Baked Deli Focaccia Sandwich
At the time i heated the wedge. I didnt heat the whole thing at one time since I wasnt serving it all at once.
You can have a few dinners with this or lunches. By adding the tomato at the time you heat the wedge the tomato wont get yukkie. i also made a herb focaccia using the bread machine to make the dough then cooked it in the oven. Sub meats and cheese according to your taste." Baked Deli Focaccia Sandwich
This is really good. I used pepper beef lunch meat instead of pastrami. Also cut into wedges and added tomato at the time I heated the wedge. I didnt heat the whole thing at one time since I wasnt serving it all at once.
You can have a few dinners with this or lunches. By adding the tomato at the time you heat the wedge the tomato wont get yukkie. I also made a herb focaccia using the bread machine to make the dough then cooked it in the oven. Sub meats and cheese according to your taste.
SERVINGS 8
PREP 10 min.
COOK 20 min.
TOTAL 30 min.
INGREDIENTS
1 loaf (12 ounces) focaccia bread, plain or herbed or make your own
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami or peppered beef lunch meat
5 slices process American cheese or cheese of your preference
1/3 cup thinly sliced onion, yellow or red
1 small tomato, sliced
1/4 teaspoon Italian seasoning
DIRECTIONS
Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap in foil.
Place on a baking sheet. Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes.
Cut into wedges. Yield: 8 servings.
Beef Sandwiches Au Jus
1 can beef broth
1/2 tsp pepper, divided
1/4 tsp crushed red pepper flakes
1/8 tsp garlic powder
1 med onion, thinly sliced
1 sm. green pepper, thinly sliced
4 tbs butter, divided
1/4 tsp kosher salt
1 lb boneless beef sirloin steak, cut into 1/2" strips
4 sub rolls, split
4 slices provolone cheese
In a pot combine beef broth, 1/4 tsp pepper, pepper flakes and garlic
powder. Bring to a boil. Reduce heat; simmer, uncovered, for
15-20 min.
Meanwhile, in a large skillet, saute onion and green pepper in tbs
butter until tender; remove and keep warm. Sprinkle salt and remaining pepper
over beef. In the same skillet, cook beef in remaining butter over medium
high heat until no longer pink. Spoon onto roll bottoms; top with cheese
and onion mixture. Replace roll tops. Serve au jus.
Crispy Southwest Chicken Wraps
This recipe looked so good I thought needed to share Cooking Recipes Corner.
*Makes 6 wraps
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Recipe Source: original recipe from Mel's Kitchen Cafe
Elaborate Grilled Cheese
2 slices american cheese
chopped onion
relish
butter
2 slices bread
butter one side of each slice of bread, put one of the
buttered slices on the skillet and/or griddle, place on slice
of cheese then some chopped onion and some relish. Place other
slice of cheese on top of the relish and onion and the remaining
bread slice buttered side up. Toast each side till golden brown.
Serve with potato chips and pickle.
Italian Sausage Hoagies
5-10 uncooked Italian sausage links
2 tbs olive oil
1 jar (26 oz) meatless spaghetti sauce
1/2-1 med green pepper, julienned
1/2-1 med sweet red pepper, julienned
1/2 c water
1/4 c grated Romano cheese
2 tbs dried oregano
2 tbs dried basil
French bread or sub sandwich buns
In a large skillet over med-high heat, brown sausage in
oil; drain. Transfer to a 5-qt. slow cooker. Add the
spaghetti sauce,peppers, water, cheese, oregano and basil.
Cover and cook on low for 4 hours or until is not longer pink.
Slice loaves of French bread. fill each with sausage, peppers
and sauce. If using 10 links you may want more sauce.
Jambalaya Wraps
If you are not fond of shrimp just add extra chicken and sausage.
I also made mexican rice instead of just plain white rice for added flavor
1/4 cup dry converted rice (1c)
1/2 cup hot water (2c)
3 oz andouille or kielbasa sausage, sliced thinly on the bias (12 oz)
2 Tbs extra-virgin olive oil
1/3 cup diced onion (1.1/3 c)
1/3 cup sliced celery(1.1/3 c)
1/3 cup diced green bell pepper(1.1/3 c)
8 lrg shrimp, peeled and deveined (24 lrg)
2 tsp chopped garlic ( a bit more than 2.1/2 tbs)
1/2 cup shredded cooked chicken (2 c)
1/3 cup quartered cherry tomatoes (1.1/3c)
2 Tbs chopped fresh parsley (1/2 c)
1 tsp tabasco sauce (approx 1.1/4 tbs)
kosher salt to taste
2 burrito-size flour tortillas -10" (8)
(qty for 8 servings)
Cooking Times
Total Time: 40 minutes
Cook rice in the hot water according to method on package;keep rice warm.
Brown andouille in oil in a medium saute pan over medium-high heat about 3 min.
Stir in onion, celery, and bell pepper; saute about 5 minutes.
Add shrimp and garlic; cook stirring constantly, until shrimp turn opaque, about 3 minutes.
Add chicken, tomatoes,and rice; cook just to heat through, about 3 minutes.
Stir in parsley and tabasco; season to taste.
Divide jambalaya evenly between tortillas; roll to wrap.
Servings: 2
Source: Cuisine at Home August 2009 Issue 76
Prepare:
4-6" hoagie buns, hollowed
Brush With:
2 tbs olive oil
Fill with; Bake:
Mozzarella Cheese
Fill with:
Meatballs in Fresh Tomato Sauce
Top with:
Tomato Sauce
Grated Parmesan
Preheat oven to 450°.
Prepare buns by shaving a thin layer off the top of each roll. Remove
some of the bready interior so you are left with a "submarine".
Brush inside of hollowed out buns with olive oil.
Fill bottom of each bun with mozzarella and place them on a baking
sheet. Bake until buns are light browned and cheese melts.
Fill subs with hot tomato sauce, then 2-3 meatballs.
Top subs with more sauce, then sprinkle with cheese.
Recipe Source:Cuisine At Home
Cooking Time: 12 minutes
Serves: 4
Ingredients:
1-1/2 tsp. vegetable oil
2 cloves garlic, minced
2 tsp. chili powder
1/4 tsp. cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1-1/2 cups (6 oz.) Sargento® 4 Cheese Mexican Shredded Cheese or Sargento®
Nacho & Taco Shredded Cheese, divided
1/3 cup mayonnaise
4 slices sourdough bread
1/2 cup chunky-style salsa
Directions:
1. Combine oil, garlic, chili powder and pepper, if desired, in small
bowl. Spread over both sides of chicken. Cook chicken on preheated
medium-hot grill 5 minutes each side or until no longer pink in center.
2. Combine 1 cup cheese and mayonnaise. Lightly toast one side of
bread around edges of grill. Turn; spread untoasted side of bread
with cheese mixture. Grill, cheese side up, 2 minutes or until cheese
begins to melt. Top with chicken, salsa and remaining cheese.
Substitution: 1/4 teaspoon garlic powder may be substituted for fresh garlic.
Nutrition information per serving:
Serving Size: 192 g
Calories: 509
Protein: 26 g
Carbohydrate: 22 g
Dietary Fiber: 1 g
Total Fat: 35.3 g
Saturated Fat: 11.8 g
Monounsaturated Fat: 6.8 g
Polyunsaturated Fat: 11.6 g
Cholesterol: 82 mg
Vitamin A: 65 RE
Vitamin C: 7 mg
Calcium: 306 mg
Iron: 2 mg
Sodium: 868 mg
Source: Sargento Cheese
2 loaves (1 lb each) frozen bread dough, thawed
2 eggs, beaten
1/3 c olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard
1/2 tsp dried oregano
1 lb ground beef, cooked and drained
1 pkg (3-1/2 oz) sliced pepperoni
2 c (8 oz) shredded mozzarella cheese
1 (4 oz) shredded cheddar cheese
1 small onion, chopped
marinara sauce
Place each loaf of bread dough in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 min. Punch down.
Roll each loaf into a 15x12" rectangle. In a bowl, combine eggs, oil and seasonings.
Brush over dough to within 1/2" of edges; set remaining egg mixture aside. Arrange
beef, pepperoni, cheeses and onion on dough to within 1/2" of edges. Roll up, jelly-roll
style, beginning with a long side. Seal the edges well. Place seam side down on greased
baking sheets. Brush with remaining egg mixture. Bake at 375° for 30-35 min. or until
lightly browned. Let stand for 5-10 min before cutting. Serve with marinara sauce for
dipping is desired. Yield 16 servings.
Meatball Sub Sandwiches
Prepare:
4-6" hoagie buns, hollowed
Brush With:
2 tbs olive oil
Fill with; Bake:
Mozzarella Cheese
Fill with:
Meatballs in Fresh Tomato Sauce
Top with:
Tomato Sauce
Grated Parmesan
Preheat oven to 450°.
Prepare buns by shaving a thin layer off the top of each roll. Remove
some of the bready interior so you are left with a "submarine".
Brush inside of hollowed out buns with olive oil.
Fill bottom of each bun with mozzarella and place them on a baking
sheet. Bake until buns are light browned and cheese melts.
Fill subs with hot tomato sauce, then 2-3 meatballs.
Top subs with more sauce, then sprinkle with cheese.
Recipe Source:Cuisine At Home
Grilled Mexican Chicken Sandwiches
Preparation Time: 10 minutesCooking Time: 12 minutes
Serves: 4
Ingredients:
1-1/2 tsp. vegetable oil
2 cloves garlic, minced
2 tsp. chili powder
1/4 tsp. cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1-1/2 cups (6 oz.) Sargento® 4 Cheese Mexican Shredded Cheese or Sargento®
Nacho & Taco Shredded Cheese, divided
1/3 cup mayonnaise
4 slices sourdough bread
1/2 cup chunky-style salsa
Directions:
1. Combine oil, garlic, chili powder and pepper, if desired, in small
bowl. Spread over both sides of chicken. Cook chicken on preheated
medium-hot grill 5 minutes each side or until no longer pink in center.
2. Combine 1 cup cheese and mayonnaise. Lightly toast one side of
bread around edges of grill. Turn; spread untoasted side of bread
with cheese mixture. Grill, cheese side up, 2 minutes or until cheese
begins to melt. Top with chicken, salsa and remaining cheese.
Substitution: 1/4 teaspoon garlic powder may be substituted for fresh garlic.
Nutrition information per serving:
Serving Size: 192 g
Calories: 509
Protein: 26 g
Carbohydrate: 22 g
Dietary Fiber: 1 g
Total Fat: 35.3 g
Saturated Fat: 11.8 g
Monounsaturated Fat: 6.8 g
Polyunsaturated Fat: 11.6 g
Cholesterol: 82 mg
Vitamin A: 65 RE
Vitamin C: 7 mg
Calcium: 306 mg
Iron: 2 mg
Sodium: 868 mg
Source: Sargento Cheese
Pepperoni Stromboli
2 loaves (1 lb each) frozen bread dough, thawed
2 eggs, beaten
1/3 c olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard
1/2 tsp dried oregano
1 lb ground beef, cooked and drained
1 pkg (3-1/2 oz) sliced pepperoni
2 c (8 oz) shredded mozzarella cheese
1 (4 oz) shredded cheddar cheese
1 small onion, chopped
marinara sauce
Place each loaf of bread dough in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 min. Punch down.
Roll each loaf into a 15x12" rectangle. In a bowl, combine eggs, oil and seasonings.
Brush over dough to within 1/2" of edges; set remaining egg mixture aside. Arrange
beef, pepperoni, cheeses and onion on dough to within 1/2" of edges. Roll up, jelly-roll
style, beginning with a long side. Seal the edges well. Place seam side down on greased
baking sheets. Brush with remaining egg mixture. Bake at 375° for 30-35 min. or until
lightly browned. Let stand for 5-10 min before cutting. Serve with marinara sauce for
dipping is desired. Yield 16 servings.
Pimiento Cheese Burger
For the Pimiento Cheese Process:
2 oz. cream cheese
1/4 c. mayo
1 c. sharp cheddar cheese, shredded
1 jar sliced pimentos (2 oz), drained
Burgers:
2 lbs. ground chuck
salt and pepper to taste
chopped onion
Serve with:
bacon
rolls/buns
lettuce
tomato
Divide beef after seasoning with salt and pepper into
8 portions (4 oz each). On top of 4 patties place some
chopped onion and top with a remaining pattie and seal.
Grill till almost done. Before removing add 1/4 c pimiento cheese
and cook till melted and burgers are done.
Raspberry Turkey Grilled Cheese
2 tbs seedless raspberry preserves, may need more
4 slices sourdough bread
2 tbs chopped pecans
4 slices Muenster Cheese
4 slices shaved turkey or chicken breast lunch meat
butter
Spread preserves on two slices of bread; top with chopped pecans, cheese and lunch meat. Top with remaining bread; butter outsides of bread. Toast on griddle or skillet as you would a grilled cheese until golden brown on both sides.
Serves 2
2 pkg. (11 oz each) refrigerated french bread dough
1 ripe avocado, peeled and pitted
1/4 c. chopped onion or sliced
1 lime or lime juice
1/4 c reduced-fat mayo or reg. mayo
1 sm garlic clove, pressed (garlic pwdr. will work)
1/8 tsp salt
1/2 c pitted ripe olives, sliced
2 tomatoes sliced
2 c thinly sliced lettuce or torn
8 oz sliced deli meat (more if you want)**
8 slices (1 oz each) cheese of your preference**
Preheat oven to 350°F. Place dough, seam side down,
on large round pizza stone. Join ends of dough
together to form one large ring. Using serrated
bread knife, make eight diagonal cuts, 1/2" deep,
on top of dough. Bake 26-28 min. or until deep golden
brown. Immediately remove bread from baking stone to
cooling rack, cool completely.
Meanwhile, mash avocado in small bowl. Chop onion.
Juice lime to measure 2 tsp juice. Add onion, juice,
mayo and garlic to bowl; mix well.
Cut bread in half horizontally with serrated bread
knife. Spread avocado mixture evenly over cut sides of
bread. Sprinkle with olives. Top with meat, tomatoes, cheese,
lettuce and onions. Place top half of bread over sandwich.
Cut into wedges.
**I used beef and turkey breast and mozzarella cheese slices.
Sandwich Ring
2 pkg. (11 oz each) refrigerated french bread dough
1 ripe avocado, peeled and pitted
1/4 c. chopped onion or sliced
1 lime or lime juice
1/4 c reduced-fat mayo or reg. mayo
1 sm garlic clove, pressed (garlic pwdr. will work)
1/8 tsp salt
1/2 c pitted ripe olives, sliced
2 tomatoes sliced
2 c thinly sliced lettuce or torn
8 oz sliced deli meat (more if you want)**
8 slices (1 oz each) cheese of your preference**
Preheat oven to 350°F. Place dough, seam side down,
on large round pizza stone. Join ends of dough
together to form one large ring. Using serrated
bread knife, make eight diagonal cuts, 1/2" deep,
on top of dough. Bake 26-28 min. or until deep golden
brown. Immediately remove bread from baking stone to
cooling rack, cool completely.
Meanwhile, mash avocado in small bowl. Chop onion.
Juice lime to measure 2 tsp juice. Add onion, juice,
mayo and garlic to bowl; mix well.
Cut bread in half horizontally with serrated bread
knife. Spread avocado mixture evenly over cut sides of
bread. Sprinkle with olives. Top with meat, tomatoes, cheese,
lettuce and onions. Place top half of bread over sandwich.
Cut into wedges.
**I used beef and turkey breast and mozzarella cheese slices.
Sourdough Chicken Avocado Sandwich
2 slices sourdough sandwich bread
1 chicken breast cutlet(skinned/boned) (or a large chicken breast
(skinned/boned) sliced in half to have 2 thinner pieces)
Avocado (can omit if you don’t care for avocado)
1 slice of pepper jack cheese, 2 if you get the thin slices
Chipotle Mayo, store bought or home made
Diced green chilies
Butter, softened
Ranch Dressing powder mix
Mix some of the dressing mix into the butter to your liking. Butter one side of each of the bread slices and place buttered side down on a griddle or skillet.
Season chicken to your liking and place on indoor grill, this cooks really quick since it is thin.
Meanwhile, spread some of the mayo on one slice of the bread and then green chilies and then the
cheese on the slice that does not have the mayo on it and set the burner/heat to med./med high heat, add on enough avocado to cover the slice of bread that has the cheese on it and grill bread till toasted. Add the cooked chicken to the bread half. Put the two pieces of bread and fixings’ together and cut in half and devour. So good.
For you bacon lovers you can always add a couple pieces of bacon if you would like as everything is always better with bacon.
Stromboli
1 (11 oz) tube refrigerated crusty french loaf bread
3/4-1 c. shredded mozzarella cheese
1/4 lb. each thinly sliced deli salami and ham
1/4 c. chopped roasted red peppers or
1 (2 oz) jar pimientos, drained
1 tbs butter
2-3 tbs shredded parmesn cheese
Unroll the dough and pat into a 14x12" rectangle. Sprinkle with
mozzarella and cheddar cheeses to within 1/2" of the edges;
top with meat and red peppers. Roll up jelly roll style, starting with
a short side; seal seam and tuck ends under.
Place seam side down on an ungreased baking sheet. Brush
with butter; sprinkle with parmesan cheese. Bake at 375°
for 25-30 min. or until golden brown. Slice with a serrated knife.
4 servings
Stir Together:
1/2 c mayonnaise
1/2 c scallions, sliced, green part only
1 tsp tabasco
1/2 tsp sugar
For the Burgers
Combine; Shape:
1.1/4 lbs ground chuck
1 jar (4 oz) sliced pimientos, drained
salt and pepper
Top with; Seal and cook:
8 slices white cheddar cheese (4 oz) or cheese of your choice
Add:
4 tsp unsalted butter
Toast; Spread with Mayonnaise:
4 kaiser rolls, split
Serve with:
Sauteed bacon, leaf lettuce and tomatoes
Stir together all ingredients for the Scallion mayonnaise; chill.
Combine ground beef. pimientos, salt, and pepper in a bowl. Mix with hands just
until mixed, shape to fit rolls.
Top with cheese, place another pattie on top and seal. Cook burgers about 6
min. flip over and add 1 tsp of butter to each burger and cook 6 more min. or
until desired doneness. Transfer to platter.
Toast rolls in oven or grill. Spread with mayonnaise mixture.
Serve with bacon, lettuce and tomatoes.
1 (6 oz) container low fat colada or coconut yogurt
1/4 c light mayonnaise *
1 (8 oz) can crushed pineapple, drained
1/2 tsp poultry seasoning
1/4 tsp salt
1 lb boneless, skinless cooked chicken breast, chopped
2/3 c red or white seedless grapes ( about 16), halved
1 sm celery rib, chopped
1 sm apple, chopped (optional)
1/2 c sliced toasted almonds
2 tbs chopped chives or scallions (optional)
In a large bowl, combine the yogurt, Mayo, pineapple,
poultry seasoning, and salt. Stir in the chicken, grapes,
celery, apple, almonds and chives or scallions. Divide the
salad among the lettuce leaves and roll up into 8 small sandwiches.
Makes 4 servings
Per serving: 380 calories, 41 g protein, 18 g carbohydrates,
16 g fat, 3 g saturated fat, 104 mg cholesterol. 390 mg.sodium.
2 g fiber
Diet Exchanges: 0 milk, 0 vegetable, 1 fruit, 0 bread, 6 meat, 2.1/2 fat.
*I used reg. Mayo as it has better oils in it for your health.
Stuffed Pimiento Burger
Stir Together:
1/2 c mayonnaise
1/2 c scallions, sliced, green part only
1 tsp tabasco
1/2 tsp sugar
For the Burgers
Combine; Shape:
1.1/4 lbs ground chuck
1 jar (4 oz) sliced pimientos, drained
salt and pepper
Top with; Seal and cook:
8 slices white cheddar cheese (4 oz) or cheese of your choice
Add:
4 tsp unsalted butter
Toast; Spread with Mayonnaise:
4 kaiser rolls, split
Serve with:
Sauteed bacon, leaf lettuce and tomatoes
Stir together all ingredients for the Scallion mayonnaise; chill.
Combine ground beef. pimientos, salt, and pepper in a bowl. Mix with hands just
until mixed, shape to fit rolls.
Top with cheese, place another pattie on top and seal. Cook burgers about 6
min. flip over and add 1 tsp of butter to each burger and cook 6 more min. or
until desired doneness. Transfer to platter.
Toast rolls in oven or grill. Spread with mayonnaise mixture.
Serve with bacon, lettuce and tomatoes.
Tropical Chicken Salad Sandwiches
1 (6 oz) container low fat colada or coconut yogurt
1/4 c light mayonnaise *
1 (8 oz) can crushed pineapple, drained
1/2 tsp poultry seasoning
1/4 tsp salt
1 lb boneless, skinless cooked chicken breast, chopped
2/3 c red or white seedless grapes ( about 16), halved
1 sm celery rib, chopped
1 sm apple, chopped (optional)
1/2 c sliced toasted almonds
2 tbs chopped chives or scallions (optional)
In a large bowl, combine the yogurt, Mayo, pineapple,
poultry seasoning, and salt. Stir in the chicken, grapes,
celery, apple, almonds and chives or scallions. Divide the
salad among the lettuce leaves and roll up into 8 small sandwiches.
Makes 4 servings
Per serving: 380 calories, 41 g protein, 18 g carbohydrates,
16 g fat, 3 g saturated fat, 104 mg cholesterol. 390 mg.sodium.
2 g fiber
Diet Exchanges: 0 milk, 0 vegetable, 1 fruit, 0 bread, 6 meat, 2.1/2 fat.
*I used reg. Mayo as it has better oils in it for your health.
Tuna Melt
For each sandwich:
1 slice rye, white, or bread of your choice, toasted
About 1/2 cup (125 ml) tuna salad from your favorite
recipe or from your favorite delicatessen.
4 oz (110 g) shredded cheddar, Monterey Jack, Swiss,
or cheese of your choice
Spread the tuna salad over the bread, top with the cheese, and
cook under a preheated broiler until the cheese is bubbling and
browned in spots. Serves 1.
Turkey Argula Fontina Sandwich
1-1 1/4 lbs deli turkey or chicken lunch meat
1 large onion
argula
whole grain mustard
1-2 avocados
4 sandwich roll
fontina cheese or cheese of your choice
Slice and caramelize the onion. Put grain mustard on one half of the
roll ad put some meat then onion and then cheese and bake in 350°F oven
till cheese melts and bread browns.
Remove from oven and put mustard
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