Sandwiches | The Daily Dish - Part 2

BetterRecipes : better recipes - better meals


Best Fish Recipe Ever – Caprese Style Grilled Cod Rolls

No Comments | Written on May 23, 2013 at 5:00 am , by

The winning recipe in our “Best Fish Recipe Ever” contest is healthy, fresh, colorful and oh-so easy to make!  With only 6 simple ingredients you can create these gorgeous “Caprese Style Grilled Cod Rolls.”   I think they are the perfect recipe for firing up the grill this holiday weekend!  Round of applause to “RoxieChan” on her winning recipe.

Keep reading for the winning recipe…

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Best Sandwich Ever – The Ultimate BLT

8 Comments | Written on May 17, 2013 at 12:00 am , by

Get ready to re-think everything you know about the classic BLT.   This is much more than “bacon,” “lettuce” and “tomato.”  Oh, so much more… 

Keep reading for the winning recipe…

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Best Tomato Recipe – Triple Tuscan Tomato Sandwich

No Comments | Written on July 19, 2012 at 5:00 am , by

We put out a call for the best tomato recipes and our readers were excited to show off their skills using this beautiful summer produce!  There were recipes with fresh tomatoes, some using sun-dried tomatoes, others used canned tomatoes.

The winner of our “tomato” recipe contest really embraced the theme when she created this “Triple Tuscan Tomato Sandwich.”  She uses the star ingredient three ways:  slices of fresh tomato, sun-dried tomato hummus, and sun-dried tomato pesto.   I think the hidden gem in this recipe is also her choice to use smoked mozzarella cheese.    The smokey flavor adds dimension to the sandwich and works so well with all the tomato flavors.  This is a fast, fresh, and fabulous sandwich for summer!

Keep reading to see the winning recipe and hear from our winner,  Crystal Schlueter!

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Cracker Barrel Pimento Cheese Sandwich Wreath

6 Comments | Written on November 17, 2011 at 5:00 am , by

Holiday entertaining season is upon us!

Thanksgiving is just a week away, Christmas is right around the corner, and New Year’s Eve will be here before you know it!  With so many celebrations this time of year, I am always on the lookout for fun new festive finger foods.  This recipe for a “Pimento Cheese Sandwich Wreath” fits the bill.  It can be prepared with only a few ingredients, including two blocks of Cracker Barrel Extra Sharp Cheddar Cheese, and, of course, a big red bow!  Check out the video for step-by-step instructions for making this adorable appetizer.

Shopping list:

-2 blocks, Cracker Barrel Extra Sharp Cheddar Cheese

-Pumpernickel Cocktail Bread

-Light Rye Cocktail Bread


-Hot Sauce



-Curly Parsley

-Red Bow

Don’t forget to take your coupons!  $1 off any two cheeses is available on the Cracker Barrel Facebook page.

Entertaining Tips:

1)  Preparation and Planning – You want to be a guest at your own party!  With Cracker Barrel Cheese, and a little planning, it’s easy.  Prepare the pimento cheese a day or two before the party, but do not assemble the sandwiches.  Store, covered, in the refrigerator until the big day!

2)  Signature Drinks – Make your party memorable with fun beverages.  Browse around Better Recipes for ideas.

We have a list of our “Top 20 Mixed Drinks,” an array of Martini Recipes, exciting Party Punches, as well as a variety of Non-Alcoholic Drinks.   

3)  Party Playlist – Music will set the tone for your party.  Here are a few options:

-Fill up your iPod with your favorite tunes and hook up to speakers for all to enjoy.

-Turn on your TV to one of the cable music channels.  This time of year there is often a holiday station.

-Pop in a holiday CD.  I just bought the new Michael Buble Christmas album, and I am already hooked!

4)  Dress the Part – Show off your style not only through your food, but also your wardrobe.  Maybe add a little flair to your apron, or if you are feeling crafty, make your own!  I might be donning this sparkly LBA (Little Black Apron) instead of the LBD (Little Black Dress)!

5)  Host the Holidays – for more recipes, tips, discussions and more, visit the “Host the Holidays” group page.

PIMENTO CHEESE SANDWICH WREATH  (click here to view and print recipe)

1 cup mayonnaise

2 Tablespoons finely chopped onion

1/2 teaspoon hot sauce

1-1/2 packages Cracker Barrel Sharp Cheddar Cheese, coarsely shredded

1/2 cup diced drained pimentos

1 loaf Pumpernickel Cocktail Bread

1 loaf Light Rye Cocktail Bread

Garnish:  Curly parsley, Red bow

In a food processor, blend the mayonnaise, onion, and hot sauce.  Add the shredded cheese and pulse until finely chopped.  Add the pimientos and pulse until just combined.  Transfer the cheese to a bowl.  Refrigerate at least 1 hour, but cheese can be made up to 3 days ahead.

To assemble sandwiches, spread Pimento Cheese onto slices of cocktail bread.  Use half of the cheese to make pumpernickel sandwiches and the other half to make rye sandwiches.

To assemble wreath, stand the sandwiches upright on your serving platter.  Alternate the pumpernickel and rye sandwiches.  Garnish with sprigs of curly parsley and a red bow.

Steak and Gorgonzola Sandwiches

No Comments | Written on September 1, 2011 at 5:00 am , by

This Labor Day weekend, if you are looking for something fast and flavorful from the grill, this sandwich is for you!  Juicy steak, robust gorgonzola cheese, and peppery arugula, all sandwiched between two pillows of warm ciabatta bread.  It is great for a backyard barbecue or a leisurely picnic.  This is the last holiday weekend of the summer, make the most of it!

If you love Italian food, sandwiches or are just a big fan of beef, check out these Mixing Bowl groups.  You will find more great recipes and make new foodie friends!  Buon Appetito!

Mixing Bowl groups:

Italian Cooking, Italian Food, La Cucina The (Italian) KitchenItalian Delicacies, Italian Lovers

Something about Sandwiches, Wild About Panini, No Recipe Sandwich Ideas

What’s Your Beef?

Here is what you will need:

1)  Ribeye steaks

2)  Ciabatta bread

3)  Olive oil

4)  Arugula

5)  Gorgonzola cheese

Rib Eye and Gorgonzola Sandwiches (click here to view and print recipe)

1 loaf ciabatta bread

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

2 rib eye steaks, about 7 ounces each

1 cup arugula

4 ounces Gorgonzola cheese, sliced

Warm ciabatta bread in the oven, split horizontally.

Heat outdoor grill or indoor griddle pan to medium-high heat.  Brush the steaks with olive oil and season with salt and pepper, to taste.  Grill for 2-3 minutes on each side, or to desired doneness.

Remove the steaks from the grill and set aside to rest for a few minutes.  Arrange arugula on bottom slice of warm ciabatta bread, place steaks on top of arugula, top with sliced gorgonzola cheese.  Slice sandwich in half and serve.

Serves 2.


More mouth-watering steak sandwiches from across the blogosphere.

Steak and Cheese Sandwiches with Onions and Mushrooms from Skinny Taste @Skinny Taste

Grilled Steak Sandwich with Melted Cheese and Basil Aioli from Cookin Canuck @CookinCanuck

Beer Marinated Steak Sandwich from Kitchen Runway @KitchenRunway

Plus, a steak burrito…I agree, it really is the official “sandwich” of LA!

Grilled Steak Burrito from Average Betty @AverageBetty

Behind The Scenes At The Food Network

3 Comments | Written on July 21, 2010 at 5:00 am , by

Come with me on a behind the scenes tour of the Food Network!  From the test kitchens where recipes are developed, to the studio set where your favorite shows are filmed.  Food Network star Sunny Anderson even gives a special “shout out” to Better Recipes!

Were you inspired by all those burgers being tested in the Food Network test kitchen?  Get creative and enter your best burger in our monthly contest!  Hurry – entries are due by the end of the month.  Remember, $1,000 could be yours!

If you enjoyed that video, you will love the Food Network photo gallery on our Facebook page!  In addition to our peek behind the scenes, I wanted to get an inside scoop on this season of Next Food Network Star.  If you have been following this season, you know that the stakes are high and the talent is top notch.  I think there are a few early stand-outs, but I have a special affinity for Aarti Sequeira, aka “Aarti Paarti!”  She and I both attended Northwestern University, so I have to root for a fellow “Wildcat!”  I had a chance to ask Aarti a few questions about her culinary background and experience on the show.

Aarti 1

(Photo courtesy of Food Network)

Tell us a little bit about your cooking background!

“I spent a lot of my childhood in my mum’s kitchen, watching and helping her prepare traditional Indian dishes.  We were living in Dubai, far from our home in India, so eating those traditional foods were so important to maintaining that lifeline to the motherland.  I baked a lot, but never tried cooking on my own until I was in college, when those same dishes turned out as colossal failures!  Oh man, were they bad!  Once I moved to LA, and I was lost, my husband noticed how planning dinner was becoming the highlight of my day; I couldn’t drive, so every day, after picking a recipe out of “the joy of cooking”, I’d walk 20 minutes to the store, buy groceries, and walk another 20 minutes back home.  By the time Bren got home, there was a piping hot meal ready to devour.  For Christmas that year, Bren got me enrolled at the New School of Cooking in Culver City, a few doors down from my house — it’s a part-time professional cooking program.  When I graduated, I interned at a James Beard Award-winning restaurant, Lucques, for a short spell before realising that was not the job for me.  Back to me being lost for a while, but still cooking… and a few years later, blogging and shooting aarti paarti.  Phew!”

Why did you decide to audition for NFNS?

“By the time I applied, I had been doing on online cooking show, aartipaarti ( for about 8 months.  Actually, let me really set the scene here.  I was at a total loss.  When I had graduated from uni, my belly was on fire for journalism.  I had such a burning passion for it, and I landed my dream job straight out of school: working at CNN.  But after a few years, I realised that the passion wasn’t there anymore.  There I was in LA, having relocated from NY after marrying the love of my life (who I’d met on the 2nd day of new student week at uni!), but with no job.  I struggled for 5 years, going from unemployment to working on myriad projects, including a documentary about Darfur, called “sand and sorrow.” But still, I didn’t have that purpose that made me jump out of bed every morning.  I began to think that didn’t exist.  When I started doing aarti paarti though, I suddenly understood.  This was fun!  And people thought I was good at it!  A couple of close friends, and my husband, encouraged me to try out for The Next Food Network Star, while I had little confidence in my ability to do it, I was driven by other people’s confidence in me.  I figured, what do I have to lose, right?  So I sent in a video that my husband shot, of me making a strawberry-basil-black pepper lassi, and that was enough to merit a callback flight to NY!  After that, the ball was rolling, and I couldn’t stop it.  I was so scared to do the show, and wished I could back out, but I didn’t want to let anyone down.  That’s why I look so damned scared on the first few episodes; I really didn’t think I’d get very far, and worse, that I’d look a fool before being sent home.”

What advice would you have for people who want to try out for next season?

“First off, be yourself!  I think some people have this old-fashioned image of what it takes to be on camera — a huge, cheesy personality, with lots of yelling and mugging for the camera.  But if that’s not who you are, it’s not going to work.  Be yourself.  I always think of someone like Ina Garten — she has this laid-back warmth that gently wraps itself around you and seduces you into spending 30 minutes with her.  If you’re anything other than who you are, then don’t do it.  Also, be prepared for a grueling schedule.  Some nights, we only slept 3 hours.  And finally, KNOW your point of view.  If you don’t have a strong point of view, you’re cooked.”

I know you can’t reveal the outcome of the show, but what are your plans for the future?  Will you continue to pursue your passion for food?

“I don’t know how to live without a passion for food!  I plan to continue shooting my cooking show — being on The Next Food Network Star actually really helped me figure out what my unique style, and that is such a precious gift.  I had been so lost before, cooking Indian-Arabic-California cuisine.  Now I realise that my passion is to find ways to bridge the gap in my heart between my home in India, and my new home in America.  And you’ll find that reflected in my food.  Take my grilled cheese with tomato chutney: a simple grilled cheese sandwich (picture perfect American food) with a complex sweet and tangy Indian chutney.  That’s me on a plate!”


Recipe courtesy: Aarti Sequeira

2 cups grape tomatoes
a little more than 1/4 cup apple cider vinegar
1/2 cup red onion, chopped finely
1 clove garlic, minced
1 tbsp ginger, minced
1 tbsp brown sugar
Handful cilantro, minced
2 tbsp vegetable/canola oil
1 tsp urad dal (optional)
1 tsp black mustard seeds
Pinch of red chili flakes
1/2 tsp cumin seeds
White bread
Cheese of your choice, freshly grated (I used cheddar)

Throw tomatoes, vinegar, and onions in a pot over high heat. Season with salt and boil for 5 minutes.

Add garlic, ginger, cilantro, and brown sugar, plus a splash of water if it’s too dry. Stir and boil for another 5 minutes.

Meanwhile, in a small skillet, warm oil until shimmering. Add urad dal and red chili flakes.

When dal has turned a little darker, add mustard seeds, and stand back! They’ll splutter! Once they’re done spluttering, pour into the tomato mixture (which should be done boiling).

Turn the heat down, simmer 20 minutes until the tomato mixture takes on a jam consistency. Try to keep some of the tomatoes whole.

Allow chutney to cool.

Heat nonstick or cast iron skillet over moderately low heat.  Build the sandwich, slathering the bread with cheese and tomato chutney.

Slather some mayonnaise on the outside of one side of the sandwich. Place it mayo-side down in the skillet. Spread mayo on the other side.

Wait a couple of minutes until it’s browned, then flip and brown the other side.

Cut into triangles and serve!