Creative Cooks

This Isn't a Philly Cheesesteak

ASIAGO & SMOKED GOUDA CHEESE SAUCE
2 Tbsp butter, unsalted
1 Tbsp flour
1 c heavy cream
1 egg yolk, beaten
8 oz Asiago cheese, shredded
4 oz smoked Gouda, shredded
2 Tbsp Italian seasoning
2 Tbsp horseradish sauce
1/2 tsp nutmeg
Salt and pepper to taste

STEAK INGREDIENTS
4 Tbsp olive oil (you may need a little more for cooking steaks)
2 oz pancetta, dice (this gives extra flavor to veggies)
1 small green bell pepper, sliced thin
1 small red pepper, sliced thin
1 medium white onion, sliced thin
4 oz mushroom gourmet blend (baby bella, shiitake & oysters mushrooms)
1 1/2 lb rib-eye steak - thinly slice (about 8 slices, 2 per sandwich)
Salt and pepper to taste
4 ciabatta rolls

Directions
2 Asiago & Smoked Gouda Cheese Sauce
The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3 The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4 Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5 Philly Steak
In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6 Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7 Let’s make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.

The Best Hummus & Veggie Sandwiches
Prep Time 10 minutes Total Time 10 minutes Servings 4 sandwiches

Ingredients

US
8 slices sandwich bread (Note)
½ cup hummus
½ cup baby spinach
½ medium cucumber, sliced
1 medium tomato, sliced
½ medium red onion, sliced
12 pepperoncini peppers, stems removed
½ cup clover sprouts, or broccoli sprouts, or another similar variety
2 medium avocados, sliced
Red wine vinegar,
Salt and pepper, to taste

Metric
8 slices sandwich bread (Note)
123 g hummus
15 g baby spinach
1/2 medium cucumber, sliced
1 medium tomato, sliced
1/2 medium red onion, sliced
12 pepperoncini peppers, stems removed
16.5 g clover sprouts, or broccoli sprouts, or another similar variety
2 medium avocados, sliced
Red wine vinegar,
Salt and pepper, to taste

Instructions

Slather each bread slice with about a tablespoon of hummus (or more if you like!).
Layer half of the bread slices with baby spinach, cucumber slices, tomato slices, red onion slices, pepperoncini, sprouts, and avocado, sprinkling each layer lightly with salt and pepper to taste. Drizzle the veggies with a dash of red wine vinegar.
Close up the sandwiches using the remaining bread slices. Serve.

Notes

Recommend sourdough or multigrain bread.

Bacon Jammin' Chicken Extravaganza Sammich
Prep: 10 Min Cook: 25 Min

Ingredients

JALAPENO BACON JAM
1 lb good quality bacon, fried and crumbled (or cut up and fry)
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
3 clove garlic, chopped
1/2 c light brown sugar, packed
1/4 c strong brewed black coffee
1/4 c maple syrup
1 Tbsp balsamic vinegar
1 Tbsp grainy spicy brown mustard

SANDWICH
2 slice favorite grilling bread per sandwich per serving
2 to 3 oz sliced chicken (deli, roasted, grilled or fried) per sandwich
2 slice cheddar cheese per sandwich
Dijon mustard
Bacon jam
Fried bacon slices

Directions

1 BACON JAM: Cut bacon in 1-inch pieces. Fry in large skillet over medium heat until crisp (don't overcook). Drain on paper towels. Discard all but 2 Tbsp. bacon grease. NOTE: I keep my bacon grease in the fridge for other recipes.
2 Sauté onion, garlic and pepper in reserved bacon grease over a medium heat for about 4 to 5 minutes or until vegetables are tender. Return bacon to pan; add remaining ingredients. Bring to a simmer, reduce heat and continue to simmer for about 20 minutes or until thickened.
3 SANDWICH: Heat griddle over medium heat.
4 Butter the outer sides of bread; place on griddle. Spread mustard on inside of each piece of bread, layer each piece with a slice of cheddar cheese, and then add layer of chicken on one piece, top chicken with bacon jam and then place 2nd cheese, bacon slices and bread on top. Brown on each side, flipping occasionally to ensure cheese melts and that you don’t burn bread.

Dill Pickle Chicken Salad
Prep Time: 20 minutes Total Time: 20 minutes Servings: 4 servings

Ingredients
US

Dressing
1/2 cup sour cream
3/4 cup mayo
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1-1/2 teaspoon Dijon-style mustard
Salt and Pepper
Chicken Salad
3 cups diced rotisserie chicken
1 cup finely diced dill pickles
1/4 cup pickle relish
1/3 cup thinly sliced green onions
2 tablespoons finely diced parsley
2 tablespoons finely diced dill

Metric

Dressing
120g sour cream
180g mayo
1.5g garlic powder
15g lemon juice
7.5g Dijon-style mustard
Salt and Pepper
Chicken Salad
450g diced rotisserie chicken
130g finely diced dill pickles
60g pickle relish
25g thinly sliced green onions
8g finely diced parsley
6g finely diced dill

Instructions

In a large bowl, combine all the dressing ingredients. Add salt and pepper to taste (I add 1/4 teaspoon each). Whisk until smooth.
Add all chicken salad ingredients to the bowl with the dressing. Gently stir until everything is well coated. Taste and adjust seasonings as needed.
Choose your favorite way to serve this chicken salad (see note).

Note:
On a croissant with a few pieces of lettuce.

On a thick sliced cucumber with microgreens
On toasted bread
In lettuce wraps with butter or Romaine lettuce
Spooned into halved avocados
Over mixed greens or arugula
Straight from the bowl or with crackers

BAGEL AVOCADO TOAST WITH PEARS, TOMATO & MEDITERRANEAN GARLIC LEMON OLIVE OIL DRESSING
PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins Serves: 2

INGREDIENTS
1 ripe large Avocado or 2 regular size avocados.
2 or 3 lightly toasted bagels
1 tomato, thinly sliced
1 ripe pear, thinly sliced

Mediterranean Oregano Garlic Dressing
1 large clove of garlic pressed or ½ tsp garlic powder
¼ tsp or more black pepper (i use more)
¼ to ½ tsp dried oregano or parsley or other dried herbs of choice
1 Tbsp really good extra virgin olive oil
2 tsp or more lemon juice
A generous pinch of salt

Other Additions:
Sprouts
Thin ribbons of basil

INSTRUCTIONS
Mash the avocado and mix in salt and pepper to taste.
Make the dressing: Mix everything until the oil and lemon juice are well combined. Taste and adjust lemon and salt.
Spread the avocado over toasted bagels or multigrain toasts.
Add slices of pear or tomato.
Add a generous drizzle of the dressing. Serve!

For variation: add sprouts or fresh herbs of choice.

BBQ JACKFRUIT SANDWICHES WITH AVOCADO SLAW
PREP TIME 5 mins COOK TIME 25 mins TOTAL TIME 30 mins
Serves: 4-5

INGREDIENTS
BBQ JACKFRUIT
2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)
2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime, juiced
Salt + Pepper to taste
(Water to thin)

FOR SERVING
4-6 whole grain vegan buns (GF for gluten free eaters)
1/2 cup roasted salted cashews (or roast on your own - see notes*)

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GRILLED CHEESE WITH BALSAMIC GLAZED MUSHROOMS, ONIONS, AND FRESH SPINACH
Makes 4 sandwiches prep time: 10 minutes cooking time: 30 minutes

2 Tbsp salted butter
2 cups crimini mushrooms, sliced
1 sweet onion, sliced
2 Tbsp balsamic vinegar
8 slices bread
2 Tbsp butter, room temperature
4 slices American cheese
1 cup baby spinach

In a large frying pan, heat 2 Tbsp butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.

Heat a large frying pan on medium.

To assemble the sandwiches, butter the bread, one side only. With the buttered side on the outside, fill each sandwich with a slice of cheese and a quarter of the onion/mushrooms mixture. Place the sandwiches onto the frying pan (as many as will fit into the pan at once) and cover with a tight fitting lid. Fry each side until golden brown, and the cheese is melted.

Remove from the pan and add 1/4 cup of baby spinach to each sandwich. Slice in half and serve warm.

Vegan Lobster Roll
Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes Servings 4

Ingredients

US
1 cup cooked or canned chickpeas, drained and rinsed
1 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
2 tablespoons vegan mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Old Bay seasoning
½ teaspoon sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
2 tablespoons vegan butter, melted

Metric

164 g cooked or canned chickpeas, drained and rinsed
14 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
28 g vegan mayonnaise
14.79 ml lemon juice
6 g chopped fresh chives
0.4 g chopped fresh dill
2 g Old Bay seasoning
1 g sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
28 g vegan butter, melted

Instructions

Place the chickpeas into a large mixing bowl and roughly mash them with a fork or potato masher. You want about half of them to be smashed.

Add the heart of palm, celery, mayonnaise, lemon juice, chives, dill, Old Bay, and paprika. Gently stir the mixture until the ingredients are evenly distributed.

Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your taste.

Place a medium skillet or grill pan on the stove over medium heat.

Brush the sides of one of the hot dog rolls with butter, covering the entire outer surface with a thin coating, then place the roll in the skillet. Repeat and add another roll (or as many as you can fit in a batch).

Toast the hot dog rolls in batches, toasting each roll for 1 to 2 minutes per side.

Stuff the filling into the buns and serve.

Ribbon Sandwiches / Rainbow Sandwiches
Prep: 1 hour hour 50 minutes minutes Cooling time: 1 hour hour 30 minutes minutes Cook: 50 minutes minutes Total Time: 4 hours hours 10 minutes minutes Servings: 40 mini sandwiches

Ingredients:

Spinach filling
570 g baby spinach or half spinach and half romaine lettuce
20 g parsley top stems and mostly leaves
2 green chili peppers or 1 serrano pepper
¼ tsp sea salt
Generous pinch of pepper or to taste
150 g margarine or butter

Carrot filling
350 g baby carrots or whole carrots
¼ tsp turmeric
Generous pinch of black pepper
¼ tsp sea salt
½ tsp ground coriander or cumin
¼ tsp honey or sugar (optional)
170 g margarine or butter

Beetroot filling
350 g beetroot
½ tsp crushed chili flakes adjust to your taste, I like to add 1 ½ tsp because I prefer it spicy
½ green chili or red chili pepper optional
¼ tsp sea salt
Generous pinch of black pepper
½ tsp ground coriander or cumin
¼ tsp honey or sugar (optional)
170 g margarine or butter

Sandwiches
40 slices soft white sandwich bread see recipe notes

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Baked Apple Butter Ham and Cheese Sandwiches
Yield: 12 SLIDER SIZE SANDWICHES prep time: 15 minutes cook time: 20 minutes total time: 35 minutes

INGREDIENTS:

12 count slider size potato rolls
1/2 cup apple butter
2 teaspoons whole grain mustard
9 thin slices Swiss cheese, cut into quarters
1/2 pound thinly sliced smoked deli ham
5 tablespoons melted unsalted butter
2 teaspoons creamy Dijon mustard
2 teaspoons poppy seeds
1/2 teaspoon garlic powder

DIRECTIONS:

Preheat oven to 350 degrees.

Open buns and set out.

In a small bowl whisk together apple butter and whole grain mustard. Spread a thin layer of the apple butter mixture on the inside top and bottom of each roll.

Place 2 quarters of cheese on the inside bottom of each roll then top each with equal amount of thinly sliced deli ham. Finally top each sandwich with 1 quarter slice of the remaining cheese.

Put the tops on the buns and place into either a 9x13 baking dish or a 9x13 rimmed baking sheet.

In small bowl mix together melted butter, Dijon mustard, poppy seeds and garlic powder. Using a pastry brush, brush the tops of the rolls with the butter mixture until it’s all been used.

Add to the oven and bake for about 20 minutes or until the tops are slightly golden and the cheese is melted.