fbpx

Open-Face Reuben

Mini Grilled Cheese Sandwiches with Hot Bacon Jam

Mini Grilled Cheese Sandwiches with Hot Bacon Jam
Print
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

Turkey Burgers with Moroccan Spiced Aioli
Serves 4
Print
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

Roast Turkey and Brie Panini with Cranberry Mustard
Print
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
Print
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/