• A-16 Sandwich
• Basil-Turkey Mini Focaccia Sandwiches
• Cobb Salad Panini
• Grilled Ham and Gouda Sandwiches with Greens and Caramelized Onions
• Grilled Peanut Butter, Jelly & Banana Sandwiches
• Italian Club Finger Sandwiches
• Melty Portobello Sandwiches
• Miss Leslies Ham Salad on Biscuits
• Open Faced PLT
• Pasta de Queso Crema Bocaditos Cuban
• Pressed Cubano with Bacon
• Steak and Boursin Sandwiches
• Veggie Cheese Sandwiches

Would you like to print these recipes? You can download each recipe in PDF format by clicking on the icon at the left of each recipe title.

---

Cobb Salad Panini
Recipe courtesy of Tyler Florence

• 1 head romaine lettuce
• 2 tomatoes, seeded
• 1 avocado
• 1/2 pound turkey breast
• 8 slices bacon, cooked
• 1/2 pound bleu cheese
• 4 hard cooked eggs, shelled and sliced
• 1 tablespoon chopped parsley leaves
• 1 lemon, juiced
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 4 ciabatta rolls or a baguette

Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.

Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.

Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

Grilled Ham and Gouda Sandwiches with Greens and Caramelized Onions
Makes 2 servings Bon Appétit - March 2005

• 1 tablespoon extra-virgin olive oil
• 1 large onion, thinly sliced
• Unsalted butter, room temperature
• 4 1/3-inch-thick slices sourdough bread
• 4 ounces thinly sliced smoked ham, divided
• 3 ounces Gouda cheese, thinly sliced, divided
• 2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided (I used red leaf lettuce)

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Grilled Peanut Butter, Jelly & Banana Sandwiches
Recipe courtesy of Tyler Florence

• 8 slices good quality white bread
• 2 tablespoons unsalted butter, room temperature
• 1 cup peanut butter, smooth or crunchy
• 1/2 cup grape jelly
• 2 ripe bananas, sliced

Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly.

Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

Melty Portobello Sandwiches

• 6 ounces sliced portobello mushrooms
• 1 teaspoon your favorite seasoned salt
• 1 1/2 tablespoons olive oil, divided
• 1 small onion, sliced thin
• 2 slices provolone cheese
• 4 thick slices of bread (Texas Toast), toasted

Gently rinse and clean the mushrooms; pat dry. Place in a bowl and carefully toss with seasoned salt and 1 tablespoon oil. In a large fry pan, saute onions in 1/2 tablespoon oil over medium heat until brown, about 5 minutes. Remove and set aside. Carefully place mushrooms in the pan flat side down (start the toast now). Fry for 2 minutes then gently turn each piece. Fry for another 30 seconds then arrange the mushrooms into 2 lots, roughly the shape of the toast. Top with a slice of provolone then cover the pan for about 30 seconds until the cheese is melted. Slide a spatula under the mushrooms, trying to keep the shape, and place on the toast. Top with onions and serve.

Miss Leslie's Ham Salad on Biscuits
Recipe from Christie December 2005 Supper Club

Difficulty: Easy
Prep Time: 10 minutes
Yield: 12 ham salad biscuits, 6 servings

• 2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
• 1 pound cooked ham from the deli, 1/4-inch thick slices, diced
• 3 ribs celery, from the heart, finely chopped
• 1/2 cup salad olives with pimento, drained, chopped
• 1 jalapeno pepper, seeded, finely chopped
• 4 scallions, finely chopped
• 1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
• 1/3 cup mayonnaise, just enough to bind salad
• 3 tablespoons prepared yellow mustard
• 3 tablespoons dill pickle relish
• Salt and black pepper

Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste. Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

Courtesy of Rachael Ray, 30 Minute Meals

Open Faced PLT
Recipe courtesy of Giada De Laurentiis

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 6 slices whole-wheat or sourdough bread
• 6 ounces thinly sliced prosciutto
• 3 cups arugula
• 2 tomatoes, sliced
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper

Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.

Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

Pasta de Queso Crema Bocaditos -Cuban
(Cream Cheese and Olive Filling Tea Sandwiches)

• One 8-oz package cream cheese, at room temperature
• 1/4 cup finely chopped, drained dimientos
• 1/2 cup pimiento-stuffed green olives, drained and finely chopped
• salt and freshly ground black pepper to taste

Mix all the ingredients together thoroughly by hand. Cover and refrigerate until ready to spread. When ready to serve, making sandwiches by spreading on firm white bread (I use Pepperidge Farm's firm sandwich bread), top with another slice and cut into triangles.

Sweetnicks Note: Nice starter to a Cuban meal. A recipe we use often.

Pressed Cubano with Bacon
Yield: 4 servings (serving size: 1 sandwich)

Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.

• 1 teaspoon extravirgin olive oil
• 1 garlic clove, minced
• 4 (3-ounce) Hawaiian rolls, sliced in half horizontally
• 2 tablespoons yellow mustard
• 8 (1/2-ounce) slices Swiss cheese, divided
• 4 bacon slices, cooked and halved
• 12 dill pickle slices
• 2 teaspoons minced fresh cilantro
• 6 ounces thinly sliced ham
• 2 ounces thinly sliced deli roasted turkey breast

Combine oil and garlic. Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.

Heat panini maker. Add 2 sandwiches to pan and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted. Repeat with remaining sandwiches.

Sweetnicks Notes: Tasty and easy, from Cooking Light magazine, June 2004.

Tip Jar
I love writing for all my Sweetnicks readers every day, and sharing little bits of our Food & Life with all of you. If you've enjoyed coming here and would like to leave a tip, this is your opportunity to do so. All monies go towards Sweetnicks' operating costs. Thank you!