Main Course Recipes
Squid Pad Thai
Chef Ludo Lefebvre (L.A. Ludobites Restaurants) loves to decontruct a dish, analyze the ingredients, and reimagine the dish again with his unique culinary genius. A favorite of Ludo's is the Vietnamese dish, Pad Thai. Here's the twist - Ludo substitutes the noodles with thin strips of squid. This dish is a bit time consuming, but the resulting is fantastic!
Salmon Burgers with Hoisin Barbecue Sauce and Pickled Ginger and Napa Slaw
These delicious Asian-inspired salmon burgers are sure to impress your dinner guests. Fresh salmon is smothered in an amazing hoisin barbecue sauce and topped with a helping of freshly made slaw and pickled ginger.
Momma Rochelle’s Stuffed Quail Gumbo
French meets Cajun in this beautiful rendition of a Southern classic. Bacon and andouille sausage are sauteed together with rice and vegetables for the perfect Cajun stuffing. The duck or chicken stock should be very rich to have a good depth of flavor.
Grilled Mozzarella Sandwich with Crispy Prosciutto and Broccoli Rabe
Broccoli Rabe (also called rapini) is a bitter green common in Italian cooking. This delicious grilled cheese sandwich recipe definitely has an Italian flavor to it with fresh mozzarella, prosciutto, and broccoli rabe all melted together and piled high on, of course, Italian bread.
Spanish-Style Grilled Cheese with Smoky Paprika Roasted Pepper & Tomato Topping
Manchego cheese, Serrano ham, sun-dried tomatoes, roasted red peppers, garlic and parsley grilled between thick slices of French bread make this one incredibly tasty sandwich.
Cherry Tomato, Mozzarella, and Zucchini Pie
This delicious savory pie is bursting with flavor. Fresh cherry tomatoes, Parmesan and fresh mozzarella, zucchini and basil make this dish a delightful summer treat for your guests. The crust is nothing fancy but laid in rustic style like a galette.
Salt and Herb-Crusted Prime Rib with Red Wine Sauce
Prime Rib is a very delicious and tender cut of meat. Select a prime rib roast that has a lot of marbling, which is the visible fat running throughout the meat. The more marbling there is in the meat the more moist and flavorful it will be when cooked.
Traditional Roast Goose for Christmas
Serving roast goose on Christmas Eve in France is a tradition that dates back centuries. Goose is still served at the family table today in America and across Europe. Here is a simple method that leaves the skin golden and crisp while the meat is tender and moist. This is a two day process as the duck must be refrigerated overnight for the...
Clam Risotto with Lemon
This is the perfect meal for a cold day, fresh and simple. Because of the brininess of the clams, you don't need much salt. Cheese is definitely a no-no but a little butter at the finish adds the proper amount of richness. Serve with your favorite crusty bread.
Fried Green Tomato and Grilled Portobello Sandwich
Here's a wonderful Southern sandwich, deeply flavored and just down right delicious: Fried green tomatoes, grilled portobellos, herbs and goat cheese on crusty sourdough bread.
Roast Tenderloin, Mushroom Risotto Fries and Parsnip Creamed Spinach
This is the entree guests will be enjoying at the 64th Emmy Awards Governors Ball in Los Angeles. Created by celebrity chef Joachim Splichal and his team at Patina Catering, the dish is elegant but simple enough to be made at home. Really nice beef tenderloin is seared and roasted, and then served with mushroom risotto fries, creamed spinach...
Spaghetti with Shrimp and Tomato Passatina
Spaghetti with tomato sauce is a classic Italian-American dish that everyone loves. This version is more authentic Italian and is based on a meal cooked often by the fishermen of northeastern Italy. The wonderful flavor comes from shrimp cooked with the shell on and a little white wine. The shrimp are later ground up with a food mill to form a...
Slow-Roasted Pork Sandwich with Red Cabbage, Jalapeños, and Mustard
Pork shoulder is slow roasted and sliced thin in this recipe for a very tender and flavorful helping of meat. A red cabbage slaw made with red wine vinegar and olive oil tops the pork. Dijon mustard and fresh jalapenos finish off this succulent sandwich served on chewy ciabatta bread.
Oven Braised Beef Short Ribs
Braised in a very flavorful marinade of soy sauce and red wine, these beef short ribs are rich and succulent - the meat is tender, falling off the bone. Serve on a bed of polenta or rice.
Chicken Paillards with Pancetta and Sage
Fresh sage and delicious pancetta create a wonderfully flavorful chicken dish perfect for a family dinner or casual meal with friends. The chicken is pan fried and finished with a very nice butter wine sauce. Add a mixed salad and crusty bread for the complete dining experience.
Poached Long Island Duck Breasts with Farro
Traditionally, duck is prepared by poaching it in the fat that comes with it. Here, Chef Seamus Mullen has a rather unorthodox method of poaching the duck in olive oil. The duck comes out moist and delicious while retaining a nice rosy color in the duck meat. Farro is a grain (related to wheat) very popular in Europe, especially Italy.
Racks of American Lamb with Fig Vinaigrette and Herbed Yukon Gold Mashers
Here is a very delicious rack of lamb recipe, grilled with a sweet and sour vinaigrette of black mission figs and balsamic vinegar. Rosemary mashed Yukon potatoes make a nice complementary side.
Grilled Ham & Cheese Sandwiches with Winter Herb Pistou
Pistou is the French version of pesto - crushed garlic with a blend of herbs, in this case sage, thyme, rosemary, and parsley. Not surprisingly, it tastes absolutely wonderful with melted cheese!
Porchetta is a wonderful Italian invention of a rolled roasted ham with herbs and spices and tons of flavor! Porchetta is incredible sliced up and served as sandwiches (a common street food in Italy) or served as a main course at dinner with a side of bitter greens such as arugula or dandelion greens.
Chinois Lamb Chops with Cilantro Mint Vinaigrette
The marinade and sauce in this recipe has a very Asian flair with scallions, chili flakes, peanut oil and rice wine vinegar. It adds a very nice flavor to the meat. A crisp salad dressed with cilantro mint vinaigrette adds a nice balance to the lamb.
Roast Goose with Pomegranate Glaze
Fruits (pomegranates, quince, plums, oranges) and herbs gives this recipe for roast goose a nice complex flavor perfect for holiday entertaining.
Barley & Vegetable Pot Pie
Pot Pie is a favorite classic dish. This vegetarian version contains a hearty mix of mushrooms, barley, and white beans that is rich and satisfying. Phyllo dough is used for the crust to save time but the result is a delightfully crisp and flaky crust everyone will enjoy.
Asparagus and Green Pea Risotto with Fresh Herb Tarka
This recipe is a wonderful combination of Italian and Indian cooking. You start with a nice tarka, which is a flavored oil used in India that you create by frying fresh herbs. You add this to a traditional risotto made with Parmigiano-Reggiano and fresh spring asparagus and green peas. Great depth of flavor is found in this incredible dish!
Spicy Tomato and Lobster Linguine
This is a very simple recipe for using lobster in a pasta dish. Very delicious, your guests will never know how easy it is to make.
Grilled Clams and Chorizo
This a wonderfully tasty Latin dish that is quick and fun to make! Shellfish cooks very quickly on the grill and you know the clams are done as soon as the shells open. Easy! Delicious fresh clams and spicy chorizo sausage are added here to a nice smoked paprika and butter sauce. Clams are used in this recipe, but you could also use mussels or shrimp.
Tumeric Chicken with Sumac and Lime recipe
This very simple chicken dish is packed with great exotic flavor. Persian in origin, chicken thighs are braised with turmeric and sumac. Chicken thighs are suggested because they have more flavor but breasts would work just fine. Serve on rice or quinoa.
Grilling a Whole Lobster
Lobster is a culinary delight that many cooks enjoy but are afraid to cook at home. This is a simple method for preparing lobster - boiled very briefly, cut in half, then finished on a hot grill - that results in delicious seafood cooked right every time. Served with melted butter, it's absolute heaven.
10 Steps to a Traditional Clambake
An old-fashioned clambake on the beach is an event that shouldn't be missed. An American tradition, the clambake date back hundreds of years to when the first European settlers learned the practice of cooking food in a pit of hot rocks from the Native Americans. The tradition is still popular today and is often a grand celebration.
Cilantro Chicken with Avocado and Pickled Tomato Salsa
Here's a delicious chicken recipe with an abundance of southwestern spices. Created by Mary Sue Milliken and Susan Feniger of Border Grill (Santa Monica).
Southwestern Rubbed Pork Chops with Grilled Peach and Chipotle Salsa
Pork chops can be a bit boring so I've spiced them up a bit here. The spiciness is balanced well with the sweetness of the fresh peaches. I prefer to grill pork chops so they don't dry out.
Tequila Marinated Mahi Mahi with Avocado-Tomatillo Sauce and Grilled Tomatoes
Mahi Mahi is a wonderful fish for grilling. It has a nice meaty texture and great flavor. This recipe uses some traditional Latin ingredients (tequila, lime, avocado, tomatillo, coriander, chilis) that combine with the Mahi Mahi for excellent results.
Spaghetti with Fresh Spinach and Gorgonzola
Spinach and Gorgonzola make a perfect combination. A bit of pasta and you have a delicious meal.
Penne Pasta with Fresh Artichokes
Fresh artichokes in season are wonderful prepared as simply as possible. A little garlic and butter, a splash of lemon, some onions and you're all set. Add some pasta and you have a meal.
Ratatouille with Summer Herbs
This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree.
Cornish Game Hens with "Pickled" Figs and Prosciutto
Here is a very elegant and stylish recipe for Cornish game hen created by former John Ash & Co. Chef Jeffrey Madura.
Gypsy Peppers Stuffed with Frommage Blanc
This wonderful stuffed pepper recipe comes from Greens Restaurant in San Francisco. This recipe calls for Gypsy peppers (also called bull's horn peppers) but any frying pepper will work.
Shrimp with Nectarine and Chili Sauce
Here's an easy way to prepare shrimp that is popping with flavor. Sweet juicy nectarines and spicy serrano chilis make a wonderful combination that pairs very well with shrimp.
Miso-Glazed Cod with Charred Red Onions, Nectarine and Radish Salad
There are a lot of ingredients to this cod dish but it is beautifully simple to prepare. Fresh, juicy nectarines complement the grilled fish wonderfully. Created by by Chef Adam Perry Lang of Daisy May's BBQ in New York City.
Chilled Seafood Salad
Here's a wonder seafood dish served cold with shrimp, mussels, calamari, and scallops. This recipe was created by Executive Chef Henry Salgado of the Spanish River Grill, New Smyrna Beach, Florida.
Filet Mangrove Snapper with Sambuca, Fennel and Kalamata Olives
This recipe was created by Miami chef Giancarla Bodoni of Escopazzo, an organic Italian restaurant.
Bing Cherry Chicken Salad with Toasted Pecans
Here's a wonderful fruit-packed version of chicken salad from Marjorie Druker, chef and co-owner of the New England Soup Factory located in the Boston area.
Grilled Asparagus and Lamb Kabobs with Mustard Aioli
Here's a fairly simple dish that brings together two of spring's best ingredients: lamb and asparagus. Lamb and asparagus both cook quickly on the grill. Watch them closely so you don't overcook them. Lamb is best served medium rare.
Carbonara with Green Asparagus and Pancetta
This is a wonderfully rich and tasty dish that works well as a main course. It also pairs beautifully as a side dish with meat dishes.
Spicy Ziti with Olives and Capers
Recipe for a spicy vegetarian pasta dish.
Clam, Pork, Sausage, and Bacon Stew
A number of traditional Portuguese dishes are based on the unlikely, but flavorful, combination of pork and shellfish. This variation on ameijoas na cataplana, the classic clam and pork stew, calls for three types of pork: fresh pork cubes, spicy sausage, and bacon.
Late Autumn Vegetable Casserole
Here is a wonderful comfort food recipe. Fall vegetables have never tasted so good.
Eggplant, Sausage, and Ziti Casserole
Comfort food at its best, an Italian dish from our friend Emeril with hearty sausage and pasta and lots of cheese. Yum.
Guinea Hen with Raspberries
"The guinea hen is a West African relative of the chicken and partridge, originally from Guinea. It has a gamey taste and can dry out easily because it has little fat. Cooking the bird in a covered pot and adding fat solves that problem, and raspberries match its stronger flavor. The raspberries inside the bird will tint the bird's juices red: don't let this fool you into thinking that it needs more cooking." - author's note.
Bay Scallops with Mushrooms, Peppers, and Grilled Italian Sausage
I've always loved the lusty combination of scallops, peppers, and Italian sausage. In this dish we use tiny, succulent Nantucket Bay scallops and sometimes present them as a first course served in a scallop shell. If bay scallops are unobtainable, larger sea scallops may be substituted.
"Crunchy breaded chicken hidden under a mountain of tart salad is just the kind of thing I want to eat on a warm summer night. Perhaps you agree. These don't take long to make, but if you have some extra time, make extra chicken breasts so you'll have them in the refrigerator for sandwiches. If you don't have summer tomatoes, skip the tomatoes altogether. You want flavor." -Roy Finamore
Oven Roasted Pork Chops with Sweet Shallot and Pama Sauce Recipe
This delightful recipe using PAMA pomegranate liqueur was created by Chef Alexandra Guarnaschelli of Butter Restaurant in New York City.
Pan-seared King Salmon with Blood Orange Vinaigrette
"King salmon has a lovely rose color and a high fat content, making its flavor very rich and sweet. The acidic vinaigrette offsets the sweetness perfectly, and the colors are an absolute symphony on the plate. Tomato- Basil Vinaigrette is another great sauce for this salmon."
Beef Filet Mignon and Red Wine Braised Short Rib, Cippollini Onions, Marrow Flan
This recipe was created by Los Angeles celebrity chef Joachim Splichal (Patina Restaurant) for the 59th Annual Emmy Awards Governors Ball.
Grilled Fish with Nectarine Mint Salsa
Here's a great recipe for fish that is healthy yet full of flavor.
Barbecued Pork Shoulder With Grilled Peaches
I love the flavor of fresh peaches with pork. This recipe seems a little complicated with all the ingredients but its really not too bad once you have everything assembled. The long cooking time is typical of most pulled pork recipes and results in wonderfully tender and moist dish. This great dish was created by Chef Adam Perry Lang of Daisy May's BBQ in New York City.
Cherry Mustard Chicken
Here is a very simple recipe for jazzing up chicken. Fresh cherries match wonderfully with chicken. Serve with rice and salad for a complete dinner. Leftovers make for a nice cherry chicken sandwich or chop up the chicken and add to a salad.
Chicken Breast with Fennel & Tomatoes
Here's a refreshing way to serve chicken. Fresh summer tomatoes, fennel, olives, and feta cheese give this lively dish a definite Mediterranean flavor.
Roast Cornish Hen with Sauteed Blueberries and Garlic
Here's a beautiful dish using fresh blueberries created by Cory Schreiber, chef of one of my favorite restaurants, Wildwood in Portland, Oregon. Don't be afraid to try this one. Despite the upscale look of this dish, it's actually quite simple to make.
Thai Curried Chicken with Peaches
If you like Thai food, you'll love this recipe. Here's a wonderful recipe for chicken with an authentic Thai curry flavor. The spiciness is balanced nicely by sweet peaches.
Green Chili Bread Pudding with Avocado Salsa
Here's a delicious recipe for bread pudding with a Mexican twist. Mildly spicy green chilies, spices, and lots of cheese go into this bread pudding that balances nicely with the fresh tasting avocado salsa. Recipe provided courtesy of the California Milk Advisory Board.
Tom Douglas's Crab Cake BLT Sandwiches
This delightful recipe comes from Seattle celebrity chef Tom Douglas . Chef Douglas' restaurants include Lola , dahlia lounge , Etta's , and The Palace Kitchen.
Rack Of Lamb With Mustard & Herb Crust On Sautéed Vegetables
Who knows more about cooking lamb than the Irish? Here's a wonderful recipe for roasted lamb from Ashford Castle in Cong, County Mayo. Ashford Castle is one of the most luxurious castle-hotels in Ireland.
Recipe courtesy Tauck World of Discovery.
Creamy Risotto with Pan-seared Scallops, Andouille Sausage, and Wild Mushrooms
Risotto is a wonderful method of cooking rice. By constantly stirring and adding liquid little by little, the arborio rice finishes with a nice creamy consistency. This recipes adds a trio of scallops, spicy sausage, and earthy mushrooms along with some fresh herbs that creates a delightfully tasty and aromatic dish. This is comfort food at its best!
Raspberry-Chile Glazed Chicken Roulade
These Roulades are simple, elegant and tasty with a striking presentation. They reflect a contemporary Southwestern approach to classic flavors. From Daniel Hoyer's Fiesta on the Grill.
Champagne Poached Alaska Salmon
Champagne, fresh tarragon, capers, lime juice and red onion make for a delicious poaching liquid. Lightly cooked, the salmon is moist and flavorful.
Spicy Green Tea-Rubbed Grilled Salmon
Recipe reprinted with permission from GREEN TEA: 50 HOT DRINKS, COOL QUENCHERS, AND SWEET AND SAVORY TREATS (Harvard Common Press, 2006).
Garlicky Chicken Kebabs
Here is a delicious chicken recipe perfect for summer grilling. And if the weather isn't so great, it also works great under a broiler. Lots of Middle Eastern flavor with roasted garlic, coriander, and cumin. Works great for an appetizer or as an entree with some flatbread and a salad.
Seared Beef with Smoked Tomato Drizzle
Cooked in a cast iron skillet on a hot charcoal grill, this is the Western version of beef carpaccio. The beef gets a delicious char on the outside but is still very rare on the inside. Served chilled and paper-thin on a bed of fresh baby arugula.
Hickory Smoked Pork Shoulder with Carolina Barbecue Sauce
Nothing says southern cooking like slow-cooked pork and Carolina BBQ sauce.
Lamb Adovada with Chipotle Chile Sauce & Carmelized Corn
Here is wonderful recipe from the new cookbook from the Sante Fe School of Cooking. "Guests at the school are surprised how much they like this lamb and confess to enjoying more lamb since their discovery. It works well for a dinner party because it is elegant, but you can rub on the lamb in the morning and there isn't a lot of last-minute preparation." - from Southwest Flavors by Susan Curtis and Nicole Curtis Ammerman.
Spice-Rubbed Grilled Leg of Lamb with Orange & Basil Salsa
This recipe for grilled lamb is a wonderfully aromatic and flavorful dish. The mild spiciness of the lamb pairs very well with the fruitiness of the orange & basil salsa. Most recipes for grilled leg lamb call for deboning the leg beforehand. I find that you lose a lot of flavor this way and it is much better to grill the leg as is, removing the meat afterwards.
Seared Lamb Loin with Chickpea Puree and Parsley Finishing Oil
White House Chef Comerford's cooking often incorporates the traditions of her native Philippines. This dish of lamb uses tahini paste and chickpeas, fresh mint and parsley, citrus, and harissa.
Chile-Seared Salmon with Sweet Pear Pineapple Salsa from Jane Butel's Real Women Love Chiles
"Chiles love salmon - they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsas, spiked with chiles, adds just the right complement." Jane Butel from her cookbook Real Women Love Chiles.
Aztec Style Pork Chops from Jane Butel's Real Women Eat Chiles
You’ve got to give the Aztecs credit for chipotles – they are the spicy, subtly smoky red jalapenos that give this recipe a super punch. The honey and cinnamon pair beautifully with the pork and serve to make for a lacquered brown on the outside of the chops. You are set here with spice for a very healthy entrée. I like these served with spiced steamed spinach and whipped sweet potatoes – special enough for company.
White Lasagna with Chicken, Artichokes, and Mushrooms
Tired of the same old lasagna? Try this wonderful white lasagna with chicken, artichokes, mushrooms, and an herbed white sauce. It's very earthy with a creamy texture and a hint of sweetness.
Fig Relish and Ham Sandwiches (Paninis)
Create this amazing grilled ham and cheese any way you want but try this first with homemade fig relish, thinly sliced prosciutto, Toma cheese, fresh herbs on really good bread.
Helene Henderson's Chicken with Prosciutto and Gruyere Cheese with Apple-Pomegranate Relish
A Swedish favorite, falukorv is a lightly smoked, thick (two to three inches in diameter), boiled sausage, similar to ring bologna. This chicken recipe uses cheese, mustard, and apples to re-create the flavors of this classic sausage dish.
Filet Mignon Sandwich with a Chimichurri Sauce and Goat Cheese
A very delicious take on the steak sandwich - tender grilled Filet Mignon with Chimichurri sauce (a variant of green sauce), goat cheese and roasted sweet red bell peppers on Ciabatta bread.
Michael Chiarello's Pea-And-Potato Ravioloni with Sage Brown Butter
Tender peas are typically the first spring vegetable to appear in Northern California. As much as we locals would like winter to be over, when peas arrive, we are still in a shoulder season between winter and spring. By pairing a winter-satisfying potato with the first kiss of spring, you and your guests will be able to celebrate both. - Michael Chiarello
Persian Chicken with Pomegranates, Pine Nuts, and Grapefruit Yogurt
This recipe is loosely based on the traditional Persian dish, Faisinjan. Classically made with duck or wild birds, this recipe uses the more available chicken. Pomegranates, pine nuts, and yogurt are all Middle Eastern staples whose flavors marry very well in this dish.
BBQ Pulled Pork Sandwiches with Apple Chutney
Sometimes you just need good old comfort food. Pulled pork takes a long time to cook, but it's well worth the wait. Juicy, tender pork melts in your mouth. Rich, tangy barbecue sauce and spicy apple chutney create a wonderful taste sensation. Messy, fatty, and rich. Good stuff!
Cornbread Crusted Pork Chops with Spicy Peach & Corn Salsa
Don't throw away that leftover cornbread! Cornbread makes an excellent coating for meats. It has an earthy sweetness and crunchiness that is just sublime when fried. Freshly made cornbread is also suitable for this recipe. Peach and corn salsa make a wonderful accompaniment to this recipe for cornbread crusted pork chops. A variety of textures and flavors make this a true delight.
Sweet and Spicy Tomato Chicken
Here is a delightful recipe for roasted chicken that pairs the sweetness of ripe tomatoes and brown sugar with the smoky spiciness of chilies and jalapenos. It's also low fat. What could be better?
Blackened Salmon with Chipotle Squash Puree and Mang
A little spicy, a little sweet, this recipe combines some of my fall favorites. Fresh and earthy butternut squash pairs perfectly with salmon. Sweet, tangy mangos cut through the smoky, spicy chipotles to create a dish that is exciting and challenging yet well-balanced.
Susanna Foo's Roasted Five-Spice Pork Tenderloin
"Jalapeno peppers, coriander seeds, and five-spice powder give this marinade a lively fragrant note. It penetrates the meat, contributing character and a bold, sweet-tangy flavor. If I have fresh coriander seeds on hand, I use them in place of dried. Serve with Pickled Napa Cabbage or Cranberry-Ginger Relish." - Susanna Foo
Butternut Squash and Pear Ravioli with Rosemary Sauce
Ravioli doesn't have to be boring kid stuff. Try this wonderful combination of earthy and sweet flavors. It's sure to change your opinion of ravioli.
Herb Crusted Lamb Chops with Creamy Morel Potatoes
A wonderful lamb recipes that combines the brightness of fresh herbs with earthy morel mushrooms.
Tyler Florence's Chicken Enchilada
Here is a delicious recipe for chicken enchiladas - full of delicious herbs and spices and lots of lots of cheese.
Goat Cheese Stuffed Chicken Breasts with Broiled Peaches
Both tangy and sweet, here is a chicken dish that is sure to please.
Moroccan Spiced Cornish Hens Over Roast Vegetables
Lots of vegetables, fresh herbs and, of course, spices make this a very flavorful meal.
Roasted Red Pepper, Goat Cheese and Baby Arugula Paninis
Love goat cheese? This is a delicious panini sandwich recipe with lots of goat cheese, baby arugula, roasted red bell peppers, peperoncini, and Calamata olives sandwiched between slices of your favorite artisan bread.
Farmhouse Shrimp and Scallops with Pernod Cream Sauce
A rich and earthy dish with complex flavors, seafood and the farm combine here for a heavenly match.
Roasted Chicken with Mango Glaze
Succulent roasted chicken combines with fresh mangoes to create a Carribbean style dish in this easy to make recipe.
A common Niçoise street food, the name Pissaladière is derived from the word pissala, French for anchovy paste. This pizza-like treat is simply delicious with anchovies, sauteed onions, Niçoise olives and herbs.
Chicken with Ramps and Morels
Here's a deliciously simple chicken recipe using wild foods of spring; morels and ramps. If you have some fresh fiddlehead ferns available, go ahead and add them to the dish. They will complement it very well.
Sweet Vidalia Onion Muffaletta Sandwich
The muffaletta sandwich has its origin in the French Quarter of New Orleans. This amazing sandwich consists of layers of salami and other meats, cheeses such as Swiss or provolone, and topped with a chopped olive relish. In this recipe, we've added a good amount of Vidalia onion for a nice twist.
Guacamole Tortilla Grilled Cheese Sandwich
Guacamole and fresh tomatoes make for a very flavorful twist on grilled cheese. This is a really delicious sandwich for game day or to just enjoy with family or friends. This sandwich uses three types of cheese: Colby, Monterey Jack and Goat. Tortilla chip butter is used on the outside for a nice crunch and extra flavor.