Monsieur Monte
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
Making burgers out of meatloaf---seasoned patties to serve on a bun with sauted mushrooms, or open-faced with brown mushroom gravy.
Several applications for pork braised in apple cider and molasses until meltingly tender: Simply served over crisp squash risotto cakes aside cider-glazed Brussels sprouts, or stuffed into a sandwich with sauerkraut coleslaw along twice-baked sweet…
One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.
All sorts of homemade fixings to pair up with hamburgers, from fries to coleslaw to onion rings, and even microwave potato chips!
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt---self-sufficiency can be a beautiful thing.
Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.
This special-occasion meal is composed of porcini-crusted filet mignon, pan-roasted and topped with gorgonzola garlic butter. The remaining steak was then transformed into sandwiches on homemade potato rolls (made from leftover chard-laced mashers), smeared with…
There is nothing quite like a burger or pulled pork sandwich served up on a fresh-from-the-oven roll.
My first attempt to cook with ground buffalo meat ended in moist burgers and a nail-biting Yankees-Red Sox game.
An easy Italian spin on classic tuna salad, using white beans and a red wine vinaigrette in place of mayonnaise.
Broccoli braised very slowly in olive oil, garlic and onion---this makes a delicious open-faced sandwich with scrambled eggs, but is an equally good topping or side anywhere you can think to put it.