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Lunch & Sandwiches
Lunch & Sandwiches
Deviled Eggs
Deviled Eggs
The filling of deviled eggs can have endless variations, it’s fun to experiment. To avoid the greenish ring around the yoke, pay attention to the boil time of the eggs and don’t skip the cooling step with cold water.
6 Eggs
¼ Cup creamy Italian salad dressing
2 Tbsp grated parmesan cheese
Salt and pepper to taste
Place eggs in a single layer of pot. Add water with at least one inch above eggs. Heat water to boil over high heat. Reduce heat and simmer 15 minutes.
Drain. Run cold water over eggs until cool enough to handle; drain.
To peel, gently tap each egg on counter. Gently roll between the palms of your hands. Peel off eggshell beginning at the large end.
Cut eggs in half lengthwise, remove yolks.
Place yolks in a bowl and mash with a fork.
Add Italian dressing. Salt and pepper to taste.
Stuff egg halves with yolk mixture.
Serve
Toasted Cheese Sandwich
Toasted Cheese Sandwich
Add a slice of ham or tomato with basil for a variation. If you want a real treat buy some high quality cheese from specialty store like our Ohio hometown favorite Pearl Valley or the high quality chain The Cheese Lady.
Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich
2 Slices of bread (Sourdough best!)
2 Slices of American cheese (Velveeta)
Mayonnaise
Heat a heavy bottom or cast-iron skillet to med heat.
Mayo one slice of bread. Place mayo side down in the pan.
Place the cheese on the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.
Toasted Tuna Melt
Toasted Tuna Melt
Add a slice of tomato for a great variation.
Spreading mayonnaise all the way to the edges of the bread gives a beautiful and delicious crust to the sandwich. Heavier bread gives a better crunch and a better sandwich.
1 5 oz can of tuna, drained
½ Cup diced celery
2 Tbsp mayonnaise for mix
1 Slice of American (Velveeta) or Swiss cheese
1 tsp Dijon mustard optional
Mayonnaise for bread
In a medium bowl, mix tuna, mayo, celery, (mustard), dash of salt and pepper in bowl.
Heat a heavy bottom or cast-iron skillet to med heat.
Mayo slice of bread, place mayo side down in pan.
Place the cheese on the bread.
Place enough mix to cover the bread.
Mayo other slice of bread, place mayo side up in pan.
Flip when bread is browned.
Brown other side.
Cut diagonally and serve.
Sloppy Joes
Sloppy Joes
The filling of deviled eggs can have endless variations, it’s fun to experiment. To avoid the greenish ring around the yoke, pay attention to the boil time of the eggs and don’t skip the cooling step with cold water.
6 Eggs
¼ Cup creamy Italian salad dressing
2 Tbsp grated parmesan cheese
Salt and pepper to taste
Place eggs in a single layer of pot. Add water with at least one inch above eggs. Heat water to boil over high heat. Reduce heat and simmer 15 minutes.
Drain. Run cold water over eggs until cool enough to handle; drain.
To peel, gently tap each egg on counter. Gently roll between the palms of your hands. Peel off eggshell beginning at the large end.
Cut eggs in half lengthwise, remove yolks.
Place yolks in a bowl and mash with a fork.
Add Italian dressing. Salt and pepper to taste.
Stuff egg halves with yolk mixture.
Serve
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