Category: Sandwiches & Wraps

BBQ Cornbread Waffle Sandwich

Post author By Sharon
Post date May 15, 2014
No Comments on BBQ Cornbread Waffle Sandwich

BBQ Cornbread Waffle Sandwich

No buns? No bread? No Problem! Just whip up some waffles using cornbread batter and use the waffles as your buns.

Use your favorite BBQ beef or pork to top the cornbread waffles, top with additional BBQ sauce and French’s french fried onions.

Here’s the recipe I used for the cornbread waffles:

1 1/4 cup self rising flour
3/4 cup self rising cornmeal
2 tablespoons sugar
2 eggs
1 1/4 cup milk or half & half
1/4 cup cooking oil

Whisk together the above ingredients in a mixing bowl. Make waffles according to your waffle maker’s instructions.

Pin this recipe on Pinterest! http://www.pinterest.com/pin/280278776784183734/

Sharon Springfield

Cornbread Waffle BBQ Sandwiches

Tags barbecue, beef, cornbread, waffles

Mexican Sandwiches Wraps

Red Pepper Quesadillas

Eight 8-in. flour tortillas

1 cup shredded Cheddar cheese (4 oz)

1 cup frozen chopped red bell peppers, thawed

1/4 cup sliced scallions

1/4 cup chopped cilantro (optional)

4 tsp vegetable oil

Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.

Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges

4 Servings

Sandwiches Turkey

Panera’s Turkey Artichoke Panini

Post author By Sharon
Post date October 7, 2011
No Comments on Panera’s Turkey Artichoke Panini

loaf pesto focaccia bread

8 ounces freshly sliced turkey

4 ounces spinach artichoke spread (Available at your local grocer)

2 ounces asiago cheese (asiago parmesan blend)

1 small red onion, diced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1-2 tomato, sliced (6-8 slices)

1 pinch salt and pepper

Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup!

4 Servings

Asian Chicken Main Dish Wraps

Moo Shoo Wraps

8 flour tortillas

1 package broccoli slaw

1 cup chicken breasts, cooked and cut bite sized, or use frozen bourbon chicken nuggets

1 onion, sliced

6 mushrooms, sliced (or small can of mushrooms)

2 tablespoons teriyaki sauce

1 tablespoon hoisin sauce

1 tablespoon lime juice

1 tablespoon molasses

1 clove garlic, minced

1 teaspoon fresh ginger, minced (or dried ginger)

dash hot pepper flakes

dash balsamic vinegar

1 tablespoon cornstarch, mixed with 1/4 cup water

Heat wok or large skillet. Stir fry meat until cooked. Add onion and cook for a couple minutes. Add slaw mixture and mushrooms. Stir in remaining ingredients. Cook until vegetables are crisp tender and sauce is thickened. Serve in wraps.

8 Servings

Appetizers Chicken Main Dish Wraps

Chicken Quesadillas

2 cups cooked chicken, chopped

1 cup cheddar cheese, Mexican blend, shredded

2 tablespoons taco seasoning mix

1 cup sour cream

1 cup salsa

4 flour tortillas

Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through. Remove from pan, cut into triangles. Serve with sour cream and salsa.

4 Servings

Chicken Wraps

Chicken Cranberry Wraps

6 (10-inch) fat-free flour tortillas

1/2 (15-ounce) can whole-berry cranberry sauce

2 tablespoons spicy brown mustard

2 tablespoons minced crystallized ginger

1 1/2 cups chopped cooked chicken or turkey breast

3 green onions, thinly sliced

2 tablespoons chopped pecans, toasted

1 cup shredded lettuce

Heat tortillas according to package directions.

Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.

Yield: 6 servings

Chicken Italian Sandwiches

Chicken Parm Sandwiches

1 loaf of Italian or French Bread

3/4 pound fried or oven-baked chicken tenders

1 cup of marinara sauce

1 cup of shredded mozzarella cheese

Dried Italian seasoning

Garlic powder

Butter.

Slice the bread in half. Spread the butter on it. Sprinkle with garlic powder. Toast it slightly in the oven & remove. Heat the marinara up in the microwave for a minute. Place tenders in the bread. Top with the warm marinara, and mozzarella cheese. Place under the broiler until the cheese is melted.

Sandwiches Turkey

Venetian Panino

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

6 Servings

Sandwiches Vegetarian

Peanut Butter, Chocolate and Banana Panini

Post author By Sharon
Post date September 8, 2011
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These grilled sandwiches contain peanut butter, chocolate chips and chopped banana between slices of rich egg bread.

8 slices egg bread, about 1/4-1/2″ thick
2 tablespoons (unsalted) butter, melted
1/2 cup creamy peanut butter
1/2 cup semisweet chocolate chips
1 or 2 ripe, firm bananas, peeled and diced
2 teaspoons granulated sugar

Preheat a panini iron according to manufacturers directions. Brush one side of 4 of the bread slices with some of the melted butter. Place bread slices, buttered side down, on a smooth dry surface. Spread 1/4 of the peanut butter on each slice of bread. Sprinkle 1/4 of the chocolate chips over peanut butter on each bread slice. Press chips gently to adhere. Sprinkle 1/4 of the banana pieces over chocolate chips on each bread slice. Cover each with a plain bread slice. Brush each bread slice with melted butter and sprinkle with sugar. Place sandwiches in heated panini iron and grill, according to directions, until lightly browned and crisp. Remove the panini to a cutting board and slice each sandwich diagonally in half. (If you do not have a panini iron, these sandwiches may be made using a griddle or a cast iron or other heavy skillet, turning panini halfway through cooking. Be sure to press the sandwiches with a metal spatula to flatten them as they cook.)

Number of Servings: 4 (8 panini halves) Notes: Kids love this as a dessert or snack. Grown-ups love them, too. Takes only a few minutes from start to finish.

Sandwiches Vegetarian

Jalapeño Popper Grilled Cheese Sandwich

Post author By Sharon
Post date September 8, 2011
No Comments on Jalapeño Popper Grilled Cheese Sandwich

2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled

Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily “pinch” off. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.