Turkey Sandwich with Roasted Tomatoes

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This month’s Food ‘n Flix film is The Breakfast Club, hosted by Debra at Eliot’s Eats. This wasn’t the first time I’ve seen this movie, so I was surprised to see this as the movie for the month. I mean, it’s not what I would consider a foodie movie. So I rewatched The Breakfast Club with an eye for food this time. Rather than just seeing a bunch of high school students in detention, I looked for food. And while not entirely dominating the movie, food I saw.

breakfast-clubThough not quite as . . . creative as this lunch sandwich (eaten by Allison,) my sandwich would have been welcomed by me to have for a high school lunch. Though I did consider making Allison’s cereal filled sandwich, I didn’t know if I could actually bring myself to eat it. When I was in high school my mom made me lunch almost everyday, but she rarely made me sandwiches. This was due to my own demanding nature. For some reason I just . . . I preferred rice a roni I guess. And I was spoiled.

But anyway, this movie did bring me back some. I remember the one occasion I had detention in high school. It was because my shirt was too short when I raised my hand in class. All it taught me was not to volunteer in class, because the hour I had to sit in detention just pissed me off. Saturday detention sounds absolutely horrible though. And incredibly unproductive. You think they’d at least let them do their homework.

So, the recipe I’m sharing with Food ‘n Flix this month is a sandwich. This sandwich hopefully could full any high school student through Saturday detention. It’s simple enough but has a kick that makes it special!

Turkey Sandwich with Roasted Tomatoes

Ingredients
2 slices of bread
1 tbsp mayonnaise
1/4 tsp paprika
2 slices tomato
1/2 tbsp olive oil
salt and pepper to taste
a pinch of dried basil
3 slices deli turkey
1/2 slice Swiss cheese
a tiny handful of arugula

Directions

1. Preheat oven to 400 degrees. Place the tomato slices on a baking sheet covered with parchment paper. Rub with olive oil and sprinkle with salt, pepper, and basil. Roast for 25 minutes.

2. Toast the bread. While the bread is toasting and the tomatoes roasting, mix together the mayonnaise and paprika.

3. Put your sandwich together! Spread the paprika-mayonnaise on the bread. Place the turkey, roasted tomatoes, Swiss cheese, and arugula on the sandwich.

* makes 1 sandwich
* Besides Food ‘n Flix, I’m sharing this sandwich with Souper Sundays & See Ya In The Gumbo

 

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Baked Reuben Sandwich

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This month’s Alphbakes letter is the letter R! Alphabakes is a monthly round up hosted by Caroline Makes . . . and The more than occasional cook. Each month a letter is picked and what are bloggers supposed to do ? Bake the letter of course!

When I first saw R I thought I should do raspberry something (which I still might do actually.) But I’m not one who likes predictability. Instead I decided to go as far from raspberries as I could get: a reuben sandwich.

When I was little my mom made reubens all the time. Of course, she did it the right way. She used corned beef. She used rye bread. But… I can’t find sliced corned beef at my grocery store nor did I really feel like making corned beef. So I opted for another cured meat: pastrami. It’s not quite the same, but it’s salt like corned beef.

Now obviously, this isn’t the standard reuben at all. A reuben is a sandwich on rye with corned beef, sauerkraut, swiss cheese, and thousand island dressing. So, my reuben maybe shouldn’t even be called a reuben, but it had the same taste I vividly remember from the sandwiches my mom used to make.

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Baked Reuben Sandwich
(source)

Ingredients
2 cups bisquick
1 cup milk
1 egg
2 tsp caraway seeds
1/2 lb sliced pastrami
1/4 cup deli style mustard
6 slices swiss cheese
1 14-oz can sauerkraut
1/2 cup thousand island dressing

Directions

1. In a large bowl mix together the bisquick, milk, eggs, and 1 tsp of the caraway seeds. Spread the 1/2 of the bisquick mixture onto the bottom of a 5-inch baking dish.

2. Spread the mustard all over the pastrami. Layer the pastrami on top of the bisquick. Cover with cheese. Spread the sauerkraut on top. Sread the remaining bisquick over the sauerkraut and sprinkle the top with the remaining 1 tsp of caraway seeds.

3. Bake for 30 minutes. Serve with the thousand island dressing on the side.

* serves 6
* besides Alphabakes, this recipe is shared with Pantry Party’s Cheese Theme, &¬†Mix It Up Monday