Category Archives: Paninis & Sandwiches

End of Summer Cookout Recipe Tips

20+ Cool End-of-Summer Cookout Ideas

All good things must come to an end, and it’s almost time to bid farewell to summer. End the season on a high note with delicious food, fun, friends and family at a special end-of-summer party!

Whether you are hosting your own bash or have been tasked with bringing a side dish to one, these delicious potluck/cookout ready ideas are fool-proof. Crack open a jar and get creative!

Get inspired, light up the grill and get cooking!

Fast & tasty party appetizers

Hot off the grill

Quick & delicious side dishes that will impress

Need more inspiration? Click here for a round-up of some of our favorite All-American Cookout Classics with a Mediterranean twist.

Prosciutto Pear Sandwich

Jeff’s Perfect Prosciutto Pear Sammie

Fresh from the Jeff’s Naturals Kitchen….

The Jeff’s Naturals chefs have been hard at working creating fresh innovative dishes you can easily bring your table!  During the summer season, simple gourmet sandwiches rule! If you are looking for the perfect sandwich, our new Prosciutto Pear Sandwich fits the bill!

The combination of roasted bell peppers, salty capers, Gorgonzola cheese, prosciutto and fresh sliced pear will take you on a flavor adventure! It’s the perfect summer sandwich.

Make it in advance and enjoy on a summer picnic or lunch on-the-go. You can even pair it with a green salad and fruit for a simple summer supper! The possibilities are endless. Enjoy!

Jeff’s Prosciutto Pear Sandwich
Prep Time: 15 min.Total Time: 20 min.Serves: 4

INGREDIENTS
4 Tbsp. crumbled Gorgonzola cheese
1 Tbsp. minced garlic
3 Tbsp. Jeff’s Naturals Non-Pareil Capers, rinsed, drained, and chopped
2 Tbsp. dry toasted pine nuts (pignolias)
1/2 tsp. fresh-ground black pepper
6 Tbsp. Extra Virgin Olive Oil (EVOO)
1 Italian ciabatta loaf, cut into 4 pieces
8 oz. prosciutto (plain, not smoked)
1 ripe Bartlett or Anjou pear, sliced into thin wedges
8 oz. Jeff’s Naturals Roasted Bell Peppers
1 bunch fresh spinach, washed and chopped
A few sprigs fresh basil, main stems trimmed off
Sea salt, to taste*

PREPARATION

Pre-heat the oven to broil.

In a small bowl, combine the Gorgonzola cheese, crushed garlic, non-pareil capers, pine nuts, 1/2 teaspoon black pepper, and 4 tablespoons of the olive oil. Mix well, and set aside.
Spread one side of each sandwich roll with 2 tablespoonfuls of the Gorgonzola cheese mixture.

Next, layer each sandwich with 2 oz. prosciutto, 3 slices of pear, and some roasted red bell pepper strips.

Top each sandwich with several spinach leaves plus a few basil leaves. Drizzle the greens with a dash each, olive oil, sea salt, and additional black pepper, if desired.

Fold the sandwiches closed, and broil, on the center rack, for about 5 minutes, or until bread is just toasted. Enjoy!

Dagwood Sandwich Jeff's Naturals

New Sandwich Ideas Featuring New Sunshine Mix Mild Banana Pepper Rings!

We are so thrilled to announce that Jeff’s Naturals has added a delicious medley of Banana Pepper Rings to our already robust line of all-natural line of olives, peppers, capers and sun-dried tomatoes! Say hello to our colorful and delicious Sunshine Mix Mild Banana Pepper Rings!

These mildly flavorful peppers are sourced from local family farms in Northern California and harvested July through September. They are delicious on everything from pizzas to sandwiches, from salads to omelets and a variety of recipes like these (fresh from the Jeff’s Naturals Kitchen)!

Napa Style Hero Sandwich

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

INGREDIENTS
2 c. baby arugula
4 French bread sub sandwich rolls, split
12 ounces thinly sliced deli smoked turkey breast
4 ounces thinly sliced provolone cheese
8 slices cooked peppered bacon
1 avocado, thinly sliced
2/3 c. coarsely chopped Jeff’s Naturals Roasted Bell Pepper Strips, drained
2/3 c. coarsely chopped Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings, drained
4 fresh figs, stemmed and thinly sliced lengthwise
1/4 c. coarsely chopped fresh basil
1 tsp. finely grated lemon zest
Dijon Mustard to taste

PREPARATION
Evenly divide arugula onto bottom halves of the sub rolls. Top with the turkey, cheese, bacon and avocado.
In a small bowl, stir together the bell peppers, banana peppers, figs, basil, and lemon zest, until well combined. Spread mustard on both side of the bread. Evenly divide mixture among the sandwich rolls, cover with roll tops and serve.

The Jeff’s Naturals Dagwood Sandwich

Dagwood Sandwich Jeff's Naturals

Prep Time: 15 min Total Time: 30 min Serves: 4

INGREDIENTS
8 slices peppered turkey breast thinly sliced
8 slices deli salami thinly sliced
8 slices prosciutto ham thinly sliced
8 slices black forest deli ham thinly sliced
8 slices Swiss cheese thinly sliced
1/2 cup Jeff’s Naturals Sunshine Mix Mild Banana Pepper Rings, drained, seeded, and sliced in strips
1 cup Jeff’s Naturals Roasted Bell Pepper Strips, drained
Salt and fresh ground pepper to taste

Sandwich spread:
1 Tablespoon Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained and seeded
1/2 cup Jalapeño jelly
1 Tablespoon fresh chopped mint or 1 teaspoon dried mint
1 Italian or focaccia loaf of bread cut horizontally
2 Tablespoons butter at room temperature

PREPARATION
In a small saucepan over medium heat, bring Jalapeño jelly and diced Jalapeño peppers to a boil, reduce heat, simmer 3 minutes.

Remove from heat and stir mint in until blended. Pour mixture in a small bowl, set aside to cool for about 5 minutes. In the meantime, heat a sandwich grill or a heavy skillet.

Slice bread horizontally.

Brush the sandwich spread onto the insides of both the top and bottom pieces of bread.

Layer the sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, banana peppers, roasted bell peppers, salt, and ground pepper. Close sandwich and cut into 4 equal pieces.

Brush top of the sandwich with butter, set sandwich, butter side down, on the sandwich grill or skillet.

Brush butter on top side of bread and place on the grill or in a large skillet. To evenly press the sandwich, place a heavy skillet, or a brick wrapped in foil, on top of the sandwich.

Cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Repeat for the second sandwich.

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.

Simplify Back to School Menu Planning With Easy Wraps & Paninis

Back to School Treats
From Top Left: Greek Garden Lavash Wrap, Autumn Apricot & Turkey Panini, Southwestern Roasted Chicken Jalapeño Wrap, Roasted Red Pepper, Goat Cheese and Baby Arugula Panini

No matter how seasoned you are as a parent, sending the kids back to school is almost always an event. Between settling into a new routine, packing lunches, shopping for back to school clothing and supplies, sifting through homework assignments and permission slips, and attending new school meetings, it can be easy for busy parents to neglect the dinner table!

Even through the next few weeks are probably going to be hectic for many of us, it’s important to make the time to prepare healthy meals and snacks that will fuel active bodies and minds! Wraps and paninis are a great way to put a healthy kid friendly meal on the table in a matter of minutes.

Here are some fast and tasty back to school recipes to “wrap” your head around!

Back to School Recipe #1:  Greek Garden Lavash Wrap

Prep Time: 20 min. Serves: 4

Ingredients:
1/2 c. crumbled feta cheese
1/4 c. Middle Eastern yogurt or whole milk Greek-style yogurt
1 tsp. crushed garlic
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. fresh mint, chopped
1 tsp. dried oregano, crumbled
Freshly ground black pepper, to taste
1 medium cucumber, peeled if desired
4 pieces white or whole wheat lavash (Middle Eastern flat bread)
1-1/2 cups Jeff’s Naturals™ Roasted Red Bell Peppers, drained
1 jar (6.5-ounce) marinated artichoke hearts, drained
1/2 c. Jeff’s Naturals™ Sliced Golden Greek Peperoncini, drained
1/2 c. coarsely chopped Jeff’s Naturals™ Sliced Kalamata Olives
2 C. baby spinach leaves

Preparation:
In a small bowl, use a fork to mix the feta, yogurt, garlic, lemon juice, mint, oregano, and ground pepper to make a chunky paste.

Cut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips.

Lay out the 4 lavash on a flat work surface with a long side facing you. Spread the feta mixture evenly over the breads, leaving a 1-inch border at the tops and bottoms. Distribute the cucumber slices, roasted peppers, artichoke hearts, peperoncini, and olives over the breads. Distribute spinach leaves over the filling.

Fold the border of one lavash from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 lavash rolls.

Cut each lavash in half on a bias to make 2 sandwich halves, placing the halves seam-side down on a plate. To make ahead, wrap each roll tightly in plastic film and refrigerate up to 8 hours before cutting and serving.

Back to School Recipe #2: Autumn Apricot & Turkey Panini

Prep Time: 35 min. Total Time: 35 min. Serves: 4
Ingredients:
2 medium onions, thinly sliced
6 Tbsp. brown sugar
2 tsp. sea salt
4 tsp. crushed garlic
1/2 c. dried apricots, sliced
2/3 c. Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained
2/3 c. dry white wine
1 tsp. fennel seeds
1 loaf herbed focaccia bread
6 oz. roasted turkey, deli-sliced
4 slices provolone cheese
3 Tbsp. Extra Virgin Italian Olive Oil
*Calculated ingredients may not always be as accurate as the original recipe.

Preparation:
In a large non-stick skillet over medium heat, sauté the onions, 2 tablespoons of olive oil, brown sugar and salt for 20 minutes, or until caramelized. Add the crushed garlic, apricots, sundried tomatoes, white wine, and fennel seeds and sauté for an additional 10 minutes.

While the above mixture sautés, preheat the Panini press, slice the focaccia bread into 4 pieces and cut in half to create a top and bottom. Layer the turkey and provolone on the bread. Evenly divide the apricot mixture between the four sandwiches. Brush the tops of the focaccia bread with olive oil and press the sandwiches in the Panini press for 4-5 minutes, or until the cheese has melted, and serve.

Back to School Recipe #3: Southwestern Roasted Chicken Jalapeño Wrap

Prep Time: 5 min. Total Time: 10 min.
Serves: 6

Ingredients:
6 large wraps or tortillas
5 c. rotisserie chicken, shredded
2 c. Monterey Jack cheese, shredded or sliced
Chef Natalie’s Creamy Jalapeño Dip (see recipe below)
½ bu. green onion, sliced thin
2 tomatoes, sliced
6 romaine lettuce leaves

Preparation:
In a large bowl, mix the chicken, cheese and Jalapeño Dip together. To assemble the wraps, divide the chicken mixture on the tortillas, top with green onion, tomatoes and lettuce. Wrap up and enjoy!

Recipe: Chef Natalie’s Creamy Jalapeño Dip

Ingredients:
1/4 c. mayo
1/2 c. cream cheese
1/2 c. sour cream
2 c. shredded sharp cheddar cheese
1 c. Jeff’s Naturals Diced Tamed Jalapeños, add brine to taste
1/2 Tbsp. fresh chopped parsley
Salt and fresh cracked pepper to taste

Preparation:
Mix all ingredients together. Serve warm or cold with crackers or a sliced baguette.

Back to School Recipe #4: Roasted Red Pepper, Goat Cheese and Baby Arugula Panini

Prep Time: 5 min   Total Time: 10 min   Serves: 4

Ingredients:
8 slices Artisan fresh baked bread (thinly sliced)
1 jar Jeff’s Naturals™ Roasted Red Bell Peppers, drained and diced
Jeff’s Naturals™ Sliced Golden Greek Peperoncini
Jeff’s Naturals™ Sliced Kalamata Olives
1 bag baby arugula
3-4 Tbsp. extra virgin olive oil
8 oz. fresh goat cheese

Preparation:
Generously spread one slice of bread with fresh goat cheese. Add roasted red pepper strips, peperoncini, kalamata olives and baby arugula leaves. Top with second piece of bread and press together.

Brush both sides of bread with olive oil. Use a panini press or skillet to crisp the sandwiches.  Remove when golden brown and the cheese warms and softens