Sandwich

Course: 
  • 3 lbs eggplant, 2 medium
  • 4 lemons
  • 1/4 cup extra-virgin olive oil, plus as needed
  • 4 tablespoons flat-leaf (Italian) parsley
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1/2 cup feta cheese, crumbled
  • 1 cup cucumber, thinly sliced
  • 1/4 cup black olives
  • 4 plum tomatoes, thinly sliced
  • 1 green pepper, seeded, roasted, cut into strips
  • 1/2 cup toasted walnuts, coarsely chopped
  • pita or pocket bread

Roasted Eggplant Salad Sandwich

Roasted Eggplant Salad 

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Course: 
  • 1¼ lb chicken, ground or minced
  • 4 green onions, finely chopped
  • 4 tablespoons cilantro, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1 egg white lightly beaten
  • 1 tablespoon olive oil
  • 1 lemon, halved
  • 5 ounces tabouleh
  • 4 sesame breadrolls or whole grain rolls

Spicy Chicken Burgers

 Spicy Chicken Burgers

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  • 1 pound shrimp, cooked, peeled and  deveined
  • 2 green onions, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind, no white attached
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Creole seasoning
  • 3 tablespoons mayonnaise
  • 1 cup breadcrumbs
  • salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons oil
  • tartar and cocktail sauces for serving, optional

Shrimp Cakes

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Course: 
  • 2 pounds free range turkey meat, ground (1 lb each breast and dark meat)
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, minced
  • 1/4 cup parsley, minced
  • 2 teaspoon dried tarragon
  • 1 medium carrot, grated
  • 1 small zucchini, grated
  • 1/2 teaspoon dried garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 cup expeller pressed oil, for frying

Peanutty Slaw Recipe Here

Wow! Turkey Burger

 

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Course: 
  • 1 tablespoon butter
  • 1/2 small red belle pepper, thinly sliced
  • 1/2 small Vidalia or other sweet onion, peeled and thinly sliced
  • 3 crimini mushrooms, thinly sliced
  • 18 medium Gulf shrimp, peeled and deveined
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon parsley flakes
  • 1 12-inch piece French bread, small italian loaf, or large bun, split in half lengthwise
  • mayonnaise, shredded lettuce, thinly sliced onions and tomatoes, dill pickle slices, for garnish

Griddled Shrimp Sandwich

 Griddled Shrimp Sandwich

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For the barbecue sauce

  • 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
  • 1 tablespoon clover honey
  • 6 tablespoons clarified butter

For the oysters

  • canola oil, for deep frying
  • 2 cups seasoned flour
  • 36 medium-to-large oysters,* drained
  • 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

 

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Course: 
  • 1/2 red onion, peeled and finely chopped
  • 3 tablespoons butter,softened
  • 2 tablespoons Cajun seasoning
  • 1 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs 31-35 count fresh gulf shrimp
  • 1/2 lb provolone cheese, shaved thin
  • 1/2 lb dill havarti cheese, shaved thin
  • 1 green bell pepper, seeded and finely chopped
  • 10” round Italian loaf
  • 1 cup olive salad
  • 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

Louisiana Seafood Muffuletta

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Course: 

Filling

  • 2½ cups shredded cooked turkey
  • 1 cup Creamy Curried Dressing
  • 4 flour tortillas (6-inch)
  • 1 large papaya, peeled, seeded and sliced
  • 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
  • 1/4 cup blanched slivered almonds, toasted
  • Fresh spinach leaves, stemmed, washed and dried

Creamy Curried Dressing

  • 1/2 cup chutney
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/3 cup plain nonfat yogurt

Curried Turkey Wraps

Curried Turkey Wraps

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