Category: SANDWICHES & SLIDERS

PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

• Heat 1 tablespoon butter over medium heat in a small skillet.
• Saute’ onions until JUST tender.
• Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
• Toss roast beef with onion mixture until heated through and well blended.
• Grill the tomatoes until cooked through.
• Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
• Press bread buttered side down on hot grill.
• Add grilled tomatoes.
• Top with shredded cheese.
• Top with roast beef mixture.
• Spread mayonnaise on top slices of bread and top sandwiches.
• Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
• Flip sandwiches and grill until golden.

April is National Grilled Cheese Month so to celebrate let me offer this:

GRILLED ONION TOMATO BACON CHEESE SANDWICHES
4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

• Melt butter on skillet
• Lay all four slices on skillet to brown.
• On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
• Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

AND

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

• Peel and core apple.
• Slice into thin rings.
• Melt butter in skillet over medium high heat.
• Add apple rings.
• Cook until soft and golden brown.
• Drain on paper towels.
• Sprinkle with coarse salt.
• Cool & Eat.

APPLE GRILLED CHEESE SANDWICHES
4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

• Mix together the grated apple and cheddar cheese.
• Spread the mustard over 2 of the bread slices.
• Top with apple and cheese mixture. Add top slice of bread.
• In a large skillet melt the butter.
• Grill sandwiches to desired crispness.

AND

TUNA MELTS
1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

• Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
• In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
• Chop the sweet pickles and green onions extremely fine.
• Fold tuna, pickles and onions into Mayonnaise mixture.
• Chop egg finely and fold into mixture.
• Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
• Toast all 4 slices of bread while still frozen*.
• When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
• Add the tuna to 2 slices and close them up.
• Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.

AND

(sorry It’s not a great picture, but it tasted great)

8 ounce tube crescent rolls
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter

• Unroll crescent roll dough and divide in half.
• Line the bottom of an 8×8 ungreased baking dish with half of the dough. Seal the perforated edges.
• Layer the cheeses over the dough.
• Pour the egg evenly over top.
• Top with remaining dough.
• Brush with butter.
• Bake 30-35 minutes or until golden brown.

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

• Melt butter on skillet
• Lay all four slices on skillet to brown.
• On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
• Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

• Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
• In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
• Chop the sweet pickles and green onions extremely fine.
• Fold tuna, pickles and onions into Mayonnaise mixture.
• Chop egg finely and fold into mixture.
• Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
• Toast all 4 slices of bread while still frozen*.
• When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
• Add the tuna to 2 slices and close them up.
• Continue cooking until golden on all sides and heated through.

tuna salad sandwiches with Sweet and Sour Tomatoes & Snow Peas

2 cans solid white albacore tuna, drained
1 rib celery, minced
2 green onions, sliced thin
3 sweet pickles, finely chopped
1/8-1/4 cup mayonnaise
salt & pepper
tomato slices
juice of 1 lemon
fresh croissants**
jack cheese (optional)
sliced avocado (optional)

• Drain tuna very well.
• Mince celery, slice green onions and chop sweet pickles.
• Toss all together and sprinkle with lemon juice, salt and pepper to taste.
• Add mayonnaise as need to desired consistency.
• Slice open croissants*
• Put a slice of tomato on the bottom.
• Add a heaping scoop tuna salad.
• Add a thin slice of jack cheese.
• Place a thin slice of avocado on top of cheese. If you can’t find a good firm, but ripe avocado just mush it up with a little lemon juice, salt and pepper and it tastes great.

**If you can’t get fresh croissants (like I normally can’t here) any fresh, soft bakery bun is a good substitute. This time I found these great “SQUARE” croissants which are great for sandwiches.

♥