Archive | Sandwiches/Wraps

Grilled Sloppy Joe Cheese Sandwich

Grilled Sloppy Joe Cheese Sandwich

Here’s your math problem for the day:

Sloppy Joes + cheddar cheese + grilled on English Muffin Bread = _________.

Answer:  A super-de-duper easy yet tasty lunch or dinner sandwich.

This really isn’t a recipe but I thought I’d share it anyway.  I don’t know if this is an original idea or not, I haven’t seen it anywhere but it’s probably been made somewhere/sometime.  Anyway, I thought of this idea for a grilled sloppy joe cheese sandwich a few weeks ago when I was looking through the freezer to see what needed to be used up.  I came across a loaf of English Muffin Bread and a bag of leftover sloppy joe mix.  At first I thought of just grilling the sloppy joe, which would be yummy.  But then decided to add on some cheddar cheese, which made it extra tasty.  We served it up with some fresh fruit and a side salad and enjoyed this light meal/fun alternative to the traditional sloppy joe sandwich.

Grilled Sloppy Joe Cheese Sandwich

Grilled Sloppy Joe Cheese Sandwich

Ingredients

Directions

  1. Assemble the sandwiches and grill them.
  2. Enjoy!
http://www.abrightandbeautifullife.com/grilled-sloppy-joe-cheese-sandwich/

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Celebrate Hoagie Day

National Hoagie Day Hoagie Rolls ~ These sturdy oval rolls can handle plenty of sandwich toppings without falling apart or getting soggy.  The oval shape is perfect for making individual sandwiches without having to cut or fold the meats or cheeses, and the lettuce, tomatoes, and anything else just perch on top waiting to please your palette. According to Domenis Vitiello, professor of Urban Studies at the University of Pennsylvania, the hoagie originated in Pennsylvania.  He claims that Italians working at the World War I era shipyard in Philadelphia, known as Hog Island, introduced the sandwich by placing meats, cheeses, and lettuce between two slices of bread.  This became known as the “Hog Island” sandwich; hence, the “hoagie”.

The Philadelphia Almanac and Citizen’s Manual claim that twentieth century street vendors called “hokey-pokey men” sliced long loaves of bread in half and stuffed them with antipasto salad, and sold them as “hoagies” during the Gilbert and Sullivan’s operetta H.M.S. Phinafore opening in Philadelphia in 1879.

Another explanation also arises from the early twentieth century.  The Italian community in South Philadelphia described a destitute person as “on the hoke.”  Deli owners would give away scraps of cheese and meats in an Italian bread-roll known as a “hokie”, but the Italian immigrants pronounced it “hoagie.”  {The above information was found at National Whatever Day.}

So…this May 5th, while others are celebrating Cinco de Mayo, let’s celebrate National Hoagie Day by making hoagie sandwiches.

Hoagie Rolls ~ These sturdy oval rolls can handle plenty of sandwich toppings without falling apart or getting soggy.  The oval shape is perfect for making individual sandwiches without having to cut or fold the meats or cheeses, and the lettuce, tomatoes, and anything else just perch on top waiting to please your palette.Although not the traditional long hoagie loaves, these sturdy oval rolls can handle plenty of sandwich toppings without falling apart or getting soggy.  The oval shape is perfect for making individual sandwiches without having to cut or fold the meats or cheeses, and the lettuce, tomatoes, and anything else just perch on top waiting to please your palette.

Making hoagie rolls aren’t much different than making any other kind of roll, but they do need some water spritzing during the baking cycle to give them a bit of a crusty top.  Give these delicious sandwich rolls a try ~ you won’t be disappointed.

Hoagie Rolls ~ These sturdy oval rolls can handle plenty of sandwich toppings without falling apart or getting soggy.  The oval shape is perfect for making individual sandwiches without having to cut or fold the meats or cheeses, and the lettuce, tomatoes, and anything else just perch on top waiting to please your palette.

Hoagie Rolls

* Depending on the size of roll you want this recipe yields 9-11 rolls.
Recipe adapted from here.

Ingredients:

4 – 4-1/2 cups all-purpose flour, divided
1 tablespoon sugar
1 teaspoon salt
1 tablespoon instant yeast
1-1/2 cups warm water
3 tablespoons canola or vegetable oil

For baking: a pan, 1 cup hot water, a spray bottle filled with water

Directions:

1. In the mixing bowl of a stand mixer, add the warm water, oil, yeast, and sugar, and mix well.
2. Add the salt and 2 cups of flour, and mix well.
3. Allow to sit for 15 minutes, uncovered.
4. Add the remaining flour, 1 cup at a time, until you make a soft dough that does not stick to the sides or bottom of the mixing bowl and just barely sticks to your fingers when touching it.  {You probably won’t need to use all 4-1/2 cups of flour.}
5. Spray a bowl {or your mixing bowl} with cooking spray, cover tightly with plastic wrap, and allow to rise until double {about 1 hour}.

Hoagie Rolls 7

6. Divide the dough equally and shape into balls.  {I make 9 rolls and the dough weighs out to be about 3.9 ounces each.}
7. Roll the balls to make ovals and then place them on parchment, Silpat, or lightly greased baking sheets.  {I use two baking sheets.}
8. Cover lightly with plastic wrap that has been sprayed with cooking spray and allow to rise until almost doubled {about 30 minutes}.
9. Put a pan {I use a jelly roll pan} on the bottom oven rack.
10. Preheat oven to 400 degrees.
11. Slash the tops of the rolls lengthwise, 1/8-1/4″ deep.
12. Put one pan of rolls in the oven, pour 1 cup of hot water in the pan on the bottom rack, and close the oven door.
13. Thirty seconds later, spritz the tops of the rolls with water, close the door and bake for 5 minutes.
14. Spritz again, and bake for 5 more minutes.
15. Spritz one more time, and bake for another 5 minutes or until the tops of the rolls are golden brown.
{Total baking time is 15-17 minutes.} {Repeat baking instructions for the other pan.}

 

You should now have delicious rolls that look similar to these:

Hoagie Rolls ~ These sturdy oval rolls can handle plenty of sandwich toppings without falling apart or getting soggy.  The oval shape is perfect for making individual sandwiches without having to cut or fold the meats or cheeses, and the lettuce, tomatoes, and anything else just perch on top waiting to please your palette.

When they have cooled you will probably make a delicious sandwich that looks similar to this:

Hoagie Rolls ~ These sturdy oval rolls can handle plenty of sandwich toppings without falling apart or getting soggy.  The oval shape is perfect for making individual sandwiches without having to cut or fold the meats or cheeses, and the lettuce, tomatoes, and anything else just perch on top waiting to please your palette.

 Enjoy the deliciousness of the humble sandwich.

In closing, here are some really odd May national days:
6 ~ No Diet Day {hooray}
8 ~ No Socks Day
9 ~ Lost Sock Memorial Day
10 ~ Clean Up Your Room Day
11 ~ Twilight Zone Day
13 ~ Frog Jumping Day
14 ~ Dance Like a Chicken Day
16 ~ Sea Monkey Day
17 ~ Pack Rat Day
18 ~ No Dirty Dishes Day
19 ~ Be a Millionaire Day
22 ~ Buy a Musical Instrument Day
23 ~ Lucky Penny Day
24 ~ Escargot Day
25 ~ Tap Dance Day & Towel Day

Happy May!

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Asian Beef Lettuce Wrap

IMG_4603

These Asian Beef Lettuce Wraps are the perfect blend of flavors and the perfect ratio of meat:rice:lettuce.  Just try to imagine the deliciousness of a spicy lime meat and rice mixture nestled on a bed of crisp lettuce leaves.  I’m telling you, we almost can’t get enough of these.  In fact, recently we couldn’t because we had them for dinner on a Friday night and ate the leftovers for lunch the next day. Then we made them three days later and did the same thing all over again!  I slightly adapted the recipe from (here), which is actually called Asian Chicken Lettuce Wraps, but we use ground beef because we have a freezer full of it.  Try these for dinner some night, soon, and if you happen to have leftovers you’ll have lunch to look forward to the next day.  Enjoy.

*serves 4

Ingredients:

1 cup uncooked rice {we like Calrose}, cook according to directions then set aside
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons fresh lime juice plus 2 teaspoons fresh lime zest (from about 3-4 limes)
1-1/2 tablespoons brown sugar
1 teaspoon cornstarch
1 pound ground beef
1 jalapeño, stemmed, seeded, and minced (leave the seeds in if you like it hot)
1/4 cup chopped fresh basil (or 1-2 teaspoons dried basil)
3 green onions, thinly sliced
lettuce leaves (I used Romain)

Directions:

1. Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
2. Cook the ground beef, jalapeno, and lime zest (and dried basil, if using) in a skillet over medium heat, about 5 minutes.
3. Whisk the fish sauce/lime mixture to recombine and add to the skillet.
4. Cook over medium heat, stirring constantly, until the sauce has thickened (1 or 2 minutes).
5. Stir in the fresh basil {if using} and green onions.
6. Mix as much rice as you desire into the beef mixture (I use about 1-1/2 cooked rice).
7. Serve on lettuce leaves.

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