Today, I have my blogging friend in real life, Christine from Cook the Story  sharing 50 Grilled Cheese Sandwiches. Christine is all about helping you spend less time in the kitchen and more time at the table with family and friends. To get her quick tips and recipe ideas, subscribe to her weekly newsletter here.

50 grilled cheese recipes

Today is the perfect day to be helping Katie out with her blogging maternity leave. Why? Because 6 years ago today, my first child was born. 6 years! The time has sure flown. He’s a full-fledged kid now who loves Angry Birds, science, karate, Sophia the First and grilled cheese sandwiches.

Ahhh…grilled cheese sandwiches. There are very few things as comforting as gooey cheese between butter-crisped bread.

Last year I made it my mission to find a way to get the ultimate crunch on the outside of a grilled cheese sandwich without destroying the inner fluffier part of the bread. I figured it out.

The key to that outer crunch is to add something to the butter. Something that gets crunchy when heated. I have two ingredients that do the trick.

The first is parmesan cheese. You mix finely shredded parm with softened butter and then smear it on the outside of the sandwich. Get all the details about this crunchy grilled cheese sandwich here.

The second ingredient is ideally suited for breakfast-style grilled cheeses or grilled cheese sandwiches with apple and cheddar. It’s maple syrup. You mix the syrup with softened butter and slather it on. The heat of the pan caramelizes it into a sweet crunch. Get all the details about this breakfast grilled cheese here.

Once you’ve got the outer crust of your grilled cheese sandwich figured out, all that’s left to make it perfect are the fillings. And have I ever got filling ideas for you! Here are more grilled cheese filling ideas than you could ever imagine!

BLT with Mozzarella and Sundried Tomato Panini from Katie’s Cucina
Gnocchi-Bacon Grilled Cheese Sandwich from The Noble Pig
Bacon Pretzel Grilled Cheese from The Noble Pig
Pumpkin Grilled Cheese with Apples and Cheddar from Kitchen Tested
garden fresh grilled cheese from Spabettie
Grilled Cheese Wafflewich Sliders from Spabettie
Grilled Cheese with Apples and Farmer’s Cheese from The Lemon Bowl
BBQ Chicken Grilled Cheese Sandwiches from The Little Kitchen
Jalapeno Popper Grilled Cheese from The Kitchen is My Playground
PB&J Grilled Cheese from Poet in the Pantry
Spinach, Tomato and Gouda Panini with Apple Butternut Squash Spread from Big Bear’s Wife
Habanero Jack Grilled Cheese with Pear and Prosciutto from Cooking with Books
Roast Beef and Smoked Gouda Grilled Cheese from Running to the Kitchen
Spinach Artichoke Grilled Cheese from Healthy. Delicious.
Gourmet Grilled Cheese with Jalapeno Jelly from Healthy. Delicious.
Sloppy Burger Grilled Cheese from Snappy Gourmet
Buffalo Shrimp Grilled Cheese from Snappy Gourmet
Pesto Pizza Grilled Cheese from Weary Chef
Pepperoni Pizza Grilled Cheese from Ask Chef Dennis
Sweet Honey Pomegranate Grilled Cheese from An Edible Mosaic
Spinach Mozzarella Grilled Cheese from An Edible Mosaic
Sattay-Inspired Turkey Grilled Cheese from An Edible Mosaic
Pimiento Grilled Cheese from Taste and Tell Blog
Grown Up BBQ Chicken Grilled Cheese from Will Cook for Smiles
Ultimate Grilled Cheese from Julie’s Eats and Treats
Bacon Chipotle Pimento Grilled Cheese from Growing Up Gabel
Spinach Artichoke Grilled Cheese from Taste and Tell Blog
World’s Best Grilled Cheese (on cinnamon raising bread!) from Shockingly Delicious
Spicy Mushroom Torta with Queso Quesadilla from Muy Bueno Cookbook
Brie, Tomato and Basil Grilled Cheese from Foodologie
Wine Poached Pear Grilled Cheese from Dieters Downfall
Basil, Balsamic Strawberries and Whipped Feta Grilled Cheese from Cupcakes and Kale Chips
Caprese Grilled Cheese from Diiethood
Strawberry Brie Grilled Cheese from Food Babbles
Reuben Panini from Katie’s Cucina
Grilled Vegetable and Pesto Panini from Overtime Cook
Grilled Muenster with Turkey, Tomato and Thyme Spread from Very Culinary
Loaded Baked Potato Grilled Cheese Sandwich from Southern Fairytale
Grilled Nutella Cheesecake Sandwich from Chocolate Moosey
Brie, Pear and Walnut Grilled Cheese from Jane’s Adventures in Dinner
Grown Up Grilled Cheese Sandwich from Aggie’s Kitchen
Lemon Basil Grilled Cheese Panini from The Lemon Bowl
Grilled Cheese with Apple, Rosemary and Walnut Butter from Bran Appetit
Philly Cheesesteak Grilled Cheese from Nutmeg Nanny
Grilled Triple Cheese Sandwiches from Around My Family Table
Red, White and Blue Grilled Cheese from Ari’s Menu
Strawberry Bruschetta Grilled Cheese from Foodie Crush
Italian Grilled Cheese from A Night Owl
French Onion Soup Grilled Cheese from Tenacity Solution


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BLT with Mozzarella and Sundried Tomato Panini

I rarely post sandwich recipes on Katie’s Cucina. I don’t know why either. I love making panini’s at home. Before Christmas I made a killer BLT with Mozzarella and Sundried Tomato Panini and before I took the first bite I decided to snap a few photos just in case it was delicious. Of course, it was, and I’m glad I snapped the photos.

We love to make panini’s at home. Whether its a quick lunch or diner its the way we like to make sandwiches at home. I’ve never been a big sandwich person, but panini’s do it for me! Something about toasted bread and melted cheese… ahhh and now I think I’m craving one. Fun fact, we don’t keep bread in our house. For most homes it’s a staple. For us, we simply don’t really eat a lot of it, so I don’t buy it. I guess that actually better for our waistlines. Although, right now watching my waistline is the very last priority of my life. Don’t get me wrong–I’m watching what I eat… as it goes into my mouth. Only kidding. I’m still eating relatively healthy, but on days I crave bacon cheddar fries or even an apple pie milkshake… I make it and eat it with no regrets.

Either way, whether or not your watching your waistline… give my recipe for BLT with Mozzarella and Sundried Tomato Panini a try! I promise it makes for the best lunch or dinner and while your at it pair it with a delicious soup or maybe even a salad!

Katie Original Recipe

BLT with Mozzarella and Sundried Tomato Panini

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: 2

BLT with Mozzarella and Sundried Tomato Panini

Ingredients

  • 4 slices cottage bread
  • 1 tbsp (each sandwich) Gallic with sun-dried tomato spread
  • 6 slices of bacon, divided
  • arugula/spinach mix
  • 1 roma tomato, thinly sliced
  • 6 slices of fresh mozzarella

Directions

  1. Preheat panini press.
  2. Lay four slices of bread on a counter, begin to slather one tablespoon garlic and sun-dried tomato spread on one side of the bread. Then layer with 3 slices of bacon each, a handful of arugula/spinach, roma tomato, thinly sliced, and lastly fresh mozzarella. Place the bread on top and then cook on panini press for 5-7 minutes until golden and toasted and cheese is melted. Cut in half and serve immediately.
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This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.

Tropical Ham Salad Sandwiches

How do you transform leftover ham? Make ham salad of course. Last month, I shared my recipe for Slow Cooker Ham with Apple Sauce and today I’m sharing how to use up some of that leftover ham by making Tropical Ham Salad Sandwiches! I partnered up with Pork Be Inspired to create a few holiday recipes, and this was one of them. I was asked to take a classic family recipe and transform it into something new aged. The first thing that came to mind was my grandmother’s ham salad sandwiches. Every time my mom makes a ham you better believe she is making ham salad with some of the leftovers and slow cooker split pea soup with the remaining.
Tropical Ham Salad SandwichesI figured I would make our families ham salad recipe and make it tropical! Everyone in my family who indulges in this salad year after year welcomed the change. Although I’ll be the first to admit that my mom was a bit skeptical. But after the first bite she was in love with the new twist! Sweet and savory and packed full of flavor!

Tropical Ham Salad Sandwiches

Have you downloaded the National Pork Board’s first-ever “Cooking For Comfort” eCookbook? What are you waiting for? It’s free and packed full of delicious recipes! Stop back by next week and I’ll be giving away a few hard copies of the Cooking For Comfort eCookbook!

Katie Original Recipe

Tropical Ham Salad Sandwiches

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4

Tropical Ham Salad Sandwiches

Ingredients

  • 1 to 1-1/2 cups diced ham
  • 1/4 cup mayonnaise
  • 2 tbsp canned crushed pineapple
  • 2 tbsp macadamia nuts
  • 1 tbsp fresh parsley leaves
  • 2 tsp diced red bell pepper
  • 4 Hawaiian-style hamburger buns, split
  • 4 sliced pineapple, fresh or canned
  • 4 lettuce leaves

Directions

  1. In the bowl of a food processor, combine the ham and mayonnaise and pulse to blend, scraping down the bowl as necessary. Add the crushed pineapple, nuts, parsley and bell pepper and pulse to blend, scraping down the bowl as necessary. Set aside.
  2. Arrange the lettuce on the bun bottoms. Top with the sliced pineapple, ham mixture and bun tops and serve.
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Disclaimer: This is a sponsored conversation written by me on behalf of the National Pork Board. I received compensation to create this recipe, and opinions and text are my own.


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Buffalo Chicken Salad Sandwiches from KatiesCucina.comAhhh buffalo chicken lovers unite. Last month, I created a recipe for Buffalo Chicken Salad Sandwiches. My friend Julie invited me over for her annual Bunko night to raise money for 1,000 Cooks for the Cure® and I was looking to bring something that I could make ahead. Earlier this year, I tested a recipe for tropical chicken salad sandwiches. My husband and I instantly fell in love with them. So I knew I would make that recipe but had extra chicken and that’s when I decided to create a chicken salad recipe that involved buffalo sauce!

Buffalo Chicken Salad Sandwiches from KatiesCucina.com

I’ve tested this recipe a few times now. The first time their was a hint of buffalo sauce. The second time way too much, and of course the third time is a charm. It might sound like a lot of buffalo sauce, but trust me it’s not. It gives it the exact kick it needs and is not over powering.  On a side note, I absolutely hate these photos. I photographed these sandwiches a handful of times and still could not achieve any photos that I was in love with… so these will do. I promise you that these Buffalo Chicken Salad Sandwiches taste much better than they look!

Katie Original Recipe

Buffalo Chicken Salad Sandwiches

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 12

Buffalo Chicken Salad Sandwiches

Ingredients

  • 1/2 cup mayonaise
  • 1/4 cup buffalo sauce
  • 1/4 cup bleu cheese
  • 1/4 cup shredded cheddar
  • 1/4 cup green onions
  • 1/4 cup diced celery
  • 1/2 tsp parsley
  • 2 cups chopped cooked chicken
  • 12 Hawaiian Rolls

Directions

  1. In a large bowl combine mayonaise and buffalo sauce. Mix well then add in the bleu cheese, shredded cheddar cheese, green onion, diced celery and parsley. Mix well. Lastly, add in the chopped cooked chicken.
  2. Refrigerate for at least 30 minutes, and then portion out onto sandwiches.
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Reuben Panini

 Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

I think everyone knows me pretty well by now that I love to transform leftovers into something magical. Transform them into a new meal. So over the next few days you’ll learn about different ways to transform your leftover Corned Beef and Cabbage. Today, I’m sharing with you an easy lunch (or dinner). Instead of your traditional Reuben sandwich make a Reuben Panini! It steps it up a notch and (in my opinion) it makes it fancy.

Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

Last week, I shared how to make your own Russian sauce. Well, this is the first of three recipes where that big batch of Russian sauce will come in handy. Today we are going to smear that Russian sauce on two pieces of fresh rye bread, and then of course if your inclined too… dunk your Reuben Panini in the sauce as you eat it bite-by-bite. If you choose this option and are sharing a meal with people you love make sure you give everyone their own bowl of Russian sauce to dunk in… no double dippers allowed!

Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

I often forget to give my panini press a workout. While I’m being honest here, this is the only way I like to eat sandwiches; pressed, toasted, with beautiful grill marks. There is something about a pressed sandwich that I can’t resist. You give me a plane jane sandwich that isn’t toasted and I most likely won’t eat it! So if your like me and want to reinvent leftovers… make these sandwiches the day after St. Patrick’s Day. Your friends and family (or maybe just yourself) will thank you!

Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

Katie Original Recipe

Reuben Panini

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1

Reuben Panini

Ingredients

  • 2 slices of Rye bread
  • 1 tbsp butter, softened
  • 2 tbsp Russian sauce
  • 2 thick slices of leftover Corned Beef
  • 1/4 cup drained sauerkraut
  • 2 slices of Swiss cheese
  • 1 pickle

Directions

  1. Preheat panini press to high heat.
  2. While panini press is heating up spread one tablespoon of softened butter on the outside pieces of the rye bread. Then spread one tablespoon of Russian Sauce on each side of the rye bread. Place Corned Beef on top of one side of bread followed by drained sauerkraut, and top with two slices of Swiss Cheese. Place second piece of bread on top of the sandwich (Russian sauce side down, buttered side up).
  3. Place the sandwich on the panini press and cook for 5 minutes or until the panini is golden brown and cheese has melted. Serve with a pickle and additional Russian sauce if desired.
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Veggie Bagel Sandwich with Herb and Garlic Cream Cheese from KatiesCucina.com #breakfast #brunch

Get ready… this is one epic veggie bagel sandwich. So epic, that you spruce up whipped cream cheese and turn it into the most decadent and savory herb and garlic cream cheese on this planet. I was inspired years ago on a bright Saturday morning while strolling along at my local farmers market. Our local farmers market just doesn’t sell produce. They sell other speciality items like dips and sauces, local honey, freshly baked bread, and a variety of food. My favorite part of the farmers market is this bagel. I discovered it in college and would treat myself every time I made my way down to the farmers market.

Veggie Bagel Sandwich with Herb and Garlic Cream Cheese from KatiesCucina.com #breakfast #brunch

And then one day it hit me like a brick wall… why don’t I try to recreate this “treat” at home? So I did just that a few years ago. And by now I’ve made it even better than the bagel stand at the farmers market. I can say that since I recently had one of their bagels and made the comment “mine is better”. Which my husband either  Whenever I buy everything bagels there is a 99.9% chance that I’ll be making my famed veggie bagel sandwiches for breakfast. Yes, people… we eat these for breakfast; however, this would be great for brunch or even lunch. Heck while we are at it you could make it for dinner, too. Why not? This is great way to start off your morning. A good balance of carbs, veggies, and dairy! The major food groups in my life!

Veggie Bagel Sandwich with Herb and Garlic Cream Cheese from KatiesCucina.com #breakfast #brunch

A majority of the time when I do make this famed veggie bagel sandwich I make it in the morning before we are ready to leave for work. We both chomp on them during our drive into the office. During the days I make this delectable treat I have to check my face for cream cheese smears and my body for excessive everything seeds! Whether your on the go or just want to indulge in the comforts of your own home for breakfast, lunch, or dinner I highly suggest you give this veggie bagel sandwich a try!

Katie Original Recipe

Veggie Bagel Sandwich with Herb and Garlic Cream Cheese

Prep Time: 12 minutes

Cook Time: 3 minutes

Total Time: 15 minutes

Yield: 2

Veggie Bagel Sandwich with Herb and Garlic Cream Cheese

Ingredients

  • 1/4 cup whipped cream cheese
  • 1 tbsp each fresh parsley and dill, chopped
  • 1/8 tsp black pepper
  • 1/4 tsp Cavenders Greek Seasoning
  • 2 Everything Bagels
  • 10 slices each of plum tomato and cucumber, thinly sliced
  • 8-10 spinach leaves, per bagel

Directions

  1. Toast the everything bagel.
  2. While the bagel is toasting; in a bowl combined whipped cream cheese, fresh parsley, fresh dill, black pepper, and Cavenders Greek Seasoning. Mix, until well incorporated.
  3. Smear the garlic and herb cream cheese on both sides of the toasted bagel. Then add a layer of spinach followed by a layer of thinly sliced plum tomatoes and cucumbers (about 5 slices each). Close the bagel and push down so all the contents stay in the bagel. Repeat the same steps above on the second bagel.
  4. Wrap it up and eat it on the go or serve it on a plate and eat it at your own pace!
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Shrimp BLT Croissant Sandwich from KatiesCucina.com

It is the last day of February. Can you believe that? 2 months have already gone by in 2013. Where has the time gone? Lets take a minute and savor the time… and make some quick Shrimp BLT Croissant Sandwich. First off, these sandwiches are amazing in so many ways. Secondly, they are super easy to make. Third, you will impress anyone who you serve this too.

Shrimp BLT Croissant Sandwich from KatiesCucina.com

I’ve made these a handfull of times since creating the recipe last summer. I photographed last summer, too. But now that I’ve really been working on my food photography and styling I had to remake the sandwich to rephotograph it. And then of course indulge on a Shrimp BLT Croissant Sandwich after the “shoot”. Hard job… right?

Shrimp BLT Croissant Sandwich from KatiesCucina.com

I dropped off two of these sandwiches along with some fabulous Jambalaya to my parents the other weekend. They had been traveling and I knew they would need dinner that night and lunch for work the next day. I was reluctant to wrap up these sandwiches not knowing how they would fare the next day. Let me tell you… I guess they were A-ok because I got not one but two phone calls from both of my parents raving about this sandwich. They love their BLT’s and I guess I’ve introduced them to the next level of BLT’s. My husband not being a big fan of bacon isn’t a huge fan of BLT’s but he will eat it this way! Seriously, jazz up that plain old BLT!

Katie Original Recipe

Shrimp BLT Croissant Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2 Sandwiches

Shrimp BLT Croissant Sandwich

Jazz up the plain-jane BLT with a croissant and shrimp! This new twist on a classic is sure to have everyone yearning for more!

Ingredients

  • 6 Extra-Large Florida Pink Shrimp
  • 1 tsp Old Bay Seasoning
  • 1 tbsp unsalted butter
  • 2 croissants
  • 4 slices cooked bacon
  • Butter Lettuce
  • 4 sliced tomato pieces
  • Smoked Chipotle Aioli Sauce

Directions

  1. In a frying pan on medium-high heat, add the unsalted butter. Cook for 1 minute or until the butter has melted. While the butter is melting toss the old bay seasoning with the shrimp. Place the seasoned shrimp in the frying pan and cook for 3 minutes (turning once to brown both sides). Once the shrimp has been thoroughly cooked remove from heat.
  2. Toast croissants, slice in half and slather a healthy amount of Smoked Chipotle Aioli Sauce on each side of the croissant (about 1 tablespoon per croissant). Then line the bottom of the croissant with butter lettuce, sliced tomatoes, and bacon. Top with cooked shrimp and croissant top. Enjoy immediately or wrap in plastic wrap, store in the refrigerator for up to one day!
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Grilled Chicken and Mexican Rice Wraps

A few weeks ago I posted about the most amazing “pantry” Mexican Rice Salad, I created. With using that rice, I created a tasty wrap that is perfect for lunch or dinner. This wrap is also sort of a “pantry” concoction. I always have black beans on hand and typically buy an avocado or two each week. That day I happened to have 2 leftover grilled chicken breast and wanted to do something with them. I don’t always make wraps. Heck, I rarely make wraps, so this was a nice treat. It wasn’t until after my husband and I had our first few bites that I realized a dipping sauce would go great with this wrap since it was a little on the dry side.

Grilled Chicken and Mexican Rice Wraps

Luckily, I had a batch of Creamy Pepper Dressing on hand. After one dip–I knew that this peppery dressing was a match made in heaven for this wrap. The afternoon I served these wraps for lunch I invited my neighbor over so she could give it a try. She too, agreed that the wrap was best with the creamy dressing. I realize that this wrap causes you to have to make essentially 3 different items, but trust me–its well worth it. Your friends and family will thank me for it later!

Grilled Chicken and Mexican Rice Wraps

Katie Original

Recipe for Mexican Rice Salad

Grilled Chicken & Mexican Rice Wraps

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 2 chicken breast
  • 1 tbsp olive oil
  • 1 tbsp greek seasoning
  • 4 spinach wraps
  • 1/2 avocado
  • 2 cups of Mexican Rice Salad
  • 1/2 cup shredded cheddar, divided
  • 1/2 avocado

Directions

  1. Preheat your grill to 400 degrees. While grill is preheating season chicken breast with olive oil and greek seasoning. Place chicken on grill and cook until internal temperature reaches 165 degrees (about 10-15 minutes depending on the cut of your chicken). Remember to turn your chicken halfway through the cooking process.
  2. Once chicken is done cooking; slice into lengthwise pieces with the chicken being at a diagonal. You should get about 10 slices giving each wrap about 5 slices of chicken each.
  3. Heat 1 spinach wrap in a moist paper towel in the microwave for 10-15 seconds. Once warmed add 1/2 cup of Mexican Rice Salad, 4-5 slices of grilled chicken breast, 2 tablespoons shredded cheddar cheese and 1 slice of avocado. Fold the wrap in half pushing all the filling to the fold of the burrito. Fold in each end toward the middle of the burrito then fold over so that the seam is facing down. Place a tooth pick in each end and cut at a diagonal. Carefully transfer to plate and serve. *Repeat this step for the other 3 wraps.

Notes

Original Recipe created by Katie Jasiewicz of Katie's Cucina

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Last year  my best friend introduced me to this awesome little sandwich shop here in Orlando. They have all sorts of sandwiches from a Thanksgiving dinner sandwich to the norm. I fell in love with a sandwich they call “Low Rider”. I had never thought to put cream cheese on a panini before until I ate at Pom Pom’s. I still haven’t came up with an official name for my version of the “Low Rider”, but that wasn’t going to hold me back from debuting it on my blog.

Prep: 10 minutes 
Cook: 5-8 minutes
Serves:
2

Ingredients:

  • 1/2 lb Boar’s Head Ovengold Turkey Breast (thinly sliced)
  • 4 slices of good bread (I prefer Italian Five Grain)
  • 1 tbsp (for each sandwich) of whipped cream cheese
  • 1 tbsp (for each sandwich) of salsa. I prefer Jack’s.
  • 1 avocado, sliced
  • 1 tbsp (for each sandwich) of mushed black beans *this can be optional–the last time I made this sandwich I did not have black beans on hand.

Directions:

1. Pre-heat panini press or grill pan to high heat.

2. While press is heating up lay the four pieces of bread out on the counter, smear cream cheese on all four pieces of bread, then stack a quarter pound of turkey breast  meat on one side of the bread. Drain salsa so that only the tomato chunks are left, and top on each sandwich. *If adding mashed black beans, add now. Lastly, slice fresh avocado, place on sandwich and then place the other piece of bread on top.

3. Cook on your panini press until golden brown. Enjoy!

Side Suggestions: potato chips


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This is my ALL time favorite sandwiches, and the best thing about this sandwich is that I created it on my own! That’s right… a few experiments and I mastered this delicious sandwich! I have been making this sandwich for years, and am finally revealing my secret recipe!
Prep: 10 minutes 
Cook: 5-8 minutes
Serves:
2

Ingredients

  • 1/2 lb Boar’s Head Ovengold Turkey Breast (thinly sliced)
  • 4 slices of good bread (I prefer Italian Five Grain)
  • 4 pieces of fresh mozzarella
  • 1 plum tomato, sliced vertically
  • 4 basil leaves
  • 2 tsp of Dean Jacob’s Bread Dipping Seasoning
  • Drizzle of olive oil
  • freshly ground pepper to taste

Directions

1. Pre-heat panini press or grill pan to high heat.

2. While press is heating up lay bread out on the counter, and stack a quarter pound of turkey breast  meat on one side of the bread. Place thin slices of tomatoes on top of the sliced turkey breast followed by freshly ground pepper, and 1 tsp per sandwich of the Dean Jacob’s Bread Dipping Seasoning. Then place basil leaves followed by two slices of fresh mozzarella, and top with other slice of bread. The sanwiches will look huge, but don’t worry… they will shrink once they are pressed.

3. Place sandwiches on panini press and cook until golden brown (about 5-8 minutes).

Side Suggestions: Spinach Tortellini Soup


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