Eggplant Parmigiana Sandwich

1 large firm eggplant
Salt
1/2 cup flour
2 large eggs
2 cups Italian seasoned bread crumbs
1/2 cup olive oil
6-10 soft rolls, warmed in a preheated 350 degree F oven for 5 minutes before serving
3/4 cup part-skim Mozzarella, shredded
2 cups prepared marinara sauce, warm

Directions

Slice the eggplant crosswise about 1/2-inch thick - make slices as consistent as possible. Season eggplant slices with salt and let sit for 1 hour then rinse with water.

Beat eggs with a fork and place in shallow bowl. Place flour in another plate and bread crumbs in another. Then dip the eggplant slices in flour, then egg then seasoned bread crumbs, covering all surfaces, and set on cookie sheet.

In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)

Add the breaded eggplant slices to the pan cook 3-4 minutes. Flip and put the cheese on and cover. Cook till the other side is browned and the cheese is melted.

Remove from frying pan and place onto paper towels to blot any excess oil.

Place 2 or 3 eggplant slices onto warmed roll, top with warm marinara sauce.

Falafel

Chickpeas:
1 cup dried chickpeas, soaked overnight
2 cloves garlic
1 bay leaf
1 carrot, peeled
1 rib celery
1/2 onion
Kosher salt

Falafel:
1 1/2 teaspoons coriander
1 1/2 teaspoons cumin
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
1/4 cup breadcrumbs
2 cloves garlic, smashed and finely chopped
2 to 3 grates lemon zest
1/2 Spanish onion, small diced
Flour, for dusting
Kosher salt

Garnish:
Pita bread
Chopped lettuce
Diced tomatoes
Peeled, grated cucumbers
yogurt Sauce, recipe follows
Directions

Peanut or other neutrally flavored oil, for frying

To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water.

Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off.

Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, and bay leaf and discard.

To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.

Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, garlic, lemon zest, onions and spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed.

Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour, or over night.

Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy.

Remove the falafel from the pan and dry on paper towels.

Serve the falafel in pitas with lettuce, tomatoes, cucumbers and yogurt Sauce.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Salt to taste

Pan Bagnat

• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 baguette, approximately 16 to 18 inches long
• 12 ounces canned tuna packed in oil or water, drained and crumbled
• 1 small green pepper, sliced into rings
• 1 small red onion, sliced into rings (I omit)
• 2 hard-boiled eggs, sliced
• 1 cup chopped kalamata olives
• 1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Cut into 4 sandwiches and serve.

Sweet and Savory Salad Wrap

Toss together the following and then wrap in a tortilla, pita, or flatbread wrap:

baby spinach
rotisserie chicken
crumbled bacon
feta cheese
craisins
poppyseed dressing

Smoked Turkey and Artichoke Panini

One loaf rustic sourdough bread
One jar marinated artichoke hearts
Garlic-Herb sandwich spread (recipe below)
Smoked Deli Turkey
Provolone
Tomato, sliced
Extra Virgin Olive Oil

Garlic-Herb sandwich spread:
1 1/2 C mayo
1 large clove garlic
1/2 T lemon juice
zest from 1/2 lemon (1/4-1/2 t)
1/2 t fresh rosemary
1/2 T fresh oregano
1T fresh basil

Place mayo in a small food processor. Finely mince garlic, or press, and add to mayo. Add lemon zest then juice. Chop all herbs and add to mayo mixture. Process until smooth and combined.

Teriyaki Chicken Sandwiches

Chicken Breasts
Kaiser Rolls
Sliced Pineapple
Brown Sugar (optional)
Teriyaki baste

Teriyaki Mayonnaise:
1/3 cup mayo
2 teaspoons Teriyaki baste
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 teaspoon ginger

Marinate chicken in Teriyaki baste for a few hours then grill or broil. Mix ingredients for mayonnaise. Put a little brown sugar on pineapple and broil till caramelized. Toast buns and make make the sandwiches.

Fish Sandwich with Basil Mayonnaise

4 fresh or frozen skinless fish fillets, 1/2 inch think
1/4 cup milk
1/2 cup fine dry bread crumbs
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter, melted
4 hamburger buns or kaiser rolls, split and toasted
Lettuce leaves
1 recipe basil mayonnaise

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Pour milk into a shallow dish. In another shallow dish combine bread crumbs, paprika, salt, and pepper. Dip fish in milk; roll fish in crumb mixture. Place fish in a greased shallow baking pan, tucking under any thin edges. Drizzle with melted margarine or butter.

Bake in a 500 degree oven for 4 to 6 minutes or till fish flakes easily with a fork and coating is golden. Serve fish on toasted buns with lettuce and basil mayonnaise. Makes 4 servings.


Basil Mayonnaise:
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon finely shredded lemon peel

Mix all ingredients together and chill until serving time.

Meatball and Pineapple Hoagies

1 large sweet onion, halved and sliced (2 cups)
2 Tbsp. olive oil
1 16-oz. pkg. frozen cooked meatballs, thawed
1 cup peeled, cored pineapple, chopped
1 cup desired chutney
1/4 tsp. crushed red pepper
4 hoagie buns, split and toasted

In a large skillet cook onion in hot oil over medium heat for 8 minutes, or until tender, stirring frequently. Stir in meatballs, pineapple, chutney, and crushed red pepper. Cover skillet; cook 3 minutes more, or until heated through, stirring once. Serve in buns. Serves 4