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!
Hurrah, picnic season is here! Whatever your next excursion is, whether it’s a day at the beach or the pool, an evening at an outdoor concert, or a just a relaxing afternoon at the park, picnics are the perfect way to savor summer! That’s one of the reasons why the chefs in the Jeff’s Naturals kitchen are working to create simple, easy-to-transport, delicious picnic-ready recipes for you and your family to enjoy.
This Napa Valley Picnic Sandwich is reminiscent of dining al fresco here in California’s wine country. It’s feast for all senses and has all the ingredients for the perfect picnic dish. Enjoy!
Napa Valley Picnic Sandwich
Prep Time: 15 minutes
Total Time: 30 mins
1 small red onion
4 Tbsp. red wine vinegar
1/4 c. Extra Virgin Olive Oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. sugar
Thinly slice the onion. In a medium-sized mixing bowl toss the onion with the vinegar, oil, salt, pepper, and sugar. Allow to marinate for 15-20 minutes.
Slice the baguette into 4 equal size pieces, and begin to layer the salami and ham. Add the jalapenos, and olives. Once the onions have marinated, drain the liquid and add the onions to the sandwich. Finish with the artichoke hearts, mixed greens and shaved parmesan.
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!
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*
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!
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
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
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.
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
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.
*Calculated ingredients may not always be as accurate as the original recipe.
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.
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
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.
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.
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
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
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
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
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