General Information. The focus of the 2021 ‘Summer Sandwich Recipe Contest’ encourage participants to create a sandwich featuring a We Olive ingredient in a non-traditional way. While most of us are familiar with the classic PB&J, We Olive wants contestants to think of a sandwich in new different ways. Imagine EVOO staring in your next sandwich and make it unique.
Congrats Sandi Sheppard, WINNER of the Summer Sandwich Recipe Contest! We would like to start off by saying thank you for all of the Recipe Submissions. There were so many unique and yummy recipes! Congratulations, Sandi, we had to prepare our taste buds for The Banh Mi- BLT Fusion Sammy with Frothy Olive Oil & Garlic Olive Dressed Veggies.
What's the best way to make a summer sandwich?
Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler. Place lettuce over tomatoes, and then position top half of bread on top of everything.
When to serve picnic sandwich from Martha Stewart?
Serve these picnic sandwich recipes from Martha Stewart on Memorial Day, the Fourth of July, or summer days spent outdoors. Serve these picnic sandwich recipes from Martha Stewart on Memorial Day, the Fourth of July, or summer days spent outdoors. Skip to content Top Navigation Explore Martha StewartMartha Stewart FOOD HOLIDAYS ENTERTAINING HOME
What to put on a cream cheese sandwich?
Gilded with a flavorful cream cheese and topped with an assortment of fresh and jarred vegetables, this sandwich fuels your travels and keep things tidy. The real key in making this sandwich is all about how you prep the bread: Scoop out the soft interior of the loaf after halving the bread, and leave just a thin-walled crust behind.
Is there a giveaway for EVOO olive oil?
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Prepare Your Taste Buds: Summer Sandwich Recipe Contest
In a large bowl, beat the cream cheese, cream and pepper until smooth. Stir in beef, olives and walnuts. Spread on each of four slices of bread; top with remaining bread. Cover and freeze for up to 2 months. Remove from the freezer at least 4 hours before serving.
Step 1. Preheat broiler. Advertisement. Step 2. Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler. Step 3.
Instructions Checklist. Step 1. Stir together first 5 ingredients. Cover and chill 1 hour. Advertisement. Step 2. Spread olive mixture on one side of 18 bread slices; top with remaining bread slices. Trim crusts from sandwiches; cut each into triangles, or cut with decorative cookie cutters. Step 3.
In a large skillet, heat the remaining half tablespoon of blood orange olive oil over medium high heat. Add the spinach to the skillet and cover and cook for 5 minutes. Remove the cover and season with salt and pepper to taste. To serve, divide the polenta and spinach among 4 plates.
Directions. Spread cream cheese over four slices of bread; layer with cucumber and sprouts. Combine oil and vinegar; drizzle over sprouts. Layer with tomato, lettuce and pepperoncini. Spread avocado over remaining bread; place over top.
Enter the Grilled Cheese Academy Sandwich Contest
Spoon tomato mixture over bottom half, leaving some juices in bowl. Top with fennel, egg, and basil. Stir remaining 2 teaspoons oil into reserved juices; brush mixture over cut side of top half of bread. Place top half of bread on top of sandwich. Wrap sandwich tightly in foil; press gently. Unwrap; cut into 4 pieces using a serrated knife.
Chopped Olive Sandwiches. Reviews: Jason 676 191 May 22, 2005. I was very unsure of myself with this recipe, which I tried bc I needed to bring finger foods to a grad party that was vegetarian. These turned out to be very easy, and well recieved at the party. I don't care for olives and when I tried these, I thought they were very good.
Mix well. In a separate bowl, mix the garlic, ginger, lemon, mayo and spices together until combined. Add to the chickpea mixture and stir together. Refrigerate to allow the flavors to marry for 30 minutes. Take a 1/3 cup scoop of the mixture and place on whole grain bread with fresh toppings of your choice.
Directions. Whisk together mayonnaise and pepper in a medium bowl. Stir in chopped olives and cheese. Stack bread slices in groups of 3 or 4 slices. Cut crusts from each stack; cut each stack diagonally into quarters, creating triangles. Spread 1 heaping tsp. cheese mixture on each triangle. Garnish, if desired.
Instructions. Heat oil in a deep pan. Once the oil is heated, add garlic and cook for 1 minute until soft then add soy sauce. Once the soy sauce starts to sizzle, add the vegetable stock. Add the vegetables to the stock, bring to a boil and give it a nice stir. Once the stock has come to a boil, simmer till the vegetables are cooked.
Our Best Summer Sandwiches
Total 6 hrs 22 mins. Pan-Fry & Skillet. Hibachi Steak Recipe (Benihana Copycat) Total 1 hr 10 mins. Pan-Fry & Skillet. Crab Leg Buffet Recipe (Joe’s Copycat) Total 20 mins. Pan-Fry & Skillet. Shrimp and Asparagus Skillet Recipe.
This recipe, a spicy new twist for an old favorite, comes from The Sandwich Book, by Judy Gethers, Vintage Books, Random House, New York, 1988. Super Steak Sandwich. Serve this satisfying sandwich with a fresh green salad for a perfect lunch or supper! Caribbean Mango Wrap. Our Caribbean Mango Wraps are so flavorful!
Lay the bread slices over a large baking sheet and brush the top with the olive oil mixture. Toast under the broiler until lightly browned. Stay close by and monitor as broilers work very quickly. Sprinkle about 1/2 cup shredded mozzarella evenly over the six slices. Add the tomatoes and brush the tomatoes with any remaining olive oil mixture.
1 tablespoon fresh basil, chopped, or 1 teaspoon dried. 1 teaspoon lemon juice. Preheat oven to 450°F. Blend the vinegar, oil, and basil. Add the vegetables, tossing to coat (add more oil, if necessary); place in a roasting pan and cook, stirring occasionally, until tender and lightly browned—about 30 minutes.
Place half of the apple slices on a serving plate. Set aside the remaining slices. 3. Top the apple slices on the serving plate with the cooked bacon and/or deli meat, dividing it equally. 4. Slice the cheese into thin slices. Top the sandwiches with the cheese, dividing it equally. 5.
Taste Of Summer Finalist: Diane's Dad's Sandwich : NPR
I grow basil every summer, and often it grows faster than I can add it to my salads! I love making this simple basil pesto recipe to use some of that great basil. This recipe freezes well, so you can enjoy it long after the basil plants are done producing. Here's the tasty basil recipe I use on pasta, sandwiches and toast. So healthy and so good!
Instructions. Bake garlic toast slices according to package directions. In a small bowl combine mayonnaise, cheese, lemon juice, mustard, and garlic. Remove toast from oven and spread mayonnaise mixture on one side of each of the 8 slices of toasted garlic bread. Top 4 slices with turkey, lettuce, tomato, and remaining toast (mayonnaise side down).
Instructions. In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended. Place prepared meat in a large re-sealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag.
Rinse the tomato under cold running water. Pat dry with a paper towel. Slice the tomato as desired to fit the slice of bread. Cover one slice of the bread with tomato slices.
Tiny finger sandwiches are big on flavor, and always add a festive touch to luncheons. Most sandwiches can be prepared up to a day ahead, and refrigerated in an airtight container. To prevent the bread from drying out, cover the sandwiches with a sheet of wax paper and a damp paper towel. Uncover sandwiches just before serving.
Beef N Olive Sandwiches Recipe: How to Make It
Layer aged gouda cheese, smoky slices of ham, and pickles between two slices of pumpernickel bread, then brush each sandwich with butter and broil until the cheese melts. Be sure to make a double batch, since these mini grilled cheese sandwiches are so easy to eat, someone is bound to go a little overboard! 2 of 11. View All.
Enjoy a fresh and healthy lunch with these summer salad recipes. These salads are packed with seasonal, colorful produce like tomatoes, corn, strawberries and more. Recipes like Avocado & Corn Salad and Watermelon & Goat Cheese Salad with Citrus Vinaigrette are bright, delicious and perfect for lunch. Start Slideshow.
Step 1. Brush both sides of bread slices lightly with melted butter. Cook bread slices in a large skillet over medium-high heat 1 to 2 minutes on each side or until toasted. Advertisement. Step 2. Cut tomatoes into 1/4-inch-thick slices, and place in a single layer on a wire rack in a jelly-roll pan.
Sandwiches. 1. For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. For the sauce. 1.
Our 50 Best Sandwiches from Around the World. From the New Orleans oyster loaf to Vietnam’s banh mi, our best sandwich recipes showcase a world of innovation between two slices of bread.
Summer Sub Sandwich Recipe: How to Make It
The two-ingredient recipe that Ina Garten (aka Barefoot Contessa) is eating this summer is going viral. Those two ingredients? Melon and prosciutto. "Melons from the farmstand are so perfect right now you don’t even need a recipe! I slice them, add thinly sliced prosciutto, a drizzle of olive oil, and S&P. So simple and delicious!!"
Instructions. Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread. Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring mix.
Grilling planks of zucchini lends an appealing taste and texture. Simply trim zucchini ends and cut into 1/2-inch thick lengthwise slabs or 1/2-inch wide slices on the diagonal.
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Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes. Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir.
A summery sandwich inspired by ratatouille and Britney Spears
To Make the Olive Spread: Combine the olives, garlic clove, basil, 1 tablespoon of olive oil, and the juice from half of the lemon in a food processor and pulse until it becomes a chunky paste.
4 teaspoons mayonnaise or salad dressing. Step 1: In medium bowl, combine chicken, apple, cucumber and cashews; mix well. Next, add the two tablespoons of mayonnaise, onion powder, salt and pepper; mix well. Step 2: Spread about ½ cup chicken mixture on each of four slices of bread. Arrange spinach leaves over chicken mixture.
In a bowl, whisk the first seven ingredients; set aside. In a large bowl, combine the lettuce, onions, celery, mozzarella cheese, olives and tomato. Just before serving, add the dressing and toss. Sprinkle with Parmesan cheese.