Tag Archives: sandwiches

Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

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 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

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Gently stir in eggs.

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Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

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Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Banana-Almond Butter French Toast Sandwiches

I was in Vegas two weeks ago and one morning my friends and I went to breakfast. (This doesn’t always happen). It was our first morning there and we hadn’t yet been sucked in to all the Vegas has. Not that I’m going to tell you anything that happened there – but I will tell you that I came thisclose to ordering French toast that morning. French toast is one of those things that I ate quite often when I was a kid but rarely do anymore. I always consider it when going out for breakfast but never order it. Thankfully, it’s easy to make at home. Got eggs and bread? You can make French toast. These Banana-Almond Butter French Toast Sandwiches are different twist that are a fun alternative to your standard breakfast. Maybe even your Easter breakfast.

Almond butter, maple syrup, and banana slices are spread between two pieces of break and then dunked in a mixture of eggs, almond milk (or regular milk), cinnamon and vanilla. Grilled until golden brown and slightly crispy, these sandwiches are packed with perfect salty-sweetness. Think of a peanut butter and banana sandwich marrying French toast. So yummy. Surprise your kids with these on Easter Sunday. They’ll be happy they are portable while they are off searching for eggs.

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Crack eggs into a shallow bowl. Add almond milk, vanilla extract, and cinnamon; stir with a whisk to combine.

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Combine almond butter and maple syrup in a small bowl. Cut banana lengthwise into 4 thin slices; cut crosswise into halves. Spread almond butter mixture evenly across bread slices. Top 2 bread slices with 4 banana pieces. Place remaining 2 bread slices over banana, sandwiching almond butter and bananas inside.

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Heat a panini press to 425°F or grill pan at high heat. Dip sandwiches in egg mixture, and let excess drip off.

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Lightly coat grill plates of panini press or grill pan with cooking spray, if needed. Arrange sandwiches on press or grill. Push down gently to flatten.

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Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center.Place sandwiches on a cutting board. Cut in half diagonally. Serve hot.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Cajun Turkey Sliders with Spicy Remoulade

So the big game is this weekend. May you care. Maybe you don’t. I care only because I love football and hate to see the season end but don’t care because I could care less who wins. I won’t be attending any parties this weekend but if you are (or are hosting, you crazy person!), these Cajun Turkey Sliders with Spicy Remoulade are mighty tasty and who doesn’t love a slider for the big game?

Ground turkey is mixed with scallions and hot sauce and also spiced up with a little Cajun seasoning. After being sprinkled with even more seasoning before cooking, these sliders are cooked and topped with sautéed peppers and onion adding yet even more flavor. The remoulade, which is slathered onto the bun, packs its own punch with flavors from pickle relish, spicy mustard, parsley, hot sauce, and lemon. I used leftover remoulade on anything I could, that was how much I loved it. These sliders are packed with flavor and whether you make them for the game or not, they are sure to be a hit.

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In a very large skillet, heat 1 tablespoon of the oil over medium-low heat. Add sweet peppers and onion; cook about 10 minutes or until very soft and tender. Remove from skillet; keep warm.

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In a large bowl, combine turkey, green onions, Cajun seasoning, bottled hot pepper sauce, salt, and black pepper; mix well. Form into 12 patties slightly larger than the buns. Sprinkle both sides of each patty generously with Old Bay® seasoning. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add patties; cook about 8 minutes or until done (165 degrees F), turning once halfway through cooking time.

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For the remoulade, combine mayonnaise, pickle relish, capers, mustard, parsley, bottled hot pepper sauce, and lemon juice in a medium bowl.

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Serve in buns with sweet pepper mixture and Spicy Remoulade. Makes 12 sliders.

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Additions: None

Omissions:

  • Onion
  • Capers

Substitutions: None

Overall Rating: Love It

Source: Better Homes & Garden magazine

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