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Deli Breakfast Sandwich

Christopher Testani

Deli Breakfast Sandwich

Spread 1 tablespoon prepared olive salad on the bottom of a toasted split kaiser roll. Sandwich with 1 scrambled egg, 2 slices each salami and mortadella, and more olive salad

The Best Olive Salad for a Muffaletta Sandwich

3/4 cup green olives (pimento-stuffed)

1/4 cup kalamata olives (pitted)

1/4 cup giardiniera (Italian pickled vegetables)

2 large pepperoncini

3 to 4 pickled onions

2 tablespoons capers

1 medium clove garlic (chopped)

1 teaspoon oregano

1/4 teaspoon black pepper (or to taste)

2 teaspoons lemon juice (fresh)

2 tablespoons olive oil

To Make

Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers. Place them in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.

Pulse until coarsely chopped.

Transfer to a container, cover, and refrigerate overnight.

Quarter Pounder BLT (McDonalds)

<Thought you might like to see what you are eating>

Quarter Pounder BLT

Quarter Pounder Beef Patty 

100% pure beef

Sesame Seed Bun

Enriched Wheat Flour, water, sugar, yeast, vegetable oil (soybean and/or canola), salt, potato flour, wheat gluten, monoglycerides, vinegar, sesame seeds, may contain any or all of the following in varying proportions: malted barley flour, enzymes, ascorbic acid, wheat starch, diacetyl tartaric acid ester of mono and diglycerides.Toasted in the same toaster that also prepares other buns containing butter and egg. MAY CONTAIN MILK AND EGG. MAY CONTAIN SOY (Newfoundland only).

Contains : SESAME SEEDS, WHEAT, BARLEY.

Tomato Slice

Ketchup

Tomato paste, Sugar / Glucose Fructose, White Vinegar, Water, Salt, Spices.

Processed Cheese Slice

Cheese (milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, lipase), modified milk ingredients, water, sodium citrate and/or sodium phosphate, salt, potassium sorbate, citric acid, soy lecithin, colour (annatto)

Contains : SOY, MILK.

Bacon Slice

Pork bacon, water, salt, sugar, smoke flavouring, sodium phosphate, sodium erythorbate, sodium nitrite

Leaf Lettuce

McChicken Sauce

Soybean oil, water, prepared mustard (water, mustard seed, vinegar, salt, mustard bran), liquid egg yolk, vinegar, sugar, salt, xanthan gum, potassium sorbate , calcium disodium EDTA

Contains : EGG, MUSTARD.

Slivered Onions

Pickle Slices

Cucumbers, water, distilled vinegar, salt, calcium chloride, potassium sorbate, potassium aluminum sulphate, natural flavours (plant source), polysorbate 80, extractives of tumeric (colour)

Mustard

Water, vinegar, mustard seed, salt, turmeric, natural flavour (plant source), spice

Contains : MUSTARD.

Grill Seasoning

Salt, spice (pepper), sunflower oil (used as a processing aid)

Serving Size: 229g 229 gram

Calories: 600kcal 600 calories

Fat: 35g (54% DV) 35 gram (54% DV)

Saturated Fat: 13g 13 gram

Trans Fat: 1g 1 gram

Saturated Fat + Trans Fat: (0% DV) (0% DV)

Cholesterol: 95mg 95 milligram

Sodium: 1130mg (47% DV) 1130 milligram (47% DV)

Carbohydrates: 42g (14% DV) 42 gram (14% DV)

Fibre: 3g (12% DV) 3 gram (12% DV)

Sugar: 11g 11 gram

Protein: 31g 31 gram

Vitamin A: (15% DV) (15% DV)

Vitamin C: (15% DV) (15% DV)

Calcium: (20% DV) (20% DV)

Iron: (30% DV)

% DV = % Daily Value

Learn how to use % Daily Value at Health Canada<

SEARED CHICKEN BURGERS WITH ORANGE BRUSCHETTA

SEARED CHICKEN BURGERS WITH ORANGE BRUSCHETTA

   Recipe by Sapudo

INGREDIENTS

FOR THE ORANGE BRUSCHETTA

3 medium-sized tomatoes, cored, seeded, and diced

3 oranges, peeled, seeded, and diced

60 mL (1/4 cup) minced red onion

30 mL (2 tbsp) extra-virgin olive oil

30 mL (2 tbsp) minced fresh basil leaves

5 mL (1 tsp) white wine vinegar

1 minced garlic clove

2 mL (1/2 tsp) chili pepper flakes

2 mL (1/2 tsp) sea salt

Freshly ground black pepper

FOR THE BURGERS

4 chicken breast cutlets (about 150 g each)

Sea salt and freshly ground black pepper

15 mL (1 tbsp) extra-virgin olive oil 

4 ciabatta or hamburger buns

Mayo (optional)

4 slices Saputo sliced Provolone cheese

2 handfuls baby spinach

DIRECTIONS

In a large bowl, combine all the bruschetta ingredients. Set aside.

Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and sear 2 to 3 minutes on each side, or until cooked through.

Toast or heat the buns, then garnish each one with mayo (if desired), sliced Provolone cheese, baby spinach, seared chicken, and orange bruschetta.  

GROUND TURKEY AND CHEDDAR MINI-CHEESEBURGERS

Recipe by Saluto

INGREDIENTS

BURGERS:

400 g ground turkey

1 egg

125 mL (1/2 cup) breadcrumbs

10 mL (2 tsp.) ground sage

5 mL (1 tsp.) ground ginger

1 shallot, minced

7.5 mL (1 ½ tsp.) salt

2.5 mL (1/2 tsp.) black pepper

GARNISHES:

8 mini burger buns

16 basil leaves

8 mini pickles

125 mL (½ cup) roasted peppers, diced

125 mL (½ cup) mayonnaise

4 slices of Saputo Cheddar cheese, each cut into 4 squares

15 mL (1 tbsp.) oil

To Make

DIRECTIONS

In a bowl, combine all the ingredients for the burgers and mix together very well. Form 8 small patties and set aside on a plate.

Mix together the mayonnaise and the roasted peppers and season with salt.

Cook the burgers in a cast iron frying pan with the oil until the internal temperature reaches 70ºC/165ºF, approximately 4 minutes per side on medium heat.

Remove from heat, top each patty with 2 squares of cheese and cover the pan.

Divide the mayonnaise between the bottom halves of the 8 buns and then top each with 2 leaves of basil and followed by the patty. Add the top of the bun and a pickle on a pick to hold it together.

Middle Eastern Chicken Burgers

The Juciest Burger

Recipe by: Jane

“No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape."

2 pounds ground beef

1 egg, beaten

3/4 cup dry bread crumbs

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

To Make

Preheat grill for high heat.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. 

Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. 

Flax-Crusted Tuna Burgers

1 pound fresh or frozen skinless tuna fillets

1 egg white

1/4 cup dry whole-wheat bread crumbs

1 tablespoon snipped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon flaxseed

Nonstick cooking spray

1 medium avocado, halved, seeded and peeled

2 tablespoons light mayonnaise

1/2 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1  clove garlic, minced

1/8 teaspoon salt

2 whole-grain or whole-wheat sandwich thins, split and toasted

1 cup fresh spinach leaves

4 slices tomato

To Make

To prepare Flax-Crusted Tuna Burgers: Thaw tuna, if frozen. Rinse tuna; pat dry with paper towels. Finely chop tuna and set aside. In a medium bowl beat egg white with a fork. Stir in bread crumbs, tarragon, the ¼ teaspoon salt and ⅛ teaspoon of the pepper. Add tuna; stir gently to combine. Shape mixture into four ½-inch-thick patties, using damp hands if necessary.

In a shallow dish combine the flaxseed meal and flaxseeds. Dip tuna patties into flaxseed mixture, turning to coat evenly. 

Coat a large nonstick skillet or nonstick griddle with cooking spray. Heat over medium heat. Add tuna patties; cook for 10 to 12 minutes or until an instant-read thermometer inserted into sides of patties registers 160°F, turning once halfway through cooking time.

Meanwhile, prepare Avocado Aioli:

In a medium bowl use a potato masher or fork to coarsely mash avocado. Add mayonnaise, lemon peel, lemon juice, garlic, the ⅛ teaspoon salt and the remaining ⅛ teaspoon pepper. Continue to mash until mixture is well mixed but still slightly chunky.

To serve, place one sandwich thin half, cut side up, on each of four serving plates. Top with spinach leaves and tomato slices. Top each with a cooked tuna patty. Spoon one-fourth of the avocado mixture over each patty.

Meatloaf Burger

Recipe courtesy of

Food Network Kitchen

Ingredients

1 small onion (1/2 sliced into rings, 1/2 diced)

1 pound meatloaf mix (ground pork, beef, veal, turkey

1/4 cup fresh parsley, chopped

1/2 cup breadcrumbs (preferably panko)

1 large egg

1 teaspoon sweet or smoked paprika

1/3 cup ketchup

1/3 cup duck sauce

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

4 potato buns or other rolls, split

Lettuce, sliced tomato and pickle slices, for topping

Sweet potato chips, for serving (optional)

To Make

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

From: Food Network Magazine

The Original Beauty Burger

Recipe courtesy of

Baby's Badass Burgers

Ingredients

Kosher salt

1 tablespoon Old Bay Seasoning

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon garlic salt

For the special sauce:

1 cup mayonnaise

1 cup ketchup

1/2 teaspoon yellow mustard

1 canned chipotle chile in adobo sauce,

finely chopped

For the toppings:

2 tablespoons extra-virgin olive oil

8 ounces white button mushrooms (about 15), thinly sliced

1 small onion, thinly sliced

Kosher salt and freshly ground pepper

For the burgers:

Vegetable oil, for the grill

2 pounds ground beef chuck

4 slices Swiss cheese

4 sweet Hawaiian hamburger buns, split

Directions

Make the spice blend: Combine 2 tablespoons kosher salt, the Old Bay, paprika, chili powder and garlic salt in a small bowl; set aside.

Make the special sauce: Whisk the mayonnaise, ketchup, mustard, chipotle and 1 1/2 teaspoons of the prepared spice blend in a medium bowl until smooth; refrigerate until ready to use.

Make the toppings: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on the bottom, about 2 minutes. Add the onion and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Remove from the heat and cover to keep warm.

Grill the burgers: Preheat a grill to medium and brush the grates with vegetable oil. Form the beef into four 1-inch-thick patties and season generously with the spice blend. Grill until the bottoms are sizzling and browned, 5 to 6 minutes. Flip and cook 5 more minutes for medium. Top the burgers with the mushrooms and onions, then top each with a slice of cheese; let melt, about 1 more minute. Meanwhile, lightly toast the buns on the grill.

Spread the special sauce on the buns. Sandwich with the burgers.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Fatburger

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Recipe courtesy of

Fatburger

Vegetable oil, for the grill

1 pound ground beef chuck

Kosher salt and freshly ground pepper

4 slices American cheese

4 hamburger buns, split

Diced onions, relish, mustard, ketchup, sliced pickles, sliced tomatoes and shredded lettuce, for topping

Directions

Preheat a grill to medium and brush the grates with vegetable oil. Season the beef with salt and pepper and form into four 1/2-inch-thick patties; make a small indentation in the top of each patty using your finger or a small spoon.

Grill the burgers about 6 minutes per side for medium well. Top each with a slice of cheese and let melt, about 2 more minutes. Meanwhile, lightly toast the buns on the grill.

Serve the burgers cheese-side down on the buns; top with onions, relish, mustard, ketchup, pickles, tomatoes and lettuce.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

From: Food Network Magazine

Truffle Burger

Ingredients

For the glaze: 

1 1/2 cups tawny port

2 tablespoons white truffle oil, plus more to taste

1/8 teaspoon truffle salt

Pinch of sugar

For the aioli:

1/2 cup high-quality mayonnaise

1 tablespoon white truffle oil, plus more to taste

1 small clove garlic, minced

2 tablespoons fresh lemon juice

For the burgers:

Vegetable oil, for brushing

1 1/2 pounds coarsely ground beef (ask your butcher for a blend of top round and brisket, if possible)

4 slices Il Boschetto al Tartufo or other truffle cheese

4 brioche or Portuguese buns, split

Unsalted butter, melted, for brushing

Directions

Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly.

Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside.

Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute.

Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

The Office Burger

Ingredients

For the onion-bacon compote: 

6 slices bacon, chopped

2 tablespoons unsalted butter

3 onions, thinly sliced

3 cloves garlic, minced

2 tablespoons balsamic vinegar

Kosher salt and freshly ground pepper

For the burgers:

Vegetable oil, for the grill

2 pounds ground beef chuck

Kosher salt and freshly ground pepper

4 mini baguettes or other rolls, split

4 ounces gruyere cheese, shredded

4 ounces Maytag blue cheese, crumbled

2 cups baby arugula

Directions

Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.

Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.

Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.

Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Caribbean Burger

Recipe courtesy of

Barney's Gourmet Hamburgers

Ingredients

For the jerk sauce: 

1/2 cup fresh lemon juice (from 2 to 3 lemons)

1/3 cup extra-virgin olive oil

1/3 cup jarred jerk sauce

2 tablespoons Cajun seasoning

1 to 2 tablespoons red pepper flakes

1 small red bell pepper, finely chopped

1 large jalapeno pepper, seeded and finelychopped

3 cloves garlic, minced

For the vegetables:

2 tablespoons extra-virgin olive oil

2 carrots, cut into 3-inch sticks

1 medium zucchini, cut into 3-inch sticks

1 small red bell pepper, cut into 3-inch strips

Kosher salt

For the burgers:

Canola oil, for the grill

2 pounds ground beef chuck

Kosher salt and freshly ground pepper

4 sesame hamburger buns, split

To Make

Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.

Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm. 

Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.

Serve the burgers on the buns; top with the sauteed vegetables.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

From: Food Network Magazine