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* Exported from MasterCook *

 

Olive and Jarlsberg Salad Sandwiches

 

Recipe By :Gourmet Magazine, August 1993

 

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 inch round loaf of peasant bread

1/2 cup drained pimiento-stuffed green olives -- chopped

fine

1/2 cup drained Kalamata -- pitted and chopped fine

2 1/2 cups grated Jarlsberg cheese (about 6 ounces)

6 ounces marinated artichoke hearts -- drained and chopped

fine

1 cup drained bottled roasted red peppers -- chopped fine

2 cups packed fresh parsley leaves -- minced

1 tablespoon drained capers -- chopped fine

1/4 cup extra-virgin olive oil

 

Cut the top quarter off the loaf horizontally with a serrated knife and

remove the soft crumb from the top and bottom sections, leaving two

1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg,

the artichoke hearts, the red peppers, the parsley, the capers, the oil, and

salt and pepper to taste and spoon the mixture into the bottom bread shell,

smoothing the surface. Fit the top bread shell on the filled bottom shell

and press the sandwich together firmly, re-forming the loaf. Wrap the

sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated

knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in

advance and kept wrapped and chilled).

 

 

 

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Per serving: 157 Calories (kcal); 16g Total Fat; (88% calories from fat); 2g

Protein; 3g Carbohydrate; 0mg Cholesterol; 137mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Portobello " Steak " Sandwiches with Gorgonzola Butter and Red Pepper

Vinaigrette

 

Recipe By :Gourmet Magazine, April, 1996

 

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For marinade

5 tablespoons balsamic vinegar

6 large garlic cloves -- minced

2 tablespoons chopped fresh thyme leaves -- ( or 2 teaspoons

dried )

1/2 cup olive oil

1 1/2 pounds fresh Portobello mushrooms -- stems trimmed flush

with caps

For Gorgonzola butter

2 ounces Gorgonzola cheese (about 1/4 cup) at room

temperature

1 tablespoon unsalted butter -- softened

For red pepper vinaigrette

1 red bell pepper -- roasted ( or 1/3 cup chopped

drained bottled roasted red peppers

1 tablespoon white-wine vinegar

1 tablespoon water

2 tablespoons extra-virgin olive oil

four 1/2-inch-thick slices crusty bread

Garnish: fresh thyme leaves

 

 

Make marinade:

In a small bowl whisk together marinade ingredients. Put half of mushroom

caps and half of marinade in each of 2 large sealable plastic bags,

arranging mushroom caps in one layer, and seal bags, pressing out excess

air. Marinate mushrooms at room temperature, turning bags over several

times, at least 1 and up to 2 hours.

Make Gorgonzola butter while mushrooms are marinating:

On a plate with a fork mash Gorgonzola and butter together until blended

well.

Make red pepper vinaigrette:

In a blender blend vinaigrette ingredients with salt and pepper to taste

until smooth and emulsified.

Prepare grill.

Grill one side of bread on a rack set 5 to 6 inches over glowing coals until

golden, about 1 minute. (Alternatively, bread may be grilled in a hot

well-seasoned ridged grill pan over moderately high heat.) Divide bread,

toasted sides down, among 4 plates. Spread soft side of bread with

Gorgonzola butter.

Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or

until tender. (Alternatively, mushrooms may be grilled in a hot

well-seasoned ridged grill pan over moderately high heat.) Transfer

mushrooms with tongs to a cutting board and slice thin.

Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced

sandwich. Garnish sandwiches with thyme.

To roast peppers:

Using a long-handled fork char peppers over an open flame, turning, until

skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler

pan under a preheated broiler about 2 inches from heat, turning every 5

minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer

peppers to a bowl and let stand, covered, until cool enough to handle.

Keeping peppers whole, peel them, starting at blossom end. Cut off tops and

discard seeds and ribs. (Wear rubber gloves when handling chilies.)

 

Serves 4

 

 

A Cook on 06/10/01

A couple of tips from a 'bella burger lover: you don't need that much oil in

the marinade...also, if you take a spoon and gently scrape the ribs from the

shrooms before marinating the end product will not saturate the bread with

brown liquid....much better presentation.

A Cook from woodland, ca on 05/23/01

These are great for vegetarians when the rest of the barbeque is scheduled

for meat. I used a little more vinegar in red pepper vinaigrette. I want to

try to fix these as small appitizers by cutting them into bit sized pieces

A Cook from Brooklyn, NY on 01/31/01

This was absolutely wonderful! It took a little too long to make, over an

hour, but we served it with wasabi mashed potatoes, and it felt like we were

eating a gourmet meal. We made an open faced sandwich so we could savor the

texture and taste. YUM!

A Cook from Albuquerque, Nm on 01/17/01

This recipe is a teriffic meatless lunch dish. I usually add a little salt

and white pepper to the red pepper vinaigrette.

Virginia Minshall ( vaminshall ) from Hampton, VA -by way of

around the world on 10/24/00

I didn't happen to have any Gorgonzola on hand, so I used Creme Brie. The

taste was excellent. I know that some find Gorgonzola too strong but I think

the next time I will try it, the mushrooms should soften the cheese. Home

roasted peppers are ALWAYS the only kind you should use. They are not

difficult to do and they add such wonderful flavor to many meats, pastas and

of course the mushrooms

 

 

 

 

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Per serving: 341 Calories (kcal); 37g Total Fat; (94% calories from fat); 1g

Protein; 5g Carbohydrate; 8mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Toasted Smoked Mozzarella and Radicchio Sandwiches

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1/2 pound radicchio -- chopped (about 4

cups)

1 teaspoon balsamic or red wine vinegar

2 tablespoons finely chopped parsley leaves

6 half-inch-thick slices country or Italian -- each

about 3 to 4 inches long

bread

1 garlic clove -- halved crosswise

6 ounces smoked mozzarella cheese -- cut into thin

slices

 

n a heavy skillet heat oil over moderately high heat until hot but not

smoking and sauté radicchio with vinegar, stirring, until wilted and tender,

about 1 to 2 minutes. Season radicchio with salt and pepper and stir in

parsley. Remove skillet from heat.

Preheat broiler.

On a baking sheet toast both sides of bread about 3 inches from heat until

golden. Rub one side of each toast with garlic and season with salt. Divide

radicchio among toasts, spreading evenly, and cover radicchio with

mozzarella. Broil toasts until cheese is melted, 1 to 2 minutes.

 

Source:

" Gourmet, March 1995 "

 

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Per serving: 23 Calories (kcal); 2g Total Fat; (59% calories from fat); 1g

Protein; 2g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0