Reuben Sandwiches

Wondering what to do with your leftover corned beef from St. Patty's Day? Here's a recipe we love to make! I did not add measurements, because I don't really use any for this type of "grilled sandwich". I just add however much I want. Add more cheese and dressing if you like. For mine, I used a plain gluten free bread, I'm not a fan of rye bread anyways.

Reuben Sandwiches

Rye, Marble Rye, (or your own choice) bread
Thousand Island Dressing
Swiss cheese
Sauerkraut, drained
Leftover sliced corned beef
Butter softened

In a large skillet, reheat your corned beef slices until warm, set aside. In the same skillet, melt 2 TBL butter and lay two pieces of bread onto the butter, smear to coat that side. Spread a little Thousand Island dressing onto each slice, then add a slice of swiss cheese on each slice of bread. On one piece of bread, layer on kraut, corned beef. Once the bread is nice and toasty and brown, layer the breads together, remove, cut and eat.

enjoy,
Rachelle

Veggie Sandwich

A few weeks ago, I found a little health food store called Veer Market and they also have a deli sandwich menu. With gluten free sandwiches too!! I actually looked it up on an app called Find Me Gluten Free and it was just across the freeway from where I was at the mall. I ordered the Veer Veggie and they made it on Canyon Bakehouse gluten free bread which I am familiar with. I ate it when I got home and was pleasantly surprise how full they packed it! WOW have I missed a good deli sandwich like that!

Well I loved it so much and couldn't stop thinking about it, I decided to make it myself at home. I can find Canyon Bakehouse gluten free bread in a few stores nearby. It's one of the few GF breads I can eat fresh and not toasted. For this sandwich I did lightly toast mine.

So they used a chipotle mayo and lots of fresh veggies. I mixed a little gluten free chipotle/adobo into mayo. Just a little because I find it spicy.

Veggie Sandwich

Gluten Free sandwich bread (such as Canyon Bakehouse 7 Grain)

Mayo

Chipotle/adobo sauce (be sure it's gluten free!)

Lettuce

Alfalfa sprouts

Tomato, sliced

Red onion, sliced

English cucumber, peeled and sliced

Avocado, mashed

Salt and pepper to taste

 

Toast the bread if you like. Combine enough mayo with how ever much chipotle/adobo sauce you want. Assemble sandwich. I like to smear the mayo then add the lettuce, smashed avocado, sprouts, tomato, cucumber and onion with a little salt and pepper. 

This post is of my own personal review, we discuss this bread often in a facebook group for being gluten free.

I make this at least a few times a week as long as the sprouts are fresh. I shared this one ^ on Instagram before.

enjoy,

Grilled Steak and Cheese Sandwiches

I have been craving these since I went gluten free and can no longer eat at our cheese steak shop, so I finally decided to try my GF dinner roll recipe as a hoagie. It worked great! Mr. loved these and still talks about them. We happened to have a friend over so he was lucky to get one too, he loved it. Warm soft rolls full of delicious grilled steak, onions and peppers with melty gooey cheese....you know you want some!

Grilled Steak and Cheese Sandwiches
adapted from BHG

4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoon soy sauce (Tamari for gluten free)
2 teaspoons packed brown sugar
3 tablespoons Worcestershire sauce (be sure it's gluten free)
Ground black pepper
1 large sweet vidalia onion, cut into 1/2-inch-thick rings
2-3 bell peppers, sliced
1 1/2 pounds beef steak, sliced thinly (I used our fave trip tip steak)
3 slices Provolone cheese, divided
3 slices Mozzarella cheese, divided
3 slices American cheese, divided
6 soft hoagie rolls (gluten free recipe here)

Combine oil, the vinegar, soy sauce, brown sugar, Worcestershire sauce and pepper. Divide marinade in half, in large baggies or bowls, add half to the onions and peppers and the other half to the steak. Let it all  marinate for a few hours if you have time.

Heat grill on medium, using a smaller grill tray (so food does not fall through) grill the peppers and onions until softened slightly, remove and keep warm. Add steak and grill, tossing to cook it, takes just a few minutes. Remove, set aside. Discard marinade.

Turn on oven broiler.
Wrap each roll in a foil boat (it helps them stay put while in the oven and easier to serve and eat) place on baking sheet, add some peppers and onions and steak to each roll. Cut each cheese slice in half, add a half of each kind to each roll. Once each roll is assembled, place under broiler for cheese to melt. Enjoy!

fresh baked gluten free rolls, for me!

grilling peppers and onions

grilling the steak, grills fast!

assembly line

stuffed with steak, peppers and onions

melted cheese, ready to eat!

Please share this post if you liked it. =)

enjoy,

Tofu and Veggie Melt Sandwich

This sandwich is inspired by one I used to make while working in a Cafe. I say inspired because I cannot remember the recipe. lol. A friend turned me onto this and we always used to go eat lunch there (before I worked there). I cannot remember what all goes into the marinade, but I know there's soy sauce and garlic. I also forgot to add avocado to it. But I did remember it comes with garlic jack cheese YUM. So basically it's marinated sliced tofu in some sort of Asian flavors, on toasted sourdough with garlic jack cheese, sprouts and other veggies you like. It's soooo good. I wish we weren't so far from home, I'd go get one of these (and probably still be working there, I loved it). Here's how I made mine:

Tofu and Veggie Melt Sandwich
inspired by Calico's Cafe

about 1/2 C low sodium soy sauce
1 TBL crushed garlic
firm tofu block, sliced
sourdough sliced bread
garlic jack cheese
sprouts
tomatoes, sliced
red onion, sliced
avocado, sliced

Add just enough soy sauce with garlic to cover tofu in a container to marinade over night (or a few days). Lightly toast sourdough bread, place 2 slices of tofu on bread, add one or two pieces of garlic jack cheese, melt toaster oven or under broiler for a minute. Meanwhile, on your other slice of toast sourdough, add your veggies. Add the tofu melt piece and cut sandwich in half. Enjoy!

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enjoy,

Reuben Sandwiches

For our St. Patrick's Day dinner, we had the traditional corned beef, cabbage, potatoes and carrots...my most fave dinner of all! This time I bought a few extra corned beefs to enjoy through out the year and one I cooked up in the crock pot just for the leftovers. I ordered a loaf of marble rye bread from a bakery hoping with the dark rye (pumpernickel?) in it, I'd maybe enjoy rye bread more. Well, plain rye bread is plain rye bread...I'm just not a fan, but do like pumpernickel. Anyways, I added some sauerkraut (the kind from the bag), swiss cheese, thousand island dressing and sliced corned beef then toasted/grilled it all together.

They looked sooo good, and since Mr. was home that day he was treated to a nice lunch. He loved them! Even my little boy liked them!! But not Mommy. That rye bread taste...surprisingly I loved the sauerkraut on them, lol. Maybe if I did toasted sour dough instead.

Reuben Sandwiches

slices of rye (I used marble rye)

sliced corned beef

slices of swiss cheese

sauerkraut, drained and squeezed dry

thousand island dressing

butter

Butter outside slices of rye, add a little thousand Island to the inside of the slices, layer on swiss cheese, sauerkraut and corned beef and another slice of swiss. Griddle cook them (I did them open face) like a grilled cheese sandwich. Carefully place together and enjoy!

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enjoy,

Saucy Roast Beef Big Mouth Sliders

Being a Facebook fan of your favorite recipe blogs has it's perks (I hope you are a fan of mine too!)! I saw Mary post about these roast beef sliders and knew I had to make them for my family! Let me tell you, these smells SOOO good while cooking all day in the crock-pot. I couldn't wait for dinner! I had decided to make my own dinner rolls for these (recipe in link) and my rolls are a little big so these are called Big Mouth Sliders. =)

You take some roast beef, a little juice from the pot, sauteed onions, swiss cheese and horseradish sauce and make a sandwich. Mmmm, look at these!

 

Three Envelope Picante Roast Big Mouth Sliders

From the Kitchen of Deep South Dish

3 to 4 pound beef chuck roast
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix

One envelope of dry brown gravy mix

1 (8 ounce) jar of Pace Original Mild Picante Sauce

12 Dinner Rolls

1 sweet onion, sliced and sauteed until browned
Swiss Cheese, shredded
Horseradish Sauce

Click here for roast and slider directions!

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enjoy,

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

How about these crispy chicken sandwiches for dinner? What makes them special is the tortilla chip crust. If you want more spice to these, I suggest doubling the hot sauce, because even my kids never knew these were supposed to be spicy, but I did use less in my recipe (and I used Cholula hot sauce). These cooked up perfectly juicy inside and were pretty darn good! I used large boneless breasts, filet in half so we had lots, more than what this calls for, and I even had to cut each patty in half to fit on the bun. I also added a little cheese on ours. The mayo was great with these too!

Spicy Chicken Sandwiches with Cilantro-Lime Mayo
from Cooking Light Dec. '08

Mayo:

1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced

Chicken:
1/4 cup egg substitute
3 tablespoons hot sauce (I used 1 1/2 TBL)
1 teaspoon dried oregano
1/2 teaspoon salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tablespoons olive oil

Remaining ingredients:

4 (2-ounce) Kaiser rolls, split

12 (1/8-inch-thick) red onion slices

4 lettuce leaves
.

1. To prepare mayo, combine the first 4 ingredients.
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

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enjoy,