Cuban Slider

Photo courtesy of the Cooking Corner.

    A few weeks ago, one of our favorite news shows highlighted the Cuban sandwich. Although it's named Cuban, this sandwich is a mixture of heritages. It starts on a Cuban roll, much like a hoagie bun, that's layered with ham (from the Spanish), slices of marinated roast pork (from the Cubans) and a layer of Genoa salami (thanks to local Sicilians), accompanied by Swiss cheese, pickle and mustard (from the Jewish community). After assembly the sandwich is pressed or warmed, much like a panini. It is delicious.
   Recently at work, we had a soup and sandwich potluck. One of our coworkers with a talent for cooking brought in Cuban Sliders for the group. These little hand-held sandwiches had soft buns, melted gooey cheese with a nice meaty center that was topped off with the twang of pickles and mustard.

Cuban Slider

recipe courtesy Mark Short

1 small pork roast (slow roasted in oven 8-9 hours)

1 lb. pkg. black forest ham (deli sliced)

2 pkg. sliced Swiss cheese

2 pkg. Hawaiian sweet rolls (original)

1 jar sliced dill pickles

yellow mustard

Slow roast pork covered with your favorite dry rub in oven for 8-9 hours at no more than 250 degrees. Let rest and then slice or pull pork. 

Open Hawaiian rolls and lightly spread mustard on both sides. On bottom bun layer slice of ham, then pork and top with sliced Swiss. Place 3 pickles on top and then cover with top bun. 

Makes 24 small sandwiches. 

Crunchy Onion Burgers

Photo courtesy the Cooking Corner.

    A good burger makes everybody happy but when you get to put a new twist on it that's even better. This dish came from a back-of-the-box idea that my son found on the French fried onions that you use at Thanksgiving with green beans. It turned out to be a great idea. They are thick, juicy and the onions add a nice crunch and texture to the burger. 

Crunchy Onion Burgers
1-1/2 lb. ground beef
2 cups French fried onions
3 T. Worcestershire sauce
3/4 tsp. garlic powder

Combine beef, 1 cup of French fried onion and garlic powder in medium bowl. Shape into 6 patties. (They'll be big.)

Heat large skillet over medium high heat. Place burgers on hot skillet and cook until juices run clear, turning once after about 4-5 minutes. Total cooking time no more than 10 minutes.

Top burgers with remaining 1 cup of fried onions and serve on bun of choice. Makes 6.

Note - Burgers will look charred to almost the point of seeming burnt (probably because of the Worcestershire sauce) but they're not.

Serves 6.

Sausage and Pepper Sandwiches

Photo courtesy of the Cooking Corner.

    How do you feel about an Italian sloppy joe? That's what this sandwich is and to make it even easier, it's done in a slow cooker. The Italian sausage combines with peppers and onions for a flavorful filling that's layered on cheese covered, toasted bread for a messy good time.

Sliced veggies.

Sausage and Pepper Sandwiches
(can be made as a slider or hoagie)
1 T. olive oil
1 lb. sausage (Italian recommended)
1/2 lb. ground beef
1-1/2 cups chopped tomatoes
1 can tomato sauce
1 onion, sliced
1 red and green bell pepper each, sliced
2 cloves garlic, diced
1 small onion, sliced
mozzarella or provolone cheese, sliced
hoagie rolls 
(for sliders use dinner rolls)

Heat oil in a large skillet over medium heat. Brown sausage and ground beef until to no longer pink, breaking it up into bite sized pieces as you go.

Place in slow cooker with all ingredients except bread and cheese. Cook on low 4-5 hours.

Open rolls, layer with cheese and toast in oven until golden brown and cheese begins to melt. (If using dinner rolls to make sliders, watch your oven time carefully.)

With a slotted spoon, top rolls with meat mixture.

Makes 8.

Sausage and pepper subs.

To flavor you own Italian sausage, sprinkle regular sausage with -
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme - OR -
1-1/2 tsp. Italian seasoning
*1/2 tsp. crushed red peppers (IF you like it hot sausage)

Mix until well combined and let rest at least 30 minutes.

Creamy Chicken Salad

    There was an interesting snack that I discovered at our youngest daughter's baby shower, a creamy chicken salad. I'm pretty open minded on chicken salad being creamy or chunky, but it needs to be moist and this version is very moist. 
    The trick I learned, was that you put the chicken and eggs through a grinder on the finer setting. Honestly, I would never have thought of that but it works out great. I also like that since it's so creamy, the chicken salad is easily spreadable on crackers, too.

Creamy Chicken Salad
Recipe courtesy of Stephanie Sullivan (the other grandmother)
2 large cans cooked chicken or 3 boneless breasts, boiled
2 hard boiled eggs
1/2-3/4 cup mayo (or Miracle Whip) depending on taste
1 tsp. sweet relish (just for flavor and moisture)
salt and pepper to taste

Run hard cooked eggs through grinder (or place in food processor). Grind chicken next. (It helps push out the eggs and makes it easier to clean.)

Mix all ingredients in large bowl until well combined. Refrigerate until needed or at least 1 hour.

Makes 6-8 sandwiches

Note - If using 3 cans of chicken or 4-5 breasts and 3 eggs, it will make 8-10 sandwiches, increasing other ingredients to taste.

Related articles

• Creamy Egg Salad Sandwiches
• Creamy Chicken Chipotle Stroganoff Recipe
• Chilled Creamy Poppyseed Pasta And Fruit Salad Recipe
• Recipe: Chicken Salad Sandwich with Strawberry-Rhubarb Mayo
• 17 Make-Ahead Lunches to Get You Through the Work Week

Philly Steak and Swiss Sandwich

Photo courtesy of the Cooking Corner.

      There are times when things get hectic and I'm just too busy to cook, or at least very much. That's when I go to an old standby for a quick dinner - a budget Philly cheesesteak.  Since I can't always afford ribeyes and the freezer is my friend, I use Steak-umms. They cook quick, absorb the flavors of the veggies and are great smothered in cheese. No, it's not ribeyes, but they're easy, cheap and fast.

Philly Steak and Swiss Sandwich
6 slices of Steak-umms
1 large red or green bell pepper, sliced
1/2 onion, sliced in strips
2 slices Swiss Cheese
1 T. butter or olive oil
2 burger buns of choice
 
Add oil or butter to a large skillet over medium heat. Saute' bell peppers and onion until softened, about 7 minutes. 

Scoot veggies to the sides of the skillet and lay down 2 Steak-mm slices (not touching). Let steaks cook for about 3 minutes per side until lightly browned and then flip. Cook another 2-3 minutes and then remove to plate. Repeat process, stirring the veggies occasionally until all the meat is cooked. Turn heat off and assemble sandwich.

Place meat on bottom of buns, top with peppers and onions, and then layer on cheese slice. Makes 2 sandwiches (depending on the amount of meat you like).

(To really soften the bun and melt the cheese, microwave about 20-25 seconds before serving.) 

Related articles

• Philly Cheese Steak Sandwich
• Philly Cheese Steak sandwich
• Philly Steak Sandwiches
• Bbq Steak & Peppers Sandwich Recipe
• Grown & Sexy Cheese Steak Sandwich

Chili Burger

Photo courtesy of the Cooking Corner.

       Are you looking to "dress up" a burger and happen to have some leftover chili? Why not combine the two? With this classic burger topped with chili and cheese, you can have a whole new twist on an everyday staple. There's nothing wrong with a little change up.

Chili Burger
1 lb. ground beef
1 tsp. hamburger seasoning or combination of - 1/2 tsp. chili powder, 1/4 tsp. paprika and 1/4 tsp. garlic powder
sprinkle of salt and pepper
2 cups leftover chili
1/4 cup onion, chopped
1/2 cup shredded cheese (Colby-Jack, taco or Mexican flavored)

Shape ground beef into 4 patties. Sprinkle with seasoning and salt and pepper. Set aside.

Heat skillet to medium heat. Place patties in skillet and cook until browned, about 5 minutes each side. Juices should run clear not pink.

Meanwhile, microwave chili to warm. 

To serve place burger on bun, pour chili over top and sprinkle with shredded cheese.

Makes 4 burgers. Serve with plenty of napkins.

Related articles

• Chili Two Ways with Cornbread Waffles
• Green Chili Burger
• Homemade Chili in Cheesy Crescent Cups
• My Award Winning Chili Recipe
• Green Chili Chicken Enchiladas

Italian Grilled Cheese

Photo courtesy of the Cooking Corner.

     When it's cold and nasty out, one of the classic comfort foods is a grilled cheese. Added to a warm soup, a grilled cheese can be a simple and quick meal. But why not add a new twist to an old favorite? This version of the basic grilled cheese uses Italian bread, fresh mozzarella cheese and some Italian meats to take it from basic and boring to an Italian version of a classic.
     Fresh mozzarella melts great and pepperoni and salami add the meat that makes it a meal for my hubby. For some extra flavor pop, just a sprinkle of garlic salt and a little Italian seasoning round out the dish to make an old stand by interesting again.

Italian Grilled Cheese
2 T. butter or margarine
4 slices Italian bread
12 pepperoni slices
4 thin slices ham or salami
4-5 slices fresh mozzarella cheese
1/4 tsp. (sprinkle) garlic salt
1/8 tsp. (sprinkle) of any one of the following - Italian seasoning, oregano, basil or thyme 

Butter one side of each piece of bread with butter. Sprinkle garlic salt lightly on each.
Preheat large non-stick skillet over medium heat for just a little bit.

Lay two slices of bread butter side down in skillet. Layer pepperoni and cheese slices on bread. Sprinkle with seasoning.

Top cheese with sliced ham or salami and place other bread slice on top.

Cook over medium low heat for 2-3 minutes, checking often. Gently flip sandwich over and cook another 2 minutes until lightly golden.

Makes 2 sandwiches. Recipe easily doubled.

*Note - In season, this is good with very thin sliced Roma tomatoes and fresh basil.

Related articles

• Cheesy Garlic Bread
• 5 Cheese Double Decker Grilled Cheese with Bacon!
• Leftovers: Monte Cristo Sandwich
• Food and Drink: Sandwich Combos You Have To Try
• Grilled Cheese and Tomato Sandwich with Grainy Mustard

Smoked Turkey and Cheddar Sandwich

Photo courtesy of the Cooking Corner.

    Is there still a little bit of holiday turkey hanging around? Did you have the adventure of smoking that bird? Combining smoked turkey with smoked cheddar is a great way to use up the leftovers and enjoy the last bit of smokey goodness. The tartness of the tomato on top is a perfect balance of flavors and ensures moisture in sandwich. No bland, dry turkey here.

Smoked Turkey and Cheddar Sandwich
2 thin slices smoked turkey
1 thick slice smoked cheddar cheese
1 slice onion
1 left lettuce
1 slice tomato
mayonnaise
1 large soft bun

If desired, heat turkey in microwave about 25 seconds, just to warm. Spread mayonnaise on both sides of buns. Layer turkey on bottom bun, top with smoked cheddar cheese. 


Lay a piece of lettuce on cheese and then top with sliced tomato. Sprinkle with salt and pepper. Put bun together and enjoy.

Related articles

• Grilled Cheese Sandwiches
• Cheddar, Bacon & Pear Sandwich Recipe
• Today's Recipe: Apple & Artisan Cheddar Panini
• Turkey Crazed: A Different Turkey Sandwich for Every Day
• Turkey-cheddar Panini Recipe

Reuben Dog

Photo courtesy of the Cooking Corner.

     Corned beef and pastrami are two of my favorites, so it's no surprise that reubens are up there on my list of sandwiches. Why not combine those flavors with a hot dog, or in this case, a polish sausage?
     I had some leftover sauerkraut from a previous food experiment and decided to pair that on a hoagie bun with a polish sausage. Some Thousand island dressing went on the bottom of the buns and Swiss cheese topped this masterpiece to make an interesting and messy sandwich. The flavors were a warm, comforting combination that reminds you of a reuben - just what I was looking for in a meal.

Reuben Dog
4 Polish sausage links (like Johnsonville)
1/2-3/4 cup sauerkraut, drained
 spicy brown mustard
1/2 (8 oz.) pkg. shredded Swiss cheese
4 hoagie rolls

Place sausage links in shallow skillet with lid. Pour 1/2 beer or 1/2 cup water into skillet.

Cover and simmer on low 30 minutes or until sausage plumps up.

Drain and warm sauerkraut, either on stove or in microwave.

Spread mustard onto rolls. Place sausage in roll, layer sauerkraut on meat and top with shredded cheese.
Serves 4.

Related articles

• A Healthy Spin on Old Favorites: Smoked Sausage Alternatives
• Making sauerkraut in many different ways
• Sausage With Peppers And Pasta Recipe
• Hot Reuben Dip (Slow Cooker)
• Marble Rye & Beef Reuben Recipe

Pork and Swiss on a Pretzel Bun

Photo courtesy of the Cooking Corner.

      There seems to be a big blitz among restaurants lately over pretzel buns. This is not something new. However getting it right might be a new challenge. The best pretzel bun I've had to date was at the Schnitzelbank restaurant in Jasper. It comes with their award winning Bratzel that was voted best sandwich in Indiana when the Superbowl was here a few years back. A Bratzel is a bratwurst on a pretzel bun with sauerkraut and spicy mustard in between. It's top notch.
     Recently a friend of mine visited the bakery that provides these pretzel buns and brought me some to sample. Yeah! However, I didn't have any brats or sauerkraut to attempt my own Bratzel, but I did have some pork cutlets. So I took the easy way and spiced up the cutlets. When they were  done cooking, I gave them a layer of cheese to top it off. After softening the buns in the microwave (about 15 seconds), I assembled some quick and easy sandwiches for dinner that were quite tasty with the new flavor of a pretzel bun.

Pork and Swiss on a Pretzel Bun
2 pork cutlets
1/2 tsp. Old Man Larry's Seasoning (or other dry rub of choice)
pepper
2 slices Swiss cheese
2 pretzel buns
1 T. spicy mustard, divided
1 T. oil

Heat oil in skillet. Sprinkle seasoning and pepper on pork cutlets. 

Cook 3-4 minutes on each side until lightly browned. 

Add layer Swiss cheese on pork and let melt while preparing sandwiches.

If buns are hard, soften in microwave 30 seconds. Spread buns with mustard and lay pork on top.

Serves 2.

Related articles

• Pretzel Bread!
• Today's Recipe: Cuban Sandwiches with Slow-Smoked Pork Loin
• Pretzel Nachos Recipe
• Chocolate-Covered Football Pretzels
• What's With the Pretzel Buns?