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!

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!

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!

My Signature

Steak Sandwiches

5 Comments

Here is what we do when it’s too cold for the dog park….

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Zippy hits the treadmill.  Is it a bad thing that he goes faster than I do? That’s my circus dog 🙂

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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.

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Happy Cooking!

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