Category: Sandwiches and Burgers

This is a nice sandwich if you are looking for a bit of heat and a crispy mouth feel.  Here is my recipe, adapted from a recipe shown on YourLife A – Z.

• • Prepare wet marinade:  1/2 C buttermilk, 1 egg yolk, 2 TBL Frank’s Red Hot Cayenne, 2 tsp Grandpa’s Thunder Powder.  For less heat, use a bit of cumin and a bit of garlic powder.
  • Pound 2 chicken thighs between two sheets of plastic, lightly sprayed with Pam.  Make evenly flat, but not too thin.
  • Put into plastic bag, and let rest in refrigerator overnight.
     – – NEXT DAY
  • Next day (for lunch or dinner) remove liquid from plastic bag, and put into a large bowl for later use.
  • Pat dry  (DON’T WIPE)  and dredge in dry ingredients:
    • 2 TBL brown sugar, 1 tsp salt, 1 tsp garlic powder, 1 TBL Thunder Powder,  1/4 C AP flour, 1 tsp corn starch
  • Set on wire rack and let rest an hour
     – – AN HOUR LATER
  • Dredge again in the dredge flour and place in hot oil – Canola or Peanut
  • Fry about 10-12 minutes each piece at 320 – 330º
  • Drain on a wire rack.
  • Put thighs in an oven at 350º for about 30 minutes
  • Serve on a brioche bun with desired sandwich toppings
  • Suggested:  Mayonnaise, dill pickles, lettuce

1.  

Serve with Dill Pickles and Parker House Rolls

 

 

 

This is enough to make four patties.

1. Boil a pan of salted water (will be used in two places)
2. Put 3 TBL Bulgar wheat into a coffee cup, and cover with water (plus 1 inch)
3. Put 3 TBL brown or orange lentils into the pan of boiling water and let simmer for 25 minutes (They will be mushy and overcooked a bit, but that is what you want)
4. Grate 1/4 C onion and 1/2 stalk of celery
5. Soften in a skillet with 1 TBL EVOO
6. Add 2 cloves chopped garlic and cook two minutes, then set all aside
7. Add 1 TBL EVOO and 1 TBL butter to the empty pan
8. Add 1 C pieced Shitake mushrooms and saute till well done
9. If you have left-over rice, add 2 TBL of your rice (preferably brown)
10. To a food processor, add the mushrooms, drained lentils and Bulgar wheat, onion mixture and 4-5 crushed cashews – and pulse until somewhat chopped
11. OPTIONAL:  Prepare your mayonnaise :: Beat 1 egg yolk with 1 TBL of water and 1 TBL dry instant milk :: drizzle in 3 TBL safflower oil or EVOO, whisking continually OR you can use Kraft Miracle Whip
12. Add 6 TBL (or 1/4 C plus 2 TBL) (or 3/8 C) Miracle Whip  or your scratch mayonnaise
13. OPTIONAL:  Add a bit of garlic powder and/or a few drops of liquid smoke
14. Add 1/4 C Panko bread crumbs and 1/4 C raw oatmeal and pulse until well mixed
15. Divide “meat” into four sections and make patties :: You can use a large jar lid lined with plastic wrap to help form perfect patties or large muffin rings
16. Brush the top with melted butter, then turn out onto a large plate in a single layer
17. Brush the other side with melted butter
18. Refrigerate until ready to cook
19. Cook just as you would a hamburger

Another recipe from 1998 in my collection that I found.

• 3/4 C mashed potatoes
• 3/4 C cooked pinto beans
• 2 TBL AP flour
• Old Bay Seasoning
• Add butter if necessary for texture
  • Form and fry

Ingredients

• 3 LB Pork Belly with skin removed
• 1 C granulated sugar
• ½ C coarse salt
• 1 TBL chopped rosemary
• Juice and zest from one orange – separated
• Juice and zest from one lemon – separated
• Juice and zest from two limes – separated

Step by Step

1. In a large mixing bowl, combine zest with other dry ingredients.
2. Let rest on counter for 30 minutes.
3. Pat pork belly dry and cross hatch fat cap.
4. Rub liberally with dry mixture.
5. Refrigerate uncovered for 24-48 hours.
   ON ANOTHER DAY…
6. Preheat oven to 450º
7. Rinse pork belly under water and remove most of the cure.
8. Place on a rimmed baking sheet, pat dry, and let air dry 30 minutes.
9. Put baking sheet into the oven and cook for 20 minutes.
10. Reduce oven temperature to 250º WITHOUT OPENING DOOR
11. Cook for another 90 minutes.
12. Remove and let juices reabsorb for 20 minutes before cutting.

To make your Sandwich, use a high quality sub roll.

• Toast sub roll slightly – browned edges, but not crispy overall
• 3 leaves Butter lettuce
• 2-3 fairly thick slices of the pork belly
• 1 large Heirloom tomato – sliced thick – about 1/4 inch
• 2 TBL Deli mustard
• 1 TBL mayo or Miracle Whip

Ingredients

• Ideally: Shaved Ribeye
  OPTIONAL:  Leftover meat – chopped or shredded
• 2 TBL butter
• 2 TBL half and half
• Dash Tabasco and a bit of Dijon mustard
• Chives
• 1/4 C Provolone cheese – shredded
• 1/4 C Fontina cheese – shreded
• 1/4 C Gorgonzola – shredded
• 1 tsp corn starch mixed with shredded cheeses
• Red Bell Pepper – sauteed
• Dried French onion rings
• Garlic salt

Step by Step

1. Melt butter with Half and Half
2. Mix in the Tabasco, Dijon and cheeses
3. Saute bell pepper strips and chives, then set aside
4. Sear your meat in a hot pan with a little EVOO
5. Flip and chop
6. Top with some cheese sauce and  cook to caramelize
7. Oil or butter a really good sub roll
8. Toast on your grill or in a hot pan
9. Drizzle with extra cheese sauce
10. Top with some of your cooked red bells and french fried onion rings

You can use collard greens, iceberg lettuce, bib lettuce or butter lettuce.  It’s simple… prepare your wrap or burrito, but use greens rather than a tortilla.

Blanche the leaves in boiling water, and then ice water – or heat them on a skillet.  Here are a few recipes that would lend themselves to this preparation.

Reuben

Reuben:  Corned beef, horseradish, parsley and bean sprouts.  Fry in butter briefly after wrapping.

Breakfast Sandwich

Breakfast Sandwich:  Scrambled egg and cheddar cheese – with or without sausage/bacon.

Cucumber Sandwich

Cucumber Sandwiches

Grilled Bologna

Grilled Bologna Sandwich

Lobster Roll Sandwich

Lobster Roll Sandwich

Pulled Pork Sandwich

Pineapple Pulled Pork Sandwich

California Sandwich

California Sandwich

Egg Salad Sandwich

Egg Salad Sandwich

Tasajo

Tasajo

Tuna Salad Sandwich

Tuna Salad

 

1. Cut 1 sweet onion into thin slices
2. Brown in 3 TBL butter and 1 TBL EVOO
3. Halve a brioche bun and set aside
4. Cook an 80/20 half pound hamburger patty till  135º or done
5. Set patty aside, and mop up the bottom of the skillet with the cut sides of the brioche bun
6. Top with Dijon cheese, chives and then some of the sauteed onion

Bread supplier

• New York West Pastry & Bake Shop
• 10101 W Grand Ave, Sun City, AZ 85351
• www.newyorkwestbakery.com

It doesn’t get more old school in Arizona than Sun City. Maybe that’s why Hugh and Pat McGurgan, who owned a bakery in Chester, New York, for over 10 years, opened their shop on the border of Glendale and Sun City in 2000. Since then, folks from all over the state have made the journey to this family-owned tradition for sweet treats (including the popular Devil Dog cake), and fresh baked rolls and bread including rye, Italian, French, and a heavenly pumpernickel worth the trip.

• Cooked turkey breast sliced thin
• Provalone cheese – sliced thin
• Cappicola
• Genoa Salami
• Tomato sliced thin
• Olive Tapenade (see recipe below)
• Soft brioche bun

Olive Tapenade:  Finely minced carrot, garlic, green olive, capers, sauteed onion, finely minced celery, capers, roasted bell pepper or sun dried tomato, EVOO.

1. Slice briche
2. Spread both halves heavily with the Olive Tapenade
3. Put cheese on both halves
4. Layer other ingredients on one half, then put the whole thing together
5. S-Q-U-E-E-Z-E  the sandwich flat and wrap in plastic
6. Let tapenade absorb into the bread for an hour or two in the fridge
7. Halve and plate on a large leaf of lettuce.
8. Serve with a pickle on the side

INGREDIENTS

• 1 C moderately mashed black beans
• 1/4 C green bell pepper – diced
• 1/4 C minced onion
• 3 cloves minced garlic
• 8 crushed Ritz crackers
• 1/4 C brown rice
• 1 egg plus 1 egg yolk
• 2 TBL teriyaki sauce
• 1 jalapeño
• cumin, salt and pepper to taste
• Grandpa's Thunder Powder or Arghhh Powder to taste

STEP BY STEP

1. Put crushed black beans, onion and bell pepper into colander for 30 minutes to drain
2. Set aside liquids for later use
3. Mix solids with 8 crushed Ritz crackers
4. Combine with 1/4 C brown rice
5. 1 tsp each cumin, Grandpa's Thunder Powder or Arghhh Powder or to taste
6. 1/2 tsp sea salt
7. 1 deseeded jalapeño
8. 1 egg plus 1 egg yolk
9. Create 2-3 patties
10. Cook 2-3 minutes per side
11. Add teriyaki glaze while cooking

OTHER NOTES:

• 1 C mashed black beans
• 1/4 C green bell pepper – diced
• 1/4 C minced onion
• 3 cloves minced garlic
  •  
• Put into colander for 30 minutes
• Set aside liquids for later use
• Mix solids with 8 crushed Ritz crackers
  •  
• Combine with 1/4 C brown rice
• 1/2 C whole black beans
• 1 tsp each cumin, GPTP
• 1/2 tsp sea salt
• 1 deseeded jalapeño
• 1 egg
  •  
• Create 2-3 patties
• Cook 2-3 minutes per side
• Add glaze while cooking

INGREDIENTS

• 2 TBL Mayo or Miracle Whip
• 1 tsp Brandy
• 1 tsp Worcestershire
• 1/2 tsp Prepared Horseradish
• Scant Cayenne
• juice from 1/2 lemon
• 1 dash Tabasco
• Rough chopped shrimp, lobster, crab or Krab
• Italian sub roll
• OPTIONAL:  Chives
• OPTIONAL:  Butter lettuce
• OPTIONAL:  Tomato slices

STEP BY STEP

1. Mix first seven ingredients – whisk well
2. Rough chop whichever meat you want to use
3. Gently fold everything together
4. Cut a narrow V out of the top of your Italian roll
5. Pull out much of the internal bread, leaving more room for the filling
6. Fill the bread with the meat mixture
7. Sprinkle with chives

NOTE:  The mixture above is a version of Marie Rose Sauce.