Slow Cooker French Dip Sandwiches

April 16, 2020 by

In case you haven’t made those hoagie buns yet… this is the perfect reason to! I’ve tried making this in the instant pot as well but honestly it really is better in the slow cooker. Some things are just better cooked low and slow. I think roast is one of those things. Besides, then your house will smell amazing all day!

If you don’t have star anise you can leave it out but add it if you can! I promise it won’t make the broth taste like licorice. But it will make it delicious! By the end of the meal everyone is usually drinking the broth, it’s so good!

Sometimes I serve these with pickled pepper rings or pepperoncinis as well.

Filed Under: Instant Pot (Pressure Cooking), Sandwiches / Wraps, Slow Cooker Tagged With: , , ,

Shrimp Po Boys

July 3, 2014 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We have sandwiches for dinner often during the summer, sometimes simple ones, and sometimes I’ll make something like this that’s simple enough, but very satisfying.
The seasoned mayo spread makes all the difference, fresh herbs and citrus just make everything taste better.
This started from a Rachel Ray recipe and like usual, quickly became my own version after I finished scribbling my own ideas and ingredients on it.  Have fun with your recipes.  Don’t be afraid to try your own ideas out.  You might come up with a winner like this one!

SHRIMP PO BOYS

For breaded shrimp:
2 eggs
1 cup milk
1 tsp salt
1 1/2 lbs shrimp, deveined and tails removed
1/2 cup flour
1 cup panko breadcrumbs
2 T old bay seasoning
Oil, for frying

Seasoned mayonnaise:
1 cup mayonnaise
2 T lemon juice
zest of 1 lemon
1/3 cup fresh basil leaves, finely chopped
2 garlic cloves, minced
1/2 tsp old bay seasoning

To serve:
Rolls or buns, buttered and toasted in a skillet
Tomato, sliced
Lettuce, in leaves or shredded
Lemon wedges

First make the seasoned mayo.  Mix everything together and keep covered in the refrigerator while you make the rest.

Whisk eggs, milk, and salt together in a large bowl.  Add shrimp and let soak while you get the breading ready.
In a medium bowl mix together the flour, panko, and old bay seasoning.  Heat one inch of oil in a deep skillet (I live using my wok or deep cast iron skillet) over medium heat.
Working in batches (so you don’t crowd the pan), drop the shrimp in the breading and then carefully into the hot oil.  Cook until golden brown, turning once.
I like to put them on a wire rack set over a cookie sheet while I cook the remaining batches.

Pile buns with seasoned mayo, lettuce, and tomato then top with shrimp.  Serve with lemon wedges.

 

Filed Under: Fish / Seafood, Sandwiches / Wraps

Curry Chicken Tea Sandwiches

February 27, 2014 by

DSC02937

Tea parties or not, these are good anytime.  The curry butter is optional, but it does keep the bread from becoming soggy and also gives more curry flavor.  I dare say these are a favorite at any tea party I’ve ever thrown.
DSC02934

CURRY CHICKEN TEA SANDWICHES

wheat bread
sliced almonds

For Curry Chicken:
2 cups finely chopped cooked chicken
1 1/2 tsp curry powder
1/4 cup currants
salt and pepper to taste
mayo, enough to make moist and spreadable

For Curry Butter:
1/2 cup butter, softened
2 tsp curry powder
salt to taste (if using unsalted butter)

Make curry butter: Combine butter with curry and salt if using.  Mix until well combined and soft.
Make curry chicken spread:  Combine everything in a medium bowl until well combined.
Spread bread of choice with a thin layer of curry butter.  (I like wheat best with this spread).
Generously spread curry chicken spread on one slice and top with another slice of bread, cut off crusts and into triangles or fingers.
Spread curry butter on ends and press sliced almonds into butter.

 

Filed Under: Sandwiches / Wraps, Tea time

Pimento Cheese Tea Sandwiches

February 26, 2014 by

DSC02883
The first time I made these I wasn’t sure how everyone would like them, but the number of requests for the recipe assured me everyone loved them.
This spread keeps well and can be made a day or two ahead of time.

100_6910

PIMENTO CHEESE TEA SANDWICHES

8 oz cream cheese
1/4 cup mayonnaise
1 1/2 tsp Worcestershire
A few drops hot sauce, optional
4 oz jar pimentos
4 cloves garlic, minced
2 T chopped fresh parsley
1 cup shredded cheddar cheese
1/2 cup chopped pecans

In a medium bowl, combine the cream cheese, mayo, Worcestershire, hot sauce, minced garlic, and the liquid from the jar of pimentos (reserving pimentos).  You can also combine this in a food processor.
Stir in the reserved pimentos, parsley, cheese, and pecans.
I like to serve this on white or sourdough bread.

Filed Under: Sandwiches / Wraps, Tea time

Radish Tea Sandwiches

February 25, 2014 by

DSC02883
One of my favorite tea recipes!   You may think… radish sandwiches?… RADISH?!  But trust me, this is one of those recipes that nobody understands until they try it.
I love them and have never served them to anyone and they not agreed.  The raw radish and green onion is very refreshing and while you could serve them on any bread you like, I never like them quite as much as when served on dark rye bread.  Plus, they look so lovely on a tray with other sandwiches for some contrast.
100_6907

RADISH TEA SANDWICHES

8 oz pkg cream cheese
mayo to make spreadable (usually a couple spoons)
salt and pepper to taste
2 green onions, thinly sliced
1 bunch radishes, ends trimmed
Dark rye bread

Beat the cream cheese, mayo, and salt and pepper until softened.   Shred the radishes and squeeze extra moisture from them.  (Either squeeze them in a tea towel or take a handful at a time and squeeze out the moisture.)
Fold the green onions and radishes into the cream cheese mixture.   Spread on dark rye bread, top with another slice of bread, and trim crusts.  Cut into fingers or triangles and serve or wrap in plastic wrap and refrigerate no more than a day until serving.
If making ahead of time you can mix up the cream cheese mixture and add the green onions a day or two ahead, but I wouldn’t add the radishes until the day of, or spread on bread until the day of as well.  The radishes, even when squeezed of extra moisture, will make the spread watery and bread mushy.

Filed Under: Sandwiches / Wraps, Tea time

Cucumber Tea Sandwiches

February 24, 2014 by

100_6900
While cucumber sandwiches are some of the most basic, they are also a big favorite.
The nice thing about cucumber sandwiches is that you can easily adjust the seasonings.  I’ve even done chopped fresh mint and orange zest in the butter, or used a variety of fresh herbs instead of just parsley.  Fresh baby dill and cucumber always go well together, especially with a little lemon zest.  The herb butter not only adds flavor, it also helps keep the bread from becoming soggy from the cucumbers.

Cucumber Tea Sandwiches

1 English cucumber, thinly sliced
2 T white vinegar
1 tsp kosher salt

1/2 cup unsalted butter, softened
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced or grated
salt and pepper, to taste

white or wheat bread

Sprinkle the vinegar and salt on the cucumbers in a bowl and toss to coat.  Let sit for at least 20 minutes, up to 2 hours.
This step could be completely skipped and they will still be great.  Sometimes I marinate the cucumbers, sometimes I don’t.  Especially if I will be serving them when I don’t have a lot of time for extra steps I leave this part out and just use plain thinly sliced cucumbers.
Drain cucumbers and pat dry with paper towels.
In a medium bowl combine the butter, parsley, garlic, salt, and pepper together.  Mix until well combined.
Spread 2 slices of bread with herb butter and layer some cucumber slices on one of the slices.  Top with remaining piece of bread.  Trim crusts and cut into rectangles or triangles.  If making ahead of time, wrap well with plastic wrap and refrigerate until serving.  I recommend serving the same day these are made.

Filed Under: Sandwiches / Wraps, Tea time

Summer Rolls with Lemon Ginger Poached Chicken

July 2, 2013 by

DSC01201
“Cure for hot summer days when you don’t want to turn on the stove or oven.  Or stand in front of a hot grill.”   Seemed like too long of a recipe title. 🙂
DSC01202
While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them.  But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls.  You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.

SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN
carrots, cut in small matchsticks
celery, cut in small matchsticks
green onions, quartered lengthwise
bean sprouts, trim roots if desired
cucumber, seeded and cut in small matchsticks
cilantro, whole leaves
basil, cut in chiffonade
lettuce or napa cabbage, shredded
chicken, cooked and sliced or shredded
shrimp, cooked and whole or butterflied
avocado, sliced
rice vermicelli, cooked
Rice paper wrappers

Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
DSC01191
Dip rice paper in water for about 5 seconds, or until pliable.
Lay rice paper on a plate or work surface.
First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
DSC01192
next, layer on vegetables…
DSC01193
then lettuce if using, then noodles if using.
DSC01194
To fold, fold one side in over the filling.
DSC01195
Then fold the top and bottom in.
DSC01196
Snugly roll up, making a tight roll.
DSC01197

For Lemon Ginger Poached Chicken:
2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
4 cloves garlic, smashed
3″ piece fresh ginger, peeled and sliced
1 tsp salt
1 T black peppercorns
2 halved lemons

Place everything in a pot and cover with water.  Bring to a boil over medium heat, then cover and reduce to a simmer.  Simmer until cooked through, about 20-30 minutes.
Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).

Filed Under: Asian, Chicken / Turkey, Sandwiches / Wraps

Classic Club Sandwich

August 17, 2012 by

Some things are best left simple.  Like a club sandwich.  The most creative I get is adding avocado.  And on a hot day like today, they are a perfect dinner.  Quick and simple, and besides the bacon, the only cooking is toasting the bread. 🙂

CLASSIC CLUB SANDWICH
Bread of choice, 3 slices per sandwich, toasted (sourdough is my favorite!)
Oven roasted turkey
Bacon, cooked crisp
Lettuce
Tomato, sliced
Cheese, I used swiss but use whatever you have/like
Mayo (I usually add a little basil pesto or chopped rosemary to ours)

Optional add ins: sliced avocado, thinly sliced red onion

Spread one slice of toasted bread with mayo and layer on turkey and bacon.  Top with another slice of toasted bread (spread both sides with mayo if desired).
Top with lettuce, tomato, and cheese and the last piece of bread (spread inside of bread with mayo.)
Slice in quarters and serve.

Filed Under: Sandwiches / Wraps

Best Ever Sliders

May 24, 2012 by

I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

BEST EVER SLIDERS
makes 16 sliders
For the patties:
1 lb ground beef
1 lb ground pork
1 cup finely chopped white onion
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper

For the sauce:
1 cup mayonnaise
2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
salt and pepper to taste

To serve:
Potato rolls
melted butter
sliced tomato
crisp cooked pepper bacon
Shredded cheddar cheese

Make the sauce: whisk all ingredients together, set aside.
Cut potato rolls in half and brush cut side with melted butter.
Toast on a griddle or grill over medium high heat.  Set aside.
To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
Add seasonings, then mix into meat.  Form about 16 small patties.
Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
Put spread on toasted rolls, top with a patty, bacon, and tomato.

Filed Under: Beef, Pork, Sandwiches / Wraps

Roast Beef

April 12, 2012 by


We like sandwiches, but I’m a bit picky about where we get lunchmeat, since some of the preservatives, nitrates, and other “stuff” gives me migraines… and doesn’t really taste good either.
If I’m in Portland I will pick some up some at Edelweiss , but they make their own and know what’s in everything.  (If you live in the Portland, Oregon area you are REALLY missing out if you haven’t been there.  Amazing little German sausage and delicatessen shop)
But since I’m not in that neck of the woods regularly, I make my own lunchmeat.  Either I have my hubby smoke some, or just roast it in the oven!   It’s easy peasy!

ROAST BEEF
Beef roast
Olive oil, to coat, about 1 T
1 1/2 T kosher salt
1 tsp black pepper
1 T garlic powder
1 T onion powder 

Mix the salt, pepper, garlic and onion powders together.  Wash and dry roast, coat with a little olive oil and the spice mixture.
Set on a wire rack on a foil lined baking sheet.

Roast at 450 degrees for 40 minutes, then drop the heat down to 275 degrees for about 30 minutes, monitoring the temperature for desired doneness.  (120 degrees is rare, all the up to 160 degrees for well done.  I like to cook mine to about 145 to 150 for medium well.)
If yours is getting too dark before done, you can tent with foil, but a little darkness gives a good crust.
Tent with foil when done and let rest for 15 to 20 minutes.
It’s best to let cool overnight before slicing, you’ll get thinner slices that way.
Now, you can go make a sandwich!  This is great in a panini, with carmelized onion!

Related Posts Plugin for WordPress, Blogger...
Filed Under: Beef, Sandwiches / Wraps