•10 round crusty rolls
•1 pound pork sausage
•1 onion, chopped
•2 cloves garlic, minced
•1 (16-ounce) jar pasta sauce
•1 teaspoon dried Italian seasoning
•1/2 cup ricotta cheese
•1 (3-ounce) package cream cheese, softened
•1 egg, beaten
•1 cup grated Havarti cheese
•1/2 cup grated part-skim mozzarella cheese
•1/3 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Cut a thin slice off the top off each roll and set aside. Hollow out each roll, leaving a shell about 1/4" thick. (You can save the crumbs to make bread crumbs; freeze them for another use.)
In large skillet, cook sausage with onion and garlic, stirring to break up meat, until sausage is browned and cooked. Drain well.
Add pasta sauce and Italian seasoning; simmer for 5-10 minutes.
In medium bowl, beat together ricotta cheese, cream cheese, and egg until blended. Stir in Havarti cheese and mozzarella cheese.
•1/2 cup mayonnaise
•3 tablespoons honey Dijon mustard
•1 cup shredded Havarti cheese
•2 cups cooked, cubed chicken breast
•4 slices crisply cooked bacon, crumbled
•4 ciabatta rolls, sliced
Preheat oven to 375 degrees F. In medium bowl, mix mayonnaise, mustard, and cheese. Add the chicken and bacon.
Hollow out the rolls a bit, making sure to leave enough bread so they don't leak. Fill with the chicken mixture. Wrap each sandwich in foil and place on a cookie sheet. Bake for 15-20 minutes or until sandwiches are hot and crisp. Serve immediately.
Preheat oven to 425 degrees F. Spread butter on one side of each slice of bread, spreading more thickly around the edges and less in the center. This will prevent the edges from burning before the center is crisp.Place half of the slices, buttered side down, on work surface. Top each with a slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with remaining bread slices, buttered side up.
Place sandwiches on heavy-duty jelly roll pan. Bake for 4 minutes, then remove the pan from the oven. Immediately turn the oven up to 450 degrees F. Carefully turn
Assemble quesadillas by layering thinly sliced cooked steak with grated or sliced cheese between two flour tortillas. Butter the outside of the quesadilla, and grill, turning once, until the tortillas are toasted and the cheese is melted. Cut into quarters and serve immediately
baked club sandwich
•4 long ciabatta or hoagie buns
•1/3 cup mayonnaise
•1/4 cup Dijon mustard
•1/2 pound deli sliced chicken
•1/3 pound deli sliced smoked ham
•3 tomatoes, sliced thickly
•6 slices Cheddar or Havarti cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Slice the buns in half. Spread mayonnaise on one half of each bun, and mustard on the other half. Layer the chicken, ham, tomatoes, and cheese on the buns and put them together to make sandwiches. You can eat these as-is, or heat them.
To heat, wrap each sandwich tightly in foil. Bake in a preheated 350 degrees F oven for 15-20 minutes or until the cheese melts. Or put on a preheated grill over medium coals, cover the grill, and cook, rearranging several times, until the cheese melts.