Hamburger Dip

My mother has been making these for me for as long as I can remember. I am a huge fan of a good french dip and a hamburger dip is a great substitution. When I moved to NYC I was amazed to find they don't even know what a french dip is. I had to slowly introduce my husband to them and now he loves them but not as much as me. 

My kids love hamburgers but they don't love dipping them in au jus so I make hamburger dips for Ben and I and regular hamburgers for them. I hope one day their taste buds will change and they too will love these. 

The trick to them is the bread. You need a good crust on the outside and soft in the inside hoagie roll. That way when you dip it, the bread doesn't get too soggy. And don't over dip. I hope you try these and like them as much as me. 

Ingredients
1 lb ground beef
1 packet of au jus
3 hoagie rolls
6 slices of sharp cheddar cheese
butter for bread
salt and pepper

Directions

Add packet to medium pot and follow directions. Heat while you make burgers.

Pre heat griddle. Separate ground beef into thirds. Form patties into oval long burgers the same shape as bun. Salt and pepper each patty and when the griddle is hot place each patty on and cook for 4 minutes depending on thickness. 

Flip burger and add cheddar cheese and cook for another 4 minutes. Don't be shy with the cheddar. Butter each side of the hoagie and toast in broiler for about 2  minutes. 

Assemble sandwich cut in half and add au jus to small bowl on the side. 

Chicken Parmesan Sandwich

We used to buy these at the deli up on Broadway at least once a week. Sometimes it would be super delish and sometimes it was just alright. I had some leftover sauce from pasta I made a couple nights ago and decided to make chicken parm sandwiches. They turned out so well that now I can't even imagine gambling on the deli anymore. My husband and Coolidge just loved them. I think next time I might add parmesan cheese to the butter spread.

Try them and let me know what you think.

Ingredients

Basic Tomato Sauce
2 hoagie rolls
2 thin chicken cutlets
3 oz shredded mozzarella cheese
3 tbs butter
2 cloves garlic minced
1 tsp Italian seasoning
3 eggs
1 1/2 cups bread crumbs
1/4 cup parmesan cheese
1/2 cup flour
salt and pepper

Directions

Cook chicken just like we did in Chicken Parmesan and set aside.

In a small bowl add 3 tbs butter, minced garlic and Italian seasoning. Mix it together and spread it on the hoagie rolls. Place them under the broiler until lightly toasted.

Add chicken to the bottom side and place shredded mozzarella on the chicken and place back under the broiler until cheese has melted. Then add sauce to the top of the chicken and then top side of bread and cut in half and serve.

Sub Sandwich a.k.a The Big Sandwich

Football season has started and this sandwich is perfect for game day. This sub happens to be my favorite. I have been making it for quite a few years now because I find it very difficult to find it to be fresh good quality meat, cheese and bread. Every year my family asks me to make this and it is probably the only sandwich that can sit over night in the fridge and still taste fantastic the next day for lunch. I have changed the meat and cheese many different ways but I have to say this combo is always the best. My sister calls it the big sandwich because I usually use a big, fat, crusty on the outside soft in the side French loaf.

Ingredients

Large french loaf
1/4 lb thinly sliced honey turkey
1/4 lb thinly sliced honey ham
6 slices of salami

6 slices of provolone
2 cups shredded Romain lettuce
6-7 slices of tomato
6 thinly sliced sweet onion
1 tablespoons olive oil
3 tablespoons mayo
3 tablespoons mustard
1 tablespoons red wine vinegar
salt and pepper


Directions

Slice bread in half and remove a bit of the inside on each side. This allows room for all the meat, cheese and veggies. Add mayo to each side of the bread and then mustard on the top. Layer with ham, turkey, salami, and cheese. Then add lettuce, tomato, onion, salt and pepper and vinegar and oil. Top with the other half of the loaf and cut into 5 to six slices. 

I first gut out of the a bit of the bread so the filling sinks into it and doesn't get pushed out when biting into it.

1st layer ham

2nd layer turkey

3rd layer salami

4th layer provolone cheese

5th layer is lettuce tomato, onion salt and pepper mayo and mustard on both sides of the bread. 

Pub Mustard

Many many years ago I worked at the Nordstrom Cafe. No matter how many years ago it was I could never forget their club sandwich with pub mustard. I tried to find it at every store I've ever been to and then decided to see if I could make it. I found a recipe on line after googling it and was so excited to try it. I hated the idea that every recipe I found called for 2 cups of dry mustard because it is so expensive. I found a large bottle at a discount grocery store and it turned out horrible. I guess you get what you pay for. Well I went out and bought Colemans and decided to cut the recipe down so I could make a little and if I hated it well then it didn't cost too much.

This time it turned out amazing and we had club sandwiches several times after just so we could eat this mustard. If you never had pub mustard it is a sweet spicy thick mustard that gives your sandwich that extra kick. That is why when I worked at the Nordstrom cafe they only gave you a tiny little cup on the side. I am so happy that I no longer need to search for this mustard and can make it when ever I want it. Try it and let me know what you think.

Recipe for Pub Mustard

1/2 Cup dry mustard

1/4 cup brown sugar (you can add more if you like it sweeter)

1/2 teaspoon salt

1/8 teaspoon turmeric

4 ounces of strong British ale flat

I just added all ingredients and whisked with until fully incorporated. It says to do it in a blender but I didn't feel it was necessary the second time I made it. I also added the beer slowly until you get the right consistency that you like. It thickens as it sits and taste better after sitting for a day. 

Recipe for the sandwich

1/4 pound of thinly sliced honey ham
1/4 pound thinly sliced honey turkey
2 slices of sharp cheddar cheese
3 tablespoon mayo
2 slices of tomato
1 slice of roman lettuce
3 slice of french bread lightly toasted

Directions

1st layer is mayo, ham and lettuce. Then the 2nd layer is mayo, turkey, tomato, and cheddar. Then top sandwich with another slice of bread with mayo. Cut in 4 triangles and put toothpick in through each piece to hold it together. Add pub mustard on each bite just a little and then add more if you enjoy that extra spice. 

1st layer mayo, ham and lettuce

2nd layer mayo, turkey, tomato, cheddar

Try it and let me know what you think.

Pork Sandwich

One of the best reasons for hosting a holiday is the leftovers. This Easter I made pork tenderloin for dinner and oh boy was it yummy. I used it in this bagel sandwich the day after. It was perfectly tender and the garlic and balsamic vinegar seasoned it just right. I added some pesto into mayo and added red onion. First try this easy breezy pork tenderloin and try this sandwich the next day. I had it for two days straight and I am still not sick of the pork. 

Ingredients

6 slices of pork

mixed greens

thinly sliced red onion

1 tablespoon pesto

1 tablespoon mayo

Turkey and Swiss on a Croissant

Turkey and Swiss on a Croissant is simple and one of the best sandwiches in the world. If you live or work near a cafe or bakery that sells fresh croissants buy one and make this sandwich. I promise you will be the happiest person at lunch time. 

Ingredients

Fresh croissant
3-4 slices of honey turkey
2 slices of Swiss cheese
1 tbs mayo (not miracle whip)

Directions

Slice croissant in half and coat with a very light spread of mayo. Croissant are full of butter so they really don't need much mayo. Add turkey and then cheese. Nothing more nothing less. Best sandwich hands down. Try it for lunch or dinner today and let me know what you think. 

Roast Beef Sandwich

I love a roast beef sandwich and one of my fondest memories as a child was going to the Long Acres and ordering their roast beef and eating while watching the horse race. I have tried to recreate that sandwich over and over but never got it just right, close but not perfect. However this sandwich is not the one at long acres it is to me the classic roast beef and cheddar that I like to have once in awhile. To me the beef must be sliced fresh and used that day so, I only buy enough beef for just one or two sandwiches. After a day or two the meat drys out and becomes undesirable. Living in NYC for 15 years I have become a deli meat connoisseur and quite a snob about it. I've also become the sandwich queen in my family so give this one a try and let me know what you think.

Ingredients
1 french baguette
1/4 lb Roast beef sliced thin
2 tbs butter
5 thin slices of red onion
4 slices of cheddar cheese
4 thin slices of tomato
handful of mix lettuce
2 tbs mayo
1 tbs yellow mustard
salt and pepper

Directions

Slice half baguette in half. I like to butter each side lightly and toast under the broiler for about 2-3 minutes. You don't have to do it but I find baguette to be tough and very chewy. If you toast it you make it much more tender and easier to bite through. Add mayo on each side and mustard on the top. On the bottom add roast beef and salt and pepper. Dont' be shy with it because beef can be very bland. Add tomato, cheese, lettuce and onion. I like to slice mine in half and then in half again. Smaller makes it easier to handle. I don't like when you take a bit and all the insides get pushed to the end and sometimes out of the bread.

Let me know how you like to eat yours. I am always looking for new ideas.

Turkey Burger

I started making turkey burgers about 3 years ago to help cut back on eating so much ground beef. I saw a photo in one of my food magazines that looked so delish and decided to give it a try. I think the trick to making turkey burgers taste better than beef burgers is what you add to the meat. When you cook a hamburger you don't have to add anything. I think the more you add to a hamburger the more it taste like a meat loaf burger. However turkey can be very dry so you need to add a little something to make it juicy.

Ingredients
1 package of ground turkey
1/4 of an onion finely grated
2 tsp cumin
2 tsp chili powder
dash of salt and pepper
2tbs olive oil divided
1 onion sliced
Sharp cheddar cheese
5 Brioche Rolls

Directions

Put Turkey, finely grated onion, cumin, chili powder and a dash of salt and pepper in a bowl. Using your hands mix it all together well because there is nothing worse then to bite into a big bite of cumin or chili powder. Then form them into 1inch patties that are a little larger then the bun.  The ground turkey has a little bit of fat in it so it will shrink a little. Lightly salt and pepper each patty. Place on a piping hot non stick pan with a little bit of olive oil. Cook for at least 5 min on each side. While you are cooking the burgers in a medium sized skillet brown onion slices in 1 tbs of olive oil. Cook them until brown and tender. Once you flip the burger add enough slices of cheddar cheese to give it a good covering. Cook 5 minutes on this side and then it is ready to serve. I like mine on a toasted brioche roll. I add the onions on top and mayo and mustard on my bun. That is it. Very simple and absolutely delish. I make THE best hamburgers but for some reason my husband loves these even better. Try them and let me know what you think.

Bacon Egg Sandwich

First time I ever had a bacon egg sandwich was from a diner here in NYC. They are usually made on a Kaiser roll but sometimes on a bagel or even a croissant. I like them on all three. The trick to these sandwiches is to cook the yolk all the way through but not too hard. I made this one with cheddar cheese but most are made with American cheese. It is best to toast the bagel with butter under the broiler so it softens up. Try one for breakfast or even lunch and let me know if you think it is delish.

Ingredients

2 eggs
1 everything bagel
2 slices cheddar cheese
3 slices of bacon
1 tbs butter
salt and pepper

Directions

In a non stick pan fry bacon until crisp. Remove and drain oil. Add two eggs and break up yolk with spatula. while that is cooking toast bagel with butter under broiler for 2 minutes. cook eggs for 1-2 minutes scramble it together and flip. Add cheese and cook 1 minute. flip one egg on top of the other. salt and pepper. layer eggs and bacon on the bottom of bagel and top and eat.

BLT

I just love sandwiches. One of my favorites is the classic BLT. They are so easy to make but can be made poorly if you don't remember these 5 steps. 1. A good BLT needs at least 3 strips of bacon but I would prefer 4. 2. A ripe tomato is also essential. I HATE when I order one in a restaurant and the tomato is mealy or pink in color. I just gagged a little bit thinking about it. 3. Lettuce is the least important but still to make the sandwich delish, I like either iceberg or romaine. To me a BLT needs that crunch. 4. You can't be skimpy with mayo. Don't get me wrong I don't want you to go crazy but feel free to lap a good layer of mayo on. Let's face it if you are counting calories or need to lose weight this is not the sandwich for you. 5. The BREAD. I like mine on 2 slices of Italian bread (lightly toasted). Don't get me wrong I will eat it on whole wheat but something about Italian bread makes this sandwich just right. You only want to toast the bread lightly because the crunch of the bacon and lettuce becomes too much if the bread is too HARD. 

Tuna Melt

I am a huge lover of sandwiches. One of my favorites which I originally learned how to make when I worked in the Nordstrom's cafe is the tuna melt. To me tuna should be simple with a little texture in it. In my tuna salad I like Albacore chunk tuna, chopped celery, chopped pickle, chopped scallions or red onion and salt and pepper. However, if you don't have all of these things in your fridge the most important is the onion. If I don't have the onion I don't even bother making the sandwich. If you add pickle don't add salt. All of them together make for a delish tuna salad. I don't like a lot of mayo in mine because I think it makes the sandwich to soggy. I add on top sharp cheddar cheese and as you can see I am not stingy with it. I Broil it for about 1 1/2 minutes with the top bun buttered and toasty. My favorite bun for this sandwich is the brioche. Not everyone can find brioche rolls and they can be quite expensive. My second favorite is hamburger bun with sesame seeds. Give it a try and let me know what you think.

Ingredients

I can albacore tuna

2 tbs red onion diced

2 tbs mayo

2 tbs diced celery

salt and pepper

2 slices sharp cheddar cheese

1 brioche bun

Directions

Drain tuna and then add to a small bowl. In this bowl mix in red onion, mayo, diced celery, and salt and pepper. Add two large spoon fulls to the bottom of your bun. Cover with cheddar cheese so that you barely see the tuna. Butter the top bun and broil for 1 to 2 minutes. Be careful not to burn. Nothing worse than a burnt bun and lets face it these buns are not cheap.