Preparing Panini Sandwiches - A Versatile and Yummy Treat #SandwichRecipesWorldwide

Preparing Panini Sandwiches - A Versatile and Yummy Treat

Making panini sandwiches is guaranteed to satisfy a vast assortment of palates. Because you can easily create an endless selection of combinations, there is sure to be one to suit each particular set of taste buds. They are easy to create, yet are guaranteed to please. Equipped with a panini press or even just a makeshift setup utilizing a cast-iron fry pan, you are well on your way to creating scrumptious, sizzling snacks that will make virtually any mouth water. While using an genuine panini press is the best way to guarantee great results, you can create comparable varieties of grilled panini sandwiches using items you may even already have around the house. However, as costs for these handy kitchen appliances are very inexpensive, it seems sensible for every household to have one.

When preparing panini sandwiches, you have practically limitless alternatives when it comes to the variety of bread you use, the filling you fit inside, and how crunchy or gooey you desire your creation to be. The only guidelines are to use some form of bread on the outside and then to stuff it with virtually any quantity of fillings. A lot of individuals prefer basic grilled panini sandwiches made of white bread and cheese, while other folks choose to use slices of hearty loaves and then load up the inside with a number of vegetables, meats, and exotic cheeses.

Also, traditionally, folks like to brush some variety of butter or oil on the bread when making panini sandwiches so as to boost the taste, make the meal more enjoyable, and so that it will not stick to the panini press. An oiled outside with meat, cheese, and vegetables are most common in conventional Italian panini sandwiches. However, although these culinary creations originated in Italy, they are currently loved in countless places all over the planet and can reflect a range of countries and their related cuisines.

Grilled panini sandwiches can be as intricate or as simple as you would like. Even the most simple blend is bound to come out tasty when toasted and warmed on a panini press. By playing around a bit, you will quickly discover your own ideal amount of how cheesy, toasty, and elaborate you like your sandwich to be. Regardless of if you are a vegetarian or a full-fledged meat eater, you can make your own procedure and formula for making panini sandwiches that will lead to the optimal meal or snack.

Source: Laura Whitelaw @GoArticles

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.

Open-faced Seafood Sandwich #SandwichRecipesWorldwide

Open-faced Seafood Sandwich #SandwichRecipesWorldwide

This recipe calls for an open-faced serving if you like, but you can create your own. Creativeness is the key in making sandwiches. Also, you devise your own dressing for this recipe. Makes 6 sandwiches.

Dressing:

• 1/4 cup mayonnaise (preferably organic)
• 2 green onions, thinly sliced
• 2 tablespoons minced drained roasted red pepper from jar
• 1 tablespoon fresh lemon juice
• 1 tablespoon ketchup
• 1 tablespoon hot chili sauce
• 1/4 teaspoon finely grated lemon peel

Seafood burgers:

• 1/4 cup mayonnaise (preferably organic)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon ketchup
• 1 teaspoon finely grated lemon peel
• 1 teaspoon hot chili sauce
• 1/2 teaspoon coarse kosher salt
• 2 tablespoons minced drained roasted red pepper from jar
• 1 green onion, thinly sliced
• 1 pound fresh lump crabmeat or shrimp, picked over
• 1 3/4 cups panko (Japanese breadcrumbs), divided
• 3 3-to 4-inch ciabatta rolls, halved horizontally
• 2 tablespoons (1/4 stick) butter plus more for rolls
• 2 tablespoons grapeseed oil or vegetable oil
• 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Procedures:

For dressing: Mix all ingredients in small bowl. Season dressing with salt and pepper.

For Seafood burgers: Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in shrimps or crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape shrimps or crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep shrimps or crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.

1) Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.

2) Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet.

3) Sauté until brown, about 5 minutes per side.

4) Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.