Sandwiches

A Twist On A Classic Favorite

On Wednesday I put my crockpot to work and prepared this Juicy Reuben Sandwich recipe as I have never made nor tried one. The preparations of this dish beforeĀ putting my cooking friend to work (the crockpot) was very easy as usual, and after everything was finished cooking, slicing the meat was somewhat of a breeze. šŸ™‚ Oh boy let me just tell you my sandwich was incredibly yummy!

For those of you who don’t know what a Reuben sandwich is it’s
an American hot sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.

Are you an enthusiast of hot sandwiches? Are you craving for one? If you said yes to these questions then may, I recommend you satisfying hunger by preparing this savory sandwich. I promise you won’t regret it!

Juicy Reuben Sandwiches

You will need

1/2 lb corned beef, trimmed

2 C Sauerkruat drained

1/2 C Beef Broth

One small onion, sliced

One clove garlic, minced

1/2 tsp caraway seeds

4 to 6 black peppercorns

8 slices pumpernickel or rye bread

4 slices of swiss cheese

Russian dressing or Mustard, optional

Directions

1. Place corned beef, sauerkraut, broth, onion, garlic, caraway seeds and peppercorns in your crockpot. Cover, cook on LOW for seven to nine hours.

2. Transfer beef to a large cutting board. Use a sharp knife to carefully cut across grain into slices. Divide among four bread slices. Top each slice with drained Sauerkruat mixture and one slice of cheese. Spread mustard on remaining four bread slices; place on sandwiches.

SourceĀ CROCK-POTĀ® I Can Make That in My Slow Cooker

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My favorite chicken and beef recipes

Parmesan Ranch Chicken TendersĀ 

One Pan Autumn Chicken DinnerĀ 

A Messy FavoriteĀ 

Comfort Food OverloadĀ 

Salmon Cake Sandwiches

Sandwiches are an incredible, tasty, and practically any time of the day meal. And not to mention they are perfect for road trips (well sort of)Ā You can put pretty much anything on them (I like salami and ham on mine), and you can eat it either hot or cold. I have a few classic favorites, they are; grilled cheese, Peanut Butter & Jelly, paninis, barbecue, and chicken salad. However, I encountered these delicious Salmon Cake Sandwiches. And all I have to say is that it’s my new favorite type of sandwich. šŸ™‚

Full of flavor and somewhat healthy lol I can’t wait to make these again and again. These are so VERY GOOD!!!! I promise you won’t be disappointed. šŸ™‚

What is your favorite kind of sandwich?

Salmon Cake Sandwiches

Ingredients

2 6-oz cans skinless, boneless pink salmon, drained

One small onion, chopped

2 large eggs

1/2 C. dry breadcrumbs

1/4 C. Mayo

2 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/2 tsp. salt

Olive oil (For sauteing the onion and cooking the patties)

2 tbsp. Butter (For cooking the patties)

Optional:

tarter sauce
lettuce
tomatoes

Directions

1. Chop onion using either a knife and or a food processor. Pour a few drops of olive oil into a skillet along with the onion and cook over medium-high heat. Saute for about three minutes. Remove from heat and set aside.

2. In a large mixing bowl combine the eggs, mayo, Worcestershire sauce, pepper, and salt. Stir well. Next, add the salmon, breadcrumbs, and onion and stir until well combined.

3. Form the mixture into four-five patties, flattening them until they’re about the size of the bun you’re using. Place the patties on separate pieces of wax paper and refrigerate for at least an hour and a half for better results.

4. Heat two tablespoons of olive oil and one tablespoon of butter in a nonstick skillet over medium heat. Take the patties out of the fridge. Place the patties in the skillet, wax paper side up and pull away the paper. (This helps the patties stay in one piece as you flip them over.)Ā Cook for three minutes then carefully flip the patties over and cook for another three minutes on the other side.

5. Remove from the pan and pat with paper towels to remove any excess oil or butter. Enjoy! šŸ˜€

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Adapted from and brought to you by Haley Douglas