Feel like some comfort food? Here are three easy sandwich recipes that will fill the order.
Easy Monte Cristo Sandwich.
Recipe serves 4.
1/2 C milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
8 slices country bread
Store bought rhubarb strawberry fruit spread
3 Tbsp Mayonnaise
2 Tbsp mustard
2 leaves fresh mint – diced.
For the filling:
8 slices deli style turkey
8 slices deli style ham
Gruyere cheese – sliced
Mix the mayonnaise, mustard, mint in small bowl.
In a large deep dish place 3 eggs, mild, vanilla, cinnamon, salt, and whip together.
One by one dip bread slices into the batter, covering both sides of the bread.
Melt butter in fry pan and brown the “French Toast” on both sides. You will need to add butter as you progress through the 8 slices. Set the browned slices to the side.
On paper plate place one slice of browned bread, spread mayo/mustard sauce on top, add 2 slices of turkey, 2 slices of ham, and slices of Gruyere cheese. Spread rhubarb strawberry fruit spread on second slice of browned bread and place on top to finish the sandwich. Place in microwave on high for 40 seconds to melt cheese and warm the meat. Repeat for remaining sandwiches.
Gently move sandwich from paper plate to the serving plate, sprinkle with powdered sugar, add side of fruit and enjoy.
Easy Taco Meat Hoagie.
Recipe makes 4 hoagies.
1 lb. ground round
4 hoagie buns
white cheese slices (white cheddar or Monterrey Jack)
chopped iceberg lettuce
1 tsp chili powder
1/4 tsp salt
1/8 tsp cumin powder
canned diced green chiles too taste
Ken’s Steak House Peppercorn Ranch Dressing (or ranch dressing with pepper added)
Sriracha Chili sauce (too taste)
While browning the ground round in a fry pan add the chili powder, cumin, and salt. Stir and brown. When done spoon out excess grease.
Chop iceberg lettuce.
Slice open (but not apart) the hoagie buns.
Spoon the seasoned ground round onto the hoagie bun, add ranch dressing, minced chilies, and Sriracha Chili sauce.
Add cheese and place hoagie in micro wave or under broiler to melt the cheese. Once done add the lettuce and enjoy.
Grown Up Tuna Melt.
Recipe serves 4.
2- 7 oz cans Albacore Tuna in water – drain water.
3 and 1/2 Tbsp mayonnaise.
1/4 C white onion – chopped.
1/4 C chopped celery.
1/2 Tbsp chopped fresh cilantro.
2 Tbsp fire roasted red peppers (canned) chopped.
1/2 tsp Sriracha chili sauce (mixed into mayonnaise).
8 slices sour dough bread (4 top and 4 bottom).
4 tomato slices.
4 slices of Pepper Jack Cheese.
1 Tbsp. olive oil.
2 clove garlic – minced.
lemon – sliced
3/4 tsp minced fresh rosemary.
ground salt and pepper.
In a large mixing bowl combine onion, celery, cilantro, red peppers, mayonnaise with sriracha sauce mixed in, and stir.
Add the tuna and squeeze a little lemon juice on it. Mix all ingredients together.
Heat olive oil in fry pan on medium high heat. Add garlic, saute for a minute, and then add the tomato slices. Top tomato slices with 1/2 the rosemary, and then add a dash of ground salt and pepper.
After a minute flip the tomato slices and top with the remaining rosemary. After a minute or so remove the tomato slices and set aside on a plate.
Arrange 4 pieces of bread on oven sheet. To the bread add tuna, and top each with pepper jack cheese. Place on top rack of broiler. Watch to make sure the cheese melts but does not burn. As soon as you have a nice cheese melt remove oven sheet (don’t forget to use oven mitt).
Plate the tuna melts, and then top each with a tomato slice and the top bread slice. Add a lemon garnish and you are ready for a great tuna melt meal.
Good Eating and Table Talk,
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