Category Archives: Sandwiches

Breakfast & Brunch, Recipes, Sandwiches

Leftovers Become Yummy Sandwiches

I usually have steak leftover when I go out for dinner. A great way to use that is to make a steak sandwich. Or next time you grill steaks, make an extra for a sandwich or two later in the week. This recipe also uses leftover grilled onions and mushrooms. If you don’t have those, you can easily saute’ them in a skillet with a little butter.

Steak and Bacon Sandwich

Sliced left over Steak, sliced thinly
1 slice of cooked Bacon
1 tablespoon grilled or stir fry Onions
Sliced grilled or butter fried Mushrooms
1 1/4 inch Tomato slice
A few leaves of Baby Spinach
Thinly sliced Jalapeno Jack Cheese, about two slices
1 low carb Roll, sliced in half

Preheat the sandwich maker and spray with cooking spray.

Cut roll across the middle. Lightly butter the cut sides. Place the roll in the bottom well of the cooker, then top with sliced steak, pieces of bacon, and mushrooms. Lower the top well, slide the middle cooking plate to the left so the well is completely open, then add the onion, , tomato slice and cheese. Close the lid and cook for 2 minutes. Open the top section and put in the spinach and the top of the roll and cook another 2 minutes.

Turn middle section plate to the left, use a hot pad or hand cover, then lift the bottom section handle to remove the entire sandwich from the plate. Lift the top bun and add lettuce, tomato and mayonnaise or other condiments that you prefer.

Nutrition Info: Calories 271.9 Fat: 16.9 g Net Carbs: 2.1 g Protein: 26.4 g

Hot and Juicy Hamburger

Following this same line of reasoning, you can make hamburgers in the sandwich maker. Again, make a few extra burgers, about 3 to 3 1/2 inches in diameter, when you next grill burgers or get precooked ones from the store or fast food restaurant. (They call them pet burgers.) Here’s a basic recipe for a hamburger.

1 precooked Hamburger patty, 1/3 inch or less in thickness
Sliced Cheddar or Jack or Swiss cheese, about 1/4″ thick
1 slice of Onion, thin
Sliced Mushrooms (optional)
Sliced Peppers (optional)
1 low carb Roll, sliced in half
2 pieces of Lettuce
1 or 2 slices of Tomato

Preheat the sandwich maker and spray with cooking spray.

Cut roll across the middle. Lightly butter the cut sides. Place the roll in the bottom well of the cooker, then top with hamburger patty and cheese. Lower the top well, then add the onion, mushrooms and peppers. Close the lid and cook for 2 minutes. Open the top section and put the top of the roll in and cook another 2 minutes.

Turn middle section plate to the left, use a hot pad or hand cover, then lift the bottom section handle to remove the entire sandwich from the plate. Lift the top bun and add lettuce, tomato and mayonnaise or other condiments that you prefer.

Nutrition Info: 1/4 lb patty
Calories 477.6 Fat: 18.2 g Net Carbs: 2.4 g Protein: 26.7 g
POSTED BY RENE AVERETT AT 4/19/2013 1:08 PM

Breakfast & Brunch, Recipes, Sandwiches

Tasty Corned Beef Quesadillas

Yes, it’s one last corned beef recipe for this year. I still have corned beef in the ‘fridge, but I figure I can save some of my brainstorms for next year, right? But I have to share this last one now because it is so good and a cool way of making a Corned Beef Sandwich using a low carb tortilla.

If you can’t find low carb tortillas, you can use an Oopsie Roll by spreading the batter out thinly into a 6 inch circle. Cook it a little less than you would a regular Oopsie roll, then take it out of the oven, let it cool a bit, then fold it over. Fill it according to the recipe below and you can either lightly toast it on a griddle or put it into the 300 degree oven for about 5 minutes to melt the cheese.

Corned Beef Quesadillas

Mixing corned beef with a flour tortilla isn’t as odd as you might think. It is basically a flat bread, so there’s no reason it doesn’t work wonderfully with shredded corned beef with onions and peppers. Add some grated Swiss cheese or cheddar and you have a great lunch time meal. Add a scoop of Springtime Coleslaw to round out the meal. If you can get Kerry Gold Irish Swiss cheese, it is a little stronger than American cheese, but a good American will substitute.

For two servings:

1 cup shredded corned beef
1/4 cup diced or sliced sweet peppers
1/4 cup chopped onion
1/4 cup shredded Kerry Gold Swiss cheese
2 low carb 6″ tortillas
3 tablespoons butter
Dijon mustard

Heat 1 tablespoon of butter in a skillet and sauté the onions and peppers until the onions are translucent. Add the corned beef and stir cook until the meat is heated, about 3 to 5 minutes.

Warm the tortillas over the open flame of a gas stove or on a griddle or skillet until the tortilla is soft and easily folded. Place on a plate and spread the corned beef mixture over half of the tortilla. Spread a little mustard on top or on the opposite side of the tortilla. Sprinkle 1/2 of the Swiss or cheddar cheese on top.. Fold over. Spread 1/2 tablespoon butter on the top of the tortilla. Set aside and prepare the next one.

  

On a griddle or another large skillet, at medium heat, melt 1/2 tablespoon butter, spreading it around the middle. Place the filled tortilla with the non-buttered side down onto the griddle and cook over medium heat for about 3 minutes until the tortilla is toasted. Use a spatula to carefully turn to the buttered side and cook another 3 minutes. Remove to a plate and repeat with the second filled tortilla.

If you are making several, keep the quesadillas warm in a 200 degree oven until they are all done and/or use a large griddle to prepare.

Serve hot with mayonnaise and/or horseradish on the side. Or serve with Irish Horsey Mayonnaise sauce, if you prefer.

Net Carbs per 1 serving
Calories: 556   Fat: 44.5 g   Net Carbs: 6.2 g   Protein: 30 g

Originally POSTED BY RENE AVERETT AT 3/14/2014 1:30 PM