Italian Club Sandwich

Ingredients: 
1/2 (16 ounce) loaf Italian bread
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Directions:
1. Preheat oven to 375 degrees.
2. Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
3. Bake for 5 to 6 minutes or until lightly toasted.
4. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, bologna, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks.
5. Garnish with olives, if desired.

Grilled “BCT” Sandwich

I'm calling this sandwich a "hybrid" of a grilled cheese and BLT. Thus the name, BCT - Bacon, Cheese and Tomato. The flavors together are awesome but then again, it has bacon in it so it can't be a bad thing. This is the perfect side for a bowl of soup or stew.

Ingredients:
- 8 slices bacon
- 1/4 cup butter, softened
- 8 slices Colby cheese
- 8 thin slices tomato
- 8 slices sourdough or wheat bread


Directions:
1. Place bacon in a large deep skillet. Cook over medium heat until evenly browned. Drain and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down in the skillet.
3. Top with a slice of cheese, 2 slices of tomato, 2 slices of bacon and another slice of cheese.
4. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

Super Duper Super Bowl Sliders

Ingredients:
· 1 (2-pound) pork tenderloin
· ¼ cup olive oil
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 8 frozen biscuits
· 8 sweet potato waffle fries
· 2 cup shredded cabbage
· ½ cup mayonnaise
· Salt and pepper, to taste
· 16 thick cut dill pickle slices

Directions:
1. Preheat oven to 400 degrees. Rub pork tenderloin with olive oil and the sprinkle with onion powder, garlic powder, salt and pepper. Bake covered with a foil tent for 30 minutes; then uncover and bake for 20 – 30 minutes or until pork reaches 160 degrees. Let meat rest for 10 minutes and then cut into slices.
2. Prepare frozen biscuits according to package directions.
3. Prepare sweet potato waffle fries according to package directions.
4. Combine shredded cabbage with mayonnaise and salt and pepper.
5. Cut biscuits horizontally. Layer a slice of pork tenderloin, sweet potato fry, slaw and two pickle slices between biscuit top and bottom. Continue with remaining biscuits.

Italian Beef Sandwiches

Okay, can you stand one more? I've made this Italian Beef recipe for my family for more than 20 years. I've had friends and family request it; taken it on picnics; and fixed it for a group of hungry teenage boys more times than I can count. It's always a hit. Add a little bowl of au jus next to it for dipping; maybe some potato salad and some baked beans and you're good to go! 

Italian Beef Sandwiches:

Ingredients:
3 pound Sirloin Tip Roast
2 packages Au Jus dry mix
2 packages brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix
Hoagie rolls
Optional: Mayonnaise, Mustard

Directions:
1. Place roast in greased slow cooker. Add 1 cup water.
2. Sprinkle 1 package au jus dry mix, 2 packages of brown gravy mix and 1 pack Italian dressing mix on top of roast.
3. Cook on low for 8 hours.
4. Slice meat into thin slices.
5. Serve on hoagie rolls with mayonnaise and mustard.
6. Prepare additional Au Jus mix for dipping.

Tuna Melts

Ingredients:
5 ounces white tuna (Albacore, preferred), drained
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 whole fresh jalapeno, finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet pickles, diced
1/3 cup mayonnaise
2 Tablespoons Dijon mustard
Splash of pickle juice
Salt And pepper, to taste
6 whole English muffins split
12 slices cheese (Swiss, Provolone, Muenster)

Directions:
1. Combine tuna with onion, bell pepper, jalapeno, eggs, and pickles. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed.
2. Preheat oven to 375 degrees.
3. Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten.
4. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin.
5. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
6. Remove from oven and serve immediately.

Bacon, Apple and Cheddar Sandwich

Ingredients:
· 2 slices sourdough, multi-grain or another hearty bread
· Mayonnaise, to taste
· 4 slices thick-cut bacon, cooked crisp
· 2 slices cheddar cheese
· ½ Granny Smith apple, cored and sliced thin
· Butter

Directions:
1. Preheat a grill or grill pan over medium heat.
2. Assemble the sandwich: bread, spread with mayonnaise; 1 slice cheddar, bacon, apple slices, 1 slice cheddar and second slice of bread.
3. Butter the outsides of the bread and transfer to the grill or grill pan.
4. Grill about 3 minutes per side, making sure cheese is melted.
Note: makes 1 sandwich.

Squirmy Wormy Sandwiches (or Sloppy Dogs)

Ingredients:
1 package (16 ounces) beef hot dogs
1 tablespoon vegetable oil
½ cup ketchup
1 tablespoon brown sugar
2 Tablespoons BBQ sauce
1 teaspoon spicy brown mustard
6 hamburger buns

Directions:
Cut each hot dog into eight strips. In a large skillet, sauté hot dogs in oil until golden brown.
Stir in ketchup, brown sugar, BBQ sauce and mustard.
Serve on toasted buns.

Catfish Po'Boys

Ingredients:
½ cup mayonnaise
2 Tbsp. sweet pickle relish
2 Tbsp. instant minced onion
2 tsp. lemon juice
¼ tsp. ground red pepper
½ cup fine, dry breadcrumbs
1 to 2 Tbsp. Creole seasoning
1 large egg
3 Tbsp. mayonnaise
2 8 oz. catfish fillets, cut in half crosswise
4 hoagie rolls, split
2 cups shredded lettuce
8 tomato slices

Directions:
Combine mayonnaise, relish, onion, lemon juice and pepper, stirring well; cover with plastic wrap, and chill 1 hour.
Preheat oven to 425 degrees. Combine breadcrumbs and Creole seasoning in a shallow dish. Combine egg and 3 Tbsp. mayonnaise, stirring well. Dip fillets in egg mixture and dredge in breadcrumb mixture; place on a lightly greased baking sheet.
Bake for 10 minutes or until fish flakes with fork.
Spread chilled mayonnaise mixture on cut sides of rolls; top with fillets, lettuce and tomato.
Cover with roll tops. Serve immediately.

Super Grouper Sandwich with Homemade Zesty Tarter Sauce

Ingredients for Sandwich:
· 4 grouper fillets
· Olive oil
· Salt and pepper, to taste
· 2 medium tomatoes, cut into 8 slices
· 4 leaves romaine lettuce
· 4 sub rolls

Ingredients for Tartar Sauce:
· ½ cup mayonnaise
· ¼ cup horseradish sauce
· ¼ teaspoon garlic powder
· 3 tablespoons pickle relish
· ½ teaspoon pepper

Directions for Sandwich:
1. Preheat grill or grill pan to medium heat. Brush fillets with olive oil and sprinkle with salt and pepper.
2. Grill fillets turning once, until fish is cooked through, about 6 minutes depending on the thickness of the fish.
3. Brush the rolls with olive oil and lay the bread on the grill, cut side down, until just toasted.
4. Layer the grouper, tomatoes and lettuce on the rolls and spread with Zesty Tartar Sauce.

Directions for Zesty Tartar Sauce:
Mix all ingredients together and chill at least an hour. Sauce can be stored in the refrigerator for up to two weeks.

Sweet Vidalia Pimento Cheese

Ingredients:
· 4 cups freshly grated sharp cheddar cheese
· 1 small Vidalia onion, grated (about ½ cup)
· ½ teaspoon salt
· 1/3 cup chopped pimentos
· ½ cup mayonnaise

Directions:
1. Put all ingredients into the bowl of a food processor. Pulse until blended to desired texture, leaving it a little chunky.
2. Serve as a sandwich, dip or on crackers.

Pulled Pork Sandwiches

Ingredients:

1 pork roast
1 large onion, chopped into big chunks
2 cans soda (recommended Coke or Dr. Pepper, not diet)
1 bottle BBQ sauce
Dill pickle slices
Buns or rolls (can also use dinner rolls to make sliders)

Directions:
1. In a slow cooker, place the pork and onion chunks. Pour the soda on top and cover. Cook on high for 8-10 hours.
2. Remove the lid and test meat with a fork. It should fall apart. Remove meat and drain the onion and liquid from the slow cooker. Put the meat back in and shred it with two forks. Stir in as much BBQ sauce as desired. Can be served immediately or kept on the warm setting of the slow cooker until ready to serve.
3. When preparing the sandwiches, add pork to bun and top with pickle slices.

Orange Marmalade Chicken Sandwiches

Ingredients:
· 1 to 1.5 pounds skinless, boneless chicken breasts
· 1 cup orange marmalade
· 1 ½ cups barbeque sauce
· 4 hamburger buns or rolls
· Chopped green onions or chow-chow to garnish

Directions:
1. Place chicken breasts in a slow cooker. Stir together the orange marmalade and barbeque sauce and spread over the chicken.
2. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.
3. Right before serving, shred the chicken using forks in the slow cooker. Scoop onto buns and sprinkle with onions and chow-chow.

Lunchbox Chicken Wrap

Ingredients:
· ½ cup hummus
· 1 whole wheat tortilla, 8 inch
· ½ cup fresh baby spinach
· 1/3 cup shredded or chopped cooked chicken breast
· ¼ shredded carrots
· 1 slice Colby-cheddar blend cheese

Directions:
1. Spread hummus on tortilla and top with spinach. Place chicken, carrot and cheese in a row near the center of tortilla and roll up tightly.
2. Wrap securely and pack in an airtight container. Refrigerate until serving.

Crab Salad Sandwich

Ingredients:
2 tablespoons mayonnaise
2 teaspoons yellow mustard
½ teaspoon lemon juice
1 (8-ounce) can imitation crab meat, drained
Salt and pepper, to taste
2 croissants, rolls or bread for 2 sandwiches, toasted
2 slices mozzarella cheese
Lettuce and tomato

Directions:
1. In a small bowl, combine mayonnaise, mustard, lemon juice, crab meat, salt and pepper.
2. Place mixture on the bottom half of croissants and put cheese slices, lettuce and tomato on top. Add top half of croissant.

Buffalo Chicken Sloppy Joes

Ingredients:
1 pound of ground chicken
2-3 tablespoons olive oil
Salt and pepper to taste
1 (8-ounce) can tomato sauce
1 cup buffalo sauce
4 Hamburger buns
Ranch dressing
Garnishes: Sliced tomatoes; chopped red onion; chopped green onion; chopped celery; and/or blue cheese or feta cheese

Directions:
1. In a large skillet over medium heat, drizzle the olive oil and add chicken. Sprinkle with salt and pepper. Cook until chicken is browned and crumbly.
2. Reduce heat to low and stir in tomato sauce and buffalo sauce. Simmer for about 5 minutes.

3. On the bottom half of the bun, spread ranch dressing, top with chicken mixture and garnishes.

Bacon Guacamole Grilled Cheese

Ingredients:
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, softened
2 slices Colby and Cheddar cheese mix
2 tablespoons, guacamole

Directions:
1. Cook the bacon until crispy and set aside to drain on paper towels.
2. Take one slice of bread and spread half of butter on it. Layer one slice cheese on unbuttered slice of bread followed by guacamole, bacon and other slice of cheese. Top with other slice of bread, buttered side up.
3. Lay sandwich into skillet or grill pan and spread remaining butter on the other slice. Cook until golden brown and cheese has melted, about 2-3 minutes on each side.

Garlic Roast Beef Sandwiches

Ingredients:
· 1 (10-ounce) loaf frozen garlic bread
· ½ pound sliced fresh mushrooms
· 2/3 cup sliced onion
· 1 tablespoon butter
· 1 teaspoon minced garlic
· 1 teaspoon Worcestershire sauce
· 1 pound shaved deli roast beef
· 6 slices Colby cheese

Directions:
1. Bake garlic bread according to package directions.
2. Meanwhile in a large skillet, saute the mushrooms and onion in butter until tender. Add garlic, cook about 1-2 minutes longer. Stir in Worcestershire sauce.
3. Once garlic bread is finished baking, lay the slices out on a medium baking sheet. On top of each bread slice, layer roast beef, mushroom mixture and then cheese. Return to the oven, bake for 3-5 minutes or until heated through and cheese is melted. Serve immediately.

Country Ham and Peach Panini

Well, friends, it is officially Peach Week on the Cooking with Crevolyn blog.  Have y'all had a local Georgia peach this season?  They are delish!  Honestly, my favorite way to eat them is just to peel, pit and eat, with the juice running down my arm.  So I hope you enjoy all of my peach-related recipes this week.  I think I've got some good ones in the bunch.  To me, peaches are the smell and taste of summer .  Enjoy!  

Ingredients:
· 8 ciabatta bread slices
· 4 teaspoons Dijon mustard
· Pepper to taste
· 4 Swiss or Monterey jack cheese slices
· 4 ounces thinly sliced country ham
· 2 medium peaches, unpeeled and sliced
· 4 teaspoons honey
· 1 tablespoon olive oil

Directions:
1. Spread 4 of the bread slices with 1 teaspoon mustard and sprinkle with pepper. Layer with cheese, ham, peaches and honey. Top with remaining bread slices and press together gently. Brush sandwiches with olive oil.
2. Cook sandwiches in a preheated Panini press, 3 to 4 minutes or until golden born and cheese is melted. Or use a grill pan and cook over medium heat 3 to 4 minutes on each side.
3. Serve immediately.

Chicken and Pineapple Sliders

Welcome to March Madness! All this week we'll be talking about recipes that are perfect for watching The Big Dance!

We had these for supper last night and YUM!


Ingredients:
· 4 chicken breasts, cut in half
· ¾ cup Italian dressing
· Salt and Pepper, to taste
· 8 slices provolone cheese.
· 8 pineapple slices
· 4 tablespoons butter
· Mayonnaise or barbeque sauce, to taste
· 8 dinner rolls, cut in half horizontally

Directions:
1. Place chicken and Italian dressing in a gallon size resealable bag. Refrigerate for about 2 hours. Remove from bag and sprinkle with salt and pepper to taste.
2. Spray a grill pan with cooking spray and heat to medium heat. Grill chicken breasts until juices run clear and internal temperature is 165 degrees, about 10 minutes on each side. Remove chicken from pan and immediately place cheese on chicken.
3. In the same pan, grill pineapple slices about 2 minutes on each side. Remove from pan and keep warm.
4. Spread about ¼ tablespoon butter on each half of rolls and grill butter side down just until browned. Remove and spread with mayonnaise or barbeque sauce.
5. Assemble slider by adding chicken and pineapple on each roll.

Mini Meatball Sliders

Ingredients:
· 2 pounds ground round
· ½ cup panko or Italian-flavored breadcrumbs
· ½ cup skim milk
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon salt
· ½ teaspoon pepper
· 4 tablespoons olive oil
· ½ onion, chopped fine
· 1 24-ounce marinara sauce
· 24 dinner rolls (Martin Potato Dinner Rolls, recommended)
· 2 cups grated mozzarella cheese

Directions:
1. Combine beef, breadcrumbs, milk, garlic powder, onion powder, salt and pepper in a large bowl. Combine mixture with your hands. Shape into tablespoon size balls (mixture should make about 24 mini meatballs).
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until onion is transparent, about 5 minutes. Remove onions to a plate.
3. Heat the remaining olive oil in a skillet over medium heat and add the meatballs. Cook the meatballs until they are completely browned all over.
4. Pour the marinara sauce into the skillet with the meatballs and add the onion. Stir together and simmer about 15-20 minutes over low heat.
5. When serving, split the rolls, add a meatball and sauce. Top the meatball with mozzarella cheese. Serve immediately.