Garlic Roasted Vegetable Subs

Garlic Roasted Vegetable Sub

Garlic Roasted Vegetable Sub

Oven-roasting is an easy way to prepare vegetables and bring out the best of their natural flavor.  Any combination of vegetables will work in this hearty vegetarian sub sandwich.  I particularly like the combination I put together to create an Italian vibe.  I filled them with a medley of garlic-roasted eggplant, bell peppers, onion, mushrooms and tomatoes, then topped them with cheese and placed them in the oven for a light toasting.  This is an easy and delicious meal.

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The quantity of vegetables given in this recipe was more than I needed for just two of us, so I plan to use the extra ready-roasted  vegetables in another meal with pasta, sausage, and tomato sauce.  They would also be good on a pizza, I’m thinking!

Once roasted, they can be used in several ways.

Once roasted, they can be used in several ways.

GARLIC ROASTED VEGETABLE SUBS

Yield:  enough for 4 sandwiches

Ingredients:

  • 1 medium eggplant, peeled and cut into 1-inch cubesIMG_9336
  • 3 Tablespoons olive oil, divided
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 1 medium green or yellow bell pepper, seeded and cut into 1-inch pieces
  • 4 Roma tomatoes, cut into 3 or 4 thick slices
  • 2 thick slices sweet onion, separated into rings
  • 8 ounces white button mushrooms, halved crosswise
  • 2 cloves garlic, very finely chopped
  •  salt and freshly ground black pepper
  • 4 soft sub/hoagie rolls (about 6 inches)
  • 4 to 6 slices cheese ( mozzarella, muenster or provolone)

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Preparation:

1.  Preheat oven to 400*F. and line 2 large baking sheets with parchment.

2.  Place eggplant cubes in a large bowl, drizzle with 1  1/2 Tbsp. olive oil, season with salt and pepper and toss to combine. Spread the cubes on one of the prepared baking sheets and set aside.

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3.  Add the peppers, tomato slices, onion rings, and mushrooms to the bowl.  Sprinkle with the chopped garlic, season with salt and pepper and drizzle with the remaining olive oil.  Toss to combine and transfer to the other prepared baking sheet.

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4.  Roast the vegetables until tender and lightly caramelized, 20 to 30 minutes.  Rotate the baking sheets and toss the vegetables about halfway through the cooking time for best results.

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5.  Split the rolls lengthwise and divide the vegetables between them.

Split rolls, add veggies.

Split rolls, add veggies.

Top with slices of cheese.

I used sliced mozzarella.

I used sliced mozzarella.

Place in the oven for  4 to 5 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.  Serve with chips or fries.

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A delicious meal!

A delicious meal!

SOURCE:   My Gourmet Connection

Roasted Tomato and Pesto Grilled Cheese

Tomato-Pesto Grilled Cheese.

Tomato-Pesto Grilled Cheese.

This is day two of being snowed-in.  Sidewalk is shoveled, but driveway not plowed!   Go figure that one.  Snowplow guy seems to be busy elsewhere.  Well, there’s still plenty of food in the house, so no rush about going anywhere.

Under these house-bound conditions,  almost as soon as breakfast is over, I start thinking about lunch.   Wouldn’t you?  I’m imagining some kind of a grilled cheese sandwich.  Most folks love the combo of tomato soup and grilled cheese, so let me see if I can cram the two of them together in a knock-your-socks-off sandwich.  Get ready for an ooey-gooey delight.

First we’re going to go to our refrigerators to gather up all the delicious things we’ll need.  If those things should happen to be roasted, pesto-ed, or melty, that’s ideal.

Today I’m lucky, I have some good things.  This is not always the case.  Sometimes all I have in the fridge is skim milk and some bendy celery with brown tops.   That’s why there’s frozen pizza, right?  Skim milk and bendy celery are not allowed in this sandwich.   Absolutely not,  not when I see some precious Romano,  cheddar and pesto in there, not to mention some beautiful red tomatoes.

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This is what it looks like to pack every delicious item in your refrigerator between toasted onion rolls.

(These are not the best photos I’ve ever taken, but I was too impatient to eat this sandwich.)

I’m the kind of person who likes to always have pesto on hand.  Quite some time ago I posted my recipe for homemade pesto(s), and I really recommend you make some for your refrigerator.  Made from herbs or spinach or kale (ignore that bendy celery),  you’ll thank yourself when you go looking in your refrigerator for some “good things”.  BTW, make lots–it freezes well, too.

On this sandwich we layer shredded cheddar, smeared pesto, roasted tomato puree, salty Romano cheese and mayo!

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Roasting the tomatoes intensifies their flavor and sweetness.  The pesto adds a happy green, garlic-y kick.  Two kinds of cheese because we’re the kind of people who deserve two kinds of cheese on our sandwich.  Spread the top and bottom of the sandwich with mayo and grill on each side until the center is warm and melty.

The center gets melty and warm.

The center gets melty and warm.

Now the pay-off.   Take that sandwich to your favorite comfy place and settle yourself into coziness.  Sit down on the floor if you have to, just relax and enjoy it.  Now eat slowly and savor every delicious bite.    Relax.  Read your e-mails, or check out Pinterest.  Only move when the desire for some chips or a beverage motivates you beyond laziness.  Bendy celery, get outta here!

 

ROAST TOMATO PESTO GRILLED CHEESE 

Yield:    Makes 2 sandwiches

Ingredients:

  • 1 Tbsp. olive oil, divided
  • 4 plum tomatoes, halved and seeded
  • 2 garlic cloves, unpeeled
  • 1/2 tsp. dried basil
  • dash of salt and pepper
  • 4 tsp. canola mayonnaise
  • 2 Tbsp. pesto
  • 2 oz shredded sharp cheddar cheese, (about 1/2 cup)
  • 2 oz. Romano cheese, thinly sliced
  • 4 slices of whole grain bread or rolls of choice

Directions:

1.  Preheat oven to 400*F.  Combine 1 tsp. oil, tomatoes, and garlic on a baking sheet.

Cut in half and seed tomatoes.

Cut in half and seed tomatoes.

Bake at 400*F. for 20 minutes.  Remove skins and discard. Squeeze garlic to extract the pulp, discard skins.

Roast with garlic.  Remove skins.

Roast with garlic. Remove skins.

2.  Combine tomatoes, garlic pulp, basil, salt and pepper in a mini food processor  pulse 10 times.

Place in mini processor and  chop finely.

Place in mini processor and chop finely.

3.  Spread mayonnaise on two slices of bread or top half of rolls. Spread pesto on remaining 2 slices bread or bottoms of rolls.

Spread mayo and pesto on bread slices.

Spread mayo and pesto on bread slices.

4.  Spread about 1 1/2 tablespoon tomato mixture on sandwich bottoms.  Cover with half the grated cheese on each bottom,  top that with thinly sliced Romano cheese.

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5.  Cover with sandwich tops.  Lightly coat outsides of sandwiches with cooking spray.

6.  Heat a large skillet over medium heat.  Add 1 teaspoon oil, swirl to coat.  Place sandwiches in pan; cook about 3 minutes or until lightly browned.  Flip sandwiches, and continue to cook until lightly browned and cheese is melted.  Cut in half and serve immediately.

7.  If you have a panini pan, sandwiches may be cooked in that instead of a skillet.

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SOURCE:  Carolyn’s Originals

 

Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

I thought I heard someone singing  just outside my back door while I was making these sandwiches for lunch.

She wasn’t the best singer in the world, but ya got to hand it to her, she was brave.  I’m sure if I had the nerve to sing outside in public, I’d be less than average, too.  But a lot of times it’s more about guts than anything else when it comes to singing.  You just have to step out there and mean it.  That’s what it takes. ( Not that I would really know, but that’s what I’ve heard, anyway.)

I felt that way when I stepped into the kitchen around noon on a Saturday, and started pulling ingredients out of the refrigerator for lunch.  It takes guts to make something you’ve never made before, but I’ve had every intention of making these sandwiches for a long time now.  I think that’s called procrastination, or making excuses like I’m missing one of the necessary ingredients.   Sometimes the best plans take time to activate.  Yep, that’s what it takes;  intention, plans, and guts.  I’m telling you, it’s real.

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The idea that was floating around in my head was to put avocado into a grilled cheese sandwich.  I was imagining an irresistible gooeyness, but realized that it needed something else to contrast with all that richness, so I included firm, ripe tomato slices.  Tomatoes that are not overly ripe work best, so they don’t give off too much juice as they grill.  A leap of faith is what it was,  but one that turned out to be right on the money.    Whoo-Hoo!

This is a sandwich to make when you want to impress someone with your culinary skills!

 

AVOCADO AND TOMATO GRILLED CHEESE SANDWICHES

Yield:  Makes 4 sandwichesIMG_7959

Ingredients:

  • 3 ounces white cheddar cheese, shredded (about 3/4 cup) or any other cheese of choice
  • 8 slices seedless rye bread
  • 8 tomato slices
  • 1 ripe peeled avocado, cut into thin slices
  • 1/4 tsp. salt
  • 1/4 tsp, black pepper
  • cooking spray

Directions:

1.  Sprinkle 3 tablespoons cheese over each of 4 bread slices.  If using sliced cheese, use 2 slices.  Top each with 2 tomato slices.  Arrange avocado slices evenly over tomato slices.  Sprinkle with salt and pepper.   (In place of salt and pepper, I often use Penzey’s Sandwich Sprinkle for an added flavor boost.)

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2.  Top with remaining 4 bread slices.  Lightly coat outsides of sandwiches with cooking spray.

3.  Heat a grill pan (or panini pan) over medium heat.  Place sandwiches in pan; cook 3 minutes on each side or until bread is toasted and well marked and cheese melts.  Cut each sandwich in half and serve immediately.

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SOURCE:    A Carolyn Original

 

 

 

Open-Faced Salmon & Avocado BLT’s

Open-faced salmon and avocado BLT's.

Open-faced salmon and avocado BLT’s.

Our weekly menus this summer have been plentiful in these two things:  hearty sandwiches and salads.  Somehow they seem like the right thing to have on a warm day when cooking is out of the question, so I’m always on the lookout for new combinations, especially for sandwiches.  I want them to be dinner-worthy which means they need to include the major components of a meal, be filling and nutritious.  This combination of tender salmon fillet with fresh tomatoes and lettuce plus crispy bacon on a focaccia roll is perfect.

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I made this one evening a few weeks ago, on a night when I was starving, so I don’t know if I was having an exceptionally good cooking night or if I was just incredibly  hungry, but it was just soooo good.

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OPEN-FACED SALMON & AVOCADO BLT’S

Yield:    Serves 4

Ingredients:

  • 4 slices diagonally cut ciabatta bread or 2 large ciabatta rolls, cut in half

    Get all the vegetables ready.

    Get all the vegetables ready.

  • 4 center-cut bacon slices
  • 4 (4-ounce) salmon fillets, skinned, about 3/4-inch thick
  • 1/4 cup canola mayonnaise
  • 1 tablespoon water
  • 1 tablespoon minced chives, or green onions, divided
  • 1 1/2 teaspoons Dijon mustard
  • 4 lettuce leaves
  • 4 (1/2-inch-thick) tomato slices, halved
  • 1/2 peeled ripe avocado, cut into 8 wedges
  • 4 lemon wedges for serving

Directions:

1.  Preheat broiler to high.

2.  Arrange bread or rolls on a baking sheet; broil 1 minute or until lightly toasted.

3.  Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan.  Add salmon fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.

Cook bacon till crisp, then cook salmon in the drippings.

Cook bacon till crisp, then cook salmon in the drippings.

4.  Combine canola mayonnaise, 1 tablespoon water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.

5.  Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice,  2 halved tomato slices, 2 avocado slices and 1 fish fillet.

Building the sandwich layer by layer.

Building the sandwich layer by layer.

Sprinkle evenly with remaining 1 teaspoon chives.  Serve with lemon wedges.

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SOURCE:    Eating Well

 

Blue Cheese Burgers

Blue Cheese Burgers.

Blue Cheese Burgers.

We have a wonderful burger restaurant in our town that we go to on occasion.  They grind their own beef mixture from grass-fed cattle, and it’s juicy and so flavorful.  Using this great beef they come up with some very interesting burgers with unique toppings.  One of my favorites is their blue cheese burger.  This is not your standard burger with blue cheese on top.  Instead it’s crumbled and added to the meat mixture.  When the burger is cooked, the cheese melts, adds its flavor to the other seasonings and makes this burger so moist and juicy that it runs down your fingers and into your hands.

Can't wait for the first bite.

Can’t wait for the first bite.

Licking your fingers is allowed because you don’t want to waste one drop of that deliciousness.  Well, I have been wanting to replicate this burger at home for some time now, and last weekend I did just that.  It may not be an exact copy, but close enough that I was more than satisfied with the result.  We cooked them on the grill, but they would be just as good cooked in a hot skillet on the stove-top.  I would recommend serving them on the best buns you can find.  A good burger deserves a sturdy roll to capture all that goodness.  This burger will definitely be “in your face”. 🙂

Even if you don’t like blue cheese one little bit, you will most likely enjoy these burgers, because there is no strong flavor of blue cheese, but the overall flavor is just perfect.  If you would like a more pronounced flavor of blue cheese, increase the amount that you put into the meat mixture.

An added benefit to adding the cheese to the beef is that you can use a leaner cut of ground beef and still get a moist and very flavorful burger.  These burgers can be served with your favorite toppings.  I served them with sliced tomatoes and lettuce, and a little mayo on the bun that had been toasted.  These have zoomed to the top of my list of favorite burgers.  In fact I have already made another batch to freeze.  It’s so easy to pull out the number you need for a meal, and they’re pan ready.  Just defrost, cook, and eat!!  Exactly what summertime calls for!

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BLUE CHEESE BURGERS

Yield;    makes 12 burgers

Ingredients:

Mixing up the beef mixture.

Mixing up the beef mixture.

  • 3 pounds lean ground beef
  • 4 ounces blue cheese, crumbled, or more to taste
  • 1/2 cup minced fresh chives or green onions
  • 1/4 teaspoon hot sauce, or more to your taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon spicy mustard ( such as Gulden’s)
  • 12 French rolls or buns

Directions:

1.  In a large bowl, mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, pepper, salt, and mustard.  Cover and refrigerate for about 1 hour.

2.  Gently shape burger mixture into 12 ( 1/2-inch-thick) patties.

You will want to keep a few of these in your freezer.

You will want to keep a few of these in your freezer.

3.  Preheat an outdoor grill to high heat.  Oil the grill grate.  Grill patties 3 minutes/side for medium well; and 5 minutes/side for well done.  Serve on rolls, with toppings of choice.

Serve with fresh corn for a great summer meal.

Serve with fresh corn for a great summer meal.

 

SOURCE:    Carolyn’s Originals

 

 

Kale and Melted Cheese Panini

Kale and Melted Cheese Panini

Kale and Melted Cheese Panini

Farmer’s Markets are starting to open or move outdoors now that the weather has warmed up.  I’m tired of making do with supermarket produce, even if some of it is locally grown.  I love going to the open market and seeing first-hand the stalls and rows of fresh vegetables. So on most Thursdays I’ll be part of the crowd strolling in the sunlight from stall to stall, with my bags and basket in hand.  I’ve gotten to know a few of the vendors, so we chat and they keep me informed as to what’s in season right now, right here.  Local to me means having been grown in a 25 mile radius of where I live.

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Dinner inspiration waits at every turn.   A bunch of dark green kale and a juicy early tomato go into my bag.  These will be layered with melty cheese in a savory, cheesy panini.  (today’s post)  I have plans for using the rest of the kale in a  meatless meal that will soon be appearing on these pages also.    Rhubarb goes into my bag next,  ooooh, so many things to make with rhubarb.  What shall be first?   Asparagus, standing in tall bunches, just waiting for me.   Again, I have so many ideas of what to do with them.  Oh, I’m happy.  I’m doing the happy dance!!   1-2-3-cha,cha, cha.

For this vegetarian panini sandwich, layers of sautéed kale, garden-fresh tomatoes and a fine melting cheese get toasted to ultra-deliciousness.  Gruyère or fontina have complex flavors and melt beautifully, but any cheese you have on hand will do.  I particularly like muenster cheese as it too melts nicely, and has a mild nutty flavor that blends with the other flavors of this sandwich.  For anyone who absolutely must have some meat in their sandwich, well, a little bacon never hurt anything, and  it makes a great addition.  As you can see by the photos, I did just that!

KALE AND MELTED CHEESE PANINI

Yield:   makes 4 servingsIMG_7461

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 8 cups chopped kale
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 8 slices country bread (1/4 inch thick), preferably whole wheat
  • cooking spray
  • 1 cup shredded Gruyère or fontina cheese ( or any other cheese of choice)
  • 1 medium tomato, cut into 8 thin slices
  • 2 slices precooked bacon/sandwich (optional)

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Directions:

1.  Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5 – 7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.

Onion and garlic sautéed with balsamic vinegar.

Onion and garlic sautéed with balsamic vinegar.

Add kale, water and salt  (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.

Add the kale and cook until it is wilted.

Add the kale and cook until it is wilted.

2.  To prepare the panini:  Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray. With sprayed side down, spread the kale mixture on 4 slices of bread ( about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices tomato.

All layered up, ready for the bun top.

All layered up, ready for the bun top.

Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy,  3 to 5 minutes.

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This is unbelievably good!

This is unbelievably good!

 

SOURCE:   Eating Well Magazine

 

 

 

 

Pulled Pork Quesadillas

Pulled Pork Quesadillas

Pulled Pork Quesadillas

Quesadillas are a fun food to eat.  Cut into small wedges, they can become an appetizer, or serve them for a lunch, or a light supper.  These were made using the remains of my Country Style Pork Ribs.  The meat was so easy to shred because it just fell apart.  I also had a little rice left from that meal, so I included it as part of the filling in the quesadillas.

Basically you can fill these with any variety of foods, just make sure to include the pork, and cheese is an essential ingredient also.  In addition to the pulled pork and rice, mine included refried beans, green onions, 4-cheese Mexican Blend grated cheese, and a small amount of BBQ sauce to help hold it all together.  Flour tortillas provided the top and bottom to this filling.  Brown lightly in a skillet until the cheese melts, cut into wedges and serve warm.

Makes a thickly filled quesadilla for a light lunch or supper.

Makes a thickly filled quesadilla for a light lunch or supper.

One thing to keep in mind is the size of tortilla you use.  Most people use a 6-inch tortilla for tacos, but they can be used for tortillas as well.  If you upsize to an 8-inch tortilla, you nearly double the surface area, meaning it will take twice as much filling.  Suddenly your light lunch or snack becomes a real heavy-weight.  If you use the smaller size tortilla, you can pile on lean meats, veggies and cheese.  Crisp it in a hot skillet with cooking spray instead of butter or oil, and save even more calories from fat.

Here’s the real deal on these quesadillas…..

PULLED PORK QUESADILLAS

Yield:  Makes 2 (6-inch) quesadillas

Ingredients:

Spread refried beans over flour tortilla.

Spread refried beans over flour tortilla.

  • 1 – 1  1/2 cups pulled pork
  • 1/2 cup cooked rice
  • 1/4 cup sliced green onions
  • 1/2 cup refried beans
  • 1 cup shredded cheese (I like the 4-cheese Mexican Blend)
  • 1-2 Tablespoons your favorite BBQ sauce
  • 4  6-inch flour tortillas
  • cooking spray

Directions:

1.  On a flat surface lay out 2 of the tortillas.  With an off-set spatulas or knife, spread 1/4 cup refried beans on each one.

2.  In a mixing bowl, stir together the pork, rice, green onions, cheese and BBQ sauce.  Divide this mixture between the two tortillas, and spread out evenly.   Top with the remaining two tortillas.

Layer on the filling mixture.

Layer on the filling mixture.

3.  Lightly spray a skillet with cooking spray.  Bring to medium heat and place tortillas in the skillet. ( You may need to cook them separately.)   Cook on one side until nicely browned, then flip over and brown the second side.  Keep the heat on low to medium so the filling will get heated and the cheese will melt while the outside browns, but doesn’t burn.

4.  Cut into wedges and serve warm with sour cream, guacamole, sliced tomatoes and shredded lettuce if desired.

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SOURCE:   Carolyn’s Originals

Tuna Melts with Horseradish Mayonnaise

Tuna Melt with Horseradish Mayonnaise

Tuna Melt with Horseradish Mayonnaise

Let me introduce you to one of my very favorite sandwiches.  It’s high time you met.  You see, I’ve been making and enjoying this sandwich for quite some time now, but for  some reason I never took photos of it.  Bad lighting, too hungry (usually), cheese too melty, not attractive.  Oh, and I never wrote down the ingredients before.  I just make it on the fly.

This week I became determined to share it with you.  Even though it seems like a pretty ordinary, everyone-must-know-how-to-make-this, kind of sandwich, I figured that if we love it made this way, you just might like it too.  This particular combo of tuna fish, crunchy celery and scallions, and a tangy mayo-mustard-horseradish dressing on rye toast is mouthwateringly good.  It makes a great lunch, and can become a full meal when paired with a hot bowl of soup.  If you’ve never added some of these flavors to tuna fish salad, try it.  You may be surprised at how good it is.

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TUNA MELTS WITH HORSERADISH MAYONNAISE

Yield:   Serves 4

Ingredients:IMG_6956

  • 6 tablespoons mayonnaise, divided
  • 2  5-ounce cans solid white tuna, drained
  • 1/4 cup finely chopped celery
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped parsley, or 1 Tbsp. dried
  • 2 teaspoons apple cider vinegar
  • kosher salt and  black pepper
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 4 large slices rye bread, lightly toasted
  • 8 thin slices havarti cheese
  • 8 slices of tomato
  • dill pickles, for serving, (optional)

Directions:

1.  Position a rack in the upper third of the oven and preheat to 475*F.

2.  Combine 4 Tbsp. mayonnaise, the tuna, celery, scallions, parsley, and vinegar in a large bowl and mix well.  Season with salt and pepper.

3.  Combine the remaining 2 Tbsp. mayonnaise with the mustard and horseradish in a small bowl;  spread on the bread slices and arrange on a baking sheet.  Mound the tuna mixture on top and pat it into an even layer.  Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.

4.  Season the tomato slices with salt;  Place 2 slices on top of each sandwich, then top each with another slice of cheese.  Bake until the cheese melts, 5 to 7 minutes.  Serve with dill pickles.

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SOURCE:   Carolyn’s Originals

 

 

Monte Cristo Sandwich

Monte Cristo Sandwich

Monte Cristo Sandwich

The Sunday morning after we change our clocks ahead for Daylight Savings Time, I always sleep late.  (We did lose an hour of sleep after all).  As a result breakfast is on the late-side, getting close to lunch. So I combine the two and one meal serves as two, i.e. brunch.

That event took place not long ago, and I ended up making this breakfast sandwich that, served with some fruit, was hearty enough to last us till dinnertime.

I used croissants to make these.

I used croissants to make these.

I don’t know what it is, but we seem to love the convenience of a whole meal in one package!  Or maybe its because these handheld meals are so darn delicious, but I am seeing breakfast sandwiches everywhere.  Whether you choose to use a knife and fork, or just grab them and go, these will certainly make you want to get out of bed and get going!

The Monte Cristo sandwich is an American classic, where you dip ham and swiss cheese sandwiches in egg batter and pan-fry them.  Dust the hot sandwiches with confectioners’ sugar and serve with some jam on the side if you like, or drizzle them with maple syrup for a real treat.

MONTE CRISTO SANDWICH

Yield:   Makes 4 servings/sandwiches

Ingredients:

  • Dijon mustard
  • 8 slices country bread (I used croissants for mine)
  • swiss cheese slices ( I used Muenster cheese)
  • sliced ham
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter
  • confectioners’ sugar, if desired

Directions:

1.  Spread mustard on bread.  Layer 4 bread slices with Swiss cheese, ham, and cheese again.  Place remaining bread slices on top.

Layer up the ham and cheese, then dip the sandwich in egg.

Layer up the ham and cheese, then dip the sandwich in egg.

2.  In a shallow dish, whisk together eggs, milk, salt, pepper and nutmeg.  Dip each sandwich in the egg mixture, turning to coat well.

3.  In a large skillet, melt butter over medium heat.  When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total.

Cooking on the griddle.

Cooking on the griddle.

Second side getting browned.

Second side getting browned.

Serve immediately, dusted with confectioners’ sugar.

Forgot to dust them with sugar.  :D

Forgot to dust them with sugar. 😀

SOURCE:   Everyday Food

Pizzazzy Sausage Crescent Sandwich

Pizzazzy  Sausage Crescent Sandwich

Pizzazzy Sausage Crescent Sandwich

This sandwich is part pizza, and part sandwich, thus the name.  It contains a sausage filling nestled inside a crescent dough pocket.

I came across the recipe in a book that is published by Pillsbury called Pillsbury Christmas 2011.  I think they put out an edition every year for the Holidays.  All the recipes contained in it use a Pillsbury product in some way.  Crescent roll dough is extremely popular as a basis for what seemed like “hundreds” of recipes.  This is just one of them that I thought sounded good and looked like it would be easy to make.   I was correct on one count;  they are very tasty and can be eaten with the hands or a knife and fork.  While they are not difficult to make, working with perforated crescent dough, that needs to be pinched together can be a bit fiddly.  I never seem to be successful at keeping it all together.  Even though mine did not turn out looking as perfect as the picture in the book, we enjoyed them non-the-less with a bowl of soup on a very cold evening.

Pizzazzy Crescent Sandwich with hot soup.

Pizzazzy Crescent Sandwich with hot soup.

PIZZAZZY SAUSAGE CRESCENT SANDWICH

Yield:   Make 8

Crescent Rolls provide the dough for this filled sandwich.

Crescent Rolls provide the dough for this filled sandwich.

Ingredients:

  • 1 pound bulk Italian sausage
  • 1/2 cup chopped bell pepper
  • 1/3 cup chopped onion
  • 1 jar pizza sauce
  • 2 cans refrigerated Crescent Rolls
  • 4 slices mozzarella cheese, each halved crosswise

Directions:

1.  Preheat oven to 375*F.  In a skillet, cook the sausage, chopped pepper and onion until the pork is no longer pink and the vegetables are tender.  Drain.  Stir in 3 Tablespoons pizza sauce.  Allow to cool slightly.

2.  Unroll crescent dough.  Make 8 rectangles, pinching seams together to seal.

3.  Put about 2 – 3 tablespoons of sausage mixture at one end of each rectangle.

Place filling on one end of dough.

Place filling on one end of dough.

Take each 1/2 slice of cheese and fold it in half again.  Place it on top of the sausage mixture.

Top with a square of mozzarella cheese.

Top with a square of mozzarella cheese.

Fold the dough over the filling, and press the edges with a fork to seal.

Fold dough over filling and press edges to seal.

Fold dough over filling and press edges to seal.

4.  Place the sandwiches on an ungreased baking sheet.  Bake 15 – 18 minutes till golden brown.  Serve with additional warmed  pizza sauce on the side.

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SOURCE:  Pillsbury Christmas 2011