A local deli makes this massive, delightful sandwich called Amanda’s Big Mouth. It’s pastrami, cheddar, bacon, onions, lettuce, tomato, hot sauce and thousand island dressing (I skip the dressing)—and it’s amazing. It’s the kind of sandwich you eat when you are starving … or when you just want something amazing when you are enjoying a few minutes to yourself.

But it’s also massive and not at all diet friendly.

Isn’t that how it always works? You find a food you love, only to discover that it’s making your hips expand at a rapid pace? And it can only be blamed on your adoration, which is leading you to indulge in said sandwich a little too often. What? Do I speak from experience? Um? What?

Anyway, if you’ve resolved to be healthier, then that sandwich probably isn’t practical. Seriously. Does anyone need that much meat? Nonetheless, you don’t have to completely skip the deliciousness of your favorite stuffed sandwich. Just lighten it up a bit instead by making it at home with the same ingredients in moderation.

How? Toss the hard roll and use a whole wheat one or trade it in for a whole wheat pita or wrap. Cut the amount of meat down to 2-3 oz. To make the sandwich look fuller, don’t just lay the meat on. Instead, drop the meat on so that it sort of crumples and curls on itself (don’t put too much thought into that! The technique works best when  you don’t think). Use only about an ounce of cheese and consider switching higher fat cheeses for lower fat ones. If the sandwich has other ingredients like bacon, use it! But just a little to get the flavor.

So, I applied these principals to my favorite sandwich. Guess what? It was at least as good as the original, and I didn’t feel weighed down after eating it (that’s a huge plus!). It’s a little spicy-sweet with the sriracha, with notes of saltiness and pepper. And it’s divine. Absolutely divine. Just try it.

See, you really can lighten up a sandwich and still enjoy it.  What’s your favorite sandwich? Share!

Spicy Pastrami, Bacon, Swiss Wrap (aka, Amanda’s Little Bite)
serves 1

1 whole wheat tortilla
1 oz Swiss cheese
1 slice bacon, cooked to crispy
2 oz pastrami (ask the deli to slice it ultra thin)
sriracha sauce

Preheat the oven to 350 degrees. Lay out a piece of aluminum foil and place the tortilla in the center. Layer the tortilla with Swiss, bacon, pastrami and then a drizzle of sriracha. Fold in either side of the tortilla to form a wrap. Then, wrap the tin foil up so that the wrap is secure on all sides. Place in the preheated oven for 10 minutes. Devour!

On busy workdays, I am a huge fan of quick and easy dinners. A sandwich like this totally fits the bill. Sure, you have to cook the turkey and pancetta, but it only takes minutes and then you are seated and eating. It doesn’t get much better in terms of time.

Now, honestly, Shawn isn’t that fond of sandwiches for dinner. But with the flavor combination here — and the fact that it really does fill you — he is willing to make an exception. The kids? They adore it.

The sandwich balances the creamy fontina cheese, salty pancetta and slightly sweet turkey … it’s an awesome combination. If you are like me and crave veggies, add a little lettuce and tomato to the pocket too. According to Shawn, the one thing that could make this better would be to serve it on a soft, freshly baked roll. I like the pita, personally.

Do you do sandwiches for dinner?

Turkey, Fontina and Pancetta Pita
serves 4

1 tbsp butter
1 lb turkey cutlets
Hungarian sweet paprika
Kosher salt
freshly ground better
1/4 lb thinly sliced pancetta (available in the grocer’s deli)
2 round pitas, sliced in half
4 1-ounce slices of fontina cheese

Melt the butter in a large skillet over medium heat. Rinse the turkey cutlets under cool water and then sprinkle liberally with paprika, salt and pepper on both sides. Place the cutlets in the skillet. Cook, flipping once, until completely cooked through (about 8-10 minutes total).

In a second large skillet, brown the pancetta slices on both sides until crisp (they will crisp more upon standing). Remove to a paper towel-lined plate.

Now, build the sandwiches. Fill each pita with one turkey cutlet, 1/4 of the crisp pancetta and 1 1-ounce slice of fontina. Serve immediately.

Some foods are ubiquitous to areas. Philadelphia has its cheesesteaks. The south has its BBQ. New York has its cheesecake. Boston has its baked beans. But for every well-known regional food, there are dozens of lesser known ones that are just as wonderful — if not more so.

When it comes to greater Boston, one of those foods is the Roast Beef Sandwich. An area favorite, particularly north of Boston, it’s popularity extends across the New Hampshire line and down into Rhode Island too.

Let me introduce you to this glorious sandwich … The Roast Beef Sandwich is typically served on an onion roll, which is a soft sandwich roll that’s dotted with sweet bits of caramelized onions. My husband opts for a regular sesame roll, but you have to ask for that (and unless you are a total onion hater like him, I don’t suggest you do so). Onto that roll goes an eye-popping quantity of thinly sliced roast beef deli meat, which has been warmed on the grill. It’s doused with a spicy, loose barbecue sauce and served hot. The contrast between the sweet onions and the bite of the sauce is amazing.

Excuse me while I wipe the drool from my lips … this is an amazing sandwich.

Since this is one of those foods, of course there are many places to grab a Roast Beef Sandwich in the greater Boston area. But only one hold’s the distinction of being the originator. That’s Kelly’s Roast Beef, which opened in 1951. Kelly’s started as a walk-up beach eatery at Revere Beach. That location is still in operation today.

There are dozens of other places to get a Roast Beef Sandwich and everyone has their own favorite … they’ve even found their way onto the menus of chain restaurants like Roy Rogers (which actually makes a decent one … not as good as the real thing, but definitely a good attempt).

I was introduced to this phenomenon by my husband years ago, and I have to admit that when I heard about these hot, beefy sandwiches, I pictured layers of thick, dry roast beef sogged with gravy. That image obviously couldn’t be further from the truth.

Shawn’s sandwich of choice is from Blue House in Salem, NH (no, not a typo — there really is a Salem in New Hampshire … and it’s not the same as Salem, Mass.). This pizza joint-slash-roast beef house creates unbelievably thick sandwiches and a hearty amount of sauce. I have it on good authority that they use the Ken’s Steak House brand barbecue, which is sadly only available wholesale. Drats.

I’ve also tried Royal House of Roast Beef, which is located in Metheun, Mass., just off of Interstate 93. It’s in a strip mall with a Dunkin Donuts and a liquor store. The cash-only operation has sandwiches that aren’t quite as hefty as Blue House (though they are still pretty big). Ask for extra sauce, as I felt like they were a little light on it. But they still make a good bite.

So, could you make this at home? Probably. But the barbecue sauce is really important to the dish. It has to have the consistency of tomato soup and a definitive bite. I’m not sure of any that fit that bill exactly, besides Ken’s. The roast beef needs to be heated, but not cooked (you don’t want it to get dry!). And the onion roll is probably easy to locate. Really, it’s a matter of finding the right sauce.

What lesser known local favorites are popular in your area? Share in the comments below!

Other Regional Bites:

• Pasties in New Jersey

It was a steamy, hot day today. It was one of those days where you just don’t know what to do with yourself. The kids and I ran errands, took a walk (what was I thinking?!?) and ran through the sprinkler. Because I wanted to. Finally, we gave in and collapsed onto the couch with the air conditioner on (remember how I was boycotting the a/c this year? I still am … but we did install one unit in an unused window).

When it came to dinnertime, I didn’t want to cook. Who would? But that’s exactly why I plan our meals for the week. When the plan is laid out for you, it makes it way easier to just give in and go for it … so I did. And really, when I realized what I had planned for tonight, I couldn’t say no.

That delicious burger above was worth every bit of heat and torment to create it. It’s just that good.

Inside this juicy burger is an oozing center of juicy, savory deliciousness. You bite into it and it spills warm juices down your chin, leaving you to lap them up wipe it away with your napkin. I first made these about two weeks ago and feel instantly in love. Since then, we’ve had them several times … they are rather addicting.

I have to give the credit for this one to Shawn, who wanted “something, some cheese to stuff the burgers with,” one day when I was heading to the store.

Coincidentally, the hamburger is a total New England food. The hamburger – a ground beef patty stuck between two slices of bread- was created right here in a little restaurant in Connecticut. The first burger was created by Louis Lassen, who ran a small lunch cart in New Haven that he called (so creatively) Louis’ Lunch.

Today, Louis’ is still run by the Lassen family and is now located in a small building on Crown Street. It’s a favorite for Michael and Jane Stern, who have written about it on their website Roadfood as well as naming it one of their picks for “20 Burgers to Eat Before It’s Too Late,” in the June issue of Gourmet. I daresay, I will be trying that little hamburger joint quite soon …

Back to my delectable burger, it’s worth every single second and bite. Try it.

Blue Cheese Stuffed Burgers
serves 4

1 lb ground beef
3/4 tsp salt
1/4 tsp pepper
2 oz blue cheese, cut into four 1/2 oz slices

In a large bowl, combine the ground beef, salt and pepper. Divide the mixture into four equal-sized balls (they should be 4 oz each). One at a time flatten the ball to 1/4 inch thickness. Place one 1/2 oz slice of blue cheese in the center and fold the ground beef in around it, like a package. Seal the edges, shape into a patty and press your thumb into the center. Repeat for the remaining three patties.

Cook the burgers on a hot grill, flipping once, to desired doneness.

Serve immediately on a soft bun.

When I flipped this sandwich out of the frying pan and onto Will’s plate, I instantly smiled. Do you see it? The simple, unmistakable shape was clear as day. Instead of shooting a photo of the most perfect sandwich in the batch, I went with the one with the perfect little unexpected heart.

Here, you can see it better in this one:

That perfect little unexpected heart is a lot like a mother’s love. You carry a child for nine and a half months. Of course you are supposed to love them, it’s expected. But loving that little seed in your belly is like talking to an imaginary friend. You know the baby is there and real. But before anyone can see or touch that baby, it’s intangible. It’s confusing and uncertain. Really, it’s an abstract thing – loving something, someone, whom you don’t know and who you’ve never met. It’s complicated. Then one day they are born. And you are expected to love them right away, instantly. You can’t help but wonder if you really can love someone whom you only know as the alien jabs in your belly. So, when you have that swell of emotion when the baby first cries, that pop of relief that they really have arrived safely, it is unexpected.

This evening after dinner, I curled onto the couch next to Will. He scurried his little warm body close to me and laid down in front of me. I put my arms around him and hugged him close, while his short hair tickled my nose. “I love you, Mommy,” he whispered.

Simple, unexpected, heart swelling. What more can a mom ask for?

As for the sandwich, well, I can’t wait to make another one. It was sweet and sharp and crispy all at once. Absolutely, positively delish. And yes – this is totally kid-approved.

French Toasted Apple Grilled Cheese
serves 4

8 slices bread (I use a low-cal oatmeal bread that is thinly sliced)
2 tbsp apple butter, divided
4 ounces of sliced extra-sharp cheddar (I used a block of cheddar and cut enough slices to cover the bread)
1 egg, beaten well

Spread 1/2 tbsp of apple butter on one side of a slice of bread. Repeat until you have four slices with apple butter on them. Place cheddar slices on each of the apple buttered slices of bread. Top with remaining slices of bread.

Heat a large skillet on the stove, with the heat set to just below medium.

Pour the beaten egg onto a plate. When the skillet is hot, dredge each sandwich in the egg (on both sides of the bread) and place onto the skillet. Remember, you want to dredge, not drench. Cook, flipping once, until bread is browned on both sides.

Serve immediately.

The inspiration for this sandwich came from Simple Italian Sandwiches by Jennifer and Jason Denton and Kathryn Kellinger. The book has recipes from my favorite New York panini bar, ‘ino (21 Bedford Street/New York). It is so worth buying — the recipes rock, just like ‘ino.

Anyway, back to the delightful sandwich. I wasn’t sure if I would really like onions in a sandwich, but man oh man, it was FANTASTIC. I literally stopped doing everything else (which is a never-happen scenario for a multi-tasker like me) to enjoy every last morsel. Did I mention how good this was?

I had a post planned for today about a great veggie recipe I made over the weekend, but this baby just couldn’t wait. If my husband wasn’t such an onion-phobe, I would make it for dinner too. The great veggie recipe will just have to wait until tomorrow.

So, here’s the scoop on making this: you need to make the onions first — and it takes awhile. I wrote about the sweet onion recipe a couple months back and it was so worth making, despite the time. Fortunately, they keep well in the refrigerator (and I actually have had them frozen for months and they defrosted nicely as well). The original recipe called for Bel Paese cheese, but I couldn’t find it and instead used a locally made fresh mozzarella. Mmm. Awesome. And it was made on local bread as well. (Psst! The onions were super local too — from my cousin’s farm!) Once it comes time to actually make the sandwich, it only takes a few minutes. Easy as pie.

I’m telling you. You have to try this.

2 slices Italian Pane bread, or bread of your choice (the book suggests ciabatta rolls)
2 tbsp Sweet Onions
3-4 slices prosciutto
2 thin slices fresh mozzarella
olive oil

Heat your panini pan and press on burners that are just shy of medium heat.

On the bread, spread the Sweet Onions evenly. Top with prosciutto and mozzarella. Place the second slice of bread on top. Drizzle olive oil lightly on the exterior sides of the bread.

Place the sandwich in the panini pan and press down with the panini press. Cook until golden brown on each side (3-5 minutes). Slice in half and serve hot.

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Thank goodness for those delicious onions! They made this a good post to send along to Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Cate’s site later tonight for a roundup of great ARF and veggie related posts.

Last night, I was innocently sitting here in my home office working when a good (pregnant) friend of mine came on and inquired what sort of chocolate concoction she should buy or make. I instantly thought of the delicious Happy Hippos that Virtual Frolic gave me. Okay, truth be told, I was already salivating about them . . . but that is besides the point. Anyway, somehow that whole train of thought and description led into me suggesting a Nutella and banana sandwich on toasted bread.

No, I have absolutely no clue where the connection came from (other than the Happy Hippo filling being somewhat like Nutella). In any case, it was every bit as good as I imagined it would be. It was so chocolate and banana-y.

Mmmm.

There is no recipe for this one. Just toast two slices of bread, spread generously with Nutella on one side of each slice, layer with banana slices and put together. Cut it all in half and enjoy.

Now see how easy (and tasty) that was?!?

Anyway, it turned out moaning-while-you-eat good. I will definitely be making this again.

2 tablespoons butter
1 shallot, minced
1 tablespoon cornstarch
2 cups beef broth
salt and pepper
1/2 pound good quality sliced roast beef
1 baguette, cut into four portions and sliced open
1/4 lb sliced Swiss cheese

Melt the butter in a medium saucepan over medium heat. Stir in the minced shallot and cook, stirring frequently, until softened and translucent (this takes about 2 minutes). Stir in the cornstarch and cook for an additional minute.

Add the beef broth, stirring vigorously until well blended with the cornstarch mixture (Rachael said to use a whisk, but both of mine were in the dishwasher. This method worked fine). Taste the sauce and add salt and pepper as necessary.

Separate the slices of roast beef and add to the sauce. Cook over low heat until the slices are warmed.

Preheat your grill or griddle pan on the stove over medium heat (don’t forget to heat the panini press too). You should do this for at least 10 minutes before using it.

Divide the cheese and roast beef evenly among the baguettes. Reserve the sauce.

Place the sandwiches on the preheated pan and press down with the panini press. Cook for two minutes on each side.

Serve the panini with a bowl of the reserved sauce and enjoy!

Anyway, it turned out moaning-while-you-eat good. I will definitely be making this again.

2 tablespoons butter
1 shallot, minced
1 tablespoon cornstarch
2 cups beef broth
salt and pepper
1/2 pound good quality sliced roast beef
1 baguette, cut into four portions and sliced open
1/4 lb sliced Swiss cheese

Melt the butter in a medium saucepan over medium heat. Stir in the minced shallot and cook, stirring frequently, until softened and translucent (this takes about 2 minutes). Stir in the cornstarch and cook for an additional minute.

Add the beef broth, stirring vigorously until well blended with the cornstarch mixture (Rachael said to use a whisk, but both of mine were in the dishwasher. This method worked fine). Taste the sauce and add salt and pepper as necessary.

Separate the slices of roast beef and add to the sauce. Cook over low heat until the slices are warmed.

Preheat your grill or griddle pan on the stove over medium heat (don’t forget to heat the panini press too). You should do this for at least 10 minutes before using it.

Divide the cheese and roast beef evenly among the baguettes. Reserve the sauce.

Place the sandwiches on the preheated pan and press down with the panini press. Cook for two minutes on each side.

Serve the panini with a bowl of the reserved sauce and enjoy!

Honestly, I dare say this is the first Rachael Ray recipe I have ever made. I came across it while looking at recipes on Everything Rachael Ray today and it just stuck in my head. So on the way home I made a quick stop at the store for the ingredients. Whipping it up was simple and easy. And the flavor was awesome. It was definitely a good first taste of her cooking. I might just have to try some of her other recipes too.

While at the store, some deliciously ripe plum tomatoes and bright green basil caught my eye. Next thing I knew I was slicing a plum tomato and mini fresh mozzerella balls and tearing up basil for a super-quick salad.

Here’s the caprese salad recipe. I will post the panini recipe on the flipside.

1 plum tomato, sliced into six slices
2 mini fresh mozzerella balls, cut into three slices
2 large basil leaves, torn into pieces
olive oil
sea salt

Layer tomato slices and then mozzerella slices on a plate. Place the torn basil in the center of the slices. Drizzle with olive oil and then sprinkle with salt.

Serve immediately.