Posts tagged ‘Sandwiches’
Before I forget, you can now subscribe to my blog ~ you’ll get an email when a new post goes up. At least that’s the way it’s supposed to work. I don’t do technical ~ I just follow the directions, LOL! Anyway, the box is over there on the right.
I know you’re thinking what can be so great about ham and cheese sandwiches. It’s the topping on the rolls that makes these into something special. I love this recipe. It’s great for lunch or parties and, of course, it’s easy to make. You could also change up the meat and cheese any way you want.
I got this particular version from a Gooseberry Patch Christmas cookbook, but I’ve seen the recipe in many cookbooks.
Ham and Cheese Sandwiches
3.4 cup butter or margarine
1 1/2 tbsp Worcestershire sauce
1/2 tsp dry mustard
1 1/2 tsp poppy seed
2 tsps dried minced onion
2 (12 count) pkgs Hawaiian dinner rolls
1 lb thin sliced deli ham
1/2 lb thin sliced Swiss cheese
Combine butter, Worcestershire, mustard, poppy seed and onion in a small saucepan and bring to a boil over medium heat; remove from heat.
Slice individual rolls in half and make sandwiches using the ham and cheese. Place sandwiches on an ungreased 15×10 jelly-roll pan and spoon butter mixture over the top of the sandwiches.
Bake, uncovered at 350º for about 15 minutes. I baked mine a minute or two less.
Makes 12 servings of 2 sandwiches each.
I was not in the mood to cook over the weekend and came across this recipe and it was just perfect for lunch.
This makes a BIG sandwich ~ I’m guessing it would feed 6-8 making it perfect for a picnic or tailgating. I would think you could switch up the meats and cheese to make it your own ~ in fact I used provolone. I also think a little bit of red onion would add to the flavor.
A Big, Zesty Sandwich
1 round loaf of sourdough bread ~ I used Italian
1/4 cup red wine vinegar
4 slices Gouda cheese ~ I used Provolone
5 slices Genoa salami ~ I used hard salami
1/3 lb. smoked deli turkey, sliced thin ~ I used oven roasted turkey
1/3 lb. Black Forest deli ham, thinly sliced ~ I used honey ham
1 1/2 cups shredded iceberg lettuce
2 tomatoes, peeled and chopped
1/3 cup red wine vinegar and olive oil salad dressing
Cut the bread in half and hollow the top and bottom piece leaving a little bread.
Drizzle 2 tbsps red wine vinegar over the top and 2 tbsps over bottom. Layer the cheese, the salami, the turkey and the ham. Place the lettuce and tomatoes in a bowl and toss with the salad dressing; then place on top of the ham. Place the top of the bread over the lettuce/tomato combo and press down. Wrap tightly in plastic wrap and place in the fridge for 4-10 hours.
Cut into wedges and place a toothpick in each wedge to hold together.
Makes 6-8 servings.
Now, before you run away from this recipe, it really is not hot. I was able to eat one with no problems and I can’t handle hot and spicy anymore. They are really flavorful and DH yummed his way through 2 or 3 of them.
These are great for super bowl parties, tailgating, or a quick meal any night of the week.
Buffalo Chicken Sandwiches for the Crockpot
4 skinless and boneless chicken breasts (mine were pterodactyl size and so made alot)
1 (17.5 oz) bottle buffalo wing sauce (I used Frank’s)
1/2 of a 1 ounce pkg of dry ranch salad dressing mix
6 sandwich or hoagie rolls
Put the chicken in the crockpo and pour 3/4 of the bottle of the hot sauce over and then sprinkle the salad dressing mix over that.
Cover and cook on LOW for 6-7 hours.
Once the chicken has cooked, shred it right in the crockpot and let it continue to cook for a few minutes to soak up the sauce.
Pile onto rolls and splash with some of the remaining hot sauce if desired. I buttered my rolls and toasted them a bit under the broiler, add the meat to the bun and covered with provolone cheese and stuck it back under the broiler so the cheese could melt. Delicious!
Makes at least 6 sandwiches if not more.
I love French Dip sandwiches and I’m always looking for a recipe that I really love ~ this one comes closest yet. I like the beef to be a little salty with loads of flavor. I don’t like putting all kinds of stuff on the bun except the meat and and some provolone and contrary to the name, I don’t dip them since I top the meat with some of the juice when it’s already on the bun. I toast hoagie rolls and usually use provolone but I used horseradish cheddar for the sandwich in the picture.
It’s important to trim all the fat off the roast so the juice will not be fatty. This is a very easy crockpot recipe that I think you’ll love!
French Dip Sandwiches
1 large onion, sliced
1 can beef broth
1 (4 lb) beef rump roast, trimmed of all fat
2 tbsp balsamic vinegar
1 (1 oz) pkg of Good Seasons Italian dressing mix
1/2 tsp salt
1/2 tsp freshly ground pepper
Place sliced onion in the bottom of the crockpot. Add the broth. Place beef on top of onions and pour the balsamic vinegar over the beef. Sprinkle the beef with the Italian dressing, salt and pepper.
Cover and cook on LOW for 8-10 hours.
When finished cooking, place beef on a cutting board and slice. Place slices back in the juice in the crockpot and mix it well.
When ready to serve, spoon pieces of beef onto bottom of buns, add the cheese and serve with the juices from the crockpot.
***I toast up my buns under the broiler, add the meat and cheese and stick back under the broiler until the cheese melts. Then I add a little more juice to the sandwich.
Makes 4-6 hoagie-sized sandwiches or more if you use smaller buns.
Super easy and no deep fat frying involved! I made these a couple of months and they are spicy but I was able to eat almost all of it before I couldn’t take the spice anymore. My tolerance for spice must be going up I grilled the chicken on my grill pan instead of sauteing. The recipe is adapted from epicurious.
Easy Buffalo Chicken Sandwiches
1/4 to 1/3 cup hot pepper sauce (such as Frank’s)
6 tbsps butter
1 envelope dry Italian dressing mix
4 small boneless chicken breast halves
2 tbsps olive oil (more if needed)
4 sandwich rolls
4 lettuce leaves
blue cheese dressing
Stir hot pepper sauce, butter, and dressing mix in heavy small saucepan over low heat until butter is melted and sauce is smooth. If you like it real hot, add more hot sauce here. Set aside 8 tbsps. sauce.
Sprinkle chicken with salt and dust with flour. Brush each piece with the rest of the sauce. Dust with flour again.
Heat oil in a large skillet and saute until brown and cooked thoroughly and no pink remains.
To complete sandwiches, arrange bottom of rolls on plate. Top with lettuce leaf and 2 tbps. reserved sauce, chicken, blue cheese dressing and tops of the rolls.
Makes 4 sandwiches.
Happy St. Patrick’s Day! I’ll post my St. Patrick’s Day recipes tomorrow so I can take pictures ~ we are having Guinness and Beef Pot Pie, Irish Soda bread and Mint Cheesecake
I made three different kinds for the bridal shower ~ ham salad, dill chicken salad, and cucumber chicken salad. All three worked well. Yes, I should have cut the crusts off the bread but I was pressed for time.
I have already posted the dill chicken salad recipe here. I cut up the chicken a little smaller but otherwise made it the same way.
The ham salad is not really a recipe but a way to use up leftover baked ham. My Mom made it for years and I have been known just to bake a ham so that we can have the leftovers for ham salad sandwiches. Here is what I do: 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!
What is so special about hot ham and cheese sandwiches you are asking yourself. When they have this special spread on them, they are special.
Seriously, these things are GOOD! I used the recipe as a guide to make three sandwiches. I think you could make up these sandwiches and put them in your freezer and them bake them for 30 minutes or until they are hot and the cheese has melted.
Hot Ham and Cheese Sandwiches
1/4 cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed or dill weed
8 slices Swiss cheese
8 slices cooked ham (you can use as much ham as you like on your sandwiches)
8 sandwich or hamburger buns
Preheat oven to 300º.
Combine butter, mustard, onions, poppy seeds and dill seed or dill weed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.
Makes 8 sandwiches.
My absolute favorite sandwich ~ and I don’t make them nearly often enough.
1/2 cup mayonnaise
12 slices of your favorite bread, toasted
8 leaf lettuce leaves
8 slices American cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon
Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice.
To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast so both sides have mayo on them. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks.
Makes 4 sandwiches
Here is what we do when it’s too cold for the dog park….
Zippy hits the treadmill. Is it a bad thing that he goes faster than I do? That’s my circus dog
I am lucky in that our grocery store sells shaved beef for steak sandwiches. It’s amazing because I can’t get good fish there but I can get shaved beef ~ go figure. We love steak sandwiches but we don’t have them too often.
This really isn’t a recipe ~ I’ll tell you how I go about it and you can take what you like and leave the rest.
Here is what I do: I buy a package of shaved beef (you can use steak-umms or something similar, a package of hoagie rolls, and large onion, sliced provolone and sometimes a green pepper. I slice up the onion and green pepper and saute in butter until limp. I cook the beef in a skillet until it is cooked through, sprinkling with Montreal steak seasoning as it cooks. I open the rolls up but keep them connected, place the cooked beef on the roll, place the onion and green pepper on top of the beef, place provolone slices on top of the veggies and put under the broiler until the cheese melts.
There you have it ~ a quick and easy lunch or dinner.
Gosh, I love chipotles. I just love that smoky flavor. This roast is easy to throw in your crockpot and use for wraps, tacos, sandwiches, etc. If you don’t like alot of heat, slice open the chipotles and scrape out the seeds. Conversely, if you like heat, leave them in. I usually leave them in one and take them out of the other two. DH pours on the hot sauce since he loves his food HOT.
Chipotle Roast (Crock Pot)
3 lbs. chuck roast, trimmed of visible fat
1 tsp salt
1 tsp pepper
2 tsps chili powder
2 tsps cumin
3 chipotles in adobo, chopped
1 (4 ounce) can green chilies (I use fire roasted chilies)
1 (7 ounce) can/jar of salsa verde
1 large onion, sliced
3 tsps minced garlic
1 cup beef broth
Place roast in large crockpot and sprinkle with the salt and pepper, chili powder and cumin. Add the remaining ingredients and cook on HIGH for 5 hours or on LOW for 7-8 hours.
When cooked, shred the meat with a fork and continue cooking in crockpot for 15 minutes.
Use in enchiladas, tacos, sandwiches, wraps, etc.