8 slices Swiss cheese
16 slices deli corned beef
1 cup sauerkraut, drained
4 tablespoons butter, softened
Spread all slices of bread with dressing. On four slices of bread layer 1 slice cheese, 4 slices corned beef, ¼ cup sauerkraut and another slice of cheese. Top with remaining bread slices. Spread butter on each side of bread. In a 10-inch cast iron skillet over medium heat place 2 sandwiches in skillet and grill for 2-3 minutes then flip and grill other side for 2-3 minutes. Repeat with remaining 2 sandwiches. Serve immediately with extra thousand island dressing.
Spinach Soufflé
(V sneaks this and won’t admit it.)
8 eggs
2 (10 ounce) packages frozen spinach, thawed and drained
1/2 cup grated parmesan cheese
1 cup Colby-jack cheese
4 ounces cream cheese
1 teaspoon minced garlic
¼ teaspoon salt
1 stick butter, melted
Preheat oven to 350 degrees. In a large bowl, whisk eggs then add in spinach, parmesan cheese, Colby jack cheese, cream cheese, garlic and salt. Fold in butter and mixture to a 9x13baking dish. Bake for 30 minutes. Cool for 5 minutes before slicing.
Mahmen’sFavorite Chicken Salad
(My mom makes this!)
4 skin-on, bone-in chicken breasts
1/2 celery heart, finely chopped
French vinaigrette dressing
1 tablespoons curry powder
2/3 cup slivered almonds
3/4 cup red or green grapes, halved [or ½ cup dried cranberries or ½ cup regular or golden raisins—any will work]
1/2 to 3/4 cup of mayonnaise, depending on how dry your chicken is
Head of romaine lettuce
Small jar of Major Grey’s Chutney
Preheat oven 350 degrees
Put chicken on cookie sheet, rub with olive oil and salt and pepper, roast for 35 mins (or longer depending on size), cover with tinfoil and let them cool off on the counter.
Chop celery, including the leaves (1/2 cup or so).
