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Category Archives: Sandwiches
You thought I was done with vegetarian dishes, didn’t you? Not quite yet. I have a few more to share, but will probably be spacing them out. We really enjoyed our #MeatlessMarch. Using the month to educate ourselves about the food we eat and seeking out healthier options.
People were constantly shocked that we survived an entire month without meat. When I originally started on the journey I thought, no big deal, we really don’t eat a ton of meat, what is a month without it. And really it wasn’t very difficult for us. We are huge vegetable fans. Most of our meals were packed full of vegetables and that is something that we hope to continue. Moving forward we are going to try to minimize our meat intake and maximize veggie intake.
My husband usually eats leftovers for lunch, but my personal goal is to only eat meat in one meal a day, which would usually be dinner. I do plan on having a few meatless meals each week as well. I am also going to look to using more locally caught seafood over beef and chicken.
Now our budget, some might expect to spend less when you cut out meat, but we didn’t really see a difference. I was buying all organic produce and organic convenience foods while sticking to our usual budget of $40 each week. As much as I would like to continue buying all organics I will probably have to cut back to only the essentials to keep within our budget, meaning dirty dozen organic and meats, also making as much from scratch as possible.
Overall I think it was a great experiment and I plan on participating in the US Veg Week starting April 22. It’s fun to challenge yourselves sometimes, step outside your comfort zone. It keeps life interesting.
Vegetarian Phillies were one of the first meatless meals we enjoyed the month of March. They are an easy way to enjoy a comfort food while not even realizing you aren’t eating meat. Mushrooms, peppers, and onions make for a hearty sandwich. And anything smothered in cheese is right up my alley.
- 2 tablespoons butter
- 1 cup sliced onion
- 1 cup sliced bell peppers (green and red)
- 1 cup sliced mushrooms
- pinch of salt and pepper
- 4 slices provolone cheese
- 4 buns
- Heat butter in a large skillet over medium heat.
- Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
- Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
- Scoop each serving on to a bun to enjoy.
Monday – Lane/Supper For A Steal – Vegetarian Philly
Tuesday – Isabel/Family Foodie – Egg and Chorizo Wrap
Wednesday – Heather/girlichef – Peanut-Sesame Soba Noodles w/ Chicken & Kale
Thursday – Susan/30A EATS – Grilled Shrimp Skewers
Friday – Alaiyo/Pescetarian Journal – Fish Bites
Last night I was in Orlando with my mom for my sister’s birthday. We went shopping and then meet a few of her friends at Bonefish Grill for dinner. Usually one of my favorite places when I am eating meat I perused the menu the night before to see what they had to offer me. Wow the options were pretty limited. One meatless appetizer, edamame, and the only other meatless dishes were the side salads.
My sister ordered the calamari which comes with a few fried peppers, I asked for extra peppers and the waitress hooked it up. It was pretty much like getting two appetizers. Tons of peppers and calamari made everyone at the table happy. For my main course I went with the Florida Cobb Salad minus the chicken. Ordering it without the chicken saved me $6 and it was plenty filling after eating all those peppers and bread. It was actually a delicious salad that I would have never ordered before at Bonefish. Usually I am all about a fresh piece of fish or their steak.
This month has been an adventure. Finding new favorites at restaurants and creating so many different meatless dishes at home.
This Southwestern Black Bean Wrap is yet another recipe from the Junior League Make a Meal event. I was trying to create a filling meal without the meat for them. Which happens to go perfectly with this month’s meatless challenge. I have had a few of these for lunch or dinner over the past month.
Of course we got the where’s the meat or where’s the protein questions, but they were surprised to learn this wrap is packed full of protein between the hummus, black beans, and cheese. And has a variety of vitamins and minerals from the spring mix and pico de gallo.
Southwestern Black Bean Wrap
- 4 large flour tortillas (can use regular or flavored such as sun dried tomato, spinach, etc)
- ½ cup roasted red pepper or jalapeno hummus
- Spring mix
- 1 can black beans, drained
- 1 chopped avocado
- 1 cup easy pico de gallo
- 1 cup shredded cheese
- Spread each tortilla with 2 tablespoons of hummus. Layer with spring mix.
- Divide black beans and avocado evenly among the four wraps. Top each with ¼ cup easy pico de gallo and ¼ cup shredded cheese.
- For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
I love sandwiches, but I refuse to eat a cold sandwich. All sandwiches that go into my mouth must contain something hot. There is something about slapping a few meats and cheese between two slices of bread that just does not appeal to me, but throw it on a panini press and I can guarantee I will eat it.
I remember our chef in college making turkey reubens often. I dreaded reuben day, because I swore I did not like them, always sticking to the salad bar. But one day not to long ago my husband and I were at a small restaurant with a limited menu. None of the sandwiches really stood out, until I saw the turkey reuben. I remembered back to my college days, but decided to give it a shot. That sandwich turned out to be delicious. I was hooked.
Since then I order turkey reubens everywhere I can, even when they aren’t on the menu. Not until recently had I made one at home. I enjoy being able to add as much cheese and thousand island dressing as I want. The more the merrier, right?
- Marbled rye bread
- 4 slices swiss cheese
- 1 lb sliced turkey lunchmeat *
- Thousand Island dressing
- 1 cup Sauerkraut, squeezed in a paper towel to remove excess liquid
- Heat a large flat skillet to medium.
- Assemble sandwiches by spreading thousand island dressing on both the top and bottom slice of bread, ¼ lb of turkey, slice of swiss cheese, and ¼ cup sauerkraut on each sandwich.
- Butter the top and bottom of sandwich and place on skillet. Once golden about 5 minutes flip and cook on other side about 5 minutes
Let me introduce you to one of my favorite sandwiches, it is the BLTs younger brother, the BLFGT. Fried green tomatoes are a weakness for me. I must order them every time I see them on the menu (turns out this is at almost every restaurant). I have two local places that make my favorite fried green tomatoes. While they are fine plain with just a little ranch dressing dipping sauce. I prefer them with blue or goat cheese, scallions, and a spicy remoulade dipping sauce and both of these local places offer that. But one of these restaurants also has a BLFGT.
It took me years before I tried the BLFGT. Usually I had already ordered the appetizers of fried green tomatoes, so I didn’t want a fried green tomato sandwich for dinner also, but since I recently tried it they have become my go to BLT. You can bet that every time I come across green tomatoes at the market I grab a few for this sandwich.
BLFGT (Bacon, Lettuce, Fried Green Tomato)
- Ciabatta rolls
- 1 large egg, lightly beaten
- ½ cup buttermilk
- ½ cup all purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 large green tomatoes
- Vegetable oil, for frying tomatoes
- 6 slices Bacon, cooked
- Spring mix
- ½ cup mayo
- 2 cloves garlic, chopped
- Begin with three shallow, wide bowls. In one combine egg and buttermilk, in another ¼ cup flour, and in another ¼ cup flour, the cornmeal, salt, and pepper.
- Dredge each tomato slice in flour, then dip in egg mixture, then cover with cornmeal mixture.
- Set aside on a cooling rack while you continue with remaining slices
- In a heavy bottomed skillet pour oil to cover bottom with about ¼ to ½ inch depth. Heat over medium high. Allow oil to heat up and carefully place tomatoes into the hot oil, cooking for 2 minutes per side.
- Drain on a paper towel.
- Mix together mayo and garlic in small bowl. Set aside.
- Toast ciabatta and split. Spread garlic mayo lightly on top and bottom of roll. Top with a handful of spring mix, 1½ bacon slices, and fried green tomato slices.
If you follow along on Facebook you will know that last week we had a no shopping week. I ended up cheating and heading out to a closing grocery store to pick up some sale staples, but for the most part I think we did a pretty good job. Other than my cheat I only headed out to grab a few produce items.
This sandwich was one of our meals for no shopping week. I picked up an avocado and tomato and the rest of it was already in the freezer.
Grilled chicken sandwiches can be made with lots of different toppings and therefor can make for some great cooking with what you have meals. We are big fans of ranch dressing in this house, almost no sandwich is complete without it.
Grilled chicken is also a crowd pleaser which makes it great to serve for the Superbowl. So heat up your grill and slice up some avocados before the big game and you will have some happy football fans in the house.
Ranch Grilled Chicken Sandwich
- 4 sandwich buns (we like ciabatta)
- 2 large boneless chicken breasts
- Salt and pepper
- Shredded cheese (we like pepperjack)
- 1 avocado, sliced
- Handful of spinach
- 1 tomato, sliced
- Ranch dressing
- Preheat grill to medium high heat
- Pound each chicken breast to uniform thickness and slice in half to yield two pieces of chicken that each fit on a bun. Season with salt and pepper.
- Grill 5 minutes per side, until internal temperature is 165 degrees. Grill buns if desired. Add shredded cheese to chicken and let melt before removing from grill.
- Spread a thin layer of ranch dressing on the top of each bun.
- Place chicken breasts on bun, top with avocado, tomato, and spinach.