with barley and quinoa for me. Chad wasn't thrilled with the salad. He was too busy funneling the bread into his mouth, lol.

Baked Club Sandwich

• 1 frozen bread loaf defrosted
• 6 slices of each deli meat: turkey, ham, roast beef(or 18 slices of your favorite meats)
• 9 slices of muenster cheese
• shredded cheddar (about a cup and a half)
• melted butter for brushing the top
• italian herbs to sprinkle on top of the loaf

Roll out dough until it is a big rectangle (sorry I don't have dimensions). Layer the meats and cheeses how you please on one side and roll up. Baste the top with butter and sprinkle with dried herbs. Place on a baking sheet and bake at 350 for 25-30 minutes.

Bean and Bulgar Salad

• 1/2 cup fine bulgar
• 3/4 cup chicken broth
• 1/4 cup diced orange pepper
• 1/4 cup finely diced onion
• 1/2 cup black beans and garbanzo beans drained and rinsed
• 1/4 cup grape tomatoes halved
• 2 handfuls lettuce mix (I used italian blend)
• 1 Tbs. olive oil

Boil chicken stock and add to bulgar that has been placed in a big bow. Let sit for 5 minutes and then fluff with a fork.
Saute onion and orange pepper in a skillet over medium heat for 3-5 minutes just until the onion is translucent. Add beans and saute 3 minutes more. Add the onion mixture, tomatoes and lettuce to bowl and toss. Garlic Parsley Vinaigrette

• 1/4 cup flat leaf parsley
• 1 garlic clove
• 3 Tbs. red wine vinegar
• 1 tbs. dijon mustard
• 1/4 cup evoo
• pinch of sugar
• pinch of salt

Put everything in processor and pulse until everything is coarsely chopped. Turn processor on low and drizzle in the evoo. Serve over bulgar salad and toss.

Here is a close up of the yummy goodness I enjoyed this evening!