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Posts Tagged ‘sandwich’

Festive Tea Sandwiches

Ingredients
1/2 cup mayonnaise
1/3 cup chopped fresh or frozen cranberries
2 tablespoons chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
16 slices bread, crusts removed
16 to 24 thin slices cooked chicken
8 lettuce leaves

Directions
Combine the first five ingredients; spread on one side of each slice of bread.

Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes. Yield: 8 servings.

Editor’s Note: Chive butter may be used in place of the cranberry mayonnaise. Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy; stir in 2 tablespoons minced chives.

Recipe found here: Festive Tea Sandwiches

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Grilled Cheese Egg in a Hole

Grilled Cheese Egg in a Hole

Ingredients
2 slices soft bread, like white or potato
1 to 2 teaspoons mayonnaise
1 to 2 slices sharp white cheddar cheese or your favorite melty cheese
1 large egg
Freshly ground pepper
Sea Salt

Directions
Start heating a non-stick pan on medium-low. Spread a thin layer of mayonnaise on one slice of bread and place the bread mayonnaise-side down in the pan.

Cut the cheese into thirds. Place one-third on each side of the bread in the pan. Cut the remaining third in half and fill in the top and bottom of the gap between the other slices of cheese, leaving a cheese-less square in the middle. [Editors’ note: You want to cover the entire slice of bread except for the square in the center where you’ll be cutting a hole through the sandwich.]

Spread a thin layer of mayonnaise on the other slice of bread and place it on top of the cheese, mayonnaise-side up. Cook the sandwich for a few minutes until the bottom is golden brown.

Flip the sandwich over. Using a cookie cutter or a drinking glass, cut out a hole in the middle of the sandwich about 2 1/2- to 2 3/4-inches wide. Remove the circle of bread (you can continue grilling this on the side of the pan) and crack the egg into the hole. Cover and cook until the egg is set to your liking.

Slide the sandwich onto a plate. Season the egg with freshly ground pepper and sea salt (I used a red Alaea salt, which is why the egg looks like it has measles). Serve with tomato soup, if you like.

Serves 1

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Prosciutto Provolone Panini

Prosciutto Provolone Panini

Ingredients
8 slices white bread
8 slices provolone cheese
4 thin slices prosciutto
3 tablespoons olive oil
3 tablespoons minced fresh sage

Directions
On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread.
Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 4 servings.

Recipe found here: Prosciutto Provolone Panini

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Runza

Runza
Ingredients
4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

FILLING:
1 pound ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Directions
Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

Recipe found here: Runza

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Sloppy Joes

Sloppy Joes

Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard

Directions
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

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Italian Grilled Cheese Sandwiches

Italian Grilled Cheese Sandwiches

Ingredients
8 slices Italian bread
4 tablespoons prepared pesto
4 slices provolone cheese
4 slices part-skim mozzarella cheese
5 teaspoons olive oil
Marinara sauce warmed, optional

Directions
Spread four bread slices with pesto. Layer with cheeses; top with remaining bread. Spread outsides of sandwiches with oil.
In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Serve with marinara if desired. Yield: 4 servings.

Recipe found here: Italian Grilled Cheese Sandwiches

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Avocado-Tomato Melt Sandwich

Avocado-Tomato Melt Sandwich

Ingredients

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin*
1/4 cup grated parmesan cheese
Fresh ground black pepper

Preparation

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Recipe found here: Avocado-Tomato Melt Sandwich

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