sandwich Archives - Ari's Menu

Truffle Turkey Club {with a fried egg}

May 7, 2015 · by Ari · 1 Comment

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

If you put an egg on a sandwich does that make it a breakfast sandwich? Or does the turkey make it lunch/dinner? I’m pretty sure it just makes it a sandwich for all meals, and that a drippy egg on just about anything makes it instantly 10x better. I know some people are freaked out by egg yolk, but I just think they’re missing out on one of the most delicious things life has to offer.

Okay, so you know those people that get their sandwich with just meat and cheese? I don’t understand that. I loooove sandwiches, but they have to be crazy, unique and have lots of different flavors. A delicious spread is mandatory, and bacon is always a plus. Add a drippy egg and you’ve made sandwich perfection.

For my sandwich I used Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I also use center cut bacon which is healthier than turkey bacon and about 20x better if you ask me. It all comes together to create the perfect, memorable sandwich.

Truffle Turkey Club {with a fried egg}

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2 sandwiches

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

Ingredients

For the truffle mayo:

2 tablespoons light olive oil mayo
2 tablespoons nonfat plain Greek yogurt
½ teaspoon truffle oil
pinch sea salt

For the sandwich:

4 slices whole grain bread (I used gluten-free), toasted
truffle mayo
handful arugula
3-4 ounces sliced turkey
1 roma tomato, sliced
2 eggs, pan fried with a pinch each of salt and pepper
4 slices cooked center cut bacon

Instructions

To make the truffle mayo, whisk all ingredients together in a medium bowl. Taste and add more truffle oil and/or salt if desired. Assemble sandwich and serve immediately.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Egg Salad with Bacon

February 18, 2015 · by Ari · Leave a Comment

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor–you will never want to go back to regular egg salad again!

Okay, so I am a huge egg fan. Pretty much any way you can prepare them, and for any meal of the day, I’m game. They are such a great, inexpensive and healthy way to get protein, so when I got the opportunity to work with Eggland’s Best, I was immediately on board!

Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info.

I was super excited to find out they sell hardboiled eggs cooked and peeled. It made making this egg salad so easy. I often hard boil several eggs at once to keep them on hand, but when I’m in a time crunch, it’s great to have the option of having all of that done for me. Plus, boiling eggs is one of those simple things that I always manage to mess up.

To add even more protein to this egg salad (and cut some of the fat), I swapped most of the mayo with nonfat plain Greek yogurt. You can always use all Greek yogurt, but I find that the tiny bit of light mayo really does add to the flavor and makes it taste more like traditional egg salad.

A few weeks ago, I happened to have some left over cooked bacon lying around so I threw some on my egg salad sandwich. It.Was.Awesome. Like, I never want to eat my egg salad without it again. It’s one of those amazing secrets I almost wish I didn’t know, but now I know and there is no going back.

I also add a little Spike seasoning. My mom always put it in our egg salad growing up, and it’s an other one of those things that I just can’t do without. I literally use it on everything, but it is mandatory in my egg salad. Of course, you can replace it with whatever spices you like to keep on hand, but I recommend going with the Spike–you will thank me for sure! 🙂

Egg Salad with Bacon

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Total time: 5 mins

Serves: 3

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor--you will never want to go back to regular egg salad again!

Ingredients

6 hard boiled eggs, peeled and chopped (I used Eggland's Best)
¼ cup nonfat plain Greek yogurt
1 tablespoon light mayo
light pinch salt
generous pinch pepper
generous pinch Spike seasoning (optional, but recommended)
4 slices center cut bacon, cooked and chopped

Instructions

Mix all ingredients together in a large bowl until well combined. Serve immediately on sandwiches/lettuce/etc., or store refrigerated in an airtight container for up to 5 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Turkey Sloppy Joes

July 4, 2013 · by Ari · 24 Comments

The first time I ever heard of sloppy joes was when I was watching that movie with the Olsen twins. I think it’s called It Takes Two? With Kirstie Alley and they go to summer camp and find out that they were twins separated at birth, then they switch places? There’s a scene in the cafeteria where they have sloppy joes and then they have a food fight. Food fights always look fun in the movies, but the idea of being literally covered in food in real life is surprisingly unappealing to me. As much as I love food, I do not love it on my body instead of in it.

Sloppy joes were just never something my mom made, so when I did finally have one, it seemed like a special treat and I fell in love. I tried to make them once before with no ketchup (I used tomato sauce) and no sugar. It tasted like bad meat sauce. It was a total failure, and I’m pretty sure I threw a temper tantrum during the time Steve ate his entire serving and went back for seconds. Anyway, I knew I needed to try again.

This time, I stuck to the simple and traditional, and ended up with a total treat that made me feel like a little kid again. It was totally messy, and got all over my face and clothes in the best way possible. It had that sweetness you imagine with a sloppy joe without any refined sugar, and the sriracha adds a little kick that I love. But then again, I put sriracha on just about everything.

This is one of those perfect healthy meal for anyone who has kids (or lives with people that act like kids), or just likes simple, delicious foods. It’s healthy, nutritious, super filling and so easy to make that you will be making it over and over again!

Turkey Sloppy Joes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Turkey Sloppy Joes

Ingredients

1 tsp olive oil
1 sweet onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 lb lean ground turkey (I used 93%)
3/4 cup reduced sugar ketchup
2-3 tsp molasses
pinch each salt and pepper
dash worcestershire sauce
dash sriracha or other hot sauce, optional
whole grain buns for serving (whole wheat, brown rice, etc.), optional

Instructions

In a large pan over medium heat, saute onion, bell pepper and garlic in olive oil until tender and fragrant, about 7-10 minutes. Add ground turkey and brown until cooked throughout.
Stir in ketchup, molasses, salt, pepper, worcestershire and sriracha. Bring to a light boil. Reduce heat and simmer until thickened, about 30 minutes.
Serve immediately on buns, or over a salad, or any way you like.

http://www.arismenu.com/turkey-sloppy-joes/

Green Chile Guacamole Burgers

June 30, 2013 · by Ari · 16 Comments

Disclaimer: This is a sponsored post. Recipe and all opinions are my own.

You guys, it is hot. I’m in Portland and it’s supposed to be perfect weather all summer long, but instead there is a heat wave, and it’s in the 90s which wouldn’t even be bad except for the fact that we live upstairs and there is no ac. It is gross. I want to be swimming in a pool with a margarita in hand eating burgers for dinner. Can we make that happen?

Before I left for Portland, I’m pretty sure we ate at least 2 hamburgers a week for about a month. I wish I was kidding. I never got sick of them because there are 5 billion combinations so it always feels like something new!

I’m pretty bad about waiting to decide what to make until the last minute, then I have to bat my eyelashes and beg Steve to go to the store and pick up whatever we need. Luckily, there is a Fresh & Easy right around the corner that we can get to in no time, and makes it incredibly easy to pick up last minute items. Their store brand fresh&easy is all natural ingredients, and super affordable, so it’s a win, win. With the last minute idea to make the burgers, I sent Steve to the store to get fresh&easy buns and guacamole.

The burgers came out AWESOME! Bold and spicy, and the fresh&easy guacamole was AWESOME!! The roasted green chiles and so much flavor and also help the burgers not to dry out (which can easily happen when using lower fat meat), and the grilled onions on top are like the icing on the cake!

Fresh & Easy has tons of options for summer grilling, and really is insanely easy to get in and out of quickly (think the oposite of going through Walmart, but still with great prices), and I even have a coupon for you! Click here to receive a $5 off coupon (expires 7/7/13).

Green Chile Guacamole Burgers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 1 burger

Green Chile Guacamole Burgers

Ingredients

2 green chiles, roasted, seeds removed
1 lb extra lean ground beef (or turkey)
2 cloves roasted garlic, finely minced
generous pinch cumin
pinch each salt and pepper
4 fresh&easy whole wheat buns (gluten-free may be substituted)
Approximately 1 cup fresh&easy guacamole
1/2 onion, sliced
2 roma tomatoes, sliced

Instructions

Half roasted green chiles. Finely chop 1/2 of one of your chiles and slice the rest.
In a medium bowl, combine finely chopped green chile, ground beef, garlic, cumin, salt and pepper until ingredients are just incorporated. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent.
Grill over medium heat until burgers have reached desired doneness, about 5 minutes each side. Simultaneously grill the onion slices until browned. This will also take about 5 minutes on each side.
Top buns with guacamole, cooked burgers and onions, reserved green chile slices and tomato. Serve immediately.

http://www.arismenu.com/green-chile-guacamole-burgers/

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Turkey Pastrami Melt

June 13, 2013 · by Ari · 10 Comments

Helllloooo sandwich. Do you guys ever go to Schlotsky’s? When I was in high school, I would always drive over to my best friend’s house and pick up Schlotsky’s sandwiches for us. My staple? White bread, pastrami, swiss and thousand island. Kinda like a rueben, but with only the good parts.

I have missed that sandwich. These days, I’m much more of a hummus, veggies and goat cheese sandwich girl, but every once in a while I crave that salty pastrami, melty cheese, and sweet and creamy thousand island. It’s like sandwich heaven.

It’s one of those things that I just can’t seem to justify at a restaurant when I know I can make it 10x healthier myself. Not to mention, it takes about 15 minutes, including the time it took to make the dressing.

I definitely don’t have the patience for anything time consuming around lunch time. I just want the quickest and most delicious way to get a sandwich to my face, and this baby tastes like the real deal–just like that big, juicy sandwich I remember, but with a list of healthy, protein-packed ingredients that will keep you full until dinner time!

Turkey Pastrami Melt

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 sandwich

Serving Size: 1 sandwich

Turkey Pastrami Melt

Ingredients

2 slices whole grain bread (whole wheat, Ezekiel, brown rice, etc.)
2 tsp dijon mustard
1 tbsp fat free thousand island
3 oz sliced turkey pastrami (I used Boar's Head found at Fry's/Kroger)
1 slice reduced fat swiss cheese
1/2 roma tomato, sliced
small handful mixed greens

Instructions

Heat a medium grill pan (or regular sautee pan) over medium-low. Spray with nonstick spray.
While your grill pan heats, spread dijon mustard on one slice of bread. Spread your thousand island on the other. Top the dijon side with turkey pastrami, followed by tomato. Top the thousand island side with cheese.
Cook sandwich open faced until bread cheese begins to melt and bread is golden brown on the bottom. Add mixed greens on top of tomato and place your other slice of bread on top, cheese side down. Grill for an additional 1-2 minutes on each side. Serve immediately.

http://www.arismenu.com/turkey-pastrami-melt/

Buffalo Chicken Salad

January 1, 2013 · by Ari · 15 Comments

HAPPY NEW YEAR!!! I made you a present.

Whenever I’m coming out of a self imposed sugar coma, I always want flavors that a bold, flavorful and spicy. My palet gets used to too much sugary goodness, and I need equally strong and delicious flavors to combat my cravings. And if I don’t have to put too much effort in, well, that’s just an added bonus. 😉

Have I shared my undying love of buffalo sauce? It’s on my menu scanning list. Please tell me you have one of those too? You know, you sit down at a new restaurant, open the menu, and scan for your favorites which, if you’re me, include goat cheese, avocado, roasted red peppers, bleu cheese, cilantro, and buffalo sauce. Two menu scanners in one recipe. Also, fresh crumbled blue cheese would be AWESOME on this when served, especially if you make it into a sandwich.

But let’s be honest. This only actually ever made it to sandwich form for this photo. The rest of the time it was lucky if it made it onto a plate, and wasn’t eaten straight out of the container. What can I say? I’m kind of a gross human. And I’m lazy, but I swear I have lots of redeeming qualities. I do really great impersonations.

And I make chicken salad. Chicken salad that is bold and spicy without being overpowering. It breaks all the chicken salad rules using no mayo and fresh, fall-off-the-bone rotisserie chicken combined with zesty ranch seasonings, crisp celery, and fresh cilantro. You will love how quickly and easily this meal comes together. It is perfect for make ahead lunches, or serving a large group. It is the ultimate taste-good-feel-good kinda meal. Just the way I like it!

Buffalo Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8

Buffalo Chicken Salad

Healthy, bold and spicy buffalo chicken salad with no mayo. A super addicting and easy make ahead lunch or dinner.

Ingredients

2/3 cup nonfat plain Greek yogurt
2/3 cup buffalo sauce (I recommend Frank's Red Hot)
pinch freshly ground pepper
1-2 tsp ranch seasoning
1-2 tbs chopped fresh cilantro
meat from 1 rotisserie chicken, skin removed
1 cup chopped celery

Instructions

In a small bowl, whisk together yogurt, buffalo sauce, pepper, ranch seasoning and cilantro. Set aside. Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined. Eat immediately, or store in refrigerator for up to 7 days.

Notes

**Note: I would call this a medium on the spice level. If you'd like to make it more/less spicy, just adjust the yogurt/buffalo sauce ratio.

http://www.arismenu.com/buffalo-chicken-salad/

Turkey Club with Creamy Rosemary Spread

September 4, 2012 · by Ari · 11 Comments

Almost every summer of my life, I’ve spent at theatre camp. You never know what type of food you’re going to get at summer camp, and some years have been better than others, but I’ll never forget the summer we ate sandwiches for lunch for about 2 weeks straight. I think we might have even had sandwiches for dinner some nights too? I do remember thinking that I never wanted to eat an other sandwich again.

It’s funny because now I am ALL ABOUT sandwiches. If you ask me where I want to go to lunch, I will always reply with Dilly’s Deli, Great Harvest Bread Co, or Sacks. I could literally eat sandwiches for breakfast, lunch and dinner.

It can’t be just any sandwich. It has to be special. If you throw me deli meat and a slice of cheese with a packet of mayo, I will not be a fan. I like my sandwiches overflowing with super fresh and flavorful ingredients. Lots of veggies are a must, and so are unique and bold flavors!

And of course the right bread. I rarely buy anything that isn’t 1 million grain, but for the right rye bread, I’ll occasionally make the exception. However, this sandwich would also be fantastic with a seedy multi grain.

With the creamy rosemary spread, smooth avocado, crunchy bacon, soft bread and crisp fresh veggies, this sandwich has the perfect combination of textures, and doesn’t give even a little bit of that sandwich mush that comes from too few ingredients. You know, when it’s just bread and cheese and you think it would be a good idea to throw greasy potato chips on your sandwich because for the love of all things holy, it feels like you might possibly be eating baby food? Just me? Not that chips on a sandwich aren’t delicious….

I just prefer bacon. Story of my life.

I ate this monster sandwich for dinner, and I didn’t need a single thing on the side. It completely filled me up, and fulfilled all of my flavor/texture cravings in one perfect, easy dish. It’s the perfect meal for those nights when all you want to do is run through the Chipotle because you’re hungry enough to eat your arm, and you’d rather lick dirt off the floor than stand in the kitchen and cook. Please tell me that sometimes you feel that way too.

Turkey Club with Creamy Rosemary Spread

yield 1 sandwich

For the sandwich:

2 slices fresh rye bread, lightly toasted (or gluten-free bread)
1.5 oz sliced turkey
1 slice reduced fat muenster cheese
2 slices cooked center cut bacon
1 roma tomato, sliced
1/4 avocado, sliced
small handful fresh greens (or sprouts, or both!)
1-2 tsp stone ground spicy mustard

For the creamy rosemary spread:

2 tbs nonfat plain Greek yogurt
1/2 sprig rosemary, stem removed and very finely chopped

Directions:

In a small bowl, combine Greek yogurt and rosemary.
Top 1 slice of toasted rye with creamy rosemary spread, and the other slice with spicy mustard. Layer remaining ingredients as desired, and enjoy!

Thanksgiving Leftover Sandwich

November 28, 2011 · by Ari · Leave a Comment

Hello friends, I hope everyone had an amazing holiday weekend! I had three glorious, consecutive days off. It was fabulous.I did lots of baking, and spent time with some of my favorite people. I had two different running dates Saturday and Sunday. Saturday, I ran around my neighborhood with Carolyn before heading over to Nicole’s taffy pulling party (Nicole is the BEST hostess). Then yesterday I convinced my bestie to get on the running train with me! I met Bethy at the lake with the duckies and after not running for quite some time, she ran 3 miles with me! I’m soooo proud of her!!

This morning it was kind of nice to get out there just me. I love running with friends, but it’s also nice to be able to zone out and focus on myself and some speed!

Okay, so speedy for me is like an other person's power walk, but I was pretty happy with it 😉

Okay, so lately I have been having seriously strange food cravings. I don’t know if it’s from running more or what, but yesterday I asked Steve if we could make steak this week. Ummm, I don’t really eat red meat. I mean, I don’t label foods as “off limits” anymore, but typically I just choose white meat poultry and fish. However, a nice juicy fillet mingon still sounds so amazing. I’m going to have to make it happen. Then yesterday as I ate my delicious sandwich at Dilly’s Deli, I found myself thinking “I wish this had bacon on it!” Also, my appetite is all kinds of out of whack. I’ve been hungry 24/7 for going on 5 days in a row!! You’d think I would have had my fill from Thanksgiving, but I just feel like a bottomless pit. Not cool.

So with my weird cravings, I cannot confirm that what I have dubbed the best Thanksgiving leftover sandwich ever actually is in fact that, but it tastes pretty amazing to me 😉 I started by toasting 2 slices of cinnamon raisin Ezekiel bread. I spread fig butter on one, topped with leftover white meat turkey and topped with leftover mashed sweet potatoes. On the other piece, I sprinkled goat cheese and dried cranberries. Then I put the whole thing in the oven on ~~burn~~ broil until warmed and the edges of the bread and cranberries were browned, then topped with apple sliced and put it all together. Yummmm.

I wish I had an other one right now.

Is it normal to be this hungry? I feel like when David After Dentist says “Is this gonna be foreeeevvvveeerrrrrr?”

Apple & Goat Cheese Sandwich

September 21, 2011 · by Ari · 1 Comment

So yesterday I made the most delicious lunch ever, and ate it so fast that a camera was the last thing from my mind, but sometimes when I create something I absolutely love, I will make it like 11 days in a row until I’m sick of it and never want it ever again. So, obviously, today I recreated yesterday’s sandwich

Apple & Goat Cheese Sandwich

2 slices cinnamon raisin Ezekiel bread
1 oz goat cheese
1 tbs fig butter
1/2 apple, thinly sliced
light drizzle balsamic vinegar
1 leaf romaine lettuce

Directions:

1) Place bread on foiled baking sheet and place in the oven on ~~burn~~ broil to crisp.

2) Spread fig butter over one slice.

3) Drizzle second slice with balsamic vinegar, and top with goat cheese.

4) Stick back in the oven until cheese is softened.

4) Top with apple slices and lettuce.

5) Enjoy!

I enjoyed my sandwich with some yogurt which was delicious, but not nearly as exciting. Then, Steve and I got some quality time in with our children!

Winnie always looks so sad in pictures. Cheer up, Win!

Notice Clem’s flipped back ear.

I guess we tired them out? I love when they hang out together just by themselves! It must be like when parents see their siblings love each other. 🙂

Confession: Sometimes if I only take/post pictures of one of the dogs, I start to feel guilty like I’m picking favorites and everyone will think I love one more than the other. I also feel guilty if I pay more attention to one of them, because then the other one gets sad and sulks. Does anyone else have this problem? Or do I worry way too much about the feelings of puppies?

Truffle Turkey Club {with a fried egg}

Egg Salad with Bacon

Turkey Sloppy Joes

Green Chile Guacamole Burgers

Turkey Pastrami Melt

Buffalo Chicken Salad

Turkey Club with Creamy Rosemary Spread

Thanksgiving Leftover Sandwich

Apple & Goat Cheese Sandwich

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