Ham and Swiss Po’ Boy

I’m slowly (but surely) perfecting my homemade po’ boy bread. It has the perfect thin, but crunchy, crust, with a warm, soft inside. I just need to work on my dough rolling skills. Even still, that lack of loaf perfection doesn’t stop me from enjoying an absolutely great ham and Swiss po’ boy. The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.

I always grab a bag (or two) of Zapp’s chips to go with my po’ boys. They have the best crunch and flavor, plus it’s a tradition. The last time (sadly, a long time ago) I was in New Orleans I had Zapp’s with my po’ boys, so I do the same at home. Food memories like that are the best, you know?

Ham and Swiss Po' Boy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
For the po boy
  • 1 6" loaf French bread
  • 1/4 pound thin sliced ham sandwich meat
  • 1 teaspoon Cajun seasoning
  • 2 slices Swiss cheese, divided
  • 2/3 cup lettuce dressing (see below)
  • 1 cup chopped tomato
For the lettuce mixture
  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon (or more, to taste) Louisiana hot sauce
  • 1 teaspoon minced fresh garlic
  • 2/3 cup shredded and chopped iceberg lettuce
Instructions
For the po boy
  1. Slice bread horizontally.
  2. Place sandwich meat in a medium skillet over medium heat.
  3. Sprinkle with the Cajun seasoning and warm the meat thoroughly. Transfer to the bottom bread halve.
  4. Add cheese and top with the lettuce dressing, tomato, and top bread half. Devour.
For the lettuce mixture
  1. Place all ingredients in a medium bowl and fold to combine.

Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread,¬† but honestly it’s not quite the same texture. Close, but not quite.

Love crab cakes as much as I do? Try my Creole crab cake sliders too!

Crab Cake Po' Boy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
For the po' boy
For the lettuce mixture
  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon (or more, to taste) Louisiana hot sauce
  • 1 teaspoon minced fresh garlic
  • 2/3 cup shredded and chopped iceberg lettuce
Instructions
For the po' boy
  1. Cut the French bread in half horizontally.
  2. Add the sliced tomato, cooked crab cakes and the lettuce mixture.
  3. Devour
For the lettuce mixture
  1. Place all ingredients in a medium bowl and fold to combine.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.
My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 1 sandwich
 
Ingredients
  • 1 ciabatta roll, sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes, chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicolo
  • 1 slice Sopressata
Instructions
  1. Heat a large skillet, cast iron skillet or Griddler.
  2. Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  3. Spread the top of the roll with pest and sun-dried tomatoes.
  4. Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  5. Add the top bun, slice and serve.

Southern Reuben Sandwich

For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.
I prefer pastrami on my southern Reuben sandwiches. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.

Southern Reuben Sandwich
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the sauce mixture
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1-2 tablespoons sweet pickle relish
  • 1/4 teaspoon cayenne pepper
For the slaw mixture
  • 1/2 cup sauce mixture (from above)
  • 3 cups coleslaw mix
For the sandwich
  • Sauce and slaw mixtures (from above)
  • 8 slices rye bread
  • 4 slices Swiss cheese
  • 1 pound pastrami or corned beef, sliced thin
Instructions
For the sauce mixture
  1. Combine all ingredients.
For the slaw mixture
  1. Combine all ingredients.
For the sandwich
  1. Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
  2. Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
  3. Divide cheese, meat and slaw mixture between 4 slices of the bread.\
  4. Top with remaining bread and serve.

Ham and Egg Sandwiches

Anita proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just a great sandwich. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!
I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.

Also try my yummy ham salad sandwiches.

Ham and Egg Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 6 sandwiches
 
Ingredients
  • 6 large eggs, hard-boiled, peeled
  • 1 teaspoon mustard powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup mayonnaise
  • 4 tablespoons fresh parsley, chopped
  • 12 slices white bread
  • 2 tablespoons Dijon mustard
  • Thinly-sliced ham sandwich meat (I chopped mine so the texture more closely matched that of the egg salad.)
Instructions
  1. Place the eggs into a large bowl. Mash with a potato masher.
  2. Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
  3. Divide the egg mixture between 6 pieces of bread.
  4. Divide the ham between the sandwiches.
  5. Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich. The joy of meatloaf is that it is (usually) a little denser than a hamburger, and (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make these BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf that is covered in dripping BBQ sauce and crunchy smoky bacon and crispy onions.

Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Ingredients
  • 1 1/2 pounds ground beef (do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20)
  • 1 3/4 cups (possibly more) bread crumbs
  • 1 egg, whisked
  • 2 cloves garlic, minces
  • 1/2 small onion, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped, fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups your favorite BBQ sauce, divided
  • Large hamburger buns
  • Mayonnaise
  • 8-12 slices bacon, cooked
  • French-fried onions
Instructions
  1. Preheat your oven to 350 F.
  2. Line a baking sheet with foil.
  3. Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  4. Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  5. Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  6. Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  7. Bake 45-50 minutes or until the internal temperature reaches 165 F.
  8. Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  9. Slather buns with mayonnaise.
  10. Slice meatloaf and place on the buns.
  11. Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  12. Add top bun, serve, and devour.

Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Also try my cowboy breakfast sandwiches.

Country Ham Egg Muffin
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
 
Ingredients
  • 4 English muffins, split
  • 1/2 cup unsalted butter, melted, divided
  • 8 thin slices smoked ham
  • 4 large eggs
  • 1 teaspoon fresh thyme, chopped (or a few pinches of dried thyme)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup mayonnaise
  • Louisiana hot sauce
  • 4 thick slices American cheese
Instructions
  1. Preheat oven to 375 F.
  2. Brush the insides of the muffins with 1/4 cup of the butter.
  3. Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  4. Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  5. Add the ham and brown on both sides. Remove.
  6. Add remaining butter to the skillet.
  7. Crack eggs into 4 silicon ring molds.
  8. Sprinkle with thyme, salt and pepper.
  9. Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  10. Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  11. Spread mayonnaise on the muffin halves.
  12. Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  13. If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear.
baked-italian-sub-pizzaTo spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

Also try my French bread pizza rustica.

Baked Italian Sub Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 12" loaf French bread
  • 4 tablespoons Italian salad dressing
  • 8 thin slices of tomato
  • 4 thin slices of hard salami, chopped
  • 4 ounces of thin sliced deli ham, chopped
  • 1/4 cup sliced black olives
  • 1/4 cup sliced mild banana peppers
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese, divided
  • Dried basil, crumbled
Instructions
  1. Preheat oven to 425 F.
  2. Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  3. Brush the insides of each half of bread with the Italian dressing.
  4. Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  5. Add cheeses.
  6. Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  7. Cut into slices and serve.