Posts filed under ‘Sandwiches’
Whew! I’m finally back! The wedding went off without a hitch but I have been under the weather since. I have no idea what is the matter but I haven’t cooked anything in awhile.
Here is my beautiful daughter at the reception:
We had a wonderful time but I’d be lying if I didn’t say I was happy I don’t have to think about it anymore! And, yes, her dress has pockets in it I’ll post more pictures as I go though them and when we get the pictures from the photographer.
This recipe is perfect for father’s day. Mr. Meat Eater loved them and I took a couple of bites and they were very good. I’m just not eating much these days. They are super easy to make and would be perfect for a party. I got the recipe in my email from Betty Crocker.
Bourbon and Beer BBQ Chicken Sliders
1 cup barbecue sauce
1 1/2 cups beer ~ use whatever you have
2 tbsps bourbon
1 tsp seasoned salt
1 tsp garlic-pepper blend
1/2 tsp ground mustard
1 to 2 tsps Buffalo Wing sauce
1 deli chicken, skin and bones removed and chicken shredded
12 slider buns
In a 2 quart saucepan, heat all the sauce ingredients over medium heat to boiling, stirring often. Reduce the heat to medium-low and let simmer for 20 minutes, stirring occasionally to prevent sticking and burning.
Place shredded chicken in a microwave safe bowl and heat for 1 to 2 minutes. When chicken in warmed, add it to the sauce and let simmer for a few minutes, stirring to coat the chicken.
Place about 1/3 cup on the bottom roll of the slicer rolls and top with the top bun.
Makes 12 sandwiches.
What a whirlwind couple of weeks! Two showers for my daughter ~ one of which was at my house ~ so I have been busy, busy, busy. I did all the cooking for the shower at my house ~ breakfast in the dining room and lunch in the kitchen ~ and I did not take pictures of all the food. Oh well, I’ll have to remake them! Yesterday, we went to the venue and got the menu for the reception all planned. The wedding is coming up fast!
In between all that, I bought a new cookbook ~ The Back in the Day Bakery Cookbook ~ the recipes are just wonderful and easy to do. If you get a chance, check it out. I highly recommend it if you like to bake.
This recipe came from that cookbook. Every Saturday Mr. Meat Eater and I go to a local bakery for breakfast. I am addicted to their ham and cheese croissants so I am always looking for a similar recipe and this one is as close as I have gotten.
It’s easy to make and we had them for dinner. I made half with the seasoning and half without since I wasn’t sure if I would like it or not. I did.
Ham and Cheese Pastries
adapted from The Bake in the Day Bakery Cookbook
1/2 tsp onion powder
1 tbsp chili powder
1 tsp thyme
2 tsps pepper
1 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp garlic powder
Fine sea salt to taste
1 (17.3 oz pkg) frozen puff pastry, defrosted in fridge for 20-30 minutes
1/2 lb thinly sliced ham
1/2 lb thinly sliced sharp white cheddar
1 egg, beaten with 1 tbsp water to use for egg wash
1 tsp fine sea salt
Preheat your oven to 400º and line a baking sheet with parchment paper.
Make the seasoning mix by mixing all spices in a small bowl and set aside. You’ll have extra to store for the next time you use this recipe!
On a floured surface, unfold the pastry and cut into 4 (5 inch) squares.
Arrange the ham and cheese in the middle of each square and sprinkling some of the seasoning mix over the top.
Fold two opposite corners over the top and press to seal. Transfer to baking sheet. Repeat with second pastry sheet.
Brush egg wash over the pastries and sprinkle with salt if desired.
Bake until pastries are golden brown ~ about 12-14 minutes. Remove from sheet and let cool on a wire rack.
Serve warm or at room temperature.
Makes 8 pastries.
Mr. Meat Eater LOVES stromboli. I can take it or leave it as it’s not a favorite of mine. I decided to try this recipe because Mr. Meat Eater is always asking for it and I never make and this recipe looked so easy. And it was! It’s also delicious.
I made it as posted except I used shredded Colby/Jack cheese. I think it would also be great using pizza dough or homemade bread dough. Changing up the meat to use your favorites would work as well. I also forgot to brush the top with the egg whites.
Submitted by Becky Kuchenbacker, Ravenna, OH
1 loaf frozen bread dough, thawed
1 tbsp Parmesan cheese
2 eggs, separated
2 tbsp oil
1/2 tsp garlic powder
1 tsp dried parsley
1 tsp dried oregano
1/2 lb deli ham, sliced
1/4 lb deli salami, sliced
6 ozs shredded Cheddar cheese
Spread thawed dough in a rectangle on a greased cookie sheet.
In a bowl, mix the Parmesan, egg yolks, oil and seasonings. Spread mixture on top of dough.
Layer meat then cheese.
Roll up jelly-roll style, placing seam side down.
Let sit for about 20 minutes to rise. I didn’t do this and it baked up fine.
Brush the top and sides with egg whites.
Bake, uncovered, at 350º for 30 to 40 minutes, until golden. Mine was done at 30 minutes so I would suggest starting to check right at 30 minutes.
Makes 6 servings.
These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good. These are easy to make and are good as appetizers or at a brunch or lunch.
Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.
This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.
3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices
Preheat oven to 350º.
Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.
Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.
Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.
Make as many servings as there are rolls. This is easily doubled.
First, thank you to everyone who has written and asked about Minnie. She is doing wonderfully. She is starting to play a little bit and exploring the house more. She is still afraid of people but is becoming used to us and has stopped shaking when she is with us. She is walking great on a leash although stairs and door jams are still hard for her. She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle. Zippy is being a great brother and helping her along. Here she is (she’s afraid of the camera):
Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts. So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.
The sausage recipe came from Food.com and I have made it a few times for get-togethers. It always goes over big and everyone wants the recipe. It was originally posted by yooper and it’s a winner. I add the onion and leave off the cheese ~ just personal preference.
Sausage with Peppers and Onions
3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine
Preheat your oven to 350º.
Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.
In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.
Remove vegetables from the pan and set aside.
Brown sausage in the same dish.
When sausage is browned, add the red wine.
Cover with lid or foil and bake about 40 minutes.
Uncover baking dish and add cooked green peppers and onions.
Bake an additional 30 minutes.
Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.
Makes 4 sandwiches.
This recipe should come with a defibrillator. They are so bad calorie-wise but every time I make them for a party, it’s the one appetizer everyone raves over the most.
This recipe is found in so many cookbooks and all over the internet. It’s small size makes it great for parties or tailgating or a picnic. I try to skimp some on the butter so that it isn’t quite so bad for you but you’ll have to decide for yourself. I do hope that you try them once ~ they are excellent!
I made mine early in the morning so I did not marinate overnight and that worked out fine. In fact, I like it better.
Hot Ham and Swiss Party Rolls
1 cup butter
1/4 cup onion, minced
2 tablespoons poppy seeds
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1/4 cup brown sugar
1 tablespoon chopped parsley
24 small dinner rolls
24 slices thin slices deli ham
24 slices thin slices Swiss cheese
Line two 9 x 13-inch baking pans with non-stick or regular foil.
Prepare marinade: Saute onion in butter over low heat until onion is soft. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set aside.
Slice the buns in half. Spread bottoms of buns with a thin layer of mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns.
Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350°. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.
Makes 24 appetizer sandwiches.
These are not finger sandwiches like I think of when I hear that term. It’s a stuffed loaf of French bread slice into thin servings. It’s really quite healthy unless you use marinated artichoke hearts like I did instead of the plain artichokes. By the way it was eaten up at our party, it was a hit. I got the recipe from Food.com where it was posted by PleasantNancy .
I think this sandwich would be great for a picnic or tailgating or really any occasion.
Turkey Finger Sandwiches
1 unsliced loaf of French bread
2/3 cup low-fat cream cheese, softened
1/2 tsp Italian seasoning
3/4 tsp garlic, minced
12-14 slices of deli turkey
Fresh baby spinach leaves
1/2 sweet red bell pepper, sliced into thin sticks
1 jar marinated artichoke hearts, drained and hearts sliced in half if they are big or you can use sliced regular artichoke hearts
Carefully slice off the top 1/3 of the loaf of bread. Pull out the bread from the bottom 2/3 carefully, leaving a 1/2 inch shell.
In a small bowl, mix the cream cheese, Italian seasoning and garlic together until thoroughly mixed. Spread half of this mix over the inside of the bottom shell.
Roll up the turkey slices and fit them inside the shell over the cream cheese layer. Lay spinach leaves over the turkey. Layer the red bell pepper strips over the spinach and the artichokes over the red bell pepper.
Spread remaining cream cheese mix over the inside of the top of the loaf and replace on top of the filled bottom.
Wrap entire loaf tightly in aluminum foil and refrigerate for several hours or overnight. I made mine the morning of the party.
To serve, unwrap and slice into 1-inch slices and stick a toothpick in each slice. Arrange on a platter and serve.
Makes 10-12 servings
I told you I was on a Barefoot Contessa jag! This ham was fabulous! I can get a quarter of a spiral ham at my store so that’s what I used. The glaze is delicious and although I am NOT a fan of chutney, this just worked with the ham. I mixed the glaze ingredients differently than Ina ~ she calls for mixing it in a food processor but I was too lazy to drag it out so I just mixed it all by hand and it worked great.
Since it’s just DH and I here at home, we had our baked ham dinner and then I froze the rest. Last night I stuck the frozen ham in the fridge to defrost and this morning I made my Mom’s ham salad. There really is no recipe for this so here is how she (and the rest of the family) make it: I slice some ham into small pieces and throw it in my mini chopper (you could use a food processor or a meat grinder) with a small piece of onion and grind it up, put it in a bowl, add a spoonful of pickle relish and some mayo and mix it up. That’s all there is to it. Just add the mayo a little at a time until you get the consistency you want. Easy peasy! Use as much ham as you want and just increase the onion and relish accordingly. Just eyeball it and it’ll be great!
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ozs mango chutney
1/2 cup Dijon mustard
1 cup brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat the oven to 350º. Put the ham in your roasting pan.
Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
Makes 25-35 servings.
I’ve been trying out recipes for a party we are having in August and this is one I tried last week. The brisket was delicious and not difficult to make. It just takes quite a bit on time in the oven. I really enjoyed the sandwiches but the recipe is not really what I’m looking for so I won’t be having it at the party but I will be making it again for our family. The recipe came from the FN show 5 Ingredient Fix.
1 (6-pound) beef brisket, trimmed of fat
1/2 cup BBQ spice blend
4 cups water (1 cup cold, 3 cups hot)
1 tablespoon very finely ground coffee
1/4 cup brown sugar
1/4 cup cider vinegar
Potato or dinner rolls, split
Rub the brisket on both sides with the spice blend, cover with plastic wrap and let marinate overnight in refrigerator.
Preheat the oven to 350º.
Put the roast, fatty side up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour.
In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar.
Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185 and is fork tender, about 3 hours. Remove to a carving board to let rest.
Simmer the braising liquid in the roasting pan on the stove top, skimming fat and allow to reduce just slightly or to desired consistency. I removed the fat and poured the liquid in a small saucepan and let it reduce.
Thinly slice beef across the grain (I shredded mine since it was so tender it wouldn’t slice). Place meat on a bun and spoon a little sauce over the meat on the bun. Serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches.
Makes 12-16 sandwiches (depending on the size of your brisket)
A super easy recipe! I almost always have all these ingredients on hand so it’s easy to make anytime. I don’t see why you couldn’t use leftover barbecue chicken instead of fresh chicken. All you’s have to do is shred it and warm it up and then mix with the cooked peppers and onions. Easy peasey!
Barbecue Chicken Wraps
1/2 lb boneless, skinless chicken breast, cubed
1 cup julienned green pepper
1 cup chopped onion
2 tbsps canola oil
1/2 cup barbecue sauce
1 1/2 cups taco or Mexican cheese
4 (10 inch) flour tortillas, warmed
Sour cream, shredded lettuce, chopped tomatoes, optional
Heat 2 tbsps oil in a large skillet and cook the chicken, green peppers and onion until the chicken is cooked through and no pink remains. Stir in the barbecue sauce, bring to a boil. Reduce the heat and simmer for 1 to 2 minutes until the sauce is heated through.
Lay out one warm tortilla. Sprinkle cheese down one side. Top with some of the chicken mixture and any of the optional ingredients. Roll up and cut in half.
Makes 4 wraps.