Ham & Cheese Sliders

1-2 pkgs Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3T Dijon Mustard
2-3 t. Worchestershire Sauce
3 t. poppy seeds
1 1/2 lbs shaved deli ham
8-10 slices of Swiss or American cheese

In saucepan melt buitter, add onion and cook until onion is soft and tender.  Add, mustard, Worchestershire sauce, and poppy seeds.  Simmer 5 minutes. 

Slice rolls across middle of pkg, leaving the top and bottom of rolls intact.  Place in a foil lined baking dish and spread 2/3 of the butter mixture.  Layer ham and cheese, and place the top of the rolls on the cheese and ham.  Top with the remaining butter mixture.

Bake for 20 minutes @ 350. 

Real N'awlins Muffuletta

• 1 cup pimento-stuffed green olives, crushed
• 1/2 cup drained kalamata olives, crushed
• 2 cloves garlic, minced
• 1/4 cup roughly chopped pickled cauliflower florets
• 2 tablespoons drained capers
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1/2 cup pepperoncini, drained
• 1/4 cup marinated cocktail onions
• 1/2 teaspoon celery seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon ground black pepper
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 cup canola oil

• 2 (1 pound) loaves Italian bread
• 8 ounces thinly sliced Genoa salami
• 8 ounces thinly sliced cooked ham
• 8 ounces sliced mortadella
• 8 ounces sliced mozzarella cheese
• 8 ounces sliced provolone cheese

DIRECTIONS

1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.

3. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

--Chick-Fil-A Chicken Salad--

2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread

Boil chicken until completely cooked. Remove from water and cool meat.

You can save the chicken broth, seal and refrigerate no more than a week.

After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

Reuben Sandwich

Reuben sandwiches are made with corned beef and sauerkraut.

Ingredients:

• rye bread
• mayonnaise or Thousand Island dressing
• corned beef
• sauerkraut
• Swiss cheese

Preparation:

Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.


Reuben Casserole
Reuben casserole recipe with corned beef, sauerkraut, rye bread crumbs, Swiss cheese, and Thousand Island dressing.

Ingredients:

• 1/2 to 1 pound corned beef, cooked, diced or sliced
• 1/4 cup Thousand Island salad dressing
• 1 can or bag sauerkraut (16 oz), drained and rinsed
• 1/2 pound shredded Swiss cheese
• 6 slices rye bread, crumbled
• 1/4 cup butter, melted

Preparation:

Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled ry bread with the butter then sprinkle over top. Bake at 350° for about 30 minutes, or until hot and bubbly.

Serves 6.

Sloppy Joes

(serves 6)

Ingredients:

1 1/2 pounds ground beef (I use 93 %)
1 medium onion, chopped
1 1/2 green bell peppers, chopped
2 stalks celery, finely diced
1 (15 oz.) can tomato sauce
1/2 cup ketchup
2 tablespoons light brown sugar, packed
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 tablespoons steak sauce (I use A1)
2 teaspoons mustard
3/4 teaspoon garlic salt
1 1/2 teaspoons paprika powder
6 Hamburger buns
1 cup cheddar cheese, shredded (optional)
Diced onion (optional)

Preparation:

In a Dutch oven over medium heat, cook beef, onion, green pepper, and celery until the meat is no longer pink and the vegetables are tender. Add the next nine ingredients; mix well.

Simmer, uncovered, for about 30 minutes, stirring occasionally.

Serve on hamburger buns with shredded cheddar cheese and onions if desired.

Green Chili Chicken Burgers

• 1 avocado, peeled and pitted
• 1/2 cup fresh cilantro leaves
• 2 tablespoons reduced-fat sour cream
• 1/2 teaspoon chili powder
• salt and pepper to taste

• 1 pound ground chicken breast
• 1 (4 ounce) can chopped green chile peppers, drained
• 1 fresh jalapeno pepper, seeded if desired and finely diced
• 3 green onions, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ground black pepper to taste

• 4 slices Cheddar cheese
• 4 hamburger buns, split
• 1 cup shredded lettuce
• 1/3 cup salsa

1. To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..

2. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.

3. Preheat an outdoor grill for medium heat.

4. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.

5. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Slider-Style Mini Burgers

• 2 pounds ground beef
• 1 (1.25 ounce) envelope onion soup mix
• 1/2 cup mayonnaise
• 2 cups shredded Cheddar cheese
• 24 dinner rolls, split (King Hawaiian Sweet Dinner Rolls)
• 1/2 cup sliced pickles (optional)

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.

• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.

• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.

• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

**You can just slice the tops off the rolls all at once and spread the beef mixture on the "bottoms". Make sure to spray the foil with Pam so they don't stick. I also don't put them on a cookie sheet, just wrap the whole thing in foil and pop in the oven, this prevents the bottoms from burning against the hot cookie sheet and keeps the buns soft. Make sure to drain the grease and let the beef mixture cool a bit before adding mayo and cheese so it doesn't separate and get too oily.
***I add a special butter sauce to the top, borrowed from another great recipe. Here it is: 2 tbsp minced onion flakes, 1 tbsp worchestershire sauce, 1 tbsp Dijon or Spicey Mustard (not the regular yellow), 1/2 cup melted butter. You melt these together and brush ontop of the buns just before you put in the oven to bake.

Chicken Pesto Panini

From: http://www.rhrecipes.blogspot.om/

• 1 loaf Ciabatta bread, cut horizontally then in about 6 pieces
• 6 Tbsp prepared pesto
• Mozzarella cheese
• 1 cup Baby spinach leaves
• 1/2 cup (ish) Sun-dried tomatoes
• 1-2 cups shredded rotisserie chicken meat

Prehead a panini press. To build the panini: Spread one tablespoon of the pesto on each piece of ciabatta bread (I like it split between both sides). Sprinkle shredded mozzarella on each side of the bread. Then layer a few spinach leaves, a few sun-dried tomato slices, and the chicken. Put your slices together and place onto hot panini press. Press sandwhiches until warmed through, cheese has melted, and the bread is crisp.

Tips:

• No Panini Press? Not a problem - check out how to make a panini press from what you already have in your kitchen!

• You can prepare these ahead (up to a few hours), wrap them up, and cook them when ready.

• To make even more gourmet - use fresh mozzerella (I was going to, but that's so expensive for 14 people!)

• Buy the sun-dried tomatoes in oil, the dry ones are not the best texture.

• Have your local bakery slice your bread loaf for you to cut on time.

Mushroom-and-Swiss Sliders with Spicy Fry Sauce

From: Pioneer Woman

I went berserk the other night, whipping up some scrumptious sliders and topping them with some wine-soaked mushrooms and Swiss cheese. What can I say? I was feeling mischievous.

To slather on the slider buns—which were actually just storebought dinner rolls split like hamburger buns—I whipped up some spicy fry sauce. And for those of you who don’t know what fry sauce is…then you’ve never been to Utah or eaten fries late at night in a college dorm mess hall.

Ingredients:
• ⅓ cups Mayonnaise
• 2 Tablespoons Ketchup
• 1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
• 4 Tablespoons Butter
• ½ whole Medium Onion, Finely Diced
• 8 ounces, weight White Mushrooms, Chopped Finely
• ½ cups White Or Red Wine (optional)
• 4 dashes Worcestershire Sauce
• Kosher Salt And Freshly Ground Black Pepper
• 2 pounds Ground Beef
• 4 Tablespoons Heavy Whipping Cream
• 4 dashes Worcestershire Sauce
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 4 slices Swiss Cheese, Cut Into Four Squares
• 8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings

Picture Directions:
Fry sauce is nothing more than ketchup and mayonnaise. And now you know the truth!

Start by making the spicy fry sauce: throw some mayo into a small bowl…

Then add some ketchup.

And some cayenne. Go a little lighter than this if you can’t HANDLE the spice.

Stir it together till it’s all combined, then set aside.

Chop up an onion…

Melt 4 tablespoons butter in a large skillet. Dump in the diced onions…

 Toss and stir them around, cooking them for about five minutes or so.

Then grab the mushrooms, then chop ‘em all up.

And throw ‘em in the skillet with the onions.

Then pour in the wine, baby!

I’m sorry, but wine and mushrooms simply go together. It is written.

 But you can leave them out if you’re not into wine.  Or if you’re sensitive to wine.
Basically, don’t listen to me at all.

Cook the mushrooms for several minutes, until all the liquid has cooked off.

Transfer the ‘shrooms to a separate bowl, scraping the skillet as much as you can.

Dump a couple pounds of ground beef into a bowl.

Pour in a little heavy cream. Trust me!

It’ll give it a yummy richness and make you feel extra naughty.

Add in some kosher salt (or heck, regular salt)…

Some freshly ground black pepper…

And a few dashes of Worcestershire sauce.

Use your grubby (or clean, preferably) hands to knead the mixture together…

Then grab 1/4 to 1/3 cup of the meat mixture. I love to use a scoop for this. I pretend I’m working at Beefkin Robbins and serving up a big meat cone.  I’ve always had a rich inner life.

Meat. Grubby hands.

Work it around into a nice patty shape, then make and indentation in the middle of the patty with your thumb. This is a little trick that’ll keep the little patty from plumping up and becoming an unwieldy shape.

Throw ‘em on a plate and set ‘em aside for a minute.

Return the skillet to the stove and melt a teeny bit more butter over medium to medium-high heat.

Throw the patties into the pan with the indented side up. Cook for a few minutes on the first side…

Then flip ‘em on over.

Heap a heapin’ helpin’ of the mushrooms on the top of each patty. Look—another scoop!

Throw a couple of squares (one large square cut into four equal squares) of Swiss over the top of each one.

Throw a lid on the skillet and allow the patties to finish cooking…and the cheese to melt.

Yum! (And add some more cheese if you’re into that kind of thing.)

Throw them on to a plate and keep ‘em warm while you repeat with the rest of the patties.

Next, toast up some split dinner rolls (I put them under the broiler), then spread plenty of the spicy sauce both on the top and bottom of the roll.

Then smush the patties between the two halves! Mmmm.

Heaven. Sheer heaven. (And get this: I served these with Fried Onion Strings…and then I dipped the onion strings in the extra spicy fry sauce.

Taco Turkey Wraps

• 2/3 cup sour cream
• 2 tablespoons taco seasoning
• 6 (8 inch) (8 inch) flour tortillas
• 1 cup shredded Mexican blend cheese or Cheddar cheese
• 1/2 pound thinly sliced deli turkey breast
• Salsa

1. In a bowl, combine the sour cream and taco seasoning. Spread over tortillas. Sprinkle with cheese. Top with turkey; roll up. Serve with salsa if desired.

Add lettuce and fresh heirloom tomato slices from the garden. Instead of using all sour cream mixed with the taco seasoning, try using a three way mixture of ranch, mayo & sour cream.

Buffalo Chicken Burgers with Blue Cheese Dressing

• 1/4 cup light sour cream
• 1/4 cup reduced fat blue cheese crumbles
• 1/4 teaspoon Worcestershire sauce
•
• 1 1/2 pounds ground chicken
• 1/4 cup hot pepper sauce
• 1/2 teaspoon celery salt (optional)
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon hot pepper sauce
•
• 4 Kaiser rolls, split
• 4 leaves iceberg lettuce
• 1/2 cup diced celery

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.

2. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.

3. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich

I have also added some minced garlic and parmesan cheese to attempt to recreate our favorite wing sauce (garlic parmesan) taste. I did freeze them prior to grilling as they are quite wet and I imagine would have been a little annoying to deal w/on the grill w/out freezing first.
This is a great burger! I used Franks Red Hot... as there is no other hot sauce!  Added a little minced onion and garlic powder to the blue cheese crumbles with mayo & sour cream 1/2 & 1/2 of each for a creamy texture. Let that sit in the refrigerator for about 1/2 hour. Prepared the meat as directed and let them rest for about 1/2 hour in the refrigerator to all the seasons to mingle. Toasted up the buns after grilling the burger; served with extra hot sauce & blue cheese dressing on the side...
I made my own poultry seasoning (thyme, rosemary, marjoram, sage, black pepper) and used 1/3 C Frank's Red Hot sauce since we like the taste. Also, I combined ground turkey and chicken. I also added some onion powder, garlic powder, and Worcestershire sauce to the meat mixture. I started them on a griddle pan and finished them in the oven at 350 degrees for about 15 minutes; I served them on buns with low-fat Swiss cheese (less fat than the blue cheese sauce, although that looked yummy!). This was delicious, and I'll definitely be making this again.

Walnut-Cream Cheese Finger Sandwiches

• 12 oz cream cheese, softened (reduced fat option works fine)
• one half cup finely chopped walnuts, toasted
• 2 T. minced fresh parsley
• 1 T. finely chopped onion
• 1 T. finely chopped green pepper
• 1 tsp. lemon juice
• one-fourth teaspoon ground nutmeg
• salt and pepper to taste
• 24 thin slices white sandwich bread with crusts removed

Beat the cream cheese until smooth and add the walnuts, parsley, onion, green pepper, lemon juice, nutmeg, salt and pepper until blended. Spread about 2 tablespoonfuls over each of 12 bread slices and top with remaining bread. Cut each sandwich into one inch strips.