Recipe of the week 4/11/11 - Savory sandwich ring - Pampered Chef

[chitownmelli]

I just had this at the most recent Pampered Chef party that I went to - and it was really great. I will post it as prepared by our consultant here and then share in another thread the changes that make this even better for our family's tastes. Enjoy!


Savory Sandwich Ring

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1T Pampered Chef Italian Seasoning
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
½ cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350° F. Place dough, seams side down, on 15” round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.

Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve.

[chitownmelli]

My hubby LOVES huge sandwich night, so when he came to pick me up from the party that Saturday, his eyes about popped out of his head lol!

The changes that I would make that would be more suitable for our family (which is one thing I really love about these recipes, that you can easily tweak them to your liking and not worry about ruining the dish)

I'm more likely to be in the process of making a bread than to have a canned dough at the house (very expensive here!) So I would make the ring o' dough out of a nice french bread dough that I might have sitting on my counter and likely mix in some Asiago cheese and sprinkle some on top as well.

For the garlic, I think I would infuse some olive oil with a clove or two of garlic and then brush that on, and sprinkle my favorite penzy's spices italian dressing base on top, since I always have that handy. I would also make my own italian dressing for the dish since I already have my base out :)

I can't wait to make this at home, I know DH is patiently waiting too lol!!!

[TiggerToo]

...so are we doing sandwiches :) I am gonna post some hope you don't mind.

[TiggerToo]

Pork BBQ Sandwiches



1 bone in pork shoulder roast (about 4 lbs)
1 cup water
1 tsp salt, low sodium
2 cups finely chopped celery
1/3 cup steak sauce
¼ cup cider or white wine vinegar
¼ cup packed brown sugar
2 tsp lemon juice
2 tsp chili sauce
1 tsp ketchup
2 medium onions, sliced
2 tsp sugar
1 tbsp olive or vegetable oil
1 tbsp butter or margarine
16 hoagie buns, split

Place the pork roast, water and salt in a Dutch oven. Cover and simmer for 3 ½ to 4 hours or until the meat is very tender. Remove meat and discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer for 1 hour. In a large skillet over low heat, sauté onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender stirring occasionally. Serve pork and onions on buns.

[TiggerToo]

Caribbean Chicken Sandwich



From the grilled chicken with the jerk marinade (recipe below), the following day we made a ciabatta sandwich. I altered the marinade a bit and made a sauce of sorts. We shredded the chicken and sauteed it with the following sauce:

1/2 cup olive oil
1/2 cup orange juice
1/4 cup red wine vinegar
1 tbsp dried thyme
1 tbsp cinnamon
1 tbsp nutmeg
1 tsp cloves
2 tsp ground allspice
2 tbsp brown sugar
3 cloves garlic
1 tbsp fresh gingerroot
3 scallions
1/2 small onion, chopped
2 jalapenos, seeded, coarsely chopped
2 tbsp of paprika
salt and pepper to taste

For the sandwich fixins:

1 cup shredded gruyere cheese
1 cup roasted red peppers
1 cup coleslaw

Blend the above ingredients together in a blender until smooth. Shred the leftover chicken from previous night. We ended up shredding two large chicken breast and two thighs and had enough for a 1/2 of a loaf of ciabatta bread. In a pan, add a 1tbsp of olive oil. Add the shredded chicken and heat. Pour the marinade over it and cook until the liquid is pretty much evaporated. Preheat the oven to 415. Heat the bread until brown or toasted. About 3 minutes before you pull it out, add the cheese to one side or both, your choice and put back in the oven and keep in there till cheese is melted. Pull the bread out and build your sandwich. Add the coleslaw, the chicken and the roasted red peppers.

This was sooo yummy!






Jerk Marinade



We grilled chicken the other day and I found this jerk marinade on Epicurean. It was fantastic.

2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice

Combine all ingredients into a food processor until smooth. Pour into a ziploc bag and add your chicken. My recommendation is to let marinade for about 24 hours prior to grilling.

[chitownmelli]

Of course I dont mind lol!!! Bring on the sandwich ideas - hubby loves big sandwich night!