MONTE CRISTO SANDWICH - Recipes

MONTE CRISTO SANDWICH - Recipes

Ingredients:

2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices whole wheat bread
4 slices deli Swiss cheese
4 slices deli smoked turkey
4 slices deli honey ham
1/8 teaspoon ground black pepper
1 tablespoon powdered sugar for dusting Vegetable oil for frying raspberry preserves for

Directions

Heat few inches of oil in a deep skillet or fryer to 365 degrees. To make batter whisk together egg and water, then combine flour, baking powder, salt, pepper and mix into the egg mixture until smooth. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure the triple-deckers in the corners with toothpicks. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Place on a paper towel to cool a little and dust with powdered sugar. remove toothpicks and serve warm with raspberry preserves.

Yield: 3 Servings
 

SUPER ROAST BEEF SUBS - RECIPES

SUPER ROAST BEEF SUBS

Ingredients:

1 (1-ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16-ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend

Directions:

Combine first 4 ingredients in a microwave-safe bowl.
Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once.
Stir in salsa. SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch- thick shells. Place 1 cup lettuce in bottom of each shell.
Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill.

Yield: 8-10 Servings

Categories: Sandwiches, Lunches, Quick Fixes

HIGH ROLLER SANDWICH ROLL-UPS - Recipes

HIGH ROLLER SANDWICH ROLL-UPS - Recipes 

Ingredients

1 Bag flour tortillas or sandwich wraps (plain or flavored)
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheese, sliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

Directions:

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.

Yield: 8-10 Servings

Bacon Jack Chicken Sandwich - recipe

Bacon Jack Chicken Sandwich - recipe

Ingredients

8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle

Directions

Preheat a grill for medium heat.
While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Nutritional Information

Amount Per Serving  Calories: 482 | Total Fat: 21.9g | Cholesterol: 118mg

OPEN-FACED CUCUMBER SANDWICHES - RECIPES

OPEN-FACED CUCUMBER SANDWICHES - RECIPES

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions:

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

Queenie's Killer Tomato Bagel Sandwich

 
Queenie's Killer Tomato Bagel Sandwich

Ingredients

1 bagel, split and toasted
2 tablespoons cream cheese
1 roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil

Directions

Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

Nutritional Information

Amount Per Serving  Calories: 358 | Total Fat: 11.7g | Cholesterol: 32mg
 

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella 29-06-15

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Ingredients

1 red bell pepper
salt and black pepper to taste
1/2 cup olive oil
4 portobello mushroom caps, cleaned
4 slices onion
4 Kaiser rolls, split
4 teaspoons mayonnaise
1 teaspoon roasted garlic, mashed into a paste (optional)
4 ounces buffalo mozzarella, thinly sliced
4 slices tomato
16 fresh basil leaves, divided

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Nutritional Information
Amount Per Serving  Calories: 520 | Total Fat: 38.8g | Cholesterol: 24mg