Chicken Salad Sandwich (2)

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Pastrami Kimchi Reuben

1/2 cup mayonnaise
2 tablespoons ketchup
1 teaspoon dill pickle relish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Sriracha or other hot sauce
1/2 cup unsalted butter, softened
8 1/2-inch-thick slices rye bread
8 thin slices Swiss cheese
1 pound thinly sliced pastrami, at room temperature or warmed
1 cup store-bought kimchi, drained
12 to 16 dill pickle slices

In a small bowl, combine the mayonnaise, ketchup, relish, Worcestershire, and Sriaracha.

Butter 4 slices of bread and put them butter side down on a large griddle over medium-low heat. (If you don’t have a griddle large enough for all 4, cook the sandwiches in batches.)

Spread a little dressing on the slices in the skillet, and then top each with 1 slice of the cheese. Divide the pastrami, kimchi, pickles, and remaining cheese among the bread slices. Spread more dressing on one side of the remaining slices of bread and top to make four sandwiches. Spread butter on the top of the each sandwich and cook until crisp and golden brown on one side, about 5 minutes. Flip and cook, pressing lightly with a spatula, until the second side is crisp and the cheese melts, about 4 minutes more. Slice each sandwich in half and serve.

Servings: 4


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Muffalatta Olive Salad Sandwich

Salad:
4 cloves garlic, finely minced
1/2 cup chopped green stuffed olives
1 cup chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 cup roasted red peppers, chunks
1 cup olive oil
3 tablespoons fresh parsley
large pinch red pepper flakes
1/4 teaspoon each oregano and basil
2 tablespoons white wine or balsamic vinegar

Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 cup Prosciutto or Capicola ham, thinly sliced

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.


Cooking with Basil

Cooking with Basil

Fish BLT Sandwiches

1/4 cup mayonnaise
1 clove garlic, chopped
Grated zest and juice of 2 limes
1 tablespoon chopped dill
1 tablespoon chopped parsley
4 slices bacon
3/4 pound skinless salmon fillet
1 onion, sliced
Salt and Pepper
2 tablespoons oil
6 slices bread, toasted
4 leaves lettuce
2 tomatoes, sliced
1 avocado, pitted, sliced

Combine mayo, garlic, zest of juice of 1 lime, dill and parsley in a bowl, refrigerate.

Cook bacon in a skillet until crisp. Break slices in half.

Heat a grill. Slice salmon into 4 thin pieces. Season salmon and onion slices with salt and pepper, rub with oil. Sprinkle with zest and juice of remaining lime. Grill onion until tender and charred. Grill salmon until marked and cooked through.

Lay out 2 slices of toasted bread, top with some of the herbed mayo, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering. Spread remaining 2 bread slices with herbed mayo, place on top of sandwiches. Secure each sandwich with 4 toothpicks, cut into quarters, then serve

Makes 2 servings.


Hamilton Beach Brushed Stainless Steel 2-Slice Toaster


Squash and Black Bean Soft Shell Tacos

2 tablespoons olive oil
1 tablespoon sriracha sauce
1 tablespoon lime juice
3 cups 1/2 inch cubes butternut squash
1 large red bell pepper — seeded and cut into strips
12 flour tortillas — (6-inch)
2 15 ounce cans black beans — rinsed and drained
2/3 cup salsa
3 tablespoons hot pepper peach spread — optional
3/4 cup crumbled queso fresco cheese
Chopped fresh cilantro — to garnish

Preheat oven to 375 degrees.

In a 9-by-13-inch baking dish, combine olive oil, sriracha and lime juice. Add squash cubes and pepper strips; toss to coat. Roast 30 to 35 minutes or until tender and lightly browned, stirring after 15 minutes.

In a medium skillet over medium heat, toast tortillas for 30 to 60 seconds per side or just until light brown spots appear. Fold in half and cool on platter.

In a medium microwave-safe bowl, heat beans and salsa, covered, in the microwave on HIGH for 2 minutes. Heat hot pepper peach spread, if desired, in a small microwave-proof bowl on HIGH for about 15 seconds or until melted.

To assemble, spoon 1/4 cup black bean mixture, 1/4 cup squash mixture and 1 tablespoon cheese into each tortilla. Drizzle with melted peach spread, if desired. Garnish with cilantro.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Pizza Stuffed Burgers

1 lb lean ground beef
1 packet Good Seasons Italian Dressing Mix
1/3 cup mini pepperonis (or chopped regular sized pepperoni)
4 oz fresh mozzarella, cut into small cubes or slices
1 cup pizza sauce
4 burger buns

Combine beef and dressing mix. Form into 8 thin patties, about 4 inches in diameter.

In the center of 4 of the patties, place mozzarella and pepperoni. Place remaining 4 patties on top and press edges tightly together to seal.

Place patties on grill over medium low heat. Cook 12 to 15 minutes, turning once.

Meanwhile, warm pizza sauce in the microwave.

When patties are cooked according to desired doneness, remove from grill and place on burger buns. Top each patty with 1/4 cup of pizza sauce.


Kitchen Mission Stainless Steel Mixing Bowls 1.5,3,4, and 5 Quart. Plus Measuring Cup and Spoon Sets, Set of 6 (Complete Set)

Meatball Sliders

Meatball Sliders
Meatball Sliders

1 red onion cut into thin wedges (1 1/2 cups)
2 12 ounce package frozen cooked Italian meatballs (24)
1 24 – 26 ounce jar marinara or pasta sauce (about 2 1/4 cups)
1 tablespoon balsamic vinegar
1/2 teaspoon crushed red pepper
6 slices provolone cheese, quartered (6 ounces)
4 roma tomatoes, sliced
24 cocktail buns, split and toasted, if desired

Place onion wedges in a 3 1/2- or 4-quart slow cooker. Top with frozen meatballs.

In a medium bowl combine marinara sauce, balsamic vinegar, and crushed red pepper. Pour over meatballs.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Gently stir through mixture in cooker.

Place a cheese and a tomato slice on the bottom of each cocktail bun. Top each with a meatball; replace bun tops.

Yield: 24 appetizers



Veggie Burger Mix

1/2 cup dry chickpeas
1/2 cup dry soybeans
1/2 cup dry lentils
1/2 cup yellow split peas
1/2 cup brown rice
1/2 cup rolled oats
1/4 cup whole wheat bread crumbs
1/4 cup cornmeal
1-1/2 tablespoons baking soda
seasonings of your choice

Put the ingredients 1-2 at a time in a blender, turn the blender on. When everything is in powdered form, combine in a Tupperware container and store in the fridge.

Makes 4 cups of mix.

To make burgers, combine 1 cup burger mix and 2/3 cup hot liquid and let sit for 15 minutes.

On a plate, form into 3 thin patties. Use a spatula to move patties onto a nonstick-sprayed skillet and cook on both sides until lightly browned.

Serve with your favorite burger fixins.

Note – Liquids: Try 1/3 cup water and 1/3 cup barbeque sauce – combine in bowl and microwave until hot, add to dry mix. Or try half water, half tomato juice, or half water and half white wine or Marsala.


Rubbermaid Easy Find Lids Food Storage Container, 42-Piece Set, Red


All-American Barbecue Sandwiches

4-1/2 pounds ground beef
1-1/2 cups chopped onion
2-1/4 cups ketchup
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
18 hamburger buns, split

In a Dutch oven, cook beef and onion until meat is no longer pink and onion is tender; drain.

Combine ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat though.

Serve on buns.

Yield: 18 servings.


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red