Category: SANDWICHES, BURGERS & SLIDERS

BEAN & BACON ROLLS – perfect for camping or BRUNCH

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

  • Preheat oven to 350˚.
  • Spread Beans on each slice of bread.
  • Roll bread up and secure with 2 slices of bacon with toothpicks.
  • Bake for 30-45 minutes until bacon is crisp. 
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

    CROQUE PASTRAMI

    In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.
    I’ve made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

    CROQUE PASTRAMI
    per person
    2 slices bread
    2 large slices pastrami
    1 slice Havarti
    2 thin slices red onion
    1 1/2 tablespoons of French Island
    1 fried egg, basted

    • Make a basted egg.
    • Saute the onions until slightly caramelized.
    • Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
    • Spread the French Island evenly on top.
    • Layer onions in the dressing and top with the fried egg.
    • Gently break the yolk.
    • Top with remaining piece of bread and grill until toasted.

    **1/2 1000 Island 1/2 French Remoulade

    BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

    I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time.  I guess you truly can’t go wrong with bacon and cheese, though, can you?
    This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!
    Don’t feel like grilling?  No worries, bake or pan sear the chicken, it will still be good.  Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂
    BLT Chicken Sandwiches with Rosemary Mayo
    Adapted from Bon Appetit

    Printable Recipe 
    Ingredients:
    2 boneless, skinless chicken breasts
    olive oil
    garlic salt and pepper
    6 slices bacon, cooked crisp
    1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
    lettuce
    melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
    2 hoagie buns or sandwiches rolls of your choice
    For the mayo:
    1/4 cup mayonnaise
    1-2 teaspoons freshly minced rosemary leaves
    1 Tablespoon lemon juice

    Directions:
    Mix all the ingredients together for the mayo, until well combined.  Cover and refrigerate until ready to use.

    Preheat grill to 375 degrees F.  Rub olive oil on both sides of each piece of chicken.  Season with garlic salt and pepper (or whatever spice mixture you prefer).  Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through.  Remove from grill and let rest for 5 minutes.

    Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served!  Enjoy!

    SLOW COOKED BUFFALO CHICKEN WRAPS

    You want quick and easy?  You got it!
    You want something super, duper tasty!  This is it!
    This may be my new favorite meal.  It took very little effort and it was SO good!  I’ve actually made this several times and it seems to get better and better. 
    My favorite is Frank’s buffalo wing sauce.  It’s a good flavor and it works perfect in this. 
    I spooned a bit of light ranch over mine because I am a condiment junkie.  Hubs thought his was fine as it was.  Blue cheese would be good too.
    Buffalo Chicken Wraps Recipe

    2 pounds boneless skinless chicken breasts
    1/2 teaspoon salt
    3/4 cup Franks Buffalo Wing Sauce
    3/4 cup ranch dressing, light
    10 – 100 calorie whole wheat tortillas
    Lettuce

    • Place chicken and salt in the crock pot.  
    • Cover and cook for 6 – 7 hours on low.  
    • Remove chicken and empty crock pot of water. 
    • Shred the chicken and add back to the slow cooker.  
    • Mix ranch and buffalo wing sauce in a small bowl.  
    • Add the sauce to the chicken and stir.  
    • Serve on tortillas with lettuce.

    Total calories = 2755 calories
    10 servings = 276 calories per wrap

    **I didn’t measure how much meat went on the tortillas but I THINK that we got 10 wraps out of this.

    BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

    BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
    1-1 1/2 pounds ground chicken
    3/4-1 cup Frank’s original Buffalo Wing Sauce
    3/4-1 cup homemade ranch dressing
    1 carrot, FINELY diced
    2 celery stalks, FINELY diced
    1 SMALL Vidalia onion FINELY diced
    1/4 cup of brown sugar
    Hawaiian or Egg Buns
    Bleu cheese crumbles, optional

    • In a large skillet melt 1 tablespoon avocado oil.
    • Add carrots, celery and onion, sauteing 3-5 minutes.
    • Add chicken, cooking until browned and veggies are softened.
    • Add in wing sauce and ranch dressing stirring to blend flavors.
    • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
    • Serve on a bun with crumbles if desired.
    • Add extra ranch as needed.

    NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

    ORIGINALLY POSTED JULY 31, 2011, updated for content and photo

     

    Fire Day Friday; Grilled Shrimp Po’ Boy

    Ok, ok… so I didn’t fill the bun up with enough shrimp before I took the picture… BUT.. just because it might not be the best picture does not mean that it wasn’t the best grilled shrimp po’ boy I’ve ever had.  Oh, no!  These sandwiches were downright DEE-licious.  And, let’s not forget simple.  You don’t have do to too much to make this really stand out.  I kept this very simple, but feel free to jazz it up if you want.  I know that traditional po’ boys are usually made by frying shrimp or oysters or whatever you have on there, but honestly, I like to try to keep things as healthy as I can, so I went for the grilling method.  Who needs all the bread any, right?  I mean you’ve got all the bread you need in the bun 🙂  Plus…you get to use your grill if you make them this way!!

    Grilled Shrimp Po’ Boy
    Created by Jenn’s Food Journey
    Printable Recipe 
    Ingredients:
    36-48 large frozen shrimp, thawed and tails removed
    1-2 Tablespoon basil olive oil (you can use extra virgin olive oil)
    salt and pepper
    shredded lettuce or cabbage (I used coleslaw mix)
    cherry tomatoes, quartered (I used about 1/2 cup)
    hoagie buns or French sandwich rolls or even hot dog buns
    fiery remoulade – recipe to follow
    metal or wooden skewers (please soak wooden skewers in water for at least 30 minutes)

    Directions:
    In a large bowl, add the shrimp and toss with olive oil and salt and pepper.  Allow to marinate for 1 hour.  Thread shrimp onto skewers.

    Preheat grill to 375 degrees.  Place the skewered shrimp directly over the fire and grill for 3-5 minutes per side or until shrimp is cooked through.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully remove shrimp from skewers.

    To build your po’ boy – add a butt load of shrimp and top with cabbage/lettuce and tomatoes.  Drizzle on fiery remoulade.  Enjoy!

    Fiery Remoulade
    Created by Jenn’s Food Journey
    Ingredients:
    1/4 cup mayonnaise
    1 Tablespoon chili paste
    1 teaspoon Sriracha
    1 teaspoon lemon juice 

    Directions:
    Mix all ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.  Enjoy!

     

    PASTRAMI BURGERS

    These couldn’t have been much simpler and were super tasty!

    PASTRAMI BURGERS
    1/2 pound ground beef per person
    1 slice BOAR’S HEAD pastrami per person
    1 green onion, minced per person
    1 clove garlic, minced per person
    1 slice provolone cheese per person
    1/3 cup bread crumbs per 4 burgers
    1 JUMBO egg per 4 burgers
    salt and pepper to taste

    • Mix all ingredients together except cheese.
    • Form burgers by hand.
    • Chill 2 hours.
    • Pan fry or grill.
    • Top with provolone cheese and serve.

    Pizza Roll Up Burritos

    So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

    These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
    I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
    They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

    I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
    We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
    Pizza Roll Up Burritos

    Adapted from Penny-Pinching Provisions


    2 pounds ground turkey, 93%
    1/2 large onion, chopped
    1 red pepper, chopped
    2 ounces pepperoni (about 50 slices), cut in half
    1 (15 ounce) can pizza sauce
    1 teaspoon dried oregano
    10 slices mozzerella string cheese
    10 – 100 calorie whole wheat tortillas


    Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 


    Total calories = 3743 calories
    10 servings = 374 calories per burrito


    1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

    PHILLY CHEESE STEAK SANDWICHES

    Philly Cheese Steak Sandwiches
    1/2 pound fresh mushrooms, sliced
    2 medium onions, thinly sliced
    1 medium green pepper, sliced
    2 tablespoons butter
    1 pound thinly sliced roast beef
    6 hoagie rolls, split
    6 slices part-skim mozzarella cheese
    4 beef bouillon cubs
    2 cups water

    Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

    Here’s what you’ll need:
    Modifications:
    -I used 2 containers of pre-packaged deli style roast beef
    -I used the left over Provolone cheese that I had from last week’s Baked Ziti.

    Wipe off the mushrooms with a paper towel and cut them up.  Cut up the onion and green pepper, too.  
    Put 2 cups of water in a sauce pan and add 4 beef bouillon cubes.
    Melt 2 tablespoons of butter in a pan. 
    Slice open the bread while the butter is melting.

    Saute the mushrooms, green peppers, and onions in the butter.

    After the mixture has cooked for a bit, ladle in 1 cup of the beef bouillon stock into the onion mixture.

    After the mixture has cooked for a while and onions were soft, add the prepackaged deli roast beef and seasoned the pan with Home Seasoning.

    While the mixture cooks, slice up the meat into smaller slices.  Fill in the rolls with meat and veggies and then cover it with a slice of cheese.  

    Pop the sandwiches in the oven for about 5-7 minutes so the cheese can melt.  

    Here is what you’ll end up with:

    :

    Comfort Food – California Roll my way!

    Every now and then only comfort food will work to get you smiling again.

     

    CALIFORNIA ROLL
    Fresh baked croisant
    Fresh sliced turkey
    Fresh sliced avocado
    Fresh sliced tomato
    Are you seeing a pattern here yet?
    Sliced Provolone
    A little mayonnaise
    salt and pepper to taste
    and a smile

    Fire Day Friday: Steak Sandwiches with Chimichurri Mayo

    Sometimes I get so caught up in trying to find exciting new recipes that I forget about the simpler things in life….like sandwiches.  Sandwiches are so versatile and simple.  What’s not to love about that?  With a busy schedule and less and less time in the kitchen this week, I wanted to make something that would be filling and yet still make it seem like I worked hard to create a fantastic dinner 🙂  Enter the steak sandwich.  Simple, true, but add a little chimichurri mayo and, well, suddenly your steak sandwich is anything but simple.  It’s flavorful, it’s a tiny bit spicy, and it’s fresh tasting.  Definitely a great alternative to your usual sandwich spread.

    I kept the steak marinade very simple, I knew the mayo would have a great flavor and I didn’t want that to be over shadowed.  You can marinate your steak in anything you want though, or even just drizzle with olive oil and season with salt and pepper, steaks don’t usually need much, they are usually so flavorful in themselves.
    Steak Sandwiches with Chimichurri Mayo
    Adapted from America’s Test Kitchen 30-Minute Suppers
    Ingredients:
    1 lbs. top sirloin (or any steak really)
    1/2 cup beer (I used Bud Light)
    1 Tablespoon Worcestershire sauce
    1 Tablespoon Sambal Oelek (chili paste)
    5 Tablespoons mayonnaise
    1 Tablespoon red wine vinegar
    1 garlic clove, finely minced
    1 teaspoon dried oregano
    1/2 teaspoon red pepper flakes
    1/4 cup fresh parsley, finely chopped
    4 hoagie buns, french rolls, or thick cut crusty bread
    Lettuce (optional)
    Tomato (optional)
    Cucumber (optional)

    Directions:
    In a bowl, mix together the beer, Worcestershire, and Sambal Oelek.  Place steak in a resealable bag and pour marinade over it.  Let marinate for at least 4 hours.

    Meanwhile, in a small bowl, mix together the mayonnaise, vinegar, garlic, oregano, and red pepper flakes until smooth.  Add the parsley and stir to combine. Cover and place in refrigerator until ready to use. 

    Preheat grill to 400 degrees.  Place the steak directly on the grill grates and grill until cooked to your liking.  I prefer medium rare so I put my steak on for about 5-6 minutes per side, depending on thickness.  Remove from grill and allow to sit for 5 minutes before slicing thin against the grain.   Slather some of the chimichurri mayo on the bread (I toasted my buns first..yum!!), arrange steak on bun and top with lettuce, tomato, and/or cucumber.  Enjoy!

    HAM SPREAD DIABLO

    Remember when we were kids and there were all these neat spreads and sandwich makings?  Things Like Under World um I mean Underwood Deviled Ham.
    Hubby loved it, but now that we are really watching what we put into our bodies I make everything fresh.  So, I set out to make a homemade ham spread for hubby’s lunches.  Now back then we also ate things like this on processed white bread, but today’s sandwiches were served on Oatnut bread.  I toyed with the idea of adding pineapple but hubby put the kibosh on that and ate it on the side.  I still think it might be good!

    4 ounces cream cheese, softened
    1 cup ham chunks
    2 teaspoons Frank’s Red Hot Pepper Sauce

    • Process in batches in a small food processor until well blended.
    • Adjust hot sauce to taste.
    • Spread on sandwich.
    • Enjoy!