Double Decker Inside-Out Grilled Ham & Cheese Sammie

This makes an enormous sandwich that you can share with a sandwich loving friend, or eat for two meals!  The method of cooking the cheese into each side of the bread makes for an extra crispy, cheesy sandwich.

Yield: 1 giant sandwich (serves 2)

4 tablespoons unsalted butter, room temperature

4 large slices crusty Italian or Panini bread

1/4 cup Parmigiano-Reggiano cheese

1/2 pound sliced Swiss cheese

1/2 cup shredded Mozzarella cheese 

1/2 cup shredded cheddar cheese

1 pound deli sliced ham

Optional:  any desired condiments or vegetables

Directions:

Heat a griddle, grill pan, or large skillet to medium high heat.  Butter each side of the slices of bread.  Place the bread pieces (you may have to work in batches, depending on the size of your surface) onto the hot surface.  Sprinkle the top of each slice of bread with Parmigiano, cheddar and mozzarella, a light coating for the surface of each slice, about a teaspoon of each cheese.  Allow the cheese to melt for about a minute, then flip over to cook into the bread.  If the cheese falls off, don't worry!  Just place the slide of bread right on top of it, it will still cook into the bread.

Cook for 2-3 minutes, until the cheese is cooked into each slice of bread and is golden brown.  Repeat on each side for all remaining pieces of bread, then remove from heat, leaving the heat on but turning down to medium.

Top three of the slices with the swiss cheese and ham and sprinkle with remaining cheeses, repeating and stacking the sandwich as you go.  Cover with the fourth slide of bread and press together, then place back on the hot surface and cook until the cheese melts, turning once, about 5 more minutes. Cut in half and serve warm, with any desired garnishes.  Enjoy!

 

Cajun Shrimp Po' Boy Sliders

Fried shrimp, spicy sauce, crisp coleslaw.  It's Louisiana voodoo! 

Yield:  Serves approx 8 as an appetizer, 4 as a meal 

Ingredients: 
Slider or sandwich rolls
Vegetable oil (for frying shrimp)
1 1/2 pounds breaded shrimp (I got frozen popcorn shrimp and it worked beautifully) 
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper (more or less for desired heat level)
1 tablespoon dried oregano
1 cup coleslaw or shredded cabbage, for topping, if desired

Remoulade Sauce: 
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet relish
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
4 dashes hot sauce (more or less for desired heat level)
1 tsp fresh lemon juice
Salt and pepper, to taste

Directions: 
Mix all ingredients for the remoulade in a small bowl and season to taste.  Set aside.  Toast slider buns, if desired, and reserve

Heat oil for about 10 minutes at medium high heat.  Mix seasoning ingredients in a large bowl and add the shrimp, toss to coat (you could also do this in a ziplock bag).

Fry the shrimp in the hot oil in batches until golden brown, stirring constantly.  This will take 2-5 minutes per batch.  Drain on paper towels and sprinkle with additional salt, if desired.

Coat each side of the slider buns with remoulade sauce.  Add the shrimp evenly between the sandwiches.  Top with coleslaw and additional hot sauce, if desired.  You can also add dill pickles, for more authenticity.  Spicy, crispy, delicious!  Enjoy!

Summery Shrimp Salad

This can be served as a salad or a sandwich.  I made this for a catering event and served it in halved pitas, and then served the leftovers the following day as a salad.  It was yummy either way!

Yield: 6-10 servings as a salad, or 4 full pita sandwiches

Ingredients: 
3 green onions, chopped
2 celery stalks, chopped
1 large red bell pepper, diced
3/4 cup baby carrots, sliced into rounds
1 cucumber, seeded and thinly sliced
2 tbsp chopped fresh dill
1 1/2 pounds small or medium shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
1 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp white sugar
1/4 cup lemon juice 
1 cup sour cream or plain Greek yogurt
Salt and pepper, to taste

If making sandwiches, you'll need pita bread (4 whole or 8 halved)

Directions:
Chop vegetables and set aside.  Toss shrimp with olive oil, paprika, and salt and pepper.  Spread on a baking sheet.  Broil until the shrimp are opaque, about 4 minutes.  Drain and cool.

Mix vegetables, shrimp and spices in a large bowl.  Add sour cream, sugar and lemon juice.  Season to taste.

If serving in pita bread, wait until just before eating to stuff the bread so it doesn't get soggy.

Tips:
This needs a lot of seasoning so be sure to salt liberally and taste to make sure it isn't bland.  I used baby carrots and sliced them into rounds, which I thought looked cute, but you could also use shredded or matchstick carrots.  Perfect for summer!

Grilled Chicken Cheesesteaks

This is a relatively healthy and easy weeknight meal! 

Yield: Serves 4

Ingredients:
1 pound chicken breast
3 tablespoons vegetable oil
2 mixed bell peppers, seeded, thinly sliced
1 large red onion, thinly sliced
8 ounces mushrooms, sliced
8 ounces sliced provolone cheese
4 sandwich rolls
2 garlic cloves, sliced

Directions:
Bring chicken to room temperature and lightly season with salt and pepper.  Drizzle with vegetable oil.  Preheat a grill pan to medium high.  Grill chicken for about 8 minutes per side, or until fully cooked, flipping once.  Remove and set aside to cool.

Add vegetables to grill pan.  Season with salt and pepper, drizzle with oil.  While vegetables are grilling, slice chicken breast and place in a bowl large enough to fit both the veggies and the chicken.

Line a baking sheet with aluminum foil and preheat oven to broil.  Sprinkle sandwich rolls with salt and pepper and set on baking sheet.  Rub insides and outsides of rolls with the sliced garlic cloves.  You can add the garlic cloves to the vegetables that are cooking, or discard, if you're not a garlic lover!

Once the vegetables are soft, remove and toss with the chicken.  Add additional seasoning to taste, if necessary.  Cover the sandwich rolls with the chicken and vegetables and layer with the provolone slices.  Place the baking sheet in the oven and broil until the cheese is melted and bubbling, or for about 1 minute.  Serve while warm and melty.  Yum!