Rec: Ultimate Cheeseburger

2 pounds cold freshly ground beef chuck, 80 percent lean
1/3 cup ice-cold water
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
4 to 5 ounces cold Cheddar, Swiss, jack, or blue cheese, shredded or crumbled
Butter for the rolls (optional)
6 crusty yet soft rolls, such as kaiser, split


Light a grill for direct medium-high heat, about 425 degrees F. Using your hands and a light touch, mix together the beef, water, salt, pepper, and cheese. Gently shape into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready. Brush the grill grate and coat with oil. Put the burgers directly over the heat, cover, and grill for 7 minutes, flipping after about 4 minutes for medium-done (150 degrees F, slightly pink). Add a minute per side for well-done. Avoid pressing down on the burgers, which squeezes out moisture and makes them dry. If you like, butter the rolls before grilling. Grill the rolls, cut sides down, directly over the heat until toasted, about 1 minute. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

Serves 6

Rec: Meatball Subs

1 clove garlic
1/2 cup fresh parsley leaves
4 ozs Parmesan cheese, cut into chunks
1 medium onion, halved
1 lb lean ground beef or turkey
1/2 cup fresh bread crumbs
1 egg, lightly beaten
Salt and pepper, to taste
4 cups tomato sauce or bottled spaghetti sauce
4 sub rolls



With a food processor running, put the garlic, parsley,
and Parmesan through the feed tube. When they are
finely chopped, add the onion and process until grated.
Transfer to a large bowl. Add the beef, bread crumbs,
egg, salt, and pepper. Form the mixture into 12
meatballs. In a large saucepan, bring the tomato
sauce to a boil. Add the meatballs and let the sauce
return to a boil. Simmer gently for 30 minutes,
turning the meatballs in the pan, or until they are
cooked through. Halve the sub rolls, though not all
the way through. Toast them until golden. Spoon
the meatballs into the rolls, add sauce, and serve
at once.


Serves 4
If not serving all at once, refrigerate meatballs and sauce
Can be reheated in microwave

Rec: Frankie's Cuban Sandwich

1 loaf French bread
Yellow mustard
Thinly sliced baked ham
Thinly sliced roast pork or beef
Dill pickle slices
Swiss Cheese slices

Slice bread to open. Thin layer of mustard on top and bottom halves of bread. Layer ham, roast, pickle and cheese evenly over the bread. Put on the top half of the bread. Cut into individual sandwiches not longer than six inches each.

Grill sandwiches on a hot buttered pan with a heavy skillet on top of the sandwich to flatten the sandwich to about ¼ of its original size. Grill for 2 to 3 minutes on each side or until golden brown.

You can use a George Forman Grill or Waffle Iron, too.

Rec: Submarine Sandwich

1 Cup Creamy Coleslaw
2 Tablespoons Prepared Horseradish
4 Hoagie Buns, Halved
8 Ounces Deli Style Roast Beef
8 Ounces American Cheese
1 Large Tomato Sliced
4 Fresh Lettuce Leaves


In a large mixing bowl stir together coleslaw and horseradish. Spread about ¼ mixture on the bottom half of each hoagie bun. Layer on ¼ sliced roast beef, 2 slices American cheese, 2 slices tomato, and 1 lettuce leaf. Top with bun and enjoy.

Rec: Meatloaf Sandwich For One

      1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)

2 teaspoons olive oil, divided

2 slices sourdough bread or 2 slices white bread

1 teaspoon grainy mustard, to taste

1 teaspoon ketchup, to taste

1 slice monterey jack cheese

 

 

1. Spread 1 slice of bread with mustard.
2. Spread the other slice of bread with ketchup.
3. Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
4. Put browned meatloaf slice on the mustard-smeared bread.
5. Put a slice of cheese on top of the meat loaf.
6. Cover with the ketchup-smeared bread.
7. Heat remaining 1 teaspoon olive oil in skillet or on griddle.
8. Grill the sandwich over medium heat on both sides, until golden.

Rec: Bacon Wrapped Hamburgers

1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split



Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Serves 6

Rec: Reuben Sandwich

8 Slices Rye Bread
½ Pound Sliced Corned Beef
8 Ounces Sauerkraut
4 Tablespoons Thousand Island Dressing
4 Slices Swiss Or American Cheese



Take your rye bread and butter both sides of all 8 pieces. In a large skillet brown one side of the rye bread. Now on the toasted side add the corned beef, sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese. Top with the bread toasted side down. Place back into the skillet, pan fry till cheese is melted or heated thru. Enjoy.

Rec: Tomatoe Garlic Sandwich

6 to 8 Slices Bread
3 Cloves Garlic, Minced
3 Green Chilies
1 Large Tomato, Sliced
10 Slices Sharp Cheddar Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Fresh Lemon Juice
Table Salt
Fresh Cracked Black Pepper



The first step is to toast your bread if you like a crunch
with your sandwich. Now spread on the fine minced garlic
on one side of the bread. Now place the slices of tomato on,
top with a drizzle of olive oil and slices of green chilies. Add
the fresh lemon juice and slices of sharp cheddar. Close the
sandwich and slice, and enjoy.

Rec: Cucumber Sandwich

4 to 6 Slices Rye Bread
8 Ounces Soft Cream Cheese
3 Large Shredded Cucumbers
1 Package Blue Cheese Seasoning
1 Tablespoon Mayonnaise
Table Salt
Fresh Ground Pepper


Combine all ingredients into a large mixing bowl minus the
shredded cucumbers. Once well blended fold in the cucumbers.
Place a small amount of the mixture on a slice of bread and
top with an additional slice of bread. This sandwich is also
great with toasted bread.

Rec: Elvis Presley's Grilled Peanut Butter And Banana Sandwich

2 slices of white bread
2 tablespoons of smooth peanut butter
1 small ripe banana mashed
2 tablespoons butter



Spread the peanut butter on one slice of bread and the
mashed banana on the other. Press the slices gently
together. Melt the butter (or to be truly Elvis-like,
melt bacon fat!), over low heat in a small frying pan.
Place the sandwich in the pan and fry until golden
brown on both sides. Eat it with a glass of buttermilk.


Please note: Elvis tended to eat 12-15 sandwiches a sitting! So belly up!