Combine all ingredients and mix thoroughly. Split buns and spread each half with tuna mixture. Bake in hot oven 15-20 minutes.
Recipe from Denise Hinojos (Aunt Margaret Alvarez' granddaughter)
2 slices bread
2 slices cheese (american, jack)
Toast bread. Place cheese on top. When cheese is melted, place fried egg on top.
1 lb. lean ground beef
1 onion, minced fine
1 small can tomato paste
1 8-oz. can tomato sauce
1 cup water
1 tablespoon sugar
1 tablespoon chile powder
1 teaspoon garlic salt
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons paprika
½ teaspoon allspice
½ teaspoon curry powder
1 teaspoon dry mustard
1 teaspoon ground cinnamon
2 Bay Leaves
In a large pot or Dutch oven, combine the beef (do not brown first), onions, water, sugar, chile powder, garlic salt, salt and pepper. Mix until combined.
Add tomato sauce, tomato paste,paprika, allspice, curry powder, dry mustard and cinnamon. Stir thoroughly , add bay leaves. Simmer over medium-low heat for 2 hours.
Boil hot dogs and steam or toast buns, to your liking.
Add mixture to the hot dog in the bun; and top evenly with your favorite condiment: Buttermilk Coleslaw, mustard, pickle relish, ketchup, minced onions, tomatoes, cheese, etc.
This recipe adapted from "Hot Wieners Rhode Island Style" Courtesy of Guy Fieri from Food Network; and a recipe presented on CBS "The Early Show" May 2010.
This fast food dish is popular in France, as the French love any combination of bread, ham and cheese. Frying this tasty snack would make it crisper, but grilling uses less fat.
French Ham & Cheese
8 thin bread slices, crusts removed
4 tsp. whole grain mustard
6 oz. Cheddar cheese, sliced
6 oz. wafer thin ham slices
2 oz. butter, melted
fresh parsley sprigs, to garnish
Spread half of the bread slices on one side with the mustard; cover with a layer of Cheddar cheese. Arrange a couple of layers of ham on top of each and finish with the remaining cheese and bread. Press down lightly to make the sandwiches.
Brush the sandwiches all over with the melted butter and grill for 3-5 minutes on each side until they are lightly browned.
Cut in half, garnish with parsley sprigs and serve.
This recipe printed from BBC Good Food Magazine and is from the kitchen of Ruth Mott, from the book "The Victorian Kitchen" by Jennifer Davies. This book accompanied the BBC series, "The Victorian Kitchen". This book listed recipes and tales of life "below the stairs".
In Victorian days, bread was always baked to be eaten the following day. Since you will probably not be bakingyour own bread, Ruth says "any good quality bakers' bread will do, as long as it's brown."
The cucumber is peeled, sliced thinly, then laid out on a plate and seasoned with salt and pepper. This helps drawout bitter juices and softens the slices. After about an hour, Ruth drains the juices, lays the cucumber slices on kitchen paper towels and pats them dry.
The loaf should be uncut; slice end piece off; and then butter uncut end slice with softened butter. Then, with a very sharp bread knife, cut the end slice off wafer thin. Repeat with each slice until you have sliced entire loaf. If you holdyour forefinger on the top of each slice as it's being cut, you can cut neat, even slices.
After sandwiching the cucumber slices between buttered sides of bread slices, remove the crusts. Cut the sandwiches into neat quarters and arrange on a plate. Cover with cling film to prevent them from curling up.
If you are using ordinary sliced bread to make sandwiches, you can spread each slice with softened cream cheese instead of butter, for a nice change. (That's Toni's addition!)
Dripping Roast Beef Sandwiches with Melted Provolone
Prep: 5 minutes
Bake: 3 minutes
Makes 4 Sandwiches
1 can (10½ oz.) Campbell's® Condensed French Onion Soup
Watercress - nothing beats pulling up fresh watercress by the roots, which has been growing by the banks of a cool little creek. When I was young, I used to go down to the railroad tracks with my father (buckets in hand) to the end of our street where there was a natural creek running; and watercress grew in abundance! What memories!
Makes 4 sandwiches
1 long loaf sourdough French bread (a brown-and-serve style works best)
Boursin (or other garlic-and-herb flavored spreadable cheese)
Mayonnaise (reduced-calorie is fine)
Sliced roast chicken
Fresh watercress from a stream, or assorted tender lettuce.
Cut sourdough French bread into four 6- to 8-inch crosswise sections. Cut each section in half and pull some of the extra bread from the middle of the top part to make room for the filling. Place in a 350°F oven (or toaster oven, if making a smaller amount), and toast just until lightly brown and crisp.
Spread Boursin cheese and mayonnaise (that you have seasoned with extra lemon juice, a bit of Dijon mustard, and Tabasco) on the cut sides of the bread. Fill sandwiches with chicken and watercress or lettuce. Serve while the bread is still warm.
Griddle Burgers With 18000 Island Dressing and Quick Pickles
Recipe courtesy of Jeff Mauro - "The Sandwich King" - Food Network Television
Quick Pickles (see recipe below)
18000 Island Dressing (see recipe below)
1 -½ pounds ground chuck
8 ounces ground brisket
1 to 2 tablespoons canola oil
4 sesame seed buns
4 to 8 slices white American cheese
Tomato slices, for serving
Iceberg lettuce, for serving
Make the quick pickles.
Make the 18000 island dressing.
Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
Combine the chuck and brisket and form into 4 balls with your hands.
Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side
Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.
2 cups champagne vinegar
¼ cup granulated sugar
1 tablespoon yellow mustard seeds
1 tablespoon kosher salt
2 cloves garlic, lightly smashed
1 bay leaf
1 English cucumber, cut into 1/8-inch slices
1 tablespoon chopped fresh dill
Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
18000 Island Dressing:
1 cup mayo
¼ cup ketchup
2 tablespoons sliced pickled jalapenos
1 teaspoon Dijon mustard
¼ teaspoon granulated garlic
In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.
Recipe Courtesy of Anne Burrell Food Network TV. "" Secrets of a Restaurant Chef (Secrets to Lamb Burgers)
Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced for garnish
Pinch crushed red pepper
2 cloves garlic, finely smashed
1-½ pounds ground lamb
½ bunch fresh dill, finely chopped
½ bunch fresh mint, finely chopped
2 sprigs fresh oregano, finely chopped
Zest of ½ lemon
4 Whole-Wheat Pitas or 4 seeded hamburger buns
Pickled Feta Spread, recipe follows
1 beefsteak tomato, sliced for garnish
2 cups baby spinach, for garnish
Make Feta Sauce:
1 cup champagne vinegar
1 tablespoon sugar
½ tablespoon kosher salt
2 mint tea bags
1 bay leaf
3 fresh mint stems (leaves reserved for something else), optional
3 fresh dill stems, same deal as the mint stems
3 fresh oregano stems, same deal as the mint stems
8 ounces feta, coarsely crumbled
½ cup plain Greek yogurt
Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined.
Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.
Preheat the grill.
Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
Lamb Burgers with Feta Sauce and Spinach
Recipe courtesy Rachael Ray
Handful walnut halves, about 3 to 4 tablespoons
3 tablespoons extra-virgin olive oil
1/2 small red onion, finely chopped
1/3 cup whole milk
2/3 cup feta crumbles
1 tablespoon freshly chopped marjoram or oregano, or 1 teaspoon dried
Few sprigs mint, leaves chopped
Salt and freshly ground black pepper
1 1/2 pounds ground lamb
1 teaspoon paprika or smoked paprika
A couple pinches ground cinnamon
1 clove garlic, crushed
2 bunches farm spinach leaves, stemmed, washed and dried
Nutmeg, freshly grated
Ciabatta rolls or sliced crusty bread, toasted
Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.
Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.
While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve.
Lobster Club Sandwich
12 slices streaky bacon (American bacon)
2 tablespoons olive oil
12 slices country bread
300 ml. (10 oz. - 1-¼ cup) mayonnaise
2 heads Belgian chicory, broken into bite-sized pieces
Meat from 2 lbs. cooked lobster
Juice of 1 lemon
4 hard-boiled eggs, peeled and sliced
Salt and ground black pepper
Half a cucumber, thinly sliced
4 rich, ripe tomatoes, sliced
Cook the bacon in a frying pan until crispy, then set aside. Add the olive oil to the bacon fat and fry eight slices of the bread, on one side only, until golden. Lay the eight fried slices (crispy) side down) and four fresh slices of bread on the work surface. Spread the uncooked sides of the fried bread with half the mayonnaise. Top four of the fried slices with chicory, followed by lobster, lemon juice, the remaining
mayonnaise, and the sliced egg. Season.
Top each with the uncooked bread, then cucumber, bacon and tomato; season. Top with the remaining slices of bread, fried sides up. Secure each sandwich with two cocktail sticks and slice in half on the diagonal.
Combine all seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, or until pork is very tender.
Place pork on large cutting board or platter and let rest for 10-15 minutes. Pull apart with 2 forks and serve in buns with bottled barbecue sauce.
Empty can of salmon into a bowl and break down and flake with a fork. Add remaining ingredients and mix thoroughly. Spread bread of your choice with butter and then 2nd slice with salmon mixture. To make an English "buttie", spread butter on 2 slices of soft, white bread. Spread salmon mixture on ½ of each slice, lengthwise. Sprinkle with a little malt vinegar, salt and black pepper; and roll each slice over to form a roll. That's your English "buttie" and that's how my Brian makes his "butties"!
Tuna Puff Sandwiches
1 can tuna (7 oz.), drained and flaked
1-½ teaspoons mustard
¼ teaspoon Worcestershire sauce
¼ cup mayonnaise
1-½ teaspoo9ns grated onion
2 tablespoons chopped green pepper
3 hamburger buns - split
6 tomato slices
½ cup mayonnaise
¼ cup finely shredded American cheese
Blend first 6 ingredients. Pile onto bun halves. Top each with tomato slice. Blend mayonnaise with cheese. Spread on tomato slices. Broil 4 inches from heat until topping puffs and browns. Makes 6.
Turkey Burger with Caramelized Onions and Blue Cheese
Makes 4 servings PREP: 15 minutes COOK: 30 minutes
1 tablespoon unsalted butter
1 large Vidalia onion, thinly sliced
1 package (20.8 oz.) ground turkey
½ cup part-skim ricotta cheese
1-¾ teaspoons Worcestershire sauce
1-¾ teaspoons Dijon mustard
¼ teaspoon black pepper
1 tablespoon vegetable oil
¼ cup crumbled blue cheese
2 tablespoons light mayonnaise
4 whole-grain white hamburger buns
4 romaine lettuce leaves
Melt butter in a large skillet over medium-high heat. Add onion; cook for 15 minutes or until well browned; set aside
In a large bowl, combine turkey, ricotta, Worcestershire sauce, mustard, salt and pepper. Stir until well combined. Form into 4 equal-size patties and flatten.
Heat oil in a large nonstick skillet over medium heat. Cook burgers about 5 minutes per side, then partially cover. Reduce heat to medium and cook another 5 minutes, or until instant-read thermometer registers 160°.
While burgers are cooking, stir together blue cheese and mayonnaise in a small bowl. Place burgers on buns and top each with some of the onions, 1 tablespoon blue cheese sauce and a lettuce leaf.
This version really delivers - juice with lots of flavor, a creamy sauce and 20 fewer fat grams than the classic cheeseburger!
Recipe copied from Family Circle Magazine, January 2010.
Turkey Patty Melt
Recipe courtesy of Jeff Mauro - The Sandwich King - Food Network Television
1¼ pounds ground turkey
½ cup whole milk ricotta
2 tablespoons minced fresh sage
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper
1 to 2 tablespoons canola oil
8 slices Swiss cheese
8 slices light rye
Caramelized Onions, recipe follows
4 tablespoons salted butter, softened
Yellow mustard, for serving
For the turkey patties:
In a large bowl, combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and sprinkle with some salt and pepper. Divide into 4 equal patties and press them into ¼-inch-thin rounds.
Heat a cast-iron griddle pan to medium-high heat.
Add the canola oil and sear the patties on the first side until golden brown, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
For the sandwich build:
Place a slice of Swiss cheese on each piece of bread, then a turkey burger, followed by about 1/4 cup Caramelized Onions. Place the top piece of bread on and then butter each side of the sandwich.
Griddle each side over medium heat until golden, 2 to 3 minutes on each side. If you have a metal bowl, cover the sandwiches so they steam a bit and the cheese will melt faster. Serve with good ol' yellow mustard if you like and a big pile of oven fries.
2 tablespoons unsalted butter
2 tablespoons olive oil
3 large, yellow onions, 1/4-inch slices
Salt and freshly cracked black pepper
¼ cup dry sherry
1 teaspoon finely chopped fresh thyme
Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.
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