Puff Pastry Sandwiches

As I've mentioned before, I love hosting dinner parties...well, gatherings most likely. I love having a reason to finally make that recipe that's been on my mind for weeks or rising to the challenge of finding a dish that suits the many different dietary preferences of the guests. 


So during my winter trip back home to Chicago over the holidays, a bunch of us were getting together and I was finally able to make the puff pastry "sandwich" I'd been eye by Barefoot Contessa for months. And I was able to create my own vegetarian version so everyone could enjoy.


Ingredients
For the Ham and Cheese pastry:
1 package (2 sheets) Pepperidge Farm frozen puff pastry, thawed
2 tbsp. Dijon mustard
1/4 lb. honey ham, sliced thin
1/2 lb. Muenster cheese, sliced thin (*you can use any flavorful cheese you like)
1 egg + water for the egg wash (*you can use the same wash for both pastries)

Directions

1. Preheat the oven to 450 degrees. Line two baking sheets with parchment paper and set aside.

2. Begin with one puff pastry sheet. Lightly flour a surface and gently roll out to approximately 10"x12". Transfer it to the baking sheet.

3. Brush the Dijon mustard evenly across the pastry sheet, leaving a 1" border around all the edges.

4. Layer the ham slices evenly across the pastry sheet, overlapping slightly, and leaving a 1" border.

5. Top the ham with the slices of cheese, continuing to leave that 1" border.

6. Roll out the second pastry sheet to the same size and transfer on top of the layers of ham and cheese.

7. Using a fork, crimp the edges with the tines to close the pastry, creating a pocket.

8. Brush the top with the egg wash and, with a sharp knife, make a few small slits in the top sheet so steam can escape.

9. Crack salt and black pepper over the top of the pastry sheet.

10. Bake for 20-25 minutes, until puffed and golden brown.

11. Let stand for a few minutes and then cut into easy-to-handle squares. Serve hot or warm.

For the Vegetarian "Pizza" pastry:

1 package (2 sheets) Pepperidge Farm frozen puff pastry, thawed

3-4 tbsp. marinara sauce (*I like garlic or tomato and basil flavors)

1/4 large white onion, thinly sliced

1 red bell pepper, thinly sliced

4-5 cremini mushrooms, thinly sliced

1 small zucchini, thinly sliced

3 cloves garlic, minced

1/2 lb. mozzarella cheese, sliced thin

Directions

1. Keep the oven at 450 degrees.

2. Thinly slice the vegetables and mince the garlic.

3. Heat olive oil in a medium skillet and saute the vegetables until just softened.

4. Roll out one puff pastry sheet to approximately 10"x12," and transfer it to the baking sheet.

5. Brush the marinara sauce evenly across the pastry sheet, leaving a 1" border around all the edges.

6. Lay the vegetables down across the pastry sheet, leaving a 1" border.

7. Top with the mozzarella cheese slices, continuing to leave that 1" border.

8. Roll out the second pastry sheet to the same size and transfer to cover the vegetables and cheese.

9. Using a fork, crimp the edges with the tines to close the pastry, creating a pocket.

10. Brush the top with the egg wash and, with a sharp knife, make a few small slits in the top sheet so steam can escape.

11. Crack salt and black pepper over the top of the pastry sheet.

12. Bake for 20-25 minutes, until puffed and golden brown.

13. Let stand for a few minutes and then cut into easy-to-handle squares. Serve hot or warm.