Category Archives: Sandwich

Cobb Salad Wrap

These can be served hot or cold. You can make them ahead of time, stick them in the frig and get them out when you are ready. They are very transportable too…make it, wrap it up in plastic wrap and take it with you for lunch or a picnic.

1/2 cup blue cheese salad dressing
4 8- to 10-inch whole wheat or Southwest-flavored flour tortillas
4 romaine lettuce leaves, ribs removed
4 strips bacon, crisp-cooked and drained
2 green onions, chopped
2 medium tomatoes, seeded and cut into thin wedges
1/2 cup shredded mozzarella cheese
8 ounces cooked chicken, shredded

Spread salad dressing over one side of each tortilla.

Top with lettuce, bacon, green onions, tomato, cheese, and shredded chicken. Roll up tightly.

Serve immediately or wrap in plastic wrap and chill up to 4 hours.

Makes 4 main-dish servings.

Did I change anything? The only thing I changed was that the kids only got chicken, lettuce and cheese in theirs.

What did the family think? Everyone liked theirs except for our youngest…the cheese was sticking to the chicken! Horror!!! He did finally manage to work his way around it and ate his dinner though.

from Better Homes and Gardens

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Filed under Chicken, Easy, Everybody Ate It, Sandwich

Creole Chicken Wraps

We found this yummy wrap in this month’s Food Network magazine.

For the Rub:
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper

For the Wraps:
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread, wraps, lavash or large tortillas
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
1 small red onion, sliced
8 romaine lettuce leaves

Make the rub: Mix all of the ingredients in a small bowl with 1 teaspoon salt and 1/2 teaspoon black pepper.

Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.

Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.

Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.

We had this with some chips and fruit salad.

Did I change anything? I didn’t grill the chicken or the bread. I just cooked the chicken in a pan with some olive oil and then heated up the bread by placing it on the burners for a few seconds. The cheese melted when I put the chicken in the sandwich so it all worked out.

What did the family think? I was worried that it was going to be too spicy, but it definitely wasn’t. It was just right and so, so good. I made the boys’ without the spices, but added the cheese. They were happy with it that way.

from Food Network

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Banana Peanut Butter and Honey Panini

Our oldest gets the Food Network magazine form the mail and I find it in his room; I haven’t even had a chance to look at it yet. After reading it cover to cover, this is what he asked me to make for him.

2 slices cinnamon swirl bread
Peanut butter
1 Banana

Spread peanut butter on one slice of bread. Spread a thin layer of honey on the other slice of bread. Place banana slices on top of peanut butter. Put the piece of bread with honey on top of the bananas to make a sandwich. If you have a panini maker, use it. If not, heat a skillet over medium low heat and spray with cooking spray. Place sandwich in skillet and put a heavy skillet on top of it for a few minutes. Flip the sandwich over, place the skillet on top of it again and cook for a few minutes on that side.

What did the family think? Our oldest loved it. Our youngest liked it, but after tasting it, he had me take the bananas off. He’s not a big banana fan to begin with.

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Filed under After School Snacks, Easy, Sandwich, Six Ingredients or Less, Super Easy to Make, Vegetarian

Veggie Burger

This whole recipe about fell apart when I couldn’t get my food processor to work. I had the wrong lid on it and it wouldn’t spin…go figure.

14 oz. can black beans, rinsed and drained
1 medium onion, chopped
1/2 cup rolled oats
1/2 T chili powder
Salt and pepper, to taste
1 egg
1 T olive oil

Place the beans, onion, oats, chili powder, salt, pepper and egg in a food processor. Pulse until chunky, not pureed. Let mixture sit in the frig for about ten minutes.

WITH WET HANDS, shape into patties; refrigerate for 15-20 minutes.

Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side; turn carefully and cook another five minutes on the other side.

Serve on buns with lettuce, tomatoes, ketchup, mayo and mustard. Add some cheese, too, if you’d like veggie cheeseburgers.

What did the family think? Three out of four isn’t bad, right? Our oldest wasn’t really into these; he likes bison burgers and this was just not the same thing. Everyone else liked it though. If your family is used to eating “real” hamburgers, the condiments are a must for these, not because they are needed to cover up the taste, but just to make it seem more like a hamburger.

from Parents magazine

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Filed under Lent, Sandwich, Vegetarian

Graham Cracker Sandwiches

My kids found this snack idea in Food Network’s magazine from last month. The magazine had a whole pull-out section of after school snack ideas. They will no longer settle for some popcorn or a cereal bar now that they have seen the possibilities. Thanks Food Network. 🙂

2 graham cracker squares
Vanilla frozen yogurt (It helps if you let the yogurt stand out long enough to get a little soft.)
Chocolate chips (we used the miniature kind)

Put frozen yogurt on one of the graham cracker squares. Sprinkle a small helping of chocolate chips on top. Place remaining graham cracker square on top like a sandwich. Enjoy!

What did the family think? Well, the boys were the only ones who ate these and they loved them!

from Food Network Magazine

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Filed under After School Snacks, Desserts, Easy, Everybody Ate It, Sandwich, Super Easy to Make, Vegetarian

Homemade Sloppy Joes, Take 2

Last spring I tried a recipe for homemade Sloppy Joes that did not go over so well with the hubby or our youngest, so I thought I would give it another try.

Nonstick cooking spray
1 T olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 garlic cloves, minced
1 lb. ground turkey
1/2 cup sweet potato puree (I use baby food)
1/2 cup butternut squash puree (baby food, again)
1/4 cup raw carrots, finely chopped
1/2 cup chicken broth
1/4 cup tomato paste
1 T Worcestershire sauce
1 tsp chili powder, or to taste
1/2 tsp salt
1/8 tsp pepper
Hamburger buns

Coat a large non-stick pan with cooking spray and set over medium-high heat. Add the oil, onion, celery and garlic. Cook until the onion begins to soften.

Add the meat, using a wooden spoon to break it up. Cook until no longer pink.

Add the veggie purees, the carrots, the broth, tomato paste, Worcestershire sauce, chili powder, salt and pepper. Reduce the heat to low, cover and simmer for about 15 minutes or until the mixture has thickened to the desired consistency.

Spoon the mixture over toasted buns and serve.

We had this with corn on the cob, blueberries and strawberries.

Did I change anything? I didn’t add the salt. It needs the salt. Also, sometimes I put a slice of cheddar on top. I forgot to do that this time, but it sure is yummy.

What did the family think? Everyone really liked it. Hubby thought it needed more salt. Umm, well, I forgot to add the salt.

from Deceptively Delicious

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Filed under Definitely Making it Again, Everybody Ate It, Sandwich

Egg Salad Sandwich

Sometimes the simplest easiest things are the best.

6 eggs, hard-boiled and cooled
1-2 T mayo (more of less to taste)
Salt and pepper, to taste
A tiny squeeze of lemon
2 celery stalks, washed and chopped
2 tsp dijon mustard (more of less to taste)
2 T chives, chopped
Lettuce, Garnish
Good bread, toasted (or not)

Crack and peel each egg. Place eggs in a medium bowl with mayo, mustard and salt and pepper. Mash eggs with a fork, but not too much. You still want them a little chunky.

Stir in celery, chives and lemon juice.

Toast the bread-or don’t.

Assemble sandwich with egg salad, lettuce and a thin layer of mayo on the toast/bread. Enjoy!

Did I change anything? I added the mustard. It gives it a bit more flavor than just having mayo. I have been told this sandwich is good with some bacon in it.

What did the family think? My husband has been taking these sandwiches to work lately and he really likes them. I love them and so do my parents who are here visiting and did a taste test for MommaCooks today.

from 101 Cookbooks

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Filed under Definitely Making it Again, Easy, Lent, Sandwich, Super Easy to Make, Vegetarian

Summer Chicken Burgers

These were some super messy chicken burgers…napkins were a must. 🙂

1 ripe avocado, peeled, pitted and mashed
1 T butter
1/2 Vidalia onion, sliced into rings
4 boneless, skinless chicken breasts, pounded flat
Salt and pepper to taste
4 hamburger buns
4 T mayo
4 slices provolone

Lightly oil grill and preheat on high.

Heat butter in a skillet on medium-high heat. Saute the onion until they are soft and caramelized.

Season the chicken with salt and pepper. Place chicken on grill and cook for about 5 minutes on each side or until thoroughly cooked. Place buns on grill just long enough to toast them.

Spread buns with a little mayo, then layer with chicken, onion, provolone and mashed avocado.

We had this with corn on the cob and grapes.

Did I change anything? The only think I did differently from the original recipe is smash the avocados to try and make the sandwich easier to eat.

What did the family think? Everyone liked it. I don’t grill chicken very often, so it was a nice change of pace. The kids had their sandwiches without the onion and avocado.


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Filed under Chicken, Everybody Ate It, Sandwich

Italian Sausage Panini with Pickled Peppers and Onions

Yep, I pickled some peppers and onions today…I had no idea it was that easy or really what went into pickling something. You can do it too…it is SUPER easy! The pickled peppers and onion are what made all the difference in this sandwich too!

1 1/2 cups white vinegar
1 1/2 cups water
1/2 tspn red pepper flakes
2 tspn. salt
1 T sugar
2 garlic cloves, smashed, but not chopped up
1/2 red bell pepper, cored, seeded and sliced
1/2 green bell pepper, cored, seeded and sliced
1/2 medium onion, sliced
4 Italian sausage links, butterflied, or split down the middle
4 T olive oil
4 ciabatta rolls
4 slices provolone cheese

In a large pot, combine the vinegar, water, pepper flakes, salt, sugar and garlic and bring to a boil over medium heat. Once boiling, remove from heat and add the peppers and the onion. Let them pickle for at least 30 minutes.

While those are pickling, preheat grill over medium-high heat. Cook sausages for 5 minutes on each side or until cooked through.

Slice the rolls in half and brush them with olive oil on the inside. Put the provolone on the bottom, put a piece of cooked sausage on top of the provolone and then top it off with some of the pickled onions and peppers. Put the top half of the bun on top and place in a panini press about 3-4 minutes or until the cheese is melted and the bread is crisp. If you don’t have a panini press, grill the sandwiches in a large pan like you would a grilled cheese sandwich, but put a heavy pan on top of the sandwiches to flatten them a bit. Cook for three minutes per side.

What did the family think? Everyone loved it! Hubby and I had it with the pickled veggies and it made ALL the difference. The tanginess of the veggies coupled with the spice from the Italian sausage was SO good! The boys had the same sandwich we did, but I left out the pickled bits.

We had this with corn on the cob and watermelon…a perfect summer meal.

from Food Network

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Sandwich

Meatball Sandwich

Our oldest child made a request for this for dinner this week. Thankfully, it was a hit with everyone!

1 lb. ground turkey, beef or chicken
3/4 c. Italian seasoned breadcrumbs
2 cloves garlic, minced
2 T parmesan, grated
1 egg, beaten
4 sub sandwich-type buns or a baguette
1 T olive oil
1/2 tspn. garlic powder
14 oz. jar spaghetti sauce
4 slices provolone

Preheat oven to 350 degrees.

In a medium bowl, mix ground meat, bread crumbs, garlic, parmesan, and egg by hand. Form into about 12 meatballs and place in a baking dish. (I used a couple of glass pie dishes.)

Bake for 15-20 minutes or until cooked through.

While the meatballs are cooking, cut the bread in half length-wise, brush with olive oil and season with garlic powder. (You may want to remove some of the bread from the inside to make a well for the meatballs before you oil and season the bread.) Put the bread on a baking sheet and toast for the last five minutes of the meatball’s cooking time.

Warm the spaghetti sauce in a medium sauce pan. When the meatballs are done put them in the spaghetti sauce and gently coat them with spaghetti sauce. Place the meatballs on the bread, top with provolone and place back in the oven for about 2 minutes so the cheese can melt. Yum!

Did I change anything? I used twice as much spaghetti sauce as this recipe calls for. I couldn’t get enough sauce on all of the meatballs when I just used one jar. Luckily, I happened to have another jar in the pantry.

What did the family think? They all loved it!


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Filed under Definitely Making it Again, Everybody Ate It, Italian, Sandwich