Bacon Vegie Pear Rasperry Cream Flat Bread Sandwich Rsc Recipes

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

MEDITERRANEAN FLAT BREAD STEAK SANDWICH

Steps:

• Steak Marinade -- I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
• Dressing -- Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
• Steak -- Now the steak is ready to grill, but remember -- room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
• Relish -- As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
• Grilling -- Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare -- remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
• Finish -- Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
• This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.

PEAR AND RASPBERRY CRISP

Steps:

• Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
• In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
• Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.