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| recipe
KAREN HERMANN
What is it about sandwiches that has made them so iconic? Is it their portability—we can eat them on the run? Is it their simplicity—you can make one out of just about an ything you have on hand? Or is it as simple as putting yo ur favorite meat or salad betwee n two pieces of your favori te bread? Whatever the reason, let it take yo u to your happy place.
BY BELINDA SMITH-SULLIVAN
APPLE BACON BRIE PANINI ON RYE MAKES 4 SANDWICHES
8 slices rye (or bread of choice) 8 slices brie cheese 2 small-medium Granny Smith apples, cored and thinly sliced
8 slices thick-cut bacon, cooked crispy 4 tablespoons fig jam 4 leaves green leaf lettuce Unsalted butter
On four slices of bread, divide cheese, apple slices, bacon, jam and lettuce. Top with remaining four slices of bread. Spread butter on top of each sandwich. Preheat a panini grill to medium and place sandwiches on grill, buttered side down. Depending on the size of your panini grill, you may have to cook one or two sandwiches at a time. Spread additional butter on top and close grill lid. If you do not have a panini grill, you can do this in a grill pan or skillet. Cook until cheese is melted, about 3 minutes. Repeat as needed.
What’s cooking at
SCLiving.coop Got a hankering for chicken? Find Chef Belinda’s recipe for Open-face Chicken Caprese on Toasted Ciabatta as well as bonus recipes for homemade Thousand Island dressing and basil pesto at
TURKEY REUBEN ON PUMPERNICKEL MAKE 4 SANDWICHES
Heat a large skillet over medium heat. Place two sandwiches, buttered side down, in heated skillet. Press down on sandwiches with a spatula until buttered sides are crusty and cheese is starting to melt, about 3–4 minutes. Spread additional butter on top of sandwiches. Flip sandwiches and cook until crusty on other side. Repeat until all sandwiches are cooked. 12
SOUTH CAROLINA LIVING | JUNE 2022 | SCLIVING.COOP
I U LI IA N E DRYGA I LOVA
Spread one side of each slice of bread with the dressing. Top four slices with turkey, sauerkraut and cheese. Place remaining slices of bread on top. Spread top of sandwiches with butter.
SCLiving.coop/food/ chefbelinda
GWÉ N A Ë L LE VOT
8 slices pumpernickel Thousand Island dressing, homemade or store-bought 1 pound sliced deli turkey breast 1 cup sauerkraut 8 slices Swiss cheese Unsalted butter
M IC H A E L PH I LLI PS
Super summer sammies
CHEESESTEAK WITH SAUTEED VEGETABLES ON HOAGIE MAKES 4 SANDWICHES
4 tablespoons olive oil, divided 1 large yellow onion, peeled, halved and sliced 1 red bell pepper, cored and sliced 1 orange bell pepper, cored and sliced 1½–2 pounds sirloin, thinly sliced 1 tablespoon Worcestershire sauce All-purpose seasoning 7 ounces sliced provolone cheese 4 hoagie rolls, split but not separated
Into a large skillet over medium heat, add two tablespoons olive oil. Saute onions and peppers until soft. Transfer mixture to a bowl and keep warm. Add remaining two tablespoons oil to skillet and increase heat to medium-high. Add sliced steak and cook, stirring frequently, until no pink remains, about 4–5 minutes. Add Worcestershire and seasoning and stir well. Reduce heat to medium and continue cooking and stirring until all juices in the pan are gone. Add onion/ pepper mixture back to the pan. Place all slices of cheese over the meat in a circle. Cover with a lid and cook until cheese melts. Using a cast-iron skillet or griddle, sprayed very lightly with cooking spray (or in a 350 F oven for 5 minutes), toast hoagie rolls until lightly browned. Use large tongs to transfer equal portions of beef mixture to rolls. Make the cut. To make beef easier to slice, first place in the freezer for 30 minutes. Then on a cutting board, using a sharp knife, slice as thinly as possible across the grain. CHEF’S TIP
