Hot Ham and Cheese Sandwiches

Ham and Cheese Sandwiches

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Don’t these sandwiches look elegant with the poppy seeds on top of them with the gooey melted cheese dripping down from the side?

I posted this recipe on my facebook page earlier this week and I just couldn’t wait to try them. It’s been quite a while since I’ve had a hot ham and cheese sandwich especially from Hardees. This hot ham and cheese sandwich did not disappoint. The flavored butter that goes on top of these is so flavorful and delicious.   I would make these for a potluck and keep them warm in a crock pot with some tinfoil covering them so the sandwiches don’t get all soggy. These would also be great for gameday food. Soooo yumm I ate three of them and I’m thinking about making more for leftovers so that I just can heat them up for lunch next week.


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For the butter

1 T. dried minced onions
2 tsp. prepared mustard
a splash or two of Worcestershire sauce
1/2 T. poppy seeds
1/4 C butter, melted

For the sandwiches
1 dozen dinner rolls or 2 dozen party rolls

sliced Swiss cheese (please, go for the real stuff!-no processed cheese here)
Preheat oven to 350°. In a small mixing bowl mix onion, mustard, Worcestershire, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half on a baking sheet. Spread rolls (top and bottom) with mayo. Line the bottom half of the rolls with ham and cheese. Return the top part of the rolls and brush the butter mixture evenly over top. Cover with foil and bake for 15-20 minutes or till warmed through. Separate with a sharp knife and serve.

Italian Sloppy Joes

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`On Saturday night it was Spaghetti Saturday. There was left over meat sauce and so I decided to make these Italian Sloppy Joes that I saw on the Pioneer Women’s website. That is such a genious idea and they were really delicious. I always have left over garlic toast too so they were so easy to make! Try these whenever you have left over spaghetti sauce. I did not use the Pionner Women’s recipe but the spaghetti sauce recipe that my mom always made for me and brother. I’ll post that recipe for everyone.

I can’t believe Thanksgiving is in two weekends! That is crazy. I am in charge of bringing the alcoholic beverage and I’m going to bring a smoked turkey breast. Been wanting to try smoking a turkey since I got my smoker and for a drink I’ll probably bring a fruity Sangria.

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Italian Sloppy Joes


6 slices of Garlic Bread
Leftover Spaghetti Sauce
1 cup of mozzarella cheese


Bake garlic bread according to package and keep the oven on after you’ve baked the garlic toast. Place about 1/2 cup of leftover meat sauce on top of the garlic bread and sprinkle with cheese. Bake the sloppy joes in the oven until the cheese has melted or until the sauce has warmed up enough.

Peppered Pork and Parmesan Sanwiches

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On Saturday mornings I like to watch Food Network up until about 10am and then I go to my cycling class at 10:30. On Saturdays they have a new show on called Heartland Table with Amy Thielen. The show takes place in Minnesota which is one of my next door neighbors. That I really like. I like her style of cooking too. She made these peppered pork and parmesan sandwiches on Saturdays show and I wanted to make them that night but I waited until Monday night. You can make the flat bread dough the night before and just keep it covered in your fridge overnight. These are great sandwiches and I can’t wait to take them to work tomorrow. The flat bread in my pictures look somewhat huge but they aren’t. :)

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I also made the caramelized onion dip that was on her show and that was sooooo good. I just love the smell of onions caramelizing in a pan. That and the smell of bacon cooking in oven. I’d definitely make these sandwiches again and the dip!

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3/4 teaspoon active dry yeast
Pinch of sugar
3 tablespoons extra-virgin olive oil, plus more for oiling
1 1/2 teaspoons salt
3 1/4 cups bread flour

Peppered Pork Loin:

1/2 teaspoon sugar
Fine sea salt
One 3 1/2-pound pork loin roast, fat cap left on
3 tablespoons black peppercorns
5 tablespoons butter
6 cloves garlic, finely grated
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh thyme
2 tablespoons canola oil

Doctored Aioli:

1 cup mayonnaise, such as Kraft Homestyle
6 tablespoons extra-virgin olive oil
Pinch of salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, finely grated
Zest and juice of 1 lemon (2 tablespoons juice)
3 ounces Parmesan, shaved thinly
2 cups arugula


For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.

Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.

Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.

For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.

Preheat the oven to 375 degrees F.

Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn’t stick for the marinade.

Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.

Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.

Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.

Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)

For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.

Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.

Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.

Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

Sesame Toasts with Poached Egg & Avocado


I found this recipe in the new Martha Stewart Living magazine that all the sudden I started getting in my mail. I was a subscriber to Every Day Food and someone on my facebook page informed me that Every Day Food was no longer going to published. BUMMER! This new magazine is pretty good though. It gives you ideas for your home a long with a section of recipes to try. So, I think I’ll keep it.

I’ve been trying to eat a lot healthier lately and I’ve already lost 2 pounds since joining the gym. Yay! This sandwich is a really healthy lunch to eat and you get your protein from the egg. Toast some whole wheat/whole grain bread. Poach and egg and mash up some avocado. Season to your liking.  Avocado is so good on almost everything, I even like it on top of some sardines and tuna.


Slow Cooker Buffalo Chicken Sandwiches

I made these for treat day and the sandwiches were a big hit. The buffalo wing sauce makes the chicken really runny, and everyone thought that it could have been a little bit thicker. Next time, I’m going to try adding some flour or cornstarch to thicken the sauce up a bit. They were calling them buffalo sloppy joes.  Ha ha.

The recipe makes a lot. I ended up doubling the recipe and used 6 pounds of boneless chicken, and now I have a lot of buffalo chicken to use up. That’s ok though, because I am a buffalo chicken lover freak and I look forward to using up the leftovers. Too bad the husband doesn’t like buffalo chicken, he’s missing out.

Servings: 8

Points Plus: 4 (just chicken, sauce, and seasoning)

[gmc_recipe 5892]

Gaucamole Bruschetta

Avocado and Tomato make the perfect summer sandwich. I used 100% Whole Wheat bread  and instead of heating up the oven, I used the toaster.  Right when the toast comes out of the toaster, brush it with some garlic and top it with the tomato and avocado mixture.  Yummm!! Avocados are kind of expensive right now. Where I live, they’re $1.50 for one. This week they have them on sale 4/$5.00. I better go and get some, because I could eat this everyday for lunch this week, a long with some watermelon. :)

Nutrition Info: Calories 257 | 12.27g | Carbohydrate 34.36g | Fiber 9 |  Protein 7.27g

Points Plus + 7

Ingredients from Just a Taste

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min


½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper


Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Monte Cristo Sandwiches

Nutrition Info: Serves 4
Calories 461 | Total Fat 16.32g | Total Carbohydrate 50.96g  | Protein 26.39g  | Dietary Fiber 2.7g


4 oz.  Swiss Cheese, cut into 12 thin slices
2 large eggs
1 cup low fat milk
1/4 tsp Salt
1/8 tsp Pepper
4 slices thin sliced ham
8 slices white bread

In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.

Assemble six sandwiches, each with one slice of ham and two slices of cheese between two slices of bread. Cut each sandwich into quarters.

Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.

Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and  sandwiches. Serve hot.


I’ve decided that I like Monte Cristo sandwiches better than Croque Monsieurs. Croque Monsieurs are still good, but these are less time consuming to make. You make the ham and cheese sandwich and then dip them in an egg and milk mixture and then pan fry the sandwich. How easy is that?

There’s a bread company close by me called Great Harvest. They have really good bread there, and I like to stop in there every now and then. A loaf of white bread costs almost 5.00, but at least you’re not paying for added fillers. The main ingredients in their bread is flour, honey, yeast, and salt. 110 calories per slice. Not bad, not bad at all.  The only bad part about bread like that, is that it gets old faster so you have to use it up as soon as you can, so we’re going to have french toast for dinner tonight. :)

Greek Salad Sandwich

Chickpea Mixture

1 cup canned chickpeas
1 tablespoon fresh lemon juice
1 tablespoon of olive oil
1/4 cup of chopped fresh parsley

Onion Mixture

1 red onion thinly sliced
1 tablespoon lemon juice
coarse salt and peper

Feta Cheese Mix
3 ounces of crumbled feta
1 tablespoon olive oil

In a food processor, combine 1 can of canned chickpeas, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, and 1/4 cup of fresh parsley. In a small bowl stir together red onion, olive oil, salt and pepper. In another small bowl combine feta cheese and olive oil. Spread chickpea mixture on 4 slices of rustic bread. (I used sour dough). Top with thinly sliced cucumber,
thinly sliced tomatoes, onion mixture. Spread feta mixture on four slices of bread.


I am so proud of myself. I believe this is the 3rd serving of veggies I’ve had in a week. I think that you’re actually supposed to have 3 servings a veggies A DAY. We only have about 1 serving a week, pretty sad right? Sometimes we’ll have potatoes, but I don’t really consider that a veggie. More like a starch. Our favorite is canned french style green beans.

This sandwich is loaded with veggies. Red onions, tomatoes, chickpeas, and cucumbers. I think I could eat this sandwich every day for lunch. It is very filling and very tasty. Not your normal every sandwich like peanut butter and jelly and tuna salad.