Need a satisfying lunch sandwich for the day… then try the tofu Reuben sandwich for size.  The sandwich is filled with fresh bursting flavors that your taste buds will love and recharge your body for the rest of the day. The recipe is easy to follow and simple to make, within no time flat you will have your very own vegan tofu Reuben sandwich.

Vegan Lunch: Tofu Reuben Sandwich Recipe

Image via: Betty Crocker

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Servings: 1 Sandwich

Ingredients

For the Vegan Mayonnaise

1. 2 ¼ cups of Safflower Oil
2. 1 cup of Soymilk
3. 1 tablespoon of Maple Syrup or 1 tablespoon of Agave Nectar
4. ¾ teaspoon of Sea Salt (to taste)
5. 2-2 ½ teaspoons of apple cider vinegar, raw (or 2-2 ½ teaspoons of lemon juice, freshly squeezed)
6. ½ teaspoon of Dijon Mustard

For the Sandwich

1. 1-2 tablespoons of Vegan Mayo
2. Sriracha Sauce (to taste)
3. 2 Slices of Rey Bread
4. Plenty of sliced, Baked Tofu
5. ½ of a Haas Avocado, Sliced
6. Lots of Sauerkraut
7. 1 tablespoon of Olive Oil

Image via: For Reals Life

Instructions

For the Vegan Mayonnaise

1. Combine all of the ingredients except the vinegar (or if you chose, lemon juice) in a blender and blend the mixture until it is smooth.
2. Now take out the vinegar (or lemon juice) and slowly add the vinegar until the liquid thickens.  When all of the vinegar has been added to the previous mixture, pour out the entire mixture into a small bowl.

For the Sandwich

1. Spread the vegan mayo and Sriracha sauce on both slices of the rye bread, then layer the slices with tofu, avocado and sauerkraut.
2. Next, heat the oil in a skillet on medium heat, and sear both sides of the sandwich.  Be sure that you are careful when flipping the sandwiches so that they do not fall apart.
3. When you have seared both sides then place the sandwiches on a plate and slice in halves, then serve.

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Roast beef is one of the all time favorite dishes that people love to mix and match with different ingredients. Whether it is stuffed into a sandwich, combined with vegetables or potatoes, you will surely satisfy your hunger and cravings for a sumptuous meal.

Homemade Deli Style Roast Beef Sandwich Recipe

Images and recipe via

If you crave for a roast beef meal, consider this homemade deli style roast beef recipe that is so easy to prepare. Other than the arm part of the beef to roast, all other ingredients can be found in your kitchen. This makes this recipe a perfect dish for weekends and family gatherings especially this coming Thanksgiving holiday.

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Ingredients:

• 3 pound arm roast
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 1 teaspoon onion powder

Directions:

1. Preheat the oven to 475 degrees and line a baking sheet with foil.
2. Mix together the salt, garlic powder, pepper, and onion powder in a small bowl. Coat the meat in the spice mixture and place the meat on the prepared baking sheet.
3. Roast at 475 degrees for 20 minutes.
4. Reduce heat to 275 and continue cooking until meat reaches the desired temperature (about 40 more minutes for medium rare, 60 minutes for medium, 80 minutes for well done).
5. Remove meat from the oven and tent with foil and allow to rest for 30 minutes.
6. Slice as thin as possible using a sharp knife or meat slicer.
7. Store in a sealed bag in the fridge for up to one week or in the freezer for 6 months and thaw in the fridge as needed.

Ensure that you follow the time and temperature setting of your oven when cooking to achieve the desired flavor. Pair it up with a red wine or cocktail drinks for a great meal experience.

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You don’t have to deprive yourself of having a sumptuous meal just because you don’t know how to cook or bake. With this Kentucky Hot Brown on a Biscuit recipe, you will never be wronged of baking this easy and delicious meal. Use only fresh ingredients to attain the tasty flavor.

Kentucky Hot Brown on a Biscuit Recipe

Image via: Tasty Recipes

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For the Mornay sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups 10% cream
• 1/3 cup grated Parmigiano Reggiano or Grana Padano, divided
• A grating of fresh nutmeg, less than 1/8 teaspoon, optional
• Kosher salt and freshly ground black pepper to taste

To assemble

• 2 eggs
• 2 buttermilk biscuits, split
• 1 medium tomato, a good meaty variety, sliced
• 2 thick slices roasted turkey breast, maybe 4 to 6 ounces total
• 2-3 slices thick-cut bacon, cooked crisp and kept warm
• 1 recipe Mornay sauce, kept warm
• Flat leaf parsley, to serve

Directions

1. In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour, incorporating fully so there are no lumps. Continue to cook the mixture, stirring constantly, for a minute or so more. In a slow, steady stream, pour in the cream and whisk to combine. Cook, stirring often to make sure the sauce isn’t catching, until the sauce comes to a boil, around 3 minutes. Turn the heat to low, and stir in 1/4 cup of the cheese. Season to taste with kosher salt and ground black pepper, and nutmeg if using. Keep the sauce on the lowest heat to keep it warm, stirring occasionally.
2. Preheat a broiler. Cook the eggs to your liking; my preference is either fried sunny side up, or poached. At most, over easy. But, it’s your breakfast so do what you’d like. My only note is that they can be slightly undercooked as they’ll be blitzed under the broiler and nobody likes rubbery eggs. Get them ready and then set them aside for a moment. Place the two bottom halves of the biscuits on a small baking sheet or an oven proof plate. Top each bottom with a few slices of tomato. Place a slice of turkey on top, then divide the bacon between the two (breaking the slices in half to keep things neat, if needed). Place your eggs on top. Pour over some of the Mornay sauce and sprinkle the reserved cheese on top. Keep the rest of the sauce hot for serving. Put the biscuit tops beside the filled bottoms, cut side up.
3. Toast the sandwiches under the broiler until the sauce starts to bubble and the cheese begins to brown. This should take maybe a minute. Remove from the oven, garnish with whole parsley leaves (which bring a much-needed, fresh crunch), and top with the second half of the biscuit. Serve immediately, with the remaining Mornay sauce passed alongside.

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]]> https://stagetecture.com/kentucky-hot-brown-on-a-biscuit-recipe/feed/ 0 36883 https://stagetecture.com/simple-vegetable-focaccia-sandwich-recipe/ https://stagetecture.com/simple-vegetable-focaccia-sandwich-recipe/#respond Fri, 09 Nov 2012 23:04:03 +0000 https://stagetecture.com/?p=36546 Entry #1807, November 9, 2012

Want to eat a healthy breakfast or snack? Consider this vegetable sandwich for a nutritious treat. Best of all, this vegetable sandwich is a no-cook recipe that you can make. This is probably the easiest vegetable sandwich that you can just get and mix the ingredients in your fridge. You can also have this as your light lunch sandwich or appetizer. Anything will do for this tasty and nutritious recipe.

Simple Vegetable Focaccia Sandwich

Image and recipe via

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Ingredients

• 1 tablespoon(s) red wine vinegar
• 1 tablespoon(s) extra-virgin olive oil
• 1 small shallot, finely chopped
• 1/2 teaspoon(s) chopped fresh thyme leaves
• Salt
• Pepper
• 1 jar(s) (9- to 10-ounce) artichoke hearts, rinsed, drained, and cut into quarters
• 1 jar(s) (16-ounce) red peppers, roasted, patted dry
• 3 ounce(s) (5 cups) baby spinach leaves
• 4 piece(s) (5-inch-square) Focaccia bread
• 1/4 cup(s) prepared basil pesto
• 2 tablespoon(s) mayonnaise
• 1 pound(s) (1 large ball) fresh mozzarella cheese, thinly sliced

Directions

1. In small bowl, whisk together vinegar, oil, shallot, thyme, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Place artichokes in a medium bowl, peppers in another bowl, and spinach in a third bowl. Divide dressing among all 3 bowls. Toss all food in bowls until well coated.
2. With serrated knife, split each Focaccia square horizontally in half. In another small bowl, stir together pesto and mayonnaise. Spread on all cut sides of Focaccia.
3. On each bottom half of Focaccia, layer one-fourth each of spinach, peppers, mozzarella, and artichokes. Replace top halves of Focaccia.

That’s all you need and you now have a delicious treat at any time of the day. This delicious Veggie Focaccia sandwich will definitely capture your taste.

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Do you want to ensure that your kids will be excited in opening their lunch box? Well, make sure that you only serve the best and delicious meal for your kids. Just like this Roast Beef Wraps with Dill Slaw recipe that your kids will certainly love.

This recipe is not only for kids but also for adults. The roast beef offers a mouth watering treat for the whole family to take pleasure in eating this delicious recipe. The dill slaw offers an appetizing aroma and taste that blend perfectly with the sumptuous taste of the roast beef. It is packed with carbohydrates, fiber, and protein that your body needs for nourishment.

Thanks Food Network for this tasty roast beef wrap recipe.

Savory Roast Beef Wraps with Dill Slaw

Image via

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Ingredients

• 3 cups shredded coleslaw mix
• 1/4 cup chopped fresh dill
• 1 tablespoon white wine vinegar
• 1/4 teaspoon sugar
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons horseradish, drained
• Kosher salt and freshly ground pepper
• 1/4 pound sliced dill-flavored Havarti cheese
• 1/2 pound deli-sliced roast beef
• 4 whole-wheat wraps
• Vegetable or potato chips, for serving (optional)

Image via

Directions

1. Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
2. Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, and then roll up tightly. Cut in half and serve with chips, if desired.

This recipe can yield up to 4 servings. It is a quick and easy recipe that you can make in less than 20 minutes. Chips can be made of potato or corn; it depends on what is available or your preference. This recipe is not only great for lunch but at any point of the day. However, it is best when serve with the whole family.

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