BISTRO TURKEY SAMMIES

BISTRO TURKEY SAMMIES
2 tablespoons butter, divided
1 LARGE Granny Smith apple, sliced thin
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/2 small red onion, sliced thin
1/4 cup homemade cranberry sauce
1 pound sliced turkey
4 ciabatta rolls, sliced in half OR FRESH baked sourdough, sliced thick
4-8 sliced thinly sliced baby Swiss cheese
leaf lettuce or arugula, optional

  • Preheat broiler.
  • Melt 1 tablespoon of the butter in large skillet over medium high heat.
  • Add apple, sugar and cinnamon sauteing 3-4 minutes until crisp tender. Remove from pan.
  • Add remaining butter. When melted add onion and saute 3-4 minutes.
  • Add apple slices to pan, stirring to mix apples and onions.
  • Spread cranberry sauce on one side of roll or bread.
  • Layer turkey, apple mixture and cheese.
  • Add sandwiches to baking sheet open face with tops along side.
  • Broil 2-3 minutes until cheese is melted.
  • Add lettuce or arugula and close sandwiches.
  • Serve immediately.

MONKEY MEAT SANDWICH SPREAD

I found the original recipe on face book, but it’s a new favorite of hubbies (despite the yellow color). Monkey Meat… it’s not what you think! I love how she begins this recipe, “Before you run away, let me clarify – no monkeys were harmed in making this Monkey Meat. There are also no bananas… let me explain…” I had no idea where the name REALLY came from, but I adored it so I read on. The mixture itself reminds me of the UNDERWOOD deviled ham from when I was a kid.

She said it was an old family recipe, a sandwich spread made by her grandma when she was trying to feed 4 hungry kids on a tight budget. She would grind up bologna with her homemade pickles to save a bit of money and stretch her food budget. Her grandfather, a quirky science teacher was the one that coined the name, Monkey Meat. And while an odd name, the recipe is so worth a try! Her recipe used only mayo, but hubby can’t eat bologna without mustard so I adapted it to suit him, though the color is a bit off putting 😀

MONKEY MEAT SANDWICH SPREAD adapted from I WASH YOU DRY

1 pound piece of bologna, cut into cubes
5 to 6 QUALITY baby dill pickles, drained
1/4 cup mayo
1/4 cup mustard

  • In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.
  • Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped.
  • Toss the dill pickles with the bologna.
  • Stir in the may and mustard mixture.
  • Keep chilled.
  • Spread on crackers or your bread for a delicious sandwich!

PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES yields 6-8

1 pound lean ground beef
2 tablespoons butter
1 small Vidalia onion, diced
1 small red bell pepper, diced – most recipes call for green, but they don’t agree with me 😀
4-6 large mushrooms, minced
2 tablespoons QUALITY ketchup
1 1/2  tablespoons Lea & Perrins Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
1 tablespoon cornstarch 
1  cup homemade beef broth
8  ounces Swiss or Provolone cheese, chopped
1 package Kings Hawaiian slider buns

  • Add the ground beef to a large cast iron skillet browning until completely browned, slightly crusty and crumbled.
  • Using a slotted spoon remove the beef, but leave the fat.
  • Add the butter and the onions, sautéing several minutes until softened.
  • Add the pepper, sautéing a few minutes more until softened.
  • Add the mushrooms, sautéing until cooked through and starting to caramelize..
  • Add the beef back into the pan.
  • Whisk the beef broth and cornstarch together.
  • Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth cornstarch mixture into the pan, blending well.
  • Cook 3-5 minutes until the liquid is mostly absorbed.
Turn off the heat, stir in the cheese.
  • Served on buns.

BBQ PORK SANDWICHES

BBQ PORK SANDWICHES
2-4 pound boneless pork butt
8 ounces tomato sauce
16 ounces BBQ sauce (whatever your favorite is)
1 large onion, SMALL chopped
2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
8 buns

  • Whisk together the tomato sauce, BBQ sauce, chili powder, cumin and cinnamon until well blended.
  • Stir in onion pieces.
  • Add mixture to a large dutch oven.
  • Generously season pork with FRESH ground sea salt and black pepper.
  • Submerge pork in sauce, turning to coat.
  • Bring to a boil and then immediately reduce to low and simmer 4 hours or until meat is tender and shreds easily.
  • Shred meat into sauce and keep warm until ready to serve.

NOTE: If you prefer this can be baked in the oven using the same pan and time frame.

GREEN CHILE CHICKEN SALAD MELTS & GREEN CHILE CHICKEN ENCHILADAS

This recipe is great for either cold or melt style sandwiches. I then use any of the leftover salad as filling for enchiladas.

CHICKEN SALAD for plain or melt SANDWICHES
4 cups FINELY chopped rotisserie chicken
3/4 cup FINELY chopped celery
1/2 cup FINELY chopped green/spring onions
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
3 tablespoons sweet pickle relish, drained
FRESH ground sea salt and black pepper, to taste
Sliced white American cheese or shredded medium cheddar (optional)

  • Whisk mayonnaise together with the vinegar.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Fold in pickle relish, celery and onions until well blended.
  • Add chicken, stirring until well blended.
  • Chill until ready to serve or prepare melt sandwiches. Butter outsides of sourdough bread.
  • Arrange cheese on bottom slice.
  • Top with chicken salad followed by more cheese.
  • Add top buttered piece of bread and press down slightly.
  • Grill over medium heat on pancake griddle.

GREEN CHILE CHICKEN ENCHILADAS
flour tortillas
sour cream

shredded taco blend cheese
green enchilada sauce
minced green onions

  • Preheat oven to 350°.
  • Lightly spray baking dish with non stick cooking spray.
  • Spread a thin layer of sour cream over each tortilla.
  • Sprinkle a bit of cheese over each tortilla.
  • Add chicken salad to one third of the tortilla, roll up and place in baking dish.
  • Top with enchilada sauce and shredded cheese.
  • Bake 30-45 minutes until heated through.
  • Sprinkle with green onions and serve.

BAKED GRILLED CHEESE

Do you ever see those recipes on facebook or instagram that just look so perfect you have to try them? Or maybe they seem so so simple that it’s a no brainer. I’ve tried more than one that just didn’t live up to all the hype, BUT this isn’t one of them! Donna’s recipe for baked grilled cheese sandwiches has the same golden, crispy crust and gooey melted center you’ve always known and loved, but you can cook a HUGE batch for a crowd all at once in under 30 minutes total WITH THE ADDED BONUS OF NOT BEING TOO GREASY! I did adapt the flavoring to our likes, but the process is pretty much the same.

Adapted from the Slow Roasted Italian  Yield: 12 Sandwiches

BAKED GRILLED CHEESES
24 slices of thick sliced bread (Texas toast or a thick sourdough are perfect)
1 cup FRESH FINELY grated Parmesan cheese
12 thick slices Baby Swiss cheese
12 thick slices mild cheddar cheese
12 slices Havarti cheese
12 slices beefsteak tomato
12 slices bacon, halved and cooked crisp
1/2 + cup unsalted butter, room temperature
Tomato soup for dipping

Preheat oven to 450°.

  • Generously butter a slice of bread.
  • Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Place it face down on your baking sheet.
  • Place a slice of Baby Swiss cheese on each slice of bread followed by a slice of Havarti, a slice of tomato, 2 bacon slices and then a slice of cheddar.
  • Place a slice of buttered bread on top.
  • Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Set aside and repeat until you have enough sandwiches for your crowd.
  • Bake 5 minutes until tops are golden and crusty. Watch carefully to make sure sandwiches don’t get too brown.
  • Flip sandwiches and bake another 5 minutes until second side is golden and crusty and centers are melted.

PHILLY CHEESESTEAK EGG ROLLS

PHILLY CHEESESTEAK EGG ROLLS yields 15 egg rolls
1 pound ribeye, sliced thin
1 tablespoon butter
1 red pepper, seeded and thinly sliced
1 medium onion, thinly sliced
3/4 cup WHOLE milk
1/2 cup shredded provolone cheese
1 ounce Velveeta cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
15 egg roll wrappers
oil for frying
Sweet chili sauce for dipping

  • In a large skillet melt the butter.
  • Cook steak slices 4-6 minutes over medium high heat until browned.
  • Add pepper slices and onions stirring 3-4 minutes until tender.
  • Reduce heat.
  • Stir in milk and cheeses until melted.
  • Remove from heat.
  • Stir in garlic powder, Worcestershire sauce, salt and pepper. Cool.
  • Place 2 tablespoons of filling in the center of an egg roll wrapper.
  • Fold bottom corner up over filling.
  • Fold sides over filling.
  • Wet remaining edges with water.
  • Roll tightly until edges are sealed.
  • Repeat with remaining egg roll wrappers.
  • Heat oil to 375°.
  • Fry egg rolls until golden brown.
  • Drain on paper toweling.
  • Serve hot with chili sauce.

KILBOURN SANDWICHES

KILBOURN SANDWICHES yields 10 sandwiches
1 1/4 pounds sliced turkey
1 1/4 pounds sliced tavern ham
10 slices baby Swiss cheese
20 slices QUALITY white bread
4 cups buttermilk pancake mix
oil for frying
powdered sugar for dusting

  • Layer meats and cheese on 10 slices of bread. Top with other 10 slices of bread. Cut each sandwich in half diagonally.
  • Prepare pancake mix according to package directions.
  • Dip sandwiches into batter mix, allowing excess to drip off.
  • Arrange sandwiches on a wax paper lined baking sheet.
  • Freeze until firm.
  • Heat oil to 375.
  • Fry frozen sandwiches 3-4 minutes on each side until golden brown. Fry in batches.  DO NOT CROWD PAN.
  • Drain on paper toweling.
  • Serve with dipping sauce.

DIPPING SAUCE
1 cup sour cream
1/2 cup strawberry preserves

  • Dust with powdered sugar.
  • Combine the preserves and sour cream.

HOT ITALIAN SANDWICHES

HOT ITALIAN SANDWICHES
1 package King’s Hawaiian sweet rolls
1/2 cup QUALITY mayonnaise
2 tablespoons Classico tomato pesto
6 slices provolone cheese
6 slices Tavern ham
6 slices Hard Salami
6 slices oven roasted turkey
6 slices Pastrami
1 cup giardiniera, chopped small
1/2 cup shredded Parmesan cheese
1 cup FRESH basil leaves
1/2 SMALL red onion, sliced thin
1/4 cup River House Parmesan Herb dressing (or a zesty Italian)
Pepperoncinis, garnish
Giardiniera, garnish

  • Preheat oven to 350.
  • Slice the rolls horizontally in half.
  • Lightly spray a 11×7 baking dish with non-stick cooking spray.
  • Whisk together the mayonnaise and pesto until well blended.
  • Spread mayonnaise mixture over the cut rolls.
  • Place roll bottoms in baking dish.
  • Layer the provolone cheese followed by the meats in an even layer.
  • Add basil in a single layer followed by the red onion slices and giardiniera.
  • Sprinkle with Parmesan cheese.
  • Place roll tops over the ingredients.
  • Gently press to flatten.
  • Bake 10 minutes.
  • Remove from oven and and brush with dressing.
  • Bake another 5 minutes.
  • Cool slightly before slicing.
  • Serve with pepperoncinis and giardiniera.

CALIFORNIA CHICKEN CLUB RING with AVOCADO CREMA

This recipe is a modified version of a Pampered Chef recipe. I was not fond of their use of kale so I changed it to spinach nor did I want to buy all the products they recommended, but were not actually necessary to achieve the same results. I also exchanged the chemically altered, prepackaged or reduced fat products to their more wholesome versions. 😀

CALIFORNIA CHICKEN CLUB RING

SANDWICH RING
3-4 cups baby spinach leaves, torn small
1 bunch green onions, trimmed and slices
12 ounces bacon, cooked and crumbled
1-2  garlic cloves, minced
1 cup grape tomatoes, halved
1 cup shredded provolone or Jack cheese
1 tablespoon mayonnaise
1 tablespoon Dijon mustard (optional – if omitting, double the mayonnaise)
3-4 cups small diced rotisserie chicken pieces
2-8 ounce cans crescent rolls
LARGE egg yolk
½ teaspoon water

  • Preheat the oven to 375°.
  • Brush pizza pan with oil or spray with non-stick cooking spray.
  • Place the spinach leaves into a medium mixing bowl.
  • Add the green onion, garlic and bacon.
  • Microwave, uncovered, on HIGH, for 30 seconds, or until the spinach is slightly wilted.
  • Add mayonnaise and mustard, stirring to combine.
  • Add the tomatoes, cheese and chicken pieces, stirring to combine.
  • Unroll the crescent dough and separate it into 16 triangles.
  • Arrange the wide ends about 1″ away from the inner ring of the platter.
  • The points should extend over the edge of the platter. Smooth flat the wide ends of the dough.
  • Distribute the filling evenly over the dough.
  • Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.
  • Whisk the egg yolk and water in a small bowl.
  • Brush the ring with the egg wash.
  • Bake for 25–30 minutes, or until the crust is golden brown.

DIP
½ cup sour cream
1-2 large avocados, pitted and cut into chunks
1 tablespoon lemon juice
2-3  green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Add all the dip ingredients to a small food processor and process until smooth.
  • Transfer the dip to a serving bowls.


RESCUE WRAPS

The absolute beauty of this recipe is that it can be adapted to WHATEVER you have on hand.

RESCUE WRAPS
2 cups shredded rotisserie chicken
1 scant tablespoon avocado oil
1/2 SMALL red onion, sliced thin
2 tablespoons chopped FRESH cilantro
1/2 cup marinated roasted red peppers, drained WELL, dried and chopped
1/2 cup marinated artichoke hearts, drained well, dried and chopped
1 large avocado, sliced
FRESH ground sea salt and black pepper
Juice of 1 LARGE lime
2 tablespoons Frank’s hot sauce
1 cup shredded nacho cheddar cheese
flour tortillas

  • In a bowl combine the lime juice, hot sauce, chopped red peppers, red onion slices and cilantro.
  • Season with FRESH ground sea salt and pepper to taste. Set aside.
  • Heat oil in a large skillet.
  • Add chicken, sauteing 2 minutes.
  • Add roasted red peppers and artichoke hearts, combining well.
  • Divide sliced avocado, chicken mixture, red pepper mixture and cheese into tortillas.
  • Roll up and serve.

BACON CHEESEBURGER SLIDERS

BACON CHEESEBURGER SLIDERS

A slightly sweet and garlicky glaze on these Hawaiian Roll Bacon Cheeseburger Sliders makes the best slider recipe! We’re always looking for easy ground beef recipes and these easy sliders take a burger to the next level.

1 package of 12 pack King’s Hawaiian roll sliders
4-6 slices bacon, diced
1 pound lean ground beef
1/3 cup diced red onion
FRESH ground sea salt and black pepper
1/2 teaspoon dry mustard (optional)
1/2 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
3 tablespoons butter melted
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons sesame seeds (optional)

  • Preheat oven to 350°.
  • Slice entire package of rolls (do not separate) in half and toast bottoms in broiler for 1-2 minutes.
  • Cook bacon until crisp.
  • Remove bacon pieces to paper toweling to drain.
  • Brown ground beef and onions in bacon drippings and then drain WELL.
  • Return meat mixture to the pan and lower heat to low.
  • Season with salt, pepper and dry mustard if using.
  • Stir in shredded cheese for 1 minute.

  • Sprinkle bacon on top.
  • Add slices of cheddar cheese and replace top half of rolls.
  • Melt butter and stir in brown sugar, onion and garlic powders.
  • Spoon or brush over the tops of the sliders.
  • Sprinkle with sesame seeds if using.
  • Bake for 10 – 15 minutes until rolls are lightly browned and cheese is melted.
  • Serve warm and enjoy!