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Heat the oil in a pan, add the tomatoes, capers and pepper flakes and cook until just softened -- about 3 minutes. Remove from the heat and stir in vinegar

Brush one side of each slice of bread with oil and place slice oil side down. Spread pesto on other side of each slice of bread and arragne in pairs. Arrange the cheese on one slice of each pair and then top with a portion of the tomato mixture; sprinkle with salt and pepper and close sandwich

Preheat skillet or grill pan over medium high heat. Place the sandwich in the pan and place a weight on top. The weight can be a sandwich press, bacon press or another skillet weighed down with a large can of food. Brown on both sides.

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Chicken and Salsa Wraps

Recipe By : Chris Koch

Serving Size : 4

Categories : Entree, Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 medium tomatoes -- chopped

1/2 4-ounce can diced green chiles -- see notes*

1/8 cup sliced green onions -- including tops

1/2 tablespoon chopped fresh cilantro (optional)

1/2 teaspoon vegetable oil

3/8 pound chicken breast halves without skin

1 tablespoon water

1 teaspoon chili powder

4 large flour tortillas (burrito size) -- warmed to soften

6 small flour tortillas (fajita or soft taco size) -- warmed to soften

In large bowl, combine tomatoes, chilies, green onions and cilantro; set aside

In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and Taco Spices & Seasoning; continue to cook until chicken is cooked through. Mix in tomato salsa mixture to skillet of seasoned chicken.

Place 1/2 or 1/3-cup filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve.

NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!

* For more mild version, use 2 tablespoons green chiles instead of whole can.

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Chicken gyros

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Greek Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 cup greek yogurt

2 tablespoons fresh dill -- chopped

1 clove garlic -- minced

1 cup cucumber -- peeled, seeded and diced

1 teaspoon fresh lemon juice

1 pound chicken breast halves without skin -- cut into thin strips

1 teaspoon fresh oregano -- minced

1 teaspoon fresh dill -- chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 cup yellow onions -- sliced

4 each pita -- grilled or microwave to heat

1 cup lettuce -- shredded

1 each plum tomato -- seeded and diced

In bowl combine yogurt, dill, garlic, cucumber and lemon juice. Cover and chill until needed.

Place the chicken strips, oregano and dill in a bowl, season with salt and pepper and stir to coat.

Heat the oil in sauté pan. Cook the chicken strips, then transfer to a bowl. Add more oil if needed, sauté onions until just lightly browned, return chicken to pan and add lemon juice.

On a griddle or in a microwave, heat the pitas, top with lettuce, chicken/onion mix, spoon over sauce and sprinkle with diced tomatoes.

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Chicken Italian Puff Sandwich

Recipe By : Chris Koch

Serving Size : 6

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 sheets puff pastry

6 ounces provolone cheese -- sliced into 1 ounce slices

6 fluid ounces spaghetti sauce

6 each chicken breasts -- 4-6 ounce ea

2 each eggs

Preheat the oven to 400°

Season the chicken and roast, sauté or grill to 165°, hold above 135° or chill

Roll out a sheet of pastry to 12 x 18" and cut into 6 squares - cut sheet in 1/2 lengthwise and then into 3 pieces

Place a square of the puff pastry on a dry work surface, place a slice of cheese in the center, top with 1 ounce of sauce and one chicken breast.

Begin folding the pastry over the chicken from one corner. Brush each fold with water to seal. Place seam side down on sheet tray

Whisk the eggs and one tablespoon of water for each egg. Brush each puff and bake to golden about 12-15 minutes

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Club Sandwich

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

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3 slices Sliced bread -- toasted

Mayonnaise -- as needed

2 Lettuce leaves

3 slices Tomato

3 slices Bacon -- cooked crisp

Salt and pepper -- to taste

3 oz Cooked turkey breast -- sliced thin

Spread one side of each slice of toasted bread with mayonnaise. Place in a row on the counter work surface

Arrange a piece of lettuce and tomato on the top and middle slices of bread. Add the bacon on the middle slice of toast. Season with salt and pepper.

Arrange the turkey breast on the bottom slice of toast, add tomato and lettuce

Place slice of toast with the bacon on top of lettuce.

Place top slice of toast on top of the bacon, mayonnaise side down.

Place 4 frilled toothpicks in the sandwich, one on each side, approximately 1 inch in from the edge. Cut the sandwich diagonally into quarters and arrange as desired for service.

Yield: 1 Sandwich

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Dagwood sandwich

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sandwiches

Amount Measure Ingredient -- Preparation Method

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16 slices white sandwich bread

16 each dill pickle slice

16 leaves green leaf lettuce

16 each tomato slices -- very thin

4 ounces bologna

4 slices red onion

4 ounces sliced turkey

4 ounces american cheese -- yellow

4 ounces salami slice

4 ounces ham

4 ounces swiss cheese

16 tablespoons mayonnaise

4 large green olive

Place the four slices of bread in a vertical row on the work surface

On the bottom slice, place lettuce leaf to cover; add two of tomatoes slices, top with bologna.

Spread the second slice of bread with a tablespoon of mayo and place over bologna.

Add the red onions, turkey, and American cheese. Cover with lettuce leaf.

Spread the third slice of bread with a tablespoon of mayo and place over lettuce.

Add the salami, ham, Swiss cheese, 2 tomato slices and lettuce.

Spread the top slice of bread with a tablespoon of mayo and place over lettuce.

Spear olive with toothpick and secure sandwich

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Deep Dish Chicago Style Pizza

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 packages yeast

2 cups warm water

1/2 cup olive oil

1/2 cup cornmeal

5 1/2 cups flour, all-purpose

1/2 pound slice mozzarella

2 cups Italian style whole canned tomatoes -- drained and squished

1 teaspoon dried basil

1 teaspoon dried oregano

2 cloves garlic -- minced or pressed

3 tablespoons grated parmesan cheese

3 tablespoons olive oil

Combine the yeast and the water and let sit for 5 minutes to proof. Transfer the yeast mixture to a stand mixer with dough hook. Add the oil and start at medium speed. Add the cornmeal and 1/2 of the flour. Let run for 10 minutes then work in the remaining flour. Continue to run for 7 minutes more.

Oil a large bowl, transfer the dough to the bowl and turn to coat. Cover with a clean kitchen towel and let stand in warm place until doubled. Punch down, cover and let rise again for 1 hour.

Preheat the oven to 475°

Oil a 9 or 10" deep pizza pan and press the dough into the bottom and up the sides at least 1/2 inch up the side

Arrange the sliced cheese in the bottom, top with tomatoes, basil, oregano, salt and pepper and then grated cheese. Drizzle with oil. Bake for 35-40 minutes or until golden and bubbly

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Deli "Spring Rolls"

Recipe By : Chris Koch

Serving Size : 12

Categories : Hors D' Oeuvres Sandwiches

Amount Measure Ingredient -- Preparation Method

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24 each spring roll wrappers

12 ounces sliced deli ham

8 ounces slice swiss cheese

10 ounces fresh spinach -- wilted in steamer or micro wave, squeeze dry

8 ounces canned sliced mushrooms

8 ounces feta cheese

12 ounces sliced deli roast beef

8 ounces shredded cheddar cheese

vegetable oil for frying

For ham and cheese, portion 3 oz meat, 2 ounce cheese

For vegetarian portion, 2 oz of spinach, 2 oz mushroom and 2 oz cheese

For beef, portion 3 oz meat, 2 ounce cheese

To make rolls, you will need a small bowl of water and brush

Place two wrappers on the work surface, place a portion of the ingredients in the lower center.

Brush the edges and fold the sides over. Roll up from the bottom and seal the end

Deep fry at 350° for about two minutes turning to cook evenly

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Egg and prosciutto Panini

Recipe By : Chris Koch

Serving Size : 2

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

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4 slices good country bread

4 tablespoons butter -- softened

2 tablespoons whole grain mustard

1 tablespoon butter

2 each eggs

2 teaspoons parmesan cheese -- grated

1 teaspoon milk

1 teaspoon fresh chives -- minced

2 ounces havarti cheese -- sliced thin

2 ounces prosciutto

Spread one side of each slice of bread with butter and the other side with mustard.

In a 8-10 inch skillet, melt the remaining butter. In a bowl, beat the eggs, then blend in the milk, parmesan and chives. Pour into heated skillet and cook eggs until well set, remove and portion equally.

Place a portion of the eggs on slice a of bread (mustard side), add havarti cheese and prosciutto. Top with remaining bread, butter side up.

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Grilled Bruschetta with wild mushrooms and mozzarella

Recipe By : Chris Koch Chris Koch

Serving Size : 12

Categories : C -- American - CA Hors D' Oeuvres

Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 fluid ounces Olive Oil

3 tablespoons Shallot -- minced

1/2 tablespoon Garlic -- minced

1 1/2 tablespoons Sun-Dried Tomatoes, Oil-Packed -- minced

6 ounces Wild Mushrooms

1/2 tablespoon Parsley -- minced

3/4 tablespoon Rosemary -- minced

1/2 pinch Cayenne

1 fluid ounces Balsamic Vinegar

1/2 each baguette

5 ounces Mozzarella Cheese -- fresh

1/4 bunch Basil Leaves -- torn into small pieces

Place some of the oil in a sauté pan and cook the shallots until tender but not browned , add the garlic

Add the tomatoes and cook for 3 minutes

Add the mushrooms, cook until wilted

Add the parsley, rosemary and cayenne. Stir, remove from the heat and stir in the vinegar

Brush the slices of bread with oil, grill to mark on one side

On the grilled side, place a tablespoon of mushrooms, top with mozzarella. Preheat eh broiler in the oven

Broil until cheese melts, top with basil

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Grilled Fish Taco

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Aquatic

Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 pounds firm white fish such as catfish, tilapia, striped bass

salt and pepper to taste

5 tablespoons olive oil

8 each flour tortilla -- 6 - 8"

1 cup lettuce -- shredded

1 cup Pico de Gallo - fresh salsa

Guacamole

Heat the grill.

Season the fish with salt and pepper and brush with oil. Grill fish and turn once for about 6 minutes total. Remove to cutting board

Place the tortillas on the gril and turn after 15-20 second and cook on second side for 15-20 seconds

Slice or break the fish into bite sized chunks. Portion the fish among the tortillas and serve with lettuce, pico de gallo and guacamole

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Grilled Pizza

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups warm water -- divided

2 teaspoons light brown sugar

2 packages yeast

3 1/2 cups flour, all-purpose

1/4 cup whole wheat flour

1/4 cup cornmeal

5 tablespoons olive oil

1 teaspoon salt

pizza sauce

shredded cheese

topping of choice

This dough will need to proof in a warm place after it is initially made. A good place to proof the dough is in the oven. Before beginning the dough making process, turn the oven light on. By the time the dough is ready to proof the oven cavity will be the perfect temperature.

Measure 1/2 cup warm water into a glass bowl or measuring cup.

Add the sugar and yeast and stir to dissolve. Let stand for 5 minutes or until foam forms on top - ( this is known as proofing the yeast )

Meanwhile, shift together the other dry ingredients

Place the yeast mixture in the bowl of a stand mixer with the dough hook attachment, turn to medium low speed and slowly add the dry ingredients

Knead for 10 minutes after the dough comes together. If dough appears too sticky, add additional flour a little bit at a time. The dough should cling to the hook and not the sides of the bowl.

Oil a large bowl and transfer the dough to the bowl, turning to coat with oil. Cover the bowl with a clean kitchen towel and place in warm place for 1 hour, or until doubled in volume.

After an hour, prepare the grill. This works best with a covered gas grill with multiple burners. Must be very hot, and the grate clean and oiled.

Punch down the dough, and divide into 6 equal pieces. Roll out to desired shape (It doesn't have to be round)

Brush the rolled dough with oil, and place on the grill. Cook for about 2 minutes (the top will begin to bubble). Brush with oil and turn over using a long spatula. Brush the top with oil, add toppings, cook for 2-4 minutes longer. Turn heat off, cover the grill for 5 minutes to melt the cheese.

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Grilled Vegetable and fresh mozzarella panini

Recipe By : Chris Koch

Serving Size : 4

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

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8 slices good county bread

1 each zucchini -- 1/2 inch slices

1 each red onion -- 1/2 inch slices

1 each eggplant -- 1/2 inch slices

3 fluid ounces extra virgin olive oil

1 each roasted red peppers

6 ounces fresh mozzarella -- 1 ounce slices

1 cup arugula

Toss the sliced vegetables with the olive oil and season with salt and pepper. Grill or roast until tender and browned, cool completely {can be done well in advance}

Brush or spray one side of each slice of bread, place oiled side down. Arrange a layer of arugula, top with veg and cheese, top with second slice of bread oil side up.

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Grilled Vegetable and fresh mozzarella puff sandwich

Recipe By : Chris Koch

Serving Size : 6

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each zucchini -- 1/2 inch slices

1 each red onion -- 1/2 inch slices

1 each eggplant -- 1/2 inch slices

3 fluid ounces extra virgin olive oil

1 each roasted red peppers

1 sheet puff pastry

6 ounces fresh mozzarella -- 1 ounce slices

1 each eggs

Toss the sliced vegetables with the olive oil and season with salt and pepper. Grill or roast until tender and browned, cool completely {can be done well in advance}

Preheat the oven to 400°

Dust the work surface with flour, dust the sheet of pastry and roll out the sheet of puff pasty to a 12 x 18" rectangle, cut into 6, 6 inch squares

Place a piece of pastry on a dry work surface, place one slice of cheese in the center, top with 1 ounce of each of the vegetables

Whisk the eggs with one tablespoon of water per egg to create an egg wash.

Fold over the pastry starting with one of the corners and brush each fold with the egg wash to seal well.

Line a baking sheet with parchment paper or silicon mat

Place the filled pastry on a baking sheet, fold side down, brush with egg wash and bake for 10 minutes or until golden and heated through

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Ham and cheese panni

Recipe By : Chris Koch

Serving Size : 1

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter -- softened

2 slices ciabatta bread or other dense county bread

2 ounces shredded white cheddar

4 ounces deli ham

Butter one side of each slice. Place butter side down, add some cheese, arrange the ham divided equally, top with more cheese and add the second slice of bread butter side up (outside).

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Hot Brown

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American South Sandwiches

Amount Measure Ingredient -- Preparation Method

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4 tablespoons butter

4 tablespoons flour, all-purpose

1 3/4 cups milk -- hot

3 tablespoons grated parmesan cheese

1/2 each beaten egg

2 tablespoons heavy cream

salt and white pepper to taste

8 slices bread -- thick, toasted

1 pound roasted turkey -- sliced thin

4 tablespoons grated parmesan cheese

8 slices tomato

8 slices cooked bacon

Create a mornay sauce. Melt butter in a heavy sauce pan. Whisk in flour and cook, stirring over medium high heat for 2 minutes. Whisk in milk and continue whisking until smooth and thickened. Remove for heat , stir in cheese.

In a bowl, whisk the egg and cream. Slowly whisk 1/2 of the sauce into the bowl, then return to sauce pan with remaining sauce. Stir to combine completely.

Preheat broiler in oven. Place 2 slices of bread in heat proof gratin dish. Top with turkey, then bacon, then tomato slices and a portion of the sauce. Sprinkle with cheese.

Broil until browned and heated through - about 3-5 minutes.

Description:

"Open faced sandwich from Brown Hotel, Lexington, KY"

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Italian hoagie

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic C -- Italian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each foot long hoagie rolls

1 pound cappocola

1 pound mortadella

1 pound genoa salami

1 pound porvolone

1 head iceberg lettuce -- shredded

2 each tomatoes -- sliced thinly

2 each roasted red pepper -- sliced in strips

2 ounces Italian salad dressing

Split the rolls lengthwise and divide the ingredients among rolls. Drizzle with the Italian dressing.

Yield:

"4 sandwiches"

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Mushroom Swiss Burger Puff Sandwich

Recipe By : Chris Koch

Serving Size : 6

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 sheets puff pastry

6 each hamburger patties -- 4 ounce each

6 ounces Swiss cheese -- sliced one ounce each

6 ounces mushrooms -- canned, sliced

1 1/2 each eggs

Preheat the oven to 425 °

Cook the burgers, cool completely

Roll out a sheet of puff pasty to a 12 x 18" rectangle, cut into 6 6 inch squares

Place a piece of pastry on a dry work surface, place one slice of cheese in the center, top with 1 ounce of mushrooms and then the burger

Fold over the pastry starting with one of the corners and brush each fold to seal well.

Whisk the eggs with one tablespoon of water per egg.

Place on a baking sheet, fold side down, brush with egg wash and bake for 15 - 20 minutes or until golden and heated through

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Navajo Taco

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Beef

Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 cups flour

1/4 teaspoon salt

2 tablespoons baking powder

1 each onion -- chopped

1 pound ground beef

1 teaspoon chili powder

8 ounces tomato sauce

4 ounces chili pepper, canned

1/2 pound cheddar cheese -- shredded

1/2 head lettuce -- shredded

1 each tomato -- seeded and diced

Frijoles Refritos

Mix flour, baking powder and salt. Add enough water to make a workable dough {approximately 3/4 cup per 2 cup flour}. Knead the dough until smooth

Divide the dough and roll out or press, place in skillet with 350° oil and fry to golden on both sides

In another skillet, brown beef with 1/2 of the onions, add the tomato sauce, chilies and chili pepper, simmer for 15 minutes

Spread a layer of beans on fried bread, top with taco meat and then lettuce, onion, tomatoes and cheese

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Neapolitan Margherita Pizza

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Sandwiches

Amount Measure Ingredient -- Preparation Method

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Pizza Dough

1/2 cup extra virgin olive oil

2 cloves garlic -- minced or pressed

1 1/2 pounds plum tomato

1/2 teaspoon salt

16 ounces fresh mozzarella -- sliced very thin

1/4 bunch fresh basil

1/4 cup shredded parmesan cheese

Preheat oven with stone at 500° for 30 minutes

Remove the stem end from each tomato and slice from top to bottom in 6 - 7 slices each. Arrange the slices on a paper towel. Sprinkle with salt, and let drain for 20 minutes. Place paper towels on top and gently press to remove excessive juice from tomatoes

Roll dough out to desired shape. Place on cornmeal dusted peel.

Combine oil and garlic and brush the crust liberally. Reserve the excess oil and garlic

Arrange slices of fresh mozzarella over surface of pizza, arrange slices of tomato around surface; arrange whole basil leaves among the tomato slices.

Drizzle with extra oil and garlic mixture

Transfer to oven and bake for 8-10 minutes. Sprinkle with shredded parmesan

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Peace maker

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 loaf Italian bread

8 slices bacon

1 pint shucked oysters

1/2 cup flour, all-purpose

2 medium tomatoes

1/2 cup sour cream

1 teaspoon horseradish

Slice the bread lengthwise and scoop out the soft middle making a shell

In a skillet, fry the bacon, remove and drain on paper lined plate.

Dredge the oysters in the flour and fry until browned, remove to bacon plate

Dredge the tomatoes and fry until browned

Place bacon in bread, add oysters and then tomatoes, close and slice into portions

Combine sour cream and horseradish and serve on side.

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Philly Cheese steaks

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons soybean oil

1 each yellow onion

1 each green bell pepper

1 each red bell pepper

8 ounces mushrooms

1 jar cheeze Whiz

32 ounces beef eye of round -- or thin sliced ribeye

4 each hoagie roll

Heat cast iron skillet over medium high heat

Add enough oil to coat bottom of the pan, add onions and cook for 3 minutes. Add sliced peppers and cook for 3 minutes more, transfer to bowl and keep warm

Add a bit more oil and sauté mushrooms until limp, transfer to separate bowl

Place cheeze-whiz in double boiler to melt and loosen

Add a bit more oil to the pan and add the steak meat, cook, turning often until well done

Open roll, place a layer of meat in the roll, top with choice of onions and peppers, mushrooms, top with melted cheeze whiz

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Philly steak rolls with cheese dip

Recipe By : Chris Koch

Serving Size : 6

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable oil

3 # minute steak -- cooked

salt and pepper to taste

24 each egg roll skin -- can also use spring roll skins

1 each egg

3 cups cheese sauce

1 each green bell pepper -- diced

1 each onion -- diced

vegetable oil for frying

In a large pan, heat the oil and cook the meat. Cool the meat, season with salt and pepper

Beat the egg with water, set aside

Stack two egg roll wraps, lay on work surface in diamond shape

Brush the wrapper with the egg wash.

Place 4 oz cooked meat in lower 3rd of the wrapper, fold bottom up, the sides in and roll up and seal completely

In sauce pan, combine cheese sauce, peppers and onions. Heat to 135°

In the fryer, heat oil to 350°, deep fry rolls to golden brown

Serve two rolls and 4 oz cheese sauce

Yield:

"12 each"

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Pissaladière Niçoise

Recipe By : Chris Koch

Serving Size : 24

Categories : Brunch/breakfast C -- French

Entree, Misc Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pizza Dough

1/2 cup extra virgin olive oil

4 pounds yellow onions -- minced

1/2 cup olive oil

8 sprigs fresh flat-leaf parsley

1/2 teaspoon dried thyme

1 each bay leaf

2 cloves garlic

1/2 teaspoon salt

1 pinch ground clove

1/8 teaspoon fresh ground black pepper

16 each canned anchovy fillets

32 each oil-cured black ripe olives -- pitted

2 tablespoons extra virgin olive oil

Prepare the dough and let rise in warm place.

While the dough is rising, wrap the herbs in wet cheese cloth and tie to create a sachet

In a large pot, heat the oil and cook the onions with the herbs and garlic over medium low for 1 hour. Discard the sachet and garlic

Stir in the ground cloves and pepper and taste for seasoning

Preheat oven to 500°

Roll or toss the dough to form thin circles. Spread the cooked onions over the dough.

Arrange the anchovies in a fan shape, place the olives at decorative intervals. Drizzle with oil and bake in upper third for 10 minutes

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Pita Pizza

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Vegetarian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each pita

1/4 cup olive oil

1 cup hummus

1 pint alfalfa sprouts

1 each tomato -- seed and dice

1 each red onion -- diced

Brush pita with oil and toast in 350° oven until golden brown

Spread 1/4 cup of hummus on top

Top with sprouts, diced tomatoes and diced onion

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Pizza Dough

Recipe By : Chris Koch

Serving Size : 6

Categories : Baked Goods C -- Italian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups warm water

6 tablespoons sugar

6 3/4 teaspoons active dry yeast

13 1/2 cups flour

1 1/2 cups bread flour

3 tablespoons kosher salt

9 tablespoons extra virgin olive oil

Combine water, sugar and yeast. Let sit for 5 minutes. Should begin to foam

Add the oil to mixture

In stand mixer with dough hook, combine flour and salt.

Add yeast mix and run at low speed for 10 minutes

Remove and knead the until smooth if needed, (it will be slightly sticky), oil a bowl, add the dough adn turn to coat with oil. Cover, place in warm area for 1 hour or until doubled

Punch down, divide into two equal pieces, cover and let rise for 45 minutes. Work the dough to cover pan, add sauce and toppings

Preheat to the oven to 550° cook 8-10 minutes on lowest rack

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Pizza Sauce - thick and hearty

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- Italian Sandwiches

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 cup onion -- diced

2 cloves garlic -- pressed or minced

2 tablespoons dried oregano

2 tablespoons dried basil

8 fluid ounces tomato paste

32 fluid ounces tomato sauce

In skillet, heat oil. Add onions and cook until just tender.

Add remaining ingredients and simmer for 10 minutes

Use directly, refrigerate or freeze

Yield:

"1 1/2 quarts"

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Pork BBQ Sandwich with Cole Slaw

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American South Entree, Pork

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BBQ SAUCE

3 tablespoons butter, unsalted

1/4 cup onion -- minced

3/4 cup cider vinegar

1 cup ketchup

2/3 cup brown sugar, packed

1/4 tablespoon Worcestershire sauce

1/8 teaspoon cayenne

DRY RUB

2 tablespoons black pepper

2 tablespoons brown sugar

2 tablespoons paprika

1 1/3 tablespoons salt

1/4 tablespoon cayenne

BBQ MOP

2/3 cup cider vinegar

1/3 cup water

2/3 tablespoon Worcestershire sauce

3/4 tablespoon black pepper

3/4 tablespoon salt

1/2 tablespoon vegetable oil

1/3 teaspoon cayenne

PORK

4 pounds Boston butt pork

2 2/3 cups hickory chips

8 each hamburger buns with sesame seeds

Cole Slaw - basic traditional

Dry Rub, mix all together

BBQ Mop, mix all together

Place pork, fat side up on work surface. Sprinkle and rub pork, rest in refrigerator for 2-6 hours

Place wood chips in bowl and cover with water - soak for 30 minutes. Place the chips on a sheet of foil and close all sides into a packet. poke a few holes in the top to allow the smoke to escape. Place directly on heat source (burner or coals).

Use indirect heat. Place pork fat side up on grill rack away from the heat source and slow cook at 225°-250° for 3 hours mopping every 15 minutes or so.

For Sauce; sauté onion and celery. Add all other ingredients, bring to boil, reduce to 2 2/3 cup. Season

Remove and cool slightly, shred. Mix with juices.

Place pork on bun, drizzle with sauce, top with cole slaw, top bun.

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Reuben Sandwich

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 slices rye bread

4 fluid ounces Thousand Island dressing

16 ounces Cooked corned beef -- hot, sliced very thin

8 fluid ounces Sauerkraut -- hot, drained well

8 ounces Swiss cheese slices -- 1 oz each slice

4 tablespoons butter -- softened, as needed

Spread each slice of bread with approximately 1 tablespoon of Thousand Island dressing.

Place the hot corned beef, hot sauerkraut and Swiss cheese on one slice of bread. Top with the second slice of bread, keeping the dressing side inside the sandwich.

Butter the top slice of bread and place the sandwich on a hot griddle, butter side down. Carefully butter the second slice of bread.

Cook the sandwich, turning once when the first side is well browned. The sandwich is done when both sides are well browned, the fillings are very hot and the cheese is melted.

Cut the sandwich in half diagonally and arrange as desired for service.

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Reuben turnovers

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Sheet Puff pastry

1/4 cup flour, all-purpose

4 Ounces Thousand Island dressing

1 Pound Corned beef -- Sliced very thin

8 Ounces sauerkraut -- Rinse and drain

4 Ounces Swiss cheese -- Sliced into 1 oz. portions

1 Each Egg -- beaten

1 Tablespoon Water

Thaw the puff pastry in refrigerator

Place the sheet of puff pastry on the work surface, dust with flour, turn over and dust second side. Roll out slightly, and cut into quarters

Spread 2 tbsp. of thousand island dressing on each quarter of puff pastry to with in 1/2 in. of all sides

Cut each 1 oz. slice of Swiss cheese in half and place 1/2 slice on top of the thousand island dressing on one end of the puff pastry square

Place 4 ounces of corned beef on top of the cheese, followed by 2 oz. of sauerkraut, followed by the other half slice of cheese

Beat the egg and water together. Brush the edges with egg wash, and fold over sealing the edges

Transfer each Reuben to a lined baking sheet, brush with an egg wash, and bake at 400 ° for ten to twelve minutes or until golden brown

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Roast Beef Panini

Recipe By : Chris Koch

Serving Size : 2

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

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1/4 cup mayonnaise

2 teaspoons oil-packed sun-dried tomatoes -- minced very finely

1 teaspoon garlic -- minced

1 teaspoon prepared horseradish

1 teaspoon ketchup

1 pinch cayenne

1/3 cup red onion -- slivered

1/3 cup cherry peppers -- sliced

4 tablespoons butter -- softened

4 slices good country bread

1/2 cup shredded white cheddar

4 ounces deli roast beef

In a mixing bowl, combine the mayo, minced sundried tomatoes, garlic, horseradish, ketchup and cayenne.

Toss the red onions and cherry peppers together with a little of the pickling juice and let stand for 5 minutes

Butter one side of each slice and spread some of the mayo mix on the other side. Sprinkle each mayo side with some cheese, arrange the roast beef divided equally, top with onion/pepper and close sandwich.

Preheat the skillet or grill pan over medium high heat. Place the sandwich in the pan and place a weight on top. The weight can be a sandwich press, bacon press or another skillet weighed down with a large can of food. Cook about 3-5 minutes per side

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Roast Beef Sandwiches With Horseradish Mayonnaise

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

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2/3 cup Mayonnaise

4 tablespoons Horseradish

2 teaspoons Fresh Rosemary -- chopped

2 each Baguette -- cut into 12" length. split

16 ounces Roasted Beef -- thinly sliced

4 each Tomatoes -- sliced

2 bunches Arugula

In a small bowl, whisk the mayo, horseradish and rosemary together

Spread some of the mayo mixture on the each slices of bread

Top half of the slices with beef, tomatoes, arugula. Add the second slice of bread to each, mayo side in

Cut each into 2 pieces

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Sausage and cheese calzone

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Sandwiches

Amount Measure Ingredient -- Preparation Method

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Pizza Dough

1 pound sweet Italian sausage

1 each red bell pepper -- seed and diced

4 ounces white mushrooms -- chopped

10 ounces mozzarella cheese -- shredded

3 tablespoons fresh flat-leaf parsley -- minced

1/4 teaspoon crushed red pepper

Prepare dough as directed or use store bought fresh or frozen dough (thawed)

Preheat the oven to 450°. A pizza store is recommended

Remove the casings from the sausage. Heat a skillet over medium high heat, add the sausage and onion and cook for about 5 minutes.

Add the red peppers and mushrooms and cook for bout 5 minutes longer

Remove with a slotted spoon to bowl. Stir in cheese, parsley and crushed peppers, stir to combine

Grease a baking sheet or line with sheets of parchment or silpat if not using a store

Divide the dough in quarters. Form a ball and then press flat with fingers to form a 6" round. With a rolling pin, roll out to a 12" round.

Spread the filling onto 1/2 of the circle to within 1/2" of the edge. Fold over the other half of the circle and roll and pinch the seam to close. Press around seam with fork to seal completely

Transfer the calzone to the baking sheet, or onto the stone. Bake for 20 minutes.

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Sloppy Joes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- American South

Entree, Beef Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup onion -- diced

1 tablespoon pepperoncini pepper -- minced

1 clove garlic -- minced

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon yellow mustard

1 1/4 pounds ground beef

1/2 cup ketchup

1 1/2 cups tomato puree

1 tablespoon cider vinegar

salt and pepper to taste

pickles of choice - dill or bread and butter

4 each hamburger buns

Heat the oil in a heavy skillet. Add the onion, peppers and spices and cook for 5 minutes until lightly browned. Stir in the mustard.

Add the beef and cook until browned breaking up any clumps with a spoon

While the beef cooks, in a mixing bowl, whisk together the ketchup, purée and vinegar.

Add the ketchup mixture to the beef and simmer for 10 minutes.

Open the buns and portion the meat mixture on each. Add the top bun portion and serve with pickles.

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Southwestern Grilled Chicken Wrap

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 15 oz can cooked black beans

8 each Chicken breast -- boneless, skinless

Salt and pepper -- to taste

2 each Avocados

1 1/3 each Red bell peppers

1/2 each Red onion

1 1/3 each Tomatoes

8 each Tortillas -- 10 in. (24 cm)

10 2/3 tablespoons Black olives -- sliced

1 1/3 bunches Cilantro -- chopped

16 ounces Cheddar cheese -- grated

1 1/3 each Jalapeños -- minced

-----BLACK BEAN SPREAD-----

16 ounces Black beans -- soaked and drained

10 2/3 cups Water

2 2/3 ounces Onion -- diced

4 ounces Tomatoes -- diced

4 teaspoons Cilantro -- chopped

Salt and pepper -- to taste

6 pinches Cumin powder

6 pinches Chili powder

To make the Black Bean Spread, purée the beans in a food processor, adding enough of the cooking liquid to make a soft, spreadable purée.

Season the chicken breast with salt and pepper and grill or broil until done. Chill and cut into strips.

Peel the avocados and cut each into 12 slices. Clean the bell peppers and cut into strips. Slice the onions thinly. Dice the tomatoes.

To make each sandwich, place one tortilla on a cutting board and spread with Black Bean Spread.

Sprinkle peppers, onions, tomatoes, olives, cilantro, cheese and jalapeños over the bean spread.

Top with chicken.

Roll the tortilla around the ingredients tightly enough so that the sandwich will hold its shape. Cut the sandwich as desired for service.

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Southwestern turkey Panini

Recipe By : Chris Koch

Serving Size : 2

Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 cups fresh cilantro leaves

4 cloves garlic

1 each jalapeno -- seeded and chopped

1/2 each lime -- juiced about 1 tablespoon

1 pinch salt

1/4 cup mayonnaise

1 tablespoon olive oil

1/2 teaspoon sugar

1 tablespoon chipotle chile canned in adobo -- minced

4 sliced good country bread

4 tablespoons butter -- softened

2 ounces pepper jack cheese -- sliced

3 ounces turkey slice -- use left over rotisserie

Place cilantro, garlic, peppers, lime and salt in food processor and pulse to create pesto

Combine mayo, chipotle and sugar in small bowl

Butter one side of each slice of bread. Spread the mayo on the other side on 1/2 of the slices and the pesto on the other 1/2 of the slices, Arrange the chicken and then the cheese on one of the mayo slices and close the sandwich (Butter side out)

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Stromboli

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Sandwiches

Amount Measure Ingredient -- Preparation Method

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Pizza Dough

Pizza Sauce - thick and hearty

1/4 pound prosciutto

1/4 pound capacola

1/4 pound salami

1/4 pound pepperoni sausage

1/2 teaspoon garlic powder

1/4 pound mozzarella cheese -- shredded

Preheat oven to 425°. Heat pizza stone for at least 30 minutes before use.

Divide the dough in quarters. On floured surface, roll out in oval shape.

Spread each with sauce, then layer the meat and top with cheese

Fold the ends toward the middle, then roll over the long sides. Pinch the seam together well. Make three slices diagonally across top.

Place the Stromboli on ungreased baking sheet, to transfer to cornmeal dusted peel and then to pizza stone.

Bake for 20 - 30 minutes or until golden brown.

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