Salami and Cheese Baguette

When you eat something glorious, like the #3 sandwich at Larchmont Village Wine, but 3,000 miles of distance prevents you from eating it regularly, you've got to get creative and MAKE IT AT HOME.  Sorry for shouting, but I guess I'm yelling at you to MAKE THIS AT YOUR HOME because it is just such a divine sandwich.  Soppressata salami, manchego cheese, mixed greens, a sundried tomato spread and oil and vinegar all live between a sliced crusty baguette.  You can add things, like avocado (which I did obviously) but it truly is magnificent on its own.  

To make the sandwich at home, first make your sundried tomato spread.  I found a delicious store-bought paste that I combined with mayo, but if you can't find that you can finely chop (or process) jarred sundried tomatoes instead.  The ratio of mayo to s.d.t. is really up to you, but I did about 1/4 cup to 2 tablespoons.  I made two sandwiches and had some extra spread, which I will happily use up another day in a wrap or on breakfast toast.    

The most important part of this sandwich is the bread.  Go out of your way to find GOOD stuff, because that's what Ina would do.  No but really, it makes a difference.  No one wants a challenge when eating a sandwich, so try to find a crisp, crusty exterior that's soft inside and easy to pull apart (with your mouth).  I went with a standard baguette, but ciabatta would be yummy too.  

Slice your bread, and slather one side with your spread and the other side with mashed avocado (if using).  I always salt my mashed avocado, FOR YOUR INFORMATION.

Build up your sandwich with salami, sliced manchego and mixed greens (in this case I used arugula). Drizzle with just a touch of olive oil and balsamic vinegar.  

Enjoy immediately with your favorite chip and flavored seltzer (or red wine if you're my mother and you're not pregnant).  This sandwich is a delight and you won't regret it!  Until I'm back in California and can get the real deal, I will be making these often.  

Muffuletta Sandwiches

Hello.  I love sandwiches.  I love them like Joey Tribbiani loves them, and yes, I had to google how to spell "Tribbiani."  I think if I had to pick, a good Italian sandwich would be my favorite.  I still dream at night about "The Godmother" from Bay Cities in Santa Monica.  It is literal PERFECTION. Do you have a favorite?  I also love a good turkey, mayo, lettuce and tomato on a soft roll stuffed with crunchy potato chips.  Should we talk about sandwiches for another hour?  No?  Ok.

Recently, I went to see Dave Matthews Band at Jones Beach on Long Island.  I know!  I did a cool thing!  I'm still fun!  We even rented a party bus and went early to tailgate, which is where these sandwiches come in.  I wanted to bring something that would be easy to eat yet robust - something to, you know, stand up to all the adult beverages we brought.  These.  Were.  Perfect.  

The "muffuletta" sandwich is usually served on ciabatta or focaccia and consists of various Italian meats, cheeses and a signature olive salad.  You could probably buy a store-bought version of the salad that would work, but for this recipe I made my own and it was totally worth it.  I only wish I had doubled it so I could have leftovers for dipping with crusty bread.  Since it's too hot and humid EVERYWHERE to cook, you should probably make these sandwiches and call it a day.  Joey Tribbiani would be all like this...   

  

{You can find the recipe HERE.}

I see you, Jimmy.  

You can't hide.  

Flattening the sandwiches.

Party bus ready!

Smashed Chickpea Sandwich

Little known fact: I wrote most of my cookbook at Starbucks.  We were on vacation for some of the process, and occasionally I would stay up late and get things done with the TV on mute (and wine in hand), but ultimately, I found I was most productive at a coffee shop.  Prior to the writing portion of the book, I designed a small office space in my house and was psyched to use it.  However, every time I sat down, I'd find something else to do...like color coordinate my bookshelf or update my calendar.  Occasionally, I would find myself wandering downstairs to organize the tupperware drawer.  My point being, I could NOT focus at home, ever.  So, the nice baristas at Starbucks knew me, my drink, and I got to know all the other regulars who were there every day for whatever reason.  

THEN, a new coffee shop opened in town called For Five (I swear I'm getting to the sandwich part of this blog) and I haven't been back to Starbucks since.  I feel sort of badly about this.  Like I used all my new barista friends and then dumped them, high and dry.  Sure, I doubt they care, because after all they are Starbucks and serve millions of customers every day, but I still feel guilt because I always feel guilt.  Then, I add up all the money I spent on green tea lattes writing my book and that feeling dissolves.  STARBUCKS YOU OWE ME A THANK YOU CARD.  

Ok, so the sandwich.  At For Five, they make a Smashed Chickpea Sandwich that I was very excited to recreate at home.  It's essentially garbanzo beans, smashed, with greek yogurt, a little mayo, fresh squeezed lemon juice and some spices, served between toasted bread with whatever toppings you like (here: sprouts, cucumber and avocado).  It's a delicious lunch, and the beans provide a nice source of protein to a vegetarian dish.  Recipe below!  

*Side note: I find cucumbers completely worthless unless they are on a sandwich.  Sorry about it.        

Smashed Chickpea Sandwich

Makes: 4 

Printable Recipe

Ingredients:

1 15oz. can of garbanzo beans, drained

2 Tbsp greek yogurt

1 Tbsp mayonaise

Juice of half a lemon 

Pinch of paprika

Pinch of cayenne

Salt and pepper to taste

Toasted bread

Optional toppings: avocado, sprouts, sliced cucumbers

In a bowl, smash garbanzo beans with a fork or masher until desired consistency is reached.  Add the yogurt, mayo, lemon juice and seasonings and stir, tasting and adding more spices if needed.  Serve on toasted bread with toppings of choice!

Green Goddess Tuna Salad Sandwich

I've been neglecting tuna fish.  Not on purpose, but I seem to forget about the canned fish, which is too bad, because I love it.  Sad!  Recently, however, this sandwich made its way into my Instagram feed, and it caught my attention.  How can you say no to tuna salad that's smothered in green goddess dressing??  (And if you're too lazy to click on that link I just provided, green goddess dressing usually  consists of mayo, sour cream, lemon juice and a bunch of fresh green herbs.)  Besides, in the photo it's served between a toasted English muffin - and that's the best way to eat a tuna salad sandwich, if you ask me.  This recipe does NOT disappoint.  It's bright and refreshing and will make you fall in love with tuna all over again.        

Recipe HERE.

Green Breakfast Sandwich

Most mornings, I run around the house with a yogurt in my hand, occasionally taking bites as I nag on my children to put their clothes on, eat a bite, put their clothes on, eat a bite, go pee, brush their teeth, PUT THEIR CLOTHES ON, etc.  However, their are those magical mornings when I actually wake up before them, and they actually sleep past 7am, and I have the school lunches made and their clothes, snacks, vitamins and backpacks ready to go.  On those mornings, which I will refer to as unicorn mornings, I make myself something fun for breakfast!  

This particular sandwich is loosely based on one at this restaurant (I order NOTHING else), and it took me no time to throw it together.  I toasted an English Muffin, spread on a layer of cream cheese, added some arugula and then avocado, fried up an egg and topped the whole thing with store-bought pesto.  Salt, pepper, lemon juice, drizzle of olive oil... it was ridiculous.  I love my unicorn mornings!  

Coffee cup was made by a friend based on THIS Instagram page :)

Caramelized Brussels Sprouts Grilled Cheese

Guess what?!  I cloned myself!  (See previous post if you're confused.)  Yeah, I cloned myself, and my second self just made me lunch!  The best lunch EVER!  Well, okay, that didn't really happen, but I was able to time naps perfectly today, which left me with a few hours to make a REAL lunch and hopefully shower (I have a holiday party tonight so if I don't fit the shower in now it will have to be later with ALL of my kids hanging in the bathroom around an iPad).

Anyway, about the sandwich.  You know those bags of pre-shredded Brussels Sprouts?  I think they're genius, and almost always have one in my fridge (especially this time of year).  So for the sandwich... heat a tablespoon of butter or olive oil in a small skillet over medium heat and sauté two tablespoons of chopped onion and three tablespoons of shredded sprouts.  Season with salt and pepper, and cook until they're all brown and caramelized.  Remove, and place a piece of your favorite bread in the skillet (I of course put more butter on the bread).  Add a piece of white cheddar, then the sprouts and onions, then another piece of cheddar and top with bread (more butter).  Grill like you would a grilled cheese!  Voila!  It's really, really good.     

Cookie Stacking and Other Things...

Hello Internet People.  I'm sorry I've been a little absent, but this has been a busy and emotional week.  Therefore, I present to you this scatterbrained post of odds and ends...

Many of you have been curious about the infamous "cookie stacking" Instagram post (infamous, really Siri?).  The origin of this layered dough can be found in this recipe for Peanut Butter Honey Cookies.  I was instantly intrigued to see if by stacking two blobs of dough on top of each other, the result would be a cookie that spread less, as suggested.  Well, perhaps I did something wrong, but my cookies just ended up looking like butts, so... delicious recipe, however.  Honey?  Peanut Butter?  Yes.

Last Thursday I was all set to appear on the Today Show, and you may have caught a glimpse of me even, however, breaking news about the Pope's whereabouts interrupted my segment.  Of course, I didn't mind in the slightest, and it was actually very exciting to witness... yet another reminder of how surreal it is to be a small part of a news institution like Today.  If you're interested in the recipes I was planning on preparing, you may click here: Buffalo Chicken Dip and Ultimate Queso Dip. 

Last night, I was very honored to be a part of the launch of Keurig Kold, a revolutionary new drinkmaker that brews perfectly chilled beverages like Coke, Diet Coke, Sprite and so, SO much more.  It is available for purchase today on their website... check it out!

And finally, I wanted to repost this recipe in honor of a great woman, Lucy.  If you've been following my blog for awhile then you probably know this sandwich, but to have known the woman behind it was something else.  The heavens above gained a beautiful soul.  Team Lucy forever!

Tuna Melts: Big and Small

When we were visiting The Voice set over vacation, I discovered something FANTASTIC.  My almost-three-year-old PICKY eater will eat tuna salad!  You see, television sets are a dangerous, dangerous place for little kids.  There are scattered jars of M&M's and jelly beans and gum (so much gum!) and then trays of cookies and bars and sometimes they bring out something called Cookie Pie and serve it with ice cream and I die.  Like I said, television sets are dangerous places for grown women who write food blogs.  Anyway, I was bribing Etta to eat SOMETHING healthy before she dove into the candy jar, and tuna salad it was.  We had tried it at home before, but after eating "The Voice" tuna (weird) I realized what I had done wrong.  Mine was too chunky.  This was whipped, and fluffy... a spread-like consistency.  So when I got home, I decided to put my tuna in the food processor.  It was delicious!  Some mayo, some garlic salt, fresh lemon juice and salt and pepper...

Now we make Tiny Tuna Melts for the kids on crackers with white cheddar, and grown up versions on sourdough bread with sliced tomato and avocado.  I pop both versions under the broiler and watch until the cheese gets bubbly and slightly golden (adding the avocado for the adult sandwiches at the end).  You should definitely try the food processor trick for your tuna if you haven't already!

Tuna Salad

(Serves 4-6)

Printable Recipe

12 oz. tuna (I like solid albacore in water)

1/2 cup light mayo

Juice of half a lemon

Garlic salt

Salt and Pepper

Drain tuna, and place in food processor or blender.  Pulse until smooth.  Place in bowl, and add mayo and lemon juice.  Stir until smooth.  Add garlic salt, salt and pepper and taste until desired consistency is reached!

Also, Tuna Avocado Toast and Tuna Casserole

Grilled Cheese with Sweet Relish

I'm trying to figure out how to start this post, but I'm extremely distracted by my own photo, because even though I just ate exactly what I'm looking at, I WANT ANOTHER.  How do you say, this is the best grilled cheese ever?  Oh, just like that.  THIS IS THE BEST GRILLED CHEESE EVER.  Of course, you have to be into the sweet and savory combo, and you have to not care that nothing about this is good for you.  Meaning, I don't think bread that is slathered in mayo and cooked in bubbly butter as a vessel for ooey, gooey cheese is diet food.  Eat some fruit with it or something, I don't care, just EAT IT.  I followed this recipe... and loved how she added the sweet relish after cooking the sandwich on the stove.  It kept it cool, which was a nice contrast to the crispy, hot sandwich.  

Bread and cheese cooking in bubbly butter... all is right in the world.

You also might like this Grilled Cheese and Pickle Panini

Hot Ham & Cheese Party Rolls

I was trying so hard to get this post done yesterday, but instead the day was spent mostly in my pajamas, watching movies with my kids because school was cancelled, slowly cleaning up the remnants of a gigantic Super Bowl party and... there were leftovers.  Aren't you supposed to spend "Super Monday" eating light and healthy and cleansing your body of the junk you consumed the day before?  Yeah, that didn't happen.  (In fact, with three pounds of shredded cheese that was supposed to get turned into nachos and never did, I made Beer Cheese Soup.  More on that ridiculous-ness later in the week.)  Our party was insane.  It was as if we thought the snow would force us to hibernate for weeks, and therefore we needed every kind of food under the sun to keep us fed.  Shall I list off some of it?  Careful reading, you might throw up.  

Chips and salsa and guacamole and french onion dip, layered taco dip, buffalo chicken dip, nuts of every kind, freshly popped parmesan popcorn, crockpot chex mix, pretzels, homemade soft pretzels with a horseradish cheese dipping sauce, rice and beans and short ribs and empanadas, three gigantic logs of sandwiches from the deli, buffalo wings, stuffed mushrooms, swedish meatballs, italian meatballs, baked ziti, pigs 'n a blanket, fried chicken 'n a biscuit (more on that later too), a bowl of fruit and a tray of veggies (because you have to), a beef chili station, and this:

I'm probably forgetting something (and no, I did NOT make all of that you crazy people).  Of course, we all know how I feel about our friend Lucy's Ham Sandwiches, so obviously they are a staple at any large gathering.  This time, however, a friend sent me this recipe for a pizza roll version with the same sticky, delicious ingredients.  So I had to make both, duh.  They were a hit!  And a fun twist on a family favorite.  I think I will always be partial to the original sandwich, but you must try both at your next gluttonous gathering.  

Company Pot Roast

Now that it's officially fall, with October looming around the corner (already put up Halloween decorations, yup, can't be stopped), I have been cooking more hearty meals.  After all, it's time we start thickening up our bear fur for the long winter!  Am I right, my fellow lumberjacks?  My fellow woodsmen?  Sarah Palin?  I'll stop.  Anyway, a Pot Roast is one of my favorite cooler weather meals.  And who is the queen of PERFECT comfort food?  Ina Garten, of course.

  

I love the title of this recipe.  It sounds so proper.  So Ina.  I imagine her saying to her husband, Jeffrey, "Jeffrey darling, I'm going to whip up some Pot Roast for our company, go get some good wine" and then effortlessly throwing this together in her black button-up shirt.  Well, I recently had company (my sister Hannah) so naturally I had to make this.  It was delicious, for real, I can't count the number of times Carson said, "this is good, this is really good."

  

A few notes: instead of removing half of the sauce and blending it, I used my handheld immersion blender and lightly blended everything right in the pot, making sure to leave some of the carrots in tact.  The sauce is the best part about this meal... extremely flavorful and the perfect consistency.  I made buttery egg noodles and also roasted some vegetables on the side (butternut squash, brussel sprouts and mushrooms) and served them alongside the pot roast and on top of the noodles.          

And while this meal was prepared in a Dutch oven verses a crock pot, here are some of my favorite slow cover recipes for your weekend enjoyment...

starting top left, going clockwise...

Slow Cooker Pulled Pork Stew

Slow Cooker Squash Stew

Crock Pot Ribs

Slow Cooker Short Rib Ragu

Slow Cooker BBQ Chicken Sandwiches