Flat Iron Steak Sandwiches with Roquerfort Blue Cheese Spread and Peppadew Peppers Mayo
Peppadew Peppers can be found in Wohlner’s Deli case. They have a little bite but I wouldn’t term them hot. They are mild, sweet and nice treat.
This could be made into either sliders, sandwiches on Ciabatta buns or crusty Wohlner’s Dinner Rolls or Wohlner’s Baguette, or make wraps in flour tortillas. You could even use small flour tortillas and make mini wraps.
Recipe adapted from PepperdewFresh. Compliments to Food Channel Magazine
- 1 cup Peppadew® peppers, drained
- 1/4 cup mayonnaise
- 1/4 cup crumbled Roquefort blue cheese
- 2 tablespoons sour cream
- Freshly ground pepper
- Vegetable oil, for brushing
- 1 1/2 pounds Flank Steak (or Sirloin Steak)
- Kosher salt
- 4 ciabatta or other rustic rolls such as Wohlner’s Sourdough Dinner Rolls, split open (or use 10-12 slider buns, look for the Pepperidge Farm sliders)
- Peppadew Mayo: Put the Peppadew® peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor.
- Roquefort Sauce: Add the blue cheese, sour cream and 1/2 teaspoon pepper to the clean processor bowl and pulse until combined. (Note: The spreads can be made 1 day ahead; cover and refrigerated.)
- Preheat a grill or pan to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 125 degrees F for rare or 132 F for medium rare, about 3-4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes.
- While steaks rest, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, or toast under the broiler, about 1 minute.
- Spread 3 tablespoons of the Peppadew® mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
Note: during spring or summer this would be delicious with a rare charcoal grilled London Broil.
Shredded Buffalo Chicken Sliders with Ranch Dressing and crumbled Blue Cheese
I conceived as a slider size sandwich for a Super Bowl party. Now I’m thinking I need to try this for a quick and easy weeknight dinner sandwich, or when having friends over to watch a Bluejay basketball game on TV, or maybe for watching the Oscars, or, well, just give me any excuse.
For a party the chicken and buffalo sauce can be cooked and shredded, then moved to a crockpot to keep warm for guests. Some similar recipes simply slow cooked the chicken in the crockpot for 3 or 4 hours.
- 3 or 4 boneless, skinless chicken breasts, enough to yield 4 cups shredded cooked chicken
- 1/2 cup Frank’s Hot Sauce or other buffalo sauce
- 1 stick of Robert’s Butter (or you can substitute ¼ cup water
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 1/4 cup KRAFT Ranch Dressing
- 4 ounces Roquefort Blue Cheese, crumbled
- 24 - 1.5”slider buns, or 12 crusty 3” dinner rolls or 3” sandwich buns, split
- 1-1/2 cups KRAFT Shredded Cheddar Cheese
- Cook chicken sauce pan with ½ cup hot sauce and melted butter. When chicken is fully cooked; remove pan from the heat. Remove cooked chicken and shred. Return chicken to pan and stir into the sauce. Return to stove on low. Or put in a crockpot on low to keep warm.
- In a medium bowl mix mayo, Ranch Dressing, and chopped celery
- To assemble sandwiches place meat on open bun, top with a little mayo/Ranch/celery mix. Next top with crumbled Roquefort, and then, if desired, with cheddar.
Party Serving Suggestion:
Allow guests to make own killer buffalo sliders, sandwiches, or wraps. Set out cooked chicken in a crockpot or warming dish for guests. Set out split buns, and cheeses, even small flour tortillas or wraps.
Pull a hot dish of bubbling cheeses, ground beef, taco seasoning, and cream cheese from the oven. Then top with cool fresh ingredients just as you would a taco---diced tomatoes, avocado, shredded iceberg lettuce, diced onion, sliced black olives, sour cream and cilantro. Then have your guests scoop it up with tortilla chips.
- 1/2 pound Wohlner’s Ground Beef
- 2 teaspoons taco seasoning
- 2 tablespoons water
- 4 ounces cream cheese, room temperature
- 1 cup sour cream, divided
- 1/4 cup mayonnaise
- 1 cup salsa
- 1/2 cup Kraft Colby and Montery Jack, shredded, divided
- 1/2 cup Kraft Cheddar Cheese, shredded, divided
- 1 cup lettuce, shredded
- 2 Roma Tomatoes, diced
- 1 Avocado, diced
- 2 tablespoons sliced black olives
- 1/4 cup diced Red Onion
- 1 handful cilantro, finely chopped (optional)
- Brown the ground beef in a pan, drain the grease add the taco seasoning and water, mix and simmer until the water evaporates.
- Mix the beef, cream cheese, ½ of sour cream (1/2 cup), mayonnaise, salsa and ½ of each of the cheeses (1/4 cup each) in a large bowl, reserving some of the cheeses.
- Pour the mixture into a wide baking dish or pie dish and top with the rest of the cheeses.
- Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 20-30 minutes.
- Serve topped with fresh shredded lettuce, tomato, avocado, olives, the rest of the sour cream, and cilantro.
Serve with tortilla chips, especially Tostitos Scoops.
Super Bowl week is the largest week for sales of Avocados in the United States. Guacamole is the signature dip for the Super Bowl. Wohlner’s has avocados on sale, and we have two Guacamole recipes for you, one traditional and one very unique.
- 4 large Avocados, peeled and mashed
- Juice from 2 limes
- 1 or 2 jalapeno peppers, seeds removed, finely diced
- 2 Roma Tomatoes, seeded and finely diced
- 1/2 cup Red Onion, finely diced
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon cumin, toasted and ground
- Salt and pepper to taste
- Mix everything.
Don't forget the tortilla chips.
Yes, Bacon Guacamole for the wow factor, for the “Who brought that? I need their recipe” wow factor.
Make the above recipe for traditional guacamole, then add 6 to 8 slices of crumbled cooked Wohlner’s Bacon.
Smoked Salmon Spread for Baguette rounds or crackers.
Wohlner’s smokes salmon on our premises, yes we have our own smokehouse. Try this easy and delicious spread.
- 1 8oz piece of Wohlner’s Smoked Salmon in Deli
- 1 package reduced fat cream cheese (you could use full fat), softened
- 1 tsp kosher salt
- 1 tsp dried dill (or 1 tbls. fresh dill, minced)
- Combine all ingredients in the bowl of a food processor.
- Pulse until a nice creamy texture.
Serve thinly sliced Wohlner’s Baguette (toasted or not), or water Crackers, heck serve it on anything you like. It's delish!
Roquefort Cheese Spread with sliced Baguette Rounds and Red Bordeaux Wine
- 8 ounces of French Roquefort Blue Cheese
- 1 stick of Robert’s Butter at room temperature
- 1 or 2 tablespoons finely minced flat leaf parsely
- 1 diced shallot, very optional
- Optional 1 shake of Tabasco
(Note: At room temperature Roquerfort cheese is often somewhat soft, so if you wish you could reduce the butter to 1/2 stick.)
- Blend in food processor.
- Scoop out into a serving bowl, or make a Roquefort log by placing the mixture on some plastic wrap and rolling into a log.
Serve at room temperature with sliced crusty Wohlner’s Baguette rounds.
- French Red Bordeaux Wine. Two Bordeaux’s are on sale this week at Wohlner’s: Chateau Simard(Merlot and Cabernet Franc), and Chateau Greysac (Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot.)