Ham and Cheese Sliders

Ham and Cheese Sliders
Ingredients:
24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce

1 Tablespoon poppyseeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce
Instructions:

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.


In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Slow Cooker Chicken Cesear Sandwiches

2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)


1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)

1/2 cup shredded Parmesan cheese

1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce

12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

vegetable pan bagnat

http://www.recipe.com/vegetable-pan-bagnat/

Here's yet another warm-weather recipe my entire family loved. It's adapted from Vegetarian Times magazine, but I switched out the mushrooms for turkey lunch meat, so it's not vegetarian. But it's still full of good veggies!

Pan bagnat is a sandwich found in the south of France. It's pressed with a weight and refrigerated to allow juices to "bathe the bread," which is the literal translation of the term.

Ingredients: (it looks like a long list, but it's not too hard to throw together.)
1 8-inch round loaf of crusty bread, preferably with rosemary. (mine was just whole wheat)

1/4 cup extra virgin olive oil (I used an olive oil sprayer)
 1 large clove garlic
2 Tbs. low-sodium soy sauce
1/2 tsp. Dijon mustard
1 6-oz zucchini, ends trimmed
3 4-inch portobello mushroom caps, gills removed (or in my case, lunch meat, or mashed beans, or shredded smoked salmon)
1 8-oz pkg. tomato and basil hummus (any hummus would be fine. I could only find sun dried tomato hummus, so I used that and then sprinkled on a little dried basil.)
1 red bell pepper, sliced into sticks and then broiled w/ a little oil until edges brown.  (or a jar of roasted red bell peppers, drained)
1 packed cup baby arugula leaves (or spinach, or whatever)
1 large ripe tomato, thinly sliced
freshly ground black pepper to taste

Directions:
Halve bread horizontally, using serrated knife. starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hallows for filling; lightly brush (or spray with manual sprayer) with oil. (The recipe says to rub with the garlic, but whatever. Who has time for that, when you'll be getting the garlic flavor in a minute, anyway...)

Squeeze garlic clove through press into bowl; add 2 Tbs. of oil, soy sauce and mustard, and whisk to blend. Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seedy center. (this is where you cut the mushrooms into thin slices also, if you're into those...), then add zucchini and mushrooms to dressing. Toss. Marinate 10 minutes.

To assemble sandwich, spread bread hollows (top and bottom) with hummus. Over bottom half of bread, layer zucchini slices (don't worry if it looks like soggy pasta here. It settles down in the fridge), peppers, mushrooms, arugula, and tomato slices. Grind on black pepper to taste, and replace bread top. Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid (I just put a pan on top of it, since I didn't have a heavy lid). Refrigerate at least 4 hours (mine was only 3, and it still tasted great), or up to 24 hours. When ready to serve, unwrap and cut into 6 wedges (I cut mine into four, then cut one of those in half, because our youngest kids don't eat as much).

Tijuana Torta

This recipe is adapted from Eating Well magazine. You can see a picture of this sandwich, if you can't picture what a torta should look like. My family really likes this sandwich and actually asks for seconds and thirds.

1 15-oz. can black beans, or pinto beans, rinsed
4 tablespoons prepared sasla
1/2 tsp ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20- inch long baguette, preferably whole grain (I buy two whole wheat batons that are a little longer than a foot)
1 1/3 cups shredded cabbage

Mash beans, salsa, and cumin in a small bowl. In a separate bowl, mash avocado, onion and lime juice. Cut baguette into 4 equal lengths (I cut mine into whatever size I think each family member will be able to eat). Split each piece horizontally, then pull out some of the bread from the center to hollow it out a little. Spread a layer of the beans on one side, and the avocado on the other, put a layer of cabbage on it, then close the sandwich and serve.

pork sandwich

It’s a miracle! I’m posting a recipe J

This is from the Biggest Loser Family Cookbook (I know, I know, Marianne got rid of hers because the food wasn’t that good…but a lot of it IS). Every time I make this, Chris says it’s his favorite, so I decided I should share it with you, too.

First you make the herbed pork tenderloin, then you can make the coleslaw to go on the sandwich. Here’s my adaptation of the recipe:

Herbed pork tenderloin:

1 tablespoon finely chopped fresh rosemary (or 1 tsp dried, but fresh is better)

1 tablespoon finely chopped parsley (or 1 tsp dried)

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground black pepper

1/8 teaspoon ground red pepper

1 pork tenderloin (the recipe calls for just a loin roast, but tenderloin is better)

2 teaspoons olive oil

Preheat oven to 350* then mix the ingredients together and rub it all over the tenderloin. You can either grill the tenderloin on each side until the outside browns, or you can brown it in a pan. I like to use a pre-heated cast iron grill. Once brown, stick the entire pan in the oven for 30 minutes. Slice into thin slices and put on bread or buns along with a scoop of coleslaw on top.

Coleslaw with orange-cilantro vinaigrette:

¼ cup plain yogurt

¼ cup mayonnaise

¼ cup 100% orange juice (preferably freshly squeezed or “not from concentrate”)

3 tablespoons white vinegar

1 ½ teaspoon honey

package shredded cabbage with carrots (about 10 oz)

½ cup slivered red onion

1/3 cup fresh cilantro, chopped

salt to taste

ground black pepper to taste

Mix it all together (it says to refrigerate for at least 3 hours, but I’ve used it immediately and it tastes fine) and scoop onto the pork sandwich.

enjoy J

Teriyaki Chicken Salad Sandwiches

We had this for dinner tonight and it was really good!

2 Chicken Breasts
Kikkoman Teriyaki baste and glaze
2 stalks celery, finely chopped
1/3 c chopped green onions
1/4 c almonds sliced
1 mango cut into small cubes
1 small can pineapple tidbits
1/3-1/2 c mayonaise
salt and pepper to taste
croissants or pitas
lettuce leaves

Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green oinons in a small mixing bowl. When chicken is done allow to stand for 10 minutes and then cut into bite-sized. Toss with celery and onions and add mayonaise. Mix thoroughly. Add 2 or 3 more tablespoons of teryaki sauce. Refridgerate for several hours.

Right before serving, add mango and pineapple.

Chicken Parmesan Subs

Another one thanks to my need to use the Costco sun-dried tomato jar and watching Rachel Ray. A few tips - The recipes makes a TON of sauce. The sauce is very yummy and would be good for pasta too. I only used about 1/2 of the sauce with the chicken and froze the rest to use later. I also did not buy a rotisserie chicken - I just cooked about 5 chicken tenders.

• 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 2 to 3 cloves garlic, smashed and peeled
• 1 packed cup dry sun-dried tomatoes
• 1 1/2 cups chicken stock
• 1 15-ounce can chopped tomatoes
• 1 cup basil, roughly chopped
• Salt and ground black pepper
• 2 cups shredded rotisserie chicken
• 1/2 cup Parmesan cheese, grated
• 4 sub rolls, split open (but not all the way through)
• 8 slices fresh mozzarella cheese

Place a medium-size skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook gently until aromatic and light golden brown, about 2 minutes. Add the sun-dried tomatoes, stock, some salt and pepper to the pan (the stock should cover the tomatoes) and simmer until the tomatoes have plumped up and softened, about 15-20 minutes. Add the can of tomatoes to the pan then transfer the mixture to a food processor and puree. Add chopped basil, season with salt and ground black pepper and reserve warm back in the skillet.

Return the sauce to the skillet and add in the rotisserie chicken. Simmer until the chicken has heated through, 2-3 minutes, then remove the pan from the heat and stir in the Parmigiano. Divide the mixture between the sub rolls and top with a slice or two of mozzarella. Pop the sandwiches under the broiler until the cheese is melted and golden brown.

BBQ Pepper Chicken Sandwich

This is a recipe from Jerry's that I have "taken up a notch" as Bruce the Moose likes to say. :)

Ingredients:
Chicken
Green and Red Bell peppers
Red Onion
BBQ sauce
Cheese-any kind (I actually prefer it with cheddar, but it is good with any kind)
Rolls

Cut up the chicken and cook in a pan (on the stove) with BBQ sauce. Cut up the bell peppers and onions into slices and add to the chicken. Add more BBQ sauce and pepper. Cover and cook on low until vegetables are tender. Put cheese on while it is still in the pan so it melts. Serve on a roll with mayo. Really good! One of our favorites. It would be super good served with pineapple. :)

Pulled Pork Sandwiches

Ingredients:
1 jar pepperoncinis
2 cans diced tomatoes
5 crushed garlic cloves (I just used 5 teaspoons minced garlic)
3 Tablespoons Italian seasoning
1 teaspoon sugar

throw everything in a crock pot on low for 7-8 hours. Shred pork and let cook an additional 30 min.
Serve on rolls with provolone cheese. (I used pepper jack and it was yummy)