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Tomato and Avocado Salad
Lunch American

Tomato and Avocado Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

By AUSSIEBEAR

Ham and Brie Sandwich
Lunch American

Ham and Brie Sandwich

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To assemble the sandwiches: Layer ham, Brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush top of each sandwich with olive oil.
  2. 2 Heat a grill pan over medium heat. Once the pan is hot, place sandwiches, oiled-side down, in the pan. Brush top of each sandwich with oil. Cook each side until bread is golden brown, 3 to 4 minutes per side.

By sweet tea

Roast Beef Horseradish Roll-Ups
Lunch American

Roast Beef Horseradish Roll-Ups

4.3

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese, horseradish, and Dijon mustard together in a bowl until combined.
  3. 3 Spread a thin layer of cream cheese mixture over each tortilla; evenly arrange spinach leaves on top.
  4. 4 Top with 2 slices roast beef, then divide and sprinkle Cheddar cheese on top.
  5. 5 Gently roll up tortillas, starting at one end, into tight tubes. Wrap rolls with aluminum foil or plastic wrap to keep them tight. Refrigerate at least 4 hours.
  6. 6 Unwrap rolls as needed; slice into 2 or 3 pieces (or diagonally into 1-inch sections for appetizer portions).

By Tinker802

Baked Hot Dog Sandwiches
Lunch American

Baked Hot Dog Sandwiches

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Stir hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl.
  3. 3 Spoon into hot dog buns. Wrap each sandwich in aluminum foil.
  4. 4 Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

By PEARLIE5

Terri's Sloppy Joes
Lunch American

Terri's Sloppy Joes

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until beef is completely browned and onion is softened, about 10 minutes.
  2. 2 Stir in ketchup, barbecue sauce, vinegar, mustard, and sugar until incorporated; simmer mixture for 15 minutes.

By Terri Clark

Sweet Pea and Dill Salad
Lunch American

Sweet Pea and Dill Salad

4.2

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  2. 2 In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

By CHRISTYJ

Classic Cuban Midnight (Medianoche) Sandwich
Lunch American

Classic Cuban Midnight (Medianoche) Sandwich

4.7

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.
  2. 2 On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  3. 3 Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.
  4. 4 Slice diagonally and serve hot.

By Pretty Pink Bullets

Tampa Cuban Hand Pies
Lunch American

Tampa Cuban Hand Pies

3.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
  3. 3 Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
  4. 4 Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
  5. 5 Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
  6. 6 Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.

By lutzflcat

Easy BBQ Baked Beans
Lunch American

Easy BBQ Baked Beans

4.6

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch baking dish with cooking spray.
  2. 2 Stir pork and beans, brown sugar, ketchup, barbecue sauce, bacon, and dry mustard together in the prepared baking dish.
  3. 3 Bake in the preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout bean mixture, about 2 hours 15 minutes.

By melmsc1

Monte Cristo Sandwich
Lunch American

Monte Cristo Sandwich

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice.
  3. 3 Top with alternate slices of ham, turkey, and Swiss cheese.
  4. 4 Close sandwich with remaining bread slice, mayonnaise-side down.
  5. 5 Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat.
  6. 6 Dip sandwich into egg mixture to coat on both sides.
  7. 7 Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted.
  8. 8 Serve hot.

By carolyn overton

The Last Caesar Salad Recipe You'll Ever Need
Lunch American

The Last Caesar Salad Recipe You'll Ever Need

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

By Britt Brouwer

Kimberly's Curried Deviled Eggs
Lunch American

Kimberly's Curried Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

By Kimberly

Chicago-Style Hot Dog
Lunch American

Chicago-Style Hot Dog

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.
  2. 2 Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.
  3. 3 Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!

By elsaw

Egg Salad
Lunch American

Egg Salad

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. 2 Combine chopped eggs, onion, mustard, mayonnaise, dill, paprika, salt, and pepper in a large bowl. Mash well using a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

By Margret

Potato Salad Deviled Eggs
Lunch American

Potato Salad Deviled Eggs

4.8

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
  2. 2 While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
  3. 3 Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
  4. 4 Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

By Sumrall Butler

Pear and Gorgonzola Salad
Lunch American

Pear and Gorgonzola Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
  2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
  3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Jen's Heavenly Egg Salad
Lunch American

Jen's Heavenly Egg Salad

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
  3. 3 Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.

By luckyjen7

Tangy Potato Salad
Lunch American

Tangy Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
  2. 2 Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
  3. 3 Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
  4. 4 Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
  5. 5 Refrigerate potato salad before serving, 10 to 15 minutes.

By Greenleafwolf

Simply Egg Salad
Lunch American

Simply Egg Salad

4.6

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
  2. 2 Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
  3. 3 Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
  4. 4 Spread over your favorite bread, stuff into pita halves or scoop some onto your favorite salad greens.

By Egg Farmers of Ontario

Pear and Pomegranate Salad
Lunch American

Pear and Pomegranate Salad

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
  2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Savory Portobello Mushroom Burgers
Lunch American

Savory Portobello Mushroom Burgers

4.8

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the grill for medium-high heat and lightly oil the grate.
  2. 2 Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush mixture over tops and bottoms of mushrooms; let stand for 10 minutes.
  3. 3 Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

By Kerri

Turkey Joes
Lunch American

Turkey Joes

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Break ground turkey into small pieces; add to the skillet. Cook, breaking turkey into smaller pieces, until completely browned, 7 to 10 minutes.
  2. 2 Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into turkey; simmer until mixture thickens, about 10 minutes.

By Kathleen Hand

California Potato Salad
Lunch American

California Potato Salad

4.7

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
  2. 2 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
  3. 3 In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

By Ken_MartinezCA