Roasted Italian Sausage, Pepper, and Mushroom Sandwich

Ingredients

serves Serves 4, active time 30 minutes, total time 40 minutes

• 4 tablespoons olive oil, divided
• 4 (6-inch) Italian sausage links (preferably hot)
• kosher salt
• 8 ounces cremini mushrooms, ends removed, caps quartered
• 2 medium red bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 2 medium green bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 1 medium yellow onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried orgeno
• 4 italian rolls
• 8 leaves fresh basil, thinly sliced
• 1 tablespoon balsamic vinegar
• giardiniera, for serving (optional)

Procedures

1. Adjust oven racks to lower middle and upper middle positions, and preheat to 500°F. Add sausage links and mushrooms to a large baking sheet, and toss with a tablespoon of oil and a pinch of salt. Add red bell peppers, green bell peppers, onion, garlic, and oregano to a second large baking sheet and toss with a tablespoon of oil and a pinch of salt.
   
2. Transfer both baking sheets to the oven and cook for 15 minutes. Remove baking sheet with sausages and mushrooms. Use a meat thermometer to check if the sausages are cooked through, around 140°F. The mushrooms should be tender. Using a pair of tongs, stir the pepper and onion mixture. Cook until onions and peppers are tender and starting to brown, 10 to 15 minutes more. At this time, wrap Italian rolls in aluminum foil and set in the oven to warm.
   
3. While the peppers and onions finish cooking, warm remaining two tablespoons in a large non-stick skillet over medium heat. Add sausage links, and brown on both sides, about 5 minutes total. Set aside.
   
4. When peppers and onion are done, carefully remove pan from the oven. Transfer mixture to a large mixing bowl and add in the cooked mushrooms, fresh basil, and balsamic vinegar. Toss well and season with a pinch of salt, if necessary.
   
5. Remove rolls from oven and unwrap. If not already cut, slice horizontally through the roll, stopping a half-inch from the other side. Load each with an Italian sausage, a generous scoop of the pepper and onion mixture. If you need more heat, add some giardiniera.

Dulce de Leche Pumpkin Sandwich Cookies

Fluffy, light pumpkin spice cookies sandwiched over gooey dulce de leche.

Notes: The dough is somewhat unlikely on these cookies. It includes cream cheese instead of the more commonly used butter, and yields a fluffy, light cookie which becomes absolutely captivating when combined with a grounding mixture of pumpkin and spice in the batter.
They're just fine on their own, but they're twice as nice when sandwiched with rich, smooth dulce de leche. A store-bought variety is fine, but do yourself a favor and buy the fancy stuff—you know, the stuff that's a few dollars more and has a cooler label. It makes a difference.
To roll out the cookies, I used whole wheat flour, for no particular reason other than it was at hand. It was a great decision: it imparted a nice, slightly nutty flavor to the cookies. Strongly suggested!

Special equipment: cookie cutters, parchment paper, cookie sheet

Ingredients

serves makes about 12 sandwiches, active time 30 minutes, total time 1 hour, 20 minutes

• For the Cookies
• 2 1/4 cups (about 7.86 ounces) all purpose flour
• 1 teaspoon (about 0.13 ounces) baking powder
• 1/2 teaspoon (about 0.075 ounces) baking soda
• 1 teaspoon (about 0.08 ounces) cinnamon
• 7 ounces cream cheese, softened
• 1 cup (about 7 ounces) brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla
• 8 ounces pumpkin puree
•  
• For the Filling
• 1 jar (14 to 17 ounces) dulce de leche
• Sea salt, if desired

Procedures

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
   
2. In a large bowl, mix together the flour, baking powder, baking soda, and cinnamon.
   
3. In another bowl, beat the butter and sugar until smooth and creamy. Beat in the egg until incorporated. Stir in the vanilla. Add half of the flour mixture and mix well. Add the pumpkin and stir until combined. Add the rest of the flour, beating until moistened into a soft dough.
   
4. You're going to look at this dough and think "no way is that a rollin' dough". But bear with me. Once it's floured it actually rolls out pretty easily. Without flour, though, it's a sticky mess. That having been said: On a lightly floured surface, roll the dough to 1/4-inch thick. Using a floured cutter, cut the cookies and place 2-inches apart on your prepared baking sheet.
   
5. Bake in your preheated oven for 10 minutes or until lightly browned. After about 5 minutes, transfer to a wire rack to cool completely.
   
6. Once cooled, pair up similarly sized cookies. Turn one upside down. Spoon a generous dollop of dulce de leche on the flat side. Sandwich with another cookie, flat side facing the top of the dulce de leche. Repeat with the remaining cookies. Store leftovers loosely covered in the refrigerator for up to 3 days.

Pepper and Egg Sandwich

Smoky peppers and onions and creamy eggs on a roll makes this classic Chicago sandwich a satisfying vegetarian dinner.

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 sandwich rolls
• 2 tablespoons canola oil
• 1 green bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1 red bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1/2 medium onion, thinly sliced (about 1/2 cup)
• 6 eggs
• 2 ounces shredded Gruyère cheese
• Kosher salt and freshly ground black pepper
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Hot sauce, ketchup, or other condiments as desired

Procedures

1. Adjust rack to middle position and preheat oven to 400°F. Wrap each roll in aluminum foil and set on a baking sheet. Transfer to the oven to warm while preparing the rest of the meal.
   
2. Heat the oil in a large cast-iron skillet over high heat until barely smoking. Add green and red bell peppers and onions. Cook, stirring often, until they start to blacken in spots and soften, 5 to 8 minutes. Season with a pinch of a salt. Reduce heat to medium low, and let the pan cool down for 1 minute.
   
3. While the pan is cooling, crack the eggs into a bowl and whisk until combined. Stir in the cheese and a pinch of salt and pepper.
   
4. Add garlic to skillet and cook until fragrant, about 30 seconds. Pour in the eggs and let cook for 10 seconds before stirring. Continue stirring every ten seconds until eggs have set but are still relatively soft. Turn off the heat.
   
5. Carefully remove rolls from the oven. Slice each roll horizontally along one side, leaving the other long side still attached. Use your hands to remove some excess bread in the middle if necessary. Scoop some of the egg and pepper mixture in each roll.Top with condiments as desired and serve.

Bone-In Pork Chop Sandwich

Ingredients

serves serves 4, active time 15 minutes, total time 25 minutes

• 4 soft hamburger buns
• 4 tablespoons butter, divided
• 2 large onions, thinly sliced (about 3 cups)
• Kosher salt and freshly ground black pepper
• 4 thin-cut pork chops, bone-in (or boneless, if you're scared)
• 1/2 cup all-purpose flour
• 1 tablespoon canola or vegetable oil
• 4 tablespoons brown mustard
• 6 to 8 sport peppers (or pickled serranos or jalapeños), stems removed, chopped

Procedures

1. Preheat oven to 300°. Place buns on a rimmed baking sheet and set aside. Meanwhile, melt 2 tablespoons butter in a large non-stick skillet over medium heat. Add sliced onions and cook, stirring occasionally, until browned but still with some texture, 8 to 10 minutes. Season to taste with salt and pepper. Remove with a slotted spoon and set aside in a bowl. Do not wipe out skillet.
   
2. Season pork chops on both sides with salt and pepper. Dredge in flour and then shake off excess. Add remaining 2 tablespoons butter and tablespoon canola oil to skillet and heat over medium high heat until foaming subsides. Add as many of the pork chops as will fit in one layer. Cook until browned on the bottom, 2 to 3 minutes. Flip the chops and brown on the other side, another 2 to 3 minutes. Remove and set aside when done. Repeat with any remaining chops.
   
3. Place buns in oven to warm through. Take one bun and smear both cut sides with mustard. Top the bottom bun with a pork chop, sautéed onions, and a couple chopped sport peppers. Cap with the top bun, cut-side down. Repeat with remaining buns. Eat immediately, though be careful of the bone!

Grilled Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise

Special equipment

Grill

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1/3 cup mayonnaise
• 1 tablespoon harissa
• 8 links merguez
• 1 French baguette
• 1/3 cup extra-virgin olive oil
• 1/2 cup caramelized onions
• 1/3 pound manchego cheese, grated
• 1 bunch fresh cilantro
•  
• Type of fire: two-zone indirect
• Grill heat: medium-high

Procedures

1. Mix mayonnaise and harissa together in a small bowl. Set aside.
   
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill merguez over hot side of grill until browned all over and cooked through, 4 to 6 minutes total. Transfer to plate.
   
3. Slice baguette into four 6-inch portions and halve each portion lengthwise. Brush cut side of each baguette with oil. Grill baguette over hot side of grill, cut side down, until lightly browned, about 1 minute. Remove to plate.
   
4. Top bottom half of baguette with 2 merguez links, about 2 tablespoons of caramelized onions, manchego cheese, and a few sprigs of cilantro. Spread harissa mayo on top half of baguettes and place on top of each sandwich.
   
5. Place sandwiches on cool side of grill, cover, and cook until cheese has melted, about 5 minutes. Transfer to a plate or tray and serve immediately.

Double Stacked Crab Cake Sandwiches with Avocado and Bacon

 

Ingredients

serves Makes 4 sandwiches, active time 40 minutes, total time 40 minutes

• 1 small russet potato, peeled and cut into 1/2 inch cubes
• 1/2 pound fresh lump or jumbo lump crab meat
• 4 scallions, finely chopped
• 3 tablespoons mayonnaise
• 1/2 cup panko breadcrumbs
• Pinch red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 egg, beaten
• 1/4 cup olive oil
• 4 English muffins, toasted
• 8 strips bacon
• 1 avocado, sliced

Procedures

1. Cover the potato with water and bring to a simmer. Cook until tender, about 10 minutes, then drain and transfer to a large bowl. Mash with a potato masher. There should be about 1/2 cup mashed potato. Add crab meat, scallions, mayonnaise, breadcrumbs, red pepper flakes, and beaten egg. Season to taste with salt and pepper.
   
2. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Meanwhile, divide crab mixture into 8 evenly sized patties. Transfer to a paper towel-lined plate and discard excess fat.
   
3. Wipe skillet clean and return to medium-high heat. Heat olive oil until shimmering. Add half of crab cakes to skillet. Gently press with a spatula to flatten them to the size of an English muffi.. Cook until the underside is browned, about 4 minutes, then carefully flip and cook until second side is browned, about 3 minutes longer. Remove and place on a plate. Keep warm in a 175°F oven while you cook the second batch.
   
4. Divide half of the sliced avocado between split English muffins, followed by 1 crab cake, then 1 slice of bacon. Repeat with avocado, crab cake and bacon to get 2 layers. Serve immediately.