Chef Bobby Flay makes sandwiches for YumSugar.
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
- Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
- Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
- In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
- While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
- Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.
- Preheat the panini grill.
- Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
- Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches.
- Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
- Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
- Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface.
- Spread jam on 2 slices of bread and divide cheese between remaining 2 slices.
- Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
- Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot.
- Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
Makes 2 sandwiches.
- Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
- Cook on low for 8 to 10 hours (or on high for 4 to 6 hours).
- Remove meat from slow cooker; cut into small pieces or shred with fork.
- Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
- Spread mayo onto cut sides of rolls. Fill rolls evenly with meat mixture.
- Preheat the grill to medium heat (the grill should maintain a constant temperature of 350°F). Place a drip pan filled halfway with the chicken stock on the briquettes.
- Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour.
- Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160°F. More chicken stock may be needed to refill the drip pan during grilling.
- Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the pickled jalapenos.
- Heat oil in a medium saucepan on the grates of the grill.
- Add the onion and jalapeno and cook until soft.
- Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened.
- Season with salt, to taste. Add the shredded pork and stir to coat.
- Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
- Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.
- Preheat oven to 400°F.
- Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs.
- Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet.
- Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
- Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet.
- Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes.
- Sprinkle with remaining parsley and basil and cover with baguette tops.
- In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
- Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute.
- Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.
- Stir together 1/2 cup mayonnaise and 1 Tbsp. chopped fresh basil.
- Spread 1 Tbsp. mayonnaise mixture on 1 side of each bread slice.
- Top 4 bread slices, mayonnaise sides up, evenly with meatloaf slices, shredded lettuce, and tomato slices; sprinkle with salt and pepper to taste.
- Top with remaining bread slices, mayonnaise sides down.
- Layer 2 slices of fontina cheese between 2 slices of white bread and shave a couple of slices of truffles in the middle of each sandwich; do the same for all four sandwiches.
- Heat a large fry pan over medium heat and add the butter.
- When the butter melts, add the sandwiches and cook until the bread is nice and toasted.
- Remove and slice sandwiches in half and place into four plates.