Grilled Tortilla Sandwich

By diana | Published March 8, 2011
Start your day with a warm sandwich

Start your day with a warm sandwich

Warm sandwich recipes are ideal for those mornings when you only have time for a quick breakfast. The total time needed to prepare a warm, nice sandwich can be as little as 10 minutes. I believe it’s healthier to have a warm breakfast rather than to grab some cold snacks and eat them while standing in front of the fridge door.

Start the sandwich by setting the stove top grill on medium heat. When it’s hot, put a tortilla on it and heat it for 1 minute, then flip it and heat it on the other side for another minute.

Heat the tortilla on the stovetop grill

Heat the tortilla on the stovetop grill

Put some diced cheese on half of the tortilla, then add some diced ham on top of it. Heat it for 1 minute.

Put ham and cheese on the tortilla

Put ham and cheese on the tortilla

When the cheese starts melting, add a handful of rucola (or rocket salad, as it is also called in some parts of the world).

Add rucola to the tortilla sandwich

Add rucola to the tortilla sandwich

Add a few tomato slices and a tablespoon of mayonnaise.

Add the tomato slices and the mayonnaise

Add the tomato slices and the mayonnaise

Add salt and pepper according to your taste, then fold the tortilla.

Tortilla sandwich recipe for a quick and warm breakfast

Tortilla sandwich recipe for a quick and warm breakfast

Transfer the sandwich on a plate and enjoy your quick breakfast.

Grilled tortilla sandwich - yummy!

Grilled tortilla sandwich - yummy!

I won’t be giving you quantities for this recipe, because I don’t believe there’s a right way of making a sandwich. Just use whatever ingredients you like, in the quantities that fit your preferences best. If you like the tortilla less cooked, remove it from heat just after the cheese melted, and only then continue adding rucola, tomatoes, mayonnaise and other goodies. If you are on a low-fat diet, you can replace the mayonnaise with 0% fat yogurt or with salsa.

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Easy Brie Cheese Salami Sandwiches

By diana | Published January 24, 2011

This is a very easy sandwich recipe I like to make when I’m in a hurry, yet feeling the need for some warm meal. The ingredients listed below are my favorites, but you can replace them with others, if you wish. Cooking is a matter of taste, isn’t it?

Ingredients:

  • 1 ciabatta bread, sectioned in halves
  • 8 slices salami
  • 4 slices brie cheese
  • 4-6 kalamata olives, cored, chopped
  • 2 cherry tomatoes, thinly sliced
  • 2 teaspoons butter (or 2 teaspoons extra virgin olive oil)
  • freshly ground black pepper

Directions:
Preheat a stovetop grill. Grill the ciabatta bread halves for about 2-3 minutes on the inner side. Flip them. Top them with butter, then grill them until you see the butter starting to soften. Add the cheese, then the salami slices, the olives and the tomatoes. Cover and continue grilling the sandwiches on low temperature until the cheese melts. Remove from heat, sprinkle with freshly ground pepper and serve hot.

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Refreshing Cucumber-Dill Sandwich

By diana | Published January 23, 2011

Summertime can be a hard time for cooking, especially when it gets really hot. The simple thought of using the oven or the stovetop makes me sweat even more. In such days, there’s nothing like a refreshing, easy to prepare snack, like this one I’m going to share with you in a moment.

Ingredients for two sandwiches:

  • 2 pita breads
  • 4 tablespoons yogurt (you can use mayonnaise instead)
  • 1/2 cucumber, peeled, finely diced
  • 1 teaspoon fresh dill, finely chopped (dried dill is almost as good)
  • 1 tomato, diced small
  • 4 slices of turkey or chicken meat leftovers, finely chopped
  • 2 lettuce leaves
  • 1/2 cup red cabbage, finely chopped

Directions:
In a small bowl, prepare the dressing by mixing together the yogurt with cucumber and dill. Add a dash of salt and stir it well.

Take two plates and put an aluminum foil or a baking sheet on each of them. Put each pita bread on a plate. Top them with a lettuce leaf each, meat, tomato and red cabbage. Pour the yogurt-cucumber dressing on top, then roll up the pita bread together with the aluminum foil, making sure that the foil only wraps the sandwich, without getting stuck inside the pita roll.

Recipe variation: 2-3 garlic cloves, crushed and mixed into the dressing will give a special flavor to the sandwich.

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The Ultimate Bacon-Leftovers Sandwich

By diana | Published January 22, 2011

Ingredients for one sandwich:

  • 1 baguette
  • 2 slices of bacon, fried and diced
  • 1-2 slices of cooked chicken leftovers, cut small
  • 1-2 slices of ham, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons mayonnaise
  • paprika

Fry the bacon over high heat until it gets really crispy, then dice it. It’s much better to fry the whole bacon slices rather than dice them prior to frying, because you’ll end up with much less oil in your food.

In a small bowl, mix the mayonnaise with parsley, chicken bits, ham and bacon. Add a teaspoon of mustard. Mix it very well, until it looks like a creamy sauce with bits of meat in it.

Slice a pocket in the baguette, spoon the mayonnaise mix inside and sprinkle some paprika on top.

I love this sandwich recipe because it helps me “clean” the fridge after Christmas and other holidays, when we usually end up with lots of chicken, turkey or ham leftovers. Occasionally, I like to chop a small red onion and mix it into the mayonnaise dressing.

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Crispy Bacon Sausage Sandwiches

By diana | Published January 21, 2011

Ingredients for two sandwiches:

  • 4 slices of white bread, toasted
  • 1-2 tablespoons mayonnaise or butter
  • 4 sausages, freshly cooked, sliced in half
  • 2 tomatoes, thinly sliced
  • 4 slices of bacon, crispy, freshly cooked
  • 4 thin slices of maasdam cheese
  • 1 tablespoon ketchup or mustard

Directions:
Toast the bread, then lubricate the two bottom slices with either mayonnaise or butter and the other two slices with ketchup or mustard. Layer the sandwiches like this: first the sausages, then the tomato slices, then the crispy bacon, then the cheese. Cover with the second slice of toast. Bon appetit!

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Egg-Bacon Toasties

By diana | Published January 19, 2011

Ingredients for two sandwiches:

  • 4 slices of bread, toasted
  • 1 teaspoon mayonnaise
  • 2 fried eggs (fresh, free range eggs are best)
  • 2 bacon slices, crispy, freshly cooked
  • 2 tablespoons tomato ketchup

Directions:
Toast the bread and spread a very thin layer of mayonnaise on each slice. Put each fried egg on a slice of toast, cover it with a slice of crispy bacon, then sprinkle it with some ketchup and cover with the second slice of toast. These toasties are best when egg yolks are runny, so make sure not to overcook them. The bacon needs to be freshly cooked and crispy. It’s best to put it on a paper towel just after cooking, so the oil gets drained.

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Egg Sandwich

By diana | Published December 26, 2010
Egg sandwich

Egg sandwich

This is a simple sandwich recipe which uses only boiled eggs and a few vegetables. It can be a good idea for using the Easter dinner leftovers for the next day’s breakfast.

Ingredients:

  • 2 eggs, boiled medium to hard
  • 4-6 cucumber slices
  • 2 lettuce leaves
  • tuna spread
  • butter (if you prefer, you can replace it with processed cheese)
  • 2 slices of bread

Directions:
Heat water in a pot until you bring it to boil, then add the eggs. Boil them for 4 minutes, then cool them in cold water. Slice them carefully with a thin bladed knife (serrated knives are not good because they tend to rip the yolk up). If you have a cheese slicer use that instead of the knife. It works beautifully.

Butter the bread slices. Put a lettuce leaf on each slice, then arrange the egg slices on top of it. Add the cucumber slices and tuna spread.

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Pastrami Sandwich

By diana | Published December 26, 2010

Ingredients for two sandwiches:

  • Beef pastrami, thin sliced
  • 4 loaves of bread (rye bread is particularly nice with pastrami, but any type of bread will be just fine)
  • Mustard
  • Two whole pickles sliced into 4 wedges each

Directions:
Steam the pastrami to warm it up and to melt away the fat. Steaming is better than frying because frying will make the meat tough and extremely salty. Stack the thin pastrami slices on top of the bread, top with a layer of mustard, then cover with another loaf of bread. Serve the sliced pickles on a separate plate.

Pastrami sandwiches

Pastrami sandwiches

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Salmon Sandwiches

By diana | Published December 26, 2010

This is a quick and easy smoked salmon sandwich recipe, perfect for a tasty and healthy snack.

Ingredients:

  • 2 slices of smoked salmon
  • 1 French baguette
  • 1/2 cup cottage cheese
  • 1 average size tomato, sliced (or 4 cherry tomatoes cut in halves)
  • fresh dill, minced (about 1 teaspoon)

Directions:
Cut the French baguette in two even slices. Mix the cottage cheese with the minced dill, then spread it on the bread. Add the salmon slices on top, then put the sandwiches on a plate with the sliced tomatoes aside.

Salmon sandwiches

Salmon sandwiches

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Tasty Cheeseburger Recipe

By diana | Published December 24, 2010

Tired of fast-food restaurants? You can make your burgers at home. It may take a bit more than simply ordering them, but you can use whatever ingredients you like and besides, you know exactly what’s inside. This is my favorite cheeseburger recipe. I hope you enjoy it.

Yummy cheeseburger

Yummy cheeseburger

Ingredients:

  • 4 cheeseburger rolls
  • 4 beef burgers
  • 4 slices of Cheddar cheese
  • 1 gherkin, sliced
  • 1 tomato, sliced
  • 1 onion, sliced
  • fresh lettuce
  • 4 tablespoons mayonnaise
  • 1 teaspoon olive oil
  • ketchup or tomato sauce

Directions:
Grill the burgers for about 5 minutes on each side. In order to prevent them from sticking, oil the grill a little before cooking. Top the beef patties with the Cheddar cheese and continue grilling until the cheese melts. Cut the bread rolls in half, then place each patty on a half roll. Add the gherkin slice, then pour some ketchup or tomato sauce. Add the tomato slice, the onion and the lettuce, put some mayonnaise on top and cover with the upper half of the bread roll.

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