Sandwiches

Turkey Sloppy Joes

June 6, 2012
Shannon
1 comment
barbecue, food, sandwiches, tomatoes, turkey

Were you one of those kids whose mom/dad opened up canned sloppy joe sauce and “made” sloppy joes for dinner? Well, I’m proud to say that I wasn’t. What I am not proud to admit is that I have absolutely no idea how my mom made sloppy joes from scratch or what she put in it. Or maybe it was my dad who made them. Anyway, I think maybe there was some ketchup and maybe there was some mustard. And maybe some brown sugar. Beyond that, I’m clueless. As easy of a recipe as it seems, I honestly didn’t have the first clue as to how to make sloppy joes from scratch. Now, I introduce you to Turkey Sloppy Joes. I think I’ve bought canned sloppy joe sauce once in my life, which shows how little I eat said sandwiches. Until now.

I’m assuming we used to enjoy sloppy joes in the summer because for no good reason, it seems like a summer food to me (even though there is nothing “warm weather” about standing over a stove stirring ground meat and sauce). I’m happy to say that after making these Turkey Sloppy Joes, I’m feeling confident about making them again in the future…and soon. Made with tomato sauce, brown sugar, barbecue sauce, and Worcestershire sauce, this was everything you want in a sloppy joe – sweet, tangy, sloppy, and finger-licking. Just for kicks and giggles, try this next time you are in the mood for a sloppy mess of a sandwich.

The ingredients:

Heat oil in a large skillet over medium-high heat and add the turkey, onion, and garlic. Cook, breaking the meat up with a spoon, until browned and fully cooked.

In a medium bowl, combine the tomato sauce, brown sugar, barbecue sauce, and Worcestershire. Mix into the turkey mixture. Season with salt and pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.

Spoon into your favorite bun and keep some napkins nearby.

Additions: None

Omissions: None

Substitutions: None

Source: Real Simple Magazine

Avocado and Asparagus Egg Sandwiches

Because Easter is this weekend, eggs are in the stores cheap so I’m taking advantage of it. I thought about making some wacky version of deviled eggs (because those seem to be “in” right now) but I’m too much of a fan of simple, plain deviled eggs to do that. I like my deviled eggs with good ol’ mayonnaise, not with chicken or avocado or bacon. And even though I plan on eating one or two deviled eggs this weekend, I’m still left with several eggs that I have do something with. So this past weekend, I pulled out this recipe for Avocado and Asparagus Egg Sandwiches. I love asparagus so I’m no stranger to putting them in my omlettes but I hadn’t yet tried eggs with avocado. A mixture of mashed avocado and chopped asparagus are spread on toasted bread and then topped with bacon, a cooked egg, and blanched asparagus. After just one bite, this sandwich didn’t stand a chance – it was gone in seconds. Egg sandwiches are great for any meal, not just breakfast, and this version is perfect for a light dinner. Delicious!

The ingredients:

Boil 2 cups of water in the microwave or on the stove and pour over asparagus in a shallow dish. Let stand for 10 to 12 minutes and drain.

Mash avocado in a small bowl with lime juice. Chop 3 asparagus spears and add to the avocado.

Cook eggs in a skillet with melted butter over medium heat. Sprinkle with salt and pepper and reduce heat to medium-low. Cook the eggs for 6 minutes, until whites are completely set and yolks begin to thicken. For a fried egg, turn the egg over and break the yolk to fully cook (as I did).

Spread the avocado-asparagus on toasted bread and sprinkle lightly with salt.

Layer bacon, egg, and asparagus over avocado mixture. Top with another piece of toast or eat as an open-faced sandwich.

Additions: None

Omissions: None

Substitutions:

Turkey bacon

Overall Rating: Love It

Source: Better Homes and Gardens Magazine

Enlightened Egg Salad Pitas

I’m a sucker for hard-boiled eggs. Whether it’s deviled eggs or egg salad sandwiches, I’m all over it. Eggs were a big source of protein for me when I was a vegetarian and egg salad was a staple for me. But, as we all know, any kind of “salad” sandwich – egg salad, chicken salad, pasta salad – usually means tons of mayonnaise and tons of calories. So, I was intrigued when I came across Shape Magazine’s Enlightened Egg Salad Pita. Sounds light and lovely, right?

This recipe uses a tablespoon of light mayonnaise and two tablespoons of fat-free plain Greek yogurt which keeps this salad creamy. I have to say that I enjoyed the yogurt in this and didn’t feel like I was missing out on any flavor. But I have to say that I don’t think they got the measurements of the spices right. I’m not a huge salt fan and this was extremely salty to me. Also, I like curry but I think that a little less would have been a lot more. Overall, this had too much curry and too much salt. A little less of both and I think this would have been a much better sandwich. I usually add cayenne to my egg salad so I didn’t mind the flavor of the curry here since I’m used to a little extra something mixed in. But I might experiment with this recipe since I like the addition of the yogurt. If I can get it just right, this will be a mighty fine egg salad sandwich!