Type what you have

Ingredients

• ✓ brown mustard
• whole wheat bread
• luncheon meat
• cheddar cheese
• tomato
• onion
• butter

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

Ingredients

• ✓ brown mustard
• knockwurst
• butter
• corned beef
• rye bread
• swiss cheese

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

Ingredients

• ✓ brown mustard
• egg
• green onion
• mayonnaise
• dill pickle relish
• parsley
• sweet hot mustard

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

Ingredients

• ✓ brown mustard
• tuna
• mayonnaise
• red wine vinegar
• apple
• raisin
• rainbow peppercorn
• greek seasoning

Instructions

1. 1 Mash tuna together with mayonnaise, brown mustard, red wine vinegar, pepper and Greek seasoning. Fold in apple and raisins.
2. 2 Fold in apple and raisins and serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.

By AMBERKATIE

Ingredients

• ✓ brown mustard
• chickpea
• mayonnaise
• sweet pickle relish
• green onion
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

By NICE_GIRL1965

Ingredients

• ✓ brown mustard
• red onion
• thyme
• mayonnaise
• bread
• butter
• roast turkey
• tomato
• swiss cheese

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

Ingredients

• ✓ brown mustard
• red wine vinegar
• sugar
• mayonnaise
• cabbage
• egg
• bacon
• salt
• pepper

Instructions

1. 1 In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.

By Angie Evans

Ingredients

• ✓ brown mustard
• bagel
• romaine lettuce
• green bell pepper
• cucumber
• tomato
• salt
• black pepper
• red onion
• alfalfa sprout

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

Ingredients

• ✓ brown mustard
• chicken
• celery
• carrot
• mayonnaise
• sweet relish
• lemon
• salt
• black pepper

Instructions

1. 1 Combine chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and black pepper in a bowl. Chill in the refrigerator before serving, at least 1 hour.

By Nicole Scammell

Ingredients

• ✓ brown mustard
• egg
• mayonnaise
• yellow mustard
• black pepper
• white vinegar
• white sugar
• sweetened condensed milk
• paprika
• black olive

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

Ingredients

• ✓ brown mustard
• potato
• egg
• mayonnaise
• red onion
• sweet pickle relish
• parsley
• dill
• black pepper
• paprika

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

Ingredients

• ✓ brown mustard
• horseradish
• hawaiian bread roll
• roast beef
• swiss cheese
• butter
• onion
• brown sugar
• worcestershire sauce
• garlic powder
• poppy seed

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

Ingredients

• ✓ brown mustard
• avocado
• garlic salt
• lemon juice
• oregano
• croissant
• turkey breast
• swiss cheese
• bacon
• tomato
• lettuce

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

Ingredients

• ✓ brown mustard
• kosher dill pickle
• all-purpose flour
• egg
• cornmeal
• salt
• black pepper
• canola oil
• hot dog
• bacon
• toothpick
• hot dog bun

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

Ingredients

• ✓ brown mustard
• mayonnaise
• ketchup
• chive
• parsley
• garlic
• worcestershire sauce
• lemon juice
• paprika
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

By Christina Tabaretti

Ingredients

• ✓ brown mustard
• ground beef
• ketchup
• onion
• brown sugar
• worcestershire sauce
• liquid smoke
• garlic
• beef broth
• salt
• black pepper
• bun

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

Ingredients

• ✓ brown mustard
• olive oil
• onion
• green bell pepper
• garlic
• ground turkey
• tomato
• barbecue sauce
• ketchup
• white vinegar
• worcestershire sauce
• chile-garlic sauce

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

Ingredients

• ✓ brown mustard
• vegetable oil
• lemon juice
• sugar
• kosher salt
• white pepper
• black pepper
• romaine lettuce
• red onion
• blueberry
• almond
• mandarin orange
• strawberry

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

Ingredients

• ✓ brown mustard
• chicken breast
• lemon
• rosemary
• chicken broth
• walnut
• celery
• blue cheese
• mayonnaise
• salt
• pepper
• garlic powder

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

Ingredients

• ✓ brown mustard
• avocado
• lime juice
• egg
• harissa
• mayonnaise
• salt
• black pepper
• cornichon
• radish
• spring onion
• cilantro
• paprika

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

Ingredients

• ✓ brown mustard
• vegetable oil
• egg substitute
• egg white
• potato
• mayonnaise
• green onion
• celery
• chili powder
• garlic powder
• balsamic vinegar
• salt
• black pepper

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

Ingredients

• ✓ brown mustard
• egg
• cherry tomato
• cream cheese
• salmon
• mayonnaise
• sour cream
• lemon juice
• pickle relish
• lemon peel
• paprika
• salt
• pepper
• paprika

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

Ingredients

• ✓ brown mustard
• crouton
• pepper
• salt
• garlic powder
• cider vinegar
• brown sugar
• olive oil
• water
• ketchup
• mandarin orange
• kiwi
• onion
• mushroom
• strawberry
• spinach
• bacon
• egg

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

Ingredients

• ✓ brown mustard
• plain greek yogurt
• garlic powder

Instructions

1. 1 Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

By Jimmy Simian

Ingredients

• ✓ brown mustard
• apricot preserves
• salmon fillet

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

Ingredients

• ✓ brown mustard
• honey
• red raspberry preserves
• mustard seed
• pretzel

Instructions

1. 1 In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

By SHORECOOK

Ingredients

• ✓ brown mustard
• barbecue sauce
• molasses
• bourbon

Instructions

1. 1 In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.

By Frank Buettner

Ingredients

• ✓ brown mustard
• salad dressing
• bread crumb
• zucchini

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

Ingredients

• ✓ brown mustard
• greek yogurt
• honey
• lemon juice

Instructions

1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes

Ingredients

• ✓ brown mustard
• chicken breast
• salsa
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
3. 3 Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.

By ElaineHN