New Orleans Style Muffaletta Sandwich (as seen on KETV February 11, 2018)
1 round loaf of Great Harvest bread
(NOTE: You can use any variety, however, a plainer variety works best. A nice round loaf of Old-Fashioned White bread is delicious, or ask for a flattened round loaf made from Challah.)
Approx 4 oz. each of several different meats that you might include on a charcuterie board, such as Salami, Cappicola, Mortadella, Ham.
Approx. 4 oz each of several different types of cheese, also found on a charcuterie board. Mozzarella and Provolone are especially tasty.
Approx. 2 c. of olive salad or tapenade. Easy to make your own from olives and giardiniera, or purchase jarred and ready made or from a nice salad bar.
Extra olive oil, to taste.
1. Cut loaf on the horizontal and remove some of the innards, to make a boat.
2. Layer in some olive salad.
3. Make several thin layers of the meats and cheeses
4. Top with olive salad
5. Drizzle olive oil, if you feel like you need more to soak in to the sandwich.
6. Replace the “hat.”
7. Wrap in paper and weight down for several hours to allow oil dressing to soak in.
8. Cut and eat, or heat for 20 to 30 mins in oven to melt the cheeses.
1. Cook vegetables, or fruits, or meat and herbs, then add broth.
2. Toss with beaten eggs and cubed, dried bread.
3. Transfer to a baking dish and dot with butter. Bake covered, at 375 degrees for 30 minutes. Uncover and bake until golden, about 30 more minutes.VARIATIONS:
CLASSIC: Melt 1 stick of butter in a large skillet over medium heat. Add 2 cups each of diced onions and celery and 1 T. each minced sage and thyme. Add salt and pepper to taste and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with ¼ c. vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees, uncover and bake 30 more minutes, until golden.APPLE-HERB: Cook 2 chopped apples with the onions.CRANBERRY-PEAR: Cook 1 c. chopped celery, add 1 ½ c. dried cranberries, 1 ½ c. Chopped ripe pears, 1 c. chopped pecans, 1 c. minced fresh parsley.
ARTICHOKE-MUSHROOMS: Cook 4 garlic cloves, 1 lg. yellow onion, 4 stalks celery, 1 c. rough chopped mushrooms, one 14 oz. can quartered artichoke hearts, and 2 oz. crumbled feta cheese.
BOURBON-PECAN: Add 3 chopped pears and 1 c. chopped pecan and ½ c. Bourbon to the mixed vegetables. Simmer 2 minutes before adding broth.
POLISH STYLE: Cook kielbasa, drained and rinsed sauerkraut and 2 t. paprika with the onions.
CREOLE CORNBREAD: Use cornbread cubes. Add diced green pepper and a pinch of cayenne. Add 1 ½ c. sliced Okra and cooked wild rice to the broth.
Form into balls and bake OR scoop into muffin pans
Hey, There’s a Dead Guy in My Dip! (as seen on KETV October 18, 2015)
1 loaf of Great Harvest Honey Whole Wheat bread, sandwich-shaped but not sliced!
1 Great Harvest Baguette
1 can water chestnuts, chopped
1 lb. bacon, cooked, cooled, coarsely chopped
1 (8 oz.) container sour cream
1 (10 oz.) box of frozen, chopped spinach, thawed and drained dry
¼ c. mayonnaise
½ c. grated Parmesan cheese
1 (10 oz.) can artichoke hearts, drained and chopped
Stir together the spinach, artichokes, water chestnuts, bacon, sour cream, mayonnaise and Parmesan cheese until well combined. Set aside, or store in refrigerator for up to 5 days.
Prepare the “coffin” by carefully cutting the top third of the loaf horizontally along three sides, almost all the way through. Leave the long side attached. Carefully raise the lid and insert skewers to support the open lid. Remove the interior of the loaf, leaving a ½ inch “bread wall” along the edges and being careful not to puncture a hole in the bottom.
Carefully spoon the dip into the “coffin” and decorate with spooky Halloween accessories.
Cut the baguette into ¼” slices. Serve as dipping pieces as is, or toast in the oven for a crispy dipper.
SuperFood Sandwich (as seen on KETV September 5, 2015)
Slice Great Harvest’s SuperFood bread, toast if desired
Add a Spread:
Hummus, Basil Pesto, Avocado, Tomato Sauce, or a combination
Mozzarella, Provolone, Feta, or what you have on hand!
Zucchini ribbons, summer squash ribbons, sliced tomatoes, sliced eggplant, bell pepper strips, or what you got from the Farmer’s Market or your garden!
Place veggies in a bowl. Make a dressing with Lightly coat veggies in Olive Oil. Place on a
¼ c. olive oil, 2 t. lemon juice, salt, pepper, hot grill to cook, or in a skillet on your stove
red pepper flakes.
Lightly coat veggies. top. Cook until slightly softened.
Place veggies on your prepared bread.
Add fresh basil, baby spinach, salt, pepper, garlic, olive oil, balsamic vinegar as desired.
Serve open-faced or top with a second slice of toasted Great Harvest SuperFood bread.
Mid-Summer Tomato Bread Salad (as seen on KETV August 12, 2015)
Enough bread to make 6 to 8 cups of bread cubes
4-5 medium tomatoes, wedged
Use your favorite bread variety, but Tomato Herb, Sourdough, or a baguette are the best!
½ thinly sliced red onion (or to taste)
10 big basil leaves, torn
1 c. mozzarella cubes
½ cucumber, peeled, seeded, cubed
½ c. olive oil
¼ c. balsamic vinegar
Freshly ground black pepper, to taste
Salt, to taste
1. Prepare the bread—Tear it into bite-sized pieces, or cut into cubes and air or oven dry, or spread lightly with Great Harvest Garlic-Parmesan Butter, grill and cut into cubes.
2. Prepare the vegetables—Slice red onion, soak for about 10 minutes in ice cold water, then drain and pat dry.
3. Make the Vinaigrette—Pour the olive oil, vinegar, pepper and salt into a bowl and whisk.
4. Assemble the salad—Combine all the vegetables and the bread cubes in a large salad bowl, drizzle the vinaigrette over the top, stir. Let sit for about ½ hour so flavors can combine.
ALTERNATE METHODS: Save time and effort–purchase a good Red Wine Vinaigrette for your dressing. Add more of your favorite vegetables (or use up what you have on hand!) such as peppers, corn, green beans, etc. Use a jam jar as a shaker when making your dressing rather than whisking in a bowl.
Ploughman’s Sandwich for St. Paddy’s Day (as seen on KETV March 15, 2015)
4 slices of your favorite Great Harvest bread, such as Honey Whole Wheat or 9-Grain
A nice, thick slab of ham
Slices of sharp Cheddar
Your favorite spread (think spicy mustard, creamy butter, tangy mayo, etc.)
Salad items such as thick tomato slices, lettuce, onion, etc.
Pickles (relish, piccalilli, giardiniera, etc.)
Your choice of sides – hard-boiled egg, apple slices, coleslaw, etc.
Spread insides of bread slices with your favorite spread. Layer on the cheese and ham and any salad components you may wish to serve. Be certain to use some kind of pickle. This hearty sandwich is best served with a complementary side dish. Traditionally, it is also served with a pint of your favorite ale.
Muffuletta Sandwich for Mardi Gras (as seen on KETV February 15, 2015)
1 large, round loaf of Old-Fashioned White Bread
¼ c. chopped artichokes
½ pound mixed olives, rinsed and drained (Use green, black, kalamata, etc.)
¼ c. chopped, cooked carrots
¼ c. chopped, cooked cauliflower
1 anchovy fillet
1 t. minced garlic
Cheese slices of your choice—Mozzarella, Provolone, etc.
Meat slices of your choice—Use at least two varieties – Genoa salami, Ham, Pepperoni, Mortadella, Capicola, etc.
1. Prepare the loaf. Slice loaf in half, horizontally. Scoop out some of the insides and reserve for another use. Set top and bottom aside for making the sandwich.
2. Make the olive salad by chopping the olives, adding the carrots, cauliflower and artichokes. Place the anchovy on your cutting board and smash it using the flat side of the knife blade. Do the same with the minced garlic. Continue smashing together until they form a paste. Add to a little olive oil, stir, then add to chopped vegetables. This can marinate for 1 to 24 hours.
3. Make the sandwich. Layer half the olive salad on the bottom part of the loaf. Follow with the cheese of your choice and meats of your choice. Cover meats with the remaining olive salad and place the top of the loaf on top. This can be made up to an hour ahead of time. Cut in wedges to serve.
Asian Turkey Sandwich with Hoisin Mayo (as seen on KETV January 4, 2015)
1 small carrot
4 slices of your favorite Great Harvest bread, such as Honey Whole Wheat or Old-Fashioned White
1/4 cup reduced-fat mayonnaise
4 oz. thinly sliced roasted turkey
1 tablespoon hoisin sauce
1 scallion, thinly sliced
Cut long thin strips from the cucumber and the carrot, using a vegetable peeler. Combine the mayonnaise and hoisin sauce in a small bowl. Spread the slices with the mayo mixture, dividing the spread evenly. Pile the turkey and the veggies on one slice, Lightly sprinkle salt, to taste. Top sandwich with the other slice. ENJOY!
1 loaf of Old-Fashioned White, Cinnamon Chip, or Honey Whole Wheat, cut into one inch cubes
3 cups milk
1 cup raisins
4 tbsps. brown sugar
2 tsps. vanilla
2 tsps. cinnamon
3/4 tsp. salt (optional)
3 tbsps. butter (cubed)
3 tbsps. brown sugar
1 tbsp. ground cinnamon
Grease a 13x9x2 inch baking dish. In a large mixing bowl, beat eggs, milk, brown sugar, raisins, vanilla, 2 teaspoon cinnamon and salt. Mix in bread until all bread is wet. Put bread mixture into prepared baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 min. before baking. Dot with butter. Combine sugar and remaining cinnamon and sprinkle over the top. Bake at 350 for 45-50 min., or until a knife inserted near the middle comes out clean. Serve with maple syrup.
French Toast Strata (Diabetic-Friendly) – “The Spice Shaker,” by Toni Kuehneman, MS, RD, LMNT, a publication from Alegent Health
4 ounces day-old bread cut into small cubes
3 ounces light cream cheese, cut into 1/4 inch cubes
1 1/2 cups skim milk
1/2 cup maple flavored pancake syrup
1 tsp vanilla
2 TBSP sugar
1 tsp ground cinnamon
Spray 11×7 baking dish with non-stick cooking spray. Place bread cubes in even layer in prepared dish. Place cream cheese cubes evenly over bread.
Beat eggs in a medium bowl with electric mixer at medium speed until blended. Add milk, pancake syrup and vanilla. Mix well. Pour egg mixture evenly over bread mixture. Cover. Refrigerate at least 4 hours or overnight.
Preheat oven to 350 degrees. Combine sugar and cinnamon in small bowl. Spread evenly over bread mixture.
Bake, uncovered, 40-50 minutes or until puffy, golden brown, and knife inserted in center comes out clean. Cut into squares and serve with additional syrup if desired.
Makes 6 servings
Serving size: 1 square
Calories per serving: 217
Carbohydrates: 36 grams
Fiber: 1 gram
Protein: 9 grams
Fat: 5 grams
Saturated Fat: 2 grams
Sodium: 250 milligrams
This restaurant-style dipping oil is a perfect blend of herbs and spices to serve with crusty bread such as our baguettes or toasted cubes of Cheddar Garlic, Popeye, Focaccia, and Tomato Herb.
1 c. olive oil
1/2 c. balsamic vinegar
1/2 c. grated Parmesan cheese
1/2 t. salt and pepper, each
1 1/2 t. dried basil
3-5 garlic cloves, minced
Shake all ingredients in a covered container to adequately combine the oil and vinegar. Use immediately or refrigerate up to one month.
Spinach Artichoke Dip in a Bread Bowl
This bread bowl recipe concept can be swapped for other savory breads too – try a veggie dip with Onion Dill Rye, a chipped beef dip with American Rye, or a spicy, cheesy dip with Cheddar Garlic.
Yield: 10-12 servings
1 each Spinach Feta Bread, Round Loaf
½ lb. Bacon
1 each Small White Onion, ¼” dice
10 oz. bag Fresh Spinach Leaves, washed (Frozen may be used, drain well)
14 oz. can Whole Artichoke Hearts, drained
½ tsp. Table or Kosher Salt
½ tsp. Ground Black Pepper
2 tbsp. Flour
1 cup Half & Half or Milk
2 tbsp. Lemon Juice
1 tbsp. Dijon Mustard
½ cup Parmigiano Reggiano, grated
1 cup Gruyere Cheese, shredded
1. Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter.
2. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping.
3. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan.
4. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly.
5. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted.
6. Stir in flour.
7. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted.
8. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach.
9. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.