These are super yummy and a hit.
1 package Kings Hawaiian Rolls
1 package Ham deli meat
1 package sliced provolone
2 T brown sugar
1/2 T mustard
1/2 T worcestershire sauce
1/2 T poppy seeds
1/4 t onion powder
Spray a 9x13 pan. Mix sugar, mustard, worcestershire, and onion powder in a bowl. Slice rolls in half. Place bottom halves into the pan and paint up to half of the sauce onto them. Layer the ham, then the cheese on top, then add the tops of the rolls. Add seeds to the sauce, then pour evenly over all the rolls. Bake, covered, at 350 for 30 minutes, removing the foil covering for the last 5-10 mins.
Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts
Seafood Po Boys
Super yummy and works well with a couple different kinds of seafood.
1/4 lb seafood - diced shrimp, real or imitation lobster, real or imitation lump crab
1-2 t mayo
1-3 t spicy mayo
1/2 celery stock (optional)
1 chive
salt
pepper
dash dry mustard
Mix all ingredients together in a bowl, adjusting mayo and spicy mayo to your preference. Serve on a toasted bun.
1/4 lb seafood - diced shrimp, real or imitation lobster, real or imitation lump crab
1-2 t mayo
1-3 t spicy mayo
1/2 celery stock (optional)
1 chive
salt
pepper
dash dry mustard
Mix all ingredients together in a bowl, adjusting mayo and spicy mayo to your preference. Serve on a toasted bun.
Peppered Roast Sandwiches
Mark loves this, and it is so super easy. Not exact measurements, so make it to gusto. Freezes well for packable lunches, too.
2-3 lbs Chuch roast (or other beef cut - London broil, thick steaks, etc)
1 package dry Italian Seasoning
1 medium bottle sliced banana peppers, juice included
Place roast in a crockpot. Pour seasoning on top, and dump in the entire bottle of peppers and juice. Cover and cook low for 5-6 hrs, or until tender. Shred and let it stay warm for another 1/2-1 hour. Serve on buns with Provolone cheese.
2-3 lbs Chuch roast (or other beef cut - London broil, thick steaks, etc)
1 package dry Italian Seasoning
1 medium bottle sliced banana peppers, juice included
Place roast in a crockpot. Pour seasoning on top, and dump in the entire bottle of peppers and juice. Cover and cook low for 5-6 hrs, or until tender. Shred and let it stay warm for another 1/2-1 hour. Serve on buns with Provolone cheese.
Philly Cheesesteaks
Never had the real thing, but wanted to try. They're so awesome!!! Adjust amounts slightly as you like it. Makes about 4 sandwiches.
1-1.5 lb steak (london broil works well, but whatever lean steak you can get)
1/2 onion
1 green bell pepper
1/2 c mushrooms
drizzle soy sauce
drizzle worcestershire sauce
salt and pepper
Provolone cheese, 4-5 slices
1 T oil
4 rolls/hoagies
Get steak cold (refrigerate, or even try to throw it in the freezer for 10-15 minutes). Take out and slice as thin as possible, cutting across the grain. Slice in half as well, to make thin strips. Add salt and pepper and let sit for 10-20 minutes. Meanwhile, slice bell pepper thin. Slice the onion, then quarter it, separating the pieces out. Cut mushrooms in half, then slice the other direction.
Heat oil in pan (use less if you prefer). Add in meat. Using tongs, keep it mixing around, turning and moving until it has browned all over. Remove excess liquid and reserve. Remove meat from pan. Add onions to pan along with about 1/3 of the liquid. Saute until just starting to carmelize. Add bell pepper and mushrooms and another 1/3 of liquid or more. Cook veggies until nearly tender, keeping it moving around. Add a little more salt if needed. Return meat to the pot and any remaining liquid. Cook together until green peppers are tender. Reduce heat and add provolone cheese over the top of the mixture. Cook, shaking the pan, but not mixing the cheese in, until cheese melts.
Serve, scooped into toasted buns. Enjoy!
1-1.5 lb steak (london broil works well, but whatever lean steak you can get)
1/2 onion
1 green bell pepper
1/2 c mushrooms
drizzle soy sauce
drizzle worcestershire sauce
salt and pepper
Provolone cheese, 4-5 slices
1 T oil
4 rolls/hoagies
Get steak cold (refrigerate, or even try to throw it in the freezer for 10-15 minutes). Take out and slice as thin as possible, cutting across the grain. Slice in half as well, to make thin strips. Add salt and pepper and let sit for 10-20 minutes. Meanwhile, slice bell pepper thin. Slice the onion, then quarter it, separating the pieces out. Cut mushrooms in half, then slice the other direction.
Heat oil in pan (use less if you prefer). Add in meat. Using tongs, keep it mixing around, turning and moving until it has browned all over. Remove excess liquid and reserve. Remove meat from pan. Add onions to pan along with about 1/3 of the liquid. Saute until just starting to carmelize. Add bell pepper and mushrooms and another 1/3 of liquid or more. Cook veggies until nearly tender, keeping it moving around. Add a little more salt if needed. Return meat to the pot and any remaining liquid. Cook together until green peppers are tender. Reduce heat and add provolone cheese over the top of the mixture. Cook, shaking the pan, but not mixing the cheese in, until cheese melts.
Serve, scooped into toasted buns. Enjoy!
Breakfast Hot Pockets
These are great to make, freeze, and pull out for quick lunches and snacks.
1/4 c warm water
1/2 T sugar
1 T yeast
1/4 melted butter
1 eggs
1 t salt
1/8 c honey
3/4 c warm milk
3 c flour
8-10 eggs
splash of milk
1 c cheese (approx)
1/2 diced pepper (any heat you like)
8 sausage links OR 1/4 lb diced ham
In a bowl, mix warm water, sugar and yeast until dissolved. In another bowl, mix butter, eggs, salt, honey and milk. Add yeast mixture. Blend well. Add flour, 1 cup at a time, until consistency to knead. Knead for about 5 minutes, adding a little flour as needed. Let rise in greased bowl until doubled.
Cook up scrambled eggs. Cook meat and dice. Dice and saute peppers. Mix all ingredients in a bowl and set aside. (You can combine the cheese with the egg mixture, or just add it in individually later - depending on preference).
Punch down dough. Divide into 8 balls/pieces. Roll each piece into a rounded rectangle/oval. Add in 1/8 of filling onto one half of dough. Fold the rest over, and seal with a little water, folding edges underneath the hot pocket. Place onto greased cookie sheet. Repeat until they are all formed. Optional: spread a little butter or spray Pam onto tops, to give it a little more golden top.
Cook at 350 for 15-20 mins, until getting golden brown.
To freeze, let cool completely, wrap in aluminum foil individually, and place into large freezer bags. Then reheat by popping them into the microwave for a couple minutes and enjoy!
1/4 c warm water
1/2 T sugar
1 T yeast
1/4 melted butter
1 eggs
1 t salt
1/8 c honey
3/4 c warm milk
3 c flour
8-10 eggs
splash of milk
1 c cheese (approx)
1/2 diced pepper (any heat you like)
8 sausage links OR 1/4 lb diced ham
In a bowl, mix warm water, sugar and yeast until dissolved. In another bowl, mix butter, eggs, salt, honey and milk. Add yeast mixture. Blend well. Add flour, 1 cup at a time, until consistency to knead. Knead for about 5 minutes, adding a little flour as needed. Let rise in greased bowl until doubled.
Cook up scrambled eggs. Cook meat and dice. Dice and saute peppers. Mix all ingredients in a bowl and set aside. (You can combine the cheese with the egg mixture, or just add it in individually later - depending on preference).
Punch down dough. Divide into 8 balls/pieces. Roll each piece into a rounded rectangle/oval. Add in 1/8 of filling onto one half of dough. Fold the rest over, and seal with a little water, folding edges underneath the hot pocket. Place onto greased cookie sheet. Repeat until they are all formed. Optional: spread a little butter or spray Pam onto tops, to give it a little more golden top.
Cook at 350 for 15-20 mins, until getting golden brown.
To freeze, let cool completely, wrap in aluminum foil individually, and place into large freezer bags. Then reheat by popping them into the microwave for a couple minutes and enjoy!
Chicken "Gyros"
Ok, I know that you can't technically make a gyro with chicken, but I didn't know what else to call it. :) It's really good - kids and adults liked it.
Chicken:
2 t minced garlic
2-3 T lemon juice
1 t vinegar
2 T oil (olive is nice but canola works too)
2 heaping T plain greek yogurt
1 1/2 t ground oregano (or 1 T dried)
salt and pepper
3 chicken breasts (cut in half butterful-style)
Tzatziki Sauce:
1 c plain greek yogurt
1 regular cucumber, peeled and seeded
1 t minced garlic
1 t vinegar
salt and pepper
dash lemon juice
drizzle oil (olive is good, but canola works too)
Pita (about 8)
fresh tomatoes, seeded and diced
red onion, sliced thin
lettuce, shredded or chopped
Mix all but the chicken together in the bowl. Add chicken and make sure it coats evenly. Refrigerate overnight (or at least 1 hour if you don't have time).
Shred cucumber in a food processor. Place in a paper towel and drain water. Mix sauce ingredients in a small bowl and refrigerate at least 30 mins. (this is important). If you don't like cucumber, leave it out and it will still taste pretty good (I make half each way for my family).
Cook chicken as desired: bake, broil, grill, pan-fry, etc. Until cooked through. Let site for 5 minutes, then slice to desired thickness (1/4-1/2 inch).
Serve "taco style" - add sauce, chicken, veggies to pita and eat it up!!
Chicken:
2 t minced garlic
2-3 T lemon juice
1 t vinegar
2 T oil (olive is nice but canola works too)
2 heaping T plain greek yogurt
1 1/2 t ground oregano (or 1 T dried)
salt and pepper
3 chicken breasts (cut in half butterful-style)
Tzatziki Sauce:
1 c plain greek yogurt
1 regular cucumber, peeled and seeded
1 t minced garlic
1 t vinegar
salt and pepper
dash lemon juice
drizzle oil (olive is good, but canola works too)
Pita (about 8)
fresh tomatoes, seeded and diced
red onion, sliced thin
lettuce, shredded or chopped
Mix all but the chicken together in the bowl. Add chicken and make sure it coats evenly. Refrigerate overnight (or at least 1 hour if you don't have time).
Shred cucumber in a food processor. Place in a paper towel and drain water. Mix sauce ingredients in a small bowl and refrigerate at least 30 mins. (this is important). If you don't like cucumber, leave it out and it will still taste pretty good (I make half each way for my family).
Cook chicken as desired: bake, broil, grill, pan-fry, etc. Until cooked through. Let site for 5 minutes, then slice to desired thickness (1/4-1/2 inch).
Serve "taco style" - add sauce, chicken, veggies to pita and eat it up!!
Hot Pockets
"Homemade" Hot Pockets
Pretty cheap and really good, plus you can customize them!
1 box Pizza crust mix (you could make it from scratch I guess, but I don't)
4 oz cheese - your choice
fillings of your choice - ham, pepperoni, veggies, chicken, etc
Mix crust according to box instructions. Let rise for twice as long as it says. Dump onto well floured surface and roll into a rectangle about 12x8. Cut dough into 3 pieces about 4x8 each. Pile fillings onto one half, spread out to the edges of that half. The toppings should stack at least an inch high. Fold over and seal edges with water. Cook on a greased cookie sheet at 350' for 10-12 minutes. They should be just barely turning brown. Eat warm.
Or, you can keep them in the freezer. Wrap individually. When you take them out, microwave them for 1-1.5 minutes.
Paninis
Paninis
Mark made this one up for me when I was craving paninis while pregnant. It is really good too on homemade flat bread. Make a quick dressing if you'd like of bleu cheese dressing, ranch dressing, yogurt or whatever.
6-8 Chicken tenderloins
½ t Garlic salt - to taste (saltier)
¾ t Paprika - to taste (spicier)
¼ t Rosemary - to taste (mintier)
¼ t Savory - to taste (veggier)
¼ Green pepper, diced
2-4 Mushrooms, diced or sliced
White cheese, shredded
Salt
1 t Dried onion flakes
Add paprika, garlic salt, rosemary and savory in a greased skillet. Let it heat up then add a tiny bit of water. Let water heat up, mixing everything together. Add chicken and flip, getting the chicken covered in the seasoning. Meanwhile, dice green pepper and slice mushrooms. Add peppers and mushrooms in a separate piping hot skillet with salt and dried onion flakes. Sauté peppers and mushrooms. Pull out chicken and tear into pieces on a plate. Throw shredded chicken in the skillet with the peppers and mushrooms. Toss it around, mixing it all until everything smells really good. Shred cheese over a sliced open roll, then add chicken mixture. Put some more cheese on top. Make sure roll can still close. Throw closed roll into a Foreman grill for 2-3 minutes. Serve.
Smokey Bones
Smokey Bones (Mark’s Awesome Chicken Sandwich)
1/8 C Liquid Smoke flavoring
(1 T) Dab of Steak Sauce
(1 T) Dab of Soy Sauce
½ T Garlic Salt
1/8 c Worchestershire Sauce
Pinch of Paprika
Pinch of Pepper
Pinch of Salt
6 Thawed Boneless Skinless Chicken Breasts
White bread- toasted
Mushrooms- diced
Slices of white cheese
Add all the liquids and seasonings together in a frying pan, stir together and let simmer. Take the fat off the chicken and slice into strips. Turn up the heat on the frying pan til it bubbles. Throw chicken strips in the pan. Make sure it’s hot! Keep flippin’ and rotating the chicken ‘til all the liquid has been evaporated and the chicken is starting to brown. Throw sliced mushrooms in with the chicken at this point. Keep them moving, they’ll pick up some debris, that’s ok. Throw a little more Liquid Smoke on the chicken, let it cook dry. Place chicken in-between the two pieces of toast with mushrooms on top. Put cheese on top and let melt.
Pulled Pork Sandwiches
Pulled Pork Sandwiches
3 lbs beef or pork country style ribs (boneless is easiest)
1/2 c ketchup
1 c tomato sauce
1/2 c brown sugar
2-3 T vinegar
1/2 t allspice
1 t oregano
1-2 t worcestershire sauce
2 t steak sauce
dash onion powder
dash hot sauce
salt and pepper
3 lbs beef or pork country style ribs (boneless is easiest)
1/2 c ketchup
1 c tomato sauce
1/2 c brown sugar
2-3 T vinegar
1/2 t allspice
1 t oregano
1-2 t worcestershire sauce
2 t steak sauce
dash onion powder
dash hot sauce
salt and pepper
grated cheese
sub rolls
Preheat oven to 400. Season ribs with salt pepper and place in shallow baking pan. Brown for 15 minutes, turn over and brown another 15 minutes. Drain and trim fat. In a bowl, mix all other ingredients (except cheese and rolls), adjusting amounts slightly to taste and preference. Place ribs in crockpot and pour most of the sauce on top. Make sure ribs get coated. Cook covered for 3-4 hours on low or until ribs are tender. Turn occasionally to make sure the ribs are cooked in liquid on all sides. Remove meat and shred with two forks. Put back in sauce and cook at least 15 more minutes. You can leave it in longer if you need to. Serve on toasted buns with cheese on top.
Preheat oven to 400. Season ribs with salt pepper and place in shallow baking pan. Brown for 15 minutes, turn over and brown another 15 minutes. Drain and trim fat. In a bowl, mix all other ingredients (except cheese and rolls), adjusting amounts slightly to taste and preference. Place ribs in crockpot and pour most of the sauce on top. Make sure ribs get coated. Cook covered for 3-4 hours on low or until ribs are tender. Turn occasionally to make sure the ribs are cooked in liquid on all sides. Remove meat and shred with two forks. Put back in sauce and cook at least 15 more minutes. You can leave it in longer if you need to. Serve on toasted buns with cheese on top.
Chicken a la Lourna
Chicken a la Lourna
Inherited this one from Mark's aunt.
4 chicken breasts, frozen
1 pkg Zesty Italian Salad Dressing MIX
½-3/4 stick butter
8 oz cream cheese
1 can cream of mushroom soup
6-8 fresh sliced mushrooms (adjust amount to preferences)
Put chicken straight into crock pot while frozen. (Or cook it beforehand). When cooked through (maybe 1-2 hours), trim off fat, then shred. Put back in crockpot and add butter and Italian salad mix. Cook for another 2 hours or so. Then add cream cheese, soup and musrooms. Mix well. Cook on low for another hour. Pour over rice or noodles, or eat as a sandwich.
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