Toasted Clubs With Dill Mayo Recipes

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TOASTED CLUBS WITH DILL MAYO



Toasted Clubs with Dill Mayo image

Simple to prepare, eye-appealing and loaded with flavor, this bistro-style sandwich couldn't be better! -Jenny Flake, Gilbert, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons fat-free mayonnaise
1/4 teaspoon dill weed
3/4 teaspoon lemon juice, divided
1/8 teaspoon pepper
4 slices whole wheat bread, toasted
4 thin slices deli roast beef
4 thin slices deli ham
2 slices reduced-fat provolone cheese
2 Bibb lettuce leaves
2 slices tomato
2 center-cut bacon strips, cooked and crumbled
1/4 cup alfalfa sprouts
1/4 medium ripe avocado, peeled and sliced

Steps:

  • In a small bowl, combine the mayonnaise, dill, 1/4 teaspoon lemon juice and pepper; spread over toast. Layer 2 slices with beef, ham, cheese, lettuce, tomato, bacon and sprouts., Drizzle avocado with remaining lemon juice; place over sprouts. Top with remaining toast.

Nutrition Facts : Calories 328 calories, Fat 13g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 1056mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 26g protein.

ROASTED PORK CLUB WITH SCALLION MAYONNAISE



Roasted Pork Club with Scallion Mayonnaise image

Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you'll have enough meat to make both).

Yield makes 4

Number Of Ingredients 10

8 slices bacon (8 ounces)
1/2 cup mayonnaise
4 scallions, trimmed and minced
Coarse salt and freshly ground pepper
12 slices whole-wheat sandwich bread, lightly toasted
3/4 pound roasted pork loin (see page 217), room temperature, thinly sliced
1 ripe avocado, pitted, peeled, and thinly sliced (see page 360)
1 cup alfalfa sprouts
8 thin slices Swiss cheese (4 ounces)
Dill Pickle Spears, for serving (optional; recipe below)

Steps:

  • In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towel-lined plate. Mix together mayonnaise and scallions; season with salt and pepper.
  • Spread one side of each bread slice with mayonnaise mixture. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese. Stack layers, then top with remaining bread. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve sandwich with pickles, if desired.
  • Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
  • Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks. (makes 1 quart)

ROASTED PORK CLUB WITH SCALLION MAYONNAISE



Roasted Pork Club with Scallion Mayonnaise image

Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

8 slices bacon
1/2 cup light mayonnaise
4 scallions, minced
coarse salt and ground pepper
12 slices whole-wheat sandwich bread, lightly toasted
3/4 pound roasted pork, room temperature, thinly sliced
1 avocado, halved, pitted, peeled, and thinly sliced
1 cup alfalfa sprouts
8 thin slices Swiss cheese (3 to 4 ounces total)

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, turning once, 6 to 10 minutes; transfer to a paper-towel-lined plate.
  • In a small bowl, mix mayonnaise and scallions; season with salt and pepper.
  • Place bread on a work surface; spread one side of each slice with mayonnaise mixture. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. To assemble sandwiches, stack layers; top each with 1 remaining slice. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve with dill pickle spears, if desired.

CREAMY DILL CUCUMBER TOASTIES



Creamy Dill Cucumber Toasties image

I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!

Provided by Dianne McKenzie

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 15m

Yield 12

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed

Steps:

  • In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
  • Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 23.7 g, Cholesterol 24 mg, Fat 14.5 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 619 mg, Sugar 2.2 g

ROASTED SHRIMP SALAD WITH ORANGE AND DILL



Roasted Shrimp Salad with Orange and Dill image

I got this off the cooking channel and it's SO good. I get asked to bring it to all things I am invited to!

Provided by Sarah Carlson @Blondie_B

Categories     Other Salads

Number Of Ingredients 11

2 1/2 pound(s) (20 ct.) shrimp, fresh, uncooked
1 tablespoon(s) orange zest
2 tablespoon(s) fresh squeezed orange juice
1 cup(s) mayonnaise
1 teaspoon(s) salt
1 teaspoon(s) pepper
1 tablespoon(s) white wine vinegar
1/4 cup(s) red onion, finely chopped
1/4 cup(s) fresh dill, chopped
2-3 tablespoon(s) extra virgin olive oil
- salt & pepper to taste

Steps:

  • Zest orange and place in bowl. Squeeze same orange to get 2 Tbsp of juice. Add to zest. Add mayo, salt, pepper whisk together. Add vinegar, whisk again. Set aside.
  • In another bowl add onion, dill and capers-set aside.
  • Roast shrimp-peel and de-vein shrimp. Place on cookie sheet in single layer. Drizzle with extra virgin olive oil, salt and pepper. Toss to coat, bake @ 400 for 6-8 mins.
  • When done place shrimp in bowl. Add sauce to shrimp in bowl for portion control (make sure shrimp is still warm when adding sauce, it absorbs better) Add veggies and toss. Add more salt and pepper as desired to taste.
  • Let sit 20 mins @ room temp then serve immediately. Or cool 1-2 hours before serving.

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