Posts

meat, cheese, condiments and more set out for make your own hot panini sandiwich

Halloween Make Your Own Panini Bar

Print Friendly, PDF & Email
meat, cheese, condiments and more set out for make your own hot panini sandiwich

Panini Bar for guests to make their own hot sandwiches

sDo you want a break from soup, chili or the ‘usual’ Halloween fare?  Halloween Make Your Own Panini Bar is a great option!

This is a perfect way to allow your guests as they come Trick or Treating to make their own, hot sandwich.

And you can enjoy the party since all the prep work is done ahead.

It’s easy, put out what you’d like for available ingredients and enjoy the festivities!

If you are looking for crafts, fun, decorations and ALL About Halloween, click HERE

 

Halloween Make Your Own Panini Bar

Ingredients:

Deli meat: turkey, ham, roast beef; any of your choice

Sliced cheese: provolone, cheddar, swiss; any of your choice

Small Ciabatta rolls, or any crusty rolls work really well.  Small is best to avoid waste. It’s also a good idea to have gluten free variety if you know that will be useful.

Condiments: variety of mustards, mayos and other sandwich toppings 

Lettuce, sliced tomatoes, sliced onions – as desired

Panini Maker or Press 

 

Directions:

Have the ingredients ready for people to make their own panini.

Make sure the meat, cheese and condiments are over ice, or kept chilled – never left out to spoil during the course of the evening or party.

Halloween Make Your Own Panini Bar

Halloween Make Your Own Panini Bar

When people arrive, or are ready to eat, they can assemble their panini to their liking with the meat and cheese they want.

Simply put it together as desired, then into the panini maker/press and heat completely through.

Halloween Make Your Own Panini Bar

Halloween Make Your Own Panini Bar

*** Before heating through – or after, whichever is preferred – add in any of the condiments and toppings desired.  

Halloween Make Your Own Panini Bar

Halloween Make Your Own Panini Bar

This is what we did: 

  • There were a variety of the small bags of chips  available to suit everyone’s choice.
  • Cups with ranch dressing and carrots were all ready to go; you could also include celery sticks.
  • Cups of green and purple grapes were handy to snag as guests helped themselves.
  • I purchased the smaller Ciabatta buns in the store to avoid waste.  You can use any denser type roll you like.
  • For the meat I put out deli sliced ham, turkey (forgot to include the roast beef in the pic, oops) and also precooked bacon strips. Keep on ice if it is to stay out for an extended length of time.
  • Cheeses are so varied, but I settled with cheddar and Munster.
  • On the tray for condiments included:  fresh spinach leaves (I like it better than lettuce on these), thin sliced red onion, mild pepper rings, roasted red bell pepper, and sandwich spreads (you can purchased these from the store *if mayo based keep on ice if out for an extended amount of time).  My Jalapeno and Red Pepper Jelly is AMAZING and my favorite condiment on a panini and so many other things. 

As guests put their sandwich together, they could eat it cold or heat/grill it on the panini maker and ta-da!  Magically they had their own scrumptious meal to eat as they visited, or to take on the go.

meat, cheese, condiments and more set out for make your own hot panini sandiwich

Just use whatever is available in your price range and relax, they’ll make their own dinner – which is always the best part!!!

 

Halloween Make Your Own Panini Bar

Copyright Carrie Groneman, A Mother’s Shadow, 2016, 2018

Recognize a blessing and be a blessing today.

 

Au Jus and Beef Sandwich for French Dip

BEST EVER FRENCH DIP SANDWICH

Print Friendly, PDF & Email
Au Jus and Beef Sandwich for French Dip


The BEST Ever French Dip Sandwich with Homemade Au Jus

I am going to teach you how to make this scrumptious Au Jus that is so tasty, you will want it, with or without the sandwich!

There is a trick I found in reducing cranberry cocktail juice that gives a depth and richness to this sauce like nothing you have had before!

If you want to serve this to a crowd, I have the perfect way to do this also.  I’ll share that with you at the end of this post.  Come on and let’s get making this AMAZING sandwich that will be requested over and over again – it’s THAT good!

 

BEST EVER FRENCH DIP SANDWICH

Ingredients:

4 Tablespoons butter

3-4 medium shallots

2 Tablespoons flour

2 cans beef consomme

1 cup cranberry cocktail

1/2 tsp. Montreal Steak seasoning

1 Tablespoon balsamic vinegar

 

1  1/2 pounds deli sliced roast beef

6 Hoagie Rolls, thick sliced bread to grill or rolls of your choice (actual number of rolls depends on how much meat you put on the roll or bread)

 

Directions to make Au Jus:

Chop the shallots into small pieces.  

These are shallots.  They have a mild taste that is a cross between an onion and a garlic.  If you can’t find these, you can use a small mild onion and a teaspoon of garlic in it’s place; but these really are terrific in recipes.

French Dip Sandwich

French Dip Sandwich

In a large shallow skillet, over moderate high heat melt the butter.

Add in the shallot and saute for 2 minutes.

Add the flour to the butter-shallot mixture and cook for 2 more minutes; stirring constantly.

French Dip Sandwich

French Dip Sandwich

Whisk in the cranberry cocktail juice and cook until the liquid is reduced in half; whisking frequently/constantly.  It easily burns at this stag, so keep a close eye on it.  This takes about 10-15 minutes.

French Dip Sandwich

French Dip Sandwich

Whisk in the beef consomme slowly, add in the Montreal Steak Seasoning and Balsamic vinegar.  Bring the sauce to a simmer and cook for 15 minutes.

French Dip Sandwich

French Dip Sandwich

Options for serving:

*Place the cooked deli sliced roast beef into the au jus and warm meat through.  Pile meat onto bun, serve with extra sauce on the side.

French Dip Sandwich

French Dip Sandwich

*Place warmed through  cooked deli sliced roast beef (in the oven or a crock pot on low with a little broth to keep the meat from drying out) onto the bun and serve the Au Jus on the side.

French Dip Sandwich

French Dip Sandwich

*Serve the Au Jus as it is with the small pieces of shallot, or strain before serving.

Delicious served on grilled thick sliced bread or hoagie rolls.

 

When making for a crowd –

You can make the Au Jus ahead and freeze it in a zip lock freezer bag.  Just make sure to leave enough space in the bag to allow for expansion; at least 2 inches or so of head-space. Thaw in the refrigerator when ready to use.  Use within 2-3 months for best results.

To make this more economical for a group, I purchased loaves of french bread.  Sliced them into 3″ sections and then almost all the way through, but not quite, making it easy to put the meat in, however, the ‘sandwich’ would still be intact while handling it. 

I warmed the roast beef up in a large pan with a little beef broth to keep the meat moist. Cover the pan tightly with tin foil to retain the juices.  Warm in a slow oven of about 200 – 250 degrees.  You could also do this in a crock pot.  

I served the Au Jus in a warm crock pot with small styrofoam cups to pour the Au Jus into with a ladle so each person could have their sandwich French Dip style.  

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

Don’t miss out on additional yummy recipes!  Join our newsletter by clicking HERE

Recognize a blessing and be a blessing today.

Buffalo Chicken & Grilled Cheese Sandwich

Buffalo Chicken and Grilled Cheese Sandwich

Print Friendly, PDF & Email

Buffalo Chicken & Grilled Cheese Sandwich

Buffalo Chicken & Grilled Cheese Sandwich


Do you love Buffalo Wings? Well this is a GREAT spin-off!
My daughter-in-law Tawni introduced me to this magnificent sandwich and I’m telling you it’s fabulous. I’m not a hot sauce girl, but this is a perfect balance of just a little hot, which of course you can add more, or have a bowl on the side to dip it in – and a whole lot of A.M.A.Z.I.N.G!  You can serve this to guests, for dinner, the big game, family game night, or just because you want something really good. 
Don’t be intimidated by the list. It’s easy, simple to put together, and it’s broken down so you can make it up quick. Click on over and let’s get started.




Buffalo Chicken Grilled Cheese

Ingredients:
This makes 2 sandwiches
White Sauce:
1 Tbl. sour cream, or greek yogurt
1 Tbl. mayonnaise
Pinch of sugar
Pinch of garlic powder
Buffalo Sauce:
1 Tbl. butter
1/4 cup Frank’s hot sauce
1 tsp. packed brown sugar
3/4 cup cooked and shredded chicken *easy use of a rotisserie chicken
2 Tbl. minced red onion
2 Tbl. minced celery1 tsp. apple cider vinegar
Sandwich ingredients:
4 – 1/2 “ thick slices Italian bread
1 Tbl. butter, at room temperature
4 slices cheddar cheese


Directions:
To make the white sauce: Stir the sour cream or yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)
Buffalo Chicken & Grilled Cheese Sandwich 1To make the buffalo sauce: Melt the butter in a small saucepan, set over medium-low heat. 
Add in the hot sauce, brown sugar and vinegar; stir until combined.
Then add  in the shredded chicken, red onion and celery and toss to coat.
If the chicken was cold, keep the pan over low heat and let it warm through.Buffalo Chicken & Grilled Cheese Sandwich 2Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface.Buffalo Chicken & Grilled Cheese Sandwich 3Spread half of the white sauce on the side of those two slices that is now facing up (the non-buttered side).
Distribute half of the cheese among the two slices.Buffalo Chicken & Grilled Cheese Sandwich 4Top each slice with half of the chicken mixture.Buffalo Chicken & Grilled Cheese Sandwich 5Distribute the remaining cheese over the chicken.
Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the un-buttered side.
Top each sandwich with a slice of this bread to finish it (buttered side facing out).


Heat a heavy bottomed skillet over medium heat.
Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted.Buffalo Chicken & Grilled Cheese Sandwich 6Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown.Buffalo Chicken & Grilled Cheese Sandwich 7You can use the spatula to compress the sandwich as it cooks on the second side.
Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half and serve.Buffalo Chicken & Grilled Cheese Sandwich 8Copyright Carrie Groneman, A Mother’s Shadow, 2016
Recognize a blessing and be a blessing today.
 

Hawaiian Sliders with homemade slaw

Hawaiian Pork Sliders with Slaw and Island Sauce

Print Friendly, PDF & Email
Hawaiian Sliders with homemade slaw

Hawaiian Pork Sliders with homemade slaw and dressing

This is a perfect meal for any occasion.  Terrific to make ahead for a crowd, or for dinner tonight.    A sweet roll, layered with fabulous marinated tender and moist meat, a refreshing slaw with just the right amount of seasoning and then topped with an amazing Island Sauce. 




Hawaiian Pork Slider with Slaw and Island Sauce
Ingredients:
Slider:
1/4 cup orange juice
1/4 soy sauce
1/3 cup water
1/4 cup packed brown sugar
1 tsp. chicken bouillon
3 Tbl. seasoned rice vinegar
2 Tbl. sesame oil
1/4 tsp. Montreal Steak Seasoning
1 Tbl. minced garlic
3” piece of fresh ginger root
1 – 1 ½ lb. pork tenderloin
2 tsp. cornstarch
10-12 mini Hawaiian-style sweet rolls, halve horizontally

Slaw:
3 cups coleslaw mix (can use thin sliced head of cabbage also)
3 Tbl. seasoned rice vinegar
1 tsp. sesame oil
¼ tsp. Emerill’s Original Seasoning
¼ tsp. Montreal Steak Seasoning
2 thinly sliced green onion



Directions:
Prepare the pork –
In a gallon zip lock bag, mix together the orange juice, soy sauce, water, brown sugar, bouillon, rice vinegar, sesame oil, steak seasoning, garlic and ginger root. Squish and mix well. Add the pork loin to the bag and refrigerate 2-8 hours. Flip over occasionally. Hawaiian Sliders 1
Hawaiian Sliders 2When ready to bake the pork loin, preheat the oven to 425 degrees. Remove the pork from the marinade (RESERVE the marinade) and place the meat into a foil lined baking dish.Hawaiian Sliders 3




Place the baking dish in the oven and bake approx. 25 minutes per pound. Cook until the internal temperature reads 145 degrees. Allow meat to rest 10 minutes. Hawaiian Sliders 4
Hawaiian Sliders 5Meanwhile, while the meat is cooking, prepare the slaw – *If using whole cabbage, slice about 1/4 of the purple and 1/4 of the green thin.
Hawaiian Sliders 6


In a small bowl whisk well together the rice vinegar, sesame oil, Emerill’s and steak seasoning.
In a medium bowl, combine the coleslaw mix, or sliced cabbage, and the green onions. Pour the rice vinegar mixture over the cabbage and toss well.
Allow it to sit, covered, in the refrigerator while the pork is cooking to allow the flavors to marry. Hawaiian Sliders 7
Hawaiian Sliders 8


To make the Slider Sauce – In a blender pour in the marinade and the cornstarch. Blend well.Hawaiian Sliders 9
Hawaiian Sliders 10Pour the blended mixture into a large pan (the mixture foams and bubbles) and bring to a boil over medium to high heat.Hawaiian Sliders 11Reduce the heat and simmer until the sauce thickens and you have a trail when you run a finger through the sauce. Be careful not to burn yourself. Hawaiian Sliders 12
Hawaiian Sliders 13


Remove from the heat and allow to sit while preparing the meat.
If a ‘skin’ forms, simply stir. If sauce becomes too thick, thin with chicken broth or water and bouillon.   When the pork is cooked and has sat for 10 minutes, slice into 1/4” – 1/3” slices.
*Keep the juices from the baking pan.
For leftovers, or if you are making this step ahead, put meat into a zip-lock baggie along with the juices from the baking pan. This will keep the meat moist and tender. Hawaiian Sliders 16
Hawaiian Sliders 17
To assemble the Hawaiian Pork Slider: Place the split sweet roll on a plate.
Lay on slices of meat, then slaw and drizzle the slider sauce over the top. Enjoy!Hawaiian Slider 2

Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014
Recognize a blessing and be a blessing today.



Brick Sandwich 1

Brick Sandwich

Print Friendly, PDF & Email
Brick Sandwich 1

Brick Sandwich

As I was cleaning, Chef Bryan Woolley (http://chefbryanwoolley.com)came on for his cooking segment, and I heard him say he was going to make a brick sandwich.  Of course I stopped what I was doing to see what in the world he was talking about.     I adapted it sandwich a bit to my liking and presto, a MASTERPIECE, a dense compact scrumptious meal in every bite.

THANK YOU Chef Bryan for this awesome idea that is perfect for picnic’s, camp-outs, parades, fireworks – anytime!




Brick Sandwich

The secret to the success of this sandwich is to use a dense bread that is a bit dry such as a sour dough, focaccia, etc. AND you MUST squeeze ALL the moisture out of the roasted peppers and the artichokes or your sandwich WILL get a bit soggy. Ingredients:

14-24 oz. loaf bread (a bread that is crusty) I used a loaf of roasted garlic sour dough

2-4 oz. spreadable cream cheese (your preference, I like the chive & onion style)

2 – 3 roasted red bell peppers (15 oz. bottled), drained and patted very dry to avoid soggy bread

14 oz. can of artichoke hearts quarters (not in oil), drained and patted very dry to avoid soggy bread

6 slices of provolone cheese

4 – 8oz. of sun-dried tomatoes packed in oil, drained and patted very dry to avoid soggy bread

1/3 – 1/2 lb. sliced salami, sandwich sliced

¼ – 1/3 cup fresh basil, or 2 Tbl. dried or to tasteBrick Sandwich 2




Directions: Lay the bread on a cutting board and cut it in half lengthwise. Take out some of the bread from the inside to accommodate the filling. Brick Sandwich 3

Brick Sandwich 4




Dividing the cream cheese between the 2 halves of the bread, spread evenly.Brick Sandwich 5With the remaining ingredients, arrange on the bread halves and them put together. Brick Sandwich 6

Brick Sandwich 7




             Brick Sandwich 8

Brick Sandwich 9             Brick Sandwich 10

Brick Sandwich 11
Brick Sandwich 12




Wrap the sandwich in plastic wrap tightly. Brick Sandwich 13

Brick Sandwich 14             Brick Sandwich 15

Brick Sandwich 16




            Place in a cake pan, or other pan such as a jelly roll or cookie sheet.  Cover with foil. Brick Sandwich 17

Brick Sandwich 18             Place another pan over the top of the brick sandwich.  Put in the refrigerator.Brick Sandwich 19Take 1 or 2 bricks, that are clean, and place on top of the top pan.  Allow to sit 3-6 hours. Can be up to 24 hours IF you did not use the red peppers, artichokes or sun-dried tomatoes; greater chance of bread becoming soggy.Brick Sandwich 20To serve, unwrap foil, saran wrap, slice. and serve. Brick Sandwich 25

 

Carrie’s recipe adapted from Chef Bryan. Copyright Carrie Groneman, A Mother’s Shadow

Recognize a blessing and be a blessing today.

 




A Hawaiian sweet roll with ham and Swiss cheese in the middle along with a complimentary mustard sauce. Topped with the traditional Poppy Seed sauce all warmed up to melt the cheese and heat the ham.

Easy Hot Cheese & Ham Sliders

Print Friendly, PDF & Email

A Hawaiian sweet roll with ham and Swiss cheese in the middle along with a complimentary mustard sauce. Topped with the traditional Poppy Seed sauce all warmed up to melt the cheese and heat the ham.

Sliders on Hawaiian Rolls with Ham and Swiss Cheese


Do you want a meal or snack that can be handy, pulled out and put together anytime of the day, or late night with any trouble at all? These EASY Hot Cheese & Ham Sliders are it! 
The ingredients are easy to have on hand and inexpensive, kids can make these up with a little  help using the oven if they are younger, and they aren’t sweets, so they satisfy and are YUMMY!   
I’m sure you’ve seen lots of recipes for these ham and cheese sliders, as they are all the rage right now. 
Served warm out of the oven on delicious slightly sweet rolls, or any type you’d like.  A savory Hawaiian roll would be amazing too.
I think you will love my Easy Hot Cheese & Ham Sliders.  
To make them extraordinary, I created a special mustard sauce that goes perfectly with the ham and cheese.  YUMMYmelted cheese holds it all together scrumptiously. And a poppy seed, Worcestershire dressing is draped over the top for extra scrumptiousness. 
This really hits the spot for an easy meal to take to a neighbor or friend who could use a night off.  Or it can be easily doubled or even tripled – or more -for a crowd. 
In fact, you can make these Easy Hot Cheese & Ham Sliders in the morning for dinner, just don’t complete the last step until you are ready to pop them into the oven. 
I hope you enjoy my version of the very popular Hot Ham & Cheese Sliders.




BEST Ever Hot Cheese & Ham Sliders

Ingredients:
Sauce –
1/2 mayonnaise (real mayo, not miracle whip)
3 Tbl. dijon mustard
2 Tbl. honey
1/4 tsp. hot sauce (tabasco)
1 tsp. balsamic
1/2 tsp. Montreal steak seasoning  
 
Sandwiches –
24 King Hawaiian Sweet Dinner Rolls, or any type you prefer
24 slices deli ham (get the GOOD stuff here folks.  I like forest or honey flavor)
6 slices swiss cheese (provolone is a great option too)  
 
Drizzle –
1/4 cup butter (1/2 stick)
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. poppy seeds
1 Tbl. Worcestershire sauce  




Directions:
Preheat oven to 350 degrees.
Line a jelly roll pan or 10″ x 15″ baking pan with foil, having extra on the sides.Warm Cheese & Ham Sliders 1In a bowl combine all the sauce ingredients and stir together well.Warm Cheese & Ham Sliders 2




Slice the rolls in half, but keep the tops and halves together as they were in the package; they fit nicer back together again if together as they came.
Cut a slice of cheese into fourths.
To the top and bottom of a roll, spread a thin (very thin) layer of the mustard sauce on each. 
It’s better to have too little than too much. 
Any extra sauce can be served for people to put on them-self if they desire as they eat.Warm Cheese & Ham Sliders 3Put a fourth slice of cheese on the top of the roll.
Then a fourth slice on the bottom of the roll. 
Fold a piece of ham and lay it on top of the cheese, in between the two slices of cheese.Warm Cheese & Ham Sliders 4Place the top of the roll on the ham and put the roll in the foil lined baking dish.Warm Cheese & Ham Sliders 5




A Hawaiian sweet roll with ham and Swiss cheese in the middle along with a complimentary mustard sauce. Topped with the traditional Poppy Seed sauce all warmed up to melt the cheese and heat the ham.

Sliders on Hawaiian Rolls with Ham and Swiss Cheese


Continue until all the sandwiches are finished.*At this point if making ahead cover with foil and put in the refrigerator for up to 8 hours. Then continue with the sauce at this point when ready to bake.
In a small sauce pan on the stove, heat together the drizzle – recipe above. Warm Cheese & Ham Sliders 7Evenly spoon the heated drizzle over the top of the sandwiches (*this step could be done just before baking if making ahead)
A Hawaiian sweet roll with ham and Swiss cheese in the middle along with a complimentary mustard sauce. Topped with the traditional Poppy Seed sauce all warmed up to melt the cheese and heat the ham.

Sliders on Hawaiian Rolls with Ham and Swiss Cheese


Cover with foil, place in oven and bake for 10 minutes (add an additional 10 minutes if it had been made ahead and refrigerated).Warm Cheese & Ham Sliders 9
A Hawaiian sweet roll with ham and Swiss cheese in the middle along with a complimentary mustard sauce. Topped with the traditional Poppy Seed sauce all warmed up to melt the cheese and heat the ham.

Sliders on Hawaiian Rolls with Ham and Swiss Cheese


Remove the foil and bake for another 10 minutes or so, or until the cheese is melted and the sandwiches are completely heated through.
Serve immediately. 
A Hawaiian sweet roll with ham and Swiss cheese in the middle along with a complimentary mustard sauce. Topped with the traditional Poppy Seed sauce all warmed up to melt the cheese and heat the ham.

Sliders on Hawaiian Rolls with Ham and Swiss Cheese


These Easy Ham & Cheese Sliders would be perfect to take to a neighbor, friend or family member in need.  If you’d like to know more, I have this post:  What You Need To Know About Taking In A Meal They Will Want To Eat
And even more information at    How Can I Help When Someone Is Sick And Show I Care?
Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018
Recognize a blessing and be a blessing today.