Little Sandwich Supper

Well folks, school is in full swing. Only 6 days in and I am E.X.H.A.U.S.T.E.D I'm not kidding! I took a nap this past Sunday! I haven't taken a nap in I don't know how long. But there I was at 4 in the afternoon laying on our bed, fast asleep.

I'm sure my sleep schedule is totally whacked out and when it's back on track I won't feel like I am asleep on my feet 24/7, but until that happens, I am finding ways to ease my life any way I can.

Supper is always one way I look to shave a little time off my oh so busy day. If there is a way I can feed my family, but spend a little less energy doing so, sign me up!

On nights when I need simple, yet scrumptious, quick yet satisfying, many times I turned to my friend the sandwich. Rather it be soup and sammies, salad and sammies, fruit and sammies....I have so many different ways I serve them up, but each gives us a supper that is easy on me, and filling for my family.

These little tasty gems will certainly become part of our regular sandwich rotation, and I'm guessing if you try them, yours too. Think hot ham and cheese taken to the next level. If you've never had a Cuban Sandwich, or "Cubano", it's filled with ham, roasted pork, pickles, Swiss cheese, mustard and then pressed until it's thin and crispy. Well, minus the roast pork, these have all of that! And the sauce on the top? Well, I could drink that stuff with a straw!

If you're looking to switch up your sandwich routine because your schedule is as busy as mine, and you too find yourself struggling to keep going at the end of the day, these are exactly what you're looking for.

Cuban Sliders

12 Hawaiian Slider Buns or Dinner Rolls

24 thin slices ham (I like the small round ones)

Sliced Swiss Cheese, cut into fourths

Dill Pickle Chips

1 stick butter, melted

2 TBS Dijon mustard

1/2 tsp. onion powder

Preheat oven to 350. Lay bottoms of buns in 9 x 13 baking dish. Add two slices of ham, two fourths of cheese and two pickles to each. Put tops on. In a large bowl, combine butter, mustard and onion powder. Whisk well. Baste tops of sandwiches liberally with sauce. Cover with foil. Bake for 10 minutes. Uncover and bake 10 additional minutes until golden brown on top.  

Shared at Weekend Potluck


Inspired by Taste of Home

As a Field Editor of Taste of Home, I share this recipe as a volunteer, NOT a paid employee. 

Sandwich Night

Do you do sandwich night at your house? If not, you're kinda missing out. I don't mean to be that blunt, but it's true. I love a good sammy; and they can be a such a simple, comforting meal at the end of a tiring day. I find myself planning them about once a week; and am constantly on the lookout for new ones! 

If you don't think of sandwiches as a substantial meal on a weeknight, let me explain. I'm not talking about the run of the mill peanut butter and jelly, or turkey on wheat. The kind of sandwiches I love to serve for supper, are hearty...filling...eat like a meal!! But they are still simple. That's a must. When I know I have sandwiches planned for dinner, I look forward to it because that means I get to somewhat relax during meal time. So if little effort is part of the goal, I don't want something that takes a lot of time, or is complicated. In fact, many times the sandwiches I fix are more of an assembly process than a recipe; and this is one of those.

I'm guessing some of you might even have everything you need for these already in your kitchen. Don't you love when that happens? That just makes simple sandwich suppers even better! Plus, these are totally adaptable to your favorites. Like a different kind of ham? Okay. Maybe honey mustard? Fine. Enjoy provolone instead of Swiss? Great. You can totally make them to fit your tastes. But however you plan on making them, make sure you have big plates because this aren't skimpy sammies! They are B.I.G.

If you don't usually think of sandwiches as a filling, appropriate supper after a long day when the family is starving and it's your job to satisfy their hunger, this just might be the recipe that changes your mind! 

Baked Ham and Cheese Sandwiches

From Oh Bite It

12 slices Texas toast, buttered on both sides

24 slices black forest ham

6 slices Swiss cheese

1/4 c. Dijon mustard

1 1/2 c. finely shredded Monterrey Jack cheese

1-2 TBS dried parsley

Preheat oven to 350. In the bottom of a 9 x 13 dish, spread mustard evenly. Place 6 slices of bread, butter side down in dish. Top each slice with 2 slices of ham and 1 slice of cheese. It's okay if they overlap a little. Top each with another slice of bread, butter side up. Sprinkle with shredded cheese, liberally. Press cheese down slightly to adhere. Bake for 25 minutes until golden brown. In the last 5 minutes, sprinkle with parsley. Press slightly. When finished baking, allow to sit for 5 minutes before removing from pan. 

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Shared on The Country Cook Oct. 10, 2014

FOOLPROOF Family Recipes Day 2

That's right, I'm back with yet another tasty, simple recipe from the new Gooseberry Patch cookbook, FOOLPROOF Family Recipes. If you didn't stop by on Wednesday to see the first recipe I featured, Garden Macaroni Salad, click here because you don't want to miss that instant summer classic!

For today's pick, I chose something I knew would be a light summer salad supper the entire family would love. The two things that stood out right away when I saw this recipe were 1. the addition of cashews--something we eat by the pound in this house and 2. the homemade dressing! I think anytime you have the chance to make a salad dressing from scratch, it tastes so much better!! 

If you like salads with a crunch, this will not disappoint. There is nothing but crunch in this one! And if you haven't had many salads that combine veggies and fruit (which I absolutely adore) this is a great one to start with! The sweetness of the apple and pear and the tartness of the cranberries marry so well together. Plus, you've got the creaminess from the cheese and this amazing dressing. I really can't say enough about how delicious all of these flavors come together. 

This salad would be perfect for a brunch, lunch, light supper, potluck, backyard barbecue...really any time, any where! And if you want a chance to win a copy of FOOLPROOF Family Recipes for yourself, you're in luck because I'm giving one away. Just click here for details!

Orchard Salad

Submitted by Carrie O'Shea Marina Del Rey, CA Found on page 66

1 head Romaine lettuce, torn

1 Gala apple, cored and thinly sliced

1 Bartlett pear, cored and thinly sliced

3/4 c. shredded Swiss cheese

3/4 c. cashews, coarsely chopped

1/2 c. sweetened dried cranberries

Poppy Seed Dressing

2/3 c. oil (I used vegetable)

1/2 c. sugar

1/3 c. lemon juice

1 1/2 TBS poppy seed

2 tsp. dried minced onion

1 tsp. Dijon mustard

1/2 tsp. salt

Toss together all salad ingredients in a large bowl. In a blender, combine all dressing ingredients. Cover and process until smooth. Serve drizzled over salad. Dressing may keep in fridge for up to 1 week. Serve at room temperature. 

 

Shared on The Country Cook June 27, 2014