Sanduiche de Forno - Oven Sandwich

On Sunday nights, I don't cook.  Not because I don't like cooking, you know I love it, but it's usually a day that I take off since I am in the kitchen every other day of the week.

We either snack all day long, or have cereal or sandwiches or leftovers. 

But there are Sunday nights that I feel like getting into the kitchen and making something quick and easy. 
 

Last night was one of those, I wanted a quick meal, but equally yummy, and that's when I remembered a simple, yet delicious dish that I hadn't made in a couple years.

It is quite popular in Brazil and even Portugal, and the best part is that the variations are endless, but this is the most common way I make it.  Also, it is easily adapted to cater to a big crowd, or just 2 or 3 people.

Sanduiche de Forno - Oven Sandwich

Sliced bread
Ham, Cheese of your choice - I also added some leftover mini pepperoni that I had in the fridge
Mayonnaise
Pizza sauce
Shredded Cheese
Oregano
Tomato slices
Optional:  You can add sliced onion and even olives along with the tomato slices


In a baking dish, put a little bit of the pizza sauce.  Just enough to cover the bottom.  Next cut off remove the bread crusts, and then place a layer of the slices over the sauce, covering the whole dish.

Now you're going to start layering the ingredients, starting by spreading a good slather of mayonnaise on the bread.  Next sprinkle on some shredded cheese of your choice, sprinkle some oregano, then a layer of ham, layer of sliced cheese, spread on some more pizza sauce. 

Do another layer of bread, mayo, shredded cheese, ham, sliced cheese and pizza sauce.

To finish off, another layer of bread, then a final layer of mayonnaise, some more shredded cheese, then top with sliced tomato and sprinkle some more oregano.

Bake in a 375 degree oven for 15 to 20 minutes, until golden brown.

Oklahoma Fried Onion Burgers

One of the very first times I had my mother in law prepare something for me to eat, it was at their home in Oklahoma, and she presented us with Onion Burgers.

I loved hamburgers, I loved onion and quite frankly, there was nothing about that combination that wouldn't have made me a very happy girl.

I loved the burgers so much that I asked her to show me how to make them.  Surprisingly, so easy but oh so delicious.

I've made them over the last 20 years, but it had been a while now since we enjoyed these, I don't think I had yet made them since moving to Texas.

As I was preparing my menu plan last week, I came across a picture of a fried onion burger and immediately jotted down the Onion burgers on the meal plan.

Then I realized that I hadn't yet shared it here on the blog, and that of course had to be remedied too.

My mother in law cooks all the onion on one side of the griddle, and the burgers on the other.  I do that sometimes too, but the past few times I've been doing it slightly different, and I'll explain that in the recipe below.

By the way, as I'm sure you've noticed, I'm back to cooking and sharing recipes, and I really do hope you're enjoying my return.  If you are, let me know down below and also let me know how long you've followed Full Bellies :)

Right, now onto the delicious Oklahoma Fried Onion Burger.

Oklahoma Fried Onion Burgers

1 large onion, halved and thinly sliced
1 pound ground beef
Salt and pepper to season burgers
Butter

Swiss or American cheese (truly your choice of cheese, really)
Hamburger Buns
Mayo, Mustard or Ketchup
Pickles

If you want a thick huge burger, then divide the ground beef into 4 patties.  I usually get 8 burgers out of mine because I don't make them as thick, and also flatten them out quite a bit.

In a griddle, place a few pats of butter.  Take the onion slices and make a mound for each burger patty, on the griddle.  So if you're having 8 burgers, divide the onion slices into eight equal parts and place them down on the griddle.

Take the burger patties and place them on each of the onion mounds, then press down so that the onions stick to the burger.

 
Cook until the onions turn a nice gold brown, about 8 minutes or so.  Flip them over, and cook on the other side until the patty is brown and cooked all the way through.
 

Place a slice of cheese on each patty and let it melt, then transfer to the hamburger buns.  Add desired condiments and toppings and serve.

We like ours just plain with either some mayo or ketchup, and a few slices of pickle, nothing more.  Truly they don't need anything else on, they are divine just like this.

Patty Melt

Oh do I love a good patty melt, but I don't get to have it that often, actually only one place I know of around here makes them, and that's Freddy's.

I've always wanted to make them myself, but there are so many varied opinions out there on what constitutes a real patty melt and what kind of bread it should and shouldn't have, and the cheese.....oh the cheese, it has to be swiss, no it has to be cheddar, no no it HAS to be american.

Varying opinions, so I shied away from making these. While browsing the Saveur magazine I came across a recipe for the Patty Melt, and decided to just go for it and make using the bread I wanted the cheese I wanted and even the butter I wanted.

What resulted was a delicious patty melt that made me ooooohhhhh.

For the original recipe go to Saveur.

Patty Melt

Adapted from:  Saveur

Makes 6 sandwiches

1½ lbs. ground beef
Kosher salt and freshly ground black pepper, to taste
5 tbsp. canola oil
2 yellow onions, halved and thinly sliced
12 slices Texas Toast bread
12 thin slices American cheese
8 tbsp. Challenge Tuscan Style Butter


1. Season the beef with salt and pepper. Divide meat into six ¼"-thick patties that are slightly wider and longer than the bread.

2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 12 minutes.

Transfer the onions to a bowl; wipe out skillet. Working in 3 batches, heat 1 tbsp. oil in skillet over high heat. Add 2 burger patties; cook, flipping once, until well browned, about 4 minutes total. Transfer patties to a plate.

3. Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice and a piece of bread. Using a table knife, spread butter over the top and bottom of each sandwich.

4. Heat a 12" nonstick skillet over medium heat. Working in 3 batches, cook sandwiches, flipping once, until golden brown and hot, about 6 minutes.

Baked Ham and Cheese Sliders

I've been making them for such a long time, I don't know why I have never posted the recipe here.



Anyway, this was tonight's dinner which is pretty typical for a Friday night, it's either pizza or sandwiches or something easy.

These are SO good, I can't even begin to tell you how dangerous they are LOL  I have to control myself around them because since they're so small I seem to think that it means I can eat as many as I want.

Baked Ham and Cheese Sliders

Source:  The Girl Who Ate Everything

12 hawaiian sweet rolls
ham
swiss cheese
1 small onion, finely diced
1 stick of butter
3 tablespoons mustard
2 teaspoons worcestershire sauce
parsley

Cut the bread rolls in half, place the bottom on a baking pan.....on a skillet, melt the butter, then add in the onion, mustard and worcestershire sauce. Stir and cook for a little until the onion is transparent.



Take 1/4 of the onion mixture and set aside.



Take the rest of the mixture and spread on the bottom of the rolls. Sprinkle on some parsley...then top with ham and then swiss cheese.



Place the tops on, spread the 1/4 cup onion mixture you reserved on top, sprinkle a little more parsley, then cover with foil.



Bake at 350 degrees for 20 minutes. That's it.

Root Beer Pulled Pork Sandwiches

Long weekend, family all home, movie time.

Which means, I don't want to have to stop to go  hang out in the kitchen alone fixing meals.

Yesterday, we all cuddled on the couch and watched the Star Wars movies...or the first 2 at least before I had to get up and move on for fear of falling asleep, which seems to be something the TV does to me the minute my butt hits the cushions.



For lunch, I made very quick nachos and then while we immersed ourselves in Star Wars history, I had a Root Beer Pulled Pork simmering away in the slow cooker.

I will tell you right now that I am NOT a fan of root beer, I do not like it, I do not drink it and I don't even like the smell of it, so I'm sure you're wondering what ever would possess me to cook with it.....well the answer is simple, it sounded good, my family likes root beer and I love them???



First time I made it, it turned out AMAZING, so delicious, very smokey and barbecuey (I know that's not a word).  So it's now one of my favorite ways to make pulled pork sandwiches.

Super easy to throw together, really you must try it and if you don't like root beer, don't worry you won't even taste it.

Root Beer Pulled Pork

2 lb boneless pork roast
1 can of root beer (or 12 oz.)
1 barbecue bottle (18 oz.)

Put everything into the slow cooker. Cook on LOW for 6 hours.

When ready, just shred the pork and serve on buns, or whatever bread you wish, we actually like it on sliced bread.

What I like doing is leaving some of the pork in chunks, so I don't shred it all. Then I pile it on one half of the bread, then take the other half and dip lightly into the sauce in the slow cooker, now don't DUNK it in there, just a quick, gentle dip, you just want to get that side of the bread nice and covered with the sauce.

This is SO good!

Brown Sugar Barbecue Sandwiches

These were SO good and especially when paired with Homemade Hamburger buns. Good gravy and yes, there's lots of gravy that just seeps into the bread and pours out the side when you're eating. *drool*

Also from Gooseberry Patch's 101 Hearty Recipes.



Brown Sugar Barbecue Sandwiches

1 c. water
3/4 c. catsup
2 T. brown sugar, packed
1 onion, chopped
2 T. mustard
1 T. chili powder
2 t. salt
1 t. pepper
2 lbs. lean ground beef
12 sandwich buns, split.

In a large saucepan, mix all ingredients except beef and buns. Bring to a boil over medium heat.

Add uncooked beef; simmer for 30 minutes. Spoon onto buns. Makes 12 servings.

I adapted this recipe slightly, I browned the beef first, then added it and everything else, except the buns, into the slow cooker. Cooked it on HIGH for 1 hour and it was PERFECT :)

Beef, Banana Peppers and Provolone Sandwich

As soon as the temperatures start cooling, my slow cooker starts seeing the light of day, like constantly seeing the light of day, at many times working almost daily in my kitchen.

We had a couple of errands to run this morning and then I wanted to get some more sewing done while the kids and daddy played games on the TV.  So dinner was thrown into the crockpot at 8am this morning and by the time we sat down, it the meat was tender and had sucked up all the goodness from the peppers.  So good!

This recipe was inspired by one I saw at Our Best Bites a while ago.  It's so easy that I didn't save it or bookmark it but go on over and check out their blog, it's full of great recipes.

Beef, Banana Peppers and Provolone Sandwich

2lb rump roast
1 jar of banana peppers
salt and pepper
garlic powder
sandwich buns

Rub salt and pepper all over the roast, sprinkle on some garlic powder and pop it into your slow cooker.

Dump the contents of the banana peppers jar into the pot, and yes I mean everything, the peppers and the juice etc. Close the lid and cook on low for 8 hours.



I cranked it up to HIGH the last 2 hours just because, I don't know why but it worked great.

When ready to eat, shred the beef. Slather on some mayonnaise on the two halves of the sandwich buns, put a big mound of the meat filling on one half, put a slice of provolone cheese on top and then take the other half, and dip it into the gravy in the crockpot, then plop on top and you're done.

These are SO good.

Crockpot Grinders

What a name.  I know, the first time I came across this recipe I thought "what on earth is a crockpot grinder?".  It's a sandwich, made in the crockpot.  WHAT?!?!?!



Yes, the crockpot, that little device that seems to bring a huge smile to my face especially when the weather starts cooling down.  I tend to do more slow cooking in the fall and winter for soups and puddings and mac and cheese and even mashed potatoes.  Yum!

Anyway, back to the Crockpot Grinder.  Yes, this one I actually found while browsing Pinterest.  It's funny but lately anything I make people ask "Oh is that from Pinterest?"  LOL  Ummm...believe it or not, I don't go to Pinterest very often, I much prefer blog browsing through my Google Reader :) Thank you to Big Red Kitchen for this great recipe, I'm already imagining different combinations of meats and cheeses for the next one.

Only problem I had was that the loaf of bread I was using was way too big for my slow cooker, so I had to cut it in half, but the good part is that the other half is wrapped in foil and tomorrow will be popped into the oven for a quick lunch.

Crockpot Grinders
Adapted from: Big Red Kitchen

one round loaf Artisan Italian Bread
slices provolone
slices ham
pepperoni
jalapeno peppers
onion slices
oregano

Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. (the only bread I could find was presliced, but all I did was made sure not to push the cheese and the meats all the way to bottom)

Layer slices of cheese and top with ham, pepperoni, onion slices, jalapeno peppers and then sprinkle on some oregano. Repeat until you have enough filling for as many sandwiches as you're making.

Fold each bundle in half and tuck down between every other slice of bread. Now it may look like the sandwich is starting to separate, all I did was put some heavy mason jars on either side to keep it from opening all together.

Once all done, wrap the whole bread tightly with foil....two times. So double the foil.

In the crockpot, I made some balls out of foil and placed them on the bottom, it's just so the sandwich doesn't sit directly on the base.

Pour in 1/4 cup of water, then place the sandwich on top of the foil balls (haha, sorry it always makes me laugh).

Cover and cook on low for 2 to 4 hours. To serve, just unwrap from the foil, separate the sandwiches and enjoy.

The center sandwiches are pretty big so I sliced those in half.

I served mine with a simple salad.  Got big thumbs up from the family :)

For the original recipe, head on on over to Big Red Kitchen.

Mini Barbecue Chicken Sandwiches

These are no only delicious but make a great snack, lunch or even light dinner served with a salad.

I like to make big batches and freeze them for those days when I'm busy or need a quick meal.

This recipe comes from  Prudence Pennywise's recipe but I just adapted it to our liking.   With hubby and I counting calories I'm trying to cut here and there and the best part is that these are only 164 calories each.

Mini Barbecue Chicken Sandwiches

Adapted from: Prudence Pennywise

6 English muffins split and toasted
2 tablespoons mayonnaise
12 paper thin onion slices
2 packages fully cooked chicken
Barbecue sauce
1 cup low fat mozzarella cheese grated


Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet.

Top muffins with onion slices and chicken.

Drizzle each half with barbecue sauce.

Sprinkle with cheese and broil until cheese is melted and bubbly.

If you're freezing, allow the sandwiches to cool completely.  Place them on a cookie sheet and place them in the freezer until solid, then take them out, wrap individually or pop into ziploc baggies and place them back in the freezer.

Don't use aluminum foil as metals from the foil may seep into the sandwich during freezing.

To re-heat, let them thaw out completely then pop them in the oven or microwave for a few minutes just until heated through, don't nuke these immediately after removing them from the freezer or you'll end up with a soggy yucky mess.

Keep sandwiches for about 2 weeks tops, no longer. :)

Philly Cheesesteak Sandwiches

I love philly cheesesteaks, just love them so much but truth be told, it's kinda hard to find a really good one.

Luckily here on base we do have Charley's which make really good sandwiches, but I want to be able to make it for myself at home.

I have tried so many recipes and I don't we'll ever be able to make it exactly like you would get in Philly, but some do come close.

This one is pretty good, at least for me, you'll have to judge for yourself.

Philly Cheesesteak Sandwiches

Credit:  Gooseberry Patch Homestyle Family Favorites

2 T. butter
1 lb. beef top or ribeye steak, thinly sliced
seasoned salt and pepper to taste
1 onion, sliced
1 clove garlic, minced
Optional: 1 c. sliced mushrooms
1 green pepper, thinly sliced
1 lb. provolone cheese, Gouda or Swiss cheese, sliced
6 hoagie buns or baguettes, split

Melt butter in a skillet over medium heat until slightly browned.

Add steak;  sprinkle with seasoned salt and pepper and saute just until browned.  Add onion, garlic, mushrooms, if desired, and green pepper;  stir.  Cover and simmer 5 to 7 minutes or until onion and pepper are tender.

Add additional salt and pepper to taste.  Remove from heat;  set aside.  Place 2 to 3 cheese slices in each bun;  top each with 2 to 3 tablespoonfuls of steak mixture.  Top with additional cheese, if desired.

Wrap each sandwich in aluminum foil;  bake at 350 degrees for 10 to 15 minutes or until cheese is melted.

Makes 6 sandwiches.

French Dip Sandwiches

Easy meals that I can throw together while getting this house back to normal.

French Dip Sandwiches.  I know you've heard about them and I'm sure even tried them before, but usually to make them the traditional way you would have to cook the meat for a long long time, but I honestly don't have time for that and I also like using shortcuts.

So here is my version of this great sandwich, it's delicious, it's filling and it's very quick to put together.

French Dip Sandwich

4 tablespoons butter
1 small onion, finely diced
2 tablespoon flour
1/4 cup whiskey (you can also brandy or sherry)
2 cups beef broth
1 1/2 pounds deli sliced roast beef
salt and pepper
6 sandwich rolls, split
provolone cheese

In a large skillet melt butter. Add diced onion and saute for a few minutes until the onion is cooked through.  Add the flour and whisk,

then add in the whiskey and the beef broth, whisking constantly until smooth.  Simmer over a low heat for a few minutes. 

Add the roast beef to the skillet and heat through.  I like to separate the slices instead of just dropping the big chunk in there. 

Pile the roast beef onto rolls, top with provolone cheese

and then pop into the broiler so it melts and gets all toasty and gooeye.

Scoop the remaining sauce into ramekins and serve with sandwiches, for dipping.

Enjoy!

Turkey Parmigiana Sliders

Holy cow were these phenomenal.

I love sliders, I think mostly because I love the versatility of making whatever I want in a little bite, or two, sized burger.

In my attempt to find new Slider versions, I ended up finding this recipe over at What's Cookin, Chicago.  I've tried a few of her recipes and they are delicious so I knew this one would be too, but boy was I in for a surprise.

Super tender with all these great italian flavors, yummy melted cheese and a kick from the spaghetti sauce, pair it all up with some sweet Hawaiian rolls and you'll be sighing.

Turkey Parmigiana Sliders

Credit: What's Cookin, Chicago

1 pound ground turkey
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grated Parmesan cheese
salt & pepper to taste
4 slices mozzarella cheese, each slice cut into quarters
1/4 cup pasta sauce - homemade or store bought
1/2 cup shredded romaine lettuce
12 dinner rolls, split and toasted (I used Whole Wheat Hawaiian rolls, nice and sweet)

Preheat oven to 350 degrees.

In a bowl combine the ground turkey, all the spices, cheese and salt & pepper. Form large meatballs and flatten to create small patties.

Brown each patty on both sides in a skillet with a little oil and transfer the patties to a baking sheet.

Top all browned patties with a teaspoon of pasta sauce and a couple slices of cheese.

Bake in the preheated oven for a few minutes until cheese begins to melt.

While the patties are baking, spread a teaspoon of pasta sauce on the bottoms of the split dinner rolls.

Transfer each patty onto the bottoms of the rolls and top the burgers with shredded lettuce and the tops of the dinner rolls. Serve immediately.