Healthy Sandwich Recipes

June 2, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Sandwich Recipes. Find Delicious and Healthy Sandwich Recipes with recipes like Beef and Bean Sloppy Joes, Philly Cheese Steak Sloppy Joes, and Chicken Shawarma with Yogurt Sauce. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Sandwich Recipes
Find healthy, delicious sandwich recipes including steak, French dip, cheese and ham sandwiches. Healthier recipes, from the food and nutrition experts at EatingWell.

Beef and Bean Sloppy Joes
This healthy copycat recipe of the comfort food classic trades beans for some of the meat to bump up fiber by 7 grams. We also cut back on the sugar and ketchup in this Sloppy Joe recipe makeover to save you 12 grams of added sugar…………….

Philly Cheese Steak Sloppy Joes
Two of our favorite comfort-food sandwiches join forces in these family-friendly dinner sandwiches. We found that softer buns make this easier to eat, and it’s all the better when wrapped takeout-style in a sheet of foil………….

Chicken Shawarma with Yogurt Sauce
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright………….

* Click the link below to get all the Healthy Sandwich Recipes
https://www.eatingwell.com/recipes/18229/main-dishes/sandwiches/

One of America’s Favorites – Steak Sandwich

May 10, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A steak sandwich with shredded steak, cheese, mushrooms, onions, peppers and tomatoes

A steak sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and French fries.

According to the Library of Congress, the first steak sandwich sold in the United States was at Louis’ Lunch of New Haven, Connecticut.

Cheesesteak
A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The cheesesteak is one of the favorite foods of the city of Philadelphia, Pennsylvania. It can be found in most parts of the U.S. outside the Philadelphia area, often sold as a “Philadelphia” or “Philly Cheesesteak”, even when prepared in a manner different from that customary in the city. Variations include the type of condiments, including grilled onions and peppers, the type of cheese used, or the type of roll.

Italian beef
An Italian beef sandwich features thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy.

French dip
A French dip sandwich, also known as a beef dip (especially in Canada), is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Though it can be found in many parts of the U.S. and Canada, the sandwich originated in Los Angeles, California, in the first decades of the twentieth century. Despite the name, it is almost completely unknown in France.

A cheesesteak sandwich with Cheez Whiz

Beef on weck
A beef on weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and French fries.

Steak bomb
A steak bomb is a hot submarine sandwich consisting of shaved steak and melted provolone or mozzarella cheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on a submarine sandwich roll. It is a variation on the steak submarine sandwich, as is the cheese steak. It is most closely associated with the New England region of the United States, where steak sandwiches are made by quickly grilling shaved steak on a griddle and then adding either cheese, or grilling the steak together with peppers and onions or mushrooms. If all three are combined together it becomes a steak bomb. The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely. Nearly every pizzeria and sub shop in New England has their own version of the various steak sandwiches and the steak bomb.

 

Other variations
In Australia a steak sandwich is made much like a traditional Australian hamburger, with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato ketchup (known as tomato sauce in Australia). Cheese, a fried egg, bacon or pineapple might also be added. In some establishments the sandwich will be constructed on slices of bread, which are toasted on only one side while other establishments serve it on the same roll (bun) as is used for hamburgers. Some establishments call this a steak burger.

One of America’s Favorites – Steak Sandwich

October 24, 2016 at 5:23 AM | Posted in One of America's Favorites | Leave a comment
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A steak sandwich with cheese and pickled peppers

A steak sandwich with cheese and pickled peppers

A steak sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.

According to the Library of Congress, the first steak sandwich sold in the United States was at Louis’ Lunch of New Haven, Connecticut.

 

 

 

 

 

A cheesesteak sandwich

A cheesesteak sandwich

Cheesesteak
A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The cheesesteak is one of the favorite foods of the city of Philadelphia, Pennsylvania. It can be found in most parts of the U.S. outside the Philadelphia area, often sold as a “Philadelphia” or “Philly Cheesesteak”, even when prepared in a manner different from that customary in the city. Variations include the type of condiments, including grilled onions and peppers, the type of cheese used, or the type of roll.

 
Italian beef
An Italian beef sandwich features thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy.

 
French dip
A French dip sandwich, also known as a beef dip (especially in Canada), is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Though it can be found in many parts of the U.S. and Canada, the sandwich originated in Los Angeles, California, in the first decades of the twentieth century. Despite the name, it is almost completely unknown in France.

 
Beef on weck
A beef on weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.

 
Steak bomb
A steak bomb is a hot submarine sandwich consisting of shaved steak and melted provolone or mozzarella cheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on a submarine sandwich roll. It is a variation on the steak submarine sandwich, as is the cheese steak. It is most closely associated with the New England region of the United States, where steak sandwiches are made by quickly grilling shaved steak on a griddle and then adding either cheese, or grilling the steak together with peppers and onions or mushrooms. If all three are combined together it becomes a steak bomb. The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely. Nearly every pizzeria and sub shop in New England has their own version of the various steak sandwiches and the steak bomb.

 

 

An Arby's roast beef sandwich

An Arby’s roast beef sandwich

Other variations
In Australia a steak sandwich is made much like a traditional Australian hamburger, with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato ketchup (known as tomato sauce in Australia). Cheese, a fried egg, bacon or pineapple might also be added. In some establishments the sandwich will be constructed on slices of bread, which are toasted on only one side while other establishments serve it on the same roll (bun) as is used for hamburgers. Some establishments call this a steak burger.

 

Steak and Cheese Hoagies w/ Baked Crinkle Fries

April 30, 2012 at 6:15 PM | Posted in Aunt Millie's, BEEF, cheese, Food | Leave a comment
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Today’s Menu: Steak and Cheese Hoagies w/ Baked Crinkle Fries

This is another keeper recipe, Steak and Cheese Hoagies! This came out one delicious sandwich. I used a London Broil for the steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 4 minutes per side to medium rare. Along with the Steak recipe I left the recipe for the Spiced Mayo and a Worcestershire Mix Sauce at the end of the post. Make sure you make both the sauces they go fantastic with the sandwich. If you like Steak Sandwiches you have to give this a try! I used Aunt Millies Hot Dog Buns for the bread, a lot less calories and carbs than Hoagie Buns.  For sides we had Baked Ore Ida Crinkle Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Steak and Cheese Hoagies

Ingredients

1 1/2 pound London Broil
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
1 tablespoon French’s Spicy Brown Mustard
1 teaspoon chopped Rosemary leaves
1/2 teaspoon Red Pepper Flakes
Aunt Millie Hot Dog Buns
Sargento’s Muenster Cheese Slices, 1 slice per sandwich
1/2 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
1 tablespoon Frank’s Hot Sauce
5 Large Portabella Mushrooms, sliced and sauteed.

Directions

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.

2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.

* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside.

4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices.

 

 

Roast Beef Sandwich w/ Tomato Soup and Oyster Crackers

November 19, 2011 at 7:25 PM | Posted in diabetes friendly, Food, low calorie, low carb, Sargento's Cheese, soup | Leave a comment
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Today’s Menu: Roast Beef Sandwich w/ Tomato Soup and Oyster Crackers

 

Sandwich and Soup! Light, Simple, and Delicious. I used Boars Head Rare Roast Beef that was sliced thin topped with Kraft Reduced Fat Mayo w/ Olive Oil and Sargento Reduced Fat Colby/Jack Cheese. I served it on Healthy Life Whole Grain Bread. Along with the Sandwich I had Campbell’s Creamy Tomato Soup with Skyline Oyster Crackers. Sandwich, Soup, and Crackers just under 400 calories, which you could even lower by not adding the Oyster Crackers. For dessert later a slice of Pillsbury Nut Quick Bread, that I made yesterday, topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

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