Growing up in Glendale, California there was no shortage of Persian and Armenian markets. It was convenient for me to get everything I needed to make the Persian dishes I grew up on. For my boyfriend it’s been a little harder to find that taste of home. He grew up on the East Coast with an Italian deli always in close proximity. He went to college in Boston, where he could grab his Italian favorites. Living in L.A. was an adjustment, but with the opening of Jersey Mike’s and Rita’s Italian Ice he felt a little more at home.
Anyone who cooks dinner multiple nights a week will tell you that it’s easy to run out of ideas. Coming up with a new menu plan for the week can become challenging after a while. I look for inspiration every where. If we go out to dinner, and enjoy a meal I will attempt to recreate it at home. While attempting to plan this week’s meals I looked for inspiration from my boyfriend’s time in Boston. Many times he spoke of this amazing sandwich he loved from the East End of Boston. The sandwich sounded simple, and easy enough to make. To make this sandwich more than ordinary it would take fresh ingredients. Fortunately I know of an Italian Deli in Glendale. Mario’s offers many Italian imports, serving everything from fresh bread to gnocchi and homemade marinara. I was able to pick up everything I needed, plus some extra pastas for just $20.
Follow the simple instructions below to make a light and easy meal. This sandwich travels well too, making it the perfect meal for a lunch in the park or office.
What you’ll need:
Fresh French Bread Fresh Mozzarella Organic Basil Organic Tomato Prosciutto sliced Olive Oil Garlic Salt Pepper Balsamic Vinegar
Make sure to rinse all your produce and pat try with a paper or clean hand towel
Slice tomato into thin slices
Cut bread loaf in half
Drizzle olive oil and balsamic vinegar over your tomato slices, mozzarella slices, basil, and the inside of the bread slices.
Sprinkle pepper over the mozzarella and tomato.
Sprinkle garlic salt over the tomatoes.
Stack your sandwich any way you like, piling up your ingredients.
Slice and serve! It’s that easy.
For more simple recipes visit the Feed Me portion of the Meeshme.com website.
Barbecuing might seem intimidating, but it shouldn’t be. The dishes you can make using your BBQ are endless. Today’s recipe is simpler than you might think, thanks to your trusty grill.
To make these delicious seafood sliders, start by preparing your salmon. Start with a boneless, skinless filet of salmon. Take out a large sheet of aluminum foil. Set your grill to medium heat. Create a dry rub using salt, pepper, red pepper flakes, and garlic salt. Rub your salmon filet with these ingredients. Place your salmon filet on the large sheet of foil. Next, heavily drizzle balsamic vinegar over the salmon. Add pats of cold butter on top of and around the salmon filet. Cover the salmon completely by folding over the aluminum foil. Place the foil directly on top of your grill. Let the salmon cook on medium heat for 20 to 30 minutes.
While your salmon is cooking, you can begin to prepare the biscuits and cabbage slaw. You can make biscuits from scratch, or take a shortcut by using the ready to bake kind found in your local freezer section. I used Pillsburry flaky layers biscuits. Using a biscuit that flakes easily is important, because you’ll be dividing them in half to make each slider. Bake the biscuits per package instructions. To make the slaw, start by making the simple dressing. Mix four table spoons of olive oil and vinegar. Add black pepper and crushed red pepper flakes. Next, take shredded cabbage, and blend in bowl with dressing.
When your biscuits have cooled, pull them apart creating two equal pieces. Do this to each of your biscuits. You can add a slice of your favorite cheese. I used provolone cheese. Place the salmon on top of the bottom biscuit. Add your cabbage slaw, and place the second biscuit piece on top. And you’re done! Enjoy.