Archive for ‘Sandwiches/Burgers’

September 2, 2011

Chicken Sliders with Sundried Tomato Mayo


Chicken Sliders are great as an appetizer, a snack or even a meal.  They would be an excellent treat for tailgating!  The sundried tomato mayo makes the sliders extra tasty.  This is a great recipe to use with leftover chicken and could be very easily doubled or even tripled for a crowd.     


Chicken Sliders 

(makes 6 sliders)

2 chicken breasts, seasoned and grilled

1 cup arugula

6 mini wheat buns

sundried tomato mayo (recipe below)


Season chicken breasts to your liking and grill.  Cut each chicken breast in half, then again lengthwise.  (If smaller side is already thin, use it, don’t cut it again)

Spread the sundried tomato mayo on both sides of each roll.  Place one chicken piece on each roll.  Top with a pinch of arugula and your slider is ready!


Sundried Tomato Mayo

3 T. light mayo (I always use Hellmans)

1 1/2 T. sundried tomatoes in oil, chopped

1/2 tsp. sundried tomato oil (from the jar)

1 tsp. garlic powder


Combine all ingredients.  Stir unil blended.


I hope you like these!

July 14, 2011



I found this recipe in a recipe book I started making MANY years ago.  I would  collect recipes that I liked and that I knew worked.  I read through it recently and found some really good stuff!  This is a recipe that I remember my best friend’s mom making.  I tweaked it a little to make it slightly “healthier.”  But, it is still the same idea and they are delicious.  They are great for a party, a tailgate, or a snack at the lake (perfect for us a couple weeks ago!)  After the muffalettas are prepared, keep them wrapped in the foil until you are ready to serve.  That way, all you have to do is pop them in the oven to reheat. 



2 loaves of Hot and Crusty Bread (found in the freezer section-flavored is fine too-I used garlic bread)

1 cup grated mozzarella cheese

1/2 cup parmesan cheese

1/4 cup pimento stuffed green olives, chopped

2 green onions, chopped

2 tsp. garlic

3/4 cup diced salami (I buy a couple of thick slices from the deli)

3 Tablespoons mayo



Mix all of the ingredients together then spread onto the 2 loaves.  Wrap the loaves in foil then bake at 350 for 25 minutes.  Let cool enough to touch then cut loaves into desired sizes.  I like to cut the loaves then keep them wrapped in the foil until ready to serve.  That makes it very easy to just pop a loaf back in the oven to reheat. 



July 8, 2011

Turkey and Brie Sandwich



Oh my goodness!  This is a delicious combination! 

Turkey, brie, fig preserves and arugula-the perfect size on a 100% whole wheat english muffin.

It’s so pretty too.  It serves perfectly as a light lunch or even with an arugula salad for dinner. 




You can find the fig preserves at the grocery with the jellies.  When buying turkey, I always buy Boar’s head low-sodium turkey from the deli.  If your regular grocery does not carry Boar’s head, its worth finding one where you can pick some up.  Boar’s head meats and cheeses contain no artificial fillers, colors, gluten, or trans fat.  Once you try it, you will see the difference! 


Turkey and Brie Sandwich

(make as many as you want once you have the ingredients!)

100% whole wheat English muffins

Boar’s head low-sodium turkey, I prefer shaved

Fig preserves

Brie, cut away from the rind



Preheat oven to broil.  On baking sheet, lay English muffins open. Spread about 1 T. of the fig preserves on each side of the muffin.  On one side of muffin, put a good serving of turkey then top the turkey with the brie.  Broil in oven until cheese melts.  Remove from oven and fill with some arugula.  Serve it just like that!

Hope you enjoy as much as I do!!

May 17, 2011

Turkey Burgers


Turkey Burgers are a great alternative to a burger.  Whether you are looking to change up the regular hamburger or if you just choose to stay away from red meat, turkey burgers are lighter, juicy and delicious.  This is a very traditional burger recipe that taste great dressed your favorite way.   


Turkey Burgers

1 lb. ground turkey

1 T. balsamic vinegarette salad dressing

1 egg

1/3 c. breadcrumbs

1 tsp. worstershire

1 tsp. garlic powder

1/4 tsp. salt and pepper

100% whole wheat hamburger buns


Combine ground turkey, balsamic, egg, breadcrumbs, worstershire, garlic powder, salt and pepper.  Shape into 4 patties about 1/2 in. thick.  Heat grill and cook patties for about 5-7 minutes.  Flip patties and continue cooking for another 5-7 minutes. 

If you like your bun toasted, place it cut side down on the grill  for about 1 minute or until toasted.  Fill each bun with a patty and your favorite condiments and topping.  Try it with some carmelized grilled onions! …add a side of parmesan green beans and there you have it!!!  Just as good and as fun as a hamburger and french fries!!

April 21, 2011

Portobella Mushroom Burger

portobella mushroom burger

Portobella mushroom burger topped with grilled onions, sauteed spinach and tomato


The perfect alternative to a hamburger and french fries! 

The portobella mushroom is tasty, hearty, and full of the flavor of your choice.  Mushrooms are said to be a good source of potassium and are much lower in calories than any burger.  One of everyone’s favorite sides to a burger is french fries, so, simple as that, serve it with baked sweet potato fries. 





Portobella Mushroom Burgers

2 portobella mushrooms, washed and stems removed

1/4 c. balsamic vinegarette salad dressing

1 T. worstershire sauce

1 T. olive oil

100% whole wheat hamburger buns

Hamburger toppings of your choice


Place washed portobella mushrooms in a shallow container.  Drizzle each mushrooms with balsamic vinegarette, and worstershire.  Flip to be sure both sids are covered.  Let sit with stem side up so that marinade can soak in.  Cover container and let marinate for at least 1 hour.  Heat olive oil over medium high heat.  Add mushrooms and cook about 7-10 minutes per side.  Remove from skillet and serve just like you would your favorite burger!