Do you love sandwiches? I don’t LOVE sandwiches, but my family does….Deli ones, homemade, sub..you name it, they like it! We have been eating a lot of sandwiches with school being out and the weather being so hot, SO I thought I would share some really AWESOME sandwiches that I have found and some we just devour ourselves. 
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
Sauteed mushrooms and onions all covered in ooey gooey melted cheese in a grilled cheese sandwich. Buttery, toasty, and cheesy mushroom perfection!
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter
Directions
Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minutes.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated.
Season with salt and pepper and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
Now tell me THAT isn’t scrumptious looking!!!
Buffalo Chicken Grilled Cheese Sandwich
All of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.
Servings: makes 1 sandwich
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Ingredients
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
Directions
Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
Heat a non-stick pan over medium heat.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
HOLY Goodness!
Crispy Southwest Chicken Wraps
*Makes 6 wraps
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped juice of
1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS
: Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
I LOVE a good warp in lieu of a sandwich!
Some of our favorites:
Fried Egg and Cheese on a Cinnamon/Raisin Bagel
Grilled Ham and Cheese
Turkey, Mayo, Lettuce, and Black Olives on Wheat (my 7 year old’s fav)
Turkey, Mayo, and Lettuce on Wheat (my 4 year olds Fav)
Chicken Philly from Buffalos or Taco Mac
Daddy’s Fav- Anything with a TON of meat on it!
Mommy’s Fav’s- either 1/2 Almond Butter on wheat, or Swiss Cheese, Cucumbers and Green Peppers on Wheat ( Subway)
The BEST is a Peanut Butter and Jelly with regular Potato Chips mushed in between!
What is your favorite?
XOXO
Steph
