Recipes

Grilled Club Sandwich with Pasta Salad

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Grilled Club Sandwich with Pasta Salad

Grilled Club Sandwich

Recipe Courtesy Chef Bryan Woolley

For 2 sandwiches:

Ingredients:

  • 6 pieces of bacon
  • 6 slices deli turkey meat
  • 4 slices sharp cheddar cheese
  • 1 tomatoes sliced and divided between the 2 sandwiches
  • 1 cup kale or watercress
  • 4 slices french bread
  • mayonnaise
  • dijon mustard
  • salt and pepper

Directions:

  1. Cook the bacon slices in a sauté pan.
  2. While the bacon is cooking, prepare the french bread pieces by spreading with mayonnaise and dijon mustard to taste.
  3. When the bacon is cooked, place on a paper towel to drain off any excess grease.
  4. Divide the bacon between the two sandwiches as well as the turkey meat, cheese, tomatoes, and kale or watercress. Salt and pepper the sandwich to taste.
  5. Grill the sandwich on both sides for about 3 minutes a side. Grill the sandwich until the cheese melts. (A great trick is to use some vegetable spray and lightly spray each side of the sandwich to help it brown. You can use butter, but if it’s cold it can be hard to spread.)
  6. Cut the sandwiches in half and serve with pasta salad, recipe below. Enjoy!

Orzo Pasta Salad with Sun Dried Tomato Pesto

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups uncooked orzo pasta
  • 1 cup chopped dry Italian Salami
  • 1 cup chopped cheese, your choice
  • 1/3 cup chopped onion
  • 1/3 cup sun dried tomatoes in oil, use the oil in the dressing
  • 1 medium bell pepper, seeded and chopped

Directions:

  1. Cook the pasta according to the manufacturers directions. Once cooked drain and rinse with cold water to cool off.
  2. Add the chopped dry salami and cheese into a large salad bowl and set aside.
  3. To make the sun dried tomato pesto, add the chopped onion, sun dried tomatoes and oil, bell pepper into the bowl of your food processor. Process until the mixture forms a coarse paste.
  4. Add the cooled, rinsed pasta to the salad bowl with the salami and cheese. Add the sun dried tomato pesto to the pasta and gently fold all ingredients together. Salt and pepper to taste.
  5. You could cover and refrigerate the salad until ready to serve at this point. Enjoy!

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