Sticky Turkey and Cheese Sandwiches

Welcome to tea in my garden with some yummy hot sticky sandwiches.

I'm using this Arthur Wood teapot.  I thought it looked so pretty with my favorite tablecloth that my friend, Joy, gave me.

Here's some of the pretty detail of the luncheon cloth.

This is a Rosina teacup that I received in a teacup exchange.

This Royal Windsor teacup was given to me by my neighbors, when I lived in Ohio, as a gift for keeping an eye on their home and getting their mail.  It's probably about 40 + years old now. 

 

Yield: 12

Author: Kitty

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Sticky Turkey and Cheese Sandwiches

This recipe is adapted from Siri Daly. She used ham and swiss but I changed it up. It's really good either way, and I'm sure roast beef would be good, too. It's great because you can prepare the day before, which is always a help.

Ingredients:

• 1/2 cup (1 stick)  butter
• 1 tablespoon dry mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon poppy seeds
• 1 package small sweet Hawaiian buns
• enough sliced turkey for 12 small buns
• enough cheese of your choice for 12 small buns (I used Smoked Gouda)

Instructions:

1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Lower heat and let simmer for a few minutes. Set aside.
2. Slice buns in half and assemble sandwiches by adding desired amounts of turkey and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated. Cover with foil and let marinate in fridge for at least one hour, or overnight.
3. When ready to bake, preheat oven to 325 degrees.
4.  Bake sandwiches for 10 minutes covered and another 10 minutes uncovered. 

Notes:

When I make these the night before, I bring the sandwiches out on the counter for about 30 minutes to take the chill off.

Created using The Recipes Generator

 

Everyone, but my Marine grandson, a daughter-in-law, and a granddaughter was here at my house on the 7th anniversary of Rich's passing.  It meant the world to me, and we had such a wonderful family time.

 

Thank you for your visit!  xo

 

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Slider Style Mini Burgers

 For my today's Father's Day tea, in honor of my late beloved husband, I am serving these creamy hamburger sliders which remind me of White Castle hamburgers.  After each of my four natural childbirths, with my dear hubby as my wonderfully, supportive coach, he always went to White Castle on the way home because it was one spot that was open 24 hours, back in Columbus, Ohio.  Besides that, Rich loved those tiny hamburgers! A few years before he passed away, I found a recipe that he loved, that tastes very similar to a White Castle hamburger.  I am serving tea from the teapot that we used every weekend.

 This picture of Rich was taken on a trip to The Grand Tetons.  We loved hiking in National Parks and enjoying the beauty.  This trip was one of our favorites.

Rich was such a manly man, but enjoyed his tea, especially drinking it from this Dallas Cowboy's mug.  No pretty teacups were used for this guy!

 

Here's the adapted recipe for the sliders, taken from www.allrecipes.com:

 

1 pound ground beef

1/2 of an envelope of dry onion soup mix
1/4 cup mayonnaise
1 cup shredded Cheddar cheese (I used a Mexican 4-cheese blend)
12 dinner rolls, split (The Hawaiian ones are great for this)
sliced hamburger dill pickles 

Directions

1. Preheat an oven to 350 degrees .Cover a baking sheet with aluminum foil and spray with cooking spray.
2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 15 minutes. Serve with sliced pickles.

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Thank you for your visit!  xo

Club Sandwich Roll

 

When bloggy buddy, Jenna, from The Painted Apron shared this recipe recently, I knew that I had to try it out.  You can check Jenna's pictures and recipe out here.  I asked her if she minded if I shared it and she quickly obliged.  Thanks for the awesome recipe, Jenna!  It's perfect for football season, or any time.  Jenna used a can of breadstick dough, but I couldn't find any, and my substitution is below.  Jenna gave exact amounts, but I just winged it.

1 can seamless crescent roll dough

2-3 T mayonnaise

2 T mustard

thinly sliced ham

thinly sliced turkey

sliced cheese (I used Muenster)

5-6 slices crispy bacon

 

Unroll dough into a rectangle on a cutting board.  Spread with mayonnaise and mustard.  Lay meats and cheese on in even layers.   Top crosswise with bacon slices.

 

  Carefully roll dough up into a log as tightly as possible.  Cut roll in half and then cut each half in half again,  and then each piece in half, until you have 8 slices. 

 

 

Lay sandwich slices on a parchment lined baking sheet and bake at 375 for 15-20 minutes, until bread is cooked and golden. 

Makes 8 slices

A son and a grandson of mine decided to dip their slices in ranch dressing that was mixed with some Sriracha!  I may spread it with that next time.  

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Thank you for your visit!  xo

Buffalo Chicken Sandwiches

 

 

Here's a three ingredient recipe for a football game- watching day.  I've made them twice now and they always get rave reviews.  I originally saw this at www.allrecipes.com.  If you want a great meal with little prep, try this out!  If you're afraid of the heat from the hot sauce, it really isn't that strong.  Here's my slightly adapted recipe.

4 skinless, boneless chicken breast halves
1 (12 oz) bottle of Frank's Red Hot Sauce (plus extra for serving)
1/2 package of dry Ranch dressing mix
(the original recipe calls for 2 T. butter, which I omitted)

Sub buns for serving (I suggest a sturdy-type that won't get soggy)

Put all ingredients into a slow cooker.  Cook on low for 6-7 hours. Towards the end of cooking, shred the chicken with a fork and mix  all together. If you want, you can add the 2 T. butter and stir into the mixture. 

Put chicken mixture into the bun and serve with more hot sauce, or some ranch dressing on top is really good!

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Easy Italian Beef

This great slow-cooker recipe is a family favorite and is adapted from The Recipe Hall of Fame Cookbook.  If you want a flavorful, easy meal, I hope you give it a try!  I served it on Artisan Bread, found here. 

1 (3 to 4-pound) roast, such as chuck, arm or rump)
1 jar pepperochini peppers, juice and all (save some peppers for later)
1 can beer
1 (10 3/4-ounce) can beef bouillon
1/2 pkg. dry onion soup mix, optional

Combine all ingredients in a large slow cooker.  I save some of the pepperonchini to put on the sandwiches later.  Cook on high for 30 minutes; reduce heat to low and cook all day until meat is tender.

Remove meat from juices, slice thinly, or shred, and return to pot.  Serve on hoagie buns.  Top with some of the peppers and add some cheese, if desired.  Serve some of the juices in a separate bowl, for dipping.

I am sharing with:

Mix It Up Monday!
On the Menu Monday
Your Cozy Home Party
The Bunny Hop
Rock 'n Share Party
Full Plate Thursday
Foodie Friday
Weekend Potluck
Link & Greet Party
Seasonal Sundays

Meatball Subs

We love meatballs subs & I'm not opposed to buying frozen meatballs for a quick & easy meal.  This can be thrown in the crock pot & you'll have a great meal when you come home.

French baguette (for a homemade version, check here.)

Frozen meatballs, beef or turkey

Grated Mozzarella cheese for topping

Quick Marinara Sauce:  (or use your favorite jarred sauce)

1-2 T. olive oil
1/2 small onion, chopped
2-3 cloves garlic, minced
a sprinkle of crushed red peppers, optional
1 28 oz. can crushed tomatoes
salt & pepper & basil to taste

In a medium saucepan, heat oil over medium heat.  Add onion & saute until translucent.  Add garlic & crushed red peppers & cook about 30 seconds.  Add tomatoes & seasonings.  Bring to a boil & then simmer.  Add this point, I put it in a crock pot & throw in the frozen meatballs & cook on low all day.

When ready to serve:

Cut the bread into portion sizes & split them horizontally.   You can lightly toast them, if desired.  Sprinkle with mozzarella cheese & then fill the bread with enough meatballs & sauce.     These are very messy & you may need a fork for eating!  I sprinkled fresh basil on top...Yum!!!

I am sharing this with Full Plate Thursday at Miz Helen's.

Easy French Dips

I saw a recipe recently in a Family Circle magazine (I think) for French Dips.  I adapted it to make a quicker version, using deli-sliced roast beef.  We have a grocery store nearby that sells nitrate-free deli roast beef.  Here's my easy version.  I hope you try it!

2 T. butter

1 medium onion, sliced

1 cup lager beer
1 can low sodium beef broth
1 T. soy sauce ( this adds a good flavor)

freshly ground pepper

1 lb. thinly sliced deli roast beef

6 split-top rolls

In a non-stick skillet, melt butter & add onion.  Cook, stirring occasionally for 5-10 minutes.

Add the beer, broth. soy sauce & pepper.  Bring to a simmer & cook 3-5 minutes.

Add the roast beef & heat through.

While the roast beef is heating, toast the rolls under the broiler for 1-2 minutes.

Divide among the rolls.  Serve the juice in a small bowl for dipping.  I like to add a slice of provolone on top.  Yum!

Note:  You could also saute' green pepper strips & mushrooms with the onions, if you like.

Serves 6