GRILLED LAMB SANDWICHES
Provided by Guy Fieri
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 22
Steps:
- Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat the grill to medium-high heat.
- When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
- Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
- To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
- Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH
Categories Lamb Apricot Mint Rosemary Bell Pepper Summer Grill/Barbecue Shallot Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Prepare lamb:
- Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
- Make relish:
- Stir together all relish ingredients and season with pepper.
- To cook lamb using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook lamb using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve lamb:
- Thinly slice lamb across the grain and serve with relish.
GRILLED CHEESE, APRICOT AND JALAPENO SANDWICH
This grown-up grilled cheese recipe hits the spot with sweet and spicy add-ins like apricot jelly and jalapeno peppers. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, spread apricot preserve on toasted side of 4 bread slices; add sliced jalapenos. Layer sliced Brie over jalapenos; sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 709 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED CHEESE, BACON AND JALAPEñO SANDWICHES
We grilled up a spicier version of the traditional grilled cheese sandwich by adding a chopped jalapeño chile and bacon slices to sharp cheddar. They're ready to bite into in just 25 minutes.
Provided by Cheri Liefeld
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel.
- Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread.
- Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.
Nutrition Facts : ServingSize 1 Serving
CHRISTOPHOLOFIGUS'S INFAMOUS JALAPENO RELISH
A delicious spicy relish that goes great on burgers, hot dogs, etc... What you really want to try this out on is fresh sweet watermelon! Just trust me on this one... *smile*
Provided by Christopholofigus
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.
Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.3 mg, Sugar 0.5 g
JALAPENO POPPER GRILLED CHEESE SANDWICH
This is an awesome spin on a plain grilled cheese sandwich. Feel free to alter it to your liking. The ciabatta bread is not typical grilled cheese material but the crunch of the buttery grilled chewy bread goes perfect with this jalapeno filling. You can also use sourdough bread.
Provided by BrandyE
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
- Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
- Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 40.9 g, Cholesterol 88.5 mg, Fat 34 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 20.6 g, Sodium 1120.6 mg, Sugar 4 g
GRILLED PORK TENDERLOIN WITH JALAPEñO-PLUM RELISH
This quick and easy pork tenderloin gets an upgrade thanks to a sweet and spicy fruit relish.
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Toss together Plum Relish ingredients. Taste, and add more salt or honey if needed. Set aside.
- In small bowl, mix rosemary, 1 teaspoon salt, the red pepper, garlic powder, onion powder and black pepper. Rub all over pork tenderloin. Set aside at room temperature while you heat grill or grill pan over high heat.
- Brush grill or grill pan with oil. Turn grill down to medium-high; place pork on grill. Cover and cook on all sides--about 7 minutes each side (depending on thickness of tenderloin) until pork is cooked through. Remove from grill, and wrap in foil. Allow pork to rest 15 minutes before slicing. Serve with plum relish.
Nutrition Facts : ServingSize 1 Serving
TAMARIND-GLAZED LAMB SKEWERS WITH DRIED-APRICOT RELISH
Categories Fruit Lamb Apricot Summer Grill/Barbecue Tamarind Bon Appétit
Yield Makes 6 appetizer servings
Number Of Ingredients 16
Steps:
- For glaze:
- Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
- For apricot relish:
- Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)
- Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
- Available at Indian markets.
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