Sandwiches Archives

Category: Sandwiches

23
May
2023

Homemade Corn Dogs

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Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!

I come by my unabashed love for corn dogs quite predictably, as I had them often at county fairs in California with my mom and dad, and as a young adult with a budget and a very small bank account! I love them, topped with yellow mustard.

My Mom absolutely LOVES corn dogs and douses them with mustard. She puts so much mustard on them that I say “Have a little corn dog with your mustard, Mom.” To each his own, whether you enjoy your corn dogs plain, or with mustard or ketchup!

For a few years now I have been holding on to a few recipes I found online for homemade corn dogs. I wasn’t sure they would compare to crunchy cornmeal battered corn dogs found at the store or at local fairs.

Well… I was wrong. This recipe gets a gold star, and has become my “go-to” when I want to make corn dogs! Hot dogs are covered in an easy-to-make cornmeal batter, then deep-fried until the outside is crunchy and the hot dog is cooked perfectly.

THEY ARE SO GOOD, and are easier to make than you’d think. Here’s how to make 8 yummy homemade corn dogs, just in time for summer, or any time of the year!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For the Corn Dogs

Whisk or stir together flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and granulated sugar in a large bowl until combined.

Add a lightly beaten egg, honey, and buttermilk to the flour mixture in the bowl. Stir the wet ingredients into the dry ingredients only until they have been combined. Don’t overmix!

The batter will be slightly thick. Cover the bowl, and refrigerate the corn dog batter for 15 minutes in your refrigerator.

Prepare The Hot Dogs For The Batter

While the batter chills in the refrigerator, you can prepare the hot dogs for the batter. Insert wooden skewers/sticks into each of the hot dogs, leaving enough stick remaining out, to hold.

Pat each hot dog dry with paper towels. Place additional flour onto a dinner plate, then roll each hot dog in the flour to cover.

The flour helps the batter adhere to the hot dog better. You do NOT want the batter to slip-slide right off the hot dog now, do ya? Nope!

Set the floured hot dogs aside while you heat the oil in a large deep pot or in an electric skillet. You will want to heat the oil on medium heat to 350°F.

Maintaining the correct temperature is really important, to ensure the corn dogs cook correctly (not burnt or “mushy” coating).

Ready… Dip… Fry!

The next step is to batter 2-3 corn dogs and immediately place them in the 350°F hot oil to fry. When they are done, repeat this step with the other corn dogs.

Here is the easiest way I have found to batter the corn dogs. Pour part of the batter into a tall drinking glass (about 3/4 of the way up). Holding the corn dog by the stick, carefully insert one hot dog into the glass.

Cover all exposed surfaces of the hot dog, by turning it in the batter. Remove the con dog from the batter, letting the excess batter drip back into the glass.

Immediately place the battered corn dog into the hot oil. It is best to only cook 2 or 3 at a time, keeping them separated in the hot oil.

Once the bottom side of the corn dogs are nicely browned (about 1½ minutes), roll them over, and cook the other side until it is browned and crispy on the outside.

The total time it normally takes to cook the corn dogs through is approximately 3 minutes.

Okay… Now What?

Transfer the homemade corn dogs carefully from the hot oil to a several layers of paper towels to absorb excess oil. They are usually VERY hot inside, so let them drain a minute on the paper towels before serving.

Before cooking more corn dogs, make sure temp is still heated to 350°F. Repeat process with the remaining corn dogs and batter. Add more batter to the glass, as needed.

If the batter has become too thick, simply stir in a tiny bit more buttermilk. You should have enough batter to make eight homemade corn dogs.

Who’s Ready For Some Homemade Corn Dogs?

Now it’s time, once the homemade corn dogs are all cooked, to enjoy these tasty treats! Grab the mustard or ketchup, a corn dog, and enjoy!

The outside of the corn dog is nice and crunchy, but the inside is soft and wonderful, covering the cooked hot dog. YES!!!

I hope you enjoy making (and eating) these homemade corn dogs with those you love! They taste great, and are a fantastic lunch, dinner, or snack I think you’re going to love.

Can You Freeze Them?

Yes, you can freeze any leftovers for another day once they are at room temperature. Simply lay the corn dogs in a single layer on a small cookie sheet, and freeze for 3-4 hours.

Once “flash-frozen”, remove them from the baking sheet, and store in large freezer bags (in the freezer!) until you want to enjoy them again.

You can reheat them in an air fryer, or in an oven (350°F) until heated through and crunchy again (about 18-20 minutes in oven without thawing).

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More LUNCH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes for lunches (or dinners!) to enjoy, including:

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Original Recipe Source and with thanks to Sara, at: dinneratthezoo.com/corn-dogs-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Corn Dogs

Prep Time

25 mins

Cook Time

3 mins

Total Time

28 mins

Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!

Category: Dinner, Lunch, Snack

Cuisine: American

Keyword: homemade corn dogs

Servings: 8 corn dogs

Calories Per Serving: 300 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
2 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon black pepper
1 large egg lightly beaten
2 Tablespoons honey
1 cup buttermilk
neutral cooking oil enough to cover pot with 4" oil
8 weiners
8 wooden popsicle sticks or skewers

US Customary - Metric

Instructions

Whisk/stir flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and sugar in large bowl until combined.
Add egg, honey, and buttermilk. Stir into the dry ingredients only until combined. Cover bowl; refrigerate batter for 15 minutes.
While batter chills, prepare hot dogs. Insert wooden sticks into each hot dog, leaving enough sticking out, to hold. Pat hot dogs dry with paper towels. Place additional flour onto a dinner plate; roll hot dogs in flour to cover. Set aside.
Pour enough oil in large pot (or electric skillet) to cover bottom with 4" of oil. Heat the oil on medium heat to 350°F. NOTE: Maintaining correct temperature is important, to ensure corn dogs cook correctly (not burnt or "mushy" coating).
Pour some batter into a tall drinking glass (about 3/4 of the way up). Holding a corn dog by the stick, carefully insert it into the batter. Cover entire hot dog, by turning it in the glass. Let excess batter drip back into glass. Batter only a couple corn dogs at a time.
Immediately place corn dog into hot oil. Cook 1-2 corn dogs at a time. Once the bottom side is nicely browned, roll them over. Cook other side until browned and crispy on the outside. Transfer cooked corn dogs to paper towels to absorb oil.
Before cooking more corn dogs, make sure temp is still at 350°F. Repeat process with remaining corn dogs and batter. Add more batter to the glass, as needed. If batter is too thick, stir in a little more buttermilk. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation made without factoring in the oil used for cooking, as many varieties can be used, and 99% of the oil is not consumed.

Nutrition Facts

Homemade Corn Dogs

Amount Per Serving (1 corn dog)

Calories 300 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 47mg16%

Sodium 530mg23%

Potassium 300mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 9g10%

Protein 10g20%

Vitamin A 83IU2%

Vitamin C 0.1mg0%

Calcium 96mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

14
May
2023

Bacon Tomato Cucumber Sandwich

categories: Sandwiches

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Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!

If you enjoy eating bacon, lettuce and tomato sandwiches, chances are pretty good you’re going to like this bacon tomato CUCUMBER sandwich! It is a simple meal to make quickly for a lunch or easy dinner.

My husband and I LOVE BLT’s for breakfast, lunch OR dinner. We both enjoyed them growing up, and still enjoy them to this day. This slight tweak of the classic BLT got my attention years ago when I found the recipe in one of my food magazines.

It’s a slight twist on the classic BLT sandwich, but with extra crunch, thanks to thinly sliced cucumbers (regular or English cucumbers). It also has a slightly different flavor, thanks to the Ranch dressing used as a condiment (instead of traditional mayonnaise).

This recipe (as written below) will be enough for ONE sandwich, but can be easily doubled, tripled. etc. to make the quantity you need. Here’s how to make a bacon tomato cucumber sandwich.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Bacon

Cook bacon slices in a large skillet until fully cooked and crisp. I use TWO slices of bacon (each cut in half) for each sandwich, but of course you can add as many slices as you wish!

I usually make a couple extra slices, so I can reheat them to make another sandwich (for my husband or myself), OR I can add them to a quick breakfast the next day!

When the bacon has finished cooking, transfer the cooked bacon to paper towels, to absorb any remaining grease.

While The Bacon Cooks…

Using a sharp knife, cut a regular or English cucumber into about 12 very thin slices (for each sandwich). There is no need to peel the cucumber, so this step goes very quickly!

Toast two slices of your favorite bread per sandwich, then set them aside on a serving plate, until you’re ready to build the sandwich.

Let’s Build The Bacon Tomato Cucumber Sandwich!

Spread one Tablespoon of Ranch dressing onto the toasted bread slices (divide this amount between both pieces).

You can use bottled Ranch dressing, light Ranch dressing or homemade ranch dressing. Use whatever Ranch salad dressing you have on hand, or most convenient at the time.

Shingle the cucumber slices onto one piece of toasted bread, overlapping the ends slightly to fill the bread.

Final Step

Now place a couple slices of tomato on top of the cucumbers, to fill the sandwich. If you have a giant tomato, you will probably only need one slice.

The final step is to add the cooked bacon slices. I typically cut two pieces of cooked bacon in half to fit the sandwich. If you are a bacon lover, add as much bacon as you would like!

Place the second piece of toast, Ranch dressing side down, onto the top of the bacon. Now your bacon tomato cucumber sandwich is ready to be served.

Serve The Bacon Tomato Cucumber Sandwich

Slice the bacon tomato cucumber sandwich in half diagonally, if desired. Serve it with whatever you’d enjoy munching on with your sandwich!

When I made the sandwich this time (and photographed it), I enjoyed it with a crisp pickle slice and cold red grapes on the side. YUM!

Enjoy the sandwich, because it tastes really good! The first time I tried it, the crunch of the cucumber slices surprised me, but it was a GOOD surprise!

I hope you take the opportunity to make this tasty sandwich, and trust you will enjoy it! It’s so simple to make in such a short amount of time, and really tastes wonderful.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SANDWICH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of sandwiches to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “Taste of Home” magazine, June/July 1995 edition, page 64, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Bacon Tomato Cucumber Sandwich

Prep Time

3 mins

Cook Time

5 mins

Total Time

8 mins

Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!

Category: Lunch, Sandwich

Cuisine: American

Keyword: bacon tomato cucumber sandwich

Servings: 1 sandwich

Calories Per Serving: 401 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 bacon strips cooked crisp
12 thin slices cucumber English or regular, unpeeled
2 tomato slices
2 slices multi-grain bread or bread of choice
1 Tablespoon Ranch dressing regular or reduced-fat

US Customary - Metric

Instructions

Cook bacon slices in large skillet until fully cooked/crisp. I use TWO slices of bacon (each cut in half) for each sandwich, but use as many slices as you wish! When done, transfer bacon to paper towels, to absorb grease.
Cut cucumber into about 12 very thin slices (for each sandwich). No need to peel the cucumber.
Toast two slices of bread per sandwich; place on serving plate. Spread Ranch dressing onto toasted bread (dividing this amount between both pieces).
Shingle cucumbers onto 1 piece of bread, overlapping ends slightly to fill the bread. Place tomato slice(es) on top of cucumbers. Add bacon slices (cut 2 pieces bacon in half- 4 half pieces total) to fit sandwich (or as many slices as you'd like). Place remaining piece of bread, ranch dressing side down, on top of bacon. Slice diagonally, serve and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using regular ranch dressing (not reduced fat). If using low-fat, the total calories for this sandwich will be slightly less.

Nutrition Facts

Bacon Tomato Cucumber Sandwich

Amount Per Serving (1 sandwich)

Calories 401 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 9g

Cholesterol 33mg11%

Sodium 681mg30%

Potassium 381mg11%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 5g6%

Protein 13g26%

Vitamin A 482IU10%

Vitamin C 8mg10%

Calcium 105mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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25
Mar
2023

Italian Meatball Sandwiches

categories: Beef, Main Dishes, Sandwiches

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Make delicious, hearty Italian Meatball Sandwiches using homemade meatballs (recipe included) or store-bought meatballs (for convenience).

If you’re on the lookout for a delicious new lunch or dinner sandwich to try, may I suggest this recipe for Italian Meatball Sandwiches?

These sandwiches are hearty, tasty and filling! Homemade Italian meatballs, with marinara sauce and mozzarella cheese are served on lightly toasted, garlic butter hoagie rolls! YUM!

I came up with this recipe using the recipe I use to make Italian meatballs for spaghetti. The rest was simply re-creating what I have seen on meatballs subs my husband has ordered from restaurants over the years.

Whether you use my simple recipe for homemade meatballs OR choose to use store-bought frozen meatballs, I’m confident you’ll love Italian Meatball Sandwiches. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Italian Meatballs From Scratch

If you want to make homemade Italian meatballs instead of purchasing them (and baking), here is the way I prepare them. It’s really easy!

Place ground beef, salt, pepper, garlic powder, oregano, diced onion and finely grated Parmesan cheese in a mixing bowl. Stir, to combine the ingredients.

Shape the meatball mixture into 6 balls (each about the same size). To do this, roll the meat between the palms of your hands to form a cute, round meatball.

Cook The Meatballs

Heat a Tablespoon of oil on medium heat in a large, non-stick skillet. When the oil is hot (but not smoking), add the meatballs, leaving space between each one.

Cook until browned on the bottom (without disturbing), then carefully turn to the other side. Continue cooking on all sides, until meatballs are well-browned and fully cooked through.

Place the meatballs on paper towels to absorb excess grease. Now you have fully cooked Italian meatballs, made in about the same time as it takes to bake store-bought meatballs!

NOTE: This recipe, as written, will yield 2 sandwiches and requires 6 medium-sized meatballs. Double or triple the recipe if desired, to have extras for another meal.

Place 6 cooked meatballs into a small skillet filled with your favorite Italian-seasoned marinara sauce. Heat the meatballs and sauce through when you’re ready to make the sandwiches.

What If I Want To Use Store-Bought Frozen Meatballs?

Using frozen, store-bought meatballs is certainly fine, and makes this recipe slightly more convenient. Typically store bought meatballs will be smaller in size than the homemade ones (you might need 8 total to fill the two hoagie buns). If that doesn’t matter, then do what is most convenient for YOU.

If you are making these sandwiches using frozen, store bought meatballs, follow the instructions that are on the package for cooking them.

Once the meatballs have been fully cooked, proceed with the sauce, and then continue with the rest of the recipe.

Toast The Hoagie Rolls

I toast the hoagie rolls in the oven (under the broiler), because it tends to keep the bread crisp and firm underneath the weight of the meatballs, sauce, and cheese.

To toast the rolls, first melt butter, then stir in garlic powder. Place the rolls on an aluminum foil covered baking sheet, and open the rolls, trying to keep them attached in the back, if possible.

Use a pastry brush to lightly brush the garlic butter onto the insides of each open roll.

Let’s Build Italian Meatball Sandwiches

Turn on the broiler in your oven. When hot, place the baking sheet about 5-6 inches from the broiler’s heating element. Broil the buttered hoagies until they turn golden brown, keeping an eye on them so they don’t burn.

When done, remove the rolls from the oven. Place three hot meatballs on one side of each hoagie. Spoon a little of the remaining marinara sauce over the top of the meatballs.

Sprinkle the meatballs with shredded (or thinly sliced) mozzarella cheese, using just enough to cover the meatballs.

Place the baking sheet back under the broiler (5-6 inches from the heating element), and let the cheese broil ONLY until melted. This usually only takes a minute or less, so keep an eye on it!

Time To Enjoy The Italian Meatball Sandwiches

Once the cheese has melted, remove the baking sheet with the Italian meatball sandwiches from the oven. Place the top of the hoagie roll onto the melted cheese.

Carefully transfer the sandwiches from the baking sheet to a serving plate, using a spatula. Serve the Italian meatball sandwiches immediately, while hot!

I hope you will try these delicious Italian meatball sandwiches! They are so good, and this sandwich is quite filling! If you are serving this dish to kids, a half sandwich will usually be more than enough to fill their little tummies up!

Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SANDWICH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several great recipes for sandwiches to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Meatball Sandwiches

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Make delicious, hearty Italian Meatball Sandwiches using homemade meatballs (recipe included) or store-bought meatballs (for convenience).

Category: Dinner, Lunch, Main Dish

Cuisine: Italian

Keyword: Italian meatball sandwiches

Servings: 2 sandwiches

Calories Per Serving: 614 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs (6 homemade):

½ pound lean ground beef
¼ cup diced yellow onion
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon dried oregano
¼ cup Parmesan cheese (shredded)
1 Tablespoon vegetable oil

For Sandwiches (2):

½ cup Italian-seasoned marinara sauce to heat cooked meatballs in
2 Hoagie rolls
1½ Tablespoons butter melted
½ teaspoon garlic powder
½ cup mozzarella cheese (shredded)

US Customary - Metric

Instructions

If Making Homemade Meatballs:

Place ground beef, salt, pepper, garlic powder, oregano, onion and Parmesan in mixing bowl. Stir until combined. Shape mixture into 6 balls, rolling meat between palms of hands to form meatballs.
Heat oil on Medium in large, non-stick skillet. When hot, add meatballs. Cook without moving them, until browned on bottom, then turn, and cook on all sides, until meatballs are browned and cooked through. Transfer meatballs to paper towels to absorb grease.
Place cooked meatballs into skillet filled with marinara sauce. Heat meatballs/sauce when ready to make sandwiches.

If Using Store-Bought Frozen Meatballs:

Follow instructions on the package for cooking (if small meatballs, you may need 8 (4 per sandwich) to fill the hoagie). Once meatballs are fully cooked, proceed with sauce, and the rest of the recipe.

Building The Sandwiches:

Melt butter, then stir in garlic powder. Place hoagie rolls on aluminum foil covered baking sheet. Open rolls: try to keep rolls attached in the back. Use a pastry brush to lightly brush garlic butter on insides of each open roll.
Turn on oven broiler. When hot, place hoagies 5-6 inches from broiler's heating element. Broil until buttered hoagies turn golden brown; watch closely so they don't burn. When done, remove from oven. Place three hot meatballs on one side of each toasted hoagie. Spoon a little marinara sauce over the meatballs.
Sprinkle meatballs with shredded (or thinly sliced) mozzarella cheese, to cover. Place sandwiches back under the broiler. Let broil ONLY until cheese has melted.
Remove sandwiches from oven. Place top of hoagie roll on the melted cheese. Transfer sandwiches to serving plates, using a spatula. Serve immediately, while hot! Enjoy!

Nutrition Facts

Italian Meatball Sandwiches

Amount Per Serving (1 sandwich)

Calories 614 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 122mg41%

Sodium 1409mg61%

Potassium 667mg19%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 8g9%

Protein 41g82%

Vitamin A 774IU15%

Vitamin C 6mg7%

Calcium 365mg37%

Iron 14mg78%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

02
Feb
2023

Egg Salad For Sandwiches

categories: Sandwiches

21 Shares

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It’s easy to make creamy Egg Salad For Sandwiches in about 30 minutes! This recipe yields enough egg salad to make 5 delicious sandwiches!

Do you enjoy egg salad sandwiches? I sure do! When I was 16 years old, working my first job, our store had a small made-to-go food counter where I ate on my lunch break. One of my favorite things to order was an egg salad sandwich!

Wow- did I ever LOVE that sandwich, served with potato chips and a pickle on the side. YUM! I remember asking the female cook how they made their egg salad. Our store’s cook only used mayo, mustard, salt and pepper to make their egg salad!

I’ve been making it that way ever since (and that’s a LONG time!). Pure and simple egg salad… just the way my husband and I like it! No onions or sweet pickle relish for us. Here’s how to make this creamy egg salad:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Hard Boil the Eggs

The first thing you need to do is hard boil the eggs. Everyone does this step differently, and that’s okay with me! Boil them like you normally would, but if you’re curious, this is how I hard boil eggs. For this recipe you will need 10 large eggs to make enough for 5 sandwiches. PLEASE NOTE: The photos (directly below) are from another recipe of mine, to show you how I hard boil the eggs.

Place the eggs in a large saucepan, and cover with tap water. Place the pan on the stove and turn the heat to Medium-high. Cook the eggs (uncovered) on Medium-High for 22 minutes, then drain the boiling water out of the pan.

Fill the pan immediately with cold tap water, then crack the eggs on all sides by tapping them on the bottom of the pan.. Put each egg (cracked all over) back into the water to cool 2-3 minutes. The cool water will seep into the cracks in the shells, allowing for an easier removal later.

When cool enough to handle, roll one cracked egg at a time between your hands, to remove the shell in large pieces. Rinse each egg (once removed from the shell) to make sure no little pieces of eggshell remain on the egg.

Time To Make Some Egg Salad!

Chop all the peeled eggs into fairly small pieces, with a sharp knife. Place the chopped eggs into a large mixing bowl. Okay… now let’s turn these chopped up eggs into egg salad for sandwiches

Add a half cup of mayonnaise (regular or light) and a half teaspoon of yellow mustard to the eggs. Stir until all the ingredients have been well combined, and the egg salad is fairly creamy.

Once combined, season to taste with salt and black pepper. I first season it lightly, take a small taste, then add more salt and pepper, as necessary.

Season To Taste

We all have different taste buds, right? So… if you want more mustard flavor, add it. If it needs more salt or pepper, to suit your taste… add a little bit more.

Once the egg salad suits your personal taste, cover the bowl with plastic wrap, or transfer it into a covered container. Refrigerate the egg salad until it is well chilled, then make some sandwiches!

Using The Egg Salad For Sandwiches

When ready to make an egg salad sandwich, simply spread the chilled egg salad onto a slice of bread you enjoy. We enjoy eating egg salad for sandwiches on white or multi-grain bread, but choose the type of bread you like for sandwiches.

Top the egg salad layer with some crisp, cold lettuce leaves (I prefer crunchy, cold iceberg lettuce for these sandwiches). Add another slice of bread on top of the lettuce, and your sandwich is done!

I like to slice the sandwich from corner to corner, because that’s the way I grew up eating them. It’s TRADITION, and that is how I roll!

And there you have it! Now you’ve made some wonderfully delicious egg salad for sandwiches! Be sure to add some fruit, chips, or maybe a pickle slice to your plate to serve on the side. YUM!

There you go- you’ve got enough egg salad for 5 yummy sandwiches! Any leftover egg salad can be stored (covered0, for up to 3-4 days in the refrigerator. ENJOY!

I hope you will try this simple recipe for egg salad for sandwiches, and trust you will enjoy it as much as we do. Any leftovers can be stored (covered) in the refrigerator for 3-4 days.

It’s always nice and handy to have the egg salad ready in the refrigerator. That way it’s super easy to make a quick sandwich for lunch or dinner!

Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More SANDWICH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious sandwich recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Egg Salad For Sandwiches

Prep Time

8 mins

Cook Time

22 mins

Total Time

30 mins

It's easy to make creamy Egg Salad For Sandwiches in about 30 minutes! This recipe yields enough egg salad to make 5 delicious sandwiches!

Category: Lunch

Cuisine: American

Keyword: egg salad for sandwiches

Servings: 5 (enough for 5 sandwiches)

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 large eggs
½ cup mayonnaise can also use light mayo, if desired
½ teaspoon yellow mustard
salt and black pepper, to taste season lightly, then add as needed

To make sandwiches: Bread of choice and lettuce (not included in caloric calculation)

US Customary - Metric

Instructions

Hard boil the eggs (see NOTE below for how I do this). Remove shells from eggs.
Chop peeled eggs into small pieces. Place the eggs into a large bowl.
Add mayonnaise and mustard to the eggs. Stir until well combined, and egg salad is fairly creamy. Once combined, season to taste with salt and pepper.
Cover bowl or transfer to a covered container; refrigerate egg salad until well chilled. Will keep in refrigerator for up to 3-4 days.

To Make Egg Salad Sandwich:

Spread egg salad on a slice of bread. Top egg salad with crisp, cold lettuce. Add another slice of bread on top of lettuce. If desired slice sandwich in half. Serve and enjoy!

Recipe Notes

HOW I BOIL EGGS: Place eggs in a large saucepan; cover with water. Place pan on stove; turn heat to Medium-high. Cook eggs (uncovered) on Medium-high for 22 minutes; drain water. Fill pan immediately with cold water, then crack eggs on all sides. Put each egg (cracked all over) back in water in pan; cool 2-3 minutes. When cool enough to handle, roll one egg at a time between hands, removing shell in large pieces. Rinse peeled eggs.

Nutrition Facts

Egg Salad For Sandwiches

Amount Per Serving (1 egg salad for 1 sandwich)

Calories 296 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 12g

Monounsaturated Fat 7g

Cholesterol 381mg127%

Sodium 290mg13%

Potassium 143mg4%

Carbohydrates 1g0%

Fiber 0.02g0%

Sugar 1g1%

Protein 13g26%

Vitamin A 555IU11%

Vitamin C 0.002mg0%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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18
May
2021

Ham ‘n Cheese Crescent Bites

categories: Appetizers, Lunch - Quick and Easy, Main Dishes, Pork, Sandwiches

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Ham ‘n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid is filled w/ ham, cheese, & honey mustard.

Do you use crescent rolls? We do, and I find them VERY convenient to have around for a variety of purposes besides a quick side dish with dinner! I love to use them for a variety of other uses, including quick lunches or breakfast! That little can of dough is amazing!

The recipe I am sharing today is called Ham ‘n Cheese Crescent Bites. Crescent roll dough is filled with ham, cheese, and honey mustard, braided up in a long roll, and baked. It’s really easy to make… here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need?

There are only a few main ingredients needed for this dish! You will need a can of refrigerated crescent roll dough, cooked and chopped ham, honey mustard, and cheddar cheese. That’s all you need for the basic recipe.

**I usually also add sliced green onions to mine (optional), but if you don’t like them, just leave them out! If desired you can garnish the finished bites with chopped parsley, green onions or chives, but that is also optional.

Okay… let’s get started! Place the ham, honey mustard and grated cheese in a medium bowl, and stir well, to combine. If you want to add the green onions, this is where to add them.

Preparing The Crescent Roll Braid

Remove the crescent roll dough from the can. Don’t separate the individual rolls. Roll the dough out into a rectangle on a lightly greased baking sheet. Seal all the perforations in the dough. Spoon the ham, mustard and cheese filling down the middle of the dough rectangle (lengthwise).

Cut 10 or 12 strips on each side of the dough (your choice). Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle.

Now lift the corresponding strip on the other side up and over the filling to kind of “meet in the middle” in a braided fashion. Repeat the process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been “braided”.

Time To Bake!

Place the baking sheet with the braided ham ‘n cheese crescent bites into a preheated 375°F oven. NOTE: When I make these, I let it bake for about 22-25 minutes total. A couple minutes before it is finished baking (shown in the photo below), I like to top it with a couple extra Tablespoons of grated cheddar cheese. TIP: You don’t have to add the grated cheese, but it sure looks good once it melts on top of the crescent braid.

Once the ham ‘n cheese crescent bites are finished baking, the braid will be golden brown all across the top, and any added cheddar cheese will have melted.

Serving The Ham ‘n Cheese Crescent Bites

Once nicely browned on top, remove the ham ‘n cheese crescent bites from the oven. Garnish with chopped chives, parsley or green onions, if desired. Let it cool for a couple minutes before attempting to slice it, to give the cheese a chance to solidify a bit inside. Slice into six portions, and serve immediately.

You can see all the yummy ham and cheese filling inside each piece. This is a great tasting quick lunch (or dinner) I’m sure you and your family will enjoy! Ham ‘n cheese crescent bites are so simple to make, and hardly take any time at all to whip up!

Thank you for stopping by… I really appreciate it. Hope you have the chance to make these ham ‘n cheese crescent bites soon, and trust you will enjoy them, too. God Bless You.

Looking For More Recipes Using CRESCENT ROLLS?

You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have several recipes that feature crescent rolls, including:

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Original recipe source: https://www.plainchicken.com/ham-cheese-braid/

0 from 0 votes

Ham 'n Cheese Crescent Bites

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Ham 'n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid filled w/ ham, cheese, & honey mustard.

Category: Appetizer/Snack, Dinner, Lunch

Cuisine: American

Keyword: crescent rolls, ham 'n cheese crescent bites

Servings: 6

Calories Per Serving: 288 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 can refrigerated crescent rolls
1½ cup cooked, chopped ham
⅔ cup grated cheddar cheese
¼ cup honey mustard dressing
2 Tablespoons chopped green onions (OPTIONAL)

Optional Toppings:

2-3 Tablespoons grated cheddar cheese , added to top, last 2-3 minutes of baking
chopped parsley, green onions, or chives

US Customary - Metric

Instructions

Preheat oven to 375°F. Very lightly grease/spray a large baking sheet.
Place ham, honey mustard and grated cheese (plus green onions, if using) in a medium bowl; stir well, to combine.
Remove crescent roll dough from can. Don't separate individual rolls. Roll dough out into a rectangle on the baking sheet. Seal all perforations in the dough. Spoon ham/cheese filling lengthwise down middle of dough.
Cut 10 or 12 strips on each side of the dough. Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle. Now lift corresponding strip on the other side up and over the filling to kind of overlap in the middle, in a braided fashion. Repeat process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been "braided".
Place baking sheet onto the middle rack in preheated 375°F oven. Bake for 22-25 minutes. NOTE: If desired, a couple minutes before it is finished baking, top the braid with a couple extra Tablespoons grated cheddar. When done, the braid should be golden brown on top, and any added cheddar cheese will have melted. Remove from oven. If desired, garnish with chopped parsley, chives or green onion. Let cool a few minutes, then slice into 6 portions. Serve, and enjoy!

Nutrition Facts

Ham 'n Cheese Crescent Bites

Amount Per Serving (1 (1/6 of total))

Calories 288 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 841mg37%

Potassium 112mg3%

Carbohydrates 19g6%

Sugar 6g7%

Protein 12g24%

Vitamin A 126IU3%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Apr
2020

Santa Fe Chicken Sandwich (copycat)

categories: Chicken, Copycat Recipes, Main Dishes, Sandwiches

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Enjoy a tasty copycat Carl’s Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile, & lettuce on a toasted bun. YUM!

Well… we’ve entered another week of “stay-at-home”, due to current coronavirus guidelines. I made my husband and I delicious chicken sandwiches for dinner last week, using a recipe I was given many years ago.

The recipe is a copycat for one of Carl’s Jr. restaurants chicken sandwiches, which we used to order! Honestly, I’m not even sure if they still have this sandwich on their menu. All I know is… it’s GOOD, and we really enjoy these sandwiches!

I knew I had 99% of the ingredients in our kitchen, so I decided to make these sandwiches again (it’s been a while!). The recipe calls for teriyaki sauce (and that was the ONE thing I was out of)! Since we are trying NOT to go to the grocery store too much (social distancing), I used my recipe for homemade teriyaki marinade (easy) to marinate the chicken! Problem solved. HOORAY!

The sandwiches were (as always) a big hit, so I’m sharing the recipe here, so you can enjoy it, too. Here’s how to make Santa Fe Chicken Sandwiches:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First – Marinate The Chicken

The recipe (as written in printable recipe below) makes 4 sandwiches, but since I was only making them for my husband and I, my photos reflect the fixings for TWO! Place boneless, skinless chicken breasts into a resealable plastic bag or container (with a lid).

Add teriyaki sauce to the chicken, and turn to fully cover the chicken with the sauce. Let the chicken marinate (covered or sealed) in the refrigerator for thirty minutes, so the flavors can permeate the meat. Use the time the chicken is marinating to prepare other parts of the recipe.

Prepare The Southwestern Sauce – EASY!

Making the Southwestern sauce for the sandwich is incredibly simple. Measure the mayonnaise, cayenne pepper, paprika, onion powder, salt, pepper, and curry powder into a small bowl.

Stir well, until the ingredients are fully incorporated. Set the bowl aside. This will be the sauce you put on the sandwich! See how EASY that was?

Prepare The Canned Green Chiles- EASY!

Open and drain the green chiles. Below you can see the type of chiles I used. There should be 4 whole ones in the can. Carefully slice them open, and remove the seeds with a butter knife or spoon. Each sandwich requires one of these mild chiles. Pat the chiles dry with a paper towel. Now you can set them aside until you’re ready to build the sandwiches.

Cook The Marinated Chicken

Once the chicken breasts have marinated for 30 minutes, remove them from the container (or bag), and let the excess sauce drip off the chicken. Discard the sauce. Grill the chicken on an outdoor grill, or in a lightly oiled pan or indoor grill on medium-high heat. I use a cast iron grill on my stove top to cook the chicken (see photo below).

When the chicken is nicely browned on the bottom after 6-7 minutes, carefully turn the chicken over, and continue grilling the other side for an additional 6-7 minutes. The time it will take to cook the chicken will vary, depending on the thickness of the chicken you use, of course. When done, the chicken should be cooked all the way through (internal temp of 165°F.), and be nicely browned on all sides.

Time To Build Your Santa Fe Chicken Sandwich!

Okay… now it’s time to put the sandwiches together. Lightly toast the hamburger buns. I’ve found the easiest way is to lay them open on a lightly buttered skillet or griddle, and let them “toast” on low heat for a minute or two.

Spread the Southwestern sauce onto both sides of each of the toasted buns. Place a lettuce leaf on the bottom bun, and then top it with one of the green chiles.

Now lay the warm marinated, grilled chicken breast on top of the chile. Add a slice of American cheese (or thin cheddar, if using) to the top bun, and place it on the chicken.

Now your Santa Fe Chicken Sandwich is completely ready to enjoy! The heat from the toasted bun and the chicken will help to slightly melt the cheese, too!

Repeat the steps for each Santa Fe Chicken Sandwich. All that is left for you to do after that is serve and enjoy these delicious, flavorful chicken sandwiches. Hope you enjoy them… we sure do!

Thank you for stopping by. The printable recipe is shown below, in case you would like to make these at home. Stay safe, and be an encouraging friend and family member to those around you who might be hurting.

God bless you, and I sincerely hope you have a GREAT day. There is ALWAYS something to be thankful for, right?

Looking For Other SANDWICH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several sandwich recipes there, including:

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Original recipe source: unknown (I received it many years ago from a friend and wrote it down- original source unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Santa Fe Chicken Sandwich

Prep Time

5 mins

Cook Time

14 mins

Marinating Time (Inactive-included in total time)

30 mins

Total Time

49 mins

Enjoy a tasty copycat Carl's Jr. Santa Fe Chicken Sandwich. Marinated chicken, cheese, Southwest sauce, green chile & lettuce on a toasted bun. YUM!

Category: Dinner, Lunch, Sandwich

Cuisine: Southwestern

Keyword: Santa Fe Chicken Sandwich

Servings: 4 sandwiches

Calories Per Serving: 441 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

4 medium chicken breasts (boneless, skinless) (the thinner, the better!)

For Teriyaki Marinade: (can also use purchased teriyaki sauce or marinade instead of making homemade sauce)

½ cup low sodium soy sauce
2 Tablespoons honey
2 Tablespoons water
1 Tablespoon brown sugar light or dark
2 cloves garlic minced
1 teaspoon fresh ginger finely grated
1 teaspoon apple cider vinegar

For Southwest Sauce:

¼ cup mayonnaise (regular or light)
¼ teaspoon sweet paprika
¼ teaspoon onion powder
¼ teaspoon curry powder
⅛ teaspoon cayenne pepper
1 pinch kosher salt
1 pinch ground black pepper

For Sandwich:

4 hamburger buns lightly toasted
4 lettuce leaves
7.5 ounces canned whole green chiles (1 can has about 4 chiles)
4 slices American cheese or thin sliced cheddar

US Customary - Metric

Instructions

MAKE TERIYAKI SAUCE: Combine teriyaki marinade ingredients in medium bowl; whisk together until combined.
MARINATE CHICKEN: Place boneless, skinless chicken breasts into resealable plastic bag or a container (with lid). Add teriyaki sauce; turn to fully cover chicken with sauce. Let chicken marinate in refrigerator for 30 minutes.
PREP #1-MAKE SAUCE: Measure mayonnaise, cayenne pepper, paprika, onion powder, salt, pepper and curry powder into a small bowl. Stir well, then set bowl aside. PREP #2-PREPARE CHILES: Open can; drain green chiles. Carefully slice chiles open. Remove seeds. Pat chiles dry with a paper towel. Set aside.
COOK CHICKEN: After marinating 30 minutes, remove chicken breasts from bag (or container); let excess sauce drip off the chicken. Discard sauce. Cook chicken on an outdoor grill, or in a lightly oiled pan or on indoor grill pan on medium-high heat. Cook for approximately 6-7 minutes. Turn chicken over; continue grilling other side for an additional 6-7 minutes. The time it takes to cook depends on the thickness of chicken you use, of course. When done, chicken should be cooked all the way through (internal temp of 145-150°F), and be nicely browned on all sides. Remove from pan or grill. Keep chicken warm.
TOAST THE BUNS: Lightly toast the hamburger buns. Easiest way is to split and lay them open on a lightly buttered skillet. Let them "toast" for 1-2 minutes on low heat, until golden brown.
TO BUILD EACH SANDWICH: Spread sauce onto both sides of each toasted bun. Place lettuce leaf on bottom bun; add a green chile, followed by the chicken breast. Add a slice of American (or cheddar) cheese to the top bun, and place it on the chicken. Repeat with other sandwiches, serve warm, and enjoy!

Recipe Notes

Caloric calculation was made using light mayonnaise and 1/4th of the marinade's total calories, as marinade is only used to flavor meat and total amount of marinade is not fully consumed.

Nutrition Facts

Santa Fe Chicken Sandwich

Amount Per Serving (1 sandwich)

Calories 441 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 96mg32%

Sodium 2187mg95%

Potassium 748mg21%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 16g18%

Protein 36g72%

Vitamin A 2176IU44%

Vitamin C 25mg30%

Calcium 333mg33%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Sep
2018

Turkey Ranch Rollups

categories: Lunch - Quick and Easy, Sandwiches

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Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and baby spinach leaves, with a cream cheese ranch spread. They’re EASY to make, and perfect for school or work lunch boxes!

Well… school just started back in our area. We live several blocks away from the local elementary and middle school, so there were kids everywhere today, carrying their lunches in lunch boxes and backpacks!

This totally EASY quick recipe for turkey ranch rollups is perfect for lunches (kids OR adults… hint, hint). Make several up the night before, wrap them tightly, and the next morning the rollups are ready to drop into that favorite lunch box! Here’s how simple they are to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Turkey Ranch Rollups

Spread whipped (or softened) cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese.

Place two thin slices of deli style turkey breast on one side of tortilla (you can see these turkey slices were fairly wide). Add roma tomato slices (thinly sliced). Season lightly with salt and pepper, to taste.

Top with those HEALTHY (shhh, don’t tell the kids) baby spinach leaves. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit (optional). And for goodness sake, modify these rollups to make them your own. Simply add what you or your kids would enjoy (alfafa sprouts, bell peppers, etc). You really can’t hurt this rollup!

Roll It Up And Refrigerate

TIGHTLY roll up the sandwich, tucking turkey, etc. in, as you roll. You want to get it tight and not loose. As soon as you get it rolled up, place it in plastic wrap, and seal, keeping it TIGHTLY rolled up. Repeat with additional turkey ranch rollups.

Place the plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator. The cream cheese/ranch spread acts kind of like “glue” to hold the wrap together, once refrigerated.

Time To Eat Turkey Ranch Rollups

When ready to eat, either serve as one whole rollup (perfect for lunch boxes- leave them wrapped tightly in plastic wrap), OR unwrap, slice in half on a diagonal, and serve!

That’s it! Remember to tuck an ice pack of some kind in your child’s lunch to keep rollups (with meat and salad dressing) chilled! You probably already knew that, but it’s safe to remind everyone once again.

Hope you enjoy these delicious, easy to make lunch rollups. It’s so easy to make these up in the evening before bedtime. that way they are ready for you to grab for lunches for school or work the next day! Have a wonderful day.

Looking for More SANDWICH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some yummy sandwich recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey Ranch Rollups

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. They're EASY to make, and perfect for lunch boxes!

Category: Sandwich

Cuisine: American

Keyword: turkey ranch rollups

Servings: 2 rollups

Calories Per Serving: 179 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 flour tortillas
2 Tablespoons whipped cream cheese
2 teaspoons Ranch salad dressing
4 slices deli turkey (thin slices)
6 slices roma tomato (thin slices)
1 pinch salt and pepper (to taste)
1/2 cup baby spinach leaves
cheddar cheese (OPTIONAL)

US Customary - Metric

Instructions

For each rollup: Spread whipped (or softened) cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese.
Place two thin slices of deli style turkey breast on one side of tortilla. Add roma tomato slices (thinly sliced). Season lightly with salt and pepper, to taste. Top with baby spinach leaves. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit (optional).
TIGHTLY roll up the sandwich, tucking turkey, etc. in as you roll. You want to get it tight and not loose. As soon as you get it rolled up, place it in plastic wrap, and seal, keeping it TIGHTLY rolled up. Repeat with additional rollups. Place plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator. The cream cheese/ranch spread acts kind of like a "glue" to hold the wrap together once refrigerated. When ready to serve, slice each rollup in half! Enjoy!

Nutrition Facts

Turkey Ranch Rollups

Amount Per Serving (1 rollup)

Calories 179 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 22mg7%

Sodium 523mg23%

Potassium 140mg4%

Carbohydrates 17g6%

Sugar 2g2%

Protein 5g10%

Vitamin A 900IU18%

Vitamin C 2.1mg3%

Calcium 53mg5%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Apr
2018

Mediterranean Chicken Sandwich

categories: Chicken, Main Dishes, Sandwiches

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Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them?

Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple Mediterranean chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself! I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ha Ha. Decided to go the “Greek” route, as I love the flavor combinations.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Make The Mediterranean Sauce

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack, and added a couple other ingredients to make a simple, creamy “condiment” sauce to compliment the chicken on the sandwich.

I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors. That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor! Here’s what the sauce looks like.

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce.

NOTE: You can cook the chicken breast any way that is easiest that you prefer (or even use leftover grilled chicken or rotisserie chicken breast slices, if desired). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

Prepare The Mediterranean Chicken Sandwich

When ready to make the sandwiches, get all the ingredients together. You need thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls.

Lightly butter the rolls, then “toast”, cut sides down, in a hot skillet until golden brown. Remove sauce from the refrigerator, and then you’re ready to build your Mediterranean chicken sandwich!

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun. A warm, grilled chicken breast goes on top of the sauce on the bottom half. Top it with a few thin red onion slices, a thin slice of tomato, and finish off with a great big lettuce leaf (I used romaine). Put the two halves together, and the sandwich is ready to eat!

Time to EAT!

I cut one of the sandwiches in half so you can see the inside. The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich. Take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

I hope you will consider making this yummy and flavorful sandwich. It’s even easier (and more time-saving) to make if you already have leftover grilled chicken or rotisserie chicken to use. This recipe is a perfect way to use up that chicken for a quick lunch time treat! Have a wonderful day. thank you for stopping by, and I hope you will come back again soon.

Looking For More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sandwich recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My brain… in hungry mode.

0 from 0 votes

Mediterranean Chicken Sandwich

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

Category: Sandwich

Cuisine: Mediterranean

Keyword: Mediterranean chicken sandwich

Servings: 2 sandwiches

Calories Per Serving: 371 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Mediterranean Sauce

1/4 cup feta cheese crumbles
1/3 cup plain Greek yogurt , non-fat
1 teaspoon milk
1/4 teaspoon dried dill
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 pinch salt and pepper , to taste

For Sandwich

2 Kaiser rolls (or hamburger buns)
2 teaspoons butter , for toasting kaiser rolls
2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
2 slices tomato
2 slices red onion
2 leaves romaine lettuce

US Customary - Metric

Instructions

Make Sauce

Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.

Toast Buns

Lightly butter kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

Assemble Sandwich

Generously spread sauce on top/bottom halves of the toasted sides of rolls or buns. Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun. Add red onion slices, tomato slice, and a large lettuce leaf. Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts

Mediterranean Chicken Sandwich

Amount Per Serving (1 sandwich)

Calories 371 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 101mg34%

Sodium 628mg27%

Potassium 673mg19%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 6g7%

Protein 35g70%

Vitamin A 2900IU58%

Vitamin C 7.8mg9%

Calcium 218mg22%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Jan
2018

Grilled Patty Melt

categories: Beef, For The BBQ Grill, Main Dishes, Sandwiches

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Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Do you enjoy a good Patty Melt? I sure do – YUM! Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?

Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich? A patty melt features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country!

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance. Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY.

I enjoyed eating this grilled patty melt. Every single bite… THEN I went for a 237 mile walk to work off the calories… Ha Ha!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make A Grilled Patty Melt

Patty melts are easy to make. They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well!

Slice the onions thin, then cook low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time.

You can also prepare the onions for the patty melt ahead of time, if you want. This could save you time later on when everyone is ravenous and starving.

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worcestershire sauce, then shape the meat into patties.

Make the patties slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Cooking The Beef For A Patty Melt

Grill the beef patties on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cook the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill.

Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Once ready to cook the grilled patty melt, spread butter on one side of each slice of bread (like making a grilled cheese sandwich).

Place the cooked meat patty onto the non-buttered side, then pile on the caramelized onions.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Top With Another Slice Of Bread

Place another slice of bread on top of the cheese (buttered side out). If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread.

Cook the patty melt as you would a grilled cheese sandwich. Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side.

Continue cooking the grilled patty melt until the bread is crusty and golden brown, the cheese has melted, and the sandwich is heated through.

Time to EAT!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking!

And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

That’s it! See how easy it is to make this classic sandwich? Now you can make a delicious grilled patty melt in the comfort of your own home!

The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Looking For More SANDWICH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious sandwich recipes you might enjoy, including:

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0 from 0 votes

Grilled Patty Melt

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Category: Entree, Sandwich

Cuisine: American

Keyword: patty melt

Servings: 4 servings

Calories Per Serving: 804 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 onions , peeled, sliced thin
1 Tablespoon butter
1½ pounds ground beef
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
4-5 dashes Worchestershire sauce
2 Tablespoons butter
8 slices rye bread (can substitute sourdough)
4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
Thousand Island dressing (optional, if desired)

US Customary - Metric

Instructions

Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!

Nutrition Facts

Grilled Patty Melt

Amount Per Serving (1 sandwich)

Calories 804 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 23g144%

Cholesterol 169mg56%

Sodium 1222mg53%

Potassium 667mg19%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 5g6%

Protein 42g84%

Vitamin A 495IU10%

Vitamin C 4.3mg5%

Calcium 311mg31%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Dec
2017

Microwave Egg Breakfast Sandwich

categories: Breakfast, Sandwiches

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Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes?

Yep… it’s delicious, and this breakfast sandwich can be ready faster than stopping for take-out at a fast-food restaurant!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Remodeling Our Kitchen AND Trying To Cook Breakfast

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left).

My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver.

I recently began making eggs in the microwave – who knew? Now I’ve made these 2 minute breakfast sandwiches several times already.

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.

How To Make A Microwave Egg Breakfast Sandwich

Here’s how easy they are to make using a microwave, and a few simple ingredients. The ingredients are an egg, grated cheddar, deli sliced ham, and one whole English muffin.

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Give it a good stir until the ingredients are mixed together thoroughly.

Next place the English muffin halves in toaster and lightly toast them until they are lightly browned. Now it’s time to multi-task!!!!

Cook The Egg In The Microwave

While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).

Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha).

I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin. We are LIVIN’ LARGE during this kitchen remodel… ha ha ha!

As soon as the English muffin is toasted, lightly butter it, then add the ham immediately. Place the cooked egg on top of the ham, add sharp cheddar cheese and put the lid on top.

If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Ready To Eat

That’s it! In under 2 minutes, you’ve got yourself an wonderfully tasty breakfast! The warmth from the top half of the English muffin lightly melts the cheese, as well.

I made a microwave egg breakfast sandwich one morning when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting microwave egg breakfast sandwich was made “lickety split” for us kitchen “orphans”.

These would be fantastic item for a quick breakfast to eat on the go I’m pretty sure many of you eat in your car on the way to work- (wink, wink).

Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house? This microwave egg breakfast sandwich would also be a quick way to feed the kids before school. It tastes really good, too.

Hope you’ll give it a try! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking for More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Microwave Egg Breakfast Sandwich

Prep Time

1 min

Cook Time

1 min

Total Time

2 mins

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Category: Breakfast

Cuisine: American

Keyword: microwave egg breakfast sandwich

Servings: 1 sandwich

Calories Per Serving: 430 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Non-stick cooking spray
1 large egg
1 teaspoon water
1 pinch salt/pepper (to season egg)
1 english muffin , split and toasted
1 teaspoon butter (optional, for muffin)
2 ounces deli ham (2-3 very thin slices)
1 Tablespoon grated sharp cheddar cheese (small handful or thin slice)

US Customary - Metric

Instructions

Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
Lightly toast english muffin. When done, butter one half (optional).
While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!

Nutrition Facts

Microwave Egg Breakfast Sandwich

Amount Per Serving (1 sandwich)

Calories 430 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 225mg75%

Sodium 1167mg51%

Potassium 297mg8%

Carbohydrates 26g9%

Fiber 1g4%

Protein 25g50%

Vitamin A 515IU10%

Calcium 162mg16%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!