Your cart
Important Notice Important Notice

Blog

Tri-Tip Sandwich with Chipotle Mayo

Tri-Tip Sandwich with Chipotle Mayo
We had the best time with our friend Leighanne (@leighanne_yourhomebasedmom) yesterday! Her fabulous French Dip sandwich is amazing and our Kamut baguettes just put it over the top!!! We are definitely eating these again tomorrow for family dinner! xo Liz + Lizi

Tri-Tip Sandwich with Chipotle Mayo

This Tri tip sandwich is sure to be a people pleaser. You can serve it two ways. The first is as a French dip sandwich by adding cheese and using the delicious juices leftover as a dipping sauce. I also like to add some chipotle mayo to mine. If you prefer a Philly Cheeses teak style sandwich just saute some peppers and onions and add to sandwich along with the cheese

Sandwich:

  • 1 3 lb. tri-tip roast
  • 2 C beef broth
  • 2 Tbsp Worcestershire sauce
  • ½ tsp dried thyme leaves
  • ½ tsp dried rosemary leaves
  • 1 tsp sea salt
  • ½ tsp pepper
  • 2 tsp fresh garlic minced
  • Provolone cheese sliced

Chipotle Mayo

  • Philly Cheese Steak Version: sliced bell pepper (sliced onion and 2 Tbsp canola or olive oil)
  1. Combine salt, pepper, thyme, rosemary and garlic and rub over top of tri tip.
  2. Place in slow cooker. Add broth and Worcestershire sauce into slow cooker, do not pour directly over the top of the tri tip and wash off the seasoning.
  3. Cook on low for 6-7 hours or until meat is tender and pulls apart easily with a fork.
  4. Remove meat from slow cooker and shred into large pieces.
  5. Strain remaining liquid and use as a dip for sandwich
  6. Place meat onto a toasted bun topped with chipotle mayo and add cheese. Place under broiler for a minute to melt cheese.
  7. If you prefer a Philly Cheesesteak style sandwich, sauté some onions and peppers and add to sandwich along with provolone cheese. (see note below)
  8. Sautéed Peppers and Onion: Heat oil in pan over medium high heat, add sliced peppers and onion and sauté over medium high heat until soft.

Chipotle Mayo:

  1. ½ mayo cup
  2. 1 tsp adobe sauce from chipotle peppers
  3. 1 -2 chipotle chilis in adobo sauce
  4. Combine all ingredients together and refrigerate until ready to use.

COOKIE ICE CREAM SANDWICHES

COOKIE ICE CREAM SANDWICHES

COOKIE ICE CREAM SANDWICHES

  • 1 cup 2 sticks butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  1. Preheat the oven to 350 degrees.
  2. In a large bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and fluffy. Add the vanilla and eggs. Beat about 1 minute.
  3. Sift the flour, baking soda, and salt into a separate bowl. Add to the butter mixture and mix until all ingredients are well combined. Stir in the chocolate chips.
  4. Drop tablespoons of dough onto ungreased cookie sheets and flatten slightly with the palm of your hand. Bake 8 mins. Remove to a cooling rack. These cookies freeze well!
  5. MAKE SURE YOU GRAB YOUR FAVORITE ICE CREAM

Monte Cristo Sandwiches for Dinner

Monte Cristo Sandwiches for Dinner
Ann, my editor makes these delicious sandwiches all the time. I like to order them when they are on the menu in a restaurant. If you haven’t tried a Monte Cristo you are in for a treat! These are fun to serve company as well.

Monte Cristo Sandwich:

Batter

  • ¾ cup Pancake Dry Mix (see below)
  • 1 egg
  • ¾ cup milk or water

Sandwich

  • 4 slices whole grain or white bread
  • 2-4 slices mild or sharp cheddar ( garlic cheddar, or pepper jack cheese)
  • 4-6 slices deli ham (turkey or chicken, your choice)
  • Mayonnaise and mustard ( optional, to taste)
  • Powdered sugar
  • Raspberry jam

Pancakes – Dry Mix

  • ⅔ cup all-purpose flour
  • ¼ cup whole wheat flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Batter

  1. Mix ingredients in a 9 inch pie pan. It will be thinner than it would be for pancakes.

Sandwich

  1. Prepare the sandwich by lightly spreading mayonnaise and mustard on both inside pieces of bread.
  2. Place 1 slice of cheese, (2, if the slices are very thin) and 2-3 slices of meat on each sandwich. Place the second piece of bread on top, mayo inside.
  3. Preheat a 10-12 inch frying pan on medium high. Add 1 Tablespoon canola oil.
  4. Carefully take each whole sandwich and place it in the prepared batter. Turn the sandwiches over and make sure the sides are also dipped in the batter. Place in the heated frying pan. (This part is messy!) Watch the sandwiches carefully so as not to burn, but check inside to see that the cheese is melting and the batter is cooking. With a large spatula, turn the sandwich over to brown the other side.

  5. Remove finished sandwich to individual plate. Sprinkle top with powdered sugar. Add 2 Tablespoons raspberry jam on top of the powdered sugar. Serve immediately. Eat with a knife and fork.

Pancake Dry Mix

  1. Mix flour, whole wheat flour, sugar, baking powder and salt in a bowl. Remove ¾ cup mix to make the batter for the sandwiches. Store the remaining mix in an airtight container.

Serve with: Bacon or breakfast sausage. Fruit in season – strawberries, raspberries, grapefruit, orange slices. Tip: This sandwich is messy transferring to the frying pan - but it’s worth it!!

CHICKEN SALAD CROISSANT SANDWICHES FOR A CROWD

CHICKEN SALAD CROISSANT SANDWICHES FOR A CROWD
Monday Comfort Food Our family and friends have been serving these sandwiches for over 25 years. They are a real crowd-pleaser. This recipe serves a small crowd, or you can easily double or triple it for larger groups. Plan ahead to allow the chicken salad to refrigerate for at least 2 hours before making sandwiches. DO AHEAD Make the chicken salad at least 2 hours ahead of time, and up to one day ahead. Add the cashews just before making the

CHICKEN SALAD CROISSANT SANDWICHES FOR A CROWD

  • 2 pounds boneless, skinless chicken breasts, or about 5 cups shredded cooked chicken
  • 11 /2 cups mayonnaise
  • 2 tablespoons minced white onion
  • 1 tablespoon chicken bouillon granules
  • 4 celery ribs (minced)
  • Salt
  • ground black pepper
  • 2 cups whole cashews
  • 15 small croissants
  1. 1. Cook the chicken by your preferred method: poach, grill, or broil. Or simply cut chicken off the bones of a roast chicken from the deli.

  2. 2. Tear the meat into bite-size pieces. In a large bowl combine the chicken with the mayonnaise, onion, bouillon, and celery. Mix thoroughly; season with salt and pepper to taste. Refrigerate for at least 2 hours.

  3. 3. Fold the cashews into the chicken salad mixture just before serving.

  4. 4. Split the croissants in half lengthwise and spoon the salad mixture onto one half of each croissant. Top with the other half.


Serve with baked beans and melon slices or a fruit platter.

sandwiches.

BBQ BEEF SANDWICHES

BBQ BEEF SANDWICHES
Sunday Traditions My daughter Katie makes this meal the best. We all look forward to these special sandwiches— a pleasant change from regular roast beef. You can make this recipe with a smaller roast, but use the full amount of sauce and roast for a shorter time.

BBQ Beef Sandwiches

  • 1 tablespoon vegetable oil
  • 1 3-pound boneless beef shoulder or chuck roast
  • 1 cup barbecue sauce
  • 1/2 cup cider vinegar
  • 1/2 cup chicken broth
  • 1/4 cup packed brown sugar
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/2 medium yellow onion (minced)
  • 2 garlic cloves (crushed)
  • 11/2 teaspoons dried thyme
  • 6-8 hamburger buns Butter ((optional))
  • 6-8 Swiss cheese slices ((optional))
  1. 1. Preheat the oven to 275 degrees.

  2. 2. Heat the oil in a Dutch oven or large pot over medium-high heat and brown the meat well, turning often about 15 minutes. In a bowl combine the barbecue sauce, vinegar, broth, sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Pour over the meat and bring to a boil. Cover tightly with a lid or aluminum foil and roast in the oven for 3 to 4 hours. Remove the meat and shred it with a fork. Return the meat to the pot and keep warm.

  3. 3. Butter the hamburger buns, if desired, and broil them until they are barely brown around the edges. Place one slice of Swiss cheese, if using, on the bottom bun and place under the broiler just until the cheese has melted.

  4. 4. Fill the buns with the meat and serve.

DO AHEAD

Start this dish at least 4 hours ahead of time.

FRENCH DIP SANDWICHES

French Dip Sandwiches

  • 2 - A Jus Packets (near the dry soups in market,)
  • 1 Loaf French Bread.
  1. Cut into 16 sandwich slices.
  2. Heat A jus in saucepan.
  3. Add the leftover meat. Warm.
  4. Heat a large skillet over medium heat.
  5. Butter both sides of bread and fill with meat.
  6. Fry in pan until toasted light brown.
  7. Serve with A Jus on the side in a small bowl.

Leftovers Tip: You can use up leftover roast beef the next night by cutting the meat into chunks and making more gravy, if necessary, from gravy mix. Add the meat to the hot gravy in a saucepan on top of the stove until heated through. Serve over mashed potatoes. Add a vegetable of your choice. You may also use leftover roast for French dip sandwiches.

SLOPPY JOES

SLOPPY JOES

Food Nanny Food & Lifestyle Photography
Food Nanny Food & Lifestyle Photography

With March MADNESS is full swing, I think it is time to share a fan favorite! You aren't living if your not making The Food Nanny's Sloppy JOES. It is wonderful to BBQ with friends... but if your looking to change it up try our Sloppy JOES. This dish can be made ahead of time and reheats nicely. It also can be double or tripled very easy. It is also budget friendly. This dish might just be a new favorite at your house! Pass the chips and beans! XOXOXOXOXO

SLOPPY JOES

  • 1 Tablespoon butter
  • 1/4 cup chopped onion (optional)
  • 1 pound lean ground beef
  • 1 cup ketchup
  • 1/2 to 1 cup water
  • 1/4 cup packed brown sugar
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 hamburger buns
  • Butter (for buttering the buns (optional))
  1. Melt the 1 Tablespoon butter in a medium saucepan or skillet over medium heat and cook and stir the onion until soft. Add the meat and cook and stir until it is throughly cooked. Drain and return to the pan.
  2. Add the ketchup, 1/2 cup of the water, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, and pepper. Simmer for 20 minutes, adding more water as needed for the desired consistency.
  3. Butter the buns, if desired, and toast them under the broiler. Watch closely to be sure they don't burn. Spoon the meat mixture onto the bottom halves of the buns and cover with the tops. Or prepare open-face sandwiches.
  4. Serve immediately.

Amazing Slow-Roast Cooker BBQ Beef Sandwiches

Amazing Slow-Roast Cooker BBQ Beef Sandwiches

Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography
Our whole family looks forward to these delicious, amazing slow-roast cooker BBQ beef sandwiches!!! They really are SOOO good!! We think toasting the bun and the swiss cheese set this sandwich apart! We love it cause this dish can be made at least 4 hrs ahead of time, which means more time to get done what we need to!! We crave them all year round.

During March we watch a lot of sports because of the men in our lives..........and these little sandwiches make the perfect "MARCH MADNESS" meal that everyone enjoys! Perfect for a lazy weekend at home!!

Give these amazing slow-roast cooker BBQ beef sandwiches a try at your next gathering! They won't disappoint!

Amazing Slow-Roast Cooker BBQ Beef Sandwiches

  • 1 Tablespoon vegetable oil
  • 1 3-pound boneless beef shoulder or chuck roast
  • 1 cup barbecue sauce
  • 1/2 cup cider vinegar
  • 1/2 cup chicken broth
  • 1/4 cup packed brown sugar
  • 1 Tablespoon prepared mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon chili powder
  • 1/2 medium yellow onion (minced)
  • 2 garlic cloves (crushed)
  • 1 1/2 teaspoons dried thyme
  • 6 to 8 hamburger buns
  • Butter (optional)
  • 6 to 8 slices Swiss cheese (optional)
  1. Preheat the oven to 275 degrees.
  2. Heat the oil in a Dutch oven or large pot over medium-high heat and brown the meat well, turning often, about 15 minutes. In a bowl combine the barbecue sauce, vinegar, broth, sugar, mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Pour over the meat and bring to a boil. Cover tightly with a lid or aluminum foil and roast in the oven for 3 to 4 hours. Remove the meat and shred it with a fork. Return the meat to the pot and keep warm.
  3. Butter the hamburger buns, if desired, and broil them until they are barely brown around the edges. Place one slice of Swiss cheese, if using, on the bottom bun and place under the broiler just until the cheese has melted.
  4. Fill the buns with the meat and serve.

ROMANO-CRUSTED GRILLED CHEESE

ROMANO-CRUSTED GRILLED CHEESE

Gruyere cheese, jam and arugula are three of our favorite foods. The flavors of the 3 different kinds of cheeses come together nicely. It has a tiny bit of sweet flavor to it with the jam. Try the Food Nanny sandwich creation! It is fast, easy and delicious. ~xo
Food Nanny Food Photography

Food Nanny Food Photography

ROMANO-CRUSTED GRILLED CHEESE

  • 1 cup finely shaved (use a microplane grater Romano cheese)
  • Butter for spreading
  • 4 slices white sandwich bread or your favorite Artisan bread
  • 2 very thin slices Gruyere cheese
  • 2 very thin slices Colby/Jack cheese
  • Dijon mustard for spreading
  • 1/4 cup apricot Jam
  • 1 cup baby arugula
  1. Grate the Romano cheese really fine. Butter each piece of bread on one side. Press 1/4 cup of grated cheese into the butter. (It sticks perfectly). These are the outside pieces of bread that will be grilled.
  2. On the opposite side of the bread, lay a thin slice of the Gruyere Cheese, then a thin slice of Colby/Jack cheese. Spread on some mustard. On the opposite piece of bread, spread on some apricot jam. Add the arugula. Bring the two pieces together to form a sandwich with the butter and cheese on the outsides. Repeat.
  3. Heat a pan to medium heat. Place the sandwiches in the pan and grill until the cheese is melted on the inside and the outside is golden brown. Serve immediately.
  4. SERVE WITH: Chips of choice, of course...we LOVE chips, and unfortunately cannot eat a sandwich without a few crunchy chips on the side.
  5. VARIATION: Use colby/jack shredded cheese and spread on mayonnaise and top with minced yellow onion. Butter the bread and grill. This was Grandma's version of a kicked up Grilled Cheese. Love it!!

TUNA MELT

TUNA MELT

I love Sandwiches! In honor of Nation Sandwich Day (yesterday) I'm featuring a classic Tuna Melt!!
CLASSIC TUNA MELT- Don't forget sandwiches make for a yummy dinner too!!! thefoodnanny.com

Sandwiches are tasty and nutritious. They will bring more variety into your meal plan. Isn't that what a meal plan is? It's the variety that makes dinnertime fun for the entire family. It keeps us coming back night after night excited to spend time together. If we make a meal plan we can afford to eat the meals we crave. When at the grocery store armed with a grocery list, we don't buy unneeded food. We buy the food that is on our list so that nothing goes to waste. We don't buy impulse foods that will never be eaten. That is the beauty of my meal plan. It's also fun to try new foods. You can do this on a consistent basis when you work a new recipe into your plan. This forces us to get out of our comfort zone and to try and eat healthier. Take good care of yourself first, Mom, so that you can be there for those who need you. It is our responsibility as the "nurturer" in the home to present good wholesome food to our families on a daily basis. Tonight is FMB (Fish, Meatless, Breakfast). Sandwiches fit into this night GREAT!!! In my new book THE FOOD NANNY RESCUES DINNER AGAIN.. I even added a sandwich section! XOXOXOXO

TUNA MELT

  • 1 to 2 cans chunk white tuna (drained)
  • Mayonnaise
  • 8 slices bread of your choice
  • Softened Butter
  • Salt and Pepper
  • Dried Dill
  • Baby Arugula
  1. In a small bowl, combine the tuna with enough mayonnaise to moisten the tuna to the spreading consistency you desire. Add salt and pepper to taste. Then I like to add about 1/2 teaspoon dried dill.
  2. Lightly butter one side of each slice of bread. Lay out the slices, buttered side down, on a sheet of waxed paper or aluminum foil or on a cookie sheet. Spread one- quarter of the tuna mixture on each of four bread slices. Add one a small handful of Arugula. Top with another slice of bread, buttered side up.
  3. Heat a skillet or griddle over medium-high heat. Fry sandwiches until golden brown. Turn and fry until the other side is golden brown. Serve immediately.
  4. Serve with your favorite potato chip!

Tags