Sandwiches, Sandwiches &... Sandwiches

[DeBora4BobbyL]

Cat lover's question: "What are some good sandwich recipes that just aren't suitable for packing up and taking with you, but some you prepare at home for either lunch or supper?"

I got this recipe from Foodnetwork while watching Everyday Ilation. It is always a big hit when I bring a slice to school. It is like a sub sandwich, but better. I've been planning my menus for vacation, and came across this recipe.

Muffuletta

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges and serve.

[DeBora4BobbyL]

Spam Salad for sandwiches


I can Spam
mayonaise
2-3 T sweet pickle relish
salt and pepper to taste

Grate the Spam with a fork. Add mayonaise until the consitency that you'd like. Add relish and seasoning. Make sandwiches with the salad. Good with cherry peppers. I remember this when I was a child when we went to the drive-in movies.

[DeBora4BobbyL]

Waldorf Sandwiches

2 cups shredded unpeeled apple
1 T lemon juice
2 celery ribs, finely chopped walnuts
1/4 cup mayonnaise
14 to 16 slices cinnamon-raisin

In a bowl, toss apple with lemon juice. Stir in celery, walnuts and mayonnaise; mix well. Spread apple mixture on seven to eight slices of bread slices; top with remaining bread.

[DeBora4BobbyL]

Open Cheese Bacon Sandwiches
2 eggs, well beaten
2 C. shredded cheddar cheese
1 t Worcestershire sauce
1/2 t salt
1/4 t paprika
6 slices bread
6 slices bacon, cut in half

Combine egg, cheese, Worcestirshire sauce, salt, and paprika. Toast one side of the bread. On the other side spread egg mixture. Top with 2 half slices of bacon. Place in broiler until cheese melts and bacon is crisp.

[DeBora4BobbyL]

Turkey Pesto Sandwich

1/3 cup prepared pesto (I personally like sun dried tomato pesto)
1/4 cup mayonnaise
1/4 cup roasted red pepper, drained and chopped
4 sandwich buns, split
4 lettuce leaves
1/2 pound thiny sliced deli turkey breast
4 slices deli American or Provolone cheese
4 slices tomato

Stir together pesto , mayo, and red pepper in small bowl; mix well. Spread cut-sides of buns with pesto mixture. To assemble sandwiches, layer bottom half of each bun with 1 lettuce leaf, 1/4 turkey, 1 slice cheese, 1 slice tomato and top half of bun.

[DeBora4BobbyL]

Cheesy Ham Pockets

2 cans refrigerated pizza dough
1/2 lb thinly sliced ham
8 slices Swiss or American cheese
1/2 pint creamy deli coleslaw

Heat oven to 425˚. Unroll pizza dough on lightly floured surface; cut into quarters. Press each square of dough into 7 X 4 1/2 inch rectangle. Layer 1/4 ham, 1 slice cheese and 1/4 cup coleslaw to within 1/2 inch of edge on each piece of dough, starting on short side. Seal edge and ends well. Place sandwichs, seam-side down, on greased baking sheet. Bake for 10-12 mintues or until golden brown.

[cat lover]

Sounds like a good one I can try for DH! Once I do the substitutions for his diet; with low fat ingredients it will be a treat for him!

[DeBora4BobbyL]

Do they even make low fat coleslaw or will you have to make your own?

[cat lover]

There are some low fat ones out there,but his fat has to be almost none! So I usually have to make from scratch almost everything for him. If I do that with as much things as I can it lets him eat a few low fat things. He can't have over 30 g total fat per day, no more than 10 g saturated fat per day, no more than 150 mg of cholesterol a day, sounds like a lot till you start looking at the numbers and he's a big eater!

[DeBora4BobbyL]

I figured so much. I know the regular homemade coleslaw has fat in it and I can just imagine what's in the storebought kind.

[cat lover]

All my different homemade versions are fat free.

[DeBora4BobbyL]

Mediterranean Focaccia

1 (12 inch) prebaked Italian bread shell or focaccia
olive oil or vegetable oil
3 Roma tomatoes, sliced 1/8 inch thick
1/3 cup chopped roasted red peppers
1 T chopped fresh basil leaves or 1 t dried basil
1/4 cup chopped pitted kalamata olives or ripe olives, drained
1/4 cup freshly grated Parmesan cheese
6 ounces sliced Provalone or Mozzerella cheese

Heat oven to 450˚. Place bread shell on ungreased baking sheet. Brush bread shell lightly with oil. Layer with tomatoes, red peppers, basil, olives, Parm cheese, and Provalone cheese. Bake for 8-10 minutes or until cheese is melted. Cut into wedges like a pizza.

[DeBora4BobbyL]

I bet you do.

[cat lover]

What are some good sandwich recipes that just aren't suitable for packing up and taking with you, but some you prepare at home for either lunch or supper? Here'a good one!




Springfield Horseshoe Sandwich

1 recipe Horseshoe Cheese Beer Sauce ( recipe follows)
8 slices bread, toasted
8 to 12 ounces sliced cooked ham
Paprika

On preheated dinner plates, arrange 2 toast slices each. Top toast with ham slices. Pour a generous amount of Horseshoe Cheese-Beer Sauce over ham.
Sprinkle paprika over sauce. Makes 4 servings.

Horseshoe Cheese Beer Sauce
In a saucepan, melt together 3 cups shredded processed American or American cheese and 2 tablespoons butter or margarine over low heat. Stir in 1 teaspoon Worcestershire sauce, 1/4 teaspoon dry mustard, and dash ground red pepper. Beat together 2 egg yolks and 1/2 cup beer. Add the yolk mixture to the saucepan. Cook and stir over medium heat until mixture thickens and begins to bubble around the edges. Makes 2 cups.

[redcardinalbird]

We make a version of the Kentucky Hot Brown.

8 slices of bacon
4 slices of turkey breast
4 slices of toast
4 slices of tomato
1 tablespoon flour
1 tablespoon butter
1 cup millk
1 1/2 cups grated cheddar cheese


Cook the bacon until crisp.

To make the sauce, in a saucepan, melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens. Add cheese and stir until well blended.

Place toast in a baking pan placing a slice of turkey on each piece of toast. Pour cheese sauce over turkey and place a tomato slice in the center of each sandwich. Then put a piece of bacon on either side of the tomato. Place under the broiler until the cheese starts to bubble and begin to turn slightly brown.

Sometimes we also eliminate the bacon.



For the authentic recipe from The Brown Hotel site ( http://www.brownhotel.com/hotbrown.php3)
Hot Brown Recipe

Ingredients

4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 – 3 ½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.

[cat lover]

redcardialbird, We love the KY Hot Brown! I'll have to give your recipe a try!We are originally from Louisville where the Brown Hotel is and my Great Aunt worked there back in the 1920-1930's so guess that is why we like it; must have been made at her house when we were little! The place is still there in business and Chef Joe now has a show on a local TV station once in awhile and does spots on the news giving his recipes!

[DeBora4BobbyL]

I have never had a Kentucky Hot Brown, so I will have to try this recipe when I am no longer low-carbing.

[cat lover]

1 pound extra lean ground round
1/4 cup dry bread crumbs
1 cup coarsely chopped onions
4 cloves garlic, minced
1 can (14 oz) reduced sodium tomato bits (with juice)
2 tbsp tomato paste
1 tbsp sugar
1 tsp dried basil
1/2 tsp dried oregano
1 long loaf Italian bread, halved horizontally
1/2 cup shredded low fat mozzarella cheese

In a medium bowl combine the first two ingredients with 1/4 cup of the onions and mix well, Form into 1" meatballs. Coat a nonstick skillet with non stick spray and set over heat. When skillet is hot add garlic and remaining oniopns and cook and stir 5 minutes or till onions are golden. Add meatballs and cook 5 minutes or till meatballs are browned on bottom. Turn meatballs and add tomaotes with juice, tomato paste, sugar, basil and oregano. Cover and cook 10 minutes or till meatballs aren't pink in center. Scoop out the bread from the bottom half of bread; reserve bread you scoop out for something else. Spoon the meatballs and sauce into the bread shell and top with mozzarella and top half of the bread. Cut into 8 sandwiches. Makes 8 servings

[cat lover]

Grilled Salmon Sandwiches



8 slices peasant bread
3 tbsp olive oil
12 slices of bacon
1/2 cup mayonnaise
1 1/4 pounds leftover salmon (about 3 cups)
1 tbsp fresh lemon juice
Salt and freshly ground pepper
1 bunch of watercress, thick stems discarded



Light a grill. Brush the bread on both sides with 2 tablespoons of the olive oil and grill over high heat until toasted on both sides, about 2 minutes.
In a large skillet, cook the bacon till crisp, about 6 minutes. Drain on paper towels. Spread the mayonnaise on the toast. Divide the salmon between 4 slices of toast and top with the bacon. In a medium bowl, mix the lemon juice with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Add the watercress and toss. Mound the watercress on the bacon. Close the sandwiches, cut in half and serve. Serves 4

[snowmoonelk]

Here's a sarnie that should DEFINITELY be eaten at home (alone, preferably!) Egg Mayonnaise...

Take a hard-boiled egg and mash it with mayonnaise or salad cream and salt and pepper.

Use as a sandwich filling.

Spend the rest of the day outdoors!

[cat lover]

CORN AND BLACK BEANS WRAPS. Heat oven to 350 degrees. In a bowl, mix together 1 (15-ounce) can rinsed black beans, 1 (11-ounce) can rinsed Mexicorn, 1/2 cup shredded reduced-fat Monterey Jack cheese, 1/4 cup chopped fresh cilantro and 1/4 cup salsa. Spoon one-fourth of bean mixture down center of each (of 4) 8- to 10-inch fat-free flour tortillas. Wrap each in foil; place on baking sheet and bake 10 minutes or until thoroughly heated and cheese is melted. Serve with extra salsa and reduced-fat sour cream.

[Bilby]

I hear monterey jack cheese a lot is that just a brand or a flavour?

I like doing sandwiches on different breads, toasted cheese, asparagus and ham on turkish bread is nice, or replace the asparagus with avocado.

I'd do bagels more often but they are really dear here so don't have that often

[cat lover]

It is a flavor of cheese, may be these decrips will help some; I couldn't figure out how to describe the taste to you! LOL


Monterey Jack is a type of semi-hard cheese using pasteurised cows’ milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack).

In its earliest form, Monterey Jack was made by the Franciscan monks of Monterey, California, during the 1800s. A shrewd Californian business man by the name of David Jacks began to first mass market the cheese. He produced a mild, white cheese, which came to be known at first as "Jack's Cheese", and eventually "Monterey Jack".

An aged version of this cheese, known as Dry Jack, can be grated and used much like Parmesan cheese. Dry Jack was originally developed during WWII by Peter Vella as the Italian styled cheeses became increasing difficult to obtain due to the embargo imposed on Italy during the war.

Another version called Pepperjack mixes hot peppers with Monterey Jack for a zesty flavour. Pepperjack is often used as an alternative cheese in dishes such as quesadillas, but can be eaten with bread or crackers as a snack.

A common misspelling is 'Monterrey Jack', presumably in confusion with the Mexican city of Monterrey.

What is Monterey Jack Cheese? First, it is one of the four cheeses to supposedly have been created in the United States. It is said to be a "descendent of the semi-soft Italian cheese that fed Caesar's armies." A booklet from the Kraft Food Co. dated 1954 calls Monterey jack cheese "a mild buffet and sandwich cheese made something like cheddar." The connection to cheddar is due to the manufacturing process that is similar, although without dye. Monterey Jack is also compared as a "granular cheese similar to Wisconsin brick." Lastly and most importantly is that Monterey jack is a descendant of "Queso del Pais" which translates as "country cheese."

[strmywthr3]

avocado egg salad

6-8 hardboiled eggs, mashed
1 peeled, mashed avocado
bacon bits to taste
mayonaise to taste

mix together and serve on whole wheat bread with leaf lettuce.
yum!

[Bilby]

Ohhh that has all my well like dingredients, might have to try this one!

[cat lover]

Hash Brown Veggie Melt

vegetable oil
1 cup shredded, cooked potatoes
salt
black pepper
2 slices potato chive bread or Italian bread
1 tbsp Parmesan garlic spread (made with margarine, finely minced garlic & shredded cheese)
1/4 cup shredded cheese blend (any combination of Colby, Mozzarella, Monterey Jack or Provolone)
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
1/4 cup diced tomato


Lightly oil a griddle. Add the potatoes and cook for 4 to 5 minutes till golden brown. Turn the potatoes over andseason with the salt and pepper and continue cooking for another minute. Using the sides of the bread that will face outward, spread both slices with the parmesan garlic spread. Grill on the cooking surface till golden brown. Top one of the slices of bread with the shredded cheese, allowing it to melt. Cover if necessary. Place the green pepper, mushrooms and tomato on the lightly oiled griddle top and saute for a few minutes. To assemble, place the browned potatoes on the slice of bread without the cheese add the cooked vegetables then place the other slice of bread, melted cheese face down, on top of the sandwich. Remove from the griddle, cut in half diagonally and serve.

[cat lover]

Bacon,Egg And Tomato Sandwiches



2 tbsp mayonnaise
1/2 tsp Dijon style mustard
1 tsp drained capers
4 or 8 slices apple smoked bacon
4 eggs
4 slices artisanal whole grain bread
4 or 8 tomato slices
Snipped basil (optional)

For the spread, in a small dish stir together mayonnaise, Dijon style mustard, and drained capers. In a large skillet cook bacon over medium low heat till crisp, turning as needed; remove bacon. Discard most of the drippings. Fry eggs in remaining drippings to desired doneness, turning halfway through cooking. Meanwhile, toast bread. Place a bread slice on each serving plate. Spread with some of mayonnaise mixture; top each with 1 or 2 thick tomato slices and 1 egg. Serve with 1 or 2 slices bacon. Sprinkle with basil, if desired. Makes 4 servings.

Per serving: 288 cal., 19 g total fat (5 g sat. fat), 226 mg chol., 444 mg sodium, 16 g carbo., 4 g dietary fiber, 14 g protein.


Recipe originally from Country Home

[cat lover]

Grilled Fontina, Mushroom, and Sage Sandwiches


3 tbsp butter, 2 melted
1/2 pound mushrooms, cut into thin slices
1/4 tsp salt
1/8 tsp black pepper
4 tsp chopped fresh sage or 1 1/4 teaspoons dried sage
8 slices from a large round loaf of country-style bread
2 cups fontina cheese grated

In a large nonstick frying pan, heat 1 tablespoon of butter, Add mushrooms, salt, pepper, and dried sage and cook, stirring frequently till golden brown. Stir in the fresh sage. Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush coat one side of 4 slices of the bread with half the melted butter. Put them, buttered side down,on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread and brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat. Add the sandwiches and cook turning once till golden about 2 minutes per side.


Recipe from Food & Wine magazine

[cat lover]

Onion Burgers

1 1/2 lg extra lean ground beef
1/2 tsp salt
1/2 tsp pepper
1 1/4 cips onion, chopped
2 tbsp margarine
2 tsp prepared horseradish
2 tsp prepared mustard
6 split hamburger buns

Season beef with salt and pepper and shape into 12 thin patties. Brown onions in margarine and add horseradish and mustard. Spread onion mixture over 6 patties and top with remaining patties and press edges together. Chill. Put patties in the broiler for about 10 minutes or till brown. Turn and brown other side. Serve in buns. Makes 6 servings

[cat lover]

Next time you want a grilled cheese sandwich try this way:

Use raisin bread layered with cheddar, Swiss or Gruyere with a slice of fresh tomato. Wonderful!!!!

[Bilby]

I like when you use garlic butter on the outside of the sandwich before toasting, give a great flavour.