Monthly Archives: August 2018

Dagwood Sandwich Jeff's Naturals

What’s the Secret to Great Sandwiches?

Tuna Salad Sandwich

Since August is National Sandwich month, it’s only natural that we’ve got sandwiches on our mind! What’s not to love? Sandwiches are simple, easy-to-make, can be enjoyed for breakfast-lunch-and-dinner, easy to take along, and are almost always DELICIOUS!

We recently asked a group of sandwich lovers on Facebook what they thought the secret to a great sandwich is. Some say it’s all about the bread, others claim it’s the cheese that makes or breaks the sandwich. However, nearly all of them agree it’s the special extras like peppers, sauces, spice and fresh veggies that take a sandwich from “good” to “amazing”. Here are some of the “secrets” shared with us- these are real comments posted by real people. Enjoy!

Jeff's Naturals Facebook Sandwich Secrets

“The secret is in the extras! I chop up kalamata olives, cilantro, and peppers…mix with softened cream cheese and spread it on the bread before adding the meats and cheeses!”

“Sweet peppers, locally sourced aged cheddar, slow roasted turkey, homemade avocado-mayo, thinly sliced Vidalia onions on a fresh baked, lightly toasted French roll.”

“Toasted bread with goat cheese, peppers, onion, and meat .. With some sweet n sour dressing..”

“Toasted thick bread, good quality meats and Jeff’s Naturals Greek Pepperoncini!”

“Fresh natural ingredients are the key to adding flavor and color to an otherwise boring, bland sandwich. Extras like Jeff’s Naturals Sun-Ripened Dried Tomatoes, Olives, Jalapeños. Roasted Red Bell Peppers help boost your sandwich.”

“For me, a great sandwich has lots of fresh veggies and meats and Jeff’s naturals sliced up peperoncinis”

“My secret is crunchy veggies and jalapeños”

“Toasting almost any sandwich takes the whole thing to the next level.”

“I love a kick of spice, horseradish, wasabi, buffalo, hot mustard!”

“panini press works wonders – the more cheese the better”

“Love making and adding garlic pesto to sandwiches to make it extra delicious”

“Sweet peppers, locally sourced aged cheddar, slow roasted turkey, homemade avocado-mayo, thinly sliced Vidalia onions on a fresh baked, lightly toasted French roll.”

“Great sandwiches are made with those unexpected extras that add so much flavor, like olives sun-dried tomatoes, capers, and dressings. Toasting them up deepens the flavors, too. Yummy!”

No matter what method you choose, we recommend using fresh, wholesome ingredients like our Organic Sliced Greek Kalamata Olives, Roasted Bell Pepper StripsSunshine Mix Mild Banana Pepper RingsSliced Hot Cherry PeppersDiced Tamed™ Jalapeño PeppersSliced Tamed™ Jalapeños, Sliced Golden Greek Peperoncini and more. Click here to see our complete list of wholesome, non-GMO, gourmet pantry staples.

Here are some delicious recipes to help you create fabulous sandwiches right from your kitchen!

Jeff’s Naturals Classic Sandwiches

Napa Style Hero Sandwich

The Jeff’s Naturals Dagwood Sandwich

Jeff’s Prosciutto Pear Sandwich

Mediterranean Tuna Salad Sandwich

Grilled Cheese Sandwiches

Pizza Lover’s Grilled Cheese

Grownup Spicy Grilled Cheese Sandwiches

Mediterranean Grilled Cheese

Prosciutto, Provolone & Peperoncini Grilled Sandwich

Specialty Sandwiches

Muffuletta Sandwich

Italian Beef Sandwich with Au Jus

Stuffed Greek Pita

Panini Sandwiches

Roasted Red Pepper, Goat Cheese, and Baby Arugula Panini

Cuban Panini

Texan Pastrami Panini

Mediterranean Panini

Autumn Apricot & Turkey Panini

 

Fresh From Jeff’s Garden: Grilled Portobello Sandwich

Did you know that August is National Sandwich Month?

That means it’s time for us to add a delicious new sandwich to our growing collection of recipes! This month, we’re featuring a sandwich that is both delicious and packed with nutrients. This Grilled Portobello Sandwich is so hearty and tasty, even hardcore meat-eaters will love it!

Grilled Portobello Sandwich
Prep Time: 5 minutes
Total Time: 10 minutes
Serves: 2

INGREDIENTS
1/2 c. aioli
1 jar Jeff’s Garden Marinated Artichoke Hearts (drained)
2 T. Jeff’s Garden Sliced Hot Cherry Peppers (diced)
1 T. grated lemon zest
4 medium Portobello mushroom caps
4 T. Extra Virgin Olive Oil
1 tsp. salt
1 tsp pepper
1 French baguette
4 slices provolone cheese
1 small bunch arugula (stems discarded)

PREPARATION
Heat a grill on medium-high. Brush the olive oil on to the mushroom caps and season with salt & pepper. Grill until tender, 4-6 minutes.

Cut the baguette into 4 equal portions. Combine the aioli and lemon zest. Spread onto the inside of the baguette.

Cut the grilled mushroom into 1/2” thick slices. Layer the mushrooms, cheese, artichoke hearts, and peppers evenly among the sandwiches.

Wrap the sandwiches in heavy duty aluminum foil. Place them back on the grill for 5 minutes, or until cheese has melted. Divide the arugula among the sandwiches. Serve immediately, while still hot.