Category Archives: Sandwiches

Veal Burger Presented On Ciabatta Bread Topped With Provolone Cheese, Roasted Red Peppers and Baby Arugula

I am using tomato sauce as ketchup for my burger in this recipe. I have made my own tomato sauce for this recipe but your favorite jarred tomato sauce will work well. I like the roasted red peppers to be marinated in vinegar and olive oil for extra flavor.

Two Pounds of Ground Veal
¼ Cup of Grated Parmesan Cheese
½ Cup of Panko Bread Crumbs
A Teaspoon of Garlic Powder
A Teaspoon of Onion Powder
½ Teaspoon of Dried Oregano
½ Teaspoon of Dried Basil
A Tablespoon of Finely Chopped Fresh Italian Parsley
½ Teaspoon of Red Cayenne Pepper
A Teaspoon of Sea Salt
A Beaten Egg
Three Cups of Tomato Sauce
Two Roasted Red Peppers Cut Into About ½ Inch Strips
A Loaf of Ciabatta Bread Sliced in Half Lengthwise
A Cup of Baby Arugula Leaves
Six Slices of Provolone Cheese

Combine the veal, the parmesan cheese, the bread crumbs, the garlic powder, the onion powder, the oregano, the basil, the parsley, the red cayenne pepper, the sea salt and the beaten egg in a large bowl. Mix well. Form the mixture into six equal patties.

Cook the veal patties on a hot grill for six minutes on each side or 12 minutes total cooking time. After 12 minutes, top each burger with a provolone cheese slice. Cook for an additional minute until the cheese melts. Remove the patties from the grill.

Place the ciabatta bread on the grill cut side down. Cook the bread for one minute just to heat it slightly.

To assemble, remove the warmed bread from the grill and slather both sides with an equal amount of tomato sauce.  Place the arugula leaves evenly on the bottom half of the bread. Place the burgers on top of the arugula. Top the burgers equally with the roasted red pepper strips. Close the bread and press down slightly. Cut into equal pieces with a serrated knife. Serve while hot.

Cheddar And Onion Burger With Homemade Ketchup

These burgers have great flavor and are easy to make with ingredients that you should have around your kitchen.


Ketchup Recipe


A Tablespoon Of Finely Diced Onion

A Minced Garlic Clove

A Teaspoon Of Canola Oil

6 Ounces Of Tomato Paste

6 Ounces Of Water

2 Teaspoons Of Worcestershire Sauce

2 Teaspoons Of Frank’s Louisiana Hot Sauce

A Tablespoon Of Balsamic Vinegar

½ Teaspoon Of Sea Salt


Combine the canola oil, the onion, the garlic, and the sea salt in a saucepan. Cook on medium heat for two minutes. Add the tomato paste, the water, the Worcestershire sauce, the hot sauce and the balsamic vinegar. Turn the heat down to low. Cook while whisking for three minutes. Refrigerate for at least 45 minutes before serving.


Burger Recipe


Two Pounds Of 85% Ground Beef

Six Kaiser Rolls

¾ Cup Of Finely Diced Onion

A Tablespoon Of Garlic Powder

A Tablespoon Of Worcestershire Sauce

A Tablespoon Of Mustard Powder

A Teaspoon And A Pinch Of Sea Salt, Divided

¼ Teaspoon And A Pinch Of Ground Black Pepper, Divided

6 Slices Of Sharp Cheddar Cheese

A Tablespoon Of Canola Oil


Combine the onion, the canola oil, a pinch of sea salt, and a pinch of black pepper in a sauté pan. Cook the onion and canola oil on low heat for five minutes stirring frequently.


Combine the cooked onion, the ground beef, the garlic powder, the Worcestershire sauce, the mustard powder, a teaspoon of sea salt, and a ¼ teaspoon of ground black pepper. Mix well. Form the meat mixture into six equal patties.


Cook the patties on a hot gas grill for five minutes on each side turning them only once. Add the cheese to the top of the burgers and close the lid. Cook for an additional two minutes until the cheese has melted. Remove the burgers from the grill. Put the rolls on the grill cut side down. Cook for not more than a minute. Place the burgers on the rolls and serve them with the homemade ketchup.

Shrimp Po’ Boy Sandwiches

Shrimp Po' Boy Sandwiches

The light coating allows you to see the shrimp through the crust. You can substitute shucked oysters for this recipe.

Six Inch Submarine Sandwich Rolls

A Pound Of Shrimp Shelled And Deveined

Low Fat Buttermilk

Frank’s Louisiana Hot Sauce (As Much as You Like)

3/4 Cup Of All Purpose Flour

3/4 Cup Of Yellow Corn Meal

1/3 Cup Of Vegetable Oil

3/4 Teaspoon Of Sea Salt

1/2 Teaspoon Of Red Cayenne Pepper

Shredded Lettuce

Sliced Tomatoes

Tartar Sauce (See My Recipe For Tartar Sauce Posted 3/30/11)

Placed the cleaned and shelled shrimp in a bowl. Add enough buttermilk to just cover the shrimp. Add as much hot sauce as you like. Refrigerate this shrimp for at least four hours.

Mix the corn meal, the flour, the sea salt, and the red cayenne pepper in a bowl. Dredge the shrimp in the flour and corn meal mixture. Remove any excess coating by placing the shrimp in a strainer and shaking it.

Heat the vegetable oil on medium high heat in a 12-14 inch non-stick skillet for four minutes. Saute the shrimp in the oil for about two minutes on each side or until the shrimp are pink and the crust is golden brown. Drain the shrimp on a sheet pan lined with parchment paper.

Spread tartar sauce on both sides of the submarine roll. Add the cooked shrimp to the bottom part of the roll. Top the shrimp with tomato slices and lettuce. Close the sandwich and serve.

Cuban Sandwich

Build this sandwich with leftover pork or turkey roast. This sandwich is great for tailgate parties.

A Loaf Of French Bread With The Ends Cut Off And Sliced In Half Lengthwise

A Pound Of Thinly Sliced Pork Or Turkey Roast

1/2 Pound Of Thinly Sliced Canadian Bacon

1/3 Pound Of Thinly Sliced Cucumber

1/2 Pound Of Thinly Sliced Provolone Cheese

Creole Mustard (As Much As You Like)

Preheat the oven to 350 degrees.

Start building this sandwich by spreading as much creole mustard that you want on both sides of the bread. Place the pork or turkey down first. The Canadian bacon is placed down next on top of the pork or turkey. Now add the cucumber slices on top of the Canadian bacon. Finally, add the provolone cheese on top of the cucumber.

Close the sandwich and wrap it tightly with aluminum foil. Place the sandwich on a sheet pan. Weigh down the sandwich with a heavy oven proof pot or skillet. Bake in the oven for 35 minutes.

Remove the sandwich from the aluminum foil and slice it into smaller sandwiches.

Fresh Tomato And Mozzarella Paninis

A non-stick grill pan is preferred but a non-stick skillet will work fine.

Four Slices Of Ciabatta Bread About One Inch Thick

Four Slices Of Fresh Tomato About 1/2 Inch Thick

Four Slices Of Fresh Mozzarella About 1/2 Inch Thick

A Tablespoon Of Chopped Fresh Basil

1/2 Teaspoon Of Sea Salt

1/8 Teaspoon Of Ground Black Pepper

A Tablespoon Of Olive Oil

Heat the grill pan on the stovetop on medium heat for 4 minutes.

Place two slices of tomato on a slice of ciabatta bread. Sprinkle the tomatoes with sea salt and ground black pepper. Place half of the basil on top of the tomatoes. Place one mozzarella slice on each tomato. Place a slice of ciabatta bread on top of the mozzarella slices. Brush both sides of the sandwich with olive oil. To make the second sandwich, repeat the same process.

Put the sandwiches on the grill pan. Put a heavy pan or pot on each sandwich to press it down. Cook for about three minutes on each side or until golden brown and the cheese has melted.

Cut the panini sandwiches in half and serve.