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Tangy Turkey and Swiss Sandwiches
Lunch American

Tangy Turkey and Swiss Sandwiches

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a small bowl, stir together red onion, thyme, mayonnaise, and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of each slice.
  2. 2 Heat a large skillet over medium heat. Place bread slices, butter-side down, into the skillet. Layer each slice with 1/4 of the sliced turkey, two slices of tomato, and two slices of Swiss cheese. Place remaining bread, butter-side up, on top. Cook until bread is golden brown, about 10 minutes, flipping halfway through.

By Annie

Fresh Veggie Bagel Sandwich
Lunch American

Fresh Veggie Bagel Sandwich

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.

By Annie

Southern Deviled Eggs
Lunch American

Southern Deviled Eggs

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

By Joy

Brown Mustard Potato Salad
Lunch American

Brown Mustard Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and run potatoes under cold water to cool.
  2. 2 Combine potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika in a large bowl until evenly coated. Serve warm or chill in the refrigerator.

By mommaveg

Hawaiian Roll Roast Beef and Cheese Sandwiches
Lunch American

Hawaiian Roll Roast Beef and Cheese Sandwiches

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Spread horseradish on the bottoms of the Hawaiian bread rolls. Top each with 1 slice roast beef and 1 slice Swiss cheese, then cover with top bread rolls. Place sandwiches in the prepared baking dish.
  3. 3 Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder in butter until onion is soft and translucent, about 5 minutes. Pour over sandwiches and sprinkle rolls with poppy seeds. Cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until heated through, about 25 minutes. Remove foil and continue baking until tops are lightly browned, about 10 minutes.

By Ellie Wolfenson

Croissant Club Sandwich
Lunch American

Croissant Club Sandwich

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.
  3. 3 Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
  4. 4 Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
  5. 5 Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

By Messy Lissa

Fried Pickle Dogs
Lunch American

Fried Pickle Dogs

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
  2. 2 Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
  3. 3 Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
  4. 4 Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
  5. 5 Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

By Linda T

My Favorite Sloppy Joes
Lunch American

My Favorite Sloppy Joes

4.6

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix ketchup, dried onion, brown sugar, mustard, Worcestershire sauce, liquid smoke, and garlic into beef, stirring until brown sugar has dissolved.
  2. 2 Stir in broth and bring to a boil. Reduce the heat to low and simmer until thick, about 30 minutes. Season with salt and black pepper. Serve on buns.

By Alissa

M's Sloppy Joe Sauce
Lunch American

M's Sloppy Joe Sauce

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until beginning to soften, about 5 minutes. Add garlic and ground turkey; cook and stir until turkey is completely crumbled and browned, another 5 to 7 minutes.
  2. 2 Stir in puréed tomatoes, barbecue sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce. Simmer until completely heated, 7 to 10 minutes more.

By Semigourmet

Jenny Allen's Fruit Salad
Lunch American

Jenny Allen's Fruit Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make the dressing: Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
  2. 2 Make the salad: Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over the salad and toss to coat.

By Jenny Huntington Allen

Gourmet Chicken Salad II
Lunch American

Gourmet Chicken Salad II

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
  2. 2 In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.

By BASKETBALLMAMA

Harissa Egg Salad
Lunch American

Harissa Egg Salad

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine 1/2 the avocado and lime juice in a bowl. Mash with a fork. Scoop egg yolks into the bowl. Add harissa, mayonnaise, and mustard. Mix until creamy. Season with salt and pepper.
  2. 2 Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.
  3. 3 Coarsely chop remaining avocado and egg whites. Fold into salad mixture in the bowl, taking care to leave some chunks of avocado. Top with cilantro and paprika before serving.

By Buckwheat Queen

Yolkless Egg Salad
Lunch American

Yolkless Egg Salad

4.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
  2. 2 Transfer scrambled egg substitute to a plate and refrigerate until chilled.
  3. 3 Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

By julietdavis

Smoked Salmon Deviled Eggs and Tomatoes
Lunch American

Smoked Salmon Deviled Eggs and Tomatoes

4.3

Prep
30 min
Cook
15 min
Total
120 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 Place the tomatoes, cut sides down, onto a paper towel to drain.
  3. 3 Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
  4. 4 Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

By Tejay

Springtime Spinach Salad
Lunch American

Springtime Spinach Salad

4.8

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 Meanwhile, cook bacon in a skillet over medium-high heat until crisp and evenly brown. Drain on paper towels, then crumble.
  3. 3 Toss eggs, bacon, spinach, strawberries, mushrooms, onion, kiwi, and orange together in a large bowl.
  4. 4 Combine ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard in a separate bowl: season dressing with garlic powder, salt, and black pepper. Toss salad with dressing: top with croutons.

By OZAHIRU

Grilled SPAM, Tomato, Cheddar Cheese, and Sweet Onion Sandwiches
Lunch

Grilled SPAM, Tomato, Cheddar Cheese, and Sweet Onion Sandwiches

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
  2. 2 Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.

By AvidAngler

Corned Beef and Knockwurst Sandwich
Lunch

Corned Beef and Knockwurst Sandwich

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Slice knockwurst into long slices.
  2. 2 Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
  3. 3 Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
  4. 4 Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.

By Brian Genest

Egg Salad with Mustard
Lunch

Egg Salad with Mustard

4.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
  2. 2 Chops eggs to desired consistency, either by hand or in a food processor.
  3. 3 Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

By CAPTMRWILL

Easy Apricot-Glazed Salmon
Dinner American

Easy Apricot-Glazed Salmon

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in top position. Line a baking sheet with aluminum foil.
  2. 2 Combine apricot preserves and mustard.
  3. 3 Place salmon fillets on the prepared baking sheet. Brush ½ apricot-mustard over top.
  4. 4 Bake in the preheated oven for 16 minutes; brush with remaining ½ apricot-mustard. Continue baking until salmon flakes easily with a fork, about 2 minutes more.

By Crafter060

Breaded and Baked Zucchini
Dinner American

Breaded and Baked Zucchini

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine mustard and Italian dressing in a small bowl. Place bread crumbs in a separate bowl.
  3. 3 Dip zucchini slices in mustard mixture, then press into bread crumbs to coat. Arrange coated zucchini in a casserole dish.
  4. 4 Bake in the preheated oven until soft, about 30 minutes.

By Meggles

Winter Blossom's Often Requested Ham Salad
Salad American

Winter Blossom's Often Requested Ham Salad

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
  2. 2 Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.

By Diane Horn Talts

Spicy Peach Chicken
Dinner American

Spicy Peach Chicken

4.2

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
  3. 3 Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
  4. 4 Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

By Melissa P

Big James' Pork Rub
American

Big James' Pork Rub

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl.
  2. 2 Store in an airtight container or keep in the freezer in a resealable plastic bag.

By James Purcell

Spicy Brown Mustard Chicken
Dinner American

Spicy Brown Mustard Chicken

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. 2 Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
  3. 3 In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
  4. 4 Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

By ShadowB

Maryland Crab Cakes III
Dinner American

Maryland Crab Cakes III

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven on broiler setting. Lightly grease a baking sheet.
  2. 2 In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
  3. 3 Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

By Jeff Hemerly