Posted on 01/06/2016 5:53:31 PM PST by Jamestown1630
It's been so cold this week, I come home tired and wanting comfort food. Hot sandwiches are quick and easy, and hit the spot on cold days.
I've had a recipe in my collection for many years that was obviously photocopied from a book; but I can't remember which book. I know there used to be a Mealey's restaurant in Maryland, not far from Frederick, and perhaps that's where this recipe originated. Not gourmet food, but it's fast and sticks to your ribs:
Mealey's Old Fashioned Club Sandwich
Sauce:
2 T. Butter
2 T. all-purpose Flour
1 C. Milk
1 10-oz. can Cream of Mushroom Soup
1/2 Cup grated cheddar cheese
In a skillet, melt butter, add flour, and stir until a paste forms. Add milk and stir until mixture is combined. Add mushroom soup and stir until blended, then add cheese and stir until melted.
8 slices white Bread
8 thin slices Ham
8 thin slices Turkey
8 slices Tomato
8 slices fried Bacon
Lay the slices of bread in a large, flat pan and cover each slice with equal portions of ham, turkey and tomato. Ladle sauce over all and heat in a 375 degree oven for 5 minutes. Serve 2 open-faced sandwiches on each plate, topped with bacon.
I think my favorite hot sandwich is the Tuna Melt, and this recipe has been my go-to lately:
http://allrecipes.com/recipe/54195/best-tuna-melt-new-jersey-diner-style/
-JT
This week: Hot Sandwiches for Cold Days.
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-JT
make up some pork shoulder/butt in the pressure cooker and have hot pulled pork sandwiches all week.
I was just thinking of that today! We have a recipe for ‘Forever Roasted Pork’ that we first did all day in the oven, but later adapted to the crockpot.
-JT
It sounds similar to what I think are called “horseshoe sandwiches”, said to originate in central IL, maybe Springfield. But I could be mis-remembering.
No, I guess horseshoe sandwiches use a beer cheese sauce. Sounds very good, either way.
I looked up ‘Horseshoe Sandwich’ and it resembles Poutine:
https://en.wikipedia.org/wiki/Horseshoe_sandwich
Oh! Welsh Rarebit is another fast, hot sandwich!
-JT
It takes a lot less in a pressure cooker and it’s just as good. What is really cool is that even though you trim a lot of the fat off that won’t render, it is really easy to remove the little bits you couldn’t - they are real easy to separate out before pulling the pork apart.
My current favorite hot sandwich:
Italian or French bread
Your favorite cut of steak, cooked and sliced thin
Steak juices
Mushrooms sauted in garlic/olive oil, with wine added
Provolone cheese
Salt to taste
Toast in oven until cheese is melted and enjoy!
Do you use an electric pressure cooker, or a stove-top one?
I’ve been interested in them, but still a little leery. If I recall, the America’s Test Kitchen folks seem to prefer the stove-top type.
-JT
Electric. Works great.
I like grilled cheese made with mozzarella and a little bit of pesto.
I also like sautéed mushrooms and Swiss cheese in croissants, heat the foil wrapped stuffed croissants in the oven to melt the cheese.
I once had a really good veggie/cheese sandwich at a mall eatery; I think it was on pita bread, with sprouts, broccoli, tomato, cheese - and ‘cooked’ in a steam box.
Someone gave us one of those Cuisinart griddlers, and I should pull it out and make some of these melty things on it...
-JT
My family’s favorite sandwhich:
Pan fried seasoned chicken breast over spring greens on a toasted ciabatta bun. Top with roasted red pepper aioli and feta cheese. Easy, fast, inexpensive and good. The restaurant that serves this uses salmon instead of chicken. I use their cheater aioli: sour cream, mayo and roasted red pepper blended to make the sauce.
Welsh rarebit is my go to Sunday evening supper in winter. YUM!
I’ll have to try that. When I am overwhelmed with tomatoes from the garden I make tomato and grilled cheese sandwiches. Add mayo on the inside of your sandwhich, the cheese, tomato slices and a pinch of dried herbs (whatever you like) then make it like a regular grilled cheese.
It’s one of the first things we learned to cook in my very useful Jr. High cooking class, and very satisfying.
-JT
2 - 16oz. Pinto Beans
1-10oz. Diced tomatoes and Green chiles...
1/2 cup diced onions...
1 tsp crushed garlic
One bottle of Negro Modelo
1/3 cup real bacon pieces...
1/4 cup of Cilantro...
One lime sliced into wedges..
Med-High heat.,...stir to combine...except the Cilantro and the Lime....
Bring to boil..and reduce heat to Med-Low....
Simmer 20 min....
Then stir in Cilantro and lime...and serve.
I had a wonderful grilled eggplant on ciabbata with mixed greens, sun dried tomatoes, and garlic aioli in a restaurant in Apex NC before Christmas. I want to go back because that sandwich is calling to me. ;)
That sounds good!
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