Cucumber and Onion Crispbread Sandwich

Today is one of those days that is absolutely frigid, but seems so clean and fresh! It’s 9 degrees F, but the sun is bright, the sky is blue and the little bit of snow sparkles. I call these days “Swedish Days” because I always think this is what Sweden must be like in winter-just gorgeous. Definitely puts me in the mood for something crisp and clean, like this open faced sandwich.

Ingredients (4 servings) :

For the cucumber and onion salad:

½ cup white vinegar

1 cup water

2 Tablespoons granulated sugar

2 cups thinly sliced cucumber

1 cup thinly sliced white onion

1 to 2 teaspoons dried dill

1 teaspoon capers

For assembly:

8 crispbreads (about 3 by 5 inches)-usually found by the crackers in the store

½ cup farmer’s cheese (or drained cottage cheese)

A few thinly sliced radishes

A few cherry tomatoes, sliced in half

Coarse sea salt and freshly cracked black pepper

Directions:

Make the salad by combining the vinegar, water and sugar in a non-reactive, microwave safe bowl. Microwave on high for 1 minute or until the sugar dissolves. Add in the cucumber, onion, dill and capers and let marinate in the refrigerator for 30 to 60 minutes, stirring every 10 minutes. This salad gets better over time, so if you can let it marinate longer, please do so.

Place the crisp breads on a work surface and divide the farmer’s cheese evenly between them, spreading it out to the edges. Lift some of the salad out of its liquid and let the excess liquid drip off. Place on top of the farmer’s cheese then top with a few radish slices, a piece or two of cherry tomato and sea salt and pepper to taste.

So, now that the recipe is done, I just want to say that I am so thrilled with finding Lifeway® Farmer’s Cheese. I got it on a whim when I saw it at Fresh Thyme® market, which is similar to a Lucky’s®, if you have one of those close. Anyway, it is worth searching out—it is so rich, creamy and tangy. Plus, it is probiotic, has 40 calories for 2 Tablespoons, with only 1.5 grams of fat and 3 grams of protein. Pretty damn impressive.

I also was happy to find Kavli® Crispy Thin All Natural Whole Grain Crispbread. Three (count ‘em 3!) pieces is only 50 calories, with no fat, no cholesterol and 2 grams of fiber.

Mushroom, Shallot and Gruyere Bread

This dish speaks to my very soul on a rainy Saturday. First, there is the crispy bread shell, then a rich mushroom and herb filling topped by nutty, golden cheese. Perfect for a lazy day and a good movie.

Ingredients:

1 demi-baguette (mini) French bread, about 12 to 14 inches long

2 Tablespoons olive oil

1 cup shredded Gruyere cheese

½ cup shredded Swiss cheese

¼ cup shredded Parmesan cheese

2 Tablespoons butter

1 whole shallot, finely chopped (about ¼ cup chopped)

1 (108 ounce) package of cremini mushrooms, sliced (about 4 cups sliced)

1 Tablespoon vegetable stock (optional)

1 teaspoon salt

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh chives, chopped

1 teaspoon fresh thyme, chopped

Directions:

Preheat oven to 350 degrees. Line a baking tray with parchment paper and set aside.

Cut the bread in half vertically and then cut each half through the middle to create four long pieces of bread. Using your fingers, pinch out some of the soft interior bread to create about a 1 inch bread shell on each piece. Hint: Store those bread pieces that you removed in a zip top bag in the freezer—you can use them for fresh bread crumbs in a future dish).

Place the bread shells on your baking sheet and brush the interior with the olive oil. Bake for 10 minutes and remove.

While the bread shells are baking, combine the cheeses in a bowl and set aside.

Melt the butter in a large saucepan and add the shallots. Cook for a few minutes until they are soft and then add the mushrooms. Cook, stirring often, for about 6 minutes or until the mushrooms are soft. Add in the stock (if using), salt, parsley, chives and thyme.

Spoon the mushroom mixture evenly into the bread shells and top with cheese. Bake for 15 minutes. Turn the oven up to broil and broil for 2 minutes with the oven door cracked open. Garnish with a little extra parsley, chives and thyme.  

Ultimate summer sandwich-a re-imagined BLT (Cucumber, watermelon, bacon, goat cheese, and watercress with lemon mayo)

This sandwich is incredibly refreshing and so complex. I love getting a bite of watermelon next to fresh cucumbers and bacon and well, everything! It’s kind of sweet, kind of savory, kind of nutty from the sprouted grain bread, and very, very fresh.

This looks like a huge, messy sandwich and it is, my friends, it is. It’s perfect for eating and then jumping into the sprinkler to wash off.

Ingredients (serves 2):

4 slices sprouted grain bread, toasted

Lemon mayo:

¼ cup mayonnaise

2 teaspoons fresh lemon juice

4 thin slices of watermelon

4 thin slices of goat cheese (since goat cheese doesn’t ‘slice’ very well, just do your best)

4 thin slices of cucumber (halve the cuke and then cut lengthwise slices)

4 slices cooked bacon

4 thin slices of tomato

Seasoned salt, optional and to taste

1 bunch fresh watercress

Directions:

Couldn’t be simpler. For the spread, mix the mayonnaise and lemon juice together.

Coat one side of each toasted bread slice with the lemon mayo.

On 2 of the slices, lay down 2 slices of watermelon, 2 slices of goat cheese, 2 slices of cucumber (sensing a pattern here?), a light sprinkle of seasoned salt (if using), 2 slices of bacon, 2 slices of tomato, seasoned salt, a bit of the watercress and then top with another slice of toast, spread side down. Cut in half and enjoy.

Open Face Vegetable and Herb Cheese Melts

Once upon a time, there was a fantastic restaurant in my city that happened to be vegetarian. It was called “The No Bull Café”. Get it—no bull-no beef, no meat. Anyway, I wasn't vegetarian, but they had the most amazing veggie melt ever. Unfortunately, they are no longer around, but they got me hooked on sandwiches like this.

You won't believe how deeply satisfying this sandwich is. The juices from the veggies soak into the crusty bread and then you have all the seasonings and the creamy cheese to savor. 

Ingredients (serve 4 or 8, if you cut the melts in half):

2 Tablespoons olive oil

1 small eggplant

2 Tablespoons kosher salt

1 medium onion, diced

10 ounces mushrooms, sliced (I like cremini)

1 small zucchini, cut into slices

2 tomatoes, diced

½ cup each red and yellow bell pepper, cut into thin strips

2 teaspoons of Montreal Steak seasoning (or your favorite seasoning blend)

2 teaspoons salt or to taste

2 demi French baguettes (each about 12 inches long), or 1 long baguette, cut into four equal pieces

2 (5.2 ounce) packages of garlic and herb cheese, like Boursin®

Extra virgin olive oil and fresh chopped chives for garnish

Directions:

Peel and cut the eggplant into ½ inch pieces. Place in a colander and sprinkle with the kosher salt. Let sit in the sink for 30 minutes. When the 30 minutes is up, run cold water over the eggplant to wash off the salt and the bitter juices that came out of the eggplant. Let drain and set aside. Some people skip this step and are very happy. Some people also leave the peel on the eggplant. You do you.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Heat the oil in a large skillet over medium heat. Add in all the veggies. Cook for about 10-12 minutes or until all the veggies are softened. Add the Montreal Steak seasoning and salt and pepper if using. Continue cooking several more minutes until there is little or no liquid left in the bottom of the skillet.

Cut both of the demi baguettes along the equator (side to side). Open the halves and place them on the baking sheet. Pull out a little of the soft center bread to make little canoes. Just be sure not to go all the way to the bottom. Just a little bread out will do.

Fill each piece of bread with the veggies. If you have trouble having them stand up, just place them tightly side to side with the bottom pieces on the outsides or roll a piece of aluminum foil into a long rope and wrap that around the sides.

Top with ¼ of the cheese. Place in the oven on the top rack until the cheese melts, about 10 to 12 minutes. Drizzle with extra virgin olive oil and chives if you wish. 

Note: you may have a little of the vegetable mixture left-I had about 1/3 cup. If you do, save that in the fridge and add to eggs, put it on your Dagwood, put it on a grilled cheese, whatever.

Alpine Turkey Burgers

Oh my goodness, oh my gosh. I started this burger on a whim when I saw ground turkey on sale today. Then I noticed I had already picked up Swiss cheese. No special magic on my part here, these ingredients just seem to go together. The burgers are moist and rich tasting. I hope you'll give this one a try. 

Ingredients:

4 teaspoons olive oil, divided

1 ½ cup finely sliced onion

Pinch of granulated sugar

1 cup chopped mushrooms

1 pound ground turkey (93% lean)

½ teaspoon Worcestershire

1 teaspoon Dijon mustard

¼ teaspoon dried thyme

1 teaspoon salt

½ teaspoon freshly cracked black pepper

Pinch of nutmeg

¾ to 1 cup shredded Gruyere or Swiss cheese (hey, it’s cheese—I can’t have enough!)

Directions: Heat 2 teaspoons of the olive oil over medium low heat in a large skillet. Add the onions and pinch of sugar and cook for about 20 minutes, stirring occasionally, until the onions are caramelized. Add in the mushrooms and cook for another 6 or so minutes or until the mushrooms are tender. Remove from heat and let cool slightly.

Put the ground turkey in a bowl and add the Worcestershire, Dijon, thyme, salt, pepper and nutmeg. Add the onion/mushroom mixture and mix well.  Add in the Swiss and mix thoroughly. Form into 4 patties. Raise the heat under the skillet to the medium and add the remaining 2 teaspoons of olive oil. Cook the patties about 7-8 minutes per side or until done to your liking.   

Nicoise Salad Sandwich

Tuna salad sandwiches AGAIN?? Yup, but this is the fancier, better tasting version of a tuna salad sandwich that you never knew you wanted. A creamy spread, flavorful tuna, hard cooked egg, olives, green beans…..this sandwich has all the tastes you could ever want. Go ahead, make this in advance (they are easy and quick) and be a rock star in the work or school cafeteria tomorrow!

Ingredients (serves 2):

Dressing:

3 Tablespoons good mayonnaise (I like the olive oil kind for this)

Splash white wine vinegar

½ teaspoon anchovy paste

1 teaspoon Dijon mustard

1 teaspoon capers, drained

Sea salt and freshly cracked black pepper to taste

Filling:

2 ciabatta buns

2 (5 ½ ounce) cans tuna in oil, lightly drained

1 radish, thinly sliced

1 hard cooked egg, thinly sliced

5 or 6 good black olives (like Nicoise or even Kalamata) pitted and lightly crushed

2 thin slices of red onion

6 pickled green beans

2 leaves Romaine lettuce

Sea salt and freshly ground black pepper

Directions: Stir the ingredients for the dressing together and set aside. Split the buns in half and toast if you like. Slather some of the dressing on both the tops and bottoms of the buns.

Put half the tuna (1 can per sandwich) on the bottom portions of the buns, followed by half of the radish slices, hard cooked egg slices, olives, onion, green beans and romaine lettuce. Finish with a few dashes of sea salt and/or black pepper.  Close the buns and serve at room temperature.

Concord Grape, Ham and Havarti Grilled Cheese

What a wonderful sandwich for fall. The sweet, deep flavor of the grapes pairs wonderfully with the creamy, nutty cheese. The ham is not the star here, but does a great job of lending a little smoky saltiness. Boy, I’ve got my adjectives going today, haven’t I?

Ingredients (makes 2 sandwiches):

1 cup Thomcord (seedless Concord) grapes

2 teaspoons water

1 teaspoon balsamic vinegar

Pinch of sea salt

2 Tablespoons mayonnaise (low fat is fine)

2 teaspoons Dijon mustard

4 slices sprouted grain or whole grain bread

4 teaspoons butter or margarine

2 thick slices Havarti cheese

2 slices ham

Directions: Combine the grapes, water, vinegar and salt in a small saucepan. Cook on high heat, stirring frequently for about 4 minutes, or until the grapes burst. Cook 2 minutes more, crushing the grapes with the back of your spoon, until the liquid is evaporated. Remove from heat and let cool. The grapes will thicken upon standing.

In a small bowl, combine the mayo and mustard. Spread evenly on one side of each piece of bread. Lay the half of the cheese, half of the ham and half of the grape mixture on two slices of bread (on top of the mayo mix). Top with the remaining two bread slices, mayo side in.

Butter the outsides of both sides of the 2 sandwiches and place in a skillet over medium heat for about 4 minutes per side, flipping when the first side is golden. 

Glazed Tofu Banh Mi Sandwich

Wow. There is so much flavor going on here. The glazed tofu has a beautifully crispy, savory crust, the pickled veggies are pungent, the fresh cucumbers and radishes give it a brightness and the sweet chile mayo adds just the heat this sandwich needs. Think you don’t like tofu? Try it this way. Just once. For me.

Ingredients (makes 4 sandwiches):

For the pickled vegetables:

½ cup rice wine vinegar

1 Tablespoon granulated sugar

Fresh cracked black pepper to taste

Pinch of salt

1 cup shredded carrots

1 cup thinly sliced onions

½ cup shredded cabbage

For the tofu:

3 Tablespoons hoisin sauce

2 teaspoons soy sauce

Few drops of toasted sesame oil

2 teaspoons canola oil

1 (8 ounce) package extra firm tofu, drained between several layers of paper towels

For the sauce:

½ cup mayonnaise

2 Tablespoons Thai sweet chile sauce

Other components:

1 baguette, cut into 4 pieces horizontally (or 2 demi baguettes, each cut in half)

16 thin slices of cucumber

12 thin slices of radish

4 lime wedges

Directions:

Pickled Vegetables: Heat the rice wine vinegar, sugar, salt and pepper in a small saucepan. Bring to a boil and turn off the heat. Let cool until the pickling juice is room temperature and then pour it over the carrots, onions and cabbage in a non-reactive (i.e., glass or food safe plastic bowl). Refrigerate at least 1 hour.

Tofu: Mix the hoisin, soy and sesame oil in a small bowl. Heat the canola oil in a large skillet over medium heat. Cut the tofu into 16 slices (start by going once lengthwise and then cut ¼ slices down the block-each piece should be about 2 inches long and ¼ inch thick). Working in two batches, pat each piece of tofu dry with a paper towel and then add 8 of the slices to the skillet. Cook until the bottom becomes golden (about 4-5 minutes) then flip. Brush the top of each slice of tofu with some of the hoisin mixture and cook for 4-5 more minutes. Flip again and brush the other side of the tofu slices with the hoisin mixture and cook for 2-3 more minutes. Flip once more, cook 2-3 minutes and then remove to a plate. Repeat with the remaining tofu, adding a touch more oil if you need to.

Sauce: Stir together the mayo and sweet chile sauce. Refrigerate until needed.

Assembly: Slice the baguette pieces in half like a sandwich roll. Pull out a little bit of the bread from the insides of each piece and discard. Place some of the pickled veggies (slightly drained) onto one side of the sandwich and top with 4 tofu slices. Top that with a little more pickled veggies, 4 cucumber slices and 3 radish slices. Spread sauce on the top piece of bread. Squirt some lime juice over the radishes and close the sandwich up.

Barbecued Pork Burgers with Sriracha Slaw

Sometimes you need a change of pace from a traditional burger. Here the porky goodness meets the tangy-sweet barbecue sauce, gooey cheese and a creamy, spicy Cole slaw.

Ingredients (makes 4, with extra slaw for serving):

Burgers:

1 pound ground pork

2 teaspoons grill seasoning (I like Montreal steak seasoning)

½ cup prepared barbecue sauce

4 slices provolone cheese

4 buns

Slaw:

½ cup mayonnaise

2 teaspoons apple cider vinegar

2 teaspoons sugar

½ teaspoon celery salt

½ teaspoon dry mustard

Pinch salt

½ teaspoon fresh cracked black pepper

2 teaspoons Sriracha sauce

4 cups finely shredded cabbage

¼ cup finely sliced red onion

Directions: Make the slaw first so it has time to rest. Start by mixing the mayo, vinegar, sugar, celery salt, dry mustard, salt, pepper and Sriracha in a bowl. Stir in the cabbage and onion. Chill until ready to use.

To make the burgers, mix the pork and grill seasoning together and form into four patties. Coat a large skillet with cooking spray and preheat it on medium heat. Add the burgers, cooking about 10 minutes per side, until golden on each side. Turn the heat to low, baste with the barbecue sauce and cook another 3-4 minutes. Flip and coat the other side with sauce. Test for doneness by cutting into a burger slightly. There should be very little pink and any juices should be clear. Lay a slice of provolone on each burger, turn off the heat (but leave the skillet on the burner) and cover with foil until the cheese melts. Serve on buns with slaw piled on top.

Reuben Style Patty Melts

Sometimes, nothing but a hot sandwich will do. I love a Patty Melt, which is really just a hybrid of a burger and a grilled cheese. Take that a step further with some Reuben ingredients and you’ve got something special. The onions and sauerkraut cook down until they are slightly sweet and nutty, making this one great sandwich.

Ingredients (makes 4 sandwiches):

1 Tablespoon butter

1 cup thinly sliced onions

½ cup sauerkraut, drained

1 pound ground sirloin

Salt and pepper to taste

8 slices rye bread

Tub butter or margarine to coat the outside of the bread slices

About ¼ cup Thousand Island salad dressing

4 slices Swiss cheese

8 kosher dill slices

Directions: Heat a large skillet over medium low heat and melt the butter. Add the onions and toss to coat. Cook on low until caramelized and lightly golden brown, stirring often (about 20 minutes). Add in the sauerkraut, stir and cook 15 minutes longer. Remove the mixture to a bowl and set aside. Wipe out the skillet with a paper towel.

Mix the ground beef and salt/pepper together and form into 4 thin patties, about the size of your bread slices. Turn the skillet up to medium high and cook the patties until done to your liking. Remove the patties to a plate and wipe out the skillet again.

Lay out a piece of wax paper (for easy clean up) and spread the tub butter on one side of each slice of bread. Place the bread butter side down on the wax paper and spread the Thousand Island on four of the bread slices. Top the dressing with a heaping Tablespoon of the onion/sauerkraut mixture and 2 slices of pickle. Top that with a slice of Swiss and then one of the patties. Top with another slice of bread (butter side out).

Cook, in batches, about 4 to 5 minutes per side on medium heat, flipping once, until both sides of the sandwich are golden and the cheese is melting. Cut in half and devour.

Ultimate After Thanksgiving Hot Sandwich

It is just great to transform what you have on hand into something new and satisfying. Personally, I really like how this dish has a crusty dressing patty on the bottom and then the cheese sauce, turkey; bacon and tomato meld together into a very savory bite. Using the recipe for cheese sauce (below), you will have more than you need for 2 sandwiches—but hey, I’ve never had a problem using extra cheese!

Ingredients (Makes 2 open face sandwiches):

 Sandwich construction:

4 slices bacon
4 slices tomato
Salt and Pepper
3 cups leftover stuffing/dressing
4 thick slices leftover turkey

Cheese Sauce:

2 Tablespoons butter
2 Tablespoons flour
2 cups milk
¼ cup grated parmesan cheese
¼ cup shredded cheddar cheese
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Directions: Cook bacon in a skillet until slightly crispy. Remove from skillet and drain on paper towels. Set aside.

Salt and pepper the tomato slices and cook them in the bacon-scented skillet about 1 minute per side. Remove from skillet and drain on paper towels. Set aside.

Form stuffing/dressing into two patties, each about the size of your hand (if your leftover dressing is not moist enough to form into patties, just add a little warm water). Cook the patties in the skillet until brown on both sides. Remove from heat, but leave them in the skillet, because that is where you will build your sandwiches.

In a saucepan over medium heat, melt the butter. Add in the flour and cook for two minutes, stirring often. Slowly whisk in the milk, parmesan, cheddar, salt, pepper and Worcestershire. Cook for about 6 minutes on medium until the sauce becomes thick. Remove from heat.

Assembly: Top the stuffing patties with turkey slices, cheese sauce, tomato slices and bacon. Broil for 4-6 minutes or until bubbly all over.

Mashed Potato Pancakes

This is what my mom would do to make good use of leftover mashed potatoes and they are pure comfort—crispy on the outside, creamy on the inside. These would make a lovely simple supper all on their own.

Ingredients-makes about 15:

4-6 Tablespoons canola oil, divided
3 ½ cups leftover mashed potatoes and room temperature (make sure they are nicely seasoned)
2 eggs
1 ½ cups seasoned bread crumbs

Directions: place the mashed potatoes in a large mixing bowl and add the eggs. Stir until well combined. If the mixture is really sticky, add some instant potato flakes or a little flour. You want cakes that hold together. Form the mashed potato mixture into balls a little bigger than golf balls, using damp hands.  Spread the bread crumbs in a shallow bowl and coat each cake in the bread crumbs (don’t discard the leftover bread crumbs yet). Place on a plate and flatten slightly with you palm. Let rest in the fridge 30 minutes. Heat 2 Tbs. of oil in a large skillet on medium. Then, put the cakes back in the bread crumbs, shaking off any excess and add the pancakes in batches to the skillet. Cook for about 6-8 minutes per side or until nicely golden.  Add more oil as you need it. Note: you may want to clean out your skillet and add more oil between batches, especially if you have lots of browned crumbs in the pan.

Keep the first batch on a baking sheet in a warm oven until you are finished.

Serve with one or all of the following:

·        Applesauce with cinnamon sprinkled on top
·        Horseradish sauce: 1 cup sour cream and 1-2 Tablespoons fresh prepared horseradish
·        Smoked Salmon
·        Sweet and Sour Braised Red Cabbage
·        Sausages like kielbasa or bratwurst

Cold Greek Tuna Salad Sandwiches

The perfect antidote for a hot summer evening. And they are quick to put together ahead of dinner time. I had huge buns (no pun intended), so this only makes two sandwiches here, but if you have regular sandwich buns, this will make four. Note: this may be too strongly flavored for you and yours, so you might want to start with less vinegar and seasoning and adjust from there.

Ingredients:

¼ cup red wine vinegar
1/3 cup olive oil
1 Tablespoon greek seasoning (I like Cavender’s®)
2 (5 ounce) cans water packed tuna, drained
2 Tablespoons red onion, finely chopped
2 Tablespoons cucumber, peeled and finely chopped
2 teaspoons capers, drained
2 Tablespoons kalamata olives, pitted and chopped
¼ cup feta cheese, drained and chopped

2 large sandwich buns

2 lettuce leaves
2 slices tomato

Directions: In a medium sized mixing bowl, whisk together the vinegar, oil and greek seasoning. Break the tuna into the bowl along with the onion, cucumber, capers, olives and feta cheese. Stir together, pile on sandwich buns and close. Refrigerate for at least 30 minutes to allow the flavors to meld and seep into the buns, then add lettuce and tomato.

Loose meat sandwiches

I make no claims that this is like Maid Rite or even the loose meat sandwiches on Roseanne. I just wanted something that was like a sloppy joe, but not a sloppy joe, so I trolled many different recipes and picked ingredients and methods that I thought I would like.

Ingredients:

1 Tablespoon solid vegetable shortening
2 teaspoons salt
1 ½  pounds ground beef (chuck works nicely)
½ cup onion, finely chopped
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
1 cup regular cola (not diet)
3 cups beef broth

Squishy white buns (straight from the bag, steamed or toasted, whatever you like) and pickles for serving

Directions:

In a large skillet, melt the shortening with the salt over medium heat. Add in the beef, breaking it up as you go. Cook the beef, mashing very fine with a potato masher or wooden spoon until it starts to brown. Add in the onion and cook until the onions are soft and fragrant and the beef is well browned. Drain the fat off the beef and return it to the skillet, cooking and mashing for another 5 minutes.

In a mixing bowl, whisk together the mustard, vinegar, cola and beef broth. Add the liquid to the beef and bring to a boil. Reduce the heat to medium low to medium heat and cook uncovered for 45 minutes, stirring and mashing along the way. Most of the liquid should be evaporated at this point. If it hasn’t, continue to cook until it has or there is just the amount of juice that you like (I like a little bit left in to soak into the bun, but that’s just me).

Scoop onto buns and top with pickles.

Bourbon Bacon Glazed Burgers

Looking for a new way to cook burgers? This may just be the ticket!

Ingredients:

Bourbon Bacon Glaze:

3 strips of bacon,  cut into pieces
1 Tablespoon onion, finely chopped
¼ cup water
2 Tablespoons brown sugar
1 Tablespoon ketchup
1/4 teaspoon dry mustard
1 teaspoon apple cider vinegar
¼ cup bourbon

Burgers:

4 (6 ounce) hamburger patties
Salt to taste
Pepper to taste

Other:
4 hamburger buns
Burger toppings of your choice (like lettuce, onion, pickles, cheese, and tomato)

Directions:
Cook the bacon in a saucepan on medium heat until cooked through. Add the onion and cook for about 3 minutes, just until the onion is just soft. Add the rest of the glaze ingredients and bring to a boil. Reduce to a simmer and let cook uncovered, stirring occasionally, for 30 minutes or until it is slightly thickened. Turn off the heat.

Salt and pepper the burgers and cook in a skillet over medium heat for 2 minutes on one side.

Flip the burger and spoon about 1 teaspoon of the glaze on each burger. Cook for 2 more minutes and then flip again.

Spoon over another 1 teaspoon of glaze. Cook for another 4 minutes, then flip again, and glaze the top once more.

Cook for two more minutes and then flip, and add the last bit of glaze. Put each burger on a bun with your favorite toppings and serve.

Beef and Vegetable Stuffed Bread

This is a super easy, super versatile dinner dish. You can change the veggies and cheese to anything you want or have around the house.

Ingredients:

1 (1 pound) loaf of uncut bread, like Italian or French (any combo of breads work here-I had ½ mini-Italian loaf and 2 6 inch chunks of French bread and used both)
1 pound ground chuck
1 cup onion, coarsely chopped
½ cup zucchini, coarsely chopped
1 cup mushrooms, coarsely chopped
½ cup fresh tomato, coarsely chopped
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon dry onion soup mix
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, cut into ¼ inch cubes

Directions:

Preheat your oven to 350 degrees F. Line a baking sheet with foil. Cut the loaf of bread horizontally into two long halves. Scoop out some of the soft interior of the bread, leaving a shell about ½ inch thick on all sides. Place the hollowed out bread cut side up on the baking sheet. Save the torn out bread in the freezer for homemade bread crumbs or croutons another time.

Heat a large skillet on medium heat. Crumble in the ground chuck and cook until almost browned through. Add the onions, zucchini, mushrooms, tomatoes, salt, pepper, onion soup mix and Worcestershire and cook until the veggies are tender.

Toss the cubed cheese into the beef and veggie mixture and pile into each piece of bread. Smooth over the top to make sure the filling goes all the way to the edges of the bread. If you have extra leftover filling, just save it in a container for a sandwich another day. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes before slicing into serving size pieces.

Salad Sandwich Number 2: “The Cobb”

I have always loved a good Cobb Salad. Now, I get to have it in a sandwich! 

Ingredients:

2 pieces whole grain bread, toasted
2 Tablespoons light, creamy dressing, like green goddess or ranch
5 lettuce leaves
1 slice tomato
½ hardboiled egg, sliced
2 slices avocado
1 or 2 slices deli turkey or chicken (optional)
2 teaspoons crumbled blue cheese
2 slices bacon or 1 teaspoon imitation bacon bits
A pinch of alfalfa sprouts (optional)

Directions: Couldn’t be simpler—spread the dressing equally on one side of each piece of toast. Pile on the ingredients as you like!

Salad Sandwich Number 1: “The Works”

I’ve been making vegetable sandwiches for years and, when I’m using raw vegetables, I always think of them as salad on toast. This one is my go to.

Ingredients:

Two slices whole grain bread, toasted
2 teaspoons light or fat free mayonnaise
2 or three lettuce leaves
2 teaspoons low fat or fat free salad dressing, such as Italian
1 slice tomato
Salt and pepper (or seasoning of your choice) to taste
2 slices avocado
1 slice sweet onion
½ of a roasted red pepper from a jar, patted dry with a paper towel
2 teaspoons fresh alfalfa sprouts

Directions: Spread the mayo on the toasted bread. Toss the lettuce leaves with the salad dressing, then lay them on one piece of bread. Sprinkle the tomato slice with a touch of salt and pepper and put on top of the lettuce. Stack the rest of the veggies on and top with the second piece of bread. It is helpful to press the sandwich lightly with your hand before slicing in half. It keeps things from sliding around too much.

Really Beefy, Really Juicy Burgers

I am not a fussy person (really!), but when I do afford myself the luxury of having a burger, I want some flavor and I want it juicy. I also don't want to add too many spices that get in the way of the burger itself.  

Ingredients:

1 ½ pounds 80/20 ground beef
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 Tablespoon Worcestershire
1 Tablespoon grated onion with juice (just grate the onion right over the bowl with a small grater)
1/3 cup beef stock (veggie stock works, too—it’s just a way to get flavor and juiciness into the meat)

Directions:

Let the ground beef sit at room temperature for 15 or so minutes. Put it in a mixing bowl and add in the rest of the ingredients. Mix with your very clean hands until the mixture just until everything comes together. Let stand for 5-10 minutes for the liquids to be absorbed into the meat. Preheat your gas grill (or pan or charcoal grill) to medium heat. Form the beef into 5 or 6 patties and place on the grill. Cook 6-10 minutes per side for nicely done (Hey, you know how you like your burgers better than I do). Here’s a neat trick—when you pull your burgers off the grill (or out of the pan), put them directly on the buns, close the buns and gently squish together for a few seconds. This gives the juices a chance to soak into the bun. Then just open the bun back up and garnish any old way you want to! Me? I'm all about lettuce, tomato, onion, pickles, cheddar cheese, ketchup and mustard.

Grilled Cheese and Tomato Relish Sandwiches

I love a sandwich! I especially love this one with extra sharp cheddar and a tangy, slightly sweet relish.

Ingredients for two sandwiches:

4 slices whole grain bread

4 teaspoons light butter or margarine, divided

4 (1/4 inch thick) slices extra sharp cheddar cheese

2 Tablespoons tomato relish

Directions: Spread one side of each of the bread slices with one teaspoon of light butter. Lay the cheddar on the unbuttered sides of two bread slices. To the other two unbuttered sides, spread one Tablespoon relish each. Sandwich one cheese and one relish slice together and cook over medium heat in a skillet about 5-6 minutes until brown on the first side. Flip and cook for another 5-6 minutes until the cheese is melting and the bread is browned. Cut each sandwich in half and devour with glory.