Category Archives: Sandwiches

Sun-Dried Tomato Turkey Wrap

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I made these wraps on a really warm day recently, and it made such a nice summer meal! They have lots of good and healthy things in them…lean turkey, a mix of baby spinach and lettuce, julienne cut sun-dried tomatoes (from an oil-packed jar), and cucumber strips. All wrapped up in a Tomato-Basil flour tortilla.

I modified a recipe that I had found at Kraft Foods, adding cheese and using sun-dried tomatoes instead of roasted red peppers, although those would be great in this, too. And I used a Tomato-Basil tortilla, but you can use your favorite kind.

SUN DRIED TOMATO TURKEY WRAP by NancyCreative, adapted from Kraft Foods

Makes 2 wraps

  • 2  (8″) flour tortillas (I used a tomato-basil flavored tortilla)
  • 1 Tablespoon light mayonnaise
  • 2 teaspoons light zesty Italian dressing
  • 2 slices of Muenster or Provolone cheese, optional
  • 3/4 cup baby spinach leaves (or a salad mix of half spinach leaves and half spring mix)
  • 10 very thin slices of deli-style oven-roasted turkey breast
  • 1/2 cup thinly sliced cucumber strips
  • 1/4 cup julienne cut sun-dried tomatoes in oil (or substitute roasted red pepper strips)
  • Sliced kalamata olives or slivered red onions, optional

Mix mayonnaise and Italian dressing; spread over tortillas. Put a slice of cheese in the center of each tortilla. Top evenly with remaining ingredients and roll up tightly–the key to a well-wrapped wrap is to layer the ingredients evenly and wrap tightly–something I still need to improve on!  🙂 Cut each wrap in half and serve with a salad or other simple side dish.

Do you make wraps often? What do you like to put in yours?

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Stuffed Cheeseburgers

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Father’s Day just seems like a good day to post a burger recipe, since lots of dads love grilling burgers in the summer months! This Stuffed Cheeseburger is healthier logothan most because it’s made with Laura’s Lean Beef, which is low in fat and cholesterol, and free of hormones and antibiotics. It’s available at most Wal-Mart Supercenters, Super Target, Krogers, Safeway, and other national grocery chains.

I received some complimentary beef to make this recipe from Laura’s Lean Beef, and I thought they were great-tasting burgers! I liked the freshness and quality of the Laura’s Lean Beef brand, so I would definitely cook with this beef again. For this burger recipe, fresh parsley and minced onion are mixed into the ground beef and they’re stuffed with reduced fat Monterey Jack cheese. The original recipe says to serve the burgers on a slice of reduced-calorie oatmeal bread, which is a great idea, but I decided to use hard rolls as my burger buns. I also added a little extra minced onion. The next time you’re in the mood for a burger, keep this recipe in mind!

STUFFED CHEESEBURGERS adapted from Laura’s Lean Beef

Makes 4 burgers

  • 1 pound Laura’s Lean Beef (96% Lean Ground Sirloin)
  • 1/4 to 1/3 cup finely minced onion
  • 1/4 cup finely chopped fresh parsley
  • 2 ounces reduced fat Monterey Jack cheese, cut into 4 even 1/2-ounce pieces
  • 4 slices reduced calorie oatmeal bread (or 4 of your favorite burger buns)
  • 4 large tomato slices (1 large tomato should be enough)
  • 4 lettuce leaves
  • Optional: mayonnaise, ketchup, mustard, pickles

Mix beef with onion and parsley and divide beef into 4 equal portions. Divide each individual portion in half, so you have 8 equal portions.

Flatten 4 portions into rounds. Place a 1/2-ounce piece of cheese on top of each round. Flatten the remaining 4 portions of beef into rounds, place on top of cheese, and then seal the edges of the rounds together, sealing the cheese in (be sure to seal the edges well, or the cheese may ooze out when the burger is cooking).

Grill (covered with grill lid) at 400-450˚F for about 5-7 minutes on each side, or to desired degree of doneness (you can also cook these in a frying pan on your stove if you don’t have a grill.)

To serve, place each burger on top of a slice of bread–or on the bottom bun, if you’re using buns. Top each burger with lettuce and sliced tomatoes (and mayo, ketchup, mustard, and pickles, if desired). If using a bun, cover with the top bun and serve immediately.

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Note: If you make this cheeseburger served on one slice of reduced-calorie bread and just top with a lettuce leaf and tomato slice, it just comes to about 244 calories, which isn’t bad for a cheeseburger!

Do you grill often, and did you happen to grill any burgers today for Father’s Day?

Linked to Inspire Me Monday.

2012 Baked Bean Sandwich

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With Labor Day weekend coming up, you may be planning a picnic. And perhaps you’re going to make some baked beans for that picnic. If you happen to have any baked beans left over, you may want to make some Baked Bean Sandwiches. I had no idea there even was such a thing as a Baked Bean Sandwich until several months ago, when I posted a recipe for Honey–Molasses Baked Beans. A reader commented on how much her husband like baked bean sandwiches, so I decided to find out a little more about them. Did you know that recipes for baked bean sandwiches go as far back as 1909? There was a cookbook called “Cooking For Two” by Janet Mckenzie Hill that had this recipe:

1909 BAKED BEAN SANDWICH: Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoon of beans, a floweret of cauliflower, and a teaspoon of dressing over the cauliflower.

I also came across a recipe for a 1943 Baked Bean Sandwich:

1943 BAKED BEAN SANDWICH: 1 cup baked beans, 1/4 cup chopped walnuts, 1/4 cup chopped celery, 2 teaspoons minced onion, 1/4 teaspoon salt, 1 teaspoon chopped pickle, 2 teaspoons catsup, buttered whole wheat bread…Combine all ingredients (except for the bread) and mix well. Spread on buttered bread.

And here’s a more recent recipe from the 1990’s that I modified slightly because the original directions weren’t that clear:

1990’s  BACON, EGG & BAKED BEAN OPEN-FACE SANDWICH: 1 hard-cooked egg, sliced, 1 strip of cooked and crumbled bacon, 1 lettuce leaf, chopped (optional), 1 cup baked beans, hot or cold, 1 slice of toast…Toast bread, then top with baked beans. Sprinkle chopped lettuce, if using, and crumbled bacon over baked beans, then top with slices of hard-cooked egg.

These are some of the fancier versions of baked bean sandwiches I’ve come across. Most people make them simply by putting some baked beans (warm or cold) between two slices of bread, and many prefer white sandwich bread, like the Wonder Bread variety.

But I came up with another version…I guess you could call this the 2012 Baked Bean Sandwich. If you like baked beans, I’m sure you’ll like this!

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2012 BAKED BEAN SANDWICH by NancyCreative

Makes 4 sandwiches

  • 4 hamburger buns or sandwich rolls (I used wheat rolls), or 8 slices of your favorite bread
  • 8 slices of cheddar or colby cheese
  • 2 cups baked beans (homemade or from a can)
  • 4 slices of sweet yellow onion, sliced as thick or thin as you want
  • 4 Tablespoons bacon pieces from a jar (or cook up 4 slices of bacon and crumble)
  • softened butter for spreading on bread
  • lettuce leaves and tomato slices (optional)

Preheat oven to 300 degrees F. Spread softened butter lightly on bottom and top halves of 4 hamburger buns, rolls, or bread slices. Top each half with a slice of cheese. On the 4 bottom halves, over the cheese, add 1/2 cup baked beans, 1 slice of onion, and 1 Tablespoon bacon pieces or crumbled bacon.

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Place top and bottom halves or slices on a baking sheet and heat in oven at 300 degrees F for 5 minutes, or until cheese is slightly melted. Remove from oven.

Add lettuce leaves and tomato slices, if desired and place top half of sandwich over bottom half. Serve immediately and enjoy! NOTE: Eating this can get a little messy, so be sure to have some forks handy…you’ll probably start out eating these sandwiches with your hands, but you’ll need to finish them off with a fork since those beans tend to slide out of the sandwich! You could try mashing the beans a little so they’ll stay in the sandwich better.

Have you ever had a baked bean sandwich? What do you like to put on yours?

Quick and Easy Chicken Salad

nceasyChickSalnmI originally saw this recipe on Pinterest and couldn’t wait to try it out! It’s from Real Mom Kitchen, and it’s a very quick and easy–as well as tasty–chicken salad that’s perfect for brunch, lunch, tea time, bridal and baby showers, and other gatherings. I added a little more green onion to mine and thought it would be good with some finely chopped almonds mixed in. I really liked this chicken salad! In addition to the green onion, it has red grapes, celery, and diced apple–a great mix of flavors with a slightly crunchy texture that’s just right.

If you’re making this chicken salad for lunch, it’s great served on a croissant, wheat bun, or whole grain bread…if you’re making this for a party or get-together, try serving it on mini-croissants. Or, you may just want to serve a big scoop of it on a bed of lettuce…

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…and sprinkle some sliced almonds on top! Yum!

QUICK AND EASY CHICKEN SALAD slightly adapted from Real Mom Kitchen

Makes 4 to 6 servings

  • 2 (12.5-ounce) cans of chicken (or 3 cups finely diced or shredded cooked chicken–rotisserie chicken would be good in this!)
  • 3/4 cup mayonnaise or light mayonnaise
  • 1 cup red grapes, halved
  • 1 to 2 green onions, finely diced (I used 2)
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced apple (I used a Pink Lady apple and thought that worked well with all the other flavors)
  • 1 Tablespoon finely chopped almonds, optional (you can also use pecans, walnuts, or cashews)
  • salt and pepper to taste

Add finely diced or shredded chicken (my canned chicken shredded really easily with a fork) in a  medium to large bowl. Then add the mayonnaise, halved grapes, diced green onion(s), celery, apple, and finely chopped nuts if desired, blending all ingredients well. Add salt and pepper to taste, if desired.

Serve on croissants, wheat rolls, or bread…or serve a big scoop on lettuce, sprinkled with some sliced almonds (or coarsely chopped pecans, walnuts, or cashews).

I love how easy this is to make and it tastes so good! Do you have a favorite chicken salad recipe?

Greek-Style Turkey Burgers and Tomato-Feta Salad with Olives

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Not long ago, I made a seasoned turkey burger for the first time, and I really liked it! A little later, I came across several different Greek-style turkey burger recipes. Since I love most Greek food, I definitely wanted to try this idea out! I created my own recipe, inspired by the other recipes I had found. These turkey burgers are yummy and healthy. Chopped black olives, feta cheese, and some herbs and spices are mixed in with the ground turkey, adding to the juiciness and savory flavor of these burgers. They taste great topped with Tzatziki (which I made about a week ago as a veggie dip), red onion slices, and tomato slices. You can also top the burger with mayo instead of Tzatziki.

They’re easy to make, and you can make the Tzatziki ahead of time, even the day before, to save time. I also served the burgers with a simple Tomato-Feta Salad, and that recipe is included below.

GREEK-STYLE TURKEY BURGERS by NancyCreative

Makes 4-6 burgers

  • 1 pound ground turkey
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped black olives
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash of black pepper
  • Tzatziki (or mayo), tomato slices, red onion slices, and lettuce, if desired, for toppings

If you want to top the burgers with Tzatziki, make it before preparing the burgers so the flavors in the Tzatziki can blend together…get the recipe here. Or use mayonnaise as a topping instead of Tzatziki.

Combine all ingredients above in a large bowl. Blend them together well (using your hands is easiest) and form into four patties, a little more than 1 inch thick. These make four big patties, so if you want smaller ones, divide the mixture into 5 or 6 patties.

Grill burgers in a non-stick or oiled pan or rack (the cheese will make the burgers stick to your cooking surface, so be sure to oil your surface). Grill until burgers are desired doneness–depending on the size of your burgers, grilling time will be about 8-12 minutes.

Serve on whole wheat rolls or buns and top with Tzatziki (or mayo), tomato slices, and red onion slices. Add some lettuce too, if you want. Or serve the burgers in a pita pocket with Tzatziki, tomatoes, onions, and lettuce. One recipe suggested using Tahini instead of Tzatziki, and I think that would be a good topping on these burgers, too.

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TOMATO-FETA SALAD WITH OLIVES by NancyCreative (pictured in large photo at the beginning of this post)

Makes 1 serving; multiply recipe by number of servings needed

  • 1 medium to large-sized tomato, sliced
  • 1 Tablespoon chopped black olives
  • 1-2 Tablespoons crumbled feta cheese
  • dash of Balsamic vinegar

Arrange tomato slices on plate and sprinkle with olives and crumbled feta cheese. Add a dash or two of Balsamic vinegar. That’s it! It’s a super-easy, delicious tomato salad! If you don’t like Balsamic vinegar, you can drizzle some lemon juice or olive oil (or both) over the tomatoes, olives, and feta cheese.

Enjoy these turkey burgers! Do you like Greek food, too? What’s your favorite Greek dish?