Tag Archives: sandwiches

Caprese Sliders

Yes, I know, caprese tends to be a little more July than December. After all, tomatoes are a little redder, a little plumper, and a little juicier in the summer. But if I only ate caprese during warm months, I think I’d die. Okay, so I’m dramatic. But I could easily eat it in some way every single day. Even if the tomatoes aren’t in season, caprese can still be good because fresh mozzarella and basil are always available. And if you add a little bit of balsamic vinegar or pesto, it can help you forget that tomatoes aren’t at their best. I needed a caprese fix now so that’s why I made these Caprese Sliders.

Slices of tomato are grilled on the stove (although I didn’t actually grill them) before being layered with avocado, basil, and fresh mozzarella onto warm, doughy rolls smeared with vibrant bold pesto. Really, you don’t need to grill or warm the tomatoes but if the tomatoes aren’t so great, what’s it hurt? In season, I would stick to raw tomatoes but since it’s not, warming them actually makes them a little juicier so I didn’t mind. These sandwiches didn’t stand a chance with me. So what if they fell apart a little bit? Scooping up pieces of a really good sandwich and having juices dripping down your wrists is a sign of a good sandwich. And this is a really good sandwich!

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Heat oven to 400 degrees . Place rolls on a baking sheet and bake 10 to 12 minutes, following package directions. Allow to cool. Heat stovetop grill to medium-high. Brush tomato slices with olive oil and grill 2 minutes. Turn and grill 1 additional minute.

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Split rolls horizontally and spread bottom half of each with 1 tsp pesto. Layer each with 1 tomato slice, 2 basil leaves, 1 mozzarella slice and 2 avocado slices. Top with remaining roll halves.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Family Circle magazine

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Chicken Salad Melts

Why is lunch such a pain? Breakfast is easy. Dinner is usually easy. But lunch? You need something to keep you going that won’t fill you up so much that you can’t get through the rest of a long afternoon. Do you need a super easy, super quick lunch? Well I do! I’ve been working from home lately but that doesn’t mean I’m left with all kinds of time to sit and have a nice long lunch. Between meetings, conference calls and a lot of work to do, I need something fast.  These Chicken Salad Melts are perfect for a quick little bite that won’t take up a lot of time and won’t leave you needing a nap right away.

Precooked rotisserie chicken (a busy girl’s lifesaver) is mixed with fat-free Greek yogurt, mayonnaise, dill, and scallions. The mixture is covered in cheddar cheese and broiled until melted and gooey. Thin slices of fresh apple and leaves of Bibb lettuce round out this little sandwich which can be easily made ahead of time and wrapped up to-go (just heat up the cheese in a microwave or leave it off completely). I have to admit, I’m not the biggest fan of using Greek yogurt in chicken salad but if there is a nice balance with some light mayonnaise, it can actually provide a nice little tang that you wouldn’t normally get. Give these a try. I mean, it beats yet another boring can of soup or unsatisfying frozen meal!

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Preheat broiler to high. Combine chicken, yogurt, mayonnaise, dill, salt, pepper and scallions in a medium bowl; stir well.

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Place 1/3 cup chicken mixture on bottom half of each muffin. Top evenly with cheese. Broil 1 minute or until cheese melts.

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Top sandwiches evenly with apple, lettuce, and top halves of muffins.

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Additions: None

Omissions: None

Substitutions:

  • Light mayonnaise

Overall Rating: Like It

Source: Cooking Light magazine

Italian Sausage Hoagies

I really look forward to the fall and football season every year. I love when the weather gets a little cooler and I can throw together a pot of chili or soup on the stove while I watch my team play. This past weekend was the first weekend I’ve actually had since football season started to actual do whatever I wanted and make some food. It has been beautiful and warm the last several days in the Philadelphia area so I haven’t been quite ready to break out the soup recipes. I had a open house at my place on Sunday so I did all of my cooking for the week on Saturday and decided that these Italian Sausage Hoagies would be perfect for watching a little football.

Sweet turkey sausage, red peppers, onions and marinara sauce are combined and piled into hollowed out toasted hoagie rolls. Shredded mozzarella cheese is added and the sandwiches are broiled until the cheese is melted and golden brown. It’s not often that I eat hoagies like this so this was a real treat for me. I even ate my leftovers as open-faced sandwiches which I liked even better. These sandwiches are so easy to make, healthier than your typical sausage hoagie, and perfect for a tailgate or game.

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Preheat broiler to high. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.

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Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.

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Arrange about 3/4 cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 tablespoons cheese.

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Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Ginger Teriyaki Sliders

As you may have noticed, I haven’t been posting much the last two weeks because my life is changing and I’ve got a lot of good things going on so I’m stretched a little thin. I intend to keep up with this blog as best as I can so THANK YOU for hanging in with me! Anyway…you guys. These Ginger Teriyaki Sliders. OMG. Please try them.

Ginger, scallions, and mushrooms are chopped in a food processor and added to ground turkey (the recipe uses pork so use whatever you like!). Teriyaki sauce and panko crumbs are added and then formed into little patties and broiled – who knew?! – until perfectly cooked (use a meat thermometer when it comes to turkey and pork to make sure they are fully cooked). A little mixture of mayonnaise, more teriyaki sauce and a pinch of sugar are smeared onto slider buns with sprinkles of scallions, all of which add yet even more flavor. Seriously, I’m embarrassed to tell you that I ate all of these sliders almost in one sitting. Luckily I had two friends over on Saturday and they each had a few but yes, the rest are in my tummy. Embarrassing. But these sliders are insanely ridiculously good.

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Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped.

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Transfer to a medium-size bowl and add pork or turkey, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.

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Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce and the sugar in a small bowl.

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Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Whole wheat panko

Overall Rating: Love it

Source: Family Circle magazine

Slow-Cooker Beer-Braised Smoked Sausages and Onion

This weekend is the Super Bowl and, as if we don’t turn on the news every single night and have to constantly hear about the Polar Vortex and how cold it is outside, the biggest story surrounding the big game is what will the weather be like.  Like the organizers of the Super Bowl didn’t know when they chose East Rutherford, New Jersey’s MetLife Stadium that it didn’t have a DOME and that it could be cold, and possibly snowy, in January.  So when the news people finally stop talking about the weather and move on to sports, we still have to hear about the weather.  Sorry, but isn’t the Super Bowl about football?  Anyway, whether you are having people over for the game or sitting at home watching the game alone, why not make some fun food just because you can?  These Slow-Cooker Beer-Braised Smoked Sausages and Onion are an easy food to throw together and forget about for several hours.

Smoked sausages with cheese (I used Johnsonville’s Turkey Sausage with Cheddar) are browned in a skillet before being layered into a slow-cooker with butter, grainy mustard, brown sugar, caraway seeds, and onions before being bathed with your favorite beer.  After a couple of hours, these sausages take on a completely differently unique – and amazing – flavor.  If you are like me and never really knew what caraway seeds tasted like, they taste like rye bread which I happen to love.  I’ve eaten these particular sausages before and this recipe completely transforms their flavor.  Serve these on your favorite roll or eat them plain for the game this weekend and maybe you might not care a lick about the weather.

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The ingredients:

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Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, about 10 minutes.

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Meanwhile, coat the bowl of a slow cooker with nonstick cooking spray. Place butter, brown sugar and mustard in slow cooker; stir in onions, caraway seeds, salt and pepper. Place sausages over onions and pour beer over the top.

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Cover and cook on HIGH for 4 hours.

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Serve sausages on rolls with onions. Top with mustard and cheddar, if desired.

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Additions:  None

Omissions:  None

Substitutions:

  • Smoked turkey sausage with cheddar

Overall Rating:  Like It

Source:  Family Circle magazine

Walnut Cream Cheese Sandwiches on Cinnamon-Raisin Bread

I will never look at grilled cheese the same way again.  Never in my life had I ever considered a sweet grilled cheese.  I’ve had sweet sandwiches before (like this Panini with Chocolate and Brie) but nothing like this Walnut Cream Cheese Sandwiches on Cinnamon-Raisin Bread.  Every once in a while when I go out to get a bagel from the bakery, I’ll splurge and get the walnut-raisin cream cheese but it’s rare because it seems so decadent.  Well, the walnut cream cheese in the middle of this sandwich tastes nearly identical.  And I’m obsessed.

Cream cheese (I used reduced-fat), walnuts, brown sugar and cinnamon are mixed together until creamy and spread between two pieces of cinnamon-raisin bread which is then grilled in a little light butter until golden and slightly crispy.  Even with using reduced-fat cream cheese and light butter, I still found this sandwich to be a little rich so if you aren’t into sweets for breakfast, this would make a great after dinner dessert.  I mean, why not?  You can control however much cream cheese you want in your sandwiches so you can make it as hearty as you like.  Trust me, any leftover cream cheese mixture is stunning on a toasted bagel.  Or licked from a spoon.  Or licked from your fingers.  Not that I know anything about that.

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The ingredients:

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Combine cream cheese, brown sugar, walnuts, and cinnamon in a small bowl.

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Spread cream cheese mixture on 4 bread slices; top with remaining 4 bread slices.

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Spread outside of sandwiches with softened butter.

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Cook in a nonstick skillet over medium heat 2 minutes on each side or until cheese melts and bread is golden brown.

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Additions:  None

Omissions:  None

Substitutions:

  • 1/3-less fat cream cheese
  • Light butter

Overall Rating:  Love It Source:  Coastal Living magazine

Sweet Chili Rolls

Have you had one of those weekends where you either have too much to do or don’t feel well enough to do anything at all?  That was me this weekend.  After taking Friday off and laying in bed all day because the pesky cold virus that was threatening me most of the week final showed it’s ugly face, I still didn’t feel up to much the rest of the weekend.  When you have a food blog and do almost all of your cooking on the weekends though, this doesn’t make things easy when all you want to do it lay in bed.  So thank goodness for the slow cooker.  Normally, I don’t have the patience to wait for food to cook in a slow cooker.  But when every physical activity becomes exhausting and all you want to do is rest, the slow cooker is a life saver.  And these Sweet Chili Rolls were worth the wait.

Ground turkey is mixed with a blend of water, pinto beans, ketchup, dijon mustard, garlic and chili powder in the slow cooker and cooked low and slow for 6 hours.  The result is healthier version of a sloppy joe which is topped with cheese.  I love the addition of the pinto beans here because the slow cooking process make the turkey meat tender and texturally perfect with the beans which also provides a boost of fiber.  I substituted some of the chili powder with chipotle chili powder to add a little kick so consider adding in additional spices if you choose.  I really don’t think you can go wrong here with other flavors like dry mustard or smoked paprika also.  Whether you have a lot to and have no time to cook or just need keep your feet up instead of standing in the kitchen, these sandwiches are a happy no-brainer.

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The ingredients:

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Blend chili powder, sugar and cornstarch in a bowl. Add ketchup and mustard and stir to combine.

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Pour ketchup mixture into slow cooker and stir in 1 cup water, beans, onion and garlic. Crumble in half the turkey and gently stir to combine. Repeat with remaining turkey.

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Cover and slow cook on HIGH for 6 hours or on LOW for 8 hours.

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Uncover and add salt. Spoon 1/2 cup of the mixture onto a roll. Top with 2 tbsp shredded cheese.

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Additions:  None

Omissions:

  • Vidalia onion

Substitutions:

  • Chipotle chili powder

Overall Rating:  Love It

Source:  Family Circle Magazine

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