Ariel Laughton
September 2017
Ham and Cheese Sliders
Ingredients
- 24 white dinner rolls
- 24 pieces honey ham
- 24 small slices Swiss cheese
- 1/3 cup mayonnaise
- 1/3 cup miracle whip
Poppy seed sauce:
- 1 Tablespoon poppyseeds
- 1 1/2 Tablespoons yellow mustard
- 1/2 cup butter , melted
- 1 Tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.
Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#Hm1cFzwqtgp57fHK.99
Tomato Soup
- Ingredients
- 2 (28-ounces each) cans diced tomatoes
- 3/4 cup low-sodium chicken broth
- 3 tablespoons butter
- 1 onion, chopped
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
- Salt and pepper
- 1/2 cup heavy cream or fat free half-and-half
- In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn’t strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
- Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.
- Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
- Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.
https://www.melskitchencafe.com/classic-tomato-soup-and-tuna-melts/
