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Make any night sandwich night

Posted: October 19, 2010 8:38 p.m.
Updated: October 20, 2010 4:55 a.m.

Crunchy super kid’s sandwich

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From PB&Js to pitas, muffalettas to melts — any way you slice them, sandwiches are one of America’s favor­ite foods. In fact, it is estimated that Americans consume 300 million sandwiches each day.

Making one night a week sandwich night is a great way for the whole family to enjoy a nutritious dinner that doesn’t take a lot of time. The Grain Foods Foundation has some fun ideas and recipes for making your sandwich night special:

-    Set up a sandwich bar in your kitchen or on a table with a variety of dif­ferent breads, meats, cheeses and veggies. Let the kids customize their own creations — you might be surprised by what they make.

-    Designate someone differ­ent to be in charge of sandwich night each week to get the whole family involved in identifying and putting together healthy choices everyone will enjoy.

-    Add some sizzle to your sandwich night — set up a panini press for those who like their sandwich warm and toasty. Or, create theme nights to spark creativity.

These sandwich recipes, created exclu­sively for the Grain Foods Founda­tion by Jamie and Bobby Deen, hosts of the Food Network’s “Road Tasted” and sons of Paula Deen, will put a smile on every­one’s face. Before you know it, your family will be asking for Sandwich Night more than just once a week.

To get more tips and recipes from the Deen brothers and to add your favorite recipe to the Endless Sandwich recipe database, visit www.gowiththegrain.org or GoWithTheGrain on Facebook and Twitter.

The perfect chicken sandwich
4 servings
Total time: 18 minutes

    8     slices multi grain bread
    2     tablespoons olive oil
    2     roasted chicken breasts, sliced (use leftover roasted chicken or rotisserie chicken)
    8     thin slices Gruyere cheese
    1/3     cup mayonnaise
    6     basil leaves, finely chopped
        Zest and juice of 1 lemon
        Salt and pepper

In small mixing bowl, stir together mayonnaise, basil, zest and juice. Salt and pepper to taste.

Brush one side of each slice of bread with olive oil. Spread basil mayon­naise on the opposite side of each slice. Top four of the slices of bread (olive oil side down) with chicken.

Sprinkle with salt and pepper. Add two slices of cheese over chicken and top with remaining four pieces of bread (olive oil side up).

Heat sandwich press and cook sandwiches until golden and cheese has melted.

Grilled bacon pimento cheese sandwich
4 servings
Total time: 23 minutes

    8     slices white bread
    1/4     cup butter, softened
    2     ounces cream cheese
    1/4     cup mayonnaise
    Pinch     of garlic powder
    1/2     cup grated Monterey Jack cheese
    1/2     cup grated sharp cheddar cheese
    1     4-ounce jar of pimentos, drained and diced
    1     teaspoon grated onion
    8     slices bacon, cooked crisp and crumbled
        salt and pepper to taste
In medium mixing bowl using a hand held mixer, beat cream cheese, mayonnaise and garlic powder until smooth.
Add in Jack and cheddar cheese, pimentos and grated onion.

Beat until well blended. Stir in crumbled bacon. Salt and pepper to taste.

Butter one side of each slice of bread. Top 4 of the slices with bacon pimento cheese spread.

Top with the remaining 4 slices of bread (butter side out).

Heat grill pan or griddle to medium. Grill sand­wiches until golden brown on one side. Flip and cook the other side until golden brown. Serve warm.

Crunchy super kid’s sandwich
4 servings
Total time: 13 minutes

    8     slices raisin bread
    1/4     cup butter, softened
    1/2     cup peanut butter
    1     banana, thinly sliced
    2     tablespoons honey
    1/4     cup granola (use  your kid’s favorite)

Spread butter on one side of each slice of raisin bread. Spread peanut butter on the other side of four of the slices.

Top peanut butter with thinly sliced bananas and honey. Sprinkle granola over honey and top with remaining slices of bread (butter side up). Heat a griddle to medium hot.

Grill sandwiches until golden brown on one side.

Flip and cook the other side until golden brown.

Serve warm.

Roast beef and southern sweet coleslaw sandwich
4 servings
Total time: 20 minutes
    8     slices pumpernickel bread
    2     tablespoons spicy mustard
    1     pound thinly sliced cooked roast beef or corned beef
For coleslaw:
    1/4     cup mayonnaise
    1     teaspoon Dijon mustard
    1     tablespoon brown sugar
    1     tablespoon apple cider vinegar
    1/2     teaspoon celery salt
    2     cups finely shredded green cabbage  (about 1/4 head)
    2     cups finely shredded purple cabbage  (about 1/4 head)
    1     large carrot, grated
        salt and pepper to                 taste

In medium mixing bowl, whisk together mayonnaise, mustard, brown sugar, vinegar and celery salt.

Add cabbage and carrots. Toss to coat.

Salt and pepper to taste. Cover and chill until ready to use. Spread spicy mustard on one side of 4 slices of bread. Top with roast beef and coleslaw. Place remaining 4 slices of bread over coleslaw. Press together with your hands and serve.

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