Peas in your SANDWICH!

I would have never thought of it, but it looks like the most refreshing summer sandwich. Especially after a day at the pool! & maybe a glass of white wine too?

Green Peas Sandwich recipe

more great sandwiches HERE

Turkey Burgers…& cilantro?

Who knew that I could drool over a turkey burger. I guess I’ve been making them WRONG all of these years…or not making them at all!

Maybe, just maybe my husband could be tricked into eating one if I try this recipe by Marin Mama Cooks. I cannot wait to take a bite!

Salmon Burger

Just returned from a lunch date at Redstone with my hubby. have you tried their salmon burger? seriously one of my favorites!

Thanksgiving leftovers?

Leftovers, anyone? This looks just about right right now! via goodlifeeats.com

Watermelon Burgers With Cheese

photo via grillhacks.com

I’ve seen grilled watermelon, but have you ever tried Watermelon Burgers? I am all for being adventurous and am dying to try this recipe on my husband on Saturday!

Time: 30 minutes

1 small watermelon

1/4 cup olive oil

1 tablespoon minced onion

Salt and black pepper

4 ounces mozzarella, Monterey Jack, Gruyère or other melting cheese, grated or sliced.

1. Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 11/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating the flesh up too much.

2. Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute.

3. Serve on buns, toast or hard rolls with the usual burger fixings.

Sandwiches

Egg & Cheese, Prime Meats: The pedigree eggs come from Lancaster County, Pennsylvania; the thick, chewy bacon from Faicco’s; the Cheddar from Saxelby Cheesemongers. Everything else (breakfast sausage, kaiser rolls, tender buttermilk biscuits) is made in-house. $9

Connecticut Lobster Roll, Red Hook Lobster Pound: Mayo-laden Maine-style lobster rolls are no longer the only game in town. The Pound’s Connecticut-inspired version says to hell with Hellmann’s, tucking meaty butter-griddled morsels into a likewise butter-griddled top-loading bun, with a final flourish of paprika and scallion. Eureka. $15

Smoked Meat, Mile End: Montreal’s dry-cured-smoked-and-steamed answer to New York’s pastrami has seduced skeptical natives, raised the brisket bar, and occasioned six words we never thought we’d hear in a deli (or any other) context: “Follow our meat status on Twitter.” $8

Romeo, Alidoro: The onetime Roxie at the onetime Melampo, changed in name only. Italian bread is scooped, Bel Paese is spread, smoked chicken breast is languorously sliced and generously mounded. There’s hot-pepper dressing for oomph and feathery arugula for color. Life is (still) good. $10

Scuttlebutt, Saltie: Salted, dimpled focaccia wedges barely contain an absurdly unwieldy Technicolor medley of vegetables, feta, and eggs. $9

Do you have a favorite sandwich? I am not sure that I do, but I do know that I could eat one for lunch everyday. I get excited at the thought of an interesting combination and would pretty much try anything once.

I loved scrolling through Grub Street’s The 101 Best Sandwiches in New York, & narrowed it down to just a few that I am dying to try. For breakfast I’d go for the Egg & Cheese, Prime Meats on that ridiculously yummy buttermilk biscuit, & my first choice for lunch would be the buttery lobster mouth watering masterpiece. YUM!

Homemade Turkey Burgers

i am anxious to try this recipe. i am always disappointed by the pre made turkey burgers that i buy from the grocery store. doesn’t this turkey burger look juicy and delicious?

1/4 cup panko bread crumbs
1 Tbsp milk
1 pound ground turkey (7 percent fat)
1/2 cup grated sharp cheddar cheese
1/4 cup thinly sliced scallions (about 2 scallions)
3 Tbsp Dijon mustard
Kosher salt and freshly ground black pepper
2 Tbsp olive oil
4 hamburger buns, split

Preheat the oven to 395 degrees. In a large mixing bowl combine the bread crumbs and milk until all the milk has been absorbed. Add the ground turkey, cheese, scallions and mustard. Season with salt and pepper. Gently mix together by hand until combined, being careful not to over-handle the meat. Divide and shape the mixture into 4 patties.

In a large ovenproof skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Cook the turkey burgers until well-browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and cook until the turkey burgers are cooked through and no longer pink in the middle, about 10 minutes.

To serve, toast the buns. Place each burger inside a bun and garnish as desired. Serve immediately.

*Burgers can be formed, tightly wrapped and refrigerated for up to 24 hours in advance. Uncooked patties can also be frozen, individually wrapped in plastic wrap and placed in a freezer bag.

via What Megan’s Making

Cuban Sandwich

since the cuban sandwich is one of my faves, i thought it was about time that i learned how to make one!

INGREDIENTS

For the pork (pernil):
1 (2 pound) pork roast
4 cloves garlic, finely minced
1/4 teaspoon black pepper
1 teaspoon oregano or marjoram
1 tablespoon olive oil
1 tablespoon white vinegar
2 teaspoons salt

For the sandwiches:
Sliced Swiss cheese
Sliced ham
Sliced pickles
Hoagie or sub rolls
Mustard

DIRECTIONS
For the pernil: Combine garlic, pepper, oregano or marjoram, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight. Cook in a slow cooker for 8 hours on low. Remove from slow cooker and shred with two forks.
To assemble the sandwiches, spread mustard on both sides of a roll. Layer Swiss cheese, ham, pickles, pernil, and a second slice of cheese on the bottom of a roll; top with other half of roll. Press sandwiches in a panini press or skillet until bread is crispy and cheese is melted.