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Sweet Grilled Cheese and Tomato

Sweet Grilled Cheese and Tomato Sandwich

I LOVE this sandwich! I visited a sandwich cafe this weekend and tried one of their specialties…a grilled cheese with honey. It was delicious!  I quickly began devising my version of a sweet grilled cheese and came up with this…Sweet Grilled Cheese and Tomato sandwich. The mix of creamy havarti cheese, juicy tomato, sweet honey, and buttery toasted sourdough bread is absolutely scrumptious! Give this easy sandwich a try today!

Sweet Grilled Cheese and Tomato Sandwich Recipe

Serves 2 sandwiches

Ingredients

4 slices sourdough bread

1/2 cup sliced havarti cheese (cut straight off a block of cheese for thicker, gooey slices)

2 Tbls honey

4 slices tomatoes

2 Tbls basil, sliced julienne

1 Tbls butter

Directions

1. Build sandwiches by spreading honey on all four slices of bread and layering the cheese, tomatoes and basil between the bread.

2. Heat non-stick skillet over medium heat. Add 1/2 Tbls butter to melt.

3. Add sandwiches to skillet. Cover in order to fully melt cheese. Flip sandwiches when evenly browned, adding remaining butter. Cover skillet again to continue to melt cheese.

4. Serve sandwiches straight from skillet.

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Missing Turkey? Turkey Salad Sandwich with Havarti Cheese and Cranberries

Turkey Salad Sandwich with Havarti Cheese and Cranberries

 

So, it’s January and I miss the long holiday weekends of November and December. I even miss the leftover turkey sandwiches. It’s time to pick up some turkey breasts and ensure there are plenty of leftovers for my favorite next day sandwich: Turkey Salad with Havarti Cheese and Cranberries.

Turkey Salad Sandwich with Havarti Cheese and Cranberries Recipe Continue reading

Bacon Cheeseburger with Garlic Mayo

Bacon Cheeseburger with Garlic Mayonnaise

For many people, this last weekend was a long, three day holiday weekend. For whatever reason, a three day weekend equates to cheeseburgers for many of us. I think the cheeseburger calling has something to do with a need for grilling on long weekends…a celebration of all things grilled regardless of the weather or the season. Think about it…can you recall a holiday weekend where you walk outside and don’t smell the neighbors grilling?

Well, the weather didn’t hold out for grilling this weekend but that never stopped a good cheeseburger, did it? This Bacon Cheeseburger with Garlic Mayo is full of flavor from the tasty, toasted onion roll to the zesty garlic mayonnaise to the delicious juicy burger. Don’t wait for the next holiday weekend to make these burgers though – whip some up this week!

Bacon Cheeseburger with Garlic Mayo Recipe Continue reading

Hot Roast Beef Sandwiches with Horseradish Mayonnaise and Crispy Shallots

In the interest of watching my weight (watching it do absolutely nothing these days!), I generally lean towards the turkey, no mayo kind of sandwich. Sometimes I get a little crazy and go for the ham and Swiss cheese. Not today! Today I want a hot sandwich that is overflowing with all the fixin’s! 

This Hot Roast Beef Sandwich with Horseradish Mayonnaise and Crispy Shallots is a perfect way to beat the sandwich blahs! It sounds more complicated than it actually is. I simply sautéed some deli roast beef, mixed some horseradish and mayo, and fried up some shallots…all in about 15 minutes. Add aged sharp cheddar cheese, an onion roll, lettuce and tomato and you have a hearty, filling, and amazingly delicious sandwich. 

Whether you crave a tasty hot sandwich for lunch or dinner put this Hot Roast Beef Sandwich with Horseradish Mayonnaise and Crispy Shallots at the top of your list. I am confident you will truly enjoy it!

Hot Roast Beef Sandwich with Horseradish Mayonnaise and Crispy Shallots Recipe

Ingredients

3 Tbsp Mayonnaise

2 1/2 Tbsp Prepared horseradish

4 Shallots, thinly sliced

2 Tbsp Olive oil

2 Tbsp Vegetable oil

1/2 lb Deli roast beef, thinly sliced

4 Slices Sharp cheddar cheese

Salt and Pepper to taste

4 Onion rolls, sliced in half

4 Slices Tomatoes

Romaine lettuce leaves
Directions

  1. Stir mayonnaise and horseradish until well mixed. Taste for horseradish flavor, adjusting to personal taste. Set aside.
  2. Heat sauté pan over medium heat. Add a splash of olive oil, not the full tablespoon. Add the roast beef in batches. Cook until lightly browned. Add a splash of olive oil between batches. Sprinkle with salt and pepper when hot. Set aside.
  3. In the same pan over medium high heat, add vegetable oil. When hot, add shallots and a pinch of salt and pepper. Fry until golden brown and crispy. Remove to paper towels to drain.
  4. Toast onion rolls. Spread mayonnaise mixture on both sides liberally.
  5. Layer roast beef and cheese to bottom half of roll. Put under broiler for 3-5 minutes to melt cheese.
  6. Add crispy shallots, tomato and lettuce. Top with remaining half of onion roll. Serve warm.

Zesty Shrimp Sandwich with a Creamy BBQ Sauce

One weekend, I was bored with my lunch choices…grilled cheese, ham and swiss, hot dog, so on and so forth. I was in the mood for something zestier. I had shrimp and that appeared to be about it. Taking a  look at my pantry, I realized I had so much more. With just the basics in my pantry plus the shrimp, I came up with a unique and quite tasty summer sandwich!

In your pantry or fridge you probably have mayo, BBQ sauce and a bunch of other condiments and spices. If you do, you have the makings of a Creamy BBQ Sauce. Don’t have shrimp, use chicken. Either way, give this sandwich a chance and clear out that pantry!

Zesty Shrimp Sandwich with a Creamy BBQ Sauce

Ingredients

1/4 Cup Olive Oil

1/2 tsp Old Bay seasoning

2 Cloves Garlic (Minced)

1 lb Shrimp, peeled and deveined

3 Tbsp Mayonaise

2 Tbsp Honey BBQ Sauce

2 tsp Dijon Mustard

1 Tbsp Sweet relish

Lemon zest of half a lemon

2 tsp Lemon juice

1 tsp Old Bay seasoning

4 Hot dog rolls

1/4 Cup Onion, diced

1/2 Cup Romaine lettuce, chopped

1/4 Cup Tomato, diced

Salt and Pepper to taste
Directions

  1. Mix oil, 1/2 tsp Old Bay, and garlic. Season with a pinch of salt and pepper. Add shrimp to marinate for 30 minutes.
  2. Mix mayo, BBQ sauce, Dijon, relish, zest, lemon juice, and 1 tsp Old Bay. Season to taste with salt and pepper. Set aside.
  3. Preheat large skillet. Do not add any butter or oil. Add minced onions, sweating for 3 minutes. Add shrimp. Do not add remaining oil, reserving for later use. Cook shrimp on both sides until fully cooked. Remove shrimp and onions from pan.
  4. Brush rolls with remaining marinade. Toast each roll face down in skillet until lightly browned.
  5. Assemble each sandwich by slathering with creamy BBQ sauce, then add shrimp. Top with lettuce and tomatoes.

Cherry Almond Chicken Salad

Sometimes you just want a sandwich. I woke up Sunday instinctively knowing that nothing was going to taste as good as a sandwich. I also knew that a grilled cheese wasn’t going to cut it (although sometimes this hits the spot!). I wanted something a little unique with the feel of homemade. My first thought was chicken salad, which I usually make with grapes. However, grapes were so expensive at my grocery store this week. Right next to those grapes were some sweet cherries – on sale. A quick change of plans. What goes with cherries…almonds. Now I was getting excited. 

After putting everything together and making my sandwich, I have to say I was pleasantly surprised. Each bite had a bit of sweet cherry, crunchy celery, and moist chicken.  I am now a happy camper – with leftovers for lunch on Monday! Make this Cherry Almond Chicken Salad while cherries are still sweet. You won’t regret it!

Cherry Almond Chicken Salad

Ingredients

1 lb Chicken breast, skinless and boneless

1/2 Cup Celery, sliced thin

1/4 Cup Onion, diced

3/4 Cup Fresh sweet cherries, quartered

1/4 Cup Almonds, slivered

4 Tbsp Mayonaise

1/2 tsp Salt

1/4 tsp Black Pepper
Directions

  1. Poach chicken for 15-20 minutes, depending on size of chicken. Remove chicken and cool in refrigerator.
  2. Dice chicken into small pieces.
  3. Add all remaining ingredients to chicken, mixing well.
  4. Taste for seasoning. Chill until ready to serve.