This recipe was orginally inspired by The Pioneer Woman (shocking, I know), but I made it a bit friendly for us. Who has time to marinate chicken in a sundried tomato mixture?
Not me.
So, here it is. Perfect for lunch, it takes about 5 minutes to prepare...which also makes it AWESOME for dinner. Enjoy!
Sourdough bread, sliced for sandwiches
Rotisserie chicken with the meat shredded
roasted red pepper (I buy these in the pickle isle already roasted for me)
pesto (I use Classico's premade kind)
mayo
provolone OR mozzerella
Panini Maker OR a George Foreman. You could even use a pan, using a heavier pan to smoosh the sandwich together.
1. Butter the sides of the bread that will touch the pan.
2. Mix some pesto and mayo together. Spread on one side of the bread.
3. Lay one piece of bread, butter side down, on the pan. Smear pesto mayo mixture on bread...be generous, its GOOD!
4. Add chicken.
5. Add red peppers. I love them, so I do a lot. You have to do at least *some*, so you decide. It really adds a nice flavor.
6. Sprinkle with mozzerella or slices of provolone. I like lots of cheese. Mmmmm.
7. Lay last piece of bread down, butter side up. Use whatever method you have to smoosh the goodness into that sucker. Grill until nice and crunchy and golden brown.
8. Eat, and thank me later. :)
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Thursday, March 31, 2011
Monday, February 21, 2011
Turkey Burgers by Candace
First off, I want to apologize in advance if some of the measurements are a bit off. When I make a recipe, I don't measure, I just pour!
1 lb lean ground turkey (hamburger works just as good too , I use 93/7)
4-5 shakes of the Worchestershire sauce bottle (this is a guestimate)
1-2 tsp dried chives (this is a guestimate, use as much or as little as you like)
salt or pepper if desired, I don't usually use it though
4-5 slices cheese (I use American, but would be good with Pepper Jack too)
BBQ Sauce
French's Fried Onions
Makes about 4 -5 decent sized burgers
Mix Turkey, Worchestershire Sauce, and Chives (and salt/pepper if desired) and form into patties. Grill or cook in frying pan on stove until desired temp. Add cheese to top of burger and let melt. Put on bun and top with friend onions and BBQ sauce. If I have it in the house I will sometimes also add bacon to these as well. Enjoy!
1 lb lean ground turkey (hamburger works just as good too , I use 93/7)
4-5 shakes of the Worchestershire sauce bottle (this is a guestimate)
1-2 tsp dried chives (this is a guestimate, use as much or as little as you like)
salt or pepper if desired, I don't usually use it though
4-5 slices cheese (I use American, but would be good with Pepper Jack too)
BBQ Sauce
French's Fried Onions
Makes about 4 -5 decent sized burgers
Mix Turkey, Worchestershire Sauce, and Chives (and salt/pepper if desired) and form into patties. Grill or cook in frying pan on stove until desired temp. Add cheese to top of burger and let melt. Put on bun and top with friend onions and BBQ sauce. If I have it in the house I will sometimes also add bacon to these as well. Enjoy!
Monday, January 3, 2011
Croque Madame
If you are looking for a healthy recipe, this is *not* it. Turn around and run far, far away! This is a very tasty sandwich that is excellent for breakfast, brunch or lunch! I love to make it with buttermilk bread for a little added sweetness. It's a Rachel Ray recipe and one of my all time favorite things to eat. This recipe makes 2 sandwiches, but can be easily altered for more :)
Ingredients:
6Tbs butter (3/4 stick)
1 rounded Tbs all-purpose flour
1C milk
salt and black pepper
1/8 tsp freshly grated or ground nutmeg
2 tsp Dijon mustard
4 slices white bread (buttermilk is the yummiest!)
4 slices ham--look for low moisture if available
4 slices swiss cheese (Emmentaler is excellent)
Chopped frest flat leaf parley, chives or thyme for garnish
Directions:
Place a small sauce pot over medium-low heat and melt 2 tablesppoons of the butter. Whisk in the flour and cook for 1 minute. whisk in the milk and bring it to a bubble, then drop the heat to low. season the sauce with salt, pepper, nutmeg and the Dijon. *it's important to season this sauce to taste :)
When the bechamel sauce coats the back of a spoon, turn off the heat.
Heat 1 TBS (I never need this much, maybe a tsp if you're using nonstick. or cooking spray) of the butter in a medium nonstick skillet over medium-low heat. When the butter melts, crack in the egs, keeping the whites separate from each other. If they touch, don't get upset, you can cut them apart when they are finished cooking. Cook eggs to desired done-ness (I like over-medium b/c the yolk mixing with the bechamel sauce is pretty amazing). While the eggs cook, generously butter the bread with the remaining butter. Keep the buttered sides facing out and build anm and cheese sandwhiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich. heat a second skillet over medium heat. Cook the sandwiches until golden, then turn. Cook for a few minutes more and then transfer to plates and top with eggs and more sauce. Garnish with chopped herb of choice and serve with a fork and knife.
Ingredients:
6Tbs butter (3/4 stick)
1 rounded Tbs all-purpose flour
1C milk
salt and black pepper
1/8 tsp freshly grated or ground nutmeg
2 tsp Dijon mustard
4 slices white bread (buttermilk is the yummiest!)
4 slices ham--look for low moisture if available
4 slices swiss cheese (Emmentaler is excellent)
Chopped frest flat leaf parley, chives or thyme for garnish
Directions:
Place a small sauce pot over medium-low heat and melt 2 tablesppoons of the butter. Whisk in the flour and cook for 1 minute. whisk in the milk and bring it to a bubble, then drop the heat to low. season the sauce with salt, pepper, nutmeg and the Dijon. *it's important to season this sauce to taste :)
When the bechamel sauce coats the back of a spoon, turn off the heat.
Heat 1 TBS (I never need this much, maybe a tsp if you're using nonstick. or cooking spray) of the butter in a medium nonstick skillet over medium-low heat. When the butter melts, crack in the egs, keeping the whites separate from each other. If they touch, don't get upset, you can cut them apart when they are finished cooking. Cook eggs to desired done-ness (I like over-medium b/c the yolk mixing with the bechamel sauce is pretty amazing). While the eggs cook, generously butter the bread with the remaining butter. Keep the buttered sides facing out and build anm and cheese sandwhiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich. heat a second skillet over medium heat. Cook the sandwiches until golden, then turn. Cook for a few minutes more and then transfer to plates and top with eggs and more sauce. Garnish with chopped herb of choice and serve with a fork and knife.
Wednesday, December 29, 2010
Bex's Mini Meatball Sandwiches
So, these aren't really mine...they are the Pioneer Woman's! They are super easy and delicious, and only take about 30 minutes total to make!
Ingredients:
1 lb ground beef
about 1/2 C breadcrumbs
1 clove garlic, minced
dash of milk
salt and pepper
1/2 onion, diced
1 jar of your favorite maranara sauce (I like Newman's Own)
1 package dinner rolls
sliced mozzerella or provolone
Combine ground beef, breadcrumbs, garlic, and plenty of salt and pepper. Add milk to make it sticky enough to form meatballs. Place a bit of olive oil in a pan and put in the onion, cook for 1 min. Add meatballs and cook until just brown. Pour sauce over meat-a-balls and shake the pan a bit to get the sauce all over the meatballs. Cover and simmer for about 20 minutes.
Just before serving, take your dinner rolls and cut them in half to make a top and a bottom. Take a meatball and some sauce, lay in on the bottom half of the roll. Place your cheese on top and squish! The cheese gets all melty and the meatballs are delicious!
Goes perfectly with a salad!
Ingredients:
1 lb ground beef
about 1/2 C breadcrumbs
1 clove garlic, minced
dash of milk
salt and pepper
1/2 onion, diced
1 jar of your favorite maranara sauce (I like Newman's Own)
1 package dinner rolls
sliced mozzerella or provolone
Combine ground beef, breadcrumbs, garlic, and plenty of salt and pepper. Add milk to make it sticky enough to form meatballs. Place a bit of olive oil in a pan and put in the onion, cook for 1 min. Add meatballs and cook until just brown. Pour sauce over meat-a-balls and shake the pan a bit to get the sauce all over the meatballs. Cover and simmer for about 20 minutes.
Just before serving, take your dinner rolls and cut them in half to make a top and a bottom. Take a meatball and some sauce, lay in on the bottom half of the roll. Place your cheese on top and squish! The cheese gets all melty and the meatballs are delicious!
Goes perfectly with a salad!
Saturday, June 6, 2009
Michele's Buffalo Turkey Burgers with Bleu Cheese Dressing
Vegetable oil, for drizzling
1 package (1 1/3 pounds) ground turkey breast
1 ½ teaspoons poultry seasoning (half a palmful)
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
¼ cup hot sauce, such as Frank’s Red Hot
Crusty rolls, split
1 cup sour cream, reduced-fat sour cream, or Ranch dressing
½ cup blue cheese crumbles
Salt and freshly ground black pepper
Leaf lettuce
Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, garlic, scallions, and celery. Mix the burgers and form into 4 1-inch thick patties.
Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side. Remove to a plate.
Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on bun bottoms.
In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.
Friday, May 1, 2009
Open-Face Portobello Sandwiches from Elaine
4 servings
Start to Finish: 25 min.
View Nutrition Facts
Ingredients
1 medium tomato, chopped (2/3 cup)
2 teaspoons snipped fresh basil, thyme, and/or oregano
1/8Ê teaspoon salt
2 medium portobello mushrooms (about 4 inches in diameter)
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12-inch Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)
Finely shredded Parmesan cheese (optional)
Directions
1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.
2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.
3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.
4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.
*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
Cobb Salad Hoagies from Elaine
4 sandwiches
Start to Finish: 35 minutes
View Nutrition Facts
Ingredients
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, halved, seeded, peeled, and finely chopped
1-1/3 cups cubed cooked chicken or turkey
2 roma tomatoes, chopped
4 slices bacon, crisp-cooked, drained, and crumbled
1/2 cup crumbled blue cheese
4 Boston lettuce leaves
4 hoagie buns, split, hollowed out, and toasted
2 hard-cooked eggs, chopped
Directions
1. For dressing, in a small bowl whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in avocado; set aside.
2. In a medium bowl combine the chicken, tomatoes, bacon, and blue cheese. Pour dressing mixture over chicken mixture and toss to coat. Place lettuce leaves on the bottom halves of the hollowed-out hoagie buns. Spoon chicken mixture atop. Sprinkle with chopped eggs. Top with bun halves. Makes 4 sandwiches.
Tuesday, April 14, 2009
Bacon-Tomato Grilled Cheese from Mika
8 slices sourdough or Vienna bread
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 tbsp sour cream
4 tbsp finely chopped onion
¼ tsp oregano or Italian seasoning
4 sliced cheddar cheese
2 tbsp butter, softened
For each sandwich, top one slice of bread with one slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 tbsp sour cream, 1 tbsp onion, a pinch of oregano (or Italian seasoning), one slice of cheddar cheese, and another slice of bread. Spread outside of sandwich with butter. On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 tbsp sour cream
4 tbsp finely chopped onion
¼ tsp oregano or Italian seasoning
4 sliced cheddar cheese
2 tbsp butter, softened
For each sandwich, top one slice of bread with one slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 tbsp sour cream, 1 tbsp onion, a pinch of oregano (or Italian seasoning), one slice of cheddar cheese, and another slice of bread. Spread outside of sandwich with butter. On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.
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