Utah State Marv 'n Joes

Did you go to Utah State University, and now that you are no longer on campus, you find yourself craving those delicious open-faced, heaven sent, Marv 'n Joe sandwiches? OK, maybe you did, and maybe you didn't, but either way, you gotta make this sandwich!

Now is the season where you have tomatoes bursting out of your ears and don't know what to do with them right? This is the perfect solution!

This recipe is slightly adapted from Housewife Eclectic. She apparently got a personal lesson from Marv, himself, on how to make these. I found it a highly entertaining read- go check it out.

Marv 'n Joe

(makes 1 sandwich)

1 slice sourdough bread

approx. 1/2 tablespoon spreadable butter (or softened butter)
sprinkle of garlic salt
fresh cracked pepper
4 slices of tomato
Provolone cheese slice
Parmesan cheese (either grated or sliced works)
olive oil
Vinegar

Spread your butter on top of the sourdough bread. Sprinkle with the garlic salt and pepper. Place 4 tomato slices on your bread. Pour a small amount of olive oil and vinegar, just enough to give the sandwich a kick. Top with a piece of provolone cheese and then the parmesan.

Toss in your toaster oven or you broiler on low until the cheese is bubbly and starts to brown. The browning is very important. The edges should be brown and have a little crisp to it.

My husband absolutely LOVED these. He said they were even better than the original! I'm putting it on my Perfect Dinner Project page for a light dinner. 2 each of these were plenty filling.

French Dip Cresent Rolls

I've never wanted to put forth the effort it takes to make a french dip sandwich. When I saw this recipe from Mama Love Food, I was excited to try it. Simple ingredients and the easy directions makes this one a quick winner in our book! My husband was so excited to each these and was just overjoyed to get a french dip sandwich.


French Dip Crescent Ingredients:

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce OR Dijon mustard
optional: Au Jus for dipping

French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Prosciutto and Mozzarella Panini

What else to go with a great soup than a great sandwich. Paninis are even better. Famous chef Emeril Lagasse is out of my league most of the time, but I found a great recipe by him in People Magazine the other day. I really liked this recipe. I think adding the oils and herbs on the bread is a stroke of genius that really gives it something special.

Proscuitto And Mozarella Panini
By: Emeril Lagassee

Ingredients:
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano or 1 teaspoon dried
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices (1/2-inch thick) ciabatta or other rustic italian white bread (I used multi-grain wheat bread)
4 ounces thinly sliced mozarella cheese
4 ounces thinly sliced proscuitto (I used my favorite deli/lunch meat)
6 ounces jarred roasted red peppers, drained

Directions:
1. Whisk the olive oil, vinegar, oregano, garlic, salt and pepper together in a small bowl to blend.
2. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozarella equally over one side of each slice. Top 4 of the bread slices with the proscuitto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette side down.
3. Heat a large skillet or grill pan over medium heat. (You can also do this with a George Foreman Grill or panini press)Add the 4 sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately.

Here are the results:

Basil, Tomato and Mozzarella Sandwich

I just wanted something really light to make one day. This recipe was strictly for me because my husband is the typical "Where's the meat?" kind of guy. That said, he came home and I made it for him as a snack with the leftovers and he liked it a lot! I LOVE this recipe for Basil, Tomato and Mozzarella Sandwiches. Although it's so simple it's almost not a recipe, I'll give credit where credit is do. It's amazing.(MY CHANGES ARE IN BOLD)

Basil, Tomato and Mozzarella Sandwich
Ingredients:
1 (1 pound) loaf Italian bread (I USED TOASTED FRENCH HAMBURGER BUNS)
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/8 teaspoon red pepper flakes (I OMITTED CUZ I'M A WUSS)
1/2 cup balsamic vinegar

Directions:
1.Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
2.In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce. (I BRUSHED THE TOASTED BREAD WITH THE BALSAMIC VINEGAR WITH A LITTLE OLIVE OIL ADDED IT IT)

Here are the results:




This recipe goes down in my books as five stars!

Wraps

I decided I needed something quick and easy to make tonight since my husband hadn't eaten dinner and was getting home late. I saw a bag of italian flatbread and decided I could base a meal around them.

Here are my ingredients I used for the wraps:

Italian Flatwraps

Smoked Deli Turkey

Arugala

Sprouts

Sliced Mild Cheddar Cheese

Sliced Roma Tomatoes

Sour Cream and Salsa Mixed



It was very filling and very scrumptious! SUCCESS!