Anne's Chicken Panini

My friend Anne posted this on her Instagram story and it looked like a fun new combo to try. I loved it. Will make again for sure!

Chicken Panini

 

Ciabatta rolls

Roasted chicken slices 

Cheddar cheese

Garlic spread (from Trader Joe’s or Whole Foods)

Caramelized onions (with a little brown sugar and balsamic at the end)

Greens (tossed with olive oil and balsamic)

 

Assembly:

 

Put chicken and cheese on ciabatta bread and toast on a panini grill. Rub with a bit of olive oil and toast some more. When done, open the sandwich and spread the garlic spread, caramelized onions and greens. Cut in half and enjoy!

Salami Pretzel Rolls

 

When I traveled through Europe after college, my friends Clare and Courtney and I ate a ton of these salami pretzel roll sandwiches. I've been making them at home ever since. They're my favorite thing to pack for a picnic or day at the beach because everyone loves them. My friend Beth just took it to the next level by adding minced cornichons. So good! I don't know if I'll ever eat one again without them. And never forget the butter!

Kimchi Grilled Cheese

I've made a lot of grilled cheese sandwiches during quarantine but this

 recipe for a Kimchi Grilled Cheese by Ali Slagle is my new favorite.

Egg & Ricotta Sandwich

Another great recipe from Genius Recipes: 

SHIP'S BISCUIT

Focaccia sandwich with ricotta and soft scrambled eggs

Summer Picnic Sandwich

After college I went to Europe with two friends and whenever we took the trains we would always end up buying these sandwiches from those little carts that pass through. I have been making them at home ever since. These are perfect for a summer picnic or kids lunches if you want to change it up a bit. I have several friends hooked on these now too. So good.

Pretzel roll *
Butter
Salami

Slice the roll in half. Butter one side and throw in some sliced salami. Close and eat. Simple as that.

* If you live in Seattle, you can get pretzel rolls at PCC.

Panini Night: Roasted Broccoli, Turkey & Cheese

I like making healthy things unhealthy and making unhealthy things a bit healthier. This is a good example of both. I made the broccoli less healthy by sandwiching it between white bread and melted cheese. But I made a classic grilled turkey and cheese more healthy by adding broccoli. 

I was inspired by this recipe for a Turkey, Broccoli, Cheddar Panini. It was insanely good. I used Essential Bakery Columbia for the bread. Honey mustard for dipping is a must. Such a good flavor combo.

Tarragon Chicken Wraps

I've always loved Ina Garten's chicken salad with tarragon and make it often on good hearty wheat bread. My friend Marly took it to the next level though with her Tarragon Chicken Wraps. They are so good. She wraps the chicken salad in a flour tortilla with Dubliner cheddar and a big leaf of romaine. They are the best wraps ever. Great for a picnic, ferry ride, day up at the mountain or dinner at home. I've eaten it all those ways and more.

Tarragon Chicken Wraps 
Marly Eiford

For the Marinade

Chicken thighs (I used chicken breasts and just cut each one into roughly 6 pieces)
Juice of 1 lemon
1/4 cup olive oil
Fresh tarragon
1-3 cloves of garlic, chopped
Dijon mustard
Salt and pepper

For the Chicken Salad

2-3 T Mayonnaise (I used Veganaise)
1T Dijon
1 T fresh tarragon
1/4 - 1/2 cup slivered almonds
Salt and pepper

For the Wraps

Flour tortillas
Dubliner cheddar
Romaine lettuce


Marinate chicken thighs in lemon, olive oil, bunch of chopped tarragon, garlic, and Dijon mustard for 2 hours. Cook the chicken for 35 min at 350 degrees. (Less time if using cut up chicken breasts instead of thighs.) Allow to cool.

Dice and mix with Mayonnaise, Dijon, tarragon, slivered almonds, salt and pepper. Refrigerate until needed, then wrap in a flour tortilla with romaine lettuce and Dubliner cheese slices.

Panini Bar Party

I was hosting a mom and kid dinner party this past weekend and couldn't decide what to make that would be adult and kid friendly so I could make one dinner instead of two. I happened upon my friend Heather Christo in Seattle Magazine showcasing an easy Grilled Cheese and Soup Bar which inspired me to do a panini bar. Super easy and fun. Everyone loved their sandwiches. We had adults share bites to taste all the different versions. My friend Whitney made the best one in my opinion so I made it last night. Delicious...

Whitney Panini

Grand Central Como bread
Provolone
Fresh mozzarella
Fra Mani Nostrano salami
Pesto
Red pepper spread from Delaurenti
Mild Mama Lil's peppers
Arugula
Pepperoncini

Vif Panini

Photo Credit: Seattle Magazine

I absolutely love Vif, the new cafe and wine bar on Fremont Ave. I love going there with a friend for lunch and a glass of wine, going alone to work and get coffee and treats, or grabbing delicious take out when I don't have energy to cook. They also have a great wine selection so it's hard to get out of there without grabbing a good bottle for the stash. 

I had this panini there one day and loved it so much that I've been making it at home. 


Vif Panini

Soppressata
Gruyere
Mama Lil's Peppers (I like the spicy ones)
Good bread

Assemble, brush with olive oil and grill on a panini press.

Bunk’s Oregon Albacore Tuna Salad

I love this panini with Bunk’s Oregon Albacore Tuna Salad. Make the tunafish using good quality tuna. Then...

"Chef and co-owner Tommy Habetz puts the salad in ciabatta rolls spread with mayo and mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press."

Follow the recipe and you will love it. 

Panini Night

Photo Credit: Please Note

I love making paninis for dinner. It's fast, it's delicious and the kids eat them. My friend Marion made me this panini one day for lunch and it's now in my rotation when tomatoes are in season. So good!

Marion's Panini

Sourdough bread

Fontina cheese

Tomatoes (good ones!)

Basil

Salt & pepper

Panini Perfection

Last night we had my parents over for dinner so I decided to try the Green Goddess Grilled Cheese Sandwich. One word - DELICIOUS!

Instead of the green goddess pesto on the recipe though, I used Ina's recipe for Green Goddess Dressing because I can't get enough of it (using half the mayo, sour cream and anchovy). It makes so much that you have enough for salads and sandwiches. I used a loaf of Grand Central Bakery's Piccolo Como which I love for sandwiches, panini and toast. It's crunchy on the outside and perfection on the inside. I skipped the avocado but layered heavy on the sauce, mozzarella, spinach and goat cheese. Instead of cooking them in a grill pan I used a panini press. I brushed it with some olive oil and then warmed these sandwiches to golden perfection, oozing with melted cheese. I cut into triangles and before I had the full dinner served the panini platter was empty.

I served with Operation Pantry Cleanout Minestrone and Grilled Zucchini. A perfect dinner.

Thank You, Ina!

I just whipped up a batch of Green Goddess dressing for the first time in a year and am so happy to have it back in my life. I try to enjoy foods when they are in season and fresh from the market so I wait patiently all year to have the things I love. It makes me excited for every meal. Tonight we'll have a Ina's green goddess salad and her California BLTs.

Again I used half the mayo and sour cream and it is perfect. I even used Veganaise this time and you can't tell the difference. The recipe makes a huge jar so there's lots for leftovers or you could share some with a friend. I'm stingy with my goods so I might use some on this Kale Market Salad or even use it for these Green Goddess Grilled Cheese Sandwiches. Yum!

Les Tartines

Ever since I had les tartines at Le Pichet, I've been really into making them at home for lunch. They take two minutes to make and you feel like you're picnicking in Paris. This recipe with Dijon and prosciutto is my favorite, but the butter and chevre is also delicious.

I've been buying the Pain du George from Essential Bakery. It is sold at the bakery, Delaurenti, PCC, and other grocery stores. Any fresh country bread will do though.

With Prosciutto

Country bread
Prosciutto (I like the Italian Prosciutto di Parma from Delaurenti)
Good quality Dijon
Cornichons

Spread dijon over piece of bread and top with prosciutto. Serve open-faced with cornichons on the side.


With Chevre

Country bread
Butter
Fresh chevre (I like the basil flavored one from Delaurenti)
Cornichons

Spread bread first with butter, then with chevre. Serve open-faced with cornichons on the side.

Guy's Chipotle Sausage Hero Sandwich

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Our friend Guy used to do a food truck in New York City called "Happy Food Factory" selling vegan Hero Sandwiches as a launching point for opening up some vegan restaurants. He's been raving about these sandwiches since I met him and Thursday night he offered to come over and make them for us. These bad boys were deeeeeeeeeeelicious. I made them again Friday night because of course I had to have one again immediately.

He served a cold corn salad on the side. It was a great complement to the hot and spicy sandwich. If you make these, make the corn salad first and refrigerate so it gets cold.

I'm not highlighting the fact that these sandwiches are vegan because I think it will deter some people from making them (Jen Norris). Don't be turned off by the Vegan Field Roast Mexican Chipotle Sausage. These sandwiches are delicious, flavorful and filling. I will put these on the menu at my healthy cafe if I ever open it. My husband and I gobbled up every last bite. Well, maybe not every last. I had to leave something on the plate so I wouldn't feel like a hog.

Guy's NYC Vegan Hero Sandwich 
Serves 4

1 package Field Roast Mexican Chipotle Sausage
2 yellow onions
1 jar of sliced pepperoncinis
1 small bottle of sun dried tomato spread (I couldn't find spread so I bought sun dried tomato hummus which worked fine)
1 head of radicchio, sliced thin
2 loaves of Italian or French Bread (preferably not too narrow, wide enough to make a decent sandwich)

Cut the onion in half and then into slices. Saute in olive oil until soft, being careful not to burn. Set aside. Cut the sausage lengthwise and cook in a bit of olive oil until there are browned on the top and bottom and there is a nice crisp to it. When done, add onions to pan to re-heat. Cut the bread almost all the way through. Open and cover with sun dried tomato spread (not too much or it will get soggy). Add a layer of shredded radicchio and top with pepperoncini rings. Add two sausage halves to each sandwich along with some onions. Close the sandwich and serve warm with corn salad.

Corn Salad

2 cans of corn (organic!)

1T minced yellow onion 

1T of sesame oil 

1 1/2 T white vinegar (rice vinegar if you don't have plain white vinegar

Combined ingredients and put in the fridge.

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The Way to a Man's Heart...

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I needed to bring an appetizer for a cocktail party this past weekend and couldn't settle on what to make. The host mentioned that her husband always wished there was more guy food for the men at the party. Mission accepted. A man appetizer it is.

I couldn't settle on what to make so I asked around for some ideas. My friend Ali suggested little sandwiches like mini BLTs or roast beef with horseradish and arugula. Genius. I also thought little pork tenderloin sandwiches would be good, and since I'm crazy(!) I made all three versions (plus a brie appetizer because I was craving it). The sandwiches were a hit. I had two huge platters of mini sandwiches and every last one was gone by the end of the night.

I bought Marination's Nunya Sauce at Delaurenti in Pike Place for the BLTs. It was a great twist on a classic BLT. I also did some BLTs with homemade garlic aioli sauce. Those were good too but the Nunya Sauce was the best.

These recipes would be good for dinner, Superbowl parties, tailgates, cocktail parties or any other type of entertaining, especially where men will be circling an appetizer table looking for something more than cheese and crackers.


Party BLTs

Good bacon
Tomatoes, as good as you can find this time of year
Butter lettuce
Good bread (I bought Grand Central sliced Como bread)
Nunya sauce or garlic aioli

I like to cook bacon in the oven on a wire rack atop a cookie sheet (thanks to Ina). I cook it at 425 for 15-25 minutes depending on the size and thickness of the slices.

I slice my tomatoes, then lay them out and sprinkle with salt and pepper. I think it adds a little to the flavor of the sandwich.

Toast the bread slightly and cut off the crusts. Slather with Nunya sauce or garlic aioli. Then top with bacon, tomatoes, and butter lettuce. Cut sandwiches in thirds and stick with a toothpick.


Ali's Roast Beef Sannies

Baguette
Roast beef
Horseradish mayo *
Arugula

Slice the baguette in half. Slather with the horseradish mayo. Top with roast beef and arugula. Put the top piece of bread back on and cut into 1.5-2" slices. Stick with a toothpick to keep them together.

* I bought a horseradish sauce and mixed it with mayo, salt and pepper.
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Mini Grilled Pork Sliders

Follow this recipe for Pork Sandwiches. You can use pesto or the Nunya sauce. Of course I tried both and both were great. I skipped the tomato. Assemble the sandwiches and cut in half. Stick with a toothpick and serve.
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"That's on the menu!"

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It's always in the back of my head that I'd love to own a cafe one day where I would serve great coffee, smoothies, juices, breakfast and lunch items and desserts. There would be a great balance between healthy and unhealthy options and of course I would use local, organic and sustainable ingredients as much as possible. I'd want the place to be bright and super cozy. I'd hire a real chef but my menu would be inspired by all of my favorite foods and dishes. It's just a dream right now, but you never know!

That said, whenever I make something really delicious my husband will declare, "That's on the menu!". Last night I made The New American Grilled Cheese and I said to myself... that's on the menu! This is the kind of crunchy, meaty, cheese-oozing, grilled sandwich that I'd love to order for lunch with an ice tea.

I served these bad boys for dinner. To offset the heaviness of the dairy and meat, I served it with a Creamy Vegan Carrot Ginger Soup and an almost vegan (if it weren't for the honey) Spinach Salad with Apples & Fennel. Perfect dinner.

My recipe notes: I used Andouille sausage from Skagit River Ranch. It was AMAZING. I didn't mix butter in with the cheese. I didn't think it needed extra butter on the inside. I just used butter on the outside of the bread and dijon on the inside. I cut the sausage into coins on the diagonal, instead of cutting it lengthwise in thirds, then pan fried those until they were nice and browned. I used the panini grill and it turned out perfectly melted, golden brown and crunchy.

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Why Bake a Chicken Breast? Let Me Count the Ways

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I find that I'm always baking chicken breasts to have on hand for meals. I tend to buy frozen chicken breasts at the farmers market which are boneless, skin-on breasts. I throw them in the fridge a day or two before I want to bake them to let them thaw. If you're buying chicken at the grocery store, may I recommend bone-in, skin-on. I think it makes for the most flavorful, least dry, baked chicken breast.

I rinse the chicken and throw it in a baking dish with olive oil, salt and pepper. Bake at 350 for 25-45 minutes depending on size. You can shred, cube or slice it for any of these recipes or whatever else you can think of.

This isn't fancy cooking but it is good family meals for a gal like me. Do you bake chicken for simple recipes? Would love to hear about them!


SLICE IT

Chicken Caesar Dinner

A homemade caesar dressing or great store bought one is a must but equally important in my opinion is fresh lemon juice, freshly ground black pepper, freshly grated parmesan and good croutons (homemade preferably). Chicken caesar dinner is a regular in our house.

Chicken Sandwiches

My husband and I love a good chicken sandwich. It's reminiscent of leftover turkey sandwiches. Serve on "the best bread ever" (Old Mill Oat Bran), or a good fresh loaf from your local grocery store or bakery. We like it simple: mayo, mustard, lettuce, cheese. Simple and delicious.

SHRED IT

Quesadillas

I like to use shredded chicken for quesadillas. Everyone in the family gobbles them up. I use flour tortillas, cheddar cheese, shredded chicken, black beans and olives. Cook over medium heat on the stove top in any type of saute pan or braiser. Sour cream and salsa optional.

Soup & Enchiladas

Use shredded chicken for Ina's Mexican Chicken Soup or Tyler Florence's Chicken Enchiladas. When I bake chicken for these, I season it with cumin before baking as well. I also use shredded chicken for my Avgolemono Soup. A hearty fall dinner with other Greek sides (hummus, pita, olives, dolmades).

Wraps

If you're looking for a way to mix it up, try Ina's Curried Chicken Wraps.

CUBE IT

Chicken Noodle Soup

I've been making Chicken Noodle Soup lately and it's great with homemade stock and cubed chicken.

Chop Salad

Cubed chicken is great for a classic Chop Salad.

Sandwiches

If you're not afraid of some mayo, I recommend Ina's Chicken Salad Sandwiches. If you're hosting a lunch, shower, or tea, try these Curried Chicken Tea Sandwiches.

Ham & Cheese "Bagelini"

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I love this bagel panini sandwich and make it regularly. It takes 5 minutes and is a great lunch.

The Bagelini

plain bagel
dijon mustard
black forest ham
cheddar cheese
olive oil

Pre-heat panini press. Slice bagel in half and spread dijon on one or both sides. Layer ham and cheese (more than you'd think since bagels are usually thick). Assemble sandwich and brush outsides of bagel with a bit of olive oil. Place on a hot panini press. Put panini press on a low setting so it flattens the sandwich a bit. Remove once cheese has melted and it's piping hot. Enjoy!

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Salmon Sandwiches on Rye Bread

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I've been on quite the salmon kick all summer long and can't believe I haven't shared this one yet. Sometimes I have a weird craving for Rye bread and this is a perfect excuse to buy a great loaf.

Salmon

(Broiled Salmon in Parchment Paper)

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Sauce

(Lemon-Yogurt Herb Sauce)

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Rye Bread

(toasted)

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Butter Lettuce

(rinsed)

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a delicious sandwich!