Home | Archives for Sandwich

French Dip Sandwiches Au Jus

October 21, 2011 by 1 Comment

I’ve been enjoying many fall recipes, as you can tell from my recent posts.  They’ve mostly featured fall spices and pumpkin.  I can’t seem to get enough of the flavors.  However, fall is also that time of year dust off your slow cooker and make some soups, stews, chilis and in this case, hot sandwiches.  Mine has been tucked away and neglected for most of the summer, so I finally put it to good use for this recipe.

This sandwich is so good!  The meat cooks low and slow which makes it extra flavorful and fall apart tender.  It’s also a no fuss meal.  Just throw a few ingredients in the slow cooker in the morning and come home to a delicious and ready to eat meal.  Or, if you’re anything like me and don’t leave yourself a minute to spare in the morning, just put together everything but the meat the night before.  It couldn’t be more simple!  It’s always a great feeling to come home from a long day at work, walk in the house and smell dinner that’s already made! [Read more...]

Filed Under: Beef, Sandwich

Bistro Ham Sandwich

April 6, 2011 by 5 Comments

This is not your ordinary sandwich.  Bechamel sauce and gooey melted gruyere cheese in between lightly grilled sourdough bread takes this sandwich to the next level.  Top this with a fried egg and it would be delicious for breakfast, brunch, lunch or dinner. 

Bistro Ham Sandwich {print recipe}
6 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1 bay leaf
1/2 teaspoon kosher salt
1/3 cup grated parmigiano reggiano
8 slices thick sourdough bread*
8 to 12 slices good quality deli ham {about 3/4 pound}
8 slices cooked bacon
8 ounces Gruyere cheese, grated
For the bechamel sauce, melt 2 tablespoons butter in a small saucepan over medium heat.  Once it is melted, whisk in the flour and cook, stirring constantly, for 2 to 3 minutes.  Don’t allow it to brown.  Warm the milk and add it to the mixture, along with a bay leaf and salt and pepper.  Continue cooking and whisking until it thickens, about 10 mintues.  Remove the bay leaf and stir in the parmesan. 
Begin to prepare the sandwiches.  Toast the bread lighly in a toaster {just to add a little crunch} and then arrange 4 slices of the bread on a flat surface. Heat the ham in a skillet until it is warmed through.  Discard the extra juices so that the sandwich does not turn out soggy.  Top each piece of bread with 2 to 3 slices of ham, and 2 slices of cooked bacon.  Spread a little of the bechamel sauce on top, add some gruyere, and then top each with another slice of bread.

Heat a large cast iron skillet.  Using the remaining butter, generously butter the outside bread on both sides of the sandwiches. Add 2 of the sandwiches at a time to the skillet and cook until lightly brown on one side, about 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and set in a preheated 200 degree oven to keep warm until ready to serve.  Repeat with the remaining sandwiches.  Cut diagonally and serve.
{To make this sandwich into a great brunch recipe, crack 4 eggs into a skillet, season with salt and pepper, and fry the eggs.  Top each sandwich with a fried egg and serve immediately.}

*You can buy sourdough from your grocery store, but love to buy mine at Panera.  It’s my absolute favorite and is totally worth the extra stop.

 Recipe is adapted from Alex’s Day Off.

Filed Under: Pork, Sandwich

BBQ Pulled Pork Sandwiches

March 11, 2011 by Leave a Comment
I love pork sandwiches.  Just about any time they are on a menu I order them.  There is actually one restaurant my husband and I go to regularly and I haven’t even ordered anything else on the menu!  This was my first time making it at home and it couldn’t have been easier.  You just throw a few ingredients in a crock pot, wait a few hours, and you have dinner!  Delicious and easy :)
BBQ Pulled Pork Sandwiches (print recipe)
1 1/2 pounds pork steak*
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
4 cups water, amount varies
1 tablespoon liquid smoke, hickory flavored
2 cloves garlic, grated
3 teaspoons apple cider vinegar
1 1/2 cups barbeque sauce**
Coleslaw, optional
Rinse the pork steak and pat dry.  Coat and rub the pork with the salt and pepper.  Place in a crock pot and add water and liquid smoke.  (You may need more or less water depending on the size of your crock pot.  You want just enough in there for the meat to cook nicely and not dry out).  Cook on low for about 6 to 8 hours until the pork is very tender.  If you need to speed up the process you can cook it on high for a couple hours and then turn it down to low for a couple more. 
Once the pork is tender, discard the remaining liquid.  Using a fork, shred the pork into small pieces.  Grate in the garlic, and add the vinegar and barbeque sauce.  Cook for about another 20 minutes until everything is warmed through and the flavors have combined.   Serve on buns and top with coleslaw, if desired.  Yields about 6 servings.
*I used boneless pork steak for this recipe because it was a nice cut of meat and I needed to use it up.  (I come from a family of farmers and my cousin is a butcher. So instead of going to the store and buying meat for my weekly recipes, I get it in bulk.)  You could use pork shoulder, pork loin, or even try it with pork chops.
**My favorite BBQ sauce to use is Open Pit Original.  I’ve tried other things in the past, only to come back to this again and again.  You could easily make your own, but this is quick and easy!
Recipe is adapted from Mel’s Kitchen Cafe.
Filed Under: Pork, Sandwich

Chicken Salad Sandwich Appetizers

February 2, 2011 by 1 Comment

These are crunchy, gooey, deliciousness!  I adapted the recipe from my aunt who had made them for her daughter-in-law’s baby shower.  I had never had them before…  I thought they would be good, but I never imagined they would be this good!  They are perfect to make for any party - superbowl, shower, birthday, a girl’s night in!  The list goes on…  In fact, I just made them for lunch!  It’s easy to prepare all the ingredients ahead of time and just refrigerate it until it is time for the guests to arrive.  Then simply heat the oven, assemble the sandwich, and pop them in so they are warm and gooey!  They are even good after sitting out a little while.  It’s so easy!!

Chicken Salad Sandwich Appetizers (print recipe)

2 chicken breasts boiled
1/2 cup chopped red onion
1/2 cup chopped green pepper
1 cup monterey jack cheese, divided (other 1/2 cup for topping)
1/4 cup mayonnaise
1 clove garlic
1 1/4 teaspoons southwestern seasoning mix (pampered chef)
1/4 teaspoon cayenne pepper
1 tablespoon parsley, minced
1 baguette roll – cut two inches thick

Mix all the ingredients and only a half cup cheese.  Add mix on top of cut baked bread.  Sprinkle remaining cheese on each bread piece and bake 10 minutes at 350 degrees to warm through.  Broil a couple minutes until cheese and bread crust is nicely browned.  Serve.  Makes about 8 two-inch sandwiches.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Appetizers, Chicken, Sandwich