Earlier this week I took a turkey caucus placed it into a stock pot with a bunch of veggies and made turkey broth. After I canned all the broth, I removed all the bones and veggies and was left with 2.5 lbs of shredded turkey. From there I made a delicious Turkey Salad for making sandwiches.
The consistency of the turkey was / is like eating Tuna Salad once it is set and ready. No biggie, it is DELICIOUS and way tastier than tuna could ever be!
Now you can make regular Turkey Salad sandwiches, a Turkey Salad Melt or you can stuff an avocado half! Either / Or will make your mouth and tummy very pleased!
Have you ever been to Disneyland and eaten dinner at Goofy’s Kitchen? One of the items they have on their buffet menu line is PB&J Pizza. While my kids and I couldn’t eat it I made it at home on Udi’s Pizza Crust. It was really good! Warm, melty goodness! And this is coming from someone who really isn’t a big fan of PB&J sandwiches.
Now fast forward a year and a half… I was making everyone roast beef sandwiches except for one of the kids they wanted a PB&J sandwich instead. I took out the panini grill so I could make the Roast beef sandwiches and then said, “Can I put your PB&J on the panini grill, also?” and my kid was like, “Sure.”
Well the other two kids seemed to be jealous and all I could hear was, “Can I have a bite to try your sandwich?” “This is sooooooo good!”
Anyhow, a new sandwich was born in our home, LOL.
So I have a love affair with sautéed onions and mushrooms. It is true. And my family just doesn’t enjoy my enthusiasm of either vegetable! Nevertheless, I find them perfect together on a swiss cheese burger and couldn’t be happier.
When I lived in Lake Tahoe I use to frequent a restaurant that had a Swiss Mushroom Burger on their menu that was topped with sour cream. It was called Alpine Burger and it was WONDERFUL. This is my rendition of their burger with the addition of grilled onions.
There is nothing difficult about making this burger. To cook the burger patties, barbecue them up on the grill or fry them in a skillet. Then top them with Swiss cheese during the last few minutes so the cheese melts perfectly. While the burgers are cooking, sauté sliced mushrooms and onions.
Place the burgers on a gluten free bun or serve open faced topped with sautéed mushrooms and onions, and then topped with a dollop of sour cream!
I can still remember sitting at Pat’s King of Steaks® in Philadelphia years ago AND loving every bite of my Cheesesteak Sandwich and thinking I need their recipe!! Anyway, now I have to make mine gluten free but it is still loaded with grilled onions, red peppers, steak and smothered in Cheez Whiz!
The other night I made Cheesesteaks for dinner! I haven’t made this meal in a very long time. Of course I can’t use a traditional Italian Gluten filled Roll, but that is ok. ANDDDDDD the recipe I follow is non-other than Pat’s King of Steaks that I acquired eons ago from the restaurant’s website before they took the recipe off the internet.
Now I probably use more Cheez Whiz than most and make this a messy, but delicious sandwich! But you can use as much or as little of any and all ingredients to build your perfect sandwich!
I wanted to make something easy for breakfast and a breakfast burrito is as easy as it gets!
I had sliced Italian sausage in the freezer and decided that would make for a yummy burrito.
My parents had given me a bag of gluten free tortillas by Mission. I had never seen them before and was more than happy to try them out. And I have to say it was like eating a gluten filled tortilla. It was really soft and very tasty! Now if only my stores here in Nevada carried them!
If you want to cut back on your carbs or just get a little more veggies in your diet go for a lettuce wrap instead of a sandwich.
Today just felt like a bacon kinda day. And since I love avocados — the two really compliment each other well. However, I wanted something a tad lighter than a sandwich so I reached for the Romaine lettuce in the fridge.
Lettuce wraps to me are quite messy be it as a sandwich, appetizer or a burger, but are extremely tasty nevertheless.
As long as I can remember my family has always celebrated St Patrick’s Day. How can you not when you have a paternal grandmother who was a Red Headed Irish lady (1/2 Irish actually) with the last name of Duffy.
My mother being full blooded Italian had never had corned beef and cabbage until after my parents were married. My father said it was a must have for the holiday. And since then according to my mother she has been making Corned Beef every year for the last 43 St Patrick’s Days! True dedication if you ask me.
Nevertheless, the tradition has gone on with me as well for my family. However, instead of the traditional corned beef and cabbage, I make Corned Beef Reuben Sandwiches every year. Gasp, but oh so much more tantalizing on the tongue!
It definitely is a deli favorite, the best Reuben sandwiches always contain a good helping of corned beef or even pastrami, a bit of swiss cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing.
We aren’t a huge sauerkraut kinda family so I am omitting that from my recipe, but you can definitely add it to yours!
You can serve a Reuben cold, but I love it toasted on the panini grill and served warm so that the cheese is nice and melted and the thousand island dressing oozes out as you take a bite!
Gluten Free Corned Beef Reuben Sandwich
- ½ cup + 2 Tablespoons Butter, softened
- 10 Slices gluten free Bread
- 1½ cups Thousand Island Dressing or more if needs
- 2 lbs corned beef, sliced
- 10 slices swiss cheese
- Butter one side of each slice of bread and place one slice of the bread buttered side down on a flat surface.
- Add ingredients in the following order: 2 tbsp of Thousand Island Dressing, corned beef, Swiss cheese, and an additional 2 tbsp of Thousand Island Dressing. Top the sandwich with the remaining slice of bread, buttered side up.
- Preheat a panini grill to 400º F. Place sandwich on the grill, and heat sandwich approximately 3 minutes or until the bread is golden brown and the cheese is melted.
NOTE: You can add Sauerkraut to make it a Traditional Reuben.
Today is my birthday and it felt like a BLT with Fried egg kind of day.
The kids are all at school… and I am home alone enjoying the peace and quiet. Gonna make a BLT with a Fried egg for breakfast…. yep, it is so far a good morning!
My parents are in town visiting so when my father comes into town he always brings me the fruits of his garden regardless if I have a garden going or not. But this trip he brought me vine ripened tomatoes out of his garden. A nice little addition to my sandwich!
Since my husband is allergic to sodium nitrates and msg I don’t fry up bacon practically ever. However, I do always keep a box on hand for when I get a craving. And of course today was the day and ohhhhhh, was it worth it!
Gluten Free BLT with a fried egg
- 6 thick slices of bacon
- 2 slices of gluten free bread, toasted – I used Udi’s
- 1-2 tablespoons mayonnaise – I used Best Foods
- 3 tomato slices – garden fresh!
- 2 leaves of green leaf lettuce
- 1 large egg — I used fresh out of the chicken coop!
- In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
- Spread the mayonnaise on both slices of toast, then top with the bacon, tomato and lettuce.
- In the same skillet that the bacon was fried, add the egg and fry over moderate heat, turning once, until crisp around the edge, about 3 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.
I love all things Disney. I can no longer tell you how many actual times I have been to Disneyland in the last 30 years… but I think it is around 11 or 12 times. And there are always different foods that remind you of Disneyland as well… like Dole Whips and Monte Cristo Sandwiches.
I am lucky enough to have scored the actual Disneyland Monte Cristo recipe years ago off the Disney website – I don’t make them that often because it is time consuming — but when I do, it is well worth the wait!
Today — is the first time I converted my recipe to Gluten Free and have to say, the sandwich tastes just a yummy as it did from its original recipe!
Last night I made Stromboli for dinner. Is a type of turnover filled with various cheeses, typically mozzarella, Italian meats and / or vegetables. The dough traditionally used is Italian bread dough or pizza dough that is rolled into a cylindrical shape and then baked. For mine, the dough was a little sticky and I didn’t get that perfect cylindrical shape. Nevertheless, it came out really tasty.
Homemade Pizza Dough ( I used Hodgson mill gluten free pizza crust mix )
Mozzarella Cheese, grated
6 slices Provolone Cheese
8 Ham slices
1/2 cup Turkey Italian Sausage, crumbled
3 tablespoons freshly grated Parmesan Cheese
4 ounce can of mushrooms
Preheat your oven to 450º F .
On a lightly floured sandstone used roll the dough out to a large rectangle.
Sprinkle the Parmesan Cheese over 3/4 of the pizza dough leaving borders on all sides of the dough.
Layer your Provolone Cheese, Ham, Sausage and Mushrooms, then top with the shredded Mozzarella Cheese.
Fold over the sides then roll the dough 1/3 of the way. Grab the other side of the parchment and fold it over the rest of the way. Position the Stromboli seam-side down.
Brush the entire roll with olive oil and make diagonal slits for venting. Sprinkle with salt and bake for 25 minutes or until golden brown.
Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.
Serve with pizza sauce for dunking.