I love a good ole American Cheese Grilled cheese sandwich. However, I have been introduced to various other methods of cooking and found the best grilled cheese ever! This involves using a lot of butter, white bread and shredded cheese. Yep, no more american cheese. Ok, you really can’t call it cheese, but it is tasty! This sandwich is loaded with cheese and is even topped with cheese. The cheese is fried right into the bread giving it a crusty, cheesy awesomeness!
I am on a huge breakfast sandwich kick right now. No idea, but I love the combination of sausage, egg and cheese. However, this new kick has not been to good to my waistline. So I decided to find out a way to eat my favorite meal and keep my stomach happy while keep my waistline in check.
Quick Turkey Breakfast Sausage
Add brown sugar, kosher salt, black pepper, sage, thyme marjoram and red pepper flakes to a bowl and mix.
Add the ground turkey. Mix thoroughly to combine.
Form the mixture into 2-3 oz patties and pan fry over medium/ high heat for about 4-5 minutes per side.
Serve as is or along with a fried egg and cheese in a breakfast sandwich.
- 1 pounds ground turkey
- 1 tbs brown sugar
- 1½ tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground sage
- 1 tsp ground thyme
- ½ tsp dried marjoram
- ½ tsp red pepper flakes (optional)
- Add brown sugar, kosher salt, black pepper, sage, thyme marjoram and red pepper flakes to a bowl and mix.
- Add the ground turkey. Mix thoroughly to combine.
- Form the mixture into 2-3 oz patties and pan fry.
- Serve as is or along with a fried egg and cheese in a breakfast sandwich.
This sausage was flavorful, delicious and easy to make. Make sure to make nice and thin patties. I tried making a 4 oz patty that was similar to a hamburger. It was delicious, but a ton of meat for 8 AM. It totally overpowered the egg and cheese. However, it was good, so if you like a lot of meat, try it out.
I recently discovered that Dana and I received a pressure cooker for our wedding. I know it has been a couple of years since we received the gift, but it was awesome! It was like discovering a $5 bill in the dryer. I was so happy. So I decided to try my hand at making some shredded beef. It is noted that this recipe can be made in a heavy lid dutch oven. See alternate instructions in the recipe notes below.
Trim off the excess fat from the roast. Then season with salt and pepper.
Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
Use two forks to shred the meat.
After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like.
I prefer about 1/4 cup of liquid per 3/4 cup of meat.
Serve the meat on a bun or as is with a side of mashed potatoes.
- 2-3lb sirloin roast
- 15oz can beef broth
- 8oz can tomato paste
- ½ cup red wine
- 1 tbs garlic, minced
- 1 tsp beef base
- 1 tsp thyme
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Trim off the excess fat from the roast. Then season with salt and pepper.
- Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
- Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
- Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.
- After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
- After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about ¼ cup of liquid per ¾ cup of meat.
- Serve the meat on a bun or as is with a side of mashed potatoes.
This was one of our favorite meals. Not only did it take about 1 hour to make, it was delicious. Plus we have leftovers for lunch tomorrow. I can not wait for a shredded beef sandwich. I still can’t believe that I forgot that we had a pressure cooker. It is awesome! I am going to have to start using it more. The food is quick, fast, delicious and uses a single pot. I am sold on using pressure cookers.
The other day I found a whole chicken at the store for $2. So I roasted it, had a semi-thanksgiving in August and then had leftovers. What are the best leftovers with chicken? I will tell you, it is chicken salad sandwiches. I love them. I was also introduced to the greatest sandwich spread ever. I don’t ever remember seeing it when I lived in the North, but it is all over down here. It makes everything taste better! Dukes Mayo. It is from Richmond, it is delicious, and you have to get it instead of the other stuff you were using. No joke, I am not getting paid for this, the stuff is delicious!!!
Chicken Salad Remix
- 4 cups diced chicken, (roasted, broiled, poached, purchased from a store, etc…)
- 2 stalks celery
- 4 green onions, finely diced
- 1 cup mayonnaise, I love Dukes
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried dill
- 1 tbs dried parsley
- 2 tsp kosher salt
- pinch black pepper
Chicken Salad Sandwich
- 2 slices soft sandwich bread, I like a soft sour dough bread
- 1/2 cup chicken salad, recipe above
- 2 slices tomato
- 2-4 slices red onion
- extra mayonnaise, if you like
Making the Salad
Prepping your ingredients will be the quickest and cleanest way to make any recipe. Start by dicing the veggies and chicken.
In a medium bowl, mix together the mayonnaise, mustard, salt, pepper and red wine vinegar. Then mix in the parsley and dill.
Add the chicken, celery and onions to the bowl. Fold everything together so that the chicken does not mash together.
Since I made this with dried herbs it needs to sit for at least an hour before eating. If you make this with fresh herbs you can go ahead and eat it.
I like to assemble this with a nice soft sandwich bread. I get a soft crust sour dough bread. It is amazing. Then I coat one side with a little additional mayonnaise. I love the stuff. Not necessary. Then pile on lettuce and tomato and a couple slices of red onion.
Then using an ice cream scoop I add two scoops of chicken salad to the top.
Add the other slice of bread and you have an amazing sandwich.
This was an amazing sandwich from a nice $2 chicken. Got to love sales.
I was starving for a French Dip sandwich the other day. So I jumped head first into my collection of cook books to see what a French Dip sandwhich consisted of. I wanted to get the herbs right. Who knew but the Better Homes and Gardens cookbook had a quick and easy recipe for it. I tried it and it was fabulous. I used deli sliced beef as the base and it was perfect. Boars Head makes a rare roast beef that works perfect for this. The beef will finish cooking in the hot Au Jus.
French Dip Sandwich – (From BH&G New Cookbook)
- 1 small onion, sliced into rings
- 1 clove garlic
- 1 tsp butter
- 1 can beef broth (14.5oz)
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp pepper
- 3/4 pound thinly sliced cooked beef
- 4 crusty rolls, french style
Preheat a saucepan over medium/high heat. Add the butter and garlic. Cook for a minute and then add the onion rings and cook till tender.
Stir in the broth and the herbs and spices. Bring to a boil and then reduce to a simmer. Simmer the liquid for 10 minutes.
Add the thinly sliced beef and bring the pan up to a boil. Once the liquid starts to boil, reduce the heat and simmer for 5 more minutes.
Slice the roll down the side. Then add the beef and onions right from the hot liquid to the sandwich. You can serve the Au Jus on the side or pour it over the sandwiches.
One of my favorites is to dip the entire sandwich right into the Jus.
These were fabulous. Using the rare roast beef from the deli made the sandwiches super tender.
You guys always ask me to make the craziest foods. I am not one to let anyone down. Today I took bacon to a new level. I sandwiched it between a Krispy Kreme doughnut. After creating the monster I was a little scared to eat it. I built up some courage and took a bite. It was awesome!!! It created the perfect sweet and savory bite. Despite the calories, I would totally eat one of these every morning. However, for the sake of my stomach, I will limit these to a once a year occasion.
Yep that is a bacon, egg and cheese sandwich between a Krispy Kreme doughnut bun.
A couple of weeks ago I reviewed a cookbook by Ardie Davis on barbecuing. In the book he had a recipe for butt in a bag. Due to the name alone I had to make it. Basically you smoke a pork butt like normal, but halfway through you place it in a paper bag. The bag limits the smoke that can penetrate the meat and also keeps the meat moist without basting. There is nothing worse than barbecue that is dried out and has been over-smoked.