Sometimes, when I sit down to write up a recipe post, I can’t find anything to say.  This is one of those times.

Because, really, the beauty of this sandwich is that it’s so simple.

Grilled fish that cooks up quick on a George Foreman or other indoor grill.

Cajun seasoning  kicks the flavor up a notch or three.

Homemade tartar sauce that is just mayo with a little sweet relish stirred in.

Put it on a bun, serve it with fries and carrot sticks or salad.  It’s a little out of the ordinary, but casual and easy enough for a weeknight supper.

Here’s what you’ll need: 

The fish is in a bowl of water to thaw.  It takes about 15-20 minutes to thaw like this.

I thought the sandwiches would be great with lettuce, tomato and red onion.  Sadly, I didn’t have any of those.

How often do you eat fish?

When I was growing up, my family always called sandwiches like this Wimpys.   I’m not sure how old I was when I figured out that everyone else calls the Sloppy Joes.

When I made these, my intention was to just use a can of Manwich.  But I couldn’t find it anywhere in the grocery.  I looked in all the logical places, but no Manwich.

So, I decided to make some homemade.  This recipe is adapted from Simply Recipes.  Her recipe has ketchup and carrots.  I used chili sauce and red peppers.  Mine also has more meat, but I liked her base of seasonings although I skipped a few of the herbs and spices.  Change this up for your tastes and pantry.

Here’s what you’ll need: 

Do you call these sandwiches Sloppy Joes, Wimpys or something else?

Reuben sandwiches are a combination of a lot of strong flavors:

• Corned beef or pastrami
• Sauerkraut
• Swiss cheese
• Rye Bread
• Thousand Island dressing

I happen to like all but one of those tastes, but I made several variations to come up with these sliders.

These are a tiny take on the original Reuben sandwich.  As soon as I saw Sister Schubert’s Soft Pretzel Rolls, I knew they would make perfect little Reubens.  I didn’t miss the rye bread at all.

We ate these as part of lunch after church.   They’re super quick to put together.  The pretzel rolls are frozen, but only take a few minutes in the oven and they are warm and soft.  We love all kinds of bread and I really like being able to keep these rolls on hand in the freezer and still be able to have them on the table quickly.

I do admit that my kids opted out of having sauerkraut on theirs.  That’s okay.  It’s easy to alter sandwiches for each person’s tastes.

Here’s what you’ll need to make them: 

I mentioned my kids don’t like sauerkraut.  I don’t like Thousand Island dressing.

What about you?  Do you alter your Reuben sandwiches? What part do you skip?

I was one of eight bloggers selected by Sister Schubert’s Homemade Rolls to review their products. I have been compensated for my time commitment to the program as well as my writing about my experience. I have also been provided products for review. However, my opinions are entirely my own and I have not been paid to publish positive comments.

This simple sandwich proved to be one of the best meals I’ve had all year.  Thin slices of Granny Smith apple and brie, tucked inside cinnamon swirl bread then toasted.  Divine!

This idea is not my own, but I can’t remember where I first saw it.  It’s been quite a while, maybe even a year ago. 

The method is simple:

Slice Granny Smith apple thin.  Slice a wedge of brie into thin slices.  Sandwich both between cinnamon swirl bread and toast in a buttered skillet.

Please make this soon.  You will love it!

There’s something about church that makes everyone positively ravenous.  I can’t seem to get lunch on fast enough on Sundays.

Last week, I made these sandwiches.  The ham slices were pre-cut from the grocery, sold in the meat department.  I fried them on the griddle (because the gas grill was out of gas).  I topped the ham with thick slices of Monterey Jack cheese, sauteed onions and mild banana pepper rings.

What’s the best sandwich you’ve had lately?

4 ingredients (6 if you count the cheese and buns) + 1 slow cooker = 1 splendiferous dinner.  And, in case you wondered, splendiferous is in the online thesaurus.  It’s a more funtastic word than “good”, don’t you think?

I used cube steaks to make these sandwiches, but you can use round steak or another cut if you like.  Here’s what you’ll need:

• 2 lbs. cube steak
• 1 green pepper, sliced
• 1 large or 2 small onions, sliced
• 1 Tbs. worcestershire sauce
• provolone cheese slices
• sub buns

Place the steak, peppers and onions in the slow cooker.  Cook 5-6 hours on high or 7-8 on low.  Slice the steak into strips.  Place on buns and top with cheese.  Broil in the oven until cheese is melted.  Serve the the broth from the slow cooker.

Adjust the amounts for the number of people you are feeding.  This served about 6 people.

There’s still time to enter the Tate’s Bake Shop giveaway, if you haven’t already.  And don’t forget to visit the other blogs having giveaways this week: The Green Backs Gal, Crystal and Co., Coupon Cookin ,Coupon Mommie, Bucksome Boomer, Savin’ Some

Have I mentioned how much I love our new grill?  Oh yeah, I think I have.

The other day I was reading a post on The Happy Housewife about a panini party.  That sounded good, but I don’t have a panini grill.  I usually use the George Foreman, but this time I thought it would be fun to grill the sandwiches outside.

I set out ham, turkey, roast beef, provolone cheese, lettuce and tomato.  And I grilled slices of onions.  Just cut them thick, brush with olive oil and lay them on the grill.  I wasn’t able to flip them without risking losing them under the grid, but they were so delicious on the sandwiches.

I brushed olive oil on the outside of the bread before putting the sandwiches on the gill.  It’s also a good idea to use a dense type of bread.  I chose an oat bread.

While shopping for the ingredients, I bought Kraft Chipotle Mayo.  It isn’t too spicy, but adds a nice kick of flavor.  (The Kraft people don’t know who I am. I only share this because it was good and you might like it too.)

We had grilled sandwiches again the next day for lunch. You do have to watch them closely so they don’t get burnt.  I think it’s a fun way to fix sandwiches.

What are your favorite things to put on a sandwich?

There’s something about pita pockets that my kids love, so I had a feeling that this recipe would be a hit.  I was right.  A friend shared the recipe with me back in the winter when I was looking for meals to stock my freezer.  I decided this one would be great to take on vacation.  After marinating and cooking the chicken, it is frozen in Ziploc bags.  Reheating can be done in the microwave.  I served a quick cucumber and yogurt sauce with the sandwiches.

Update: This recipe comes from Cooking Among Friends, which is a freezer meal cooking club.  So cool!  They have a cookbook available and the Chicken Gyros is part of that.  I’m guessing this would be a great cookbook to own.  A friend had passed along the Chicken Gyros recipe and I just found out the original source.  Pop over and check out more from Cooking Among Friends!

Here’s what you’ll need:

• 1/4 cup olive oil
• 3 Tbs. lemon juice
• 2 cloves garlic, minced or crushed
• 1 1/2 tsp.  dried mint
• 1 1/2 tsp. oregano
• 1 1/2 tsp. ground black pepper
• 1/2 tsp. salt
• 2-2 1/2 lbs. boneless chicken breast, cut in bite size pieces

Whisk all the ingredients except the chicken to make the marinade.  You could put them in a tight fitting container with a lid and give them a good shake instead of whisking.

Pour the marinade over the chicken and give it a stir to be sure all the chicken is coated with marinade.  Refrigerate for several hours.

Cook the chicken in a skillet over medium-high heat.  Work in batches, if necessary, so that the chicken isn’t crowded in the pan.  Remove the cooked chicken to a bowl and let it cool.  Place the chicken in a plastic freezer bag.  Don’t forget to label it with the date, recipe title and reheating instructions.

For the cucumber-yogurt sauce I used about 1/2 a cucumber cut into small pieces.  I stirred the cucumber into 6 oz. of Greek-style yogurt.

If you’ve frozen the chicken, reheat it in the microwave.  Fill a pita pocket with chicken and top with the cucumber-yogurt sauce.

The other day I got to thinking about sandwiches that I ate growing up.  I decided it might be fun to make up a bunch of them and try them again.  Somewhere along the way I stopped eating this kind of food.

The title of the post is a bit deceiving, because I’m sure all of these sandwiches have been around long before the 70s.  But since that’s when I remember eating them, and because I think the title sounds cool, I’m sticking with it.

First up is the cheese sandwich.  I’m pretty sure I took one of these to school every day for an entire year.  I tended to get stuck on one thing.  Mom always made it with white bread, an American cheese slice, iceberg lettuce and Miracle Whip.  I hadn’t eaten one of these in forever, but it didn’t taste too bad when I tried it for lunch the other day.

During the Blizzard of ‘78, we ate a lot of fried baloney sandwiches.  We must have eaten other things too, but that’s all I remember eating.  Do you remember the Blizzard of ‘78?  Did you ever eat a fried baloney sandwich?

I remember eating this and I remember liking it, so I bought a can to try again.

I didn’t like it.  It smelled very canned to me, kind of like cat food.  I think my tastes have changed or something.  I also used to eat liverwurst and I liked that too, but I was afraid to try it now.

There are lots of foods that I remember eating when I was young, but rarely or never eat now.  Things like Twinkies, Zingers, Tang, strawberry Nesquik…

What about you? What foods do you remember eating when you were young?

You’re going to need a fork for these sandwiches.  They are a different take on pork bbq, using Mexican inspired flavors.  I found a recipe in the Artisan Bread in Five Minutes a Day cookbook called Spicy Pork Buns.  The authors of the book explained that they wanted to create a sandwich that has the flavor combination of tamales.  That sounded like a good idea to me.

I altered the recipe in several ways.  First, they put the meat mixture into a yeast type cornbread and baked it with the bread dough wrapped around the meat.  That sounds awesome to eat and time consuming to make, so I decided to use my cornbread recipe instead and serve the meat over the top.  I also made a lot more meat and changed the filling ingredients a bit.

Here’s what you’ll need.   You won’t need the cornstarch that is shown in the photo.  It was in the original recipe, but I decided it wasn’t needed.

• large pork shoulder roast or other cut of beef or pork roast
• 2  28oz cans crushed tomatoes
• 1 onion, diced
• 2 tsp. cumin
• 4 chilis from a can of chilis in adobo sauce, seeds scraped out and chopped fine
• 1 tsp. salt
• 1 recipe of cornbread

Place the roast in a slow cooker.  Sprinkle it with salt and pepper and cook 5-6 hours on high or 7-8 hours on low.  When it is fully cooked, shred the meat with a fork and return it to the slow cooker.  You could also refrigerate or freeze the meat at this point to finish at a later time.

Add the other ingredients to the meat in the slow cooker.  Stir to combine.  Cook on low for another 2-4 hours.  Serve over the cornbread.

This is spicy, but not enough to really set your tongue aflame.  My younger kids found it a bit too spicy for comfort.  Next time, I’ll probably reduce the peppers and use only 3.

This made enough for my family of six to have 3 meals.  I froze the extra, which worked great.