AwesomeBites

Category: Sandwiches

The only question is, “Which sandwich”.

  • Polish Sausage, Peppers and Onions Sandwich

    Polish Sausage, Peppers and Onions Sandwich

    Onions, Peppers and Sausage – Oh My!

    1 Onion sliced

    2 Bell Peppers – I like two different colors like yellow and red

    1 polish sausage – Kilbasa  – sliced

    ½ tsp red pepper flakes

    ½ cup grated cheese – matzarella or your favorite mixture

    Onion roll, or sesame seed roll.

    Dijon Mustard

    Carmelize the onions and bell peppers, add the sausage and let warm.  Salt and pepper to taste.

    Spread your bread roll with mustard and top with a bit of grated cheese.

    Spoon onion, peppers and sausage mixture over cheese. 

    Top the a warm sausage with more cheese.  It will melt from the sausage.

    Satisfying, very tasty.

    Polish Sausage, Peppers and Onions Sandwich
  • Croque Monsiere

    Croque Monsiere

    After watching “It’s complicated”, I had to know how to make this! Serve with Green Goddess Salad or Ceasar for a lunch and end with fresh berry dessert or for brunch fresh fruit.

    1 cup whole milk or cream
    3 eggs
    Pinch of ground nutmeg
    8 slices firm white sandwich bread (sheepherders or brioche)
    4 ounces very thinly sliced Black Forest ham
    1/2 cup grated Gruyère cheese
    2 teaspoons chopped fresh chives

    Preparation

    Wisk the cream and eggs together. Soak bread (crust on or off, you decide)and line bottom of the 8 x 8 inch baking pan.
    (add a piece of parchment on the bottom to prevent sticking)
    Layer cheese and chives
    sprinkle ground nutmeg lightly
    Layer ham
    Layer cheese and chives
    top layer of soaked bread.
    Pour remainder of cream over top.
    Bake a 375 for 30-40 minutes in a water bath.
    Great for brunch!
    Cut in squares and diagonally for a good look.
    Serve with Salad. Easy to make and take with you to someone’s house.
    Let them know, you will bring breakfast!
    Add a poached egg and Bechamel sauce and you have Croque Madam.

  • 14 Carrot Braised Pork Shoulder with Apple Gravy and Pulled BBQ Pork

    14 Carrot Braised Pork Shoulder with Apple Gravy and Pulled BBQ Pork

    Two Amazing Dinners with minimal effort.

    2 Pork Shoulders, the package from Costco is perfect.

    Pork Roast Apples, Onions and Carrots

    2 Onions sliced

    1 Celery Stock

    14 Carrots

     Potatoes cut in quarters (Optional)

     Turnips (Optional)

     1 cup Apple Juice

     1/4 cup Apple Cider Vinegar

     4 cups of water

     Rinse the meat and fit in a large braising pan. Add the vegetables along the sides.  Add the liquids.  Put the top on your pan. Bake in the oven for 6 hours at 350 degrees. I put this in the oven before leaving for work and have my hubby shut off the oven during his lunch.  Careful, he may just have an early snack!  You want to keep liquid in the pot for proper braising.  Yes, you can do this in a crockpot, but I like the flavor better from the oven. Who would have thunk it.

    Braised Pork Shoulder

    When you remove from the oven, set aside the meat under a piece of foil to keep warm.  In a frying pan, add 2 tablespoons of oil and add 1/4 cup of flour and brown the flour.  Ladle the braising liquid over the golden brown flour, add salt and pepper to taste.  You may want to strain the gavy f you want it to look polished. Otherwise, if you are okay with the rustic coutry look, go with it.  Plate by floating the gravy on the dish, add a sliced piece of pork, alongside add the potatoes, carrots and carmelized onions.

     If you are a mashed pototoes kinda person, you can go with that as well. 

     So very yummy.

     With the remaining pork roast or left overs, pull the pork with a fork and it will shred apart.  Add your favorite BBQ sauce, go easy. No too much, just enough to flavor the meat.

    Pulled Pork Anyone?

    Serve with Coleslaw and toasted buns.  Excellent.

  • Bistro Roast Turkey or Beef Sandwich

    Bistro Roast Turkey or Beef Sandwich

    Bistro Roast Turkey or Beef Sandwich

    by Sandra Nickerson on Tuesday, April 6, 2010 at 7:55pm
    Freshly cut french bread or Croissant
    Mayo
    Deli Turkey or Beef slices
    Top with Onion Mamalade
    Bread & Butter Pickles on top/on the side

    Excellent! If you keep the onion marmalade in your pantry, you are ready to go.

    I love turkey sandwiches so much I have been known to go to the store, roast a turkey and slice it for sandwiches.  I know, it is a 3.5 hour wait, but when I look at the price of deli sliced turkey I always think.  Hmmm, I could roast a whole turkey for that price, so I usually do!

  • Bistro Ham and Pepper Jelly Sandwich

    Ham pulled into small pieces
    Kaiser Roll for each sandwich – Lightly Toasted
    1 T Marscapone Cheese
    1 tsp Pepper Jelly
    2 T Marinated Onions
    4 slices of Bread and Butter pickles

    Mix the marscapone cheese and pepper jelly together. This makes a great spread for many types of sandwiches.
    Spread the pepper cheese on the bottom of the Kaiser Roll, top with ham, top with marinated onions or bread and butter pickles.

    Very, very good.

  • Meatloaf Sandwich

    Came home yesterday and all the meatloaf was gone!  I had my mind set on a meatloaf sandwich.

    A bit of mayonnaise on fresh Sheepherder’s White Bread, dill pickle slice and you have a very fulfilling sandwich – a manwich. 

    If your guy is anything like mine, a piece of cheddar never hurts. 

    This slice is a bit large for a sandwich, but cut one a bit thinner, heat it in your microwave and there you have it.

  • Pesto Toast with Brie

    Sour dough or Artesyn Style Bread

    Spread with pesto and top with thinly sliced Brie

    Grill on both sides or for open face under the broiler.

    Perfect served next to Ceasar Salad or Soup

  • Fried Green Tomato “BLT” Sandwich

    Fried Green Tomato “BLT” Sandwich

    Basil Mayonnaise:

    2 cups loosely packed fresh basil leaves, 1 1/4 cups mayonnaise, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard 

    Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper.

    Depending upon the number of sandwiches you are making, vary the amounts per sandwiches

    Prepare Bacon:  (3-4 slices per sandwich) Preheat oven to 350°F. Arrange bacon in single layer on rimmed baking sheet. Cook until crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.

    Fried Green Tomatoes:

    2-3 green tomato, 1/4 inch slice per sandwich

    • all-purpose flour for dredging
    • 1/2 cup yellow cornmeal (if you don’t have cornmeal just use more flour)
    • 3 large eggs, beaten to blend
    • bacon grease to fry

    Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture.  Using some of your bacon grease in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet with paper towel for draining; sprinkle with salt and pepper. Keep warm in oven 200 degrees.

    Other ingredients for sandwiches:  2 slices red tomatoes , 1/4 slice; arugula or butter lettuce, avocado, lightly toasted wheat bread

    Assemble sandwiches and serve immediately with Lemonade, Iced Tea or a Pino Grigio Wine.  Have a nice lunch. If you really love this type of sandwich but are too lazy to make them every day, I suggest to look at this sandwich shop.