One way to combat the cost is to either pack sandwiches to eat throughout the day or make sandwiches in your cabin for a quick, easy meal. Well, I don’t know about you, but I get really tired of the same ole PB&J or ham and cheese. So I went searching for five new and unique sandwiches. Here’s what I found:
Jalapeno Popper Grilled Cheese Sandwich
Taken from AllRecipes.com.
Wow, this sounds really great, though maybe not for the kids! My kiddos can handle heat, but probably not this much. Great reviews on this sandwich.
2 ounces cream cheese, softened
1 tbsp sour cream
10 pickled jalapeno pepper slices, or to taste — chopped
2 ciabatta sandwich rolls
4 tsp butter
8 tortilla chips, crushed
1/2 cup shredded Colby-Monterey Jack cheese
1. Combine cream cheese, sour cream, and jalapenos in small bowl. Set aside. Preheat skillet over medium heat.
2. Slice each roll in half. Spread 1 tsp butter on the inside of each sandwich and 1 tsp on the bottom of each. Place half of the cream cheese mixture, half of the tortilla chips, and half of the shredded cheese on each bun. Place the top half of the bun back on the sandwich and place on hot skillet.
3. Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.
Yield: 2 servings
BLT Grilled Panini
Taken from BetterRecipes.com.
This one sounds really great to me! And it seems really easy!
16 slices bacon
4 large flour tortillas
1/2 cup ranch dressing
2 large ripe tomatoes, thinly sliced
4 oz. Gruyere cheese, thinly sliced
2 cups lettuce, shredded
2 tbsp finely chopped red onion
1/2 tsp each salt and freshly ground pepper
1. Place bacon slices in large skillet over medium heat and cook until golden and crisp. Remove from skillet and place on paper towels and lightly blot to absorb excess grease.
2. Place tortillas on work surface and spread with Ranch dressing in center of each tortilla. Place 4 bacon slices on the side of each tortilla. Top with tomatoes, cheese, lettuce, and onion, and then sprinkle with salt and pepper.
3. Fold to form a wrap. Cook seam side down on medium-high grill for about 3 minutes, turn and continue grilling for another 2 minutes. Serve immediately.
Yield: 4 servings
Taleggio and Pear Panini
Taken from The Food Network.
Okay, I’m far from gourmet in my cooking. So I have to admit to not knowing what “Taleggio” means. But I do know brie. And I like brie. So I may try this recipe that way. Also, I modified this recipe slightly to be made without a panini machine. Cause who wants to tote that along on vacation?
1 (1-lb) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 large pears, apples, or peaches, cored and cut into small wedges
2 tbsp honey
3 ounces arugula or spinach
1. Preheat a skillet over medium heat. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom half of the bread slices in the skillet in a single layer. Heat until golden, about 3-4 minutes. Continue with top slices.
2. While they are cooking, divide the cheese among the warm bread. Cover with slices of fruit. Drizzle with honey. Sprinkle with salt and pepper. Top with a handful of arugula.
3. Place the warm top half of the bread on top and return the sandwich to the skillet for 1 to 2 minutes on each side. Remove from skillet. Cut in half and serve immediately.
Yield: 4 servings
Taken from Kraft Recipes.
Here’s one adults and kids will all like. And it’s perfect for taking along on a hike or to another Smoky-Mountain activity.
2 frozen waffles, toasted and cooled
1 single slice of American cheese
6 slices deli ham
1/2 small apple, sliced
2 tsp pancake syrup
1. Top 1 waffle with cheese, ham, and apples. Cover with second waffle.
2. Wrap up and keep cool until ready to eat. Serve with syrup.
Yield: 1 sandwich
Grilled Fruit & Peanut Butter Dessert Sandwich
Taken from Kitchen Daily.
Okay, well, why not include a dessert sandwich, right? This sounds really good…
1 tbsp raisins
1/4 cup apple cider
2 tbsp butter, divided
1 apple, peeled, cored, and sliced
2 tsp sugar
1/4 tsp ground cinnamon
Pinch of salt
4 slices bread
4 tbsp regular or crunchy peanut butter
1. Put raisins and cider in microwave-safe bowl and heat for 30 seconds. Cover and set aside to let raisins plump.
2. Heat 1/2 tbsp of butter over medium heat in a non-stick skillet big enough to accommodate both sandwiches. Add apples, sugar, cinnamon, and salt to skillet and cook until they’re just beginning to soften. Add raisins and cider. Cook until cider has mostly evaporated and sauce has thickened. Transfer apple mixture to a bowl and melt half of remaining butter in skillet.
3. While butter is melting, spread peanut butter on two slices of bread. Top with cooked apples and raisins. Complete each sandwich with a piece of bread. Place in skillet and cook until golden brown on both sides. Add more butter if necessary. Serve warm.
Yield: 2 sandwiches