Pastreubens

 

For each sandwich:

• 2 slices rye bread
• 2 tablespoons mayonnaise
• 2 tablespoons thousand island dressing
• 4 slices of very thinly sliced pastrami
• 4 slices of very thinly sliced Swiss cheese
• ¼ cup of refrigerated sauerkraut, blotted with a paper towel
• 4 toothpicks

1. Spread one side of each bread slice with mayonnaise.
2. Spread one side of each bread slice with thousand island dressing.
3. Put two slices of Swiss cheese on top of the thousand island dressing on each piece.
4. Put two slices of pastrami on top of the cheese on each piece.
5. Put half the sauerkraut on top of the pastrami. 
6. Put the halves of each sandwich together.
7. Heat air fryer for 5 minutes at 390 degrees.
8. Put toothpicks through the sandwich so the air fryer doesn’t blow the top around.
9. Place sandwich in the air fryer on a rack. 
10. Air fry at 390 degrees for 5 minutes. 
11. Flip the sandwich and air fry 3 more minutes at 390 degrees. 

Remove and serve.

Enjoy.

 

Pulled Pork Using an Instapot

 

• 2 Pork tenderloins (about 3 pounds total)
• Montreal steak seasoning
• 8 ounces of Coca-Cola
• Hamburger buns
• Your favorite barbecue sauce

1. Rub the meat with Montreal Steak Seasoning.
2. Cut the meat into sections about 2 inches long.
3. It is not necessary to saute the meat for this recipe.  It will have plenty of flavor.
4. Put the chunks of meat and the 8 ounces of Coca-cola in the Instapot.  It will not be necessary to add additional liquid for steaming as the cola serves as the liquid.
5. Put the lid on and set the Instapot for 40 minutes. 
6. When finished, let the pot exhaust naturally.
7. Remove the lid and transfer the chunks to a bowl. 
8. Use a mixer to shred the meat.
9. Serve with buns and barbecue sauce.   

 

 

 

 

 

Monte Cristo Sandwiches in an Air Fryer

Makes 2.

• 1 egg
• 3 tablespoons of heavy cream
• ¼ teaspoon vanilla 
• 4 slices sourdough white or other favorite bread
•  1 teaspoon melted butter
• 2 slices Swiss cheese
• 4 slices shaved deli ham
• 4 slices deli sliced turkey white meat
• Powdered sugar  
• 4 tablespoons Raspberry jam

1. Fold a piece of aluminum foil so it is just a little bigger than a slice of bread. 
2. Brush with melted butter.  (You do not need to repeat this for the second sandwich.) 
3. Assemble bread, 1 slice of Swiss cheese, 2 slices of ham, and 2 slices of turkey into a sandwich.  Cut into 4 wedges.
4. Mix the egg, cream and vanilla well with a fork and put it and flat dish, suitable for dipping. 
5. Dip each section of the sandwich into the mixture for 20 seconds on each side.
6. Place on the aluminum foil. 
7. Air fry at 350 degrees for 7 minutes.  
8. Turn with a toothpick.
9. Air fry for 6 minutes at 350 degrees. 
10. Remove and plate. 
11. Sprinkle with powdered sugar. 
12. Put half the raspberry jam in a little cup for dipping.
13. Repeat all except buttering the aluminum foil for the second sandwich.

Serve and enjoy. 

Sausage, Cheese and Pepper Boats

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 2 large green bell peppers
• 8 oz. Pepper jack cheese bar
• 1 cup mayonnaise
• 1 tablespoon salsa
• 8 slices bacon
• 8 hot dog buns

1. Mix ground sage into the ground sausage. Separate into into 16 pieces and roll into little logs.
2. Slice cheese into 16 strips.
3. Slice each pepper in half, lenthwise. Remove stems and seeds. Make each half into 4 wedges. You will have 16 pieces altogether.
4. Cut bacon slices in half.
5. Nest each sausage log into a wedge of bell pepper.
6. Place a strip of cheese on each one.
7. Wrap each “boat of green pepper, sausage, and cheese with a ½ slice of bacon. Secure with a toothpick. (I didn't have any, but next time I will be doing this).
8. Bake on a rack for 40 minutes at 350 degrees or until the bacon is brown enough for you.
9. While boats are baking, combine ½ cup mayonnaise and 1 tablespoon salsa. Mix well.
10. Remove from oven and let them sit for a few minutes so they don't fall apart.
11. Place 2 boats in each bun.
12. Drizzle sauce over them.
13. Serve and enjoy.

Note: Next time I make this, I am going to toast the buns in the oven or on the grill.  

Prosciutto Stromboli

• 1 tube refrigerated pizza dough
• 1 4 oz. package of prosciutto slices
• 4 slices of gruyere cheese
• 2 tablespoons butter, melted
• 1 tablespoon prepared mustard
• ½ teaspoon worcestershire sauce
• ½ teaspoon onion powder
• 2 tablespoons light brown sugar
• 1 egg white
• ½ teaspoon poppy seeds

1. Line a baking sheet with parchment.
2. Preheat oven to 350 degrees.
3. Spread the dough out flat.
4. Mix the melted butter, mustard, Worcestershire sauce, onion powder, and brown sugar.
5. Cut 1 inch strips into the sides of the dough about 1/3 of the way on each side.
6. Brush the mixture down the center of the dough.
7. Arrange the prosciutto down the length of the dough.
8. Top with slices of gruyere.
9. Braid the strips over the top all the way down the length of the dough.
10. Brush the top with egg white.
11. Sprinkle with poppy seeds.
12. Bake in the 350 degree oven for 30 minutes.
13. Remove and let sit for 2 minutes.
14. Slice and serve.  

Olive Bread

You will need a dutch oven, a large mixing bowl, and a clean kitchen towel in order to make this recipe.

For a fresh loaf for 6:00 p.m. Dinner, start at 8 p.m the previous day, proof 14-18 hours (18 preferred) , bake at 2:00, cool from 2:00 the day of serving.

• 3 cups bread flour
• 1 teaspoon salt
• ¾ teaspoon yeast
• 1 ½ cups cool water
• 1 jar kalamata olives, drained, pitted and chopped
• white corn meal and flower for dusting

1. Pat the olives dry.
2. Mix the flour, yeast, and salt together.
3. Add the water, stir with a spoon or with hands.
4. Add the olives and work in some more.
5. Cover and let proof for 14-18 hours (18 preferred)
6. Sprinkle a clean towel liberally with a mixture of flour and corn meal.
7. Scoop your mixture out onto the towel. Turn a few times to cover.
8. Shape into a ball.
9. Cover with the towel and let proof for 2 hours more.
10. Begin heating the uncovered dutch oven at 500 degrees after 1 ½ hours after starting the second proof.
11. After 30 minutes, add the loaf to the Dutch oven and bake with the lid on for 30 minutes.
12. Take the lid off and bake it for another 20 minutes, so the crust is brown.
13. Remove and let cool on a wire rack for an hour. Then you can slice it.
14. Use to make a sandwich, or just alone or with butter.
15. Enjoy.

Coney Dog Sauce

• 1 pound ground chuck
• 1 medium onion
• 2 ribs celery
• 2 teaspoons minced garlic
• 2 teaspoons white vinegar
• 2 teaspoons chili powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon allspice
• ¼ teaspoon black pepper
• 1 dash Worcestershire sauce
• 1 dash lite soy sauce
• 2 teaspoons yellow prepared mustard
• 2 teaspoons brown sugar
• 1 eight ounce can tomato sauce

1. Brown and constantly stir the ground beef in a skillet in about ½ cup of water. This will help steam it and break it into fine pieces.
2. Cool the browned beef 15 minutes and place in a food processor. Pulse about 4 times to further break it apart. You want really small pieces but you don't want to turn it into a paste.
3. Return the meat to skillet.
4. Put the onion and celery in the food processor and pulse until the are in fine pieces.
5. Add onion and celery to skilled and sweat them for about 5 minutes. Stir often.
6. Add the minced garlic and cook for another minute.
7. Add the vinegar and dry spices. Add about ½ cup water to help the spices distribute well and also it will continue to steam the mixture.
8. Add the Worcestershire sauce, lite soy sauce, and yellow prepared mustard.
9. Add the brown sugar. Stir until dissolved.
10. Cook on very low heat for a half hour, stirring often.
11. Add the tomato sauce, continue stirring often, and simmer for 15 minutes more.
12. Serve on hotdogs in buns.
13. Enjoy.

Egg Salad Sandwich for One

• 1 boiled egg
• 1 sweet pickle
• 1 3-inch piece of celery
• 1 Tablespoon lite mayonnaise
• 1 pinch salt
• 1 pinch pepper
• ¼ teaspoon sugar
• 2 slices Fit and Active Whole Wheat Bread
• 4 leaves baby spinach

1. Chop egg, pickle, and celery.
2. Add salt, pepper, and sugar.
3. Add mayonnaise.
4. Mix.
5. Spread on the bottom whole wheat bread.
6. Distribute the baby spinach.
7. Top with the other slice of bread.
8. Cut and enjoy.  

Jim and Ray Barbecue Beef Sandwich

• 1 cup leftover roast beef (chunked or pulled)
• ½ cup Sweet Baby 
• Ray's barbecue sauce
• 2 tablespoons Jim Beam Bourbon
• 2 tablespoons water
• 4 slices bread or 2 buns
• olive oil spray
• minced garlic
• Kosher dill pickle spear

1. Reheat the chunked or pulled roast beef in a saucepan with the water.
2. Add the barbecue sauce.
3. Add the Jim Beam and stir.
4. Heat until warm.
5. Spray bread lightly with olive oil spray.
6. Rub with minced garlic.
7. Toast in oven at 400 degrees until both sides of the bread are brown.
8. Remove from the oven.
9. Add beef mixture.
10. Serve with a kosher dill pickle spear.

Makes 2 sandwiches.  

Chicken Salad Sandwich

•  ½ cup light mayonnaise
• 1 tablespoon fresh lemon juice
• ¼ teaspoon black pepper
• 1/8 teaspoon paprika
• 2 cups white chicken, chopped in marble sized chunks
• 1 rib celery, chopped
• ½ halved seedless grapes
• ½ cup salted cashew halves
• fresh baby spinach leaves
• croissants

1. Mix the light mayonnaise, lemon juice, black pepper, and paprika
2. Add the chopped chicken, celery,  seedless grapes, and cashews and mix well.
3. Slice croissants in half to make a croissant type bun
4. Cover with baby spinach leaves.
5. Scoop chicken salad on to the lower part of the croissant, top with the croissant.
6. Serve and enjoy. 

Beverage Suggestion:  Homemade Lemonade

Sweet Italian Sausage Sandwiches

• 5 pretzel long rolls (I find them at Cub Foods)
• 5 sweet Italian sausages in casings (I found them at Kroger’s)
• 3 tablespoons light mayonnaise
• 1 tablespoon prepared mustard
• 1 teaspoon minced garlic (the refrigerated kind in a jar)
• 1 tablespoon olive oil
• 1 onion
• 1 green bell pepper

1. With a fork, poke holes in the sausage casings to prevent the casings from splitting.
2. Place sausages in  a large skillet.
3. Add one cup water.
4. Braise until the liquid from the sausages evaporates and then brown on all sides.
5. Split the rolls lengthwise.
6. Mix the lite mayonnaise, mustard and garlic together well.
7. Spread the mixture on the inner surfaces of the rolls.
8. On aluminum foil, toast roll surfaces in a regular oven at 400 degrees, watching closely.
9. In a small skillet, saute coarsely chopped onion.
10. When slightly browned, add the chopped green pepper and saute a few minutes more.
11. Assemble the sandwiches.
12. Serve and enjoy.

Nancy's Tangy Ham Sandwiches

• 2 pretzel burger rolls (I find them at Cub Foods)
• 6 slices shaved ham
• 2 slices thin sliced Swiss cheese
• 2 tablespoons butter
• 1 ½ teaspoons Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon brown sugar
• ½ teaspoon minced garlic (the refrigerated kind in a jar)

1. Melt butter in microwave.
2. Add the Worcestershire sauce, mustard, brown sugar, and garlic. 
3. Mix well.
4. Slice the rolls horizontally.
5. Brush with the butter mixture.
6. Brush mixture on the insides of the rolls, making sure they are covered.
7. Add one slice cheese to one side of each roll.
8. Add three slices of ham to the other side of each roll.
9. Toast under the broiler until cheese is melted.
10. Assemble the sandwiches.
11. Serve and enjoy.

Nancy's Crumbleburgers

• 1 lb. ground chuck
• 1 cup water
• 2 tablespoons onion powder
• 1 teaspoon chicken bouillon powder
• 2 tablespoons dill pickle juice
• 1 tablespoon prepared yellow mustard

1. In a Dutch oven or skillet, cook on high heat the ground chuck with the water, stirring constantly with a fork.  
2. After all the meat is cooked and finely separated (about 5 minutes), add the onion powder, bouillon powder, dill pickle juice and yellow mustard. 
3. Stir until well mixed. 
4. Reduce heat to low and simmer for 10 minutes allowing the mixture to steam. 
5. Put the meat mixture on buns and serve with condiments.  Purists will tell you that the original sandwich is really never served with ketchup, and it is traditional to have chopped onions, pickles and mustard.  However, I now see that their menu has ketchup listed on its menu. Since this recipe is only my best guess of the original, purism is not really an issue.  
6. This is a good way to use up extra hot dog buns, too.

Honey Mustard Bacon and Provolone Sandwiches

For 2 sandwiches:

• 8 slices bacon
• 4 slices 12 grain bread
• non-stick cooking spray
• 4 slices provolone
• 2 slices red onion, chopped
• 1 teaspoon mustard
• 2 teaspoons honey
• 2 teaspoons Hellman's Light Mayonnaise
• Dash pepper

1. In microwave, cook 8 slices of bacon for each sandwich on paper towels.  
2. Spray both sides of 12 grain bread with non stick spray and toast both sides on foil under broiler.
3. Place a slice of provolone on each bread slice, chopped a couple of slices of red onion and sprinkle on the cheese.  Brown under the broiler.

1. Make honey mustard sauce by mixing 1 teaspoon mustard, 2 teaspoons of honey, and two teaspoons of Hellman's light mayonnaise.  
2. Sprinkle with a dash a pepper.
3. Spread honey mustard mixture over the on each piece of bread.

1. Assemble sandwich by putting bacon on one side and sliced grape tomatoes on the other.  You could also add lettuce, but I didn't have any.  No time to go to the store before the game.

1. Assemble sandwich halves, cut and Assemble enjoy!