Turkey Finger Sandwiches

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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

Happy Cooking!

Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

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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!

Baked Ham
Barefoot Contessa

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.

Happy Cooking!

Brisket Sandwiches

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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.

Brisket Sandwiches

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
Black pepper
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)

Happy Cooking!

Barbecue Chicken Wraps

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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.

Happy Cooking!

Ham and Cheese Sandwiches

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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.

Happy Cooking!

A BIG, Zesty Sandwich

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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.

Happy Cooking!

Buffalo Chicken Sandwiches for the Crockpot

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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.

Happy Cooking!

Ham and Cheese Roll-Ups

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This recipe is so simple to make and can be used for an appetizer or it would make a great roll-up for lunch.  It’s super easy to make and can be made a day ahead and left in the fridge until you are ready to eat them.  I found the recipe in one of my community cookbooks.

Ham and Cheese Roll-Ups

1 (8 ounce) cream cheese, room temperature (I used light)
16 ounces sour cream (I used light)
1 (1 ounce) packet of Hidden Valley Ranch Dip dry mix
1 pound deli ham sliced thin (I used Lite Virginia baked ham)
1 pkg flour tortillas (burrito size ~ you need 8 or so)

Mix the cream cheese, sour cream and dry ranch together in a bowl and mix until there are no big lumps of cream cheese.

Put a thin layer of cream cheese mixture on a tortilla, leaving about a 1/2 inch space around the entire tortilla. Fit some of the sliced ham on top (you can cut it to fit).

Roll up tightly and then place in a piece of saran wrap and roll up the saran wrap tightly around the rolled up tortilla.

Repeat until all ingredients are used.

To serve as an appetizer, take off the saran wrap, cut the unsightly ends off and throw away and then cup up the tortilla into about 1 inch pieces. For sandwiches, cut the ends off and then cut in half.

Makes 10-12 servings as an appetizer or 8 as sandwiches.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

French Dip Sandwiches

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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

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
Hoagie buns
Provolone slices

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.

Happy Cooking!

Easy Fish Sandwiches with Spicy Mayo

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I was pleasantly surprised at how good these sandwiches were.  They are super easy to make at the last minute, too.  I found the recipe on Mixing Bowl.

I think you could use any kind of fish ~ grilled, baked, fried, frozen fish sticks or whatever you like.  It makes more spicy mayo than you need but I think it would be good on other sandwiches ~ like chicken.

Fishwiches

Easy Fish Sandwiches with Spicy Mayo

1/2 cup grated Parmesan cheese
1 tsp lemon-pepper seasoning
1 can of Pillsbury Grands biscuits
8 breaded frozen fish fillets
1/4 sour cream
1/4 cup mayo
3 tbsps picante sauce (whichever heat you like)
1 tsp chili powder
1 can (4.5 oz) diced fire roasted chilis (if you can’t find fire roasted, regular are fine)
1 cup coleslaw mix (may need more or less and you can also use shredded cabbage)

Heat oven as directed on can of biscuits. Line a baking sheet with parchment paper or spray with cooking spray.

On a plate, combine the Parmesan cheese and lemon-pepper seasoning. Roll biscuit tops in this mixture and place on cookie sheet. Bake as directed on can. After baking, set aside.

Bake fish fillets as directed on package or according to your favorite recipe.

In a small bowl mix the sour cream, mayo, picante sauce, chili powder, and green chilies. Refrigerate until time to assemble sandwiches.

To assemble, split a roll, place fillet on the bottom (I fit two on mine), spread with some spicy may, place a tbsp or two of cabbage on top of mayo, and top with the top of the roll.

Makes 8 sandwiches (or in my case 4)

Happy Cooking!

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