One-Pan Chicken Flatbreads

This reminds me of a chicken gyro, quite a bit easier than the lamb gyro (though I LOVE the lamb, too!). I used leftover naan for the bread and lemon juice and pepper in place of the lemon pepper. It was super good! The crisper the bread the better (but not burnt!). I ate two. So good. Found this in my Better Homes and Gardens Jan 2014 issue! Makes 4 flatbread sandwiches.

One-Pan Chicken Flatbreads

2 boneless skinless chicken breasts
4 tsp lemon-pepper seasoning
1 Tbsp olive oil
4 7-inch flat rounds
1/2 c roasted garlic hummus
1/2 c plain Greek yogurt, or sour cream
1/2 c tomatoes, sliced
1/2 c cucumber, chopped
1/4 c onion, sliced
1/4 c feta cheese, crumbled
fresh parsley, chopped, optional

1. Place chicken between plastic wrap and pound flat with mallet, to 1/4" thickness. Sprinkle with lemon pepper.
2. In a very large skillet heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes per side until no longer pink in center (I just cut it right through the middle to check). Transfer to cutting board and let sit 2 to 3 minutes. Cut into strips. Carefully wipe skillet dry.
3. Add flatbreads to skillet; toast over medium-high heat 1 to 2 minutes each side.
4. In a small bowl combine hummus and yogurt or sour cream. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion and feta. Sprinkle with chopped parsley, if desired.

Saucy Sandwiches

I am not a sandwich person. This is one of a few sandwich recipes I've posted. I was skeptical of this recipe with the weird montage of ingredients but decided to try and the outcome was SO GOOD! So good. Even my kids love them. I make them every time hubby brings sliced black forest ham home from Costco. We finish almost a whole pan between the 6 of us and I always look forward to leftovers. They're perfect for a meal or as sliders at a party. Serves 8-12.

Saucy Sandwiches

24 brown and serve rolls*
24 slices Black Forest Ham
24 slices Swiss Cheese, or cheese of your choice
1 cube butter, melted
1/4 c brown sugar
2 Tbsp prepared mustard**
1 Tbsp Worcestershire sauce
1 tsp onion powder
1 tsp poppy seeds, optional


1. Place a slice of ham and cheese in each roll. Arrange rolls on jelly roll pan, squeezing together to fit.
2. Mix butter, brown sugar, mustard, Worcestershire sauce, poppy seeds, if using, and onion powder with wire whisk. Brush tops of ham and cheese rolls liberally with sauce, the pour remaining sauce all over. Cover pan with foil and refrigerate 4 to 24 hours.
3. Preheat oven to 350 degrees. Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown. Serve warm.

* You could use any small, soft roll such as Hawaiian, but I like the brown and serve.
** Dijon or other of your choice, I use Mustard Girl brand deli mustard with mustard seeds in it, and omit the sesame seeds.

Italian Beef Sandwiches

I'm drooling at the thought of these delicious sandwiches. So easy, so tender, so savory. I'm not even a sandwich person but I love me a good hot sandwich. My husband and kids LOVED these. I used leftover meat to make beef enchiladas and they were phenomenal! Serve with a fresh garden salad or green steamed veggie. Serves 8 +.

Italian Beef Sandwiches

Ingredients:

2 1/2 - 5 lb beef chuck roast
3 c beef broth
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp dried parsley
1 tsp garlic salt
1 bay leaf
1 7-oz package dry Italian-style salad dressing mix

package hogie type buns
sliced cheese of your choice
additional topping options: sautéed mushrooms, sliced onion, sliced pepperoncini, sliced bell peppers

Directions:

1. Place roast in slow cooker. Bring water and seasonings to a boil in large sauce pan, mixing well. Pour juice over roast. Cover and cook on Low for 10 to 12 hours, or on High 4 to 6 hours. An hour or so before completion, remove bay leaf and shred meat.
2. Place sliced cheese on one side of  hogie buns and place under pm broiler, open-faced, until browned and cheese is melted (you could butter the other side of the bread before broiling). Heap shredded beef and any additional toppings on each bun. Use juices to dip. mmmmmmm....and enjoy!

Gyro Meat

I love, love, love gyros. When eating at a fair I prefer them over anything else. This OBB recipe tastes almost exactly like the gyro meat off the streets of NYC. mmmmmm...Serve on a bed of Greek-style rice (or plain jasmine rice would be good, too) or in a pita (buy at store or use the awesome RECIPE HERE) with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce (still trying to find a great recipe for that). *You could use 1/2 lb ground lamb and 1/2 lb ground pork and not slice the burgers...makes a yummy burger pita! Serves 4.

Gyro Meat

1 lb ground lamb*
4 cloves garlic, minced
1 1/2 tsp minced dry onion
3/4 tsp Kosher salt
1/4 tsp black pepper
1/2 tsp dry oregano
1 tsp dried rosemary

1 Tbsp red wine vinegar
1 Tbsp Dijon or coarse grain mustard


1. Place large skillet on burner over medium heat.
2. Combine the garlic, onion, slat, pepper, oregano, rosemary, vinegar and mustard in a small bowl and mix well. Add the lamb meat and gently mash together by hand until mixed.
3. Shape into 4 oblong patties, flattening to about 1/2" thick. Cook in heated skillet for 5 to 6 minutes on each side. Remove from heat and let sit in pan 5 minutes.
4. Slice meat length-wise, about 1/2" to 1" thick, and place inside pita (with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce) or on a bed of rice. Serve immediately.

* If you can't find ground lamb, see if the butcher will grind 1 lb of lamb leg or loin. OR you can try it with ground beef, though it won't taste as authentic without the gamey lamb taste.

Tamara's Tuna Melts

I've never liked tuna sandwiches much, but over the years I've learned to make them quite tasty! If you let the ingredients marinate together in the fridge for at least an hour, it is even better--I mixed the tuna in the morning for a quick busy-day dinner--but it's also fabulous used right away. There's not a ton of mayo...I don't like tons of mayo. Taste and add more of anything or your own seasonings! My picky kids even love them! Serve with a salad and/or fresh fruit. Makes 4 sandwiches.

Tamara's Tuna Melts

2 cans tuna
1 - 2 tsp lemon juice
1/4 c mayonnaise
3 Tbsp dill pickle relish or diced pickle
1/2 c shredded cheese*
8 slices bread
butter at room temperature**

1. Heat large griddle to 350 degrees or heat large skillet over medium heat.
2. Open cans of tuna and drain juices well. Add tuna to medium bowl and use fork to separate. Squirt lemon juice over tuna and mix well.
3. Add mayonnaise, pickle relish and cheese and mix well with fork. Spread tuna mixture equally on 4 slices bread; place other 4 slices on top. Spread about 1/2 Tbsp butter or less on top piece of bread, depending on preference. Flip and set buttered-side down on heated griddle or skillet. Butter top piece of bread as sandwich cooks; cook until brown, according to preference, then flip and cook other side the same, about 5 minutes on each side.
4. Cut sandwiches in half and serve.

* Or you can omit the shredded cheese and add a slice on top of the tuna.
**If you don't want to melt these, you can omit the butter and toast the bread or serve on plain, soft bread.