Hot Sandwiches

One of our favorite things to eat this time of year is hot sandwiches.  It's warm, so it's comforting, but it's a sandwich, so it's also light and summery.  Also, no matter what my kids like, I can customize the sandwich for them.  Hannah's not fond of provolone, so she has cheddar or Monteray Jack instead, for example.  Here's how I work it: I have the kids tell me how they are making their sandwich that evening.  While they are getting their bread ready, I cut the meat into strips and cook it in a skillet.  I can do two or three sandwiches at a time.  When I flip the meat over, I put on the cheese.  When the cheese is melty, I put the meat and cheese on the sandwich.  Another way would be to make the sandwiches and put them under the broiler to toast.  I've also wrapped them in tin foil and taken them with us for a picnic.  Here are three really good sandwiches.

Philly Cheesesteak

rolls or hoagie rolls
roast beef
provolone cheese (cheddar, if you're from that camp)
onion, sliced thin
red pepper, sliced thin
sandwich spread

For this sandwich, saute the onion and pepper first and set it aside.  Then when you're making the sandwiches, add it to the meat so it warms up.


Reuben Sandwich

rye bread
pastrami
swiss cheese
sauerkraut
sandwich spread or thousand island dressing

For this sandwich, squeeze the sauerkraut dry before you put it on the sandwich, or it will make the sandwich soggy.  I also like to make this sandwich and toast it like a grilled cheese sandwich.


Primanti Bros sandwich
(Who?  The Primanti Bros have a sandwich shop, I think in Philly.  I saw this on Lidia's Italy and had to try it.  The kids were skeptical at first--fries on a sandwich? But, after I tried it and told them how good it was, they tried it and liked it.)

Italian bread (white sandwich bread works too)
capricola (or if you want something cheaper and more familiar, ham)
provolone cheese
cole slaw
french fries
sandwich spread

Yes, you put all this on the sandwich.  It's really a meal in itself.  And also really yummy.

Sandwich Spread

mayo
mustard
pepper, fresh cracked if you can get it

Mix together equal parts mayo and mustard, add the pepper.  You can tweak this to have more mayo or more mustard flavor depending on what you like.  I usually make 1/3 to 1/2 c. for our sandwiches.

Cole Slaw
This is a variation of what Lidia did for the Primanti Bros. sandwich.

1/4 cabbage, shredded
1 carrot, grated
1 tbsp. cider vinegar
1 tbsp. oil
1 tbsp. sugar
salt and pepper to taste--about 1/2 tsp. salt and 1/4 tsp. pepper
1/2 tsp. celery seed

Whisk together the vinegar, oil and sugar.  Add the seasonings and mix together.  Toss with the cabbage and carrot.  One way to keep the cabbage from diluting your dressing is to mix it with 1/2 tsp. salt and let it sit in a colander for 1/2 hour or so.  Rinse it and wring it dry in a towel before you add it to the salad.

Crispy Curry Chicken Salad Sandwiches

I made this up last night to stretch our leftover fried chicken, and it far exceeded my expectations. In fact my wh0le family loved it. It might even be worth buying fried chicken just to make it. This recipe makes 6 whole sandwiches.

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3 pieces fried chicken (breasts and/or thighs), meat removed and chopped; I included a little bit of the fried breading, which gave this the best flavor

1 apple, finely chopped

2 carrots, grated

mayonnaise and curry powder mixed together (sorry, i didn't measure either one; just add what looks and tastes right to you)

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Mix all of the ingredients together and refrigerate until ready to serve. Spread butter on one side of good dense bread (we recently discovered one we love from Trader Joe's called Whole Wheat Tuscan Pane) and grill in skillet until golden brown on both sides.

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To assemble sandwich: put bread on plate, buttered side down; cover with fresh spinach leaves and chicken salad; top with another piece of bread, buttered side up. Cut in half and enjoy. I think nuts and golden raisins would be good in this also.

Zucchini Grinders

I got this recipe from Allrecipes.com which has pretty much gotten me through being away from my cook books. I have made some changes to it (I think for the better) but if you are interested in the original recipe, you can check it out here.

2 zucchinis (or however many you need for the right volume)
touch of oil
green pepper, sliced
onion, sliced
clove of garlic, chopped
jar spaghetti sauce
fresh mozzarella, sliced
ciabatta bread

Heat the oil in a pan and saute the green peppers, onions and garlic. Add the zucchinis and cook until soft. Pour in the sauce and heat until heated through.

Meanwhile, cut open the bread and lay the cheese slices on one side (or two if you like a lot of cheese). Put on a cookie sheet and cook until the cheese melts. (I didn't really notice the temperature and you can use the broiler but watch it carefully.)

Once the cheese is melted, top with the zucchini mixture and serve. The cheese helps hold it together but it is still pretty messy. It would also be good with mushrooms in the mix. We like to have it with potato salad or the like.