Chilli Cheese Tortilla Sandwich

Chilli Cheese Tortilla Sandwich

A quick & easy sandwich that is packed full of flavour!  Stack this dish higher to accommodate more people.

Serves 1

Prep time:  2 minutes

Cooking time:  3 minutes

Ingredients

2 flour tortillas

25g Jarlsberg or mature cheddar, thinly sliced

2 slices of parma ham

A few fresh basil leaves

1-2 tsp sweet chilli sauce

Preparation method

1.  Heat a large non-stick frying pan.  Now add a flour tortilla and arrange the cheese on top.  Add the parma ham and scatter over the basil leaves then drizzle over the sweet chilli sauce.  Top with the remaining flour tortilla and cook for 1 minute until the underside is crisp and flecked with brown spots.

2.  Turn the sandwich over and cook for a further minute.  Cut into wedges and serve.

3.  If you are feeding more people, once you have turned the sandwich, scatter over more of the filling and top with another tortilla, turn and cook for one minute.  Continue to layer, but be careful when turning over the stack, enjoy!

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Antipasto Tuna Grinder

This tuna sandwich has a lot of ingredients but they are ingredients I already have in the fridge as we love all these Mediterranean flavors.  I had come across a recipe that layered all these ingredient on a baguette roll.  It was good BUT it was hard to eat as the crusty baguette roll made all the layers slide out as you took a bite.  It was messy but I knew the flavors worked really well.  I solved the sliding problem by combining all the ingredients together and served on a toasted soft french roll.  I've made this several times just to get the measurements down and now it's a keeper recipe!

Soft French Roll, toasted

Ingredients:  french rolls (3-4), garlic clove, olive oil, Albacore tuna, red onion, banana peppers, artichoke hearts , roasted red peppers, capers, Kalamata olives, black pepper, feta, lettuce and mayo (whoops, not shown).

Ingredients:
3-4 Soft French rolls (depending on size)
1 clove garlic, crushed
1 tbsp extra-virgin olive oil
1 pouch (6.4 oz each) Albacore tuna, drained (I just pat it dry with paper towel)
2 Tablespoons red onion, finely chopped
1/4 cup banana peppers, chopped
3-4 artichoke hearts, pack in water, drained and chopped (I pat with paper towel as it's holds a lot of liquid)
1 (1/4 cup) roasted red peppers, drained and chopped
1 Tablespoons, capers, drained
10 (1/4 cup) Kalamata olives (pitted), chopped
A few grinds black pepper
1/4 cup feta, crumbled
2-3 Tablespoons mayo, (just enough to bind mixture together)
lettuce

Directions:
Cut French roll in half lengthwise (not cutting through).
Cover garlic with oil in a small dish and microwave on high for 30 seconds.  Brush bread evenly with oil.  Broil roll just until lightly toasted (watch carefully!)
In a bowl combine remaining ingredients except for lettuce.
On toasted rolls layer with lettuce and tuna mixture.  Yum!

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Chicken Salad

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Prep Time: 20 minutes Servings: 5

"This chicken salad is our family's favorite. It's easy and can be made ahead. I make this often as it's always requested.  Also, recipe is easily double or tripled depending on servings needed."

 
Ingredients:

2 cups cooked chicken breast, cut up 1/4 cup diced celery 1/4 cup raisins 1/4 cup dried cranberries 1/4 cup sliced almonds 3/4 cup mayonnaise 2 Tablespoons chopped red onion 1/4 teaspoon salt 1/4 teaspoon pepper 5 Croissants

Directions:

1.

Combine all the ingredients except for the croissants. Mix well.

2.

Spoon about 1/2 cup into each croissant. Serves 5 Hint: For a large group, get smaller croissants and double or triple as needed. I get the half size croissants at Sam's Club, they are the perfect size. To toast almonds: Put on cookie sheet and bake 350 for about 5-10 minutes. Check often because they will burn fast. Cooked Chicken for Chicken Salad: Place chicken breast on cookie sheet lined with foil (for easy cleanup), bake 350 for about 30-40 minutes (depends on size of chicken). Turn chicken oven half way through. Baked until done but not browned so that it doesn't get dried out. Let sit until cool and cup up into bite size pieces.

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BLAT (bacon, lettuce, avocado and tomato)

If you like avocados you will love them on your BLT's.  I don't think I ever want to eat another BLT without the A, only BLAT's for me!  No recipe needed just make a BLT and add sliced avocado or mash avocado and add mayo to make a creamy spread.

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Club Sandwich (Pioneer Woman)

We love a good sandwich and this is one delicious sandwich.  I got the recipe from the Pioneer Woman.  Check out the recipe here.  The club starts off with lightly toasted bread, turkey, ham, lettuce, avocado, bacon, cheese, pesto mayo and also a sundried tomato pesto mayo.  It was easy and very flavorful. 

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Reubens

Being St. Patrick's Day I have to make corned beef  but the only way I like it is made into a Reuben Sandwich.  I have the corned beef cooking in the crockpot all day so these sandwiches will be an easy delicious dinner!  Toasted rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden.  One of my family favorites! 

Butter (or mayo) side down.  Layer with Swiss cheese.

Layer on corned beef.

 

Layer on sauerkraut.

 

Drizzle with Thousand Island dressing.

 

Layer another slice of Swiss cheese.

 

 Top with rye bread butter (or mayo) side up.

 

 Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note) 

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note) 

1 cup sauerkraut, drained 

1/2 cup Thousand Island dressing

Directions:

1.  Preheat a large skillet (medium heat) or broil in oven (see note).

2.  Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese,  sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3.  Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note:  I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully.  It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corn beef:  Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef.  Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound  until very tender.  Slice meat across the grain.

Note:  When I'm making several sandwiches it's easier to make under the broiler.  Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown.  Turn and broil other side until golden brown.  Don't take your eyes off these as they will burn just like that!

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Portobello Sandwich

I had this sandwich at The Great Dane Restaurant in Madison, Wisconsin.  I came home and couldn't wait to make this sandwich.  Roasted Portobello mushroom caps filled with spinach, artichoke, roasted red peppers.  Then topped with mozzarella and freshly shredded Parmesan cheese.  Served on toasted Ciabatta rolls.  I will be making this again!

Ingredient:


Portobello Mushroom caps (1 per sandwich)
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach
Shredded mozzarella and freshly shredded parmesan for topping
Ciabatta rolls


Directions
First preheat your oven to 375 or turn on your grill.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
The longer you cook the portobella the meatier (firmer textured) the mushroom gets.
While the mushrooms are baking saute artichokes, roasted red peppers and spinach for the stuffing.
When mushroons are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Toast your bun.

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BLT's

I know you don't need a recipe for BLT's but I wanted to share how I make my bacon. I love to make bacon this way, it cooks up nice and crispy. All you do is preheat oven 350. Lay bacon out on large cookie sheet (with sides!).

Bake bacon about 20 minutes. After 15 minutes, take out of oven and flip bacon over. Return bacon to oven. After 20 minutes if bacon isn't done, just check every 5 minutes until it's as crispy as you want it. Drain on paper towels.

As you can see I do make my BLT's a little different. I like to use toasted english muffins. Try it you'll like it! Fits a large slice of tomato perfectly. 

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Stromboli

This is so easy and good, purchase just what you need from the deli and assemble.

2 loaves (1 pound each) Rhodes frozen bread dough - thawed
1/2 lb salami, sliced thin
1/2 lb provalone, sliced thin
1/2 lb ham (not water packed), sliced thin
1/4 lb sliced pepperoni, sliced thin
8 oz can pizza sauce
2 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 lb mozzarella cheese, sliced thin


1. Roll each loaf into a 2 rectangles (I like to do one at a time).  Do not use any flour, the dough will shrink up and won't roll out.  Rolling out the dough takes a little effort but it will start to form a rectangle.


2. Layer 1/2 ingredients in order down the center of the dough leaving about an inch on the ends and enough dough on sides to fold over all the ingredients.

3. Fold both the sides over ingredients and seal ends. Repeat with other loaf and ingredients.

4. Carefully put both on a large  greased cookie sheet  (seam side down) bake 350 for 30-40 minutes or until golden brown. You’ll want to make sure you bake long enough so that the dough will bake through, don’t take out too early.  Turn pan after 15 minutes to bake evenly.  Also let rest about 10 minutes before slicing.


Hint: Use a good deli ham, not water packed, as it will make bread soggy.

Serves 8  

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Reuben Sandwiches

           

Reuben sandwiches are really delicious and easy to make.  Rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden.  One of my family favorites!

Butter (or mayo) side down.  Layer with Swiss cheese.

Layer on corned beef.

 

Layer on sauerkraut.

 

Drizzle with Thousand Island dressing.

 

Layer another slice of Swiss cheese.

 

 Top with rye bread butter (or mayo) side up.

 

 Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note) 

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note) 

1 cup sauerkraut, drained 

1/2 cup Thousand Island dressing

Directions:

1.  Preheat a large skillet (medium heat) or broil in oven (see note).

2.  Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese,  sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3.  Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note:  I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully.  It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corned beef:  Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef.  Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound  until very tender.  Slice meat across the grain.

Note:  When I'm making several sandwiches it's easier to make under the broiler.  Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown.  Turn and broil other side until golden brown.  Don't take your eyes off these as they will burn just like that!

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Grilled Tuna Melts

This is a sandwich I make all the time. 

You make this tuna melt like a grilled cheese. Mix the tuna with a little mayo, salt and pepper.

To assemble the sandwich:

slice bread (use good bread, I like english muffin bread or french bread)

a slice of munster cheese

a layer of tuna

a slice of american cheese

and another slice of bread

Spread top of bread with a very thin layer of mayo (not salad dressing).  I like using mayo as you don't have to soften the butter and with the mayo the bread toast up really nice and crisp). Then grill sandwich just like a grilled cheese.  Goes well with a bowl of tomato soup.

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