Good morning to all. Welcome to another issue of
A to Z Recipes
Newsletter. Wouldn't 'ya know it... I'd be under the weather
during the shopping season? Not like I have any money to spend, lol.
The biggest thing (besides feeling like I was rode hard and put up wet)
is this dang fever blister. I've tried everything to make it go away
but just keeping it from hurting is good. But guess what? I am off from
work on my "long set" of days off. No one has to see this gargantuan
sore on my mouth, and I can laze around until I feel better. Life is
good!!!
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I'm pleased as punch to share some terrific recipes from some of
our fellow a2z'ers (and me, of course!). This is the result of our last
Monthly Theme topic of
Sandwich Recipes.
There are quite a few, enough for a few issues actually, but I'm
feeling guilty for not getting an issue out to you since last Sunday.
If you don't mind my
biased
opinion, we have a virtual cookbook going on here. Join me in thanking
those who shared goodies for today's humongous issue.
Did you know . . .
Bacon Sandwich Ideas
~Shared by Treva, NC
Who doesn’t love bacon? Well, other than doctors and all of those
people who are worried about saturated fats. Oh, and vegetarians, too!
I know a lot of people who just drool over a crispy piece of bacon.
There are several ways to cook bacon. First, you can always fry it.
This works well for a lot of people. I get too impatient, plus, popping
bacon grease always seems to find my bare arm. My mother, a wonderful
cook, could make the most toothsome bacon. She placed one strip on top
of the other (or used thick sliced bacon) and put them in a large iron
skillet where the strips would overlap slightly. Then, the skillet with
the bacon strips would go into the oven at 350 degrees F. for about an
hour. After 30 minutes she would turn the strips over and continue
cooking until they were golden brown and crispy. Mom’s bacon was just
the best! An added bonus was that the cooled bacon grease went into a
bacon grease jar in the fridge. Like my mother, a Southern cook, I use
tiny bits of the bacon grease to flavor dishes.
When it is hot in the house, the microwave is the way to cook bacon!
Line a glass or ceramic microwavable platter or pie pan with a double
thickness of white Viva paper towels. Don’t even think of using another
brand. There is nothing as good as Viva to soak up bacon grease! Put
the bacon on the towels in a single bacon thickness. Then, add another
double thickness of Viva. Keep layering bacon and paper towels until
you run out of bacon. Try not to eat all of the bacon before you can
get it into a sandwich.
Bacon Sandwich Ideas
*Sesame bun with bacon, tomato, lettuce, avocado, and pesto mayo.
*Bacon, lettuce, and vine-ripened tomato on country white toast with
mayonnaise.
*Grilled egg salad on pumpernickel with crispy bacon.
*Lamb burger with bacon and dill cucumber yogurt sauce in a pita.
*Egg, cheese, and bacon on a sandwich thin.
*Havarti, smoked turkey, bacon and cranberry Panini.
*Denver omelet with bacon and mayonnaise in an onion Kaiser Roll.
*Thick sliced bacon cooked to a crisp and dressed with mayo, lettuce
and tomato on San Francisco sourdough.
*Deli sliced smoked Gouda, turkey, crispy bacon, avocado slices,
alfalfa sprouts, thinly sliced cucumbers and tomato, and mayo or ranch
in a low-carb, fresh multi-grain wrap.
*Duck Liver Pate with bacon and caramelized apples on French country
bread.
*Egg fried in butter on a fresh roll with bacon, mayo and mustard,
dressed with fresh dill, pickles, lettuce and tomato.
*Bacon, spinach, and tomato dressed with mayo on sourdough.
*Turkey and bacon on a croissant with mango mayo.
*Bacon cheeseburger on a sesame bun with lettuce, tomato, red onions,
and thinly sliced dill pickles with your favorite condiments.
Source:
http://bellaonline.com/articles/art7239.asp/zzz
Just make me
laugh . . .
A Sandwich You Can't Eat
*knuckle sandwich
Inf. a punch. (*Typically: ask for ~; get ~; give someone ~; want ~.)
A: Nyah! Your mother smokes cigars!
B: You want a knuckle sandwich?
*one sandwich short of a picnic
Inf. not very smart; lacking intelligence. (Jocular.)
Poor Bob just isn't too bright. He's one sandwich short of a picnic.
She's not stupid. Just one sandwich short of a picnic.
*sandwich (someone or something) between (people or things)
Fig. to enclose someone or something on both sides between people or
things in any combination.
We had to sandwich the children between us because there were no other
seats close by.
We had to sandwich the package between Ed and the side of the bus.
*be the meat in the sandwich (British & Australian)
to be in a difficult situation because you are the friend of two people
who are arguing.
I grew up with my parents continually yelling at each other so I was
the meat in the sandwich.
Not Much of a Man?
A little guy sat in a cafe one day eating his lunch. Three Hells Angels
walked into the cafe, looked around, and decided to have some fun with
the little guy.
They sat at his table. One of them took his coffee away from him and
drank it down. The next one took his sandwich away and ate it down. The
third Hells Angel took the little guy's pie and ate it down.
Without saying a word, the little guy got up, went to the cash
register, paid his bill, and left.
One of the Hells Angels looked at the waitress, and said, "Did you see
that? We took away his coffee, his sandwich, and his pie! And he didn't
say a word! He sure ain't much of a man!"
The waitress turned to them and said, "He ain't much of a truck driver,
either. He just ran over three motorcycles in the parking lot!"
Bologna Sandwich in a Bar
A bologna sandwich walks into a bar, sits down, and starts to order a
drink.
The bartender looks at him funny and says "Get out of here. We don't
serve food in here!"
Here are the
Monthly Theme Sandwich Recipes
recipes from your friends. I hope you enjoy them!
SLOW-COOKER MEATBALL SANDWICHES
~Shared by Marilyn M., Canton, OH
1 egg, lightly beaten
1/3 cup fine dry bread crumbs
2/3 cup finely chopped onion (2 small)
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 1/2 pounds lean ground beef
Sauce:
1 (15 oz) can tomato sauce
1/2 cup chopped green sweet pepper (1 small)
2 Tbsp. packed brown sugar
1 tablespoon yellow mustard
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/8 teaspoon bottled hot pepper sauce
8 hoagie buns, split and toasted
2 cups shredded mozzarella cheese (8 ounces)
In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the
salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix
well. Shape meat mixture into 32 balls. Arrange meatballs in a single
layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a
350 degree F oven for 25 minutes. Drain off fat.
For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato
sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar,
mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the
hot pepper sauce. Add cooked meatballs, stirring gently to coat with
sauce. Cover and cook on low-heat setting for 3 to 4 hours or on
high-heat setting for 1-1/2 to 2 hours.
To serve: Place four meatballs on the bottom of each bun. Top
with some of the sauce and a slice of cheese. Add bun tops.
Makes 8 servings.
GARLIC BREAD ROAST BEEF SANDWICHES
~Shared by Marilyn M., Canton, OH
An EXCELLENT recipe for left over roast.
1 loaf (10 ounces) frozen garlic bread (You can also use the frozen
garlic Texas Toast)
1/2 pound sliced fresh mushrooms
2/3 cup sliced onion
4 teaspoons butter
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 pound shaved deli roast beef **SEE NOTE
6 slices Provolone or Colby cheese **SEE NOTE
Pepperoncini slices, if desired
Bake garlic bread according to package directions. In a large skillet,
sauté vegetables in butter until tender. Add garlic; cook 1 minute
longer. Stir in Worcestershire sauce. Layer each half of garlic bread
with roast beef, mushroom mixture and cheese. Return to oven; bake for
3-5 minutes or until heated through and cheese is melted. I also top
mine with pepperoncini POW!)
Yield: 6 servings
**NOTE
Left over bottom round, or top round roast from the night before is
wonderful in this recipe. Don't be afraid to try different cheeses with
this recipe. I will also use garlic bread which has been left over from
the night before. I just warm it in the microwave for about 5 seconds.
OPEN FACED MUSHROOM AND ONION STEAK
BURGERS
~Shared by Marilyn M., Canton, OH
1 (21 inch) soft French baguette
butter/margarine
garlic powder or salt
10-12 thick slices cheese ~ muenster/sharp cheddar/Swiss [your
preference]
For the steak burgers:
2 lbs. extra-lean ground sirloin
1 large egg
1 1/2 tsp. steak seasoning
1 Tbsp. steak sauce
For the mushrooms & onions:
8 oz sliced button/baby portabella/cremini mushrooms [your preference]
1 large sweet onion, thinly sliced
2 tsp. fresh thyme
1 Tbsp balsamic vinegar
a couple pinches of sugar
salt & black pepper to taste
olive oil
Preheat the oven to 400°F and move the oven rack to the upper 1/3 of
the oven. By moving the oven rack closer to the top element the meat
will cook evenly without overcooking the baguette. Line a large baking
sheet with parchment. Slice the baguette through the middle, then
cut each portion in half again making 4 pieces. Arrange side by side on
the baking sheet. Butter each piece and sprinkle lightly with
garlic salt. Cut the cheese slices in half. Arrange half of the
cheese slices over the buttered baguette reserving the other half for
the top.
In a stove top pan over medium to medium-high heat, cook the mushrooms
and onions in a couple of drizzles of olive oil until golden. Add the
fresh thyme and season with salt and black pepper to your taste.
This will take about 10-12 minutes. Add a tablespoon of balsamic
vinegar and a couple pinches of sugar [or more to your taste] to
sweeten the onions, then cook for an additional 2 minutes. Remove
from the heat and set aside to cool slightly.
Mix together all of the steak burger ingredients. Divide evenly
between the baguettes, spreading to the edges. The meat will be
thin. Place into the oven and bake for 20-22 minutes depending on the
thickness of the meat. Remove from the oven, place the sautéed
mushrooms and onions on top, then cover with the remaining cheese. Set
the oven on broil, then return to the oven until the cheese melts. Cut
each baguette into 4 equal pieces and serve with an assortment of
flavored mayonnaise, pesto or spreads.
Yield: 16 pieces
HOT HAM & CHEESE SLIDERS
~Shared by Marilyn M., Canton, OH
2 packages Pepperidge Farm Pastry Rolls
3/4 lbs. baby Swiss Cheese, sliced
3/4 lbs. black forest ham, sliced
1 cup butter, softened
3 Tbsp. poppy seeds (optional)
3 Tbsp. honey mustard
1 tsp. Worcestershire Sauce
Partially freeze rolls. Slice and remove tops from rolls while frozen.
Layer cheese and ham on bottom of rolls.
Mix together butter, poppy seeds, Worcestershire, mustard and onions;
spread on ham.
Put tops of rolls back on and cover with aluminum foil.
Bake at 400° for 20 minutes.
MONSTER MUSHROOM BURGERS
~Shared by Marilyn M., Canton, OH
4 large portobello mushrooms caps, wiped cleaned
3 Tbsp. balsamic vinegar
1 Tbsp. extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup plain nonfat Greek-style yogurt
1 Tbsp. chopped fresh rosemary
1 lime, zested and juiced
4 large slices whole-grain peasant bread, each cut in half
1 cup baby arugula
1 large tomato, cut into 8 slices
1 red onion, thinly sliced
1/2 cup roasted red pepper strips, drained
Preheat the grill to medium-high heat.
Place the mushrooms in a baking dish or pie plate. Whisk together
the vinegar, oil, salt and pepper until blended.
Brush the mushrooms with the vinegar mixture; let stand for up to 15
minutes.
Place the mushrooms on the grill rack and grill until tender, 4 to 6
minutes per side. Transfer to a plate.
Meanwhile, combine the yogurt, rosemary and zest and juice of the lime
in a small bowl until blended.
Brush the bread slices with the yogurt mixture. Layer half the slices
with the mushrooms, arugula, tomatoes, onions and red pepper strips.
Top with the remaining bread slices. Serve immediately.
PHILLY CHEESE STEAK SLOPPY JOES
~Shared by Marilyn M., Canton, OH
1 Tbsp. extra virgin olive oil
1 lb ground beef
1 medium onion chopped
1 green pepper chopped
1/4 cup steak sauce
1 cup beef broth
salt and pepper to taste
4 hamburger buns
1 Tbsp. butter
1 Tbsp. flour
1 cup milk
1 cup shredded provolone cheese
In a large skillet heat the extra virgin olive oil over medium high
heat. Add the ground beef and brown while breaking up in chunks with a
spatula or spoon. Add the chopped green pepper and onion cooking for
about 3-4 minutes until they start to become tender. Drain all
excess liquid. Add the beef broth and steak sauce and bring the mixture
to a boil. Continue cooking until sauce is thick and bubbly.
While this is cooking, Split the hamburger buns and butter each
side. Place the buns side down onto a separate skillet
until golden brown. To make the cheese topping, melt the butter in the
skillet and add the flour. Cook for one minute. Whisk in milk and
continue cooking until it starts to thicken. Remove from heat and
stir in the cheese until incorporated. To assemble, place the bun on
the bottom. Spoon the meat mixture on top and pour the cheese
mixture on top topping with the bun. Enjoy!
CHICKEN GYROS
~Shared by Marilyn M., Canton, OH
2 chicken breasts, cut into strips
1/4 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. garlic, chopped
1 teaspoon oregano {dried}
1/2 teaspoon cumin
1/2 teaspoon onion {powder}
1 teaspoon salt
In a bowl or bag, place all of the ingredients together and mix
well. Marinate for up to 2 hours. Once ready, place the chicken
on a grill {I use a George Foreman} or in a pan and cook for about 3-4
minutes per side.
Tzatziki Sauce:
1 cup cucumber, finely chopped
1/2 cup Greek yogurt
1/4 cup sour cream
1 teaspoon mint
1 teaspoon cilantro
1 Tbsp. lemon juice
1 garlic clove, minced
1/4 teaspoon salt
Mix all of the ingredients together and let sit for at least 1 hour
before using.
Condiments:
pita bread
lettuce
tomatoes, sliced
red onion, thinly sliced
tzatziki sauce {recipe above}
Take a piece of pita bread and layer with the lettuce, chicken, tomato,
red onion and tzatziki sauce.
SHRIMP SALAD SANDWICHES
~Shared by Marilyn M., Canton, OH
1 pound cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery stalks, minced
1/2 cup mayonnaise
Dash onion salt
Salt and pepper
Seasoning salt
Celery salt
8 slices your choice bread, toasted
Lettuce and tomato slices, optional
Place shrimp in a food processor and pulse until finely minced.
Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix
well. Add seasonings, to taste, and stir to combine. Spread additional
mayonnaise on both sides of bread. Heap shrimp salad onto bread and
then cut sandwiches in half. Serve with lettuce and tomato, if desired.
HAM, MUSHROOM AND SWISS BREAKFAST
SANDWICH
~Shared by Marilyn M., Canton, OH
1 Tbsp. butter, divided
3/4 cup fresh white mushrooms, sliced
1 slice Swiss cheese
1 egg
1 slice deli ham or Canadian bacon
1 English muffin, toasted
salt and pepper, as desired
In a small nonstick sauté pan, melt 1/2 tablespoon butter over medium
heat. Add mushrooms, salt and pepper and sauté for about 5 minutes,
until tender. Place the slice of cheese on top of the mushrooms, and
cook for 1 more minute. Remove mushrooms from pan and set aside. On one
side of the sauté pan, melt remaining 1/2 tablespoon butter, and cook
the egg how you prefer, seasoning with salt and pepper. While the egg
is cooking, warm the ham or Canadian bacon on the other side of the
sauté pan. Place egg on the bottom of the toasted English muffin,
topping with ham, then mushrooms and cheese. Top with remaining half of
the English muffin.
SANDWICH STROGANOFF
~Shared by Patricia, Mesa, AZ
1 teaspoon salt
1 pound ground meat of choice; beef, pork, chicken, turkey
1/2 cup chopped onion
1/4 teaspoon garlic juice (optional)
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons flour
1/4 cup chili sauce
1/4 cup sour cream
1/2 loaf French bread, sliced lengthwise
Grated or sliced cheese
Tomato slices
Green pepper rings
Add salt to preheated skillet. Brown ground meat and chopped onions.
Add garlic juice, pepper and Worcestershire. When meat is cooked, stir
in flour, then chili sauce. Reduce heat and blend in sour cream. Spoon
onto bread. Garnish with tomato slices or pepper rings and
cheese. Broil until cheese is melted. Slice into 6 servings and serve
immediately.
JUMBO PIZZA SANDWICHES
~Shared by Patricia, Mesa, AZ
1 loaf French bread
1/4 cup ripe olives, chopped
1/8 teaspoon pepper
1/4 teaspoon ground oregano
3/4 teaspoon salt
2 tablespoons finely chopped green onion
1 cup ground beef, cooked and drained
1/4 cup grated Parmesan cheese
1 can (6 ounce) tomato paste
8 slices (1 ounce) American cheese, cut in half diagonally
Tomato slices for garnish
Cut bread in half, horizontally. Combine olives, pepper, oregano,
salt, onions, beef, Parmesan cheese and tomato paste. Spread this
mixture over cut side of bread. Place on cookie sheet and bake at 400
degrees for 15 minutes. Remove from oven; place cheese slices
alternately with tomato slices on top of the loaf. Return to oven for 8
minutes. Remove, cut in sections; serve hot.
SUPPER SANDWICH
~Shared by Patricia, Mesa, AZ
1 pound ground beef
1 cup chopped onions
1 egg, beaten
1 cup sour cream or cottage cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1 recipe buttermilk biscuits, following
1 cup grated cheese
Heat oven to 400 degrees. Grease the bottom of a 9 inch square baking
dish. Slowly fry ground beef until done. Remove ground beef and cook
onions until tender but not brown. Combine egg, sour cream, salt,
pepper and add ground beef. Divide biscuit dough into two equal parts.
Roll each part out about the size of the baking dish. Fit one part of
the dough in the bottom of the dish. Top with ground beef mixture, then
onions, then cheese. Fit the other part of the dough over the top. Bake
30 minutes. Cut in squares and serve hot.
Buttermilk Biscuits:
2 cups self rising flour
1/4 cup shortening
1/4 teaspoon soda
3/4 cup buttermilk
Cut shortening into flour until particles are as fine as coarse
cornmeal. Add soda to buttermilk and quickly stir into four. Turn dough
onto lightly floured board.
TURKEY AND RELISH SANDWICH FILLING
~Shared by Patricia, Mesa, AZ
1 cup diced cooked turkey
1/4 cup diced celery
3 tablespoons pickle relish
1 hard boiled egg, chopped
3/4 teaspoon salt
Dash of pepper
1/4 cup salad dressing
Combine ingredients and mix well. Makes about 1 1/2 cups filling.
CHUCKWAGON SPAM SANDWICH
~Shared by Patricia, Mesa, AZ
1 tablespoon butter
1/2 cup minced onions
1/3 teaspoon pepper
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 cup chili sauce
3 tablespoons vinegar
4 teaspoons sugar
1 can Spam
6 rolls
Melt butter. Add onion and remaining ingredients. Slice Spam, arrange
in single layer in baking pan. Pour sauce over Spam and cook for 1 hour
at 350 degrees. Serve on heated rolls.
HOT TUNA SANDWICH LOAF
~Shared by Sandy, Roswell, NM
1 can (6 ounce) tuna
4 hard boiled eggs, chopped
1 tablespoon mayonnaise
1/4 cup cream of celery soup, undiluted
1/3 cup chopped olives
1 loaf of sandwich bread, unsliced
Butter
With the exception of bread, combine all ingredients. Remove crust from
bread; slice lengthwise twice. Butter slices and spread on filling.
Brush sides with 1/2 cup melted butter; wrap in foil and refrigerate
overnight. Remove at least 2 hours before baking.
Remove foil and brown on cookie sheet for 20 minutes at 375 degrees.
Serve with a celery sauce made by adding 1/3 cup of milk to remainder
of soup.
HOT TUNA SANDWICH
~Shared by Sandy, Roswell, NM
1 can tuna
1/4 cup mayonnaise
1 medium tomato
1 small onion
Cheese of choice
1 loaf French bread
Combine tuna and mayo. Slice loaf into thirds, lengthwise and butter
all inside areas. Spread tuna and mayo on bottom layer, topping with
cheese. Place middle layer of bread on top of bottom layer. Slice
tomatoes and top them with cheese. Put on top layer. Bake at 450 degs.
for 30 minutes.
TUNA CHEESE SANDWICH SPREAD
~Shared by Sandy, Roswell, NM
1/2 lb processed cheese
1 small can pimento, chopped
1 can tuna, flaked and drained
Juice of 1/2 lemon
Salt to taste
Mayonnaise
Grate or shred cheese. Add pimento, tuna, lemon juice and salt. Add
enough mayo to give good spreading consistency. Mix well and serve with
crackers or use for finger sandwiches.
TUNA SANDWICH
~Shared by Sandy, Roswell, NM
1 can (6 1/2 oz) tuna
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped
1 hard boiled egg, mashed fine
1/2 cup salad dressing
2 tbls sweet pickle liquid
Bread or rolls of choice
Mix all ingredients together. Makes approx 4 sandwiches.
SALMON SANDWICHES
~Shared by Lynn, Roswell, NM
2 cups canned salmon
3/4 cups cracker crumbs
1 egg, slightly beaten
1 small onion
2 tbls butter
3 soft sandwich rolls
Drain and flake salmon; mix with cracker crumbs and eggs. Mince onion
and fry lightly in half of butter; add to salmon mixture and season to
taste. Shape into 6 thin cakes and brown quickly in remaining butter.
Split and toast rolls and place hot salmon cake on each half. Top with
whatever your heart desires, lettuce, tomato, pickles, onion rings etc.
PIMIENTO CHEESE SANDWICH SPREAD
~Shared by Lynn, Roswell, NM
1 cup grated Velveeta cheese
2 tbls butter
4 tbls milk
1 tsp cornstarch, dissolved in milk
1/3 tsp salt
Small jar pimientos
1/8 tsp paprika
Combine cheese, butter, milk, cornstarch and salt in top of double
boiler. Cook over hot water until cheese is melted and smooth. Remove
from heat and add pimiento and paprika. Use for crackers or finger
sandwiches.
CHICKEN SALAD
~Shared by Lynn, Roswell, NM
5 cups diced cooked chicken
3 chopped medium pickles
2 sticks celery, diced
1/2 cup salad dressing or mayo
Chicken broth if desired
Combine all ingredients. Add a bit of chicken broth if additional
moisture is needed. Spread bread of choice with mixture. Makes a large
batch.
SUPER SANDWICH
~Shared by Lynn, Roswell, NM
2 loaves light rye bread
8 hard boiled eggs chopped
6-8 slices bacon, fried crisp and crunched
Salad dressing
Lettuce
Swiss Cheese
Boiled Ham
Mix eggs and bacon together; mix with salad dressing to spreading
consistency. Using 3 slices of bread per sandwich, spread egg mix on
first slice. Top with second buttered slice and layer with cheese, ham
and lettuce. Spread mayo or mustard on 3rd slice and top.
HOTDOG WITH HAMBURGER SAUCE
~Shared by Mary, Roswell, NM
1 T fat
2 or 3 small onions, chopped
1/2 pound hamburger
1 No. 2 can tomatoes
1 tsp chili powder
1 tsp sugar
1 tsp salt
1 pound hotdogs
Long rolls
Brown onions in fat, add burger and cook a few minutes tossing with
fork. Add remaining ingredients and simmer gently for 45 minutes. Heat
hotdogs by boiling, steam or broiling. Remove casings; place in the
center of roll and top with hamburger sauce. Serve hot.
BEANIE WEANIE LOAF
~Shared by Mary, Roswell, NM
1/2 loaf French bread, cut lengthwise
1 tablespoon prepared mustard
2 tablespoons soft butter
2 cups pork and beans, drained
1/4 cup chopped onion
2 tablespoons brown sugar
1/2 cup shredded sharp American cheese
5 hotdogs
5 small sweet pickles cut in fans
Blend mustard and butter; spread on bread. Mix beans, onion and brown
sugar; spread on the buttered bread. Sprinkle with cheese. Broil 7
inches from heat for 5 minutes. Split hotdogs lengthwise without
cutting clear through. Place split side up on beans, crosswise on loaf.
broil 5 minutes longer. Add pickle fans; drizzle mustard or ketchup
down center of franks. Cut loaf in 5 slices so each serving has a frank
and a pickle fan.
CORN DOG SURPRISE
~Shared by Mary, Roswell, NM
3/4 cup self rising flour
1/2 cup self rising oatmeal
1 tablespoon sugar
1 teaspoon dry mustard
2 tablespoons dry onion soup
1 egg
1/2 cup milk
1 pound frankfurters
Corn oil for deep frying
Mix dry ingredients. Beat egg and milk together and add to dry
ingredients; stir until blended. Wipe franks with dry cloth, dust with
flour and Insert popsicle sticks into franks. Dip into batter and drop
in hot corn oil - 375 degrees - frying until brown. Drain on paper
towels. Serve piping hot.
HIKERS HOT DOGS
~Shared by Mary, Roswell, NM
1 tbls minced onion
1 can (12 oz) beer
1 tbls Worcestershire sauce
1/4 cup chili sauce
12 all beef hotdogs, quartered
6 French rolls, split
Mix onion, beer, Worcestershire, chili sauce and hotdogs together.
Simmer for 30 minutes. Serve on split rolls.
HAM AND CHEESE ROLLS
~Shared by Bobbie, Roswell, NM
1/4 cup butter and margarine combined
2 tsp mustard
2 tsp poppy seed
1/4 cup grated onion
8 slices thin cut ham
8 slices processed cheese
8 hard rolls
Mix butter-margarine, mustard, poppy seed, and onion. Spread on hard
rolls. Place ham and cheese on rolls. Wrap in foil and place on cookie
sheet. Bake 20 minutes at 325 degs.
SWISS HAM SANDWICH
~Shared by Bobbie, Roswell, NM
1/3 cup prepared mustard
1/3 tsp mayonnaise
2 tbls finely chopped onion
1/2 tsp salt
Dash of pepper
8 slices ham
8 slices Swiss cheese
8 buns
Mix mustard, mayonnaise, onion, salt and pepper. Spread buns with this
mixture and top with 1 slice of ham and 1 slice of Swiss cheese. Wrap
bun in foil and bake for 20 minutes at 350 degs.
BROILED HAM AND CHEESE
~Shared by Bobbie, Roswell, NM
4 hamburger buns
1/4 lb spiced ham luncheon meat
1/4 lb American cheese
1 tbls salad dressing
Grind spiced ham and cheese in food chopper. Mix in salad dressing.
Spread liberally on 8 bun halves. Place under broiler until heated and
delicately browned. Serve with a tossed salad.
CHEESE PUFF SANDWICH
~Shared by Bobbie, Roswell, NM
1/3 lb Cheddar cheese, grated
1/2 tsp baking powder
1/2 tsp salt
2 eggs separated
1/2 tsp onion juice (opt)
4 slices bread
Add baking powder, slightly beaten egg yolks, salt and onion juice to
grated cheese. Mix lightly.Cut each slice of bread in half, triangle
shape and toast lightly on one side. Beat egg whites until stiff but
moist. Fold cheese mix into egg whites. Spread a thick of cheese mix on
untoasted side of bread., piling it higher in center. Place on cookie
sheer in broiler, 3 inches from flame.Broil 1 minute or until puffed
and light brown.
SANDWICH LOAFER
~Shared by Debbie, Roswell, NM
1 can (12 oz) corned beef
1 can cream of mushroom soup
1/4 cup pickle relish
4 hard cooked eggs
Pepper to taste
1 loaf French bread
Mash beef with a fork. Mix in enough soup to hold together. Add relish,
chopped egg and pepper. Slice the bread; butter slices and spread with
mix. Wrap loosely in foil and bake at 350 for 20 minutes. Serve hot.
CORNED BEEF CHEESEBURGER
~Shared by Debbie, Roswell, NM
1 can (12 oz) corned beef
3 tbls finely chopped onion
1 tbls prepared mustard
3 tbls mayonnaise
1 1/2 tsp horseradish
3 tbls butter
8 buns, split
8 slices American cheese
Combine beef and 4 seasonings. Mix well. Spread bun with butter. Spread
beef mix on bottom halves, top with slice of cheese. Toast under
broiler until cheese melts; toasting top halves separately. Remove from
oven and cover with top.
GROUND MEAT SPREAD
~Shared by Debbie, Roswell, NM
1 lb ground meat, cooked and chopped
1 egg, beaten
1 tsp salt
1/2 tsp pepper
1 tsp mustard
2 tbls catsup
1 tsp Worcestershire sauce
2 tbls chopped onion
6 hamburger buns
1/2 lb grated cheese
Mix meat, egg, salt, pepper, mustard, catsup, Worcestershire and onion.
Spread on buns, open faced. Sprinkle with grated cheese and place under
broiler until cheese is melted.
BAKED CHICKEN SANDWICHES
~Shared by Debbie, Roswell, NM
4 boneless chicken breasts, cooked and sliced
16 slices sandwich bread, crust removed
8 slices cheese of choice
4 eggs
2 1/2 cups milk
2 tbls butter
2 cups crushed corn flakes
1 can cream of mushroom soup
1 large can mushrooms, sliced
1/2 cup milk
Grease a 9x13" pan. Place 8 slices of bread on bottom, then layer of
sliced chicken, cheese and top with bread. Beat eggs and add milk. Pour
over layers. Melt butter, add cornflakes and sprinkle as topping over
entire mixture. Cover with foil. Refrigerate overnight. Place pan in
shallow pan with 1/2" of water in it. Bake at 350 degs for 90
minutes. While cooking, mix soup, mushrooms and milk and heat. Serve
sauce with sandwiches.
ARTICHOKE TEA SANDWICH
~Shared by Linda H., Rosharon, TX
Yields: 10 whole sandwiches
2 (14-ounce) cans artichoke hearts in water, drained and chopped
1 1/4 cups mayonnaise
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon cayenne pepper
Coarse salt and freshly-ground black pepper to taste
20 very thin slices white or wheat bread*
*Choose the best-quality bread as possible. Never serve end slices.
Freezing the bread before cutting and then spreading makes for easier
handling.
In a medium bowl, combine chopped artichokes, mayonnaise, onion powder,
garlic powder, dried parsley, and cayenne pepper. Season to taste with
salt and pepper.
Spread the mixture evenly over 10 slices of bread. Top each with the
remaining 10 bread slices.
Carefully cut the crusts from each sandwich with a long, sharp or
serrated-blade knife. Cut the sandwiches in half diagonally and then
cut in half again. If desired, decorative shapes can be made with
cookie cutters.
Transfer the prepared sandwiches to a platter and wrap in plastic wrap.
Refrigerate at least 4 hours or overnight to soften before serving.
When ready to serve, remove from refrigerator. Uncover sandwiches just
before serving.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
EASY REUBEN SANDWICH SLICES
~Shared by Linda H., Rosharon, TX
If you're fan of Reuben sandwiches, you'll enjoy a family-size version
served hot from your oven and made with Crescent Recipe Creations™
flaky dough sheets.
Makes: 4 servings
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated
flaky dough sheet
2 Tbsp. Thousand Island dressing
4 oz thinly sliced deli corned beef
4 slices (1 oz each) Swiss cheese
1 cup sauerkraut with caraway seed, well drained (from 14-oz can)
1 Tbsp. horseradish mustard
1 egg, beaten
2 tsp. sesame seed
1. Heat oven to 375°F. Unroll 1 can of dough onto large ungreased
cookie sheet. Spread Thousand Island dressing on dough to within 1/2
inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
2. Unroll remaining can of dough on work surface. Spread mustard to
within 1/2 inch of edges. Place mustard side down on sauerkraut. Press
edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
3. Bake 20 to 25 minutes or until deep golden brown. Cut into slices to
serve.
DO NOT ROLL and slice!
ITALIAN MEATBALL SANDWICH CASSEROLE
~Shared by Linda H., Rosharon, TX
1/3 cup chopped green onions
1/4 cup Italian-style dried bread crumbs
3 Tbsp. grated parmesan cheese
1 pound ground beef
1 - 1 pound loaf Italian-style bread, cut into 1 inch pieces
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tsp. Italian seasoning
1/4 tsp. freshly ground black pepper
2 cups grated mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 cup water
2 cloves garlic, minced
Preheat oven to 400 degrees F (205 degrees C).
Mix together onions, bread crumbs, cheese and ground beef. Roll into 1
inch diameter balls, and place in a baking pan. Bake for 15 to 20
minutes, or until beef is no longer pink. Reduce the oven temperature
to 350 degrees F (175 degrees C).
Arrange the bread cubes in a single layer in an ungreased 9x13 inch
baking dish. Mix together the cream cheese, mayonnaise, Italian
seasoning and black pepper until smooth. Spread this mixture over each
bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
In a large bowl, mix together spaghetti sauce, water, and garlic.
Gently stir in meatballs. Pour over the bread and cheese mixture in the
baking pan. Sprinkle the remaining mozzarella cheese evenly over the
top.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated
through.
Makes 5 to 7 servings
Source:
http://www.recipes-from-friends.com
BEEF EMPANADAS
~Shared by Linda H., Rosharon, TX
Serves 4 to 6 as an entrée
The alcohol in the dough is essential to the texture of the crust and
imparts no flavor—do not substitute for it or omit. Masa harina can be
found in the international aisle with other Latin foods or in the
baking aisle with the flour. If you cannot find masa harina, replace it
with additional all-purpose flour (for a total of 4 cups). After
assembling, the empanadas can be covered tightly with plastic wrap and
refrigerated for up to 2 days.
Filling
1 large slice hearty white sandwich bread, torn into quarters
2 tablespoons plus 1/2 cup low-sodium chicken broth
1 pound 85 percent lean ground chuck
Table salt and ground black pepper
1 tablespoon olive oil
2 medium onions, chopped fine (about 2 cups)
4 medium garlic cloves, minced or pressed through garlic press (about 4
teaspoons)
1 teaspoon ground cumin
1/4 teaspoon Cayenne
1/8 teaspoon ground cloves
1/2 cup packed cilantro leaves, coarsely chopped
2 hard-cooked eggs, coarsely chopped
1/3 cup raisins, coarsely chopped
1/4 cup pitted green olives, coarsely chopped
4 teaspoons cider vinegar
Dough
3 cups (15 ounces) unbleached all-purpose flour, plus extra for work
surface
1 cup (5 ounces) masa harina (see note)
1 tablespoon sugar
2 teaspoons table salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
and chilled
1/2 cup cold vodka or tequila (see note)
1/2 cup cold water
5 tablespoons olive oil (for baking empanadas)
FOR THE FILLING: Process bread and 2 tablespoons chicken broth in food
processor until paste forms, about 5 seconds, scraping down sides of
bowl as necessary. Add beef, ¾ teaspoon salt, and ½ teaspoon pepper and
pulse until mixture is well combined, six to eight 1-second pulses.
Heat oil in 12-inch nonstick skillet over medium-high heat until
shimmering. Add onions and cook, stirring frequently, until beginning
to brown, about 5 minutes. Stir in garlic, cumin, cayenne, and cloves;
cook until fragrant, about 1 minute. Add beef mixture and cook,
breaking meat into 1-inch pieces with wooden spoon, until browned,
about 7 minutes. Add remaining ½ cup chicken broth and simmer until
mixture is moist but not wet, 3 to 5 minutes. Transfer mixture to bowl
and cool 10 minutes. Stir in cilantro, eggs, raisins, olives, and
vinegar. Season with salt and pepper to taste and refrigerate until
cool, about 1 hour. (Filling can be refrigerated for up to 2 days.)
FOR THE DOUGH: Process 1 cup flour, masa harina, sugar, and salt in
food processor until combined, about two 1-second pulses. Add butter
and process until homogeneous and dough resembles wet sand, about 10
seconds. Add remaining 2 cups flour and pulse until mixture is evenly
distributed around bowl, 4 to 6 quick pulses. Empty mixture into large
bowl.
Source: AmericasTestKitchenTV.com
SCOTTISH SANDWICH
~Shared by Linda H., Rosharon, TX
This is what I ate in Inverness last year!
2 pieces of a good hearty country bread
Sliced sharp cheddar cheese
Branson pickles (may have to look in the International aisle)
Place the cheese and pickles between bread slices that have been spread
with butter or mayo.
Enjoy with a Shandy (Lemonade and beer)
CREAMY AVOCADO & WHITE BEAN WRAP
~Shared by Linda H., Rosharon, TX
White beans mashed with ripe avocado and blended with sharp Cheddar and
onion makes an incredibly rich, flavorful filling for this wrap. The
tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle
pepper and an extra dash of cider vinegar can be used in place of the
canned chipotles in adobo sauce. Serve with tortilla chips, salsa and
Tecate beer.
Serves: 4
2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce (see
Note)
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 8- to 10-inch whole-wheat wraps or tortillas
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add
cabbage, carrot and cilantro; toss to combine.
Mash beans and avocado in another medium bowl with a potato masher or
fork. Stir in cheese and onion.
To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture
onto a wrap (or tortilla) and top with about 2/3 cup of the
cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut
the wraps in half to serve, if desired.
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños
packed in a flavorful sauce. Look for the small cans with the Mexican
foods in large supermarkets. Once opened, they'll keep at least 2 weeks
in the refrigerator or 6 months in the freezer.
Nutrition Facts
Calories 411
Source: EatingWell
EGGPLANT AND PROVOLONE PANINI
~Shared by Linda H., Rosharon, TX
Serves 4
You don't need to have panini press to give an Italian twist to these
grilled cheese sandwiches. The marinated eggplant and arugula deliver a
piquant counterpoint to the mellow provolone. Serve with a bowl of
minestrone.
8 center slices from a round loaf of Italian bread
1/2 pound sliced provolone cheese
4 ounces bottled marinated eggplant, drained well
4 cups baby arugula
Heat a 12-inch heavy skillet, preferably cast-iron over medium-low
flame until hot.
Brush one side of each piece of bread with oil. Make 4 sandwiches on
the unoiled sides, starting with cheese, then eggplant and arugula,
then cheese.
Put 2 sandwiches, at a time, in skillet and put another skillet with a
2-lb weight (a large can of tomatoes, e.g.) on top. Cook until paninis
are browned on bottom, 3 minutes, then remove skillet and weight, turn
with a spatula and replace skillet with weight. Cook until underside is
browned, 2 to 3 minutes. Make 2 more panini in same manner.
Source:
http://www.kitchendaily.com/recipe/eggplant-and-provolone-panini-142486/#ixzz1SVYHpvK1
GRILLED CHICKEN SLIDERS AND APRICOT
CHUTNEY SPREAD
~Shared by Linda H., Rosharon, TX
Mini sliders are a fun weeknight meal the whole family is sure to love.
Dijon mustard gives the apricot chutney the perfect amount of peppery
tang to complement the grilled chicken.
YIELD: 4 servings (serving size: 2 sliders)
3/8 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
Cooking spray
3 apricots, halved and pitted
1 tablespoon water
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, chopped
8 (1.3-ounce) mini sandwich buns
Preparation
Combine first 3 ingredients in a small bowl. Sprinkle chicken with
pepper mixture. Place a large grill pan over medium-high heat; coat pan
with cooking spray. Add chicken to pan; cook 5 minutes on each side or
until done. Cool slightly; shred meat.
Recoat pan with cooking spray. Place apricots, cut sides down, on pan;
cook 6 minutes on medium-high heat or until tender and lightly browned,
turning after 4 minutes. Place apricots and next 4 ingredients (through
garlic) in a food processor; process until smooth.
Spread about 1/2 teaspoon apricot chutney over cut side of each
sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover
with top half of bun.
Nutritional Information
Amount per serving
Calories: 430, Fat: 11, Saturated fat: 3.7g, Monounsaturated fat: 4.1g,
Polyunsaturated fat: 1.7g, Protein: 42.3g, Carbohydrate: 41.9g, Fiber:
2.7g, Cholesterol: 141mg, Iron: 2mg Sodium: 644mg, Calcium: 24mg
Source: Cooking Light
ITALIAN-SAUSAGE BURGERS WITH GARLICKY
SPINACH
~Shared by Linda H., Rosharon, TX
Using sausage in burgers is a smart shortcut, because the meat is
already seasoned.
Servings: 4
10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both),
casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
Directions
1. In a large skillet, bring 1/4 inch of water to a boil. Add the
spinach and cook, stirring, until just wilted, about 1 minute; drain
and press out as much water as possible. Wipe out the skillet.
2. In the same skillet, heat the 2 tablespoons of olive oil until
shimmering. Add the garlic and anchovy paste and cook over high heat,
stirring, until fragrant, 1 minute. Add the spinach, season with salt
and stir just until coated, about 10 seconds.
3. Light a grill or preheat a grill pan. Using slightly moistened
hands, form the sausage meat into four 4-inch patties, about 3/4 inch
thick. Brush the burgers with oil and grill over moderate heat until
browned and crusty on the bottom, about 5 minutes. Carefully flip the
burgers. Top with the cheese and grill until the burgers are cooked
through and the cheese is melted, about 5 minutes longer. Spread the
pesto on the rolls. Top with the burgers and spinach and serve.
Source: Food & Wine
BAVARIAN MEATBALLS
~Shared by Linda H., Rosharon, TX
12 Servings
1 package (32 ounces) frozen fully cooked Italian meatballs
1/2 cup chopped onion
1/4 cup packed brown sugar
1 envelope onion soup mix
1 can (12 ounces) beer or nonalcoholic beer
12 hoagie buns, split
3 cups (12 ounces) shredded Swiss cheese
In a 3-qt. slow cooker, combine the meatballs, onion, brown sugar, soup
mix and beer.
Cover and cook on low for 3-1/2 to 4-1/2 hours or until heated through.
Serve with toothpicks for an appetizer. Or for sandwiches, place six
meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup
cheese. Place on baking sheets.
Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Replace bun tops. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 643 calories, 36 g fat (18 g
saturated fat), 95 mg cholesterol, 1,302 mg sodium, 49 g carbohydrate,
4 g fiber, 29 g protein.
PIZZA JOES
~Shared by Linda H., Rosharon, TX
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 (14 oz) jars pizza sauce
1 (3.5 oz) pkg sliced pepperoni, chopped (about 3/4 cup)
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
18 sandwich buns, split
2 cups shredded mozzarella cheese
In 12 inch skillet, cook ground beef and onion over medium high heat
until beef is thoroughly cooked, stirring frequently. Drain. Spray 3
1/2 to 4 quart slow cooker with nonstick cooking spray. Spoon beef
mixture into sprayed slow cooker. Add bell pepper, pizza sauce,
pepperoni, basil and oregano; mix well. Cover; cook on low setting for
4 to 6 hours. To assemble, spoon about 1/3 cup beef mixture onto bottom
halves of buns. Top each with scant 2 Tbsp. cheese.
Cover with top halves of buns.
Makes 18 sandwiches
Source: Rachel Ray
HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso
~Shared by Linda H., Rosharon, TX
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional
Slice the rolls in half lengthwise. If they're not fresh, toast them
slightly for a few minutes.
On one side, spread a tablespoon of refried beans; on the other, mash
1/4 of an avocado with a fork.
Top the bottom half of the bread with a few slices of cheese, 2 or 3
slices of turkey or cold cuts of your choice, it may also be shredded
chicken or meat, and a couple of slices of tomato.
Drizzle a tablespoon of Mexican-style cream and crown your package with
as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
Place the top half of the roll on the sandwich and slice the torta
horizontally. Eat it or wrap it up so that it can travel along with you.
MEDITERRANEAN SANDWICHES
~Shared by Linda H., Rosharon, TX
4-8 slices Ham
4-8 slices salami
4-8 slices Provolone
Romaine lettuce
Tomato slices
Red onion slice
1 large jar artichoke hearts (can be marinated or plain)
Olives, green or black chopped
Mayo
Capers
Mustard
Chopped fresh basil
4 Ciabatta rolls or whole wheat flat bread
Mix mayo with capers and mustard with basil (Amounts to taste for 4
sandwiches.)
Allow to sit for at least 1 hour to let flavors mellow. Spread on
bread. Layer all other ingredients and enjoy!
BACON-CHICKEN SLIDERS WITH
RASPBERRY-ONION SPREAD
~Shared by Linda H., Rosharon, TX
There's a sassy new mini sandwich in town! Chicken, bacon and extra
goodies are sandwiched between flaky, baked crescent rounds. Makes 8
sandwiches
1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
1 LAND O LAKES® Egg, beaten
1 to 2 teaspoons McCormick® Poppy Seed
1 tablespoon Crisco® Pure Vegetable Oil
1 cup chopped red onions
1/8 teaspoon salt
1/8 teaspoon McCormick® Ground Black Pepper
1 cup Progresso® chicken broth
2 tablespoons balsamic vinegar
1/4 cup Smucker’s® Red Raspberry Preserves
1/4 cup Smucker’s® Apricot Preserves
1 boneless skinless chicken breast, cooked, thinly sliced
4 slices hickory-smoked bacon, crisply cooked, broken in half
1/4 cup fresh cilantro leaves
Heat oven to 375°F. Line large cookie sheet with cooking parchment
paper. Place crescent rounds on cookie sheet; press each crescent into
2 1/2-inch round. Brush with egg; sprinkle with poppy seed.
Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to
cooling rack.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions,
salt and pepper; cook 3 to 5 minutes, stirring frequently, or until
onions are tender. Add chicken broth and balsamic vinegar; cook 12 to
17 minutes or until sauce is reduced by half. Stir in red raspberry and
apricot preserves; cook 2 to 3 minutes, stirring frequently, or until
slightly thickened. Cool 5 minutes.
Cut each crescent round in half horizontally. Place bottoms of buns on
serving platter; top each with 2 teaspoons of the onion mixture,
chicken, bacon, cilantro and top of bun.
Nutrition Information: 1 Serving (1 Serving) Calories 250
(Calories from Fat 100),
Total Fat 11g (Saturated Fat 3g, Trans Fat 1 1/2g), Cholesterol 40mg;
Sodium 500mg; Total Carbohydrate 28g (Dietary Fiber 0g,Sugars
13g),Protein 8g;
ROTISSERIE CHICKEN SLIDERS
~Shared by Linda H., Rosharon, TX
6 oz cooked, chopped chicken (from Rotisserie or baked)
4 oz cream cheese, softened
1/2 cup chopped mushroom
2 T diced green onion
1 Tbsp Mixed herbs – Dried or fresh (like rosemary and parsley, Ranch
dressing mix)
1 pkg Jumbo Dinner Rolls rolls (can of 8)
2 T melted butter
3/4 cup seasoned Bread Crumbs
Preheat oven to 375 degrees. Be sure that you have a pizza stone
preheated as well. HOT HOT HOT to cook the base of the slider
from the bottom up. Combine chopped chicken, chopped mushroom, green
onion, pepper, Cajun spices and softened cream cheese in a Kitchenaid
Mixer (or mix by hand).
Unfold rolls. Split each in half. Add a 1/4 cup dollop of the
chicken mixture to the center of each. spread the chicken goo evenly
and top with the other half.
Line them up on parchment paper or a silicon mat. Drizzle with melted
butter and sprinkle with bread crumbs. Place on a cookie sheet and bake
for 12-15 minutes at 375, covering loosely with aluminum foil until the
last five minutes.
PORTOBELLO MUSHROOMS WITH PESTO MAYO
~Shared by Luanne, FL
Ingredients:
1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
2 tablespoons reduced-fat mayonnaise
6 large Portobello mushroom caps, stems trimmed or removed
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 whole-wheat rolls, split open
6 slices provolone cheese (optional)
Thinly sliced red onions
Roasted red peppers
2 cups arugula leaves
Directions:
COMBINE pesto and mayonnaise in medium bowl; stir well.
PREHEAT grill to medium-high. Brush both sides of Portobello mushrooms
with oil; season with salt and pepper. Grill on both sides for about 4
minutes. Remove from grill and keep warm. Toast cut sides of rolls on
grill just until light golden; remove.
SPREAD bottoms of each roll with about 2 tablespoons pesto mayo. Top
with mushroom, cheese slice, red onion, roasted red pepper and small
handful of arugula. Top with top of roll.
GRILLED CHICKEN CLUB SANDWICH
~Shared by Luanne, FL
Great Recipe !
Ingredients
PAM® Grilling Spray (or your choice)
1 can (14.5 oz. each) Hunt's® Petite Diced Tomatoes, drained well
1/2 cup real bacon bits
3 large (8 oz. each) boneless skinless chicken breasts, cut in half
horizontally
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 slices (1 oz. each) Swiss cheese
6 Kaiser rolls, split
1/4 cup light mayonnaise
6 romaine lettuce leaves
Directions
Spray cold grate of gas grill with grilling spray. Preheat grill for
medium heat.
Meanwhile, combine drained tomatoes and bacon in small bowl; set aside.
Sprinkle chicken with salt and pepper. Grill chicken 4 minutes on each
side. Top each piece with 1/4 cup tomato mixture and 1 slice cheese;
grill 1 to 2 minutes more or until cheese melts and chicken is no
longer pink in centers (165°F).
Meanwhile, spray cut sides of rolls with grilling spray; toast on
grill.
Spread mayonnaise evenly on cut sides of rolls.
Place lettuce on bottom halves of rolls; add chicken. Close with tops
of rolls. Serve.
Source: Hunts
HAM SALAD
~Shared by Luanne, FL
This makes a lot so you could halve it. I love it with lettuce on it
and I have put it on bread with a slice of cheese and broiled it long
enough to melt the cheese. I also make this with leftover roast beef
and pork.
3 cups minced ham
1/3 to 1/2 cup Miracle Whip
2 hardboiled eggs, diced (opt)
½ c. diced sweet onion
3 shakes of celery salt
2 to 4 tablespoons sweet pickle relish
Couple drops of Tabasco Sauce
In a blender put in cubed ham and cubed onion in small batches.
Put the ham onion mixture in a bowl and when that is finished add the
pickle relish and Miracle Whip to the texture you want.
The taste is the best when it is made the day before. It does
taste very good!
CHICKEN SALAD IN A PITA
~Shared by Luanne, FL
Ingredients
1 pound cooked chicken breast
¾ cup mayonnaise
3 tablespoons finely minced celery
3 tablespoons finely minced onion
1 tablespoon brown sugar
1/8 teaspoon garlic powder
Pinch of salt
Pinch of pepper
Instructions
Shredded chicken rather than diced chicken pieces will help this stay
together better , add in all other ingredients. Stir by hand to mix
well.
Serve in pita bread with lettuce leaves or in sandwiches. You may add
tomato if you want to.
FUNERAL SANDWICHES
~Shared by Johnny, LA
Nothing To Mourn About Here!
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 8
Ingredients
1 package (12 ct) of King’s Hawaiian Rolls
1/2-1 lb. ham deli meat
Swiss cheese, thinly sliced
1/2 cup butter, melted
3 Tbs Worcestershire sauce
2 Tbs mustard
2 Tbs brown sugar
dash of onion powder
Instructions
Cut each roll in half, lengthwise and place bottom halves on the bottom
of a baking pan.
Layer bottom half with ham slices and cheese and place the top half
back on.
In a bowl, Mix together the butter, Worcestershire, mustard, brown
sugar and onion powder. Pour sauce over sandwiches, drenching each one.
Cover tightly and marinade anywhere from 4-24 hours. Overnight works
best!
Preheat oven to 350°. Bake for 15 minutes uncovered, or until cheese is
melted and bun tops are a bit golden.
Source: RecipeLion
CAJUN STYLE ROAST BEEF POBOY WITH GRAVY
~Shared by Johnny, LA
2 lbs deli sliced roast beef
2 tomatoes sliced thin
Lettuce sliced thin
Mayonnaise
Dill pickle slices
4 hoagie buns
Gravy recipe
1 cup diced onion
3 cups beef bouillon
1/2 cup dark roux
2 tbsp Worcestershire sauce
2 tbsp steak sauce
Dash hot sauce
2 tbsp butter
Saute onion in butter until tender. Add roux and little water, whisk
until gravy appears. Add Worcestershire sauce and steak sauce, stir
well. Simmer for 20 minutes, add roast beef, simmer for 10 more minutes.
Slice bun 3/4 of the way open. Spread mayonnaise on inside. On bottom
side place meat and gravy. Top with lettuce, then pickles, and the
tomatoes. Enjoy.
CRAWFISH PISTOLETTES
~Shared by Johnny, LA
4 tbsp butter
1 bunch green onions chopped fine
1lbs or so crawfish tail meat, or shrimp
8ozs Velveeta cheese
4ozs pepper jack cheese
1 onion chopped fine
1/2 teaspoon cayenne powder
1/2 bell pepper chopped fine
1 bag pistolette rolls
extra butter for glazing pistolettes
Saute' both onions, bell pepper, and crawfish or shrimp in butter, for
15 minutes on medium fire.. Add both cheese's and melt over low fire
until cheese has melted. Using and Apple Coring Tool, remove some of
the inside of pistolettes. Do not core all the way thru the
pistolette's. Fill the inside of pistolette's with mixture. Replace the
hole with a plug from the pistolette's, stick a tooth pick thru the
plug to hold it in place. Spread some butter on top of each pistolette,
wrap in foil and bake at 350* for 15 minutes.
Source: Cajun Vittles
WHITE CASTLE-LIKE SLIDERS
~Shared by Johnny, LA
1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls- I use Martin’s Potato Bread Party Rolls
24 dill pickle slices
Evenly spread the onions on the bottom of a 9×13 inch baking dish.
Gently press the ground beef on top of the onion flakes. Press evenly
making one giant pattie. Sprinkle with seasoned salt. Bake in a 400
degree oven for 20 minutes. Using a paper towel, pat the excess grease
from the top of the pattie. Top with cheddar cheese, return to oven for
2 more minutes. Remove from oven, let set 5 minutes then cut into 24
patties. Slice open and separate each party roll. Place bottom of rolls
on a large platter. Using a spatula lift pattie with onion layer onto
each bun bottom. Top each slider with a pickle slice then the bun lid.
Serve immediately. Makes 24 Sliders.
Note- I store these upside-down in an airtight container in the
refrigerator. This will prevent the bottom bun from getting soggy from
the onion layer. To reheat, place a few on a microwave safe plate and
heat in the microwave for 20 seconds then 5 second increments after
that until warm through.
BRATWURST SLIDERS
~Shared by Johnny, LA
20 ounces lean ground turkey
1 1/2 t. ground nutmeg
1 t. Kosher salt
1/8 t. onion powder
1/4 t. mustard powder
1/4 t. black pepper
1 T. German Mustard, or a nice brown mustard
1 T. olive oil
In a large bowl blend all ingredients well. Using an ice cream scoop,
scoop out individual sized portions of the meat and place in hot
skillet. Flatten with the bottom of a glass. The patties should be
about 2 1/2 inches across. Cook at least 3 minutes on each side over
medium-high heat. Serve in small rolls with sauerkraut and mustard.
Must have pickles! Makes about 14 sliders.
SPICY SAINTS BURGERS
~Shared by Johnny, LA
2 lbs. lean ground chuck
1 tbs. Tabasco sauce
1 tbs. liquid smoke
2 tbs.'s minced garlic
1 tbs. prepared horseradish
1/4 cup green onions, excluding tops, chopped fine
1 tbs. Worcestershire sauce
2 tsp.'s salt
1 tsp. freshly ground black pepper
6 good burger buns
3 tbs.'s butter, melted
Garnish: lettuce, tomato, onions, jalapenos, and pickles
Place meat and all other ingredients in large bowl and mix gently, but
thoroughly. Shape meat mixture into 6 patties and cover with foil and
chill for one or more hours. Preheat gas grill on medium- high heat or
charcoal grill on medium- high and cook for 7 to 10 minutes on each
side, for medium. Baste buns with melted butter and grill to the side
for 5 minutes to toast. Garnish with lettuce, tomato, onions,
jalapenos, and pickles, and enjoy, cher! Ca cest bon!
CAJUN DRESSED SEAFOOD PO'BOYS
~Shared by Johnny, LA
Big batch cooking.
10 eggs, lightly beaten
2 1/2 cups milk
2 pounds (3 pints) cornmeal
1 1/2 pounds (3 pints) all-purpose flour
12 pounds medium shrimp, shelled; or 36 dozen shucked oysters
3 quarts mayonnaise
10 cloves garlic, minced
2 tablespoons TABASCO brand Pepper Sauce
48 hero rolls (about 6-inches long)
3 pounds (1 gallon) shredded lettuce
6 pounds (12) large tomatoes, cut in strips
In small bowl, combine eggs and milk. In shallow pan, combine cornmeal
and flour. Dip shrimp or oysters in egg mixture. Deep fry in hot oil
(350°F - 375°F) until golden. Drain on paper towels. Combine
mayonnaise, garlic and TABASCO® Sauce. Slice 1 inch off end of hero
rolls. Scoop out soft insides. Spread inside of roll with mayonnaise
mixture. Spoon in shrimp, lettuce and tomatoes. Serve hot.
Makes 48 sandwiches.
PARADE SANDWICH
~Shared by Johnny, LA
Serves: Serves 6
Ingredients:
1 loaf French bread
2 ounces ham, thinly sliced
2 ounces hard salami, thinly sliced
1 Kosher dill pickle, thinly sliced
4 black olives, chopped
1 green onion, chopped
2 to 3 thin slices of cheese (Swiss, cheddar, provolone)
½ jalapeno pepper, chopped
1 tablespoon chopped bell peppers
2 tablespoons chopped tomatoes
Olive oil
Salt and black pepper, to taste
Instructions:
This French bread version of a muffaletta should be made the night
before to give the ingredients time to marinate in the olive oil and
blend aromatically. It also gets the work done ahead of time. Next
morning, unwrap and slice the sandwich into 3-inch pieces. Rewrap the
whole loaf tightly in foil. Make several to pack in the ice chest or to
set out when guests begin arriving.
Slice the loaf of French bread in half lengthwise. Layer the
ingredients and sprinkle liberally with olive oil and season with salt
and pepper. Wrap tightly in foil and refrigerate overnight. The
sandwich will keep for 2 to 3 days in the refrigerator.
Source: Marcelle Bienvenu for Louisiana Cookin
CASHEW TURKEY SALAD SANDWICHES
~Shared by Dorie, IL
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1 1/2 C. cubed cooked turkey breast
1/4 C. thinly sliced celery
2 T. chopped dried apricots
2 T. chopped unsalted cashews
1 green onion chopped
1/4 C. reduced fat mayonnaise
2 T. reduced fat plain yogurt
1/4 t. salt
1/4 t. pepper
4 lettuce leaves
8 slices pumpernickel bread
In a small bowl combine the turkey, celery, apricots, cashews and
onion. Combine the mayonnaise, yogurt, salt and pepper; to to
turkey mixture and stir to coat. Place a lettuce leaf on half of
the bread slices; top each with 1/2 cup turkey salad and remaining
bread.
FRENCH DIP SANDWICHES
~Shared by Dorie, IL
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1 (3 pound) boneless beef chuck roast
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
3 cups beef broth
1 bay leaf
1 clove garlic, peeled
sliced French bread
Place roast on a rack in a pressure cooker; sprinkle with oregano,
rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic.
Close cover securely; place pressure regulator on vent pipe.
Bring cooker to full pressure over high heat. Reduce heat to
medium-high and cook for 1 hour. (Pressure regulator should maintain a
slow steady rocking motion; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer's
directions until pressure is completely reduced. remove beef; shred
with two forks. Discard bay leaf and garlic from broth. Serve shredded
beef on French bread with broth for dipping.
BAKED SOUTHWEST SANDWICHES
~Shared by Dorie, IL
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1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions
8 slices Italian bread
3/4 to 1 pound thinly sliced cooked turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Directions
In a bowl, combine olives, chili powder, cumin and salt; set aside 2
tablespoons. Add the mayonnaise, sour cream and onion to the remaining
olive mixture. Place bread on an ungreased baking sheet; spread 1
tablespoon of mayonnaise mixture on each slice. Top with turkey and
tomatoes. Spread with another tablespoon of mayonnaise mixture; top
with avocados and cheeses. Sprinkle with reserved olive mixture. Bake
at 350° for 15 minutes or until heated through. Yield: 8 servings.
GRILLED HAM AND EGG SALAD SANDWICHES
~Shared by Dorie, IL
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6 hard-cooked eggs, chopped
1 cup diced fully cooked ham
1/2 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 cup mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices whole wheat or white bread
Canola oil
BATTER:
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
2 eggs, lightly beaten
Directions
Combine eggs, ham, celery, onion, mayonnaise, mustard, salt and pepper;
spread on six slices of bread. Top with remaining bread and set aside.
In a bowl, whisk batter ingredients until well blended. Heat about 1/2
in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in
hot oil for 3 minutes on each side or until golden brown. Drain on
paper towels. Yield: 6 servings.
NUTTY CHICKEN PITA SANDWICHES
~Shared by Dorie, IL
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1 package (8 ounces) cream cheese, softened
3 tablespoons milk
1 tablespoon lemon juice
2 cups cubed cooked chicken
1/2 cup chopped green pepper
2 tablespoons chopped green onions
1 teaspoon ground mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped walnuts
3 large pita breads, halved
Directions
In a large bowl, beat the cream cheese, milk and lemon juice until
smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt
and pepper; refrigerate. Just before serving, stir in walnuts. Spoon
about 1/2 cup filling into each pita half. Yield: 3-6 servings.
CAJUN CHICKEN CLUB
~Shared by Dorie, IL
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4 boneless, skinless chicken breast halves
1/2 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese
1/4 cup creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 slices tomato
8 bacon strips, cooked
Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.
In a skillet, cook chicken in oil for 5 minutes on each side or until
juices run clear. Place cheese over chicken. Remove from the heat;
cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing over both halves of rolls. Layer bottom halves with two
slices of tomato, chicken and two strips of bacon; replace tops.
WISCONSIN THREE-CHEESE SANDWICH SPREAD
~Shared by Dorie, IL
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2/3 cup ricotta cheese
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded Swiss cheese
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1 teaspoon prepared mustard
1/8 teaspoon pepper
1 tablespoon milk
In a bowl mix all of the ingredients except the milk. Gradually mix in
enough milk to make the mixture spreadable. Cover and store in the
refrigerator for up to 3 days.
ALMOND SPICE SANDWICHES
~Shared by Dorie, IL
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1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one
slice of bread. Sprinkle one tablespoon each sliced almonds and raisins
over the almond butter, and top with another slice of bread. Repeat
with remaining ingredients.
BARBECUED BEEF SANDWICHES
~Shared by Dorie, IL
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2 pounds beef stew meat
2 cups water
4 cups shredded cabbage
1/2 cup barbecue sauce
1/2 cup ketchup
1/3 cup Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
10 hamburger or other sandwich buns, split
In a Dutch oven, combine the beef and water. Bring to a boil. Reduce
heat; cover and simmer for 1-1/2 hours or until tender. Drain cooking
liquid, reserving 3/4 cup.
Cool beef; shred and return to the Dutch oven. Add the cabbage,
barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and
reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in
buns. Yield: 10 servings.
BENNIGAN'S BAKED MONTE CRISTO SANDWICH
~Shared by Dorie, IL
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4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
***Dijon Mustard Dipping Sauce***
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard
Preheat oven to 450ºF.
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended. Dip
each sandwich into egg mixture, spooning onion pieces onto bread. Make
sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll
pan. Set in oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg mixture
over them. Bake 5 minutes. Carefully turn sandwiches and continue
baking until golden brown. Serve with Dijon Mustard Dipping Sauce.
Dijon Mustard Dipping Sauce
Mix well and then chill until ready to serve.
SWISS TUNA MELTS
~Shared by Dorie, IL
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1 can (6 ounces) light water-packed tuna, drained and flaked
3/4 cup shredded Swiss cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped onion
1/4 cup chopped celery
Pepper to taste
8 slices bread
2 to 3 tablespoons butter, softened
In a bowl, combine the first seven ingredients. Spread over four slices
of bread, about 1/2 cup on each; top with remaining bread. Butter the
outsides of sandwiches.
On a griddle or in a large skillet over medium heat, grill sandwiches
for 4-5 minutes on each side or until lightly toasted. Yield: 4
servings.
BLUE STUFFED BUFFALO BURGER
~Shared by Dorie, IL
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2 pounds ground buffalo
2 teaspoons salt
ground black pepper to taste
1/2 cup crumbled blue cheese
8 whole wheat hamburger buns, split and toasted
1/2 cup mayonnaise
8 leaves lettuce
1/2 red onion, cut in 1/2-inch slices
8 slices tomato
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Season the ground buffalo with salt and pepper; form into 8 balls.
Press a cavity in each ball with your thumb pressing halfway into each
ball; place a tablespoon of blue cheese into the hole and seal the meat
around the cheese. Press each ball into a patty shape.
Cook the burgers on the preheated grill until cooked to your desired
degree of doneness, 4 to 6 minutes per side for well done. An
instant-read thermometer inserted into the center should read 160
degrees F (70 degrees C). Spread the toasted buns with mayonnaise.
Place a burger patty onto each bun bottom, then place a lettuce leaf,
onion rings, and tomato slice onto each sandwich. Top with the
remaining buns to serve.
CROCK POT CHEESEBURGER SANDWICHES
~Shared by Dorie, IL
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1 1/2 lbs. lean ground beef
1/2 tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns
In a large skillet, brown ground beef and garlic-pepper blend until
thoroughly cooked. Drain.
In a 3 1/2 to 4 quart crock pot, combine cooked ground beef and all
remaining ingredients except buns; mix well.
Cover; cook on low setting for 6 to 7 hours. To serve: spoon mixture
onto sandwich buns.
APPLE-MAPLE CHICKEN SAUSAGE BREAKFAST
SAMMIES
~Shared by Dorie, IL
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1 tablespoon vegetable oil, 1 turn of the pan
4 tablespoons butter, divided
1 pound ground chicken breast
1 small McIntosh apple peeled and finely chopped
1/4 cup pure maple syrup, eyeball it
1 tablespoon grill seasoning blend
1 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, eyeball it
4 jumbo/sandwich size English muffins, fork split
8 large eggs
Splash of cold milk
Salt and pepper
1/4 pound Cheddar, thinly sliced or shredded
Preheat broiler and preheat a medium skillet over medium-high heat with
1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple,
syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and
score the meat into 4 sections. Form 4 large, thin patties and set into
hot butter and oil. Cook 5 minutes on each side.
Place fork split muffins on broiler pan and toast. Butter toasted
muffins and reserve.
Heat a second nonstick skillet over medium heat and melt a tablespoon
of butter in the pan. Beat eggs with milk, salt and pepper and scramble
to desired doneness.
Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4
muffin halves. Return muffins to broiler to melt cheese, 1 to 2
minutes, then set tops into place and serve.
BACON, ASPARAGUS, AND CHEESE SANDWICHES
~Shared by Dorie, IL
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8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Adjust oven rack to upper position, and set oven to broil. You may also
use a toaster oven to cook the sandwiches if you don't want to broil
them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices
crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
GRILLED REUBEN SANDWICHES
~Shared by Dorie, IL
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8 slices rye bread
1 lb. sliced corned beef
1 cup CLAUSSEN Sauerkraut, well drained
4 KRAFT DELI DELUXE Aged Swiss Cheese Slice, halved
1/2 cup KRAFT Thousand Island Dressing
Butter or margarine, softened
COVER each of 4 bread slices with layers of corned beef, sauerkraut,
cheese and dressing; top with second bread slice.
SPREAD sandwiches with butter. Cook in skillet on medium heat until
golden brown on both sides.
Makes: 4 servings
CHEDDAR TURKEY BURGERS WITH MASHED
AVOCADO
~Shared by Treva, NC
Preparation Time: 25 minutes
Total Time: 30 minutes
canola oil, for the grate
1 avocado, chopped
1 teaspoon fresh lime juice
kosher salt and ground pepper
1 & 1/4 pounds ground turkey, preferably dark meat
4 ounces extra-sharp Cheddar, grated (about 1 cup)
1/2 small red onion, half grated and half thinly sliced
4 whole-wheat hamburger buns, split
1. Heat grill to medium-high. Once it is hot, clean the grill grate
with a wire brush. Just before grilling, oil the grill grate.
2. Mix together the avocado, lime juice, and 1/4 teaspoon each salt and
pepper in a small bowl until combined.
3. Gently mix together the turkey, Cheddar, grated onion, 3/4 teaspoon
salt, and 1/4 teaspoon pepper with your hands in a medium bowl until
just combined. Form the turkey mixture into four 3/4-inch-thick
patties. Use your fingers to make a shallow well in the top of each
patty (this will prevent over plumping during cooking).
4. Grill the burgers until cooked through and an instant-read
thermometer inserted in the center registers 165º F, 6 to 8 minutes per
side.* Grill the buns, split-side down, until toasted, 5 to 10 seconds
per side.
5. Stack the burgers, sliced onion, and avocado mixture between the
buns.
Servings: 4
Note:
*This recipe includes the Real Simple test kitchen's preferred cooking
temperatures (considered safe by many experts) for burgers cooked to
their juicy best. For maximum food safety, the U.S. Department of
Agriculture recommends temperatures of 165º F for poultry, 145º F for
fish, and 160º F for ground beef, lamb, and pork.
Source: Real Simple.com
BEST DARN HAM SANDWICHES YOU'LL EVER
HAVE!
~Shared by Treva, NC
2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking
ones)
1 & 1/2 lbs of Virginia ham (NOT honey ham)
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each
pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the
cheese slices into 4 parts and place 2 small pieces on each sandwich.
Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire
sauce, onion powder, garlic powder and poppy seeds. Wait until all
butter is melted and then brush the melted mixture over the ham
sandwiches. Cover with foil and let sit in fridge for 1 hour or over
night. (If you want to bake them right away, you can also.) Preheat
oven to 375 and bake for 15 minutes or until cheese is melted. Serve.
They are great hot and even at room temperature Enjoy!
These can be made with turkey also. - Not as great as the ham.
SMOKED SALMON SANDWICHES WITH CURRIED
ALMONDS
~Shared by Treva, NC
4 Servings
1 teaspoon vegetable oil
3/4 cup sliced unblanched almonds
1 teaspoon curry powder
1/4 cup low-fat plain yogurt
Salt and freshly ground pepper
Eight 1-ounce slices whole-grain bread
1/2 pound thinly sliced smoked salmon
4 medium radishes, sliced 1/4 inch thick
1 Granny Smith apple—quartered, cored and sliced 1/4 inch thick
1. Heat the oil in a medium skillet. Add the almonds and cook over
moderate heat, tossing, until golden, about 3 minutes. Sprinkle the
curry powder over the almonds and toss to coat. Cook, stirring, until
the almonds are fragrant, about 1 minute. Transfer to a bowl and let
cool. Stir in the yogurt and season with salt and pepper.
2. Spread the almond mixture on half the bread slices. Top with the
smoked salmon, radishes and apple slices. Close the sandwiches and
serve, or wrap them in wax paper for packing.
Notes:
.Make Ahead The sandwiches can be prepared up to 4 hours ahead.
.One Serving 412 calories, 18.8 gm total fat, 2.3 gm saturated fat, 47
gm carb.
.Pita Variation: Slice 1 inch off four 5-inch whole-wheat pitas. Spread
the smoked salmon on the bottom, then layer almonds and sliced radishes
on top. Poke the apple slices into the sandwiches and serve or wrap.
Source: FoodAndWine.com
STEAKHOUSE BURGER
~Shared by Treva, NC
2 lbs ground beef
Montreal Steak Seasoning
8 slices apple wood smoked bacon
(cooked until crispy)
8 frozen onion rings
4 slices of Swiss cheese
4 hamburger buns
Sauteed Mushrooms-
2 cups button mushrooms (sliced)
1 tablespoon Worcestershire sauce
3 tablespoons extra virgin olive oil
3 tablespoons butter
salt and pepper (to taste)
Garlic Aioli-
1/2 cup mayonnaise
1 tablespoon fresh garlic (chopped)
1 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
salt and pepper (to taste)
1: To prepare garlic aioli- in a small bowl mix together mayonnaise,
fresh garlic, lemon juice, and lemon zest. Season with salt and pepper.
Cover and refrigerate until needed. Heat oil in a deep fryer to 375
degrees. Add onion rings and fry in oil until golden brown. Drain on
paper towels. Set aside.
2: Heat olive oil and butter in a medium skillet over medium heat. Add
mushrooms and season with salt and pepper. Sautee for about 4 minutes.
Add Worcestershire sauce. Sautee the mushrooms for about 20 minutes or
until the mushrooms are tender.
3: Lightly grease the grill grates of an outdoor grill, and heat the
grill to medium-high heat. Form ground beef into 4 equal patties. Make
a depression in the center of each patty with your thumb. Season the
patties on both sides with Montreal steak seasoning. Place hamburger
patties onto the grill and cook, turning once until the internal
temperature has reached 160 degrees. During the last few minutes of
cooking, top each hamburger patty with a slice of Swiss cheese. Once
the cheese has melted remove the cooked hamburger patties from the
grill.
Step 4: While hamburgers are grilling, split the hamburger buns and
place them cut side down onto the grill. Cook until lightly toasted. To
assemble burgers- place each hamburger patty onto the top of the bottom
half of each bun. Top with mushrooms, bacon, and onion rings. Spread
the garlic aioli onto the bottom of the top half of the bun. Place the
top half of the bun onto the burger.
Makes 4 Servings
Source: CopyCat Recipes
SMOKED CHEDDAR-STUFFED BURGERS
~Shared by Treva, NC
3 & 1/2 pounds lean ground beef
2 teaspoons garlic and herb seasoning
6 one-inch chunks smoked cheddar cheese
1 tablespoon olive oil
6 hamburger buns
In a large bowl, combine the beef and herb seasoning until well mixed.
Shape the mixture into twelve patties, each about 1 inch thick.
Press a chunk of cheese into the center of six patties, covering well
with the meat. (At this point, you can refrigerate the remaining
uncooked burgers up to three days or freeze up to three months. (Thaw
completely in refrigerator, or microwave for 3-5 minutes on low before
using)
Heat the oil in a large skillet over medium-high heat.
Add the burgers several at a time and cook 4-6 minutes per side for
medium to medium-well done.
Serve the 6 cheese-stuffed burgers with this meal (on buns), and
refrigerate the remaining burgers for up to three days or freeze up to
three months.
Source: recipecircus.com
HOT DOGS 4-WAYS
~Shared by Treva, NC
4 SERVINGS EACH RECIPE.
PIMIENTO CHEESE DOGS---
Combine 1 & 1/2 cups shredded cheddar cheese, 1/4 cup minced jarred
pimientos, 4 tbs mayonnaise, and 1/2 tsp hot sauce, divide among 4 hot
dogs in buns.
SPICY BLUE CHEESE DOGS---
Combine 1 cup chopped celery, 1/4 cup mayonnaise, 1/2 tsp cider
vinegar, 1/2 tsp hot sauce, and 3 oz crumbled blue cheese, divide among
4 hot dogs in buns.
EVERYTHING BAGEL DOGS---
Beat 3 tbs cream cheese, 2 tbs milk and 1/4 tsp salt until smooth.
Divide among 4 hot dogs in buns, sprinkle with poppy seeds and 2
chopped green onions.
BLT DOGS---
Divide 1/4 cup mayonnaise, 1/2 cup sliced lettuce, 1 chopped tomato and
6 slices crumbled cooked bacon among 4 hot dogs in buns.
KILLER CLUB SANDWICH
~Shared by Treva, NC
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 4
12 slices Sandwich Bread
4 Tablespoons Mayonnaise
1 Tablespoon Prepared Basil Pesto
1 Tablespoon Prepared Sun-dried Tomato Pesto (or Just A Couple Of
Pureed Sun-dried Tomatoes)
8 slices Bacon, Cut In Half
1/2 pounds Shaved Ham
1/2 pounds Shaved Turkey
4 whole Avocados, Peeled And Sliced
4 slices Cheese (Swiss, Mozzarella, Etc.)
Romaine Or Green Leaf Lettuce
Toast bread in toaster until light golden brown. Set aside. Fry bacon
until just barely crisp, then drain on a paper towel. Set aside. Mix
together 2 tablespoons mayonnaise with prepared basil pesto; in a
separate bowl, mix additional 2 tablespoons mayonnaise with sundried
tomato pesto.
To Make One Sandwich:
Spread two pieces of bread with basil pesto. On one piece of bread, lay
ham on top of pesto mayo, then top with cheese and lettuce. On other
piece of bread, lay the slices of 1/2 avocado on top of the pesto mayo.
Top avocado with bacon. Lift the second slice of bread (the one with
avocado and bacon) and place it, ingredient side down, on top of the
first piece of bread.
For the second layer: On the top of the top piece of bread, spread the
sundried tomato mayonnaise. Spread one side of the third piece of bread
with sundried tomato mayonnaise. Place ham, cheese, and lettuce on top.
Place other half of the avocado slices on the other piece of bread. Top
with bacon slices. Place this piece of bread, ingredient side down, on
top of the first piece of bread.
Use a sharp knife to cut the sandwich in half (on the diagonal) then
again in fourths.
Serve with chips!
Source: A Pioneer Woman Cooks
CALZONE
~Shared by Treva, NC
Hearty, seasoned tomato sauce and mozzarella cheese are folded inside
bread dough, baked until golden, sliced while piping hot and served
with additional sauce.
Serves: 4 main dish or 8 appetizer servings
Prep Time: 10 minutes
Cook Time: 20 minutes
1 loaf (1 pound) frozen white bread dough, thawed
(or make your own dough NY Style Pizza Dough Recipe below)
1/2 cup Prego® Italian Sausage & Garlic Italian Sauce, or Prego®
Mini Meatball Italian Sauce
1 & 1/2 cups shredded mozzarella cheese, (about 6 ounces)
Heat the oven to 400°F.
Roll the dough into a 14-inch circle on a lightly floured surface.
Place the dough on a greased baking sheet.
Spread the sauce over half of the dough to within 1-inch of the edge.
Top with the cheese. Fold the dough in half over the filling. Crimp the
edges to seal.
Bake for 20 minutes or until it's golden. Let stand for 5 minutes.
Serve with additional sauce.
Tip: Recipe can be doubled to make 2 calzones
NY Style Pizza Dough
1 & 1/2 cups warm water (105F)
4 & 1/2 Cups of bread flour
1 cup of AP. Flour
1/2 cup of cake flour
1 Tbsp. olive oil
2 & 1/2 tsp. sugar
1 Tbsp. pure honey
1/8 tsp. of oregano
2 & 1/2 tsp. salt
1 Packet of red star yeast
In a large bowl, mix water with the yeast and add the sugar whisk, and
let it set for ten minutes to form bubbles. add the salt and the
oregano, whisk and sit for 20 minutes more. add the honey and the oil,
whisk then set for 5 minutes more.
Meanwhile sift all the flour, and add slowly to the wet ingredients
till you get a sticky dough consistency. add more flour to form a dough
base. Turn dough out onto a floured board and press into a circle .
Divide dough into portions 6 oz for calzones, 10 oz. for 9 inch pizza,
18 oz. for 12 inch, 25 oz. for 25 inch (this recipe makes about 34 oz.)
Shape each portions by sliding your palms across the top portion of
dough while curving your fingers inward towards each other and
'tucking' the dough into the center. You want a dough ball
without visible seams except the bottom. Set formed dough on
plates or cookie sheets slightly oiled with olive oil, cover with
plastic wrap, and allow to proof for 1-2 hours at room temperature to
use the same day, or store in refrigerator to use the next day.
To stretch dough, place dough ball on lightly floured surface, and
lightly flour the top. Use fingertips to evenly flatten out the dough
ball. Work from the edges to the center. Place both hands
within the shell edge and stretch with fingertips and palms maintaining
and even pressure. Or, use a lightly floured rolling pin to
stretch to desire. cooking with this dough should be done on a
pizza stone, using a pan will produce a very soft 'doughy' crust.
The stone in the should be preheated to 500F for an hour prior to
baking, and the stone should be place in the middle of the oven.
After stretching the dough, liberally sprinkle cornmeal or semolina on
pizza peel (a wooden paddle with a handle to slide the pizza in the
oven) or a cutting board. The cornmeal allows the pizza to slide
onto the stone easily.For pizza After topping the pizza, when you are
ready to cook it, pick up an edge of the dough and lightly blow air
underneath. This will loosen any sticky areas under the dough and
redistribute the cornmeal. Shake the peel or cutting board to
make sure none of the dough is sticking. Carefully slide the
pizza into the oven.
Now for the calzones
Preheat oven to 500F. Take a 6 oz ball and place on floured surface.
Spread, with fingertips, to a 6 inch circle. Place the 1/2 cup Prego®
Italian Sausage & Garlic Italian Sauce, or Prego® Mini Meatball
Italian Sauce and the cheese mix on one side and fold over other
side. Seal with fingertips making sure the mixture is in the
seal. Pinch the edges to assure a tight sea. Pat calzone to even
filling inside. Check seal again for leaks. Repeat with others.
Place calzones on a lightly greased stone using olive oil. Cut a 1 inch
slit in the top of each for venting while baking Drizzle clarified
butter or brush them with a pastry Brush. Then sprinkle oregano and
Italian seasoning on top of the calzones. Place in the center of the
oven and bake for 10-12 minutes or until golden brown. Serve with
favorite tomato sauce, and sour cream. these are best eaten hot.
SPINACH & ARTICHOKE GRILLED CHEESE
SANDWICH
~Shared by Treva, NC
2 slices sourdough bread
2 Tbsp. PHILADELPHIA Spinach & Artichoke Cream Cheese Spread
2 thin tomato slices
1 KRAFT Big Slice Colby Jack Cheese Slice
SPREAD 1 bread slice with cream cheese spread; cover with tomatoes,
Colby Jack cheese and remaining bread slice.
SPRAY small skillet with cooking spray. Add sandwich; cook on medium
heat 2 to 3 min. on each side or until lightly browned on both sides.
Kraft Kitchens Tips:
Variation
Substitute a KRAFT Provolone Cheese Slice for the Colby Jack cheese and
2 Tbsp. roasted red pepper strips for the tomatoes.
Substitute
Prepare using Italian bread slices.
PHILLY CHEESY STEAK ROLLS
~Shared by Treva, NC
These upscale cheese steak sandwiches feature flaky puff pastry instead
of ordinary rolls. They're easy to make, and even easier to
enjoy!
Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
1 tablespoon Vegetable Oil
1 medium onion, cut in half and sliced (about 1 cup)
1/4 of a 24-ounce package frozen sandwich steak
(4 portions), cut into thick strips
1 cup of mozzarella cheese
4 slice of pepper Jack
1 egg, beaten
Heat the oven to 400°F.
Sprinkle the flour on the work surface. Unfold the pastry sheet
on the work surface. Roll the pastry sheet into a 10-inch
square. Cut into 4 (5-inch) squares.
Heat the oil in a 10-inch skillet over medium heat. Add the onion
and cook until tender, stirring occasionally. Remove the onion
from the skillet.
Increase the heat to medium-high. Add the sandwich steaks to the
skillet and cook for 3 minutes or until cooked through, stirring
occasionally.
Spoon one-fourth of the onion and one-fourth of the sandwich steaks on
the bottom third of each pastry square. Top each with 1 slice
cheese. and sprinkle on the mozzarella cheese. Fold 2
opposite sides over the filling. Roll up like a jelly roll.
Brush the pastries with the egg and clarify butter. Place the
pastries onto a baking sheet. or a pizza stone that you drizzle with
olive oil
Bake for 20 minutes or until the pastries are golden brown. Let
the pastries cool on the baking sheet on a wire rack for 10
minutes. Cut the pastries in half diagonally to serve. serve with
a dip.
For the pepper jack cheese sauce:
4 tablespoons butter
3 tablespoons flour
2 cups milk Salt and pepper
2 cups pepper Jack cheese, shredded
3 Tbsp. Italian seasoning
1/8 tsp. of oregano
For the pepper jack cheese sauce, melt butter over medium to
medium-high heat in a sauce pot. Whisk in flour, cook 1-2 minutes, then
whisk in milk and season with salt and pepper. Cook to thicken, adjust
seasoning. Stir in cheese and remove from heat add roasted red pepper
chop finely. add Italian seasoning and oregano in a separate bowl and
about 1/4 of olive oil, 1 tsp. of kosher salt. stir till well combine
add it to the pepper Jack cheese sauce. this should be the consistency
of a dip.
NOTE: you can add any cheese you like. refrigerate covered till needed.
TURKEY AND TOMATO PANINI
~Shared by Treva, NC
3 Tbsp. Real mayonnaise
2 Tbsp. plain Greek yogurt
2 Tbsp. shredded parmesan cheese
fresh mozzarella cheese tear apart lay on meat to melt
2 Tbsp. chopped fresh basil
1 tsp. lemon juice
freshly ground pepper to taste
8 slices whole-wheat bread
8 oz thinly sliced reduced-sodium deli turkey
8 slice tomato
2 tsp. canola oil
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by
the stove.
2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper
in a small bowl. Spread about 2 teaspoons of the mixture on each slice
of bread. Divide turkey, mozzarella and tomato slices among 4 slices of
bread; top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium
heat. Place 2 Panini in the pan. Place the medium skillet on top of the
Panini, then weigh it down with the cans. Cook the Panini until golden
on one side, about 2 minutes. Reduce the heat to medium-low, flip the
Panini, replace the top skillet and cans, and cook until the second
side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil
and the remaining Panini.
HOMEMADE CORN DOGS
~Shared by Treva, NC
Why this recipe works:
To re-create this state fair favorite at home, we made a light batter
with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot
dogs in flour before batter-dipping ensures the batter adheres to the
hot dogs. To make coating the hot dogs easy, we transfer the batter to
a tall drinking glass for even, hassle free dunking.
Makes 8 corn dogs
1 & 1/2 cups yellow cornmeal
1 & 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 & 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 7 3/4 cups buttermilk
4 large eggs, lightly beaten
8 hot dogs
3 quarts peanut or vegetable oil
1. Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1-cup
flour, baking powder, baking soda, sugar, salt, and cayenne together in
bowl. Whisk in buttermilk and eggs until incorporated. Place remaining
1/2-cup flour in shallow dish. Dredge hot dogs in flour and shake to
remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.
2. Add oil to large Dutch oven until it measures about 2 inches deep
and heat over medium-high heat to 350 degrees. Stir batter to
recombine, then transfer half of batter to tall drinking glass. Working
with one at a time, submerge hot dog in glass and twirl to coat with
batter. Allow excess batter to drip back into glass and place corn dog
in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs,
turning occasionally, until golden brown, 4 to 6 minutes. Transfer to
wire rack. Return oil to 350 degrees and repeat with remaining batter
and hot dogs. Serve.
Source: Cook's Country -August/September 2012
CHICKEN, BACON AND MANGO CHUTNEY
SANDWICH
~Shared by Treva, NC
Yield: 4 sandwiches and about 2 cups of mango chutney
For the mango chutney:
2 mangoes (about 2 pounds)
1/2 cup unsweetened pineapple juice
1/4 cup cider vinegar
1/4 cup packed light brown sugar
2 teaspoons curry powder
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1 small red onion, diced (about 1 cup)
1 & 1/2 tablespoons grated fresh ginger
half of a red pepper, diced
salt and pepper, to taste
1/4 cup raisins
1/4 cup macadamia nuts, roughly chopped
For the sandwich:
few slices toasted bread
few slices cheese (I used Jarlsberg)
sliced cooked chicken (I used a rotisserie chicken)
lettuce
few strips cooked bacon
For chutney: To chop the mango, begin by slicing a thin piece off one
end, so it can rest on the bottom. Next, cut off the skin in thin
strips from top to bottom. There is one large flat seed on the inside
of the mango. Cut along each side of the seed to remove the flesh
(you'll be able to tell if you hit the seed while cutting). Trim any
remaining flesh from along the seed to get the most out of your mango.
Chop all of the flesh and set aside.
In a small bowl, whisk together the pineapple juice, vinegar, brown
sugar and curry powder. Set aside.
Set a large skillet over medium heat. Add in the oil. When hot, add in
the red pepper flakes and cook for about 30 seconds, until fragrant.
Add in the onion and cook until soft, about 3 to 4 minutes. Add in the
grated ginger and pepper and cook for another 1 to 2 minutes. Add in
the chopped mango and cook for 1 minute. Pour the pineapple juice
mixture into the skillet and mix to combine. Bring to a low simmer and
then cook for about 30 minutes, stirring frequently, until the mixture
has reduced down and thickened. Remove from the heat. Season with salt
and pepper to taste, if needed. Stir in the raisins and macadamia nuts.
Allow the mixture to cool completely, then store in the fridge until
you are ready to use.
For sandwich:
To assemble a sandwich - spoon your desired amount of mango chutney
onto one piece of toast. Top with a slice of cheese, a few slices of
chicken, some lettuce and bacon. Serve immediately.
Notes
The mango chutney recipe makes about 2 cups. We used a good portion for
the sandwiches but had plenty leftover. Try serving the extra over
chicken, steak, pork, etc.
SAUCY MEAT ON ROLLS
~Shared by Treva, NC
MAKES 4 SERVINGS.
4 rolls, split, toasted
Nutmeg
1 & 1/2 tbs flour
1 cup beef stock
1 tsp dried oregano
3 cloves garlic, chopped
1/8 tsp cinnamon
1 tbs oil
Handful grated Parmesan cheese
1 cup milk
2 tbs butter
2 tbs tomato paste
1 tsp crushed red pepper
1 onion, chopped
Salt and Pepper
1 pound ground beef
In a skillet, heat oil. Add beef, cook until browned. Season with salt,
pepper and cinnamon. Add onion, garlic, red pepper and oregano, cook 4
min. Stir in tomato paste for a minute. Stir in stock, simmer until
thickened slightly. In a saucepan, melt butter. Whisk in flour, cook 2
min. Whisk in milk, cook until thickened slightly. Season with salt,
pepper and nutmeg. Remove sauce from heat, whisk in cheese. TO
SERVE-Spoon meat mixture onto rolls. Top with sauce.
BUTTERY SAUCY BURGERS
~Shared by Treva, NC
MAKES 4 SERVINGS.
4 buns, toasted
1/2 tsp chopped oregano
2 tbs chopped parsley
2 cloves garlic, minced
6 tbs butter
Salt and Pepper
Splash white wine
4 slices mozzarella cheese
2 tsp Worcestershire sauce
2 tbs tomato paste
1 shallot, minced
Oil
4 beef tenderloin filets
Heat a skillet. Season meat with salt and pepper. Drizzle oil into hot
pan. Add beef, cook until browned. In a bowl, mash butter, shallot,
garlic, tomato paste, parsley, Worcestershire and oregano. Top beef
with cheese, cook until cheese is melted. Invert beef, cheese side
down, onto bun bottoms. Stir wine into skillet. Spoon pan sauce onto
beef, top each piece with one quarter butter tomato mixture so it melts
down over meat and is soaked into bun bottoms. Cover with bun tops,
then SERVE.
SKEEN BURGERS
~Shared by Treva, NC
1 & 1/4 cups crushed reduced-fat round buttery crackers (such as
Ritz; about 20 crackers)
1/2 cup applesauce
1 & 1/2 teaspoons hot pepper sauce
1/4 teaspoon garlic powder
2 pounds ground round
1 (1-oz) package onion soup mix (such as Lipton)
Cooking spray
10 (1 & 1/2-ounce) hamburger buns
5 tablespoons ketchup
10 (1/8-inch-thick) slices red onion
Prepare grill. Combine first 6 ingredients.
Divide mixture into 10 equal portions, shaping each into a
1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5
minutes on each side or until done. Place buns, cut sides down, on
grill rack; grill 1 minute or until toasted. Spread 1 1/2 teaspoons
ketchup on each bun top. Place 1 patty on bottom half of each bun; top
each serving with 1 onion slice and top half of bun.
Makes 10 servings.
Nutritional Information Amount per serving: Calories: 335; Calories
from fat: 34%; Fat: 12.5g; Saturated fat: 4.3g; Monounsaturated fat:
5.3g; Polyunsaturated fat: 1.4g;Protein: 22g; Carbohydrate: 32.7g;
Fiber: 1.8g; Cholesterol: 62mg; Iron: 3.3m;g; Sodium: 691mg;Calcium:
63mg
MUSHROOM AND PROVOLONE PATTY MELTS
~Shared by Treva, NC
Your family won't believe this comforting sandwich is light. For the
kids, use beef broth instead of beer, and try mild wheat bread.
1 pound ground sirloin
Cooking spray
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark beer (such as porter)
8 (1.1-ounce) slices rye bread
4 slices (3/4-ounce) reduced-fat provolone cheese
1. Heat a large nonstick skillet over medium-high heat. Shape beef into
4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4
minutes on each side or until done.
2. Heat oil in a medium skillet over medium-high heat. Add onion, salt,
pepper, and mushrooms; saute 3 minutes. Sprinkle flour over mushroom
mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30
seconds or until thick. Remove from heat; keep warm.
3. When patties are done, remove from large skillet. Wipe pan clean;
heat over medium-high heat. Coat 1 side of each bread slice with
cooking spray. Place 4 bread slices, coated sides down, in pan. Top
each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture.
Top with remaining bread slices; coat with cooking spray. Cook 2
minutes on each side or until browned.
Source: MyRecipes.com
CHICKEN AND GRILLED VEGETABLE STACKED
SANDWICHES
~Shared by Treva, NC
Garlic-Lemon Mayonnaise
1/4 Cup mayonnaise or salad dressing
1 Clove garlic, finely chopped
1 Tablespoon fresh lemon juice
Sandwiches
1 Small zucchini, cut lengthwise into 4 thin slices
2 Portabella mushroom caps (about 6 oz)
2 Tablespoons olive or vegetable oil
1/2 Teaspoon salt
1/8 Teaspoon pepper
1/2 Loaf (1-lb size) French bread, cut in half horizontally, then cut
crosswise into 4 sections
1/4 Lb thinly sliced cooked chicken (from deli)
1 Plum (Roma) tomato, thinly sliced
2 Oz smoked mozzarella or provolone cheese, thinly sliced
1/4 Cup packed fresh basil leaves
In a Small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil;
sprinkle both sides with salt and pepper. Place vegetables on grill
over medium-high heat. Cover grill; cook 6 minutes, turning once, until
just tender. Slice mushroom caps; cool.
Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves
of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil.
Cover with top halves of bread.
Sandwich
Recipes on
the lighter, more healthy side...
HEALTHIFIED TURKEY-ARTICHOKE PANINI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup marinated artichoke hearts (from 6-oz jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz
container)
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray
DIRECTIONS
1. Heat closed contact grill or panini maker for 5 minutes.
2. Place artichoke hearts on paper towels; pat dry. Coarsely chop
artichoke hearts.
3. In small bowl, mix artichoke hearts, spreadable cheese and spinach.
Spread mixture on 2 bread slices. Top with bell peppers, turkey and
shredded cheese. Top with remaining bread slices. Spray both sides of
sandwiches with cooking spray.
4. When grill is heated*, place sandwiches on grill. Close grill; cook
3 to 5 minutes or until bread is toasted and cheese is melted.
*To cook in skillet, heat 10-inch nonstick skillet over medium heat.
Add sprayed sandwiches; cook 2 to 3 minutes on each side or until
toasted and cheese is melted.
Source: Pillsbury
MOZZARELLA, HAM, AND BASIL PANINI
~Shared by Treva, NC
A few special ingredients--like freshly baked ciabatta bread or
imported Dijon mustard--make a quick, simple sandwich seem like a treat.
Yield: 6 servings (serving size: 1 wedge)
Total: 20 Minutes
1 (16-ounce) loaf ciabatta, cut in half horizontally
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
12 basil leaves
8 ounces sliced 33%-less-sodium cooked deli ham
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
Cooking spray
1. Brush cut side of the bottom bread half with mustard; brush cut side
of top half with vinegar. Top bottom half with mozzarella, basil, ham,
peppers, and tomato. Top with remaining bread half.
2. Heat a large nonstick skillet over medium heat. Coat pan with
cooking spray. Add sandwich to pan; top with another heavy skillet.
Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
Nutritional Information Amount per serving
Calories: 371; Fat: 12.5g; Saturated
fat: 6.1g; Monounsaturated fat: 5g; Polyunsaturated
fat: 0.6g; Protein: 20.2g;
Carbohydrate: 44.9g; Fiber: 1.8g;
Cholesterol: 46mg; Iron: 3mg; Sodium:
976mg; Calcium: 220mg
Source: Cooking Light SEPTEMBER 2010
POACHED CHICKEN ON RYE
~Shared by Sue, Northern MI
1/2 poached chicken breast
2 slices dill rye bread
1/2 teaspoon safflower mayonnaise
Bibb lettuce
Tear chicken into shreds. Spread bread with mayo, layer with chicken.
Top with lettuce and second slice of bread. Goes well with fresh fruit
and an oatmeal raisin cookie.
Per Sandwich only: 224 calories, 4g fat, 320mg sodium, 34mg
cholesterol, 18g protein, 28g carbohydrate.
ROAST TURKEY IN A PITA
~Shared by Sue, Northern MI
1 pita pocket bread
1/2 teaspoon safflower mayonnaise
2 ounces roast turkey breast
Bibb lettuce
2 ripe tomato slices
1 thin slice red onion
Spread pita pocket with mayonnaise. Stuff with turkey, lettuce, tomato
and onion.
Per sandwich: 318 calores, 5g fat, 335mg sodium, 41mg cholesterol, 25g
protein, 43g carbohydrates.
VEGGIE SANDWICH
~Shared by Sue, Northern MI
2 slices sour dough French bread
1/2 teaspoon safflower mayonnaise
1/4 teaspoon Dijon mustard
2 slices tomato
1/4 zucchini, thinly sliced
Leaf lettuce
Spread bread with mayonnaise and mustard. Layer with tomatoes, zucchini
and lettuce. Top with second slice of bread.
Per sandwich: 236 calories, 4g fat, 322mg sodium, 0mg cholesterol, 8g
protein, 42g carbohydrates.
BEEF WITH MUSHROOMS AND TOMATOES
~Shared by Sue, Northern MI
2 slices pumpernickel rye bread
Dijon mustard
2 ounces lean roast beef, sliced thin
3 fresh mushrooms, sliced
1 ripe tomato, sliced
Spread bread with mustard. Layer each slice with beef, mushrooms and
tomato. Serve open faced.
Per open faced: 142 calories, 3g fat, 208mg sodium, 24mg cholesterol,
11g protein, 18g carbohydrates
PISTACHIO CHICKEN SALAD SANDWICH
~Shared by Maggie, TX
Original recipe from Slim & Scrumptious by Joy Bauer.
1/4 cup of reduced fat mayonnaise
1 tbsp red wine vinegar
Sea salt and freshly cracked pepper, to taste
2 cups of roasted chicken, chopped
1/4 sweet yellow onion, finely diced
2 stalks of celery, finely diced
1/4 cup of roasted bell pepper, diced*
1/4 cup shelled pistachios
Sandwich Thin (or bread of your choice), toasted
Lettuce
Tomato slices
*To roast the peppers: Clean the bell pepper then carefully slit it in
half removing the seeds and stem. Line a baking sheet with tin foil
then place the pepper halves on top skin side up. Place the baking
sheet on the top shelf of the oven and broil them until the peppers are
blackened on all sides. Transfer the peppers to a large bowl, cover
with plastic wrap, and let cool for 10 minutes. Once the peppers are
cool enough to handle, remove the blackened skin VERY CAREFULLY. Dice
the peppers.
Whisk the mayonnaise, vinegar, sea salt and freshly cracked pepper, to
taste, together in a small bowl until well combined. Add the chopped
chicken, yellow onion, celery, roasted pepper, and pistachios, then
stir to coat them evenly with the dressing.
Toast a sandwich thin or bread of your choice then lightly coat the
toast with a little bit of mayonnaise. Layer the bread with lettuce,
tomato slices, chicken salad, freshly cracked pepper. Serve open faced.
Enjoy.
Source: For the Love of Cooking.net
http://www.fortheloveofcooking.net
SPICY CHICKEN SANDWICHES WITH
CILANTRO-LIME MAYO
~Shared by Maggie, TX
Chicken cutlets are encrusted with tortilla chip crumbs, which yield a
satisfying crunch. You can also use spicy chips for more heat.
Yield: 4 servings (serving size: 1 sandwich)
Mayo:
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced
Chicken:
1/4 cup egg substitute
3 tablespoons hot sauce (such as Tabasco)
1 teaspoon dried oregano
1/2 teaspoon salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tablespoons olive oil
Remaining ingredients:
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
4 lettuce leaves
1. To prepare mayo, combine the first 4 ingredients.
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and
salt in a large zip-top plastic bag. Cut chicken breast halves in half
horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in
refrigerator 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor; process 1 minute or until
ground. Place ground chips in a shallow dish.
4. Working with one cutlet at a time, remove chicken from marinade,
allowing excess to drip off. Coat chicken completely in chips. Set
aside. Repeat procedure with remaining chicken and chips.
5. Heat a large nonstick skillet over medium heat. Add olive oil to
pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side
or until browned and done. Spread mayo evenly over cut sides of rolls.
Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and
1 chicken cutlet; top with top halves of rolls.
CALORIES 419 (28% from fat); FAT 13.2g (sat 1.7g,mono 6.1g,poly 3.4g);
IRON 3.2mg; CHOLESTEROL 49mg; CALCIUM 101mg; CARBOHYDRATE 46.8g; SODIUM
759mg; PROTEIN 28.1g; FIBER 2.6g
Source: Cooking Light, DECEMBER 2008
Sandwich Recipes perfect for
diabetics...
MAYO-FREE CHICKEN SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Ingredients
- 3/4 pound baked or grilled chicken breasts
- 2 Tbsp. extra virgin olive oil
- 1 tsp. dried oregano
- Juice of 1/2 a lemon
- 1 2.2-ounce can (1/2 cup) black olives, pitted and roughly
chopped
- 1 Tbsp. tiny capers, well-rinsed and drained
- 10 cherry tomatoes, halved
- Salt and pepper to taste
- 1 cup thin green beans, cooked, drained, and cooled
- Romaine lettuce leaves, for serving bed (whole wheat pita bread
for sandwiches optional)
- 2 Tbsp. chopped parsley
Directions
Cut chicken into bite-sized pieces. Place in a bowl and combine with
oil, oregano and lemon juice. Let stand for about 1 hour.
Toss the chicken mix with olives, capers, tomatoes and green beans.
Season to taste with salt and pepper.
Arrange the salad on the romaine leaves. Sprinkle with parsley and
serve. This recipe would also work on whole-wheat pita bread.
Nutritional Information Per Serving: Calories: 240; Protein: 27 g;
Sodium: 280 mg; Fat: 12 g; Saturated Fat: 2 g; Dietary Fiber: 2 g;
Carbohydrate: 6 g;
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
TURKEY AND SUN-DRIED TOMATO PESTO GRILL
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Ingredients
- 8 slices sourdough bread
- 1/2 cup prepared sun-dried tomato pesto
- 8 slices (6 ounces) fat-free mozzarella cheese
- 4 ounces thinly sliced turkey breast
- 8 thin slices ripe tomato
- Butter-flavored vegetable cooking spray
Directions
Spread each bread slice with 1 tablespoon pesto.
Top 4 slices of bread with a cheese slice, a turkey slice, and 2 tomato
slices. Top with remaining cheese slices and bread.
Spray a large skillet with cooking spray; heat over medium heat until
hot.
Cook sandwiches over medium to medium-low heat until browned on the
bottoms, about 5 minutes.
Spray tops of sandwiches generously with cooking spray and turn.
Cook until browned on other side, 3 to 5 minutes.
Nutritional Information Per Serving: Calories: 366; Protein: 28 g;
Sodium: 777 mg; Cholesterol: 23.5 mg; Fat: 12.2 g; Carbohydrates: 35.8
g
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
CHICKEN GYROS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Ingredients
Sauce Ingredients:
- 1 cup plain low-fat yogurt or light sour cream
- 3/4 cup peeled, seeded, finely chopped cucumber
- 1/2 teaspoon dried dill
Rest of ingredients:
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in
half
- 8 leaves romaine lettuce
- 2 medium-small plum tomatoes, thinly sliced
- 4 slices red onion, separated into rings
Directions
Combine all of the sauce ingredients and stir to mix well. Cover and
refrigerate until ready to use.
Combine the chicken, lemon pepper, oregano, and garlic powder in a
medium bowl and toss to mix well. Coat a large nonstick skillet with
olive oil and preheat over medium-high heat. Add the chicken and
stir-fry for several minutes, until nicely browned and no longer pink
inside. Remove the skillet from the heat and set aside.
To heat the pita pockets, place them on a microwave-safe plate. Cover
with a damp paper towel and microwave on high power for about 45
seconds. If heating only one pita at a time, microwave for only 15
seconds.
To assemble the sandwiches, line each pita half with a lettuce leaf,
add some of the chicken, tomatoes, onion slices, and sauce. Serve hot.
Nutritional Information Per Serving: Calories: 346; Protein: 36 g;
Sodium: 544 mg; Cholesterol: 69 mg; Fat: 6.4 g; Dietary Fiber: 5.4 g;
Carbohydrates: 40 g
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
PORK BURGERS ON SANDWICH BUNS
~Shared by Mary S., Nashville, TN
Yield: 4 servings.
Ingredients
- 1 pound lean ground pork
- seasoned pepper
- 4 large soft sandwich buns
- Lettuce
- Tomato slices
Directions
Divide pork into four portions and shape into patties about 3/4-inch
thick, handling meat as little as possible.
Sprinkle both sides of patties with seasoned pepper.
Grill over direct heat over medium-hot fire 5 minutes per side, turning
once, until an instant read thermometer reads 160 degrees F.
Serve immediately on buns with lettuce and tomato slices.
Nutritional Information (Per Serving) Calories: 275; Protein: 26 g;
Sodium: 271 mg; Cholesterol: 58 mg; Fat: 9 g; Saturated Fat: 3 g;
Dietary Fiber: 1 g; Carbohydrates: 22 g
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
Sandwich
Recipes
for one or
two...
MEDITERRANEAN GRILLED CHEESE SANDWICH
~Shared by Marilyn M., Canton, OH
2 slices rustic white bread or sourdough bread
1 Tbsp. extra virgin olive oil, divided
2 oz. Whole Milk Mozzarella cheese, shredded
1 oz. Feta cheese, crumbled
2 cups fresh spinach
4 Roma tomato slices
2 Tbsp. diced black olives
1 Tbsp. finely chopped red onion
2 tsp. chopped fresh basil
1/4 tsp. finely minced garlic (about 1/3 clove)
Freshly ground black pepper
Heat 1 tsp. olive oil in a non-stick 10-inch skillet over medium-high
heat. Once hot, add garlic and spinach and sauté until spinach begins
to wilt, about 30 seconds. Remove from heat, stir in basil and set
aside. To assemble sandwich, spread Mozzarella and Feta cheese over one
slice of bread into an even layer. Layer tomatoes in a single layer
over cheese. Spread spinach mixture over tomatoes then sprinkle olives
and red onions over tomatoes. Season with freshly ground black pepper
and top with remaining slice of bread. Spread 1 tsp. olive oil evenly
over skillet, add sandwich and heat over medium-low heat. Cook until
bottom is golden brown, about 3 - 4 minutes, then remove sandwich from
pan. Spread remaining 1 tsp. olive oil evenly along skillet, carefully
rotate sandwich to opposite side and return to pan over medium-low
heat. Cover skillet with lid and cook until bottom is golden brown,
about 2 - 3 minutes. Serve immediately.
SPAGHETTI SANDWICH
~Shared by Johnny, LA
This quick, cheap and easy Spaghetti Sandwich is "one magnificent carb
bomb" as the cookbook it's featured from says. This is a great way to
use leftovers from those spaghetti recipes you've been making up. Very
fun!
Serves: 1
Ingredients
1 (6-inch) hoagie roll or garlic bread roll
1/2 cup reheated leftover spaghetti, with sauce
1 tablespoon to 2 warm tomato sauce
a sprinkle of grated Parmesan cheese
Instructions
1. Open roll. Add spaghetti. Top with tomato sauce and cheese.
2. If desired, pop under broiler 1 to 2 minutes to lightly toast. Eat
immediately.
Notes
Sliced bread is not recommended because the spaghetti slides out when
you bite into the sandwich. Try adding meatballs or sausage (or both)
or a good melting cheese, such as mozzarella or provolone.
Source: The Encyclopedia of Sandwiches Cookbook, By Susan Russo
ALL-IN-ONE BREAKFAST SANDWICH
~Shared by Johnny, LA
As this recipe says in its cookbook, this sandwich is "a serious
knife-and-fork affair". It may be a sandwich recipe but you'll need
more than both hands to tackle it. But none of this matters as you'll
soon be calling this All-in-One Breakfast Sandwich one of the best
breakfast recipes you've ever had.
Serves: 1
Ingredients
2 cooked waffles
2 eggs cooked to your liking
2 strips cooked bacon
1/2 cooked hash brown patty
Maple syrup, to taste
Instructions
Butter both sides of waffles. On a griddle over medium-high heat, cook
1 minute, or until golden and hot.
Remove from heat. Add eggs, bacon , and hash browns.
Drizzle with maple syrup and close sandwich.
Notes from the cookbook:
The iconic breakfast sandwich is the simple bacon, egg, and cheese or
Egg McMuffin, a fast-food version of eggs Benedict dreamed up and
dropped into a to-go sack by inventive McDonald’s franchisee Herb
Peterson in 1972. But today a whole new class of over-the-top breakfast
sandwiches—made with pancakes, French toast, or waffles—is popping up
on the menus of fast-food chains, coffee shops, and food trucks. Of
course, you don’t have to go out to enjoy them; whether you serve them
at brunch or as “breakfast for dinner,” they’re the ideal way to use up
leftovers.
Source: The Encyclopedia of Sandwiches Cookbook, By Susan Russo
CORNED BEEF SAMMIE
~Shared by Luanne, FL
Ingredients
1 English muffin
3 or 4 slices corned beef
1 egg
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon honey mustard
2 slices Swiss cheese
Instructions
Toast the English muffin in your toaster. In a medium sized skillet add
the three to four pieces of thinly sliced corned beef. Heat the corned
beef over a medium heat. If your skillet is not a non-stick skillet add
about a teaspoon of butter and cook the egg in the melted butter.
Season egg with salt and pepper. Flip the slices of corned beef over
and add 1 slice of the Swiss cheese to the corned beef in the pan.
Spread honey mustard onto the English muffin. Add corned beef with
Swiss cheese to the muffin. Top corned beef with egg, and then add the
remaining slice of Swiss cheese on top of the egg. Top with remaining
bun.
FISH BLT SANDWICHES
~Shared by Treva, NC
MAKES 2 SERVINGS.
1/4 cup mayonnaise
1 clove garlic, chopped
Grated zest and juice of 2 limes
1 tbs chopped dill
1 tbs chopped parsley
4 slices bacon
3/4 pound skinless salmon fillet
1 onion, sliced
Salt and Pepper
2 tbs oil
6 slices bread, toasted
4 leaves lettuce
2 tomatoes, sliced
1 avocado, pitted, sliced
Combine mayo, garlic, zest of juice of 1 lime, dill and parsley in a
bowl, refrigerate. Cook bacon in a skillet until crisp. Break slices in
half. Heat a grill. Slice salmon into 4 thin pieces. Season salmon and
onion slices with salt and pepper, rub with oil. Sprinkle with zest and
juice of remaining lime. Grill onion until tender and charred. GRILL
salmon until marked and cooked through. Lay out 2 slices of toasted
bread, top with some of the herbed mayo, a lettuce leaf, a piece of
salmon, some tomato and avocado slices and 2 bacon halves. Top each
with a piece of toast, then repeat the layering. Spread remaining 2
bread slices with herbed mayo, place on top of sandwiches. Secure each
sandwich with 4 toothpicks, cut into quarters, then SERVE.
PAN FRIED TILAPIA SANDWICH
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup mayonnaise
1/4 cup minced red onion
1/2 cup finely chopped tomato
2 tablespoons dill pickle relish
1/2 teaspoon ground piri piri chile pepper
salt and ground black pepper to taste
2 (4 ounce) fillets tilapia fillets
1 teaspoon seafood seasoning (such as Old Bay®)
1/2 teaspoon garlic powder
2 tablespoons butter
4 slices pepperjack cheese
4 slices whole wheat bread, toasted
Directions
Stir together the mayonnaise, onion, tomato, relish, and piri piri in a
small bowl. Season to taste with salt and pepper, and set aside.
Season the tilapia fillets on both sides with the seafood seasoning and
garlic powder. Melt the butter in a skillet over medium heat. Cook the
tilapia fillets until they are golden brown on both sides and no longer
translucent in the center, 2 to 3 minutes per side. Place two slices of
pepperjack cheese on top of each fillet, cover the skillet, and cook
until the cheese has melted.
Place each tilapia fillet onto a slice of toasted bread, spread with
the reserved sauce, then top with the remaining slices of bread.
DENNY'S BACON CAESAR BURGER
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 Hamburger bun
1 Hamburger patty
1 slice Romaine lettuce
2 Hamburger slices of dill pickles
1 slice of red onion
2 slices of tomato
2 slices Monterey Jack cheese
2 slices of bacon cooked
1/4 cup Caesar dressing - served on the side
Cook hamburger patty and season with salt and pepper. Toast the bun
separately in a skillet, or you can even do this in the oven using the
broiler.
Assemble like this: Starting from the bottom bun.
Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of
pickle, onion, hamburger patty, 2 slices of Monterey Jack cheese, 2
slices of Bacon placed cross ways, Top Bun.
Dip your burger in the Caesar dressing.
TUNA ARTICHOKE MELTS
~Shared by Linda H., Rosharon, TX
2 Servings
1 can (6 ounces) light water-packed tuna, drained and flaked
1/3 cup coarsely chopped water-packed artichoke hearts, rinsed and
drained
2 tablespoons fat-free mayonnaise
1/2 cup shredded reduced-fat Mexican cheese blend, divided
1/4 teaspoon salt-free lemon-pepper seasoning
1/8 teaspoon dried oregano
2 English muffins, split and toasted
In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup
cheese, lemon-pepper and oregano. Spread over English muffin halves.
Place on a baking sheet. Broil 4-6 in. from the heat for 3-5 minutes or
until heated through. Sprinkle with remaining cheese; broil 1-2 minutes
longer or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 2 open-faced sandwiches equals 335 calories, 8 g fat
(4 g saturated fat), 47 mg cholesterol, 989 mg sodium, 31 g
carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat,
2 starch, 1 fat.
Source: Taste of Home 2012
APRICOT TURKEY SANDWICHES
~Shared by Linda H., Rosharon, TX
“Apricot jam and Dijon mustard come together for a wonderful spread on
this sandwich with Swiss cheese, turkey bacon and peppered turkey
slices.”
2 turkey bacon strips
4 pieces multigrain bread, toasted
2 Tbsp. apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 tsp. Dijon mustard
In a small skillet, cook bacon over medium heat until crisp. Remove to
paper towels to drain; set aside. Spread two toast slices with jam.
Layer with turkey, reserved bacon, tomato, onion, lettuce and cheese.
Spread remaining toast with mustard; place on top.
Yield: 2 servings.
Source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009
BACON GUACAMOLE GRILLED CHEESE SANDWICH
~Shared by Linda H., Rosharon, TX
A buttery and toasty grilled cheese sandwich stuffed with cool and
creamy guacamole, crispy bacon and melted jack and cheddar cheese. The
crunchy crumbled tortilla chips in this grilled cheese pay tribute to
the classic combination of tortilla chips and guacamole dip.
Servings: makes 1 sandwich
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)
Cook the bacon until crispy and set aside on paper towels to drain.
Butter one side of each slice of bread, sprinkle half of the cheese
onto the unbuttered side of one slice of bread followed by the
guacamole, tortilla chips, the remaining cheese and finally top with
the remaining slice of bread with the buttered side up.
Grill over medium heat until golden brown and the cheese has melted,
about 2-3 minutes per side.
Source: Closet Cooking
OVER-EASY CHEESY BLT
~Shared by Maggie, TX
Tme prep: 20 min
Total: 20 min
Servings total: 1 serving
What You Need
2 slices OSCAR MAYER Bacon
1 egg
1 slice each Colby Jack and Mild Cheddar from KRAFT Colby Jack
and Mild Cheddar Combo Pack Cheese Slices
1 piece French bread baguette (4 inch), partially split
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 lettuce leaf
2 tomato slices
Make It
COOK bacon in nonstick skillet until crisp; remove from skillet,
reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
ADD egg to drippings in skillet; cook on medium heat 3 to 4 min. or
until white is set and yolk is cooked to desired doneness, turning
after 2 min. Remove from heat. Break bacon slices in half. Top egg with
2 bacon pieces and cheese.
SPREAD cut sides of bread with mayo; fill with lettuce, tomatoes,
remaining bacon pieces and egg.
Serve with fresh fruit.
Shortcut:
Cook bacon in microwave as directed on package. Cook egg in 1 tsp.
heated olive oil instead of in the reserved bacon drippings. Continue
as directed.
Servings total: 1 serving
Nutritional info per serving per serving
Calories 450 Total fat 27 g Saturated fat 10 g Cholesterol 230 mg
Sodium 840 mg Carbohydrate 29 g Dietary fiber 2 g Sugars 3 g Protein 22
g Vitamin A 35 %DV Vitamin C 6 %DV Calcium 20 %DV Iron 15 %DV
Source: Kraft Recipes
BBQ CHICKEN SANDWICH
~Shared by Maggie, TX
Toss leftover cooked chicken with barbecue sauce and crunchy carrots
for a quick and healthy lunch.
Yield: 1 Serving
Prep: 10 min
Total: 15 min (Quick)
Ingredients
1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
Directions
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch
dressing on the bun. Top with the chicken mixture and lettuce.
Nutritional information
Calories: 328 Fiber: 4 g Fat: 8 g Saturated Fat: 1 g Carbohydrates: 39
g Protein: 26 g Sodium: 771 mg Monounsaturated Fat: 2 g
Exchanges: 2 1/2 starch, 3 very lean meat, 1 1/2 fruit Cholesterol: 62
g Carbohydrate Servings: 2 1/2 Potassium: 464 mg
Nutrition Bonus: Vitamin A (100% daily value), Selenium (56% dv).
Source: EatingWell Test Kitchen
B, L, T, A, E
(Bacon, Lettuce, Tomato, Avocado, and Egg Sandwich)
~Shared by Maggie, TX
2 slices of bread
Mayonnaise
Avocado slices
Lettuce
Tomato slices
2 slices of lean bacon
1 egg
Sea salt and freshly cracked pepper, to taste
Cook the bacon in a skillet over medium heat until crisp and cooked
through. Remove the bacon and nearly all of the bacon grease. Crack the
egg into the pan and season with sea salt and freshly cracked pepper,
to taste. Once the white of the egg is no longer transparent, add 1
tablespoon of water to the pan and cover with a lid. Cook for about 30
seconds or until the yolk is clouded over. Don’t over cook or the yolk
will be hard (unless that is the way you like it).
While the egg is cooking, toast your bread then spread each piece of
toast with a bit of mayonnaise. Layer the toast with avocado slices,
lettuce, tomato slices, bacon, then top with the cooked egg. Add the
other piece of toast on top and serve immediately. Enjoy!
Source: For the Love of Cooking.net
http://www.fortheloveofcooking.net
Sandwich
Recipes
from me...
CALIFORNIA FRESH PHONE BOOK SANDWICH
1 loaf Italian sourdough bread
1/2 cup roasted red peppers
1/2 cup marinated artichoke hearts (rinsed)
1/2 cup sliced cucumber
1/2 cup sliced mushrooms
1/4 cup sliced red onions
1/2 cup red and green peppers
1/8 cup balsamic vinegar
1/8 cup gorgonzola cheese
1 tablespoon Italian seasoning
Fresh basil and cilantro (optional)
Remove inside of bread, sprinkle Balsamic vinegar on bread. Layer with
roasted peppers, artichoke hearts and cheese. Sprinkle with vinegar and
layer with vegetables, seasoning and the remainder of vinegar. Wrap in
wax paper, tie with yarn or twine to cutting board. Place brick or
large phone book on top for 1 hour. Slice into appetizer size
sandwiches. Refrigerate until ready to serve.
Source: Beth Decaprio, California Fresh, Rancho Cordova, California
GRILLED CHEESE, BACON, AND JALAPENO
SANDWICHES
Prep Time 25 Minutes
Total Time 25 Minutes
Makes 4 sandwiches
8 slices bacon
1/2 jalapeño chile, finely chopped
1/4 cup butter, softened
8 slices country-style bread
12 oz sharp Cheddar cheese, sliced
In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove
from skillet to paper towel. Add chile to bacon drippings in skillet;
cook and stir 1 to 2 minutes. Place chile on paper towel.
Spread butter on both sides of each slice of bread. Top each of 4 bread
slices with layer of cheese, chopped chile, 2 slices of bacon and
another layer of cheese. Cover each with second slice of bread.
Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches
until bread is browned and cheese begins to melt. Turn sandwiches; cook
until cheese is completely melted.
Makes 4 sandwiches
Tips
Customize these sandwiches by substituting your favorite bread or
cheese.
Cook the bacon and jalapeño chile earlier and refrigerate until ready
to use.
"GROWN UP" (MARGHERITA) GRILLED CHEESE
SANDWICH
Ingredients
Sourdough Bread
Fresh Mozzarella (sliced thick)
Pesto
Tomatoes
Arugula Lettuce
Balsamic
Instructions
Butter one side of two slices of sourdough. Place one of the slices of
bread in a fry pan over medium heat. Layer with sliced mozzarella, then
a thin spread of pesto, then sliced tomatoes (I also like to salt and
pepper my tomatoes).
Put on the top slice of bread and grill both sides until toasty. Remove
to a plate and open the sandwich to add the arugula tossed in some
balsamic. Put sandwich back together and enjoy!
Source: Favorite Family Recipes
http://www.favfamilyrecipes.com/2012/01/grown-up-margherita-grilled-cheese-sandwich.html
COBB SALAD CLUB SANDWICH
Ingredients
4 hard-cooked eggs
3/4 cup bottled chunky blue cheese salad dressing
12 slices home-style whole grain white bread, toasted
12 slices bacon, crisp-cooked and well-drained
2 medium tomatoes, thinly sliced
1/2 medium red onion, thinly sliced
4 romaine lettuce leaves
Cherry tomatoes, cut in wedges (optional)
Directions
1. In small bowl mash eggs with 1/4 cup of the blue cheese dressing;
season to taste with salt and pepper. Set aside.
2. Spread 8 of the toast slices with salad dressing. Arrange bacon on 4
of the slices; top with sliced tomato.
3. Spread the 4 remaining plain toast slices with egg mixture; top with
onion and lettuce. Place one egg-topped toast on top of each
bacon-topped toast. Top with remaining dressing-spread toast slices,
spread side down. Secure with wooden picks; top with cherry tomatoes.
Cut each sandwich in half using a sharp knife. Makes 4 sandwiches.
Nutrition Facts
Calories 674, Total Fat (g) 42, Saturated Fat (g) 11, Monounsaturated
Fat (g) 12, Polyunsaturated Fat (g) 14, Cholesterol (mg) 250, Sodium
(mg) 1647, Carbohydrate (g) 51, Total Sugar (g) 12, Fiber (g) 4,
Protein (g) 27.
GRILLED PORK PANINI
4 pork cube steaks or cutlets
1/2 c. purchased pesto
8 slices Italian bread
4 (1-oz.) slices provolone cheese
olive oil
1. In non-stick skillet, cook pork quickly, browning on both sides,
about 4-5 min. per side.
2. Spread 1 Tbsp. pesto on each slice of bread.
3. Top four slices of bread with sliced pork chops and cheese; top each
sandwich with remaining bread.
4. Lightly brush outer surface of sandwiches with olive oil; grill in a
medium-hot skillet until toasted on each side.
SALMON SALAD SANDWICHES
Start to Finish: 20 min.
Ingredients
4 sandwich rolls
1/2 cup ranch-style salad dressing
2 6-oz. cans skinless, boneless salmon
2 small tomatoes
1/2 a medium cucumber
1 cup coarsely shredded carrots (2) or shredded, peeled jicama (1/4
jicama)
Directions
1. Split sandwich rolls. Lightly spread sliced rolls with some of the
salad dressing. Drain salmon. Place salmon in bowl and flake with a
fork. Add remaining salad dressing to salmon; mix to combine.
2. Thinly slice tomatoes and cucumber. Layer tomato slices on bottom
halves of sandwich rolls. Top with salmon mixture, cucumber slices,
shredded carrots or jicama, and roll tops. Makes 4 servings.
Nutrition Facts
Calories 575, Total Fat (g) 25, Saturated Fat (g) 4, Monounsaturated
Fat (g) 2, Polyunsaturated Fat (g) 11, Cholesterol (mg) 64, Sodium (mg)
1094, Carbohydrate (g) 57, Total Sugar (g) 12, Fiber (g) 4, Protein (g)
32, Vitamin C (DV%) 17, Calcium (DV%) 13, Iron (DV%) 21.
Percent Daily Values are based on a 2,000 calorie diet
GRILLED NUTELLA AND BANANA SANDWICH
Prep Time: 5 mins
Total Time: 10 mins
Servings: 1
Ingredients
2 slices poundcake, 3/4 inch thick
2 tablespoons nutella
5 slices bananas, 1/2 inch thick
butter
Directions
Spread nutella over each slice of pound cake. Place banana over Nutella
on one of the cake slices. Fold second cake slice onto the first to
make a sandwich. Spread butter on one side of sandwich. Grill, buttered
side down, until golden brown. Butter second side of bread, flip, and
grill until golden brown. Enjoy!
SURF AND TURF BURGERS
Two patties are sandwiched together with a seasoned shrimp filling. The
lime infused mayonnaise is the perfect addition to these tasty burgers.
Ingredients:
8 burger patties, 1/4 lb or less
1/4 lb shrimp, peeled and deveined
1 tablespoon Creole or Cajun seasoning (I use Tony Cachere Spicy)
Salt and pepper to taste
1/4 cup mayonnaise
2 tablespoons lime juice
Lettuce and tomato for four burgers
4 burger buns
Directions:
Toss shrimp with seasoning blend and saute in a large skillet over
medium heat, until just turning pink. Remove from skillet, chop fine,
and set aside. Mix mayonnaise and lime juice together and reserve. Lay
a burger patty on a clean work surface. Place a couple tablespoons
shrimp in center of patty. Top with a second patty and pinch edges of
patties together, then mold to seal in shrimp. Salt and pepper new
patty. Repeat with remaining patties and shrimp, to form 4 Surf and
Turf patties. Over medium heat on a griddle or grill, cook 4-6 minutes
per side, until center of burgers temperature reaches 155 degrees.
Repeat with remaining burgers while assembling the lime mayonnaise,
lettuce and tomato on buns.
Number of Servings: 4
TURKEY CRANBERRY SALAD SANDWICHES
Cubed, cooked turkey is combined with dried cranberries and celery,
tossed with a mixture of mayonnaise and yogurt, and spooned onto split
croissants.
Ingredients:
2 cups cubed cooked turkey
1/2 cup dried cranberries
1/2 cup celery, finely chopped
3 green onions, finely sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tbsp lemon juice
Salt and ground pepper
Lettuce
4 croissants
Directions:
In one bowl combine turkey, cranberries, celery, and onions; mix well.
In another bowl mix mayonnaise, yogurt, and lemon juice together.
Sprinkle to taste with salt and ground pepper. Pour over turkey
mixture; stir all together. Refrigerate 1/2 to 1 hour. Spoon turkey
mixture on sliced croissants; add lettuce and croissant top.
Number of Servings: 4
Source: Better Homes and Gardens Magazine
GRILLED CHEESE & APPLE SANDWICH
1 Granny Smith apple or your favorite kind of apple, cored, thinly
sliced
8 slices 12 grain bread
4 tsp honey mustard
6 oz 2% cheddar cheese, shredded
Spread 1 piece of bread with 1 tsp honey mustard, then layer 1/4 cup
cheese, 4 apple slices and another heaping tbs cheese. Top with another
slice of bread, spritz with nonstick spray.
Heat a skillet. Place sandwich, cooking spray side down in pan and coat
top slice of bread with nonstick spray.
Cook 3 min. or until golden brown. Flip and cook for another 3 min.
Repeat with remaining sandwiches, then serve.
MAKES 4 SERVINGS
SHRIMP SALAD SANDWICHES
Ingredients:
1 pound cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery stalks, minced
1/2 cup mayonnaise
Dash onion salt
Salt and pepper
Seasoning salt
Celery salt
8 slices your choice bread, toasted
Lettuce and tomato slices, optional
Directions:
Place shrimp in a food processor and pulse until finely minced.
Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix
well. Add seasonings, to taste, and stir to combine. Spread additional
mayonnaise on both sides of bread. Heap shrimp salad onto bread and
then cut sandwiches in half. Serve with lettuce and tomato, if desired.
Yield 4 servings
Prep Time: 15 min
Show: Paula's Home Cooking
WATTS TEA ROOM MIXED OLIVE-NUT SPREAD
Makes: About 4 sandwiches
Ingredients:
1 cup chopped black olives
1 cup chopped green olives
½ cup chopped pecans
4 ounces cream cheese, room temperature (or to taste)
Preparation:
In bowl, combine all ingredients and mix well with a fork. Spread over
slices of whole-grain bread. Sandwiches can be halved or quartered with
crusts removed and served as tea sandwiches.
Source: Milwaukee Journal Sentinel
CHEESY CHICKEN SANDWICHES
1 cup grated cheddar cheese
1 cup chopped cooked chicken
1 (4 oz.) can green chili peppers, drained
1 (3 oz.) pkg. cream cheese, softened
6 English muffin halves
Combine cheese, chicken, chili peppers and cream cheese until blended.
Place about 2 Tbls. of mixture on each muffin half. Place muffins
halves on a cookie sheet. Bake at 350 degrees until cheese melts, about
15 minutes.
DIJON CHEESESTEAK SANDWICHES
1/2 lb Velveeta cheese; cubed
1/4 c Milk
1 tbsp Dijon mustard
1/4 c Green onion; sliced
2 tbsp Margarine
1 lb Thin roast beef slices
6 French bread rolls (8"); split
Combine Velveeta cheese, milk and mustard in saucepan; stir over low
heat until smooth. Saute onions in margarine. Add meat, mix lightly
until thoroughly heated. Fill rolls with meat mixture - top with sauce.
Makes 6 sandwiches.
CHICKEN BLT SANDWICHES
2 teaspoons vegetable oil
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 cup Thousand Island dressing
4 whole wheat sandwich buns, split
4 lettuce leaves
8 slices tomato
4 slices bacon, cooked, drained and broken in half
1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in
oil 15 to 20 minutes, turning once, until juice is no longer pink when
centers of thickest pieces are cut.
2. Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato
and bacon on bottoms of buns. Top with tops of buns.
TALLADEGA TURKEY SANDWICH
A Racing Fan Favorite
Serves: 4
Prep Time: 15 Minute(s)
Cook Time: 2 Minute(s)
Ingredients:
1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1/3 cup barbecue sauce
1 loaf Italian bread (about 12 in. long), halved lengthwise
1 lb. sliced cooked turkey, coarsely chopped
4 slices bacon, crisp-cooked
4 slices sharp cheddar cheese (about 2 oz.)
Instructions:
Combine Hellmann's® or Best Foods® Real Mayonnaise with barbecue sauce
in small bowl. Spread 1/2 of the mixture on bread.
Toss turkey with remaining Mayonnaise mixture. Evenly arrange turkey on
bottom 1/2 of bread, then top with bacon and cheese. Broil until cheese
is melted.
Replace top of bread. Cut into 8 slices and secure with wooden
toothpicks.
ROASTED STRAWBERRY, BRIE &
CHOCOLATE GRILLED CHEESE
Makes 2 sandwiches (I think 1/2 sandwich is plenty for a dessert
serving!)
6 strawberries, quartered
1/2 teaspoon canola oil
pinch of salt
2 tablespoons butter
4 thick-cut slices of multigrain bread
2-3 ounces of brie cheese, sliced
1-2 ounces high-quality chocolate
Preheat oven to 375 degrees. Toss strawberries with oil and salt, then
spread on a baking sheet and roast for 20 minutes.
Heat a large skillet or grilled over medium-low heat. Butter the sides
of two slices of bread, place them on the skillet buttered-side down,
then layer on a few slices of cheese, chocolate and strawberries. Top
with a few more slices of cheese, then butter one side of the other
bread slices, and place on top of the cheese. Cook for 2-3 minutes or
until the cheese has started to melt, then gently flip the sandwich and
cook until golden. Serve immediately!
Source: How Sweet It Is
http://www.howsweeteats.com/2012/04/roasted-strawberry-brie-chocolate-grilled-cheeeeeeeese/
CHICKEN PARMESAN HERO SANDWICHES
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
26 to 28 oz. jar Ragu Old World Style pasta sauce
1 cup shredded mozzarella cheese (about 4 oz.)
4 long Italian rolls, halved lengthwise
1. Heat oven to 400. Dip chicken in egg, then bread crumbs, coating
well.
2. In 13x9 glass baking dish, arrange chicken. Bake uncovered 20
minutes.
3. Pour pasta sauce over chicken, then top with cheese. Bake an
additional 10 minutes or until chicken is no longer pink. To serve,
arrange chicken and sauce on rolls.
Makes 4 servings.
Source: Favorite Brand Name 100 Best Chicken Recipes
TRIPLE-DECKER SMOKED SALMON SANDWICHES
HORSERADISH CREAM:
6 oz. cream cheese
3 Tbs. sour cream
2 Tbs. prepared horseradish, drained
1/3 cup snipped fresh chives
1/8 tsp. pepper
1/8 tsp. salt
OTHER:
36 slices party pumpernickel bread
1/4 lb. thinly sliced smoked salmon
1. Make Horseradish Cream: In bowl, combine ingredients; mix until
smooth.
2. Make sandwiches: Spread 12 bread slices on one side with about 1/3
of the horseradish cream; top with 1/2 the salmon. Spread 12 more bread
slices on one side with half the remaining horseradish cream; place
spread side up on salmon-topped slices. Cover sandwich layers with
remaining salmon. Spread remaining bread on one side with horseradish
cream; place spread side down on salmon. Cover with damp towels and
plastic wrap; chill. Before serving, cut diagonally into quarters.
Makes 48 sandwiches.
Source: McCall's, May 1992
GOLDEN GATE GRILLED CHEESE
From Sunset Magazine.
2 Tablespoons softened butter
1 teaspoon minced garlic
1/2 teaspoon red chili flakes
1 large egg, lightly beaten
1/4 cup milk
1 cup coarsely grated Parmesan cheese
4 slices good quality sourdough bread
6 ounces thinly sliced turkey
1 avocado thinly sliced
1 Tablespoon chopped cilantro
2 slices Muenster cheese
In a small bowl, combine butter, garlic and chile flakes. In a
medium bowl, whisk egg and milk. Spread Parmesan on a plate.
In a large frying pan, melt half the seasoned butter over medium
heat. Dip 1 bread slice in egg mixture, coating one side
only. Dip coated side into Parmesan. Place to one side in
frying pan, cheese side down. Repeat with 1 of remaining bread
slices. Arrange turkey, avocado, cilantro and muenster on slices,
dividing evenly.
Dip remaining bread into egg and then Parmesan. Arrange on
sandwiches cheese side up, and cook over medium heat until undersides
are crunchy-golden brown, 3 to 4 minutes. Lift sandwiches and add
remaining butter to pan; flip and cook until second side is golden
brown, 3 to 4 minutes more.
Noble Pig
http://www.noblepig.com/2011/01/05/golden-gate-grilled-cheese.aspx
GRILLED STEAK AND CHEESE SANDWICH
Offer hearty grilled steak and cheese sandwiches instead of burgers at
your next cookout. Or try the variation with grilled chicken.
Makes 6 servings.
Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 14 minutes
INGREDIENTS
1/2 cup olive oil
1/4 cup red wine vinegar
4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
1 teaspoon McCormick® Italian Seasoning
1 pound boneless beef sirloin steak
6 Kaiser or other crusty rolls
6 slices provolone or Swiss cheese
6 lettuce leaves
1 medium tomato, cut into 6 slices
1 small red onion, thinly sliced
DIRECTIONS
1. Mix oil, vinegar, Steak Seasoning and Italian seasoning in small
bowl. Reserve 1/3 cup for brushing on rolls. Place steak in large
resealable plastic bag or glass dish. Add remaining marinade; toss to
coat.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from
marinade. Discard any remaining marinade.
3. Grill over medium heat 6 to 7 minutes per side or until desired
doneness. Split rolls in half. Brush with reserved marinade. Toast
rolls on the grill, open-side down, about 30 seconds.
4. Slice steak into thin slices. Serve steak slices on toasted rolls
topped with cheese, lettuce, tomato and red onion.
Tips
Grilled Chicken and Cheese Sandwich: Prepare as directed, using
white wine vinegar, McCormick® Grill Mates® Montreal Chicken Seasoning
and 1 pound boneless skinless chicken breast halves.
NUTRITION INFORMATION
per serving
Calories: 557
Fat: 33 g
Carbohydrates: 35 g
Cholesterol: 57 mg
Sodium: 1045 mg
Fiber: 2 g
Protein: 30 g
GRILLED TUNA SANDWICH
This makes for a great lunch or the centerpiece of a light supper.
Ingredients
1 cup lemon juice
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 small red onion, diced
1 small celery stalk, diced
16 ounces tuna
olive oil (for bread)
pepper to taste
hearty bread of your choice
Directions
Mix lemon juice, tuna, mayo, cheese, onion, and celery. Make sandwiches
out of the bread and tuna mixture, then brush olive oil lightly on the
outside of the sandwiches. Grill over medium heat, 4 minutes on each
side.
GRILLED CHICKEN SANDWICHES WITH
SUN-DRIED TOMATOES AND GOAT CHEESE
Yield: Serves 8
Ingredients
8 boneless skinless chicken breast halves, well trimmed
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 red onions, cut into 1/2-inch-thick slices
8 large French bread rolls (about 4 inches long), cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches arugula
4 ounces light soft goat cheese
Preparation
Place chicken in medium bowl. Add vinegar, olive oil, garlic and
rosemary. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Season chicken with salt and
pepper. Grill chicken and onions until chicken is just cooked through
and onions are golden brown, turning occasionally, about 10 minutes.
Grill cut sides of rolls until golden brown. Spread bottom halves of
rolls with chopped sun-dried tomatoes. Top with chicken breast and some
grilled onions and arugula. Spread top halves of rolls with 1
tablespoon goat cheese and place atop sandwiches. Serve.
Nutritional information Per serving: calories, 380; fat, 12 g; sodium,
750 mg; cholesterol, 76 mg
Source: Bon Appétit
AUTUMN TURKEY SANDWICH
Ingredients
1/2 cup whipped cream cheese
1/3 cup sweetened dried cranberries
4 tsp honey mustard
dash or 2 of ground cinnamon
8 slices seven grain bread
4 leaves lettuce
12 ounces deli Butterball®Thanksgiving Roasted Turkey Breast
1 large unpeeled apple, cored and cut into 8 rings
Instructions
Combine cream cheese, cranberries, mustard and cinnamon until well
blended. Spread evenly onto 4 of the bread slices. Then top the bread
slices with lettuce, turkey and apples. Cover with remaining 4 bread
slices. Serves 4.
Source: Real Mom Kitchen
http://realmomkitchen.com/16273/turketarian-giveaway-autumn-t
SEALED SPANISH SANDWICHES
Ingredients
3/4 cup grated sharp cheese
1 doz. ripe olives, chopped
2 Tbsp. minced onion
1 pimento, chopped
2 hard-cooked eggs, chopped
1/4 cup ketchup
2 Tbsp. salad oil
1/2 cup cooked ham, chopped
1/2 tsp. garlic salt
Directions
Mix all ingredients. Put on hot dog buns, wrap in foil, warm in oven.
GRILLED HAM, PEACH AND CHEDDAR
SANDWICHES
1 peach, halved, pitted, thinly sliced
4 oz sliced ham
6 oz thinly sliced Cheddar cheese
1 baguette (bread), cut into 4 pieces, each sliced in half lengthwise
2 tbs peach or apricot jam
1 tbs Dijon mustard
Heat a sandwich press according to manufacturers instructions. Use can
also use 2 skillets, one to grill the sandwich in and the other one to
press the sandwich down with.
*Spread mustard and jam on bottom half of each baguette piece. Arrange
peach slices on top. Lay ham slices on top of peaches. Top with cheese,
then remaining baguette halves. Put sandwiches in press and cook until
brown and crisp, then serve.
MAKES 4 SERVINGS
MONTE CRISTO SANDWICHES
3 tablespoons honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
1/4 pound thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites
Cooking spray
2 teaspoons powdered sugar
1/4 cup seedless raspberry jam
Spread about 1 teaspoon mustard over each bread slice. Place 1 cheese
slice on each of 4 bread slices. Divide ham evenly over cheese. Cover
with the remaining 4 bread slices, mustard sides down. Combine milk and
egg whites in a shallow dish. Dip both sides of each sandwich into milk
mixture.
Heat a large nonstick skillet coated with cooking spray over medium
heat. Cook sandwiches for 3 minutes on each side or until lightly
browned. Sprinkle each sandwich with 1/2 teaspoon sugar; top each with
1 tablespoon jam. Serves 4.
CALORIES 387 (27% from fat); FAT 11.5g (sat 6g,mono 3.7g,poly 0.9g);
IRON 2.1mg; CHOLESTEROL 40mg; CALCIUM 366mg; CARBOHYDRATE 49.1g; SODIUM
840mg; PROTEIN 20.7g; FIBER 1.6g
DELI BEEF AND RASPBERRY SPINACH
SANDWICH
Makes 4 servings
Prep Time: 10 minutes
Ingredients
4 Tablespoon light mayonnaise
2 Tablespoon seedless red raspberry jam
1 teaspoon red onion, minced
8 slices whole wheat bread
2 cup baby spinach leaves
24 - slices shaved roast beef
Directions
In a small mixing bowl, add mayonnaise, jam and onion. Mix and spread
evenly onto bread slices. Top the bread slices with spinach and meat.
Cover with remaining bread slice.
DOUBLE DECKER STUFFED PORTOBELLO
SANDWICHES
6 rolls
12 portobello mushroom caps, stems discarded
1 onion, cut into slices
1/4 cup oil
Salt and Pepper
8 oz blue cheese, crumbled
Heat a grill. Grill the rolls until lightly toasted. Brush the mushroom
caps and onion with the oil, season with salt and pepper. Place on the
grill, cover and cook, turning once, 8 min. Transfer the onion to a
plate.
Divide the blue cheese among 6 of the mushroom caps, stem side up, and
top each with a remaining mushroom, stem side down. Cover and grill
until the cheese melts. Place a mushroom stack on each of the roll
bottoms and top with the onion and roll tops, then serve.
MAKES 6 SERVINGS
SPICY GREEN ONION PIGS IN A BLANKET
WITH SRIRACHA DIPPING SAUCE
Blogger Stacey Little from Southern Bite shares a fun twist on the
traditional 'pig in a blanket' with these Spicy Green Onion Pigs in a
Blanket with Sriracha Dipping Sauce.
Prep Time 20 Minutes
Total Time 30 Minutes
Makes About 14 servings
1 package (12 oz) uncooked Johnsonville® Original breakfast sausage
links
1 1/2 cups Original Bisquick® mix
1 cup milk
1 egg
4 green onions, chopped (1/4 cup)
1/2 teaspoon garlic powder
1/4 cup mayonnaise
1/4 sour cream
1 to 2 teaspoons Sriracha sauce
14 thin slices pepper Jack cheese
Heat oven to 250°F.
Cook sausage links in skillet as directed on package.
In large bowl, stir together Bisquick mix, milk and egg. Add chopped
green onions and garlic powder, and mix until just combined.
Heat 10-inch nonstick skillet over medium heat. Lightly grease if
necessary. For each pancake, pour about 2 heaping tablespoonsful batter
into hot skillet. Cook pancake until edges are dry and pancake is
bubbly. Turn; cook until golden. Repeat with remaining batter, keeping
finished pancakes on heatproof platter in warm oven.
In medium bowl, stir mayonnaise, sour cream, and desired amount of
Sriracha sauce. Store in refrigerator.
Once the pancakes and sausage are done, place a piece of thinly sliced
cheese on each pancake, and top with sausage link. Roll pancake around
sausage, and secure with large toothpick. Keep warm, and serve with
sauce.
Makes About 14 servings
Don’t like the heat of Sriracha? Simply replace the dipping sauce with
another favorite sauce, such as ranch. Keeping the pancakes warm in the
oven will keep them pliable so they will more easily wrap around the
sausage.
Source: Betty Crocker
ARNOLD PALMER SANDWICH
Combine finely chopped hard-boiled eggs and pickles with mustard and
mayonnaise, then spread on a slice of multigrain bread. Combine drained
canned tuna, finely chopped celery and onion, mayonnaise and lemon
juice, then spread on another slice of bread. Sprinkle with torn basil
leaves and assemble.