Pesto Chicken Salad on Pretzel Buns

This is probably the easiest recipe on my blog. The best thing about it? No cooking. If you're in hurry like me, you can easily buy the ingredients - from the pesto to the buns. If, however, you have time to spare, you can certainly try your hand at baking your own pretzel buns and making homemade pesto. Either way, this is one delicious sandwich. 

Pesto Chicken Salad on Pretzel Buns

Ingredients

Pretzel Buns

Cooked and cut chicken
Pesto

Avocados

Lime juice
Kosher Salt
Tomatoes

Directions
Toss the chicken in enough pesto to coat. 

Slice the avocados very think and toss in a little lime or lemon juice to prevent browning and sprinkle with salt.

Slice tomatoes thin.

Layer the chicken, avocado and tomato on the bun. Enjoy!

Bacon Banh Mi

This recipe for Bacon Banh Mi brings my favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible.

If you can, start out with a good baguette; it's got the ideal crumb, chew and crunch to really make or break this sandwich. After that it's time to quick-pickle carrots and daikon, slice up cucumbers and jalapeño, and stir up an umami-rich drizzle of soy, Maggi, and fish sauce. And then fry up some bacon, slather on the mayo, and assemble. It's a truly remarkable sandwich, and there's something even more remarkable about being able to replicate it at home.

Bacon Banh Mi
Makes 4 sandwiches

Ingredients
1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs)
Freshly ground black pepper

Directions
Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

Adjust the oven rack to the middle position, and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and spread the bacon over it. Bake the bacon until crispy, about 15 minutes, then drain on a plate lined with two layers of paper towels.

Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.

With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.

Hot Chile Grilled Cheese

This is a grown-up grilled cheese. It is a deconstructed version of a Chile relleno turned sandwich and packs some heat and ooey-gooey filling. I like the flavor of sourdough, but any kind of bread will work well. Pair with the classic tomato basil soup and you have one awesome meal.

Hot Chile Grilled Cheese
Serves 4

Ingredients
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
½ tsp. cumin
½ tsp. chili powder
3 tablespoons prepared salsa
1/8 teaspoon salt
1 cup shredded Monterey Jack or Cheddar cheese
4 tablespoons low-fat plain yogurt
8 slices sourdough bread

Directions
Place peppers in preheated over (350 degrees) and roast 10 to 15 minutes. Once roasted, put in paper bag and wait until cool enough to handle.

Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole) and add cumin and chili powder and hot pepper sauce to taste. Combine cheese and yogurt in a small bowl.

When the peppers are cool enough to handle, remove char and slice each one in half lengthwise and remove the stem and seeds.

Heat a Panini maker to high.

Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.

Grill the sandwiches in the Panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.

Bacon-Wrapped Bratwursts

I was first introduced to brats during college. Mind you, I don’t like hot dogs but I do love me a good grilled brat. And this recipe is perfect for tailgating or just throwing on the grill for a day of football. But what makes this recipe even more perfect is the addition of bacon. After all, everything tastes better with bacon. Yum!

Bacon-Wrapped Bratwursts
Serves 6

Ingredients
6 bratwursts
6 pieces of bacon
2 onions, sliced
2 green peppers, cut into strips
1 tablespoon olive oil
6 bratwurst buns

Directions
Wrap a piece or bacon around each bratwurst. Use 2-3 toothpicks to hold bacon in place. Place a soaked skewer through each bratwurst. This keeps the brat from curling up when cooking.

Cook bacon wrapped brats on the grill over medium-high heat. Rotate the brats a couple of times while cooking. Grill for about 7-10 minutes or until brats and bacon are cooked all the way through.

While the brats are cooking, add onion and green pepper in a medium skillet that has been coated with olive oil. Sauté until tender over medium high heat.
Serve bacon wrapped brats in buns with onions and peppers. Serve warm.

 

Meatball Sandwiches

There’s something about meatball sandwiches that’s hearty and comforting. Every now and then I just want a sandwich that’s truly satisfying. This sandwich does that. Homemade meatballs snuggled in a chewy Italian roll and doused with just the right amount of sauce…. It’s as close to Nirvana as you’re going to get, at least until you read “Siddhartha.”

Meatball Sandwiches
Makes 8 sandwiches (3 meatballs per sandwich)

Ingredients
Tomato Sauce:
2 teaspoons olive oil

2 shallots, diced

4 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes

1/2 teaspoon crushed red pepper flakes

2 teaspoons salt
¼ cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped

Meatballs:
½ pound ground beef
½ pound ground pork
1 cup breadcrumbs
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh, flat-leaf parsley
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 cup olive oil

1/8 cup canola oil

24 cooked meatballs (below)
8 crusty Italian rolls, split lengthwise
16 slices (about 1 pound) mozzarella or sharp provolone cheese

Ingredients
Warm oil in a medium pot over medium heat. Add shallots and garlic sauté 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes, and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.

Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.

Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.

Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.

Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.

Variations: Substitute cooked Italian sausage for the meatballs to create a sausage sub. If you can’t decide, then add sausage to the meatballs for meatball and sausage sub.

Caramelized Pork Bánh mì

This is probably one my favorite pork sandwiches. The caramelized pork could be a recipe all its own, but you will absolutely love it in this sandwich. Most bánh mì are made with a rich and fatty ground pork but this seasoned tenderloin gives the sandwich character. Make sure you use a light, airy toll with a crisp crust - bánh mì is all about the interior.

Caramelized Pork Bánh mì
Serves 4 to 6

Ingredients
1-1.5 pound pork tenderloin
3 tablespoons Fish sauce
2 tablespoons Maple Syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 garlic cloves, minced
1 slice ginger, minced
1 green onion, sliced thinly
½ teaspoon black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or French bread sandwich rolls
Red leaf lettuce
Pickled carrot and radishes (see below)
Sliced jalapeno chili peppers
Cilantro
Mayonnaise

Directions
Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.

Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.

You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.

To assemble sandwiches, slice baguette and spread mayonnaise on one side. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!

Pickled Carrots and Radishes
¼ pound baby carrots, peeled
1 bunch red radishes, preferably breakfast radishes (daikon is more traditional. I just think red radishes are beautiful.)
½ cup water
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar

Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.
 

Pork Sandwiches with Cilantro-Jalapeno Slaw

Today’s recipe is more about the slaw than the pork. I used my Coca-Cola shredded pork for this sandwich, which I posted here in March. If you haven’t made it yet, please do so. Thank you. You don’t have to use pork. You can use any shredded meat like chicken or a braised brisket. The beauty here is the slaw! I usually add twice as much slaw as meat. The medley of meat drippings and creamy dressing from the slaw create a flavor explosion that is quite sinful. I apologize now for corrupting you. I won’t hold it against you if you slurp it up and lick your fingers.

Pork Sandwiches with Cilantro-Jalapeno Slaw
Serves 12

Ingredients
Pulled pork
1 whole onion, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and pepper
1 can (11 ounce) chipotle peppers in adobo sauce
2 cans Coca-Cola

Slaw
½ heads cabbage, sliced thin
½ heads purple cabbage, sliced thin
1 whole jalapeno, halved lengthwise and thinly sliced
½ cups whole milk
½ cups mayonnaise
1 teaspoon white vinegar
1 tablespoon sugar
¼ teaspoons salt
¼ teaspoons cayenne pepper
2 cups cilantro leaves, barely chopped

12 tablespoons butter
12 whole good quality Kaiser or deli rolls

Directions
Pulled Pork: Peel the onion and cut it into wedges. Lay them in the bottom of a large slow cooker.

Generously salt and pepper the pork roast, then set it on top of the onions in the pot. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Coke. Place lid over pot, then cook for ten hours.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, and then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Slaw: Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours. Before serving, toss in cilantro leaves.

Sandwiches: Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, and then REALLY load them up with the slaw.

Grilled Philly Cheesesteaks

Father’s Day is next Sunday. If I know my husband, he’ll want a big, juicy steak. Here’s a recipe to serve Dad a good steak without spending half the week’s food budget. Not to mention it calls for tender rib-eye which is better than the cheaper, chewier cuts. And you only need one steak for four hearty sandwiches. I purposely omitted the onions but feel free to add them if you’re so inclined. So, what are you waiting for? Get out there and enjoy the afternoon with him!

Grilled Philly Cheesesteaks
Serves 4

Ingredients
1 Tb. olive oil
2 Tbs. steak sauce, such as A-1
1 Tb. soy sauce
1 tsp. each: garlic powder, paprika, coarsely ground black pepper
1 rib-eye steak (about 1 pound and 1 inch thick)
½ of a 12-ounce jar fried peppers, oil drained and reserved
Salt
4 hoagie or sub rolls
Olive oil and red wine vinegar for drizzling
4 slices provolone cheese, halved

Directions
Mix oil, steak sauce, soy, garlic powder, paprika and pepper in a small bowl. Place steak on a plate; prick all over on both sides with a fork. Spread half the marinade on one side; turn steak(s) over and repeat on remaining side; let stand while grill heats. (Can marinate at room temperature up to 2 hours or refrigerate overnight.)

Heat gas grill igniting all burners on high for at least 10 minutes. Clean with a wire brush, then lubricate with an oil-soaked rag, the portion of grate where steak will grill.

Place steak on hot rack; cover and grill until impressive grill marks form, about 4 minutes. Cook steak to desired doneness, 4 to 5 minutes longer for medium. Sauté peppers in a large cast-iron or heavy ovenproof skillet, remove steak from grill, let rest 5 minutes, and then slice thin. Reduce burners to low; add buns and grill until toasted and warmed through, 2 to 3 minutes.

To assemble, drizzle each bun with a little olive oil and vinegar. Fill with a portion of steak and peppers; top with cheese. Return sandwiches to warm grill; cover and continue to grill until cheese melts, a couple of minutes longer. Serve immediately.

Tuna Melt

I love tuna melts. They are not the healthiest meals but boy do they taste delicious, especially when they’re on an English muffin. It brings back fond childhood memories…. This colorful, spicy tuna salad topped with Swiss cheese is the perfect comfort food for lunch.

Tuna Melt
Makes 6 sandwiches

Ingredients
5 ounces, weight tuna
¼ cup finely chopped red bell pepper
1 whole fresh jalapeno, finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet gherkins, finely chopped
1/3 cup mayonnaise
2 tablespoons Dijon mustard
Splash o pickle juice
Salt and pepper, to taste
6 whole English muffins, split
12 slices cheese (Swiss, Provolone, Muenster)

Directions
Combine tuna with bell pepper, jalapeno, eggs and gherkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.

Preheat oven to 375 degrees.

Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.

Remove from oven and serve immediately.

Grilled Chicken and Roasted Pepper Panini

I love Panini’s. In fact, I like them better than your standard, white bread sandwich. Give me grilled bread anytime. Panini’s are like pizza or quesadillas: the combinations and permutations are endless. And delicious.

Grilled Chicken and Roasted Pepper Panini
Serves 4

Ingredients
Store-bought rotisserie chicken
8 whole sundried tomatoes, packed in oil
3 tablespoons pesto
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
½ teaspoons kosher salt
Freshly ground black pepper
¼ cups mayonnaise
2 whole red bell peppers
8 whole slices Provolone or Mozzarella cheese
8 slices whole grain sandwich bread
4 tablespoons butter, softened

Directions
For the chicken: Slice chicken into strips.

For the spread: In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

Roasting the red peppers: If you have a gas cook top, blacken red peppers directly over the flame. (If you do not have a gas cook top, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a Ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

To assemble the Panini: Spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. Place the other four pieces of bread with the spread face down. Butter both sides of sandwich, and then grill in Panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.) Slice sandwiches in half and serve immediately.

Jambalaya Sandwich

Can’t make it to the French Quarter? Celebrate Mardi Gras with this New Orleans fare. This recipe is a great twist to ordinary jambalaya. A real crowd pleaser, everyone will be asking for this recipe.

Jambalaya Sandwich
Makes 2 sandwiches

Ingredients
¼ pound thick-cut bacon, diced
1 pound pork butt/pork loin, cut into 1-inch cubes
1 pound smoked sausage, cut into ½ -inch slices
1/2 pound andouille sausage, cut into ½ -inch slices
1 red onion, chopped
1 cup thinly julienned red bell peppers
1 pound boneless chicken thighs, cut into ½ -inch cubes
2 celery stalks, thinly sliced
2 cloves garlic, chopped
¼ cup chopped parsley leaves
¾ cup plus ¼ up chopped green onions
2 teaspoons cayenne, or to taste
Salt and pepper
½ cup water
2 sourdough bread loaves
1 pound Havarti cheese, thinly sliced

Directions
Preheat oven to 200 degrees.

In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside.

Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and ¾ cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour.

Cut bread lengthwise and place in oven to toast lightly.

Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.

Buffalo Chicken Sliders

If you love buffalo chicken wings how about making them as sliders for a change? I can’t wait to have my friends over for the big game. I predict it’ll be a showdown between the Packers and the Steelers. This recipe will have your guests doing the Lambeau Leap. Go Pack!

Buffalo Chicken Sliders

Serves 4 to 6

Ingredients
Blue Cheese Sauce:
1 cup mayonnaise
½ cup crumbled blue cheese
1/3 cup chopped celery
2 tablespoons white vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
Peanut oil, for frying
3 eggs
½ cup hot sauce
½ pound boneless chicken breasts tenders, pounded to 1/2-inch thickness
Pinch salt
Pinch freshly ground black pepper
2 cups self-rising flour
12 slider buns
12 slices tomato, optional
12 lettuce leaves, optional

Directions
In a medium bowl combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl. Cover and refrigerate until ready to serve.

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees.

In a medium-size bowl, beat the eggs with the hot sauce. Season the chicken with salt and pepper, to taste. Dip the chicken in the egg mixture and then coat in flour. Fry the chicken for 6 to 8 minutes.

Toss the chicken into the blue cheese sauce. Put 1 piece of chicken on the bottom half of each bun. Top with tomato and lettuce, if desired. Cover with the bun tops and serve immediately.

Asian Meatball Subs with Hoisin Mayonnaise

Forget ordering Subway or Port of Subs for the Big Game. How about whipping up these subs? Totally original and utterly delicious your guests will ask for this recipe. The meatballs are packed with flavor (ginger and garlic) and the hoisin mayonnaise will blow your socks off!

Asian Meatball Subs with Hoisin Mayonnaise
Serves 4

Ingredients
1 slice white sandwich bread
1 ½ tablespoons milk
1 teaspoon soy sauce
5 scallions, white and green parts separated
1 ¼ pounds ground pork
3 large cloves garlic, finely grated
1 tablespoon finely grated peeled ginger (about a 2-inch piece)
1/3 cup water chestnuts, drained, rinsed and chopped
1 large egg, lightly beaten
1/3 cup chopped fresh cilantro
1 ½ teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
½ cup hoisin sauce
¼ cup mayonnaise
2 ½ tablespoons fresh lime juice
3 to 4 teaspoons Asian chili-garlic sauce
Peanut or vegetable oil, for frying
1 cup bean sprouts
4 7-inch-long pieces baguette, split open

Directions
Tear the sandwich bread into small pieces, and then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Mozzarella Grilled Cheese

This is my version of an upscale grilled cheese or even a caprese salad between bread. No matter what the name is, you will call it yummy. Personally, I think the pesto is the thing that puts this sandwich “over the top.” Pair with homemade tomato soup and you’ve got one delicious meal.

Mozzarella Grilled Cheese
Yields 2 sandwiches

Ingredients
4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into ¼ -inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Basil pesto:
½ cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
½ cup Parmesan or Romano
2 garlic cloves
¼ teaspoon salt
½ cup extra-virgin olive oil

Directions
To make pesto: Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.

Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

California BLT's

Like Emeril says, “Pork fat rules!” I love bacon and, quite frankly, everything tastes better with bacon. I know it’s not good for you but bacon is so tasty. Add bacon on a sandwich and it takes the sandwich to a whole other level.

Sandwiches can be as exotic as you like, with all sorts of fancy ingredients. But, there is nothing quite as heartwarming as a “BLT.” Add some avocado and you’ve got an awesome BLT. Enjoy!

California BLT’s

Ingredients
6 thick-cut slices smoked bacon
4 slices good white bread, cut ½ -inch thick
4 tablespoons good mayonnaise
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
½ lemon, juiced
1 large ripe tomato, sliced 1/2 inch thick
Kosher salt and freshly ground black pepper

Directions
Preheat the oven to 400 degrees.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it ½ -inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

P.S. Did you know that sandwiches are named after an actual person, (you guessed it) the English Earl of Sandwich? Apparently, the Earl of Sandwich had an obsession for gambling. Because he didn’t want to be disturbed long enough to eat a big meal, slices of bread with various fillings were brought to him at the gaming table.

Open-Faced Tomato, Mozzarella and Basil Sandwich

Because I’d rather spend less time in the kitchen and more time outdoors (before it gets excruciatingly hot), here’s a super-fast recipe to enjoy in your backyard. It’s so simple; yet incredibly wonderful. Even my husband, the ultimate meat lover, raved about it.

Open-Faced Tomato, Mozzarella and Basil Sandwich

Ingredients
8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in ½ lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves

Directions
Core the tomatoes and slice each tomato and each ball of mozzarella into ¼-inch thick slices.

Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.

Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.