recipes

Pizza Salad Sandwich
Yield: 3
Ingredients:
Pizza Salad Sandwich

* 1 x pizza shell, store bought or homemade
* 1 tbsp olive oil
* salt and pepper
* 1 tbsp roasted garlic
* 1 cup provolone cheese grated
* 1/2 cup Parmesan cheese, grated
* semolina flour for dusting
* flour for dusting
* 2 cups mesclun lettuce
* 1 x tomato, chopped into bite sized pieces
* 1/4 cup herbs, chopped such as basil, oregano, thyme tarragon
* red onion, sliced thin
* 1/3 cup balsamic vinaigrette (see recipe)


Directions:
Pizza Salad Sandwich

1. Preheat oven to 400°F.

2. Place pizza stone in oven to preheat for 15 minutes.

3. Roll pizza shell thin, ensure you dust your work surface with flour to prevent sticking. Using a pastry brush apply the olive oil evenly. Sprinkle the dough with salt and pepper and roasted garlic. Finish with the two grated cheeses.

4. Lightly dust pizza peel with semolina flour. Place pizza on peel for easy transportation to the oven.

5. Cook pizza for approximately 12 minutes or until golden brown.

6. While pizza is cooking combine lettuce, tomato, herbs and onion in a bowl and toss with balsamic vinaigrette Toss well to evenly coat the greens.

7. Remove pizza from oven.

8. Place salad on top of pizza and fold in half. Cut into wedges.
Grilled Cheese and Pear Sandwich
Yield: 2

This is like the Rolls Royce of grilled cheese. Trust me, you'll enjoy it!
Ingredients:
Grilled Cheese and Pear Sandwich

* 1 Bosc pear, peeled and sliced lengthwise
* 1 rosemary sprig, cut in half
* 4 slices country loaf or multi-grain bread, about 3/4-inch thick
* 3 oz Saint Agur blue cheese, room temperature (85 grams)
* 3 tbsp butter (45 ml)
* 1/4 cup Port (60 ml)


Directions:
Grilled Cheese and Pear Sandwich

1. Soften the cheese a little with a sandwich spreader or knife so that the cheese will spread easily on the bread.
2. Spread a thin layer of cheese on one side of each slice of bread. Place several slices of pear on 2 pieces of the bread (on top of the cheese). Finish with another piece of bread on top (cheese on the inside of the sandwich).
3. Add butter to a large non-stick sauté pan on medium-low heat. Bruise the sprig of rosemary with the back of a knife. Add to the pan. Cook the rosemary for 1 to 2 minutes to infuse the butter. Carefully remove the rosemary and discard.
4. Add the sandwiches to the same pan. Press lightly with a spatula. Cook sandwiches until bread is golden on the outside and cheese starts melting, about 2 to 3 minutes per side. Remove from heat. Keep warm.
5. In the same pan over medium high, add the port. Reduce by half, about 4 to 5 minutes. Cut each sandwich in half. Drizzle evenly with the port reduction. Serve.
Hot Corned Beef Sandwich and Bean Soup

Ingredients:
Hot Corned Beef Sandwich

* 1 x slices of canned corned beef
* 1/2 sliced white onion
* 1 tsp brown sugar
* 1 tbsp white wine vinegar
* 1 tbsp salsa verde
* 1 tbsp canned chopped tomato
* 1 tbsp mayonnaise
* 1 sliced Roma tomato
* 1 x 6-inch piece of baguette

Bean Soup

* 1 x can can breakfast beans
* 1/2 sliced white onion
* 1 x clove garlic, chopped
* 1 x stalks celery, chopped
* 3 cups chicken broth


Directions:
Hot Corned Beef Sandwich

1. In a sauté pan over medium with a little bit of olive oil sauté onions until golden brown about 12 minutes then add sugar and vinegar and cook for 4 minutes.
2. In a bowl combine mayo, salsa verde and chopped tomato.
3. Slice the roma tomato about 1/4 inch thick.
4. In a sauté pan over medium heat with a little bit of veg oil pan sear the corned beef on both sides until golden brown.
5. Assemble sandwich with salsa verde mayo on both sides of the bun then the hot corned beef and the onion marmalade to follow.

Bean Soup

1. In a pot over medium heat with a little bit of veg oil sauté off the onions for the soup until translucent about 4 minutes, then add celery and cook for another 3 minutes then add garlic and cook for 3 minutes.
2. Add the can of breakfast beans and chicken broth, bring to a simmer and cook for about 20 minutes.
3. Pour the soup in a blender and puree until smooth season with salt and pepper and serve with the sandwich.

Cuban Grilled Pork Sandwich
Yield: 8
Ingredients:
Cuban Grilled Pork Sandwich

* 2 tbsp vegetable oil
* 1 tbsp chili powder
* 1 clove garlic, minced
* 1/4 tsp pepper
* 1 pinch salt
* 1 pork, tenderloin
* 1 oblong bread, loaf
* 1/4 cup light mayonnaise
* 2 tsp Dijon mustard
* 6 oz sliced Black Forest ham
* 6 slices dill pickle
* 4 oz sliced Swiss cheese


Directions:
Cuban Grilled Pork Sandwich

1. In bowl, whisk together oil, chili powder, garlic, pepper and salt; add pork, turning to coat. (Make ahead: cover and refrigerate for up to 24 hours.)
2. Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced.
3. Transfer to cutting board; let cool.
4. Slice thinly on the diagonal.
5. Using serrated knife, cut bread loaf in half horizontally.
6. Combine mayonnaise with mustard; spread on cut sides of loaf.
7. Layer sliced ham, pork, dill pickles then cheese on bottom.
8. Sandwich with top half of loaf. (Make ahead: Wrap in foil and refrigerate for up to 6 hours.)
9. Cut into eighths to serve.