Reuben Sandwich

A Deli Classic...and don't forget the pickle!

Today, I'm posting my husband's favorite sandwich, The Classic Reuben, in honor of our anniversary. He loved this sandwich so much, he wasn't above sneaking one in following heart surgery and strict orders from his wife. LOL!

He and his best friend, Norm had to take a broken clock to a shop in a nearby town to get fixed. Afterward, they said they were going out for lunch...this is where the strict wifely orders came in "stay on your heart diet!"

When Dave got home, I didn't even think to ask what they had for lunch because, of course, I trusted him to be "good". When the phone rang, I answered it and it was Norm, making a point to tell me what a good lunch they had and that Dave ordered a salad. My brain went into full gear! The man NEVER ordered a salad in his life!! Yes, he was busted and Norm was so flustered, all he could do was stutter, uh, uh, uh! It was too funny to even get mad at them and it became an inside joke and always will be. It got to the point that if Dave or Norm was eating a Reuben without the other, they would send pictures. It still cracks me up! 

So, you may ask, "What's a Reuben?" A traditional Rueben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing. 

You can add more corned beef, more Swiss cheese and supersize it to your taste, but this recipe gives you a really nice combo of all the flavors. Serve with a side of fries, a light salad or chips and don't forget the pickle! So good!

Ingredients:

8 slices rye bread or marble swirl
1/2 cups Thousand Island dressing (use recipe below or bought)
8 slices Swiss cheese
12 oz. thinly sliced corned beef (deli or homemade)
1 cup sauerkraut, drained (do not rinse)
2 Tbsp. butter, softened

Preheat a large skillet.

Spread one side of bread slices evenly with Thousand Island dressing. 

On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.

Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill each side until golden brown, about 5 minutes per side. The sandwich should be heated through and the cheese melted. Serve hot.

Thousand Island Dressing:
1/2 c. mayonnaise
2 Tbsp. grated onion
2 Tbsp. Ketchup
2 Tbsp. sweet pickle relish
Pinch of salt
In a medium bowl, mix all ingredients: set aside.

Yields: 4 yummy sandwiches 

Be encouraged!
"Surely goodness and mercy shall follow me all the days of my life, and I shall dwell in the house of the Lord forever." Psalm 123:6

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Classic Patty Melt

Mouthwatering!

A Patty Melt is a burger brought to a new level of deliciousness!  It's an easy sandwich to make and just about everyone I know loves them.  I mean, what's not to love?  A thin, crusty patty covered with melted cheese and plenty of sweet caramelized onions, all held together between warm, crunchy slices of toasted rye. It's a winner! 

It's unclear when the Patty Melt was invented, but records exist of them having been commercially served as early as the 1940's.

Some variations include using sourdough bread, cheddar cheese, Gruyere cheese, Thousand Island dressing and sautéed mushrooms. I found a special sauce to put on it, which was absolutely perfect with the burger and caramelized onions. We love it on the rye bread, but even more so on the Deli Swirl bread...and it looks pretty too! Hehe!

Special Sauce: (make ahead)
1/8 cup Dijon mustard
1/8 cup mayonnaise
1/2 Tbsp. barbecue sauce
A couple drops of hot sauce (optional)

In a small bowl, stir together above ingredients until mixed. Store, covered, in refrigerator up to 3 days.

INGREDIENTS
1 Vidalia onion, sliced thin and caramelized (How to caramelize below)
1 lb. ground beef
1/2 tsp. garlic salt (opt.)
1 Tbsp. Worcestershire sauce
4 Tbsp. butter, softened
8 slices of rye, sour dough or swirl bread
8 slices Swiss Cheese
4 Tbsp. butter
Special Sauce 

Caramelized Onions: (make before the burgers)
In a medium cast-iron skillet, melt butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. Keep warm.

Burgers:
In a large bowl, combine ground beef, Worcestershire, salt and pepper. Shape ground beef into 4 oval patties (to fit bread).  Patties should be thin.

In a large skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Sandwich Assembly:
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese and patties.

Heat skillet over medium-high heat.  Melt 2 tablespoons butter in skillet.  Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side.  Add remaining butter to skillet as needed.


Be encouraged!
"My flesh and my heart may fail, but God is the strength of my heart and my portion forever."   -Psalm 73:26

Turkey, Spinach & Feta Burgers

So tasty!

I always felt Turkey burgers had somewhat of an identity crisis...I mean they're shaped like a burger, served on a bun, but...hmmm. 

This is one of the recipes my granddaughter found while searching for some healthier alternatives to a beef burger.  I switched it up a little to satisfy my hubby's taste-buds and he loved these.   They've actually become one of my favorite burgers too.  Of course, I love feta cheese, so maybe that has something to do with it.  You know the old saying, "Everything's betta with feta", or did I just make that up? Haha!

Ingredients:

1 lb. ground turkey

1-2 cups baby spinach, chopped

1 Tbsp. olive oil

1 Tbsp. butter

1 cup red onion, diced (I used vidalia onion)

2 cloves garlic, minced

3.5 oz. feta cheese, crumbled

Black pepper, to taste

Salt, to taste

Sautee onion and garlic in olive oil and butter until translucent; set aside to cool.

1. Chop the spinach into one-inch pieces. (I used between 1-1 1/2 cups of it chopped, but you might like more.)
2. Place ground turkey, feta cheese and chopped spinach in a bowl; add cooled onion & garlic; mix until all ingredients are evenly distributed.  
3. Divide the meat into quarters and form into ½-inch-thick patties.
4. Cook the patties over medium-high heat in a frying pan, with a little olive oil.  Flip the patties every 2 to 3 minutes.  You will know they are done when the juices run clear and the meat is light brown all through the center. Use a knife to cut into the centers to make sure the meat is cooked.
5. Serve on buns.  Makes 4 delicious burgers!  

Be encouraged!

"Ask and it will be given to you; seek and you will find; knock and the door will be opened to you. For everyone who asks receives; he who seeks finds; and to him who knocks, the door will be opened." - Matthew 7:7-8

Italian Hot Dogs

Now this is the way to eat hot dogs!



Ready to make our sandwiches...or eat it just as is!

Yes!  This is the best way I know to eat hot dogs!  There's not much else to say about Italian Hot Dogs, except that my whole family loves them!  

If you've never had them like this, I highly recommend you give it a try.  There are other ways to make these too.  For instance, you can leave the hot dogs whole and grill them, then cover them with the peppers and potatoes; or bake it all together in the oven.  You can leave out the sauce or potatoes.  But, I stand on my earlier statement..."these are the best!"

My mom did it this way, and since I don't believe in "fixing what isn't broken"...I make them the same.  I just can't help myself! 


Ingredients:

1 pkg. hot dogs (use your favorite brand)
6 medium potatoes, sliced
1 large onion, sliced
2-3 red, yellow or green peppers, sliced (or a combination of all three)
1/2 tsp. granulated garlic or 2 cloves fresh, minced
1/2-3/4 cup tomato sauce (depends how "wet" you like it)
1/4 tsp. basil
1/8 tsp. oregano (optional)
6 Italian rolls (heat them in the oven for a crisp crust)

Fry potato slices in olive oil until just starting to soften; add sliced peppers and onions.  Cook until all are tender.  Place in a bowl and set aside.

Slice the hot dogs into 1" circles, place in the same pan and let cook until heated through and a little browned; this takes almost no time at all.   Then, pour the rest back into the pan; stir gently to combine.

Stir in tomato sauce,  and seasonings; simmer until heated through.

Serve on warm Italian rolls! 



There is no greater love than to lay down one's life for his friends.   -John 15:13

Original Hidden Valley Ranch Cheeseburgers

Very easy and very tasty!

 

If you've never tried a ranch cheeseburger, you're in for a real treat.  They are juicier and tastier than plain ol' burgers, and so easy to prepare!  I made these for a cook out with friends and they loved them.  The aroma from the grill sent everyone running to it, curious to find out what smelled so amazing.  In fact, they all went home with this simple recipe. 

You can top it with onions, tomatoes, lettuce...all the fixings.  But, I love mine plain because the flavor is all in the burger.  So delicious!   

Don't add any salt, the ranch dressing has enough to flavor and then some.  If you're a little salt sensitive, you can use 1 1/2 lb. of ground beef, or don't use the whole packet of ranch, and that will cut down on the intensity.  I've done this many times for those who are watching their salt intake, and the flavor was still great.

Ingredients:

1 (1 oz. packet Hidden Valley Original Ranch Dressing dry mix

1 lb. lean ground beef (I use 1 1/2 lbs.)

1 cup shredded cheddar cheese (We like the extra sharp.)

4 hamburger buns, lightly toasted

 

Break up the ground beef in a bowl.  (Breaking up the meat first will save it from being overworked and getting tough.)

 

Add grated cheese and sprinkle with the dry ranch dressing.  Mix together.  (I wear food prep gloves; clean up is so much easier that way.)

 

Shape into 4 one quarter pound patties, about 1 inch thick; cook thoroughly about 5 minutes on each side or until meat is no longer pink in the center.  (You can grill them outdoors or cook on the stove top.)

 

Toast buns before serving, if desired.

 

That's it...so quick and easy and the best burger I ever had!

 

 

Be encouraged!

"Let not my heart be drawn to what is evil, to take part in wicked deeds with men who are evildoers; let me not eat of their delicacies." - Psalm 141:4

 

Italian Sausage and Peppers with Ziti

With Ziti or in a sandwich...a winner every time!

Sausage and peppers was a regular meal in our house, growing up.  I can still see my dad cutting up the peppers and mom cooking the sausage that dad had made himself.  I can't even describe how good it was!   Sometimes, they would roast the sausage in the oven first, and then add the onions and peppers.  It didn't matter how they made it...it was delicious every time!  

I don't ever remember them adding wine, but I decided to try it one day and we all loved the mild flavor of the wine.  Just the right touch, but, you don't have to add wine, it'll be just as good without it.

One of my favorite memories was on New Year's Eve.   I can still see us all at my Aunt Helen and Uncle Augie's house, celebrating with the family.  They lived upstairs from my grandparents, in a small duplex unit.  It was amazing how many relatives they could fit it that place.  I loved going there anytime, they were like my second set of parents, and my cousin, Ro, was more like a sister!

Anyway, that night, you could smell the sausage cooking, but we weren't allowed to eat it until midnight.  You can imagine, once that clock struck twelve, it was sausage and pepper sandwiches for everyone!  Awesome!

Another delicious way to make this is to stir in cooked ziti when the sausage and peppers are just about done, and let it all simmer together for a few minutes.  It really is delicious whatever your preference. 

Ingredients:
1 pkg. (5 links) Premio Italian sausage (mild or hot, your choice)
2 Tbsp. butter

1 Tbsp. olive oil
1 large onion, halved and sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper
1 large green bell pepper
1 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
1 (14.5 oz.) can crushed tomatoes (optional)
1/4 cup red wine, (optional) (whatever kind you like to drink)

Prick the sausage all over with a fork, then place in a large skillet over low heat, and brown on all sides, cooking until tender.  Remove from skillet, and slice links into 1" pieces. (I like to cut them in a diagonal...it's pretty.  Ha!)

Melt butter and olive oil in the skillet on medium heat.  Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.  Mix in red bell pepper and green bell pepper.  Season with basil, oregano, salt & pepper.  Stir in crushed tomatoes and wine (both are optional).  Continue to cook and stir until peppers and onions are tender.

Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Serve over pasta, polenta or on Italian rolls for sandwiches (our favorite.)

P.S. The family gave this a "thumbs up" all the way!
















Be encouraged!

"Rejoice in the Lord always. I will say it again: Rejoice! Let your gentleness be evident to all. The Lord is near." - Philippians 4:4-5

Good Ol' Sloppy Joes

Best ever!

My husband and kids have always loved Sloppy Joes, and it's been awhile since I made them. 

I decided I didn't want the mix in the can, or even the packet of seasoning that we usually use.  This time I was going to make these from scratch!  It turned out to be a great idea!

I ended up doubling the recipe and I'm so glad I did...they're already looking forward to leftovers tomorrow.  If there's any left after that, I'll freeze it, since Sloppy Joe mix holds up really well in the freezer.  

I did make some changes to the recipe I found and included them in here.  When I tested it before my additions, I found it way too sweet...my changes made it less sweet and even slightly tangy.  Tasting is an important part of cooking, because you know what your family likes and that's the time to make your adjustments.

We used regular hamburger rolls, but I lightly buttered them and put them on the griddle for a minute until they toasted nicely.  It added a nice crunch and they all loved it.   If you've never made Sloppy Joes from scratch, try this recipe.  It's really easy and so worth cutting up a few vegetables.  It really is!

Ingredients:
1.5 lb. ground beef
1 medium onion, chopped
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. granulated garlic
1/4 tsp. chili powder
1/8 tsp. paprika 
1 Tbsp. vinegar
3/4 c. ketchup
1 tsp. salt
1/8 tsp. black pepper
1/2 c. chopped green or red bell peppers, chopped
1/2 c. chopped celery, diced

Instructions:

Cook ground beef and chopped onion. Drain fat off meat. Add back to large pan.

Add remaining ingredients; mix well.  Reduce heat to low and cook 40 minutes, stirring occasionally.

Serve with fresh bakery buns.
(Another great way to serve Sloppy Joes is in Pita bread.  Just warm them up in the oven for a few minutes, split it into two halves, and fill with the meat mixture.  We used to serve them (Sloppy Pitas) that way at a school where I worked, in New Jersey, and they were yummy!)

Be encouraged!

"A cheerful heart is good medicine, but a crushed spirit dries up the bones." -Proverbs 17:22

Mini Hawaiian Ham & Cheese Sliders

Irresistible!




Picture from Pinterest

Here's a new recipe I found last year on Pinterest!    Yes, I'm a "pin-aholic".   My kids tease me and tell me I need to find a meeting to help get over my love of pinning.  I guess I'm a closet hoarder with almost 45,000 pins...but, it's okay, since I can do it without a mess.  Messes go against my "neat and clean" obsession.  LOL!

There are a few different recipes for these delicious little sliders, but this one is my favorite.  The slightly sweet, soft, melt-in-your-mouth Hawaiian rolls combined with the little tang of Dijon and Worcestershire sauce is wonderful.  I tried to take a picture of the ones I made, but when I went to get my camera and come back to the kitchen...they were gone!!!   They looked almost identical to this picture, so that's why I "borrowed" it from Pinterest. 

Ingredients :
           

1 pound deli ham shaved

1 pound Swiss cheese thinly sliced

1 stick butter

1 1/2 tablespoons Dijon mustard (honey-mustard is delicious too) 

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons minced onion dried

1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls             

Poppy seeds or Sesame seeds

Preparation:

            

Melt butter and mix in mustard, sauce and onion.

Picture from Pinterest

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact). 

In a foil-lined 9x13 inch pan, spray with Pam, then place bottom half of rolls on top.  Brush with 1/2 the butter mixture and cover with ham and cheese.   Place top half of rolls over this.

Brush the rest of the butter mixture over top of rolls, making sure onion is evenly distributed.                

Refrigerate over night.                

Cover loosely with foil and bake at 325 degrees for approx. 30 minutes.  Once finished, separate with a sharp knife, for serving.

Variations: 

Substitute sesame seeds for the poppy seeds.

Instead of melting the butter, let it get soft and mix all the ingredients into the butter (mustard, Worcestershire, poppy seeds and onions) then spread the tops of the rolls (the inside part) before putting the sandwiches back together before baking. 


"So teach us to number our days, that we may apply our hearts unto wisdom."    -Psalm 90:12