Turkey Artichoke Sandwich

©PEGhardee

©PEGhardee

Savor this Flavor! I’m just thinking this will be a PERFECT way to use that left over turkey to great effect. Make your household smile grin.

Left over turkey!
1 loaf ciabatta, or bread of choice
12 slices precooked bacon
1 can artichoke hearts, drained
6 oz crumbled goat cheese
Small bag of baby lettuces
Maille Dijon mustard (or other)

Slice turkey in uniform slices.
Slice ciabatta in half lengthwise, and leave top and bottom together.
Slice loaf into 6 even sandwiches, approximately 2” wide.
Chop the artichoke hearts into large pieces.
Warm the bacon.

To assemble the sandwich:
Lay sliced bread open on plate.
Cover each side with Dijon mustard.
Place bacon on top of mustard.
Spread baby lettuces across bacon.
Place sliced turkey on top of lettuce.
Sprinkle with salt and pepper if desired.
Place second slice of bacon on top of chicken.
Spread artichokes across the bacon.
Top with 1 oz of goat cheese.
Top with top part of ciabatta.

Brie, Avocado, Tomato Melt

There’s a hint of a nip in the air this morning. Makes me think of a warm sandwich. Secrets revealed here my friends!

©PEGhardee

©PEGhardee

8 slices sourdough bread
8 slices Brie
1 avocado, sliced
2 tomatoes, sliced
1/2 cup Sandwich Sauce (see below)

Grill or toast each slice of bread on one side only.
Place Brie on non grilled side of 4 slices of bread.
Broil until cheese melts.
Top with avocado slices and tomatoes.
Spread sauce on non grilled side of remaining 4 slices of bread.
Place on top of tomatoes and cut the sandwich in half.

Serves 4.

Sandwich Sauce:
1/2 cup fat free mayonnaise
1/2 cup fat free sour cream
2 Tbs chopped sweet onion
3 Tbs sugar
1 stalk celery, small dice
Zest of half a lemon
Juice of half a lemon
2 Tbs chopped fresh parsley
1/4 t Hot Shot!

In small mixing bowl combine all, stirring until blended together.
It is best if sauce is made 24 hours before using.

From Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.

BLAT Egg Sandwich

Burned up the skyways and highways this past weekend, sharing fun times and special occasions with fab friends (more on that coming soon). Arrived home safely late Sunday afternoon to find a new carton of Ben’s Leggett Farm fresh eggs patiently waiting for attention, well yearning actually. Made this yummy BLAT (bacon, lettuce, avocado, tomato) sandwich, topping it up with a fried egg. I used my homemade 1000 Isle dressing (recipe soon) rather than mustard or mayo this time around. Delightful change, and the perfect “in your pj’s Sunday night” sustenance.  Out of the frying pan and onto the BLAT!Sandwiches BLAT Egg2 Arnold sandwich thins
4 large leaves of romaine lettuce
1 tomato, sliced thinly
6 slices of precooked bacon, heated
1 avocado, sliced
2 eggs, fried or scrambled individually
1 Tbs light cream cheese
1 Tbs homemade 1000 Isle dressing

Spread bread with cream cheese and dressing.
Place 2 lettuce leaves on bread.
Place 3 tomato slices on top of lettuce.
Place 3 slices of bacon on top of tomato.
Top with slices of avocado.
Top with egg.
Top with another slice of bread.

PS. the don wanted his egg scrambled!Sandwiches BLAT Egg II

Saturday Sandwich

puzzleIt’s a bit of a mouthful, but it surely is yummy. Gathering my goods for this Saturday sandwich. Gonna stay right at home tomorrow, work on my puzzle and chow down on this tasty combination! It’s the only way I can entice TD to assist with the puzzle; otherwise, he’s on the golf course or working on his crosswords! I just L.O.V.E. this sandwich toasted, on a Saturday, and I savor it over a full 45 minutes! Small bites delivering big flavor; that’s what I’m saying. Sometimes I even sip a mimosa with it! Now you just may be noticing that blue solo cup on the game table…Brenton can’t understand it, with my obsession for glassware. It’s just another tale of the unexpected. And so it goes…

 Pimento Cheese, Bacon and Tomato SandwichSandwiches Pimento cheese II

1 recipe of Peg’s Pimento Cheese (repeated here for convenience)
4 slices of Health Nut bread
1 tomato, sliced
4 strips of precooked bacon, warmed

Pimento Cheese:
4 oz cream cheese, room temperature
1/2 cup mayonnaise (I use Hellman’s Light or Duke’s)
1/2 cup fat free sour cream
1 1/2 cups grated sharp cheddar
2 cups grated pepper jack
4 oz pimentos, drained and finely chopped
1/2 t black pepper
1/3 cup sugar

Mix all together.

Spread pimento cheese on 1 slice of bread.
Top with tomato slices and bacon.
Top with another slice of bread.
Cut in half.

Makes 2 sandwiches.

Naturally you’ll have pimento cheese left over, but who minds that problem? Not this girl.

Bleu Cheese Veggie Sandwich

Bleu Cheese Veggie Sandwich8 slices of Health Nut bread (Arnold’s brand)
3/4 cup bleu cheese dressing (I like Naturally Fresh brand)
4 large lettuce leaves
8 slices Jack cheese
2 large ripe tomatoes, sliced
1 cucumber, peeled and thinly sliced
1 avocado, sliced
1/2 cup alfalfa sprouts

Spread bread slices with dressing.
Top 4 slices of bread with 1 lettuce leaf, 2 slices cheese, tomatoes, cucumbers, avocado slices, and alfalfa sprouts.
Top with remaining 4 slices of bread.
Slice sandwiches in half.

Serves 4.

This is adapted from Southern California Cooking from the Cottage. Jane and Michael Stern. 2004

Pulled Pork Sandwich/Appetizer Sliders

Entree Pulled PorkI had never tried making my own BBQ until I came across a recipe recently that is similar to the one you see below.  I tweaked it a bit to make it more to my taste.  I have always preferred my BBQ pulled or shredded, rather than chopped as we find it in most BBQ joints.  This recipe uses only the lean meat of the tenderloin,and surely no chopped skin, gristle, or other unknown parts!!  Licking my lips…yum.  Here is a fun read about B’s Barbeque, one of ENC’s most beloved BBQ joints.  Life in the South is grand.

2 one lb tenderloins
12 oz diet Root Beer (who needs the extra calories)
9 – 12 oz BBQ sauce*
8 hamburger buns, split and lightly toasted

Preheat oven to 210°.
Place tenderloin in a casserole dish.
Pour root beer over meat.
Cover and cook 6 hours.
Remove from oven and drain.
Shred tenderloin using 2 forks to pull meat apart in strips.
Pour on BBQ sauce and stir well.
Serve on toasted hamburger buns.

Serves 8 for sandwiches.
OR makes 20 appetizer sliders using Sister Schubert’s Parker House style yeast rolls, cooked according to package instructions.  Of course you can always forgo the bread and have a lean BBQ dinner, just adding a vegetable or two.Sandwich Pulled Pork

Appetizer Pulled Pork Sliders*I prefer a vinegar based BBQ sauce. There is my home made version, but it needs to be made 7 days in advance. I don’t usually plan my dinners that far ahead of time!  For simplicity the most authentic homemade tasting sauce that I have found is Guy Fieri’s Carolina #6 Mop and Slop BBQ Sauce and Marinade.

Shockingly each sandwich has a mere 150 cal of pork, 30 cal of BBQ sauce and 120 cal of hamburger bun!

Waldorf Salad Sandwich*

Sandwich Waldorf SaladBreast meat of 1 roasted chicken, cut into pieces
4 stalks celery, diced
1 small red delicious apple, diced
2 Tbs chopped walnuts
2 Tbs Hellman’s light mayonnaise
2 Tbs yogurt
1/8 t nutmeg
1/8 t cinnamon
6 lettuce leaves
12 slices raisin bread, toasted

Combine chicken, celery, apple, walnuts, mayonnaise, yogurt, nutmeg, and cinnamon in medium bowl.
Cover and refrigerate at least 1 hour or overnight to allow flavors to blend.
To serve, place lettuce on slice of bread.
Spoon chicken mixture over lettuce leaf and top with another slice of bread.
Repeat to make 6 sandwiches.
Chicken mixture will keep up to 4 days in refrigerator.

Serves 6.
*Naturally, you may use this as an entrée salad rather than making it a sandwich. It is delicious both ways.