Posts filed under ‘Sandwiches’
During the summer months we eat sandwiches and salads quite often. We like to try different variations and take advantage of all of the seasonal vegetables. This was a delicious sandwich. In fact, when I asked Joe what he though he said that this was “awesome & mouth-watering”. He also said he would take this sandwich over a burger anyday which speaks volumes of this sandwich. It’s a nice change of pace from your typical sandwich and is packed full of flavor.
Spicy Shrimp Po’ Boys
For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce
For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend
1 baguette (or 4 sandwich rolls)
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.
To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.
Yield: 4 sandwiches
Source: Annie’s Eats
When I was planning Alana’s first birthday party I was looking for something that would be easy to eat and something that everyone would enjoy. When I saw these sandwiches I was brought back to my childhood because my Mom always made ham and cheese sandwiches wrapped in foil and baked in the oven. Those are delicious, but wrapping that many sandwiches individually in foil just wasn’t feasible for a birthday party. I loved how these were baked on a baking sheet wrapped in foil. The addition of the special sauce was delicious and added a little something to this old classic. Everyone who ate these sandwiches enjoyed them. My husband enjoyed them so much he asked that I make them for his lunches. Which by the way works out fabulously. Whip up some of these on a Sunday and store them in the fridge for the week. When you’re ready to eat just wrap in a paper towel and put it in the microwave for 30 seconds. Delicious!
Ham and Cheese Sandwiches
For the sandwiches:
12 sandwich rolls (or 24 slider rolls)
24-36 slices honey ham
12 slices Swiss cheese (or 24 if using slider rolls)
For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling
Preheat the oven to 350˚ F. Split the sandwich rolls and spread the insides lightly with mayonnaise. Place 2-3 slices of ham to on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.
Source: adapted from Annie’s Eats
This is another great recipe from Dinner Diva’s! This is probably one of the quickest meals I have ever made, and it was tasty too! Joe and I are very fortunate to live in a coastal area and have access to great seafood year round. We both love fish and I enjoy trying new recipes. This is a great sandwich that I have ordered out before, but have never made at home. Mainly, because I didn’t think I could find a healthy recipe. When I saw this I knew we would love it and I was right!
Catfish Po’ Boys
2 tablespoons fat-free milk
1 pound catfish fillets, cut into 2 1/2-inch pieces
1/2 teaspoon salt ( I omitted)
1/4 cup yellow cornmeal
1 tablespoon Cajun seasoning
2 teaspoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 1/2 teaspoons sugar
Dash of crushed red pepper
2 cups bagged broccoli coleslaw (I used cabbage slaw)
4 (2 1/2-ounce) hoagie rolls, toasted
In a zip top plastic bag combine cornmeal and Cajun seasoning. Place milk in a small bowl and dip catfish pieces into the bowl, shaking off excess. Place catfish in plastic bag and seal. Shake bag making sure all catfish is coated.
Heat oil in a nonstick skillet. Add catfish and cook approximately 3 minutes per side, or until fish flakes when stuck with a fork.
While fish cooks combine vinegar, mayonnaise, sour cream, and sugar. Add coleslaw and toss to coat. Top each roll with ½ Cup coleslaw and top with fish.
The Columbia Restaurant is one of our favorites. It is a special treat for us to go because the closest one is a mere 2 hours away. I was very excited when I found out they have a cookbook. This salad is one of a kind. The sandwich pairs perfectly with the sandwich, and is even great alone. I just love it!
Ingredients for salad dressing:
¼ C white wine vinegar
½ C Olive Oil
4 cloves garlic, minced
1 teaspoon worcestershire sauce
Salt & pepper to taste
1 tsp oregano
2 tsp lemon juice
Mix garlic, oregano, and Worcestershire sauce in bowl. Beat until smooth with a whisk. Add olive oil gradually. Stir in vinegar and lemon juice. Season with salt and pepper.
Ingredients for salad:
½ head iceberg lettuce
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
½ C Swiss cheese, cut in julienne strips
½ C ham cut in julienne strips (can sub turkey or shrimp)
¼ C green Spanish olives pitted
2 tsp grated Romano cheese (I used parmesan)
Toss together all ingredients reserving Romano. Add dressing, toss thoroughly, plate and sprinkle with cheese.
Ingredients for Sandwich:
10 in loaf of Cuban bread (mine was more like 20 in)
1/3 lb sliced smoked ham
1/3 lb sliced fresh pork ham
¼ lb Genoa salami (I omitted)
4 slices Swiss cheese
Dill pickles (I love pickles so I use a lot)
Slice bread down middle lengthwise. Layer all ingredients on half of the bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. Cut into 4 equal sections. Press using a Panini press or a grill pan. If you use a grill pan (which I do) set a cast iron skillet on top of the sandwich so that it presses. Enjoy!
Source: Adapted from The Columbia Restaurant Spanish Cookbook pgs 55 & 105