Reubens

8 slices rye bread
1/2 lb. deli style roast beef or turkey
1/2 c. sauerkraut, rinsed & well-drained
4 slices swiss cheese
1/4 c. thousand island dressing

Butter outside of all bread slices. On 4 slices of bread, layer the meat, sauerkraut, cheese, and salad dressing. Top with remaining bread. Grill sandwiches in griddle on both sides until cheese is melted.

Thanksgiving Sandwich

I came up with this for our 2nd Thanksgiving celebration and we decided this might be the best sandwich we've ever had!

1 loaf sourdough bread
1 lb. turkey (leftover or deli - thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)
Butter

Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty - turning once.

Makes about 6 sandwiches.

Egg Salad

I taste and adjust accordingly.

6 boiled eggs, diced
1 Tb. dill relish
1 Tb. mayonnaise
1 tsp. fresh dill, snipped
1 squirt mustard
pinch salt
pinch sugar
pepper to taste

Combine ingredients and chill until ready to serve.

Chicken Salad

I taste and adjust accordingly.

2 cooked chicken breasts, diced or shredded
1 Tbl. fresh dill, snipped
1/2 c. green or red seedless grapes, quartered
3 scallions, chopped
1/4 tsp. salt (could use seasoned salt instead)
1/8 tsp. fresh ground black pepper
1-2 Tbl. Mayonnaise (the real stuff!)
2 Tbl. toasted pecans, finely chopped (opt.)
1/8 c. celery, finely diced (opt.)

Combine all ingredients. Chill until serving. Great with crackers or served on croissants.

Mushroom & Swiss Sirloin Burgers w/Balsamic Mayo

This is a Rachael Ray recipe.

1/4 cup chopped onion
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire sauce
Steak Seasoning Blend or, coarse salt and pepper
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves, optional

Preheat grill pan or large nonstick skillet. Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill. Grill burgers 4 to 5 minutes on each side for medium well doneness.

Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat. Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.

Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish. To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.

Sloppy Joe

This is my take on the sloppy joe.

1 lb. ground beef
1/2 c. onion, diced
1/2 c. green pepper, diced (opt.)
1 can (15 oz) diced tomatoes (petite diced would be really great!)
1 can (8 oz) tomato sauce
3 Tb. quick oats
1 Tb. Worcestershire sauce
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. brown sugar
1/2 tsp. seasoned salt
dash of cayenne pepper

Brown beef, onion, and green pepper together. Add all other ingredients and simmer for 20 -30 minutes. Serve on buns. Makes 6-8 sandwiches.

Made-Rights

My mom made these for us growing up and we loved them! They are super simple but surprisingly tasty! Pepper is the key.

1 lb. ground beef
1 med. Onion, chopped
½ tsp. pepper
1 tsp. salt

Brown together. Serve as a loose meat sandwich on bread or bun with mayo and ketchup.