St. Patrick’s Day Recipes and Happy Hour Menu

Instructions

Pesto Mayonnaise

Mix mayonnaise and pesto together until combined.

Balsamic Onion Jam

Place diced onions and olive oil in a pan on medium heat. Cook until onions start to become translucent and soft. Add balsamic vinegar and sugar. Reduce heat and cook until the mixture is dark and thickened (about 10 minutes). Remove from heat and refrigerate once cooled.

Overnight Pressed Nine Layer Sandwich

Make the onion jam and yellow peppers first so that they can cool before you add them to the bread round. To cook the yellow peppers, slice and cook in a frying pan with 1 TBL olive oil. Cook for three minutes until soft. If they are still hot/warm, they will melt the cheese and wilt the spinach.

Cut bread round in half and hollow out removing most of the interior. Be careful not to tear the outside of the bread. (You can use the interior of the bread round to make breadcrumbs later.)

Brush the insides of the bread round with the pesto mayo to coat. Save leftover pesto mayo for the Avocado Cucumber Rounds. 

Layer spinach leaves onto the bottom of the bread round, on top of the pesto mayo. 

Layer sliced turkey on top of the spinach leaves in the bottom of the bread round.

Layer cheese on top of the turkey in the bottom of the bread round.

Layer sliced yellow peppers on top of the cheese in the bottom of the bread round.

Layer onion jam on top of the yellow peppers in the bottom of the bread round.

Layer spinach leaves on top of onion jam.

The bottom of the bread round will be getting pretty full by this point. You decide how much of each item you want to include in the sandwich, more or less turkey. More or less cheese and spinach. Tons of onion jam, or just a layer, you get where I am going with this. 

Layer the sliced cucumbers into the top of the bread round, pressing into the pesto mayo so they will stick.

Replace the top of the bread round onto the bottom of the bread round. Press firmly.

Wrap the bread round tightly in plastic wrap so completely sealed. Add a layer of foil on top of the plastic wrap. Place in the refrigerator overnight*  with something heavy on top of it (canned tomatoes, etc.).

* Refrigerating the sandwich overnight with the weight on top of it helps the sandwich layers to stay together. In a pinch, you can leave it for a minimum of 15 minutes in the refrigerator, just slice it very carefully.

When ready to serve, unwrap the sandwich and slice in half with a bread knife, being careful to keep all layers intact. Cut each half in half again. Slice each quarter in half again until you have 8 wedges of sandwich (think pizza slices)!

Instructions

Slice baguette into ¼ inch rounds

Mash two avocados in a bowl, salt to taste.

Slice cucumber in as thin of slices as you can.

Dice yellow pepper into as small of pieces as you can.

Assembly: Place one spoonful of mashed avocado on a baguette round. Top with a cucumber slice. On top of the cucumber, place a small dollop of the leftover pesto mayo. Top the pesto mayo with a pinch of diced yellow pepper. Add a small dollop of Habanero Ranch dressing on top of the diced pepper.

Serve immediately.

Tessemae’s Habanero Ranch dressing is dairy-free, gluten-free, and organic. It has a kick to it, so use sparingly, but often.