Croque-Monsieur Sandwich

1 tablespoon Dijon mustard

                       

2 tablespoons mayonnaise

                      

4 tablespoons butter or margarine, softened

                     

6 slices white bread

                        

6 slices Swiss cheese

                       

12 slices thinly sliced deli ham

                        

4 tablespoons all-purpose flour

                       

1/2 teaspoon baking powder

                       

1/4 teaspoon salt

                       

2 eggs

                       

1/4 cup water

                       

1 tablespoon vegetable oil

 

Makes for 4 servings.

 

Use half the butter to spread over each slice of bread. On 3 of the slices spread Dijon mustard over the butter and 4 slices of ham. On the other 3, spread mayonnaise, and 2 slices of Swiss cheese. Press the ham and cheese sides of sandwiches together.

In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.

Heat the remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping when brown on each side.

Pressed Mozzarella and Tomato Sandwich

Ingredients:

• 2 tablespoons Dijon mustard
• 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
• 1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
• Romaine lettuce leaves
• 6 ounces fresh mozzarella, sliced
• 1/2 cup fresh flat-leaf parsley, leaves
• Coarse salt and ground pepper

Instructions:

In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.

Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Original recipe: http://www.marthastewart.com

Roast Turkey Cuban Sandwich

Ingredients:

• 1 bun (sliced in half)
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon cranberry sauce
• 2 slices roast turkey breast
• 2 slices swiss cheese
• 2 slices smoked ham
• 2 slices dill pickle

Instructions:

1. Assemble the sandwich and brush the outside with a bit of oil.

2. Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.

 

Original recipe: http://www.closetcooking.com/2010/10/roast-turkey-cuban-sandwich.html

Hummus Vegetable Sandwich

Ingredients:

• 2 slices whole-wheat bread
• 1/4 cup store-bought hummus
• 1 tablespoon store-bought tapenade (olive spread)
• 1/4 cucumber, thinly sliced
• 1 coarsely grated carrot

Instructions:

Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

 

Original recipe: http://www.marthastewart.com/326601/hummus-vegetable-sandwich

Greek Salad Sandwich

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/4 cup fresh parsley leaves
• 1/2 small red onion, thinly sliced
• Coarse salt and ground pepper
• 3 ounces crumbled feta
• 8 slices rustic bread or olive bread
• 1/2 medium cucumber, thinly sliced
• 1 tomato, thinly sliced

Instructions:

In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on
4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

 original recipe: http://www.marthastewart.com/340684/greek-salad-sandwich

Balsamic Caramelized Onions and Cheese Sandwich

Ingredients:
For the caramelized onions:
2 teaspoons Coconut oil
1 large onion, thinly sliced...
black pepper
Salt
balsamic vinegar

For the grilled cheese:
1 Tablespoon unsalted butter
2 slices brown bread
2 slices sharp cheddar cheese
Make the caramelized onions
Heat the oil in a medium saucepan over medium-low heat. Add the sliced onions, salt and pepper and cook, stirring occasionally, until the onions are very soft, about 10 minutes.

Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for about 15 minutes until they are very soft and dry.
Slices of bread with the butter and set them aside.

Assemble the grilled cheese sandwiches by stacking one slice of cheese atop one slice of bread (the non-buttered side) and topping it with half the caramelized onions, a second slice of cheese. Top it with another buttered slice of bread (buttered side on top).

Heat a large skillet or sauté pan over medium heat. Place sandwich on the skillet and cook until the bread is toasted and golden and the cheese begins to melt. Flip sandwich once and continue cooking until the opposite side of bread is toasted. Slice and serve!See More

Avocado Egg Salad

Must try!

Avocado Egg Salad: 4 hard-boiled eggs, 1 large avocado, 2 T. yogurt, 1 t. curry. Pinch of salt and pepper. Wrap it in whole wheat wrap and enjoy!