Honey Mustard Chicken Sandwiches

2 large boneless skinless chicken breast halves

1 cup honey

1 cup spicy mustard

2 TB mayonnaise -I use plain yogurt

1 TB Barbecue sauce

Butterfly chicken by cutting through the thickest part of the chicken and laying it open.  Pound with a meat mallet to flatten to near equal thickness.  Cut into 4 portions.  Bake at 350 degrees for 20 minutes.  Pour off liquid.  Combine honey, mustard, mayo or yogurt, and bbq sauce.  Pour over chicken.  Bake 25 more minutes.  Allow to slightly cool.  Place chicken and sauce on toasted bun and top with lettuce and tomato.

-Natalie

French Dip Panini

4 Tbsp butter, softened

1 shallot or onion, finely chopped

1 Tbsp cornstarch

2 c beef broth

1 lb thinly sliced roast beef

submarine buns, hotdog buns, French bread, etc.

4 oz sliced pepper jack cheese

In medium saucepan, melt 2 T butter over medium heat.  Add the shallot and cook, stirring, until translucent, 1-2 minutes.  Add the cornstarch and cook for 1 minute.  Whisk in the beef broth

Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan over medium heat.  Spread remaining butter on the split sides of bread.  Fill with sliced cheese and sliced beef.  Place the Panini on the hot pan.  Press down with a spatula and cook for 2 minutes then flip the Panini and press down again with spatula until both sides are golden brown.  Remove the Panini from the heat and divide the sauce among small bowls for  dipping.

**If I'm making a lot, I put them on a tray in the warmed oven until I'm done with them all....these are DELICIOUS!

-Camille

Stuffed Ham Rolls

(also great with just the topping as a regular roll)

2 one-pound loaves of Rhodes bread dough or 16 Rhodes rolls

1/2 lb. Thinly sliced ham

1/4 lb. Monterrey jack cheese

1/4 c melted butter

1/4 t. parsley flakes

1/4 t. garlic powder

1/2 c. parmesan cheese (grated in the green can)

Thaw dough. Cut loaves into 4 pieces or put 2 rolls together. Flatten into a 4-by-8-inch rectangle. Put cheese in center of dough. Top with ham. Seal edges and ends well. Roll finished stick in butter and lay on cookie sheet seam side down. Mix cheese and seasonings and sprinkle on top. Let rise for 10-15 minutes. Bake at 350 for 20-30 minutes or until brown. Makes 8 large breadsticks.

-Lindsay

Grilled Cheese and Tomato Soup

For Grilled Cheese:

Whole grain bread
Cheese slices (my family prefers Colby Jack)
Turkey
　
Layer cheese and turkey on bread and press in hot George Forman Grill. Or if you are lucky and you own one, in a panini press.
　
For Tomato Soup:
　
2 cans diced tomatoes
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp pepper
　
Combine all ingredients in blender and blend until smooth. Pour into pan and heat on stove top.

-Emily

Italian Beef Sandwiches

I usually double (or triple) the recipe so we have plenty of juice for dipping!

3 pounds beef rump roast
2 cups water
4 cloves garlic, minced
2 teaspoons beef bouillon
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper

-Kristi

Sloppy Joes from Janel Bunker

1 lb. ground beef                                      
onion salt                                                              

1/2 t. salt and pepper                               

1/2 c. ketchup                                                          

2 T. mustard

1 can chicken gumbo soup

1 T. worchestershire sauce  

1/2 t. sage   

1 T. brown sugar                  
       

Brown hamburger with seasonings and add remaining ingredients.  Simmer for 20 minutes and serve on hamburger buns.

-Erin