An elegant meaty swordfish steak sandwich served on a bed of mixed greens, topped with garden fresh tomatoes, capers, balsamic vinegar and olive oil. A healthy and satisfying fish grilled on my favorite ciabiatta roll. Look for this recipe and others in the new edition of Lodge's Cookbook coming soon.
Swordfish Sandwich
2 fresh swordfish steaks extra virgin olive oil salt and pepper mixed greens tomatoes capers balsamic vinegar 2 baguettes
Wash and pat dry steaks, coat both sides with olive oil, salt and pepper. Heat grill and cook swordfish 3-4 minutes on each side. Assemble sandwich with greens, fish, tomatoes, capers, balsamic vinegar and olive oil. Ricette by Chef Chuck's Cucina
This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender. I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes. The dressing was a light mist of extra virgin olive oil and red wine vinegar.
Steak Sandwich
skirt steak 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons finely chopped red onion 1 teaspoon marjoram salt and pepper grilled red onions arugula parmigiano cheese, shaved tomato slices olive oil and red wine vinegar favorite rolls
Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper. Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour. Heat grill pan to high heat place steak on and cook for 3 minutes. Turn over and cook an additional 3 minutes. Place on a meat board, cover with foil and let rest for 15 minutes. Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.
Here's another one of my pork recipes to indulge in for your summer parties. I love the combination of succulent slow cooked pork with grilled peppers, onions and potatoes. Behind every memorable sandwich lies great bread, these homemade Italian dinner rolls were warm out of the oven.
Pork Sandwiches
2-3 pounds pork shoulder with bone 1 cup vegetable broth 2 bay leaves 3 garlic cloves, minced 1/2 onion, sliced 2 carrots, sliced 2 celery stalks, sliced sprig of fresh rosemary salt and pepper
Wash pat dry, salt and pepper both sides of meat, place in a crock pot set on low. Add all other ingredients and cook for 8 hours. Shred pork, set aside.
Grilled Peppers, Onions and Potatoes
1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced 2 potatoes, thinly sliced 1 teaspoon fresh rosemary, chopped fine olive oil
Brush vegetables with olive oil and grill till soft and tender. Sprinkle potatoes with rosemary while cooking.
A tender and juicy rib eye steak sandwich, accompanied with sweet caramelized onions, sharp provolone cheese and a mayo thyme horseradish dressing. This pan grill steak seemed to melt in your mouth with every bite. A perfect combination, served with a fresh green salad, dinner is served.
Rib Eye Steak Sandwiches
2 rib eye steaks 3 tablespoons olive oil 2 tablespoons butter
salt and pepper provolone cheese, sliced
2 onions,sliced
Use ciabatta rolls or your favorite bread.
Dressing 3 parts mayonnaise, 1 part horseradish, 1 teaspoon thyme
Wash and pat dry steaks and bring to room temperature, this takes about 30 minutes. In a frying pan on heat butter and 2 tablespoons olive oil and saute onions for about 15 minutes or until golden brown. Olive oil, salt and pepper both sides of steaks, heat grill or frying pan and sear steaks 4-5 minutes on both sides. Internal temperature should be 140 degrees for medium rare. Combine dressing and assembly sandwich.
A delicate round panini composed of homemade focaccia, grilled eggplant, soft mozzarella, prosciutto and fried sage leaves. All these flavors combined together spell, Italian.
Make focaccia bread and cut into small circles. Peel eggplant and slice to a 1/4 inch thickness, lay out on paper towels then cover with paper towels and let sit for 30 minutes, this takes out the bitterness. Brush both sides of eggplant with olive oil, salt and pepper, grill. Flip over and place 1 slice of mozzarella and 1 slice of prosciutto on top of half the eggplant slices. Sandwich with the remaining eggplant slices. Make panini and top with chopped sage leaves.
Panino al Pesce Spada
