Get ready for the holiday weekend with these rustic sandwiches.
Hearty and rustic fare, sophisticated and savory…savory and sweet.
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Excellent presentation with our Wire Basket Collection.
Add a classic chalkboard from our Chalkboard Collection.
Ideal for wine bar or bistro snacks, or the Grille Room at the golf club. Perhaps the Wine Bar Chalkboard or Baked Fresh Chalkboard all customized for your venue. Enjoy a sandwich menu, add some frites or chips and dipping sauce.
Something rustic and hearty…
Sausage and Pepper Heroes
*(preferably with roasted pepper or parsley and cheese)
2 tablespoons extra-virgin olive oil + more for brushing
1 pound red bell peppers, thinly sliced
1 large red onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano, crumbled
1/2 teaspoon crushed red pepper
Kosher salt to taste
3 long hero rolls, split lengthwise
Heat a large cast-iron or nonstick griddle (you can also use 2 cast-iron or nonstick skillets). Add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Push the vegetables to the back of the griddle, cover with an inverted heatproof bowl and keep warm over low heat; stir occasionally as you cook the sausages. Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half and serve.
Something fun and savory…
8 (1-ounce) slices rustic French bread loaf
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
12 fresh basil leaves
8 teaspoons extra-virgin olive oil, divided
Divide tomato slices evenly among 4 bread slices; sprinkle evenly with salt and pepper. Sprinkle cheese evenly over tomatoes. Arrange basil leaves evenly over cheese, and top with remaining 4 bread slices. Drizzle 1 teaspoon olive oil over top of each sandwich, and coat with cooking spray. Place a grill pan or large nonstick skillet over medium-high heat until hot. Place sandwiches, oil sides down, in pan. Drizzle 1 teaspoon oil over top of each sandwich, and coat with cooking spray. Place a piece of foil over sandwiches in pan–place a heavy skillet on top of foil to press sandwiches. Cook 2 minutes or until golden brown. Turn sandwiches over–replace foil and heavy skillet. Cook 2 minutes or until golden brown. Serve immediately.
Pear and Swiss Cheese on Walnut Bread
4 (1.3-ounce) slices walnut bread
1 large Bartlett pear, cored and cut lengthwise into 1/4-inch-thick slices
1 cup alfalfa sprouts
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
Spread 1 cheese wedge over each of 2 bread slices. Top each bread slice with half of pear slices and half of alfalfa sprouts. Combine mayonnaise and mustard. Spread half of mustard mixture evenly over each of
2 remaining bread slices–place over sprouts, coated side down. Cut sandwiches in half diagonally.
2 to 3 tablespoons olive oil
1 (4-ounce) bittersweet chocolate baking bar, coarsely chopped
Preheat panini press.
Slice bread into 10 (1″) pieces; slice each piece in half. Brush crust sides of each piece of bread with olive oil. Turn bottoms of bread, oiled side down. Place chocolate evenly on bottom pieces of bread; cover with tops of bread, oiled side up.
Place 5 sandwiches in panini press–
cook 1 minute or just until chocolate begins to melt and bread is toasted. Repeat procedure with remaining sandwiches. Serve hot.
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