Who doesn't love sloppy joes! Not the kind from our childhood, but a meaty, zesty, full flavored, perfectly spiced one on a warm, soft toasted bun! Well, that recipe is on this blog, but this recipe is an Asian version that is extraordinary! Yes, it has a few ingredients that are found in the Asian section of the grocery store, but that's easy enough, so it's just a matter of browning the beef, then adding in the all of the goodness and simmering, so easy for something so delicious! It's on the table in under 30 minutes! You could make a double batch, it freezes well! This recipe is for 2 - 4 people depending on appetites.
Author: Ruth Guerri
Recipe type: sandwiches
Cuisine: Asian
Serves: 2-4
Ingredients
1-1/2 lbs of ground beef
1 small/medium yellow or white onion, finely chopped
3 garlic cloves, minced
2 tsp of sesame oil
½ cup of hoisin sauce
½ cup of water
2 Tbs of soy sauce
1 Tbs of rice wine vinegar
½ cup of ketchup
2 tsp of sweet chili sauce
½ tsp of kosher salt
green onions, chopped
soft buns
Instructions
To start, add the ground beef to a heavy skillet, over medium/high heat, break it up with a wooden spoon and cook for 4 - 5 minutes, add in the onion and cook for 2 - 3 minutes, add the garlic and cook another minute.
Now, add in the sesame oil, hoisin sauce, water, soy sauce, rice wine vinegar, ketchup, chili sauce, and salt.
Simmer for 10 minutes or until the moisture is absorbed into the ground beef, all done!
To serve, toast the buns, pile on the ground beef mixture and sprinkle on the green onions! Get ready for supreme pleasure!
Notes
If you can't find sweet chili sauce, just use regular chili sauce and add 1 tsp of sugar.
3.5.3226
Teriyaki Pineapple Turkey Burgers
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Ruth Guerri
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Here’s your new favorite burger! This is one of the most flavorful turkey burgers you’ll ever have! The turkey soaks up the Hawaiian style marinade and then is grilled to perfection, topped with grilled pineapple and red onion, then slathered with teriyaki mayo! Spectacular!
Author: Ruth Guerri
Recipe type: Burgers
Serves: 4
Ingredients
⅓ cup of soy sauce
⅓ cup of pineapple juice
2 tsp of freshly grated ginger
5 cloves of garlic, minced
3 Tbs of brown sugar
2 Tbs of mayonnaise
1½ lbs of ground turkey
½ cup of chopped white or yellow onion
¼ cup of plain breadcrumbs
4 fresh pineapple rings, sliced ½ inch thick
4 slices of red onion, sliced ½ inch thick
4 buns
leaf lettuce
Instructions
Start by adding the soy sauce, pineapple juice, ginger, garlic and brown sugar to a small saucepan, over medium heat and bring to a boil, then reduce heat and simmer for 15 minutes, let cool.
Stir 2 tsp of the soy mixture into 2 Tbs of mayo, set aside.
Add the ground turkey to a large bowl and add in the chopped onion, bread crumbs and the cooled soy mixture.
Mix well with your hands and refrigerate for at least 30 minutes, then shape into 4 patties.
Time to grill, brush the burgers, onion and pineapple with a little canola oil and grill the burgers over high heat for 4 – 5 minutes per side, along with the red onion and pineapple, turning once. Put the lid on the grill if the flame flares up. Toast the buns for a few minutes.
To assemble the burgers, spread some of the soy mayo on the bottom bun, place on a turkey burger, then add the lettuce, pineapple and red onion, spread a little more mayo on the top bun, place it on and get ready to chow down on one of the best burgers on the planet
Notes
You can also make these burgers with ground chuck or ground round and they can be cooked on the stovetop using a cast iron skillet or a grill pan.
3.5.3226
Avocado, Goat Cheese and Bacon Sandwich
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Ruth Guerri
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This is amazing! Tangy goat cheese and creamy avocado are stirred together with a little hot sauce and salt & pepper, spread on nutty 9 grain bread and broiled for a few minutes, then it's topped with your favorites, I used bacon, tomato, and lettuce, now drizzle on a sweet balsamic dressing and you have one heck of a sandwich! I left the bacon off of mine and it was one of the best veggie sandwiches I've ever had! Be creative and add anything you like, sprouts, cucumbers, roasted red peppers, it's endless! The star of the show is the goat cheese and avocado mash and the tasty contrast of the sweet balsamic dressing. This will be a favorite! PS You can also serve these open face and stretch it further, but it is messy that way!
Author: Ruth Guerri
Recipe type: Sandwiches
Serves: 3-4
Ingredients
2 Tbs of good Balsamic vinegar
big pinch of salt
lots of freshly cracked black pepper
3 tsp of sugar, or to taste
4 Tbs of extra-virgin olive oil
4 oz of soft goat cheese
2 ripe avocados
1 tsp of Tabasco
½ tsp of salt
¼ tsp of pepper
multi-grain bread slices
6 - 8 pieces of cooked crispy bacon
tomato slices
lettuce leaves
Instructions
Using a jar with a lid, add the balsamic vinegar, salt, pepper, sugar, and olive oil, then shake it up good!
Now, in a medium size bowl, add the goat cheese, salt & pepper, the flesh from the avocados, and a few dashes of Tabasco, or to taste. Mash everything together with a fork, taste and add more salt if needed.
Toast the bread slices, then spread the avocado mixture on the bottom slices of bread, place under the broiler for 2-3 minutes.
Then add the bacon, lettuce, tomato and any other veggies and drizzle on some of the balsamic dressing, then put the tops on. That's it! Serve right away!
3.5.3251
Cabernet Burgers
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This might just be the best burger I have ever had! Very easy to do and a really special recipe! The secret is the Cabernet and shallot mixture that is absorbed into the ground beef and the buns are slathered with rosemary butter and then there’s the melted fontina cheese! This is one unforgettable burger!
Author: Ruth Guerri
Recipe type: Burgers
Serves: 4
Ingredients
Wine/shallot sauce:
1 bottle of Cabernet Sauvignon
¼ C of minced shallots
1 Tbs of butter, room temperature
2 tsp of brown sugar
Rosemary butter:
8 Tbs of softened butter
Pinch of salt and pepper
1 Tbs of fresh rosemary, finely chopped
Burgers:
1½ lbs of ground beef
1 tsp of salt
½ tsp of black pepper
¼ tsp of of granulated garlic
1 cup of Fontina or very sharp Cheddar cheese, shredded or grated
4 large burger buns or square focaccia buns cut in half
4 slices of tomato
2 cups of arugula
Instructions
Boil wine and shallots in a saucepan until reduced to ¾ cup, about 30-35 minutes. Add 1 Tbs butter and the brown sugar, whisk until the butter melts and the sugar is dissolved. Remove from the heat and cool completely.
Stir together 8 Tbs of butter, a pinch of salt & pepper and the rosemary in a bowl and set aside.
Prepare your grill, then mix the ground beef, 1 tsp of salt, ½ tsp of pepper, ¼ tsp of granulated garlic and ¼ cup of the wine/ shallot mixture in large bowl, mix well.
Shape into 4 patties. Using your thumb, make an indentation on the top of each burger. Brush the grill with oil and grill the burgers for 3 to 4 minutes on one side, flip and brush with some of the wine/shallot sauce and grill another 3 minutes for medium rare.
Add cheese and close the lid to melt. Remove from the grill and keep warm.
Spread the buns with rosemary butter and grill them for about 2 minutes.
Time to assemble, place a burger on the bottom of each bun, top with the tomato slices and the arugula, then put the lid on! Serve with creamy Dijon if desired. Have fun!
3.5.3226
Open-Faced Chicken Sandwiches with Apple, Spinach and Fontina
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4.0 from 1 reviews
Open-Faced Chicken Sandwiches with Apple, Spinach and Fontina
This is a very simple but elegant recipe that I think you'll love! The flavor combination is delightful! Tender sliced chicken is piled on a wheat ciabatta with an apricot/Dijon sauce, sauteed apple and spinach, topped with fontina and then popped under the broiler for a warm, toasty, cheesy masterpiece!
Author: Ruth Guerri
Recipe type: Sandwiches
Serves: 4
Ingredients
2 skinless, boneless chicken breasts
1 - 2 Tbs of olive oil
1 tsp of kosher salt
½ tsp of freshly ground black pepper
¼ tsp of granulated garlic
4 tsp of apricot preserves
4 tsp of Dijon mustard
1 Tbs of butter
1 cup thinly of sliced apple (Fujis work nicely)
2½ cups of fresh spinach
4 slices of bread or buns (whole grain ciabatta is great)
butter or oil for toasting the bread
4 - 5 oz of fontina or gouda cheese, cut into slices
Instructions
Preheat oven to 400°
Start with your chicken, drizzle the breasts with a little olive oil, sprinkle with salt, pepper and granulated garlic. Bake at 450° for about 20 minutes, depending on the thickness, they should register 165° on an instant-read thermometer. Let the chicken rest and prepare your sauce.
Stir the apricot preserves with the Dijon mustard in a small bowl.
Heat a large skillet, over medium/high heat, add 1 Tbs of butter and saute the apple for 4 - 5 minutes, until just tender.
Add in the spinach, stir and cook for 1 minute until it wilts.
Cut the chicken into thin slices. Place the bread or buns on a baking sheet, spread with butter or drizzle with a little olive oil, sprinkle on salt & pepper and bake for about 5 minutes in a 400° oven.
Now just assemble, spread an even amount of sauce on each bread slice, add some of the spinach, then the sliced chicken, season with a little salt and pepper and top all with the cheese, pop under the broiler for a few minutes or until the cheese is nice and bubbly. YUM!
3.5.3251
Mushroom & Swiss Burger
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This is one incredible burger! Ground chuck is mixed with chopped, sweet Vidalia onion, perfectly cooked and topped with sauteed mushrooms that are cooked with garlic and Worcestershire, and rich, creamy Swiss cheese! I'm sure you've had these in restaurants, but they are so much better made fresh at home! Put it all together with soft, warm buns, sliced tomato, lettuce and sliced onion, mouthwateringly delish!
Author: Ruth Guerri
Recipe type: Burgers
Serves: 4
Ingredients
1 Tbs of butter
8 oz of mushrooms, sliced (button or cremini)
2 garlic cloves, minced
1 Tbs of Worcestershire sauce
salt & pepper
1 1 /2 lbs of ground chuck
½ of a Vidalia onion, finely chopped
1½ tsp of kosher salt
½ tsp of black pepper or to taste
8 slices of swiss cheese
4 hamburger buns
thinly sliced Vidalia onion
thinly sliced tomato
bibb lettuce
Instructions
Start by heating the butter in a skillet over medium/high heat, add the mushrooms, cook for 3-4 minutes, add garlic, and cook 1 more minute, stir in the Worcestershire, and season with salt and pepper.
In a large bowl, add the onion and the salt & pepper to the ground chuck, mix well and shape into 4 patties.
Heat a grill pan or a large heavy skillet over medium/high heat, add the burgers and cook for 5-6 minutes, flip and cook another 5-6 minute depending on thickness and desired doneness.
Now, top each burger with ¼ of the mushrooms and top each two slices of Swiss cheese, put a lid on or cover with foil and cook for 1 minute or until cheese melts.
Assemble the burgers, place the onion, tomato and lettuce on the bottom of each bun, then the burger, put the top bun on and dig in! Absolutely delish!
3.5.3251
Smokehouse BBQ Burgers with Sweet Caramelized Onions and Smoked Gouda
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Smokehouse BBQ Burgers with Sweet Caramelized Onions and Smoked Gouda
I have some pretty incredible burger recipes on my blog, but this burger may be the best yet! It has a perfect combination of sweet and savory with bbq sauce and onions that are caramelized with honey and a little butter. Grill the burgers for that smokey element and top with smoked Gouda, spread a little mayo on the buns and toast, then just put it all together with tomato and lettuce, a true gourmet burger at home, really incredible, it will become a family favorite!
Author: Ruth Guerri
Recipe type: Burgers
Serves: 4
Ingredients
1½ lbs of ground chuck
2 tsp of brown sugar
1 tsp of kosher salt
½ tsp of freshly ground black pepper
2 or 3 garlic cloves, minced
1 cup of your favorite bbq sauce
2 Tbs of butter
2 Tbs of honey
2 Vidalia onions, thinly sliced
¼ lb smoked gouda slices
4 buns of your choice
mayo for toasting buns
lettuce
tomato slices
Instructions
In a large bowl, combine the chuck, brown sugar, salt & pepper, and garlic. Shape into 4 patties. Spoon ½ cup of sauce into a shallow bowl, place the burgers on top of the sauce and spoon the remaining sauce on top of the burgers. Cover and refrigerate for 1 to 2 hours.
For the onions, add the butter to a skillet, over medium heat, stir in the honey and the onions and season with a little salt and pepper. Cook and stir for 18 to 20 minutes until golden brown and soft. You may have to lower the heat to low for the last 10 minutes and add a little liquid, I added bourbon, but beer, wine, and chicken or beef broth are also good.
Now, just grill the burgers to your liking around 4 minutes on each side, add the cheese to melt, and spread a little mayo on the buns and toast them.
To assemble, add the burgers to the buns and top with onions, tomato, and lettuce. Enjoy!
This is a grown-up grilled cheese if I've ever seen one! Think about this, sweet caramelized onions, perfectly roasted cremini mushrooms with a hint of soy, ooey, gooey swiss cheese, on toasted whole wheat bread with Dijon mustard! Who needs meat!? Quick, easy and downright decadent! Make sure to use a really good Swiss, not the pre-packaged kind.
Author: Ruth Guerri
Recipe type: Sandwiches
Serves: 2
Ingredients
1 Tbs of olive oil for onions
1 onion, thinly sliced
¼ tsp of salt
a few grinds of fresh black pepper
1 tsp of olive oil or butter for mushrooms
6 oz of cremini mushrooms, sliced
1 tsp of soy sauce
3 scallions, white and pale green part, chopped
4 pieces of whole wheat bread
dijon mustard
6 slices of swiss cheese or as much as you like!
butter for bread
Instructions
Heat the olive oil in a heavy skillet over medium-high heat, add the onions, and the salt & pepper. Stir and cook for about 15 minutes, stirring occasionally, you will probably have to reduce the heat to low for the last 5 minutes.
In another skillet over medium-high heat, heat 1 tsp of oil or butter, add the mushrooms and soy and cook for 5 minutes, stir in the scallions and the cooked onions.
Heat a Panini press or a heavy skillet. Spread each slice of bread with dijon mustard, then add the mushroom-onion mixture and then 2 - 3 slices of swiss on top.
Lightly butter the bread and place sandwiches onto hot panini press or in the skillet, cook for approximately 4 - 5 minutes total until bread is toasted and cheese has melted. If using a skillet, place something heavy on top of the sandwiches, like a brick covered in foil, or another smaller heavy skillet, which is what I do when I can't find my brick! Enjoy!
3.5.3226
Spinach & Feta Turkey Burgers
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If you think that a turkey burger is boring and tasteless, try this. It has phenomenal flavor! The turkey is mixed with garlic, onion, oregano, spinach and feta cheese! An egg and a few breadcrumbs bind it all together. Cook it on the stove top in a heavy skillet and serve it on a warm, whole wheat bun with mayo, tomato and a slice of red onion. It's exceptional and healthy, you'll love this one!
Author: Ruth Guerri
Recipe type: Burgers
Serves: 4
Ingredients
1 lb of ground turkey
1 egg
2 cloves of garlic, smashed and minced
3 Tbs of grated onion
1 tsp of dried oregano or 2 Tbs of fresh
¼ cup of plain breadcrumbs
1 tsp of kosher salt
½ tsp of black pepper
2 cups of fresh spinach leaves, chopped
4 oz of feta cheese, crumbled
2 Tbs of canola or vegetable oil
4 whole wheat buns
tomato slices
red onion slices
mayo
Instructions
In a large bowl, combine the turkey, egg, garlic, onion, oregano, breadcrumbs, salt, pepper, spinach, and feta cheese, mix with your hands until well combined, then shape into 4 patties.
Heat the oil in a large heavy skillet, over medium-high heat, place the burgers in and cook on one side without moving for about 6 minutes, carefully turn and cook for 6 more minutes.
Warm the buns for a few minutes in a 350-degree oven and spread mayo on the top and bottom buns, place the burger on the bottom, then add the tomato and onion and put the top on. YUM!
3.5.3226
Croque Monsieur
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A Croque Monsieur is a classic French sandwich that is in most cafes, bistros and brasseries in Paris. If you haven't had one, put this on your bucket list! It is a mind-altering, glorious, best you've EVER had, "ham sandwich"! Yes, it's decadent, but you have to have one at least once! Slices of baked ham are piled on Brioche bread with creamy Gruyere cheese, the top of the bread is slathered with bechamel sauce and more Gruyere, baked and then broiled, it really is outrageous! And....it's quick and easy!
Author: Ruth Guerri
Recipe type: Sandwiches
Serves: 2
Ingredients
Bechamel sauce:
2 Tbs of butter
2 Tbs of flour
¾ cup of milk
1 Tbs of Dijon mustard
dash of salt
dash of ground nutmeg
Sandwichs:
8 slices of Virginia baked ham
¼ lb of Gruyere cheese, sliced
4 slices of bread, may use french or brioche or any white sandwich bread
salt and pepper, or Herbs de provence to sprinkle on finished sandwiches
Instructions
Start this masterpiece by preheating the oven to 425°, then make the bechamel sauce: In a small saucepan, over medium heat, melt the butter, stir in the flour and cook for 1 minute until well combined. Then slowly add in the milk, stirring until smooth and thickened. Remove from the heat and stir in the Dijon, a dash of salt and the nutmeg.
Place the bread slices on a parchment lined baking sheet, divide the bechamel between the 4 slices of bread and spread it on all the way to the edges. Place 4 slices of ham on two of the bread slices and then add half of the Gruyere right on top of the ham. Put the top on the sandwiches, bechamel side up, then top with the remaining cheese. Now, just pop in the oven and bake for 12 - 15 minutes, then turn off the oven and turn on the broiler and broil until golden brown, just for a few minutes.
As soon as you remove them from the broiler, sprinkle on a little salt or some herbs de provence. Serve some Dijon on the side for dipping. Don't you feel very French! Bon Appetit!
3.5.3226
Roast Beef Sandwiches with French Onion Dip
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What a sandwich! Perfectly cooked roast beef on a soft, warm bun, topped with homemade French onion dip! The flavor is mindblowing! This is all very easy to make, so perfect for a gathering. The dip and the roast beef can be made ahead.
Author: Ruth Guerri
Recipe type: Sandwiches
Serves: 8
Ingredients
Onions
1 Tbs of olive oil
1 Tbs of butter
2 onions, sliced
2 garlic cloves, finely grated
1 small shallot, finely chopped
½ tsp of salt
a few thyme sprigs - optional
Dip
1 cup of sour cream
2 tsp of Worcestershire sauce
2 Tbs of chopped chives
½ tsp of kosher salt
¼ tsp of freshly ground pepper
½ tsp paprika
Roast
1 - 2 lb beef, top loin roast
2 tsp of salt
2 tsp of pepper
1 tsp of garlic powder or 2 minced garlic cloves
olive oil for the roast
8 large, soft buns
Instructions
Start by caramelizing the onions, heat oil and butter in a heavy skillet over medium heat. Add in the onion, garlic, shallot, salt and thyme, cook for 25 - 30 minutes, stirring frequently until golden brown and softened. Discard thyme and let cool, chop or use scissors to cut into small pieces.
In a medium bowl, add the onions, sour cream, Worcestershire, chives, salt, pepper, and paprika, stir well and let sit for 30 minutes for everything to get aquainted.
Stir together the salt, pepper and garlic powder, then rub it on the roast and refrigerate for 3-4 hours or overnight.
Let the roast come to room temperature at least 30 minutes before cooking. Preheat the oven to 325 degrees.
Rub the roast with olive oil and bake for 45 - 60 minutes or until the internel temperature is 125 degrees. Let rest for 20 minutes, then slice as thin or as thick as you llike, I prefer it on the thin side.
To assemble the sandwiches, warm the buns, spread a small amount of dip onthe bottom bun, place several slices of beef on, then spoon on more dip. Place the top bun on and dig in!
The only thing that could possibly make this better is crispy fried shallots, and they're easy.
Just slice 2 or 3 shallots and heat ¼ inch of vegetable oil in a small pan over medium heat until very hot. Fry the shallots, stirring occasionally, about 2 minutes or until golden. Remove with a spider or slotted spoon, place on paper towels to drain.
3.5.3226
Chicken, Tomato, Spinach and Fontina Panini with Avocado Aioli
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Chicken, Tomato, Spinach and Fontina Panini with Avocado Aioli
How can somethng so simple be so amazing! A warm, toasty panini with perfectly cooked chicken, garden fresh tomato slices, creamy fontina cheese and fresh spinach leaves with an avocado aioli! You don't have to use a panini maker, I don't have one, just put a heavy object on the sandwich and use your skillet, I use a brick covered with foil. However you do it, you'll love this quick, easy, scrumptious sandwich!
Author: Ruth Guerri
Recipe type: Sandwich
Serves: 2
Ingredients
2 boneless, skinless, chicken breasts
1 large or 2 medium garden fresh tomatoes, sliced
4 oz of Fontina cheese, sliced
baby spinach leaves
2 ciabatta, sourdough, or focaccia rolls, split
Aioli
1 large ripe avocado
2 heaping Tbs of mayo
2 cloves of garlic, grated
2 tsp of fresh lemon juice
salt & pepper to taste
Instructions
Start by cooking your chicken breasts; if they seem too thick, pound them a little thinner with a mallet or heavy object, then heat 1 Tbs of olive oil in a heavy skillet over high heat, cast iron if you have one, season the chicken with salt & pepper and cook for about 3 - 4 minutes on each side depending on thickness. You can either slice them or use them whole.
To make the aioli, just add all the ingredients in a small bowl and mash with a fork until blended
To assemble, spread both sides of the bread with the aioli, top the bottom bun with tomato, chicken, fontina and spinach and put the top bun on.
Place in a buttered or greased skillet or panini maker, if using a skillet, place a heavy object on top of the sandwich. (I use a brick covered with foil) and grill on each side for about 4 minutes. All done!
3.5.3226
Tuna Melts
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Everyone has their own idea of the perfect Tuna Melt! This is my favorite mixture for that tasty tuna! Perfect for a quick & easy, weeknight dinner.
Ingredients:
Makes 4 sandwiches
• 2 cans of tuna, drained
• juice from 1/2 of a lemon
• 1/4 cup of celery, chopped
• 1 1/2 Tbs of red onion, diced
• 1/4 of cup mayo
• 1 tsp of Dijon mustard
• dash of salt and black pepper
• dash of paprika
• dash of dried oregano
• 2 Tb ofs chopped fresh parsley
Place the tuna in a medium bowl and squeeze in the lemon juice. add in the remaining ingredients, stir to combine.
Sprinkle on the chopped parsley. Cover and let all of the ingredients mingle for an hour or two. To assemble the tuna melts: Place the 4 sides of the rolls on a baking sheet, spray with a little olive oil cooking spray, place under the broiler 2-3 minutes to crisp up, then top each with the tuna, tomato and avocado if using and the cheddar slices.
Pop back under the broiler to melt the cheese! Delish!
Put the lid on the grill if the flame flares up. Toast the buns for a few minutes.
Bake at 450° for about 20 minutes, depending on the thickness, they should register 165° on an instant-read thermometer. Let the chicken rest and prepare your sauce.
Everyone has their own idea of the perfect Tuna Melt! This is my favorite mixture for that tasty tuna! Perfect for a quick & easy, weeknight dinner.