It’s no secret that BLT’s are one of my favorite sandwiches. I really love adding avocado and pickled onions to my sandwich too. I recently saw Katie Lee from Food Network make this sandwich and all the credit for the bacon goes to her.
Bacon (do not buy thick slice) pork, turkey or chicken bacon works
Everything But The Bagel Seasoning*
Bread, toast it if desired
Preheat oven to 350 degrees. Line a pan with foil if you want easy cleanup. Place a baking rack in your baking pan, I used a cooling rack (like what I cool cookies on). Lay bacon on the rack. Lightly brush bacon with ketchup (this makes the seasoning stick and it adds a tomato flavor to the bacon). Sprinkle Everything But The Bagel Seasoning on the bacon. My jar had a shaker top but I applied the seasoning using my fingers so I would not waste it. Bake 15 to 20 minutes. I like my bacon crispy do I baked mine 20 minutes. Thick bacon takes a long time to crisp up in the oven so that is why I suggested to use regular sliced bacon. Let rest 5 minutes and assemble your delicious sandwich. Enjoy!
*Everything But The Bagel Seasoning can be purchased at Trader Joe’s, Amazon and my grocery store also sells it.
I love Reuben Sandwiches but I admit, I am very picky about my Reubens. First, one must start out with great tasting corned beef. The biggest crime committed to Reubens is soggy bread. I am going to give you a recipe for great flavored corned beef and tell you how to make the sandwich to perfection.
1 corned beef with pickling package
2 beef Bouillon cubes
2-3 Tablespoons of Pickling Spice
Beer, use enough to cover corned beef or a mixture of water and beer to cover corned beef
Place corned beef in crockpot/slow cooker fat side up. Sprinkle original seasoning packet of pickling spices on meat. Add beef bouillon cubes, the additional 2-3 Tablespoons of pickling spices and enough beer, or beer/water combination to cover the corned beef. Set crockpot on low and cook for 8 hours. At this time you can add your vegetables, carrots, potatoes and cabbage. I chose to roast my vegetables as my corned beef cooked.
Thousand Island Dressing
Swiss Cheese, enough for bottom bread and top bread
Sauerkraut, drained and squeezed dry
Butter for bread
I sprayed my griddle with nonstick spray. I lightly buttered my rye bread (greasy bread is not allowed on my sandwich!). I spread a light layer of Thousand Island dressing on the bread. You can easily add a side cup of dressing for dipping if desired. 😊 I put the buttered bread in the pan and quickly made the layers of Swiss Cheese, corned beef, sauerkraut *, more Swiss Cheese and finally topping it with the top slice of bread that also had Thousand Island dressing and butter on the outer side of the bread. Grill on each side to light brown. The bread should be crunchy, not soggy, the cheese melted and ooey gooey, the corned beef warm and full of flavor. Now that is a perfect World’s Best Reuben.
*This is the secret to the World’s Best Reuben. After draining the sauerkraut, use a cloth or several paper towels and squeeze out the liquid in the sauerkraut. The object is to get the sauerkraut dry. It still has the same great taste and flavor, but it will not make your bread soggy.
This recipe was adapted from a recipe sent to me by Tee Karis, my sweet Bestie.
I love Monte Cristo Sandwiches. I sure don’t see them sold at restaurants anymore. This holiday season, I had turkey, cranberry sauce and ham leftover. So here is my version using up delicious leftovers. If you do not have items used in this recipe leftover, they are available to purchase all year. You can go to the deli and just buy ham or turkey slices, not a pound of this or that. Cranberry sauce is sold all year. If you are not a fan of cranberry, you may substitute your favorite jam/jelly.
1 egg, beaten
1/4 cup heavy cream
2 slices of your favorite bread, I used my favorite, sourdough, two days old
2 slices of Swiss Cheese, or more if desired
1 generous slice of turkey
1 generous slice of ham
Powdered sugar, optional
2 Tablespoons of leftover cranberry sauce
1/2 teaspoon vinegar, I used white distilled but use whatever you have on hand
A pinch or more of red pepper flakes, if you want spicy cranberry sauce, optional
Mix together in a separate bowl and set aside.
Prepare pan with spray or butter. In a bowl, whisk together egg and heavy cream. Set aside. To assemble sandwich, spread cranberry sauce on the inside of the bread. Place a slice of Swiss Cheese on top of the cranberry sauce. Next put on turkey and ham slices and cover with the other bread slice. Dip entire sandwich in the egg mixture covering all side of bread on both sides. Place in pan and brown on both sides. Cut in half and sprinkle powdered sugar on top if desired. Enjoy!
I love chicken salad. I also love and miss my Mom’s Waldorf Salad. I thought it would be great to combine these two. I can’t begin to tell you how tasty this was. Brilliant! I used pita bread. You can use any bread or bun or croissant you want but I truly forgot how great pita bread was. I used to eat it a long time ago and forgot how delicious it really was. If you have never tried it, go for it.
This is the pita bread I used for my sandwich. I was a little hesitant to buy this because it sounded too healthy to taste good. I was wrong. Really wrong. It’s delicious and I will buy it again.
Both breasts of a rotisserie chicken, shredded in bite size pieces, I used Sam’s Club rotisserie chicken and it was about 4 cups shredded
2 apples, chopped into bite size pieces, I used Braeburn which are large apples, if you use small or medium size, add another apple or two
3/4 cups walnuts, chopped
1 cup celery, chopped
1 lemon, juiced*
1 Tablespoon brown sugar
3/4 cup sour cream
1 cup mayonnaise
Season to taste
Lettuce leaves or spinach leaves, optional
Sliced tomatoes, optional
Pita bread, cut in half
Place shredded chicken, nuts and celery in a medium size bowl. In another bowl, juice lemon and add the chopped apple. The lemon will prevent it from turning brown and add a zesty taste. Once you have tossed your apples in the lemon juice, add the brown sugar, sour cream, mayonnaise and blend. Add this dressing/apple mixture to the the chicken mixture in the other bowl. Season to taste. Fill pita half with your Chicken Waldorf Salad. Add a lettuce leaf or spinach leaves to your pita. Enjoy!
*Place your room temperature lemon in the microwave for 11 seconds. It will yield more juice.
I love the flavor of tomatoes, fresh mozzarella and basil together. So I guess it was inevitable I would create a sandwich and incorporate these amazing flavors.
3 pieces of bread, I prefer toasted
Fresh mozzarella slices
4 pieces of bacon
Mayonnaise, if desired
Salt and pepper if desired, I added it to my tomato slices
Avocado slices, if desired
Balsamic glaze, if desired
Toast bread slices. Spread on your mayonnaise if you like. Layer tomato slices, salt and pepper. Top with basil leaves and avocado slices if you are using them. Place the the second slice of bread of top. Add bacon and sliced mozzarella to the second slice. Top with last slice of bread and cut into fourths, triangle shape (like they do at the restaurants). Drizzle on balsamic glaze if desired. Enjoy!
Would you like to have lunch in Hawaii? Me too! I have used some of Hawaii’s best flavors to create a delicious chicken salad. Enjoy it on a sandwich, on a bed of lettuce or a lettuce cup. It’s delicious. You will be doing the hula dance after tasting this!
1 rotisserie chicken, I buy mine at wholesale clubs, they are bigger by a pound and less expensive
3 stalks of celery, sliced
3 green onions, sliced with kitchen shears, green and white parts
1 cup of macadamia nuts, rough chopped
1 cup of pineapple tidbits, drained
Take the skin off of the chicken and chop into bite size pieces. Add the other ingredients and mix well.
Lime Cilantro Dressing:
3/4 cup mayonnaise
3/4 cup sour cream
2 Tablespoon of fresh cilantro, optional if you hate it!
Juice of 1 lime
Season with salt and pepper to taste
In a separate bowl, combine mayonnaise and sour cream. Mix in cilantro. Microwave you lime for 15 seconds in the microwave (this will make the juice pour out of it) Add the juice of the lime and combine. Add to chicken salad and toss to combine. Enjoy on a sandwich, wrap, lettuce cup or just with a fork! Aloha!
I love chicken salad. I make it often. I don’t always eat it a sandwich but when I created this recipe, I decided to put a Southern spin on it. The corn English muffins add a great taste detail to this fried chicken salad sandwich. Please enjoy my Southern Belle Chicken Salad Sandwich.
3 cooked and fried (or baked with a breading), I used store bought at the deli, cut into bite size pieces
1 green onion, cut with kitchen shears, green and white parts
1/4 cup Craisins
1 celery stalk, sliced into pieces
1/4 – 1/2 cup cheddar cheese, grated
1/4 cup honey mustard, or use Dijon if you prefer
1/4 cup mayonnaise, or more to taste
Salt and Pepper to taste, I used about 1/2 teaspoon each
Corn English Muffins, toasted, I used Thomas’s
In a bowl, mix the above ingredients except the English Muffins. Depending on how large your tenders are, you may need to adjust the measurements on the mayonnaise and honey mustard. The tenders I used were about four inches in size. After toasting the muffin, build your sandwich. Add lettuce and tomato if you wish, or just eat it on your toasted Corn English Muffin. This was a really good and different sandwich. Have it for lunch or dinner, would be perfect with a bowl of soup. Makes 4 – 6 sandwiches. Enjoy!
Looking for a quick and easy meal to put together? I have a delicious sandwich that can be eaten hot or cold. Please try this hot first. You will love it!
1 Rotisserie Chicken Breast, shredded
1 cup celery, chopped
1 small onion, diced fine
1 cup mayonnaise
1 1/2 cups sharp cheddar cheese, grated
Salt and Pepper to taste
4-6 hamburger buns, I used pretzel
Preheat oven to 350 degrees. Mix of the above ingredients listed above except for the buns. Spread mixture on your favorite buns. Wrap each burger in foil and bake in oven for 15 minutes. These sandwiches are so good. Unbelievable how good they taste warm. If you decide not to eat them warm, you might want to add more mayonnaise. Teams well with my Remarkable Rotini Pasta Salad as seen in the pictures.