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.

Deluxe Egg Salad

6 hard-boiled eggs
2 tablespoons softened butter
3-ounces softened cream cheese
1 tablespoon mayonnaise (more if needed)
2 tablespoons minced celery
1 teaspoon minced dehydrated onion (or grated fresh onion)
1/4 - 1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 - 2 tablespoons dill pickle juice, if desired
Paprika, if desired

Peel the eggs and chop finely.  Add the butter, cream cheese, mayonnaise, celery, onion, sugar, lemon juice, salt and pepper and stir until well combined.  If the mixture is too thick add more mayonnaise and/or the pickle juice.  (I prefer the pickle juice).  Sprinkle with paprika, if desired.  Cover and refrigerate at least 2 hours before serving.

Makes great sandwiches and is also good on crackers.

Adapted from a recipe found on Pinterest.

Grandpa's Hamburgers

Every once in a while, my grandfather, Charles York, would get a yen to have hamburgers for lunch.   He made them in an iron skillet.  But before he would could the patties, he'd season the pan by cooking sliced onions in butter until they were golden brown and delicious.  The smell was amazing - and I didn't even LIKE onions when I was a kid!  He never used hamburger buns. He'd serve these fragrant, juicy patties on plain old white bread with your choice of mayonnaise, mustard, ketchup and dill pickle chips.  And the onions, of course.  Nothing fancy, but oh, so good!  


2 tablespoons butter
1 onion, halved and sliced
1 pound ground chuck
Salt and Black Pepper
White Bread, or Hamburger Buns if you prefer
Mayonnaise, Yellow Mustard, Ketchup, Dill Pickle Chips

Melt the butter in a large iron skillet over medium-low heat.  Add the onions, and cook, stirring occasionally until the onions begin to turn golden brown.  

Meanwhile, shape the ground chuck into 4 patties.  Once the onions are done, remove them to a small plate and increase the heat to medium-high. Then put the hamburger patties into the same skillet. Season with salt and black pepper.

Cook until they brown on the bottom, then flip and cook the other side until done.  Don't over-cook them or they will be dry.  Remove from the pan and serve on the bread or buns with the onions and whatever condiments you like on your burger!  

Yum!

Granny's Cream of Tomato Soup and Grilled Cheese Sandwiches

1 can Campbell's Tomato Soup
Milk
4 slices Bread
2 slices Kraft American Cheese
Butter

Open the Campbell's soup and spoon it into a small pot.  Fill the empty soup can with milk.  Whole milk - not Skim!  Stir well.  Set the pot over medium-high heat and, stirring occasionally, warm it until it's just about to boil.

Meanwhile, unwrap the cheese slices and place each one between 2 slices of bread.  Melt a little butter on a griddle over medium-high heat.  Place the sandwiches in the melted butter and cook until the bottom side is golden brown.  Flip and cook until that side is toasty.

Now, pour your hot, creamy Tomato Soup into bowls and top each with a pat of butter.  Cut the sandwiches into 4 triangles each and serve with the soup.  A perfect lunch for 2!

There are definitely better tomato soups than Campbell's and I've made Tomato Soup from scratch that was awesome.  But only Campbell's will do for this meal.  It's the way Granny made it.  Also, the sandwiches must be cut into 4 small triangles.  This is comfort food!

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.