Marinated Ham & Swiss Rolls

  I LOVE funky recipes and this one given to me by a family friend, totally fits the bill!

  Take a regular ol’ ham and swiss sandwich dump on a bunch of seasonings and 2, yes I said TWO sticks of butter, throw some french fried onions on top for crunch and bake until melty. 

OH MY YUMMY GOODNESS!

Marinated Ham & Swiss Rolls

(click for easy printable)

Marinated Ham Rolls (1)

Ingredients

  • 8 whole Large Potato Bread Buns
  • 1 pound Ham Slices
  • ½ pounds Sliced Swiss Cheese
  • 2 sticks Of Butter  (you can do one if this freaks you out to much, there was a lot of butter liquid on the bottom)
  • 3 teaspoons Ground Mustard
  • 3 teaspoons Poppy Or Sesame Seeds
  • 3 teaspoons Worcestershire Sauce
  • 4 teaspoons Diced Onions
  • 1 6 oz. container French’s French Fried Onions

Split the rolls in half and layer the bottom halves in a baking dish. Top with ham and swiss cheese. Put the top half of the roll on. Bring butter, mustard, poppy seeds, onion and worcestershire sauce to near boil. Pour evenly over rolls. Sprinkle with french fried onions.
Bake at 350* for 15 minutes or slightly browned and heated through.

Serve with raw veggies and fruit.

Marinated Ham Rolls (2)

Y-U-M!

~T

Suiza Chicken Salad Sandwiches

The original recipe for this was called Chicken Suiza Melts, and was shared on Weekend Potluck a few months back, by Siggy Spice.  Looks like she got the recipe from a friend, who got the recipe from Rachael Ray’s site.  This original sandwich was served hot, with broiled cheese, which I am sure is deeeee-licious!  But, seeing as how it’s so beautiful outside, we changed things up a bit, and made it into a cold Chicken salad sandwich, spreading the bread with guacamole and slices of tomato.  YUM!  Try it both ways!

Suiza Chicken Salad Sandwiches

{click title for easy printable}

Chicken suiza salad sandwiches (2)

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ cups Red Onion, Finely Chopped
  • 4 cloves Garlic, Pressed
  • 1 whole Lime, Juiced
  • 1 Tablespoon Honey
  • 1-½ cup Green Tomatilla Salsa Or Salsa Verde
  • ½ cups Sour Cream
  • 1 cup Shredded Mexican Blend Cheese
  • 1 whole Rotisserie Chicken, Skin Discarded And Meat Shredded
  • 6 whole Wheat Rolls, Split
  • 1/2 cup Guacamole, Or As Needed To Spread On Slices Of Bread
  • 12 slices Tomato (I used halved grape tomatoes)

Preparation Instructions

In a skillet, heat olive oil over medium heat. Add onion and garlic and saute until the onions are softened and translucent. Stir in lime juice, honey and salsa verde and continue heating until heated through. Remove from heat and stir in sour cream and shredded cheese. Stir in shredded chicken and refrigerate for 2 hours or until chilled. Split the whole wheat rolls and spread the bottom half with a generous amount of guacamole and sliced tomatoes. Add some of the chicken mixture and top with the top bun. Enjoy!

(In a big hurry?  Wholly Guacamole is found in the produce section, and is smashed, seasoned and ready to go avocados! No additives!)

Enjoy!

~T

Tomato Soup and Salami & Muenster Cheese Sandwiches

This is another blast from the past recipe from my youth.  I had to QUICK make it before we turn to March on the calendar and I start putting away the soup recipes and getting out other things in preparation for the warm weather to come!

  This Homemade Tomato Soup recipe has always made me giggle a bit, since it calls for a can of Campbell’s Tomato soup, but hey, who am I to complain when it tastes SOO good!

Nana’s Tomato Soup Recipe

{Click title for printable}

Tomato Soup

Ingredients

  • 2 Tablespoons Onion, Chopped Finely
  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • ⅛ teaspoons Pepper
  • A Dash Of Each: Garlic, Basil, Oregano And Thyme
  • 14 ounces, fluid Campbell’s Tomato Soup
  • 2 cups V 8 Juice
  • 2 cups Milk

Saute onion in butter. Blend in flour, salt and pepper. Stir in 1 can tomato soup and 2 cups V-8 juice. Season to taste with garlic, basil, oregano and thyme. Bring to a boil, stirring continually for 1 minute. Add 2 cups of milk and simmer until serving time, being careful not to scorch milk.
Paxton in particular found this Deeee-licious! He had 3 bowls. 

Dale had Ramen Noodles with his sandwich, cause he is a big baby and won’t eat most things that involve warm tomatoes.  🙂

  We usually serve this Soup with Grilled cheese, but when my friend Stephanie Johnson told me about her latest sandwich creation on Facebook, I KNEW I needed to make it ASAP.  She totally had me at the Muenster Cheese!!!!!!!!!!!!!!!

  Sweet Dale stopped by the store and got the things for me on his way home, so I wouldn’t have to wait until a WHOLE nother week to pass before it was grocery shopping day again.  Awww!  🙂  {Ramen? What Ramen? You mean someone made Ramen Noodles for supper?!?!?!?!}

Salami & Melty Muenster Cheese Sandwiches

Salami & Muenster sandwiches

Ingredients

  • 12 slices Beef Salami
  • 4 slices Sandwich Sized Muenster Cheese (or More Per Taste)
  • 8 pieces Whole Wheat Bread
  • 6 Tablespoons Butter

Heat skillet while you butter all the bread. Place first bread butter side down in skillet and quickly add 3 pieces of salami and a nice fat layer of Muenster cheese covering to the edge of the bread. Top with other piece of bread, and grill until golden brown, just like you do your grilled cheese. Flip to side two, turn the heat down a bit and add a lid to your skillet to steam melt the cheese a bit, watching your bottom bread closely.
Pull when it turns golden brown and has a crisp to it, but the cheese is nice and melty!!! Eat it while its hot so the cheese stays gooey!

  This sandwich is FABULOUS, and tastes great with Nana’s Tomato Soup.  A HUGE thank you to my Foodie Friend, Steph, for telling me about this!

Now go, quick and make this!  It’s February 29th, we gotta get our Soup fix before Spring shows up!

~T