PILGRIM SANDWICH
Yummy sandwich. I see this sandwich in a lot of restaurants in my hometown in Alaska, but I rarely see it in the lower 48. Sandwiches can be cut into 4 squares to serve at parties or brunches.
Provided by wildeyeris
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread outside of bread lightly with mayonnaise.
- Spread inside of bread with thousand island dressing.
- Equally divide turkey between 4 sandwiches.
- Equally divide cheese between 4 sandwiches.
- Put in frying pan, as you would fry a grilled cheese sandwich over medium heat.
- When toasted and cheese is melted, sandwich is ready to enjoy!
Nutrition Facts : Calories 917.6, Fat 44, SaturatedFat 15.4, Cholesterol 138.1, Sodium 1359.8, Carbohydrate 76.3, Fiber 4.2, Sugar 8.2, Protein 51.9
CLUB SANDWICH DIP
Make and share this Club Sandwich Dip recipe from Food.com.
Provided by Pinay0618
Categories Ham
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- In a 3- or 3 1/2-quart slow cooker, combine turkey, ham, process cheese, cream cheese, mayonnaise, and mustard.
- Cover and cook on high-heat setting for 1 to 2 hours or until cheeses are melted, stirring after 1 hour.
- Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Before serving, stir in half of the bacon. Top with the remaining bacon and tomatoes.
- Serve with baguette crisps or vegetable dippers.
Nutrition Facts : Calories 189.2, Fat 14.6, SaturatedFat 6, Cholesterol 49, Sodium 389.3, Carbohydrate 3.3, Fiber 0.1, Sugar 1.8, Protein 11.2
FRENCH DIP PANINI
Make and share this French Dip Panini recipe from Food.com.
Provided by Ludwigj
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
- Add the roast beef to the sauce and warm over low heat.
- Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
- Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.
Nutrition Facts : Calories 1173.5, Fat 34.5, SaturatedFat 17.6, Cholesterol 144.2, Sodium 2076.4, Carbohydrate 147.4, Fiber 6.2, Sugar 6.7, Protein 69
A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH
What a lovely surprise this sandwich is. Not only does it taste great, it is really quick and easy to make. Make sure to use the chutney it adds a nice depth to the overall flavor of the sandwich.
Provided by Baby Kato
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Spread the mayonnaise on the two slices of bread.
- Add the tomato slices and sprinkle with salt and ground pepper.
- Next add the sliced basil over the tomato.
- Now add the turkey slices.
- Add the mango chutney to one of the slices of cheese, then top with the other slice.
- Lastly you will add the cheese slices over top of the turkey meat.
- Top with your remaining slice of bread and lightly butter, both sides.
- Place in a medium low pan and fry until golden brown.
VEGETARIAN PORTOBELLO FRENCH DIP SANDWICH
This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups...
Provided by blucoat
Categories Sauces
Time 2h10m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Mushroom Essence: Combine the mushrooms, garlic, and 6 cups of water in a 3 quart saucepan. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, until the liquid has been reduced to 1 1/2 - 2 cups.
- Strain the liquid and add the tamari. Keep warm if using immediately, or refrigerate/freeze.
- French Dip Spread: Heat the olive oil in a small skillet over medium heat. Add the shallot, garlic, and herbs and cook for two minutes, stirring as you go. Add the wine and cook until mostly evaporated, but still moist. Remove from the heat and cool to room temperature. Add the cooled shallot mixture to the softened butter and mix well. Add salt and pepper to taste. Makes 1/2 cup.
- The Sandwich: Preheat the oven to 350°F Mix 2 tbsp of the olive oil and the garlic together in a small bowl. Brush mixture on both sides of the portobello caps, and sprinkle with salt and pepper. Place them gill sides down on a baking sheet, and roast for 25 minutes.
- When the mushrooms are cool enough to handle, slice each cap thinly at an angle, about 8-10 slices per cap.
- While the portobello caps are in the oven, heat the remaining 1 tbsp oil in a pan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Turn the heat to low and cook the onion for 15-20 minutes, stirring occasionally. If it begins to stick, add 1-2 tbsp of sherry or water to the pan.
- Cut the baguette into 4 equal portions 5-6 inches long, avoiding the rounded ends. Slice each in half lengthwise. Spread each of the 8 halves with 1 tbsp of the French Dip Spread. Heat a large skillet over medium heat. Place as many of the halves that will fit, spread-side down, for 3 minutes. Repeat for all the halves.
- Place 4 baguette bottom-halves, griddled side up, on a baking sheet lined with parchment paper. Top each with 1/4 of the sliced mushrooms and grilled onions. Top with cheese.
- Place in the 350°F oven for about 10 minutes, until heated through and cheese melts. Top with the remaining halves and bake for 3 minutes more.
- Slice each sandwich in half at an angle and serve with about 1/3 cup of Mushroom Essence.
Nutrition Facts : Calories 675.3, Fat 37.5, SaturatedFat 16.8, Cholesterol 61, Sodium 1080.6, Carbohydrate 71, Fiber 5.6, Sugar 4.2, Protein 15.1
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