Makes 4 Servings

Ingredients

2 chicken breasts, boneless, skinless (3 oz each)
1 medium red pepper
1/2 cup button mushrooms, sliced
1 cup mozzarella cheese, shredded
1 cup spinach leaves
1/2 small onion, peeled and finely chopped
1 tbsp vegetable oil
2 tbsps butter, melted
8 slices french bread

Procedure

Grill chicken breasts until juices run clear when pierced. Allow to cool to touch and cut into small cubes.

Over an open flame, roast pepper on stove top until skin is charred. Remove from heat and with a fork, carefully peel burnt skin. Wash under running water, cut open, remove seeds and finely chop.

In a small pan, saute onions in hot oil until tender and translucent. Add spinach and continue to cook until just wilted. Remove from pan and coarsely chop.

In the same pan, heat more oil as needed. Add mushrooms and saute until tender. Remove from heat.

Butter one side of each french bread slices, divide chicken cubes, mushrooms, spinach, peppers and mozzarella on unbuttered sides of four of the bread slices, and then top with the other four slices, buttered side up.

Heat a thick bottomed pan over medium heat. Grill assembled sandwiches buttered side down, flipping once to lightly brown both sides of sandwich. Cook until cheese is melted. Serve hot.

More Sandwiches?

Blackberry Grilled Cheese Sandwich

Smoked Ham and Brie Sandwich
]]> http://thecookmobile.com/chicken-mushroom-and-spinach-sandwich/feed/ 2 http://thecookmobile.com/mushroom-goat-cheese-spinach-and-pepper-panini/ http://thecookmobile.com/mushroom-goat-cheese-spinach-and-pepper-panini/#comments Fri, 06 Feb 2009 09:07:45 +0000 Lalaine http://thecookmobile.com/?p=3709

Makes 2 Servings

Ingredients

3 tbsps olive oil
2 portobello mushrooms, stems removed
4 cups spinach
1 red bell pepper
1 yellow pepper
2 herbed foccacia roll
6 oz goat cheese
1/4 tsp red pepper flakes

Procedure

In a skillet, heat 2 tbsps olive oil over medium heat. Add mushrooms and cook until tender. Remove from skillet.

Add 1 tbsp olive oil to the pan. Add spinach and red pepper flakes. Saute until wilted. Set aside.

Over open flame, roast peppers until charred. Peel charred skin. Remove stems and seeds. Cut in half.

Cut foccacia roll and toast in a skillet. Spread goat cheese on the bottom half of each foccacia.

Arrange cooked spinach on top of cheese, then the mushrooms and peppers. Add top half of foccacia roll.

Sandwich Recipes in The CooKMobile Archive

Grilled BabyBel and Spinach Sandwich

Smoked Ham and Brie Sandwich

Makes 4 Servings

Ingredients

1 tbsp olive oil
1 garlic clove, peeled and minced
2 cups baby spinach
2 tbsps butter
8 slices multi-grain or whole wheat bread
2 to 4 tbsps apricot jam
8 mini BabyBel cheese, sliced into halves

Procedure

In a medium skillet, heat olive oil over medium heat. Saute garlic briefly. Add spinach leaves and cook until slightly wilted. Remove from pan and set aside.

Melt butter over high heat. Grill bread slices on one side until evenly browned, around 1 to 2 minutes.

Spread apricot jam on unbrowned side of 4 bread slices. Top with slices of cheese and large spoonful of sauteed spinach. Cover with the other bread slices. Slice sandwiches into two.

Tip:
You can substitute Brie for the Babybel.

Yellowtail Tuna Burger

Caprese Sandwich

Makes 4 Servings

Ingredients

1 24-inch french baguette
4 oz deli-style smoked ham
4 oz brie cheese, sliced thinly
4 tbsps dried cranberries or dried cherries
8 tbsps honey mustard dressing

Procedure

Combine dried cranberries and honey mustard. Let sit for around 5 minutes to allow berries to soften.

Slice baguette open. Spread honey mustard and cherries on both sides of bread. Layer ham and cheese. Cut filled baguette into four 6-inch servings.

Sandwich Recipes in The CookMobile Archive:

Yellowtail Tuna Burger

Vietnamese Sandwich (Banh Mi)

Ingredients

Yellowtail Tuna Patties (makes around 2 to 3 patties)

2 (around 4 oz each) fresh yellowtail tuna steaks (or fresh albacore tuna), finely chopped
1/2 cup panko bread crumbs (add more as needed to hold shape)
1 tsp scallions, finely chopped
1 tsp red sweet bell pepper, finely chopped
1 to 2 tbsps teriyaki sauce
1 tsp cilantro, finely chopped
a dash or two each of garlic powder and ginger powder

Asian-Style Slaw

1 cup broccoli or cabbage slaw (mix of broccoli or cabbage, carrots and red cabbage)
1 tsp sesame oil
1 tsp lime juice or rice vinegar
1 tsp honey
1/2 tsp shoyu
toasted sesame seeds

Hamburger buns
Mayonnaise

Procedure

Combine fresh tuna meat, bread crumbs, teriyaki sauce, scallions, red sweet bell peppers, cilantro, garlic powder and ginger powder. Gently form into round patties.

Heat and lightly oil a wide pan. Pan-fry patties over high heat, around 2 to 3 minutes on each side. Keep warm. Alternatively, tuna patties can be grilled.

Meanwhile, combine slaw, sesame oil, honey, lime juice, and shoyu. Sprinkle with toasted sesame seeds.

To assemble, spread mayonnaise on both sides of hamburger buns. Arrange patties on bottom half, top with slaw mix and finish off with top part of buns.

Fish and Seafood Recipes in The CookMobile Archive:

Yellowtail Ahi Tuna Poke

Spaghetti with Creme Fraiche and Smoked Salmon

Makes 2 Servings

Ingredients

4 slices of french bread or any sturdy, thick bread of choice
2 slices muenster cheese
2 tbsps blackberry preserves
1 tbsp chopped green onions
2 tbsps walnuts, finely chopped
butter

Procedure

Butter one side of bread slices. Spread preserves on unbuttered sides of bread. Layer walnuts, green onions and cheese. Top with other slice of bread, buttered side up.

Heat a thick bottomed pan over medium heat. Grill assembled sandwiches buttered side down, flipping once to lightly brown both sides of sandwich. Cook until cheese is melted. Serve hot.

Sandwich Recipes in The CookMobile Archive:

Angus Beef Burger with Bacon, Swiss and Baby Bella Mushroom Sauce

Caprese Sandwich

Makes 4 Servings

Ingredients

2 lbs certified angus beef ground chuck
1 cup baby portabella mushrooms, sliced
1 Maui sweet onion, finely sliced
4 slices pepper jack cheese
8 slices back-end bacon
1 cup steak sauce
4 hamburger buns
vegetable oil

Procedure

Divide ground chuck into four portions and gently form each portion into four individual round patties. Make a deep indentation in the middle of each patty.

Arrange bacon strips on a baking sheet and cook in oven until crisp. Drain on a paper towel and set aside.

Meanwhile, heat oil in a skillet over low heat. Cook sliced onions until caramelized. Remove from heat and set aside. Add additional oil to skillet, as needed. Saute mushrooms until tender, around 1 to 2 minutes. Pour in steak sauce and simmer for an additional 1 minute. Keep mushroom sauce warm.

Warm hamburger buns.

In a skillet, heat oil. Pan-fry burger patties to desired doneness, turning once. Preferably, for food safety, cook burger to a minimum of 160 F.

Layer lower part of hamburger buns with pepper jack cheese, crisp bacon, and beef patties. Spoon mushroom-steak sauce on patties. Top with caramelize onions and upper part of buns.

Tips:
1) The deep indentation on center will help burger cook evenly and will keep patties from “plumping” up.
2) Handle and shape burgers lightly. Too much pressure will toughen meat and will result to a dense, heavy burger.
3) Use tongs or spatula to turn and flip burgers. Forks will pierce burgers which will allow precious juices to escape. For the same reason, do not flatten or press on patties.

Beef and Pork Recipes in The CookMobile Archive:

Chinese Barbecued Pork (Char Sui)

Papas con Chorizo Omelet (Potatoes and Sausage Omelet)

For more summer fun, check out these BBQ and Grill recipes:
Pizza on the Grill
Grilled Vegetables with Basil Aioli
Bass with Mint-Parsley Pesto
Cuban-Style Pork Burger
Reuben Dogs
Dogs and Burgers Cupcakes
Luscious Berries with Custard Sauce

Renal stones are aggregation of salts and minerals in the kidneys or bladder. The condition is usually aggravated by dry weather, poor diet and inadequate fluid intake. Unfortunately, there is really not a lot they’ll do in the hospital other than prescribe Flomax to relax bladder muscles and pain medications to ease the attack as the stones pass. Not unless the stones are already the size of a golf ball (they do grow that huge, my MD said), then invasive surgery is necessary. Definitely, a stone the size of a golf ball is not a welcomed entity in my body. I do not want ever again to sit in an emergency room, all crumpled in pain, not knowing if I was going to pee or fart. I HAVE TO RE-EVALUATE MY DIET! I have to admit, before I started food blogging my favorite food enhancers were salt, pepper and MSG. I do not take and like a lot of risks. I drive 55 miles an hour on the freeway. I swim at 4-ft deep pools. Yet, everyday, I compromise my health with the things I put in my mouth. Regular fare of lechon kawali, paksiw na pata and the likes, will certainly deprive me of the joy of my twilight years. Change is in order.

Caprese use of fresh mozzarella, roma tomatoes and fresh basil leaves draws from and represents the colors of the Italian flag: red, white and green. It is an association most appropriate considering basil’s longtime familiar presence in Italian and other European cuisine. Often dubbed as HERBE ROYALE, basil holds a culinary distinction in mediterranean countries as a favorite enhancer for sauces, salads and meats. What a blessed thing it fares well to drying, freezing and preservation in salt, that an appreciative cook may never face a short supply. If you are culturing your own basil plant, here is a helpful tip I copied verbatim from Sunset Magazine: “Pinch growing plants to promote bushiness and more leaves. When plants show signs of flowering, pinch out flower spikes to prolong the plant’s life. Basil grows quickly so you can start a second crop a month to 6 weeks after the first batch”.

Makes 2 Servings

Ingredients

2 small ciabatta loaves, cut in the middle
4 fresh mozzarella balls
2 roma (plum) tomatoes
4 tbsps pesto-mayonnaise (recipe follows)
small handful of fresh basil leaves
olive oil

Procedure

Slice plum tomatoes to thin rounds. Wash and separate fresh basil into individual leaves.

Spread pesto-mayonnaise onto inner sides of loaves. Layer fresh mozzarella, tomatoes and basil leaves. Drizzle lightly with olive oil, if desired.

Pesto-Mayonnaise (adapted from Sunset Magazine Illustrated Guide to Herbs)

2 cups lightly packed fresh basil
2 to 3 cloves garlic
1 cup grated parmesan cheese
1/2 cup to 2/3 cup olive oil
1 cup mayonnaise

Whirl all basil, parmesan, garlic and olive oil in a food processor until smooth, adding more oil as needed. Makes about 1 1/2 cups of pesto.

Mix pesto with mayonnaise until well-combined. This will make more than enough for these sandwiches but delicious spread will keep in the refrigerator for up to 3 days.

Sandwiches in The CookMobile Archive

Vietnamese Sandwich (Banh-Mi)

Eggplant, Roasted Peppers and Gouda on Ciabatta Bread

Makes 2 Servings

Ingredients

4 pcs of thick french bread slices
4 slices of provolone cheese
fresh basil leaves
stramato, thinly sliced
balsamic vinegar
olive oil
salt and pepper

Procedure

Brush one side of the french bread slices with melted butter. Place one provolone slice on the un-buttered side. Arrange fresh basil leaves on top of cheese. Layer stramato slices on top of basil leaves.

Drizzle lightly with balsamic vinegar and olive oil. Season with a dash each of salt and pepper.
Place another cheese slice. Top arrangement with the other slice of french bread with buttered side up.

Meanwhile, heat a wide pan over low heat. Place sandwich on pan with buttered side down.
Toast, flipping once, until both sides are lightly browned and cheese is melted to liking.

TIPS:
1) Other filling combinations include mozzarella and pepperoni, swiss and bacon, gruyere and smoked salmon… the possibilities are endless!
2) You can substitute roma tomatoes if stramatos are not available. However, finding these hybrid tomatoes is certainly worth the search as they are indeed very sweet and juicy!

Sandwich and Snack Recipes in The CookMobile Archive:

Eggplant, Roasted Peppers and Gouda on Ciabatta Bread

Vietnamese Sandwich (Banh Mi)

Makes 4 Servings

Ingredients

1 ciabatta loaf
1 eggplant, around one pound in weight
9 pieces sweet peppers
4 tbsps mayonnaise
4 slices gouda cheese
4 leaves of red leaf or green leaf lettuce
5 to 6 cloves garlic, peeled and minced
olive oil

Procedure

Roast sweet peppers on stove top until skins are charred. Remove from flame and with a fork, carefully peel burnt skins. Wash off under running water any remainder of skins. Cut to open and remove seeds. Set aside.

Cut ciabatta loaf into four. Slice each portion midways, as for sandwiches. Heat wide skillet. Toast both sides of ciabatta loaves. Remove from pan and keep warm.

Cut eggplant to thin, round slices. In a wide pan, heat olive oil. Saute garlic until aromatic. Fry eggplants on both sides until slightly browned and softened, around 2 to 3 minutes each side. Add more olive oil as needed. Remove from heat.

To assemble sandwiches, spread mayonnaise on insides of bread slices. Layer with lettuce leaf, roasted sweet peppers, fried eggplant slices and gouda cheese. Top with other half of ciabatta.

TIP:
Other roasted vegetables such as zucchini or mushroom slices are also good additions.

Sandwich and Snack Recipes in The CookMobile Archive:

Blackberry Grilled Cheese Sandwich

Vietnamese Sandwich (Banh Mi)

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