BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls
- Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
- Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
- Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
- Sprinkle flour in and stir until everything is coated and flour is golden.
- Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
- Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
- Remove from the heat and add the sour cream, careful not to curdle, and stir well.
- Preheat oven to 350°.
- Cover baking sheet with foil.
- Slice open rolls, butter and place halves on baking sheet.
- Toast rolls 5 minutes in oven until edges begin to crisp.
- Spoon meat mixture evenly over rolls.
- Top with chopped tomatoes and shredded cheese.
- Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.
BBQ CHICKEN SLIDERS
12 King’s Hawaiian sweet rolls OR 6 King’s HAWAIIAN buns
3 1/2 cups shredded cooked chicken
½ cup Sweet Baby Ray’s original barbecue sauce
½ red onion, thinly sliced
6 slices Baby Swiss or Gruyere cheese
3 ears baby white corn cut from cob or 2 cans white shoepeg corn
2 green onions, minced
FRESH ground salt and pepper
2 tablespoons apple cider vinegar
1 tablespoon Bragg’s amino acids
2 +1 tablespoons butter
1 teaspoon Worcestershire sauce
- Preheat the oven to 350°.
- Over medium high heat melt 2 tablespoons butter.
- Add corn and green onions, generously seasoning with FRESH ground salt and pepper. Cook until staring to turn golden brown.
- Add apple cider vinegar and Bragg’s amino acids to the skillet, stirring to combining and cooking JUST until liquid is absorbed. Remove from heat and set aside.
- Slice the rolls in half lengthwise.
- Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish.
- Combine chicken and BBQ sauce until well mixed.
- Spread the chicken evenly over the rolls, followed by the red onion, corn and then the sliced cheese.
- Top with the remaining rolls.
- Brush the tops with melted butter mixture.
- Bake for 20 minutes, until the bread is golden brown.
- Slice into individual sliders.
PORK & CHARRED PINEAPPLE SLIDERS
1/4 cup jalapeño ketchup
2 tablespoons brown sugar
3 (1+2) tablespoons pineapple juice
2 (1+2) tablespoons apple cider vinegar
8 ounces ground pork
1 LARGE bunch green onions, sliced and divided
FRESH ground sea salt and black pepper, to taste
8 slices pineapple, 1/4 inch thick
1 cup shredded red cabbage
8 KING’S Hawaiian small hamburger rolls or (12) buns, split
- Whisk together the ketchup, brown sugar, 1 tablespoon pineapple juice and 1 tablespoon apple cider vinegar. Set aside.
- Combine cabbage, 2 tablespoons pineapple juice, 2 tablespoons apple cider vinegar, 1/2 of the green onions, salt and pepper to taste and toss well.
- Combine pork, remaining green onions, salt and pepper together. Form 8 patties or 12 squares if using rolls.
- Spray heavy skillet with non-stick cooking spray.
- Heat skillet over medium high heat.
- Add pork patties and cook 2-3 minutes until slight charred.
- Flip and cook another minute.
- Transfer patties to plate and keep warm.
- Add pineapple slices to skillet and cook 2 minutes until slightly charred.
- Top pork patties with pineapple slices.
- Generously brush buns with ketchup mixture.
- Add a pork patty to each bun bottom.
- Top with cabbage mixture and roll top.
LOOSE MEAT BACON CHEESE BURGERS
3/4 cup mayonnaise
1 tablespoon Heinz Chili Sauce
1 tablespoon Frank’s Original Hot Sauce
1 tablespoon Avocado oil
1/2 Sweet Vidalia Onion, finely chopped
1 pound ground beef chuck
6-8 slices bacon, chopped, browned and drained of grease
FRESH ground sea salt & black pepper
1/2 cup finely chopped sweet pickles
6 slices cheddar cheese
12 pull-apart dinner rolls
- Preheat oven broiler.
- Whisk together the mayonnaise, chili sauce and hot sauce. Cover and refrigerate until needed.
- Heat the avocado oil in skillet over medium high heat.
- Add the onion and ground beef. Season with the FRESH ground salt and pepper. Cook and stir until browned. Drain off excess fat if necessary.
- Spread mayonnaise mixture on both sides of buns.
- Remove from heat and stir in pickles and any remaining sauce.
- Place bottoms of rolls on baking sheet and toast under broiler a couple minutes – WATCH that they don’t burn.
- Remove baking sheet and turn oven down to 400°.
- Spread the bottoms with cheese followed by the meat mixture.
- Layer cheese on top of meat followed by the crumbled bacon.
- Add tops to the burgers.
- Bake 10 minutes until tops are toasted and cheese is melted.
NOTE: Also good with Frank’s Sweet Chili Lime Sauce.
These little gems have become an ALL TIME tailgating appetizer favorite for any gathering! You can change up the meats and cheese for your own liking 😀
BAKED HAM & CHEESE SANDWICHES
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons HEINZ yellow mustard**
1 tablespoon minced onion
1 tablespoon poppy seeds
3 teaspoons sugar
1 package King’s Hawaiian rolls (I use the 8 pack small burger size)
8 slices COLBY cheddar cheese, halved
8 thin slices of deli ham, halved
8 slices Provolone cheese, halved
- Preheat oven to 350°.
- In a small bowl whisk together the butter, mustard or mayonnaise, onion, Worcestershire sauce, sugar and poppy seeds.
- Place the bottoms in a 9×13 baking dish.
- Brush each bottom with butter mixture.
- Top each bun with layers of Colby cheese, deli ham and Provolone cheese folded to fit accordingly.
- Brush with half the butter mixture.
- Put roll tops on. Brush with remaining butter mixture.
- Bake, uncovered 10-15 minutes until cheese is melted.
NOTE: I’m deathly allergic to mustard and substitute mayonnaise for the mustard and then put mustard on the serving table for others to use at their pleasure.
BUFFALO CHICKEN SLIDERS
2/3 cup Frank’s hot pepper sauce
1/2 cup unsalted butter
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
4 cups shredded chicken**
12 KING’s Hawaiian sweet rolls
1/3 cup Ken’s Sweet Vidalia Onion dressing
Green leaf lettuce or cabbage mix, optional
Thinly sliced Mozzarella cheese
- In a large sauce pan combine the hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Bring to a SLOW boil, removing from heat as soon as it bubbles.
- Add the chicken and stir to coat.
- Spread a layer of the dressing on each roll or better yet make a slaw with the dressing and a cabbage mix or the lettuce.
- Top with a slice of mozzarella cheese, lettuce if using and a scoop of the chicken mixture.
- Serve and enjoy!
NOTES: **A rotisserie chicken works great when you’re in a time crunch! I prefer to pan sear a few breasts for shredding when I have time.
This was an actual “scrap” of a recipe torn from a typed book – maybe a church cookbook or some such type. It had such a unique name, 7-UP CHILIBURGERS, that I had to set it aside to try sometime. Fast forward many years and I ran across it again, this time vowing to make it soon. Fast forward a couple more years and here we are. All I can say is that I am truly sorry we didn’t try this sooner!!!! These were wonderful!
7UP CHILI SLOPPY BURGERS
1 tablespoon butter
1 pound lean ground beef
1 SMALL onion, chopped (3/4 cup)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 tablespoon WONDRA flour
7 ounces 7UP
3/4 cup Jalapeno ketchup
1/2 teaspoon chili powder
- Melt butter in skillet over medium heat.
- Add onion and beef. Brown until beef is crumbled into small pieces and onion is cooked through and translucent.
- Sift together the flour, salt and chili powder.
- Slowly add the 7UP, stirring until smooth.
- Add ketchup, Worcestershire and 7UP mixture to the skillet, stirring to blend well.
- Cover and simmer 10 minutes.
- Serve on buns.
Personally I like these without all the bread, but they are GREAT either way.
CHIPOTLE MEATBALL HERO SUBS
2 pounds ground beef
1 cup barbecue sauce
2 ounces tomato paste
8 ounces tomato sauce
1 can chipotle peppers in adobo sauce
1/2 cup Italian bread crumbs
1 LARGE egg
3 green onions, chopped
1/4 cup chopped cilantro, + 2 tablespoons for garnish
4 ounces Colby Jack, shredded (or mozzarella – your choice)
1/4 cup chopped onion
4 – 6 inch sub rolls
- Preheat oven to 425°.
- Line a baking sheet with foil.
- Using a mini blender or food processor combine the BBQ sauce, tomato paste, tomato sauce and adobo peppers with sauce until well blended.
- In a large mixing bowl combine the ground beef, 1/4 cup of the sauce mixture, breadcrumbs, egg, scallions and cilantro.
- Shape into 12 meatballs and place on baking sheet.
- Bake 15 minutes, turning at 7 minutes until no more pink.
- Remove foil and toss.
- Microwave remaining sauce 20-30 seconds until warmed. Reserve 1/3 cup of sauce.
- Toss meatballs with warmed sauce.
- Open sub rolls on baking sheet.
- Top each roll with 3 meatballs.
- Top with some of the reserved sauce.
- Top with cheese.
- Bake 2-3 minutes until cheese melts.
- Sprinkle with garnish cilantro and chopped onions.
- Serve warm.
I have been thinking about our trip to Disneyland that is on the horizon. We even made lunch reservations for the Blue Bayou restaurant where I already know I will be ordering their Monte Cristo sandwich. I first ate this sandwich at this restaurant as a child and I have often wondered what the origin of the Monte Cristo sandwich actually is? So, I finally did a little research on it.
In the early 1900’s many chefs and culinary experts believed that the Monte Cristo Sandwich was a variation of the French Croque Monsieur that was served in Parisian cafes, a grilled cheese sandwich consisting of Gruyere cheese and lean ham layered between two slices of crust-less bread, fried in clarified butter and made in a special grilling iron with two metal plates.
Then from the 1930s to the 1960s… American cookbooks showcased this sandwich under a myriad of different names including the French Sandwich, Toasted Ham Sandwich and French Toasted Cheese Sandwich, all sounding quite delicious, but lacking that truly unique sandwich identity.
Then in the 1950s the sandwich was first served under the name “The Monte Cristo” in southern California. But the BIG push came in 1966 when Disneyland made its own contributions to the popular Monte Cristo Sandwich when it first appeared on their menus at the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland. It was also around this time that the Pirates of the Caribbean ride was being built was opened in 1967 as a ride that slinks along the river next to the Blue Bayou restaurant.
Ironically these are my 2 favorite Disney restaurants ever. Unfortunately the Tahitian Terrace with its LUAU inspired Polynesian menu and the Royal Tahitian Dance Troupe floor show did not stand the test of time, but the Blue Bayou still stands today. Ever since then, the Monte Cristo Sandwich has made huge advances in the culinary world becoming one of the most delicious sandwiches of our time and finding its place on menus all over the world. I believe the Tahitian Terrace was sponsored by Kikkoman.
For me, it needs to be served with homemade RASPBERRY jam to be the correct version. Many restaurants try to pass off strawberry freezer jam and omit the powdered sugar, but it just isn’t the same! Here is my version of the classic sandwich – it still makes my mouth water today at the thought of the perfect Monte Cristo sandwich!
MONTE CRISTO SANDWICH
2-3 tablespoons butter
for each sandwich you will need:
2 slices thick Potato bread
1 slice QUALITY roasted turkey
1 slice Swiss cheese (preferably Gruyere)
1 slice QUALITY smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour
- Assemble sandwiches with the cheese between the 2 pieces of meat.
- Cut into halves or quarters.
- Whisk together the milk and egg. Add the seasonings. Add the flour last.
- Melt butter on griddle.
- Dip each sandwich piece in batter coating well.
- Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
- Cool on paper towels.
- Dust with powdered sugar.
- Serve with fresh raspberry jam.
Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin
- Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
- Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
- Remove from heat and stir in gelatin.
- Skim any foam.
- Pour into sterilized jars.
- Water bath process 15 minutes.
These are the perfect game or race day tailgating “GUY” food. No bones, no mess, but ALL the flavor of the PERFECT wings.
BUFFALO MEATBALL SLIDERS
1 1/2 pounds frozen meatballs, thawed (chicken if you can find them, but turkey works too)
1/4 cup PACKED brown sugar
1/4 cup FRANK’S original hot sauce (or MORE, to taste)
1/4 cup honey
1/4 cup pineapple pepper jelly (as mild or strong as you like) 😀
2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
12 King’s Hawaiian rolls
torn lettuce leaves
Crumbled Bleu Cheese
- In a 3-4 quart slow cooker whisk together the brown sugar, hot sauce, hone, preserves, corn starch and liquid aminos until well blended.
- Stir in meatballs, coating well.
- Cover and cook on low 2-3 hours.
- Slather ranch dressing on both sides of bun.
- Add desired lettuce leaves.
- Add 2 meatballs.
- Top with crumbled bleu cheese.
- Replace top and enjoy!!!
I usually make my version of HOT BROWNS from THE BROWN HOTEL recipe from the OFF THE EATEN PATH cook book by Morgan Murphy. BUT, tonight we’re trying DAMARIS PHILLIPS’ version and fell in love with the different assembly method making it a casserole instead of a knife and fork dish. Next time we will be using a new combination of our norm and DAMARIS PHILLIPS’ assembly version. 😀 I also use the sweet & spicy bacon – YUMMY!
KENTUCKY HOT BROWNS – UPDATED ala DAMARIS PHILLIPS
1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons avocado oil
FRESH ground sea salt pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated Parmesan cheese
- Preheat the oven to 350°.
- Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper.
- Place turkey on baking sheet and roast until the thickest part registers 160°, about 45-55 minutes.
- Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165°.
- Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes.
- Transfer to a paper towel-lined plate to drain.
- Reduce the oven temperature to 250°.
- Coat the tomatoes with the remaining 2 teaspoons avocado oil and season with salt and pepper.
- Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
- While the tomatoes are cooking, start the Mornay sauce.
- Melt the butter in a medium saucepan over medium heat.
- Heat the milk in a separate small saucepan over medium heat.
- When the butter is melted, add the flour and stir continuously so the roux doesn’t scorch, but becomes golden, about 2 minutes.
- When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don’t form.
- Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
- Add the cheddar and roasted peppers and stir until smooth.
- Remove from the heat and season with salt and pepper.
- Preheat the broiler.
- Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans).
- Cut the turkey into 1/2-inch pieces; discard the skin and bones.
- Divide the turkey evenly among the pans.
- Spoon the Mornay sauce over the turkey, then top with the tomatoes.
- Sprinkle with the Parmesan and bacon and broil until golden and bubbling, about 5 minutes.
- Serve immediately.
SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
- Preheat oven to 450°.
- In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
- Add ground beef and minimally mix by hand JUST until well blended.
- Form 6 meatballs.
- Place meatballs on a baking sheet that has been lined with foil.
- Bake 15-18 minutes until browned and cooked through.
- While meat balls cook, heat sauce in large skillet.
- When meatballs are finished baking add them to sauce, turning to coat.
- Toast buns.
- Plate bun bottoms.
- Add a meatball to each bun bottom and top with a spoonful of meat sauce.
- Top with Parmesan cheese.
- Add bun tops.
- Serve with salad.