I have to admit that I’m not much of a breakfast person, but this breakfast sandwich is out of this world good. If you or your little ones are in need of breakfast motivation then give this healthy deliciousness a try. Heck, I’d even eat this for lunch!
I don’t know one person who doesn’t love a delicious grilled cheese sandwich. Make it even better by adding crabmeat to the mix. This delightful treat is perfect for weekend lunches or anytime for that matter. You can also cut it into bit-size pieces and serve it as an appetizer if you’re hosting a July 4th party.
These spring sandwiches are perfect for lunch, brunch, or an afternoon tea.
This week someone dear to me, who has a very busy schedule, asked me for some good Slow Cooker recipes so I’m going to start off with one of my favorites. I don’t know anyone who can resist these delicious Slow Cooker Pulled Pork Sandwiches, which are great for dinner or a weekend lunch.
For making roast beef to be served cold in sandwiches, make sure to choose a lean cut, such as top loin.
Seriously, I don’t know anyone who doesn’t love a good Philly Cheesesteak. The Philadelphia Cheesesteak Sandwich was created in the early 1930’s and has been popular ever since and has over time become a popular street food here on the East Coast. If you’re ever in Philly you might want to stop into Pat’s King of Steaks, which is where this famous sandwich originated. In the meantime you can make your own at home and I think this is a perfect sandwich for game day parties. Throwing a Super Bowl party? Make a few of these sandwiches and cut them into halves or quarters and watch them disappear.
Ultimate Grilled Cheese
It’s the middle of the week and time for a quick, but delicious dinner. Why not make my Ultimate Grilled Cheese sandwiches for dinner tonight and serve with a tossed green salad? If you don’t have a Panini press, you can always just cook them in a frying pan.
INGREDIENTS
12 Slices Thick-Cut Bacon
1 Cup Mayonnaise
1/4 Cup Dijon Mustard
1/4 Cup Freshly Grated Parmesan Cheese
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Loaf of Sourdough Bread (Sliced 1/2 Inch Thick – 12 Slices)
8 Tablespoons Room Temperature Butter
6 Ounces Gruyere Cheese
6 Ounces Extra-Sharp Cheddar Cheese
Preheat your oven to 400 degrees. Arrange the bacon on a baking rack set over a baking pan in a single layer. Roast for 20 to 30 minutes. You will want the bacon to be nicely browned. Drain the bacon on a plate lined with paper towels and then cut into 1 inch pieces. Combine the mayonnaise, mustard and Parmesan cheese, kosher salt and pepper in a small-size bowl. Lay out 12 slices of the bread on a cutting board and spread each lightly with butter. Turn over the bread slices and spread each generously with the mayo mixture. Make sure to get the corners of the bread. In a food processor or by hand grate the cheeses. Combine the cheeses in a medium-size bowl. Distribute the bacon evenly on half of the slices of bread. Heat an electric Panini press or a frying pan. When the press or pan is hot, cook for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Remove from the heat and let cool for 2 minutes. Cut in half and serve warm. Makes 6 sandwiches.
Kentucky Benedictine
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
INGREDIENTS
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups
Bastille Day Pain Française
Tuna sandwiches à la française! The best way to make this very large sandwich is to make it a day in advance. This allows the delicious juices to soak into the French bread. Make sure to use olive oil packed tuna instead of tuna packed in water.
INGREDIENTS
1 Large Loaf of French Bread (Round or Long)
2 Garlic Cloves Cut in Half
1/4 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Medium Sliced Ripe Tomatoes
1/2 Cup Fresh Basil
1 Tablespoon Fresh Mint
6 Ounces Canned Tuna Packed in Olive Oil
1/3 Cup Pitted & Chopped Kalamata Olives
2 Chopped Green Onions
1 Tablespoon Capers
1 Large Hard Boiled Egg Sliced
Cut your bread in half horizontally. Take out some of the soft center from each half to make about a one inch shell. Rub the inside of the bread halves with the garlic. In a small sized measuring cup mix together the olive oil, vinegar, kosher salt and pepper. Drizzle 1/4 of the olive oil mixture onto both halves of the garlic rubbed bread. On the bottom half of the bread place 1/3 of the tomato slices. Drizzle about half of the remaining oil mixture onto the tomato slices. Next top with half of the basil and all of the mint. Set aside. Drain the tuna. In a small size bowl flake the tuna. Add the olives, green onions and capers. Spoon the tuna mixture over the tomato and herbs. Place the egg slices on top. Put the remaining tomato slices and basil on top of the egg slices. Drizzle with the remaining olive oil mixture. Place the top half of the bread on top all of this deliciousness. Wrap this large sandwich tightly with either foil or plastic wrap. Put in the fridge for at least 5 hours or overnight. Remove from the fridge when ready to serve and cut into 4 separate sandwiches. Makes 4 main dish servings.
Independence Day Lobster Club Sandwich
Here is an Independence Day Sandwich that will knock your socks off! Don’t waste time with those lousy mayo laden lobster rolls. Kick it up a notch and enjoy the freedom to eat well.
INGREDIENTS
1 Live Lobster (1 1/2 Pounds)
1/4 Cup Mayonnaise
2 Teaspoons Chopped Fresh Tarragon
1 Tablespoon Fresh Lemon Juice
1/4 Teaspoon Freshly Ground Pepper
6 Slices Toasted Brioche Bread
1/2 Sliced Avocado
4 Slices Cooked Bacon
4 Slices Tomato
2 Washed & Dried Lettuce Leaves
If you don’t want to cook a live lobster then go ahead and use cooked lobster that you can get from your fish monger. Otherwise cook the lobster and remove the meat. Chop the lobster meat and put into a small size bowl. In a separate small size bowl combine the mayonnaise, tarragon, lemon juice and pepper. Stir 2 tablespoons of the mayonnaise mixture into the chopped lobster meat and spread the remaining mayo mixture on one side of each of the toasted brioche slices. Arrange the avocado slices on 2 of the bread slices. Top with the bacon and tomato. Place the lettuce on 2 of the bare bread slices and put the lobster on top of the lettuce. Stack on top of the avocado layer. Put on the remaining brioche slices as toppers. Makes 2 sandwiches.
