- ¼ Cup mayonnaise, plus extra to serve
- 4 slices of multigrain bread
- 2 slices of honey-roasted ham
- 3 Ounces deli-style turkey, in wafer-thin slices
- 3 Ounces sharp Cheddar cheese, thinly sliced
- 1 large beefsteak tomato, sliced
- ½ small red onion, thinly sliced
- 6 slices of cooked, smoked bacon
- 6 cornichons, finely sliced, optional
- Freshly chopped chives
Combine the mayonnaise and mustard in a small bowl and spread the mixture over 1 side of each slice of multigrain bread. Arrange the ham slices on 2 slices of bread, followed by the sliced turkey. Top with half of the Cheddar, then the tomato and the red onion. Next, top with the bacon and cornichon slices (if using), then the remainder of the cheese; sprinkle the chives over the filling before covering with the remaining 2 slices of bread.
Toast in a sandwich grill for 3 to 4 minutes, or according to the manufacturer’s instructions, until the filling is hot and melting and the bread is golden. Serve immediately with extra mayonnaise and mustard sauce and plenty of napkins!
INGREDIENTS FOR THE AIOLI:
18 Homemade Pasta Sauces That Aren’t Marinara
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10 Kabob Recipes for Summer
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The History of Mustard as a Food
Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today.
"Wonderful roast beef sandwich with tasty au jus! Made this as written except for scaling it back for one serving and using provolone cheese. This is something I need to add to my lunch rotations! Thanks for sharing the recipe.”
About the Author
Kathy Strahs is the creator of the popular blog Panini Happy (paninihappy.com), which Babble.com has named as one of the Top 100 Mom Food Blogs for the past four years. A former marketer with a Stanford MBA, Kathy traded in her corporate career to pursue her passion for cooking in 2008. Her innovative recipes and mouthwatering food photography have since been featured in The Wall Street Journal , Pillsbury Magazine , San Diego Family Magazine , and the Associated Press, and on the New York Times, PBS, The Huffington Post, Saveur, and TLC websites. She is also a frequent cooking contest judge, including for the Grilled Cheese Invitational in Los Angeles and the World Food Championships in Las Vegas. She has written The Ultimate Panini Press Cookbook , The 8X8 Cookbook , and The Lemonade Stand Cookbook . She lives in in the San Francisco Bay Area with her husband and their two children.
- In a mixing bowl, combine the mayonnaise, mustard, garlic, and oregano.
- Spread the mayo mixture on 8 pieces of the toasted sandwich rolls.
- Top each piece with shredded romaine, a slice of tomato, and a strip of bacon.
- Top 4 of the pieces with ham and the other 4 with turkey.
- Build each sandwich with a turkey half, a ham half, and top with a final piece of sandwich roll for a tri-level sandwich.
Eat This Tip
Most club sandwiches are just simply more refined carbs than meat or produce — the traditional extra layer of bread adding nothing but excess calories to the mix. In our version, we build a club that has fewer calories to enter—or rather, to eat. Rather than regular high-calorie white bread, this recipe is built on sandwich rolls (aka sandwich thins) which is a great option because it swaps out high calories for high fiber. Better yet, this great bread is now widely available, so you don't have to take a trip to simply have a low-calorie club sandwich. Both Oroweat and Nature's Own make varieties that contain just 100 calories and pack 5 grams of fiber per roll—more fiber and fewer calories than you'd get with two slices of whole-wheat bread. Make these your go-to sandwich vessels.
Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.
This honey mustard vinaigrette is easy to modify according to your taste preferences and what you have on hand. Here are some ideas for making it your own:
- Add subtle flavor nuance by using different types of honey. Local honey would be amazing, or floral honey, such as orange blossom or wildflower honey.
- Add texture by using half whole grain mustard and half Dijon mustard
- Play around with the acidity. Make the dressing sweeter by using white balsamic vinegar or less acidic by using fresh lemon juice or champagne vinegar.
- Use Lea and Perrins Worcestershire sauce if you need to ensure the recipe is gluten-free.
Greens and Mushroom Panini
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
- ½ pound stemmed and washed sturdy greens, like kale, chard, turnip greens or mustard greens
- 1 medium-size portobello mushroom (for stuffing), sliced 1/2 inch thick
- 2 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves, minced (to taste)
- freshly ground pepper
- 1 ½ ounces Gruyère or a mixture of Gruyère and Parmesan, sliced very thin or grated (about 1/3 cup)
- 4 slices whole grain bread
Nutritional analysis per serving (2 servings)
- Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
- Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
- Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.
Advance preparation: You can prepare the mushrooms and greens through step 2 several hours or even a day ahead of assembling the panini. You can assemble the panini several hours before grilling. Wrap tightly in plastic and refrigerate.
TIPS FOR THE BEST CUBAN SANDWICH recipe
Cubanos sandwiches are pretty straightforward but there are a few decisions and techniques that can make or break the experience. Here is a summary of tips and tricks for a smashing success every time:
- Use the best Cuban Mojo Roast Pork for the best Cuban sandwiches! If you don’t use the mojo pork recipe, I cannot guarantee epic delicious results.
- You can roast the pork a few days in advance and just pull it out when you’re ready to make Cuban sandwiches.
- Cook the Cuban roast pork to 180 to 190 degrees F for carvable tender. If you want shredded pork for your Cubanos, then roast to 205 degrees F. The high internal temperature allows collagen to break down, resulting extra juicy pork.
- If you can’t find Cuban bread, select a long, wide “French” or “Italian” bread from the bakery section of your grocery store that’s easy to squish down. Pick the freshest loaf possible and try and use it immediately.
- When toasting the bread, you can butter the cut sides of the bread for added yum, or place the bread directly in your skillet (note this is for toasting, butter is non-negotiable for pressing).
- Don’t skip the mayo! Only using mustard will result in dry bread or overpowering mustard. The mayo adds a rich spreadability while toning down the mustard. I know this is blasphemy to some, but it simply produces the best Cuban sandwiches.
- Choose quality ingredients for quality Cubanos. I recommend Black Forest applewood smoked ham and Gruyere Swiss cheese. Purchase them at the deli counter of your grocery store and ask them to thinly slice both of them for you (makes your life easier and it’s free!).
- Feel free to add salami for Tampa style Cuban sandwiches.
- When layering the Cubano, it’s important to start and end with cheese—it’s the melty glue that holds all the sandwich components together.
- Make your own panini press by topping your Cubano with a second heavy skillet.
- Don’t toast your Cubanos at too high of heat or the bread will toast before the cheese melts. Once the cheese melts and you still want a more golden exterior, then you can crank up the heat.
- Customize your Cubano sandwiches! You can add more or less cheese, ham, pork or pickles.
24 of Our Best Super Bowl Appetizer Recipes for Game Day
It's game day! Whether or not you're a football fan, the appetizers served at Super Bowl celebrations are a reason in and of itself to celebrate. From staples like Pigs in a Blanket, chicken wings, and nachos to more innovative bites like Marinated Peppers with Mint and Sesame, pictured here, these Super Bowl appetizer recipes are sure to draw cheers.
It's not the Super Bowl without chicken wings and we have three flavorful recipes&mdashfirst, enjoy a twist on the all-time classic. Our Sriracha-Buffalo Chicken Wings are made with a combination of sriracha (a spicy chili sauce) and melted butter, which is used to glaze our Baked Chicken Wings for a fiery taste. Or, for a bite that's sharp, spicy, and sweet all-in-one, try our Caramelized Mustard-Marmalade Wings. For savory, Asian-inspired flavor, take a bite out of some Korean Fried Chicken Wings that are sure to delight. Whether you make all three or choose your favorite, we're sure they'll win the Lombardi trophy.
While buying some Super Bowl appetizers from the grocery store may offer convenience, we have quick, easy, and delicious recipes that you can make at home. Take our Mozzarella Sticks, for example&mdashall you need to do is slice fresh mozzarella into logs, bread it, and deep-fry until golden brown and crispy. Another MVP is our Classic Guacamole&mdashbe sure to use very ripe avocados, which will make mashing a breeze. Or wow with homemade, all-American Red, White, and Blue Potato Chips. Prepare these easy Super Bowl appetizer recipes in the morning, and by kickoff, it'll be time to dig in.
- 1 tablespoon canola mayonnaise
- 1 teaspoon Dijon mustard
- 4 ounces 2% reduced-fat shredded extra-sharp cheddar cheese (about 1 cup)
- ⅛ teaspoon freshly ground black pepper
- 8 (1-ounce) slices whole-grain bread
- 2 teaspoons olive oil, divided
Combine mayonnaise and mustard in a medium bowl. Add cheese and pepper, stirring well to combine (mixture will be very thick). Spread one-fourth of cheese mixture (about 2 tablespoons) over each of 4 bread slices. Top with remaining 4 bread slices.
Heat a large skillet over medium heat. Add 1 teaspoon oil to pan swirl to coat. Place sandwiches in pan cook 3 minutes or until lightly browned (do not flip). Remove sandwiches from pan. Add remaining 1 teaspoon oil to pan swirl to coat. Turn sandwiches over, and add to pan cook 3 minutes or until lightly browned and cheese melts. Serve immediately.