Category: Sandwich


8 sandwich thins

2 lb. ground turkey

1/4 c. buffalo wing sauce

1/4 c. blue cheese dressing

diced celery to taste (i used one stalk)

8 slices cheddar cheese

2 Tbsp. olive oil blend

2 Tbsp. butter.

Combine turkey, wing sauce and blue cheese dressing into 8 burgers.

Cook in olive oil blend over medium heat until golden and cooked to internal temperature of 165 F.

Train on paper towels.

Top with cheese and place on sandwich thin, coated with butter.

Bake on cookie sheet until toasty and cheese is melted.



3 cups cooked brown rice
1/2 cup packed oatmeal
1/2 cup black beans
2 tablespoons chopped parsley
1/4 cups diced onions
3 ounces canned beets
1/2 cup julienned carrots
1/4 cup diced celery
1/4 cup diced red bell peppers
1/4 cup button mushrooms cut in 1/4 -inch slices
1 tablespoon garlic
2 tablespoons sweet soy sauce
1 tablespoon Dijon mustard
1 teaspoon dry, ground chipotle peppers
1 tablespoon kosher salt
1 teaspoon chili powder
1. Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
2. Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.

3. Portion into 8-ounce patties, then press through a burger press with a piece of wax paper underneath and on top of each patty. Place burgers on plastic serving platter and refrigerate overnight. These keeps the burgers from falling apart on the grill. (Patties must never get above 40 F or they will fall apart.)


We ate them on Hawaiian Sandwich Buns with barbecue sauce.

Kings Hawaiian




As a little girl growing up outside of Pittsburgh, one of my favorite treats was going to a restaurant on the other side of town that had the best ham barbecue sandwiches ever.  This is my version.

1 package freshly baked rolls (we actually doubled this because of our family size and the rolls were BOGO)

1 package ham (I used a Smithfield product that was also on BOGO sale)


Barbecue sauce (homemade or bottled – we used Heinz)

2 Tbsp. minced garlic

1 Tbsp. Lawry’s Tuscan Sun Dried Tomato Marinade (or anything spicy to give it some zing)

Lawry's Tuscan Sun Dried Marinade Heinz Barbecue Sauce

1 Tbsp. balsamic vinegar (to thin the sauce)

Mix sauce, garlic, marinade and vinegar.  Place in a shallow dish for dipping meat.

Dip ham into barbecue sauce to coat well,


and heat in a couple large skillets over medium heat.

Serve on lightly toasted rolls topped with relish.


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We had a make your own sandwich night!  Or as people from Pittsburgh would say – make your own sammich night!

I bought yummy Italian bread.

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I prepared a pound of bacon.

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Sliced avocado.

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Sliced tomato.

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Romaine lettuce.

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We sat out the mayo, banana peppers, turkey, cheese, and everyone just put together their own piece of heaven!

YUMMY!  It’s easy and sooooo satisfying.



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