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Archive for the ‘sandwiches’ Category

Pat's King of Steaks Philly Cheese Steak

Pat’s King of Steaks Philly Cheese Steak

Ingredients
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Directions
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings.

Recipe found here: Pat’s King of Steaks Philly Cheese Steak

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Stuffed French Toast2

Stuffed French Toast

Ingredients
4 slices cinnamon-raisin bread
1/4 cup PHILADELPHIA Cream Cheese Spread
8 slices OSCAR MAYER Deli Fresh Honey Ham
2 eggs
2 Tbsp. milk
2 tsp. sugar
2 Tbsp. maple-flavored or pancake syrup

Directions

Spread bread slices with cream cheese spread; fill with ham to make 2 sandwiches. Lightly press edges together to seal.

Beat eggs, milk and sugar with fork in pie plate until blended.

Dip sandwiches in egg mixture, turning over to evenly moisten both sides.

Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Recipe found here: Stuffed French Toast

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Grilled Cheese & Prosciutto

Grilled Cheese & Prosciutto

Ingredients
12 slices provolone cheese
12 thin slices prosciutto
12 thin slices hard salami
12 slices Italian or kalamata olive bread
1/4 cup butter, softened

Directions
Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter.

In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 6 sandwiches.

Recipe found here: Grilled Cheese & Prosciutto

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Green Eggs and Ham Sandwiches

Green Eggs and Ham Sandwiches

Ingredients
4 eggs
1/4 cup fat-free milk
3 tablespoons prepared pesto
4 whole wheat English muffins, split and toasted
2 slices deli ham, halved (or prosciutto)
4 slices reduced-fat provolone cheese (or fontina)

Directions
Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters.

On each English muffin bottom, layer ham, eggs and cheese. Replace tops. Yield: 4 servings.

Recipe found here: Green Eggs and Ham Sandwiches

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Tomato Cheese Melt

Tomato Cheese Melt

Ingredients
1 onion bagel or English muffin, split
1/4 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
2 tomato slices
1 tablespoon shredded Parmesan cheese

Directions
On each bagel or muffin half, sprinkle half of the cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato.

Broil 6 in. from the heat for 4-5 minutes or until cheese is bubbly. Yield: 2 servings.

Recipe found here: Tomato Cheese Melt

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Italian Grilled Cheese

Recipe of the Day

Ingredients
4 slices Italian bread (1 inch thick)
4 slices part-skim mozzarella cheese or provolone cheese
3 eggs
1/2 cup 2% milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup seasoned bread crumbs

Directions
Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a large bowl, whisk the eggs, milk, Italian seasoning and garlic salt. Soak bread for 2 minutes on each side. Coat with bread crumbs.

Cook on a hot greased griddle until golden brown on both side and cooked through. Yield: 4 servings.

Recipe found here: Italian Grilled Cheese

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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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