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Category: Signature Sandwiches

Casaculinarian.com Signature Sandwich for the week 5/09/16 “Grilled Chicken with Shiitake Mushrooms, Mozzarella, and Roasted Peppers”

 

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Casaculinarian.com Signature Sandwich for the week 5/09/16

“Grilled Chicken with Grilled Shiitake Mushrooms, Mozzarella, and Roasted Peppers”

Great Burger alternative…

Basic Grilled Chicken Recipe, link below:

Basic Grilled or Seared Boneless Chicken Breast

Roasted Peppers from the store or link to make your own:

Homemade Roasted Peppers on Casaculinarian.com

Large Shiitake Mushrooms Grilled with 1/2 teaspoon of olive oil and balsamic vinegar drizzled as the grill

Mozzarella Cheese 3 oz. per sandwich

Grill your mushrooms first on an outdoor Grill. Medium heat. 2 Mushrooms per sandwich. 4 oz. sliced Chicken Breast per sandwich. Marinate your Chicken for 30 minutes. Grill it on an outdoor grill on medium heat. When cooked to 160 degrees add sliced Mushrooms and Mozzarella Cheese and shut off grill while closing cover. Build your sandwich. Toast a Hamburger Bun and add Lettuce, Roasted Peppers, Drizzle a little Balsamic Vinegar on Chicken. Sprinkle Fresh Basil and Parmesan Cheese. Enjoy, Jason.

Casaculinarian.com Featured Burger for week 5/2/2016 “Fajita Burger”

 

Fajita Burger

Casaculinarian.com Featured Burger for week 5/2/2016

“Fajita Burger”

I figured we would stay with the Cinco De Mayo Theme…

fresh beef patties 2 quarter pound burgers per serving

Season Mix for Onions and Peppers:

cumin 1/teaspoon

chili powder 1/4 teaspoon

paprika a dash

 salt and pepper for taste

 1/2 teaspoon fresh cilantro chopped

1 tablespoon olive oil

Sauté Onions and Peppers in season mix…

Condiments:

Sour Cream

Guacamole

Pico de Gallo

Rolls:

Brioche Rolls

Build your Cinco De Mayo Fajita Burgers and enjoy… Jason.

Casaculinarian.com Signature Sandwich for Week 5/2/2016 “Breaded Eggplant on Baguette with Roasted Peppers, Fresh Mozzarella Cheese, and Balsamic Dressing”

 

Eppllant Sand

Casaculinarian.com Signature Sandwich for Week 5/2/2016

“Breaded Eggplant on Baguette with Roasted Peppers, Fresh Mozzarella Cheese, and Balsamic Dressing”

Last week we cut Eggplant long way’s for Rollatini. This week we will cut them in 1/2 inch circles for sandwiches.

Recipe will be for 4 Sandwiches

eggplant 1 skinned and cut into 1/2 inch circles, approximately 9

roasted peppers 4 half’s Julienne cut

Fresh Mozzarella Cheese 1 large ball 12 cuts

balsamic dressing drizzled on both sides of the bread

baguette 1 large cut in 4

You can buy all these ingredients in the store. Even the eggplant in the frozen isle. I will put all my links underneath to make this whole sandwich from scratch including the bread. Enjoy, Jason

Homemade Roasted Peppers on Casaculinarian.com

Making Fresh Mozzarella at Home

Casaculinarian.com “Eggplant Rollatini”

Use the above link to make the Eggplant Rounds. Remember to cut the Eggplant different from this link. In 1/2 inch circles instead length wise.

Crusty French Bread

Simple Balsamic Vinaigrette

Casaculinarian.com Signature Sandwich and Burger for Week 4/25/2016 “Beef Sliders”

 

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Casaculinarian.com Signature Sandwich and Burger for Week 4/25/2016

“Beef Sliders”

Anyone from Northern New Jersey remembers “White Manna, Hamburger place in Hackensack NJ.”

White Mana

Well I haven’t been there since I was young kid, my brother Justin took me there and I never forgot my experience. It is the original smash burger. The grill cook would take these 2 oz. balls of chop meat and place them on the flat top grill. Then add raw sliced onions to the top. Smash it, flip it, and it was a first class White Castle burger in this little joint in Hackensack, NJ. The place was always rocking and the grill constantly filled with burgers. Seating was usually filled up and many take out orders… So this week I decided to make my own slider with the memories of White Manna.

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beef chop meat 85/15 one pound

bread crumbs 2 tablespoons

ketchup 2 tablespoons

salt and pepper for taste

onion powder 1/2 teaspoon

granulated garlic 1/4 teaspoon

Worcestershire sauce 1 teaspoon

Montreal Steak seasoning 1/2 teaspoon

All ingredients in bowl. Picture above. Mix thoroughly and form 2-3 oz. sliders.

small yellow onion chopped in thick rings 1/2

Place 2 pieces of onion on burger and press then down directly into the beef. Freeze for 30 minutes before grilling…

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The most important part is serving them is on Martin’s Potato Slider Roll. I don’t add cheese, because I want to truly taste the flavors of the onion and burger. Grill carefully with only needing one flip so the onions stay in place. Cook to your liking and add what ever condiments you choose. We served them with homemade French Fries. The safest temperature to cook chop meat is 165 internal degrees. Enjoy, Jason.

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Casaculinarian.com Signature Sandwich for week 4/18/2016 “Classic Sausage with Sweet Peppers & Onions”

 

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Casaculinarian.com Signature Sandwich for week 4/18/2016

“Classic Sausage with Sweet Peppers & Onions”

Although Classic Foods seem boring to most Chef’s… I think they are just as challenging. I believe in trying to make a Classic better than anyone else…

Recipe is for 4 Sandwiches:

rope Italian sweet sausage 1 and 1/2 pounds

Kaiser rolls 4

red bell peppers 2 cut into strips

yellow onion 1 cut into sliced circles

salt and pepper for taste

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Chile powder 1/4 teaspoon (flavor and color)

olive oil 2 tablespoons

The most important part about this sandwich is flavor and crunch of the vegetables… Heat a sauté pan on medium heat and add olive oil. Place onions down first separating them down evenly, peppers on top. Add your seasonings. Let this sizzle without mixing around allowing onions to cook first, about 2 minutes. Then start to mix around. Cook al dente. You want to taste the crunch in the peppers. This makes the sandwich.

I choose the rope sausage because all the meat cooks together with in the casing. This makes a tastier sausage. Cook on the grill until Pork is 165 degrees. For me the next most important step is cutting the sausage in 4 inch units and then splitting them. This allows the sausage to stay on the sandwich and get a real bite out of it!

In closing, this is an easy recipe but make yours better than anyone else’s…

Thanks, Jason

New Feature on Casaculinarian.com, Burger of the week… “Homemade Fried Fresh Mozzarella Burger with Marinara”

 

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Casaculinarian.com New Featured Burger of the Week:

“Casa Homemade Fried Fresh Mozzarella Cheese Burger with Warm Marinara”

Homemade fresh Mozzarella Cheese from the store or Homemade… My link below to make it yourself:

Making Fresh Mozzarella at Home

One ball of cheese will serve as appetizer’s and for the burgers… Get about 8 slices out of a ball.

Egg 1 mixed into egg wash

Italian seasoning bread crumbs 2 cups

cut the ball into eight slices

smother in bread crumbs, then egg, and final coat in bread crumbs

Place in freezer to set for 30 minutes.

Marinara:

Jared sauce hot or Casaculinarian.com Tomato Basil Sauce, link below:

Tomato Basil Sauce

Store made 6 oz. Burger cooked to liking…

Build your Burger.

On a Kaiser or Hamburger Bun Place your Burger with warm Marinara on top…

Fry a Middle slice of the cheese for bun coverage…

Burger needs nothing else…

Enjoy, Jason

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Homemade Meatball Parmigiano Subs

 

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Casaculinarian.com Signature Sandwich for week 4/11/2016

Classic Meatball Parmigiano Sub

This was Yummy!!!!

Homemade Meatballs:

Homemade Meatballs

Homemade Tomato Basil Sauce:

Tomato Basil Sauce

Toast Sub Rolls foe 1 minute in the oven on 350 degrees. Take out. Add layer of tomato basil sauce to each side of the bread. Add 3 meatballs to each sub. Add a little more tomato basil sauce to the top of the meatballs. Shred 2-3 oz. of Mozzarella cheese on the sub, open face. Place back in the oven to melt Mozzarella cheese. Approximately 5 minutes. Take out of the oven and Enjoy! Jason

Stuffed French Onion Burger

 

stuffed french onion burger

Casaculinarian.com Signature Sandwich of the week.

Stuffed French Onion Burger. This is a Classic with a different spin rather than just topping your Burger with everything. We will stuff the Burger with the Cheese and top the Burger with the Onions. Served on a Fresh Onion Roll…. Recipe is for 4- 6 oz. Patties…

Crispy onions 1 onion sliced and tossed in 1 oz. ketchup, dredge in flour, fry until crispy

Swiss cheese 8 slices

Beef chop meat 24 oz.

Fresh Onion rolls 4

Lipton Onion Soup Mix 1 Package

Mix chop meat with onion soup mix. Make 4 equal patties. Flatten burger patty, place cheese in the middle, fold burger over cheese and crimp edges

Slice onions and mix with ketchup and then dredge in flour. Deep fry or pan fry.

Cook your burger on a flat surface or griddle. 165 degrees is well done.

Build your burger: Add burger to Onion Roll and top with a generous amount of Crispy Onions. This Burger needs nothing else. All the flavor is inside and outside!!! Enjoy, Jason.

Signature Sandwich Recipe’s- Melts with Homemade Fresh Mozzarella Cheese

 

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Classic Chicken Parm Melt on Texas Toast with Homemade Fresh Mozzarella Cheese.

Any time you make a Classic Dish and add something new and interesting to it, it becomes GREAT! Try this one out…

Texas toast store-bought 2 slices

Butter both sides of the Texas toast and place on your griddle on 300 degrees. Griddle one side and flip over. Add thin cut slices of Fresh Mozzarella Cheese to both slices of bread. Than a thin layer of Tomato Basil Sauce on both sides. Than add Chicken Cutlet to cover one slice of bread. Add a Pot lid to cover to melt the ingredients for 3 minutes. Uncover and put the Sandwich together. Cover again with lid for an additional minute on each side. Enjoy! This was fantastic, Jason. Links below.

Chicken Parmigiana Sub

Use this for your Cutlets and Sauce.

Making Fresh Mozzarella at Home

Or buy in the store.

Signature Sandwich Recipe’s- Melts with Homemade Fresh Mozzarella Cheese

 

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Breaded Chicken Cutlet with Homemade Fresh Mozzarella Cheese, and Sliced Plum Tomato, on Homemade Anadama Bread.

Anadama bread 2 slices

Heat your Griddle to 300 degrees. Butter both sides of each piece of bread. Grill one side, then turn over to the other side. Place Fresh Mozzarella Cheese sliced thin on one slice, and sliced Plum tomatoes on top. Cut Chicken Cutlets to fit other slice of bread. Cover with a Pot lid to melt ingredients for 2 minutes. Uncover, and put the sandwich together. Griddle an additional minute on each side covered. Let rest 2 minutes before cutting and serving. Enjoy Jason. Links below.

Anadama Bread

Making Fresh Mozzarella at Home

Chicken Parmigiana Sub

Use the Chicken Parm link for Chicken Cutlets.