My kids love jelly and cheese sandwiches. This is a fun, quick breakfast treat.
One loaf french bread, thinly sliced
1/2 cup butter, softened
Apricot Jam
Shredded Cheddar cheese
Freshly grated Parmesan Cheese
Heat oven to broil.
Place slices of bread on a baking sheet. Spread a thin layer of butter then jam on each slice. Broil for 2-3 minutes. Remove from oven and sprinkle with cheeses. Broil an additional 1-2 minutes until cheese is bubbly.
Showing posts with label Sandwich. Show all posts
Showing posts with label Sandwich. Show all posts
Friday, June 21, 2013
Thursday, September 30, 2010
Sora's Pastrami Sandwiches
This recipe is from Sora:
1 loaf French bread
1/2 cup honey mustard dressing
2 Tbls. mayonnaise
8 oz. (1/2 lb.) Deli Pastrami
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 medium onion, sliced
2 tbls. olive oil
2 tsp. honey (optional)
4-6 slices cheese of your choice - (Swiss, Cheddar, Provolone...)
Slice French bread in half lengthwise. Whisk honey mustard and mayonnaise together. Spread insides of the French bread with the honey mustard mixture; place meat on one side and cheese on the other.
Saute sliced peppers and onions in olive oil over medium high heat until peppers are softened and onion is translucent. Drizzle with 2 tsp. honey if desired and stir to combined. Cool vegetables slightly. Spread sauteed vegetables over cheese then cover with meat side of the French loaf. Slice into 6 or 8 pieces depending on the length of the loaf.
Makes 6-8 sandwiches.
1 loaf French bread
1/2 cup honey mustard dressing
2 Tbls. mayonnaise
8 oz. (1/2 lb.) Deli Pastrami
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 medium onion, sliced
2 tbls. olive oil
2 tsp. honey (optional)
4-6 slices cheese of your choice - (Swiss, Cheddar, Provolone...)
Slice French bread in half lengthwise. Whisk honey mustard and mayonnaise together. Spread insides of the French bread with the honey mustard mixture; place meat on one side and cheese on the other.
Saute sliced peppers and onions in olive oil over medium high heat until peppers are softened and onion is translucent. Drizzle with 2 tsp. honey if desired and stir to combined. Cool vegetables slightly. Spread sauteed vegetables over cheese then cover with meat side of the French loaf. Slice into 6 or 8 pieces depending on the length of the loaf.
Makes 6-8 sandwiches.
Friday, April 9, 2010
Egg Salad Sandwiches
12 eggs
4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
Dash paprika
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Dash pepper
Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.
When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.
Serve on slices of bread or hamburger buns.
4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
Dash paprika
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Dash pepper
Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.
When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.
Serve on slices of bread or hamburger buns.
Salmon Dill Croissants
1 - 16 oz. can pink or red Salmon, drained
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
Shredded carrots
Alfalfa sprouts
8 large croissants, split
Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.
Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
Shredded carrots
Alfalfa sprouts
8 large croissants, split
Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.
Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.
Friday, March 26, 2010
Curried Shrimp Wraps
(original recipe from www.alanskitchen.com)
Ingredients
2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads
Directions
Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.
Ingredients
2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads
Directions
Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.
Thursday, March 25, 2010
Chicken Salad
We've made two different kinds of chicken salad. We served one on split croissants and the other on hoagie rolls. Both are good with a thin layer of mayo and some greens. Either can also be served as a wrap.
Chicken Salad Recipe 1:
(original recipe from http://www.alanskitchen.com/)
Ingredients:
7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper
4 dz. hoagie rolls
2 cartons alfalfa sprouts
Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.
Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.
Fills about 4 dozen hoagie rolls, or burrito style tortillas.
Chicken Salad Recipe 2
(original recipe from http://www.real-restaurant-recipes.com/)
Ingredients:
7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves
Ingredients for Dressing:
1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste
Directions:
Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.
Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper
Toss the chicken mixture with the dressing using enough to moisten well
Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.
Makes 5-6 dozen medium croissant sandwiches.
Chicken Salad Recipe 1:
(original recipe from http://www.alanskitchen.com/)
Ingredients:
7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper
4 dz. hoagie rolls
2 cartons alfalfa sprouts
Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.
Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.
Fills about 4 dozen hoagie rolls, or burrito style tortillas.
Chicken Salad Recipe 2
(original recipe from http://www.real-restaurant-recipes.com/)
Ingredients:
7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves
Ingredients for Dressing:
1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste
Directions:
Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.
Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper
Toss the chicken mixture with the dressing using enough to moisten well
Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.
Makes 5-6 dozen medium croissant sandwiches.
The Perfect Quesadilla
Cheese quesadillas, grilled cheese sandwiches or the standard PBJ are regular kid-choice items on the WNFD menu.
To make an easy, cheesy quesadilla, simply shred the desired amount of cheese, 1-2 oz. cheese per large tortilla. Spread the shredded cheese over one half of a tortilla. Fold tortilla in half. Grill on a hot, dry griddle for 2-3 minutes, flip and grill the other side for 1-2 minutes longer.
Cool slightly before serving.
We use Tillamook or Western Family cheddar cheese -whichever is on sale that week. Other good cheeses to mix in or use alone are: monterey jack, colby jack, swiss, or mozzerella.
To make an easy, cheesy quesadilla, simply shred the desired amount of cheese, 1-2 oz. cheese per large tortilla. Spread the shredded cheese over one half of a tortilla. Fold tortilla in half. Grill on a hot, dry griddle for 2-3 minutes, flip and grill the other side for 1-2 minutes longer.
Cool slightly before serving.
We use Tillamook or Western Family cheddar cheese -whichever is on sale that week. Other good cheeses to mix in or use alone are: monterey jack, colby jack, swiss, or mozzerella.
Fruity Tuna Wraps
Ingredients
1/2 - cup chopped apple
1 - can (8-ounce) crushed pineapple, well-drained
1 - can (6-ounce) white tuna in water, drained
2 - ounces (1/2 cup) Cheddar Cheese, shredded
2 - Tablespoons sliced almonds
2 - Tablespoons mayonnaise
4 - Tortilla wraps
4 - lettuce leaves
Directions
In a medium bowl, add apple, pineapple, tuna, cheese, almonds, and mayonnaise. Lightly mix.
To make each wrap, line a tortilla with a leaf of lettuce. Spread 1/4 tuna mixture down the middle of the leaf. Fold in sides and roll up burrito style.
1/2 - cup chopped apple
1 - can (8-ounce) crushed pineapple, well-drained
1 - can (6-ounce) white tuna in water, drained
2 - ounces (1/2 cup) Cheddar Cheese, shredded
2 - Tablespoons sliced almonds
2 - Tablespoons mayonnaise
4 - Tortilla wraps
4 - lettuce leaves
Directions
In a medium bowl, add apple, pineapple, tuna, cheese, almonds, and mayonnaise. Lightly mix.
To make each wrap, line a tortilla with a leaf of lettuce. Spread 1/4 tuna mixture down the middle of the leaf. Fold in sides and roll up burrito style.
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