Good Evening kossacks! It’s been a long time since I’ve written a WFD diary. I’m still navigating dkos5 (grrrrr, arrrrgh) Is it cooling down where you are, yet? Portland, Oregon has had a weird, cool summer so far. Not that I’m complaining, I’m not a big fan of hot weather. August is National Sandwich Month. Who knew, huh? I’ve been searching the ‘net for sandwiches you can grill on the back deck to keep you out of the hot house, so let’s get to it. I have to apologize for the size of the photo, tried to minimize but dkos isn’t having it.
What’s For Dinner is a weekly series published every saturday night at 4:30pmPST
We talk food and cooking. Grab a cold one and pull up a chair.
Grilled Steak Sandwiches
2 sirloin, skirt or flank steaks (about 1 ¾ pounds each)
Extra-virgin olive oil, for brushing and drizzling
Course salt and freshly ground pepper
Fresh Tomatoes, sliced ½ inch thick
2 large loaves semisoft Italian bread, halved lengthwise
Garnish: fresh basil and romaine lettace leaves
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Let steaks stand at room temperature for 30 minutes. Heatgrill to high. Brush grates with oil. Season steaks with saltand pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
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Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
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Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.
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Chipotle-Avocado Sandwich
One 15-oz can red kidney beans, drained
1 chipotle in adobo, finely chopped, plus 1 tablespoon sauce
8 slices whole-grain bread, toasted
1 avocado, sliced
4 radishes, sliced
4 leaves escarole
1 cup sprouted beans
Kosher salt and freshly ground pepper
1. Mash beans, chipotle and sauce until combined.
2. Spread on bread. Top with avocado, radishes, escarole and sprouts.
3. Season with salt and pepper.
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Eggplant-Mozzarella Melt
- 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant
- 1 large red onion, cut into 1/2-inch rounds
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 1/4 cup red-wine vinegar
- 1/4 pound mozzarella, cut into 4 slices
- 4 brioche buns, preferably with sesame seeds, halved
- 4 small leaves Bibb or Boston lettuce
- 1 cup lightly packed fresh basil leaves
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Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
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Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
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Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.
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The Best F***ing Grilled Chicken Sandwich Ever
- 4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
- 2 quarts cold water
- 1/3 cup kosher salt, plus more for seasoning
- 1/4 cup sugar
- 1/4 small avocado, diced (about 1/3 cup)
- 1/2 large jalapeño, roughly chopped (about 2 tablespoons)
- 1/4 cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
- 5 tablespoons vegetable oil, divided
- 2 tablespoons water
- 1 tablespoon fresh lime juice, from 1 lime
- Freshly ground black pepper
- 6 slices thick-cut bacon, halved
- 4 soft white sesame burger buns, split
- 3/4 cup mayonnaise
- 1 cup crushed ruffled potato chips
- 1 cup shredded iceberg lettuce
- Four (1/4-inch-thick) slices tomato
- Type of fire: two-zone indirect
- Grill heat: medium-high
DIRECTIONS
Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.
In a medium bowl whisk together the the water, salt, and sugar until the solids are dissolved. Add chicken breasts and refrigerate for 30 minutes.
Meanwhile, combine avocado, jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms. Season green sauce with salt.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tablespoons oil.
Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
While bacon cooks, place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken. Continue to cook until second side is browned. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant read thermometer inserted into the center of breast. If chicken browns too much before it registers 150°F, move to cool side of grill, cover, and let cook until chicken reaches temperature. Remove chicken from grill, let rest for 5 to 10 minutes.
Place bun halves on hot side of grill, cut-sides down, and cook until lightly toasted.
Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half. Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise. On each bottom bun, add 1/4 cup lettuce, followed by 1 chicken breast, 3 bacon pieces, 1 tomato slice, and 1 tablespoon green sauce. Close sandwiches and serve right away.
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Dinner for me tonight is Grilled Swiss Cheese and Avocado. What’s For Dinner at your house?