Monday, February 8, 2010

My Sandwiches

My best from

Pastrami, Tomato and Coleslaw on Rye:
  • 2 pieces of light rye bread
  • 3-4 pieces of pastrami
  • 1 handful of coleslaw (shredded cabbage and carrots)
  • Tomato slices
  • 2 tbsp ketchup
  • 1 tbsp low fat mayonnaise
  • 1 tsp sweet pickle relish
Combine the ketchup, mayonnaise and relish together in a bowl and mix thoroughly. Slather each slice of bread with the sauce. Layer one piece of bread with the pastrami, coleslaw and tomato slices; top with the other slice of bread and eat. Enjoy.

Chicken Salad Sandwich

The sandwich had a nice crunch from the walnuts, apples and bread while the chicken was creamy and soft. It took only minutes to make and made a tasty and satisfying lunch.

* 2 slices of bread (I used Tuscan bread from Trader Joe's)
* 1/2 cup of shredded roasted chicken breast
* 1-2 tbsp walnuts, chopped
* 1/4 apple, diced
* 1 tbsp mayonnaise
* Sea salt and freshly ground pepper, to taste

Chop the apples and walnuts. Mix the chicken, walnuts, apples, mayonnaise together then season with sea salt and freshly cracked pepper, to taste. Toast your bread then slather on the chicken salad. Enjoy.

Flank Steak, Caramelized Onion, Mushroom and Blue Cheese Panini

* Flank steak
* 1/2 cup balsamic vinegar
* 1/4 cup olive oil
* 1 tbsp Dijon mustard
* 1 tsp brown sugar
* 3 cloves of garlic, minced
* Sea salt and freshly cracked pepper to taste

Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and marinate in the refrigerator for 2-8 hours.

Roasted Garlic Mayonnaise:

* 1 bulb of roasted garlic
* Light Mayonnaise
* Sea salt and freshly cracked pepper

Make the roasted garlic (see link). Combine the mayonnaise, cooled roasted garlic (squeezed from the skin), sea salt and fresh cracked pepper, to taste. Mix thoroughly. Refrigerate until needed.


* 1 tbsp olive oil (divided)
* 1 sweet yellow onion, sliced thick
* 15 button mushrooms
* 1 clove of garlic
* Thin slices of good bread
* Marinated flank steak

Heat half of the olive oil in a large skillet over medium heat then add the onion slices. Cook, stirring occasionally, for 20-30 minutes or until golden brown. Season with sea salt to taste then remove from heat and set aside.

Grill the steak to your desired degree of doneness. Make sure to let the meat "rest" for at least 5 minutes prior to slicing. Slice steak against the grain into thin slices.

While the steak is grilling, heat the remaining oil in the large skillet over medium high heat. Add the mushrooms and leave them alone without stirring for 3-5 minutes. Stir them with a spatula and cook for an additional 3-4 minutes or until golden brown. Add the minced garlic and season with sea salt to taste, cook for an additional 60 seconds while stirring constantly. Remove from heat and set aside.

Preheat the panini maker. Slather the roasted garlic mayonnaise on each slice of bread, layer one slice of bread with thinly sliced flank steak, caramelized onion and mushrooms, cheese and remaining slice of bread. Place dry sandwich on the panini maker and cook for 5 minutes. Slice in half and serve. Enjoy.

Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion


Steak Marinade:

3 tbsp red wine vinegar
3 tbsp olive oil
Lemon zest from half a lemon
1 clove of garlic, minced
1/4 tsp dried oregano
Sea salt and fresh cracked pepper, to taste

Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2 hours.

Tzatziki Sauce :

1 cucumber, peeled, seeded and diced
1/2 tsp sea salt
8 oz of Greek plain yogurt (I used non fat)
1/2 lemon, juice and zest
2 tsp fresh dill, chopped
1 clove of garlic, minced
Sea salt and fresh cracked pepper, to taste

Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors mingle.

Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.

Marinated Red Onions:

1/2 large red onion, sliced very thin
2 tbsp red wine vinegar
1 tbs olive oil
1 tsp white sugar
Dash of red pepper flakes (more if you want them spicy)
Sea salt, to taste

Slice onion into very thin slices. Combine the vinegar, oil, sugar, red pepper flakes and salt in a bowl and mix thoroughly. Add the sliced onion and let sit, stirring occasionally for at least 45 minutes.

Other Ingredients:

Whole wheat pita
Romaine lettuce
Grape tomatoes, sliced
Feta cheese

Let the flank steak sit at room temperature for 15 minutes prior to cooking. Heat a large grill pan on medium heat until hot. Add the steak and cook until the desired degree of doneness. Remove from pan and set aside to rest for at least 5 minutes. Cut thin slices against the grain.
Warm the pita bread in the oven or microwave. Fill with the pita with lettuce, steak slices, tomatoes, tzatziki sauce, red onions and feta cheese. Enjoy.