8 original hot sandwiches from renowned chefs

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Jamie Oliver, Gordon Ramsay and Martha Stewart have created delicious sandwiches for you. Brown the bread, add cheese, vegetables, ham, grilled meats or meatballs, pour over the original sauce and enjoy.

Jamie Oliver's recipes

1. Hot sandwiches with chicken and cabbage salad

Ingredients

• 4 boneless chicken thighs;
• 1 lemon;
• 2 cloves of garlic;
• 1 chili pepper;
• sea salt to taste;
• ground black pepper - to taste;
• 2 carrots;
• 1 small head of cabbage;
• 1 small onion;
• 2 tablespoons fat-free natural yogurt
• 1 tablespoon of granular mustard;
• 4 rolls;
• a few leaves of arugula.

Preparation

Place the chicken thighs in a bowl, add the zest and lemon juice, chopped garlic and finely chopped chili peppers. Seeds must first be removed from the chili.

Season the chicken with salt and pepper. Stir well and leave to marinate for half an hour.

Peel the carrots and cut them into strips. Combine it with chopped cabbage and thin onion rings. Add yogurt, mustard, salt and pepper and mix well.

Transfer the chicken thighs to a baking sheet, skin side up. Bake in an oven preheated to 200 ° C for 30 minutes. The chicken should be well baked and crispy, golden brown.

Cut the buns in half lengthways and dry them lightly in a skillet or oven. Then place the coleslaw, chicken and arugula on top of them.

2. Hot sandwich "Croc-Madame" with ham and cheese

Ingredients

For a sandwich:

• 2 slices of crispy bread;
• 2 slices of ham;
• 2 slices of hard cheese;
• 1 large egg.

For the béchamel sauce:

• 25 g butter;
• 1 tablespoon sifted flour;
• 125 ml of milk;
• 1 teaspoon Dijon mustard
• a pinch of ground nutmeg;
• sea salt to taste;
• ground black pepper - to taste.

Preparation

Prepare the béchamel sauce first. To do this, melt half the butter in a small saucepan over medium heat. Add flour and stir until smooth. Pour milk into the saucepan little by little, stirring constantly. Cook the mixture over low heat for another 2-3 minutes, until the sauce thickens. Then add mustard, nutmeg, salt and pepper to it, stir and remove from heat.

Toast the bread lightly on both sides. Place ham and cheese slices on each bite and top with béchamel sauce. Place the sandwiches on the grill or microwave to melt the cheese.

Meanwhile, melt the remaining butter in a skillet and fry the egg. Place the sandwiches on a plate and place the scrambled eggs on top of them.

3. Hot sandwiches with hunting sausages

Ingredients

• 4 small tomatoes;
• 1 chili pepper;
• some olive oil;
• sea salt to taste;
• 410 g canned chickpeas;
• ground black pepper - to taste;
• ½ lemon;
• 3 hunting sausages;
• 4 round buns;
• a few leaves of arugula.

Preparation

Cut the tomatoes into small cubes and the chili into thin small strips, after removing the seeds from the vegetables. Combine the tomatoes and almost all the chili, drizzle with olive oil, season with salt and stir.

Drain the canned chickpeas and rinse. Place the chickpeas in a saucepan and heat over medium heat, stirring occasionally. Then add salt, pepper, lemon zest and juice and some olive oil. Grind the resulting mixture in a blender or with a fork until smooth. Combine the chickpeas with tomatoes and chili.

Cut the hunting sausages diagonally into pieces approximately 5 mm thick. Fry them in a hot skillet for about 3-5 minutes. The corners of the sausages should be slightly charred.

Slice the buns lengthwise and place the chickpea mixture, toasted sausages, arugula and leftover chili on top.

4. Hot sandwiches with green beans and goat cheese

Ingredients

• 150 g green beans;
• 2 feathers of green onions;
• 1 tablespoon of walnuts
• 1 ½ tablespoon olive oil
• sea salt to taste;
• ground black pepper - to taste;
• 4 slices of rye bread;
• 50 g goat cheese.

Preparation

Cut the green beans and green onions into slices. Lightly brown the walnuts in a dry skillet, then place and chop.

Heat a tablespoon of olive oil in a skillet. Add the beans and onions and cook for 4 minutes, until softened. Season with salt and pepper.

Toast the bread on both sides. Then place the mixture of beans and onions, crumbled goat cheese and nuts on top of it and drizzle with olive oil.

Gordon Ramsay's Recipes

5. Hot sandwiches with beef and vegetable dressing

Ingredients

• a few tablespoons of olive oil;
• 700 g beef fillet;
• sea salt to taste;
• ground black pepper - to taste;
• 1 head of garlic;
• 3-4 sprigs of thyme;
• some butter;
• ½ red onion;
• 2 chili peppers
• 250 g red and yellow cherry tomatoes;
• 1-2 teaspoons of balsamic vinegar;
• some basil leaves;
• 3 tablespoons of mayonnaise;
• 3 teaspoons of granular mustard;
• 12 slices of ciabatta;
• 12 lettuce leaves.

Preparation

Preheat a large skillet and pour a couple tablespoons of olive oil into it. Rub the fillets with salt and pepper and cook over high heat for 1-2 minutes on each side. The beef should turn brown.

Add the chopped head of garlic and thyme to the skillet and transfer the meat to them. Melt the butter in the same skillet and pour over the fillets.

Place the skillet with fillets in an oven preheated to 200 ° C for 15-17 minutes. The meat should be damp. Remove the meat from the oven, cover with foil and let cool for 15 minutes, periodically pouring fat from the pan.

Prepare the sauce at this time. To do this, heat olive oil in a pan, add chopped onions and chili (no seeds) and fry over medium heat for 5 minutes. Place the tomatoes cut in half with the vegetables, salt and pepper and cook for another 6-8 minutes, until the tomatoes begin to soften. Add vinegar, reduce heat and simmer sauce for about 6 minutes. Then add the chopped basil leaves and spices, stir and place in a bowl.

In another bowl, combine mayonnaise and mustard. Drizzle the ciabatta slices with olive oil, season with salt and pepper and fry in a hot skillet for 1-2 minutes on each side.

Cut the beef fillet into six pieces.

Brush each ciabatta slice with mayonnaise-mustard dressing and place on top of a leaf of lettuce. Place fillet pieces and tomato sauce over six slices. Cover them with the remaining bread (lettuce down) and cut in half.

6. Hot sandwiches with beef meatballs, mozzarella and salsa

Ingredients

• 1 small onion;
• 2 cloves of garlic;
• some olive oil;
• 1 teaspoon chili powder
• sea salt to taste;
• ground black pepper - to taste;
• 75 g bread crumbs;
• 3-4 tablespoons of milk;
• 500 g ground beef;
• 3 tomatoes;
• ½ red onion;
• a few sprigs of cilantro;
• 1 teaspoon white wine vinegar
• a pinch of sugar;
• 4 oblong buns;
• 2 scoops of mozzarella.

Preparation

Chop the onion and garlic and fry them in olive oil for 5 minutes, until they are soft and golden brown. Add chili powder, salt and pepper to vegetables and transfer to a bowl.

In another bowl, combine the bread crumbs, milk, salt and pepper. Toss the mixture with the toasted vegetables and minced meat. Use wet hands to mold a few meatballs with a diameter of about 4 cm from the resulting mass and leave them for half an hour.

Then heat the olive oil in a skillet and sauté the meatballs over medium heat for 10 minutes. They should be fried and golden brown. While the meatballs are cooking, finely chop the tomatoes, red onions and cilantro and toss them with the vinegar and sugar.

Slice the buns lengthways and dry them lightly on a grill or skillet. Place the meatballs on half of the buns and add the fat from the pan in which they were cooked. Place the mozzarella slices on top and send to the oven ("Grill" mode) or microwave to melt the cheese.

Then lay out the tomato dressing, cover with the remaining bun halves and lightly press down on the finished sandwiches.

7. Hot sandwiches with beef meatballs and tomato sauce

Ingredients

• 2 small onions;
• 3 cloves of garlic;
• a few sprigs of parsley;
• 700 g ground beef;
• 1 egg;
• some soy sauce;
• 2 slices of white bread;
• 75 ml of milk;
• 1 1/2 teaspoon dried oregano
• sea salt to taste;
• ground black pepper - to taste;
• some olive oil;
• 400 g of tomato pulp;
• a few sprigs of basil;
• 6 oblong buns;
• 150 grams of cheddar cheese.

Preparation

Chop 1 onion and 2 garlic cloves, chop half the parsley. Add minced meat, beaten egg, soy sauce, milk-soaked bread, 1 teaspoon of oregano, salt and pepper. Mix well.

Use wet hands to mold 18 meatballs from minced meat. Place them on a foil-lined baking sheet and bake for 20-25 minutes in an oven preheated to 200 ° C. The meatballs should be completely baked.

Meanwhile, pour olive oil into a skillet and place over medium heat. Chop an onion and 1 garlic clove and place in a skillet. Add ½ teaspoon oregano, salt, pepper and tomato pulp. Stir, cover and cook for 10-15 minutes until thickened. Then add the remaining chopped parsley and chopped basil leaves to the sauce. Remove skillet from heat.

Put the finished meatballs in the tomato sauce and stir. Slice the buns lengthwise. Place 3 meatballs, tomato sauce and grated cheese in each. Place the sandwiches in the oven (Grill) or microwave for 5 minutes to melt the cheese.

Martha Stewart's Recipe

8. Hot sandwiches with tomatoes and cheese sauce

Ingredients

• 5 tablespoons unsalted butter
• ½ small onion;
• ½ cup sifted flour;
• 1 1/2 cups milk
• 2 tablespoons of grated hard cheese + ½ cup for sprinkling;
• salt to taste;
• ground black pepper - to taste;
• 4 slices of rye bread;
• 2 small tomatoes.

Preparation

Place 2 tablespoons of butter in a saucepan and melt over medium heat. Add chopped onion and sauté for 2 minutes, until softened. Add flour and cook for another minute, stirring occasionally. Pour in the milk and stir for another 2 minutes, until the mixture thickens.

Remove the saucepan from heat. Add 2 tablespoons of grated cheese, salt, pepper and stir the sauce well.

Toast the bread on both sides and brush with the remaining butter. Place 2 tablespoons of cheese sauce and 3 thin slices of tomato on each slice. Season with salt and pepper to taste.

Sprinkle the grated cheese on the sandwiches and place in the microwave to flatten. Season the dish with ground pepper before serving.