Posts Tagged ‘sandwiches’

spinhamswisThese little pies are perfect for a light lunch with a small salad or cup of soup. If you prefer, feel free to substitute broccoli for the spinach.

Difficulty: Medium
Hands-on: 25 minutes

Total: 2 hours 25 minutes
Serves: 4

4 oz. frozen, chopped spinach, thawed and drained well
8 oz. sliced ham, roughly chopped
1 cup shredded Swiss cheese (4 oz.)
2 eggs, divided
¼ tsp. ground cayenne pepper
⅛ tsp. ground nutmeg
1 large egg, beaten
2½ cups all-purpose flour
¼ cup sugar
1 tsp. salt
12 Tbsp. butter, cubed and chilled
¼ cup vegetable shortening, chilled


Step 1

In a medium bowl, combine the spinach, ham, cheese, 1 egg, cayenne pepper, and nutmeg. Cover and chill for 1 hour.

Step 2

In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub the chilled butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add ¼ cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.

Step 3

Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.

Step 4

Heat the oven to 425°F and line a baking sheet with parchment paper. Lightly beat remaining egg in a small bowl.

Step 5

Remove dough from the refrigerator and let sit for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8" round. Place about ⅓ cup filling onto the pastry slightly off center, brush the edges of the pastry with beaten egg, and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry so that steam can escape.

Step 6

Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool for 10 minutes before serving.

Tex-Mex BLT

Posted: April 18, 2018 in Recipes
Tags: ,

texmexbltIf you chop the lettuce and tomato and crumble the bacon, you could make BLT wrap sandwiches by combining all the sandwich filling ingredients and rolling it up in a warmed flour tortilla.

Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minutes
Serves: 4
8 slices bacon
½ cup minced onion
⅓ cup mayonnaise
2 Tbsp. taco sauce
1 jalapeño pepper, minced
1 Tbsp. lime juice
1 avocado
4 pieces romaine lettuce
4 thick slices tomato
8 slices whole wheat bread
2 Tbsp. butter


Step 1

In heavy skillet, cook bacon until crisp; drain on paper towels. Pour off almost all of the bacon fat; cook onion in remaining fat until tender. Remove from heat and place into small bowl. Add mayonnaise, taco sauce, jalapeño pepper, and lime juice to onion. Peel and chop avocado and add to mayonnaise mixture; mix well with fork, mashing avocado, until blended.

Step 2

Toast bread and spread one side of each slice with butter. Make sandwiches using the toast, avocado spread, crisp bacon, lettuce, and tomato slices. Serve immediately.