Tag: sandwich
Beef Brisket Grilled Cheese
Beef Brisket Grilled Cheese
Wanna amp up your grilled cheese?! How about adding brisket to it! And pickled red onions…and horseradish bbq sauce…all on sourdough. The truth is, you can use any type of bread and cheese of your choosing. Sharp cheddar is what I went with, but pepper jack, provolone, muenster, and even a good quality american cheese would all be great on this sandwich.
Ingredients
- 4 slices smoked beef brisket
- 2 slices sour dough
- 3 slices sharp cheddar cheese or cheese of your choice
- pickled red onion
- 2 tbsp bbq sauce
- 2 tsp prepared horseradish
- 1 tbsp butter
Instructions
- Pan fry the brisket in a nonstick skillet over medium heat for 3 minutes a side. Remove from the pan.
Sandwich Assembly
- Place a slice and a half of cheese on both slices of bread. Top one side with pickled red onion; the other with the brisket. Mix together the bbq sauce and horseradish. Spread over the brisket. Combine.
- Melt a half tbsp of butter in the nonstick skillet over medium low heat. Place the sandwich in the center of the pan. Cook for 5 minutes.
- Melt the rest of the butter and flip the sandwich. Cook for 5 more minutes.
Lobster Rolls
Lobster Rolls
Lobster rolls are a staple all over New England; most notably in Maine and Connecticut. This buttery sandwich is said to have originated in Connecticut in the late 1920’s; gaining popularity up and down the Atlantic Coast. In Maine, the sandwich is typically served cold. In Connecticut, the sandwich is served warm. If cold, it is called a lobster salad sandwich. Either way you want to eat it is a win-win in my book.Unless you want to go through the trouble of cooking a whole lobster, breaking it down, and cleaning out any pieces of shells, you can buy already cooked lobster meat and save yourself some time. It usually will come frozen, so make sure to completely thaw it before cooking.
Servings: 2
Ingredients
- 8 oz lobster meat
- 2 tbsp celery finely chopped
- 2 tbsp mayonnaise
- 2 tsp chives finely chopped
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 tbsp butter divided
- 2 brioche hotdog buns
Instructions
- Mix together the mayonnaise, celery, lemon juice and zest, chives, salt, and pepper. Set aside.
- Melt 1 tbsp of butter in a skillet over medium heat. Add in the lobster meat. Cook for 2 minutes, making sure the lobster is coated in the butter. Remove from the heat and let cool.
- Using a slotted spoon, scoop out the lobster meat from the butter and stir in to the mayonnaise mixture.
- Wipe out the skillet clean. Melt the other tbsp of butter in the skillet and toast the brioche hotdog buns.
- Equally distribute the lobster salad into the brioche buns.
Bacon Swiss Grilled Cheese
Bacon Swiss Grilled Cheese
Who doesn’t love a grilled cheese?! But this just isn’t any grilled cheese. Sweet, savory, salty, and spicy; all into one beast. This monster of a sandwich contains black forest bacon, swiss cheese, charred jalapeños, and blueberry preserves, griddled on sourdough bread. The secret to getting the cheese to melt on this size of a sandwich is to cook it on medium low heat with a cover over the pan.
Ingredients
- 4 strips thick cut bacon I like black forest bacon
- 2 slices sourdough
- 3 slices swiss cheese
- 1 jalapeño pepper sliced
- 2 tbsp blueberry preserves
- 2 tbsp butter
Instructions
- Cook the bacon until crispy. Reserve 1 tbsp of bacon grease.
- Sauté the jalapeños in the bacon grease until charred; about 3 minutes.
Sandwich Assembly
- Spread the blueberry preserves on each slice of sourdough.
- Lay 1 1/2 slices of swiss on each slice of sourdough. Layer the bacon on one side; the jalapeños on the other. Put the sandwich together.
- Melt 1 tbsp of butter on a skillet or griddle over medium low heat. Place the sandwich on the skillet. Cover. Cook for 4-5 minutes until the bottom is golden brown.
- Add the other tbsp of butter. Flip the sandwich. Cover and cook for another 4-5 minutes.
