Focaccia Turkey Sandwich

1 loaf of Focaccia bread
1/2 cup spinach dip or chive and onion cream cheese spread
2 TBSP Dijon mustard
8 oz thinly sliced deli smoked turkey
4 oz slices Swiss Cheese
1 medium tomato, thinkly sliced

Cut bread in half horizontally, spread with spinach dip or chive cream cheese spread on each half. Spread with mustard - layer the turkey, cheese and tomato on bottom half. Replace top half and cut into wedges. Serve

10 - 12 servings

Grilled Mini PB & J Sandwiches

6 mini bagels, split (or 12 slices of bread)
6 tablespoons creamy peanut butter
6 teaspoons strawberry or grape jelly
1 tablespoon butter, melted                

1. Spread peanut butter evenly on cut sides of bottom halves of bagels; spread jelly evenly on cut sides of top halves of bagels. Place top halves of bagels on bottom halves, jelly sides down.
2. Brush bagels lightly with melted butter; cook in a preheated panini press 2 minutes or until lightly browned and grill marks appear. Serve immediately.
Note: Sandwiches may also be cooked in a grill pan. Cook 2 minutes on each side or until lightly browned and grill marks appear.

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  Southern Living
  DECEMBER 2007

Slow-Cooked Italian Beef

Don’t you love a meal that cooks itself?

If you love a nice warm tasty sandwich with little effort, you’ll make this recipe at least once a month!  It makes the house smell wonderful too!

Here You Have It:

• Slow-Cooked Italian Beef
• 1 Rump Roast (about 2 lbs is a nice size for this recipe)
• 2 cups of water
• 1 teaspoon of the following: garlic powder, parsley, basil, oregano, salt
• Combine all ingredients in slow cooker.  Cook on low for 8-10 hours.  Shred beef and serve on hoagie buns!

Baked Italian Hero Sandwiches

Load the meats and cheeses onto Baked Italian Heros. Drizzle these submarine sandwiches with Italian dressing, wrap in foil and bake for a hot sandwich.
Serves: 6

6 (6- to-8-inch) hero (hoagie) rolls, split

1/2 cup Italian dressing

1/2 pound sliced deli salami

1/2 pound sliced deli turkey

1/2 pound sliced deli ham

1/2 pound sliced deli provolone cheese

1 large tomato, thinly sliced

1/2 of a medium onion, thinly sliced


Preheat the oven to 375°F. Brush the cut sides of the rolls with the Italian dressing.

Layer the bottom halves of the rolls with the salami, turkey, ham, cheese, tomato, and onion; replace the tops of the rolls. Place each sandwich on a piece of aluminum foil and wrap tightly.

Bake for 12 to 15 minutes, or until the cheese is melted.

Carefully remove the aluminum foil, and serve.

Layered BLT Dip

This layered dip is really delicious served with soft or crisp breadsticks - or use it to make mini sandwiches.


Prep Time: 25 minutes

•8 oz. pkg. cream cheese, softened

•1/2 cup mayonnaise

•1/4 cup grated Parmesan cheese

•1 cup torn lettuce

•8 slices bacon, cokoed crisp and crumbled

•4 plum tomatoes, chopped

•4 green onions, chopped

•1-1/2 cups shredded cheddar cheese

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Grilled Cheese & Olive Sandwiches

Serves: Yields: 4 - 6 Sandwiches
Obviously, not for those on a salt-restricted diet but sooooo good!


1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive Tapenade (get this in the olive and condiment section)
Mozzarella cheese, sliced thin
Softened butter

Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices.

Butter both sides of the sandwich and grill in batches in a panini press or in a cast iron skillet, until browned on both sides.

Put on a platter and cover with foil to keep warm until serving.

Carolina Pulled-Pork Sandwiches with Carolina Sweet Coleslaw

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

( OR GO AHEAD AND COOK IT IN A CROCKPOT with the Mop Sauce - best to let it sit with the rub overnight then go head and brown it in the oven or dutch oven)

For dry rub

• 3 tablespoons coarsely ground black pepper
• 3 tablespoons (packed) dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons coarse salt
• 1 teaspoon cayenne pepper

• 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop

• 1 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon coarse salt
• 2 teaspoons vegetable oil 

Smoker  Preparation 

• 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
• 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

• 12 soft hamburger buns with seeds, split

Make dry rub:
Mix first 5 ingredients in small bowl to blend.

Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 190°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total.  (Fat doesn't break down until at least 175 degrees so trying to pull it early is a waste of time)

Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. 

Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

I'm also a cook from the South, and want to tell all y'all yankees that it's absolutely FINE to cook it in the crockpot or in your oven! This recipe is super, and since I've been cooking it this way for years, want to point a couple things out. Do make sure you cook this fat side on top, and if you let it cook to about 195 degrees, you won't have to do any pulling at all, it'll fall right apart in your hands.

I recently served this to a bunch of my friends from up North, and talked them into adding sweet cole slaw to the top of the meat on the bun, and they all loved it!

Carolina Sweet Coleslaw - 

head of cabbage, shredded
 1/4 C vinegar,
1/3 C sugar,
1 C mayo.

That's it

Croque Monsieur

Have you seen the movie, "It's Complicated"?  They're eating Croque Monsieur in the movie which reminded me just how long it's been since I've made these!

MAKES 4 SERVINGS

1 tablespoon butter
1 tablespoon flour
3/4 cup milk
Pinch each of salt, pepper and nutmeg
8 slices French, Italian or sourdough bread, 1/2-inch thick
4 slices deli ham, 1/8-inch-thick
8 to 10 ounces shredded Gruyere or Swiss cheese (2 to 2 1/2 cups), divided
Softened butter, for buttering bread


Melt butter in a small saucepan over medium heat. Add the flour and cook, stirring, until bubbly. Add the milk and cook, stirring constantly, until the sauce thickens. Add salt, pepper and nutmeg, to taste. Remove from heat.

Place 4 slices of bread on a baking sheet. Top each with a slice of ham and about 1/4 cup of cheese. Top with remaining bread.

Preheat broiler (to low setting, if possible) and position rack 6 inches from the heat. Butter the outside of the sandwiches on both sides.

Place them on a baking sheet sprayed with cooking spray. Broil sandwiches until golden, flipping halfway through, about 2 minutes per side. Watch closely to prevent burning.

Spoon 1/4 of the sauce (about 3 tablespoons) over each sandwich. Top each sandwich evenly with the remaining cheese. Return them to the broiler and cook until cheese starts to brown, about 2 minutes.


Adapted from The Food Nanny
Rescues Dinner
Nutrition facts per serving: 457 calories, 25 g fat, 14 g saturated fat, 83 mg cholesterol, 30 g carbohydrates, 27 g protein, 804 mg sodium, 2 g fiber

Beer-braised Barbecued Beef With Cider Slaw

2006 Golden Whisk Awards
(Our top 10 recipes of the year)

Catering consultant Nancy Lutz provided this recipe, a sure-fire crowd-pleaser, for our Super Bowl story.

Hands on time: 1 hour  Total time: 4 hours  Serves: 20

Ingredients:

2 tablespoons olive oil, divided 1 large onion, cut into 1/4-inch-thick rounds 2 tablespoons brown sugar 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 4 small garlic cloves, minced 1 tablespoon dried thyme 1 tablespoon dried rosemary 6 pounds chuck roast, well-trimmed 3 1/2 cups low-sodium beef broth Cider Slaw: 1 (16-ounce) package coleslaw mix 1 medium red onion, quartered and thinly sliced 1 cup granulated sugar 1 cup apple cider vinegar 3/4 cup vegetable oil 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1 teaspoon dill weed 1 (12-ounce) bottle stout 1/4 cup cider vinegar 1 bay leaf 1 1/4 cups barbecue sauce 20 kaiser rolls

Instructions:

In a large Dutch oven over medium heat, add 1 tablespoon olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.
Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on kaiser rolls.

Cider Slaw:
In a large bowl, combine the coleslaw mix and onion.
In a saucepan, bring sugar, vinegar, vegetable oil, salt, dry mustard, celery seed and dill weed to boil for about 3 minutes, stirring constantly. Pour hot dressing over slaw mix and toss well. Cool, cover and refrigerate. Drain excess liquid before serving.

Notes:

You'll probably need 2 or 3 roasts to total 6 pounds. Trim excess fat well. If you want to use a slow cooker after browning meat and heating the liquid, transfer the mixture to the cooker, cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. You can freeze some cooked meat for later and add the sauce separately. For each cup of meat, heat 1/4 cup barbecue sauce thinned with 2 tablespoons water. Figure 1/2 cup meat per sandwich.

Per serving: 411 calories (percent of calories from fat, 49), 24 grams protein, 27 grams carbohydrates, 2 grams fiber, 22 grams fat (8 grams saturated), 66 milligrams cholesterol, 540 milligrams sodium.

Cider Slaw:
Per serving: 30 calories (percent of calories from fat, 61), trace protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 31 milligrams sodium.

Tea House Egg Salad Sandwiches

12 hard boiled eggs, peeled and chopped
1 cup green olives, chopped
1 cup mayo
4 croissants
Leaf lettuce, optional topping -

Mix eggs, olives and mayo, serve on croissants.....enjoy!

Mediterranean Turkey Wraps

Serves 4 - this makes a great picnic sandwich

 4 large flat bread wraps or tortilla
1/4 cup mayo
2 cups shredded romaine lettuce
8 thin slices turkey
1/2 cup chopped black olives
1/2 chopped roasted red pepper
16 - 20 pepperoni slices
1/4 cup crumbled feta cheese

Spread 1 TBSP mayo over 1/2 of the wrap - top with shredded lettuce, then 2 slices of turkey

Next add olives and peppers, followed by pepperoni and feta cheese
Roll up tightly, cut on a diagonal before serving.

Simply Mahhvelous Oven BBQ Beef Sandwiches

By: Nini Kahler (View Profile)

A Home-Reared Chef! Cook by Instinct, Recipe #18!
A must try! Family and friends rated this dish five stars, for taste and texture.

Prep Time:    30 min
Cook Time:   3 hours in oven
Level:           Easy
Serves:         10 hearty servings
Ingredients:
7 (about) pounds 7-Bone chuck
1 tablespoon peanut oil
1 tablespoon olive oil
1/2 cup Tawny Port
1 can of Coca Cola
1 bottle (2 cups) barbecue sauce (Bullseye preferred)
1/2 cup apple cider vinegar
1/3 cup golden-brown sugar (packed)
1 tablespoon Gray salt
1 and 1/2 tablespoon mustard (Grey Poupon preferred)
2 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon Chipotle powder
1 teaspoon Ancho chili powder
2 large onions, coarsely chopped
5 cloves of garlic, crushed
2 bay leaves
1 sprig of thyme (or about 1/2 tablespoon dry)
About 10 to 13 sweet rolls/French rolls




Heat oven to 350 º F
1.   Brown the meat in heated oils in a large Dutch (ovenproof) oven. When meat is nicely golden take out and set aside.
2.   To the pot add the rest of the ingredients: port, BBQ sauce, cola, vinegar, and brown-sugar, gray salt, mustard, Worcestershire, chili powders and chili flakes, onion, garlic, bay leaves and thyme. When you see that all the ingredients are beginning to boil place the meat in pot and bring this back to a boil.

3. Place in the oven and bake (covered) for a total of about 3 hours (after 1 and half hours turn meat and continue cooking until it is fork-tender). Take the meat out and let it rest for about 20 to 30 minutes before slicing or shredding.

Steeler's Sideline Sausage Sandwiches

This is an old firehouse recipe that has been converted into a tailgating favorite for Steeler fans!

6 packages of Italian sausage (8 links per pack)
6 large sweet onions
4 green peppers
3 red peppers (they are a bit sweeter than greens)
paprika
garlic powder
crushed red pepper
2 large jars of Ragu Traditional Sauce

In an iron skillet, prepare your sausage (takes about 4 #10 skillets).

While cooking sausage, 1/2 and slice your peppers and onions, set aside. When sausage is finished, SAVE THE GREASE!! Place sausage and sauce in electric roaster at 250-275 degrees. Cook down peppers and onions in grease, add approximately 1 teaspoon of garlic powder and 1 teaspoon of crushed red pepper to each pan and mix thoroughly. Liberally sprinkle paprika over peppers and onions, mix. This will give the veggies a nice orangish-red color as they cook down. Add veggies and grease mixture to roaster and mix with sausage and sauce.

Serve out of the roaster onto sausage rolls and enjoy!!

Stadium Muffalottas

¼ lb.Genoa Salami
¼ lb. Ham
¼ lb. Hot Pepper Cheese
¼ lb. Provolone Cheese
¼ lb. Mozzarella Cheese
Creole Mustard
Olive Salad: chopped olives, peppers, carrots, celery and more, marinated in olive oil
Italian Round loaf.

Slice bread in half and spread each side with juice from olive salad. Layer sandwich with salami, ham and cheeses. Spoon olive salad on top of meat and cheese. Top with Creole Mustard. Close sandwich and cut in quarters.
Feeds 1-4

Note: I like my muffs hot, so heat them at 350 for 45 min. to 1 hour.

Ramblin' Wreck Bratty Melts

1 lb ground sirloin or chuck
1 lb of uncooked brats
slab of cheddar
one sliced Vidalia onion
margarine spread
loaf of Texas toast

Separate the casing and meat of the brats, and mix the brat meat with the ground beef. Discard the brat casing. Slap the mixed meat into 1/4 lb patties. Grill the patties to your liking. While grilling, "butter" the spread onto one side the Texas toast slices. Make a sandwich with the sliced Vidalia, cheddar, cooked patties, and toast slices (with the buttered side on the outside of the sandwich). Throw a pan on the grill and grill the sandwiches in the pan, so the spread "fries" the toast. Cook both sides of the sandwich until Old Golden brown. I eat my melts with mayo

Breakfast Sandiwich - Nutella and Bananas

I had this for breakfast with toasted challah bread, which, is an eggy bread, like brioche,(they are great for puddings and french toasts!). The warmth of the toasted bread melts the nutella and enhances the sweetness of the banana. It's simple, yet decadent - pure joy!

Banana and Chocolate on Brioche
(per sandwich)

1 challah roll halved lengthwise or 2 brioche slices
1 banana sliced thin
3 T chocolate hazelnut spread
a little butter to toast the bread

Toast the bread slices with a little butter. Spread nutella generously on both slices of bread. Make a layer of the banana on one of the slices. Dollop some more Nutella and layer the rest of the banana slices. Top with the other slice and enjoy!

Roast Beef Sandwiches with Roasted Garlic Spread

This recipe is part of Linda Larsen's Elegant Sandwiches article.

1 head (yes, a whole head) of garlic
1 tablespoon olive oil
6 ounces softened cream cheese

Cut off the very top of garlic head, place on foil square and drizzle with oil. Wrap up, place on baking sheet and bake at 350 degrees 45-60 minutes or until very soft and light brown. Let cool. Remove garlic pulp from papery skins by turning inside out and squeezing. Blend the softened cream cheese with the garlic. Refrigerate. Makes enough for 8 sandwiches.

For each sandwich:

Crusty French bread, sliced
Cooked sliced roast beef
Fresh basil leaves
Fresh sliced tomatoes

Assemble sandwiches just before serving.

Salami Sandwich with Feta Cheese, Arugula & Roasted Red Peppers

Serves

4

	5	oz. fresh feta cheese
	2	Tbsp. minced fresh chives
	1	Tbsp. chopped fresh flat-leaf parsley
	1	clove garlic, minced
	4	sandwich rolls, each about 5 inches long, split
	2	roasted red bell peppers, seeded and cut lengthwise into narrow strips
	24	slices hard salami or any other salami
	~	Extra-virgin olive oil, for drizzling
	1	small handful arugula leaves or spinach

In a small bowl, stir the feta cheese briefly to smooth it out. Add the chives, parsley, and garlic, and mix well.

Spread the feta cheese mixture on half of each roll. Top with the peppers and then the salami. Drizzle a bit of olive oil on the other half of each roll, then top with some arugula leaves. Salt and Pepper to taste.

HOMESTYLE HAM AND WISCONSIN CHEESE POCKETS

For 6 servings:
1/2 pound thin sliced ham
1/2 pound Wisconsin Swiss Cheese
6 teaspoons Dijon mustard
1 egg
12 puff pastry squares (5x5 inches each)
Water as needed



For 48 servings:
4 pounds thin sliced ham
4 pounds Wisconsin Swiss Cheese
1 1/2 cups Dijon mustard
6 eggs
96 puff pastry squares (5x5 inches each)
Water as needed

Lay puff pastry squares out on a lightly floured surface. Place 2 ounces ham on half of the squares, leaving 1/4 inch border all the way around. Spread 1 teaspoon of Dijon mustard evenly over the ham, top with 2 ounces of Swiss cheese.

Lightly brush the border of each square with water. Place the remaining square evenly on top of the cheese. With the prongs of a fork, seal the pastry all the way around.

Combine egg with water (1 tablespoon per egg), beat well. With a pastry brush, baste all of the squares with the egg wash, and prick top with fork. Place the square on a parchment-lined sheet pan (12 pockets per sheet pan) and bake at 400° F for 10 to 12 minutes or until golden brown and puffy.

Serve the pockets immediately with gherkins and carrot sticks to garnish.

Note: Any type of meat can replace the ham.

Mini Ham & Swiss Club-wiches from Pampered Chef

12 slices fresh, soft rye bread
1/4 cup Dijon mustard
6 ounces thinly sliced honey baked ham
4 ounces thinly sliced Swiss cheese

1. Cut 12 slices bread into rounds using Cut-N-Seal™. Crimp edges by pressing handle; do not twist. Cut ham and cheese into rounds using Cut-N-Seal.

2. Spread 1 teaspoon mustard on each bread round.

3. To assemble four triple decker club-wiches, layer one cheese round and ham round on top of four bread rounds. Then top each with a second bread round, cheese round and ham round. Invert remaining bread rounds, mustard side down for top. Cut in half or quarters.

Yield: 4 club-wiches