Black VoicesGrilling Recipesbv-sundayfather's day

Grilled Sandwiches For And By Dads: Classic Vs. Creative (RECIPES)

Classic Vs. Creative: Grilled Sandwiches For And By Dads (RECIPES)
By 

Editor, HuffPost Home

|
Open Image Modal

Dads, it's your day. And while we'd love for you to kick back and simply take it all in, today's dinner (or brunch) is going to require a little work.

If it's any consolation, even POTUS feels your pain, as do the dads and all-star chefs we tapped to provide you with inspiration.

But the kudos you'll get when your family tastes the grilled goodness we've rounded up here, will be worth every minute you spend at the grill -- trust us.

Here, chef G. Garvin culls his favorite elements from a road trip across the U.S., creating a kicked-up version of a perennial fave (the modern classic), while chef Bryant Terry prepares a vegan variation that's so full of flavor you won't even miss the meat (creative genius).

Grab your tools and make us proud, papas! Then tell us: Classic or creative? Which recipe gets your vote?

Support HuffPost

At HuffPost, we believe that everyone needs high-quality journalism, but we understand that not everyone can afford to pay for expensive news subscriptions. That is why we are committed to providing deeply reported, carefully fact-checked news that is freely accessible to everyone.

Whether you come to HuffPost for updates on the 2024 presidential race, hard-hitting investigations into critical issues facing our country today, or trending stories that make you laugh, we appreciate you. The truth is, news costs money to produce, and we are proud that we have never put our stories behind an expensive paywall.

Would you join us to help keep our stories free for all? Your will go a long way.

Support HuffPost

Before You Go

CLASSIC: G. Garvin's Kicked-Up Burgers(01 of02)
Open Image Modal
Ingredients1 Pound ground beef3 Tablespoons Worcestershire sauce2 teaspoons chopped garlic2 teaspoons chopped shallot2 teaspoons chopped fresh Italian Parsley¼ teaspoon saltPinch cayenne pepper1 egg1 teaspoon + 1 pinch of black pepper2 Tablespoons bread crumbs5 Tablespoons olive oil3 Sourdough hamburger buns3 Tablespoons mayonnaise3 teaspoons Dijon mustardBurger toppings (below)How-To:In a large glass bowl combine ground beef, Worcestershire sauce, garlic, shallot, parsley, salt and cayenne pepper. Add egg and 1 teaspoon black pepper; mix well. Add bread crumbs and mix again. Take one-third of meat mixture, roll it into a ball, then pat it down into a patty. Repeat to make two more patties.In a sauté pan heat olive oil over medium-high heat. Add patties to pan. When one side is cooked half-way through, flip the burgers so the other side can cook.Open 3 sourdough buns and spread 1tablespoon mayonnaise and 1teaspoon mustard on each bun. Sprinkle with a pinch of black pepper. Place a burger on the bottom of each bun. Add desired burger toppings and the tops of the buns.Avocado Burger Toppings3 slices tomato1 avocado, peeled, pitted and sliced6 slices of onions6 slices Gruyere cheese Crispy Bacon and Blue Cheese Burger Toppings3 slices tomato9 slices bacon, fried crisp6 slices blue cheeseProsciutto Burger Toppings3 slices tomato3 slices prosciutto3 slices blue cheese3 fresh basil leavesYield: 3 burgersRecipe courtesy of Gerry Garvin, adapted from Turn up the Heat with G Garvin, Meredith Corporation Publisher, Iowa, 2006. (credit:Cooking Channel)
CREATIVE: Bryant Terry's Open-Faced Grilled Eggplant, Red Onion and Heirloom Tomato Sandwiches With Creamy Celeriac Sauce(02 of02)
Open Image Modal
While a slice of rustic bread supports the vegetables on this open-faced sandwich, grilled eggplant is the real foundation.Grilled eggplant has a sweet, smoky flavor and would be delicious eaten alone. But I layer tangysweet grilled onions and ripe, seasonal heirloom tomatoes into the mix to add beautiful colors and additional flavors that meld well with the buttery eggplant. Right before serving, the sandwich is brightened with Creamy Celeriac Sauce.If you can't grill, the eggplant and onions can also be cooked in an oven. Just place them on a parchment-lined baking sheet 3 to 4 inches from the heat and broil for 3 to 4 minutes, until browned and slightly crisp. Turn them with a fork and broil for another minute or so. After removing the vegetables, place the bread under the broiler for about 1 1/2 minutes per side, until lightly browned.Creamy Celeriac Sauce1/2 pound silken tofu2 tablespoons freshly squeezed lemon juice2 tablespoons minced fresh parsley1 garlic clove, minced1/2 teaspoon agave nectar1/2 teaspoon Dijon mustard2 tablespoons extra-virgin olive oil1/2 teaspoon paprikaA few pinches of cayenneCoarse sea saltFreshly ground white pepper1/4 cup minced green onions (green and white parts)1/2 cup loosely packed peeled and coarsely grated celery root(celeriac)Sandwiches1/4 cup extra-virgin olive oil1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper1 medium-size eggplant (about 1 pound), sliced crosswiseinto 1/2-inch rounds2 medium-size red onions, sliced crosswise into 1/2-inchrounds4 heirloom tomatoes, cut crosswise into 1/2-inch slices1 loaf of rustic bread cut diagonally into 8 1/2-inch slicesFreshly ground white pepperFine sea saltFor the sauceIn an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste.Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.For the sandwichesPreheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.Add the vegetables to the bowl and toss to coat.If grilling, thread the onion slices onto two skewers each.Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and a several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.Yield: 8 Servings (credit:Jennifer Martine)
Suggest a correction
|
Submit a tip