Rueben Deli Sandwiches

I got inspired by the Taste of Home website when I was looking for a easy main dishes to feed my family for St. Patricks day.  It was a toss up between a Reuben Soup or a Reuben Sandwich.  With March madness of all sorts whirling around on our calendar I opted for the quickest and easiest meal plan.  We served it with oven roasted garlic rubbed cabbage and a lime/pear green jell-o.  It really hit the spot.

Knowing that my children love a good Rueben like their daddy I may just have to try the original recipe that has more of a kick to it and is made more like a chicken salad but with corn beef.   

Read more: http://www.tasteofhome.com/recipes/reuben-deli-sandwiches/print#ixzz3UksJfB7q

Reuben Deli Sandwiches Recipe

The classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious meal

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

Wishbone Thousand Island Dressing

1 can (14 ounces) sauerkraut, rinsed and well drained

3/4-1 pound sliced deli corned beef

        Swiss cheese Deli Slices

Slices rye bread

Butter, softened

Directions

Spread Thousand Island dressing on bread like you would a mayo.  Top one slice with cheese, sauerkraut, corn beef another small piece of cheese (I like to put a small slice of cheese on both sides of meet when I made grilled sandwiches to make them hold the bread and toppings together.) top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. 

Yield: 6-8 servings (depending on how much meat you use per sandwich)

Slow Cooker Tuscan-Style Chicken Sandwiches

One afternoon I needed to find some good crockpot recipes to help me get through the meal times during soccer season when practice made it hard to have a meal on the table, homework completed, and kids in bed on a school schedule not a summer schedule. So I printed several to try. This was one of the first ones we put to the test. It did not disappoint us! We served it at a clinic staff party we held at our house. It received rave reviews then too. It is a 5 star recipe for me and many others. I give it stars for simplicity, flavor, and a time saving!

I can't readily find Foccia bread so I used Torta bread rolls from Costco and loved it! I have also roasted my own peppers from the garden. Both tasted well. I will say that the banana peppers vs red bell the major difference for me was by using the red it added a splash of color to the dish.

  

Slow Cooker Tuscan-Style Chicken Sandwiches

http://www.bettycrocker.com/recipes/slow-cooker-tuscan-style-chicken-sandwiches

1 1/4 lb. (about 6) boneless skinless chicken thighs

2 gloves garlic, minced

1/2 cup roasted red bell pepper (from a jar), cut into bite-size strips

1/2 teaspoon salt

1/4 cup mayonnaise

3 Tablespoons pesto (See Homemade recipe below)

Foccia (Italian flat bread) or Torta bread

Tomato Slices

1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.

2. Cover; cook on Low setting for 6 to 7 hours.

3. Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.

4. In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.

Makes 6 sandwiches

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Ingredient Info

Focaccia is a flat, round Italian bread with a dense texture that slices perfectly for sandwiches. Look for focaccia in the grocery store's bakery or deli, or stop by an Italian bakery.

Kitchen Tip

Freeze any remaining pesto to use on pasta or crostini, or to add a flavor-boost to sauce, soups, eggs and rice. Drop pesto in 1- to 2-tablespoon portions onto a waxed paper-lined cookie sheet; freeze until firm. Transfer the frozen pesto portions to a food storage freezer bag. Remove only what you need, then return the resealed bag to the freezer.

Nutrition Information:

1 Serving (1 Sandwich)Calories 460(Calories from Fat 225),Total Fat 25g(Saturated Fat 5g,),Cholesterol 65mg;Sodium 920mg;Total Carbohydrate 33g(Dietary Fiber 1g,Sugars 2g),Protein 26g;Percent Daily Value*:Exchanges:2 Starch;3 Lean Meat;3 Fat;Carbohydrate Choices:2 ;*Percent Daily Values are based on a 2,000 calorie diet.

Jill's HOMEMADE PESTO

1/2 cup pinenuts*

2.5 oz Fresh Basil

1 clove garlic

5 Tablespoons Olive Oil

Salt to taste (about 1/4 teaspoon)

Place in a food processor and processes all ingredients until texture is smooth and creamy.

*I have also used almonds, but the texture never turns smooth and creamy. It has bits of nuts in it, but still has a nice flavor. I have read that you can also make pesto with peanuts as well. I personally love the pinenut texture best.

Mozzarella and Ham Panini

This is a quick simple and delicious panini. I love that there is no sauces but olive oil and salt and pepper. It comes together and is ready for the table in around 35 minutes. I tore this recipe out of a Martha Stewart Everyday Cooking magazine years ago.

Mozzarella and Ham Panini

1 Large Loaf of Italian Bread (I use hard rolls or sub rolls. A crusty bread works well)

8 oz Fresh Mozzarella thinly sliced (Regular deli Mozzarella is all I have used fresh is hard to come by in these parts!)

4 oz Shaved Deli Ham (My favorite is Black Forest Ham)

2 oz Baby Spinach (2 cups, loosely packed)

Coarse Salt and Ground Pepper

1 Tablespoon Olive Oil

Preheat oven to 450 degrees. Split bread horizontally. Layer one side with cheese, ham, and spinach beginning and ending with mozzarella. Season with salt and pepper as you go. Close sandwich (making sure mozzarella is in direct contact with bread on both sides--its what holds the sandwich together as it melts).

Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil-makes for easy clean-up!), press down firmly. (I personally like to put my rectangular pizza stone on top of the cookie sheet to add some weight for the "press")

Bake panini, press down top sheet once or twice during baking (unless you have used my pizza stone idea or a brick would work too), until cheese had melted and sandwich is golden, 20-25 minutes.

If using a loaf, cut into four pieces and serve with salad.

South-of-the-Border Sandwiches (Lion House)

Yes, I have fallen of the face of the earth or so it seems. We have moved into our new house now and life is getting a little more settled. My desire to cook more and try new recipes is returning day by day. This recipe was one I served at a luncheon I hosted for one of my friends birthdays this month. Unknown to me she loves avocado so this recipe made the luncheon for her. I promised to get her the recipe so rather than have to type it out twice I am going for a one time deal here. It was so fun to host this gathering at my new house. True the entry way and other areas are still unfinished, but if I waited until everything was just perfect! I may never get to let my friends know how special they are to me. Perfect or not sometimes you just have to do it! Because I was busy enjoying my guest there is no picture of this recipe for now, but I am sure we will get one eventually. :-)

South-of-the-Border Sandwiches (Lion House Entertaining, p.42)

8 Sandwich roll, split open, or a loaf of french bread sliced

1/2 cup Olives, chopped

1/2 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

1/4 teaspoon Salt

1/2 cup Mayonnaise

1/3 cup Sour Cream

1/3 cup Green Onions, chopped

3/4 to 1 pound Cooked Turkey, thinly sliced (I bought Peppered Turkey Breast from the Deli)

2 medium Tomatoes, thinly sliced

2 ripe Avocados, sliced

3/4 cup Cheddar Cheese, shredded

3/4 cup Pepper Jack or Monterey Jack cheese, shredded (I used Monterey Jack)

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture (for garnishing). Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on a ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture. Top with sliced avocados and cheese. Sprinkle with the reserved 2 Tablespoons of olive mixture.

Bake at 350 degrees for 15 minutes or until heated through. Makes 8 to 10 Servings.

*Note these are an open face sandwich. I used small hard rolls because I was offering more than one type of sandwich for lunch (The other was a quick simple and Mozzarella and Ham Panini from Martha Stewart's magazine I got years ago.) I wanted the guest to feel welcome to try both if they wanted too. So I was trying to keep the portions reasonable.

Served it with a variety of green salads and brownie ice cream sundaes

French Dip Sandwiches (Crock-pot)

This recipe was so easy. I found the recipe on ourbestbites.com. I took out a roast Saturday afternoon and put it in the fridge. It was still frozen solid when I had the idea of putting the roast in at 10-pm Saturday night so we could have lunch but 1-pm Sunday afternoon. Worked like a charm! I think I will try this method again with a frozen roast and just add my vegetables to the crockpot later the next day!

I think if you enjoy a French Dip sandwich now and then you will like this. I will say that my kids were not so excited about the soggy bread deal(so they didn't dip), but they at it well the first night just not as left overs. I was pleasantly surprised with the results and very pleased with the simplicity of the meal all together.

French Dip Sandwiches

1 (2.5-3lb) Beef Roast (I used a chuck roast)

2 Tablespoons olive oil

salt and pepper

2 (1 oz each) packages of dry onion soup mix. (I used 1-onion and 1-onion and mushroom flavored packets)

2 cups water

2 cans beef broth

6-8 Large buns (or more! 6 is a VERY generous serving we got nearly 12 servings total)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and run roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. It is done when you can insert a fork and the meat just falls apart. When meat is ready, remove from crockpot and shred with a fork. (I then placed it in a bowl and added a ladle or two of the Au jus over it while it rested so it could soak up more juices.)

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or taster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy.

Lemon Pepper Chicken Sandwich-Pioneer Woman

I am now almost at the 14 week mark of my pregnancy and boy food just isn't appealing to me--in the sense that nothing every sounds good to me, but once I have buckled down and made it food always taste good (for the most part). All the recipes we've been trying are not doing it for us and so I haven't felt like I have posted something yummy in a while. So it they have made it on the blog in the last few months it is because they tasted good, were quick to make, and that more than just my self enjoyed how it tastes. If there is anyone out there with some great recipes they would be willing to share I am SO INTERESTED in hearing about them. I am in a rut and feel stuck in the mud. I really could use some ideas of what has worked for others lately. I go on my favorite food blogs and nothing even appeals to me very often, but it all looks good-- this seems wacky to me.

Anywhooooo, I did go searching for something last night because I was so at a total loss as to what to make for dinner (it was just after 4 pm and the kids were getting hungry). So my friend Aubrey had told me of some great recipes she had been trying off Pioneer Woman's blog so I started there. I ended up trying this chicken sandwich and it was quick, easy, and tasty! I didn't really care for the name she gave it Marlboro Man's Favorite sandwich #2 so I named it differently.

Lemon Pepper Chicken Sandwich

1/2 lb Peppered Bacon

Chicken Breast/Tenders *

Cheese

Hamburger Buns or Kaiser Rolls

Fry the 1/2 lb. bacon in the pan to desired doneness (Extra crispy for me!) CAREFULLY, Pour off the grease and return 1 Tablespoon of grease back to the pan. (I didn't have peppered so I just sprinkled some pepper on top of my raw bacon before cooking it--work fine.) Then generously cover both sides of Chicken with Lemon Pepper seasoning. (I was a little timid on this fearing it might make it peppery hot for my kids, but I can honestly say be generous with it.) Get oil nice and hot again then add your chicken pieces. Cook until no longer pink. While Chicken is just finishing the last few minutes of its cooking, place strips of bacon on top if each piece of chicken (or a couple depending on the meats size). Add your sliced cheese over the top. Then cover pan with lid to help the cheese melt.

Remove Chicken from pan and place on buns, and serve!

I always love tomatoes on my sandwiches so we added that as our own twist. I also thought it need a small amount of mayo to help the bun not be so dry. It was a great sandwich and we will make it again.

* Chicken (Pioneer Woman used 2 Breast. I need it to feed more than to people so I used 7 Chicken Tenders from Costco.) Pound them out into a 1/2-inch flat piece.

As Simple as a Sandwich Can Get

This tasty grilled sandwich really hit the spot! Talk about simple! I used the left over Peasant Bread from the night before. (I have started dividing each batch in to 6-smaller rolls which works perfect!) We sliced some of our favorite cheese and added meat of choice which happened to be Hickory Smoked Turkey; toasted it in a little pan and added a little side salad. Meal in 10 minutes or less. I need to do this quick meal more frequently!!

Falafel

These are an acquired taste for some, but Jack loved Falafel from the first time he tasted while we were living in Connecticut. I later found a recipe for it in one of my Cooking Light magazines and thought I would surprise Jack and make it. It was a hit and I have been making it for over two years. I wouldn't call it a staple, but we certainly enjoy it when we have it. I marvel that all my boys gobble it down, and ask for more. We have served this to friends that were interested in trying something completely new. It is a fun vegetarian dish that is packed with protein.

"The patties will seem small when you're forming them, but they fit perfectly in the pita halves. To prevent the falafel mixture fom sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters. (We have also used sour cream with a drop of sesame oil and lemon juice in it when we can't get the tahini sauce.)

Yield
4 servings (serving size: 2 stuffed pita halves)

Ingredients
FALAFEL:
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil

SAUCE:
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced

REMAINING INGREDIENTS:
4 (6-inch) whole wheat pitas, cut in half
8 curly leaf lettuce leaves
16 (1/4-inch-thick) slices tomato
Preparation
To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.

To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties."

Ann Taylor Pittman, Cooking Light, NOVEMBER 2003

Jack and Jill's Tuna Salad on Crackers

Jack, the kids, and I love this quick meal for lunch.  It is relatively healthy if you don't go wild with the mayonnaise or over do it with crackers. We always eat a lot of crackers when we make it. It would be a good party food.

2 cans Tuna

1 avocado diced

1 tomato diced

2-4 Tbsp minced onion

A few drops Lemon juice

2 Tbsp Mayonnaise or to your liking 

Salt and pepper to taste

Pinch of Garlic salt (optional) or Salad Supreme seasoning --to taste

Combine the tuna, mayonnaise, onions, and lemon juice. Add the avocado and tomato and stir gently.

Serve on top of your favorite cracker or bread. Our favorite is crackers!