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Posts Tagged ‘sandwich’

Meatless Monday: Grilled Vegetable Panini With Herbed Feta Spread

grilled vegetable sandwich

Way better than grilled cheese.

When I stopped eating meat about 15 years ago, I stopped eating sandwiches. Not on purpose, really, but it seemed that most were pretty meat-heavy — Italian mixes and Reubens and French dips and such. If I wanted a meatless sandwich, it seemed like the only option was grilled cheese. My first vegetable sandwich happened accidentally, at the dinner table when I was in middle school. My family was eating beef of some sort and I had, on my plate, the vegetarian offerings from that meal: broccoli and bread. So naturally, I made that into a sandwich. Soon I requested broccoli sandwiches at every meal.

I like to think I’ve evolved since then, and so have sandwiches. Vegetable sandwiches are no longer a novelty, but a regular item on restaurant and deli menus, enjoyed even by meat-eaters. Vegetables are pickled, roasted, grilled or raw and thinly sliced, layered with hummus, goat cheese, fried egg or fresh mozzarella, topped with a vinaigrette, a lemony dressing, or nothing at all; the juices from the vegetables soaking into and flavoring the bread. Kelsey Nixon’s Grilled Vegetable Panini is one such sandwich — it combines grilled vegetables (Kelsey calls for mushrooms, peppers, zucchini and yellow squash, but you can use whatever you like. Add asparagus, Brussels sprouts, roasted butternut squash or eggplant if that’s what you have on-hand), with a creamy herbed feta spread on ciabatta, pressed in a panini maker or between two skillets until it’s warmed through and the flavors of the grilled vegetables meld with the cheese forming a dressing — no mayo needed here.

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United Tastes of America Explores the Bánh Mì

Ma Peche's Bahn Mi

Photo: Elizabeth Leitzell

Step away from the Subway. Jeffrey Saad explores the greatest things to happen to sandwiches since sliced bread, tonight on United Tastes of America.

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Missing: A Harbor Bar Summer

Harbor Bars -- the ultimate summer cookie and ice cream treat?

Harbor Bars from Down East, Maine credit: Kim Post Phinney

Over the weekend, during an unusually hot fall Saturday, I dug into my freezer and unearthed a single, lonely Harbor Bar.  This last vestige of a long, bountiful summer served as a lonely indicator that the party was indeed over… 

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Brown Bagging: What’s in Your Lunchbox?

Bal's Spiced Okra will brighten things up.

Bal's Spiced Okra will brighten things up at lunch time.

The kids are back in school, but why should they be the only ones to enjoy a homemade packed lunch?

Spice Goddess Bal Arneson to the rescue with a colorful Spiced Okra that’s perfect for packing. Watch her make it this morning at 11:00am ET, along with savory Paneer Fish Cakes with Apple and Fig Chutney and a fresh Coconut Bean Salad. Don’t leave out the sweet Lentil (!) Cookies.

If sandwiches are what you crave for lunch, Emeril covers breads and spreads this afternoon at 4:30pm ET. Watch him make a Tuna Melt; a Pressed Roast Turkey, Pesto, and Provolone Sandwich; and a Prosciutto and Mozzarella Panini. Sandwiches like these will surely make you the envy of all your coworkers.

Pack Emeril up in your lunch bag.

Pack Emeril up in your lunch bag.

Flip through all our favorite lunchbox recipes right here.

Mo Rocca Gets Cheesy

food2grilledcheese

"Mind-Blowing" Grilled Cheese from Food2.com

Whether you’re a full-fledged cheese snob or a wholehearted supporter of processed American, do not miss tonight’s new episode of Food(ography) at 9pm/8c. It’s a tasty one…

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Cooking the Channel: BLT Bruschetta

BLT Bruschetta from Chuck's Day Off

BLT Bruschetta from Chuck's Day Off

I’ve been known to make BLT sandwiches once a week all summer, while tomatoes are at their peak. The classic BLT is quick, simple and requires very little planning, shopping or cooking. My secret ingredients: mayo and crunchy peanut butter—mayo slathered on the top slice of bread and PB on the bottom. It’s really hard to beat (honestly, go try it!), but I’m always on the lookout for new riffs on my favorite sandwich.

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Craving: Radishes; Some of Yours, Some of Ours

White on Rice Couple - Todd and Diane

White on Rice Couple - Todd and Diane

Welcome late-spring, a time when you can rip your dinner out of the ground, rinse it, and eat it raw. Or you can roast it, dress it with olive oil and mint, bake it in a gratin, or pile it on a sandwich.

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