Yum Sandwich Recipes Worldwide: 2014

Monday, June 2, 2014

Leftover Sandwich #SandwichRecipesWorldwide


1 piece focaccia bread, halved crosswise
1 clove garlic
olive oil for drizzling
leftover adobo, shredded
half a tomato, sliced thinly into rounds
2 to 3 (1/4-inch-thick) slices white cheese
shredded basil for topping
potato wedges or French fries, to serve (optional)


1 Rub the insides of both focaccia halves with garlic. Drizzle with olive oil to moisten bread. Toast lightly and set aside.

2 Take bottom half of focaccia and layer with shredded adobo, tomato slices, and white cheese. Top with other focaccia half. Place panini on the grill or panini press, and heat through until the cheese melts and grill marks appear on the bread.

3 Right before serving, lift top half of panini, sprinkle with shredded basil, and cover again. Serve with potato wedges, if desired.

Gentleman's Sandwich #SandwichRecipesWorldwide


1/2 kilo red kidney beans
1/4 kilo bacon, cut into 2-inch strips
1 can chorizo de Bilbao, sliced into 1-inch pieces
1 tablespoon minced garlic
1 cup chopped onions
1/2 kilo ground beef
2 cups tomato sauce
1 1/2 cups bean broth (from cooking the kidney beans)
2 teaspoons salt
2 tablespoons sugar
2 teaspoons Italian seasoning
6 hamburger buns, halved and toasted to a crisp
1 lettuce head, washed, dried, and leaves separated
1 cup grated cheese


1 Soak the beans overnight in water. The next day, drain the beans and rinse in water. Place the beans in a pot filled with enough water to cover the beans. Boil the beans until they become soft and tender, but not too soft that they turn to mush. Drain the beans; set aside 1½ cups of the broth.

2 Sauté the bacon until crisp. Set aside.

3 In the same pan, using the oil of the bacon, sauté the garlic and onion until tender. Add the chorizo and cook until they start to blister and pop.

4 Add the ground beef and cook until brown. Then add the tomato sauce, bean broth, and salt. Simmer for 10 minutes.

5 Add the cooked beans. Season with sugar and Italian seasoning. Simmer for 30 minutes.

6 Assemble the open-faced sandwich: Get a side of a hamburger bun. Set a lettuce on top and spoon a portion of the cooked mixture on it. Top with bacon strips and finish off with grated cheese.

Tip: Serves 3 to 4 Prep Time 1 hour (excluding overnight soaking of beans)

Chicken Breast Panini #SandwichRecipesWorldwide


For the chicken
2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup plain breadcrumbs
2 tablespoons extra virgin olive oil

For the sandwich
1/4 cup honey
1/4 cup Dijon mustard
1/2 stick butter, at room temperature
8 slices rustic white bread, sliced from a dense bakery loaf
4 ounces sliced ham
4 ounces Swiss cheese, sliced


For the chicken:
1. Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg, and bread crumbs each in its own separate shallow bowl.

2. In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs, and place it carefully in the skillet.

3. Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel–lined plate to drain.

For the panini:
1. Heat the panini press to medium-high heat.

2. Whisk together the honey and Dijon mustard in a small bowl.

3. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.

4. Close the sandwich with the other slice of bread, buttered side up.

5. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

6. Servings:4 sandwiches

Monday, February 17, 2014

3 French Dip Sandwich Recipes #SandwichRecipesWorldwide

3 French Dip Sandwich Recipes

In American cuisine a French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France.

French dip sandwich recipes are very well-liked. The French dip sandwich was invented by accident by a Frenchman, but he was not living in France. He had emigrated to the United States and was living in Los Angeles. Philippe Mathieu had opened his sandwich bar and delicatessen known as 'Philippe The Original' on North Alameda Street in 1908, but the Eureka moment came ten years later when a policeman came in to buy a beef sandwich.

Philippe accidentally dropped it in the pan in which the beef had been cooked, but served it up anyway. The policeman came back with a couple of friends the next day to taste the 'dipped' sandwich and the French dip sandwich was born. The sandwich bar is still there and still serving French style sandwich recipes nearly 90 years later.

Being French, Philippe would have called his sandwiches 'au jus', which means 'with juice', but many Americans do not know this and ask for their French dip sandwiches 'with au jus'. These days, the sauce is frequently specially prepared or concocted separately so that it is far more elaborate than merely the simple juices from the tray, but you can make it as complex or as simple as you wish. There is also no reason why you can not make up vegetarian or fish French style sandwich recipes.

Recipe 1

French Dip Sandwich

Serves 4

1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked beef
4 servings French bread or long crusty rolls, cut in half lengthwise

In a 10 inch frying pan, combine gravy and beef. On a gentle heat, heat through, stirring occasionally.

To prepare the sandwiches, place the beef on the bread. Serve every sandwich with small dish of gravy for dipping.

Recipe 2

French Dip Sandwich Au Jus
Serves 8

3 pounds beef, chuck, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split lengthways

Put beef in a slow cooker. Add water, soy sauce, and seasonings. Cover then cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain juices; skim off fat. Pour juices into small cups for dipping. Serve beef on toasted rolls.

Recipe 3

French Dip Sandwiches
Serves 4

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder

Cut French loaf in half end-to-end. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and reheat beef in juice. Drain beef from gravy then put on bottom half of warm bread. Put top on sandwich then slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.