Whole Wheat Rye Bread
1 ½ tablespoons instant yeast
1 ½ cups rye flour
2 cups warm water
1 ½ tablespoons caraway seeds
1 tablespoon deli rye flavor
3 cups whole wheat bread flour
2 tablespoons whole-grain bread improver
1 ½ teaspoons kosher salt
In the large bowl of an electric mixer fitted with a paddle attachment, mix together all the ingredients except the whole wheat bread flour and salt. Mix until smooth. Combine the bread flour and salt. Add 1 cup of the flour at a time to the rye mixture in the mixer. When smooth, change the attachment to the dough hook and knead the dough until smooth, about 5 minutes. Place the dough in a greased bowl, cover and let rise until double about 60 minutes.
Place a piece of parchment in a round cake pan. Turn the dough out onto a breadboard and shape it into an oval. Place the shaped loaf in the pan with parchment. Cover and let rise while the baking pan and oven heat.
Turn the oven to 500 degrees F and place a Cloche pan or Dutch oven in the oven while it is heating. After the oven temperature reaches 500 degrees F continue to heat the oven for 15 minutes.
With a sharp knife cut 3 slits in the top of the risen bread.
Carefully and using hot mitts remove the cover from the baking pan. Pick up the dough in the parchment-lined pan with the parchment and place it in the bottom of the baking pan. Cover and return the pan to the oven to bake for 15 minutes.
Turn the oven down to 450 degrees F, open the oven and remove the cover from the baking pan with hot mitts. Close the oven and bake for 15-20 minutes more or until the internal temperature of the bread reaches 200 degrees F on an instant-read thermometer. Remove the bread to a wire rack to cool completely before slicing.
Open-Faced Rueben Sandwich
2 large slices of rye bread
2 tablespoons mustard
8 thin slices of corned beef
4 slices swiss cheese
½ cup drained sauerkraut
4 tablespoons thousand island salad dressing
Spread each slice of rye bread with 1 tablespoon of mustard. Lay 4 slices of corned beef on top of the mustard. Spread ¼ cup sauerkraut over the meat. Spread 2 tablespoons dressing over the sauerkraut. Top each slice with two pieces of cheese. Heat the sandwiches in a hot oven, air fryer or toaster oven until the cheese melts. Serve with a kosher pickle and some onion rings.
I like to make these sandwich rolls ahead and keep them in the freezer to make sandwiches for dinner or for company. Of course, you can use store-bought rolls also.
Makes 6 rolls
3 cups bread flour
1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
1 Tablespoon vegetable shortening( I use Spectrum)
1 1/4 cups warm water
1 1/2 teaspoons kosher salt
In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4-ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-inch long roll. Place the rolls onto a large parchment-lined baking pan, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.
Preheat the oven to 375º F. Bake the rolls until light golden brown, about 25-30 minutes. Transfer to a wire rack to cool completely. Freeze in ziplock freezer bags for future use.
Grilled Sausage & Pepper Sandwiches
Serve with a mixed green salad.
Sub (Hoagie) Rolls, homemade or store-bought
10 Italian Sausage links (any type)
2 garlic cloves minced
4 bell peppers (red, orange, yellow and green) seeded and sliced
2 sweet onions, peeled and sliced into rings.
Crushed red pepper
Pour 2 tablespoons oil into a large saute pan and add the garlic. Heat the oil and then add the peppers, onions, salt, and crushed pepper to taste, cover the pan, turn the heat to low and let the mixture cook while the sausages grill.
Heat an outdoor grill or stovetop grill pan. Brush the sausage links with olive oil. Turn the heat down to medium-low and grill the sausages for 20-30 minutes or until they reach an internal temperature is 145 degrees F. Split the rolls, brush with oil and lightly grill the cut sides.
Place the grilled sausages in the skillet with the peppers and onions. Heat for a few minutes.
Serve a sausage link in each roll and top with some of the onion and pepper mixture.
This sandwich uses leftover BBQ brisket and coleslaw. See the recipes on this post.
Corn-on-the-cob is a great side dish for this sandwich.
BBQ Beef Brisket
Red Cabbage Coleslaw
Cheese Slices (white American, white cheddar, or your favorite
Shred some of the leftover brisket and reheat it, adding additional BBQ sauce.
Lay the bottom of the rolls in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
Place the desired amount of shredded brisket on top of the cheese covered bread half and add a layer of coleslaw. Place the top half of the bread on top and serve with plenty of napkins.
Philly-Style Steak Sandwiches
1 medium yellow onion, thinly sliced
1 small bell pepper, thinly sliced
1 garlic clove, grated
1/2 teaspoon dried oregano
1 tablespoon olive oil
Freshly ground black pepper
1 tablespoon butter
1 boneless rib eye steak, about 10 ounces and about 1 inch thick, trimmed of all fat
2 hoagie (Italian sub) rolls, split
2 thin slices white American cheese, each folded in half
2 thin slices provolone cheese, each folded in half
Cut the steak into paper-thin slices.
In a medium bowl combine the onion, peppers, garlic, olive oil, and oregano. Season with salt and pepper and toss to coat evenly. Set aside.
Heat a skillet (with a cover) and add the butter. Add the steak slices and cook quickly, about a minute on each side. Remove the steak to a plate and add the vegetables to the skillet.
Cook the vegetables until they are soft and tender, about 5 minutes, stirring occasionally. While still in the pan, divide the vegetable mixture into two long piles. Divide the steak slices in half and place on top of the vegetables. Place a folded slice of provolone cheese and a folded slice of American cheese on top of each steak mound. Cover the pan and heat on low just until the cheese begins to melt.
Mixed Green Salad With Homemade Ranch Dressing
1/2 cup sour cream
1/4 cup buttermilk
1 1/2 tablespoons. fresh lemon juice
1 clove garlic, grated
1/4 teaspoon Louisiana-style hot sauce
¼ teaspoon black pepper
1 tablespoon chopped chives
1 head Boston or Bibb lettuce
1 bunch arugula
8 cherry tomatoes, sliced
1/2 cucumber, peeled and sliced into half moons
¼ of a red onion sliced thin
In a small bowl, whisk together the sour cream, buttermilk, lemon juice, garlic, hot sauce, and pepper; stir in the chives.
In a large bowl, toss together the lettuce, arugula, tomatoes, red onion, and cucumbers. Drizzle with some of the dressing and serve the remaining dressing on the side.
Makes 12 large meatballs
1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup breadcrumbs
2 large eggs, beaten
1/4 cup minced fresh parsley
1 teaspoon dried Italian seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
New York Style Pizza Sauce, recipe below
Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients, except the sauce, in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs.
Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of pizza sauce and simmer for one hour.
For the Parmigiana:
For 2 servings
1 cup shredded Mozzarella Cheese
2 Sub Rolls, warmed and sliced lengthwise
Preheat the broiler.
Place the split sub rolls on a baking sheet.
Place 2-3 cooked meatballs in each sub roll. Spoon a little of the sauce over each meatball.
Sprinkle ½ cup of shredded mozzarella over the meatballs
Place the pan under the broiler until the cheese begins to melt, about 2-3 minutes. Garnish with fresh parsley if desired. Serve with a garden salad.
New York-Style Pizza Sauce
1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and cut in half
1 teaspoon honey or sugar substitute
Process tomatoes and their juice through a food mill, or pulse in food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks. Set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until the butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and honey. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.
This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.
On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper
Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.
Philly Style Cheesesteak Sandwiches
This sandwich goes well with coleslaw.
1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce
Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.
Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.
Be sure the peppers and onions are warm.
Divide the peppers and onions between each sub roll, placing them on the bottom half.
Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.
Mexican Shredded Chicken Sandwich
Serve this sandwich with Guacamole.
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half
Heat the oven broiler.
Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.
Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.
Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.
Need some new ideas for using your Thanksgiving leftovers? Think breakfast.
Apple Sweet Potato Muffins
Cooked butternut squash would also work well in this recipe.
Makes 12-15 muffins depending on the size of your muffin cups.
1/2 cup leftover mashed sweet potatoes
1 3/4 cups white whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoons grated lemon zest
1 apple, peeled, cored and finely chopped
1/4 cup chopped hazelnuts
1 tablespoon granulated sugar
Heat the oven to 350 degrees F and spray a muffin pan well with non-stick cooking spray.
In a small bowl combine the chopped hazelnuts with the granulated sugar.
In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.
In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.
Fold wet ingredients into dry ingredients until well incorporated, then fold in the chopped apple.
Spoon the batter into the muffin cups and sprinkle with hazelnuts and granulated sugar.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.
Cranberry Sauce Scones
2 ¾ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, plus extra for sprinkling on the scones
1/2 cup unsalted, cold butter, diced
1/2 cup half-and-half, plus more for glazing
1 teaspoon almond extract
1 cup leftover homemade cranberry sauce
1/2 cup chopped walnuts
Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.
In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.
Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.
Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together.
Do not overwork the dough or the scones won’t be tender.
Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.
Transfer the scones with a metal spatula to the baking pans.
Pour a small amount of half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.
Bake for 20 – 25 minutes or until golden brown. Transfer to a rack to cool.
Thanksgiving Stuffing Hash and Eggs
1 tablespoon olive oil
1 tablespoon butter
2 cups of leftover sausage stuffing
4 large eggs
In a skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom.
Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture.
Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard.
Turkey Breakfast Sandwich
1 bagel thin, lightly toasted and buttered
Dash of water
2 tablespoons chopped chives
Salt and pepper to taste
1 tablespoon olive oil
2 thin slices leftover turkey
1 slice white American Cheese or your favorite cheese
Beat eggs with a dash of water; then add chives, salt and pepper to taste and mix well.
Heat oil in a small skillet with a cover and pour in the egg mixture. Cook until the eggs are set.
Turn the egg mixture over with a wide spatula to finish cooking.
Fold the omelet in half and in half again. Place the cheese slice on top of the omelet to heat for a minute or two.
Place the turkey slices on top of the cheese, cover the pan and let the filling warm until the cheese begins to melt.
Transfer to the toasted bagel and serve.
Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?
Sausage and Pepper Sandwiches
A mixed green salad is perfect to complete this meal.
1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls
Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.
Heat the olive oil over medium-low heat in a large, deep skillet with a lid.
Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.
Heat the mixture until hot.
Fill the rolls with the sausage mixture and serve.
Italian Grilled Chicken Sandwiches
Serve this sandwich with sweet potato fries and pickles.
4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves
Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.
Place in the refrigerator for about 30 minutes.
Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.
If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.
Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.
Arrange the chicken and then the roasted bell peppers on top of the cheese.
Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.
Top each sandwich with one of the remaining bread slices, oiled side up.
Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.
Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.
Cook the sandwiched until brown on the bottom.
Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.
Transfer to a cutting board and cut in half.
Eggplant Parmesan Sandwiches
2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:
Heat the oven to 375 degrees F.
Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.
Wrap the sandwiches in the aluminum foil and place on a baking sheet.
Bake the sandwiches for about 15- 20 minutes, until hot.
Serve with pickled Tuscan peppers.
Vegan Summer Garden Sandwich
Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce
Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.
First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.
Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.
Vegan Creamy Italian Salad Dressing
Adapted from Vintage Kitty
Makes 16 tablespoons
1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste
Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.
Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.
Blend until the mixture is smooth.
Add fresh parsley and pulse. Season with salt and pepper to taste.
Store in the refrigerator up to one week