Larrupin

Uncommonly Good

Grilled Cheese Month: Jalapeno Poppers

I’ve had a couple of blogs pick up some of my Grilled Cheese Month posts the last couple of days (yay!). When I checked out one of the postings I found another link that took me to  The Emerald Owl and a post for a Jalapeno Popper Grilled Cheese. I had to try it.

Grilled Bacon Jalapeno Popper

I grilled it on the Garlic-Herb Bread I made a few days ago. Then there’s butter, cream cheese, bacon, and roasted jalapenos.

I should have roasted more jalapenos. I didn’t think about the shrinkage. And my two-pound loaf of bread means the sandwich is about five inches square. That’s a pretty big sandwich.

I made one for Dillon with the jalapenos and added a layer of avocado. That took all the peppers so I sliced up some cherry tomatoes to go with the avocado on mine. It was pretty darn tasty!

I would like to put a little more heat in it.

I think I’ll roast the jalapenos, leave the seeds in, and chop it up and mix it into the cream cheese a day or two early so the pepper flavors can soak into the cheese.

I like pepper poppers dipped in a sweet tangy raspberry sauce. If I can get the heat up in the sandwich I want to add a layer, or serve with a dip on the side, to include the tartness of raspberries or maybe cranberries.

Larrupin!


April 13, 2011 Posted by | Sandwich | , , , , , , | Leave a comment

April is Grilled Cheese Month

I love a grilled cheese sandwich.

Grilled CheeseThe most random ingredients can be stacked up between cheese and bread, placed on an iron skillet for a few minutes and taste magnifico!

My most recent grilled cheese was: French bread smeared with honey mustard, topped with Gruyère, Cajun turkey, bread and butter pickles, then more Cajun turkey, more Gruyère and topped with another slice of bread with more honey mustard.  That was a couple of days ago.

A couple of weeks ago I made this ham and cheese. I used Dijon mustard, Gruyère, ham, and dill sandwich sliced pickles. Pickles provide an unexpected pop of flavor to the traditional grilled cheese. The cheese isn’t oozing out of this one, but it’s melted just enough to hold everything together.

Instead of smearing this with butter—which I totally love—I poured a significant puddle of olive oil on the hot griddle. I plopped the sandwich in the middle of the oil and quickly flipped it to soak the other side before leaving it alone to grill.

Grilled Ham and Gruyere with Dill Pickles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My 12″ square iron griddle makes it easy to cut the sandwich while it’s still on the heat so I can see how melty the cheese is. If I let the heat get too high (darn electric stove!) and it’s browning faster than it’s melting, I’ll turn it frequently so I can keep it on the heat longer. I’ll also cover it with a large lid propped on the side of the griddle. An over sized lid will hold the heat in but also let the steam escape so the bread will continue to crisp.

Larrupin!

Grilled Cheese

April 7, 2011 Posted by | Sandwich | , , , , , , , , , | 2 Comments

Pancetta Egg Sandwich

I’m out of bacon, so this morning I opened up the pancetta and made a pancetta egg sandwich on French bread. It’s lightly grilled with a slice of melty provolone inside.
I started by frying two slices of pancetta in a fairly large iron skillet. When it shrank enough for me to scoot it to the side, I put a slice of French bread in the pan to toast lightly. I traded it out with the other slice of bread after a few minutes. The cheese went on the bread while it was in the pan.
The pancetta came out when it was brown and crispy on both sides. It went immediately on top of the melty cheese.
A dab of fresh olive oil went into the skillet and I cracked the egg into the puddle of cool oil. It bubbled and popped while the bread kept warm on the other side of the skillet. I like my egg sunny-side up, but for egg sandwiches I usually go over easy so the yolks aren’t so fragile. When the egg was nearly done, I gently broke the yolk so some of it could ooze out and cook. I made sure the center was still jiggly with a runny center when I piled the egg on top of the pancetta.
Larrapin!
It’s not on a heart healthy or low-salt diet, but every once in a while it sure is tasty!
Some options that would have been good include a thin spread of mayo; avocado slices; maybe some thinly sliced sauteed mushrooms… A thin slice of a tomato fresh from the garden sprinkled with fresh graded parmesan and a splash of balsamic vinegar would also hit the spot.
You could also make this with bacon, and switch out the cheese to what sounds good to you.
Mmmmm. What sounds good to you?

August 15, 2010 Posted by | Breakfast, Sandwich | , , , , , , | Leave a comment

Tuna Salad Sandwich

Tuna Sandwich

Tuna, tomatoes, lettuce, ready for the sandwich.

I know fish is good for your heart, and as hard as I try, I don’t get it into my diet as often as I should. But tuna is easy, so I add it to the menu when I think of it.

I make tuna salad with a recipe similar to most, but of course it depends on what I have in the fridge at the time.

One essential is celery, gotta have the crunch. This time I used bread and butter pickles, a few green onions, and mayonnaise. I had pickled peppers, tomatoes, a few almond slivers and lettuce on the side for building the sandwich.

Tuna Sandwich

Tuna Sandwich

I only used half the tuna today, so tomorrow I’ll make a green salad and add the tuna on top. One of my pet peeves is forgetting it’s in the fridge and having to throw it out, so I try to use it within a day or two.

What’s your favorite way to make tuna salad? Any favorite ingredients you can’t live without?

April 22, 2010 Posted by | Brown Bag, Sandwich | , , , , | Leave a comment

BLT Sandwich

BLT Sandwich

BLAT Sandwich: Bacon, Lettuce, Avocado, Tomato wit Mayo on Whole Wheat Toast

I know bacon is loaded with saturated fat, which is the one thing I’m cutting back on this year, but I’m tempted to dive into a pile of tater tots so this was a better choice. I also skipped my usual side of potato chips, so I’m still ahead of the game.

After I was ready for work this morning I started my coffee (to-go) and put the bacon in the skillet, the toast in the toaster oven and started pulling everything else together. I packed the toast and bacon in one container and the avocado, mayo and tomatoes in another.

I cut the avocado in half and left the pit in place. I put that half face down in a container of cottage cheese and put it back in the fridge for later. I smeared the other half with mayonnaise, which I would later put on my sandwich. I also put some grape tomatoes (it was all I had) in that container and sealed it.

BLT Prep

Toast and bacon, with a small paring knife, go in one container. Half an avocado, smeared with mayo, with a handful of grape tomatoes.

I put the sandwich together when I was ready to eat. It hit the spot.

Some suggestions:

Use 100% Whole Wheat Bread. I use real mayonnaise, but only enough to smear on one piece of bread.

Keep the toast on the light side. I let mine get too dark, and as it dried out during the morning it was plenty crunchy.

Don’t put mayo on hot toast. It will melt right in and I don’t know about you, but it that’s not what I want in  BLT.

Let the toast cool if you can before you seal it up. If it’s still warm it will steam a little inside the sealed container and that’s not what you’re after either.

The romaine fit perfectly in the container with the toast and bacon, but it will get limp if you let it get warm. Instead wash it, fold it inside a paper towel and seal it separately.

At work, I put the avocado and tomatoes in the fridge, because of the mayo, but I left the other container on my desk. I’m not a fan of cold bread, and certainly not cold toast.

I also had a hard boiled egg and some tomato juice as an afternoon snack. And I had some almonds and pistachios to snack on as well.

Tomorrow, a tuna sandwich.

April 21, 2010 Posted by | Brown Bag, Sandwich | , , , , , | Leave a comment

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