- Friday, December 30, 2016
- 0 Comments
So delicious! It's an easy idea for a sandwich, but we like to keep this recipe handy so we remember the ratio to make the cream cheese spread.
ingredients
4 oz cream cheese, softened2 Tbsp prepared horseradish
4 large flour tortillas
1 head romaine lettuce, tough ribs removed
8 oz deli roast beef, thinly sliced
4 oz Cheddar cheese, thinly sliced
preparation
In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.
yields
4 servings
source
Real Simple
- Tuesday, September 27, 2016
- 0 Comments
ingredients
4 lb boneless sirloin tip beef roast1/2 cup light, low sodium soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
10 slices provolone cheese
10 steak rolls
preparation
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
- In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
- Remove meat from broth, reserving broth. Let the meat sit for five minutes to allow the juices to redistribute. Shred meat with a fork, and serve on rolls with a slice of provolone. Use reserved broth for dipping.
yields
10 servings
source
Spark Recipes
nutrition
Calories 543.7, Total Fat 17.6 g, Cholesterol 128.4 mg, Sodium 1,222.8 mg, Total Carbs 41.0 g, Dietary Fiber 1.2 g, Protein 52.7 g,
- Monday, January 20, 2014
- 0 Comments
For the absolute best-tasting ultimate BLT sandwich, be sure to use juicy red, vine-ripened tomatoes. I can thank my mom for my love of BLTs. We've decided the best one we've ever had was in Madison, Wis., at the Radical Rye (sadly, the restaurant is now gone).
ingredients
Olive Oil Mayonnaise:1 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 tsp garlic, freshly minced
1/2 tsp freshly ground black pepper
Sandwich:
2 slices toasted bread
3 Tbsp Olive Oil Mayonnaise
6 slices pepper bacon, crisply cooked
3 slices tomato, 1/2-inch thick
1 ounce gourmet salad greens mix
preparation
For mayonnaise: Whisk all ingredients together until smooth. Store refrigerated.For sandwich: Spread toast with mayonnaise, then layer remaining ingredients. Cut in half and serve.
yields
1-1/4 cups mayonnaise, 1 sandwich
source
CooksRecipes.com
- Tuesday, July 10, 2012
- 0 Comments
Herbed French bread forms the base for this hearty sandwich layered with your choice of deli meats, cheeses and crispy vegetables.
ingredients
2, 11-oz pkgs refrigerated French bread dough1 egg white, lightly beaten
3 cloves garlic, pressed
1 tsp Pantry Italian Seasoning Mix
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
8 oz deli meat, thinly sliced (salami, turkey, ham or bologna)
4 oz cheese, thinly sliced (Swiss, Muenster or American)
2 cups lettuce, thinly sliced
1/4 cup Italian salad dressing, plus 2 Tbsp., divided
preparation
Preheat oven to 350˚F. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2-inch deep, on top of dough.Combine egg whites, garlic pressed with Garlic Press and seasoning mix; brush over dough using Pastry Brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.
Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell pepper, onion and tomato. Slice olives using Egg Slicer Plus.
To assemble, cut bread in half horizontally using Serrated Bread Knife using Serrated Bread Knife. Place bottom half of bread on large serving platter. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons of the salad dressing evenly over lettuce. Top with bell pepper, onion, tomato and olive slices. Brush cut side of bread top with remaining dressing using clean Pastry Brush; place over bottom half. Cut into wedges.
yields
8 servings
source
Pampered Chef, All The Best
- Tuesday, July 10, 2012
- 0 Comments
The tender portobello mushrooms help keep the chicken juicy in this crispy grilled sandwich.
ingredients
1 Tbsp Basil Oil or olive oil1 Tbsp red wine vinegar
1/2 tsp Italian Seasoning Mix
1/2 tsp salt
1 clove garlic, pressed
1/4 tsp coarsely ground black pepper
2 large portobello mushroom caps, about 4 inches in diameter
2, 1/2-in thick slices large white onion, about 4 inches in diameter
8, 3/4-in thick slices Italian bread, such as Vienna
1 cup Provolone cheese, grated (4 oz)
1 cup roasted chicken, shredded
2 plum tomatoes, sliced
preparation
In Prep Bowl, combine oil, vinegar, seasoning mix, salt, garlic and black pepper; whisk until well blended. Brush both sides of mushroom caps and onion slices with vinaigrette.Heat Grill Pan over medium-high heat 5 minutes. Place mushrooms and onion onto grid of pan; place Grill Press on top. Grill 4-6 minutes, turning once. Thinly slice mushrooms on the bias. Cut onion slices in half; set mushrooms and onion aside.
To assemble sandwiches, generously spray one side of each bread slice with vegetable oil. Arrange four bread slices oil side down; top with half of the cheese. Arrange chicken, mushrooms, onion and tomatoes over cheese. Top with remaining cheese and remaining bread slices, oil side up.
Wipe Grill Pan with paper towel, if necessary. Heat pan over medium-low heat 5 minutes. Place sandwiches on grid of pan and place Grill Press over sandwiches. Grill 2-3 minutes on each side or until grill marks appear. Serve warm.
yields
4 servings
source
Pampered Chef, Season's Best-Fall/Winter 2006
- Tuesday, July 10, 2012
- 0 Comments
Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.
ingredients
1 cup (packed) fresh Italian parsley1 cup (packed) fresh cilantro
3 Tbsp white wine vinegar
2 Tbsp fresh oregano, chopped
2 cloves garlic, peeled
1/2 tsp dried crushed red pepper
2/3 cup olive oil, plus 1/4 cup
2 large bell peppers, cut into 3/4-inch-wide strips (preferably 1 red & 1 yellow)
2, 12-oz rib-eye steaks
4 sourdough demi-baguettes, halved horizontally
preparation
Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
yields
4 servings
source
Epicurious
- Monday, July 09, 2012
- 0 Comments