Sassy Tailgate Sandwiches

 photo: allrecipes.com

Sassy Tailgate Sandwiches


Ingredients:

• 1 (12 count) package Hawaiian bread rolls
• 1 pound shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dried minced onion
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

original recipe: http://allrecipes.com/recipe/rwop-finalist-sassy-tailgate-sandwiches/detail.aspx

Pizzelle & Chocolate Hazelnut Ice Cream Sandwich

 photo: http://www.delallo.com

Pizzelle & Chocolate Hazelnut Ice Cream Sandwich

original recipe: http://www.delallo.com/recipes/pizzelle-chocolate-hazelnut-ice-cream-sandwich

Ingredients:

• DeLallo Vanilla Pizzelles
• Chocolate hazelnut spread
• Vanilla Ice Cream
• Chopped hazelnuts

Instructions:

Gently scoop ice cream onto the pizzelle. This works best if ice cream is left to soften, as cookies are very delicate. On another pizzelle, spread chocolate hazelnut; the spread can be warmed for easier application.

We used a thick layer of chocolate hazelnut spread, a 3/4-inch layer of ice cream and dipped the edges in chopped hazelnuts. For best results, individually wrap sandwiches and freeze.

Bacon, Cheddar and Pear Panini

 photo credit: http://www.alexandracooks.com

Bacon, Cheddar and Pear Panini

original recipe: http://www.alexandracooks.com/2011/09/15/bacon-cheddar-and-pear-panini/

Ingredients:

• 1 tablespoon jam, such as currant or fig or Ikea’s lingonberry (what I used)
• 2 slices of nice, bakery-style bread, from a multigrain or Italian boule for example
• 2 slices Cheddar
• 2 slices cooked bacon
• 1/4 small pear, thinly sliced

Instructions:

1. Heat a panini machine. Spread the jam on 1 slice of the bread. Layer the pear, bacon and cheddar on top.

2. Press the sandwich in the panini machine until the bread is toasted and the cheese is melted, 3 to 5 minutes total depending on your machine.

Roast Turkey Cuban Sandwich

 photo credit: http://www.closetcooking.com

Roast Turkey Cuban Sandwich

original recipe: http://www.closetcooking.com/2010/10/roast-turkey-cuban-sandwich.html

Ingredients:

• 1 bun (sliced in half)
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon cranberry sauce
• 2 slices roast turkey breast
• 2 slices swiss cheese
• 2 slices smoked ham
• 2 slices dill pickle

Instructions:

1. Assemble the sandwich and brush the outside with a bit of oil.

2. Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.

Shrimp Po’ Boys

 photo credit: http://bevcooks.com

Shrimp Po’ Boys

original recipe: http://bevcooks.com/2011/11/shrimp-po-boys/

Ingredients:

• 3 Tbs. canola mayonaise
• 1 Tbs. hot sauce (like Franks or Tobasco)
• 1 Tbs. fresh lemon juice
• 2 Tbs. herbs de provence
• 1 Tbs. smoked paprika
• 1 Tbs. Penzey’s Arizona Dreaming seasoning
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 2 Tbs. extra-virgin olive oil
• 1 pound frozen shrimp (thawed, peeled and deveined)
• 1 French baguette, cut into fourths and toasted
• 1 roma tomato, sliced, for garnish
• 1 cup (or more) arugula, for garnish

Instructions:

In a small bowl, combine the mayo, hot sauce and lemon juice. Stir until combined and set aside.

In another little bowl, combine the herbs de provence, paprika, Arizona Dreaming, garlic powder and cayenne. Toss over the shrimp, coating them.

Heat the oil in a medium skillet. Add the shrimp and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove from heat.

Spread the mayo along the inside of the baguette. Layer with tomato, arugula and seared shrimp.

Fried Tuna Ball Po Boy

 photo credit: http://www.closetcooking.com

Fried Tuna Ball Po Boy

original recipe: http://www.closetcooking.com/2011/02/fried-tuna-ball-po-boy.html

Ingredients:

• 2 cans tuna, drained
• 2 green onions, sliced
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon creole seasoning
• oil for frying
• 1 cup bread crumbs
• 1/2 baguette, sliced in half both ways to form two sandwiches
• 1/2 cup lettuce, sliced
• 1/2 cup pickled green tomatoes or tomatoes, sliced
• 1/2 cup remoulade sauce

Instructions:

Mix the tuna, green onions, egg, mayonnaise, worcestershire sauce, mustard, and cajun seasoning along with enough bread crumbs that the mixture holds together well.

Heat 1/2 inch on oil in a saucepan over medium heat.

Form the mixture into 1 1/2 inch balls and roll them in the bread crumbs to coat.

Fry the tuna balls in oil until golden brown on all sides and set aside on paper towels to drain.

Assemble sandwich and enjoy.

Pecan Burger

 photo credit: http://www.pauladeen.com

Pecan Burger

original recipe: http://www.pauladeen.com/recipes/recipe_view/pecan_burger/

Ingredients:

• 1 1/2 lb ground beef
• 6 slices bacon
• 6 tablespoon chopped pecans
• 3 tablespoon chopped parsley
• 2 tablespoon onion, grated
• 4 tablespoon butter, softened

Instructions:

Preheat broiler or grill. Divide ground beef into twelve flat patties. Partially saute bacon. Mix pecans, parsley, onion and butter together. Spread mixture on six of the patties. Top with remaining six patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, turning once.

Recipe courtesy Paula Deen

Turkey Cranberry Monte Cristo

 photo credit: http://www.pauladeen.com

 Turkey Cranberry Monte Cristo

original recipe: http://www.pauladeen.com/recipes/recipe_view/turkey_cranberry_monte_cristo/

Ingredients:

• 8 slices bread (potato bread, challah, or any other soft bread)
• 1 cup fontina cheese, grated
• 8 slices cooked turkey breast
• 1/2 cup whole cranberry sauce
• 1 cup baby arugula leaves
• 3 eggs
• 1/3 cup milk
• pinch nutmeg
• 2 tablespoons butter

Instructions:

1. Lay the 4 slices of the bread out on a cutting board.
2. On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.
3. Equally divide the arugula leaves and place on next layer.
4. Top with the remaining fontina and remaining bread slices.
5. Press down firmly on sandwiches to seal in the filling.
6. In a medium bowl, beat the eggs, milk, and nutmeg.
7. In a large skillet over medium heat, add the butter.
8. Dip each sandwich into the egg mixture coating both sides.
9. When butter is melted in skillet, add the sandwiches and cook until golden brown.
10. Flip sandwich and repeat with other side, adding more butter if necessary.
11. Remove from pan, drain on paper towels, and let sit for a few minutes.
12. Cut in halves and serve.

Italian Pressed Sandwiches

 photo credit: http://www.marthastewart.com

Italian Pressed Sandwiches

original recipe: http://www.marthastewart.com/342492/italian-pressed-sandwiches

Ingredients:

• 1 rectangular ciabatta or other thick-crusted bread, about 18 inches long by 5 inches wide
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound hard salami, thinly sliced
• 1/2 pound fresh mozzarella cheese, sliced
• Freshly ground black pepper
• 1/8 teaspoon dried oregano
• 5 whole sun-dried tomatoes, in oil, thinly sliced

Instructions:

Slice the bread horizontally and lay each half, cut side up, on a work surface. Drizzle with olive oil. On one half, lay down the prosciutto to cover. Repeat with the salami and mozzarella. Top with the pepper, oregano, and sun-dried tomatoes. Cover with the other half of the bread.

Press down on the sandwich and wrap tightly in plastic wrap and then foil. Press under heavy saucepans or cans for up to overnight in the refrigerator. When ready to eat or pack, unwrap the loaf, cut into servings, and serve, or rewrap and pack.

Hummus Vegetable Sandwich

 photo credit: http://www.marthastewart.com

Hummus Vegetable Sandwich

original recipe: http://www.marthastewart.com/326601/hummus-vegetable-sandwich

Ingredients:

• 2 slices whole-wheat bread
• 1/4 cup store-bought hummus
• 1 tablespoon store-bought tapenade (olive spread)
• 1/4 cucumber, thinly sliced
• 1 coarsely grated carrot

Instructions:

Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

California Veggie Sandwich

 photo credit: http://www.marthastewart.com

California Veggie Sandwich

original recipe: http://www.marthastewart.com/342380/california-veggie-sandwich

Ingredients:

• 1/4 red onion
• Red-wine vinegar
• 2 slices multigrain bread
• Fresh goat cheese
• Thinly sliced cucumber
• Alfalfa sprouts
• Sliced avocado
• Carrot, grated
• Radish, grated

Instructions:

Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.

Greek Salad Sandwich

 photo credit: http://www.marthastewart.com

Greek Salad Sandwich

original recipe: http://www.marthastewart.com/340684/greek-salad-sandwich

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/4 cup fresh parsley leaves
• 1/2 small red onion, thinly sliced
• Coarse salt and ground pepper
• 3 ounces crumbled feta
• 8 slices rustic bread or olive bread
• 1/2 medium cucumber, thinly sliced
• 1 tomato, thinly sliced

Instructions:

In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on
4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

Pressed Mozzarella and Tomato Sandwich

 photo credit: http://www.marthastewart.com

Pressed Mozzarella and Tomato Sandwich

original recipe: http://www.marthastewart.com/315629/pressed-mozzarella-and-tomato-sandwich?center=856055&gallery=853635&slide=284866

Ingredients:

• 2 tablespoons Dijon mustard
• 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
• 1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
• Romaine lettuce leaves
• 6 ounces fresh mozzarella, sliced
• 1/2 cup fresh flat-leaf parsley, leaves
• Coarse salt and ground pepper

Instructions:

In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.

Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Southwestern Turkey Club

 photo credit: http://www.marthastewart.com

Southwestern Turkey Club

original recipe: http://www.marthastewart.com/341750/southwestern-turkey-club?center=856055&gallery=853635&slide=260523

Ingredients:

• 8 slices bacon (8 ounces)
• 4 turkey cutlets
• Coarse salt and ground pepper
• 1 ripe avocado, pitted and peeled
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons chopped pickled jalapeno chiles
• 12 slices whole-wheat sandwich bread, lightly toasted
• 1 tomato, thinly sliced

Instructions:

Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.

Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.

In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

Note:

Chicken cutlets are a good substitute for the turkey. You can even use sliced cooked turkey or chicken from the deli counter; in that case, skip step 2. After halving avocado and removing the pit, slide a large spoon between skin and flesh to remove peel in one piece.

Sandwich with Chipotle Mayo

 photo by http://www.fortmillscliving.com

  

Sandwich with Chipotle Mayo

original recipe: http://www.fortmillscliving.com/2012/08/03/recipe-chicken-bacon-panini-with-chipotle-mayo/

Ingredients:

Chipotle Mayo :

• 1/2 to 1 teaspoon chipotle pepper in adobo sauce, minced
• 1/3 cup mayo
• 1 1/2 teaspoons lime juice
• 1/4 teaspoon ground cumin
• salt and pepper to taste

Sandwich :

• chicken from 1 rotisserie chicken
• 8 slices bacon, cooked
• 1/2 cup shredded cheddar
• 1/2 cup shredded monterey jack
• 1 avocado, sliced
• 8 slices Italian bread
• butter

Ingredients:

- For the mayo- mix all ingredients together in a small bowl. (Best done ahead of time so flavors have a chance to meld.)

- Spread butter on 1 side of each piece of bread.

- Spread mayo on non-buttered side of 1/2 the pieces of bread.

- On remaining pieces of bread, evenly distribute cheese, chicken, bacon, and avocado. (Cheese should be the first thing you put on the bread so it will melt easily.

- Place mayo coated slices on top, buttered side up.

- If using a grill pan, place a heavy pan on top and cook 2-3 minutes per side, until golden brown. Alternately, cook in a panini grill until desired degree of doneness.