Antipasto Chicken Sandwich – a recipe you have to try

I love a good sandwich, especially in the summer, because I have an intense dislike for using my oven when the average temperature is in the 90-100’s. So, in our family, we eat lots of sandwiches…but not just for lunch, you see. Although, we do eat them for lunch too – don’t get the idea that we don’t. Anywhoo…

Here’s a great recipe for Megan’s fabulous list of sandwiches:

Antipasto Chicken Sandwich


1 (10-ounce) loaf round focaccia, cut in half horizontally
2 tablespoons olive paste
2 cups shredded roasted skinless, boneless chicken breast
1/2 cup coarsely chopped drained marinated artichoke hearts
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup coarsely chopped bottled roasted red bell peppers
2 ounces thinly sliced prosciutto (that’s ham for you fellow Texans out there)
1/2 cup (2 ounces) shredded fontina cheese


Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.
Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.

Head on over to Megan’s to see what else is cookin’

(photo credit to Southern living)

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It’s Lunch, actually

My friend Megan from Fried Okra fame is hosting her Thursday Top Ten Recipes List and the subject this week is sandwiches. Go see her rightthisveryminute for more information! and get your sandwich recipes ready, ladies! (and if there happens to be even one man that reads this blog, well…you can get yours ready too!)

lunch actually

(by the way…see that button up there? up above? I made that. I can make one for you too! See me at Simply Amusing Designs!)


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Deliciouso Key Lime Pie

This easy recipe is one of my husband’s favorite summer desserts. It was a blue ribbon winner from whereever I got it (chalking it up to Momnesia, okay?) I’m making it as a surprise for our 7th wedding anniversary coming up on the 25th!

Key Lime Pie

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Preheat oven to 375 degrees F
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Head on over to Megan’s and see what else is cookin’!


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Recipe Round Up – Texas Style Blt Wrap

    This is a variation on one of my all time favorite sandwiches — the BLT. The thing that makes this so good is you can make it when tomatoes are not in season, because it calls for salsa. This is a very versatile recipe – sometimes I substitute tomatoes for salsa, sometimes I use homemade guacamole instead of store-bought.

    Karen’s Texas-Style BLT Wrapper

  • (4) 8-inch flavored wrappers (or wheat tortillas)
  • 4 ounces cream cheese spread
  • 1/2 cup chunky salsa
  • 1 cup shredded romaine lettuce
  • 12 slices cooked bacon
  • 1/2 cup guacamole


Spread each tortilla on one side with some cream cheese; top with salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.

Dorothy of Field Stone Cottage is hosting this month’s roundup – so head on over for more great sandwich recipes.


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Your Tastebuds Will Thank Me.

turkey sandwich recipeThey may not look like much – two little sandwiches on a 10 year old plate, but they taste divine and if you make them, I promise your tastebuds will thank me. I recently made these for our monthly Church Fellowship (two huge pans) and wouldn’t you know it? Not one was left. Everyone commented on how delicious they were and wanted the recipe. What’s so special about them? I can’t really figure that one out myself. You decide – here’s the recipe for you to try, if you are so inclined:

Buttery Sandwich Rolls

~1 lb thinly sliced deli meat (I used turkey, ham and roast beef)
~12 thin slices of medium cheddar cheese (or provolone – something mild)
~1 pkg Hawaiian rolls
~1 stick real salted butter
~1 T garlic powder (or more to taste – we use more)
~1 t poppy seeds

Preheat oven to 250 degrees.
Slice Hawaiian rolls in half and place slice of cheese and slice of meat on each one and arrange in a 13 x 9 pan. In a small bowl, melt butter in microwave and then add garlic and mix. Using a pastry brush, liberally apply the butter mixture over the top of the buns. Sprinkle poppy seeds over buns and then re-apply butter mixture. Bake, uncovered 10-15 minutes, or until cheese is thoroughly melted.

Try not to eat them all. It’s preposterously difficult. You’ll see.


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Seriously Good Southwest Crockpot Breakfast

Time for the Big Bloggy Breakfast Roundup over at Home But Not Alone.
This recipe is seriously good and super easy. The best thing about it is that you are not “boxed in” with any of the added ingredients – you can add or take away just about anything and it still turns out great. It cooks in the crockpot overnight and if your family is anything like mine, there won’t be any leftovers. I love to make this when we have company, because it is so nice to wake up with breakfast already made!

Southwest Crockpot Breakfast
1 Tbsp. butter
1-1/2 lb. bulk breakfast sausage, cooked and drained
1-2 onions, chopped (I use the birds eye frozen in the bag)
1 green bell pepper, chopped (ditto above)
4-oz. can chopped green chilies, drained (or you can sub jalepeno)
2-1/2 cups grated Monterey Jack cheese
18 eggs

Grease inside of crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese, repeating the layering process until all ingredients are used.

In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crockpot.

Cover and cook on low 7-8 hours. Serve with sour cream or fresh salsa and tortillas if desired.

Serves 12


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