Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts
4/10/2014
Bacon, Lettuce, Tomato and Avocado sandwiches
This is one of my favorite sandwiches to make at home. I love using Potato Bread and Dukes Mayonnaise for this sandwich. You may cook your bacon any way. I prefer to cook mine in the oven, less mess and it gets done at one time. Last night we had these with Terra Sweet Potato Chips. Luckily it is just Miss V and I this week and we have enough to make a couple more for dinner tonight.
Grilled Margherita Sandwich
I spotted this on Pinterest a while ago and knew that I was going to have to try it. I made it on Tuesday night.
4 (1/2-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
1/2 teaspoon garlic-pepper seasoning (McCormick Brand)
2 tablespoons extra-virgin olive oil
Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.
Both Miss V and I liked it but noticed that the seasoning blend on the outside did taste burnt. If I were to make this again, I would skip putting the seasoning on the outside. Maybe sprinkle a little more inside the sandwich.
4 (1/2-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
1/2 teaspoon garlic-pepper seasoning (McCormick Brand)
2 tablespoons extra-virgin olive oil
Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.
Both Miss V and I liked it but noticed that the seasoning blend on the outside did taste burnt. If I were to make this again, I would skip putting the seasoning on the outside. Maybe sprinkle a little more inside the sandwich.
9/12/2013
Mini Philly Cheesesteak Sandwiches with Fries
Guess where I found this recipe? If you guessed Pinterest you would be correct. You can find the original recipe at High Heels & Grills.
1 Tbsp. butter
1/2 white onion, cut into thin slices
1 clove garlic, minced
1 green bell pepper, sliced
1 lb thinly sliced roast beef
salt and pepper, to taste
1/2 Tbsp. oil
6 french hard-rolls, cut in half
6 provolone cheese slices
Melt the butter in a skillet on medium heat and add the onion, garlic, and bell pepper, stirring occasionally. Season with Salt and Pepper.
Take the roast beef and slice it into strips.
In another skillet, heat it to medium high heat and add oil. Toss in the roast beef and stir it so that it gets hot.
Assemble your cheese-steaks by adding the hot meat to your french rolls, putting the provolone slices right on top of the meat, and the hot veggies on top of the cheese.
Serve with your favorite french fry.
These came out really well and the fries were great. I have not tried them before.
4/02/2013
Chicken Cesar Sandwich
No real recipe for this one. I have a ton of left over hamburger rolls from the party last weekend.
1 package of boneless skinless chicken breasts
Lettuce
Sliced tomatoes
Cesar Dressing
Shaved Parmesan
I pounded the thicker part of each chicken breast and cut them in half.
Grill them until cooked through.
Place a piece of grilled chicken on the bottom bun, then pour your favorite Cesar Dressing on top of the chicken. Sprinkle with shaved Parmesan. Place a slice of tomato and lettuce on top.
I even dipped my chip in a bit of extra dressing. I am known to do that at Chik Fil A with their waffle fries.
1 package of boneless skinless chicken breasts
Lettuce
Sliced tomatoes
Cesar Dressing
Shaved Parmesan
I pounded the thicker part of each chicken breast and cut them in half.
Grill them until cooked through.
Place a piece of grilled chicken on the bottom bun, then pour your favorite Cesar Dressing on top of the chicken. Sprinkle with shaved Parmesan. Place a slice of tomato and lettuce on top.
I even dipped my chip in a bit of extra dressing. I am known to do that at Chik Fil A with their waffle fries.
3/06/2013
Chicken Sandwich with Roasted Red Pepper and Avocado
This sandwich looked to good NOT to pin! You can find the original recipe at Kayotic Kitchens.
Crusty rolls
(leftover) cold chicken, I just roasted up a couple boneless skinless chicken breast with salt and pepper
1/2 a small red onion, sliced thin
1 Roasted Red Bell Pepper, I used one from a jar cut into slices
1 medium avocado, sliced
2 tbs mayonnaise
1 tbs yellow mustard
Iceberg lettuce, I think Romaine or Spinach would have been good too
pepper
In a small bowl combine mustard and mayo and a bit of pepper.
On the bottom half of the roll place in order
Lettuce
Chicken
Roasted Red Pepper
Onion
Avocado
Spread a bit of the mayo/mustard on the top half of the roll.
Assemble sandwich and enjoy!
Crusty rolls
(leftover) cold chicken, I just roasted up a couple boneless skinless chicken breast with salt and pepper
1/2 a small red onion, sliced thin
1 Roasted Red Bell Pepper, I used one from a jar cut into slices
1 medium avocado, sliced
2 tbs mayonnaise
1 tbs yellow mustard
Iceberg lettuce, I think Romaine or Spinach would have been good too
pepper
In a small bowl combine mustard and mayo and a bit of pepper.
On the bottom half of the roll place in order
Lettuce
Chicken
Roasted Red Pepper
Onion
Avocado
Spread a bit of the mayo/mustard on the top half of the roll.
Assemble sandwich and enjoy!
I served these on Focaccia Rolls and had chips on the side.
2/26/2013
Roast Beef and Cheddar Grilled Cheese
Oh Yum, here is a recipe I found on Pinterest. It comes from Grilled Cheese Social.
Potato Bread
Deli Roast Beef (good stuff)
Extra Sharp Yellow Cheddar Cheese
Roasted Red Peppers
Butter
I figure pictures are easier to describe than text.
I cooked them on a griddle about about 320ish. That way the bread didn't cook to fast. The inside of the sandwich cooked and the cheese got nice and gooey that way.
I served them with sweet potato fries and salad (not shown on the plate yet)
Potato Bread
Deli Roast Beef (good stuff)
Extra Sharp Yellow Cheddar Cheese
Roasted Red Peppers
Butter
I figure pictures are easier to describe than text.
I cooked them on a griddle about about 320ish. That way the bread didn't cook to fast. The inside of the sandwich cooked and the cheese got nice and gooey that way.
I served them with sweet potato fries and salad (not shown on the plate yet)
2/22/2013
Homemade Crunch Wrap Supremes
I pinned this recipe recently and added it to our menu plan this week. You can find the original recipe at Mary Quite Contrary Bakes.
I can't believe it, but somehow forgot sour cream and didn't know what taco cheese was but used Mexican blend shredded cheese.
Preheat oven to 400 degrees F.
Use one corn tortilla to cut a circle of the same size out of 4 of the flour tortillas. Put the 4 cut out flour tortillas aside. Place the 4 corn tortillas on a baking sheet (spread out) and bake until crispy about 7 or 8 minutes. Set aside when done.
Cook the ground beef with taco seasoning and set aside.
Heat a large skillet or better yet a griddle until very warm.
Microwave one of the large flour tortillas for about 15 seconds until warm and flexible.
Place some of the ground beef on the tortilla.
Add cheese and sour cream.
Place on a crispy corn tortilla
Add lettuce and tomato
Place the smaller cut tortilla on top and gently press down.
Fold the edges of the bottom tortilla up and around the crispy one.
Spray the pan with cooking spray and place tortilla seam side down and cook until browned, flip over and cook until brown and crispy.
Repeat with remaining ingredients. These were fantastic!!! Miss V loved them also and we didn't really miss the sour cream to much.
I can't believe it, but somehow forgot sour cream and didn't know what taco cheese was but used Mexican blend shredded cheese.
8 burrito size flour tortillas
4 corn
tortillas
1 lb ground
beef
taco
seasoning
1 jar of taco
cheese (used Mexican blend shredded cheese)
1 container of sour
cream
3-4 tomatoes, chopped
1 bag/head of
iceberg lettuce, choppedPreheat oven to 400 degrees F.
Use one corn tortilla to cut a circle of the same size out of 4 of the flour tortillas. Put the 4 cut out flour tortillas aside. Place the 4 corn tortillas on a baking sheet (spread out) and bake until crispy about 7 or 8 minutes. Set aside when done.
Cook the ground beef with taco seasoning and set aside.
Heat a large skillet or better yet a griddle until very warm.
Microwave one of the large flour tortillas for about 15 seconds until warm and flexible.
Place some of the ground beef on the tortilla.
Add cheese and sour cream.
Fold the edges of the bottom tortilla up and around the crispy one.
Spray the pan with cooking spray and place tortilla seam side down and cook until browned, flip over and cook until brown and crispy.
Repeat with remaining ingredients. These were fantastic!!! Miss V loved them also and we didn't really miss the sour cream to much.
1/01/2013
Egg and Cheese on Grands Biscuits
We all woke up starving this morning. I still had a tube of Grands Biscuits so I decided to make up a batch (8) Egg and Cheese sandwiches.
I love the pin I found on Pinterest about baking eggs in muffin pans.
Yes the eggs still look tiny on the Grands size biscuits. The would be perfect on the regular size biscuits.
I love the pin I found on Pinterest about baking eggs in muffin pans.
10/08/2012
Today is National Fluffernutter Day!
Today is National Fluffernutter Day!
One of my neighbors mom's gave me the nickname Fluffernutter when I was probably 5 or 6. We grew up in a friendly neighborhood where we would ride bikes, play at each other's houses without out making formal playdates. One of my favorite things would be riding my bike down to the lumber yard (if you know me and have heard me speak, I would love you to leave a comment on how exactly I would say that place) at the end of the street and use my change to buy gumballs from the old gumball machines.
Every time I ate at a certain neighbors house she would all make us lunch and I would always ask for a Fluffernutter. It was shortly before we moved, that I ran into the neighbor's mom at Dunkin Donuts (big surprise huh?) and she saw me and yelled, "Lynn, my Fluffernutter how are you?" That made me think back to that awesome little neighborhood when times were much more innocent, Creature Double Feature on Channel 56.
Anyway, I think I will be making myself a yummy Fluffernutter for lunch. I wonder if Miss V will want one too. But her favorite version is with Dark Chocolate Dreams Peanut Butter.
Courtesy of the Nibble....
Fluffernutter sandwiches require bread plus two fillings: peanut butter and marshmallow creme (I am a Fluff purist, it must be Fluff not marshmallow creme) Peanut butter was invented in 1890 but not mainstreamed in America until 1908 (see the history of peanut butter).
Marshmallow, on the other hand, dates back to ancient Egypt, and marshmallow sauces were popular in the early 20th century (see marshmallow history). A marshmallow creme called Marshmallow Fluff was sold to ice cream parlors in 1910 by the Limpert Brothers, and Snowflake Marshmallow Creme was available around 1914. The first commercially successful, shelf-stable marshmallow creme, it was produced by the Curtis Marshmallow Factory of Melrose, Massachusetts.
Marshmallow Fluff wasn’t the first marshmallow creme, but it’s the one that endured: 94 years later, the brand is still around. No one remembers the Limperts or the Curtises.
Ways To Celebrate National Fluffernutter Day
Classic Fluffernutter Sandwich. The basic is creamy peanut butter and Marshmallow Fluff on white bread. We like to substitute whole wheat bread for the white bread, chunky peanut butter for added crunch and half of a sliced banana or caramelized banana slices.
Strawberry Fluffernutter. Use Strawberry Marshmallow Fluff or add strawberry jam and/or sliced fresh strawberries. (You heard it here first!)
Mock Fluffernutter Sandwich. Another NIBBLE creation: If you’ve got marshmallows but no marshmallow creme, slice them (or use miniature marshmallows) and lay them atop the peanut butter.
Toasted Fluffernutter Sandwich. Still another NIBBLE recipe: Toss the sandwich under the broiler (open face) for a gooey, toasty effect, using either marshmallow creme or sliced or miniature marshmallows. You can buy toasted marshmallow creme from Solo.
Cookies, Cake, Muffins. Top peanut butter cookies, cakes, cupcakes or muffins with Marshmallow Fluff. Alternatives: Make PB and Fluff cookie sandwiches; use Fluff as the filling in a peanut butter cake; use a pastry bag to inject Fluff into a cupcake or muffin.
Milk Shake. Make a Fluffernutter Shake: Add two tablespoons of creamy peanut butter and two large spoonfuls of Marshmallow Fluff into a blender, along with a cup of milk. Blend 30 seconds or until smooth.
So are you going to enjoy a Fluffernutter Sandwich today?
Every time I ate at a certain neighbors house she would all make us lunch and I would always ask for a Fluffernutter. It was shortly before we moved, that I ran into the neighbor's mom at Dunkin Donuts (big surprise huh?) and she saw me and yelled, "Lynn, my Fluffernutter how are you?" That made me think back to that awesome little neighborhood when times were much more innocent, Creature Double Feature on Channel 56.
Anyway, I think I will be making myself a yummy Fluffernutter for lunch. I wonder if Miss V will want one too. But her favorite version is with Dark Chocolate Dreams Peanut Butter.
Courtesy of the Nibble....
Fluffernutter sandwiches require bread plus two fillings: peanut butter and marshmallow creme (I am a Fluff purist, it must be Fluff not marshmallow creme) Peanut butter was invented in 1890 but not mainstreamed in America until 1908 (see the history of peanut butter).
Marshmallow, on the other hand, dates back to ancient Egypt, and marshmallow sauces were popular in the early 20th century (see marshmallow history). A marshmallow creme called Marshmallow Fluff was sold to ice cream parlors in 1910 by the Limpert Brothers, and Snowflake Marshmallow Creme was available around 1914. The first commercially successful, shelf-stable marshmallow creme, it was produced by the Curtis Marshmallow Factory of Melrose, Massachusetts.
Marshmallow Fluff wasn’t the first marshmallow creme, but it’s the one that endured: 94 years later, the brand is still around. No one remembers the Limperts or the Curtises.
Ways To Celebrate National Fluffernutter Day
Classic Fluffernutter Sandwich. The basic is creamy peanut butter and Marshmallow Fluff on white bread. We like to substitute whole wheat bread for the white bread, chunky peanut butter for added crunch and half of a sliced banana or caramelized banana slices.
Strawberry Fluffernutter. Use Strawberry Marshmallow Fluff or add strawberry jam and/or sliced fresh strawberries. (You heard it here first!)
Mock Fluffernutter Sandwich. Another NIBBLE creation: If you’ve got marshmallows but no marshmallow creme, slice them (or use miniature marshmallows) and lay them atop the peanut butter.
Toasted Fluffernutter Sandwich. Still another NIBBLE recipe: Toss the sandwich under the broiler (open face) for a gooey, toasty effect, using either marshmallow creme or sliced or miniature marshmallows. You can buy toasted marshmallow creme from Solo.
Cookies, Cake, Muffins. Top peanut butter cookies, cakes, cupcakes or muffins with Marshmallow Fluff. Alternatives: Make PB and Fluff cookie sandwiches; use Fluff as the filling in a peanut butter cake; use a pastry bag to inject Fluff into a cupcake or muffin.
Milk Shake. Make a Fluffernutter Shake: Add two tablespoons of creamy peanut butter and two large spoonfuls of Marshmallow Fluff into a blender, along with a cup of milk. Blend 30 seconds or until smooth.
So are you going to enjoy a Fluffernutter Sandwich today?
4/24/2012
Lil' Kahuna Sliders
Miss V spotted these little sandwiches in Food Network Magazine recently. I did have to make a few substitutions.
3 KING'S HAWAIIAN® Original Hawaiian Sweet Dinner Rolls, cut horizontally in half
3 pcs. chicken thigh meat
4 oz. Italian dressing
1 tsp. dried oregano
1 tsp. dried basil
1/2 green bell pepper, cut to the size of the dinner roll
1/2 red bell pepper, cut to the size of the dinner roll
1 oz. red onion, cut to the size of the dinner roll
6 pcs. pineapple chunks
Pineapple top for garnish
Pickle and olives to garnish
3 oz. lilikoi aioli (recipe below)
Combine Italian dressing, oregano and basil, divide. Marinate chicken thighs with half of the dressing mix for several hours and vegetables with the remaining dressing for half an hour.
Grill chicken, vegetables, and pineapple chunks.
Arrange on a skewer, cherry tomato 1st, top of bread, onion, bell pepper, chicken, bottom of bread, and a cherry tomato on the bottom to hold sandwich in place. Stick into the pineapple top any style you like.
Serve with Lilikoi Aioli 1/4 cup mayonnaise 2 tbsp. lilikoi (passion fruit) preserves Whisk together mayonnaise and preserves until smooth. Makes 3 servings.
So I accidently got the mini sub rolls which worked out fine. The second substitution was that I used chicken breasts. I cut the breast in half and on the thick piece, I sliced that in half to make it thinner.
I couldn't find passion fruit preserves so I used Mango which was really good. Oh and I used grilled pineapple rings.
3 KING'S HAWAIIAN® Original Hawaiian Sweet Dinner Rolls, cut horizontally in half
3 pcs. chicken thigh meat
4 oz. Italian dressing
1 tsp. dried oregano
1 tsp. dried basil
1/2 green bell pepper, cut to the size of the dinner roll
1/2 red bell pepper, cut to the size of the dinner roll
1 oz. red onion, cut to the size of the dinner roll
6 pcs. pineapple chunks
Pineapple top for garnish
Pickle and olives to garnish
3 oz. lilikoi aioli (recipe below)
Combine Italian dressing, oregano and basil, divide. Marinate chicken thighs with half of the dressing mix for several hours and vegetables with the remaining dressing for half an hour.
Grill chicken, vegetables, and pineapple chunks.
Arrange on a skewer, cherry tomato 1st, top of bread, onion, bell pepper, chicken, bottom of bread, and a cherry tomato on the bottom to hold sandwich in place. Stick into the pineapple top any style you like.
Serve with Lilikoi Aioli 1/4 cup mayonnaise 2 tbsp. lilikoi (passion fruit) preserves Whisk together mayonnaise and preserves until smooth. Makes 3 servings.
So I accidently got the mini sub rolls which worked out fine. The second substitution was that I used chicken breasts. I cut the breast in half and on the thick piece, I sliced that in half to make it thinner.
I couldn't find passion fruit preserves so I used Mango which was really good. Oh and I used grilled pineapple rings.
Oh and obviously I doubled the recipe since it was our dinner. I served the with a tossed salad and sweet potato puffs.
These were really good and will definitely be made again this summer!
3/20/2012
Hawaiian Grilled Cheese
I love getting the newest Food Network Magazine! Tonight we made the Hawaiian Grilled Cheese.
Spread 2 slices of Hawaiian Sweet bread or challah with Pineapple Preservers. Sandwich with 2 slices of monterey jack cheese and ham. Cook flipping once until golden brown. (I did butter the sandwiches)
I served it with fruit salad and potato chips.
1/10/2012
Plum Sauced Chicken in Tortillas
I just happened to be flipping through an old cookbook called Better Than Most Slow Cooker Recipes from Better Homes and Gardens and spotted a picture of this recipe. So I decided to make it for dinner last night. My only problem was trying to find canned plums. I couldn't so I just bought 1.5 pounds of fresh plums.
32 oz. can whole, unpitted purple plums, drained
1 cup hot-style vegetable juice
1/4 cup hoisin sauce
4 1/2 tsp. quick-cooking tapioca
2 tsp. grated fresh ginger
1/2 tsp. 5-spice powder
1 lb. skinless, boneless chicken thighs (I used boneless skinless breasts)
6 x 7-8 inch flour tortillas
2 cups packaged shredded broccoli or packaged shredded cabbage with carrot
Remove pits from plums. Place plums in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer plum puree to a 3 1/2 or 4-quart crock pot. Stir in vegetable juice, hoisin sauce, tapioca, ginger, ad 5-spice powder. Cut chicken into strips. Stir chicken into crock pot.
Cover and cook on low-heat setting for 4 to 5 hours, for 2 to 2/12 hours. Remove chicken from crock pot, reserving juices.
Spoon about 1/3 cup from the chicken mixture onto each warm tortilla just below the center. Drizzle with the reserved juices. Top each with 1/3 cup shredded slaw mix. Roll up Tortillas.
Number of Servings: 6
I served this with rice and pineapple chunks.
These were pretty good. Miss V kept saying how the house smelled to spicy and wouldn't try it. I told her that she would have to try it before she could eat her pineapple. Well she tried it and liked it...
They did smell "spicy" but not like a hot spicy if that makes sense. I don't normally cook with 5 spice powder and I think that is what she was smelling.
32 oz. can whole, unpitted purple plums, drained
1 cup hot-style vegetable juice
1/4 cup hoisin sauce
4 1/2 tsp. quick-cooking tapioca
2 tsp. grated fresh ginger
1/2 tsp. 5-spice powder
1 lb. skinless, boneless chicken thighs (I used boneless skinless breasts)
6 x 7-8 inch flour tortillas
2 cups packaged shredded broccoli or packaged shredded cabbage with carrot
Remove pits from plums. Place plums in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer plum puree to a 3 1/2 or 4-quart crock pot. Stir in vegetable juice, hoisin sauce, tapioca, ginger, ad 5-spice powder. Cut chicken into strips. Stir chicken into crock pot.
Cover and cook on low-heat setting for 4 to 5 hours, for 2 to 2/12 hours. Remove chicken from crock pot, reserving juices.
Spoon about 1/3 cup from the chicken mixture onto each warm tortilla just below the center. Drizzle with the reserved juices. Top each with 1/3 cup shredded slaw mix. Roll up Tortillas.
Number of Servings: 6
I served this with rice and pineapple chunks.
These were pretty good. Miss V kept saying how the house smelled to spicy and wouldn't try it. I told her that she would have to try it before she could eat her pineapple. Well she tried it and liked it...
They did smell "spicy" but not like a hot spicy if that makes sense. I don't normally cook with 5 spice powder and I think that is what she was smelling.
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