(recipe makes 4 sandwiches)
1 – 14.65 ounce can of artichoke hearts (not marinated), drained
1 – 12 ounce jar of roasted red peppers, drained
1 – 5 ounce jar of Manzanilla olives, drained
1 t dried oregano
1/2 t red pepper flakes
1/4 t salt
2 T EVOO
Zest of one small lemon
1 pound of Black Forest Ham, thinly shaved
4 – 6 slices of Provolone cheese
12 -16 slices of Italian Salami
Coarse grain mustard
4 – ciabatta rolls
Olive oil for brushing rolls
Place artichoke hearts, roasted red peppers, Manzanilla olives, oregano, red pepper flakes, salt, EVOO and zest in the bowl of a food processor fitted with the steel blade. Coarsely chop and combine ingredients using very short pulses.
Make four even piles of ham on a parchment lined baking sheet. Layer salami on top. Place slices of provolone on top of that. Place into a preheated 350 degree oven to warm meats and melt cheese.
Slice ciabatta rolls in half. Place a generous portion of artichoke mix on the bottom slice of bread. Place warmed meat and cheese mounds on top of artichoke mix. Spread an even layer of coarse grain mustard on the top half of the roll. Place on top. Brush roll with a light coating of olive oil and place sandwich on a panini press. Lower press and grill until oozing cheese is dripping and the roll is lightly crisp.
Slice sandwich in half on the diagonal and serve warm.
Serve with highmade pickled veggies, kettle chips and a pale ale. Yummers, as CR would say!
First and foremost, ALWAYS FRESH!
High’s delicious veggie sandwich:
*cucumber, thinly peeled
Peel skin. Cut thin strips with a peeler. Sprinkle salt on strips and wrap in a paper towel to absorb moisture.
*thin slices red onion, rinsed and dried (use a mandolin)
*sliced ripe tomatoes
Smash a ripe avocado with a fork. Add a squeeze of fresh lemon juice and a pinch of salt.
*a schmear of cream cheese or highmade hummus
* a drizzle of balsamic vinaigrette
*cracked pepper and salt
*whole grain toast
A S S E M B L Y R E Q U I R E D
2 – 12 ounce cans of albacore tuna, drained
2 long stalks of celery, diced small
4 green onions, thinly sliced
2 T parsley, finely chopped
Zest of one lemon
1 t salt
Fresh cracked pepper to taste
Mayonnaise, amount is your call…dryer/wetter
Using a paper towel, press tuna into a sieve squeezing out any remaining liquid. DRY, DRY. Place into bowl and add remaining ingredients. My grandmother liked sweet pickle relish, Miracle Whip, hard boiled egg, and I think some apple….definitely a sweet version. We prefer this simpler approach. Lean and clean as we say.
Enjoy scooped onto greens or portioned on some good crusty bread with sliced tomato, red onion and leaf lettuce.
I purchased Naan at Costco. Freshly made in their bakery, these are delicious. Naan is also available at most grocery stores in the deli area.
English cucumber, peeled and diced small
Radishes, thinly sliced
Serrano peppers, thinly sliced
Green Zataar for sprinkling
Green Zataar. Dried herbs and seeds.
Himalayan Pink Salt
Spread a generous schmear of yogurt on Naan. Sprinkle with cucumber, radishes and peppers. Drizzle EVOO on top. Sprinkle with Zataar and pink salt. Slice and serve. Delicious.
Thick sliced applewood smoked bacon
Pink Lady apple
Raspberry Chipotle Vinaigrette
Fry up bacon. Thinly slice Brie. Tip: spray your slicing knife with some non-stick cooking spray. Brie slices without sticking to the knife. Thinly slice Pink Lady apple. Lightly dress greens with Raspberry Chipotle Vinaigrette. Slice croissant and spread a thin layer of mayo on each half. Mound dressed greens, apple slices, Brie and bacon. Place top on and slice. Perfect with a side of Highmade Pickled Vegetables.
4 C Colby/Jack blend, finely shredded
1 red bell pepper, finely diced
2 large jalapenos, seeded and finely diced
Cracked black pepper to taste
½ t salt
1 ½ C Hellman’s mayo
In a mixing bowl, combine all ingredients. Mayo is an approximate measure. Wetter/dryer…your call. Chill before serving.
Served on toasted 12-grain bread with slivers of red onion. Couldn’t be easier. And very satisfying.
Just a classic BLT with the addition of chipotle mayo and sliced avocado. Like so many “classic” menu items, the success is based on attention to detail, primo ingredients and careful execution. For this version, we will lightly grilled some rustic white bread with a little EVOO. Crisp up the bread lightly for texture. But not the “chip a tooth texture”. Mix 1 T of chipotle puree with 1 C of good mayo for your spread. Fry up some thick sliced applewood smoked bacon. Use butter lettuce and thick slices of ripe tomato along with wedges of avocado. A spritz of Kosher salt and cracked pepper on the tomatoes and you have an over the top Bacon, Lettuce, Avocado and Tomato sandwich.
Mix 1 cup of mayo with 1 T of chipotle puree. More if you like spice.
Don’t you want to eat the screen?
What else would you serve with tomato basil soup? I used the recipe for highmade pesto, bought jarred roasted peppers (diced and drained), slices of sourdough, smoked provolone (grated) and slices of fresh mozzarella. Assemble and brush bread with garlic oil and grill on the Panini press until toasty and oozing. This is grilled cheese for the adults.
4 ciabatta rolls, split open
2 medium-sized eggplant, peeled and sliced in rounds
1 red onion, thinly sliced
1 C of feta cheese, crumbled
Large bunch of fresh mint
Roasted red pepper aioli
Peel and slice eggplant into ½ inch rounds. Brush one side generously with olive oil and a spritz of salt and pepper. Place, oil side down, into a preheated grill pan. Brush with oil and season the other side. Cook until eggplant softens and is marked. Do not overcook. Just look for marks and a slight softening in texture.
To assemble the sandwich: spread both sides of the ciabatta bread with the aioli. Layer on eggplant, red onion, feta and mint. See photo. Brush tops of sandwiches with olive oil and place in a Panini press for grilling. Alternately, place sandwiches back in your grill pan and weight the tops and flip over to crisp the other side.
Just crisp up the bread. No need to heat all the way through. Slice on the diagonal and serve. These are incredible. Flavor packed, great texture, and punches of freshness.
(makes 1 large or 2 small loaves)
2 pounds ground beef (90/10 mix)
½ pound pork sausage (Jimmy Dean original is good)
1 yellow onion, finely diced
½ C ketchup
2 T Worcestershire Sauce
2 slices of sandwich bread (remove crust, moisten with water and squeeze dry)
2 ½ t salt
4 t black pepper
Consistency of pate
Had this picture for lunch along with kettle chips and a Shiner Bock. Delicious.
Add 2 T of olive oil to a preheated sauté pan. Add onion along with a pinch of salt and pepper. Sauté until onion is translucent. Remove from stove and place onion on a paper towel lined plate. Allow to cool. In a separate large mixing bowl, add eggs and whisk to break them up. Add ketchup, salt, pepper and Worcestershire Sauce to eggs and mix. Add onion, meat, sausage, and bread to the mix and get your hands dirty! Using your impeccably clean hands, mix meatloaf until all ingredients are incorporated really well. Take a little time. I prefer the meat to hold together really well. Mixing well with your hands helps develop a perfect texture when it is time to slice the meatloaf for sandwiches. Place meat into a large loaf pan that has been sprayed with non-stick baking spray. Shape loaf evenly and place a nice coating of Heinz. Place loaf pan on a cookie sheet, just in case. Place meatloaf into a preheated 350 degree oven for 1 hour. Turn and continue to bake for about another hour. Really! Ketchup should be nice and caramelized on top. Cool on the counter. Place loaf, in the pan, in the fridge for overnight cooling. Next day, remove the meat and scrape off congealed fat. Slice the loaf for sandwiches. You can freeze the cooked loaf in saran wrap and save it for another time. At High’s, we bake four at one time. Lidia does not need the recipe anymore!
Perfect on lightly toasted bread with leaf lettuce, tomato, red onion and our secret sauce. COMFORT.
REMEMBER: after handling raw meat, always wash your hands with soap and water. Health code says you should wash as long as it takes you to sing “Happy Birthday.”