Leftover Turkey Cranberry Open Faced Sammies

With the last of the turkey from Thanksgiving I made open faced sandwiches using my grainless paleo bread as the base.  It was so tasty that Anthony had 4 of them!  Feel free to substitute my Paleo Bread Recipe with an alternative gluten free bread recipe such as this one or choose your store brand favorite.  A simple solution for tackling leftovers.  Enjoy!

Eating primal doesn't mean you have to eat boring!  Get creative!

Ingredients (serves 2):
4 slices Liz's Grainless Paleo Bread or substitute of your choice
2tbs mayonnaise
1tbs dijon mustard
a handful of arugula
1 1/3c shredded leftover Turkey
1/3c leftover Cranberry Sauce

Directions:
1. Spread fresh bread with mayo and mustard.  Top with arugula, turkey and a big helping of cranberry sauce.  Enjoy!

Grilled Flat Iron Steak and Pepper Sammy (Gluten Free)

I was looking to cook up some beautiful flat iron steaks but I only had about 30 minutes before work so I decided to make a quick lunch sandwich.  The result was a meaty, cheesey, hearty gluten free meal.  Don't feel like you have to use Flat Iron's; this is a great way to use any kind of steak.  Even better, slice up some leftovers from the night before and make this sandwich for lunch the next day.  Fantastic.

Wanna take a bite???

Ingredients (for 2 sandwiches):
4 slices Gluten Free Italian Baked Bread
2-4oz flat iron steaks, set out to room temp
1 bell pepper sliced or 1/2c frozen bell pepper slices
2 slices provolone cheese
1tbs mayonaise
1tbs dijon mustard
2tbs butter

Directions:
1. Preheat grill to high.  When hot, turn to medium high.  Salt and pepper the steaks generously and grill on both sides until desired doneness.  Set out for a few minutes before slicing.
2. Meanwhile, if using fresh peppers, cut into 4 pieces and place on grill with steak.  When soft and charred on both sides, take off the grill and slice.  If using frozen peppers, heat a tsp oil in a skillet and saute until done.  Make sure you drain all the liquid (you don't want them to sog out your bread!)
3. Spread 1/2tbs mayo and mustard on one side of a slice of bread.  Top with steak, peppers and cheese.  Then top with the other slice of bread.
4. In a nonstick skillet, heat butter over medium high heat.  Add sandwiches and turn heat to medium.  Cook on both sides until bread is grilled and cheese is melted.  Serve hot.

Mom's Crazy Amazing Italian Grilled Cheese Sandwich (Gluten Free)

This sandwich was my mother's idea.  I made it for lunch one day and it was so delicious everyone said I had to put it on my food blog.  When I asked my mom what she wanted to call it she said, "My Crazy Amazing Italian Grilled Cheese Sandwich."  I told her that could be arranged.  Of course, I used my Italian Gluten Free Baked Bread for this recipe, but if you are not going gluten free an Italian Ciabatta bread would be a nice substitute.

"This sandwich is CRAZY amazing!" - Mom "This is the best sandwich I've ever had!" - Husband

Ingredients for 1 sandwich:
2 slices Italian Gluten Free Baked Bread
1 large slice provolone
12 slices pepperoni
2tsp dijon or stone ground mustard
Butter, for cooking (at least 3tbs)

Directions:
1. Place 2tbs butter in a nonstick skillet and heat to medium high until butter is melting and starting to sizzle.
2. Meanwhile, put your sandwich together.  Spread dijon on one slice.  Top with cheese and pepperoni and then the other slice of bread.
3. When the butter is hot, place the sandwich on the skillet, turning down the heat to medium so it doesn't brown to quickly.  When one side is brown, flip over the sandwich (adding more butter where the pan is dry).  Cook the other side until browned, covering the pan with a lid if the cheese is not melting quick enough.  Serve hot.

Ultimate Tomato Grilled Cheese with Roasted Tomato Basil Soup

As a child, my mother would make me grilled cheese with bread and butter pickles.  Now, every time I eat one it reminds me of my childhood.  I used whole grain bread for a heartier texture, 2 kinds of complementing cheeses to increase the flavor profile, and sliced tomatoes for an unexpected twist.  To complete the meal, I made a simple roasted tomato basil soup and topped it with fresh Parmesan and basil.  The soup takes about an hour and a half to make so plan ahead.  It's not complicated but the tomatoes have to roast in the oven to bring out the sweetness and then simmer in a pot to blend the flavors.  For me, this is the ultimate comfort food.  Simple, warm, and delicious. 

This meal brings me back to my childhood, but I dressed it up for a more sophisticated meal

Tomato Soup Ingredients:

Fresh ingredients make this simple soup soul satisfying

3lb fresh tomatoes (choose whatever looks best at the supermarket.  I used tomatoes on the vine.)
3tbs extra virgin olive oil
2 yellow onions, chopped
6 cloved minced garlic (or about 2tbs prepared minced garlic)
1/2tsp red pepper flakes
1 - 28oz can whole tomatoes with their juice
1c sliced carrots
1 quart chicken stock
1-2 cups fresh basil (I bought a tube of fresh minced basil and used about 3/4 the tube)
1tsp dried thyme
2 tbs balsamic vinegar
Parmesan and fresh basil for serving, optional

Directions:
1. Halve or quarter fresh tomatoes and toss with 2tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place on a baking sheet and bake at 400F for 45 minutes.
2. Meanwhile, chop 2 onions.  Add the remaining tbs of oil to the pan over medium heat until hot.  Saute the garlic and red pepper flakes about 30 seconds.  Add the onions and saute until beginning to brown.  Add the can of whole tomatoes, sliced carrots, chicken stock, basil and thyme.
3. Simmer for 40 minutes.  Puree with an immersion blender and stir in 2tbs balsamic vinegar.  Serve with extra basil and Parmesan cheese if desired.
A note to Gluten Free dieters: The tomato soup is gluten free and vegan, but obviously the sandwich is not.  Substitute your favorite gluten free bread below if desired.

Ingredients to make 1 sandwich:
2 slices whole grain bread (if gluten free, use your favorite gluten free bread)
1 slice sharp cheddar cheese
1 slice muenster cheese
1 small tomato, sliced
butter, softened, for spreading.


Directions:
1. Spread one slice of bread with butter, place butter side down in a nonstick pan.  Top with 1 slice cheese, followed by tomato slices, followed by the other cheese.  Butter another piece of bread and put this slice butter side up on top of the sandwich.
2. Turn the pan to medium or medium high.  Cook until golden brown on one side and the cheese starts to melt (Tip: If the bread is browning too quickly, turn down the heat and cover the pan to help melt the cheese).
3. Serve with a warm bowl of tomato soup.

Chicken Souvlaki in Pita

Chicken Souvlaki is a staple dish in my house.  It is healthy, hearty and satisfying.  Although not gluten free, you could easily wrap this in a rice tortilla or place it in a salad or on top of some gluten free bread.  Enjoy!

Best sandwich on the planet

Ingredients:
4 boneless skinless chicken breasts
4 whole wheat pita breads
1tbs red wine vinegar
2tbs fresh lemon juice
1 1/2 tbs fresh oregano (or 1 1/2 tsp dried)
1 1/2 tbs fresh thyme (or 1 1/2 tsp dried)
sea salt and black pepper to taste
3 tbs olive oil
2 tomatoes, cut into thin wedges
1 red bell pepper, cut into thin strips
1/2 red onion, thinly sliced
1/2c feta cheese
1/2c black or kalamata olives, sliced
1/4c plain yogurt
1/4c light sour cream
1/2 small cucumber, grated
juice from 1/2 lemon
minced garlic, to taste (about 1/2 tsp)


Directions:
1. Heat oven to 250F.  Wrap each pita individually in foil and place in oven to warm.
2. In a large bowl, combine vinegar, lemon juice, oregano, thyme, salt and pepper.  Add oil in a stead stream.
3. In a separate bowl, combine red onion, feta, olives, tomatoes and bell pepper.  Pour 1/2 of the dressing over the chicken and 1/2 of the dressing over the vegetables to marinate.
4. Heat grill to high.  Cook chicken on both sides until done (10 minutes per side for large breasts).
5. Meanwhile, combine the yogurt, sour cream, cucumber, lemon and garlic to taste.  Add salt if desired.
6. To serve, add sliced grilled chicken and marinated vegetables inside each pita half and top with yogurt sauce.  Add lettuce or mixed greens if desired (I had arugula on hand so I added it here).