Sandwiches

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sandwiches

Chili Lime Steak Fajitas

Chili Lime Steak Fajitas are so juicy and full of incredible flavours!
The secret lies in this incredibly popular marinade!

Yield: Serves: 4 (2 fajitas per serve)

MARINADE:
2 tablespoons olive oil
⅓ cup freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
1 pound | 500g of beef steak (rump, skirt or flank steak)

FAJITAS:

Steak Fajita Wraps

2 tbs garlic herb seasoning mix
1 1/2 tbs oil
1 lime, zested, juiced
2 1/2 pounds flank steak
8 flour tortillas, lightly grilled

Heat grill. In bowl, combine seasoning, oil, 1 tbs lime juice, and 1 tsp zest, brush onto steak. Grill to desired doneness. Let sit 10 min. Slice.

Serve with tortillas.

Makes 8 Servings

Steak Salad Pita Pockets

Ingredients
1/4 cup lemon juice...
3 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1/4 tsp salt, or to taste
freshly ground pepper to taste
1 lb top round steak, 1 1/2 inch thick, trimmed
4 cup romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 4-inch whole-wheat pitas or four 8-inch pitas, split open (see tip)

Directions:
Position rack in upper third of oven; preheat broiler.

Veggie Sandwich

1 honey wheat bagel, toasted
1 slice onion
Sliced tomato
Sliced cucumber (I use the English cucumber)
Lettuce
Alfalfa sprouts
Hummus
Real mayonnaise

Spread mayonnaise on 1/2 of toasted bagel and hummus on the other half. Assemble sandwich and enjoy!

Chicken Sandwiches W/ Onion Sauce

Chicken
2 tbsp. brown sugar or sugar substitute
1 tsp. paprika
1/2 tsp. each cumin and chili powder
1/4 tsp. ginger
1/8 tsp. salt
2 pounds skinless boneless chicken thighs

Sauce
2 tsp. canola oil
1/2 cup chopped onion
1 tbsp. brown sugar or sugar substitute
1/2 tsp. each chili powder, garlic powder and dry mustard
1/8 tsp. ground red pepper
1 cup ketchup
2 tbsp. cider vinegar
8 hamburger buns, toasted
16 dill pickle chips

Heat grill.
To Prepare Chicken:
Combine first 6 ingredients, rub over chicken. Place chicken on grill coated with cooking spray.

Salmon BLT Sandwiches

1/4 cup mayonnaise
1 clove garlic, chopped
Grated zest and juice of 2 limes
1 tbs chopped dill
1 tbs chopped parsley
4 slices bacon
3/4 pound skinless salmon fillet
1 onion, sliced
Salt and Pepper
2 tbs oil
6 slices bread, toasted
4 leaves lettuce
2 tomatoes, sliced
1 avocado, pitted, sliced

Combine mayo, garlic, zest of juice of 1 lime, dill and parsley in a bowl, refrigerate.
Cook bacon in a skillet until crisp. Break slices in half. Heat a grill. Slice salmon into 4 thin pieces.
Season salmon and onion slices with salt and pepper, rub with oil.

Smoky Barbecue Burgers

4 slices bacon
1/2 small onion finely chopped
4 cloves garlic minced
3 pounds ground chuck
2 tablespoons smoked paprika
3 tablespoons hickory-smoked barbecue sauce
Salt and pepper
3 ounces smoked Cheddar grated
8 hamburger buns

In a skillet, cook bacon over medium heat until crispy. Drain on paper towels. When cool enough to handle, crumble bacon.
Drain all but 1 Tbsp. fat from skillet and sauté onion until tender, about 3 minutes. Add garlic and sauté 1 minute longer.
Transfer to a plate and let cool completely.

Smoky BBQ Sandwiches

1 jalapeno chile thinly sliced
1/4 cup mayonnaise
1/4 cup plus 2 Tblsp. barbecue sauce
Salt and Pepper
2 tsp. white vinegar
1 cup parsley leaves
4 rolls, split, toasted
1 pound ground pork
1/2 tsp. sugar
4 radishes, sliced

Heat oven to 425 degrees.

In a bowl, toss radishes with vinegar, sugar and 1/4 tsp salt.
Let marinate. In a bowl, mix pork with 2 tbs barbecue sauce and 1/4 tsp each salt and pepper.
Form into 16 balls. Transfer meatballs to rack lined baking sheet.
Brush top of meatballs with some of the sauce. Bake 10 min.

Baked Cheese Sandwiches

8 slices mild cheddar cheese, thick sliced
8 slices white bread
3 tablespoons spreadable butter

Preheat oven to 450°F.
Lightly butter one side of each slice of bread.
Place on a cookie sheet butter side down.
Place 2 slices cheese on each piece of bread.
Place other piece of bread on top, lightly butter side up.
Bake for approximately 5 minutes.
Then flip each sandwich over.
Bake additional 3-4 minute until done

Serves 4

www.TheFreshPlate.com

Barbecue Pork Sandwiches (Crockpot)

1 pork roast
1 bottle bar-b-cue sauce
About 1/2 to 1 cup water

Just throw in crockpot on high for about 6 hrs. or low for about 10 hrs.

When it's done, just remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup, etc

Beef Fajitas (Crockpot)

1 1/2 pounds beef flank steak
1 C. chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa

Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder,
cumin, coriander and salt. Add tomatoes.

CrockPot Turkey Sandwiches

6 C. diced turkey
3 C. diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 C. Miracle Whip

Mix all of above and put in Crock Pot for 3-4 hours. Stir occasionally.
Add liquid, if needed.

Serve with buns

Hot Chicken Sandwiches

12 eggs
1 loaf of bread (cubed)
2 large (or 3 small) boiler chickens (reserve some broth for use in recipe)
salt to taste
pepper to taste

Boil the chickens until done and let cool.

When the chicken meat is completely cool to the touch, pick the chicken meat from the bones and set aside.
Reserve a little of the broth for later.

Cube the loaf of bread and put it in a large bowl.

Mix in the 12 eggs with the cubed bread. Add the chicken meat you picked from the bone
and enough broth from the chicken to moisten. Add salt and pepper to your own taste. Mix well.

Pulled Pork with Root Beer Barbecue Sauce

1 (2 1/2- to 3-pound) pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes of hot pepper sauce (optional)
8 to 10 hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper.

BLT Grilled Panini

16 slices (applewood Smoked) Bacon
4 Large Flour Tortillas
½ cup Ranch Dressing
2 Large Ripe Tomatoes, thinly sliced
4 oz Gruyere Cheese, thinly sliced
2 cups Boston Lettuce, shredded
2 Tbsp Finely Chopped Red Onion
½ tsp Each Sea Salt & Freshly Ground Black Pepper

Directions:
Place bacon slices in large skillet over medium heat and cook gently until golden and crisp.
Remove crisped bacon from skillet and place on paper towels and lightly blot to absorb excess grease.
Place tortillas on work surface and spread Ranch dressing in center of each tortilla.

Mint Ice Cream Sandwiches

1 (18.25 ounce) package chocolate cake mix
1 quart mint chocolate chip ice cream, softened

Preheat oven to 350 degrees F. Grease a cookie sheet.

Mix cake mix according to package directions, omitting the eggs.
Drop by large spoonfuls onto cookie sheet, mixture should be about the consistency of brownie batter.

Bake 15 minutes in the preheated oven, or until cookies spring back when touched lightly in center. Cool completely.

To assemble, put a scoop of softened ice cream in the center of a cookie.

Classic Meatball Subs

1 pound ground beef
3/4 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 (26-ounce) jars spaghetti sauce
4 hoagie rolls, split

In a large bowl, gently combine all ingredients except sauce and rolls (see Tip); mix well.
Form mixture into 12 meatballs and place in a soup pot.
Add spaghetti sauce and stir gently to mix.

High Roller Sandwiches

1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin layer of cream cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes.

Then roll up tortilla with cream cheese side rolled up last so it will seal as if using glue.
Cut in 1 inch pieces and serve.

Serve 8-10

Hot and Sweet Sausage Sandwiches with Grilled Peppers, Onions and Horseradish Mustard

2 French sandwich loaves
1 medium yellow onion -- sliced thin
1 Poblano pepper -- sliced thin
1 yellow bell pepper -- sliced thickly
1 red bell pepper -- sliced thin
salt
freshly ground black pepper
4 pieces hot and sweet pork sausage -- 1/2 inch thick
1/2 cup Horseradish Mustard, recipe follows

Prepare a wood or charcoal grill, allow it to burn down to embers.
Slice sandwich loaves in half and hollow out. Grill on each side, just long enough to get grill marks, reserve.

Patty Melts with Grilled Onions

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extra lean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices.
Heat a large grill pan over medium heat. Coat pan with cooking spray.
Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

Just Perfect Sloppy Joes

3 lbs. ground beef, browned and drained
1 onion, finely chopped
1 green pepper, chopped
28 oz. can tomato sauce
3/4 C. catsup
3 Tbsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 sandwich buns, split

Combine all ingredients except buns in a 5-quart slow cooker.
Cover and cook on low setting 4 hours.
Serve on buns.

Serves 8

From: Gooseberry Patch Quick & Easy Family Favorites Cookbook

How to Make A grilled Cheese - Curtus Stone

How to make a Ham & Cheese Toastie

Cheddar Bacon Hamburgers

1 pound ground beef
1/2 cup shredded Cheddar cheese
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup real bacon bits
4 hamburger buns

Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands.
Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done.

Serve on buns

Barbecue Ham Sandwiches

1/2 onion, chopped
3/4 C. catsup
3/4 C. water
1/2 tsp. vinegar
1 tbsp. brown sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1/4 tsp. mustard
1 tbsp. relish
1 lb. chipped, chopped ham, torn in pieces

Saute onion in little oil, add remaining ingredients and simmer 45 minutes.

Serve in warm bun.

Tuna, White Bean & Arugula Sandwiches

1 loaf ciabatta bread, split lengthwise, cut crosswise into 4 pieces and lightly toasted
(I used regular sliced wheat bread)
Salt and Pepper
1 lemon, zested and juiced
1/2 small onion, finely chopped
2 cans 5 oz each oil packed tuna, drained (I used water packed tuna)
15 oz can white beans, rinsed
3 cups baby arugula (I used iceberg lettuce)
3 tbs olive oil
3 tbs chopped flat leaf parsley
1 large tomato, chopped

In a bowl, combine beans, tuna, tomato, onion, parsley, zest, juice and 3 tbs oil, season with salt and pepper.

Meatball Sub Sandwiches - Grill

4 sheets foil, prepared as above
1 package frozen meatballs (16 oz., or approx. 32)
1 jar (27.75 oz.) chunky spaghetti sauce ....Lowest carb you can find..
4 sub or hoagie-style rolls..Lor ow carb HOT DOG BUNS WOULD WORK BETTER
1 cup shredded mozzarella cheese

Center one-fourth of meatballs on each sheet of foil. Top with spaghetti sauce. Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.

Grill 10 to 12 minutes in covered grill or bake 15 to 20 minutes on a cookie sheet in oven.

Pulled Pork & Slaw Sandwiches

3/4 cup cider vinegar
2 tsp sugar
1/2 tsp crushed red pepper
2 1/2 cups coleslaw mix
Salt and Pepper
2 tbs mayonnaise
3 cups pulled pork
1 tbs Worcestershire sauce
4 hamburger buns

In a bowl, whisk together 1/2 cup vinegar, sugar and red pepper, add coleslaw and season with 1/2 tsp each salt and pepper.
Toss and let stand 15 min.
Pour off liquid and stir in mayo. In saucepan, cook pork, remaining vinegar,
Worcestershire and 2 tbs water to heat through.
Divide pork among buns, top with some slaw and serve remainder alongside...

Makes 4 servings.

Death By Cheese

1 quart oil for frying
4 teaspoons mayonnaise
4 slices white bread
4 slices Cheddar cheese
1 cup milk
2 eggs
2 cups dry bread crumbs

Directions:
Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
Spread one teaspoon of mayonnaise onto each slice of bread.
Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread.
The mayonnaise should be on the inside.
In a medium bowl, whisk together the eggs and milk.
Place the bread crumbs into another dish.
Dip each sandwich into the egg mixture, then coat with bread crumbs.

Dog-A-Dillas With Salsa Cream Dipping Sauce

1 lb. wieners, plain or with cheese
1 dozen snack-size flour tortillas
2 C. shredded Cheddar cheese
1 jar mild salsa
sour cream

Slice hot dogs to 1/4-inch thick circles, and spread a layer on a tortilla.
Sprinkle generously with Cheddar cheese.
Add 1 T. of salsa to the top of the cheese, and top the entire thing with a second tortilla.
Place in preheated non-stick pan for 2 minutes.
Flip and heat for an additional two minutes.
Cool slightly and slice with a pizza cutter.

Slice in wedges, and serve with small cups of 'salsa cream' for dipping.

Salsa Cream