Tuesday, April 12, 2011

Sandwiches & Wraps

I honor of Spring, picnics and living in the south here are some of our favorite quick and easy lunches that we enjoy all the time.  There's just something about being in the south and enjoying your yummy treats on your front porch or at a park, surrounded by family and friends that really makes for some of the best comfort food in all the world.  Of course you don't need to live in the south to enjoy these but it sure does help.  The first one is my Tuna Salad and I eat more of this than just about anything else.  I love hot tuna, melted cheese and avocado.  And I grew up watching my dad eat his own version just about everyday.  I am just carrying on the tradition.     

Tiny Tuna Toasts
1 (12 oz can) Solid White Tuna in water, drained
6 Tablespoons of Cream Cheese
2 T Diced Red Onion
1 Tablespoon dried chives
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Salt & Pepper to taste
Mix together & serve hot or cold

Slice up whatever bread you have on hand (used French Bread) or could use Mini Bagels top with avocado slices and your favorite cheese then place under broiler til bubbly and ENJOY!!

Ham and Swiss Poppyseed Sandwiches
My Aunt Nancy gave me this recipe and it's one of the classics that dates back to the 1960's.  We love it!!  I often make up the entire batch & we eat on it all week long.  Best served along side your favorite jam.

1 pkg small 18 to 24 Parker House Rolls (Kroger Golden Dinner Rolls in fresh baked bread section)
6 T salted butter
1 tsp onion powder
1 T Worcestershire sauce
1/2 T poppy seeds
1 tsp dry ground mustard
3/4 lb ham (I used Boarshead Low sodium)
1/3 lb Baby Swiss (I used Private Selection)
1/3 Cup of your favorite jam
1 T hot water

Preheat oven to 350. Melt butter in microwave safe dish & add Worcestershire sauce, onion powder & poppy seeds. Cut rolls in half & set aside. Pour half butter mixture in the bottom of a large pan. Place bottom layer of roll in pan. Layer with Ham, then the cheese & then add the tops & brush the tops with the remaining butter mixture. Bake for 20 mins. Mix your favorite jam with water to thin out. Serve & ENJOY!!!!

Roasted Pork Wrap
Here's what we do with left over pork loin
1 whole wheat tortilla
1/4 lb Roasted Pork, cubed
1 slices baby swiss
1 tablespoon red onions
2 Kalamata olives, sliced
Bunch Arugula
drizzle with Ranch dressing
Salt and Pepper to taste

Over med high heat, place tortilla in a skillet to warm.  Layer up in the center of the tortilla in order, pork, swiss, red onions, olives, Arugula. Continue heating for 3 to 5 mins or until cheese has melted & everything has had time to warm.  Remove from skillet & roll up from each side to meet in the middle. Bound the bottom with foil so nothing falls out & your are all set. ENJOY!!

Cuban Panini
2 Hoagie rolls 
2 slices of Roasted Pork
4 slices of ham (Boars Head Low sodium is our fav)
2 slices of baby swiss
2 slices of long sandwich dill pickles
2 tablespoons Dijon
Extra Virgin Olive oil

1.  Slice each Hoagie in half length wise and hull out each half (top & bottom) to make a cozy home for the ingredients. 

2.  Starting with bottom roll, layer up 1 slice of pork, 2 slices of ham,1 slice of dill pickle and 1 slice of swiss. 

3. Take the top piece and smear on 1 tablespoon (or more depending on your desire) Dijon. Introduce the top to the bottom and allow them to fall in love. Coat the outside of the top piece with olive oil to prepare it for the panini press.  Repeat steps 2 and 3 for the 2nd (and so on). 

4. On med-high, place the sandwiches on the panini press & cook for 3 to 5 mins, until crunchy on the outside & melt-y goodness is coming from the inside. Cut each on a diagonal & serve with Sweet Potato Fries..ENJOY!

NOTE: If you do not have a panini press you can use a cast iron skillet or any skillet & place something heavy on top to weight it down. Just be sure you press it, so it cooks up in the 3 to 5 mins.

Egg and Olive Salad
4 eggs
5 - 6 Kalamata Olives diced
2 tablespoons red onions
1/2 teaspoon dried Dill
1/4 Cup Greek yogurt (I add a little at a time til its the consistancy I prefer)
Onion powder to taste
Salt & pepper to taste

Put 4 eggs in pot with cold water & place on stove on high. Once it starts boiling turn it off & cover it. Set time for 15 mins & let it sit.  Drain & rinse eggs with cold water to stop the cooking. I even add ice cubes to the pot to cool them quicker.  Cut eggs with egg slicer & place in bowl. Add olives, red onions, onion powder, dill, yogurt and salt & pepper. Mix & refridgerate for at least an hour. Serve & enjoy!!!!


  1. WOW...This post is incredible! I'm starting with your tuna salad and working my way down to the egg and olive.

  2. I am going to make the Ham and Swiss Poppy Seed sandwiches for my book club... yummy!!

  3. I am making Pannini Sandwiches for dinner tonight!

    Great minds think a like! :)

  4. My dad made plain ole' tuna salad with mayo and pickle relish when we were kids. BUT I am so gonna try your tuna salad! Thanks for the recipe! :)


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