Category: Sandwiches

Categories
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
Categories
Sandwiches Turkey

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
Categories
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.
Categories
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

Categories
Sandwiches Vegetarian

Peanut Butter, Chocolate and Banana Panini

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.

Categories
Sandwiches Vegetarian

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.

Categories
Appetizers Sandwiches Vegetarian

Chile-Cheese Quesadillas

1 3 oz. package cream cheese
1 cup American cheese, shredded
1 cup cheddar cheese, shredded
1 4 oz. can chopped green chilies
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
8 flour tortillas, 8 inch
Beat first 6 ingredients at medium speed with an electric mixer until well blended.  Spread about 1/2 cup cheese mixture onto each of 4 tortillas leaving a 1/2 inch border.  top with remaining tortillas.
Heat a lightly greased nonstick skillet over medium-high heat just until hot.  Cook quesadillas in 4 batches, one minute each side or until filling melts and outside browns.  Cut into wedges and serve with desired toppings.  Garnish if desired.
8  Servings
Categories
Barbecue Chicken Pulled Chicken Sandwiches Sauces

Pulled Chicken Sandwiches

1 tbsp. olive oil
1 medium onion, cut iont 1/4 inch thick slices
1/2 cup chopped green or red sweet pepper
3/4 cup regular or honey barbecue sauce
4 cups shredded roasted or rotisserie chicken
6 whole grain buns, split and toasted, if desired

1. In a large skillet, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add barbecue sauce and chicken; toss gently to coat. Heat through.
2. To serve, spoon chicken mixture onto buns

Serves 6

Categories
Beef Chili Dogs Hot Dog Chili Sauce Main Dish Pork Sandwiches Sauces

Hot Dog Chili Sauce

Chili Dogs

Hot Dog Chili Sauce:
1 can (15 oz.) red kidney beans, drained, rinsed and coarsely mashed
1 can (8 oz.) no-salt-added tomato sauce
2 tsp sugar
1 tsp chipotle chili powder or regular chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano

8 fat-free hot dogs
8 hot dog rolls
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped

1. In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
2. Spray a stovetop grill pan or skillet with nonstick cooking spary and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3. To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tbsp of the cheese and some of the chopped onion.

Makes 8 chili dogs

Categories
Beef Ground Beef Sandwiches

Texas Style Sloppy Joe’s

1 pound ground beef
1 package Sloppy Joe’s Seasoning
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 can (4 ounces) green chilies, chopped
8 hamburger rolls or flour tortillas
shredded cheese (optional)

In a large skillet, brown ground beef. Drain fat.
Add Seasoning, pinto beans, tomato sauce, ketchup and chiles. Cover and simmer 10 minutes.
Serve over hamburger rolls or place 3 tablespoons mixture along center of 8 warmed flour tortillas; garnish with shredded cheese, if desired. Fold over edges of tortillas.

8 Servings