Each week we will bring you a recipe to try at home by Family Features
Signature Sandwiches to Make at Home
(Family Features) America has been called a sandwich nation – and with over 45 billion sandwiches eaten each year, it’s easy to see why. They are portable, nutritious, satisfying and offer a variety of tastes to suit just about every palate.
The sandwich’s lasting popularity derives from the creativity food lovers have shown over the years to find new ways to house a meal between pieces of bread. A little imagination can turn a platter of sandwiches into a sensational assortment of unexpected pairings of meats, cheeses, vegetables, fruits and spreads. Here’s how to dream up and create a sandwich of your own:
Bread: It holds it all together. If you are traditionally a white bread lover, try out different varieties such as whole grain, rye, pumpernickel, Kaiser Rolls, boules or baguettes. You‘ll be surprised by the taste switch this change can make.
Protein: Meats sliced on request at the deli counter assures freshness and provides a range of offerings that are rich in protein, low in fat and high in taste. Sliced solid white meat turkey breast, coated in seasoning and oven roasted, pairs well with a range of sandwich ingredients and spreads.
Cheese: With cheeses from around the world now available in the local grocery store, there are plenty of chances to experiment with new flavor combinations.
Veggies: Piling on vegetables provides a mix of surprising tastes, crunch and nutrients, too.
Fruits: Don’t save fruit for dessert. Get creative and add apple and pear slices, berries and more to your sandwich for a note of tangy sweetness.
The Bread Bowl Sandwich is a perfect way to liven up a meal for family or lunchtime guests. Using a sesame boule or any other round bun that can be hollowed out, fill it with chopped up turkey breast, bacon, blue and Colby Jack cheeses, hardboiled egg, lettuce, avocado and cherry tomatoes, and you’ve created an entirely new concept in sandwich making. Drizzle dressing over the mixture, cover it with the top and dig in. Or, enjoy the preparation as a salad and eat the sandwich top as a side of bread.
For more creative sandwich ideas, visit www.boarshead.com.
Ovengold Bread Bowl Sandwich
Serves: 1
1 ounce bacon, crumbled
3 ounces Boar's Head Ovengold Roast Breast of Turkey, cubed
1 ounce blue cheese, crumbled
1 ounce Colby Jack Cheese, julienned
1 ounce avocado, chopped
6 cherry tomatoes, halved
4 ounces romaine lettuce, chopped
2 ounces blue cheese dressing
1 hardboiled egg, sliced
1 sesame boule or round sandwich bun
Slice top off the bread and hollow out the bottom half.
Add ingredients in the following order: lettuce, avocado, bacon, cherry tomatoes, turkey breast, egg, blue cheese crumbles, Colby Jack cheese.
Place the blue cheese dressing in a small container on the side and serve.
Courtesy of Family Features
Celebrate Spring With Sweet and Savory Recipes Family Features
Spring is the perfect time for fresh and exciting flavor combinations. And with weddings, graduations and other special days, there are plenty of reasons to celebrate with special recipes. “The sign of a perfect dish is the balance of textures and flavors,” explains chef and cookbook author Virginia Willis, author of “Bon Appetit, Y’all.” Willis thinks two family favorites pair especially well together: USA Pears and USA-grown peanuts. “You have the crisp texture of pears and the crunchy texture of peanuts, as well as the slightly savory taste of the peanuts and the sweetness of the pears,” says Willis. “Altogether, it makes for a perfect combination that can be enjoyed by the whole family.” USA-grown peanuts and peanut butter are staples of cuisines across the globe because they deliver a flavor people love. They have more than 30 essential nutrients and phytonutrients and heart healthy monounsaturated fats — with zero trans fats or cholesterol. They can be part of a balanced diet that promotes good health and a healthy weight. USA Pears come in a range of colors, flavors and textures to please any palate. They are an excellent source of fiber, and a good source of vitamin C, too. At 100 calories per serving with no fat, no sodium, and no cholesterol, they’re a healthy option for active families. For more information, tips and recipes, visit www.nationalpeanutboard.org or www.usapears.org. Warm Peanut Crusted Goat Cheese With Roasted Pears Over Mixed Baby Greens Serves 4 1 cup very finely chopped peanuts Salt and pepper 1 4-ounce log of goat cheese 2 tablespoons unsalted butter, melted 2 firm-ripe USA Pears such as Bosc, Concorde or Anjou, halved lengthwise and cored 2 tablespoons finely chopped shallot 2 teaspoons Dijon mustard 1 tablespoon red-wine vinegar 2 tablespoons extra virgin olive oil 1 tablespoon aromatic peanut oil 10 ounces mesclun (mixed baby salad greens) Heat oven to 400°F. Place peanuts in shallow dish. Season with salt and pepper. Roll goat cheese log in peanuts to evenly coat. Refrigerate until firm if necessary, then cut evenly into 4 rounds. Arrange pears, cut sides down, in baking pan. Pour butter over pears and toss to coat. Return pears to cut side down position. Roast until tender, about 25 minutes. Arrange pears cut side up in baking dish. Place rounds of peanut-crusted goat cheese on top in the scooped center. Continue to roast 5 minutes more, until cheese is melted and soft. Meanwhile, whisk together shallot, mustard and vinegar for dressing. Add oils in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat. Remove pears from oven and serve each salad topped with a roast pear topped with goat cheese.
Sautéed Pears With Vanilla Yogurt and Honey Peanuts Serves 4 to 6 1 tablespoon unsalted butter 4 large USA Pears, such as Bosc, Concorde or Anjou, peeled, cored and sliced 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 tablespoon fresh lemon juice Pinch of fine salt 1/4 cup smooth peanut butter 1 tablespoon honey 1 cup low fat vanilla or plain yogurt 1/4 cup honey roasted peanuts, coarsely chopped Melt butter in large heavy-bottomed sauté pan over medium high heat. Add pears and cook, stirring occasionally, for 5 minutes, or until softened. Sprinkle with sugar, cinnamon, ginger and lemon juice. Season with a pinch of fine salt. Cook over medium heat, stirring occasionally, until tender, about 5 to 7 minutes. Keep warm. In small bowl combine peanut butter, honey and yogurt; stir until smooth. Set aside. To serve, place pears in a shallow bowl. Top with yogurt mixture. Sprinkle peanuts on top. Serve immediately.
Poached Pears With Vanilla Caramel Sauce and Toasted Peanuts Serves 6 3/4 cup sugar 1 750 ml bottle dry white wine 1 cinnamon stick 2 tablespoons black peppercorns 1 1-inch wide piece lemon zest 6 USA Pears, such as Bosc, Concorde or Anjou, with stems Vanilla Caramel Sauce, see recipe 1 cup Runner, Virginia, Spanish or Valencia peanuts, toasted and chopped Place sugar, wine, cinnamon stick, peppercorns and lemon zest in a small deep pan and bring slowly to a boil. Meanwhile, peel pears, leaving stems and scooping out flower ends with a melon baller. Immediately immerse pears in syrup, standing upright if possible. Set small heatproof plate on top to keep them completely immersed in syrup. Bring just to a boil then reduce to simmer. Cook until pears are tender when pierced with a knife, 30 to 40 minutes. Remove from syrup. Divide pears among 6 plates. Drizzle with Vanilla Caramel Sauce and sprinkle with toasted peanuts. Serve immediately.
Vanilla Caramel Sauce Makes about 1 1/2 cups 1 cup sugar 1/2 cup water 2 teaspoons freshly squeezed lemon juice 1/2 cup (1 stick) unsalted butter 3/4 cup heavy cream 1 teaspoon vanilla In medium heavy-bottomed saucepan, heat sugar, water and lemon juice over low heat until sugar dissolves. Bring syrup to a boil, and continue to boil without stirring until it begins to turn golden around the edges. (It is important not to stir, as the syrup may crystallize.) Meanwhile, combine butter and heavy cream in small saucepan. Heat until butter melts. When syrup begins to color, lower heat, and continue boiling to a deep-golden color. It will darken rapidly. Remove pan from heat, and let cool for 30 seconds. Add butter and cream, being careful as syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Add vanilla and stir to combine. Serve warm or at room temperature.
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Signature Sandwiches to Make at Home 
Celebrate Spring