Chopped Pan Bagnat

                                                       

Chopped Pan Bagnat

All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. 

Ingredients:

Vinaigrette:
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Sandwiches:

4 hardboiled eggs, peeled

6 tbsp (90 mL) mayonnaise

3 tbsp (45 mL) chopped basil

Salt and freshly ground pepper to taste

1/2 cup (125 mL) diced red onion

2 cups (500 mL) chopped romaine hearts

2 cups (500 mL) diced seeded tomato

1 cup (250 mL) chopped radishes

3/4 cup (175 mL) chopped pitted black olives

2 jars (190 g each) Italian tuna in oil, drained

4 submarine rolls, each about 9 inches (23 cm) long

Directions:

For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.

For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.

To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.

Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.  Serves 4 to 6

Leftover Burger Bowl

Leftover Burger Bowl

All the burger fun, but without the bun! Use up all the leftovers from a big burger cook-up in a salad bowl with lettuce, tomatoes, cheese, pickles and onion. A special sauce dressing ties it all together, while also making a nice dent in your condiment collection. A side of fries wouldn’t be out of place.
Ingredients:
Special Sauce

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) ketchup

1 tbsp + 1/2 tsp (15 mL + 2 mL) yellow mustard
2 tbsp (30 mL) sweet relish
1/4 cup (60 mL) finely diced dill pickle
4 1/2 tsp (22 mL) pickle brine
1 1/2 tsp (7 mL) minced onion
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) paprika

Pinch cayenne pepper

Salt and freshly ground pepper to taste

Burger Bowl

1/2 small red onion

2 large romaine hearts, washed, dried, finely sliced

1 1/3 cups (330 mL) diced tomatoes

2 large dill pickles, cut into thin strips

1 1/3 cups (330 mL) grated aged cheddar, plus more for burgers

Pickled hot peppers or sliced pepperoncini (optional)

4 leftover grilled burgers
Directions:
For the special sauce, whisk all ingredients in a medium bowl until combined. Cover and refrigerate until ready to use.

For the burger bowls, thinly slice onion and place in a bowl of cold water for 15 minutes. Drain and dry.

In a large bowl, toss lettuce with enough special sauce to coat. Divide salad between 4 bowls. Top each salad with tomatoes, pickles, cheddar, onion and hot peppers, if using. Place burgers on plate and microwave on high until warm, 45 to 60 seconds. Sprinkle with cheddar and microwave until cheese has melted, 20 to 30 seconds. Cut into slices and place on salads. Serve immediately with remaining special sauce on the side.   Serves 4

 

Chopped Chicken And Bacon Ceasar Salad Topped White Pizza With Creamy Ceasar Dressing

Chopped Chicken And Bacon

Caesar Salad Topped White Pizza

With Creamy Caesar Dressing

Dressing:

1/2 cup freshly grated Parmesan cheese 
1/3 cup mayonnaise
1/4 cup fresh lemon juice
2 T. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 cloves garlic, finely minced,
1 T. capers rinsed and drained 
Salt and pepper to taste

Pizza:
2 small boneless skinless chicken breasts 
4 slices thick bacon, diced and cooked
1 pkg. prepared pizza dough
Olive oil for brushing the crust
2 cups freshly grated mozzarella cheese 
1/2 cup freshly grated Parmesan cheese
plus a small chunk for shavings
2 romaine hearts, cut into 1/2-inch pieces 
1/2 cup diced seeded tomatoes
Salt and pepper to taste

Directions:
1. For the dressing, place all the ingredients in the blender or food processor and process until smooth. Remove 1/2 cup and refrigerate for the salad. Place the remaining dressing in a shallow casserole.

2. Trim chicken breasts and pound to an even 1/2-inch thickness. Add chicken to the dressing in the casserole, turning to coat well. Cover and refrigerate for 4 hours. Remove chicken and grill 4 to 5 minutes per side or until cooked through. Cool chicken a bit and then dice or slice into small pieces; set aside.

3. About 20 to 30 minutes before cooking time, remove the pizza dough from the refrigerator and stretch dough into a round or oval shape on a Silpat or parchment-lined baking sheet. It may take a couple of tries at stretching to form a thin crust; let the crust rest about 10 minutes between stretchings. Brush the dough with olive oil.

4. Preheat the oven to 450 or 500 degrees. Sprinkle the mozzarella cheese over the crust and bake the pizza until the dough crisps up and the cheese is melted and the pizza crust is brown and crisp, 15 to 18 minutes. Remove pizza from the oven and sprinkle with 1/2 cup grated Parmesan, the diced or sliced chicken, and the bacon. Toss the lettuce with tomatoes and enough of the reserved dressing to coat well. Top the pizza with the Caesar salad and shave some Parmesan over the top. Cut into wedges or fingers to serve.   Serves 4