National Sandwich Day has come and gone, but it doesn’t mean I’m going to pass an opportunity to stack up my favorite sandwich recipes! Any of these recipes can be made for breakfast, lunch and dinner because they’re that simple! Believe me, I love being in the kitchen as much as the next cook, but simple recipes just make me happy! The idea is to stay flavorful and everything will turn out delicious.
As everyone is aware, I am not a fan of cheese so when I make this sandwich I usually reduce my cheese portion but add it to my fiancée’s sandwich instead. I get no complaints there! I recommend using rye bread for this recipe.
Begin by preheating the oven to 400 degrees. Line a baking sheet with parchment paper and grease it with Kelapo Ghee Spray. Cut all the cherry tomatoes in half and place them on the baking sheet. Sprinkle the salt and pepper on top and place in the oven to roast for about 12 to 15 minutes, or until the tomatoes are starting to burst. Next, place all tomatoes in a bowl and carefully mash them using a potato masher to extract the juice. Strain the tomatoes completely and reserve the juice in a bowl. Next, add 1 tablespoon of juice and ¼ mayonnaise into a separate bowl and mix until it has a saucy consistency. You can add in more juice or mayonnaise until you get the right consistency. Make sure to do a little at a time. On each slice of bread spread the tomato mayo sauce created and top with ¼ of strained tomato (per sandwich), shredded mozzarella (at your discretion), and some torn pieces of basil. Sprinkle the toppings of each slice with salt and pepper then top with the other slice of bread. Heat a grill pan to medium-high, brush it Kelapo Ghee and cook the sandwiches on each side until toasty and cheese has melted. It should be about 2 to 3 minutes per side. Serve with your favorite potato chips or a bowl of warm tomato soup!
First, begin by making the dressing. Simply add all the dressing ingredients into a medium-sized bowl and whisk them all together. Once the dressing is made, set aside. Next in a large bowl, combine all the ingredients for the chicken (except the chicken) and mix. Pour the marinade over the chicken and let it marinate for about 10 to 15 minutes in a baking sheet or in the same bowl. Heat a griddle pan over high heat and grease with Kelapo Ghee Spray. Add the chicken and cook on both sides until completely cooked through. Remove from pan and let sit for about 5 minutes so all the juices soak into the chicken. Slice up each breast until you get medium to thin strips for the sandwich. On that same griddle pan, place the bread slices to toast. Once toasted, spread the Caesar dressing on each slice and top with lettuce, avocado, tomatoes, and chicken strips. Enjoy with chips or sweet potato fries.
For this recipe, an artisanal bread fresh from the bakery works best! This sandwich is great for breakfast as well with some fresh fruit on the side.
Ingredients needed:
Homemade Mayonnaise (You can choose to skip this step and use regular mayonnaise for faster outcome)
1 large egg yolk
1 teaspoon of Dijon mustard
¾ cup of grapeseed oil
2 tablespoons of lemon juice (freshly squeezed)
Pinch of ground cayenne pepper
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Egg Salad
8 large eggs
½ cup of homemade mayonnaise (or regular mayonnaise)
Fresh chives (finely sliced)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Fresh watercress
Thick slices of bread
To prepare the homemade mayonnaise, add the egg yolk and Dijon mustard into a medium-sized bowl and whisk it together. Whisk until you get a thick and smooth consistency. Pour in the grapeseed oil slowly into the egg yolk mixture while whisking continuously and aggressively with your other hand. Make sure to use a flexible large whisk, not a stiff whisk. The mayonnaise should be a very thick consistency. Add in the lemon juice until smooth then add the seasonings: cayenne, kosher salt and black pepper to taste. Set aside.
To make the egg salad, add all the eggs into a medium-sized saucepan and fill with cold water until the water reaches an inch above the eggs. Bring to a boil and then remove from heat instantly. Set your timer to 10 minutes. As the eggs are cooking, set up an ice bath. Once the eggs have finished cooking, transfer them to the iced water with a spoon and let eggs cool for about 5 to 10 minutes. Once ready, peel the eggs once at a time. Once you’ve peeled all the eggs, slice them in half and transfer them to a medium-sized mixing bowl. Add in the homemade mayonnaise (or regular mayonnaise) into the bowl and using a fork lightly mash the eggs and mayonnaise together. Once mashed, gently stir in the sliced chives and season with salt and pepper to your taste. Once the egg salad is done, you can prepare the sandwiches. Toast the bread and apply a generous spoonful of egg salad, top with a few watercress leaves and add the other slice of toasted bread. Last but not least, serve immediately and enjoy!
What’s your favorite sandwich? Let us know in the comments below!
Stack ‘Em Up
National Sandwich Day has come and gone, but it doesn’t mean I’m going to pass an opportunity to stack up my favorite sandwich recipes! Any of these recipes can be made for breakfast, lunch and dinner because they’re that simple! Believe me, I love being in the kitchen as much as the next cook, but simple recipes just make me happy! The idea is to stay flavorful and everything will turn out delicious.
Grilled Cheese with Tomato & Basil
As everyone is aware, I am not a fan of cheese so when I make this sandwich I usually reduce my cheese portion but add it to my fiancée’s sandwich instead. I get no complaints there! I recommend using rye bread for this recipe.
Ingredients needed
4 cups of cherry tomatoes
2 teaspoons of kosher salt
2 teaspoons of black pepper
Kelapo Ghee Non-Stick Cooking Spray
¼ cup of mayonnaise
2 cups of shredded mozzarella cheese
Kelapo Ghee (melted)
Kosher salt (to taste)
Black pepper (to taste)
8 basil leaves
8 slices
Begin by preheating the oven to 400 degrees. Line a baking sheet with parchment paper and grease it with Kelapo Ghee Spray. Cut all the cherry tomatoes in half and place them on the baking sheet. Sprinkle the salt and pepper on top and place in the oven to roast for about 12 to 15 minutes, or until the tomatoes are starting to burst. Next, place all tomatoes in a bowl and carefully mash them using a potato masher to extract the juice. Strain the tomatoes completely and reserve the juice in a bowl. Next, add 1 tablespoon of juice and ¼ mayonnaise into a separate bowl and mix until it has a saucy consistency. You can add in more juice or mayonnaise until you get the right consistency. Make sure to do a little at a time. On each slice of bread spread the tomato mayo sauce created and top with ¼ of strained tomato (per sandwich), shredded mozzarella (at your discretion), and some torn pieces of basil. Sprinkle the toppings of each slice with salt and pepper then top with the other slice of bread. Heat a grill pan to medium-high, brush it Kelapo Ghee and cook the sandwiches on each side until toasty and cheese has melted. It should be about 2 to 3 minutes per side. Serve with your favorite potato chips or a bowl of warm tomato soup!
Chicken Caesar Sandwich
My favorite sandwich of all time! I am also completely biased because I love Caesar salads.
Ingredients needed:
Caesar dressing
½ cup of Greek yogurt
3 anchovy fillets (finely chopped)
½ garlic cloves (minced)
½ cup of parmesan cheese (grated)
½ lemon (juice and zest)
1 teaspoon of olive oil
1 teaspoon of Worcestershire sauce
Salt (to taste)
Black pepper (to taste)
Chicken
4 chicken breasts (boneless and skinless)
½ lemon (juice and zest)
3 tablespoons of Kelapo Ghee
1 teaspoon of fresh thyme leaves
2 tablespoons of parsley (chopped)
Salt (to taste)
Black pepper (to taste)
Kelapo Ghee Non-Stick Cooking Spray
Sandwich
bread
cos lettuce leaves
1 avocado (sliced)
½ cup of cherry tomatoes (cut in half)
First, begin by making the dressing. Simply add all the dressing ingredients into a medium-sized bowl and whisk them all together. Once the dressing is made, set aside. Next in a large bowl, combine all the ingredients for the chicken (except the chicken) and mix. Pour the marinade over the chicken and let it marinate for about 10 to 15 minutes in a baking sheet or in the same bowl. Heat a griddle pan over high heat and grease with Kelapo Ghee Spray. Add the chicken and cook on both sides until completely cooked through. Remove from pan and let sit for about 5 minutes so all the juices soak into the chicken. Slice up each breast until you get medium to thin strips for the sandwich. On that same griddle pan, place the bread slices to toast. Once toasted, spread the Caesar dressing on each slice and top with lettuce, avocado, tomatoes, and chicken strips. Enjoy with chips or sweet potato fries.
Egg Salad Sandwich
For this recipe, an artisanal bread fresh from the bakery works best! This sandwich is great for breakfast as well with some fresh fruit on the side.
Ingredients needed:
Homemade Mayonnaise (You can choose to skip this step and use regular mayonnaise for faster outcome)
1 large egg yolk
1 teaspoon of Dijon mustard
¾ cup of grapeseed oil
2 tablespoons of lemon juice (freshly squeezed)
Pinch of ground cayenne pepper
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Egg Salad
8 large eggs
½ cup of homemade mayonnaise (or regular mayonnaise)
Fresh chives (finely sliced)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Fresh watercress
Thick slices of bread
To prepare the homemade mayonnaise, add the egg yolk and Dijon mustard into a medium-sized bowl and whisk it together. Whisk until you get a thick and smooth consistency. Pour in the grapeseed oil slowly into the egg yolk mixture while whisking continuously and aggressively with your other hand. Make sure to use a flexible large whisk, not a stiff whisk. The mayonnaise should be a very thick consistency. Add in the lemon juice until smooth then add the seasonings: cayenne, kosher salt and black pepper to taste. Set aside.
To make the egg salad, add all the eggs into a medium-sized saucepan and fill with cold water until the water reaches an inch above the eggs. Bring to a boil and then remove from heat instantly. Set your timer to 10 minutes. As the eggs are cooking, set up an ice bath. Once the eggs have finished cooking, transfer them to the iced water with a spoon and let eggs cool for about 5 to 10 minutes. Once ready, peel the eggs once at a time. Once you’ve peeled all the eggs, slice them in half and transfer them to a medium-sized mixing bowl. Add in the homemade mayonnaise (or regular mayonnaise) into the bowl and using a fork lightly mash the eggs and mayonnaise together. Once mashed, gently stir in the sliced chives and season with salt and pepper to your taste. Once the egg salad is done, you can prepare the sandwiches. Toast the bread and apply a generous spoonful of egg salad, top with a few watercress leaves and add the other slice of toasted bread. Last but not least, serve immediately and enjoy!
What’s your favorite sandwich? Let us know in the comments below!
Peace, love and Kelapo
Gabriella