Reuben Sandwiches

4 slices Seedless Rye Bread, from the Publix Bakery of course
Russian Dressing
4 slices Swiss cheese
8 thin slices Boar's Head lean corned beef
Small can Silver Floss Sauerkraut, drained
Butter

Spread Russian Dressing on the 4 slices of bread and lay a slice of Swiss on each one.  Divide the corned beef and sauerkraut between 2 of the slices and then top with the remaining bread and cheese to make 2 sandwiches.

Heat a griddle (or panini press) and brush with a little butter.  Grill the sandwiches until toasted on both sides.  If the meat and cheese isn't hot and melty by the time the bread is golden brown, stick the sandwiches in the microwave for 20-30 seconds.

Cut in halves or thirds and serve with dill pickle spears.

Yum!  I prefer mine with less sauerkraut. John likes more sauerkraut, no Swiss and brown mustard instead of Russian Dressing.

Panera Copy Cat Tuna Sandwiches

2 cans chunk white Albacore tuna in oil, drained

2 teaspoons sweet relish

1-1/2 teaspoons Dijon mustard

1 tablespoon mayonnaise

Red Onion, very thinly sliced

Tomato, thinly sliced

Lettuce

Salt and Pepper to taste

Pepperidge Farm's Hearty White Bread

Combine the tuna, relish, mustard and mayonnaise in a bowl and mix well with a spoon.  Cover and refrigerate at least 1 hour.

Spread the tuna on bread, top with red onion, tomato, lettuce and (if desired) salt and pepper.  Top each sandwich with another slice of bread.  Makes 2 large sandwiches. 

Very Good!  Found on Pinterest.

Tuna Sandwiches

Tuna Sandwiches

1 can Bumble Bee Prime Fillet Solid Light Tuna (Tonno) in Olive Oil, drained
8 Hamburger Dill Pickle chips, finely chopped
3 Mild Banana Pepper Rings, finely chopped
1/2 tsp dehydrated minced onion flakes
1 tsp mustard
1 tablespoon mayonnaise (more or less) plus extra for bread
4 slices honey wheat bread
1 ripe tomato, thinly sliced
2 lettuce leaves or some shredded lettuce

Place the drained tuna in a small bowl.  Add the chopped pickles, pepper rings, onion flakes, mustard and 1 tablespoon (more or less) of tuna and stir until well combined.  You want just enough mayonnaise to hold the mixture together.  Cover bowl and refrigerate for at least 1 hour.

Spread mayonnaise on the bread slices.  Top 2 slices with the tuna mixture, then the sliced tomatoes and lettuce.  Top with the remaining bread to make 2 sandwiches.

Spicy Ramen Noodles

Spicy Ramen Noodles

2 Tablespoons Simply Asia's Spicy Szechwan Five Spice Seasoning
2 Tablespoons Lite Soy Sauce
2 teaspoons Rice Vinegar
1 teaspoon honey
2 teaspoons Toasted Sesame Oil
2 servings Ramen Noodles
Chopped Scallions to garnish, if desired

Cook the Ramen Noodles according to the package directions and drain.  I did not use the seasoning the packets that came with the noodles, due to high sodium concerns.

While the noodles are cooking, stir the remaining ingredients together.  Pour over the cooked, drained Ramen and toss to coat.  Serve, garnished with scallions if desired.

This was pretty good.  I liked the spiciness, but I think I'd reduce the vinegar to 1 teaspoon and increase the honey to 2 teaspoons.  John liked it a lot but said I needed to reduce the spiciness a bit next time!

Grilled Ham and Marmalade Sandwich

Grilled Ham and Marmalade Sandwich

2 thin slices honey wheat bread
Cream Cheese with Chives
Orange Marmalade
2 thin slices Boar's Head Low Sodium Ham
2 thin slices Swiss cheese
Butter

Spread one slice of bread with a thin layer of cream cheese and chives.  Add 1 slice of Swiss cheese, the ham and then the remaining slice of Swiss.  Spread orange marmalade on the remaining slice of bread and lay it (marmalade side down) on the sandwich.

Melt a bit of butter on a hot griddle (or skillet) and cook the sandwich until browned on the bottom.  Flip it and brown the other side.  Remove from the pan and cut into triangles.

Yummy!