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Healthy Mediterranean Cooking at Home

Category Archives: sandwiches

Philly-Style Steak Sandwiches

2 sandwiches

Ingredients

1 medium yellow onion, thinly sliced
1 small bell pepper, thinly sliced
1 garlic clove, grated
1/2 teaspoon dried oregano
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1 boneless rib eye steak, about 10 ounces and about 1 inch thick, trimmed of all fat
2 hoagie (Italian sub) rolls, split
2 thin slices white American cheese, each folded in half
2 thin slices provolone cheese, each folded in half

Directions

Cut the steak into paper-thin slices.
In a medium bowl combine the onion, peppers, garlic, olive oil, and oregano. Season with salt and pepper and toss to coat evenly. Set aside.
Heat a skillet (with a cover) and add the butter. Add the steak slices and cook quickly, about a minute on each side. Remove the steak to a plate and add the vegetables to the skillet.
Cook the vegetables until they are soft and tender, about 5 minutes, stirring occasionally. While still in the pan, divide the vegetable mixture into two long piles. Divide the steak slices in half and place on top of the vegetables. Place a folded slice of provolone cheese and a folded slice of American cheese on top of each steak mound. Cover the pan and heat on low just until the cheese begins to melt.


Brush the cut sides of the rolls with a little olive oil and toast under the broiler just until lightly brown. Place one steak mound on each role and serve.

Mixed Green Salad With Homemade Ranch Dressing

Dressing

1/2 cup sour cream
1/4 cup buttermilk
1 1/2 tablespoons. fresh lemon juice
1 clove garlic, grated
1/4 teaspoon Louisiana-style hot sauce
¼ teaspoon black pepper
1 tablespoon chopped chives
Salad
1 head Boston or Bibb lettuce
1 bunch arugula
8 cherry tomatoes, sliced
1/2 cucumber, peeled and sliced into half moons
¼ of a red onion sliced thin

Directions

In a small bowl, whisk together the sour cream, buttermilk, lemon juice, garlic, hot sauce, and pepper; stir in the chives.
In a large bowl, toss together the lettuce, arugula, tomatoes, red onion, and cucumbers. Drizzle with some of the dressing and serve the remaining dressing on the side.

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Neapolitan Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup breadcrumbs
2 large eggs, beaten
1/4 cup minced fresh parsley
1 teaspoon dried Italian seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
New York Style Pizza Sauce, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients, except the sauce, in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs.

Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of pizza sauce and simmer for one hour.

For the Parmigiana:
For 2 servings
1 cup shredded Mozzarella Cheese
2 Sub Rolls, warmed and sliced lengthwise

Directions

Preheat the broiler.
Place the split sub rolls on a baking sheet.
Place 2-3 cooked meatballs in each sub roll. Spoon a little of the sauce over each meatball.
Sprinkle ½ cup of shredded mozzarella over the meatballs
Place the pan under the broiler until the cheese begins to melt, about 2-3 minutes. Garnish with fresh parsley if desired. Serve with a garden salad.

New York-Style Pizza Sauce

Ingredients

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and cut in half
1 teaspoon honey or sugar substitute

Directions

Process tomatoes and their juice through a food mill, or pulse in food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until the butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and honey. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.


This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.

On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper

Directions

Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.

Philly Style Cheesesteak Sandwiches

This sandwich goes well with coleslaw.

2 sandwiches

Ingredients

1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce

Directions

Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.

Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.

Be sure the peppers and onions are warm.

Divide the peppers and onions between each sub roll, placing them on the bottom half.

Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.

Mexican Shredded Chicken Sandwich

Serve this sandwich with Guacamole.

2 servings

Ingredients

1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half

Directions

Heat the oven broiler.

Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.

Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.

Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.


Divide the chicken mixture between the four roll halves and top with the remaining shredded cheese. Place under the broiler for a minute to warm the chicken and slightly melt the cheese.


Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

Apple Sweet Potato Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

1/2 cup leftover mashed sweet potatoes
1 3/4 cups white whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoons grated lemon zest
1 apple, peeled, cored and finely chopped
1/4 cup chopped hazelnuts
1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and spray a muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in the chopped apple.

Spoon the batter into the muffin cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Cranberry Sauce Scones

12 scones

Ingredients

2 ¾ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, plus extra for sprinkling on the scones
1/2 cup unsalted, cold butter, diced
2 eggs
1/2 cup half-and-half, plus more for glazing
1 teaspoon almond extract
1 cup leftover homemade cranberry sauce
1/2 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together.

Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 20 – 25 minutes or until golden brown. Transfer to a rack to cool.

Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cups of leftover sausage stuffing
4 large eggs

Directions

In a skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom.

Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture.

Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard.

Serve immediately.

Turkey Breakfast Sandwich

1 sandwich

Ingredients

1 bagel thin, lightly toasted and buttered
2 eggs
Dash of water
2 tablespoons chopped chives
Salt and pepper to taste
1 tablespoon olive oil
2 thin slices leftover turkey
1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water; then add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet with a cover and pour in the egg mixture. Cook until the eggs are set.

Turn the egg mixture over with a wide spatula to finish cooking.

Fold the omelet in half and in half again. Place the cheese slice on top of the omelet to heat for a minute or two.

Place the turkey slices on top of the cheese, cover the pan and let the filling warm until the cheese begins to melt.

Transfer to the toasted bagel and serve.


Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week


Of course with all this basil growing in my garden, I have to make pesto. After I have made about 10 containers of pesto for the freezer, I try to think about other ways to use this fantastic herb.

One of the best ways to preserve excess basil is to chop it fine. Place it in a food processor with a few tablespoons of olive oil. Then, simply pour the shredded basil oil into ice-cube trays and freeze. As you need a bit of fresh basil, it will be easy enough to pull out a cube of basil and add it to tomato sauce, stew or salad dressing. Much better than dried.

Pesto alla Genovese

Ingredients

4 cups tightly packed basil leaves (no stems)
1 large peeled garlic clove
1/4 cup toasted pine nuts
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/ 2 to 3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano Reggiano

Directions

In a blender of food processor, combine the garlic, pine nuts, salt, pepper and ½ cup of the olive oil.

With the machine running, add the leaves a few at a time. Add more olive oil until a smooth paste forms.

Pour the pesto into a storage container and pour a thin layer of olive oil over the surface of the pesto to keep it from darkening.

If using that day, store at room temperature. If using later in the week, refrigerate the pesto and bring it to room temperature before using. Any longer than that store in the freezer.

Stir in the cheese just before serving.

Toss this sauce with your favorite pasta.

Pasta With Basil Pesto

Ingredients

12 oz short dried pasta
Half the of the prepared basil pesto recipe from above
Grated Parmesan cheese and freshly cracked black pepper.

Directions

Cook the pasta al dente in boiling, salted water. Reserve a ½ cup of the pasta cooking water. Drain the pasta and place in a pasta serving bowl. Add the pesto and pasta cooking water. Stir well and top with grated cheese and black pepper before serving.

How To Use Pesto In Your Cooking

Stir a tablespoon of pesto into most vegetable soups just before serving.
Spoon a thin layer of pesto onto toasted bread slices, top with shaved Ricotta Salata or another firm grating cheese, and serve as an appetizer.
Whisk pesto into a risotto.
Beat equal parts of pesto and Ricotta cheese together and spoon into scooped out cherry tomatoes.
Toss grilled vegetables (peppers, zucchini, and eggplants) with a little pesto.
Spread on focaccia bread when making a Panini.
Add pesto to your favorite poultry stuffing.
Don’t forget to add it to your favorite spaghetti sauce recipe.

What Else Can You Do With Extra Basil?

Lemon Basil Garlic Butter 

This butter is a great addition to chicken, fish or steak. It is also good on grilled corn on the cob.

Makes 8 tablespoons

Ingredients

1/2 cup salted butter, softened to room temperature
1/4 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper

Directions

Mix together all the ingredients until blended well.

Wrap in plastic wrap and refrigerate for up to a week.

Tomato Basil Grilled Cheese Sandwich

2 sandwiches

Ingredients

4 ounces fresh mozzarella cheese, sliced
8 large fresh basil leaves
2 plum tomatoes, sliced thin
4 slices sourdough bread
Salt and pepper to taste
2 tablespoons olive oil

Directions

Layer the cheese, basil and tomatoes on two bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread.

Heat the oil in a large skillet. Add the sandwiches. Cook until the bottom is toasted, turn the sandwich over with a large spatula and cook until the second slide is toasted. Serve immediately.


Asparagus Quiche

This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.

Serves 6

Ingredients

1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
3 eggs
1/2 cup half & half cream
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar

Directions

Heat the oven to 450°F.

Line a baking pan with heavy-duty foil. Spread asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.

Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.

Lower oven temperature to 350°F.

Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.

Arrange the roasted asparagus, crumbled bacon and shallots over the bottom of the crust.

In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper. Whisk together until well combined.

Pour over asparagus.Top with the cheese.

Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.

Colcannon

Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.

Ingredients

6 Servings

Ingredients

4 large baking potatoes, cooked, peeled and cut into small cubes
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives

Directions

Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.

Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.

Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.

Add half & half and bring to a simmer.

Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.

Coarsely mash with a potato masher and season with salt and pepper.

Transfer the colcannon to a large serving bowl and sprinkle with chives.

This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.

Grilled Chicken Over Greek Salad

This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,

Serves 2

For the chicken marinade

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast

For the salad

One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
Pita bread

Directions

To prepare the chicken

In a glass measuring cup, mix the first seven ingredients together.

Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.

Prepare an outdoor grill or heat an indoor grill.

Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.

To prepare the salad

Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.

In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.

Serve with warm pita bread.

Open-Face Reuben – My Way

This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.

For 2

Ingredients

2 large slices rye bread; see link for my homemade rye bread recipe
https://jovinacooksitalian.com/2017/03/17/happy-st-pats-day/
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below

Directions

Heat the oven to 450 degrees F.

Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.

Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.

Serve with some great pickles.

For the Guinness Mustard Sauce:

1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer

In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.



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