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Marcel's Culinary Experience

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Sandwiches

Ultimate Tuna Melt

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Ultimate Tuna Melt
Serves 4
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Ingredients
  1. 2 (6-8 ounce) jars tuna packed in olive oil, drained
  2. ½ cup (¼”) diced celery
  3. ½ cup minced scallions, white and light green parts
  4. 3 tablespoons minced fresh dill
  5. 2 tablespoons lemon juice
  6. Salt and Pepper
  7. ¾ cup mayonnaise
  8. 1 teaspoon Anchovy paste (optional)
  9. 4 large slices white bread
  10. 4 ounces Cheese, such as Gruyere or Emmentaler, grated
  11. 1 ounces Microgreens or minced herbs
Instructions
  1. In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until well combined.
  2. Add the lemon juice, 1 ½ teaspoon salt and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste and mix into the tuna.
  3. Preheat the broiler. Toast the bread and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1-2 minutes, just until the cheese melts and starts to brown. Sprinkle with herbs or microgreens and serve hot.
Notes
  1. From Modern Comfort Good by Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Open-Face Reuben

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Open-Face Reuben
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Ingredients
  1. 2 tablespoons mayonnaise
  2. 1 tablespoon ketchup
  3. 1 tablespoon dill relish (not sweet)
  4. 1-1/3 cups sauerkraut, preferably bagged, not canned
  5. 3/4 pound thin-sliced corned beef
  6. 4 large 3/4-inch-thick slices rye bread
  7. 2 tablespoons unsalted butter, softened
  8. 6 ounces Gruyère cheese, thinly sliced
Instructions
  1. Position a rack 6 inches from the broiler and another rack in the bottom third of the oven. Heat the broiler on high. Combine the mayonnaise, ketchup, and relish in a small bowl. (Note: we also like to use Zoe’s Honey Chipotle Sauce for a little zing!)
  2. Cut two 12×18-inch sheets of foil. Reserve 1 tablespoon of the liquid from the sauerkraut and then rinse and drain it. Squeeze the sauerkraut to remove liquid and put it on 1 piece of foil. Put the corned beef on the other and sprinkle with the reserved sauerkraut liquid. Draw up the sides and seal each to make a package. Put both packages on a rimmed baking sheet and bake on the bottom rack of the oven until warmed through (5 minutes).
  3. Meanwhile, put the bread on another rimmed baking sheet and broil until toasted, about 1 minute per side. Butter one side of the toasted bread and arrange butter side down on the baking sheet. Spread each piece with 1 tablespoon of dressing. Divide the corned beef among the bread slices. Top with the sauerkraut and the cheese. Broil on the lower rack until the cheese begins to bubble (3 minutes). Move the baking sheet to the upper rack and broil until the cheese browns lightly, 1 to 2 minutes.
Notes
  1. recipe adapted from Fine Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Mini Grilled Cheese Sandwiches with Hot Bacon Jam

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Mini Grilled Cheese Sandwiches with Hot Bacon Jam
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Ingredients
  1. 1 French baguette
  2. 1 Jar Terrapin Ridge Hot Pepper Bacon Jam*
  3. Aged Cheddar Cheese (Grafton)*
  4. Olive Oil
  5. Optional: Granny Smith Apple Slices
  6. *Items are available for purchase at Marcel's
Instructions
  1. Heat non stick skillet or panini maker.
  2. Slice French Bread on the diagonal and brush one side of bread with olive oil.
  3. Slice the cheddar cheese into small pieces around the same size as the bread.
  4. Spread bacon jam on one side of the bread and make a sandwich.
  5. Grill slowly and enjoy with a slice of apple tucked in for an extra crunch. The bacon jam adds a mouthwatering blend of roasted bell peppers and bacon to pair with this aged cheddar.
Notes
  1. *Terrapin Ridge Hot Bacon Jam and Grafton Cheddar is available for purchase at Marcel's.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Turkey Burgers with Moroccan Spiced Aioli

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Turkey Burgers with Moroccan Spiced Aioli
Serves 4
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Ingredients
  1. 1/2 teaspoon cumin seeds
  2. 1/2 teaspoon coriander seeds
  3. 1/2 cup mayonnaise
  4. 2 tablespoons extra-virgin olive oil
  5. 2 teaspoons fresh lemon juice
  6. 1 1/2 teaspoons smoked paprika
  7. 1 garlic clove, minced
  8. 1 pound ground turkey (preferably dark meat)
  9. 4 1/3 -inch-thick red onion slices
  10. 1 large red bell peppers, quartered
  11. 4 slices white cheddar cheese
  12. 4 brioche hamburger buns
  13. Arugula
Aioli
  1. Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper.
Burgers
  1. Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger.
  2. Prepare grill (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
  3. Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and enjoy.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Autumn Panini with Fall Fruits and Cheeses

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Roast Turkey and Brie Panini with Cranberry Mustard
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Ingredients
  1. 2 pieces of rustic bread (similar to Turano Bread)
  2. 3-4 slices of roasted turkey
  3. 2-3 ounces Brie cheese
  4. 3 tablespoons American Spoon Cranberry Mustard
  5. 2-3 ounces olive oil
  6. s.a.l.t. Sisters Charmane’s Bread Dip Herb Blend
Instructions
  1. Preheat Panini grill.
  2. Mix olive oil with a pinch or two of Charmane’s Bread Dip mixture. Set aside.
  3. Spread American Spoon Cranberry Mustard on each slice of bread. Top with roasted turkey, then with brie cheese. Put sandwich together. Brush the outside of the bread with the olive oil mixture. Grill for 3 minutes or until golden brown.
  4. Slice on an angle and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dark Forest Ham & Provolone Panini with Peach Preserves
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Ingredients
  1. 2 pieces of rustic bread (similar to Turano Bread)
  2. 3-4 slices dark forest ham
  3. 2-3 slices Provolone cheese
  4. 3 tablespoons American Spoon Red Haven Peach Preserves
  5. 2-3 ounces olive oil
  6. s.a.l.t. Sisters Charmane’s Bread Dip Herb Blend
Instructions
  1. Preheat Panini grill.
  2. Mix olive oil with a pinch or two of Charmane’s Bread Dip mixture. Set aside.
  3. Spread American Spoon Red Haven Peach Preserves on each slice of bread. Top with black forest ham, then with provolone cheese. Put sandwich together. Brush the outside of the bread with the olive oil mixture. Grill for 3 minutes or until golden brown.
  4. Slice on an angle and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/