Tag: Sandwich

Open Faced Venison Sandwich with Gravy

The other night I made open face venison sandwiches with gravy. Though we have 2 pieces on each of our plates, it was so much food even for us that we were only able to finish one each! The bread and gravy really help to stretch the meal and fill your stomach for very little money. We served this meal with a side of fettuccine with butter and herbs from Pasta Sides and canned carrots with butter.

These are the same venison minute steaks I had used before when I made minute steaks with peppers and onions. They are pieces of steak that were sliced on a meat slicer to be about 1/4 of an inch thick. I cooked them in about 2 Tbsp of oil at a low temperature for a longer time to try and tenderize the meat and maybe melt some of the fat. In total I cooked the venison for 15 minutes over medium-low heat, melting in 1 Tbsp of butter at the end then letting it rest for 5 minutes while the pasta finished. Once it was finished, I served it over toast (since I freeze my bread) and smothered them with brown gravy that I had made from a gravy packet. This was a very filling meal that can feed 4 people.

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Christmas Leftovers: Ham Salad

Ham salad has been one of the foods that my mom has had since she was a little girl. This was the recipe her mom and grandmother used during the great depression to make ham last a few extra meals. For this recipe, they would use their own recipe for Thousand Island pickles, however, you can also use sweet relish or sweet pickles to accomplish the same task, however I canned some Thousand Island pickles this summer, so I’ll be using those. You will also see that I am using toast. I always freeze my bread since it’s just me and my husband and we don’t want to waste food, and toasting tends to work really well in cooking/heating up the bread again.

  1. Cut ham into cubes. Approx. 4 slices cut into 1″ x 1″ cubes (1 1/2 cup)
  2. Place these into a chopper, blender, or meat grinder. For chopper/blender, pulse until all of the ham takes on the small pebbly texture, or until you’ve chopped all of the cubes.
  3. Take sweet pickles (1/2 cup) and process into a relish.
  4. Finally, Mix Ham (1 1/2 cup), Relish (1/2 cup), and Mayo (1 cup). Chill or serve immediately on bread or toast.
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Minute Steaks with Peppers and Onions

Hello again. Last night, I made minute steaks with peppers and onions. I used left over peppers and onions from the sausages that I made on Sunday, but you can of course, cut new or open a new bag of frozen.

For this recipe I used venison, but if you have beef or chicken minute steaks you can use them. You can also add some different flavors to the mix by adding some Worcestershire sauce, ginger, or pepper rub to your steaks.

My minute steaks were made by cutting steaks to be about 1/5 inch thick on my in-law’s slicer, but you can also cut them thinner/thicker as you desire.

  • Heat your frying pan over medium heat and add some oil. Once it is hot cook your minute steaks (about 2 cups, or 12 slices) until cooked, only about a minute each side.
  • Remove your steaks and add your chopped peppers (2 cups) and onion (1 cup). Add more oil if it’s dry.
  • Once veggies are cooked, add the steaks and juices, stir. Heat for only a minute, remove from heat and add to buns/bread, or serve over rice.
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Sausage, Peppers and Onions

There are a lot of opinions when it comes to Sausage & Peppers sandwiches. The main controversy is if they should have marinara sauce or not. I have had both and though I don’t have a strong opinion and I will eat the sandwich either way, I like to make my sandwiches without marinara sauce. My main reasoning is that less ingredients is better. If I use a jar of marinara sauce, that means I will have one less meal of spaghetti or if I make meatballs, I may be lacking in sauce (because we all know meatballs taste so much better in sauce). I’m not going to write out a huge recipe on this since I don’t season it other than adding oil. I also just use mild Italian sausage, though if you like hot, that’s also popular. The only thing that’s kind of weird is that I like to cut my sausage in half lengthwise. I also try to remove the casing at this point because it can cook up kind of chewy. I cook the flat side down for a few minutes until it’s mostly cooked through, then I’ll flip them and place them along the outer edge of my pan to cook the whole curved surface. Once they are cooked, I’ll add either my fresh cut peppers & onions and a bit more oil, or just add a frozen bag of peppers & onions. Then, I serve each half on hotdog buns. I usually plan 2 sandwiches per person, and serve other dishes on the side like a veggie and a pasta.

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Thanksgiving: Leftovers – Turkey Sandwich/Wrap

Turkey Sandwiches are a staple of thanksgiving leftovers. This was the wrap I made my husband for lunch today, using up the last of the leftovers I had in the fridge. Though everyone makes their sandwiches different, this is the way that I learned. You can make this recipe by heating things up as I do to eat it now, or you can make it cold and reheat it, or you can just eat it cold. I put below the recipe for a sandwich, but you can do the same process (minus mayo) for a wrap. As you can see from my photo, I layered stuffing, turkey, then cranberry sauce.

  1. Toast your bread.
  2. Microwave 1 cup of stuffing, and about 1/2 cup of turkey till warm, about 1 minute.
  3. Mayo both inside faces of your bread if you desire.
  4. Layer turkey on one face and pack stuffing onto other mayo face.
  5. Cut a thin slice of cranberry sauce and place on top of stuffing.
  6. Invert turkey bread onto stuffing mountain, consume.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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