RANCH HAND SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h20m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
- Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
- Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
- Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!
CLASSIC TUNA SALAD SANDWICH
Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.
ORIGINAL RANCH TUNA SALAD SANDWICH
People...it doesn't get any easier than this. Right from the back of the Hidden Valley Original Ranch Dressing bottle. Use your favorite sandwich bread or rolls. PREP TIME includes chillin' time.
Provided by Suzie
Categories Very Low Carbs
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill. Spread on your favorite bread/rolls.
Nutrition Facts : Calories 265.9, Fat 18.3, SaturatedFat 3.1, Cholesterol 45.6, Sodium 634.7, Carbohydrate 2.2, Fiber 0.5, Sugar 1.5, Protein 21.7
TUNA SANDWICH OR SALAD
Make and share this Tuna Sandwich or Salad recipe from Food.com.
Provided by Melany
Categories Spreads
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Drain and put tunafish and pepper in small bowl.
- Chop onion, celery, and pickle into very small pieces& add to bowl.
- Add enough mayo to cover ingredients when mixed.
- Just add a little pickle juice to moisten.
- Spread on bread with tomato and sprouts, or enjoy on a bed of lettuce with lemon juice sprinkled on top as a light salad.
Nutrition Facts : Calories 83.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 24.1, Sodium 506.4, Carbohydrate 2.3, Fiber 0.7, Sugar 1.1, Protein 13.9
RANCH CHICKPEA SALAD SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
- Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
- Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.
Nutrition Facts : Calories 390, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 797 milligrams, Carbohydrate 46 grams, Fiber 12 grams, Protein 13 grams, Sugar 8 grams
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
CLASSIC TUNA SALAD
Make and share this Classic Tuna Salad recipe from Food.com.
Provided by crazycookinmama
Categories Tuna
Time 15m
Yield 4 Sandwiches
Number Of Ingredients 11
Steps:
- Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
- Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
- Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).
Nutrition Facts : Calories 229.2, Fat 12.4, SaturatedFat 2.1, Cholesterol 43.3, Sodium 869, Carbohydrate 8.3, Fiber 0.3, Sugar 2.4, Protein 20.6
RANCH SALAD
This recipe came from a deli that I work at. It is a big seller and gets many customer requests. I often take it to potlucks and picnics.
Provided by Andrea Bernhard
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta.
- Drain and rinse under cold water until noodles are cold.
- Put cold noodles into bowl.
- Pour Ranch dressing over and coat noodles.
- Chop pepper, red onion, cucumbers and tomatoes and add to bowl.
- Add Salad Seasoning and mix together.
- Refrigerate until time to serve.
Nutrition Facts : Calories 316.1, Fat 23.8, SaturatedFat 3.7, Cholesterol 15, Sodium 500.6, Carbohydrate 23.1, Fiber 1.9, Sugar 3.9, Protein 4
THE BEST TUNA SANDWICH
Years ago, there was a deli in the town I worked and everyday faithfully, I would stop there for the Tuna sandwich (which was the best ever!) I became friends with the older lady that always worked the deli and she gave me the recipe. I will never forget what she told me.."The more colors in your Tuna, the better the flavor" sadly, the deli went out of business, but I never forgot her recipe. This tuna has lots of veggies in it, but if you dice them very small, it's so good! Remember, Tuna is a finicky meal.. too much mayo makes it watery and too little makes it dry and fishy.. be sure to use your best judgement and liking. (This recipe makes a lot) you can lessen it
Provided by D. Rose
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain tuna very well and add to large bowl
- dice all of the above very small as indicated and add to tuna.
- I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
- add a few shakes of black pepper and salt (opt).
- Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
- Hope you enjoy & agree this is one of the best Tuna Sandwiches!
Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 1.4, Cholesterol 50.1, Sodium 692.8, Carbohydrate 5.5, Fiber 1, Sugar 2.3, Protein 27.4
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