Recipe of the Week


Prep Time: 30 Minutes
Yields: 4 Servings

Patrick Riley, from Baton Rouge, Louisiana, submitted this recipe for Stirrin’ It Up: Kids Edition. He believes that the sauce plays an important role in food which inspires him to experiment with different flavors. Patrick attends Parkview Baptist School.

Ingredients for Aϊoli Sauce:
2 chipotle chiles in adobo sauce, chopped
1 clove garlic, minced
1 cup mayonnaise
2 tbsps chopped chives
2 tbsps chopped cilantro
juice of 1 lime
1 tbsp adobo sauce

Method for Aϊoli Sauce:
In a food processor, combine chipotle chiles, garlic, mayonnaise, chives, cilantro, lime juice and adobo sauce. Purée until smooth. Transfer sauce to a small bowl, cover and refrigerate while preparing the sandwich.

Ingredients for Club:
1 loaf focaccia bread
4 slices smoked ham
4 slices smoked turkey
4 slices bacon
1 tbsp butter
¼ cup sliced yellow onions
1 (8-oz) can black olives, sliced
¼ cup sliced red onions
1 jalapeño, sliced
4 slices smoked mozzarella cheese
¼ cup olive oil

Method for Club:
In a sauté pan, melt butter over medium-high heat.  Add yellow onions and sauté 1–2 minutes then set aside. Divide the focaccia bread in half, spread the aϊoli sauce on both sides.  Stack one side of the sandwich with ham, turkey, bacon, yellow onions, olives, red onions, jalapeño and cheese then top with the other slice of bread. Drizzle olive oil on top of the sandwich and place in a panini press until the cheese melts. NOTE: A conventional oven set at 375˚F can also be used to toast the sandwich and melt the cheese.

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