At our house, we enjoy them for lunch or dinner, and usually with an interesting twist on a classic.
SPICY PORK PO'BOYS
1 pound ground pork
1 1/2 teaspons paprika
1 1/4 teaspoons dried thyme
1/2 teaspoon cayenne pepper
3/4 teaspoon garlic powder
salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 dill pickles, finely chopped
tomatoes, thinly sliced
Hot sauce, for serving
In a large bowl, mix the ground pork with the paprika, thyme, cayenne pepper, and garlic powder, and season with salt and pepper. Form the mixture into 1/2 inch thick patties. Heat a frying pan over medium high heat and swirl in a tablespoon of olive oil, or spray with cooking spray. Cook the patties, turning once, until they are cooked through, about 10 to 12 minutes.
Meanwhile, mix the mayonnaise with the Dijon mustard and pickles and season with salt and pepper. Spread the mayonnaise on both sides of the baguette.
Place pork patties on the bottom each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwich and serve.
Recipe adapted from Food and Wine Magazine
CURRY TURKEY PATTIES
1 1/2 pounds ground turkey breast
salt and pepper
1/4 cup mango chutney
1/4 cup plain Greek yogurt
3 green onions, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons chopped nuts,
1 tablespoon curry powder
1 tablespoon ground cumin
handful of cilantro, finely chopped
4 pieces of grilled naan bread
Toppings: hot giardiniera, cucumber slices, lettuce leaves, tomato slices
In a large bowl, crumble the ground turkey and season with salt and pepper. Add the chutney, yogurt, egg, green onions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into patties.
Heat a griddle or large skillet over medium high heat. Drizzle in olive oil, add the patties and fry, turning once, until cooked through, about 12 minutes.
Fill the naan breads with a patty and toppings of your choice.
Recipe adapted from Rachael Ray Magazine, January/February 2013
GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS
1 teaspoon beef bouillon
1/4 cup mayonnaise
2 teaspoons siracha
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons butter, softened
8 slices of white sandwich bread
4 slices of sharp cheddar cheese
3 ounces cheddar cheese curds
In a small bowl, mix the beef bouillon into 2 teaspoons of hot water until dissolved.
Whisk in the mayonnaise and siracha and season with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, cook the bacon until crisp, drain on paper towels.
Set a skillet on moderate heat, butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion cheddar cheese curds and bacon.
Close the sandwiches buttered side out and placce in the skillet, cook until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Recipe adapted from Food and Wine, October 2011
SWISS AND CHEDDAR GRILLED SANDWICH
1/2 cup milk
3 tablespoons parsley, finely chopped
2 ounces swiss cheese
2 ounces cheddar cheese
4 slices of sandwich bread, crusts removed
2 tablespoons olive oil
1 tablespoon butter
Whisk eggs in a bowl for 1 minute. Add milk, salt and herbs and whisk to combine. Set aside.
Cut cheese into slices, then each slice in half to make 8 pieces.
Cut each slice of bread in half to make 8 pieces.
Lay 4 slices of the bread on a flat surface and distribute the cheese evenly over bread. Cover remaining bread. Using your fingers, pinch edges of bread together to seal.
Heat oil and butter in a medium skillet over medium heat.
Dip sandwiches in egg mixure and coat on both sides as well as the edges. Place egg coated sandwiches in skillet and cook on one side until golden brown, then flip and cook remaining side until golden brown.
Recipe adapted from The Arkansas Democrat Gazette, April 2010