I must confess that we’ve eaten these delicious sandwiches on a couple of occasions already. They are a fabulous variation of the more common vegetarian alternative “parm” sandwich, eggplant parmesan. Worth using the oven in the summer! 🙂
This recipe was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I served them with both challah and potato rolls, on different occasions. The original recipe recommends sub rolls. I modified the proportions, used part-skim mozzarella, and substituted fontina for the provolone cheese. Fabulous!
Yield: 4 sandwiches
- 8 T extra-virgin olive oil
- 6 garlic cloves, finely grated
- 1/2 cup panko bread crumbs
- 1 tsp plus a pinch of kosher salt
- 3/4 cup grated low-moisture part-skim mozzarella cheese
- 3/4 cup grated fontina or provolone cheese
- 6 T finely grated Parmigiano Reggiano cheese
- 4 large or 6 medium portobello mushrooms, stemmed and sliced 1/4 inch thick
- 1/2 cup store-bought or homemade marinara sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine), or more, as desired
- 4 rolls, such as challah, potato, or sub rolls
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees, preferably on convection roast.
- Combine the olive oil and garlic in a microwave safe bowl, and warm in the microwave at high power until the garlic is fragrant, about 30 to 45 seconds.
- Pour 3 T garlic oil into a small bowl and add the panko bread crumbs and a pinch of kosher salt. Rub together with your fingers to combine and set aside, reserving the remaining garlic oil. (Add up to an additional tablespoon of garlic oil, as needed.)
- In a separate bowl, combine the mozzarella, fontina (or provolone), and Parmigiano Reggiano cheeses.
- Place the mushrooms in a medium-sized bowl and toss with 2 T garlic oil and the remaining 1 tsp kosher salt.
- Transfer the mushrooms to a parchment paper-lined, rimmed sheet pan and roast until tender, 10 to 12 minutes. Do not flip them. Transfer the mushrooms to a plate and set aside.
- Line a second sheet pan with aluminum foil (or the same pan if it is cool enough to handle). Adjust the oven rack to the upper-middle position and preheat the broiler to high.
- Open the rolls and lightly brush the interior of each with some of the remaining garlic oil.
- Place the rolls, face up, on the prepared sheet pan and broil until the bread is golden brown, 1 to 2 minutes. Watch carefully! Remove the rolls from the oven, keeping the broiler on, and divide the tops of the rolls among 4 plates. Leave the bottom of the rolls on the sheet pan.
- Arrange the mushrooms over the bottom halves of the rolls and top each with 2 (or more) T marinara, spreading it out a bit.
- Divide the cheese over each mound of vegetables and return the sheet pan to the broiler. Broil until the cheese is melted, 1 to 3 minutes, watching carefully.
- Sprinkle the reserved panko bread crumbs evenly over the cheese and return to the broiler until the crumbs are golden and crisp, 1 to 2 minutes.
- Transfer each portion to a plate and top with reserved roll top. Serve hot.
Posted in Quick, Recipes, Vegetarian
Tags: dinner, fast, fontina, Italian, marinara, mozzarella, mushrooms, panko, parm, parmesan, Parmigiano Reggiano, portobello, portobello mushrooms, provolone, rolls, sandwiches, sheet pan, sub, vegetarian
More… Salmon! Easy and delicious. Grilled too. 🙂
This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.
I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.
This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉
Yield: Serves 4
For the Glaze & Salmon:
- 1/4 cup plus 2 tablespoons Dijon mustard
- 1/4 cup prepared horseradish, drained
- 2 tablespoons honey
- four 6-ounce skinless salmon fillets
- canola oil, for rubbing
- coarse salt and freshly ground black pepper
- Light a grill.
- In a small bowl, mix the mustard, horseradish and honey.
- Rub the salmon with oil and season with salt and pepper.
- Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
- Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
- Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
- Turn and grill until glazed, about 30 seconds.
- Serve the remaining glaze on the sandwiches, below.
Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.
For the Sandwiches:
- 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
- 4 red lettuce leaves
- 8 thick bacon slices, cooked until crisp, as below
- 1/2 Granny Smith apple, cut into 12 thin slices
- Preheat the oven to 350 degrees, preferably on convection.
- Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
- Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
- Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
- Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
- Close the sandwiches and serve.
One Year Ago:
Two Years Ago:
Three Years Ago:
Posted in Grilling, Holiday, Quick, Recipes, Seafood
Tags: apples, bacon, Dijon, dijon mustard, dinner, fast, Father's Day, Granny Smith, grilled, grilling, honey, horseradish, lunch, Memorial Day, mustard, quick, salmon, sandwiches
I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too. This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving. We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!
Yield: Serves 10 to 12
- 4 (10-12 oz) bone-in split chicken breasts
- 8 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 large sweet onion, finely chopped
- 2 T vegetable oil
- 6 garlic cloves, minced
- 2-3 tsp chili powder
- 2-3 tsp chipotle chili powder
- 1/4 tsp cayenne pepper
- 4 oz (1/2 cup) tomato paste
- 1 cup ketchup
- 1/3 cup molasses
- 2 T brown mustard
- 4 tsp apple cider vinegar
- 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
- 3/4 tsp liquid smoke, if desired
- 12 sandwich rolls (I prefer potato rolls)
- Pat chicken dry with paper towels. Generously season with salt and pepper.
- Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
- Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
- Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
- Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
- Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
- Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
- Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
- Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.
One Year Ago:
Posted in Chicken (Poultry), Recipes, Slow Cooker
Tags: brown mustard, chicken breasts, chicken thighs, chili powder, chipotle chile powder, cider vinegar, crock pot, dinner, ketchup, molasses, pulled, pulled chicken, sandwiches, slow cooker, sriracha