I love a good sandwich, really, who doesn’t? For me it was growing up watching my dad at night, sometime between dinner and bedtime, sneaking off to the kitchen and coming back several minutes later with a big fat sandwich. My favorite was when my mom had cooked a ham for dinner. My dad would come back with warm thick cut ham, melted American cheese, sliced pickles and Hellmann’s between two slices of fresh soft bread. You would think he would have learned to make two, one for himself, and one for the “vultures” because we were always asking for a bite.
In college, around my Junior year, one of my buddies showed up with a sandwich press he brought from home. We stocked his fridge with cold cuts, cheese and bread we smuggled home from the dining hall and packets of Hellmann’s from the snack bar. We’d fire up the sandwich press at night and see how much warm meat and melted cheese we could get into a sandwich, and the Hellmann’s was key to pulling it all together.
Needless to say, with a lifelong love affair with the sandwich, I was thrilled when Audrey asked if I wanted to go to a Hellmann’s event in New York City where I would get to watch Bobby Flay make three of his favorite sandwiches and then get a chance to make one of my own. Let me think about that for a second!
I hopped on the train and off to New York I went, dreaming up my perfect sandwich. Bobby Flay showed us ho w to make three different sandwiches, a Turkey Reuben with Thousand Island Coleslaw, a Turkey Cuban and Chicken Muffuletta with Spicy Olive Relish Mayonnaise. Although all of them were great, the Cuban was my favorite hands down. Here’s how he did it!
My sandwich kind of fell short in comparison! I wanted to try out Hellmann’s Reduced Fat Mayonnaise with Olive Oil. I generally skip the reduced fat offerings so I was curious to see how it tasted. I went with Roast Beef because it’s lower in fat than most other lunch meats, stacked it with lettuce and tomato, the spread on the out Hellmann’s Reduced Fat Mayonnaise with Olive Oil. It wasn’t my most inspired creation, but it was delicious. I was pleasantly surprised by the reduced fat offering and will definitely stock it in my fridge.
I learned something pretty cool about Hellmann’s that day too. , Hellmann’s Light®, Hellmann’s® Canola Cholesterol Free Mayonnaise and Hellmann’s® Reduced Fat Mayonnaise with Olive Oil are all made with 100 percent certified cage-free eggs and they’re working on making original Hellmann’s with cage free eggs as well. All I could think was, “That’s a lot of happy chickens” I liked hearing that. For most companies, profit margin is all that matters.
Finally, I learned that from now through August 15th, Hellmann’s is holding a Build Your Perfect Sandwich Sweepstakes for a chance to win a $5,000 grocery gift card and other great weekly prizes. That’s right, $5,000. Head over to http://apps.facebook.com/hellmannsbyps/ and Build Your Perfect Sandwich! I know what I’m putting on mine!
Here’s some video of Bobby Flay creating three awesome sandwiches along with the recipes so you can try them yourself!
A Bobby Flay Recipe
Prep Time: 15 Minute(s)
Cook Time: 4 Minute(s)
1/4 cup Hellmann’s® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices leftover cooked turkey
8 dill pickle slices
4 Tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
1. Whisk Hellmann’s® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard with cranberry relish in small bowl; season with salt and pepper.
2. Arrange bread on flat surface, then evenly spread with Dijonnaise mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, Dijonnaise-side-down.
3. Spread 1 tablespoon Hellmann’s® or Best Foods® Real Mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, Mayonnaise-side down. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons Mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.
*Wrap brick in heavy-duty aluminum foil to use as a press.
TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW
A Bobby Flay Recipe
Prep Time: 15 Minute(s)
Cook Time: 10 Minute(s)
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey
1. Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
2. Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.
CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE
A Bobby Flay Recipe
Roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. sherry vinegar
3/4 cup prepared olive relish
1/4 cup coarsley chopped fresh flat leaf parsley
4 boneless, skinless chicken breasts
2 Tbsp. olive oil
16 1/4-inch slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
2 bricks or a cast iron pan and a few heavy cans
1. Combine the red peppers, jalapeno, garlic, Hellmann’s® or Best Foods® Real Mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
2. Heat the grill to high or the grill pan over high heat. Brush the chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias.
3. Spread some of Mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (Mayonnaise mixture, cheese and chicken in that that order).
4. Spread the cut-side of the top of the loaf with more Mayonnaise mixture and place, mayonnaise-side down on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at leat 1 hour (to allow the flavors to meld) or overnight.