I don’t think I’ve ever posted a sandwich recipe on here before. Probably because, for the most part, I don’t post stuff with gluten in it. But that’s just selfish on my part! What about the rest of you who get to enjoy a gluten-FILLED diet?? I mean sometimes a SANDWICH is just the thing!
So I’m stepping down off my gluten-free platform for today’s One Good Thing to bring you the “World’s Best Sandwich” (according to Emily, Holly, Natalie, Cali, and Ashlee of Bits Of Everything Blog.… and I’m inclined to agree with them!)
And while I’m “throwing caution to the wind” I thought I’d throw in a gluten-filled COOKIE while I was at it! What the heck! Might as well go all out! 🙂
Just don’t anyone tell Kell about today’s post. shhhhhhhhh. He seems to take it personally whenever I make something that has gluten in it anymore. Ah well….who can blame him!
As usual….the picture of this sandwich caught my eye at first….but then as I read further, I knew I had to try it! I’m actually not a huge fan of sandwiches in general…but when you TOAST the FRENCH bread, throw on some CHEESE, TOAST it again and then add AVOCADO….well, I’m in! Turkey and avocado sandwiches are definitely my favorite. But ONLY if the turkey comes from homemade turkey leftovers or from the deli. I personally can’t do the pre-packaged stuff. My family is fine with it…I just can’t. I’m all about texture with my food…and well, that stuff in the package just doesn’t do it for me. But, enough about my peculiar food preferences. Let’s get to the DELICIOUSNESS!
- french bread
- swiss cheese
- parmesan cheese
- garlic salt
- bacon (optional)
Spread butter on top and bottom of garlic bread (cut down the middle), sprinkle garlic salt and parmesan cheese and then broil until toasty and melty. Add turkey and swiss cheese to half, and broil that half again until the cheese melts. Then add the rest of the toppings, and top with the other half of the bread.
Does that sound good or what?????????? YUMM!
And because in MY house there must be dessert after every meal (or so the “men” of the house would LIKE!)….here is a MOST DELICIOUS-LOOKING Soft Frosted Sugar Cookie recipe I found today at SingForYourSupperBlog.com. It’s a feast for the eyes as well as the palette. 🙂
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
For the frosting:
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
- 1 tablespoon vanilla extract
- 7-8 tablespoon milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To make the frosting, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula or spoon to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable). Top with sprinkles if desired. Store in an airtight container. Makes 2 dozen large cookies.
Recipe source: Annie’s Eats