This incredibly easy Cuban Burger will change up the ordinary burger with the addition of Cuban spices, salty ham and a pickle on top. Of course that’s optional, unless you’re like me and LOVE pickles.
If you’re like me, you eat a LOT of burgers during the summer months. Why heat up the house by turning on the oven or stovetop when you can fire up the grill. Yes, I own a spice company and we make tons of rubs for grilling, but sometimes I just want something completely different. Enter the Cuban Burger.
My business partner and I went to New York City at the beginning of July and while we were out trying to find a place for dinner one night we happened on a Cuban restaurant and WOW it was the best decision ever. Pete had a Cuban sandwich and it was bomb. I couldn’t stop thinking about it. So, I decided I’d take the Cuban to a whole new level and make it burger style. Oh I know, if you’re a Cuban sandwich purest you’re shaking your head right now…but just stay with me here. It’s not perfect, but it’s delicious. And different. Totally not the usual grilled burger suspect.
I don’t know if you’ve heard but it’s National Burger Month and me and 29 of my favorite food bloggers have gotten together to bring you 30 delicious burgers. Special thanks to Kita from Girl Carnivore for rallying us all together for this event. Make sure you read to the bottom…there’s a giveaway you don’t want to miss out on.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Makes 4 burgers
A unique take on the Cuban Sandwich by making it burger style. Serve with briny pickles and fresh tomato, if desired.
A quick recipe for a Turkey, Bacon & Garlic Hummus Panini. So tasty you’ll wonder why you haven’t used hummus this way before. *This is a sponsored post.
WHOA!! Do you know what today is? It’s National Hummus Day!! That’s right. A day dedicated to the marriage of Mr Tahini and Miss Cici Bean. And such a delicious marriage it is. I’ve teamed up with Sabra Dipping Co to bring you this cheesy, bacony, and garlicy hummusy deliciousness. I mean, this sammie was:
Sabra is celebrating National Hummus Day by giving away coupons for hummus. Click HERE to get yours. Note: coupons are only available May 21st! So don’t delay.
I have been a Sabra Tastemaker for the past two years and one of the questions I get all of the time is: what else can you do with hummus besides using it as a dip? Hummus is incredibly versatile and makes for a great “binder” when added to ground meat or even swirled into sauces. You don’t even need to get fancy pants with it and can toss hot pasta in it. Here are a few of my favorite recipes using hummus in unique ways:
See what I mean? So easy to use in tons of ways other than just for dipping. Which, don’t get me wrong, is amazing as well. We use hummus in our house for dipping veggies and in place of mayo almost daily. So why not spread it on a panini, right? Are you picking up what I’m putting down? I used the Roasted Garlic Hummus for this recipe, but pretty much any of the flavors will work great.
I had to do it. I mean…..BACON. Ok let’s continue.
How do you plan to celebrate National Hummus Day? Don’t forget to click that link to get your coupons for Sabra deliciousness. It’s today May 21, 2015 only.
Turkey, Bacon & Garlic Hummus Panini
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 sandwiches
Serving Size: 1 sandwich
A quick recipe for a Turkey, Bacon & Garlic Hummus Panini sandwich.
8 slices thick cut french bread
8 slices Swiss cheese
4 slices cooked bacon, broken in half
1/2 lb sliced deli turkey breast
Roasted Garlic Hummus
Butter, room temperature
Heat the panini press.
Spread hummus on each of the slices of bread. Top one bread round with 2 pieces of bacon, 2 slices swiss cheese and 1/4 of the turkey, top with another bread round (hummus side down). Repeat with remaining ingredients to make 4 sandwiches. Butter the tops and place on the panini butter side down, spread other side with butter, repeat with remaining sandwiches. Close the panini press lid and cook until bread is browned and cheese is melted. Remove and eat immediately.
If you don't have a panini maker, you can also use a griddle or frying pan.
This is an incredibly easy recipe for Chinese Chicken Wraps. Think: Chinese Chicken Salad deconstructed into a wrap. So good.
If I’m out and there’s Chinese Chicken Salad on the menu, 9 times out of 10, I will order it. There’s something about the mix of greens, chicken and crispy wontons that gets me salivating every single time. What better way to eat your salad than in a wrap? No fork, easy to pack. It’s a two-fer.
I’ve recently partnered with Toufayan Bakeries to bring you some deliciousness using their wraps, pitas, and gluten-free product lines. If you follow me on Instagram then you probably saw this photo:
This is just the top layer of goodies. It was packed with wraps and pitas and chips and cookies and more wraps (gluten-free) and more pitas and smart bagels and sea salt caramel pita chips (WHAT?). I have a recipe idea for the pita chips that I think you’re going to LOVE. Be on the lookout soon for that.
My kids have had a hay day going through this box and have demolished several items, including, but not limited to, COOKIES. When I told them I was going to make Chinese Chicken Wraps, they were like “awe mom” [insert whiny voices here] until they saw this:
And then it was all questions about how much longer until they were finished while buzzing around me like little bees. I love it when that happens. The general consensus was that I should make these wraps every day for their school lunch. The husband also agreed that there should be one extra one made for him as well. So I guess you can say that this recipe is a keeper. I hope you give it a try and love it as much as we did. Here’s the recipe. Enjoy!
Chinese Chicken Wraps
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 Wraps
A quick recipe for Chinese Chicken Wraps. Like the salad only in wrap form.
2 carrots, peeled and cut into matchstick sized pieces
2 mandarin oranges, peeled and sectioned
2 scallions, sliced
For the Dressing:
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon rice wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon grated fresh ginger
1/4 teaspoon sesame oil
Preheat oven to 425º F. Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until starting to lightly brow and get crisp. Remove and set aside.
Increase oven to broil. Spray same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.
In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.
Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.
This is a sponsored post as part of my partnership with Sabra. All opinions are my own.
My friends at Sabra Dipping Co. recently asked me if I’d like to do a tailgating recipe and giveaway of a Big Green Egg grill, and of course I had to say YES. (Make sure you check visit Sabra’s Ultimate Tailgating Sweepstakes for a chance to win even more prizes. www.sabradiplife.com). I mean, come on…pass up the opportunity for one of my lovely readers to win a Big Green Egg and Sabra products? No way! Make sure you read below for official rules and prize details. Isn’t she a beaut? She could be ALL YOURS! I have always wanted one for myself and I have to admit I’m a tad jealous that one of you will win this amazing tailgating package, but you know how to find me if you want me to come over and sample your amazing creations. For my tailgating recipe, I decided to make a meatball slider and WHOA did they ever taste amazing. The only thing heard at the table were grunts of happy eaters. I mixed tandoori spices, hummus and the usual meatball suspects. Formed them into balls about the size of a small orange and grilled them to perfection. A little Sabra Greek Yogurt Diced Onion Dip on a toasted mini bagel and the crew will be screaming TOUCHDOWN! They were incredible delicious, easy and quick to make and a serious crowd pleaser.
Moroccan Meatball Sliders
An easy and quick recipe for Moroccan Meatball Sliders on Mini Bagel Buns
2 1/2 tablespoons tandoori spice blend (such as Spiceologist Tandoori Glory see notes)
2 tablespoons minced cilantro
1 egg, lightly beaten
1 teaspoon kosher salt
1 teaspoon ground pepper
8 mini bagels
Sabra Greek Yogurt Onion Dip (or other onion dip)
Prepare grill or coals in the barbecue.
In a medium bowl add the ingredients: ground beef through ground pepper and mix just until combined. Use a large hinged scoop, or a spoon and make meatballs about 2 1/2 inches in circumference. Place on a parchment lined plate and continue with remaining meat mixture.
Grill the meatballs for about 15 minutes or until no longer pink inside, turning every few minutes to cook on each side. Toast the bagel halves for 1 minute on the grill. Remove and assemble by placing a meatball on 8 of the bagels, spread a tablespoon of greek yogurt dip on the bagel top and press onto the meatballs. Use a toothpick to hold them in place (optional). Serve immediately.
Without any further adieu – let’s get to the giveaway!!
PRIZE DETAILS: This prize includes one (1) of each of the following: the Large Big Green Egg, mates, nest, charcoal starters, 10 lb. bag of organic lump charcoal, grill gripper and ash tool, total ARV: $1,232. No substitution, cash redemption or transfer of prizes is permitted except at Sponsor’s sole discretion or as provided herein. If a prize, or any portion thereof, cannot be awarded for any reason, Sponsor reserves the right to substitute a prize of equal or greater value. All federal, state and local taxes, and all other costs associated with acceptance or use of the prize(s), are the sole responsibility of the winner(s). Arrangements for delivery of prize(s) will be made after winner validation. Big Green Egg is not responsible for any lost, stolen or non-delivered prizes. Big Green Egg prize will be shipped to an address in the continental United States only, by motor freight carrier with a delivery appointment required or picked up by winner at a local Big Green Egg Authorized Dealer. Assembly is required. Prize cannot be shipped to a PO Box. Prize carries no warranty or guarantee, either expressed or implied by Sponsor, except manufacturer’s standard written warranty included in the prize packaging. Visit BigGreenEgg.com for assembly and warranty information. A signature will be required to receive prizes. WAIVER OF LIABILITY: By participating in the Sweepstakes and submitting an entry, each entrant agrees to (i) be bound by these Official Rules, including all entry requirements, and (ii) waive any and all claims against the Sponsor and its officers, directors, employees, agents, licensees, distributors, dealers, retailers, printers, representatives and advertising and promotion agencies, and any and all other companies associated with the Sweepstakes, and all of their respective officers, directors, employees, agents and representatives (collectively, “Released Parties”) for any injury, damage or loss that may occur, directly or indirectly, in whole or in part, from the participation in the Sweepstakes or from the receipt or use of any Prize (or any portion thereof) or any travel or activity related to the receipt or use of any Prize (or any portion thereof).
When I was in Los Angeles for the Big Traveling Potluck back in April, I had the pleasure of meeting the social media rep for Sabra. We had one major thing in common: neither of us wanted to be on a bus going up in the Murrieta foothills. Lucky for us, my roommate Fabi from Not Just Baked, had a car. 2 trips up the foothills and back made the 3 of us fast friends.
We talked about everything under the sun, including our love of hair bands, which concerts we loved and hummus. Stephanie, or Steeephanie as I like to call her, asked if I’d like to develop a recipe using hummus. Umm, heck to the YA I would. Little did I know that I would receive every kind of hummus that Sabra made. Seriously, 2 gigantor boxes showed up at my door, then another one a few days later. This is my fridge, which doesn’t even show it all! Really!
My first recipe was a Hummus Crusted Tilapia. It was really tasty, but no amount of photo editing would make it look appetizing. Lighting, hunger, rushing….it all played against the poor poor tilapia. It was super easy though. Slather defrosted Tilapia fillets with your fave hummus and bake. VIOLA! Easy and really great – just not photogenic.
I was brainstorming with my good friend Nelly over at Cooking with Books, because I knew she’d have some good hummus ideas. She’s a Tastemaker which means that she works with Sabra on a regular basis. We tossed ideas back and forth over the fence and then the Falafel idea was born. This recipe is seriously 3 ingredients, super easy and it’s seriously tasty! Thanks to Stephanie and Sabra for asking me to develop a recipe using their superior hummus. My family is forever spoiled by the chickpea love.
Spicy Hummus & Quinoa Falafel
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Serving Size: 2 falafel
3 ingredient Spicy Hummus and Quinoa falafel fritters. Easy to make and less calories than the traditional fried falafel.
Mix the quinoa, hummus and flour together. Cover and chill for 1 hour.
Preheat oven to 425º. Line a rimmed baking sheet with parchment.
Use a hinged scoop to make 12 equal sized balls. Place on parchment lined baking sheet and press down slightly with a spatula. Bake 10 minutes.
Turn the oven on to broil and broil until crisp, about 3-5 minutes. Carefully flip each falafel and broil until crisp, about 3 minutes more. Remove immediately and serve with mini pita pockets, tomato, spinach, red onion, feta and your favorite condiments.
Any flavor of hummus will work with this recipe. Let your imagination soar.
I don’t know about you, but I get cravings for slow cooker meals. It could be anything as long as it’s in the slow cooker filling my house with delicious smells all day long.
One of my son’s favorite things to eat are Meatball Subs. I think that boy could eat his weight in his favorite sammie if given the opportunity. This recipe only takes four hours in the slow cooker and is delish on a toasted roll with a sprinkling (or a heap) of tart cheddar cheese.
Slow Cooker Meatball Subs
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours, 30 minutes
Yield: 8 sandwiches
Serving Size: 1 sandwich, 4 meatballs
Slow cooked meatballs in a quick tomato sauce makes an easy weeknight meal.
For the Meatballs:
1 1/2 pounds lean ground beef
1 egg, lightly beaten
2/3 cup finely chopped yellow onion
1/3 cup panko bread crumbs (or other bread crumbs)
In a large bowl add the ground beef, egg, onion, bread crumbs, oregano, salt and pepper and stir to combine. Shape into 32 balls and arrange on a rimmed baking sheet. Bake for 25 minutes, uncovered. Remove from oven and discard the fat.
In a 3 1/2 to 4-quart slow cooker, add the crushed tomatoes, red pepper, brown sugar, dijon, chili powder, garlic powder, sriracha, nutmeg and season with salt and pepper. Stir to combine. Add the cooked meatballs, stirring gently to coat.
Cover and cook on low for 3-4 hours.
Place meatballs on toasted hoagie rolls and top with extra sauce and cheese. Serve immediately.
Sometimes, it’s the littlest things that can make you say “wow”. I needed to create an avocado recipe and I had no idea where I was going to begin. Don’t get me wrong, I love avocados – a lot. I eat several of them a week. But coming up with an avocado recipe that is a game changer, that’s a different story. I needed something that was beyond the standard guacamole.
Growing up in California, I ate avocados all of the time. In fact, my favorite sandwich of all time is a BLTA. Crisp bacon, crunchy lettuce, juicy tomato and sweet avocados sandwiched between tangy sourdough bread with gobs of mayo will make me swoon every. single. time.
I was brainstorming with my husband about avocado recipes and his first contribution was “Bacon Wrapped Avocado”. Sounds interesting, but as a food blogger you have to consider the end photograph and I just kept visualizing a blob of brown bacon. Not so pretty, but I bet it would be incredibly tasty. Then I moved on to Avocado Creme Brulee, but it’s been done and I wanted something a little more “home cook friendly”. My next thought was an Avocado Panna Cotta (like this beautiful specimen from Winnie @ Healthy Green Kitchen) with something savory on top, but I just couldn’t wrap my mind around it completely. Then it hit me. What about incorporating the husbands bacon & avocado idea into a a BLTA, but deconstructed?
I knew I had to make it. I went for a cubed rustic bread that would stand up to the juicy tomatoes and mayonnaise and added in oven-friendly chiffonade spinach in lieu of watery iceberg. Lastly I added crisp bacon bits and a dash of S&P and we were off to the races. I stuffed it into avocado halves that were brushed with a bit of lemon juice to keep them from turning brown and baked them for 10 minutes to crisp up the bread stuffing.
Husbands comments: “mmmm” “wow” “yum” (Or something like that)
My comments: “We need to eat this again, tomorrow and the next day and the next day”.
It’s really good. Really.
It’s a quick and easy dish to make and if you love BLTA’s like I do, you will be glad you did. Enjoy!!
BLT Stuffed Avocado
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 Entree Servings or 4 Side Dish Servings
Try this super easy recipe for a lunch for 2 or as a side dish for 4.
2 large Hass Avocados
1 teaspoon lemon juice
1 ½ cups small cubed rustic bread
1 medium tomato, cored, diced
1/3 cup spinach leaves, thinly sliced
¼ cup cooked bacon, chopped
2 tablespoons mayonnaise
1 teaspoon salt
½ teaspoon black pepper
Preheat oven to 400 degrees F. Halve the avocados and pit. Brush inside and out with the lemon juice. Place on a parchment lined baking sheet. Set aside.
In a medium bowl add the bread, tomato, spinach, bacon, mayonnaise, salt and pepper. Toss lightly to combine. Fill each avocado half with ¼ of the bread mixture, packing lightly.
Bake for 10-13 minutes, or until the bread stuffing begins to brown. Remove and serve immediately.
This post is bittersweet for me. It’s been 4 months since I started the Lambs & Clams recipe contest in an attempt to win a pass to the Charleston Wine + Food Festival in March. When I first agreed to enter the contest, March seemed like light years away, but here we are in the middle of January already and by the time I blink again, it will be March. It’s been a fun ride for sure. Dreaming up recipes is what I love to do and using ingredients that I don’t normally use, like lamb and clams, has pushed my creative envelope to new heights. High quality ingredients were provided by Border Springs Farm & Rappahannock River Oysters, you should check them out next time you need lamb or clams/oysters or just go check them out.
Here’s a little recap of past recipes before we move on:
And last but definitely not least are these sliders. Surf meets turf on a homemade pretzel roll and the result is incredibly delicious. So good, in fact, that we had them for lunch and dinner the same day. These would be a fun addition to your Super Bowl menu for sure!
Here’s a quick tutorial on how to make them.
Start by steaming 2 dozen middleneck clams in a red ale. I used Rickard’s Red which is a Canadian beer that my husband and I were turned on to by our neighbors.
Remove the clams from the shells and coarse chop them. Add 8 ounces of room temp cream cheese, 2 tablespoons minced yellow onion, 1/8 tsp salt, 1/8 tsp pepper, 1 tsp Worcestershire and 3/4 tsp Sriracha. Mix it all up and pop in the fridge for 30 minutes or so.
Add 2 lbs of ground lamb to a bowl. Mix in 2 tablespoons minced yellow onion, 1 tsp kosher salt, 1/2 tsp fresh ground pepper, a big pinch of crushed red pepper flakes and a pinch of smoked paprika. Use your hands to combine. Using a 1/3 cup measure, make patties. Place on a parchment lined baking sheet. Heat up a skillet, grill or grill pan and cook the lamb burgers until they are just cooked through, about 2-3 minutes per side. Toast some slider buns, like these Pretzel Slider Buns (pictured above) and then give them a good shmear of the clam spread. Add a lamb patty and a few arugula leaves and spear a cornichon pickle to the top and serve.
I’d like to give a special thanks to the Charleston Wine + Food team for creating a fun recipe contest and I am so honored that they asked me to participate. I’d also like to give a shout out to Rappahannock River Oysters & Border Springs Farm for supplying the clams/oysters and lamb for these 4 challenges. I’m a firm believer that great product makes great food and both of these small businesses provided the freshest most amazing meats.
It has also been a pleasure to work with the other 7 bloggers for this event. See what they made for their last challenge below.
Surf & Turf Sliders
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 14 Sliders
Serving Size: 2 Sliders
Creamy clam spread gets melty and gooey from the warm lamb patties making for a delicious surf meets turf slider. Perfect for your next tailgating or Super Bowl party.
For the Clam Spread:
16 ounce bottle red ale, such as Rickard's Red
25 middleneck clams, scrubbed
salt & pepper
2 teaspoons minced yellow onion
8 ounces cream cheese, room temperature
1 teaspoon Worcestershire sauce
3/4 teaspoon Sriracha sauce, or other hot pepper sauce
Add the beer to a large stockpot. Bring to a boil and add the clams and salt & pepper to taste. Cover and allow to steam for 5 minutes, or until the clams have opened. Remove the clams and allow to cool slightly.
Coarsely chop the clams and add to a medium bowl along with the cream cheese, onion, salt, pepper, Worcestershire sauce and sriracha. Stir with a rubber scraper, cover and refrigerate.
For the Lamb Patties:
In a medium bowl add the lambs, onion, salt, pepper, crushed red pepper and paprika. Use your hand to combine. Use a 1/3 cup measure to form measure the meat and make a patty and place on a parchment lined baking sheet. Refrigerate if not using immediately.
Heat a skillet, grill or grill pan over medium-high heat. Add the lamb patties and cook for 2-3 minutes per side, until just cooked through.
Toast the cut side of the slider buns under a broiler for 30 seconds or so, then spread a tablespoon of clam spread on the bun. Add a patty and a few arugula leaves. Use a long toothpick and spear a cornichon with it. Spear the slider and repeat with the remaining sliders. Serve immediately.
All good things must come to an end. Or must they? Although this three weeks of cooking, baking and, of course, eating my way through Emeril’s latest cookbook has now come to an end. I know that this book will be on the “well used” list around my home. It is not just a bunch of sandwiches. It’s desserts, homemade bread recipes and a slew of imaginative and tasty sandwiches. I hope you’ve enjoyed this blogalong with me and the other #SeriousSandwich bloggers. We have enjoyed getting to know each other and look forward to continuing our friendships beyond today. That’s a win win if you ask me.
Without further ado….let’s announce the winner of the cookbook.
Congratulations Kristyn Martin! I will be contacting you for your info and we will get the book to you STAT so you can whip up a batch of Egg Salad Supreme! YAY!!
Many thanks to all who entered. Stay tuned for more delicious giveaways!!
Can you believe it’s been 3 weeks since we started the #SeriousSandwich blogalong for Emeril’s latest book Kicked-Up Sandwiches? It’s flown by, just like it did last year when I promo’d his book Sizzling Skillets and Other One-Pot Wonders. It’s been a fun ride and I’m sad that it’s coming to an end tomorrow. There’s still time to enter to win his cookbook. The giveaway ends tonight (Wednesday 10-24) at 9 pm PST. So head over to the Eggplant Muffuletta post today!
Yesterday I made the New Orleans Shrimp Melt from the Kicked-Up Sandiwches cookbookfor lunch. I changed it around a little as I had made the Pumpernickel bread, also from the book, and it is too good to not eat for every meal. The recipe in the book calls for brioche or Challah, which I am sure would be incredible as well. The Pumpernickel added a sweet nutty flavor to the already outstanding shrimp salad. Melt cheese on top and BAM…party in your mouth. Here’s the link to Emeril’s Pumpernickel Bread recipe on his website. It’s easy to make and so delish. I have been eating it every morning toasted with a slather of butter. Heaven! The shrimp melt recipe has not been published so I am unable to provide it for you. But if you win the cookbook (or buy it), I suggest making it first. It’s easy and so good.
A little recap of the deliciousness from Emeril’s book:
Check out the full list of bloggers who were a part of Emeril’s #SeriousSandwich blogalong. They are a great group of foodies and it was an honor to participate in this event with them for the past 3 weeks.
I’m not a huge eggplant fan, but hey, you might be! So I’m sharing Emeril’s recipe for Eggplant Muffuletta. I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up! BAM!
I have definitely enjoyed cooking out of Emeril’s new cookbook (it just came out last Tuesday) and I bet you’d love to have 352 pages of sanwichy deliciousness, so what do you say? Should I give away a copy? Ok, duh, of course I’m going to give it away. Emeril wants me to.
This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans–style olive salad, and a fresh basil spread, this muffuletta tastes so good you’ll never even miss the meat! If you aren’t up to making the olive salad yourself, it’ll still be enjoyable with one from the store.
2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 loaf seeded Italian bread
Basil Spread (page 318)
2 cups New Orleans–Style Olive Salad (recipe follows)
4 ounces sliced mozzarella cheese
4 ounces sliced provolone cheese
Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
Reduce the oven temperature to 350°F and move the oven rack to the center position.
When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.
1 1/2 teaspoons minced garlic
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.
New Orleans-Style Olive Salad:
1 quart large pimento-stuffed green olives, drained & rough chopped
1 1/2 cups large Greek black olives, drained, pitted and halved
1 1/2 cups extra-virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
3 to 4 ribs celery, thinly sliced on the diagonal
2 medium carrots, thinly sliced on the diagonal
1/2 cup pepperoncini, drained & halved
1/3 cup cocktail onions, drained
1/4 cup nonpareil capers, drained
2 tablespoons minced garlic
2 teaspoons Emeril's Original Essence or Creole Seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
2 tablespoons fresh oregano leaves
Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator
As a young girl I can remember sitting on the rocky sand bar at Benbow Lake in Northern California with my grandmother. She would pack my cousin and I an egg salad sandwich on white bread and we’d picnic there during the warm summer months. It’s one of those memories that comes flooding back every time I take a bite of an egg salad sandwich.
She, of course, made hers on good old white bread and would sometimes slice a few black olives on the top. Nowadays I try to be a little more mindful of the type of bread I choose, but sometimes, it’s just necessary to buy a sack of white bread and go for it.
Memories like that are amazing. I hope someday that something I make with love will fill my kids or grandkids minds with joyous times of the past. When I saw that we were making Emeril’s version of egg salad for the #SeriousSandwich blogalong, I was skeptical. I mean, how could it be any better than my grandma’s egg salad? Well, this is definitely not your ordinary eggy deliciousness. It’s “kicked up” as Emeril would say. And in a goooooooood way! I thought maybe my kids would turn nose to all of the ingredients but they loved it, well one really liked it, the other is still in Grandma’s Camp. We had them for dinner with freshly made tri-color potato chips and it was delish!
Photo courtesy of Emeril Lagasse
I won’t tease you anymore. You just need to give it a try for yourself and see if it rivals your favorite egg salad memory. Egg Salad Supreme
Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.
1/2 cup mayonnaise, homemade (see page 309) or store-bought
12 slices White Sandwich Bread (page 303)
Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Makes 6 sandwiches, about 3 cups filling
Don’t forget to check out The Secret Ingredient Blog for fun bios on the participating bloggers – here and here!