• Turkey Cuban Sandwiches

    buy Ivermectin australia Ingredients:

    • 12 small Hawaiian rolls
    • Mayonnaise
    • Yellow mustard
    • 12 slices of thin Provolone, Muenster, or American cheese
    • Dill pickle slices
    • 1 lb. sliced turkey

    Sandwich Topping:

    • 4 TBSP butter
    • 2 TBSP brown sugar
    • 1 1/2 tsp. Worcestershire sauce
    • 1 1/2 yellow mustard
    • 1 tsp. minced dried onion

    Ra’s Bayrūt Directions:

    1. Preheat oven to 350F. Line a jelly roll pan/baking dish with foil, and spray with cooking spray.
    2. Slice the rolls in half lengthwise, spread mayonnaise and mustard on the bottom buns; then add the cheese; then add then add the pickles; then add the turkey. Place the top half of the buns on top.
    3. In a small saucepan, add the sandwich topping ingredients, bring to a boil, and mix to combine.
    4. Top the sandwiches with the sandwich topping.
    5. Bake for 20 minutes or until tops have browned and the sandwiches are hot and the cheese is melted.

    Cuban Turkey Sandwiches:

  • Big Mac Sloppy Joe

    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 1/2 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Easy Sloppy Joes

    Recipe adapted from Amber’s Kitchen.

    Ingredients:

    • 1 lb. ground chicken, turkey, or beef
    • 1/2 of a white/yellow onion
    • 2/3 of a 10 3/4 oz. can of tomato soup (or the whole can if you like it saucier)
    • 1 jar of “Homade Chili Sauce

    Directions:

    1. In a large skillet, cook the ground meat and the onion until each is cooked through and onion is translucent. 
    2. Add the tomato soup and the chili sauce. Stir to combine. 
    3. Turn heat to low and allow the sauce to simmer for 2-3 minutes.
    4. Fill some hamburger buns with meat mixture, and enjoy!

    Easy Sloppy Joes:

  • Turkey Grinder Sandwich

    Ingredients:

    • 1/2 c. mayonnaise
    • 1 TBSP red wine vinegar
    • 1 TBSP olive oil
    • 1 TBSP pepperoncini juice
    • 2 tsp. Italian seasoning
    • 1-3 tsp. sugar, more or less to taste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 14oz. bag of shredded lettuce
    • 1/2 red onion, thinly sliced
    • 1/3 c. pepperoncinis
    • Sub rolls
    • Sliced turkey
    • Sliced cheese of your choice, muenster, provolone, etc.

    Directions:

    1. In a medium bowl add the mayonnaise through pepper, and mix until will combined. Taste and adjust seasoning if necessary. Then add the lettuce, sliced onion, and pepperoncinis and mix to combine.
    2. Slice the rolls and layer with turkey and cheese. You can toast the subs in a 350F oven, if desired. Then add the creamy lettuce mixture.

    Turkey Grinder Sandwich:


  • Sloppy Joes

    Recipe adapted from Lauren’s Latest.

    Ingredients:

    • Olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 lbs. ground chicken or turkey
    • salt and pepper, to taste
    • 2/3 c. baby carrots
    • 2 small zucchini, quartered
    • 2 1/2 c. ketchup
    • 1 1/2 TBSP Worcestershire sauce
    • 2 TBSP apple cider vinegar
    • 1/2 TBSP dried mustard
    • 1 TBSP chili powder
    • 2 tsp. cumin
    • 1/4 c. brown sugar
    • 1/4 c. water (or more) optional

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the onions, bell peppers, and meat, and sauté until the meat is browned.
    2. Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
    3. Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
    4. If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
    5. If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.

    Sloppy Joes:

  • Italian Beef Sandwiches

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    These sandwiches are delicious, and the meat is so flavorful.  Your house will smell divine too!  So easy to make in the crockpot and then toast them up on the oven when ready to eat.  The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.

    Simply great food.

    Everyone LOVED them.

    Everyone REQUESTS them.

    Recipe adapted from The Slow Roasted Italian.

    Ingredients:

    • 3 c. of boiling water
    • 5 tsp. beef bouillon
    • 1 TBSP Worcestershire Sauce
    • 2 tsp. ground black pepper
    • 2 tsp. garlic powder
    • 1½ tsp. onion powder
    • 5 TBSP Italian seasoning
    • 1 tsp. crushed red pepper (to taste)
    • 1 (3 lb.) boneless beef chuck roast, trimmed of most fat

    Sandwich Fixings:

    • 8 hoagie rolls
    • 16 slices provolone cheese
    • 1 (16 oz.) jar roasted red peppers, sliced
    • 1 (16 oz.) jar mild or hot sliced pepper rings

    Directions:

    1. Turn 6 quart slow cooker to high heat.  Add boiling water, beef bouillon and Worcestershire.
    2. Combine remaining seasonings in a small bowl.  Sprinkle over beef broth and whisk to combine.  Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours.  Shred beef by using two forks to pull it apart.  Stir to coat all beef in the juices.  Cook 1 additional hour covered. (Do not drain)  Really not necessary, so you can skip this step.
    3. When ready to serve:  Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
    4. Scoop beef on toasted roll and top with 2 slices of provolone cheese.  Place back on baking sheet and broil until cheese is melted.  Top with red pepper slices and mild pepper rings.

    Italian Beef Sandwiches:
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  • Quick Reuben Sandwiches

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    Here’s another really tasty recipe for quick Reuben sandwiches.  To me what makes this sandwich is the homemade thousand islandish dressing.  It’s easy, so don’t skip that step.

    Thousand Island Dressing Ingredients:

    • 1 c. mayo
    • 1 c. ketchup
    • 1/2 c. sweet pickle relish (I only had hot dog relish which is a mix of mustard and relish)
    • 1 TBSP sugar

    Sandwiches:

    • Rye bread
    • Butter
    • Leftover corned beef, sliced and heated
    • sour kraut
    • Swiss cheese
    • Thousand island dressing

    Directions:

    1. Thousand Island Dressing: mix all ingredients together in a bowl.
    2. Sandwiches: take a slice of rye bread, add corned beef, sour kraut, swiss cheese, and some dressing.  Top with rye bread.  Butter the top of the bread and put the sandwich butter side down in a hot skillet.  Cook until bread is browned.  Add some butter to the now top of the sandwich and flip it over and cook until browned.

    Quick Reuben Sandwiches:

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  • Fish Po’Boys

    fish-poboys.jpg

    These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together.  I used frozen breaded fish…my kiddos love this!

    The spicy tartar sauce makes this dish.

    This recipe is adapted from Great Food Fast.

    Ingredients:

    • Frozen breaded fish fillets
    • 1/2 c. mayo
    • 3 TBSP chili sauce
    • 2 TBSP chopped parsley or cilantro
    • 2 TBSP grainy mustard
    • 2 TBSP chopped pickles
    • hot sauce or crushed red pepper to taste
    • Baguettes
    • Lettuce and Tomato for serving

    Directions:

    1. Cook fish as directed.
    2. Combine mayo through hot sauce in a bowl.
    3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.

    Fish Po’Boys:

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  • Beef BBQ Sandwiches with Slaw

    bbq-beef-sandwiches.jpg

    Here’s another excellent BBQ beef sandwich cooked in the crockpot.  The recipe is from Taste of Home.
    Ingredients:

    • 1 3 lb. boneless chuck roast
    • 1 c. BBQ sauce
    • 1/2 c. apricot preserves
    • 1/3 c. chopped green or red pepper
    • 1 small onion, chopped
    • 1 TBSP dijon mustard
    • 2 tsp. brown sugar
    • Cole slaw
    • Buns

    Directions:

    1. Spray your crockpot with cooking spray.  Cut the roast into quarters, and add the meat to the crock.
    2. In a bowl, combine the bbq sauce, preserves, green pepper, onion, mustard, and brown sugar; then pour mixture over roast.
    3. Cover and cook on LOW for 5 hours, or until meat is tender.
    4. Remove meat from crock and thinly slice. Serve on buns with slaw.

    Beef BBQ Sandwiches with Slaw:

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  • BBQ Chicken Sandwiches-Southern Style

    bbq-chicken-sandwiches-with-slaw.jpg

    Whenever I ate bbq sandwiches I always ate them Southern style…that is topped with cole slaw.  I didn’t know I loved my sandwiches bbq style until we lived in the south.

    I found a recipe over at picky palate that I knew I needed to try.  I changed up the slaw recipe to more my liking, but the whole dish is d’lish.

    It’s a great summer dinner, you can use leftover chicken, and it’s yummy the second day too.

    Make the slaw ahead of time and refrigerate for a few hours…it’s worth the wait!

    BBQ Sauce Ingredients:

    • 1 ½ c. ketchup
    • 3 TBSP Dijon Mustard
    • 4 TBSP worstershire sauce
    • 2 TBSP seasoned rice wine vinegar
    • 1 ½ TBSP lemon juice
    • 4 TBSP brown sugar
    • 1 tsp. fresh cracked black pepper
    • 1 tsp. honey
    • Pinch of salt
    • 4 cooked chicken breasts, shredded
    • Buns
    • Slaw, recipe below

    Directions:

    1. Combine ketchup through salt in a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

    Cole Slaw Ingredients:

    • 16 oz. bag of coleslaw mix
    • ½ c. mayonnaise
    • 2 TBSP sugar
    • 1 TBSP seasoned rice wine vinegar
    • 1 tsp. honey

    Directions:

    1. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for a few hours.

    Assembly:

    1. Take a bun, top with shredded chicken, then top with slaw.

    BBQ Chicken Sandwiches-Southern Style:

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