Ham and Cheese Sandwiches

12 bakery rolls
24 thin honey ham slices
3 slices of swiss cheese, cut into quarters

1 stick of butter
1/4 c. brown sugar
1T. Worcestershire sauce
1T. yellow mustard
1 T. poppy seeds

Slice each roll in half.  Top with 2 ham slices and 1 quarter of  swiss cheese. Place in 9x13 baking dish.

In small sauce pan, melt butter and brown sugar.  Add Worcestershire sauce, mustard and poppy seeds.
Remove from heat and pour over sandwiches.

Cover pan with foil and bake in 350 oven for 20 minutes.

Pork Tenderloin Sliders

1 pork tenderloin, cooked and sliced into 20 pieces
1 onion, thinly sliced
2 T. butter
1/4 c. mayo
2 t. prepared horseradish sauce
5 slices of mozzerella cheese, cut into half
1 package of sister shubert yeast rolls (comes in bags of 10),


In small skillet, melt butter over low-medium heat.  Add onions,  slowly cook down  until golden brown and caramelized.  Remove from heat and set aside.  Take about 20 minutes

Meanwhile, mix together mayo and horseradish.  Set aside.

Prepare rolls according to package directions.

To assemble sandwiches, slice rolls in half with a serrated knife. Top with cheese slice half, onions, 2 slices of pork and a little horseradish sauce.

Here is what the inside and caramalized onions will look like

Final Product!

Hot Roast Beef Party Sandwiches

2 9.25 oz packages of dinner rolls
2/3 c. peach preserves
1/2 c. finely chopped toasted walnuts
1/2 c. Dijonnaise (plain mayo with a little dijon mustard if you can't find)
3/4 lb. thinly sliced deli roast beef, chopped
1/2 lb. thinly slice havarti cheese

Remove rolls from package, but keep intact. With a serrated knife, cut rolls in half horizontally making 1 top and 1 bottom per package.  Spread peach preserves on cut side of top of the rolls.   Sprinkle with walnuts.
Spread dijonnaise on cut side of bottom of rolls.  Top with beef and cheese. Put rolls back together and place sandwiches back in foil pans.  Cover with foil and bake at 325 for 20-25 minutes until cheese is melted. Slice into individual sandwiches before serving.

Sloppy Joes

1 lb. ground beef
1 medium onion
1/2 c. ketchup
3 T. apple cider vinegar
2 T. water
1 T. brown sugar
1 T. dry mustard
1 T. worchestershire

In a large skillet, brown ground beef with the onion until there is no more pink.  Add in other ingredients.  Cook until slightly thickened and warmed through.  Serve on toasted cheese buns. 

Italian Picnic Sandwich

1/4 c. butter softened
4 oz. cream cheese, softened
1/3 c. roasted red bell pepper
1/4 c. black olives
1/4 c. red onion
1/4 c. marinated artichokes
Put butter and cream cheese in food processor and process until creamy.  Add veggies; process until finely chopped and combined.

1 loaf of ciabatta bread, sliced horizontally
4 large leaf lettuce leaves
1/4 lb. Turkey
1/4 lb. Ham
1/4 lb. Salami
4 slices provolone
Spread half of spread mixture onto each cut side of bread.  Layer with lettuce, meats and cheese.  Slice and Serve.

Mozzerella Ham Stromboli

1 large onion, finely chopped
1 T. butter
1 t. minced garlic
2 loaves (1 lb. each) frozen bread dough, thawed
1/2 c. pesto
1/2 lb. sliced ham
1/2 lb. sliced salami
1/2 lb. sliced mozzerella
1/4 c. grated parmesan

In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Set aside to cool.

On 2 greased baking sheets, roll each loaf of dough into a 16x10 rectangle. Spread each one with 1/4 c. of pesto and sprinkle with onion mixture. Arrange ham, salami and mozzerella over each triangle leaving an 1/2" inch border. Sprinkle with parmesan.

Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under.

Bake at 350 for 30-35 minutes. Cool 5 minutes before slicing.

Turkey Pinwheels

I made these yummy pinwheels to go with a soup lunch.

1/4 c. apricot preserves
2 T. Dijon mustard

Mix well and divide mix between 2 sheets of puff pastry (1 box). Spread out evenly.

Divide1/2 lb. finely shaved Turkey and 3/4 c. shredded Monterey Jack cheese between each pastry sheet.

Roll up jelly roll style. Slice each sheet in 1/2" increments.

Bake at 400 for 10 minutes or until golden brown.

Buffalo Chicken Sandwiches

I found this one on the internet the other day...absolutely delish.


Place 1 package of chicken breasts (3-4) in a crockpot. Cover with 3/4 bottle of your favorite hot wings sauce (mine is Frank's). Sprinkle with 2 packages of Ranch Dressing Mix (or a few tablespoons if you have the new shaker jar of it). Turn on low for 6-7 hours. Shred chicken when done. Serve on hoagie rolls with white american cheese. Yummm...

Veggie Sandwich

adapted from Taste of the South June/July 2009


1 12-oz. container of whipped cream cheese
1/4 c. sundried tomatoes. (I bought the ones NOT packed in oil)
1/2 a small can of chopped black olives

Mix all. Will keep in fridge and will make lots of sandwiches.

Whole Grain Bread (I like Publix Bakery 5 grain)
Thinly sliced cucumber
Thinly sliced red onion
Green Leaf Lettuce
Sliced Provolone

Spread cream cheese mix on bread. Layer veggies and provolone. Sprinkle with salt and fresh ground pepper.

Delicious in summer!

Mini Hamburgers

Great for dinner or appetizers

1 lb of ground beef
1 T. Dale's Marinade
1 t. minced garlic
pepper
5 slices of cheese, cut into 4 squares
1 package of Sister Schubert yeast rolls, sliced in half.

Mix beef, marinade, garlic and pepper and form into mini hamburger patties (should make 20). Cook in saute pan until there is no more pink in the middle. Top with sliced cheese and heat until cheese melts. Serve on rolls.

Optional toppings:
Sliced Roma Tomatoes
Lettuce
1 Pickle

Greek Beef Wraps

From Southern Living


1lb. ground round
1 small red onion, chopped
1 tsp. Greek seasoning
1/2 tsp. pepper
1/2 tsp. salt
1 cucumber, peeled, seeded and grated
1 8oz Lite Sour Cream
1 garlic clove, minced
1 T. chopped fresh dill weed
6 Flatout Traditional Garden Spinach Wraps
3 Roma Tomatoes, finely chopped
1 4oz. package crumbled feta


Cook 1st 4 ingredients and 1/4 tsp. salt in a large skillet over medium high heat, stiring often 7-9 minutes or until beef crumbles and is no longer pink, drain well.

Stir together cucumber and next 3 ingredients and remaining 1/4 tsp. of salt. Spoon 2 T. of cucumber mix down the center of each wrap. Top with beef mix, tomatoes and feta. Roll up and serve with remaining cucumber mix.


I thought the wraps were ok...Alan liked them, but I think I would have liked plain better. I also don't eat feta or tomatoes, but Alan raved about them and wants them again so I guess I'll add them to the "make again" pile.

Stuffed Poblanos and Fajita Wraps

2 new recipes we tried this week. The Peppers we did with BBQ Chicken on Sunday and the wraps we've had for dinner this week a couple of night. Both of these recipes were adapted by me from the originals so I don't have exact measurements, etc.


Corn Stuffed Poblanos


For the peppers:

Broil for 10 minutes (or until skin starts blackening and blistering). Place in Ziploc bag for 10, peel and split and set aside.

Saute 3c. fresh corn, 1 diced red bell pepper, minced garlic, diced red onion in a little olive oil.

Mix sauteed vegetables with 1/2 package of Uncle Ben's microwave whole grain rice and 1 cup of shredded Mexican cheese mix and salt and pepper.
Stuff peppers and Bake at 350 for 20 minutes. (I broiled mine for about 5 instead. The peppers weren't super soft, but still good).



Southwestern Wraps

Saute 1 package of chicken strips(I bought Fajita chicken strips from Publix - not seasoned just thinly sliced). Add 1/2 red onion cut into strips right at the end of cooking.

Mash 1 can of black beans with 2 T. of chicken broth. Add to chicken mix. Heat thoroughly. Add 1 c. of shredded Pepper Jack cheese and mix until melted through. Remove from heat.

Place mix on tortillas with fresh baby spinach leaves. Wrap and enjoy. We didn't use any condiments/toppings, but sour cream, salsa, guacamole would be great with these.

French Dip Sandwiches

We made these a few weeks ago for a different easy sandwich.

Saute 1/2 an onion in sauce pan with a little butter (not even a tablespoon - just enough to keep the onion from sticking). You can either remove the onion and then do the next step or just add to it. We added since we both wanted onions on ours.

1 package of roast beef
1/2 can beef broth

Simmer in sauce pan on low until heated.

Take Hoagie rolls and layer with the meat and onions. Top with provolone. Pour broth into a ramekin and serve with the sandwich.

You could easily add mushrooms or peppers when you saute the onions for some extras in the sandwich.