Monte Cranberry Cristo Sandwich


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. 


Ingredients:

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 


Cranberry Sauce:

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!

Advertisements

Chicken Waldorf Pita Sandwich


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. 


Ingredients:

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. 

Bacon Caprese Club Sandwich

  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. 

  
Ingredients:

3 pieces of bread, I prefer toasted

Sliced tomatoes

Fresh mozzarella slices

4 pieces of bacon

Mayonnaise, if desired

Salt and pepper if desired, I added it to my tomato slices

Basil leaves

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!

Aloha Chicken Salad

  

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!  

  
Chicken Salad:

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!

  

Southern Belle Chicken Salad Sandwich


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.

Ingredients:
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!

2015/01/img_9986.jpg