Cat Cora’s Spicy Tuna Melt Sandwiches With Swiss Cheese, Apple and Avocado

Technorati Tags: Sandwich,tuna,tomato,swiss,cheese,cilantro,dijon,dressing

 

2	ea	(6-oz) cans tuna (packed in water), flake with fork
2	ea	finely chopped scallions, green and white portions
1	ea	small red onion, minced
1	ea	small jalapeno pepper, seeded and finely diced
1	ea	celery rib, finely chopped
1	ea	small Fuji apple, peeled, cored and diced small
1	ea	slightly firm avocado, peeled and diced small
CILANTRO	– DIJON	DRESSING
2	tsp	finely chopped fresh cilantro
3	Tbsp	extra-virgin olive oil
1/2	tsp	kosher salt
		freshly ground black pepper, to taste
1	Tbsp	fresh lime juice
1	tsp	Dijon mustard
1	Tbsp	white wine vinegar
8	slices	multi-grain bread
4-6	slices	Swiss Cheese
1	ea	vine-ripened tomato, sliced into 1/2-inch slices
4	ea	pickle spears
		basket of tortilla chips

 

Preheat the oven to 400° F.  In a medium bowl, toss together the tuna, scallions, red onion, jalapeno, celery and Fuji apple.  Add the avocado, toss lightly.  Season with salt and pepper.  Set aside.

CILANTRO-DIJON DRESSING:

In a small bowl, whisk together the cilantro, olive oil, salt, black pepper, lime juice, mustard and vinegar.  Pour the dressing over the tuna mixture and toss to mix.  Cover and refrigerate.

TO MAKE THE SANDWICHES:

Set oven to broil; place bread on a baking sheet under the broiler.  Watch carefully, and remove when the toast is light brown on each side.  Top 4 pieces of toast with tomato slices and place Swiss cheese on the remaining 4 toast slices.  Return to oven and watch carefully.  remove as soon as the cheese begins to melt.

Spoon a 1/4-cup size dollop of tuna salad onto the 4 toast slices.  Spread so the tuna salad covers the bread.  Top each sandwich with the cheesy slice of toast and serve with a big pickle spear and tortilla chips.

(4 servings)

 

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Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers

Technorati Tags: Sandwich,turkey,cutlets,bell pepper

 

2/3	cup	mayonnaise
2	tsp	smoked paprika
1	lb	turkey cutlets
4	ea	5-inch-long baguette pieces, halved horizontally, toasted
2	ea	(12-oz) jars tricolor roasted bell pepper strips, drained

 

Mix mayonnaise and paprika in small bowl.  Place cutlets on work surface.  Using meat mallet, pound to 1/4-inch thickness.  Spread 2 tablespoons paprika mayo over both sides of cutlets.  Sprinkle with salt and freshly ground black pepper. 

Heat heavy large nonstick skillet over medium-high heat.  Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.

Spread mayo over cut side of toasted bread halves.  Top each bottom half with cutlets, then 1/4 of peppers.  Cover with top halves.

(4 sandwiches)

 

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Hot Dogs With Poblanos, Pepper Jack, and Tomatillo

 

Technorati Tags: Sandwich,hot dogs,pepper jack,tomatillo

 

 

2	tbsp	olive oil
3	ea	poblano chilies, cut into 1/2-inch wide strips
1	ea	large onion, sliced
6	ea	uncured hot dogs or flavored sausages
1	cup	purchased salsa verde (tomatillo salsa)
1/2	cup	chopped cilantro
6	ea	hot dog buns
2	oz	hot pepper Monterey Jack cheese, thinly sliced
		Crumbled Cotija cheese or feta cheese

 

Heat oil in large nonstick skillet over medium-high heat.  Add poblanos and onion; sprinkle with salt.  Sauté until chilies soften 10 to 12 minutes.  Transfer mixture to bowl.  Add hot dogs to same pan.  Add 1 cup water; cover.  Boil until heated through, 5 minutes.

Meanwhile, preheat broiler.  Combine salsa verde and cilantro in small bowl.

Place 1 hot dog in each bun; place on baking sheet.  Cover each with slices of cheese.  Broil until cheese melts, about 2 minutes.  Top with chili-onion mixture; then Cotija cheese and salsa.

(makes 6)