Sizzlin Chef » sandwiches

Easy Snack Wraps

admin — Mon, 01 Dec 2008 11:38:17 +0000

So easy to make, these bite sized wraps filled with turkey, cream cheese and veggies are a great way to fill up an appetizer tray – and your hungry guests’ bellies.
Ingredients

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato

Directions
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Makes 60 servings
Prep Time: 15 Minutes
Ready In: 15 Minutes

Grilled Albacore Sandwich With Red Peppers

admin — Wed, 26 Nov 2008 11:15:46 +0000

Ingredients

1 1/3 pounds skinless pacific albacore, cut into 3/4 inch thick loin cuts
2 Tbsps + 2 teaspoons olive oil
6 Tbsps lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon oregano, crushed
dash of cayenne
sauted red peppers (see below)
2 french rolls, split lengthwise

1/4 cup chopped basil
Sauteed Red Peppers
1 red pepper, roasted, peeled and cut into 1/2 inch strips
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings

Directions

Rinse albacore with cold water; pat dry with paper towels. Set aside.
Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate albacore in one-half of the vinaigrette for 30 minutes, turning once.

While fish is marinating make Sautéed Red Peppers (see recipe below).

Drain albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat.

Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette.

Make four open-faced sandwiches by topping with albacore, Sautéed Red Peppers and fresh basil. Serve immediately.

Sauteed Red Peppers
In non-stick pan, saute garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.
Makes 4 servings

Steak Sandwiches

admin — Wed, 26 Nov 2008 10:59:55 +0000

This beef is cooked in such a way as to combine a deeply savory crust with a very pink and juicy center. This is a special occasion snack or blissful solitary dinner.
Ingredients

2 garlic cloves
sea salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup coarsely chopped flat-leaf parsley
2 Tbsps fresh lemon juice
2 teaspoons dijon mustard
freshly ground pepper
four 6-ounce strip steaks
2 baguettes or 4 ciabatta rolls

Directions
Crush the garlic cloves and coarsely chop them; sprinkle with 1 teaspoon of salt. Using the tip of a chef’s knife, mash the garlic with the salt in small circular motions until pasty. Transfer to a small bowl and mash in the butter, parsley, lemon juice and mustard. Season with salt and pepper.

Preheat a grill pan. Season the steaks with salt and pepper. Grill them over moderately high heat for about 2 minutes per side for medium-rare.

Transfer to a cutting board and let rest for about 5 minutes. Halve the baguettes lengthwise and cut them in half. Warm the bread in the grill pan. Spread the baguettes with 4 Tbsps of the butter. Thinly slice the meat and lay the slices in the baguettes. Brush the meat with the remaining 4 Tbsps of butter and serve.

Makes 4 servings