Open-Faced Cheese Steak Sandwiches For 2

Open-Faced Cheese Steak Sandwiches

 

Ingredients

1 French roll, split

2 teaspoons butter

1/4 teaspoon garlic powder

1/2 cup julienned green pepper

1/4 cup sliced onion

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil, divided

1/3 pound sliced deli roast beef

1/2 teaspoon hot pepper sauce

4 slices pepper jack cheese

Directions

Spread roll halves with butter; sprinkle with garlic powder. Set aside.

In a small skillet, sauté the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, sauté beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.

Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

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Chicken Sandwiches for 2

Chicken Sandwiches for 2

Ingredients

1/3 cup packed brown sugar

3 tablespoons butter

4-1/2 teaspoons cider vinegar

3/4 teaspoon taco seasoning

2 boneless skinless chicken breast halves (5 ounces each)

2 tablespoons buttermilk

2 tablespoons mayonnaise

1-1/2 teaspoons shredded Parmesan cheese

1-1/2 teaspoons minced chives

3/4 teaspoon lemon juice

1/4 teaspoon balsamic vinegar

1/8 teaspoon minced garlic

1/8 teaspoon pepper

2 onion rolls, split and toasted

2 cooked bacon strips

2 slices Colby cheese (3/4 ounce each)

2 lettuce leaves

2 slices tomato

2 slices red onion

Directions

In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting.

Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

Shrimp Po Boy

shrimp-po-boy

Ingredients

1 pound medium shrimp, shelled, deveined and with tails removed

3/4 cup fine cornmeal

3/4 cup flour

1 Tbsp Cajun seasoning

1 teaspoon salt

2 eggs, beaten

Peanut oil for frying

1/2 head iceberg lettuce, shredded

2-3 tomatoes, sliced about 1/4 inch thick

4 small French sandwich rolls

Remoulade

1/4 cup mustard, preferably Creole mustard

1 1/4 cups mayo

2 teaspoons prepared horseradish

1 teaspoon pickle juice or vinegar

1 teaspoon hot sauce

1 large garlic clove, minced and smashed

1 Tbsp sweet paprika

1-2 teaspoons Cajun seasoning

Method

If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don’t have to wait that long, but the sauce will be better over time.

Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.