Friday’s What’s for Lunch - April 26, 2013

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  Grilled Cuban Sandwich 
  
  
  
  Get back to the flavors of Old Ybor and make your own Cuban Sandwich today on your lunch break! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Ingredients
• 1 loaf Cuban bread, sliced lengthwise
• 1/2 stick (1/4 cup) unsalted butter, softened
• 3 tablespoons Stonewall Kitchen Roasted Garlic Mustard
• 1 1/2 pounds boiled ham, sliced
• 1 1/2 pounds roasted pork, sliced
• 1 pound Swiss cheese, sliced
• 1 cup dill pickle chips, or to taste

Procedures

1. 1
   Assemble the sandwich: Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread. 
2. 2
   Wrap the sandwich in foil: Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil. 
3. 3
   Press and grill the sandwich: Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. 
4. 4
   Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side. 
5. 5
   Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown. 
6. 6
   Slice and serve: Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

   
   

   

   
   

   
   

   
   

   
   

   
   

   
   

Friday’s What’s for Lunch - April 12, 2013

Grilled Chicken and Pineapple Sandwiches

Just Grillin product used: Stonewall Kitchen Pineapple Ginger Sauce

Tickle your palate with a taste of the tropics. Pineapple has a natural juiciness that gives this sandwich an irresistible taste. The fruit also offers a healthy reason for indulging: It's a high source of vitamin C.

Prep: 6 minutes; Cook: 10 minutes

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray 
• 1/4 cup fresh lime juice (about 2 limes)
• 4 (1/2-inch-thick) slices fresh pineapple
• 4 (1.5-ounce) whole wheat hamburger buns, toasted
• Stonewall Kitchen Pineapple Ginger Sauce
• Light mayonnaise (optional) 
• 4 large basil leaves 

1. Preparation
2. 1. Prepare grill.
3. 2. Sprinkle chicken evenly with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice and Stonewall Kitchen's Pineapple Ginger Sauce. Grill pineapple 2 to 3 minutes on each side or until browned.
4. 3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. Serve immediately.

Friday’s What’s for Lunch - Mar 22, 2013

Tuscan Panini Sandwich
Just Grillin carries bold ingredients for Tuscan Panini Sandwich:
1 1/2 pounds boneless skinless chicken breasts
1/2 cup Stonewall Kitchen’s Tuscan Marinade
12 sliced of crusty bread or focaccia
1/4 cup olive oil
1/3 cup mayonnaise
2 medium tomatoes, sliced (or chopped sundried tomatoes)
1/4 cup fresh basil leaves, chiffonade
6 slices Provolone cheese

Directions:
1. Pound chicken breasts until 1/2 inch thick. Place in a Ziploc bag with Stonewall Kitchen Tuscan Marinade. Allow to marinate1-4 hours up to overnight periodically massaging the marinade into the meat.
2. Grill chicken until an internal temperature of 170 degrees is achieved (remove from grill at about 165 degrees and allow to rest, temperature will continue to rise to 170 degrees F).
3. Brush one side of each piece of bread with olive oil. Spread the mayonnaise on the other side of bread. Place on top of bread the grilled chicken, basil, tomato slices and provolone cheese. Place the second piece of bread on top to form sandwich.

http://www.justgrillinflorida.com/category/recipes/sandwiches-1/

Wednesday’s What’s for Dinner - April 3, 2013

Just Grillin carries bold ingredients for Sloppy Joe Sandwiches:
1/4 cup vegetable or light olive oil
1-cup onion, chopped 3/8-inch
1-cup celery, chopped 3/8-inch
1 cup green bell pepper, seeded and chopped 3/8-1/2 inch
2 tsp. garlic, minced
3 pounds ground beef
2 cups tomato Sauce
2 tsp. salt
1 1/2 cups Stonewall Kitchen’s Country Ketchup

Directions:
1. Heat oil in large frying pan over medium heat. When the oil is hot add the onion, celery, and green bell, sauté until onion is translucent but not browned. Add garlic and sauté about 2 minutes.
2. Add ground beef and brown. Drain off grease.
3. Add remaining Stonewall Kitchen Country Ketchup and other ingredients. Reduce heat and simmer until flavor fully develops, about 15-30 minutes.

http://www.justgrillinflorida.com/category/recipes/sandwiches-1/