OMG Delish & Fast Turkey Sandwich on Focaccia Rolls

OMG Delish & Fast Turkey Sandwich on Focaccia Rolls

This is a really fast and yummy meal! It's so easy it's ridiculous because you could buy this in a restaurant for $10 bucks or make it at home for everyone for $10.  You can make this vegetarian by taking out the meat and adding cooked eggplant, sauteed zucchini, tomatoes or whatever. I served it with steamed broccoli & cauliflower but you can serve whatever your fam likes as a side. 

Ingredients:

4 focaccia rolls

1/2 lb sliced turkey

3/4 cup chopped sun dried tomatoes (soaked in EVOO)

3-4 big handfuls of baby spinach slightly chopped

1 cup of spinach artichoke dip

Directions:

Slice the rolls and spoon a little EVOO from the the sun dried tomatoes on top. Toast for a minute in the broiler. Take em out and spoon 1/4 spinach artichoke dip on one half with 1/4 the sun dried tomatoes. Layer the turkey on the other side. Broil on low for 1-2 mins. Watch it close so it doesn't burn. Take it out and put the spinach on the dip side and close it up! Slice it and enjoy!

Super Easy Roast Beef Sandwich

Super Easy Roast Beef Sandwich
This was one of those recipes that developed on the aisles of the grocery store. It's a cross between a pregnancy craving and being dead tired from work... so you know it'll be both easy and good!


Ingredients
1 large ciabatta loaf
1 package or 10oz of roast beef

1 package or 8 slices of sliced swiss cheese

3/4 cup sliced pepperoncinis

2 large onions, sliced into rings a cut once

2 handfuls of baby spinach

Dijon mustard (optional)

butter and garlic powder to spread on the bread

EVOO and 1 TB soy sauce

Directions

Turn broiler on low to heat. Sautee onions in EVOO. Add soy sauce, salt, and pepper to taste. Cook until soft and tender.  

Slice ciabatta loaf long ways and spread butter and sprinkle garlic powder.  Broil until lightly golden.  Lay out the whole package of roast beef on loaf.  Lightly dab Dijon mustard on the meat and add spinach. Add onion and pepperoncinis, top with swiss cheese.

Broil as far away from the flame as possible until cheese is bubbly and bread is even more toasty. Slice and eat open faced. Serves 4-6.

Rachel Ray's BLT Mac & Cheese

Ok, so this is the start of my weekly recipes. I like to use Rachel Ray but I sometimes put in my own 2 cents or alter it a bit so, Ray Ray, don't get offended. I'm sure she'll be a Chef Follower of this Blog soon;) Other times I'll share my own creations. So Bon Appetit! This is a super yummy recipe that is really about 30 mins if you have the ingredients bought.Elliott (the non-eater at times) ate 3 servings!! I used brown rice pasta for the first time with it and it was so good! Enjoy!

Salt

1 pound ziti rigati pasta or brown rice pasta (tube kind)

Extra virgin olive oil (EVOO), for drizzling

6 slices bacon, chopped

2 leeks, trim off green stems, halved lengthwise and sliced crosswise

2 large cloves garlic, chopped

1/2 teaspoon crushed red pepper

3 tablespoons tomato paste or spag. sauce

Two bricks cream cheese (3 ounces each), cut into pieces

1 1/2 cups shredded Asiago, Grana Padano or Parmigiano Reggiano cheese

1/2 pint cherry tomatoes, quartered

2 cups baby arugula, chopped a bit

1/2 cup basil leaves, chopped

Juice of 1/2 lemon

1/2 milk or pasta water

Pre-heat the oven to 500°F.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3-5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water or milk.

Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7-8 minutes.

In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.