May Magic of the Month – Five Fabulous Sandwiches

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When we’re hungry, sometimes nothing satisfies like a yummy sandwich. Sandwiches can come in an endless variation of size, shape and taste. We’ve included some of our favorites for this month’s feature. Enjoy!

REUBEN SANDWICH

This is my husband’s all time favorite sandwich. This recipe is for one sandwich and, of course, the ingredients can be “tweaked” to your preference.

Reuben sandwich on pumpernickel

2 slices swirl Pumpernickel bread
2 tablespoons (approximately) Thousand Island dressing
1/2 cup sauerkraut (or more if desired)
1/4 pound sliced deli corned beef
2 – 4 slices Swiss cheese
Butter or margarine for spreading on bread

STEP ONE
Drain sauerkraut and set aside
STEP TWO
Butter both sides of 2 slices of bread and lay face down on a hot frying pan
STEP THREE
Toast one side and then flip both over to toast opposite side
STEP FOUR
Add some dressing to both slices of bread
STEP FIVE
Add sauerkraut, corned beef and cheese to one slice and top with the other slice, pressing together with spatula
STEP SIX
Cook until cheese is melted in grill cheese fashion, continue to flip sandwich until both sides are toasted
STEP SEVEN
Cut sandwich in half and with a dill pickle

PO’ BOY

The Po’ Boy is the south’s version of a sub sandwich. This one is accompanied by a homemade tartar sauce which makes it especially delicious.

Po boy sandwich with homemade tartar sauce

4 crunchy fish filets (can be frozen, such as Van de Kamp)
4 slices American cheese
4 sandwich rolls

Tartar Sauce:

2 tablespoons lemon juice
1 cup real mayonnaise
1/2 diced red onion
2 tablespoons dill pickle relish
1/2 teaspoon cracked pepper
STEP ONE
Mix all tartar sauce ingredients together and refrigerate
STEP TWO
Prepare fish filets per package instructions
STEP THREE
Assemble sandwiches, spreading tartar sauce on bottom and top sides of roll
MEDITERRANEAN FLANK STEAK PITA
This steak sandwich is tender, juicy and extremely flavorful. It’s also healthy – if you use the Greek salad dressing in moderation, that is. So you can enjoy without the guilt!

Healthy Mediterranean steak sandwich

1 pound whole flank steak

1 teaspoon garlic salt

Pepper to taste
2 Pita pockets
4 pieces bib lettuce
1 cup peppers in assorted colors, approximately
1/2 red onion, sliced
1 cup Greek salad dressing, approximately
STEP ONE
Season steak with pepper and garlic salt
STEP TWO
Grill flank steak for about 5 minutes on both sides
STEP THREE
Slice meat against the grain set aside
STEP FOUR
Slice onions and peppers in long strips
STEP FIVE
Mix peppers, onions, steak and enough dressing to coat and toss in a bowl
STEP SIX
Cover and refrigerate until ready to use
STEP SEVEN
Open pitas and line with lettuce
STEP EIGHT
Add some steak mixture and enjoy.
**Add feta cheese, olives or tomatoes if desired..

 FRENCH DIP WITH HOMEMADE ONION SOUP

The homemade soup makes the “dip” part of this French Dip sandwich so incredible. It’s so easy yet tastes so good!

French dip sandwich with homemade onion soup
1 loaf French bread
1 pound sliced deli roast beef
1/2 pound Swiss cheese
4 tablespoons butter
4 Vidalia onions, sliced
4 cups beef broth
3 tablespoons Worcestershire sauce
2 tablespoons cracked pepper
STEP ONE
Melt butter in a large heavy pot
STEP TWO
Add pepper and sauté onions until browned and translucent (pan may have browned bits stuck to it)
STEP THREE
Add broth and Worcestershire sauce to onion
STEP FOUR
Reduce heat and simmer until unions are tender, approximately 30 minutes
STEP FIVE
While the onion soup is cooking, slice the French bread in half
STEP SIX
Top half the bread slices with roast beef and cheese and top each sandwich with remaining bread slices
STEP SEVEN
Place sandwiches on a cookie sheet and bake at 350 degrees until hot, approximately 15 minutes
STEP EIGHT
To make softer bread, wrap each sandwich in foil before baking
STEP NINE
Serve sandwiches with onion soup for dipping
CHICKEN SALAD CROISSANT SANDWICHES
When I was young, my mom would make this sandwich and I thought she was crazy. Who adds mayonnaise, salt and pepper to grapes? I’m not sure of the exact moment I changed my mind, but now this is absolutely one of my favorites. I can’t get enough of this sandwich!

Chicken salad croissants with grapes and pecans

4 boneless, skinless chicken breasts
1/4 cup diced celery
1 cup sliced red grapes
1/2 cup chopped pecans
2 cups real mayonnaise
Salt and pepper, to taste
4 croissants
Green leaf lettuce, if desired
STEP ONE
Cook and shred chicken breasts
STEP TWO
In a medium bowl, mix together shredded chicken, celery, grapes and pecans
STEP THREE
Add mayonnaise, salt and pepper to chicken mixture and mix well
STEP FOUR
Add additional mayonnaise, salt and pepper as desired
STEP SIX
Top croissants with a generous amount of chicken salad
STEP SEVEN
Top with lettuce, if desired
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