spicy chrimp and egg salad sanwiches

prep time:  15 minutes
servings:  4

ingredients:
1.  1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread

steps:
1.  separate the egg whites and yolks into separate bowls.  chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper. 

2.  to the yolks, add the olive oil, cream cheese, mustard, and hot sauce.  whip until smooth.  add the yolk mixture to the egg white mixture and mix.

3.  set out four slices of bread.  place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center.  spread to the corners.  top with tomato and the other slice of bread.

 - best of this life

the perfect lobster roll

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
4 1.5-pound lobsters
2 bay leaves
30 black peppercorns
zest of 1 lemon
juice of 1 lemon + more for garnish
2 tablespoons butter + more for buns - melted
2 tablespoons mayonnaise
salt
pepper
5 chives + more for garnish - finely chopped
6 hot dog buns

steps:
1.  add bay leaves and black peppercorns to about 2 - 3 inches of water in a large pot.  add lobsters, cover and steam for 12 - 15 minutes, until bright orange/red.

2.  let lobster cool to the touch, then open.  remove all meat.  cut meat into bite-size pieces and put in a mixing bowl. 

3.  add lemon zest, lemon juice, butter, mayonnaise and salt and pepper to taste. 

4.  heat buns in the oven on 225 degrees for 10 minutes.  brush split buns with melted butter and toast in a dry saute pan, turning frequently until toasted. 

5.  fill buns with meat mixture and sprinkle with more chives and a squeeze of lemon.

- goop, septemeber 2012

shirmp and cheese combo

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls

steps:
1.  clean shrimp thoroughly.  boil them in water with a pinch of salt until cooked through.  strain and place in a bowl. 

2.  add cheese spread, brown sugar and mix well.  add onions, capsicum, potato, mushroom and corn and mix.  add vinegar and worcestershire sauce and mix well.  add salt and pepper to taste and mayonnaise.

3.  add grated mozzarella cheese and microwave for 2 - 3 minutes.  serve on bread rolls with butter.

- simple girl, simple pleasures blog

the jalapeno cheddar grilled cheese

prep time:  tbd
cook time:  tbd
servings:  1

ingredients:
2 slices jalapeno cheddar bread
2 - 3 slices sharp cheddar cheese
butter

steps:
1.  preheat a saute pan on medium heat.  butter one side of each slice of bread.  on the other side of the slices layer the cheese.  put the two pieces together to make a sandwich then place the sandwich on the pan.  cook until golden brown, then flip.  brown the other side until the cheese is completely melted.

- hooplaha

the brie lover grilled cheese

prep time:  tbd
cook time:  tbd
servings:  1

ingredients:
2 slices mulitgrain bread
2 slices apple
brie
butter

steps:
1.  preheat a saute pan on medium heat.  butter one side of each slice of bread.  layer the apple on one slice slice of the bread (not the buttered side) and spread a thick amount of brie on the other slice.  put the tow pieces together and place the sandwich on the pan with the apple side down.

2.  cook until golden brown, then flip.  brown the other side of the sandwich until the cheese is melted.

- hooplaha

the italian grilled cheese

prep time:  tbd
cook time:  tbd
servings:  1

ingredients:
2 slices roasted garlic ciabatta
2 slices mozzarella
1 - 2 slices fresh tomato
1 leaf, thinly chopped, basil
salt
pepper
olive oil

steps:
1.  preheat a saute pan on medium heat.  pour the olive oil into the pan to create a thing coating.

2.  lay the pieces of bread flat.  on one slice layer the mozzarella.  on the other lay down the tomato, then basil and sprinkle with salt and pepper to taste.  sandwich the two halves together.

3.  place the sandwich on the pan with the tomato side on the bottom.  cook until crispy then flip the sandwich. crisp the other side of the sandwich until cheese is melted.

- hooplaha

grilled mac and cheese with pulled pork

prep time:  tbd
cook time:  tbd
servings:  4 sandwiches

ingredients:
1 stick unsalted butter - softened
6 tablespoons mayonnaise
4 cups prepared macaroni and cheese - warmed
2 onions - thinly sliced
salt
pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
12 slices sharp cheddar cheese

steps:
1.  put 6 tablespoons butter and the mayonnaise in a bowl of a stand mixer, beat with the paddle attachment until combined, scraping down the sides of the bowl as needed.  set aside.

2.  spread the macaroni and cheese in an 8-inch square baking dish to about 3/4 inch thick.  cover with plastic wrap and chill until firm, about 45 minutes.  cut the macaroni and cheese int squares that are slightly smaller than the bread slices.

3.  meanwhile, melt the remaining 2 tablespoons of butter in a skillet over medium heat.  add the onions and cook, stirring, until caramelized, about 20 minutes.  season with salt and pepper.

4.  combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

5.  generously spread the butter-mayonnaise mixture on one side of each slice of bread.  flip over half of the bread slices, layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each.  top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar.  top with the remaining slices of bread, buttered-side up.

6.  heat a large skillet or griddle over medium-low heat.  working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

- food network magazine, april 2011

roast beef and red pepper sandwiches

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach

steps:
1.  in a small bowl, combine mayonnaise, mustard and horseradish.  slice bread shells in half horizontally.  spread one side of bread shell with mayonnaise mixture.

2.  top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half.  serve.

- unknown

saga blue cheese cobb wrap

prep time:  10 minutes
cook time:  n/a
servings:  4

ingredients:
4 8-inch plain or whole-wheat flour tortillas
olive oil and balsamic vinegar
4 romaine lettuce leaves ribs removed
4 slices crisp bacon
1 small bunch chives, finely cut
8 ounces cooked chicken, shredded or cut into thin strips
2 medium plum tomatoes, cut into thin wedges
5 ounces classic saga blue cheese - cut into strips

steps:
1.  sprinkle tortillas with oil and balsamic vinegar.  add fresh ground pepper to taste.

2.  top with lettuce, bacon and chives.  add chicken and tomatoes.

3.  place strips of saga cheese on top of wrap

4.  roll up tortillas.  serve immediately, or wrap sandwiches in plastic and chill up to 4 hours

- albertsons, 2005