Category Archives: Burgers/Wiches/Wraps

Giant Bloody Finger Sandwich

I think the name says it all. This is one GIANT finger sandwich. Literally, a FINGER sandwich. This dish is a party favorite. It’s gone in no time. The outside is buttery and flaky and the inside is filled with meat and melted cheese. What’s not to love? It’s kind of like a giant homemade hot pocket! Halloween recipe #5: Giant Bloody Finger Sandwich.


  • 10 oz thin deli sliced ham
  • 10 oz thin deli sliced turkey
  • 10 oz thin deli sliced pastrami
  • 2 cups shredded cheese (I used Mexican blend)
  • 4 tbsp Dijon mustard
  • 1 can crescent rolls
  • flour for dusting
  • 1 egg yolk, beaten
  • Ketchup
Giant Bloody Finger Sandwich

Step 1: Preheat oven to 375. Line a cookie sheet with parchment paper or foil.

Step 2: Lightly dust a flat surface with flour. Remove the crescent dough from the can and roll out into a rectangle. Pinch the seams rightly shut.

Step 3: Spread the Dijon mustard over the crescent dough, leaving a 1 inch border.

Step 4: Divide the ham, turkey, pastrami, and cheese into three piles. You’re going to make 3 layers. Lay down a layer of ham, again leaving a 1 inch border, followed by a layer of turkey and pastrami. Top the meats with a layer of shredded cheese. Repeat for the remaining 2 layers.

Step 5: Starting with one of the long edges, gently pull the dough over the meat and cheese. Repeat with the other long edge. Where the edges overlap, use a pastry brush to brush some of the egg yolk onto the bottom layer and press together the edges together. The yolk acts as glue. Brush the short ends of the dough with yolk and fold over sandwich, sealing the ends.

Step 6: Gently pick up the sandwich and move to the lined cookie sheet. Turn the sandwich over so the seams are on the bottom. Using the flat side of a dinner knife, gently indent lines into the dough for the knuckles and fingernail. Using a pastry brush, brush the ketchup along the bottom end of the sandwich to represent a severed finger, along the knuckle lines, and along the fingernail bed.

Step 7: Bake for 20-25 minutes until golden and cooked throughout.

Giant Bloody Finger Sandwich

Recipe created by Me! : D

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Grilled Zucchini Roll-ups with Herbs and Cheese (Medifast & GF)

Another classy and quick appetizer for any occasion!

For those on Medifast, this recipe equals about 7 greens and 4 healthy fats. The amount of greens depends on the amount of zucchini that you use. I’m not including olive oil in this calculation, since you can use PAM instead. This recipe doesn’t divide evenly, but you can split it into two servings of about 3 1/2 greens – slightly more than you need for a lean and green meal – and 2 healthy fats. You would need to add a lean to round out this meal.


  • 3 small zucchini
  • 1 tbsp olive oil or PAM for Medifast
  • Salt
  • 2 ounces cream cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 ounces baby spinach, stems removed
  • 1/3 cup basil leaves
Grilled Zucchini Roll-ups with Herbs and Cheese

1. If you have a George Foreman, preheat for 5 minutes. If you don’t have a George Foreman, you can use a grill or a grill plate over the stove. Using a mandolin, or a sharp knife, carefully slice the zucchini into 1/4 inch thick slices. You’ll probably want to discard the outermost slices, but leave on the skin. If you don’t have a mandolin, I suggest you invest in one. They’re inexpensive – I bought mine from Aldi for $4 – and versatile. I use mine regularly.

2. Lightly brush both sides of the zucchini with olive oil or lightly spray with PAM. Lightly season with salt. Grill the zucchini until tender, about 3 minutes for the George Foreman or 4 minutes per side on a grill. You don’t want the zucchini to be fall-apart-tender, you still want it to be a little firm. It needs to be tender enough to bend without breaking and firm enough to hold the filling.

Grilled Zucchini Roll-ups with Herbs and Cheese

3. In a small bowl, combine the cream cheese, parsley, rosemary, thyme, and 1/2 tsp salt.

4. Spoon about 1 tsp of the cheese mixture on one end of each zucchini slice. Gently spread the cheese mixture as best you can. I found that fingers work better than spoons, but it’s also a lot messier. Top the cheese with a few spinach leave and a small basil leaf.

Grilled Zucchini Roll-ups with Herbs and Cheese

Roll up the zucchini and place seam side down on a platter. I added a toothpick for easy distribution and eating.


Grilled Zucchini Roll-ups with Herbs and Cheese

Based off of the recipe found on FoodNetwork


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Super Bowl Snack Favorites


Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks


Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich


7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries


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Pesto Chicken Salad Sandwiches (Medifast)

A refreshing twist on chicken salad sandwiches.I don’t think I can go back to eating regular chicken salad after this. This is easily one of the best recipes I have ever made. It’s so good that I have been eating left-overs for breakfast for the past 3 days.

This sandwich is great served fresh and hot, cold, or reheated. For those on Medifast, omit the bread and mozzarella cheese slices. Instead, use the butter lettuce leaves as lettuce cups or wraps.

Pesto Chicken Salad Sandwich


  • 6 Scali Rolls or French baguette
  • 6 slices of reduced fat mozzarella
  • Butter Lettuce leaves torn in half, stems removed
  • 1 small container of plain nonfat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 bunch of parsley
  • 1 tbsp basil paste or 1/2 cup packed basil leaves
  • 1 tbsp garlic paste or 3 garlic cloves
  • 1 tsp olive oil
  • 4 chicken breasts
  • Garlic powder
  • Salt
  • Ground thyme
  • Butter

1. Trim excess fat from the chicken breasts. Season one side of the chicken breasts with salt, garlic powder, and ground thyme. Rub the seasonings in and repeat with the other side.

If using a George Foreman, close the lid and preheat for 5 minutes. Place the chicken on the George Foreman and cook for 2 minutes, flip the chicken, then cook for 1 more minute. Make sure the chicken breasts don’t touch. Remove to a cutting board.

If you don’t have a George Foreman, use a large skillet. Place the chicken on the skillet and cook over medium-high heat until cooked throughout and lightly browned, about 5-7 minutes per side. Remove to a cutting board.

Cut the chicken into 1/4 inch wide strips, then into small pieces. Place the chicken in a medium mixing bowl.

2. In a food processor, combine the parsley leaves, basil paste/basil, garlic paste/garlic, and olive oil. Pulse until smooth.

If you don’t have a food processor, finely chop the basil, garlic, and parsley. In a small bowl, combine the parsley, basil, garlic, and olive oil and stir until smooth.

3. Add the pesto to the bowl with the chicken. Add the Greek yogurt and Parmesan cheese to the bowl and stir until combined.

Pesto Chicken Salad Sandwich

4. Slice the Scali rolls in half lengthwise, or if using a French baguette, slice the baguette in half lengthwise then into equal sections about 5 inches long. Lightly butter a skillet and place the bread sliced side down. Toast the bread until lightly brown and crisp. Remove from heat.

5. Place the bread on a plate. Starting with the bottom half, add two butter lettuce leaves and one mozzarella slice torn into two pieces. Add about 1/2 cup of the pesto mixture on top of the cheese. Top with the top half of the bread.


Pesto Chicken Salad Sandwich

Based off of the recipe found on Damn Delicious


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Better-than-Taco-Bell Spicy Chicken Crunch Wrap Supreme

This was my favorite item at Taco Bell when I was younger and I’ve been craving it ever since Taco Bell discontinued it several years ago. I finally had enough and decided to find a way to make them myself!

I think these taste better than Taco Bell’s Crunch Wrap Supremes. If you’re not into chicken, try it with beef! Just purchase 1 pound of lean ground beef and 1 packet of beef taco seasoning. They both taste great.

Makes 4 Crunch Wrap Supremes

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme


  • 1 pound chicken
  • 1 pack of taco chicken seasoning
  • 1 cup Nacho cheese (I buy Gehl’s Nacho Cheese from Wal-Mart)
  • 1 large Tomato, diced
  • 1 cup Lettuce, shredded
  • 1 cup Onion, diced
  • 1 cup Sour cream
  • 1 cup shredded Mexican cheese.
  • Re-fried beans (optional)
  • 5 Large burrito flour tortillas
  • 4 Tostada shells

1. Cook the chicken in a large skillet over medium-high heat until cooked throughout. Remove to a cutting board and shred. I cut the chicken into 1/4 inch wide strips then cut them into small pieces.

2. Place the shredded chicken back into the large skillet and sprinkle with the taco seasoning. Add water as directed on the taco seasoning packet and cook until the water has evaporated. Remove from heat.

3. Place the tortilla on a flat surface. Starting in the middle, spread about 1/4 cup of nacho cheese into a circle about the size of the tostada shell. Top with the shredded chicken and 1 tablespoon of onions.

4. Place the tostada shell on top of the onions and spread 2 tablespoons of sour cream on it. Sprinkle with, shredded lettuce, diced tomatoes, onions, and shredded Mexican cheese.

5. Cut 1 tortilla into 4 equal parts. If you’re using refried beans, spread them on one side of the tortilla quarter. Place that quarter bean side down on top of the onions. If you’re not using refried beans, place the tortilla quarter on top of the onions.

6. Take one side of the bottom tortilla and fold it over the tortilla quarter. Repeat at every 3-4 inches until you’ve folded all of the tortilla over.

7. Place a skillet or flat griddle over medium heat. With one hand on top of the crunch wrap and another underneath, flip it over and gently place it on the griddle. If you have a bacon press, place it on top of the crunch wrap supreme, if not, you can use a small plate. Grill the crunch wrap for 2-3 minutes or until lightly golden brown. Flip the crunch wrap over and repeat.

Remove from heat and enjoy!

Spicy Chicken Crunch Wrap Supreme
Recipe created by Me! : D


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Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches


  • 2 large carrots
  • 1/4 small red onion
  • 1 bunch of small radishes
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 tbsp + 1 tsp sugar
  • 1 tsp salt
  • 4 boneless, skinless, chicken breasts
  • 1 tbsp lime juice
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp oil
  • 1 small cucumber
  • Fresh cilantro leaves
  • 4 pieces of Flatout Hungry Girl Foldit Flatbread

1. Peel and julienne the carrots and thinly slice the red onion and radishes. A mandolin would work great if you have one. In a small bowl, combine the carrots, red onion, and radishes.

2. In a small sauce pan, combine the vinegar, water, 1 tbsp sugar, and salt and bring to a boil. Remove from heat and pour over the vegetables. Stir and let stand for at least 15 minutes.

3. Place 1 chicken breast into Ziploc bag and pound into a uniform thickness, but no thinner than 1/2 inch. Repeat with the remaining chicken. Lightly sprinkle the chicken with salt. Place the chicken breast in a large skillet and cook over medium-high heat until golden brown, about 5-7 minutes per side. Remove from heat. Save the skillet

4. In a small bowl, combine the lime juice, soy sauce, fish sauce, 1 tsp sugar and 1 tsp oil. Add a small amount of sauce to the inside of the flatbread and spread it around evenly. I found that using the back of a spoon to spread the sauce works better than a pastry brush.

5. Place 1 chicken breast on one side of the flatbread. Pile the picked carrots, radishes, and onions on top, then top with the cucumbers. Repeat with remaining chicken and flatbread.

6. Lightly PAM a large skillet, you can use the one you cooked the chicken in. Fold the flatbread in half and place onto the skillet. If you have a bacon press, you can place it on top of the sandwiches to keep them from popping open.

7. Cook the sandwiches for 2 minutes, flip, then cook for 2 more minutes. Remove from heat, gently open the sandwich and add the cilantro.

Vietnamese Grilled Chicken Sandwiches

Based off of the recipe found on Williams-Sonoma


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Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Who doesn’t love cheese and bacon on their burgers? Why not stuff it inside the burger instead? It tastes so much better that way! And they’re smothered in Worcestershire Sauce. Need I say more?


  • 4 oz pepper jack cheese*
  • 4 oz smoked Gouda cheese*
  • 8 oz bacon/turkey bacon
  • 2 pounds lean ground beef
  • 8 hamburger buns
  • Worcestershire sauce
  • Tomato, lettuce, red onions, or your favorite burger toppings

* I made 4 pepper jack and 4 smoked Gouda burgers, but you can do all pepper jack or all smoked Gouda if you like. Or pick any cheese you love.

1. Cut the cheeses into small pieces, the smaller the pieces the better they melt. I didn’t cut mine small enough, and the Gouda didn’t melt well in chunks that large. Cook the bacon in a large skillet or grill plate over medium-high heat. When crispy, remove to a plate covered with paper towels. Cut or tear the bacon into small pieces, about the same size as the cheese.

2. Divide the cheese into 8 even piles, 4 piles of pepper jack and 4 piles of smoked Gouda. Divide the bacon into 8 even piles. Divide the ground beef into 8 even pieces.

3. Place 1/8 of the ground beef onto a cutting board. Using your hands, press the beef into a patty about 1/4 inch thick. Place a pile of cheese and bacon into the middle of the patty. Bring the edges of the patty into the center and seal the top completely. Repeat with the remaining ingredients.

4. Place the patties onto a plate, seam side down. Generously coat with Worcestershire sauce. Allow the patties to sit and absorb the Worcestershire sauce for 10 minutes.

5. If you’re cooking the burgers indoors like I did, place a grill plate on to the stove and raise heat to medium-high. I cooked my bacon on the grill plate so that I could cook the patties in the bacon grease – I couldn’t resist : ). Cook the patties until they are deep brown but not burned, about 10 minutes, flip, and repeat. I like my burgers medium-rare, feel free to cook your burgers longer. If you’re cooking outside, prepare your grill as usual.

Remove from heat, place on a bun, and top with your favorite toppings

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Recipe found on Grilling 24/7


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