Peanut Butter and Julie

Open-Faced Eggplant Caprese Sandwiches

Utter the phrase “vegetarian meal” and you’re likely to conjure up images of bland piles of leafy green vegetables accompanied by a big bowl of brown rice.  For many people, meatless is just another way of saying "dull and flavorless."  Others are convinced that it is impossible to satisfy their appetite unless chicken, beef, or pork is on the menu.  Although I do not maintain a daily vegetarian diet, some of my favorite recipes have been meatless meals, which haven't left me feeling deprived of anything.

Everyone who likes macaroni and cheese, raise your hand.  What about a colorful plate of pesto past primavera or a comforting, good old-fashioned grilled cheese sandwich with tomato soup?  I thought so.  Now, can anyone tell me what these three dishes have in common?  Bingo.  Each of these entrees is a familiar, popular, vegetarian meal, which is eaten by many people across America every day--and there is nothing bland, dull, or flavorless about any of them.

If you’re a “glass is half empty” sort of person (and you know who you are), you might think of all of the foods which are not included as part of a vegetarian diet.  I prefer to think of that glass as being half-full, and I look at creating a meat-free meal as both a challenge and an opportunity to discover new recipes and ingredients.  Some of the world’s most flavor-rich ethnic cuisines, such as Indian and Moroccan, are based largely on a vegetarian lifestyle, with food that truly tantalizes the taste buds. 

This particular vegetarian sandwich was inspired by one of Eric's favorite things to eat, a Caprese salad, which is simply layers of ripe tomatoes, buffalo mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar.  Since grilled eggplant is one of my favorite things to eat, I combined the two and heated them, open-faced style, on hearty whole grain bread.  Eggplant is great to include in a vegetarian sandwich because, like portobello mushrooms, it almost takes on meat-like characteristics.  This sandwich is colorful, summery, and very satisfying.  Serve them (or mini versions) at your next cook-out or barbecue.  Here are a few more tips for making effortless eggplant entrees:

• If you want to use a different type of cheese for this sandwich, use one that melts easily, like the mozzarella.  Bries, Gruyere, Fontina , and even provolone would all be good choices for substitutions.
• I like to make these on thickly sliced whole grain bread (I buy the par-baked La Brea brand from the bakery in our grocery store), but they would be good on ciabatta rolls, white country bread, or halved baguettes.
• To add extra color to the dish, try using different colored tomatoes, such as a combination of yellow and red.  Multicolored heirloom tomatoes would also make a nice presentation.
• If you absolutely must add meat to this dish, add some thinly sliced prosciutto or soppressata before you add the tomatoes and mozzarella.

Open-Faced Eggplant Caprese Sandwiches

Serves 4

Ingredients:

8 thick slices of peasant or ciabatta bread

Extra virgin olive oil

1 (1 1/4 pound) eggplant, sliced crosswise 1-inch thick

Salt and pepper

4 tomatoes, sliced crosswise 1/4-inch thick

1/2 pound buffalo mozzarella, sliced 1/4-inch thick

8 large basil leaves, torn

Light a grill or heat a grill pan over high heat.  Brush the bread on both sides and grill until crisp on the outside, but still soft on the inside, about 30 seconds per side.  Transfer to a platter.

Brush the eggplant slices with olive oil and season generously with salt and pepper.  Grill over medium heat until browned on the bottom, about 5 minutes.  Turn and grill until tender, about 3 minutes longer.

Top the eggplant with the tomato, mozzarella, and basil.  Cover the grill or tent the grill-pan with foil and cook until the cheese melts, about 2 minutes.  Transfer the eggplant to the bread, season with salt and pepper, and serve.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Aristotle, Babe Ruth, Bill Gates, my dad.  All of these great men are (or were, in some cases) lefties.  Aristotle, of course, was one of the world's greatest philosophers.  Babe Ruth, despite the fact that he played for the Yankees, was one of the greatest baseball players.  Bill Gates is a great innovater and philanthropist (and great at making money to boot.)   My dad?  Well, among many other things that he is great at, all of which I would mention, but I don't want to embarrass the humble guy, he is incredibly great at being a dad.  In fact, and I might just be a tad bit biased here, but I think he might even be the greatest dad. So, that being said, what does one get in return for being the greatest dad?  In this case, in honor of Father's Day, you get a blog dedicated to you (Don't worry dad.  I'm not that cheap.  I got you something else--mom has it.)

My dad and I have quite a bit in common.  I too am a lefty. We both have blue eyes;  we both have lovely extreme Type A personalities, and we both enjoy a really good meal.  Although his homemade pizza is a family favorite, and he makes a mean bowl of cereal, dad is not as much of a cook as I am.  He is more than willing, however, to be there for me as a taste tester--what a guy!  Like me, he is a creature of habit, happy to return to his tried and true favorite foods time and again, when he is looking for a deliciously satisfying meal.

Today's recipe was inspired by one of my dad's favorite things to eat, a good BLT.  Although I tweaked the traditional diner favorite to fit my tastes, he pretty much likes his the good old-fashioned way, hold the mayo.  I had this for lunch yesterday, along with an ear of sweet corn, just like my dad does, and let me tell you, it was fantastic!  The combination of the smoky bacon with the sweet and sour tomato jam really hits all corners of your mouth.  The ahi tuna adds a little more body to the sandwich, while raising the healthy quotient.  I loved it with the peppery arugula, but it would be tasty with milder spinach, mixed greens, or lettuce.  Dad, although you are several thousand miles away, the dogs and I thoroughly enjoyed it in your honor.  Happy Father's Day!  Here are a few extra tips for this tasty twist on a BLT:

• If you can only find sun-dried tomatoes that are packed in oil, then rinse them well under warm water, in order to remove any excess oil, prior to adding them to the saucepan.
• Feel free to cook your tuna steak to your desired degree of doneness.  Rare is not for everyone!
• This recipe would also work nicely with other varieties of fish, such as halibut, swordfish steaks, or salmon.  You can also make it with a grilled chicken breast that has been lightly seasoned.
• For a lighter sandwich, use turkey bacon or even Canadian bacon.
• Try to use a good, sturdy bakery-style bread for these sandwiches, as it needs to stand up to all of the ingredients and not fall to pieces.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Serves 4

Ingredients:

8 slices pepper bacon

Extra-virgin olive oil

1 red onion, chopped

3 cloves garlic, chopped

Salt and pepper to taste

1 cup julienned sun-dried tomatoes (not packed in oil)

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

4 (6-8 ounce) tuna steaks, about 3/4-inch thick

8 slices whole-grain bread

Arugula or lettuce leaves

Preheat the oven to 375F degrees.  Line a baking sheet with foil or parchment paper and arrange the bacon on the sheet.  Bake the bacon until crisp, 15-20 minutes.

In a small saucepan, heat 1 tablespoon olive oil over medium-high heat.  Add the onion and garlic and cook until softened, about 7 minutes; season with salt and pepper.  Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar, and Worcestershire sauce and bring to a boil.  Lower the heat and simmer until thickened, 8 minutes.

Season the tuna steaks with salt and pepper.  In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add the tuna steaks and cook for about 2 minutes on each side for medium rare.

Toast the bread and drizzle with olive oil.  Top 4 of the slices with arugula, 1 tuna steak, 2 bacon strips, and a pile of the tomato jam.  Cover with the remaining slices of bread, cut in half, and serve.

Grilled Chicken Sandwiches with Goat Cheese and Sun-Dried Tomatoes

Like most 20-somethings across America, I was an avid watcher of the sitcom Friends during its ten season run, from 1994-2004 (for me, more-so in the earlier years than later on.)  While each of the characters had their significant funny moments, none made me laugh more than Joey Tribbiani, the womanizing struggling actor, perfectly personified by Matt LeBlanc.  Despite his disarmingly naive personality and his deluded sense of self confidence (what else would possess someone to select "How you doin'?" as their go-to pick-up line?), Joey was somehow still likable and managed to be almost irresistible to women, much to Chandler's envious admiration.   

Joey was also known for being passionately addicted to food, and this personality trait provided some classic comical TV moments.  There were the Thanksgiving episodes, specifically the one where Joey managed to get a turkey stuck on his head, or the one where he wore maternity pants to the dinner table, so that he could eat more.  Then there was the episode when Joey, Ross, and Chandler heard a car backfire, and they thought it was a gunshot.  Rather than throw his body over Ross or Chandler in an attempt to save them, Joey elected to shield his precious meatball sub (in all fairness, he did offer Chandler one bite of his sub afterward as a goodwill gesture.)  Yes, Joey was particularly known for being a connoisseur of sandwiches, and he never met one that he didn't like.

While I think a good sandwich is definitely more of a guy thing, there are times that I can definitely relate to this side of Joey.  A great sandwich means that you have all of your choice ingredients stacked up for you, aligned so that you can taste them all with each bite.  You need to have the perfect fresh bread to go with the filling, and it needs to be assembled with you in mind.   We had just that kind of sandwich for dinner last night.  Moist, marinated grilled chicken was layered with tangy sun-dried tomatoes, peppery arugula, creamy goat cheese, and caramelized onions on soft and chewy ciabatta rolls.  Everything just worked and came together to make a really memorable meal.  Joey would've been in love.  Here are just a few extra tips for making these colorful flavorful sandwiches:

• If you want to up the flavor ante even more, try mixing some fresh or dried herbs, chopped garlic, or minced scallions into your goat cheese.
• If you don't like goat cheese, you can top the sandwich with blue or gorgonzola cheese, or you could spread the top side of the roll with a black olive tapenade or even hummus.
• I prefer to use crusty ciabatta rolls for these sandwiches, as they require something that can really hold all of the ingredients together.  La Brea Bakery makes some good ones, which I believe are carried by most major grocery stores nowadays.  Other good bread options would be bakery-style kaiser rolls, or a thick foccacia bread.
• Spinach or mixed greens can always be substituted for the peppery arugula.
• This recipe would be very easy to turn into a grilled chicken salad, for those of you who have nixed the bread from your diets.  Toss the arugula with the balsamic vinegar and olive oil, and then top with the sun-dried tomatoes, grilled onions, and sliced grilled chicken.  Sprinkle with the goat cheese.

Grilled Chicken Sandwiches with Goat Cheese and Sun-Dried Tomatoes

Serves 8

Ingredients:

8 boneless, skinless chicken breast halves

1/4 cup balsamic vinegar

2 tablespoons olive oil

4 garlic cloves, minced

2 teaspoons dried thyme

Salt and pepper

2 red onions, cut into 1/2-inch thick slices

8 sandwich rolls, halved

1 cup chopped, drained, oil-packed sun-dried tomatoes

3 cups arugula

1 cup soft goat cheese

Place the chicken breasts in a shallow dish.  Add the vinegar, oil, garlic, and thyme.  Season with salt and pepper, turn the chicken to coat on both sides, cover the dish, and refrigerate for 6 hours or overnight.

Prepare a grill over medium-hight heat.  Grill the chicken and the onions until the chicken has cooked through and the onions are golden brown, turning once, 12-14 minutes.  Grill the cut sides of the rolls until they are golden brown.  Spread the bottom halves of the rolls with the chopped sun-dried tomatoes.  Top with the chicken breasts, grilled onions, and arugula.  Spread the top halves of the rolls with some of the goat cheese and place atop the sandwiches.  Serve warm. 

Homemade Whole Wheat Hamburger Buns

Memorial Day is the first of the two "bookend" holidays, the other one being Labor Day, which mark the beginning and end of the summer holidays in the United States.  This weekend, everyone from professional ribmasters to folks who have no business being within 20 feet of a grill will fire up their Webers and officially kick off the 2008 barbecue season.  Whether you're a fan of the beer-can chicken method or your just a simple hot dog and mustard kind of guy/gal, chances are pretty good that at least one of your meals over the next few days will be served to you with tongs onto a paper plate (or custom-made Memorial Day tableware, if you happen to be celebrating at Martha's estate.)

Nothing says "cook-out" like a good old-fashioned hamburger.  Usually, there is so much focus on the burger itself--how much seasoning, turkey or beef, what type of cheese--that the bun is all but forgotten about until the very last minute.  Those pathetic  and flimsy little grocery store versions are always too thin, become too soggy, fall apart after the first bite, and besides, have you seen the price of bread lately??  Here is your golden opportunity to take you burgers to the next level, with fresh homemade hamburger buns.

Imagine how great this scenario would be:  Your most hard-to-please family member asks you which bakery made the incredible hamburger buns.  You breezily reply, "Oh those?  I just made them myself this morning, as I was doing other things of course."   Priceless.  These buns don't require much labor or attention, just ample time to rise, so if started first thing in the morning, they really could be ready for lunch.  Make a triple batch and freeze them to enjoy throughout the summer months--and have a safe and happy Memorial Day!  Here are some extra tips for making these bakery-style burger buns:

• When you first combine the yeast and warm water, if the yeast doesn't foam after five minutes, then throw it out and start over.  This indicates that the yeast is no longer active, and the dough will not rise.
• One 1/4-ounce package of yeast is equivalent to 2 1/4 teaspoons, so for this recipe, you will need 4 1/2 teaspoons yeast.
• This recipe can be made using all white flour instead of a mixture of white and whole wheat flours.
• If you don't have an standing electric mixer, just stir all of the ingredients together with a wooden spoon until a dough forms.  Then, knead the dough on a floured surface until smooth and elastic, about 7 to 8 minutes.
• The baked buns can be frozen, tightly wrapped, for up to 1 month.
• If you don't have a 3-inch cookie cutter, then use the top of a glass to measure the rounds.

Homemade Whole Wheat Hamburger Buns

Makes about 16

Ingredients:

2 cups whole milk

1/4 cup water (about 110F degrees)

2 (1/4-ounce) packages active dry yeast

1/4 cup plus 1/2 teaspoon sugar, divided

4 tablespoons butter, softened

2 large eggs, room temperature

1 tablespoon salt

3 cups flour

3 cups whole wheat flour

1 large egg mixed with 1 tablespoon water for egg wash

Bring the milk to a low simmer in a small saucepan over medium heat.  Remove from the heat and cool until the temperature reaches between 105F and 115F degrees.

Meanwhile, stir the warm water, yeast, and 1/2 teaspoon sugar in the bowl of a standing electric mixer.  Let stand until foamy, about 5 minutes.  Add the butter, warm milk, and remaining 1/4 cup sugar to the yeast mixture and mix with the paddle attachment at low speed until the butter has melted.  Mix in the eggs until well combined.

Add the salt, 2 cups regular flour, and 2 cups whole wheat flour to the bowl and mix, scraping down the side of the bowl as necessary, until the flour is well incorporated.  Switch to the dough hook and beat in the remaining cup of regular flour and the remaining cup of whole wheat flour at medium speed until the dough pulls away from the side of the bowl, about 2 minutes.  Add more flour, 1 tablespoon at a time, if necessary.  Beat for 5 minutes longer; dough will be sticky.

Transfer the dough to a lightly oiled bowl and turn to coat.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 2 1/2 hours.

Butter 2 large baking sheets or line them with parchment paper.  Punch down the dough and roll out on a lightly floured surface, using a floured rolling pin.  Roll to a 14-inch round, about 1/2-inch thick.  Cut out as many rounds as possible with a floured 3-inch cutter and arrange 3 inches apart on the baking sheets.  Gather and reroll scraps; cut out more rounds.  Loosely cover the buns with oiled plastic wrap and let rise in a warm place until they hold a finger mark when gently poked, 1 1/2 hours.

Preheat the oven to 375F degrees with racks in upper and lowed thirds.  Brush the buns with the egg wash and bake, switching positions halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14-20 minutes.  Cool completely.

Strip Steak Sandwiches with Caramelized Onions and Gruyere

March 2nd, 2008 will go down in history as a very big day for Peanut Butter and Julie, because today marks my 100th post.   It seems like only yesterday I was blogging about Halloween and glazed pumpkin doughnuts.....  I am having a great time writing about my kitchen conquests, and my friends and family are having an even better time sampling them.  Thank you for your comments and for continuing to visit.  I look forward to the next hundred postings.

The honor of the 100th Peanut Butter and Julie post goes to (drum roll) Strip Steak Sandwiches with Caramelized Onions and Gruyere, a mouthful to say and an even bigger mouthful to eat.  Trust me, I watched Eric gobble his down last night, and you might want to seriously consider serving these with a knife and fork!  Marinating these steaks and then grilling them at a high temperature makes them tender and juicy.  Pairing them with nutty caramelized onions, tangy Gruyere, sweet and sour pickles, and crusty buttery bread makes one incredible sandwich.  It's almost like an upscale version of the famous Philly cheesesteak.  And whether you are loyal to Pat's or Geno's version, you'll surely be a fan of this colossal creation.  Here are a few tips for sizzling steak sandwiches:

• Although I prepared the sandwiches using strip steaks, you can use other cuts, such as rib-eye, flank, or tenderloin tenderloin.
• If you like your caramelized onions to have more of a "sweet and sour" flavoring to them,  continue to add more cider vinegar throughout the cooking process until they reach your desired flavor.
• As a serving suggestion, cut russet and sweet potatoes into thick wedges.  Toss in olive oil, ground coriander, mustard seed, coarse sea salt and ground pepper and roast at 425F for 25-3o minutes, tossing occasionally.  Serve alongside the sandwiches.
• For an additional layer of flavor, try adding caraway seeds or fennel seeds to the caramelized onion mixture, prior to sauteing in the skillet.  Crush the seeds a bit prior to adding them in order to help them release their flavor.  If you don't have a mortar and pestle to do this, use the bottom of a heavy mug or small saucepan.
• Try substituting extra sharp cheddar, provolone, swiss, or blue cheese crumbles for the Gruyere cheese.
• Instead of ciabatta, try substituting sourdough, whole grain, or roasted garlic loaves of bread.  Make sure that you use a fresh bakery bread however, as it is an important component of the sandwich.
• Be sure to allow the steak to rest for a few minutes after grilling.  This allows for the juices to accumulate on the inside.

Strip Steak Sandwiches with Caramelized Onions and Gruyere

Serves 4

Ingredients:

1 cup fresh orange juice

1/2 cup lime juice

1/4 cup olive oil

1 teaspoon ground cumin

4 garlic cloves, roughly chopped

2 pounds New York strip steak, trimmed of excess fat

For caramelized onions

2 yellow onions, sliced into 1/4 inch rings

3 tablespoons olive oil

1 tablespoon light brown sugar

3 garlic cloves, minced

3 tablespoons cider vinegar

Salt and pepper to taste

Assembly

1 loaf ciabatta bread (16 inches), split horizontally and quartered crosswise

4 tablespoons unsalted butter, room temperature

6 ounces Gruyere cheese, thinly sliced

Bread and butter pickle slices (optional)

Prepare marinade: In a shallow dish, combine the orange juice, lime juice, olive oil, cumin, and garlic.  Add the steaks, turning to coat, and refrigerate, covered, for 30 minutes or up to 2 hours.

Make the caramelized onions: Heat a large skillet over medium-high heat.  Add the olive oil, onions, brown sugar, garlic, and vinegar and stir to mix. Cook until the onions are golden, stirring often, about 25 minutes.  Remove from heat and season with salt and pepper.

Preheat a grill pan to medium-high and preheat the oven to 400F degrees.  Pat the steaks dry and season with salt and pepper.  Discard the marinade.  Grill to desired level of doneness, 5-6 minutes on each side for medium rare.  Let rest.

Butter the pieces of bread and grill, buttered side down, for 2 minutes.  Place the Gruyere on the bottom halves and bake in the oven until melted.  Slice the steak thinly, against the grain.  Top the cheese with pickles, steak, caramelized onions, and the top halves of the bread.  Halve each sandwich and serve. 

Lemon Poppyseed Turkey Burgers with Tangy Cabbage Slaw

Nothing says "I love you" on Valentine's Day like.........a turkey burger?  O.K., that might be pushing it.  Other than the fact that this recipe is being posted on Cupid's busiest day, it doesn't have anything to do with the heart-shaped holiday, and it certainly has no place as part of a romantic dinner menu.  I figured that by now, with the exception of you super-procrastinators out there (good luck by the way), your dinner plans for this evening have already been made, whether you are painting the town pink and red or sharing a cozy little fondue pot for two at home. 

By the time you get around to reading this post, you will likely be looking for something low-key and low-fat to help counteract the creme brulee, champagne, and Chateaubriand from the night before.  This turkey burger fits the bill, accompanied by a simple, veggie-packed cabbage slaw that ensures you don't reach for the chips as a side dish. If you really went overboard, skip the roll and eat the burger on top of the slaw, like a salad. 

No plans for this evening?  Invite some others who are also flying solo to come over for an impromptu burger night.  You guys get to have chips too.  See, being single has its perks after all!  Here are some tips for tasty turkey burgers:

• The slaw can be prepared and the patties can be formed up to 8 hours in advance.  Cover and refrigerate until ready to use.
• Cole slaw mix and grill seasoning are meant to serve as shortcuts for this recipe.  As an alternative for the cole slaw mix, you can shred a small head of napa cabbage to yield about 4 cups.  For the grill seasoning, you can use any seasoning mix that you have on hand, providing that it is not to spicy or strong.  If you use a salt-free seasoning, such as Mrs. Dash, then mix 1 teaspoon of kosher salt in with the ground turkey as well.
• If you like spicy slaw, then add an additional tablespoon of Tabasco to the mix.
• Instead of using ground turkey, try substituting ground chicken or lean ground beef.
• English cucumbers are the longer, thinner cucumbers, which are wrapped in plastic instead of being waxed, so they do not need peeling.  The seeds are much smaller and less prominent, and the flavor is a bit sweeter than regular cucumbers.  You can substitute a regular cucumber if you cannot find the English variety.

Lemon Poppyseed Turkey Burgers with Tangy Cabbage Slaw

Serves 4

Ingredients:

Cabbage Slaw

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon lime juice

2 tablespoons apple cider vinegar

1 teaspoon Tabasco sauce

4 cups cole slaw mix

1/3 English cucumber, julienned

1 red bell pepper, julienned

3/4 cup chopped scallions

1/4 cup chopped fresh mint

Salt and pepper to taste

Burgers

1 1/2 pounds ground turkey

1 tablespoon grill seasoning

2 teaspoons poppy seeds

1 tablespoon lemon zest

1/2 cup chopped scallions

Honey Mustard

1/3 cup yellow or Dijon mustard

3 tablespoons honey

1 tablespoon lemon juice

4 kaiser rolls, split

Lettuce, tomato, onion, and pickles for garnish (optional)

Make the slaw:  In a large bowl, stir together the honey, olive oil, lime juice, vinegar, and hot sauce.  Add the cole slaw mix, cucumber, bell pepper, scallions, and mint.  Season with salt and pepper and mix well.  Cover and refrigerate until ready to use.

Make the burgers: In a medium bowl, mix the ground turkey with the grill seasoning, poppy seeds, lemon peel, and chopped scallions.  Form into 4 patties.  Heat a large non-stick skillet or grill pan over medium-high heat and spray with nonstick cooking spray.  Add the patties and cook until the juices run clear, about 6 minutes on each side.

In a small bowl, combine the mustard, honey, and lemon juice.  Set each burger on the bottom half of a roll.  If desired, top with lettuce, tomato slices, sliced onion, and pickles.  Spread the top halves of the rolls with the honey mustard and top the burgers.  Serve with the slaw.   

Antipasto Pressed Picnic Sandwich

With the Super Bowl kickoff occurring in less than one week, it's time that I start dishing out some recipes to feed those big appetites that the Big Game's excitement always seems to create.  Although we are primarily Patriots fans in this household, having grown up in New Jersey, I also like the Giants.  Seeing as they are this year's underdog, I am going to dedicate my first recipe to them.  I'll pay tribute to the Pats later this week.

Residents of the tri-state area not only love their Giants, they love their Italian delis, especially for the colossal sandwiches and hoagies (that's a sub sandwich for all of you left coasters) that they offer.  This Antipasto Pressed Picnic Sandwich would be right up Tony Soprano's alley, something he might eat off of his checkered tablecloth-covered "office" outside of Satriale's, while taking meetings with his Jersey crew.  This sandwich is nice, thick, and filling, stacked with multiple types of Italian meats, provolone cheese, and a zesty olive and red pepper spread.   It is layered to form one large sandwich, wrapped, and refrigerated for several hours, allowing all of the flavors to blend.  Then, it can be cut into wedges or smaller, bite-sized pieces for a party platter (secure them with a toothpick).  No matter which side you are cheering for come Sunday, this sandwich is sure to score a touchdown with your hungry crowd.  Capice? Here are a few tips for making this super-sized sandwich:

• The sandwich will keep, tightly wrapped in the refrigerator, for 3-4 days.
• Capicola  is an Italian cold cut made from a piece of pork shoulder and then dry-cured.  Capicola is sometimes pronounced "gab-bah-GOOL" (a la Tony Soprano) by Italian-Americans as it reflects the pronunciation of the word in Neapolitan dialect.  All of the meats in this recipe should be available at your grocery store's deli counter.  Thinly sliced smoked ham or prosciutto may be substituted for the capicola in this recipe.
• Mortadella is an Italian cold cut, also made of cured pork, which incorporates small cubes of pork fat.  It is delicately flavored with spices, such as black pepper, nutmeg, and coriander, and often contains slices of pistachios.  You can substitute bologna slices for the mortadella in this sandwich.
• Soppressata is an Italian cured dry salami which often includes whole green peppercorns for heat.  Feel free to substitute any thinly sliced salami for the soppressata.
• You can also substitute turkey for one of the meats in this sandwich.  Instead of provolone, you can substitute thinly sliced swiss, cheddar, or even buffalo mozzarella.  As long as you have a combination of three meats and one cheese, the sandwich should have a similar appearance when completed.  Spinach or other mixed greens may be substituted for the arugula.  Instead of a round loaf, you can try a 1 pound ciabatta loaf or rectangular foccacia loaf.
• Try to drain the olive mixture a bit prior to spreading it onto the bread halves.  This will help to prevent the bread from getting too soggy.

Antipasto Pressed Picnic Sandwich

Serves 8

Ingredients:

1/4 cup red wine vinegar

2 large garlic cloves, minced

1 teaspoon dried oregano

1/3 cup extra-virgin olive oil

10 pitted green olives, chopped

1/3 cup pitted, chopped Kalamata olives

1/4 cup chopped roasted red peppers

Salt and pepper to taste

1 large round bread loaf (about 1 pound and 10-12 inches in diameter)

2-3 cups arugula leaves

4 ounces thinly sliced hot capicola

4 ounces thinly sliced mortadella

4 ounces thinly sliced soppressata

4 ounces thinly sliced provolone

1/2 large red onion, thinly sliced into rings

Whisk the vinegar, garlic, and oregano in a medium bowl to blend.  Gradually whisk in the olive oil.  Stir in the olives and the roasted red peppers.  Season the mixture to taste with salt and pepper.

Cut the loaf of bread in half horizontally.  Hollow out the bottom and top halves of the bread, leaving a 1/2 inch border in both halves.  Divide the olive and roasted red pepper mixture between the two halves, spreading it evenly over the cut sides.

Arrange the arugula leaves over the bottom half of the bread in an even layer.   Top the arugula with the hot capicola, followed by the mortadella, soppressata, and provolone.  Try to distribute each layer as evenly as possible.  Top the provolone with the sliced red onions.  Carefully cover the sandwich with the top half of the loaf, pressing firmly to adhere.

Wrap the sandwich tightly in several layers of plastic wrap.  Refrigerate for at least 2 hours, and up to one day, prior to serving in order to allow flavors to meld.  Cut into wedges and serve.

Moroccan Turkey Burgers with Orange, Beet, and Red Onion Salsa

Once a week, usually on Sunday or Monday, it is burger night in our house.  This doesn't mean that my husband and I draw straws to see who is going to run to the nearest fast food joint for the #6 combo.  Seeing as I am a bit of a health nut, that method wouldn't really fit into my diet.  I am, however, always trying to come up with meals that are filling enough for my husband, but healthy enough for me at the same time, so that we are not always eating two different things for dinner.  One solution that I have come up with is to do some sort of a variation of a turkey burger for dinner once every week.  This way, he can have one or two burgers, depending on how hungry he is, I can eat mine with or without the bun to lighten it up even more, and, I'll be honest, our dog Cameron usually gets the 4th one.  I'll serve them with a big salad or steamed vegetables (he'll have chips too of course) to round out the meal.   

There are a countless number of ways for you to prepare a burger so that it is different from the ones that you have made in the past.  I love to play around with spices and toppings.  Mix together some ginger, garlic, sesame, chopped peanuts, and soy, and you have an Asian-inspired burger.  Combine  the ground turkey with oregano, garlic, basil, and grated Parmesan, top the burger with marinara sauce and melted mozzarella, and you have an Italian meatball burger.  Go ahead and experiment--unless you mix in 2 heaping tablespoons of cayenne pepper, you really can't go wrong, and you may develop something that becomes a new family favorite.

As I have said in the past, I really enjoy the flavors of Indian, Mediterranean, and Moroccan foods.  This burger recipe uses a spice combination that is often found in Moroccan cuisine, pairing some more potent and hot spices with those that are typically found in sweeter foods (in this case, cinnamon.)  The overall effect is extremely fragrant and delicious.   The colorful salsa adds some sweetness from the beets, tartness from the oranges, and saltiness from the olives, while incorporating a new layer of texture to the sandwich.   Here are a few recipe tips:

• The salsa can be prepared up to 8 hours ahead of time.  Cover and chill until ready to use.  The patties can also be formed up to 8 hours ahead.  Cover and chill.
• Instead of ground turkey, try substituting ground lamb, chicken, or lean ground beef.
• To roast the beets for this recipe, preheat the oven to 425F degrees.  Cut the ends off of the beets and tightly wrap them in foil.  Roast for 40-45 minutes, or until a knife inserted into them meets little resistance.  Let rest until cool enough to handle, and them remove the skin by running under cold water and rubbing (as if you are shelling a hard boiled egg.) 
• For the hamburger buns, try finding some good cracked-wheat bakery buns or square ciabatta rolls.   These are usually a bit larger and denser and can handle fillings like the beet salsa a bit better.

Moroccan Turkey Burgers with Orange, Beet, and Red Onion Salsa

Makes 4

Ingredients:

Salsa

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon honey

2 beets, roasted, peeled, and cut into 1/3 inch cubes

1 large orange, peel and pith cut away, flesh cut into 1/3 inch cubes

1 cup chopped red onion

1/4 cup chopped pitted green olives

Burgers

1 large shallot, minced

2 tablespoons chopped fresh cilantro

1 jalapeno chile, seeded and minced

1 large garlic clove, minced

1 1/4 teaspoons salt

3/4 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon  ground cinnamon

1/8 teaspoon cayenne pepper

1 1/2 pounds ground turkey

4 large hamburger buns, split horizontally

Sliced lettuce

Prepare the salsa: Whisk the first 3 ingredients together in a medium bowl to blend.  Mix in the next 4 ingredients.  Season to taste with salt and pepper and cover and refrigerate until ready to use.

Prepare burgers:  Stir shallot, cilantro, jalapeno, garlic, salt, pepper, paprika, cumin, cinnamon, and cayenne in a large bowl to blend.  Add the ground turkey and mix well to combine.  Shape the mixture into four 1/2 inch thick patties and arrange them on a small baking sheet lined with foil. 

Spray a non-stick grill pan with cooking spray and heat to medium-high.  Grill the hamburger buns, cut sides down, until golden, about 2 minutes; transfer to a work surface.  Place the lettuce and large spoonfuls of the salsa on each bun bottom.  Grill the burgers until slightly charred and cooked to desired doneness, 5-6 minutes per side for medium-rare.  Place one burger on each bun, top with bun top, and serve with remaining salsa. 

Roasted Tomato Basil Soup (with a grilled cheese sandwich!)

I love soup.  I love to make soup and I love to eat soup.  I love that you can spend less than an hour in the kitchen preparing something that you can make several meals out of.  I love that soup is both healthy (with the exception of a few) and filling at the same time.  I love that soup makes that most out of seasonal ingredients--hearty butternut squash in October and refreshing gazpacho in July.  And, I love how comforting a hot bowl of soup is--in my opinion it is the ultimate comfort food.

Growing up in New Jersey, I was able to experience four distinct seasons with piles of  brightly colored leaves in the fall and snow in the winter.  On snowy days, I used to love to come inside, after a busy morning of sledding and snow angels, to a lunch of Campbell's Tomato Soup and a grilled cheese sandwich.  I loved to dip the corner of my sandwich into the soup--it was a fantastic flavor combination.  Nowadays, although I live in the Southwest where winter lasts for about 3 days and, even if it does snow, you would need to gather all of the snow in the city just to make one snowball, I still like to have my tomato soup and grilled cheese.  This is my updated, made-from-scratch version, which uses roasted tomatoes and fresh basil.  I have updated the grilled cheese sandwich as well (see recipe suggestions), but the flavor combination is still there and it is just as comforting as it was when I was little.   

This would be a great recipe to make ahead for easy dinners over the busy holiday season when you don't have time to cook and you want something light yet satisfying.  My previously posted Roasted Butternut Squash Soup recipe would be another good one to have on hand.  Here are my suggestions for this recipe:

• For an updated version of the grilled cheese sandwich, I like to use whole grain bread, good sharp cheddar cheese, thinly sliced prosciutto (substitute ham or turkey if you can't find it), and whole grain dijon mustard.  Butter both slices of bread on the outside and then spread the dijon on the inside of one slice.  Layer the prosciutto and cheese on the mustard and them top with the other slice of bread.  Grill on a grill pan or a skillet, weighted down (I used my tea kettle to weight it down, but another skillet or heavy plate would work too).  Flip the sandwich over after one side is deep golden brown.
• I like to use a mixture of roma (also called plum) tomatoes and small grape tomatoes for this recipe because I think that this combination produces the best flavor.  The grape tomatoes do not need to be halved prior to roasting, as they are small enough.  The photo below is what the tomatoes should look like when they are ready to come out of the oven.
• You may adjust the amount of red pepper flakes depending on the amount of heat that you like in your recipes, but adjust it gradually.  A little bit goes a long ways.
• For easier clean up, line the baking sheet with foil or parchment prior to roasting the tomatoes.
• Fresh basil is important for this recipe, so this is a case in which I do not recommend substituting a dried herb.
• This soup freezes well for up to one month and it can be refrigerated for one week.

Roasted Tomato Basil Soup

Serves 6-8

Ingredients:

3 pounds ripe tomatoes, halved lengthwise

1/4 cup plus 2 tablespoons extra virgin olive oil

1 tablespoon kosher salt

1 1/2 teaspoons pepper

2 cups chopped yellow onion

6 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon crushed red pepper flakes

28 ounce can whole plum tomatoes with juices

4 cups fresh basil leaves

1 teaspoon dried thyme

1 quart chicken stock or water

Preheat the oven to 400F degrees.   Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a large stockpot, on medium heat, saute the onions and garlic with 2 tablespoons olive oil, the butter, and red pepper flakes for 10 minutes, or until the onions start to brown.  Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and then simmer uncovered for 40 minutes.  Pulse with an immersion blender or in batches in a regular blender until you reach your desired level of consistency.  Season with additional salt and pepper and serve hot or cold with a grilled cheese sandwich.