Two slices of rye bread (HAS to have caraway seeds in it)
Corned beef or pastrami, shaved
Swiss Cheese
Sauerkraut
Thousand Island dressing (optional)
Brown mustard (Gulden's preferred, NOT optional )
Assemble, making sure there is meat on bottom, cheese on top.
Heat up frying pan to point where water will dance when sprinkled on surface
Add one or two pats of butter
Add sandwich and cook like a grilled cheese sammmich (putting a lid on the frying pan will facilitate this, just be careful when taking lid off)
It is to be hoped your taste buds won't totally freak out over this VERY northern taste treat (think Noo Yawk).
While it is very good (note, I did NOT say healthy ) should probably be enjoyed only once in a while.
This will be supper at our house today! I've been looking for a good Reuben sandwich recipe! Thanks! Those other sandwich recipes sound good too. I've got a renewed interest in sandwiches now. Hmmm, I wonder if a soup recipe section is in our future...
Another grilled sandwich for those of you who are fearless of cholesterol problems is the California Pattymelt. You can alter the contents to your liking, but I think the traditional pattymelt goes like this:
Saute some onions
Butter good seeded rye and put butter-side-down in hot skillet or on griddle.
Put cheese on one or both slices to get it melting
Add a grilled or fried juicy hamburger on one slice. Oval is nice to fit the bread.
Salt, pepper, garlic powder to taste when cooking the hamburger.
Put the onions on, and close the sandwich after the bread is golden-toasted, like a grilled cheese sandwich which it is.
Naw.. no recipe but I thought you may be interested in knowing that Campbell's Tomato Bisque soup is superb!! Only make it with a can of whole milk (or preferably half & Half) instead of water. Its almost twice the cost of Campbell's plain tomato soup but is well worth the price.
I HAVE had a little difficulty getting it at times but I'm chalking that up to the lousy Kroger's that we normally shop at because its nearby.
Its winter comfort food. When the wind is howling or when there's snow on the ground... you make up some tomato bisque soup and serve it with grilled cheese sandwiches. Make sure the heat isn't up too high for the grilled cheese sandwiches and that you keep them covered in the skillet (or on the griddle) to make sure the cheese completely melts.
It's kind of embarrasing, really, because it's not made from home-grown tomatoes as you might think. It's made from Hunt's Tomato Sauce! But it's really good. I was raised on Campbell's tomato soup, and really liked it, but after having this for a couple of years, if I go back to Campbell's, there's no comparison. It's a killer warmer-upper out of a thermos on a cold day in the field, and great with grilled cheese sandwiches.
Make a roux by melting about 2 tbsp of butter and adding 2 tbsp flour in a saucepan. Keep stirring with a whisk over medium heat until the flour just begins to brown. Add a large 28 oz. can of Hunt's Tomato Sauce, then fill the empty can 3/4 full of milk and 1/4 full of water, and add to soup. Add maybe 1 tsp of Better Than Bullion, Beef. IT'S NO GOOD WITHOUT THIS STUFF. Better than Bullion is kind of expensive, but goes a long way, and it's so superior to any other kind of bullion (like cubes or powder) that it's the only thing we'll buy. It's like a paste in a jar. Comes in chicken, too, which is very good. There is a brand which is almost as good called Minor's Beef Base. You can make chicken or beef gravy with either of these in a pinch, and it's very good. Finally, add a pinch of oregano. Just a little. Warm through; do not boil.
I'm gonna go make some now!
edit: I just saw Sudo's post... I didn't see it before I started composing this... had to call Liz for the recipe... I've never tried the bisque! Thanks for the tip, Sudo!
OK, I just made it (it's still warming) Took me 5 minutes. I timed it. I like just a tiny pinch of oregano, and nearly a whole tsp of dried parsley, and a dose of black pepper. We serve it in mugs instead of bowls.
Oh, you guys are so good!!! You too, Queen Dooj! LOL Thankyou thankyou thankyou very much!!!
I've taught both my kids the value of properly browned, not burned grilled cheese to go with Campbell's cream of tomato soup and that's one of the highlights of the fall and winter, for sure! I'll try both those ideas and soon, no doubt!
Here's two good winter sandwiches, very warm and filling.
The first one may sound wierd if you've never tried it, but it's basically a stuffed french toast sandwhich with savory ingredients, and surprisingly enough, it's real good with the strawberry jam dipping sauce.
Monte Cristo sandwich
Ingredients:
2 slices bread
mustard/dijon to taste
3 thin slices deli ham
3 thin slices turkey
1 slice gruyere or swiss cheese
1 egg
1 tablespoon milk
1/2 teaspoon vanilla
1 teaspoon butter
1 teaspoon powdered sugar
1 tablespoon strawberry jam
Directions:
1. Spread mustard on a slice of bread and construct the sandwich with the ham and cheese.
2. Mix the egg, milk, and vanilla in a shallow bowl or container.
3. Dip the whole sandwich into the egg mixture and cover both sides with it shaking off excess.
4. Melt the butter in a pan.
5. Fry both sides of the sandwich in the pan until golden brown and the cheese has melted.
6. Sprinkle a heavy layer of powdered sugar onto the sandwich.
7. Serve with strawberry jam for dipping
This is a classic french recipe, it really hits the spot on a cloudy rainy day.
Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Â You can add bacon to this, shredded parmesan cheese, herbs, sliced turkey or chicken, or add a fried egg and you'll have a croque Madam.
I didn't know where to put this so it landed here.
We ate breakfast out the other day and I had a breakfast burrito. It was so good!
It consisted of a tortilla heated in a dallop of butter (I could taste it and tortilla was a little brown) , scrambled egg, hash browns (fried potatos) and melted cheese. This was served with salsa and sour cream. Two things I wouldn't think to eat eggs with but it was Yum-O! I'm going to try to make one of these on my own.
While on the subject -- hubby loves fried egg sandwiches. I thought these were pretty common but a friend of his had never heard of it and thought it wierd.
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likeaneagle
One of my favorite sandwiches is so versatile..
1 Focaacia bread, split into horizontaly (they come in different flavors)
remove thin layer on both..
layer, salami, swiss cheese, spinach or leafy green, thin tomatoe, purple onion, Italian dressing/or spicey mustard, fresh herbs...
cut into wedges.
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Outfield
This was my grandma's favorite and I have great "home" memories with this sandwich -- there's really nothing to it.
Leftover chicken or turkey
2 slices of bread
Butter each bread slice
Add ALOT of crushed pepper
Place meat on bread (maybe add more pepper)
Eat! It's always been a southern home staple with leftovers. (Served with tomato slices on the side)
Oh my -- these look delicious too -- I LOVE avocados!
http://whatscookingamerica.net/Sandwich/Av...oTomatoMelt.htm
http://whatscookingamerica.net/Appetizers/...adoCrostini.htm
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coolchef
tuna sandwitch with crushed salt and vinegar chips on it
always pickled beets on the side
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Sushi
Here's a classic Reuben:
Two slices of rye bread (HAS to have caraway seeds in it)
Corned beef or pastrami, shaved
Swiss Cheese
Sauerkraut
Thousand Island dressing (optional)
Brown mustard (Gulden's preferred, NOT optional
)
Assemble, making sure there is meat on bottom, cheese on top.
Heat up frying pan to point where water will dance when sprinkled on surface
Add one or two pats of butter
Add sandwich and cook like a grilled cheese sammmich (putting a lid on the frying pan will facilitate this, just be careful when taking lid off)
It is to be hoped your taste buds won't totally freak out over this VERY northern taste treat (think Noo Yawk).
While it is very good (note, I did NOT say healthy
) should probably be enjoyed only once in a while.
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anotherDan
Good whole-grained bread, or oat bran, lightly toasted
mayo (Hellman's, lots)
avacado
alfalfa sprouts (must contact the mayo!}
bacon
tomato
s & p (salt must contact the avacado!)
A man in view of absolute goodness in a sandwich, adores, with total humility
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bowtwi
This will be supper at our house today! I've been looking for a good Reuben sandwich recipe! Thanks! Those other sandwich recipes sound good too. I've got a renewed interest in sandwiches now. Hmmm, I wonder if a soup recipe section is in our future...
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bowtwi
The 10-year-old princess prepared today's supper - oh man, those were awesome Reuben sandwiches!!!
I even sprung for the Gulden's brown mustard - decided I'd better not use the storebrand stuff that I don't know HOW old it is...
Delightful recipe - thanks, Sushi!!!
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Sushi
No problem, Box. That yellow carp they call mustard isn't worthy to be fed to your worst enemy.
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doojable
Sushi obviously doesn't know how bad Bow's enemies get treated...
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anotherDan
Another grilled sandwich for those of you who are fearless of cholesterol problems is the California Pattymelt. You can alter the contents to your liking, but I think the traditional pattymelt goes like this:
Saute some onions
Butter good seeded rye and put butter-side-down in hot skillet or on griddle.
Put cheese on one or both slices to get it melting
Add a grilled or fried juicy hamburger on one slice. Oval is nice to fit the bread.
Salt, pepper, garlic powder to taste when cooking the hamburger.
Put the onions on, and close the sandwich after the bread is golden-toasted, like a grilled cheese sandwich which it is.
Excellent with home-made tomato soup!
Eat good food the rest of the week.
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George Aar
The sandwich I made today:
Buttered bread, dill pickle slices, salt and pepper.
O.K., so it's time to buy groceries...
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anotherDan
Or go out to eat, George! :lol:
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bowtwi
Home made tomato soup? Anyone have a recipe for that?
Your grilled patty melt sounds divine, by the way!
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Sudo
Bow,
Naw.. no recipe but I thought you may be interested in knowing that Campbell's Tomato Bisque soup is superb!! Only make it with a can of whole milk (or preferably half & Half) instead of water. Its almost twice the cost of Campbell's plain tomato soup but is well worth the price.
I HAVE had a little difficulty getting it at times but I'm chalking that up to the lousy Kroger's that we normally shop at because its nearby.
Its winter comfort food. When the wind is howling or when there's snow on the ground... you make up some tomato bisque soup and serve it with grilled cheese sandwiches. Make sure the heat isn't up too high for the grilled cheese sandwiches and that you keep them covered in the skillet (or on the griddle) to make sure the cheese completely melts.
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anotherDan
OK, bow, but just for you!
It's kind of embarrasing, really, because it's not made from home-grown tomatoes as you might think. It's made from Hunt's Tomato Sauce! But it's really good. I was raised on Campbell's tomato soup, and really liked it, but after having this for a couple of years, if I go back to Campbell's, there's no comparison. It's a killer warmer-upper out of a thermos on a cold day in the field, and great with grilled cheese sandwiches.
Make a roux by melting about 2 tbsp of butter and adding 2 tbsp flour in a saucepan. Keep stirring with a whisk over medium heat until the flour just begins to brown. Add a large 28 oz. can of Hunt's Tomato Sauce, then fill the empty can 3/4 full of milk and 1/4 full of water, and add to soup. Add maybe 1 tsp of Better Than Bullion, Beef. IT'S NO GOOD WITHOUT THIS STUFF. Better than Bullion is kind of expensive, but goes a long way, and it's so superior to any other kind of bullion (like cubes or powder) that it's the only thing we'll buy. It's like a paste in a jar. Comes in chicken, too, which is very good. There is a brand which is almost as good called Minor's Beef Base. You can make chicken or beef gravy with either of these in a pinch, and it's very good. Finally, add a pinch of oregano. Just a little. Warm through; do not boil.
I'm gonna go make some now!
edit: I just saw Sudo's post... I didn't see it before I started composing this... had to call Liz for the recipe... I've never tried the bisque! Thanks for the tip, Sudo!
OK, I just made it (it's still warming) Took me 5 minutes. I timed it. I like just a tiny pinch of oregano, and nearly a whole tsp of dried parsley, and a dose of black pepper. We serve it in mugs instead of bowls.
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doojable
I'll get you a recipe real soon dear! ;)
*Dooj goes and gets her trusty copy of The Joy of Cooking...Hmmmm..page 185...There it is...*
Cream of Tomato Soup
Simmer covered about 15 min:
2 cups canned or seeded skinned, cut up fresh tomatoes
1/2 cup chopped celery
1/4 cup chopped onion
2 tsp white or brown sugar
Prepare:
4 cups White Sauce:
12 TBS butter
12 TBS flour
4 cups liquid (if you want a light soup use vegetable or chicken broth, for a heavier soup use milk)
Strain into this the tomato and vegetable stock
Season to taste
Note: I would automatically without even trying this recipe, add garlic and basil to the beginning stock (the tomato, celery and onion mixture)
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bowtwi
Oh, you guys are so good!!! You too, Queen Dooj! LOL Thankyou thankyou thankyou very much!!!
I've taught both my kids the value of properly browned, not burned grilled cheese to go with Campbell's cream of tomato soup and that's one of the highlights of the fall and winter, for sure! I'll try both those ideas and soon, no doubt!
Truly comfort food!!! Mm mmm good!!!
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doojable
I live to serve my loyal subjects...
Eat! Drink! Be merry!
Then come here and share! ;)
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Dot Matrix
Sushi, honey, do we need a snooty pan?
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ChasUFarley
Dunno What It's Called But It's GOOD Sandwiches!
1 red pepper
1/2 lb of shaved pastrami
2 slices of provolone cheese
3 tbsp Italian salad dressing
4 pcs of rye, pumpernickle (my fav), or other artisan bread
Slice red pepper thin and saute in Italian salad dressing until cooked, remove from pan.
Warm meat in pan.
Place meat on bread and top with the cooked red pepper and a slice of provolone.
Place second slice of bread on top.
Wrap in foil.
Warm in oven - 325 degrees for 20 min usually does the trick.
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anotherDan
chas, OMG that sounds almost awesome!
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now I see
Here's two good winter sandwiches, very warm and filling.
The first one may sound wierd if you've never tried it, but it's basically a stuffed french toast sandwhich with savory ingredients, and surprisingly enough, it's real good with the strawberry jam dipping sauce.
Monte Cristo sandwich
Ingredients:
2 slices bread
mustard/dijon to taste
3 thin slices deli ham
3 thin slices turkey
1 slice gruyere or swiss cheese
1 egg
1 tablespoon milk
1/2 teaspoon vanilla
1 teaspoon butter
1 teaspoon powdered sugar
1 tablespoon strawberry jam
Directions:
1. Spread mustard on a slice of bread and construct the sandwich with the ham and cheese.
2. Mix the egg, milk, and vanilla in a shallow bowl or container.
3. Dip the whole sandwich into the egg mixture and cover both sides with it shaking off excess.
4. Melt the butter in a pan.
5. Fry both sides of the sandwich in the pan until golden brown and the cheese has melted.
6. Sprinkle a heavy layer of powdered sugar onto the sandwich.
7. Serve with strawberry jam for dipping
This is a classic french recipe, it really hits the spot on a cloudy rainy day.
Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Â You can add bacon to this, shredded parmesan cheese, herbs, sliced turkey or chicken, or add a fried egg and you'll have a croque Madam.
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Outfield
I didn't know where to put this so it landed here.
We ate breakfast out the other day and I had a breakfast burrito. It was so good!
It consisted of a tortilla heated in a dallop of butter (I could taste it and tortilla was a little brown) , scrambled egg, hash browns (fried potatos) and melted cheese. This was served with salsa and sour cream. Two things I wouldn't think to eat eggs with but it was Yum-O! I'm going to try to make one of these on my own.
While on the subject -- hubby loves fried egg sandwiches. I thought these were pretty common but a friend of his had never heard of it and thought it wierd.
Fry egg
bacon (optional)
cheese (melt on egg)
toasted bread
mayo
mustard
another Yum-O!
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Outfield
Here's another from my adventures out in restaurant land.
Portabello and Red Pepper Cuban
Easy as it sounds and good!
BIG portabello mushroom
BIG red pepper (cooked in one slice or more -- NOT chopped)
melted white cheese (probably provalone)
cuban bread (sub roll)
Cook / toast everything and serve with pesto mayo. (Mayo mixed with pesto).
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