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I served these sandwiches for dinner while we gamed last night, they were a big hit.
Warm Prosciutto-Stuffed Focaccia
Ingredients:
1 (9-ounce) round loaf focaccia bread
3 ounces thinly sliced prosciutto
4 ounces thinly sliced Muenster cheese
1 (6-ounce) package fresh baby spinach
1/4 cup bottled roasted red bell peppers, drained
2 tablespoons light balsamic vinaigrette or light italian dressing
Instructions:
Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with dressing; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.
Bake at 350° for 20-25 minutes or until warm in the center. Cut focaccia into six wedges. Serve immediately.
Makes 6 servings
Per Serving: CALORIES 233 (35% from fat); FAT 9.4g (sat 4.4g,mono 2.5g,poly 0.5g); IRON 2.4mg; CHOLESTEROL 30mg; CALCIUM 133mg; CARBOHYDRATE 24.9g; SODIUM 648mg; PROTEIN 13.5g; FIBER 1.4g
Note: I modified this for the gamer boys and added 6 oz thinly sliced ham and 4 oz of fresh mozzarella to make it more hearty. This adds 70 calories and 4g fat per serving for a 300cal sammich of tastyness.
Flank Steak Tortitas with Chipotle Crema
Ingredients:
1/4 cup chopped garlic
1/2 cup chopped green onions, including tops
2 tablespoons minced fresh jalapeño chilies
1 teaspoon ground cumin
2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1 beef flank steak (1 1/2 to 1 3/4 lb.)
1 red onion (3/4 lb.)
About 2 teaspoons olive oil
16 round or oval 2" rolls or 8 4" rolls (sourdough is a good option)
Chipotle crema
Thinly sliced fresh tomatillos
Instructions:
1. In a blender or food processor, whirl garlic, green onions, chilies, cumin, oregano, and vinegar until coarsely puréed.
2. Rinse flank steak and pat dry. Rub garlic mixture over meat.
3. Peel red onion; cut crosswise into 1/2-inch slices. Rub lightly with olive oil.
4. Cut rolls almost in half horizontally, leaving attached on one side. Pile into a basket.
5. Lay steak and onion slices on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook meat, turning to brown evenly, until as done as desired in center of thickest part (cut to test), 12 to 15 minutes for rare, about 20 minutes for medium-rare. Grill onion slices, turning with a wide spatula, until lightly browned on each side, about 13 minutes. Transfer meat and onion to a carving board. Serve hot, warm, or cool.
6. Cut beef across the grain into thin, slanting slices. Tuck slices of meat and pieces of red onion into rolls. Spoon chipotle crema into rolls, and add tomatillo slices, if desired.
Makes 8 servings - either 2 small or one larger sandwich (not calculated with the Chipotle Crema)
CALORIES 349 (34% from fat); FAT 13g (sat 4.5g); CHOLESTEROL 43mg; CARBOHYDRATE 35g; SODIUM 353mg; PROTEIN 22g; FIBER 1.9g
Chipotle Crema
If you do not like heat, this one is not for you. Another good option would be a horseradish or mustard cream.
Ingredients:
2 canned chipotle chilies in adobo sauce
2 tablespoons adobo sauce
1 cup light sour cream
3 tablespoons fat free half & half or milk (1% or skim)
Instructions:
1. Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.
2. In a small bowl, mix chilies, 2 tablespoons of the adobo sauce, sour cream, and half & half (or milk) until smooth and blended.
3. Chill for at least half an hour before serving.
If sauce seems a little thick, add additional liquid. You may also substitute actual Mexican Crema for the sour cream & liquid if you can find it at the store, it's in the mexican specialty section right near the chipotles.
Store leftover sauce in the fridge, it should be good for up to two weeks or the expiration date on the sour cream.
Makes about 1 1/2 cups
Nutritional analysis per tablespoon:
CALORIES 21 (72% from fat); FAT 1.5g (sat 1g); CARBOHYDRATE 1.25g; SODIUM 36mg; PROTEIN 0.6g; FIBER 0g
Warm Prosciutto-Stuffed Focaccia
Ingredients:
1 (9-ounce) round loaf focaccia bread
3 ounces thinly sliced prosciutto
4 ounces thinly sliced Muenster cheese
1 (6-ounce) package fresh baby spinach
1/4 cup bottled roasted red bell peppers, drained
2 tablespoons light balsamic vinaigrette or light italian dressing
Instructions:
Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with dressing; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.
Bake at 350° for 20-25 minutes or until warm in the center. Cut focaccia into six wedges. Serve immediately.
Makes 6 servings
Per Serving: CALORIES 233 (35% from fat); FAT 9.4g (sat 4.4g,mono 2.5g,poly 0.5g); IRON 2.4mg; CHOLESTEROL 30mg; CALCIUM 133mg; CARBOHYDRATE 24.9g; SODIUM 648mg; PROTEIN 13.5g; FIBER 1.4g
Note: I modified this for the gamer boys and added 6 oz thinly sliced ham and 4 oz of fresh mozzarella to make it more hearty. This adds 70 calories and 4g fat per serving for a 300cal sammich of tastyness.
Flank Steak Tortitas with Chipotle Crema
Ingredients:
1/4 cup chopped garlic
1/2 cup chopped green onions, including tops
2 tablespoons minced fresh jalapeño chilies
1 teaspoon ground cumin
2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1 beef flank steak (1 1/2 to 1 3/4 lb.)
1 red onion (3/4 lb.)
About 2 teaspoons olive oil
16 round or oval 2" rolls or 8 4" rolls (sourdough is a good option)
Chipotle crema
Thinly sliced fresh tomatillos
Instructions:
1. In a blender or food processor, whirl garlic, green onions, chilies, cumin, oregano, and vinegar until coarsely puréed.
2. Rinse flank steak and pat dry. Rub garlic mixture over meat.
3. Peel red onion; cut crosswise into 1/2-inch slices. Rub lightly with olive oil.
4. Cut rolls almost in half horizontally, leaving attached on one side. Pile into a basket.
5. Lay steak and onion slices on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook meat, turning to brown evenly, until as done as desired in center of thickest part (cut to test), 12 to 15 minutes for rare, about 20 minutes for medium-rare. Grill onion slices, turning with a wide spatula, until lightly browned on each side, about 13 minutes. Transfer meat and onion to a carving board. Serve hot, warm, or cool.
6. Cut beef across the grain into thin, slanting slices. Tuck slices of meat and pieces of red onion into rolls. Spoon chipotle crema into rolls, and add tomatillo slices, if desired.
Makes 8 servings - either 2 small or one larger sandwich (not calculated with the Chipotle Crema)
CALORIES 349 (34% from fat); FAT 13g (sat 4.5g); CHOLESTEROL 43mg; CARBOHYDRATE 35g; SODIUM 353mg; PROTEIN 22g; FIBER 1.9g
Chipotle Crema
If you do not like heat, this one is not for you. Another good option would be a horseradish or mustard cream.
Ingredients:
2 canned chipotle chilies in adobo sauce
2 tablespoons adobo sauce
1 cup light sour cream
3 tablespoons fat free half & half or milk (1% or skim)
Instructions:
1. Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.
2. In a small bowl, mix chilies, 2 tablespoons of the adobo sauce, sour cream, and half & half (or milk) until smooth and blended.
3. Chill for at least half an hour before serving.
If sauce seems a little thick, add additional liquid. You may also substitute actual Mexican Crema for the sour cream & liquid if you can find it at the store, it's in the mexican specialty section right near the chipotles.
Store leftover sauce in the fridge, it should be good for up to two weeks or the expiration date on the sour cream.
Makes about 1 1/2 cups
Nutritional analysis per tablespoon:
CALORIES 21 (72% from fat); FAT 1.5g (sat 1g); CARBOHYDRATE 1.25g; SODIUM 36mg; PROTEIN 0.6g; FIBER 0g