The Blue Plate Special, Sandwich

Created by: Karen Harris — Castle Pines, CO

Meet The Blue Plate Special. This savory sandwich is a comforting combination of flavors straight off the daily lunch special at your favorite diner. It features Wisconsin aged white cheddar cheese and thick slices of meatloaf perfectly complemented with creamy mashed potatoes and sweet corn on sourdough bread. So remember to show up with an appetite.
Ingredients:

• 1 tablespoon oil
• 1 small onion, sliced in thin rings
• 1 green chile, such as jalapeño, chopped
• Kernels from 1 ear super sweet corn
• 4 large slices sourdough bread
• 4 slices Wisconsin Aged White Cheddar cheese, at room temperature
• 4 1/2-inch to 1-inch thick slices of deli-prepared or homemade meatloaf, warmed
• 1 cup deli-prepared or homemade mashed potatoes, warmed
• 4 slices Wisconsin medium yellow Cheddar cheese, at room temperature
• 4 tablespoons butter, softened, divided

Directions:

Place oil in medium nonstick frying pan over medium-high heat. When oil is hot, add onions and cook until soft and browned around the edges. Add chile and sweet corn. Sauté until heated through. Transfer to plate and set aside.

Top each of 2 bread slices with 2 slices white cheddar, 2 slices meatloaf arranged to cover bread, a good-sized dollop of mashed potatoes spread to cover meat, and half the corn, green Chile and caramelized-onion mixture. Top each with 2 slices of the yellow cheddar and 1 slice remaining bread.
Heat large cast iron or nonstick skillet over medium-high heat. When hot, place 2 tablespoons of butter in 2 places on the pan. Carefully place sandwiches over butter in pan. Spread tops with remaining butter.

Grill sandwiches a few minutes on each side or until golden brown and cheese melts.

Source:  grilledcheeseacademy.com

The Biloxi, Sandwich

A tasty chorus of Wisconsin Fontina, pulled barbecue pork, and creamy coleslaw on buttermilk white bread.

Ingredients:

• 2 tablespoons kosher salt
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 1 tablespoon ground black pepper
• 1 3- to 5-pound pork butt
• 1/2 pound (8 ounces) smoked bacon, optional*
• 1 bottle of your favorite barbecue sauce
• 2 cups water
• 1 head red or green cabbage, cored and thinly sliced**
• 1 cup mayonnaise
• 1 teaspoon celery seeds
• 2 teaspoons mustard seeds
• 1 tablespoon horseradish
• Juice of 1 lemon
• 1/4 cup white wine vinegar or apple cider vinegar
• 1/4 cup sugar
• Kosher salt
• Salt and pepper
• 2 carrots, peeled and shredded
• 6 tablespoons butter, at room temperature
• 8 slices buttermilk bread (or other firm white bread)
• 8 1-ounce slices Wisconsin Fontina cheese
• 2-3 pickles, sliced
• 1 onion, sliced about 1/8" thick

Directions:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.
Preheat oven to 300°F. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.
Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.
Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.
Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina. Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

*Bacon adds an authentic smoky flavor without using a smoker.

**Prepared coleslaw mix may be substituted.

***Slow cooker may be used; follow directions for pork butt cooking times.

Source:  grilledcheeseacademy.com

The Bello, Sandwich

Created by: Jigna Shah — Troy, MI

Redefining the idea of grilled cheese, portobello mushroom caps anchor this unique breadless sandwich. Zesty chutney, Wisconsin pepper jack and candied hazelnuts provide a myriad of flavors.
Ingredients:

For Chutney:

• 2 tablespoons olive oil
• 3 teaspoons garlic, minced
• 2 large tomatoes, finely chopped
• Kosher salt, to taste
• 1 teaspoon sugar
• 2 teaspoons red pepper flakes

For Candied Hazelnuts:

• 1/2 cup maple syrup
• 1/4 cup chopped hazelnuts
• Kosher salt, to taste

For Breadcrumbs:

• 2 tablespoons olive oil
• 1/4 cup (4 tablespoons) panko bread crumps
• Kosher salt, to taste

For Portobello Caps:

• 4 large portobello mushroom caps
• 1/4 cup olive oil
• Kosher salt, to taste

For Sandwich:

• 8 thick slices Wisconsin Pepper Jack cheese
• Handful of arugula

Directions:

For Chutney: Heat olive oil in skillet over medium heat; add garlic and stir until fragrant. Add chopped tomatoes, salt, sugar and red pepper flakes. Sauté mixture, stirring occasionally until it becomes paste-like. Set aside.
For Hazelnuts: Bring maple syrup to simmer in small saucepan over high heat. Add hazelnuts and salt; stir about 1 minute, until nuts are well coated. Pour mixture onto baking sheet lined with parchment paper. Spread so nuts are not sticking together. Cool.
For Breadcrumbs: Heat olive oil in skillet over medium heat; add breadcrumbs and salt; sauté until golden brown. Remove from heat; cool.
For Mushrooms: Preheat grill. Preheat oven to 350°F. Remove stems and gills from caps. In medium bowl, toss mushroom caps in olive oil. Season with salt. Place caps, stem-side-up, on hottest part of grill; cook about 4 minutes. When caps begin to give off liquid, flip. Cook second side additional 4 minutes. Remove from grill and place on baking tray. Place try in oven; bake additional 15 minutes or until caps are tender when pierced with a knife tip.
For Assembly: Place 2 pepper jack cheese slices over stem side of each cap. Heat skillet over medium heat. Add caps to skillet and cover. Cook until cheese begins to melt. Remove from heat and place on tray. Layer each cap with 1 tablespoon of breadcrumbs and 2 tablespoons candied hazelnuts over cheese; gently press. Layer 2 caps with handful of arugula and 2 tablespoons chutney. Top arugula caps with remaining 2 caps to form a "sandwich."

Source:  grilledcheeseacademy.com

Gooey, Genius Patty Melt

Chefs are learning what diner fans already know: A patty melt is griddled, gooey genius. Here’s how to perfect it at home.

The Patty

The most important thing to know: This is a sandwich, not a burger. The ground beef is seasoned with onion and spices, and it’s pressed thin into a ¼”-thick patty so the meat doesn’t dominate. See our recipe below to get the juiciest results.

The Bread

The only type we can get behind is rye, preferably the seeded, grocery-store variety (Levy’s seeded rye is our patty-melt pick. The slices are the indeal thinness, while the dense crumb browns evenly to seal in the juicy patty). Its uniform crumb will help contain the messy fillings.

The Cheese

Swiss is traditional, but cheddar’s an all-American classic—which is why ours boasts slices of Swiss on one side and aged white cheddar on the other. More really is better.

The Onions

A generous helping of caramelized onions is a must. Cook slowly and gently until they’re a deep golden color. (Sorry, you just can’t rush it.)

The Press

Toasty bread, onions tangled in melty cheese, a patty that stays put: This is why we press. Weigh it down with a heavy pan to compress it. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior.

Tool for the Job

Use a diner-style offset spatula or a fish spatula to cook the beef patty. The flexibility lets the meat make close contact with the pan for a good sear.


Ingredients:

Caramelized Onions:

• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced

Patties And Assembly:

• ¼ small onion, finely chopped
• 1 pound ground beef chuck (20% fat)
• 1 tablespoon ketchup
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 8 slices seeded rye bread (preferably Levy’s)
• 4 ounces aged sharp cheddar, thinly sliced
• 4 ounces Swiss cheese (such as Emmenthal), thinly sliced
• 8 teaspoons mayonnaise

Directions:

Caramelized Onions:

• Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Patties And Assembly:

• Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)
• Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.
• Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.
• DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

Source: bonappetit.com

Cucumber Sandwich

Ingredients:

1 Cucumber
1 Carrot
1 Stalk of Celery
1 Green Onion
1 Handful of Flat Parsley
1 Lime (squeeze out the juice and set aside)
1 Splash of Vinegar
Dash of Salt and Pepper
The seeds from the Cucumber
1 Aleppo chili (or cayenne)
1 Chicken Breast


Directions:

Peel the cucumber and scoop out the seeds with a tea spoon. Relish: one carrot, one stalk of celery, one green onion, a handful of flat leaf parsley, juice of one lime, the scooped out seeds of the cucumber (one), one tbs olive oil, dash of salt, pepper, and Aleppo chili (or cayenne). Blend 5 second in the mixer to keep it chunky. Taste it and add more lime juice or a splash of vinegar if it is not tangy enough. Slice a chicken breast in thin strips and grill/saute/pan fry them with just a bit of salt and pepper. Place the cucumber on a plate and scoop some of the relish in it to level it, add the grilled chicken strip, scoop some more relish in the middle on top of the chicken and cover it all with the other part of the cucumber. The whole thing can be juicy, so eat it over a plate. When taken for a lunch, just keep it all separate until it's time to eat and build them on the spot.

Source: Internet

Nutty Kids Lunch: Squirrel Sandwich (in 3D!)

Ingredients:
 
What You’ll Need:

1 peanut butter sandwich
baby carrots
purple grapes
sprinkle or mini chocolate chip

Directions:

To Make Squirrel Sandwich:

Make a peanut butter sandwich. Cut the top section (rounded crust) of the sandwich off for the tail. Cut one corner off of the bottom section and shape it for the head, using the corner crust for the ear. Shape the remaining portion into the squirrel’s body. “Glue” each piece together using peanut butter. (You may need to use a toothpick for reinforcements when standing the squirrel up on a plate, but it’s just as cute lying down on a plate, too!) Put the sprinkle or mini chocolate chip in place for the eye. Make the acorns: cut the ends off of the baby carrots and the grapes, and again, “glue” them together using peanut butter.

Spam Sandwich

I  Love Spam and there's nothing better in the morning than a good ole fried Spam sandwich. Fry up some Spam, lay a slice of American cheeses on a piece of bread. The use of hippie bread is somewhat refined for the average redneck/hillbilly however it does allow for three pieces of Spam.

P.S. -  don't use any of that low-salt Spam.

 

Mater Sammie

Mater Sammie - Not gonna be long before you'll be able to be eatin' one of these over the sink.

From my hillbilly garden last year - homegrown, an inch thick, lotsa salt. Excuse the healthy bread - we were all out of white bread...

Little Mater Sammie - No sir, these little babies do not go into salads. From my hillbilly garden last year - homegrown, Duke's mayo (I realize I'm probably starting a mayo war here ), lots a salt. Actually white bread would have made it perfect but all we had was hippie bread.