Turkey Club with Green Onion Mayonnaise

November 21, 2011 by
 
I don’t know what it is about the word “scallion” that bothers me.  Maybe it’s because we always called them “green onions” my whole life.  It just seems too stuffy of a name. : )
 
I’ve already got my menu made out for the next couple of weeks, making sure to use those leftovers while they’re at their prime.
And while I love how great my Roasted Turkey turns out every time,  cooked poultry, no matter how good the first time, isn’t going to taste better months down the road buried in the freezer.  So I try to plan out how to use the leftovers before they get buried in the freezer for evermore.  What I’m not going to use within a couple of days I do freeze, but I try to use pretty quickly.
 
We loved this sandwich, it doesn’t feel like leftovers at all!  I love green onions and they add a great twist on a club sandwich.
 
TURKEY CLUB with GREEN ONION MAYONNAISE
 
8 slices bacon, cooked crisp
3/4 cup mayonnaise
5 green onions, sliced thin or chopped fine
seasoned salt, to taste
black pepper, to taste
12 slices bread, whole wheat, white, or sourdough
1/2 pound sliced leftover turkey
1 avocado, halved, pitted, peeled, thinly sliced
1 large tomato, sliced
1 cup alfalfa sprouts, optional (I left these out)
8 thin slices Swiss cheese (about 4 oz)
 
Make the green onion mayonnaise.  In a small bowl, mix together the mayonnaise and green onions.
Add the pepper and seasoned salt to your liking.
Toast all the bread.  Lay out 4 slices.
Spread one side of each with the mayo.
Top with turkey and avocado, then spread 4 more slices bread with mayo, lay on top of avocado.
Spread top of the bread with mayo, then top with tomato, bacon, and cheese. (And sprouts if using.)
Spread the last 4 slices of bread with mayo and top sandwiches.
Spear with toothpicks on 2 corners and cut in half.
 
Recipe adapted from Everyday Food
Filed Under: Sandwiches / Wraps Tagged With: , ,

Roasted Vegetable Panini

August 27, 2011 by
 
My new favorite thing.
 
Honest.  Wait… do I say that often?
 
Either way, I really mean it this time. : )
 
I have casually mentioned to my husband that I could be a vegetarian, it really wouldn’t bother me.
(Especially with a sandwich like this!)  He usually stares at me in fear for a few seconds until I start to smile.   : )
 

ROASTED VEGETABLE PANINI

 
THE VEG:
8 oz mushrooms, sliced
1 red bell pepper, sliced 1/4″ thick
1 yellow bell pepper, sliced 1/4″ thick
3 small zucchini, sliced 1/4″ thick
1 T olive oil
1 tsp salt
1/2 tsp pepper
 
PESTO SPREAD:
4 oz cream cheese
2 T chopped artichokes
2 T pesto
zest of 1 lemon
 
TO ASSEMBLE:
8 slices Sourdough bread
Butter
Tomatoes, sliced
Provolone Cheese
Arugula
 

Toss all the veg ingredients together on a large rimmed baking sheet.

Roast at 400 degrees for 15-20 minutes.
Spread butter on one side of each bread slice.
Lay 4 slices out buttered side down and spread other side with pesto spread.  Top with the roasted vegetables, provolone cheese, tomatoes, and arugula.
Top each with another slice of bread, with the pesto mix spread on the inside and butter on the outside.
Grill on a panini press or griddle.
 
Filed Under: Meatless Main Dishes, Sandwiches / Wraps Tagged With: , , ,

BBQ Chicken Wraps

July 26, 2011 by
 
My husband’s favortie new hobby is to see if I can successfully replicate dishes he orders when we eat out.  We don’t eat out much so I don’t mind.  : )
I was glad he requested this one, since it was ridiculously easy to make at home.
And we’ve had WAY too much craziness going on around these parts.  Between helping my Grandma get moved into a retirement home, (at almost 97 years old!), helping clean out her home she’s lived in for over 70 years, a few flu bugs, and various other things, this is a great quick dinner!  Hope you like it too!
 
BBQ CHICKEN WRAPS
 
Large Spinach flour tortillas
Chicken breast, shredded (or leftover chicken)
BBQ Sauce
Cheddar Cheese, shredded
Lettuce, shredded
Ranch Dressing
Tortilla Strips*
 
Heat chicken in a pan, adding enough bbq sauce to coat chicken.
Layer in tortillas with cheese, lettuce, a little ranch dressing and tortilla strips.
 
*To make tortilla strips, Cut corn tortillas in thin strips (about 1/4″ wide).
Heat a couple inches of oil in a high-sided pan over medium-high heat.
Fry tortilla strips until golden, drain on paper towels.
Filed Under: Chicken / Turkey, Sandwiches / Wraps Tagged With: ,

Panini Club

May 20, 2011 by
 
Okay, so this isn’t a club sandwich.  But.. close enough. : )  It does have ham, bacon, and tomato which you do usually find in a club sandwich at least.  We had a gorgeous sunny day today so I’m in the mood for sandwiches!  One of our favorite good-weather dinners.  And paninis definetely make it feel like a little more thought was put in even if it wasn’t ; )
We don’t usually use plain mayo in sandwiches either.  I usually mix in some pesto or freshly chopped rosemary to some mayo and keep that in the fridge for sandwiches.  So much better!
 
PANINI CLUB
 
Ciabatta, or other good quality crusty bread
Mayonnaise
Ham
Avocado, sliced
Bacon, cooked crisp
Tomato, sliced
Red onion, thinly sliced
 
Slice bread, spread two sliced with mayo.
Top one with remaining ingredients and the remaining slice of bread.
Cook in a panini press*.
*Other options: Cook sandwiches in a heavy (preferably cast iron) skillet- top sandwiches with another heavy skillet to press them down as they cook. Flip and cook the other side the same.
You could also use this method in a grill pan.
 
Filed Under: Sandwiches / Wraps Tagged With: , ,

Ham and Swiss Rolls

August 23, 2010 by
 
These were seriously good.  Like I can’t believe how many my husband ate good.  And they came with the extra bonus of being super easy as well.  Great for those busy days getting ready for school! Or homeschooling, in my case.  Which can I just say, is keeping me REALLY busy!  But I wouldn’t have it any other way.   Whatever you’re doing these last days of summer, make sure to fit these onto your menu.
 
HAM AND SWISS ROLLS
Recipe slightly adapted from Annie’s Eats
 
12 dinner rolls
1 to 2 lbs ham (depends on how much meat you like in yours)
12 slices swiss cheese
mayonnaise
 
Sauce:
1 T yellow mustard
6 T butter, melted
2 tsp dried minced onion
1/2 tsp Worcestershire
poppy seeds, for sprinkling
 
Cut rolls in half, spread a little mayo on the inside of all the rolls.
Fill rolls with ham, then cheese, then top of roll.
Put all together on a baking sheet.
Whisk all the sauce ingredients except the poppy seeds together in a bowl and drizzle over the rolls.
Sprinkle with poppy seeds.
Cover with foil and bake at 350 degrees for 10 minutes.
Remove foil, bake 5 more minutes.
Serve warm.
 
Filed Under: Sandwiches / Wraps Tagged With: , , ,

Pulled Pork (And Sandwiches)

July 26, 2010 by
 
 
It’s officially summertime.  Even though we have air conditioning, I still like to keep the oven off as much as I can. This is a very versatile recipe, you can either used the pulled pork with tacos, burritos, in sandwiches, just use your imagination and I’m sure you’ll think of lots of ways your family would enjoy it.  And you can always change the seasonings according to what you’ll be making with it, of course.
 
PULLED PORK
Recipe by My Stained Apron
 
5-8 lbs Pork shoulder 
1 tsp oregano
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
10 cloves garlic, chopped (or 2 tsp garlic powder)
1 1/2 cups water
 
Combine seasonings in a small bowl, sprinkle on all sides of pork.  Place in slow cooker (throw in garlic cloves now if using) and pour water on top.
Cook on high for 6 to 8 hours, until meat falls apart.
Use for tacos, burritos, sandwiches, etc. 
 



PULLED PORK SANDWICHES
Hoagie buns or rolls
Pulled pork
Cheese (Havarti, Muenster, etc)
 
Lay buns out on cookie sheet and toast at 400 degrees for just a few minutes.
Pile on pulled pork inside buns, place cheese on top.
Toast in oven until cheese melts.
Serve with slaw, or your favorite sandwich toppings.
 
Filed Under: Pork, Sandwiches / Wraps, Slow Cooker Tagged With: ,

Oven Sandwiches

July 2, 2010 by
 
 
I made these for my now hubby for a picnic when we were dating.  He downed quite a few very quickly, and they still remain one of his favorite dishes (along with the rest of us!)  If you have any picnics planned for this weekend, this is the perfect thing. You can make them ahead of time, and throw in the oven while you get everything else ready. When they’re done, throw them in your picnic basket, just wrap with a tea towel to help them stay warm. They stay warm for awhile that way. Enjoy, and Happy Independence Day!!!
 
OVEN SANDWICHES
 
1 loaf french bread
1/2 cup unsalted butter, melted
2 tsp Johny’s Garlic Seasoning
Deli ham or honey ham (I use about 1 lb)
Mozzarella or Swiss Cheese, sliced
1 or 2 Zucchini, sliced
bacon, cooked
tomato, sliced (optional)
 
Slice bread , about 1/2 to 1 inch thick slices.
Mix butter and Garlic seasoning together.
Spread on one side of each slice of bread (this will be on the inside of the sandwiches.)
Layer on ham, zucchini, bacon and cheese on half of the bread slices and top with remaining bread slices.
Wrap each sandwich in foil, bake at 425 degrees for about 15 to 20 minutes, until bread is lightly toasty and cheese is melted.
If desired, add tomatoes after baked.
(You could also add them before baking, but I prefer adding them later.)
Filed Under: Sandwiches / Wraps Tagged With: , ,

Turkey and Artichoke Panini

February 19, 2010 by
I know, I know.
“Holly, you JUST posted a panini recipe!”
I know.
But this was good.
Really good.
So just try it already.
(For the record, the last one was pretty fabulous though. But this one is good too.)
 
 
TURKEY AND ARTICHOKE PANINI
 
Pugliese Style Artisinal bread (Just make sure it’s something firm that will hold up)
Turkey
Artichoke hearts
Havarti Cheese
Tomatoes
Red onions, sliced
Melted butter
 
Heat your panini press to medium-high heat. (I use my Cuisinart Griddler).
If you don’t have one, you can use a heavy skillet, and weigh down the sandwiches with another heavy skillet.
Brush one side of bread slices with butter.
Layer ingredients on bread, top with another slice. (Buttered side to the outside…. but you knew that)
Cook sandwiches until seared and cheese is melting. Enjoy!
 
Filed Under: Sandwiches / Wraps Tagged With: , , ,

Italian Panini

February 12, 2010 by
Oh yum. Is there anything as good as a good sandwich? Okay, maybe some things are as good, but seriously, this sandwich is REALLY good. you. must. make. it. now.
Oh, and is it “Italian”? I don’t know, but I needed to give it a name! And it sounded all right to me.
 
ITALIAN PANINI
 
 
Here’s the guests for the party:
 
Artisan bread (Just be sure to use something that will hold up to a panini press)
Ham
Salami
Roasted Red Peppers
Red Onions
Pepperoncinis
Olives
Spinach
Mozzarella Cheese
Melted Butter or Olive Oil
 
Brush one side of bread slices with butter or olive oil.
Layer up with ingredients. Put on hot panini press (Or use a pan if you don’t have one)
Cook on medium high heat until bread is seared and cheese is melted.
 
 
 
 
Filed Under: Sandwiches / Wraps Tagged With: , , , ,

Roasted Cashew Chicken Salad

February 2, 2010 by

This is one of those recipes that just evolved over time.  I’m not sure where the dressing recipe came from, just a note a jotted down, I think it is adapted from some recipe I had written down, altered to what I like. And the filling is just what I thought would be good. And it is. REALLY good, that is. I use dried thyme and omit the chives when not available, but when I have fresh chives in the summer it just increases how much I love this recipe. I make this for my tea parties, served on bread or in an empty eclair shell or cream puff. Now, go make it! You’ll thank me later.  After you’ve eaten.

Oh, and this is a quite large batch, so half it if needed, and you can substitute cooked shredded chicken breast.

ROASTED CASHEW CHICKEN SALAD

1 rotisserie chicken, shredded
4 stalks celery, chopped
1 medium red onion, chopped
1/2 to 1 cup toasted cashews* (depending how much you like)
2 T chopped chives
2 T chopped thyme

Dressing:
1 cup mayonaise
3/4 cup sour cream
1/4 cup olive oil
2 T honey
salt and pepper, to taste

Mix all the dressing ingredients together, then toss with salad ingredients. (Use as little or as much dressing as you like.

*I buy raw, unsalted cashews alot of the time, and toast them myself. Just spread them out on a large cookie sheet and bake at 400 degrees until fragrant and toasted. About 10-15 minutes or so.



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Filed Under: Chicken / Turkey, Sandwiches / Wraps, Tea time