Taste of Our Home Tuesday: Caramelized Ham and Swiss Buns

Justin had seen these sandwiches in my Taste of Home and marked the page.  We finally got around to trying them tonight.  They were very delicious!  The horseradish makes for a tangy sandwich.  The recipe does say that they need to sit covered for several hours or overnight.  We did not let ours sit that long because I forgot to do it the night before.  In the hour that they sat the mixture soaked in enough for us.  I plan on adding this recipe to the "keep file".  Enjoy!!

Ingredients:

1 package (12 ounces) Hawaiian sweet rolls, split

1/2 cup horseradish sauce

12 slices deli ham

6 slices Swiss cheese, halved

1/2 cup butter, cubed

2 tablespoons finely chopped onion

2 tablespoons brown sugar

1 tablespoon spicy brown mustard

2 teaspoons poppy seeds

1-1/2 teaspoons Worcestershire sauce

1/4 teaspoon garlic powder

 

Directions:

Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in.-square baking pan.

 

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.

 

Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Yield: 1 dozen. 

Taste of Our Home Tuesday: Barbecued Chicken Sandwiches

Tuesday and Wednesday nights I need quick easy meals as we have a limited amount of time to eat before we leave again.  I found this Taste of Home recipe the other evening as I was searching for crock pot recipes.  It reminded me of a barbecued chicken recipe my mom makes in the oven so I decided to give it a try.  Obviously Justin and I do not need 2 whole chickens so I cut the recipe way back.  It was so nice to throw it together quick before I left and then smell the yummy goodness when I walked in the door in the evening.  We both thought the sandwiches were fantastic and will definitely be having them again.  Enjoy!

 

Ingredients:

2 broiler/fryer chickens (3 to 3 1/2 pounds each) cooked and shredded

1 large onion chopped

2 cups water 

1-1/4 cups ketchup 

1/4 cup packed brown sugar

1/4 cup Worcestershire sauce 

1/4 cup red wine vinegar 

1 teaspoon each salt, celery seed and chili powder 

1/4 teaspoon hot pepper sauce 

Hamburger buns

Directions:

In a 3-qt. slow cooker or Dutch oven, combine all ingredients except buns. Cover and cook on low for 6-8 hours in the slow cooker or simmer for 1-1/2 hours on the stove-top. Serve on buns. Yield: 8-10 servings.

Taste of Home Tuesday: Creole-Spiced Shrimp Po' Boys

Justin and I both enjoy shrimp and he loves spicy things so we thought we'd give the Po' Boys a shot.  They were not near as spicy as I thought they were going to be.  I usually have to have a large glass of milk to tame down the fire in my mouth, but these sandwiches had a great flavor and didn't burn my mouth.

Ingredients
3/4 cup mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 teaspoon hot pepper sauce
Oil for frying
3/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon Creole seasoning
1 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined, tails removed
4 French rolls, split
2 medium tomatoes, sliced
2 cups shredded lettuce

Directions
In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.

In an electric skillet, heat 1/2 in. of oil to 375°. In a large resealable plastic bag, combine the flour, cornmeal, Creole seasoning and salt.

Add shrimp, a few at a time; seal bag and toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce. Yield: 4 sandwiches (1 cup sauce).

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Taste of Home Tuesday: Cuban Panani

There are some nights that I need something quick for supper and these sandwiches looked worth a try.  We weren't sure about the dill pickle so I left those off.  We've had the sandwiches a couple of times now and have really enoyed them.  

I had some squash and zucchini we needed to use up so we tried this recipe from pinterest.  It was delicious!  We will be eating squash and zucchini this way many more times this summer!   

Photo by Taste of Home

Ingredients
2 garlic cloves, minced
1/2 teaspoon olive oil
1/2 cup reduced-fat mayonnaise
8 slices artisan bread
8 thick slices deli smoked turkey
4 slices deli ham
8 slices Swiss cheese
12 dill pickle slices
1 cup fresh baby spinach

Directions
In a small skillet, cook and stir garlic in oil over medium-high heat until tender. Cool.
Stir garlic into mayonnaise; spread over bread slices. Layer 4 slices of bread with turkey, ham, cheese, pickles and spinach; close sandwiches.
Cook on a panini maker or indoor grill for 2-3 minutes or until browned and cheese is melted. Yield: 4 servings.

Taste of Home Tuesday: Saucy Onion Meatball Subs

Ingredients
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
2 tablespoons chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1-1/2 pounds ground turkey
2 tablespoons olive oil

SAUCE:
3 cups sliced onions
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups beef broth
1 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce

SANDWICHES:
8 submarine buns
1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Directions
In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. With wet hands, shape turkey mixture into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain and set aside.
For sauce, in the same skillet, saute onions in oil until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually add the beef and chicken broths. Stir in the salt, pepper and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add meatballs; return to a boil. Reduce heat; cover and simmer for 9-11 minutes or until meatballs are no longer pink.
Meanwhile, cut each bun in half lengthwise, leaving one side attached. Place buns, cut sides up, on baking sheets. Broil 3-4 in. from the heat for 2-3 minutes or until toasted.
Top buns with meatballs and onions; sprinkle with cheese. Broil 2-4 minutes longer or until cheese is melted. Serve with remaining sauce for dipping if desired. Yield: 8 servings.
 
These subs smelled delicious while they were cooking and Justin's comment was, "These are really good."  I however, did not really care for them.  They tasted a lot like some swedish meatballs we used to eat when I was a kid.  (Sorry Mom!:)) I'm not sure what I would change or what it was about them that I didn't care for.  Would I eat them again, yes, but they are not something I would choose.  

Taste of Home Tuesday: Best Beefy Burgers with Roasted Onion and Peppercorn Mayo

Ingredients
1 small red onion, chopped
1 tablespoon olive oil
1-1/4 teaspoons salt, divided
1/2 cup mayonnaise
1/2 teaspoon whole peppercorns, crushed
1-1/2 pounds ground beef
4 kaiser rolls, split and toasted
Optional ingredients: tomato slices and lettuce leaves

Directions
Place onion on a greased baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon salt; toss to coat. Bake at 400° for 8-12 minutes or until tender. Cool slightly. In a small bowl, combine the mayonnaise, crushed peppercorns and onion mixture; set aside.

Sprinkle beef with remaining salt; gently mix. Shape into four patties. In a large skillet, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls with mayonnaise mixture and, if desired, tomato and lettuce. Yield: 4 servings.

These hamburgers were pretty good.  Justin said he wasn't sure about the onion mixture at first, but after we ate them said he enjoyed it.  We did not make our own patties since we had some from Basinger's Backyard Beef;) and we grilled them on the grill instead of in the skillet.  We used onion buns instead of the kaiser roll because there's nothing better then a fresh onion bun.  We will be making these burgers again!

Taste of Home Tuesday: Sausage Broccoli Calzone

Ingredients
12 ounces bulk pork sausage
1-1/2 teaspoons minced fresh sage
1 tube (11 ounces) refrigerated crusty French loaf
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

Directions
In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in sage.

On an ungreased baking sheet, unroll dough starting at the seam; pat into a 14-in. x 12-in. rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down.

Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.

Like I said earlier, this sounds very different, but is very good!  We did everything the directions said and they turned out great.  Justin is already planning what he's going to put in next time.  He was thinking hamburger, jalapenos and cheese.  We'll see how it turns out! 

Taste of Home Tuesday: Sassy Tailgate Sandwiches

Ingredients
1 pkg. (12 count) Hawaiian bread rolls
1 lb. shaved Black Forest ham
12 slices Gruyere cheese
1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
1/2 cup butter, melted
1 Tbsp. Worcestershire sauce
1/2 Tbsp. dried minced onion
1/4 cup grated Parmesan cheese

Directions
Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
Place equal amounts of ham on each roll bottom. Top with Gruyere.
On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

These sandwiches are great!  We did not purchase the Gruyere cheese instead we substituted Swiss.  The chive and onion cheese spread was a nice addition to these sandwiches. 

Taste of Home Tuesday: Sweet and Tangy Pulled Pork Recipe

Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 jar (18 ounces) apricot preserves
1 large onion, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
Hamburger buns, split, optional

Directions
Cut pork roast in half; place in a 4- or 5-qt. slow cooker. Combine the preserves, onion, soy sauce and mustard; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on buns, if desired. Yield: 12 servings.

I apologize that there is no picture.  I forgot to take one and evidently the ladies at Taste of Home did as well.  These sandwiches are very good.  Whenever a meat recipe calls for preserves it makes me nervous.  Meat just isn't supposed to taste like jelly, but I have to say there was nothing that tasted like jelly when this was all finished.  We will be making these sandwiches again, only next time it will be when there is company coming over so we don't have to eat it all ourselves.:)   

Taste of Home Tuesday:

Ingredients
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 flour tortillas (10 inches), warmed
4 leaf lettuce leaves
1/2 pound thinly sliced deli roast beef
8 thin slices tomato 4 slices red onion, separated into rings

Directions In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal. Yield: 4 servings.

I will admit I was rather skeptical about the mixture I was to spread onto the tortilla, but it was surprisingly very good! It's nice to have a quick meal idea for those busy evenings.