Entries for the 'Sandwiches' Category

• 3 Markon tomatoes, quartered, RFS item #78204
• 3 Markon garlic cloves, thinly sliced, RFS Item #78470
• 10 fresh thyme sprigs
• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• Salt
• Culinary Secrets ground black pepper, RFS item #24108

• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 8 very thin slices prosciutto
• 2 large shallots, finely diced (about 2/3 cup)
• Salt
• Culinary Secrets ground black pepper, RFS item #24108
• 2 Markon garlic cloves, minced, RFS Item #78470
• 1 1/4 pounds Eagle Ridge freshly ground beef chuck, RFS Item # 40460
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS item #24108
• 1 large egg, beaten to blend
• 4 Brickfire Bakery Ciabatta bread, halved horizontally RFS item # 17748
• 2 tablespoons SilverBrook butter, room temperature, RFS Item # 73400
• 4 ounces Fontina cheese, thinly sliced
• 8 Markon Romaine lettuce leaves, RFS Item # 75066

• 1/2 cup Chef Mark ketchup, RFS Item #12050
• 1 tablespoon Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 tablespoon Sherry vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Markon finely chopped fresh chives, RFS Item #75774
• 2 teaspoons Markon finely chopped fresh tarragon, RFS Item #77816
• 3 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388

1. Position the rack in the center of the oven and preheat the oven to 500°F.
2. Place the tomatoes on a baking sheet. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.
3. Drizzle with the oil and sprinkle with salt and pepper.
4. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes. Set aside.

1. Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.
2. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.
3. Transfer the crisped prosciutto to a paper towel-lined plate.
4. Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. Add the shallots.
5. Sprinkle with salt and pepper and sauté until tender, about 2 minutes.
6. Stir in the minced garlic. Remove from the heat and cool completely.
7. Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. Mix in the egg.
8. Divide the beef mixture into 4 equal mounds.
9. Using a 4-inch ring mold, shape each mound into a patty.
10. Preheat a grill pan or prepare a barbecue for medium-high heat.
11. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.
12. Place the ciabatta on a plate and cover to keep warm.
13. Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over.
14. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.

1. Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend.
2. Gradually whisk in the oil to blend well. Set the sauce aside.

1. Place the lettuce over the grilled ciabatta bottoms.
2. Set the patties on the lettuce.
3. Spoon some gourmet ketchup over the burgers.
4. Top with the crisped prosciutto.
5. Cover with the ciabatta tops.
6. Serve the remaining gourmet ketchup alongside.

 

Sourdough Smoked Turkey Melt
SERVES 4

• 2 medium Markon red onions, sliced RFS Item 79294
  
• 4 tablespoons Culinary Secrets butter, divided, RFS Item 73794
  
• 4 tablespoons Culinary Secrets barbecue sauce, RFS Item 28160
  
• 8 thick slices sourdough bread
  
• 4 slices Cobblestone Market Swiss cheese, RFS Item 71288
  
• 8 slices Prairie Creek Packing bacon, RFS Item 44206
  
• 16 slices Cobblestone Market Smoked Turkey, RFS Item 94950
  
• Markon Green Leaf Lettuce, RFS Item 76210
  
• Cobblestone Market Dill Pickle Spears, RFS Item 44032

Directions

1. In a large skillet, sauté onions in 1 tablespoon of butter until tender; remove and set aside.
2. Spread barbecue sauce on four slices of bread.
3. Layer each with one slice of cheese, lettuce, 1 slice of bacon (broke in half to fit), onions, 2 slices of turkey, and top with another slice of bacon.
4. Cover with remaining slices of bread.
5. In the same skillet or on a griddle, over medium-low heat, melt remaining butter as needed.
6. Grill sandwiches on both sides until golden brown and cheese is melted.
7. Add pickle spear to plate and serve.

Chicken Salad Wraps with Dried Cherries

Ingredients

24 cups SilverBrook Fully Cooked 1/2" Diced White Meat Chicken 
            RFS Item 61972
8 cups celery, diced
4 cups almonds, silvered
16 cups dried tart cherries
4 cups Culinary Secrets Real Mayonnaise
          RFS Item 17480
4 cups plain, non-fat yogurt
8 tsp. Culinary Secrets Whole Tarragon Leaves, crumbled
         RFS Item 24172
5 tsp. salt
Culinary Secrets Ground Black Pepper, to taste
    RFS Item 24116 (Cafe Grind, 20 Mesh)
48 Markon Ready Set Serve Clean & Trim Romaine Lettuce Leaves
    RFS Item 76205
48 San Pablo 10-inch Flour Tortillas
    RFS Item 67728

Directions

1. Combine chicken, dried cherries, celery and almonds; mix well. Whisk together mayonnaise and yogurt, pour over chicken. Add tarragon, salt and pepper. Mix well. Cover and let chill 2 to 3 hours to blend flavors.
2. Place one romaine lettuce leaf on top of each tortilla. Top with 3/4 cup chicken salad. Roll tightly and wrap in deli paper. Sandwich can be wrapped and chilled 2 hours before serving.

Yield: 36 cups chicken salad; 48 servings

Salsa Chicken Sandwich

Ingredients

1 Rich's Fully Baked French Sandwich Rolls
   RFS Item 69544
1-4 oz. SilverBrook Boneless Skinless Chicken Breast
             RFS Item 35772
2 oz. San Pablo Medium Thick n' Chunky Salsa
          RFS Item 49754
1/2 tsp. fresh cilantro, chopped
1/4 c. Markon 1/8" Fresh Shredded Lettuce
           RFS Item 70426
2 oz. roma tomatoes, oven-roasted
1 oz. Spanish onions, sauteed

Directions

Assemble all ingredients on sandwich roll and serve.

*For an extra kick, top this sandwich with melted San Pablo Pepper Jack Cheese! RFS Item 70248

Recipe and Photography courtesy of Rich Products.

 

Wisconsin Stuffed Burger

Ingredients

1 1/2 lbs. Eagle Ridge 85/15 Pure Ground Beef 
               RFS Item 50106
1/4 c. dry bread crumbs
1 egg
6 slices tomato
6 lettuce leaves
3/4 c. Cobblestone Market Crumbled Bleu Cheese
          RFS Item 70030
6 hamburger buns, sliced

Directions

1. In a large mixing bowl, combine beef, bread crumbs and eggs; mix well, but lightly.
2. Divide mixture into 12 balls; flatten each on waxed paper to 4 inches across. Place 1 tablespoon cheese on each of 6 patties. Top with remaining patties, carefully pressing the edges to seal.
3. Grill patties 4 inches from the hot coals, turning only once for 6 to 9 minutes on each side, or until no longer pink. To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling.
4. Place burgers on buns and top with tomato and lettuce.

*Your possibilities are endless! Stuff your burgers with Cobblestone Market Co-Jack or Swiss, San Pablo Pepper Jack, Trifoglio Pizza Blend or Villa Frizzoni Mozzarella.

Photo and Recipe courtesy of the Wisconsin Milk Marketing Board.

Arizona Monte Carlo Sandwiches

1. Heat oven to 400ºF. Place butter in rimmed 15x10x1-inch baking pan. Heat in oven until butter is melted.
2. In shallow dish, beat eggs and milk.
3. Dip 4 slices of bread into egg mixture, coating both sides.
4. Arrange slices on top of butter in baking pan. Top bread evenly with chilies, ham, avocado and cheese.
5. Dip remaining 4 slices of bread into egg mixture, coating both sides. Place on top of sandwiches.
6. Bake 8 to 15 minutes or until sandwiches begin to brown.
7. Turn sandwiches over using wide spatula. Bake 10 more minutes or until puffed and browned.
8. Cut and serve with salsa, if desired.

Turkey & Red Pepper Sandwich

Ingredients

1 Onion bun, split OR
1 Brickfire Bakery Kaiser Roll, baked, split
   RFS Item 65462

1 Tbsp. SilverBrook Grade AA Unsalted Butter
               RFS Item 73410
2 Tbsp. roasted garlic mayonnaise
1 Markon Iceberg Lettuce Leaf
   RFS Item 75026
2 to 3 red tomato slices
4 oz. Cobblestone Market 99% Fat Free Boneless
         Skinless Oven Roasted Turkey Breast, shaved
         RFS Item 43210
1 slice meunster cheese
2 oz. fire-roasted peppers and onions
         (RFS Recommends: Simplot RoastWorks
          Fire-Roasted Peppers & Onions, RFS Item 61634)

Directions

1. Spread cut sides of bun with butter. Toast on grill until golden. Spread cut side of top bun with roasted garlic mayonnaise from edge to edge.
2. Place iceberg on bottom half of bun, top with tomato slices.
3. Heat peppers and onions on grill; place on top of tomato.
4. Evenly and loosely arrange shaved turkey over peppers and onions.
5. Top with cheese. Close sandwich and secure with toothpicks.
6. Serve immediately.

Pork Apple Mini Burgers

Ingredients

1 Tbsp. olive oil
1 cup Markon Medium Yellow Onion, minced
         RFS Item 78338
2 cloves garlic, minced
1 lb. extra lean ground pork
1 cup Washington Extra Fancy Premium 
        Red Delicious Apples, grated - RFS Item 78008
1/2 cup seasoned bread crumbs
1/4 cup spicy plum sauce
1/2 tsp. salt
1/2 tsp. Culinary Secrets Pepper Pepper Seasoning
            RFS Item 28672
1/2 tsp. Culinary Secrets Ground Ginger
            RFS Item 24054

Directions

1. In skillet, heat oil over medium high heat. Cook onion, stirring often, until tender, about 5 minutes. Add garlic and cook one minute. Remove from heat and let cool.
2. In bowl, stir together pork, grated apple, bread crumbs, plum sauce, salt, pepper, ginger and the cooked onion mixture until well combined. Using 1/4 cup at a time, form into patties 1/2-inch thick.
3. Brown patties on both sides (using either a non-stick skillet or a griddle) until no longer pink in the center, about 5 minutes per side. Serve immediately.

Yield: 12 burgers

Paisano Breakfast Wrap

Ingredients

12 San Pablo 12" Tomato Basil Wraps 12" or Spinach Herb Wraps
     RFS Item 52592 or 13098
12 oz. sour cream
12 oz. prepared pesto
1 qt. cooked and seasoned risotto
2 oz. SilverBrook Grade AA Salted Butter
        RFS Item 73400
4 oz. Markon Green Bell Peppers, diced 
        RFS Item 78247
4 oz. Markon Fancy Fresh Medium Mushrooms, sliced
        RFS Item 78170
1 1/2 tsp. garlic, minced
8 oz. Trifoglio Mild Italian Sausage, cooked and crumbled
        RFS Item C6792
23 large eggs
6 oz. tomatoes, diced
4 oz. Villa Frizzoni Sliced Fancy Black Olives
        RFS Item 31248
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676
2 Tbsp. Markon Fresh Oregano, chopped
           RFS Item 77802
2 Tbsp. Markon Fresh Basil, chopped
           RFS Item 77800
1 oz. Markon Clean & Trim Green Onions, sliced
       RFS Item 76207

Directions

1. Allow tortillas to come to room temperature.
2. Blend sour cream and pesto; refrigerate until needed. Keep risotto warm.
3. Saute peppers, mushrooms and garlic in butter for 2 to 3 minutes. Add sausage; heat through.
4. Pour eggs over meat mixture and scramble until soft. Stir in tomatoes and olives. Add cheese. When cheese begins to melt, gently stir in herbs. Cook until firm throughout with no visible liquid egg remaining. Sprinkle green onions over eggs. Keep warm until serving.
5. To assemble wraps: portion 3 oz. (1/3 cup) risotto across center of tortilla. Add about 1 cup (#8 scoop) of egg mixture and 2 oz. of pesto cream. Roll up tightly. Garnish as desired. Serve immediately.

Yield: 12 servings

Turkey & Creamed Spinach Ciabatta

Ingredients

1 Tbsp. / 2 Tbsp. olive oil
1 tsp. chopped garlic
1 cup frozen chopped spinach, defrosted and squeezed dry
2 oz. Cobblestone Market Cream Cheese, softened
         RFS Item 70082
salt and ground black pepper to taste

2 slices red onion, sliced 1/4" thick
1 Roma tomato, cored, cut in 1/2 lengthwise

3 oz. Cobblestone Market Premium Oven Roasted Turkey Breast
         RFS Item 43210
1 Ciabatta Bun, 6" long, split horizontally
1 oz. melted butter

Directions

1. Heat a 12" non-stick pan over medium-heat. Add 1 Tbsp. olive oil and garlic. Saute for 1 minute. Add spinach and cook until it is dry. Add cream cheese and stir until mixed well. Season with salt and pepper. Remove from heat.

2. Preheat a char broiler or grill to high heat. Brush the red onion and tomato with remaining olive oil. Season with salt and epper. Grill the vegetables on the grill utnil ligthly browned and cooked tender.

3. Place the split Ciabatta on a cutting board cut side up. Spread the spinach over each piece. Top both halves with turkey, onion and tomato. Assemble the sandwich.

4. Heat a large non-stick saute pan or griddle to medium high. Add the butter, and place the sandwich in the pan. Toast both sides and cut in half on the diagonal. Serve wtih Pesto Pasta Salad.

Yield: 1 serving