Archive for ‘Sandwich’

September 1, 2011

Blackened shrimp po’boy

Food Network

Serves: 4

  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 1 tablespoon olive oil
  • 2 teaspoons creole seasoning
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon dijon mustard
  • 2   12-inch baguettes, halved crosswise
  • 1/2 head romaine lettuce, shredded
  • 1 yellow bell pepper, sliced
  • 2 small tomatoes, thinly sliced
  • 2 scallions, thinly sliced


Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning (if the seasoning is unsalted, add a pinch of salt). In a small bowl, combine the mayo, mustard and 1 1/2 teaspoons water, stirring until smooth.

Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.

Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.


*Chef’s note: The weather didn’t permit grilling, so I had to cook these in a pan. It would have been nice to get a better crust and taste on the grill, and the creole seasoning was salty and not very flavorful. Still, overall, this dish was super yummy. I used an artisan French baguette — a little chewy and messy but delicious. I also used cherry tomatoes because I prefer their texture and sweeter taste, and I forgot the lettuce. Oops.

June 13, 2011

Mediterranean tuna melt paninis

Rachael Ray

Serves: 4

  • 1 large clove garlic, pasted or finely grated
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil (EVOO)
  • A few sprigs of fresh thyme, finely chopped
  • Black pepper
  • 2 cans line-caught tuna or Italian tuna in oil (6 ounces each), drained and flaked
  • 1/2 small red onion, finely chopped
  • 3 tablespoons capers, chopped
  • 4 slices Swiss cheese
  • 8 large, thin slices peasant bread or pane bello or 4 ciabatta rolls (6-8 inches each), split
  • 2 plum tomatoes, thinly sliced lengthwise
  • 1/2 cup flat leaf parsley leaves, celery tops or baby arugula leaves (2 handfuls)
  • 4 slices provolone cheese

Heat a panini press or large cast iron skillet. In a medium size bowl, combine the garlic, lemon juice, EVOO (pour and count at an even pace to three), thyme and black pepper, to taste. Let stand for a few minutes, then add the tuna, red onion and capers. Mash to combine.

Layer the Swiss cheese on four slices of bread; top with the tuna, tomatoes, greens, provolone and another slice of bread. Press on the panini press (or in the hot skillet with another skillet weighted down on top). When the sandwiches are brown and crisp and the cheese has melted, cut in half and serve.

*Chef’s note: Great lunch or dinner! Nice and light and a good way to switch it up from plain tuna or your overused proteins. I’m not a fan of Swiss cheese and just used the provolone, and it still had tons of flavor. I also used the simpler greens I had on hand, an extra clove of garlic and a loaf of thinly sliced ciabatta. If you don’t have a panini maker or sandwich press, I’d imagine you could make this like a grilled cheese–which reminds me, I buttered the bread as well.