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Category Archives: Sandwiches/Burgers

Ham and Cheese Pretzel Sticks

I came across  Ham and Cheese Pretzel bites Recipe | Key Ingredient, and wanted to try these.  I used the recipe and was lazy so I made a much simpler stick version.  The soft pretzel dough is definitely one I would make again.  The filling was not that filling and needs to be improved or removed.  The butter was way too much even after reducing, so I am taking it down even more.

All and all the family said they would eat them again. This is a recipe that needs some attention.  The technique and dough are perfect, but you will have to watch for updates on fillings because I have some ideas.  I am passing the recipe as I made it but I would increase the filling by double or change the filling all together.  The butter has been reduced to what I would use next time.

Ham and Cheese Pretzel Sticks:Ham and Cheese Pretzel Sticks

Dough:

  • 1 package of dry yeast
  • 2 Tbs plus 1 tsp brown sugar
  • 1/4 cup warm water
  • 1 cup warm milk
  • 2 1/2 – 3 cups flour

Filling:

  • 1/2 cup ham, diced
  • 1/2 cup shredded cheese, I used cheddar and swiss

Water:

  • 6 cups water
  • 4 tsp baking soda

Topping:

  • 1-2 Tbs butter, melted
  • 1 tsp or to taste coarse sea salt

 

In a large bowl mix together with a wood or plastic spoon yeast, 1 tsp brown sugar, and warm water.  Allow to sit about 10 minutes or until bubbly.

Mix together in a measuring cup milk and 2 Tbs brown sugar.  Add to yeast mixture along with 2 1/2 cup flour to start.

Stir with a spoon until dough comes together, then turn out on a floured surface.  Knead dough until it becomes a smooth ball, adding a bit of flour as needed.  Place in a greased bowl and allow to double covered for about 2 hours.

Turn dough out and cut dough into 4 even pieces.  Roll each piece to about a 12 x 4″ rectangle.

With the long side facing you place equal parts cheese and ham on each rectangle along the long edge.  Roll tightly like a cinnamon roll.

Cut each roll into 4 pieces, you should end up with 16 little sticks total.  Pinch the ends of each little roll, this way no filling can escape.

Prepare a sheet pan with parchment paper, placing all rolls on the parchment paper.Ham and Cheese Pretzel Sticks

Meanwhile in a pot or deep skillet boil water and baking soda.  Dropping in a few sticks at a time in the water, boil for about 1 minute each.  The dough will puff and become almost airy looking.  Make sure you turn your sticks as they are boiling so all sides are cooked evenly.

Transfer each boiled pretzel stick back to the sheet pan and continue boiling until all pretzel sticks are finished.

Bake pretzel sticks at 400 degrees about 15 minutes or until golden brown.  Brush with butter and sprinkle with salt while warm.Ham and Cheese Pretzel Sticks

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Chunky Chicken Salad

Chunky Chicken Salad

Chicken salad is a great change to the regular weekday sandwich.  Not to mention once you put it together, it keeps all week and you can have a sandwich in 30 seconds.  Mr.Picky is a huge fan of chicken salad, and it travels well out-of-town.

Enjoy this recipe, and feel free to add in walnuts or almonds which would both taste great.  Serve with crackers, as a sandwich, or with tortilla chips.

Chunky Chicken Salad:

  • About 4-5 cups of cooked chicken, shredded or diced (I used a rotisserie chicken, skin removed)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbs Dijon mustard
  • salt and pepper, to taste
  • 1 Tbs lemon juice
  • 1/2 tsp dried thyme
  • 1 Tbs fresh parsley, chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/2-1 cup dried cranberries

Whisk together mayo, sour cream, mustard, lemon juice, salt and pepper in a medium bowl.

Once dressing is combined and tastes good, add all the remaining ingredients and mix well.

Allow to chill for at least an hour for flavors to develop.

Slow Cooker BBQ Pulled Pork or Chicken

Slow cooker BBQ pulled pork or chicken sandwich

Nothing says summer like a sloppy barbecue and  coleslaw sandwich.  I liked my fingers even after this one.  The coleslaw was a new recipe which was wonderful and this recipe I have come up with for pulled pork or chicken is a family favorite.

This is a recipe I had adapted over the last few years, combining odds and ends of recipes.  I use this recipe for chicken usually but had some pork butt all trimmed ready, so away I went.

Slow cooker BBQ pulled porkBBQ Pulled Pork or Chicken:

  • 2 –3 lbs. of chicken breasts or 3-4 lbs. pork butt trimmed off fat, and cut in 2 inch pieces
  • 1/2 cup cola or root beer
  • 1/2-1 bottle of your favorite BBQ sauce

Rub:

  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp chipotle or spicy chili powder
  • 1/2 tsp salt
  • 1/4 tsp ginger

Place meat in slow cooker.  Combine all rub ingredients and mix well, sprinkle over meat and mix until coated.

Pour soda over meat, and turn to low.Slow cooker BBQ pulled pork or chicken

Cook on low about 6 hours.

Drain all but 1/2 cup of fluid, and remove meat to a cutting board or bowl.  Shred meat with hands or forks, and place back in slow cooker with liquids.

Toss with as much barbecue sauce is desired, about 1/2 bottle.  Continue to heat another 30 minutes on low.

Serve anyway you prefer!

Meatball Subs

At my favorite sub shop meatball subs are my favorite.  Mr.Picky dislikes marinara sauce and was not excited to see that I was making meatball subs with a red sauce.  Next thing I know he is going up for a second sandwich.  The end results for dinner was those were pretty good, I guess you can make them again.  Turns out I know what a good sandwich is, and we have a new dinner to add to the list.

I am going to let you know now that I cheated and used frozen Italian meatballs, but by all means feel free to make your own.  I had a package in the freezer and have been working hard to empty my freezer.

Meatball SubsMeatball Subs:

Meatballs and Sauce:

  • 25-30 meatballs, frozen or cooked
  • 1 (16 oz.) can tomato sauce
  • 1/2 tsp granulated onion
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 2-3 cloves garlic, crushed
  • 1 Tbs brown sugar

Sandwiches:

  • 5-6 french hoagie rolls or rolls of your choice
  • mozzarella cheese
  • parmesan cheese
  • meatballs and sauce ( I slice my meatballs in half to make a more manageable sandwich)

Place meatballs and sauce ingredients in a small 1 quart slow cooker.  Cook on keep warm for about 4 hours, I believe this is key in order to make the sauce amazing.

To assemble sandwiches open up rolls on a sheet pan.  Place mozzarella cheese on the top half and sliced meatballs on the bottom half.  Spoon a bit of sauce onto meatballs and sprinkle with parmesan cheese.

Broil assembled sandwiches open until bubbly, remove and fold sandwich in half.

Buffalo Turkey Burgers

Blue cheese or ranch dressing atop a turkey buffalo burger, yes please!  Mr.Picky loves spicy food, and loves burgers.  I tried this recipe out a couple of years ago and have continued to put it into dinner rotation.  If you have children it is ok, just don’t dip the burgers in the sauce at the end.  This recipe came out of Rachel Ray 365: No Repeats cookbook.  Mr.Picky prefers to eat these as little sliders on a small french roll.  The burger size depends on what we have to put them on, in the picture we served full size burgers on a crusty bun.

Buffalo Turkey Burger

Buffalo Turkey Burger:

Burger:

  • A drizzle of olive oil
  • 1 package (20 oz.) ground turkey breast
  • 1 1/2 tsp poultry seasoning
  • 1 Tbs grill seasonings, like Montreal Steak Seasoning
  • 2 garlic cloves, grated or chopped
  • 4 scallions, finely chopped
  • 1 celery rib with greens, finely chopped

Burger Dip:

Blue Cheese Topping:

  • 1 cup sour cream
  • 1/2 cup blue cheese
  • Salt and Pepper to taste

In a small bowl combine sour cream, blue cheese and salt and pepper.  Set aside in fridge while making burgers.  If you do not care for blue cheese, simple use ranch.

Drizzle about a tablespoon of oil in a  mixing bowl and burger ingredients.  Form into patties, depending on size of bun.

Buffalo Turkey BurgerIn a nonstick skillet over medium-high heat cook the burgers for about 6 minutes on each side, again depending size.  Either transfer all burgers to a plate or in a separate pan prepare your buffalo dipping sauce.

Melt butter on low and add the buffalo sauce.  Dip patties in the sauce mixture until coated.

Place burger on bottom bun and top with lettuce and blue cheese dip.

Egg Salad Sandwiches

Egg Salad Sandwiches

Grated or Sliced, I had never heard of someone grating their hard-boiled eggs to make into egg salad until I met Mr.Picky’s family.  It totally changed the texture for me, a little too smooth.  I now prefer to slice both ways with the egg slicer and then grate the half to make the perfect textured egg salad.

Although my kids have eaten these many times in the past, it has only recently become their favorite.  My soon to be five-year-old asks for them for both lunch and dinner.  Give it a try, although I am pretty sure this is nothing new to most of you.

Basic Egg Salad:

  • 6-7 hard-boiled eggs (peeled and sliced, chopped, or grated whatever you prefer)
  • 1-2 Tbs onion, grated over the boil so you catch the onion juice
  • Salt and Pepper to taste
  • 3 Tbs mayo or less
  • A dash of cayenne pepper or hot sauce
  • 2 Tbs Dijon mustard or horseradish
  • 3 Tbs sweet relish

Egg SaladBoil or bake your eggs however you prefer to obtain a hard-boiled egg.  I boil mine with a large pinch of baking soda, it really makes a difference in peeling the egg.  If I am making a dozen or more eggs I will usually bake them.

Combine all the ingredients and serve on bread or in a pita pocket.  If I am lucky enough to have salad sprouts around they are usually the only other thing I put on my sandwich.

Bierocks

Bierock RecipeA bierock if you are not familiar is a dish from Germany.  It is a beef and cabbage filled pastry.  To me it tastes between a burger and sandwich.  The kids and Mr.Picky love to dip theirs in ketchup.

This recipe is great for many reasons.  It tastes great, it makes a large batch that can be frozen, and it is loaded with vegetables.  I have eaten these sandwiches at different food carts.  I finally ended up looking up this recipe Bierrocks III Recipe – Allrecipes.com, it turned out great.  The recipe I found was only the filling so I used my dough recipe from My Cinnamon Rolls.  I also added some shredded carrots, why not add more vegetables.

I believe I ended up with at least 12 sandwiches.  I eat what we can for dinner, and package the rest individually and freeze them.  Both photos were taken of a frozen bierock I had in the freezer.  They thaw within a few hours in the fridge.  The reheat great in the oven wrapped in foil or in the microwave for a quick-lunch.

Bierocks:Bierock Recipe

Dough:

  • 1 cup warm milk
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp yeast or one package of yeast
  • 4 1/4 cup flour

Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble.  If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it.  Start again.

In a mixing bowl or in a bowl by hand combine flour, sugar, and salt.  Whisk it together or sift it so it is well combined.  Add in butter, eggs, and milk/yeast.  Using your paddle attachment mix until just combined.

Attach your dough hook or knead your dough by hand.  Knead on low for at least 5 minutes.  You want your dough to have a slight elastic feel when you pinch and pull your dough.

Cover your dough with plastic wrap and allow rise until doubled.  Usually takes about an hour, in a warm place.  I will usually turn my oven on low for 5 minutes and then turn it off.  I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.

While dough is doubling make the filling for your sandwiches.

Filling:

  • 1 lb. lean ground beef
  • 1 lb. pork sausage
  • 5 cups shredded cabbage
  • 1/2-1 cup shredded carrot
  • 1 cup chopped onion
  • 1/2 tsp salt
  • 1/4 cup butter, melted

In a large skillet cook beef and sausage until brown.  Stir in cabbage, onions, and salt.

Saute over low for about 20 minutes, your house will smell amazing at this point.  Set filling aside to cool slightly.

Once the dough has doubled turn it out onto a lightly floured surface.  Let rest for 10 minutes before moving on.

Roll the dough to 1/4″ thick square, and cut into about 5″ square pieces.  Spoon filling onto each square, spoon all the filling out until it is used up so you don’t end up with leftovers.

Now however it works for you fold up each dough square to enclose the filling.  Place on a baking sheet seam side down.

Cover the baking sheet with a towel and allow to rise for 1 hour.

Brush each roll with melted butter and sprinkle with garlic salt if you wish.  Bake at 350 degrees for about 20 minutes or until golden brown.

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