Yum Sandwich Recipes Worldwide: June 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