Madame Croque

Madame Croque is a fabulous French bistro sandwich, wonderful anytime of day... perfect for breakfast, lunch or a light dinner.  It was one of my son's favorite growing up, I made it occasionally for Sunday breakfast or brunch.

So what exactly is a Madame Croque?

It's a version of the popular  Monsieur Croque sandwich…which has a number of versions also but is basically a grilled ham and cheese (gruyere) sandwich…. sprinkled cheese or sauce (variations use either a béchamel or Mornay) is drizzled ladled over it and broiled…. very yummy!..... well…… the Madame Croque is the same except that an egg is on top of the sandwich… either fried or poached egg.

First a bit of trivia about the Madame Croque… according to Wikipedia … many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat.  So I used a poached egg which looks more like a bonnet.

TIPS

Gruyere tends to be very expensive… a less expensive alternative is using a mix of Swiss and gruyere.. Sargento makes an Artisan Blend of Swiss and Gruyere that’s excellent and more affordable.

Some recipes only toast the bread … I tried that method… but found it a bit too dry.   I suggest you follow my instructions that spreads butter or margarine (margarine works fine) on the outer sides of the sandwich bread and then grills the sandwich in a grill pan.

This Mornay sauce should be a little thinner than the sauce used in a Croque Monsieur... it doesn't get broiled at the end so you want a thinner sauce to run over the top of the sandwich.

This recipe makes 4 sandwiches.









Recipe: Madame Croque

All you need:

For the Mornay Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
¼ cup Sargento Artisan Blend Shredded Swiss and Gruyere Cheese
¼ cup grated Parmesan cheese
Salt to taste
Pepper to taste
Pinch of nutmeg

For the Sandwich:

8 slices of bread (I use white sandwich bread)
About 2 tablespoons of butter or margarine (for spreading)
½ lb. baked deli ham
2 cups of shredded Gruyere and Swiss blended cheese
Dijon mustard
Poached Eggs

All you need to do:

To make the sauce:

In a small saucepan, melt 2 tablespoons unsalted butter.

Add the 2 tablespoons of flour and stir well.

Cook for about 2 minutes to “cook off” the flour taste.

Slowly pour the milk into the saucepan, whisking constantly with a whisk.

Whisk vigorously to make sure there are no lumps. Sauce will thicken fairly quickly.

Remove from the heat and add the shredded cheese, Parmesan cheese, salt, pepper and nutmeg. Stir well until cheese is melted… about 2 minutes. Sauce will be very thick. Set aside.

To make the sandwich:

Spread butter or margarine on one side of each slice of bread.

Place slices, buttered side down, on a cutting board.

Spread Dijon mustard on 4 of the non-buttered sides.

Place a few slices of ham on top of the Dijon mustard.

Place about ½ cup of shredded cheese (Gruyere-Swiss mix) on top of the ham.

Place with a slice of bread, dry side down, on top of the cheese…with one the buttered side up.

Repeat for each sandwich.

Heat a grill pan over medium heat.

Place sandwiches on the grill…. grill until bottom is golden brown.

Carefully flip the sandwiches over and grill other side until golden brown and cheese has melted.

TIP: To keep the bread from sliding off when flipping over, place a spatula over the top to hold the bread in place and use another spatula to flip it over.

Place a poached egg on top of the sandwich.

Spoon Mornay sauce over the egg and sandwich.

Sprinkle with nutmeg.

Repeat for each sandwich.

Monte Cristo Sandwich

This recipe for a Monte Cristo Sandwich found its way into American cookbooks as far back as the 1930’s. It became very popular in California in the 1950’s. This sandwich is a variation of the French sandwich, Croque Monsieur.

Traditionally, the Monte Cristo Sandwich is dipped in batter then deep fried. This recipe is grilled, which is another popular way of making it.

TIPS

I like to grill it since it does significantly cut down on the fat without sacrificing the taste. I used Swiss cheese but I have seen some recipes that use gouda….the choice is yours.

You can substitute milk for the heavy cream... but the cream adds a wonderful richness to the batter.

This is a truly delicious sandwich recipe to make when you want to make a sandwich special. Serve it with soup and you have a quick and delicious weeknight dinner.








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Recipe: Monte Cristo Sandwich

All you need:

4 slices white bread
Margarine or butter for spreading
4 slices Swiss cheese
6 slices deli ham
6 slices deli turkey
3 eggs, slightly beaten
3 tablespoons heavy cream
Pinch of salt
¼ teaspoon nutmeg
½ teaspoon granulated sugar
½ teaspoon vanilla
2 tablespoons butter
Powdered sugar for garnish
Seedless raspberry syrup

All you need to do:

In a small bowl, beat together the eggs, heavy cream, nutmeg, vanilla, salt and granulated sugar.

Pour the egg mixture into an 8x8 baking dish or any other flat dish (this will be used to dunk the sandwiches).

Assemble the sandwiches by thinly spreading margarine on each slice of bread.

Lay one slice of Swiss cheese on each slice of bread.

Lay the ham on 2 slices of bread (3 slices each).

On top of the ham, lay 3 slices of turkey.

Put the two slices of bread with the Swiss cheese only on top of the turkey to make the sandwich.

Heat a skillet on medium high.

Melt 1 tablespoon butter …making sure the butter coats the griddle.

Quickly dip one of the sandwiches in the egg mixture. Turn over and dip the other side. You do not want to leave the sandwich in the egg mixture long or it will get mushy.

Place the sandwich on the hot griddle.

Cook until the bottom is golden … then flip and cook the other side until golden.
When both sides are golden… remove to a serving plate …cut in half.

Sprinkle with powdered sugar and serve with seedless raspberry syrup dipping sauce.

Repeat steps with the other sandwich… adding butter to the griddle as needed.

Makes two sandwiches.

Crock Pot BBQ Pork Sandwiches

This recipe for BBQ Pork Sandwiches is so easy… it practically makes itself… no kidding… and the end result is restaurant quality pulled pork … at a fraction of the cost it would be to take the family out..

I serve these delicious sandwiches with the pork piled high on rolls…. and with seasoned oven baked fries and coleslaw…. A delicious dinner!

Now for the easy part…. 3 ingredients… and a crock pot… seriously! … Warren made ours… it was so easy he didn’t mind… and what a treat to have a meal cooked for me!

TIPS

This recipe calls for boneless pork ribs… you can also use a Boston Butt… if you do use the Boston Butt.. plan on cooking it longer… 8-10 hours… or until it begins to fall apart.

The beef broth amount will vary with how many pounds of ribs you have… you want to have about 2/3 of your meat covered in broth.

You can make this over night and prepare the meat quickly in the morning. Refrigerate until that evening, all you have to do is reheat it in the microwave or the oven…

This recipe makes 6 servings.

You simply have to try this recipe!








Recipe: Crock Pot BBQ Pork Sandwiches

All you need:

3 pounds boneless pork ribs
1 ½ - 1 ¾ cups beef broth (see tips)
2 bottles BBQ sauce (your favorite)

All you have to do:

Put the pork ribs in the crock pot and add the beef broth. Set the pot on high and cook for about 6 hours or until the meat falls apart when poked with a spoon. Turn the meat once about halfway through cooking.

Allow to cool long enough to handle. Pull meat apart, discarding the fat.

Add about 1 ½ bottles of BBQ sauce to the meat and mix well… add more as needed.

Put in a microwaveable dish and microwave for 8-10 minutes on 80% or until heated through, stirring occasionally.

Herby Turkey Bagelwiches

Okay ...another recipe for those turkey leftovers…. I know, I know..  that’s all you’ve seen is turkey, turkey and more turkey….but honestly you will love this one.

 We like turkey and don’t wait until Thanksgiving to have it… so recipes with cooked turkey are always welcome.

I love sandwiches made with bagels… and in upstate NY we have a fabulous Bagel place that makes the best sandwiches.  One of my favorites is their “Herby Turkey” bagel sandwich.   Unfortunately in south Georgia bagels are hard to come by, especially good bagels, let alone bagel sandwiches.  So homemade will have to do.

I did use store-bought bagels, admittedly not as good as NY Bagels, but not bad.

So what’s in a Herby Turkey Bagelwich?  Well… obviously turkey, I use the white meat from the breast…. Chive and Onion cream cheese spread (any brand will be fine .. I use Philadelphia Brand), sun-dried tomato paste or spread and leaf lettuce… oh and any bagel of your choosing.

Try it you will love it!

Recipe:  Herby Turkey Bagelwich

All you need:

Bagel(s)

Turkey breast meat, sliced

Sun-dried tomato paste or spread

Chive and Onion Cream Cheese Spread

Leaf lettuce

All you need to do:

Slice the bagel(s) in half (side to side).  Spread the sun-dried tomato spread on one side and Chive and Onion Cream Cheese on the other.  Layer sliced turkey breast on one of the sides, top with a piece of leaf lettuce.  Place the other side of the bagel on top.  Cut the bagel in half and serve.

Chicken Salad Club Sandwich

 

Tasty, moist chicken salad topped with crisp bacon, lettuce and tomato…all on a hard roll …. Add a cup of soup and you have a quick and easy supper.

TIPS

My recipe poaches boneless chicken breasts..You can also broil or bake chicken.. or even take a short cut and get rotisserie chicken at the market.

You can use your crock pot to make the chicken… instead of dicing it.. it will shred easily… cook on low for 5 hours…

Make your bacon in the oven… it’s easy and makes clean-up a snap… here’s a link for a “how-to make bacon in the oven".

I use Hellman’s mayonnaise… if you prefer another brand .. by all means use it!

Recipe:  Chicken Salad Club Sandwich

All you need:

To poach the chicken:

2 pounds boneless skinless chicken breasts

½ medium onion, cut up

1 stalk celery, cut up

1 carrot, cut up

About 5 sprigs of fresh parsley

½ teaspoon dried thyme

A couple of peppercorns

About 4 cups of chicken broth (enough to cover)

For the Chicken Salad:

Shredded or diced cooked chicken

About ¾ cup mayo

1 tablespoon chopped fresh parsley

1 stalk celery, finely diced

A sprinkling of thyme

Salt and pepper to taste

For the Sandwich:

Cooked bacon

Lettuce

Tomato

Hard Rolls

Extra mayo for the bread

All you need to do:

Poach the chicken in a saucepan over medium heat with the onion, parsley, thyme, carrot, celery, peppercorns and chicken broth.  Simmer for 20-25 minutes or until chicken is cooked through.  Allow to cool enough to handle (in the liquid.

Shred or dice the chicken.  In a medium bowl combine the chicken, diced celery, parsley, thyme, mayo salt and pepper.

Assemble the sandwich with the chicken salad, bacon, lettuce and tomato.

Recipe: Meatball Parmigiana Subs

Meatball Parmigiana Subs.... sooo yummy... and sooo  easy to make.   A terrific leftover meal... or even just a made ahead meal... perfect for a weeknight... perfect for watching the game...

No need to spend forever standing in front of a hot stove frying meatballs... there IS a better way.... I bake my meatballs... yes.. in the oven... not only is it easy... and fast... it cuts the fat enormously... and trust me.. you will never miss the fat.

TIPS

I use lean ground beef... have all the taste and lower fat... the best way to go.

My Italian meatball recipe uses Italian seasoning... I use McCormick... if you rather not use the seasoning mix.. you can substitute herbs... use whatever mix you prefer.

I make my meatballs about an inch in diameter.

Make a batch of meatballs, let them cool and then lay them on a non-stick foil lined cookie sheet and cover them loosely with foil and freeze them for about 20 minutes or until they are firm.  Then remove them from the freezer and put them in airtight freezer bags and keep them in the freezer.  Defrost what you need when you need them... a quick way to make supper!

Freezing the cooked meatballs ... you can make so many recipes in a snap... and no additives found in those frozen meatballs you buy at the store... you know exactly what are in your meatballs and they have the best ingredients.

Use whatever tomato (spaghetti) sauce you prefer... store bought or homemade.

Make sure you use fresh parsley... the dried stuff just doesn't add flavor like the fresh.

Use thick shredded mozzarella cheese.. the kind pizzerias use... I found Walmart sells a large bag of it.. it's perfect for pizzas and recipes like this.

When you put the subs in the oven... keep an eye out on them.. if the bread starts to get too brown around the edges.. loosely lay a piece of foil over it.

Serve this with a side of pasta salad.. and you have one terrific AND easy meal!

Recipe:  Meatball Parmigiana Subs

All you need:

For the Meatballs:

1 pound lean ground sirloin

1 egg, beaten (you can also use egg beaters if you want to cut the fat even more)

1/4 cup milk (I use fat free milk, any type of milk will work)

1 medium onion finely chopped

3 teaspoons garlic powder

1/4 cup finely chopped fresh parsley (I use curly parsley, but flat leaf works just as well)

2 tsp Italian Seasoning

3/4 cup Italian bread crumbs

1/4 cup grated Parmesan or Romano cheese

Salt and pepper

Other ingredients:

Tomato Sauce

Thick shredded mozzarella cheese

Sub rolls

All you need to do:

Preheat the oven to 350 degrees F.

Mix beef and egg, milk, onion, garlic, parsley, Italian Seasoning, bread crumbs, Parmesan cheese, salt and pepper.

Roll meat into about 1 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet sprayed with olive oil cooking spray.

Bake balls 20-25 minutes until no longer pink.

Add the cooked meatballs to your favorite tomato sauce in a large pot… cook on low for about 20 minutes. (just to have the sauce flavor absorbed into the meatballs).

Turn the oven temperature up to 400 degrees F.

Slice the sub rolls open but keep the two pieces attached to each other.  Lightly spread some sauce on the cut sides, add some meatballs (you may have to cut them in half, depending on how big your sub rolls are) and place on a non-stick foil lined baking sheet. 

Sprinkle with shredded mozzarella.

Bake for about 5-10 minutes or until cheese has melted.. *do not leave them unattended... keep an eye on the bread ... if it gets too dark on the edges.. loosely lay a piece of foil over the sandwich.

Recipe: Crock Pot French Dip

Another fabulous Crock Pot recipe here.... 5 minutes prep... at the absolute most.... and 7 hours later you have wonderfully tender beef for your sandwiches.. you can't beat that!

Have you considered French Dip sandwiches for your next gathering?  Perfect for watching the big game... easy and delicious!

TIPS

I like flavor with my beef... so I highly recommend you follow the ingredients and don't cut back... in fact... you could easily add more onion and garlic powder.

I used Guinness Draught for the beer... Newcastle would also be a good choice... you want a dark beer... not a light beer... you want a robust flavor.

I also wouldn't recommend substituting beef broth for the beef consomme... it has a richer flavor.

A lot of recipes trim the fat off the beef before cooking, I do the trimming after cooking... I find the meat more tender that way.

Cooking time is 7 hours plus another hour after slicing the beef... make sure to cook it on LOW .. you want this to cook slowly... the beef will be very tender.. this is not a dish to rush. 

Putting the beef back after slicing truly adds tons of flavor... another no skip step.

The buttering of the rolls and heating them before serving the sandwiches is a really nice touch.. adds a smooth flavor.. I used margarine... you can use either butter or margarine.

Leftovers are perfect for a number of recipes... assuming you have anything left.

This will make about 8 servings.

Add some oven fries.. and some coleslaw... and dinner is served!

Recipe:  Crock Pot French Dip

All you need:

3-4 pound rump roast

1 can Campbell's Beef Consomme Soup

1 can Campbells French Onion Soup

1 bottle Guinness Draught beer

1 tablespoon Worcestershire sauce

Garlic powder

Onion powder

Salt

Pepper

1-2 large garlic cloves, minced

Sub rolls

butter or margarine

All you have to do:

Sprinkle the rump roast generously with the onion powder, garlic powder, salt and pepper.  place it in the crock pot.  Add the cans of soup, beer, Worcestershire sauce and minced garlic.

Set the crock pot on LOW for 7 hours.  Remove the roast and let it stand for about 10 minutes.  Trim the fat off and slice it very thin or shred.  Add the slices back into the crock pot and cook on low for about an hour.

Heat an oven to 400 F.  Split the rolls open and butter the insides.  Spread them open so the butter sides are exposed.  Place on a baking sheet and heat in the oven until butter has melted through the bread and the outside has crisped... about 5 minutes.

Load beef slices on each sandwich and serve with a small ramekin of sauce from the pot.

Recipe: Italian Subs

Crusty bread… split open and stuffed with all sorts of meats and cheese… shredded lettuce, tomato, black olives and sliced onion… a drizzle of Italian dressing…. can you say yummmm?

These are great for watching the game at home or bring them for a tailgate get-together.. or even just for lunch or a light supper.. they're always good!

The other night I made Italian Subs for supper… and it got me to thinking… just how much more economical it is to make our own subs…. either as a packed lunch to work or a supper like we had.

I have “brown bagged” for years… I got into the habit during a tight money time when my son was little and I just kept it up for years. Admittedly.. though.. if I wanted a sub.. I did buy it… something about getting a sub from a sub shop … maybe it’s the bread or the combination of meats.. I’m not quite sure… but it appealed to me.

Appealed to me that is until the last time we decided to have subs for supper… the cost of just two subs was close to what it would cost for a week of lunch subs made at home… so I decided the next time.. I would make them myself.. and glad I did! They're quick and easy to make.

TIPS

I loaded our subs up with a variety meat… have the deli clerk slice the meat very thin… it makes it easier to get it all into the sub roll.

Instead of using leaves of lettuce.. shred it like the sub shops do.. it’s far easier to put it into the sub.

Use whatever your favorite Italian dressing is… oil and vinegar is great too.

The list of meats are a suggestion… use which ever ones you like.

Buy the pepperoni at the deli counter.. it comes just like salami… and have the deli slice it very, very thin.

Instead of smoked ham… you can use prosciutto.

I served it with pasta salad… try it … you will be amazed how easy it is to make!






Recipe: Italian Subs

All you need:

Sub rolls
Shredded lettuce
Sliced tomato
Sliced red onion
Sliced black olives
Banana peppers
Smoked ham, sliced thin
Pepperoni, sliced thin
Genoa salami, sliced thin
Provolone
Italian dressing

All you need to do:

Split open the sub rolls leaving the top and bottom attached.

Place some lettuce on the one half. Then layer some tomato, banana peppers and red onion on top of the lettuce and sprinkle some sliced black olives… then drizzle some Italian dressing over it.

Layer the meats and cheese on the other side…

Close the rolls and serve.

Recipe: Grilled Mozzarella Cheese and Basil Pesto

We love grilled cheese and make it fairly often… and we’re always experimenting with all sorts of ingredients… gooey cheese with basil in between thick slices of fresh Tuscan loaf…. can you say yummmm?

Grilled Mozzarella Cheese and Pesto on Tuscan Bread was our Sunday night supper along with a steaming bowl of Creamy Tomato Parmesan Soup… a hearty meal for sure… perfect for a rainy night.

TIPS

Use a good quality mozzarella cheese.. we used one that was simply not very good. It didn’t have that sweet mozzarella taste and was difficult to melt. When you see store brand… just say no!

If you get stuck realizing you bought a lower grade mozzarella… and it’s having trouble melting… take the sandwich off the grill pan and put it in large skillet that has a lid… put the heat on low to medium…so not to over-brown the bread…. and put the lid on.. it should melt your cheese… as you can see from the picture… the cheese melted fine after did that.

You may ask.. why Tuscan bread?… it’s hearty enough to stand up to the strong flavor of the basil pesto. Cut the bread into thick slices… it makes for a wonderful meal… trust me!






Recipe: Grilled Mozzarella Cheese and Basil Pesto

All you need:

1 loaf Tuscan bread
Mozzarella cheese
Basil pesto (commercial or homemade)
Butter or margarine, softened

All you need to do:

Lightly spread softened butter or margarine on one side of the slices of bread.

Flip the slices over and spread pesto on the bread.

Lay half of the slices, butter or margarine side down on a hot griddle. Lay slices of mozzarella cheese on them.. put the remaining slices of bread on top of the cheese, pesto side down.

Cook on the hot griddle over medium heat, until the bottom slice is golden brown.

Carefully flip them over and brown the other side of the sandwich until golden brown and cheese is gooey. *See Tips if having a problem getting the cheese gooey.

Recipe: Veggie Burgers

Getting my meat and potatoes man to eat a Veggie Burger was no small feat.. I mentioned them a couple of years ago and got a wrinkled up nose… so I moved on. I had bigger fish to fry or should I say “not fry”… trying to eat healthier… non-fat milk… yogurt… more baked than skillet fried meals… and the ultimate achievement… drum roll please…. getting him to actually like lower fat ice cream…

Back to that Veggie Burger… I’d bring the subject up here and there.. and finally decided to take the plunge… I settled on a recipe by Guy from the Food Network.. it got a lot of rave reviews.. so I figured.. why not?

It wasn’t too bad… it had a few issues.. so to speak… he used rolled oats in the recipe.. which I did.. not a good decision… too crunchy… he had a lot of spices.. some a little conflicting.. again.. not a good choice…

His quantities had some issues too… in the video he talks about cups.. ¾ cup etc… in the written recipe it lists ounces…

So it needed a little work..

TIPS

As I mentioned.. this recipe is a slightly adapted from Guy’s recipe.. if you want the original version.. click here.

Just a side note here.. one of the reviewer’s of the video commented that it looked like he used quantities greater than the recipe.. and I agree… so I’m probably not too far off the mark with my changes.

I replaced the rolled oats by adding more breadcrumbs.

I omitted the egg.. it really wasn’t necessary… never missed it.

He added a few more spices.. I added more of the ones I left in.

You can use either black beans, white beans (northern or navy), chickpeas or even kidney beans … all or a combination… I like chickpeas.. but wasn’t crazy about them with the black and white beans… my suggestion is to pick two… first, there’s less waste and second, the flavor combinations work better.

Definitely mash the beans… I can’t stress it enough… otherwise the patties will fall apart. I used a potato masher… I mashed them pretty well but left some bean pieces to give it texture.

I added far more of the strong flavored vegetables.. I also used more beans than he did…

My version made 5 good sized patties.

I served them on a bun with lettuce and tomato and a garlic mayo… we really liked the garlic mayo with this.

Here's a link to my Quick Garlic Mayo or you can make Roasted Garlic Mayo, which is also excellent with this.

Try this.. it’s loaded with all things good for you.. lots of healthy protein and fiber… not to mention flavor!






Recipe: Veggie Burgers

All you need:

3 tablespoons olive oil
½ cup diced red onion
1 small can sliced olives, diced
1 red pepper, diced
1 jalapeno, diced
2 large garlic cloves, finely diced
3 artichoke hearts, chopped
3 cups beans (any combo of white, black, kidney or chick peas)*see Tips
½ cup seasoned bread crumbs
1 teaspoon Hungarian Paprika
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons parsley, minced
½ teaspoon red pepper flakes
1/8 teaspoon cayenne
Olive oil for frying
Buns
Garlic mayo
Lettuce and tomato

All you have to do:

In a large skillet over medium heat, heat the 3 tablespoons olive oil. Add the red onions, red pepper, jalapeno pepper, and artichoke. Saute for about 2 minutes, then add the chopped garlic. Continue cooking until the onions are translucent. Remove from the heat and allow to cool.

In a large bowl, mash the beans until fairly smooth but with some lumps for texture.
Add the cooled vegetables to the beans and add remaining ingredients. Just scrape them all in, including what little oil is in the pan, this will help bind your burger.

Mix well . Form patties and refrigerate until ready to fry.

When ready to fry, add several “swiggles” (you like that word?) of olive oil… just enough to cover the bottom of the large skillet. Heat over medium high heat,, then add the veggie patties and cook until crispy on both sides.

Serve on buns with lettuce, tomato and garlic mayo.

Recipe: Easy Pepperoni Bread

We’re lucky to have so many convenience foods available.. and while .. in my opinion… homemade is best.. it’s just not always feasible… This recipe for Pepperoni Bread is as easy or complicated as you wish to make it.

I made the Pepperoni Bread from purchased bread dough. Pillsbury makes a Simply Rustic French Bread that I’ve had a lot of luck with. It makes making this bread so easy … and it really is good.

TIPS

Use whatever your favorite bread recipe you wish or use whatever commercially made bread dough you prefer. I have found the rustic breads or the thick pizza dough varieties work best, if you are going to purchase the dough.

I purchased thinly sliced pepperoni from the deli section at my local supermarket. Ask them to slice it as thinly as possible. As you can see the slices are large… rather than the smaller ones you find in those little packages. I find those pepperoni slices tougher and more difficult to cut when I cut the bread… but by all means if you prefer them, use them.

I used the larger shredded mozzarella cheese.. it works well with this recipe… the finer shredded cheese melts and isn’t as cheesy in the bread.

Don’t fret about any cheese oozing out… some probably will… just trim it off… and the cook gets to nibble on the trimmings… they’re so good.. with the hint of pepperoni taste… yummm!

You will need to bake the bread longer than the package instructions, if using a commercial dough. If the top begins to brown too much, lay a piece of foil over the top. I’d recommend adding about 15 minutes to the bake time… otherwise the bread layers on the inside won’t be baked through.

This recipe is a really quick and easy one… perfect for those weekend lunches.. or even a supper. You can serve it with some tomato sauce and maybe a big salad.

Slice it up a little thinner .. perfect for watching the big game or even a party.






Recipe: Pepperoni Bread

All you need:

1 can Pillsbury Simply Rustic French Bread
Sprinkling of flour
Thinly sliced pepperoni
Shredded Mozzarella cheese
2-3 tablespoons grated Parmesan cheese

All you have to do:

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper.

On a large cutting board, carefully unroll the French bread dough.

Sprinkle a little flour over the dough so it won’t stick to your rolling pin.

Roll out the dough to about 13 x 9 .. it doesn’t have to be exact.

Lay the pepperoni slices over the dough. Lay them fairly close to the edge.



Sprinkle the shredded cheese over the top. Sprinkle the top with Parmesan cheese.



Start at the short end and roll the bread dough up … jelly roll style.





Pinch the ends to seal them.



Place on the parchment paper, seam side down.

Make 3-4 slits… not too deep.



Bake for 40-45 minutes. Check it after 25-30 minutes, if the top is getting too brown, lay a piece of foil over it and continue baking.

Remove the bread from the oven and allow to cool enough to handle. Slice and serve.

This can also be served at room temperature.

Recipe: Deviled Crab Salad Melt

If you like a Tuna Melt then you will love this Deviled Crab Salad Melt, a truly great sandwich. Deviled Crab Salad on pumpernickel bread with melted Swiss on top… all I can say is… yummm!

TIPS

If you don’t have Swiss cheese on hand… cheddar, Colby Jack, American or mozzarella cheese all work well with this also.

I love this on pumpernickel, but if pumpernickel is not your thing, then substitute with a bread you prefer.

I put a very thin layer of margarine on the bread to keep the salad from making the bread soggy.

The Deviled Crab Salad recipe was posted earlier .. click here for the recipe.

I served these sandwiches open face with seasoned oven fries and a pickle.. it made a wonderful light supper.






Recipe: Deviled Crab Salad Melt

All you need:

Pumpernickel bread
Deviled Crab Salad
Swiss cheese slices
Margarine (optional)

All you need to do:

Preheat the broiler.

Put a thin layer of margarine on the bread. Then put a generous scoop of Deviled Crab Salad on each bread slice. Lay 1-2 slices of cheese on top. Place the sandwiches on a baking sheet and broil for a few minutes until cheese is melted.

Serve immediately.

Recipe: Bistro-Style Chicken Portobello Sandwich

This Chicken Portobello Sandwich combines boneless chicken breasts with the earthy flavor of Portobello mushrooms and sweet onion…. topped with melted Swiss cheese and homemade Dijon Mayo… all on a crisp roll… totally delicious!

TIPS

I used chicken breasts I had on hand.. they were thick… very thick… so thick.. Warren made numerous comments eluding to the probable size in human terms they were… and while their size made for a filling sandwich for supper… I would recommend a thinner breast for a lighter lunch.

I cut the fat as much as possible… these breasts are baked… and seasoned… they could also be grilled.

I oven roasted the mushrooms and sweet onion together.. I only lightly sprayed them with olive oil cooking oil spray… and hand tossed them…

The Honey Dijon Mayo gives it a really nice flavor… or just use Dijon Mustard … whichever you prefer.. both ways work well with the other flavors.

I wanted to keep the supper light and lower calorie.. I served these with a small side green salad.

Figure one boneless chicken breast half per serving.

I hope you try this!






Recipe: Bistro-Style Chicken Portobello Sandwich

All you need:

Boneless skinless chicken breasts halves
Garlic powder
Onion powder
Dried minced onion
Salt
Freshly ground pepper
Olive oil cooking spray
Baby Portobello mushrooms, sliced
Sweet onion, sliced
Honey Djion Mayo
Swiss cheese slices
Crisp rolls, cut in half

All you need to do:

Preheat the oven to 400 degrees F.

Line 2 baking pans with non-stick foil and lightly spray them with the olive oil cooking spray.

Sprinkle the chicken breasts halves with the garlic powder, onion powder, dried minced onion, salt and pepper. Lay them on the one prepared baking pan.

Toss the sliced sweet onion and sliced mushrooms together on the second baking pan.

Lightly spray them with the cooking oil spray and toss again to coat them lightly… spray again if necessary.

Place both baking sheets in the oven and bake. After 10 minutes, remove the mushrooms and onions.

Continue baking the chicken breasts for 10-15 minutes or until cooked through.

Remove from the oven and top each breast with 1-2 slices of Swiss cheese. Return them to the oven for about 5 minutes or until cheese is melted, then remove from the oven.

To assemble the sandwich… spread Dijon Mayo on each half… lay the chicken breast on the bottom half.. then top with a generous spoonful of mushrooms and onions… place top half of roll on top .. and serve immediately.

Recipe: Grilled Ham and Swiss on Pumpernickel

This sandwich reminds me of my childhood…. ham and pumpernickel… to me.. it just goes together like salt and pepper… when I think of a sandwich made with pumpernickel bread… I just think of ham… and with ham goes Swiss cheese … grainy brown mustard… heavenly.. for sure.

Recently I saw it on a menu.. and debated about ordering it and instead chose something else.. but that sandwich was on my mind…. so.. pumpernickel, smoked deli ham and Swiss cheese went on the shopping list.

TIPS

This sandwich is delicious grilled or not… make it whatever way you prefer… grilled sandwiches are a nice change of pace.. and easy to make… so why not try it.

To grill the sandwich… use butter or margarine.. a little bit goes a long way. I use soft margarine…

As I mentioned in the beginning, this sandwich is great with a grainy brown mustard… however… I saw it on a menu with Thousand Island dressing… and decided to give it a try.. glad I did.. it was a totally different spin on the sandwich.. and delicious!

For a quick and easy killer Thousand Island Dressing ... click here for the recipe.

Serving suggestion… serve with homemade potato salad.






Recipe: Grilled Ham and Swiss on Pumpernickel

All you need:

Pumpernickel bread
Smoked deli ham
Swiss cheese
Thousand Island Dressing, homemade or store bought
Butter or margarine

All you need to do:

Spread margarine on one side of each slice of bread… then spread Thousand Island dressing on the dry side of one slice.

Layer smoked ham and Swiss slices on top of the Thousand Island dressing with Swiss being the top layer… place the dry side of the remaining slice of bread on top of the cheese… with the side with the margarine up.

Place on a hot grill for about 2 minutes or until the bottom slice has a grilled crunch to it… flip and cook until the bottom slice is grilled to a little crunch.

Serve immediately.

Recipe: Italian Crescent Sandwiches

These Italian Crescent Sandwiches came about one Saturday night…. neither of us wanted to go to the store… options were limited in the fridge… so I decided to get creative … sometimes the best snacks are born that way.. and this was no exception.

Think about an Italian sub … only put the ingredients in a crescent roll… and you have yourself a great little snack or lunch.

TIPS

Crescent rolls now come in jumbo size.. I highly recommend them…

We happen to really like Kraft Fat Free Zesty Italian Dressing… and it works perfectly with this recipe.. but you can substitute whatever you prefer.

The cheese may ooze out… a stray olive may fall out… it will be just fine.

Try this easy recipe… you’ll be glad you did!






Recipe: Italian Crescent Sandwiches

All you need:

1 can Pillsbury Crescent Rolls (large size preferred)
Genoa salami, thin sliced
Smoked deli ham, thin sliced
Provolone cheese, thinly sliced
Roasted red pepper, finely chopped
Sliced black olives
Thinly sliced onion (optional)
Kraft Fat Free Zesty Italian dressing

All you need to do:

Preheat the oven according to package instructions.

Unroll the crescent dough and separate into triangles.

Brush the Italian dressing lightly on each triangle.

Cut each slice of salami, ham and cheese in half. Lay a folded piece of each on each triangle, add sliced olives, chopped roasted red pepper and onion. Roll up the dough as you normally would.

Bake according to package instructions … until golden brown.

Serve warm.

Recipe: Ham and Cheese Crescents

I’m always looking for a quick and easy spin on a sandwich… I get bored with the plain old bread sandwiches … so I was rummaging through the fridge looking for something to inspire me… sound familiar?

I remembered I’d seen a Ham and Cheese Crescent on Pillsbury.. and thought why not? … and a late Sunday night sandwich was born.

Okay it’s not gourmet… not even close… not even all that inventive… but you know what?… it was good!

TIPS

I used those Extra Large Butter Flake Crescent rolls… glad I did… for a sandwich.. it’s a must… use the smaller ones for little snacks.

I used Swiss cheese… use whatever cheese strikes your fancy…

Spicy brown mustard added a little zip to these babies… and according to my taste tester… made all the difference in his sandwich… personally .. I think he was just hungry… any mustard will be yummy… try it with a Dijon mustard.

So when you’re hungry and looking for a twist on a sandwich.. try this one.. I’m sure you will like it!






Recipe: Ham and Cheese Crescents

All you need:

1 can Big N Buttery Crescent Rolls
Thin sliced deli ham
Sliced deli Swiss cheese
Spicy brown mustard

All you need to do:

Preheat the oven according to package instructions.

Unroll the crescent dough and separate into triangles.

Spread mustard lightly on each triangle.

Lay a folded piece of deli ham and Swiss cheese on each triangle and roll up as you normally would.

Bake according to package instructions … until golden brown.

Serve warm.

Recipe: Mini Grilled Reuben Sandwiches

With the “big game” fast approaching… thoughts about what to serve I have another fresh idea for game day food…. these Mini Reuben Sandwiches are just the ticket… they’re easy to assemble…. and quick to grill… if you have a panini maker… all the better!



Serve them with oven baked fries… side salads like coleslaw, macaroni salad and potato salad… don’t forget deli dill pickles… and you have a terrific little “game day buffet”. Be sure to serve them with that wonderful Russian Dressing! They will go well with other finger foods as well.

TIPS

Use “cocktail” sliced bread… you can find it by the deli section of the grocery store.

These can be assembled ahead.. and just grilled when you want to serve them.. they will grill quickly… so the cook doesn’t have to miss out on any of the game action.
I used Sargento Baby Swiss cheese… they are in squares… I cut each square into 4… they fit perfectly on the small bread… I used 2 slices per sandwich.

I folded each slice of corned beef in half and in half again… then cutting it to fit the bread… using the “scraps” on the next little sandwhich.

Make your own Russian Dressing… it’s quick and easy… once you’ve made it.. you’ll never go back to store bought again! Click the link to get my recipe.



I hope you try these tasty little sandwiches!






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Recipe: Mini Reuben Sandwiches

All you need:

Cocktail pumpernickel or rye bread
Sliced corned beef
Sauerkraut
Swiss cheese
Russian dressing
Softened butter or margarine

All you have to do:

Put the corned beef in foil and place on a baking dish and heat in a 300 degree oven for about 10 minutes until warm.

Put the sauerkraut in a microwaveable dish and heat on high about 4 minutes until warm.

Spread the margarine on 1 side of each slice of bread.

Flip it over and spread Russian dressing on the other side.

Layer corned beef… then a little sauerkraut … then 2 slices of Swiss cheese .. then put a piece of bread on top (Russian dressing side down).

Put the sandwiches (I did 4 at a time) on a hot Panini maker.. and put the lid down.. they should take only a minute or two until the bread is toasted and the cheese melts.

*If you don’t have a Panini maker… grill them on a hot grill pan. Use two spatulas to flip them over.

Place them on a platter and serve with additional Russian dressing.