Tag Archives: sandwich

JAILHOUSE ROCKS

30 Saturday Jan 2016

Posted by in bars and cookies, Recipes

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My son is taking ukulele lessons and one of the songs he recently learnt was “I can’t help falling in love with you”, igniting a passion for the music of Elvis Presley. I do find it comical that this performer, who was seen by some as “a definite danger to the security of the United States” and “unfit for family viewing”, is now someone I encourage my young Son to watch and be inspired by.

While researching the life story of Elvis Presley further with my eager 9 year old, we discovered January was the month of his birth, that he was a dedicated student of karate and that his father had spent time in jail for writing a bad check, but what really captivated my Son, was a description of the singers favorite sandwich. So for dinner the following evening, I browned a Peanut Butter, Banana and Bacon creation in a little butter, and made cookies for dessert.

peanut butter and banana and bacon sandwich

JAILHOUSE ROCKS

jailhouse rocks

1 cup butter

2 1/2 cups sugar

4 eggs

3 cups flour

1 teaspoon baking soda

1 tablespoon vanilla extract

1 cup candy-coated chocolate pieces

2 cups chocolate chips

Heat oven to 365F.

In a medium bowl, cream together the butter and sugar. Stir in the eggs one at a time, then stir in the vanilla. Add the flour and baking soda, mix until just combined. Stir in the candy-coated chocolate pieces and the chocolate chips.

Drop by tablespoonfuls onto a cookie sheet lined with a non-stick baking mat. Bake for  8 to 10 minutes.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/recipe/15332/jailhouse-rocks/

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TANGY TOMATO BASIL SOUP and RICOTTA, PEAS AND MARINATED MUSHROOMS ON GRILLED BREAD

17 Sunday May 2015

Posted by in burgers and sandwiches, Recipes, Soup

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I am very fortunate to have wonderful friends – one group of which make arrangements to get together regularly for lunch. When life doesn’t intervene to postpone our carefully made plans, we usually meet in a restaurant, but I recently invited these fabulous ladies to dine out on the back deck – one of my favorite spots in our home, during one of my favorite times of the year to be outside.

I chose a light menu, cool and inviting to compliment the perfect outdoor weather, and then completed our unassuming meal with a bowl Parmesan Ice Cream with a Balsamic Vinegar Drizzle (https://recipedoodle.com/2015/05/18/parmesan-ice-cream-with-balsamic-vinegar-drizzle/).

TANGY TOMATO BASIL SOUP

tangy tomato basil soup

3/4 cup buttermilk

1/4 cup fresh basil leaves

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon sugar

3 tomatoes, cored and coarsely chopped

2 green onions, chopped

1 garlic clove

salt and freshly ground black pepper to taste

2 tablespoons plain Greek yogurt

fresh basil leaves

Combine buttermilk, basil, olive oil, lemon juice, sugar, tomatoes, green onions and garlic in blender. Season with salt and pepper, and blend until smooth.

Divide soup among bowls and top evenly with yogurt and basil leaves.

Enjoy!

Recipe adapted from Cooking Light

www.cookinglight.com/

RICOTTA, PEAS AND MARINATED MUSHROOMS ON GRILLED BREAD

ricotta peas ans marinated mushrooms on toasted bread

4 green onions, sliced

1 cup green peas

2 cups mixed mushrooms

1 red chili pepper, sliced thin

2 tablespoons cider vinegar

1/4 cup olive oil

2 cups ricotta cheese

1 baguette, sliced

salt and freshly ground black pepper

pea shoots for serving

Blanch the green onions and peas until tender, about 3 minutes, drain and reserve.

Prepare the mushrooms: wipe off dirt with a damp paper towel. Chop and sauté in a little oil over medium-high heat until lightly browned. Add chilies, cook for 1 minute, add salt and pepper to taste, followed by the vinegar. Simmer for 3 minutes, then remove from pan and stir in 1/4 cup olive oil.

Mix ricotta with pea mixture, season with salt and pepper.

Grill the baguette slices, top with the ricotta mixture, some marinated mushrooms and top with the pea shoots.

Enjoy!

Smoked Salmon Tea Sandwiches and Creamy Fennel and Leek Dip

08 Sunday Jun 2014

Posted by in Appetizers, Dips, Entertaining, Recipes

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A dear friend visited recently, for a quick catch up over a glass of wine. Our brief gathering, which included her boyfriend and my husband, ended up lasting well into the evening, we were all having so much fun. Although these snacks weren’t substantial enough for dinner, the conversation and lovely friendship helped us to feel satiated, or at least diverted us from our hunger.

SMOKED SALMON TEA SANDWICHES

8 ounces smoked salmon

2 tablespoons cream

4 ounces cream cheese, softened

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

sliced pumpernickel bread

garnish – sliced English cucumber and fresh dill

In the bowl of a food processor, pulse salmon until finely chopped. Add cream, cream cheese, dill, salt and pepper, process to desired consistency. Spread onto slices of bread that have been cut out with a 2-inch round cutter. Garnish with cucumber and fresh dill if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2014

www.celebratemag.com/

CREAMY FENNEL AND LEEK DIP

3 ounces pancetta, finely chopped

1 tablespoon olive oil

2 bulbs fennel, chopped

2 leeks, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1/4 cup cream

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Heat oven to 350F.

In a large skillet, cook pancetta in olive oil over medium heat until golden brown. Add fennel and leeks, cook about 10 minutes or until tender and just starting to brown, stirring occasionally. Remove from heat, let cool.

In a medium bowl combine mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, the cream, salt and crushed red pepper. Stir in the cooled fennel mixture. Transfer to a baking dish. Sprinkle with remaining Parmesan cheese.

Bake about 20 minutes or until bubbly around the edges.

Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2013 Cookbook

www.bhg.com/recipes/

Roasted Red Pepper Hummus

15 Tuesday Apr 2014

Posted by in Appetizers, Recipes

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My husband was out of town overnight, for the Arkansas Hospitality Association meeting, while
I enjoyed and appreciated the change in our weeknight routine, and took the opportunity to cook as little as possible, and to use up what was in the refrigerator.
I made this yummy Roasted Red Pepper Hummus, slathered it on a sandwich with goat cheese, then piled on chicken, avocado, pan fried Prosciutto and arugula. My daughter took one bite, and suddenly half of my sandwich was gone.

ROASTED RED PEPPER HUMMUS

1 clove garlic, minced
1 cup garbanzo beans, drained
1/4 cup tahini
juice from 1 lemon
3/4 cup roasted red peppers
1/4 teaspoon dried basil
salt and freshly ground black pepper to taste

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil and pulse until the peppers are finely chopped. Season to taste with salt and pepper. Transfer hummus to a bowl, cover and chill until you are ready to serve.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/‎

SPICY PORK PO’BOYS and CURRY TURKEY PATTIES and GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS and SWISS AND CHEDDAR GRILLED SANDWICH

25 Tuesday Mar 2014

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The number one food consumed in America, at home and away from the home, is the sandwich (USA WEEKEND, December 2013).
At our house, we enjoy them for lunch or dinner, and usually with an interesting twist on a classic.

SPICY PORK PO’BOYS

1 pound ground pork
1 1/2 teaspons paprika
1 1/4 teaspoons dried thyme
1/2 teaspoon cayenne pepper
3/4 teaspoon garlic powder
salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 dill pickles, finely chopped
baguettes, split
shredded lettuce
tomatoes, thinly sliced
Hot sauce, for serving

In a large bowl, mix the ground pork with the paprika, thyme, cayenne pepper, and garlic powder, and season with salt and pepper. Form the mixture into 1/2 inch thick patties. Heat a frying pan over medium high heat and swirl in a tablespoon of olive oil, or spray with cooking spray. Cook the patties, turning once, until they are cooked through, about 10 to 12 minutes.
Meanwhile, mix the mayonnaise with the Dijon mustard and pickles and season with salt and pepper. Spread the mayonnaise on both sides of the baguette.
Place pork patties on the bottom each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwich and serve.
Enjoy!

Recipe adapted from Food and Wine Magazine
www.foodandwine.com/‎

CURRY TURKEY PATTIES

1 1/2 pounds ground turkey breast
salt and pepper
1/4 cup mango chutney
1/4 cup plain Greek yogurt
3 green onions, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons chopped nuts,
1 tablespoon curry powder
1 tablespoon ground cumin
handful of cilantro, finely chopped
4 pieces of grilled naan bread
Toppings: hot giardiniera, cucumber slices, lettuce leaves, tomato slices

In a large bowl, crumble the ground turkey and season with salt and pepper. Add the chutney, yogurt, egg, green onions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into patties.
Heat a griddle or large skillet over medium high heat. Drizzle in olive oil, add the patties and fry, turning once, until cooked through, about 12 minutes.
Fill the naan breads with a patty and toppings of your choice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS

1 teaspoon beef bouillon
1/4 cup mayonnaise
2 teaspoons siracha
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons butter, softened
8 slices of white sandwich bread
4 slices of sharp cheddar cheese
3 ounces cheddar cheese curds

In a small bowl, mix the beef bouillon into 2 teaspoons of hot water until dissolved.
Whisk in the mayonnaise and siracha and season with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, cook the bacon until crisp, drain on paper towels.
Set a skillet on moderate heat, butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion cheddar cheese curds and bacon.
Close the sandwiches buttered side out and placce in the skillet, cook until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

SWISS AND CHEDDAR GRILLED SANDWICH

2 eggs
1/2 cup milk
pinch salt
3 tablespoons parsley, finely chopped
2 ounces swiss cheese
2 ounces cheddar cheese
4 slices of sandwich bread, crusts removed
2 tablespoons olive oil
1 tablespoon butter

Whisk eggs in a bowl for 1 minute. Add milk, salt and herbs and whisk to combine. Set aside.
Cut cheese into slices, then each slice in half to make 8 pieces.
Cut each slice of bread in half to make 8 pieces.
Lay 4 slices of the bread on a flat surface and distribute the cheese evenly over bread. Cover remaining bread. Using your fingers, pinch edges of bread together to seal.
Heat oil and butter in a medium skillet over medium heat.
Dip sandwiches in egg mixure and coat on both sides as well as the edges. Place egg coated sandwiches in skillet and cook on one side until golden brown, then flip and cook remaining side until golden brown.
Serve hot.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

PUMPKIN SLOPPY JOES and SMOKY CHICKEN CHILI WITH CORNBREAD GHOSTS

30 Wednesday Oct 2013

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This is the perfect time of year for  jack-o-lanterns and ghosts, and making something delicious to feed hungry witches, goblins, Ninjas and ladybugs.

My own scarecrow, clown and cheerless leader have visited pumpkin patches, carved jack-o-lanterns, paraded in their costumes every night since they arrived on the doorstep in a big box, eliciting much excitement, and sampled many kinds of candy. We love our trick-or-treat traditions and these Pumpkin Sloppy Joes and Chili and Cornbread are delightful treats, guaranteed to delight and nourish anyone who has been practicing their tricks.

PUMPKIN SLOPPY JOES

1 pound ground beef
1 onion, chopped
1 garlic clove, minced
1 cup canned pumpkin
8 ounces tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons chili powder
1/2 teaspoon salt
8 hamburger buns
American and Mozzarella cheese slices

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Meanwhile, cut American cheese slices with a pumpkin shaped cookie cutter. Cut mozzarella cheese into shapes to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.
Enjoy!

SMOKY CHICKEN CHILI

5 slices smoked bacon
1 onion, chopped
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon smoked paprika
2 to 2 1/2 cups smoked chicken, diced
2 cups chicken broth
1 can pinto beans, drained and rinsed
1 can fire roasted diced tomatoes, drained
1/4 cup barbecue sauce
1 cup shredded cheese
1/4 cup sliced green onions

In a large skillet, cook bacon until crisp, drain on paper towels. Chop bacon and set aside.
Wipe out the skillet, cook onions over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika, cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling, reduce heat. Simmer uncovered for 20 to 25 minutes.
Spoon into bowls, and sprinkle with cheese, green onions and chopped bacon.
Enjoy!

Recipe adapted from the Pillsbury Best Ever Fall Entertaining, October 2013
www.pillsbury.com/holidays-celebrations‎

CORNBREAD GHOSTS

2 cups flour
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, melted
1 1/3 cups sugar
4 large eggs
2 cups buttermilk

Heat oven to 375F.
Mist a large, rimmed baking sheet with cooking spray.
In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, do not over mix.
Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
Use a ghost shaped cookie cutter to form cornbread ghosts.
Enjoy!

Recipe adapted from All You, September 2011
www.allyou.com/food/recipes/‎

ASIAN BAHN MI BURGERS and CUBAN SANDWICHES WITH ZUCCHINI PICKLES

20 Friday Sep 2013

Posted by in Asian

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Celebrate your favorite team with fabulous international flavors. Both of these pork sandwiches are casual and can be made for a crowd, or a smaller more intimate group.
Whether those you are supporting win or lose, you will feel successful and satisfied with either the Bahn Mi or Cuban.

ASIAN BAHN MI BURGERS

1 tablespoon fish sauce
2 teaspoons minced garlic
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
3 green onions, finely chopped
1 pound of ground pork
1/2 cup chopped cilantro
4 tablespoons mayonnaise
1 tablespoon siracha, or to taste
French baguette, split, toasted and cut into size of your choice
butter lettuce
1/2 cucumber, thinly sliced
3/4 cup shredded carrots

Mix fish sauce, garlic, soy sauce, ginger, lime zest and juice, and green onions until combined. Add pork and chopped cilantro and gently mix to combine.
Divide the mixture into 4 equal portions (or however many you need) and loosely form them into 1 inch patties. Season with salt and pepper.
Heat oil in a large, heavy skillet over medium-high heat until oil begins to shimmer.
Cook burgers 12 to 14 minutes, turning once, until cooked through.
Mix the mayonnaise and siracha sauce, and spread the spicy mayonnaise on the cut sides of the buns. Top the buns with lettuce, a burger, cucumber and carrots.
Enjoy!

Recipe adapted from Redbook Magazine
www.redbookmag.com/recipefinder/‎

CUBAN SANDWICHES WITH ZUCCHINI PICKLES

PORK
3 quarts water
1 1/2 cups apple juice
3/4 cup coarse kosher salt
1/3 cup Worcestershire sauce
1/3 cup sugar
4 fresh thyme sprigs
2 heads of garlic, halved horizontally
2 bay leaves
2 whole star anise
1 tablespoon whole black peppercorns
1 cinnamon stick, broken in half
1 teaspoon whole allspice
2 large oranges, halved
1 2-1/4 pound boneless pork loin
AIOLI
2 cups mayonnaise
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
2 teaspoons Dijon mustard
SANDWICHES
10 ciabatta rolls, halved horizontally
2 pounds thinly sliced ham
zucchini pickles (recipe follows)
1 pound Emmenthal cheese, cut into slices

PORK
Place first 12 ingredients in a heavy, large pot. Squeeze juice from orange halves into pot, then add orange halves. Bring the mixture to a boil, stirring until salt and sugar dissolve. Reduce heat to medium and simmer brine 20 minutes to allow flavors to blend. Cool, then cover and refrigerate brine overnight.
Add the pork to the brine, marinate in refrigerator two days, occasionally turning pork.
AOLI
Whisk mayonnaise and oil in a medium bowl to blend. Whisk in all remaining ingredients. Season to taste with salt and pepper.
SANDWICHES
Heat oven to 350F.
Place rack in roasting pan. Remove pork from brine, place in prepared pan. Roast until instant-read thermometer inserted into center of pork registers 145F, about 45 minutes. Cool to room temperature, about 1 hour. Slice thinly.

Heat broiler. Spread 1 rounded tablespoonful of aioli on cut side of each ciabatta roll half. Heat large skillet over medium-high heat. Working in batches, fry the ham just until heated through and beginning to brown, turning occasionally, about 1 minute.
Place roll bottoms on large rimmed baking sheet. Divide ham among roll bottoms. Working in batches, fry sliced pork until heated through and just beginning to brown. Divide among sandwiches. Arrange 1/4 cup zucchini pickles over pork on each sandwich. Top each sandwich with cheese, dividing equally. Broil sandwiches until cheese melts, 1 to 2 minutes. Cover each with roll top and serve.

ZUCCHINI PICKLES
2 1/2 pounds zucchini, trimmed, cut crosswise into thin slices
1 onion, thinly sliced
2 tablespoons coarse salt
2 cups champagne vinegar
1 cup sugar
1 2 inch piece fresh ginger, thinly sliced
1/2 teaspoon celery seeds
1/4 teaspoon ground turmeric
1/4 teaspoon mustard seeds

Toss the zucchini, onion and salt in a large colander. Place in sink and let drain 2 hours. Rinse vegetables, drain. Transfer to kitchen towels. Gently squeeze vegetables to dry. Place in an 8-cup glass bowl.
Bring vinegar and all remaining ingredients to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer 10 minutes. Pour vinegar mixture over zucchini mixture, pressing on vegetables to submerge. Cool to room temperature. Cover and chill overnight.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER and CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

08 Monday Jul 2013

Posted by in Appetizers

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A dear friend had a yoga themed birthday party – a great yoga class out on the back deck with wonderful people, followed by lovely libations and fabulous food. A truly beautiful, heart opening day, for a beautiful lady.
I wanted to make something that was fun, elegant, flavorful and mostly healthy – to fit the theme of the day.

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER

1/4 cup butter, at room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame oil
16 1/4 inch thick baguette slices, lightly toasted
10 radishes, thinly sliced
sea salt to finish

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in a small bowl, season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and sea salt, if desired.
Enjoy!

Recipe adapted from Bon Appetit, April 2008
www.bonappetit.com/recipes‎

CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

20 cherry tomatoes
4 ounces cream cheese, slightly softened
5 ounces of goat cheese, room temperature
1 teaspoon of lemon juice
1 teaspoon of chopped tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut off a very thin slice from the base of each tomato, so they will stay upright. Cut a thin slice off the top of each tomato and scoop out the pulp, leaving interior walls intact.
Place tomatoes on a tray lined with paper towels, hollow side down to drain residual liquid.
Place cream cheese, goat cheese, lemon juice and tarragon with salt and pepper into a bowl and mix together.
Spoon cream cheese mixture into a piping bag fitted with a small nozzle. Place tomatoes on their bases and pipe mixture into each tomato case. Refrigerate for at least one hour, or overnight.
Enjoy!

Recipe adapted from YW, March 2013

HAM EGG AND CHEESE CUPS and BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY

28 Thursday Feb 2013

Posted by in Breakfast & Brunch

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The experts say the meal that builds a strong happy family doesn’t have to be dinner. Here are some quick breakfast ideas, if the morning is a more convenient time for you to sit down together.

HAM EGG AND CHEESE CUPS

12 eggs
12 slices of ham
10 ounces frozen spinach, thawed and strained (I used fresh, and chopped it finely)
2 cups shredded cheese
salt and pepper

Heat oven to 350F.
Spray muffin tin with cooking spray. Press a slice of ham into each muffin cup. Evenly distribute spinach between muffin cups, and repeat with cheese.
Crack 1 egg to each muffin cup. Season with salt and pepper. Bake for 20 to 25 minutes or until done.
I served ours with buttered english muffins.
Enjoy!

Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/dining/

BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY

8 slices of canadian bacon
4 large eggs
4 english muffins, split and toasted
8 teaspoons mango chutney
4 slices sharp cheddar cheese

Heat broiler.
Heat a large skillet coated with cooking spray. Add bacon, cook 2 minutes on each side or until lightly browned. Remove from pan, keep warm.
Break eggs into hot pan, cook 1 minute on each side or until desired degree of doneness.
Place muffin halves, cut sides up, on a baking sheet. Spread 2 teaspoons chutney over bottom half of each muffin, top with 1 slice of cheese, 1 or 2 bacon slices, and 1 egg.
Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over the bottom halves.
Enjoy!

Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/

MORTADELLA AND EGG SANDWICH

12 Saturday Jan 2013

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Oh my goodness – this sandwich is absolutely heavenly!! I had never heard of mortadella until I read about it in the newspaper – and then came across it in a local supermarket!! I bought a packet of the Italian cured sausage in anticipation of making this incredible sandwich.
We hosted a play date after school, which turned into a spontaneous dinner invitation – as my husband was working late, I wanted to keep dinner simple, and thought it would be the perfect time to try out this recipe. I promptly assembled the sandwich ingredients and got to work. Such a fabulous evening – effortless and fun!!
There were so many layers in this delightful dish, that every bite tasted just a bit different – mouthfuls of wonderful deliciousness!! I am already looking forward to making it again!

MORTADELLA AND EGG SANDWICH

3 tablespoons olive oil
2 green bell peppers
1 tomato, sliced
salt and freshly ground black pepper
6 slices mortadella
1 onion, sliced
2 eggs
2 ciabatta rolls, sliced in half
4 tablespoons mayonnaise
4 slices gruyere cheese
6 pickle rounds
handful of arugula

Heat oven to 350F.
Heat oil in a pan, over medium high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane.
Season tomato slices with salt and pepper.
Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about 1 to 2 minutes. Set aside. Add onions, and fry until lightly charred, 1 to 2 minutes. Set aside.
Crack eggs into pan. Fry until whites are just set, about 1 minute. Season with salt and pepper. Flip and cook until just sealed, about 20 seconds.
Place sliced ciabatta rolls in the oven, on the racks. Heat through, about 5 to 8 minutes.
To assemble sandwich, spread mayonnaise on each cut side of the roll, top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and arugula. Top with second slice of ciabatta.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/…/SB1000087239639044470900457764977034272…