Last month, I decided to make my own sub sandwiches (or hoagies or heros, depending on what you like to call them), and they are definitely better than anything I could buy at a restaurant. So I’m saying goodbye to Jimmy John’s, and hello to making delicious sandwich combinations at home.
What’s the secret? It’s in great ingredients, a dash of dried oregano, and a drizzle of olive oil and red wine vinegar. And if you have a little extra time, homemade sub rolls put it over the top.
I use the same formula for each sandwich (inspired by this video), but the combinations are endless. I’ve shared some of our favorites below, including turkey bacon ranch, and an Italian grinder. We hope that you give one (or more) of our sandwich ideas a try! Because sometimes, you just want a good sandwich, and this is it.
Happy Thanksgiving! Michael and I enjoyed a relaxing weekend, and one of the highlights was this delicious turkey roulade that I made for Thanksgiving dinner.
Since I was only making dinner for the two of us, I decided to try something different — this turkey roulade, which I stuffed with my family’s traditional stuffing recipe. The preparation is a little more detailed than simply roasting a turkey, but don’t be intimidated by the long instructions — it only takes an hour to roast. I already have another turkey breast in the freezer, so I’ll definitely be making this one again.
A box of pasta with a jar of pasta sauce can make an easy pantry meal (see: vodka sauce and meatballs), but sometimes you have a little extra time or want something a little bit fancier. For those situations, I present to you this homemade turkey bolognese. While you do need some time to let the sauce simmer, there’s only about 10 minutes of hands-on time. And as a bonus, this sauce would be great to make on the weekend and freeze for a quick weeknight dinner.
Last week, Michael and I celebrated St. Patrick’s Day with this delicious shepherd’s pie and an oatmeal stout (this one). Shepherd’s pie is a classic comfort food, and I was really happy with how this recipe turned out — I only made a few small changes to the original.
I first saw a version of this taco pasta on Pinterest, and immediately pinned it as something I wanted to make. When Michael and I first tried it last week, we thought it was pretty good — it actually reminded us a lot of hamburger helper. I liked that the recipe was quick and easy, making it perfect for a weeknight dinner.
Updated 09/17/12: I made this recipe again, using leftover taco meat (already seasoned) and diced tomatoes in place of the ground turkey and salsa. I replaced the taco seasoning in the recipe with chili powder, cumin, onion and garlic powders, and a sprinkle of dried thyme. I omitted the cream cheese, and transferred to a 8″x11″ baking dish to keep warm (~300 degree oven) until serving. We ate it with cottage cheese and salad… delicious!
I first shared this kofta recipe a couple summers ago, and since then, it’s become one of our favorites. These koftas are quick, delicious, and versatile — you can make them out of ground beef, lamb, or turkey.
I often serve them sandwich-style in pita pockets with cucumbers, tomatoes, and feta cheese, but you can also serve them over rice. I’ve also used this recipe to make burgers a couple times — it’s a delicious option if you’re looking for something a little different from a traditional hamburger!
I made these simple but delicious paninis last month with leftovers from a turkey that we roasted. I used dark and light turkey meat, cream cheese, and cranberry sauce to give the sandwiches a rich Thanksgiving-like flavor. Using the cut sides of the English muffins as the outside of the sandwich ensured that the paninis were deliciously browned.
This panini recipe would be great to keep around for next Thanksgiving’s leftovers. But why wait? Turkey is delicious year-round, and so is this sandwich.
This BBQ turkey chili recipe is one of my most famous discoveries, and it is an honor to be able to share it on this blog. Jane and I really love this delicious turkey chili dish on rice, and are thrilled to “gobble” down the leftovers each time we make it.
This legendary recipe was discovered in the dead of a Minnesota winter when it was too cold to brave the outdoors and risk our lives to buy fresh groceries at the store. We scoured the freezer and pantry in our famished state for any sort of items we could use to make a hearty dish of satisfying sustenance. Ever since that fateful moment, this dish has been a legend, and has been enjoyed by us many a time in both times of few and times of plenty.
In order to make this mouth-watering, savory, and delicious BBQ turkey chickpea chili on rice, you will need the following list of ingredients, a large frying pan, and a crockpot (optional).
After reading this turkey burger recipe on Crepes of Wrath several months ago, I bookmarked it and then promptly forgot about it — until last Friday, when I was searching for some dinner inspiration online.
These turkey burgers were absolutely delicious. I modified several of the ingredients to the what I had on hand, and since we didn’t have buns or bread, I used our pizza dough recipe to make flatbread instead.
The pita-like breads were the perfect complement to the juicy, savory turkey burgers, which we topped with Dubliner cheese and caramelized onions and mushrooms. Served alongside a simple spinach salad of carrots, cheese, pistachios, and raisins, it’s a meal that we will definitely be repeating in the future.