Posted by Cate under
Sandwiches
Recipe courtesy of Cooking Light
3 tablespoons honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
1/4 pound thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites (I used one whole egg)
Cooking spray
2 teaspoons powdered sugar
1/4 cup seedless raspberry jam
Spread about 1 teaspoon mustard over each bread slice. Place 1 cheese slice on each of […]
Posted by Cate under
Sandwiches
Recipe courtesy of Margaux Sky in Beautiful Breads and Fabulous Fillings: America’s Best Sandwiches.
From the November, 2004 issue of O, The Oprah Magazine
Makes 6 servings
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pounds medium chicken tenders
1/2 cup plus 2 tablespoons spicy brown mustard
1/2 cup honey
1-1/4 teaspoons curry powder
3/4 teaspoons lemon pepper
1/8 teaspoons salt
Butter for spreading
1 […]
Posted by Cate under
Sandwiches
Print PDF of recipe here.
Recipe courtesy of Luna Park Restaurant.
Serves 4
Sandwich:
8 tablespoons pepperoncini relish (I used more)
8 oz mortadella
8 oz provolone
4 oz hard salami
4 oz hot coppa or capicola
2 ciabatta loaves, sliced
Preheat the broiler. Spread 2 tablespoons of pepperoncini relish (see recipe below) on each inside piece of bread. Layer the ciabattas with provolone, salami, […]
Posted by Cate under
Cuban,
Sandwiches
Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.
1 teaspoon extravirgin olive oil
1 garlic clove, minced
4 (3-ounce) Hawaiian rolls, sliced in half horizontally
2 tablespoons yellow […]
Posted by Cate under
Sandwiches
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4-1/3-inch-thick slices sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided (I used red leaf lettuce)
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 […]
