Category Archives: Paninis and Sandwiches

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Fresh From Jeff’s Kitchen: Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

What is it about Grilled Cheese sandwiches that make it a common “go-to” comfort food? The simple flavors of your favorite cheese melted just right into irresistable buttery crispy bread almost never disaapoint!

This month’s featured new recipe puts a modern gourmet twist on this American classic by adding Prosciutto, Provolone & Peperoncini.  The best part? This sandwich can be on the table and in your belly in less than 20 minutes! Enjoy!

Prosciutto, Provolone & Peperoncini Grilled Sandwiches

Prep Time: 8 min.
Total Time: 20 min.
Serves: 4

INGREDIENTS

1/2 jar Jeff’s Naturals Sliced Golden Greek Peperoncini
8 slices sourdough bread
4 tsp. Dijon mustard
8 oz. Provolone cheese
8 oz. Serrano Ham or Proscuitto
4 Tbsp. butter

PREPARATION

Drain Peperoncini.Spread a teaspoon of Dijon on to each of four slices of bread.

To build the sandwiches, divide up peperoncinis, ham and cheese equally, place them on top of the slice of bread that has the Dijon mustard on it.

Melt two tablespoons of the butter in a large skillet. Cook two sandwiches on medium heat, covered, about six minutes per side.

Repeat procedure with the remaining butter and other two sandwiches.

Want more Grilled Cheese inspiration? Read A+ Grilled Cheese Sandwiches to Rock your Back-to-School Routine. Find more delicious Sandwich and Panini ideas on our Recipe Page!

Mediterranean Grilled Cheese

A+ Grilled Cheese Sandwiches to Rock your Back-to-School Routine

For generations, the Grilled Cheese sandwich has been the “go-to” lunchtime favorite for both kids and grown-ups, but perhaps it’s time for an upgrade? Here are two recipes that will transform this classic comfort food staple with a creative Mediterranean twist.

Both sandwiches are delicious paired with tomato soup or a delicious side salad.  Perfect for quick and satisfying weeknight dinner or lunch on the go. Enjoy!

Mediterranean Grilled Cheese

Mediterranean Grilled Cheese
Prep Time: 5 min. Total Time: 15 min.Serves: 1

INGREDIENTS
2 slices of fresh bread, about 1⁄2 inch thick
1 tablespoon of butter, room temp
1 1⁄2 tablespoons store bought pesto (Sundried Tomato or Basil)
2 slices Mozzarella cheese
2 tablespoons Sliced Golden Greek Peperoncini
1 tablespoon
Organic Sliced Greek Kalamata Olives
1⁄4 cup spinach, loosely packed

PREPARATION
Butter the outside slices of the bread. On the inside, spread one side of the bread with pesto. Next, add a slice of mozzarella. Top with the peppers, olives and spinach. Add another slice of mozzarella cheese on top of the spinach and close up the sandwich with the other slice of bread.
In a medium sized nonstick pan over medium heat, cook the grilled cheese on each side until lightly browned and cheese is melted.

Pizza Lover’s Grilled Cheese

Pizza Lover’s Grilled Cheese
Prep Time: 10 min.Total Time: 20 min.Serves: 2

INGREDIENTS
2 tablespoons melted unsalted butter
1 tablespoon extra virgin olive oil
Pinch fine sea salt
2 tablespoons your favorite store bought pizza sauce
1/2 tablespoon chopped fresh basil leaves
4 slices rustic-style white bread
4 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons drained Sun-Ripened Dried Tomatoes
2 tablespoons chopped
Organic Sliced Greek Kalamata Olives
2 teaspoons grated parmesan cheese
4 slices fontina cheese

PREPARATION
Combine butter, oil and salt in a small bowl.
Combine pizza sauce and basil in a separate small bowl.
Heat 1 large non-stick skillet over medium heat. For each sandwich spoon an equal amount of sauce mixture over the center of each slice; spread evenly. Place mozzarella slices over sauce mixture; arrange sundried tomatoes and kalamata olives over each layer of mozzarella. Sprinkle each with parmesan; top with a slice of fontina and the top slice of bread. Spread butter mixture on outside of sandwich.
Cook 2 to 3 minutes; or until bottoms are golden, pressing each sandwich firmly with a spatula. Turn sandwiches and press each again with a spatula. Continue to cook until bottoms are golden and cheeses are melted. Also can be cooked in a panini press.

Visit our recipe page for more great sandwich ideas like the Grownup Spicy Grilled Cheese Sandwiches and the Dagwood Sandwich.  YUM!

No Cook

Try Our “No Cook” Recipes On Those Hot Summer Days

You know what they say, “If you can’t stand the heat, get out off the kitchen”! Nothing could be truer on a sweltering summer day.  But you still have to eat!  What to do?

Not to worry, we have you covered. Anyone can prepare delicious dishes using Jeff’s Naturals all-natural line of olives, peppers, capers and sun-dried tomatoes. Our recipe catalog is chock full of ideas you can use to prepare meals that are not only delicious and refreshing, they come together effortlessly without the heat!

Here are some “no cook” recipes to dash up delicious meals without having to turn on the stove!

New! Stuffed Greek Pita

StuffedGreekPita

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Preparation

In a mixing bowl combine the tomatoes, spinach, cucumber, feta, olives, peperoncinis, sweet bell pepper strips and capers.

In a separate bowl whisk together the olive oil, oregano, lemon juice, and crushed garlic.

Once ready to serve, toss the dressing with the vegetables. Cut the pita rounds in half and divide the mixture evenly among the 8 pita rounds.

Serve.

Delicious! Watermelon, Olive, Jalapeño and Feta Salad

WatermelonSalad

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Directions:

In a large mixing bowl add all ingredients and gently mix.  Season with salt and pepper to taste.

Chill for 5 to 10 minutes before serving.

Served chilled.

Chef’s note: A refreshing salad, perfect side dish for any meal. Great with grilled dishes and sandwiches.

Refreshing! Cold Peperoncini and Cucumber Yogurt Soup

Recipe: Cold Peperoncini and Cucumber Yogurt Soup

Prep Time: 10 min | Total Time: 10 min | Serves: 4

Ingredients

Directions:

Strain yogurt through cheesecloth to remove excess water and milk.

Add all ingredients into a blender and blend until smooth. Chill and serve cold.

Chef’s Note: Serve as shooters for a small appetizer, as a summer soup, or as a sauce for a light and healthy fish dish.

New! Muffuletta Sandwich

Muffuletta_Sandwich_cropped

Prep Time: 15 min. | Total Time: 15 min. | Serves: 4-6

Ingredients

Olive Salad:

Bread:

  • Hollow out 1 loaf round Italian bread

Cheese, Meats, Garnishes:

  • 6 oz. provolone cheese, sliced
  • 2 oz. capicollo, thinly sliced
  • 2 oz. Genoa salami, thinly sliced
  • 2 oz. ham, thinly sliced
  • 1 tomato, sliced
  • Romaine lettuce

*Calculated ingredients may not always be as accurate as the original recipe.

Directions

Finely chop the vegetables and olives for the olive salad. Combine all salad ingredients; set aside.

Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1″ from the crust. Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1″ thick. Save the bread chunks for other uses.

Spoon salad into bottom half of loaf. Layer 2 oz. cheese over the salad. Top with one type of meat; repeat.

Finish layering with last of cheese and meat. Top with tomato and lettuce.

Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish the entire filling out.

Muffulettas can be served hot or cold.