Grilled Ham and Cheese Waffle Sandwiches
8 frozen toaster waffles
1 Tbsp. Dijon mustard,optional
1/2 lb. sliced deli ham
1/4 lb. Cheddar, thinly sliced
4 Tbsp. unsalted butter
Place 4 of the waffles on a work surface. Spread one side of each with the mustard, if using. Top with the ham, cheese, and the remaining waffles.
Spread the top of each sandwich with 1/2 tablespoon of the butter.
Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side. Makes 4 servings.
Pulled Pork Sandwiches
1 ( 3 lb.) boneless pork roast
2/3 cup cider vinegar
1 1/2 cups barbecue sauce, plus more for serving
6 hamburger buns
2 cups prepared coleslaw
Trim excess fat from pork roast. Sprinkle with salt. Place in slow cooker and pour vinegar over roast. Cover and cook on LOW until roast is fork-tender and pulls apart easily, 8 to 10 hours.
Remove roast from cooker and shred meat into small pieces. Discard cooking liquid. Return pork to slow cooker and stir in barbecue sauce. Continue to cook until warmed through, about 30 minutes.
Spoon coleslaw onto bottom half of hamburger buns. Layer with pork, then top with the other half of the bun. Serve immediately with extra barbecue sauce on the side. Makes 6 servings.
1 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup fat-free mayonnaise
1/4 tsp. freshly ground black pepper
8 (1 ½ oz.) slices firm white or wheat bread
8 slices tomato, 1/4-inch thick
Baby spinach, arugula, optional
Combine first 4 ingredients, tossing with a fork until well combined.
Spread about 2 1/2 tablespoons cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices, greens (if using) and 1 bread slice. Makes 4.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.