Archive for Sandwich

Sloppy Joe Sliders

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Sloppy Joe Sliders - The Surprised Gourmet

Open face Sloppy Joe Sliders are a hit with the entire family

There are days when you need (or want) a quick and easy meal and Sloppy Joe Sliders is the perfect answer.

This dish is a simple meal you can throw together at the last minute and still be delicious. It’ll be a hit with the entire family.

Begin by browning a pound of ground chuck in a large skillet. Drain off excess grease and add a 6 ounce can of tomato pasta, 1 cup of water, 3 tablespoons Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 Roma tomato (seeded and diced), one large garlic clove (minced), 3/4 cup finely chopped onion, 1 1/2 teaspoons of Kosher salt, 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon garlic powder, 1 tablespoon dried minced onions, and 1 teaspoon Dijon mustard. Stir well and cook for about 10 minutes.

Sloppy Joe Sliders - The Surprised Gourmet

Sloppy Joe Sliders are a quick and easy meal

Remove from heat and spoon on the top of slider rolls. This can be served open face on the rolls or as a sandwich. Either way, it can be a bit messy so have a few extra napkins handy.

This is an ultimate comfort food for a cold winter meal.

Thanks for stopping by. Are Sloppy Joe Sliders a favorite at your house? If so, how do you serve them? Hope you’ll give this a try. If you do, please be sure to let me know how it turns out.

Cucina Felice!

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Sloppy Joe Sliders

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Serves: 6-8 servings

A quick and easy meal
Ingredients
  • 1 Pound ground chuck
  • 1 Can (6 ounces) tomato pasta
  • 1 Cup water
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons balsamic vinegar
  • 1 Roma tomato (seeded, diced)
  • 1 Large garlic clove (minced)
  • ¾ Cup finely chopped onion
  • 1½ Teaspoons kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon garlic powder
  • 1 Tablespoon dried minced onions
  • 1 Teaspoon Dijon mustard
  • 8 Slider rolls
Instructions
  1. Begin by browning a pound of ground chuck in a large skillet. Drain off excess grease and add a 6 ounce can of tomato pasta, 1 cup of water, 3 tablespoons Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 Roma tomato (seeded and diced), one large garlic clove (minced), ¾ cup finely chopped onion, 1½ teaspoons of Kosher salt, ¼ teaspoon fresh ground black pepper, ¼ teaspoon garlic powder, 1 tablespoon dried minced onions, and 1 teaspoon Dijon mustard. Stir well and cook for about 10 minutes.
  2. Remove from heat and spoon on the top of slider rolls. This can be served open face on the rolls or as a sandwich. Either way, it can be a bit messy so have a few extra napkins handy.

 

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Crab Salad Sandwich

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Crab Salad Sandwich - The Surprised Gourmet

Crab Salad Sandwich is a quick and easy meal

This tasty Crab Salad Sandwich came about as a result of the Mac and Cheese recipe I recently made.

Having an extra package of the Louis Kemp Crab Delights Leg Style Imitation Crab Meat, I thought I’d see what kind of sandwich I could make from it. I wanted it to be similar to the Crab Salad but with a twist.

Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), 1/4 cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and 1/2 teaspoon celery seed. Mix these ingredients well. It’s best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.

Cut the top out of a loaf of French bread like you’re making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.

Be sure to have plenty of napkins on hand as this delicious Crab Salad Sandwich is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.

Thanks for stopping by. Do you enjoy making sandwiches out of items you wouldn’t otherwise think of using? If you decided to give this a try, be sure to stop back by and let me know how it turned out for you or if you post it online, tag it with #thesurprisedgourmet. I always enjoy knowing how recipes turn out for you.

Cucina Felice

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Crab Salad Sandwich

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Total time: 

Serves: 4-6 servings

A quick and easy sandwich the family will enjoy
Ingredients
  • 1 Roma tomato (seeded, chopped)
  • ¼ Cup minced sweet onion
  • 1 Cup chopped spinach
  • 2 Large boiled eggs (chopped)
  • 8 Ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat
  • ½ Teaspoon celery seed
  • French Bread or Pita Bread
Instructions
  1. Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), ¼ cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and ½ teaspoon celery seed. Mix these ingredients well. It's best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.
  2. Cut the top out of a loaf of French bread like you're making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.
  3. Be sure to have plenty of napkins on hand as this delicious dish is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.

 

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Fried Chicken Sandwiches

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Fried Chicken Sandwich - The Surprised Gourmet

Fried Chicken Sandwich made with leftover Steak Fried Chicken

Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.

I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.

Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.

I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.

After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.

Layers of the Fried Chicken Sandwich - The Surprised Gourmet

Adding strips of Provolone cheese to the Fried Chicken Sandwich

I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.

When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.

The fried chicken made the sandwich so much better than just using grilled or baked chicken.

Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.

Cucina Felice!

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Fried Chicken Sandwiches

Rating 

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Total time: 

Serves: 2 Servings

Fried chicken taste good when made into a sandwich too
Ingredients
  • ½ Loaf French bread
  • Olive oil (to taste)
  • Garlic salt (to taste)
  • Mayonnaise (to taste)
  • Spinach (to taste)
  • Thinly sliced sweet onion (to taste)
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
  • 2 Pieces leftover Steak Fried Chicken
  • 1 Roma tomato, thinly sliced
  • 1 Slice Provolone cheese, cut into strips
Instructions
  1. Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
  2. Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
  3. After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
  4. Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
  5. Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.

 

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Celebrating Labor Day

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Cooking on the grill is a Labor Day tradition

Cooking on the grill is a Labor Day tradition

Millions of people throughout the U.S. are celebrating Labor Day today with cookouts and special activities.

When it comes to cookouts, the grill becomes the focal point of the meal. That’s not to say all the other dishes aren’t important because they are. It’s just that the grill prepares the meat and sometimes even some of the vegetables.

When it comes to grilling, every chef is the master of his own domain. Some will use only charcoal, while other swear by gas (propane). There are even others that have built their own grills and use specific type wood like cedar or mesquite.

We were invited to a friend’s home Saturday for an early Labor Day cookout. Despite a quick rain shower early and a return drizzle later in the afternoon, the event went smoothly.

A vast array of dishes had been prepared by those attending. I fixed my guacamole dip and chicken salad for appetizers.

My friend Rodney was the grill master and did an excellent job preparing hot dogs, hamburgers and barbecued chicken. He put together a special barbecue sauce using a variety of items from his refrigerator until he got just the right blend of spices he wanted.

He and his wife Beth first put the chicken in the oven and baked it on low for an hour and a half with just salt, black pepper and a touch of the barbecue sauce on it. Before placing it on the grill, they coated the chicken in the barbecue sauce. When the chicken was heated thoroughly on the grill, it literally fell off the bone at the touch. It was a bit tricky taking it off the grill, but he managed.

Family and friends enjoy games during cookout

Family and friends enjoy games during cookout

Family and friends gathered around the tables and enjoyed a delicious meal. Afterwards, as the sun came back out it was time for fellowship, fun and games in the back yard. There’s nothing like the sound of laughter (both from adults and kids) to make an outing memorable.

Hope you and your family are having a wonderful and safe Labor Day. If you’re not celebrating Labor Day where you live, I hope you have a wonderful and relaxing day just the same.

Cucina Felice!

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Heavenly Egg Sandwich

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Heavenly Egg Sandwich with home fries

Heavenly Egg Sandwich with home fries

Have you ever started to prepare a simple meal only to end up making something different or more elaborate than you had planned?

The other night after a long, tiring day we decided simple scrambled egg sandwiches would hit the spot. As I began gathering the eggs and utensils needed to fix the meal, we decided the eggs needed cheese. Since we couldn’t decide between Kraft Velveeta Sharp Cheddar and Sargento Provolone, I went with both.

Slicing tomato for Heaven Egg Sandwich

Slicing tomato for Heaven Egg Sandwich

Okay so now we’re having scrambled eggs and cheese sandwich. I had some fresh tomatoes from the garden, sliced deli-style ham, and fresh spinach in the refrigerator so naturally I had to add that as well.

Next came fresh green onion tips, basil and oregano from our back porch container garden. Can you see where this is going? The simple egg sandwich had quickly snowballed into a mammoth fare.

I began by cutting off about 3/4 of a loaf of French bread, slicing it lengthwise and toasting it in the oven for about two minutes on broil. When the bread came out of the oven, I covered both halves with mayonnaise, freshly ground black pepper and freshly ground kosher salt.

Step Two for Heavenly Egg Sandwich - The Surprised GourmetWhat I didn’t do (but should have considering what I finally added to the sandwich by the end) was scoop out some of the bread to make a cavity for the egg mixture. In my defense, when I prepared the bread I hadn’t decided to add all the extra ingredients at that time.

I mixed five large eggs with a dash of Lawry’s Garlic Salt and two slices of Velveeta Sharp Cheddar Cheese (torn into pieces) and cooked in a skillet over medium heat. I added just a splash of Step Three for Heavenly Egg Sandwich - The Surprised GourmetCanola Oil to the pan before adding the eggs. I cooked the eggs, stirring occasionally, until they were done but still fluffy.

The first layer I put on the sandwich was spinach followed by two slices of Sargento Provolone Cheese, four slices of ham (each folded in half and layered) and topped it off by sprinkling the green onion tops (finely chopped) over all of that.

Next I carefully added the eggs to the sandwich and topped them off Step Four for Heavenly Egg Sandwich - The Surprised Gourmetwith the oregano (finely chopped). I had sliced the tomato thin so I added it next. The last ingredient was the basil (finely chopped) sprinkled over the top of everything. You want to layer your flavors rather than combine them all together. The other half of the bread was added and the sandwich was complete.

I paired the HEAVENLY EGG SANDWICH with one of our favorite side dishes – home fries.

Step Five for Heavenly Egg Sandwich - The Surprised GourmetI had to press down gently on the sandwich to cut it into sections. You’ll have to be careful when cutting this yummy treat. It’s a tasty sandwich but quite messy with lots of wonderful ingredients trying to get out.

The combination of eggs, cheeses, fresh herbs, spinach, tomato and ham blends into a delectable infusion of flavors you won’t be able to resist. What started out as a simple egg sandwich turned Step Six for Heavenly Egg Sandwich - The Surprised Gourmetinto a delicious concoction for our taste buds and a sandwich we almost couldn’t handle. I call this Heavenly Egg Sandwich because when we began eating it, all we could do was go “mmmmm, oh this is so good it’s heavenly.”

Do you get carried away when you make scrambled egg sandwiches? What’s your favorite extra ingredient to add?

Thanks for stopping by today.

Cucina Felice!

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Heavenly Egg Sandwich

Rating 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • 5 Large eggs
  • 1 Medium tomato, thinly sliced
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • 2 Slices Sargento Provolone Cheese
  • 4 Slices lunch meat-style ham (or turkey)
  • 1 Tablespoon finely chopped fresh oregano
  • 1 Tablespoon finely chopped fresh basil
  • 1 Tablespoon finely chopped green onion tops
  • Spinach leaves (to taste)
  • Mayonnaise (to taste)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher or Sea Salt (to taste)
  • Lawry's Garlic Salt (to taste)
  • Canola oil
Instructions
  1. Cut bread in half lengthwise and scoop out the center of one half. Toast bread in oven on high broil for about 2-3 minutes. When cool, cover both halves with mayonnaise and sprinkle with fresh ground salt and black pepper to taste.
  2. Slightly beat 5 large eggs in a bowl, add a dash of Lawry's Garlic Salt and pour into a hot skillet coated with a splash of Canola oil. Add 3 slices of Kraft Velveeta Sharp Cheddar Cheese (torn into pieces) and cook until done but still fluffy.
  3. Begin layering one half of the sandwich with spinach (or lettuce if you prefer) followed by the 2 slices of Sargento Provolone Cheese. Add 4 slices of lunch meat-style ham (each slice folded in half and positioned slightly on top of each other). Top that off with the chopped green onion tops sprinkled all over.
  4. Next carefully add eggs to the sandwich and top with the chopped oregano. Add the tomato slices next and finish by sprinkling the chopped basil on top. Cover with the other bread half and carefully cut into desired pieces.
  5. Sandwich will be a bit messy.

 

 

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Posted in Breakfast, Main, Quick Meal, Recipes, Sandwich tagged with , , , , , ,

BLT With A Twist

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Fried BLT on a plate - The Surprised GourmetDo you sometimes just need a quick and easy meal? Then why not give the tried and true BLT a try with a little twist for a different taste?

When preparing this dish, I used a loaf of Italian Bread, but you could use French bread just as easy. I didn’t use regular loaf bread as that follows the traditional recipe and we’re looking to give this a few twists.

To begin with, I cut a large semi-ripe tomato into ¼-inch slices. I would have preferred to use a green tomato but didn’t have one handy at the time. I battered the slices in a mixture of corn meal mix, Lawry’s Garlic Salt, and fresh ground black pepper. Then I fried the slices in a skillet using Canola oil. When the slices were golden brown, I placed them on a paper towel to drain.Fried BLT shown open - The Surprised Gourmet

While the tomato was frying, I fried the bacon in a second skillet until it was crispy. If you prefer your bacon a little more flexible, that works too. Place the bacon on paper towels to drain when it reaches the desired texture you want.

Next using about ¾ of the Italian loaf, I cut the bread in half lengthwise. You can use the entire loaf if you so desire, depending on the amount of sandwich you want to make. I covered each half of the bread generously with mayonnaise. To add even more of a twist you could add mustard or use it instead of the mayo.

I placed a layer of spinach on one half the bread and topped that off with the slices of Kraft Velveeta Sharp Cheddar Cheese. Next I added the bacon and finish the sandwich off with the slices of fried tomato. Add the top half of your sandwich, press down and then cut into desired sections. This sandwich can be a bit messy so be sure to have plenty of napkins handy.

Fried BLT - The Surprised GourmetThis Fried Tomato BLT can be served alone or with a portion of homemade potato wedges (you can find out how to prepare them here).

When you finish with your frying, don’t throw the oil away. Save your bacon drippings and any oil left from the fried tomato. Put the oils in separate glass containers, cover them, refrigerate and use within a few days. You can filter the oil through a cheese cloth to remove any unwanted sediment.

Try this BLT with a Twist, it quick and easy with lots of flavor
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Have you ever tried a Fried Tomato BLT before? Do you even like Fried Green Tomatoes? Care to share a family favorite sandwich or a quick meal with us?

Thanks for visiting, here’s the recipe.

Cucina felice!

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BLT With A Twist

Rating 

Serves: 2 to 3 servings

Ingredients
  • ¾ Loaf Italian Bread (or French Bread)
  • 1 Pack (12 ounces) Bacon
  • 1 Large Semi-Ripe Tomato
  • 1 Cup Spinach, Packed
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • Mayonnaise
  • Lawry’s Garlic Salt (to taste)
  • Fresh Ground Black Pepper (to taste)
  • ½ Cup Corn Meal Mix
  • Canola Oil
Instructions
  1. Fry the bacon until crispy and set aside on paper towels to drain. You can bake the bacon in the oven if you prefer.
  2. Cut the tomato into ¼-inch slices and batter in a mixture of corn meal mix, Lawry’s Garlic Salt and fresh ground black pepper. Fry the tomato in Canola oil (enough to cover the slices) until they are golden brown, set aside on paper towels to drain.
  3. Cut the bread in half lengthwise. Cover each side with mayonnaise to taste.
  4. Put a layer of spinach on top of one half of the bread and top with the slices of Kraft Velveeta Sharp Cheddar Cheese. Place the bacon next followed by the slices of Fried tomato. Put the top on the sandwich, pressed down and then cut into desired sections.

 

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