ISLAND OF CAPRI SANDWICH

2 TEASPOONS WHITE WINE VINEGAR 
2 TOMATOES, 1/4 INCH SLICES
1 LOAF FRENCH BREAD
1 CLOVE GARLIC, HALVED
1 UN-PEELED EGGPLANT, CUT CROSSWISE 1/2 INCH SLICES
1 WHITE ONION, 1/4 INCH SLICES
VEGETABLE COOKING SPRAY
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED KALAMATA OLIVES
2 SLICES PROVOLONE CHEESE, HALVED


DRIZZLE VINEGAR OVER TOMATO SLICES, AND SET ASIDE.
SLICE BREAD IN HALF LENGTHWISE; PLACE, CUT SIDE UP, ON A BAKING SHEET.


BROIL BREAD 3 INCHES FROM HEAT FOR 30 SECONDS OR UNTIL LIGHTLY BROWNED.


RUB GARLIC ON CUT SIDES OF BREAD HALVES; DISCARD GARLIC.


ARRANGE EGGPLANT AND ONION SLICES IN A SINGLE LAYER ON A BAKING SHEET COATED WITH COOKING SPRAY; LIGHTLY COAT EGGPLANT AND ONION WITH COOKING SPRAY.


BROIL 3 INCHES FROM HEAT 5 MINUTES; TURN SLICES OVER, AND BROIL AN ADDITIONAL 5 MINUTES OR UNTIL LIGHTLY BROWNED.


ARRANGE EGGPLANT AND TOMATO ON BOTTOM HALF OF BREAD.


TOP WITH BASIL AND OLIVES, SET ASIDE.


ARRANGE ONION SLICES AND PROVOLONE CHEESE ON CUT SIDE OF TOP HALF OF BREAD, AND BROIL 3 INCHES FROM HEAT UNTIL CHEESE MELTS.


PLACE ON TOP OF BOTTOM HALF.


CUT AND SERVE.


MAKES ENOUGH FOR 2.

PORTOBELLO CHEESE STEAK SANDWICH

2 TEASPOONS OLIVE OIL
1 MEDIUM RED ONION, SLICED
4 LARGE PORTOBELLO MUSHROOMS, SLICED
1 LARGE RED BELL PEPPER
1 LARGE YELLOW BELL PEPPER
2 TEASPOONS ITALIAN DRY SEASONING
1 TABLESPOON FLOUR
1/4 CUP VEGETABLE BROTH
1 TABLESPOON SOY SAUCE


8 SLICES PROVOLONE CHEESE
4 WHOLE WHEAT HOAGIES, SPLIT AND TOASTED

HEAT OIL IN LARGE SKILLET OVER MED-HIGH HEAT.  SAUTE ONIONS FOR ABOUT 2 MINUTES UNTIL STARTING TO CARAMELIZE.

ADD MUSHROOMS, BELL PEPPERS AND ITALIAN SEASONING, CONTINUE COOKING WHILE STIRRING UNTIL VEGETABLES ARE WILTED, 7 MINUTES.

REDUCE HEAT TO LOW; DUST VEGETABLES WITH FLOUR AND STIR.  

ADD BROTH AND SOY SAUCE;  BRING TO SIMMER.


REMOVE HEAT.


PLACE HOAGIES OPENED ON A COOKIE SHEET.  


DIVIDE MIXTURE AMONG THE 4 AND PLACE 2 SLICES OF CHEESE EACH OVER MIXTURE.

BROIL IN OVEN UNTIL CHEESE MELTS AND HOAGIES ARE TOASTED.

SERVE HOT WITH CHIPS OR FRIES.

MAKES 4 SANDWICHES.

VEGETARIAN MEATBALL HOAGIES

4 WHOLE WHEAT HOAGIES


2-12-OUCE BAGS OF VEGIE CUMBLE
2 TEASPOONS OLIVE OIL


4 EGGS, BEATEN
1/2 CUP ITALIAN BREADCRUMBS
4 GARLIC CLOVES, MINCED
1/4 CUP PARMESAN CHEESE, GRATED
1 TEASPOON DRIED BASIL
1 TEASPOON DRIEN OREGANO
1 TEASPOON FENNEL SEED


1 LARGE JAR MARINARA CHEESE
4 SLICES PROVOLONE CHEESE


PREHEAT OVEN TO 350.


IN A LARGE NONSTICK SKILLET THAW COMPLETELY IN OLIVE OIL THE VEGGIE CRUMBLES.


REMOVE FROM HEAT AND COMBINE NEXT 7 INGREDIENTS IN A LARGE BOWL.


FORM MIXTURE INTO 20 MEDIUM SIZE MEATBALLS.


BAKE MEATBALLS ON AN OILED COOKIE SHEET FOR ABOUT 15 MINUTES UNTIL FIRM.


PULL MEATBALLS OUT AND SET ASIDE.


HEAT MARINARA SAUCE IN A LARGE SAUCE PAN AND ADD MEATBALLS.


PREPARE HOAGIES WITH 5 EACH MEATBALLS AND SAUCE TOPPED WITH PROVOLONE CHEESE.


MAKES 4 HOAGIES.

GRILLED AVOCADO & PEPPER JACK CHEESE SANDWICH

8 SLICES 12-GRAIN BREAD
2 TABLESPOONS YOGURT BUTTER
2 TABLESPOONS OLIVE OIL MAYO
2 LARGE RIPE AVOCADOS, PEELED AND SLICED THIN
4 SLICES OF PEPPER JACK CHEESE


SPREAD BUTTER ON ONE SIDE OF EACH BREAD SLICE.


PLACE BUTTER SIDE DOWN ON A MED-LOW PREHEATED PAN.

SPREAD MAYO ON NON BUTTER SIDE AND PLACE AVOCADO SLICS TOPPED WITH CHEESE AND ONTHER SLICE OF BREAD (BUTTER SIDE UP).

GRILL BOTH SIDES UNTIL GOLDEN BROWN OR TO YOUR LIKING.

CONTINUE WITH REMAINING SANDWICHES AND SERVE WITH YOUR FAVORITE CHIPS OR CHIPS & SALSA.


MAKES 4 SANDWICHES.

BBQ CHICKEN SANDWICH

THIS RECIPE IS BEST BECAUSE IT REQUIRES NO ATTENTION ONCE PUT INTO CROCK.  BEST WHEN SERVED WITH YOUR FAVORITE COLESLAW RECIPE.


6 CHICKEN BREASTS, BONELESS/SKINLESS
1 12-OZ BOTTLE FAVORITE BBQ SAUCE
1/2 CUP ITALIAN DRESSING
1/4 CUP BROWN SUGAR
2 TABLESPOONS WORCESTERSHIRE SAUCE


6 BUNS OF CHOICE


PLACE CHICKEN IN CROCK POT.


IN A MEDIUM BOWL, MIX THE NEXT 4 INGREDIENTS.


POUR OVER CHICKEN.


COVER AND COOK 3 TO 4 HOURS ON HIGH OR 6 TO 8 HOURS ON LOW.


SHRED CHICKEN IN CROCK WITH TWO FORKS.  TOP WITH COLE SLAW AND SERVE ON A BUN.  CHEESE OPTIONAL.


MAKES 6 SERVINGS.

MANGO SLAW

2 TABLESPOONS OLIVE OIL

1 TABLESPOON LIME JUICE

1 TEASPOON HONEY

1/4 TEASPOON CANJUN SEASONING

1 1/2 CUPS SHREDDED CABBAGE AND CARROTS (SLAW BAG)

1/2 MANGO, DICED

1/4 MEDIUM RED ONION, DICED

3 TABLESPOONS FRESH CILANTRO, CHOPPED

JALAPENO, MINCED TO TASTE

IN A MEDIUM BOWL, WHISK FIRST 4 INGREDIENTS.  

ADD THE REST UNTIL WELL COMBINED.

COVER AND STORE IN FRIDGE UNTIL READY TO TOP SHRIMP PATTIES.

MAKES ABOUT 2 CUPS.

SPICED SHRIMP SLIDERS WITH MANGO SLAW

1/2 LEMON, SQUEEZED
2 TABLESPOONS MAYO
HOT SAUCE TO TASTE
1 1/2 TEASPOONS CAJUN SEASONING
1 CUP PANKO BREAD CRUMBS
SALT & PEPPER TO TASTE
CILANTRO, CHOPPED (TO TASTE)
3 GREEN ONIONS, SLICED AND CHOPPED (WHITE AND LIGHT GREEN PARTS)
1 LARGE EGG, BEATEN


1 1/4 LBS MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED


10 MINI SLIDER ROLLS




COMBINE FIRST 9 INGREDIENTS AND MIX WELL TOGETHER.  


ADD CHOPPED SHIRMP PIECES TO MAYO MIX, COMBINE WELL.


FORM SLIGHTLY LARGER THAN MINI ROLL SHRIMP PATTIES (1/2 INCH THICK).


PLACE PATTIES ON BAKING SHEET AND PLACE IN FREEZER FOR ABOUT AN HOUR TO HELP HOLD SHAPE WHEN YOU FRY THEM.


TAKE PATTIES OUT OF FREEZER, COOK OVER MEDIUM HEAT FOR ABOUT 2 MINUTES IN A LIGHTLY GREASED LARGE SKILLET.


PLACE PATTIES ON ROLLS AND TOP WITH MANGO SLAW.


MAKES 10.

SALMON PATTIES

1 POUND SKINLESS SALMON FILLET, CUT INTO LARGE CHUNKS
2 SLICES HONEY WHEAT BREAD, LARGE PEICES
2 EGGS
2 TEASPOONS LEMON JUICE
SALT TO TASTE
2 TABLESPOONS PARSLEY, CHOPPED


OLIVE OIL


IN A FOOD PROCESSOR, COMBINE FIRST 6 INGREDIENTS. 


PULSE BRIEFLY, JUST UNTIL CHOPPED.  FORM INTO 3 PATTIES.


IN A LARGE SKILLET WITH A LITTLE OLIVE OIL SAUTE PATTIES FOR 5 MINUTES PER SIDE, OR UNTIL COOK THROUGH.


MAKES 3 PATTIES.

FREDDY'S FRIED SHRIMP AND CRAB STUFFED CAJUN CHICKEN SANDWICH

THIS IS MY VERY OWN CREATION.  BE SURE TO WORKOUT PRIOR AND AFTER CONSUMING THIS ONE.


4 LARGE BONELESS/SKINLESS CHICKEN BREASTS, POUNDED


1 SMALL BAG SHRIMP, DEVEINED AND TAIL OFF
1 SMALL CAN OF CRAB MEAT, DRAIN AND RINSE
1/2 CUP OINION, DICED FINE
1/4 CUP RED BELL PEPPER, DICED FINE
1/4 CUP YELLOW BELL PEPPER, DICED FINE
1/4 CUP CELERY, DICED FINE
PINCH GARLIC POWDER


1 EGG, BEATEN
2 TABLESPOONS MILK


1 BAG PANKO BREAD CRUMBS (ASIAN SECTION)
SPICE UP WITH CAYENNE TO YOUR TASTE
SALT AND PEPPER TO TASTE


HOT OIL, ENOUGH FOR FRYING


4 HOGGIE ROLLS
4 SLICES TOMATO
4 GREEN LEAF LETTUCE LEAVES, RIB REMOVED
SPICY MAYO, OPTIONAL


PLACE CHICKEN BREASTS IN BETWEEN PLASTIC WRAP ON COUNTER AND POUND OUT UNTIL 1/4 INCH THICK.


IN A MEDIUM BOWL, MIX SHRIMP, CRABMEAT, ONION, BELL PEPPER, CELERY AND GARLIC POWDER.  SPREAD STUFFING EVENLY ON CHICKEN BREAST AND ROLL UP TIGHTLY, SECURE WITH TOOTH PICKS.


DIP THE CHICKEN ROLLS IN THE EGG AND MILK MIXTURE THEN GENTLY COVER WITH PANKO BREAD CRUMB MIXTURE.


FRY (10 MINUTES) OR BAKE AT 350 FOR ABOUT 25 MINUTES OR UNTIL THE COATING TURNS GOLDEN BROWN AND THE MEAT RUNS CLEAR WHEN STABBED WITH A FORK.


PLACE EACH STUFFED CHICKEN ROLL ON A HOAGIE ROLL TOPPED WITH LETTUCE AND TOMATO.


MAKES 4 SANDWICHES

SPICY BLACK BEAN BURGER WITH AVOCADO RELISH

4 TABLESPOONS AVOCADO, FINELY CHOPPED
4 TABLESPOONS TOMATO, FINELY CHOPPED
4 TEASPOONS RED ONION, FINELY CHOPPED
2 TEASPOON LIME JUICE, DIVIDED
2 PINCHES CRUSHED RED PEPPER
2 SPICY BLACK BEAN BURGERS
2 PINCHES CUMIN
2 HAMBURGER BUN, SPLIT AND TOASTED

IN A SMALL BOWL COMBINE AVOCADO, TOMATO, ONION, 1/2 TEASPOON LIME JUICE AND RED PEPPER.  SET ASIDE.

BRUSH BLACK BEAN BURGERS ON BOTH SIDES WITH THE REMAINING LIME JUICE.  RUB CUMIN ONTO BOTH SIDES AND COOK ACCORDING TO PACKAGE.

BIULD BURGERS IN BUN, TOP WITH RELISH AND SERVE.

MAKES 2 SERVINGS.

Short Rib Mushroom Burger

12 ounces Favorite BBQ Sauce


2 1/2 Pounds Ground Beef (chuck and sirloin)
1 1/2 Cups Shredded Short Rib Meat
1 Cup cooked sliced Mushrooms
1/4 Stick Butter
6 4-inch Sourdough Rolls (halved horizontally)
Fresh Watercress
6 1/4-inch Slices American Cheddar Cheese


In a small mixing bowl combine the short rib meat and mushrooms.  Divide the ground beef into 12 equal portions and form each portion into a patty shape.  Divide the short rib mixture evenly and place on top of 6 of the patties.  Place the remaining 6 patties on top of the short rib mixture and press together to form a complete hamburger patty.


Rub each half of the hamburger rolls with softened butter and grill lightly over medium heat.  Grill each burger over medium heat until desired doneness.  Once burgers are cooked, place a slice of cheese over each.  Place watercress onto each burger bun and top with burger.


Drizzle each burger with BBQ sauce and top with other half of bun.


Serve immediately.


Makes 6 Burgers.

CHIPOTLE BACON QUESADILLA BURGER

1 1/2 Cups Mayonaise

1/2 Teaspoon Dried Chipotle Seasoning

12 4-ounce Fully Cooked Beef Burgers

24 6-inch White Flour Tortillas

1 1/2 Pounds Cheddar Jack Cheese,  Shredded

24 Slices Fully Cooked Applewood Bacon

24 Tomato Slices

1 Head Iceberg Lettuce Shredded 

1 1/2 Cups Roasted Tomato Salsa 

Combine mayo, seasoning in a bowl and whisk to blend.  Cover and chill to hold.

To assemble each burger brush 2 flour tortillas lightly with oil.  Place tortillas, oiled side down, on flat work surface.  Spread 1 tablespoon chipotle mayonnaise on each tortilla;  top each side with 1 ounce shredded cheese.  On bottom half of quesadilla layer 1 burger pattie; close with top half of quesadilla.  

Grill on preheated griddle over medium-high heat for 3 minutes on each side or until golden and cheese is melted.

Open quesadilla and layer over burger pattie in this order:  

2 strips bacon

2 slices tomato 

2 ounces shredded lettuce

2 tablespoons salsa

Close quesadilla and slice in half;  arrange on plate.

Serve with corn tortillas, guacamole and fresh salsa.

Makes 12 servings.