Chef Trudy King Grilling Class

Trudy’s Signature Sandwiches Grilling Class – 5/16/24

Chef Trudy King spilled the tea on her signature sandwiches. She showed us how to make a classic Italian, Artichoke Parmesean, & Herbed Chicken Sandwich. She also made some rose lemonade and candied walnuts. All of these sandwiches are intended to be made on French bread that has been grilled and or Panini pressed. Enjoy the recipes and don’t sleep on the artichoke veggie one, that was the crowd favorite at the class!

Trudy’s Signature Sandwiches Recipes

 

Artichoke Parmesan 

Ingredients:

• 1 Can Large Artichoke Hearts
• 1 8oz can Baby Bella Mushrooms
• 1 Vidalia Onion
• 3oz Banana Peppers (or to taste)
• Smear Dressing or Mayo (See below for smear dressing recipe)
• Dry Ranch Seasoning
• Oregeno & red pepper flakes or Italian seasoning
• Grated Parmesan Cheese
• French Bread

Directions:

Smear Recipe:

• Equal parts mayo & cream cheese warmed until homogeneous with dry ranch seasoning.

Sandwich Directions:

1. Slice Onion and mushrooms. Saute on a griddle, cast iron or nonstick pan until onions are soft and some caramelization appears on mushrooms and onions. Season with oregano and a pinch of red pepper flakes or Italian seasoning.
2. Spread mayo or the smear dressing on both sides of the bread.
3. Close the bread and season the outside with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit.
4. Once toasted, liberally pour grated parmesan onto one side of the bread. Creating little “ant hills”
5. Top with artichoke and mushrooms and enjoy!

 

Classic Italian aka “The Italian Job”:

Ingredients:

• 5 slices of salami
• 3 slices of pepperoni
• 3 slices of black forest ham or Canadian bacon
• 3 oz banana peppers (or to taste)
• Saute Dressing (Balsamic Dressing mixed with red pepper flakes & oregeno or Malcolm’s Italian Stallion Seasoning)
• Mayo
• Muenster Cheese
• Thinly sliced Vidalia onion
• Thinly sliced tomato
• Dry Ranch Seasoning
• Oregeno & Red Pepper Flakes or Italian Seasoning
• Spinach
• French Bread

Directions:

1. Grill/Saute the meats with banana peppers and onions slightly for a couple of minutes. Season with oregano and a pinch of red pepper flakes or Italian seasoning and pour on a bit of balsamic dressing when sauteing.
2. Spread mayo on the bread and sprinkle with Italian Seasoning and then top with cheese. 
3. Close the bread together and season one side of the bread with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit and the cheese melts slightly.
4. Evenly distribute the meat and veggies on the bread so you get equal parts in every bite.
5. Top with a layer of spinach and sliced tomatoes.
6. Enjoy!

 

Herbed Chicken: 

Ingredients:

• Pulled Rotisserie Chicken or Grilled Chicken Thighs. 
• Mayo
• Muenstar Cheese
• Dry Ranch Seasoning or Everything Bagel Seasoning
• Spinach
• Thinly Sliced Tomatoes
• JJ’s Rosemary Roastin Rub
• French Bread

Directions:

1. Spread mayo on the bread and top with cheese. 
2. Season the outside of one side of bread with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit and the cheese melts slightly.
3. Shred rotisserie chicken. If making your own chicken, season with JJ’s Roastin Rosemary Rub and cook to your liking. We like whole roasting a chicken indirect on the Big Green Egg at 350 degrees until the chicken breast reaches an internal temperature of 165. Grilled chicken thighs works well too!
4. Add the chicken to the bread and top with a layer of spinach and sliced tomatoes.
5. Enjoy!

 

Candied Walnuts:

Ingredients: 

• 4 Cups Walnuts
• 2 TBS Worcestershire sauce (or a vinegar BBQ sauce like Malcolm Reeds)
• 1 TBS Habanero Cherry Seasoning or Similar
• 1/4 Cup Brown Sugar

Directions:

1. Mix all of the ingredients together and cook on a pan with parchment paper in the Big Green Egg indirect at 300 degrees for 15-20 minutes. Feel free to use your oven.

 

Rose Lemonade:

Ingredients: 

• 2 Cups Rose Flower Tea (Rose Petals Bought at Saraga or North Market Spices)
• 1 Cup Granulated Sugar or Honey
• 1/2 Cup Fresh Squeezed Lemon Juice

Directions:

1. Grind Rose Petals and steep with 200 degree water for about 20 minutes.
2. Drain the debris from the rose petals.
3. Combine the tea with the sugar and lemon juice until the sugar has dissolved.
4. Chill and enjoy!

 

Comments/Questions

We’d love to hear from you! Give us a comment on what you thought or if you have any questions. Check our grilling class calendar to join us at our next one! 

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