Sharing a seriously fun love for food

Category: Sandwiches

Egg Salad with Currants and Toasted Pecans

Egg Salad with Currants and Toasted Pecans

Overheard from my engineer – “What’s this? Is it any good? Oh, it is!” Egg salad – that classic comfort food that’s ridiculously easy to make. Take tender eggs, give them a gentle chop then toss with a blend of creamy mayonnaise and tangy Dijon mustard. And instead of pickle relish toss in sweet currants, toasted pecans and just a touch of fresh dill! Delightful!

The season of Easter is behind us and it’s now perfectly acceptable to wear white. And if you find yourself with half a dozen or so hard-boiled eggs left from the egg roll or hunt, then egg salad is a delicious way to use them. First things first. Hard-boiled eggs can be refrigerated for up to a week. But if the eggs were outside for more than two hours it might be best to make a fresh batch.

Most recipes for egg salad include pickle relish but that subtle sweet note in our egg salad comes compliments of the tiny currant. The crunch from celery is replaced with a more flavorful addition – toasted pecans – adding a wonderful nuttiness.

Then brighten it with a bit of fresh dill and blend everything together with mayo and Dijon mustard.

Smear a little more mayo on pumpernickel bread – crusts trimmed of course – then top with lusciousness that is egg salad.

This is how something so simple can be so good!

Egg Salad with Currants and Toasted Pecans

6 extra-large eggs

½ cup good mayonnaise, such as Duke’s

1 tablespoon good Dijon mustard, such as Maille

¼ cup currants

¼ cup chopped toasted pecans

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1 teaspoon chopped fresh dill

For the hard-boiled eggs:

Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.

After 12 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.

For the egg salad:

Tap the eggshells all around and peel. Chop the eggs and place them in a mixing bowl.

Add the mayonnaise, the Dijon mustard, kosher salt and black pepper.

Toss in the currants and the toasted pecans.

Stir in the fresh chopped dill.

Makes about 2-1/2 cups of egg salad.

Egg Salad with Currants and Toasted Pecans, courtesy of Preserving Good Stock

April 22, 2019
: Makes about 2-1/2 cups of egg salad.

Take tender eggs, give them a gentle chop then toss with a blend of creamy mayonnaise and tangy Dijon mustard. And instead of pickle relish toss in sweet currants, toasted pecans and just a touch of fresh dill! Delightful!

By:

Ingredients
  • 6 extra-large eggs
  • ½ cup good mayonnaise, such as Duke’s
  • 1 tablespoon good Dijon mustard, such as Maille
  • ¼ cup currants
  • ¼ cup chopped toasted pecans
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon chopped fresh dill
Directions
  • Step 1 For the hard-boiled eggs:
  • Step 2 Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.
  • Step 3 After 12 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.
  • Step 4 For the egg salad:
  • Step 5 Tap the eggshells all around and peel. Chop the eggs and place them in a mixing bowl.
  • Step 6 Add the mayonnaise, the Dijon mustard, kosher salt and black pepper.
  • Step 7 Toss in the currants and the toasted pecans then stir in the fresh chopped dill.
  • Step 8 Keep chilled.
Pineapple Orange Bavarian

Pineapple Orange Bavarian

Gorgeous flavors of pineapple and orange are entwined together then folded into a cloud of whipped cream and mascarpone cheese. A delicate crunch from toasted walnuts completes this beautiful vintage salad!

Bavarians are classic salads that can double as a dessert. My Grandmother’s table always featured one. There as multiple variations, many took advantage of flavored gelatin which brought “fruit” flavors to life but many, including this version uses unflavored gelatin. This is a recipe lifted from the pages of one of her cookbooks published in the 1930s.

It starts with crushed pineapple, oranges and a touch of lemon suspended in the cold gelatin.

Then it’s gently folded into a luscious combination of whipped mascarpone and cream. Layer in a bit of nuttiness with a handful of golden walnuts plus more bites of orange.

This is perfect for entertaining because you can make this a day ahead. The Bavarian actually benefits from a bit of time to chill allowing the flavors to come together.

Creamy with subtle bites of pineapple and orange – it’s a delectable addition to your spring menu!

Pineapple Orange Bavarian

2 tablespoons unflavored gelatin, about 2-1/2 packets

½ cup water, room temperature

1 cup crushed pineapple, with juice, one 8-ounce can

1 cup orange juice

½ cup sugar

1 tablespoon freshly squeezed lemon juice

½ teaspoon orange extract

1/8 teaspoon kosher salt

1 cup heavy cream, whipped

½ cup mascarpone cheese

1 cup toasted chopped walnuts

1 large navel orange chopped into small pieces, about 1 cup

Mix the gelatin with the water to soften.

Place the crushed pineapple and the orange juice in a small saucepan. Bring to a boil over medium heat. Add the softened gelatin along with the sugar, lemon juice, orange extract and kosher salt. Stir until the gelatin has dissolved completely.

Let cool then chill until set, about 2 to 3 hours.

In a medium mixing bowl, whip the cream on medium speed for about 2 minutes to thicken slightly. Add the mascarpone and continue beating until stiff peaks form.

Remove the pineapple orange gelatin from the fridge and stir with a wooden spoon to break up the gelatin into smaller pieces.

Gently fold the gelatin into the whipped cream. Add the walnuts and the chopped orange.

Spoon the Bavarian into a serving bowl and chill for about 2 to 3 hours to allow the flavors to meld together.

Serves 8.

Pineapple Orange Bavarian, courtesy of Preserving Good Stock

April 19, 2019
: Serves 8.

Gorgeous flavors of pineapple and orange are entwined together then folded into a cloud of whipped cream and mascarpone cheese. A delicate crunch from toasted walnuts completes this beautiful vintage salad!

By:

Ingredients
  • 2 tablespoons unflavored gelatin, about 2-1/2 packets
  • ½ cup water, room temperature
  • 1 cup crushed pineapple, with juice, one 8-ounce can
  • 1 cup orange juice
  • ½ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon orange extract
  • 1/8 teaspoon kosher salt
  • 1 cup heavy cream, whipped
  • ½ cup mascarpone cheese
  • 1 cup toasted chopped walnuts
  • 1 large navel orange chopped into small pieces, about 1 cup
Directions
  • Step 1 Mix the gelatin with the water to soften.
  • Step 2 Place the crushed pineapple and the orange juice in a small saucepan. Bring to a boil over medium heat.
  • Step 3 Add the softened gelatin along with the sugar, lemon juice, orange extract and kosher salt. Stir until the gelatin has dissolved completely.
  • Step 4 Let cool then chill until set, about 2 to 3 hours.
  • Step 5 In a medium mixing bowl, whip the cream on medium speed for about 2 minutes to thicken slightly. Add the mascarpone and continue beating until stiff peaks form.
  • Step 6 Remove the pineapple orange gelatin from the fridge and stir with a wooden spoon to break up the gelatin into smaller pieces.
  • Step 7 Gently fold the gelatin into the whipped cream. Add the walnuts and the chopped orange.
  • Step 8 Spoon the Bavarian into a serving bowl and chill for about 2 to 3 hours to allow the flavors to meld together.
Chicken Caesar Sandwich with Garlic Roasted Tomatoes

Chicken Caesar Sandwich with Garlic Roasted Tomatoes

Take a blend of ricotta swirl in a touch of tangy Caesar dressing and smear it on a toasted ciabatta roll. Then layer it with slices of savory chicken. Top with cherry tomatoes roasted with garlic, rich olive oil and balsamic vinegar. Add crisp romaine, shaved Parmesan and Asiago cheese and you have one extraordinary chicken sandwich!

Sandwiches need not be a mere slice of cheese with cold cuts on sliced white bread. Years ago on a trip through Oklahoma we stopped at a restaurant claiming to be “all things meat”. That intrigued the Engineer and assumed we were in for a mouthwatering treat. As we stood in line to order we found our options were limited. Sliced white bread, American cheese and a choice of ham or roast beef. That was it. Not a leaf of lettuce or a slice of tomato in sight. There should be a multitude of taste and color and texture!

A chicken Caesar sandwich is nothing new but Emily and I wondered how we could elevate it, creating additional layers of flavor. Cherry tomatoes, always wonderful seemed to be a good addition. Roasting them with cloves of garlic tossed in extra-virgin olive oil and aged balsamic vinegar brought a beautiful dimension.

Then to tackle the sandwich spread. Sometimes a Caesar dressing straight up on a sandwich is overwhelming. Folding it into a creamy ricotta cheese hit the right note.

For the bread, a lightly toasted ciabatta roll is a fabulous vessel for these ingredients – but feel free to use your favorite.

An easy meal and a mini feast for your taste buds!

Chicken Caesar Sandwich with Garlic Roasted Tomatoes

For the roasted tomatoes:

3 tablespoons extra virgin olive oil

1 tablespoon aged balsamic vinegar

One large carton of cherry tomatoes, about 30 tomatoes

8 to 10 cloves of garlic, halved

1 teaspoon kosher salt, plus extra to season the sandwich

½ teaspoon freshly cracked black pepper, plus extra to season the sandwich

For the sandwich spread:

1/3 cup Caesar salad dressing

2/3 cup ricotta cheese

For the sandwich:

½ pound roasted sliced chicken, such as EverRoast Oven Roasted from Boar’s Head

¼ cup shaved Parmesan and Asiago cheese blend

Romaine lettuce

4 ciabatta rolls

To make the roasted tomatoes:

Pour the olive oil and the balsamic vinegar into a small baking dish. Toss the cherry tomatoes into the dish then add the garlic cloves. Season with the kosher salt and pepper.

Roast in a 350-degree oven for 35 minutes, until the tomatoes and garlic are very soft. Stir after the first 15 minutes of roasting.

For the sandwich spread:

Stir the Caesar salad dressing together with the ricotta cheese.

For the sandwiches:

Warm the ciabatta rolls in a 375-degree oven for about 6 minutes or until the bread is warm and soft. Using a serrated knife slice the rolls in half. Spoon about 1 tablespoon of the liquid from the roasted tomatoes onto the thicker top portion of the roll. Spread the ricotta-Caesar dressing on the bottom half of the roll.

Divide the sliced chicken and place it on the bottom of each roll. Top with some of the roasted tomatoes including pieces of the roasted garlic.

Place about 1 tablespoon of the shaved cheese on top of the tomatoes and add a sprinkling of kosher salt and freshly black pepper.

Add a small piece of romaine lettuce, top and serve!

Makes 4 sandwiches.

Chicken Caesar Sandwich with Garlic Roasted Tomatoes. courtesy of Preserving Good Stock

March 25, 2019
: Makes 4 sandwiches.

Take a blend of ricotta with a tangy Caesar dressing and smear it on a toasted ciabatta roll. Then layer it with slices of savory chicken. Top with cherry tomatoes roasted with garlic, rich olive oil and balsamic vinegar. Add crisp romaine, shaved Parmesan and Asiago cheese and you have one extraordinary chicken sandwich!

By:

Ingredients
  • For the roasted tomatoes:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • One large carton of cherry tomatoes, about 30 tomatoes
  • 8 to 10 cloves of garlic, halved
  • 1 teaspoon kosher salt, plus extra to season the sandwich
  • ½ teaspoon freshly cracked black pepper, plus extra to season the sandwich
  • For the sandwich spread:
  • 1/3 cup Caesar salad dressing
  • 2/3 cup ricotta cheese
  • For the sandwich:
  • ½ pound roasted sliced chicken, such as EverRoast Oven Roasted from Boar's Head
  • ¼ cup shaved Parmesan and Asiago cheese blend
  • Romaine lettuce
  • 4 ciabatta rolls
Directions
  • Step 1 To make the roasted tomatoes:
  • Step 2 Pour the olive oil and the balsamic vinegar into a small baking dish. Toss the cherry tomatoes into the dish then add the garlic cloves. Season with the kosher salt and pepper.
  • Step 3 Roast in a 350-degree oven for 35 minutes, until the tomatoes and garlic are very soft. Stir after the first 15 minutes of roasting.
  • Step 4 To make the sandwich spread:
  • Step 5 Stir the Caesar salad dressing together with the ricotta cheese.
  • Step 6 Assemble the sandwiches:
  • Step 7 Warm the ciabatta rolls in a 375-degree oven for about 6 minutes or until the bread is warm and soft.
  • Step 8 Using a serrated knife slice the rolls in half. Spoon about 1 tablespoon of the liquid from the roasted tomatoes onto the thicker top portion of the roll. Spread the ricotta-Caesar dressing on the bottom half of the roll.
  • Step 9 Divide the sliced chicken and place it on the bottom of each roll. Top with some of the roasted tomatoes including pieces of the roasted garlic. Place about 1 tablespoon of the shaved cheese on top of the tomatoes and add a sprinkling of kosher salt and freshly black pepper.
  • Step 10 Add a small piece of romaine lettuce, top and serve!
Bierocks

Bierocks

In a day or two the little ghosts and goblins will be roaming the neighborhood in search of treats. Don’t send them out the door hungry, send them out with this hearty handheld meal – a delightful meat filled puff of dough!

Bierocks, Bierock or Bierox – growing up in the Texas Panhandle this was a well-known treat. Most everyone’s Mom had the recipe and they were a frequent item at any school bake sale. Bierocks is a German dish, most likely brought to Texas via immigrants, many making their way to the Lone Star state in the mid 1800s. Though most settled in the Hill Country or Central Texas there were also families who made their way to the Texas Panhandle, including my Grandmother’s family.

Grace Pearl with her Mother at the ranch, early 1900s.

This is a simple food but it’s oh, so full of comfort. I’ve tweaked my Mom’s original recipe – just a bit. I use a blend of ground meats to deepen the flavor profile – ground sirloin, ground lamb and mild Italian sausage. Yes, I know Italian sausage is not German but I think my Mom and Grandmother would approve! As I do with many of my soups I also add a tablespoon of beef base to enrich the flavor profile. Sauté the meat with crisp green cabbage, sweet onion and fresh garlic.

Then this medley of tender meat, cabbage and onion find their way inside a square of yeast dough. Pull up the corners, tuck them together and you’ve created a beautiful pillow of goodness.

This recipe makes a big batch but if you have a smaller group you can easily cut it in half. You’ll have about 25 to 30 rolls and they freeze well.

Baked until they are golden brown and puffed – the perfect bite to grab and go!

Bierocks

2 tablespoons butter

2 tablespoons olive oil

1 medium green cabbage, tough outer leaves removed, chopped – about 8 cups*

1 large onion, chopped – about 2-1/2 cups

¾ pound ground sirloin

¾ pound ground lamb

½ pound bulk mild Italian sausage

3 teaspoons finely chopped garlic

1 tablespoon beef base, preferably Better Than Bouillon

1 to 1-1/2 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons flour

2 packages hot roll mix, 16-ounces each

Melt the butter with the olive oil in a large stockpot over medium heat. Add the chopped cabbage and onion. Toss to coat in the butter and olive oil. Cook until the cabbage and onion are tender and somewhat translucent, about 10 minutes.

Add the ground sirloin, lamb and Italian sausage. Continue cooking with the cabbage and onion until the meat is no longer pink, about 8 to 10 minutes.

Toss in the chopped garlic, the beef base, kosher salt and pepper. Cook for about 3 to 4 minutes.

Stir in the flour to bind the juices and tighten the meat mixture. Set aside to cool slightly while you make the hot roll dough.

Mix the dough following the package directions. Knead the dough on a floured surface for about 5 minutes until it is smooth, adding more flour as needed. Cover the dough and let it rest for another 5 minutes.

Divide the dough in portions – this makes it easier to handle. Roll each portion into squares, then using a sharp knife cut into squares that are about 4”.

Spoon about 3 to 4 tablespoons of the mixture into the center of the dough. Gather the corners of the dough, pulling up towards the center and pinch the dough together to seal.

Place the rolls, tucked side down on a baking sheet lined with a Silpat or parchment paper.

Let the rolls rest for about 10 minutes then bake in a 350-degree oven for 20 minutes or until they are golden brown.

The perfect bite for a chilly fall night!

*Avoid the inner core of the cabbage when chopping, instead using the outer portion where the leaves are more tender.

Makes about 30 to 32 rolls.

Bierocks, courtesy of Preserving Good Stock

October 29, 2018
: Make about 30 to 32 rolls

A hearty handheld meal – Bierocks is a delightful meat filled puff of dough. A medley of tender meat, cabbage and onion carefully tucked inside a luscious square of yeast dough – the perfect bite for a chilly fall night!

By:

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium green cabbage, tough outer leaves removed, chopped – about 8 cups*
  • 1 large onion, chopped - about 2-1/2 cups
  • ¾ pound ground sirloin
  • ¾ pound ground lamb
  • ½ pound bulk mild Italian sausage
  • 3 teaspoons finely chopped garlic
  • 1 tablespoon beef base, preferably Better Than Bouillon
  • 1 to 1-1/2 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons flour
  • 2 packages hot roll mix, 16-ounces each
Directions
  • Step 1 Melt the butter with the olive oil in a large stockpot over medium heat. Add the chopped cabbage and onion. Toss to coat in the butter and olive oil. Cook until the cabbage and onion are tender and somewhat translucent, about 10 minutes.
  • Step 2 Add the ground sirloin, lamb and Italian sausage. Continue cooking with the cabbage and onion until the meat is no longer pink, about 8 to 10 minutes.
  • Step 3 Toss in the chopped garlic, the beef base, kosher salt and pepper. Cook for about 3 to 4 minutes.
  • Step 4 Stir in the flour to bind the juices and tighten the meat mixture. Set aside to cool slightly while you make the hot roll dough.
  • Step 5 Mix the dough following the package directions. Knead the dough on a floured surface for about 5 minutes until it is smooth, adding more flour as needed. Cover the dough and let it rest for another 5 minutes.
  • Step 6 Divide the dough in portions – this makes it easier to handle. Roll each portion into squares, then using a sharp knife cut into squares that are about 4”.
  • Step 7 Spoon about 3 to 4 tablespoons of the mixture into the center of the dough. Gather the corners of the dough, pulling up towards the center and pinch the dough together to seal.
  • Step 8 Place the rolls, tucked side down on a baking sheet lined with a Silpat or parchment paper.
  • Step 9 Let the rolls rest for about 10 minutes then bake in a 350-degree oven for 20 minutes or until they are golden brown.
  • Step 10 These freeze beautifully!
  • Step 11 *Avoid the inner core of the cabbage when chopping, instead using the outer portion where the leaves are more tender.
BLT Bites on Black Pepper Cheese Biscuits

BLT Bites on Black Pepper Cheese Biscuits

BLT. That delightful combination of crispy bacon partnered with sweet tomatoes and fresh lettuce greens. It’s a tried and true classic sandwich. But if you tuck all that goodness inside tiny black pepper cheese biscuits, well that could be pretty wonderful!

This inspiration came when I picked up some gorgeous Campari tomatoes in the market. If you love tomatoes but haven’t tried these, you owe it to yourself to do so. Campari tomatoes are vine-ripened and though on the small side they are larger than the more commonly found cherry tomatoes. With summer officially over Campari tomatoes offer a garden fresh tomato taste most any season of the year.

Now let’s talk about those biscuits! Start with our tender, old-fashioned biscuits then toss in a generous amount of freshly cracked black pepper and a handful of both Parmesan and Fontina cheese.

Use a 1-1/2” biscuit cutter to create the perfect size for those luscious Campari tomatoes. Split those tender biscuits open then spread both sides with a dollop of real mayonnaise – then start stacking – first with a slice of tomato followed by crispy bacon and topped off with bit of greenery!

This biscuit recipe makes 32 small biscuits using a 1-1/2” cutter. If you have a smaller group you can easily cut the recipe in half – don’t worry about cutting the egg in half! You can also freeze the extra biscuits and have them on hand for a cheese board – they are fabulous with a touch of honey drizzled over them!

BLT bites are just the right size for appetizers or snacks, breakfast, brunch, dinner or lunch. An unexpected and delicious bite!

BLT Bites

32 black pepper cheese biscuits

¾ to 1 cup good mayonnaise, such as Duke’s

10 to 12 small tomatoes, rinsed and sliced, about 1/4 “ thick

16 to 18 slices of crispy bacon, each slice cut into 4 pieces

1 small bunch of mixed greens, about 2 to 3 cups

For the Biscuits:

2 cups flour

3 teaspoons baking powder

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ cup shortening

3/4 cup milk

1 extra-large egg

¾ cup shaved or shredded Fontina and Parmesan cheese, or your favorite cheese

In a medium mixing bowl whisk together the flour, baking powder, kosher salt and black pepper.

Add the shortening, cutting it into the flour mixture with a pastry knife until it looks like coarse meal.

Whisk the egg with the milk until it’s well combined. Pour the milk and egg into the flour mixture along with the cheese.

Stir gently with a wooden spoon, just until the wet and dry ingredients are mixed together. Turn the dough out into a lightly floured surface.

Dust your hands with flour and gather the dough together, then flatten into a disc for rolling. Roll the dough out until it is 1/2” thick.

Using a 1-1/2” biscuit cutter cut out the biscuits. Place them on a Silpat or parchment lined baking sheet, leaving about 1” to 2” between the biscuits. Gently reshape the scraps and finish cutting all the dough.

Bake at 450-degrees for 12 to 14 minutes or until the tops are golden brown. Do not over bake or the biscuits will be dry.

Makes about 32 biscuits.

To assemble the BLT bites:

Using a knife with a serrated edge gently cut the biscuits in half – they’re small and can be fragile! Spread mayonnaise on each side of the biscuit.

Place a slice of tomato on the bottom of a biscuit followed by 2 small pieces of bacon – or more if you’re so inclined! Then add a small bit of the mixed greens. Add the top of the biscuit and serve!

You can assemble these 3 to 4 hours ahead. Just keep them refrigerated in a tight container.

BLT Bites on Black Pepper Cheese Biscuits, courtesy of Preserving Good Stock

September 26, 2018
: Makes 32 BLT Biscuit Bites

BLT. That delightful combination of crispy bacon partnered with sweet tomatoes and fresh lettuce greens. It’s a tried and true classic sandwich. But tuck all that goodness inside tiny black pepper cheese biscuits and that’s pretty wonderful too!

By:

Ingredients
  • BLT Bites
  • 32 black pepper cheese biscuits
  • ¾ to 1 cup good mayonnaise, such as Duke’s
  • 10 to 12 small tomatoes, rinsed and sliced, about 1/4 “ thick
  • 16 to 18 slices of crispy bacon, each slice cut into 4 pieces
  • 1 small bunch of mixed greens, about 2 to 3 cups
  • For the Biscuits:
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup shortening
  • 3/4 cup milk
  • 1 extra-large egg
  • ¾ cup shaved or shredded Fontina and Parmesan cheese, or your favorite cheese
Directions
  • Step 1 For the biscuits:
  • Step 2 In a medium mixing bowl whisk together the flour, baking powder, kosher salt and black pepper.
  • Step 3 Add the shortening, cutting it into the flour mixture with a pastry knife until it looks like coarse meal.
  • Step 4 Whisk the egg with the milk until it’s well combined.
  • Step 5 Pour the milk and egg into the flour mixture along with the cheese. Stir gently with a wooden spoon, just until the wet and dry ingredients are mixed together.
  • Step 6 Turn the dough out into a lightly floured surface. Dust your hands with flour and gather the dough together, then flatten into a disc for rolling.
  • Step 7 Roll the dough out until it is 1/2” thick.
  • Step 8 Using a 1-1/2” biscuit cutter cut out the biscuits. Place them on a Silpat or parchment lined baking sheet, leaving about 1” to 2” between the biscuits.
  • Step 9 Gently reshape the scraps and finish cutting all the dough.
  • Step 10 Bake at 450-degrees for 12 to 14 minutes or until the tops are golden brown. Do not over bake or the biscuits will be dry.
  • Step 11 To assemble the BLT bites:
  • Step 12 Using a knife with a serrated edge gently cut the biscuits in half – they’re small and can be fragile!
  • Step 13 Spread mayonnaise on each side of the biscuit.
  • Step 14 Place a slice of tomato on the bottom of a biscuit followed by 2 small pieces of bacon – or more if you’re so inclined! Then add a small bit of the mixed greens. Add the top of the biscuit and serve!
  • Step 15 You can assemble these 3 to 4 hours ahead. Just keep them refrigerated in a tight container.
Croque Monsieur – A Glorious Ham and Cheese!

Croque Monsieur – A Glorious Ham and Cheese!

This is the ultimate ham and cheese sandwich – a knife and fork version with layers of gooey cheese covered in a rich and velvety béchamel sauce!

We typically think of serving a ham and cheese sandwich for a light lunch or casual dinner dish but this is no ordinary ham and cheese. Inside the lightly toasted bread you’ll find tender slices of ham with a nutty Gruyère cheese accented with a bright and tangy Dijon mustard.

Then the sandwich is covered with a creamy sauce that is loaded with more Gruyère and Parmesan. Finally, it’s topped with just a bit more shredded Gruyère and baked until it’s hot and bubbly!

The Croque Monsieur can also be served as a breakfast sandwich in the form of a Croque Madame. It’s the same delicious sandwich topped with a fried egg making it perfect for brunch – or lunch – or dinner!

There are a number of steps in making this sandwich but don’t be dismayed. Lightly toast the bread before you start then cover and set aside. The sauce starts with a béchamel sauce, a basic white sauce that can be made in advance. Just gently reheat before you add the cheese and assemble the sandwiches.

An absolutely divine sandwich – a delicious gift from the French – Merci beaucoup!

Croque Monsieur

4 large slices of bread, or 8 regular slices

2 tablespoons butter

3 tablespoons flour

2 cups milk, room temperature or warmed

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1/8 teaspoon freshly grated nutmeg

2-1/2 cups grated Gruyère cheese, about 6 ounces, divided

1/2 cup shaved Parmesan or Parmesan and Fontina blend*

2-3 tablespoons Dijon mustard

6 ounces sliced ham

Place the slices of bread on a baking sheet and toast in a 400-degree oven for 5 minutes, turn and toast for another 3 minutes. Set aside while you make the béchamel sauce.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 3 minutes.

Pour in the milk and whisk into the butter and flour until smooth. Continue cooking and stirring over medium heat until the mixture thickens, about 10 minutes.

Add the kosher salt, the black pepper and the nutmeg along with the 1/2 cup of the Gruyère cheese and the Parmesan. Stir to blend together and remove from the heat.

Spread one side of all the bread slices with the Dijon mustard. Layer one half of the bread slices with ham, sprinkle one cup of the remaining Gruyère cheese over the ham.

Top each with the remaining bread slices. Spread the sauce over the tops of each sandwich to cover. Finish by topping each with the remaining Gruyère cheese.

Place the sandwiches on a parchment or foil lined rimmed baking sheet and bake at 400-degrees for 5 minutes, then broil for 2-3 minutes until the cheese is melted and bubbling.

For a Croque madame top the finished sandwich with a fried egg. Serve warm!

*Sartori makes a beautiful Tuscan cheese blend of shaved Parmesan and Fontina.

Croque Monsieur, courtesy of Preserving Good Stock

May 23, 2018
: 6-8

This is the ultimate ham and cheese sandwich – a knife and fork version with layers of gooey cheese covered in a rich and velvety béchamel sauce!

By:

Ingredients
  • 4 large slices of bread, or 8 regular slices
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 2-1/2 cups grated Gruyère cheese, about 6 ounces, divided
  • 1/2 cup shaved Parmesan or Parmesan and Fontina blend
  • 2-3 tablespoons Dijon mustard
  • 6 ounces sliced ham
Directions
  • Step 1 Place the slices of bread on a baking sheet and toast in a 400-degree oven for 5 minutes, turn and toast for another 3 minutes. Set aside while you make the béchamel sauce.
  • Step 2 In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 3 minutes. Pour in the milk and whisk into the butter and flour until smooth, about 10 minutes. Continue cooking and stirring over medium heat until the mixture thickens.
  • Step 3 Add the kosher salt, the black pepper and the nutmeg along with the 1/2 cup of the Gruyère cheese and the Parmesan. Stir to blend together and remove from the heat.
  • Step 4 Spread one side of all the bread slices with the Dijon mustard. Layer one half of the bread slices with ham, sprinkle one cup of the remaining Gruyère cheese over the ham. Top each with the remaining bread slices.
  • Step 5 Spread enough sauce over the tops of each sandwich to cover. Finish by topping each with the remaining Gruyère cheese.
  • Step 6 Place the sandwiches on a parchment or foil lined rimmed baking sheet and bake at 400-degrees for 5 minutes, then broil for 2-3 minutes until the cheese is melted and bubbling.
  • Step 7 For a croque madame top the finished sandwich with a fried egg, preferably cooked over easy.
Roast Beef Sandwich Pockets

Roast Beef Sandwich Pockets

Long, warm days often dictate a less complicated meal. Sandwiches have always been well received at my house, but no bologna and cheese found here. I’ve never been one for the ordinary. Just ask Emily about her early days and the school lunches I packed! So this too, is no ordinary sandwich.

Roast beef sandwiches are typically “heavy” in nature. This version brings together an unusual mix of vegetables, lightly dressed, tucked into fluffy pita bread with savory roast beef along with a creamy, buttery Havarti cheese.

If you are lucky enough to have leftover tenderloin, by all means use it. If not, head to the deli. Boar’s Head® makes a beautiful London Port, which is a seasoned top round enhanced with port wine.

I made many of these tasty sandwich pockets when I was catering with my dear friend Jane Edmunds. This was a creation she had in her collection and one our clients always loved. The sandwich pockets can be made a few hours in advance, making them great for a picnic or a casual lunch gathering. The ingredients listed will make four sandwich pockets. A half is quite filling so you can adjust the portions to fit the number of servings you need. Serve along with a cup of our French Onion Soup or Corn Chowder and you’ve got a fabulous meal!

Roast Beef Sandwich Pockets

4 whole pita pockets, cut in half

1 pound roast beef, sliced thin

½ pound Havarti cheese, sliced thin

1 small carton (8 ounces) mascarpone or soft cream cheese, softened slightly

2 cups mixed greens

5 radishes, sliced thin

½ cucumber, sliced thin

1 to 2 tomatoes, sliced thin

8 green olive with pimentos, sliced thin

Champagne Vinaigrette or Italian Dressing

Gently open up each pita pocket half and spread the softened mascarpone or cream cheese inside, covering both sides taking care not to tear the bread.

Using about 2-4 slices of roast beef, tuck into the pocket followed by a slice or two of the Havarti cheese.

In a medium bowl, add the mixed greens, radishes, cucumbers, tomato and olives. Add enough dressing to coat evenly then toss thoroughly to combine.

Take a small handful of salad mix and tuck into the pocket alongside the roast beef and cheese. If you’re making these in advance, wrap in plastic wrap and refrigerate.

Makes 8 sandwiches.

Roast Beef Pita Sandwiches, courtesy of Preserving Good Stock

June 21, 2017
: Makes 8 pita sandwiches.

Roast beef sandwiches are typically “heavy” in nature. This version brings together an unusual mix of vegetables tucked into fluffy pita bread with savory roast beef and a nutty Havarti cheese.

By:

Ingredients
  • 4 whole pita pockets, cut in half
  • 1 pound roast beef, sliced thin
  • ½ pound Havarti cheese, sliced thin
  • 1 carton mascarpone or soft cream cheese, 8-ounces, softened slightly
  • 2 cups mixed greens
  • 5 radishes, sliced thin
  • ½ cucumber, sliced thin
  • 1 to 2 tomatoes, sliced thin
  • 8 green olives with pimentos, sliced thin
  • Champagne Vinaigrette or Italian Dressing
Directions
  • Step 1 Gently open up each pita pocket half and spread the softened mascarpone or cream cheese inside, both sides.
  • Step 2 Using about 2-4 slices of roast beef, tuck into the pocket followed by a slice or two of the Havarti cheese.
  • Step 3 In a medium bowl, add the mixed greens, radishes, cucumbers, tomato and olives. Add enough dressing to coat evenly then toss thoroughly to combine.
  • Step 4 Take a small handful of salad mix and tuck into the pocket alongside the roast beef and cheese. If you’re making these in advance, wrap in plastic wrap and refrigerate.