Tag Archives: Sandwiches

Baked Ham and Cheese Croissants

August 27, 2020

Today’s recipe was inspired by all the croissants we devoured on our trip to Paris two summers ago. Dustin was addicted to the chocolate croissants, the almond were my favorite, and for a slightly healthier breakfast or lunch we’d pick up a hot ham and cheese croissant sandwich. While I’m not about to make my own croissant dough or almond paste, the ham and cheese version is simple to make at home!

This time around (because there have been many times- though we save these for special occasions!) I bought mini croissants at Whole Foods. I like to make a spread of mayonnaise and stoneground mustard (with a few fresh snipped chives if I have them) to spread on one half of the croissant and then layer the ham and cheese before baking them until melty in the middle and crisp on top. That’s it! A little bite of France in your own kitchen.

Baked Ham and Cheese Croissants

INGREDIENTS

croissants, sliced in half
deli ham, thinly sliced (black forest ham is our favorite)
Muenster cheese, thinly sliced (or Havarti, Cheddar, Swiss, etc.)
mayonnaise
stoneground mustard, to taste
fresh chives, chopped (optional)

DIRECTIONS

  1. Preheat oven to 350 F.
  2. In a small bowl, stir to combine mayonnaise, a squeeze of stoneground mustard, and a few chopped fresh chives. Spread a bit of the mayonnaise mixture on the bottom side of each croissant. Top with a slice of cheese, some deli ham, and another slice of cheese, and the top of the croissant. Place prepared croissants on a baking sheet.
  3. Cover the croissants with aluminum foil and bake in the preheated oven for 15-20 minutes, until the cheese is melted and they are warmed throughout, removing the foil for the last few minutes to crisp the tops. Remove from the oven and serve immediately.

Avocado, Arugula, and Goat Cheese Panini

August 17, 2020

Today’s recipe is inspired by the same cafe as this turkey havarti panini. They had an avocado goat cheese sandwich on the menu that also become a part of my regular order. My girls loved it too. And it is so simple to make at home! Sliced white or multigrain bread (I recommend sourdough) is spread with creamy goat cheese, ripe avocado (don’t skip seasoning it with some sea salt and pepper flakes), topped with roasted red pepper and arugula, and grilled until melty and crisp. You can add sliced turkey or bacon. Or replace the roasted red pepper with sliced tomato or sun-dried tomato. All would be delicious!

Avocado Goat Cheese Panini

INGREDIENTS

crusty white or multigrain bread, sliced (I use sourdough)
avocado, sliced
goat cheese (I love the creamy goat cheese spread from Trader Joes)
baby arugula
roasted red pepper, sliced (I have also used spicy Mama Lil’s peppers, or use sliced tomato or sun-dried tomatoes)
salt and freshly ground black pepper/crushed red pepper flakes
olive oil, for grilling

DIRECTIONS

  1. Preheat a pan on the stove or panini press to medium heat. Coat with some olive oil or nonstick cooking spray.
  2. Spread avocado on a slice of bread. (I like to mash it a bit with a fork so it doesn’t slide around.) Season with salt and pepper and/or crushed red pepper flakes. Top with roasted red pepper and arugula.
  3. Spread goat cheese on a second slide of bread and place on top of the sandwich.
  4. Grill on the preheated pan or panini press, flipping halfway through if necessary, until the bread is crisp and golden brown and the goat cheese has melted. (If you’re using a regular pan you can use a lid or second pan to press the sandwich down while grilling and achieve the panini effect.) Slice and serve.

Sun-dried Tomato Pesto Grilled Cheese

August 3, 2020

I like to dream that someday I’m opening a little cafe featuring all my favorite sandwiches, salads, and baked goods. I’d also love to have a wood-fired oven, because PIZZA! My kids just need to grow up a bit so I have more time. And I need to perfect homemade focaccia. Then I’ll be ready…! This sun-dried tomato pesto grilled cheese would definitely make the menu. We pickup up a similar sandwich from a local restaurant a few weeks ago and had to recreate it at home.

This sun-dried tomato pesto is everything. I was licking it right out of the bowl and can’t wait to make it again and pour it over pasta. It uses a whole jar of olive-oil packed sun-dried tomatoes, garlic, lots of fresh basil (which I’ve successfully planted outside and kept alive for months now- it’s a miracle!), pine nuts, and Parmesan. I spread the pesto over sourdough bread and added a pile of provolone, sharp cheddar, and havarti (I like using a combination of cheeses for maximum flavor). Grill until crisp on the outside and the cheese is oozing out the middle.

Sun-dried Tomato Pesto Grilled Cheese

INGREDIENTS

Sun-Dried Tomato Pesto:
1 (8.5-oz.) jar sun-dried tomatoes packed in olive oil
2 cloves garlic
1/2 tsp. kosher salt
pinch crushed red pepper flakes (1/4 tsp. if you like a bit of heat)
1/2 tsp. sugar
1 cup packed fresh basil leaves
1/4 cup + 2 Tbsp. pine nuts
1/3 cup freshly grated Parmigiano-Reggiano
2 Tbsp. water

sliced Italian bread (I used sourdough)
softened butter
provolone, Sharp cheddar, and Havarti cheese (or a combination of any good melting cheese such as mozzarella, fontina, etc.), sliced or grated

DIRECTIONS

  1. To make the pesto: In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 Tbsp. of water. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
  2. To make the grilled cheese: Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice. Heat a large nonstick or cast iron pan over medium heat. Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread. Cook until the first side is golden brown, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.

Note: You’ll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. You can also try tossing the pesto with pasta; just keep in mind that the pesto is thick so you’ll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.

Adapted from Once Upon a Chef

Turkey Havarti Panini with Stoneground Mustard Aioli

June 3, 2020

This is another cafe-inspired sandwich that I’ve mastered at home. There was a great lunch spot near our last house with the friendliest couple that cooked and ran the business together. I became a regular for a bit when I was pregnant with Damen and couldn’t stomach much of anything, especially anything I made for myself. (It’s a miserable 9 months when I’m pregnant and explains my repeated absences over the last 9 years.) Anyway, I craved this cute cafe’s sandwiches, particularly this one with turkey and havarti. So I’d call my order in and when I’d come in to pick up my lunch they’d ask how I was feeling and comment on how my belly was growing. A few times I took my kids to dine in and they’d bring them cups of blueberries and not mind when my children made extra messes. The kind of place I want to run if I have a restaurant someday…

This sandwich made me fall in love with stoneground mustard AND Havarti. I wasn’t very familiar with either until I had this combination and realized how delicious they both are, and even better together! Stoneground mustard gets mixed with mayonnaise and some fresh lemon to make a simple aioli. (I realize aioli usually has garlic in it, but theirs didn’t- I can’t eat garlic when I’m pregnant so I definitely asked!- so I don’t include it either.) The mustard flavor in this aioli isn’t overwhelming… it’s subtle enough that my kids will eat it. Havarti is creamy and melts just right for a panini and is one of my favorite cheeses now! Sliced tomato and arugula are optional but I love it with both. Use a crusty loaf of sourdough for the best flavor, a little butter or oil for an extra crisp outside and you’ll have a perfect panini.

Turkey Havarti Panini with Stoneground Mustard Aioli

INGREDIENTS

crusty white or wheat bread (preferably sourdough)
oven roasted turkey, thinly sliced
Havarti cheese, grated or sliced
tomato, sliced (optional)
arugula (optional)

Stoneground Mustard Aioli:
1/4 cup mayo
1 Tbsp. stoneground mustard
1/2 tsp. lemon juice
1-2 tsp. chopped chives (optional, but recommended)
pinch freshly ground black pepper

DIRECTIONS

  1. Preheat a panini press or pan on the stove to medium heat.
  2. To make the aioli, stir to combine the mayo, mustard, lemon juice, chives, and a pinch of pepper in a small bowl.
  3. To assemble the sandwiches, spread aioli on one side of a slice of bread. Layer with Havarti, turkey, tomato, and arugula. Top with the second slice of bread (you can add more aioli if you want).
  4. Brush the preheated panini press or pan with some butter or olive oil. Grill the sandwich, flipping halfway through if necessary, until the cheese has melted and the outside is crisp and golden.

Makes enough aioli for about 4 sandwiches.

Spinach Mushroom Grilled Cheese

May 7, 2020

I was planning to post my easy salsa verde enchiladas today but for some reason can’t get the photo to upload. So you’ll have to wait for enchiladas. Instead, I’m bringing you grilled cheese! You’ll probably think my kids are crazy because when they request grilled cheese they don’t want just cheese melted on bread, they mean spinach mushroom grilled cheese- it has become a popular meal around here! For some reason this combination of veggies is just really delicious with gooey cheese and crunchy bread. I saute mushrooms and spinach with a bit of garlic and pinch of pepper flakes. And then I layer it on some crusty bakery bread with a generous mound of cheese, grill, and repeat.

There are no rules for making this sandwich. You can get extra creative with the cheese(s). Use whatever you love and/or have on hand. I’ve made it so many times with so many different varieties of cheese. I’ve mentioned a few of my favorites in the ingredients section below. My daughter would like me to insert here that you’ve got to try Beecher’s flagship. It comes from Pike Place market here in Seattle (but can be found nationwide) and makes a killer grilled cheese. You can also add a bit of Parmesan, Pecorino, feta, or goat cheese. It’s really versatile. Sometimes we serve this with soup (oh yum) and other times we’ve added ham (or try bacon!) for an even heartier meal.

Spinach Mushroom Grilled Cheese

INGREDIENTS

spinach, chopped (fresh or frozen, if frozen defrost first)
mushrooms, chopped (I like to use cremini but any variety will work)
butter or olive oil
salt and freshly ground black pepper
garlic, minced or a pinch of garlic powder (optional)
pinch crushed red pepper flakes (optional)
crusty white or wheat bread, sliced
cheese, grated (cheddar, colby jack, pepper jack, gouda, smoked provolone, Muenster, manchego, Beecher’s flagship, etc.)

DIRECTIONS

  1. Heat a bit of butter or oil in a large pan over medium heat. Add the spinach and mushrooms and garlic, if using, and saute until the mushrooms are tender and most of the moisture has evaporated. Season to taste with salt and pepper and a pinch of crushed red pepper flakes.
  2. Remove the spinach and mushroom mixture from the pan and squeeze out any excess moisture.
  3. Wipe the pan clean, if necessary, and return the pan to medium heat. Pile cheese on a slice of bread, top with some of the spinach mushroom mixture, more cheese, and a second slice of bread. Put a little butter or oil on the pan and grill the sandwich, flipping halfway through until the cheese is melted, and the outside is golden and crisp. Slice and serve.