Smoked Gouda Fried Egg Sandwich with Hot Pepper Jelly

I took a cooking class recently that introduced me to the world of Bobby Flay!  He uses lots of peppers which drew my attention because I adore spicy food.  Anyway, I made some of his hot pepper jelly and need to find more ways to use up this beautiful jar of sweet sticky yumminess.  On a side note, I exploded butter in that class and I will NEVER do that again!!!

Tonight I wanted to make a quick dinner that was easy to eat.  After all, it is poker night for the guys and my husband could use some healthy food before the feast of chips and Chinese food fills the house.  So I grabbed my pepper jelly and decided to make this sandwich to host the jelly.

Servings: 2

Ingredients
2 English muffins
2 organic eggs  (25% more omega-3's than regular eggs)
1/4 Avocado
4 thin slices Smoked Gouda
Handful fresh Spinach
4 Tbs. Hot Pepper Jelly

Preparation:
Heat a non-stick skillet with a touch of olive oil.  While it is heating up start toasting your English muffins.  Once the pan is hot crack each egg carefully into the pan and cook until the yolk is of desired consistency.

When you take the muffins out of the toaster place 2 slices of cheese on each and put them together.  The heat from the muffin will melt the cheese just enough.

When the eggs are done assemble the muffins with cheese, avocado slices, fried egg, spinach, and drizzle the hot pepper jelly on the muffin top and place it on top of your sandwich.

Each sandwich is about 370 calories...

Enjoy with smiles!

Portabello Reuben Sandwich

I was craving sandwiches the other night and got this idea for a veggie Reuben from a Moosewood Kitchen cookbook.  I would rate this an 8/10 and think the only thing to make it better would be a dense pumpernickel bread.

First I made the dressing:
1/3 c. mayo
1/4 of a red onion, chopped
1 tsp horseradish
1 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp pepper
dash of Cholula or Tabasco sauce
1 tsp tomato paste
Place all ingredients in a blender and blend until smooth.

Next slice 4 portabello mushrooms into 1/4 inch slices and saute in a little olive oil until desired consistency.  I like mine a little soft but also still meaty.

While the mushrooms cook spread the sauce on 4 slices of bread. Top one half with cheese and the other half with 1/4 cup sauerkraut.

Heat a grill on medium heat, spray with olive oil and toast bread until cheese melts and the bread is brown.

Place mushrooms on cheese side of the bread and remove from heat.

Enjoy the yummy gooey cheesy inside!

I like this so much I wanted to make it the next night too.  It would also be good with tempeh...

I wish you enough!