SOURCE: Hellmann's Mayonnaise

June 20, 2011 04:00 ET

Between the Bread From Hellmann's

Chef's Secrets to Building the Perfect Sandwich

MISSION, KS--(Marketwire - Jun 20, 2011) - (Family Features) Chef Bobby Flay knows a thing or two about creating flavorful sandwich recipes made with real, simple ingredients. Now he's letting others in on his secrets as he teams up with Hellmann's® and Best Foods® to help America build the perfect sandwich.

"Everyone has an opinion about how to make the perfect sandwich, from the must-have ingredients to the highly personal sandwich architecture," said Flay. "No matter the sandwich recipe, I always use Hellmann's® mayonnaise to bring out the best in my sandwich, plus I have to cut the bread diagonally to make it just right. That's my idea of a perfect sandwich."

Here are some of Flay's tips on how he adds his personal touch to sandwiches:
-- Thick, crusty breads like ciabatta are great for sandwiches to help complement softer ingredients like tomatoes and cheese.
-- Bring a crunch to your sandwich with vegetables like sliced cucumber or fennel. Not only do they add a fresh taste, they won't wilt when they come in contact with condiments.
-- Add bright colors to the sandwich with parsley leaves, finely diced red onions, or green, yellow and red peppers.
-- Don't be afraid to experiment with new flavors. Jazz up your sandwich with a little cranberry relish, chopped, toasted nuts, lemon-basil or even a little thousand island coleslaw -- the sky's the limit.

Here are some of Bobby's savory sandwich creations. Visit www.facebook.com/Hellmanns to share how you build the perfect sandwich and enter the Hellmann's® Build Your Perfect Sandwich Sweepstakes for a chance to win great prizes.

Turkey Cuban
Serves: 2
Prep Time: 15 minutes
Cook Time: 4 minutes

1/4cup Hellmann's or Best Foods Dijonnaise Creamy Dijon Mustard
2tablespoons leftover cranberry relish
Salt and freshly ground black pepper
4slices good quality Italian bread
8thin slices Swiss cheese
4thin slices cooked ham
6slices leftover cooked turkey
8dill pickle slices
4tablespoons Hellmann's or Best Foods Real Mayonnaise

Whisk mustard with cranberry relish in small bowl; season with salt and pepper.

Arrange bread on flat surface, then evenly spread with mustard mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, mustard-side down.

Spread 1 tablespoon mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, mayonnaise-side down.

Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.

*Wrap brick in heavy-duty aluminum foil to use as a press.

Chicken Muffuletta with Spicy Olive Relish Mayonnaise
Serves: 8
Prep Time: 10 minutes
Cook Time: 10 minutes

1/2Roasted red peppers (from a jar), drained or 1 jalapeño chile, chopped (depending on how spicy you like)
2cloves garlic, finely chopped
1/2cup Hellmann's or Best Foods Real Mayonnaise
2tablespoons sherry vinegar
3/4cup prepared olive relish
1/4cup coarsely chopped fresh flat leaf parsley
4boneless, skinless chicken breasts
2tablespoons olive oil
161/4-inch slices provolone cheese
1large round loaf of bread, sliced in half crosswise
Aluminum foil
2bricks or a cast iron pan and a few heavy cans

Combine red peppers, jalapeño, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Heat the grill to high or the grill pan over high heat.

Brush chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias.

Spread some of mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (mayonnaise mixture, cheese and chicken in that order).

Spread the cut-side of the top of the loaf with more mayonnaise mixture and place, mayonnaise-side down, on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Turkey Reuben with Thousand Island Coleslaw
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

1/2cup Hellmann's or Best Foods Real Mayonnaise, divided
1/4cup finely chopped dill pickle
2tablespoons ketchup
1tablespoon red wine vinegar
2teaspoons Dijon mustard
2cups coleslaw mix
8slices rye bread
8slices Swiss cheese
1pound sliced cooked turkey

Combine 1/4 cup mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

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