When it’s hot, the last thing I want to do is heat up the kitchen by using my oven. I’m a big fan of salad recipes in the summer, and this tasty Chicken Salad is perfect for a light dinner, lunch, or even picnics!

Why Chicken Salad without Mayo?

Mayonnaise has its place, but I’ve had too many traditional chicken salad sandwiches that were goopy and flavorless, mainly because they used too much mayo! I thought using Greek yogurt would be a great way to preserve the creamy dressing of a good chicken salad while adding more depth to the flavor!

Using Greek yogurt in your chicken salad, along with lean chicken, makes this a high protein meal. It will help you feel full and satisfied for longer without weighing you down!

Chicken Salad without Mayo Ingredients

• Start with cooked chicken. Leftover rotisserie chicken is perfect for this, or any leftover chicken you have. You’ll need about 4 cups.
• Plain Greek yogurt (we use this instead of mayonnaise for a tangy flavor!)
• Buttermilk (While you can make homemade buttermilk/sour milk, I highly encourage you to use real buttermilk to get the right consistency!)
• Whole grain mustard
• Lemon juice
• Sriracha or your favorite hot sauce, to taste
• Fresh celery, chopped
• Red onion
• Fresh parsley, coarsely chopped

Don’t forget to review the recipe card at the bottom of the post for a detailed ingredient list!

How to Make Classic Chicken Salad Without Mayonnaise

This homemade chicken salad recipe couldn’t be easier!

1. In a large bowl, mix together the yogurt, buttermilk, whole grain mustard, lemon juice and hot sauce.
2. Stir in the cooked chicken (shred or chop the chicken first if needed), celery, onion, and parsley.
3. Season with additional salt and black pepper if needed.
4. Serve on rolls or with salad greens and enjoy!

Recipe Variations

• If you don’t like crunchy veggies like celery or red onion, feel free to leave them out.
• Use yellow or Dijon mustard instead of whole grain mustard.
• Mix in any of the following: halved red grapes, chopped bell peppers, avocado, raisins or dried cranberries, sun-dried tomatoes, walnuts, or pecans.
• Serve chicken salad without mayo on hot dog buns, Hawaiian sweet rolls, sliced croissants, rolled up in tortillas or sandwich wraps, or on flatbread.
• Use it as a dip with sliced veggies, pita chips, or tortilla chips.
• If you’re trying to eat low carb, one great option is to serve it on lettuce leaves. Also, try it in an avocado shell, or in a hollowed-out pepper or tomato!

FAQs

How do I store leftovers of Chicken Salad Without Mayo?

This mayo-free chicken salad will last for up to 3 days, stored in the refrigerator in an airtight container or covered tightly with plastic wrap.

Can I freeze it?

Yes, this no-mayo chicken salad freezes well! Place it in a freezer bag and lay it flat. Store in the freezer for up to 3 months. Thaw completely in the fridge overnight before serving.

Can I make it ahead of time?

Yes, you can! Store it in the fridge in an airtight container until you’re ready to serve it. It’s best within the first 24 hours, though.

Can I alter the recipe to feed more or fewer people?

Of course! This recipe is easily halved to feed a few or doubled to feed a crowd! We recently made a big batch of this creamy salad and brought it with a box of croissants to a park for a picnic lunch for my church ladies!

Can I use fat-free Greek yogurt?

For best results, I recommend using full-fat or 2% fat Greek Yogurt. Fat-free will work, but won’t be as creamy.

What goes well with Chicken Salad Sandwiches?

Serve this with some fresh fruit or veggies on the side, or with some of your favorite chips! Finish off with a Chocolate Chip Cookie for a nice treat!

More Light and Flavorful Salad Recipes

• Chopped ham, mayo, mustard, pickle relish, and a touch of Sriracha will make this Easy Ham Salad sandwich a new back-to-school favorite.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!
• This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, a creamy Dijon dressing, bacon, green onions, and cheese make this a potato salad you will want to bring to all the potlucks and summer picnics!
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Pin or print this Chicken Salad without Mayo recipe so you can have it next time you need a quick and delicious lunch recipe!

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Chicken Salad without Mayo

Chicken Salad without Mayo is a lunch that's quick and easy! Made with Greek yogurt, buttermilk, mustard, celery and onions, this creamy chicken salad sandwich will quickly become a summer staple!

Course Salad

Cuisine American

Keyword Chicken Salad, Chicken Salad Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 People

Calories 173kcal

Author Lynne Feifer

Ingredients

Chicken Salad

• ⅓ cup, plus 1 tablespoon Greek yogurt
• ⅓ cup, plus 1 tablespoon buttermilk
• 1 tablespoon whole grain mustard
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon Sriracha hot sauce adjust according to your taste, if desired
• 4 cups shredded cooked chicken
• 3 large celery stalks finely chopped
• ⅓ of a large red onion finely chopped
• ¼ cup packed fresh flat-leaf parsley leaves coarsely chopped

Instructions

• In a medium bowl, mix together yogurt, buttermilk, whole grain mustard, lemon juice and hot-pepper sauce.
• Stir in chicken, celery, onion, and parsley.
• Season with additional salt and pepper if needed.
• Serve on rolls or with salad greens.

Notes

Chicken salad will last for up to 3 days stored in the refrigerator in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 139mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg

The post Chicken Salad Without Mayo appeared first on 365 Days of Baking.

Sliders are a great weeknight meal. They are so versatile and can have just about any mix of fillings. You can have as few or as many as you like, and you can make them in the oven or on the grill for an easy dinner anytime!

 Why Hawaiian Roll Turkey Sliders Are The Best

• Soft Hawaiian rolls have just the right amount of sweetness to offset the savory flavors in the turkey sandwich. If you’re a fan of sweet and salty flavors, you’ll find these sliders irresistible!
• You can easily pop them out of the package and slice them in half with a sharp knife, making these sliders so easy to put together!
• The sweet, buttery sauce on top elevates these turkey sliders to a whole new level!

Ingredients for Turkey Sliders with Cranberry Sauce

This easy recipe is great for using up leftovers, but you can grab any of these simple ingredients from the grocery store too! Here’s what you need:

• Unsalted Butter
• Worcestershire Sauce
• Brown Sugar
• Dijon mustard
• Poppy seeds
• Hawaiian Dinner Rolls
• Leftover turkey or turkey deli meat
• Provolone cheese
• Cranberry sauce
• Stuffing (leftover or freshly made)

Equipment Needed: Turkey Cranberry Sliders

To make these, you’ll need a few kitchen staples:

• Sharp serrated knife– for slicing the rolls
• Bowl and spoon- for mixing the topping
• Spatula– for serving
• Measuring cups and spoons
• Baking sheet
• Parchment paper– for lining the baking sheet
• Aluminum foil- for the top while baking

How to Make Hawaiian Roll Turkey Sliders with Cranberry Sauce

1. First, preheat the oven to 400 degrees F. Prepare a 9×13 baking dish or cookie sheet by lining it with parchment paper.
2. Melt the butter in a small bowl. Tip: cut the butter into small slices to help prevent it from exploding in the microwave. Then melt the butter in 10-second increments. If you prefer, you can melt it on the stovetop in a saucepan.
3. Add the melted butter, Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds to a small bowl. Mix until combined and set it aside.
4. Remove the rolls from the packaging and slice the whole set of rolls in half at once, separating the tops from the bottoms. Place the bottoms of the rolls in the prepared baking sheet.
5. In this order, add the following ingredients: turkey, cranberry sauce, stuffing, and cheese.
6. Place the tops of the rolls onto the sliders.
7. Cut the sliders into individual squares. I don’t like to cut them after baking as they can get a bit squished. I also love that this way, the butter topping will drip down all the sides of the sliders, not just the outside.
8. Brush the butter sauce all over the tops of the sliders. Place aluminum foil on top of the sliders and bake for 15-20 minutes or heated all the way through.
9. Remove the foil and bake for 5 more minutes. Serve immediately for best results.

Recipe Additions/Substitutions

• If you don’t have leftover Thanksgiving turkey, you can use deli slices or request to have deli turkey sliced at the store. They also sell packages of chopped turkey which I use for these if I haven’t cooked a turkey.
• You can use any of your favorite cheeses. Besides Provolone, Havarti, Swiss, or Gouda cheeses work really well with these flavors!
• You can garnish your turkey with fresh rosemary and thyme.

FAQs

How do I store leftover Turkey Sliders with Cranberry Sauce?

You can store these in an airtight container in the fridge for 2-3 days. You can eat them cold out of the fridge or reheat in the microwave, oven, or air fryer. Set it at 350 degrees and bake for 10 minutes. Don’t forget to cover them with aluminum foil (except in the microwave!)

Can I make these sliders ahead of time?

Yes, you can make these the day before you need them for easy prepping! Since the cranberry sauce is nestled in between the turkey and stuffing, the rolls won’t get soggy. I do recommend you wait to add the butter topping until right before you are ready to bake them, though.

Can I freeze Turkey Sliders?

While individual ingredients can be frozen to use later, I wouldn’t recommend freezing these. Instead, save leftover ingredients in freezer bags or other freezer-safe containers, then thaw overnight before you want to assemble your sliders. Bake and serve fresh!

If you’re a fan of sliders these Turkey Sliders with Cranberry Sauce are sure to be a hit at your next event.
They’ll be great on game days, holiday parties, and for those post Thanksgiving sandwiches, too!

More Slider Recipes You’ll Love

Ham and Cheese Party Sandwiches are sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread. This slider recipe is perfect for game day entertaining!

Aloha Sloppy Sliders are mini Sloppy Joes with the taste of the Hawaiian islands. They are perfect for your next party or Game Day get-together. They’re fun for the kids, too!

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Turkey Sliders With Cranberry Sauce

Everything you love about Thanksgiving dinner's in these Turkey Sliders with Cranberry Sauce! Leftover turkey, stuffing, and cranberry sauce and cheese in soft buns brushed with a sweet buttery glaze.

Course Dinners

Cuisine American

Keyword Turkey Sliders

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 210kcal

Author Lynne Feifer

Ingredients

• ¼ cup unsalted butter melted
• 1 teaspoon Worcestershire sauce
• 1 teaspoons brown sugar
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon poppy seeds
• 1 package Hawaiian Sweet Rolls (12 rolls)
• 2 cups leftover turkey
• 1 cup cranberry sauce
• 2 cups leftover stuffing
• 6 slices Provolone cheese

Instructions

• Preheat the oven to 400 degrees F. Line a baking pan or sheet with parchment paper. Melt the butter in a small bowl in the microwave.
• Add Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds to the melted butter. Mix until well combined, then set aside.
• Remove the rolls from the packaging and slice them in half across the middle. Place the bottoms of the rolls in the baking dish.
• In this order, add the following: turkey, cranberry sauce, stuffing, and cheese. Then place the tops of the rolls on the sliders.
• Cut the sliders into squares, then top them with the butter mixture.
• Bake for 15-20 minutes with the aluminum foil on top. Once heated all the way through, remove the foil and bake for an additional 5 minutes. Serve immediately.

Notes

Nutritional value has been calculated for a single slider.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 268mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 326IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

The post Turkey Sliders With Cranberry Sauce appeared first on 365 Days of Baking.

I know the roast turkey is the main event of any Thanksgiving dinner. But honestly, this is the food I crave all year long: that first turkey sandwich made with your Herb Roasted Turkey and smothered in all the delicious leftover Thanksgiving food. There’s nothing like it!

Every year, we eat at our main meal at 1 pm, so we can have turkey sandwiches while watching the football game Thanksgiving night.

The Best Bread for Sandwiches

This sandwich deserves good crusty bread. I prefer fresh sourdough, but of course, you can use any kind of bread you desire. Just don’t use sandwich bread from the grocery store; you’ll be doing this sandwich (and yourself!) a huge disservice!

I suggest using one of these bread varieties for your turkey sandwiches:

• As I noted above, sourdough is my choice for a traditional turkey sandwich. I love the slight tang, the sturdy texture, and the mild flavor that lets the flavors of the leftovers shine!
• Whole-grain bread: anything hearty with grains and seeds is the perfect choice for this amazing turkey sandwich!
• Potato bread: this bread has a soft, fluffy texture and the flavor pairs nicely with your leftovers.
• Sweet Hawaiian Bread: This slightly sweet bread adds a nice contrast to all the savory goodness of turkey and assorted sides.

If you have leftover rolls, go ahead and use those for a slider version of this sandwich.

Need smaller version of this sandwich? Make these Turkey Sliders. They’ll be perfect for a party or easy dinner.
Love a good grilled cheese sandwich? Take it to the next level with this Thanksgiving Grilled Cheese.

Ingredients for a Thanksgiving Leftover Sandwich

This leftover turkey sandwich is the perfect way to use up whatever leftovers you have in your fridge. Here’s what I use to make mine:

• 2 slices of bread (preferably sourdough)
• 2 tablespoons mayonnaise
• 2 slices of roast turkey
• 1/3 cup leftover stuffing
• 1/3 cup mashed potatoes
• 3 tablespoons leftover cranberry sauce

Feel free to use more or less of each ingredient according to your tastes. Sometimes I leave out the mashed potatoes. Other times I add a slice of cheese. This sandwich is good with sweet potatoes, too!

Some leafy greens, like arugula or Romaine lettuce, will add some color and additional flavor, too!

You can use some leftover meat to make a Santa Fe Turkey Sandwich, too!

How to Make the Perfect Thanksgiving Turkey Sandwich

These turkey sandwiches taste best when using the leftovers within a day or two. And who really wants to cook the day after Thanksgiving? Whip up a batch to revive you during your Black Friday shopping and you’ll be set for the day!

Again, this is really more of a guide than a recipe. Here’s how I make the best leftover turkey sandwiches:

First, spread some mayonnaise on each slice of bread. Then place the slices of turkey onto one piece of bread.

Cover the turkey with some stuffing, then mashed potatoes. I like to warm both in the microwave first to make them easier to spread. You could also mix them together before spreading on top of the turkey.

Drizzle cranberry sauce over the mashed potatoes and gently spread it around. Then place the remaining slice of bread on top, mayonnaise side down. Use a sharp serrated knife to cut the sandwich in half diagonally or straight across.

Enjoy all that delicious leftover goodness!

Variations on the Leftover Turkey Sandwich

​We all have different ways of making our favorite sandwiches. Try one or more of these and see which way is the best way!

• Toast the bread slices before using them for the leftover turkey sandwich.
• Or use a panini press to heat and toast the whole thing once assembled.
• Drizzle extra gravy over the mashed potatoes and stuffing before assembling the sandwich or use some on the side to dip your sandwich.
• Soak each slice of turkey in gravy before placing it on the sandwich.
• Use only one slice of bread topped with leftovers to make an open-face sandwich.

What to Serve With Leftover Thanksgiving Turkey Sandwiches

This is a pretty filling sandwich on its own, so I like to keep the rest of the meal pretty light.

• Pull together a small side salad or some fresh veggies.
• Serve with a cup of homemade soup.
• Serve with your favorite chips or crackers.
• Finish up your lunch with a slice of leftover pie for dessert! (Okay, so that one’s not exactly light, but it sure is a great way to end your meal!)

What to Make With Thanksgiving Leftovers

I know, I know, you can only eat so many turkey sandwiches. If you need more creative ideas for using up those turkey leftovers (and other leftovers), check out these recipes:

• Homemade Turkey Soup– a warm cup of soup on a cold day is just the ticket! Dice up your leftover turkey and use it in this delicious soup recipe!
• Turkey Noodle Casserole– this is comfort food at its best! Enjoy the creamy sauce, rich noodles, and gooey cheese with your leftover turkey!
• Turkey Crescent Ring – another great way to use up all of those Thanksgiving leftovers is by making a crescent ring. It’s pretty easy to put together and is another alternative to a Thanksgiving sandwich.
• Cranberry Meatballs– use canned or homemade whole cranberry sauce for this sweet, tangy appetizer! You’ll be the hit at every party with these tasty meatballs!

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Leftover Turkey Sandwich

There's no better way to use up Thanksgiving leftovers than with this flavorful Leftover Turkey Sandwich! Here's your guide to making THE best-tasting turkey sandwich ever with all the trimmings of stuffing, turkey, mashed potatoes, and cranberry sauce. You can even dip it in gravy to make an au jus!

Course Dinners

Cuisine American

Keyword Leftover Turkey Sandwich

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 842kcal

Author Lynne Feifer

Ingredients

• 2 slices sourdough bread
• 2 tablespoons mayonnaise
• 2 slices cooked turkey
• ⅓ cup stuffing
• ⅓ cup mashed potatoes
• 3 tablespoons cranberry sauce

Instructions

• Place the two slices of sourdough bread onto a plate and spread a tablespoon (or more, if desired) of mayonnaise onto one side of each slice.
• Place the slices of turkey onto one piece of the mayonnaise covered bread.
• Cover the turkey with the stuffing and then mashed potatoes. I recommend warming them both in the microwave before putting them onto the turkey as they'll be easier to place.
• Put the tablespoons of cranberry sauce over the mashed potatoes and gently spread. Cover with the remaining piece of bread, mayonnaise side face down. Cut the sandwich with a serrated knife either in half diagonally or straight across.

Notes

Feel free to use more or less of each ingredient according to your tastes as well as other Thanksgiving leftovers you may have. Nutritional information is given for ingredient amounts displayed.

Nutrition

Serving: 1serving | Calories: 842kcal | Carbohydrates: 115g | Protein: 25g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1325mg | Potassium: 505mg | Fiber: 7g | Sugar: 22g | Vitamin A: 265IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 6mg

The post Leftover Turkey Sandwich appeared first on 365 Days of Baking.

I have quite the affinity for sandwiches with cucumber.

*This post contains an affiliate link(s).

Some of you were shocked when I wrote about my long time love of Peanut Butter Cucumber Sandwiches. Until you tried them and realized how delicious they taste!

SAVE THIS EASY CUCUMBER SANDWICH RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you aren’t quite ready to slather your cucumber sandwiches with peanut butter, today’s cucumber sandwiches with cream cheese might be more your style. The dainty pairing of white bread and cucumber has long been a staple of the English afternoon tea tradition. In this variation on the classic, we layered the cucumbers over a delicious filling of cream cheese, lemon and fresh herbs.

Served on a platter with the crusts cut off, these refreshing cucumber tea sandwiches are full of flavor and satisfying but not heavy. They’re perfect for a quick light lunch or an afternoon party–with or without tea!

What do I need?

Here’s everything you need to make this easy cucumber sandwich recipe.

• Artisan white bread
• English cucumber
• Cream cheese
• Mayonnaise
• Lemon juice
• Lemon zest
• Lemon pepper
• Garlic powder
• Kosher salt
• Fresh dill
• Fresh chives

We love adding a little Tajin (chili lime seasoning) to the spread for some heat, but it’s strictly optional. Some fresh chopped parsley makes a lovely garnish for cucumber sandwiches too!

How to make cucumber tea sandwiches

First, take the cream cheese out of the refrigerator. Let it sit on the counter top for 30 minutes while you prepare the rest of the ingredients.

STEP 1: Prepare the cucumbers. Wash, peel and thinly slice the cucumber. Sprinkle the cucumber slices with kosher salt and set them aside.

STEP 2: Make the cream cheese filling. Mix the cream cheese, mayo, and lemon juice together until creamy. Then add the fresh herbs, pepper, zest and a little more salt. If you’re using Tajin, add it now too.

STEP 3: Prepare the bread. Cut each slice of bread in half and cut off the crusts.

Now it’s time to assemble the cucumber sandwiches!

Pat the cucumber slices with a paper towel to remove excess water. Spread a thin layer of the cream cheese mixture over both halves of a bread slice. Top one half with three cucumber slices. Place the other half of the bread slice on top.

Repeat until all the bread as been used. Enjoy right away!

What kind of bread is best for cucumber sandwiches?

We used an artisan style white bread that comes thickly sliced. Any white bread works well! I wouldn’t personally choose a bread with a thick crunchy crust, since you’re going to remove the crusts anyway.

What can I use if I don’t have lemon pepper?

If you don’t have lemon pepper, feel free to substitute black pepper. The lemon pepper enhances the fresh summer vibes in these easy cucumber sandwiches but they taste delicious with regular pepper too.

Can I use a different kind of cucumber?

We used English cucumbers for cucumber sandwiches with cream cheese because they have a thinner skin and fewer seeds. Any fresh cucumber you can find in the produce department, farmer’s market or your garden works well in this cucumber sandwich recipe.
But by all means, if you’re going to or have an abundance of cucumbers from your garden or CSA then use those!

How do I store my cucumber sandwiches?

Sandwiches with cucumber are best enjoyed right away. If left too long, the bread will begin to get soggy and the cucumbers will lose their crisp refreshing texture.

If you need to prepare the sandwiches ahead of time, you can make the cream cheese filling up to two days in advance. Store it tightly covered in the fridge, then assemble the sandwiches just before serving.

Sandwich Recipes

Dainty cucumber sandwiches are delicious, but we also love hearty sandwiches piled high with all the fixings.

Try these Ham and Cheese Party Sandwiches if you’re looking for an easy and filling meal to serve a crowd. My family raves over these Easy Meatball Sub Sandwiches too.

On the sweeter side, you can’t go wrong with a Fluffernutter Sandwich. It’s a childhood favorite I still love to indulge in from time to time!

Recipes for Tea

Looking for more ideas for foods to serve with tea, along with cucumber tea sandwiches? These other finger foods are perfect additions to your tea tray.

• Strawberry Scones
• Raspberry Cream Cheese Scones
• Blood Orange Marmalade Scones
• Lace Cookies
• Whipped Shortbread
• Cranberry Orange Pistachio Biscotti
• Lemon Curd
• Cinnamon Sugar Palmiers
• Citrus Biscotti
• English Muffin Bread

Fresh cucumber, seasoned cream cheese make these fun finger sandwiches the perfect accompaniment to a pot of tea.

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Cucumber Sandwiches

Cucumber Sandwiches are a must-have for any afternoon tea party! Fresh cucumber and tangy cream cheese come together to create a light, satisfying finger sandwich perfect for sharing over a pot of tea.

Course Appetizer, Lunches

Cuisine American

Keyword Cucumber Sandwiches, Finger Sandwiches

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 sandwiches

Calories 92kcal

Author Lynne Feifer

Equipment

• measuring spoons
• citrus juicer
• cutting board
• vegetable peeler
• paring knife
• paper towels
• mixing bowl
• hand mixer
• serrated bread knife

Ingredients

• 1 loaf of artisan white bread
• 1 English cucumber
• 8 ounces cream cheese softened
• 2 tablespoons real mayonnaise
• 2 teaspoons fresh lemon juice
• ¼ teaspoon lemon pepper can use black pepper, if desired
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ½ teaspoon fresh lemon zest
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon freshly chopped chives
• ¼ teaspoon Tajin optional
• flat leaf parsley optional garnish

Instructions

• Remove the cream cheese from the refrigerator and allow it to soften for at least 30 minutes before starting.
• Wash, peel and slice the English cucumber. Place the cucumber slices on a dry paper towel and sprinkle them lightly with kosher salt. Set aside while you prepare the cream cheese mixture.
• To make the sandwich filling, place the softened block of cream cheese, mayonnaise, and lemon juice in a medium mixing bowl. Using a hand mixer, blend on low speed for about one minute until mixture is creamy.
• Add the lemon pepper, garlic powder, salt, lemon zest, fresh dill, fresh chives, and the optional ¼ teaspoon of Tajin. Mix on low speed until all ingredients are well combined.
• Place the mixture into the refrigerator while you prepare the bread for the sandwiches.
• Using a bread knife, cut the crust off each piece of bread. Then cut each piece of bread in half.
• With a paper towel, gently pat the cucumber slice dry that had been previously set aside and remove the cream cheese spread from the refrigerator.
• To assemble, take two pieces of bread and spread the cream cheese mixture on one side of each piece using a butter knife. Layer one piece of bread with 3 cucumber slices. Top with another piece of bread to complete the sandwich. Repeat until all sandwiches are assembled.

Nutrition

Serving: 1sandwich | Calories: 92kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 133mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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The post Cucumber Sandwiches appeared first on 365 Days of Baking.

No, I haven’t lost my mind. Cucumber and Peanut Butter belong together. I said it.

Yes, I said it. Other peanut butter sandwiches have had plenty of time at the top. Now it’s time to let cucumbers take the spotlight in this easy sandwich recipe.
Don’t turn your nose up, you might have just found a new favorite!

SAVE THIS PEANUT BUTTER CUCUMBER SANDWICH TO YOUR FAVORITE PINTEREST BOARD!

Think of this recipe as the sandwich version of dipping celery sticks in peanut butter. The simple crunchiness of cucumbers pairs perfectly with creamy, nutty, slightly-sweet peanut flavor. It sounds weird, I know, but you have to try it!

I was first introduced to this wacky concept at horse camp, years and years ago. To my recollection, I didn’t have the best time at the camp, but there was one highlight: Peanut Butter Cucumber Sandwiches.

They served these to us at lunch all week long. The first time I heard what was in between the two pieces of white bread on my paper plate, I turned up my nose. Like most kids, I was accustomed to familiar childhood staples like Fluffernutters and good ol’ PB&J.

But veggies?! In a sandwich?! You’ve got to be kidding me.
Ok, I know, cucumbers are technically a fruit, but I still often think of them as a vegetable.

Thankfully, I was hungry enough to take a tiny, cautious bite of this strange new food. That’s all it took. I gobbled up every last bite of that first Peanut Butter Cucumber Sandwich and I haven’t looked back.

In fact, a life long love of putting cucumber on my peanut butter sandwiches is just about the only thing I took with me from the week of horseback riding camp. Who woulda guessed?

What do I need?

Like the name suggests, you only need three ingredients to make this sandwich.

• potato bread – or your favorite sandwich bread.
• sliced cucumber
• peanut butter

What kind of peanut butter is best?

I like smooth peanut butter in my sandwiches, but crunchy is a tasty option too. You can use the sweetened shelf-stable peanut butter or the all-natural kind. Use the peanut butter you like to eat best!

Peeled or unpeeled cucumbers?

You don’t need to peel the cucumbers here. In fact, I think the cucumber sandwich tastes better with the peels in tact. The cucumber skin holds in some of the water so the sandwich doesn’t get soggy, and adds a little more texture.

Tips and Tricks

• Slice the cucumbers thin. I recommend them 1/4 to 1/2 inch thick.
• Put peanut butter on both slices of bread. The peanut butter keeps the water from the cucumbers from soaking into the bread.
• To make tea sandwiches, cut off the crust and slice each sandwich into triangles, squares or rectangles (“fingers”).

Peanut Butter Recipes

Need some more peanut butter in your life? Here are a few more recipes to take care of that craving.

• Reese’s Peanut Butter Rice Krispies Treats
• Fluffernutter Cookies
• Fluffernutter Nutella Crescents
• PB & Fluff Brownies
• Peanut Butter Upside-Down Banana Cake
• Peanut Butter Crinkle Cookies
• Peanut Butter and Jelly French Toast Casserole
• Peanut Butter and Jelly Thumbprints
• Double Peanut Butter Oatmeal Chocolate Chip Cookies

If all else fails, there’s always an open peanut butter jar and a spoon. Sometimes you just GOTTA have some peanut butter!

Sandwich Recipes

Don’t worry. I don’t ONLY eat sandwiches with cucumber and peanut butter. I love a classic meat and cheese combo too, like these Ham and Cheese Party Sandwiches and this Easy Meatball Sub Sandwich.

Need a sandwich that’s perfect for a weeknight meal? Try this Slow Cooker Chicken Sandwich or my family’s favorite BBQ Root Beer Chicken Sandwiches.

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Tired of the same old peanut butter sandwiches? Be bold and try this surprisingly delicious Peanut Butter Cucumber Sandwich for lunch this week. It might just become your kid’s new lunchbox favorite!

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Peanut Butter Cucumber Sandwich

This Peanut Butter Cucumber Sandwich may not be your typical lunch fare, but one bite of this crunchy, creamy combo and you just might be hooked! The unique pairing of peanut butter and cucumbers makes a perfect lunch or filling for tea sandwiches.

Course Lunches, Snack

Cuisine American

Keyword Peanut Butter Sandwich, Peanut Cucumber Sandwich, Sandwich

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 person

Calories 601kcal

Author Lynne Feifer

Equipment

• 1 cutting board or plate

Ingredients

• 2 slices potato bread or your favorite bread
• 4 tablespoons creamy peanut butter or crunchy peanut butter
• 8-10 slices unpeeled cucumber

Instructions

• Place both slices of bread on a plate or cutting board. Spread each slice with two tablespoons of peanut butter. You can add more or less to your liking.
• Evenly distribute the cucumber slices on top of one slice of bread covered with peanut butter.
• Take the slice of bread with just the peanut butter and place it peanut butter side down on top of the one covered in cucumbers. Slice in half.

Nutrition

Serving: 1g | Calories: 601kcal | Carbohydrates: 52g | Protein: 27g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 602mg | Potassium: 1080mg | Fiber: 9g | Sugar: 17g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 3mg

This post was originally published on 8/29/12. It has been updated in format and with new pics on 1/25/22.

The post Peanut Butter Cucumber Sandwich appeared first on 365 Days of Baking.

Did you grow up eating Fluffernutter sandwiches?

Even if you didn’t, it’s never too late to try something new.

I recently learned that October 8 is National Fluffernutter Day. Who knew?

I’ll take any excuse I can get to indulge in the nostalgia of this sweet combo of peanut butter and fluff.

SAVE THIS EASY FLUFFERNUTTER SANDWICH RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is a Fluffernutter?

On paper, a fluffernutter is a sandwich made with Marshmallow Fluff and peanut butter.
But it is SO much more than a sandwich, my friends.

A fluffernutter is an experience.
A creamy, sweet, peanutty experience you’ll love sinking your teeth into, no matter how old you are.

The Fluffernutter first gained popularity in the north eastern United States over a century ago.
Marshmallow creme (a spreadable form of marshmallows) came to popularity in Massachusetts just as peanut butter was becoming a staple of American diets.

It didn’t take long for busy moms to start doling out the peanut butter and fluff sandwiches.
And more than a hundred years later, we’re still eating them.

Kids love marshmallows. Kids love peanut butter.
Put them together and you have the ultimate kid-approved sandwich!

New Englanders especially embraced the Fluffernutter.
Growing up in Rhode Island, that was lunch.
As our family grew, the kids became quite fond of them as well.

It was the go-to lunch box sandwich and after school snack.
When you didn’t know what to eat a Fluffernutter was the answer.

Over time, I perfected the art of the perfect Fluffernutter.

Spread creamy peanut butter on one piece of the fluffiest white sandwich bread you can find.
Spread an equal amount of marshmallow fluff on another slice.
Smoosh them together and voila!

While it might not be the healthiest peanut butter sandwich out there, I consider Fluffernutters a comfort food well worth the occasional indulgence.

Some variations of Fluffernutters include bananas, jam or chocolate spreads.

Me?
I prefer it in its purest form: sweet, simple and delicious.

Fluffernutter Recipes

You can also make Fluffernutter desserts!
These Fluffernutter Bites are a combination of a s’more and a peanut butter marshmallow fluff sandwich. Dip them in chocolate and you’ve got a fun and tasty treat.

Love dessert dips? Fluffernutter Dip can be enjoyed with animal crackers, fruit, or your favorite cookies. It will be yummy addition to a baby or bridal shower dessert table.

Instead of your typical sandwich, make some Fluffernutter Cookies. Surprise the ones you love with some peanut butter cookies filled with their favorite marshmallow fluff.

What kind of Marshmallow Fluff is best?

To make the best Fluffernutter, it’s essential to use true Marshmallow Fluff.
You can’t miss the iconic blue label and red lid, usually found in the peanut butter aisle of your grocery store.

There are other brands of marshmallow creme available but none can compare to the original.
PLEASE trust me on this and get the good stuff!

When it comes to the peanut butter, I stick with the classic shelf-stable variety like Jiff or Skippy.
Natural peanut butter is wonderful in many dishes but when it comes to Fluffernutters, I prefer the kind of peanut butter I craved as a kid.

With that in mind, feel free to use natural style peanut butter if you simply must.
You can even use wheat bread if that’s a deal breaker.
(Although in some New England states, that might actually be considered a crime, but I won’t tell.)

Seriously though, it’s the Marshmallow Fluff that’s non-negotiable!

What can I use if I can’t find Marshmallow Fluff where I live?

I have the solution!
Jamie over at Love Bakes Good Cakes has a recipe for it.
That way, you can make your own at home and still make Fluffernutter Sandwiches for your family.

What can I use Marshmallow Fluff for?

Marshmallow Fluff is absolutely delicious on top of Chocolate Covered Cherry Hot Chocolate.
You can also make it to use fudge.

I’ll confess though, there are definitely some days when I’ll just take a spoon and eat it right out of the jar!

Peanut Butter Recipes

Peanut butter sandwiches aren’t the only way to get your peanut butter fix, of course.

These days, most of the peanut butter I consume is in cookie form. These 3 Ingredient Peanut Butter Cookies have a classic criss-cross shape just like the ones you remember eating as a kid. Bonus: they’re ready in just 13 minutes.

Want more marshmallow and peanut butter treats? These PB & Fluff Brownies are like a Fluffernutter in brownie form. Welcome to heaven.

Once you’ve recovered from the brownie indulgence, No Bake Peanut Butter S’Mores Cookies are the perfect way to get your summertime s’mores fix. You don’t even have to turn on the oven, let alone light a camp fire!

At breakfast time, harken back to another childhood favorite with this Peanut Butter and Jelly French Toast Casserole. You can even prep it ahead of time and just pop it in the oven when you wake up. That’s my idea of an ideal breakfast recipe.

For even more peanut butter goodness, give these favorites a try:

• Peanut Butter Chocolate Lava Cake
• Peanut Butter Upside-Down Banana Cake
• Chocolate Peanut Butter Dream Bars
• Peanut Butter Crinkle Cookies
• Reese’s Peanut Butter Rice Krispies Treats
• Double Chocolate Peanut Butter Filled Cupcakes

Easy Sandwich Recipes

The fluffernutter might be the first sandwich I remember making for myself, but it was far from the last.

My culinary ability has evolved since those days of spreading fluff on Wonder Bread after school, so if you love this Fluffernutter recipe, check out a few more sandwiches to add to your family’s lunch or dinner menus.

• Peanut Butter Cucumber Sandwich
• Easy Meatball Sub Sandwiches
• Ham and Cheese Party Sandwiches
• BBQ Root Beer Shredded Chicken Sandwiches
• Easy Beet, Turkey, and Cheese Wrap
• Taco Hummus Wraps
• Avocado Tuna Salad Lettuce Wraps

You’re never too old to enjoy a Fluffernutter! Share this iconic childhood sandwich with a kid in your life–or just make one for the kid in you!

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Easy Fluffernutter Sandwich

This childhood staple is just as good as you remember. A Fluffernutter Sandwich combines peanut butter and marshmallow fluff between two pieces of bread to make you feel like a kid again.

Course Lunches

Cuisine American

Keyword fluffernutter, fluffernutter sandwich, peanut butter and marshmallow fluff, Sandwich

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 person

Calories 628kcal

Author Lynne Feifer

Equipment

• knife
• plate

Ingredients

• 2 slices bread
• ¼ cup peanut butter can use creamy or crunchy
• ¼ cup Marshmallow Fluff it's THE best!

Instructions

• Place the two pieces of bread onto a plate or cutting board, and spread the peanut butter on one slice of bread and put the Marshmallow Fluff on the other. Put the two pieces together so that the peanut butter and fluff are together. Cut the sandwich into halves or eat whole.

Nutrition

Serving: 1g | Calories: 628kcal | Carbohydrates: 67g | Protein: 22g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 587mg | Potassium: 521mg | Fiber: 6g | Sugar: 29g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg

The post Easy Fluffernutter Sandwich appeared first on 365 Days of Baking.

Every time I make these Ham and Cheese Sandwiches, I’m amazed at how easy they are to make and how very delicious they are.

I originally found this recipe from Jenni at Pastry Chef Online when it came up in my Facebook news feed. They looked so incredibly good with the poppy seeds oozing out the sides and the melted cheese! I’ve also got a soft spot for a warm ham and cheese, so I knew I just had to make them.

SAVE THIS EASY HAM AND CHEESE SLIDER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

We ate them during halftime of last year’s Super Bowl and immediately decided that they’ll be a staple to our yearly football gathering. Enjoyed alone or alongside a batch of Slow Cooker Buffalo Chicken Dip and plenty of chips, they’re complete showstoppers. 

Ham and Cheese Sandwiches

You might be thinking. . . “Who needs a recipe for a ham and cheese sandwich? Isn’t it just ham and cheese on bread?”

Oh, but THESE party sandwiches are so much more! The recipe calls for big fluffy King Hawaiian Sweet Rolls that not only look wonderful but taste amazing paired with the other ingredients.

 The Hawaiian rolls are spread with an incredibly tasty mixture of butter, mustard, poppy seeds with onion and Worcestershire sauce. 

Then you layer honey baked ham slices and cheese onto the rolls before baking them in the oven. The cheese gets ooey-gooey and the warm butter mixture oozes out over the sides of the rolls. These are not your ordinary ham sandwiches! 

I’m making Ham and Cheese Party Sandwiches for Sunday’s games too because I don’t want to wait until the Superbowl to eat these babies! They’re SO good!

A platter of these is perfect for a party of any kind, football related or not. They’re hearty, flavorful and just plain delicious. 

Easy Sandwich Recipes 

Find out what other talented bloggers around the web are making for Game Day…

Philly Cheese Steak Sandwiches from RecipeGirl
7 Layer Dip from Gimme Some Oven
Sriracha Honey Slow Cooker Meatballs from The Slow Roasted Italian
Pigs in Pretzel Blankets from Just a Little Bite
Sweet Potato Bites with Avocado and Bacon from Well Plated by Erin
Easy Spicy Sausage Cheese Balls from Mom on Timeout

For more easy sandwich meal ideas, also check out my Crockpot BBQ Root Beer Shredded Chicken Sandwiches, Slow Cooker Sloppy Joes and Avocado Tuna Salad Lettuce Wraps, too!

If you love ham, I also recommend Easy Ham Salad and Sage and Ham Baked Eggs.

These Hawaiian roll sliders are one of our favorite fingers foods.
I like to serve them with a bunch of other appetizers so everyone has something to choose from.

Game day just isn’t game day without some chips, salsa and guacamole.
And I don’t have just one on my site, I have two!

These pretzel bites with beer cheese dip are always so popular that we often run out of the pretzel bites before the dip is gone.
I always have some additional French bread on hand just in case.

That bread comes in handy for this egg salad dip, dill pickle hummus, pepperoni pizza dip, and this Buffalo chicken dip.

And you always need some dessert because a party or gathering just can’t be without it.
I like to serve this lime cheesecake dip with these football cookies, these cookies and cream cheesecake bars, cookies, these peanut butter cookie cups, and my chocolate peanut butter dream bars.

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Keep an eye out for more of my easy recipes each week!

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Ham and Cheese Party Sandwiches

These Ham and Cheese Party Sandwiches on Hawaiian rolls with a poppy seed, mustard spread are perfect for your Game Day entertaining!

Course Appetizer, Dinners

Cuisine American

Keyword Ham and Cheese Party Sandwiches, Ham and Cheese Sandwiches, Ham and Cheese Sliders

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 sandwiches

Calories 193kcal

Author Lynne Feifer

Ingredients

• 8 tablespoons unsalted butter room temperature
• 2½ tablespoons prepared yellow mustard NOT Dijon
• 2 tablespoons poppy seeds
• 1 tablespoon finely minced onion
• 1½ teaspoons Worcestershire sauce
• 1 12 package King’s Hawaiian Sweet Rolls
• 9 ounces package thinly sliced brown sugar ham about 12-15 slices
• 7 ounces package sliced Swiss cheese about 10 slices

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mash together the butter, mustard, poppy seeds, onion and Worcestershire sauce until it is well combined and thick.
• Remove the rolls from the carton in one piece. Using a long knife and keeping the rolls together, slice them in half horizontally.
• On the cut portion of the rolls, spread half of the butter mixture on each.
• Place the ham slices evenly over the bottom portion of the rolls.
• Cover the ham with the slices of Swiss cheese, distributed evenly.
• Place the top portion of the rolls onto the base and return the contents to the carton. They can be baked either in the carton or on a baking sheet.
• Bake for 10 – 12 minutes and then to prevent the tops of the rolls from darkening, cover with tin foil for the remaining 8 minutes.

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 2g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

I honestly don’t think I’ll be able to hold off until next year to make them again. Ham and Cheese sliders are so quick, easy and delicious that this will be a great dinner for a busy weekday during the rest of the year. I also know that the family won’t argue when I put these in front of them, and that’s always a plus, right?

Thanks again to Miss Jenni at Pastry Chef Online for the recipe! It’s a keeper!!

If you like this idea for Game Day, you’ll love these…

Taco Braid 

All my favorite taco fillings braided together and baked inside a crispy dough. So good and perfect for sharing!

25 Game Day Eats

We’re big on our game day recipes around here! Check out this post for a run down on some of my all time best tailgating and game day recipe ideas. 

Chocolate Deflated Footballs

A Super Bowl party or tailgate needs a good dessert, too. These mini football treats are so much fun! 

The post Ham and Cheese Party Sandwiches appeared first on 365 Days of Baking.

I’m always on the lookout for quick and easy lunch or meal ideas.

I am proud to be partnering with Aunt Nellie’s Beets to bring you this sponsored post. As always, all opinions are 100% my own.

It’s super important because it seems we’re always so busy.
And I don’t know about you, but when I get involved in work or running errands, I often find that I’ve forgotten to eat lunch.
Say WHAT??

Yes, it’s true.
Am I alone here? 
But now having the ingredients on hand I need to make these wraps makes it easy to remember that my body needs to be fed.

SAVE THIS BEET, TURKEY, AND CHEESE WRAP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love using Aunt Nellie’s Diced Pickled Beets single serve containers for this Beet, Turkey, and Cheese Wrap recipe.
Each container has just the right amount and because they are already diced, adding them is super easy.

I don’t have to peel, cook, pickle or cut and yet, I enjoy ALL the flavor and health benefits!
Ruby-red beets are so gosh darn good for you, too. They’re rich in antioxidants, and add fiber as well as vitamins and minerals to your diet. They’re a good source of  Vitamins A, C and Folate, and minerals such as Calcium, Iron, Magnesium, Phosphorous and Potassium. 

So let’s eat more beets!! 
Look for Aunt Nellie’s beets in the canned and jarred vegetable aisle of your favorite grocery store. 

Pickled or not, beets can add wonderful flavor to a variety of your dishes.
My favorite way to eat them is with a fork right out of the jar!

Beets can be added to salads like my Strawberry Spinach Salad, Greek Quinoa Chicken Salad, Couscous Chicken Salad, and this Easy Three Bean Salad.

They’re a delicious side for your Shepherd’s Pie, Chimichurri Salmon, Chicken ‘N’ Dumplins, Cheesy Chicken, Broccoli and Rice Casserole, and Chicken Noodle Casserole, too.

Pair it with these Parmesan Pork Chops with Pesto, this Artichoke Tomato Chicken, or these Quinoa, Black Bean and Turkey Stuffed Peppers.

Beets even make a great addition to hummus, and smoothies. 
You can also use beet liquid as a natural coloring for baked goods and as a flavoring in drinks!
The possibilities are endless. 

What do I need to make my beet, turkey, and cheese lavash wrap?

• 4 slices lavash
• Cream cheese
  at room temperature
• dill
  to add to the cream cheese
• deli turkey slices
• fresh spinach
• mandarin orange slices
• Aunt Nellie’s Pickled Beets! Using the individual single serve containers makes it super easy to put these wraps together because the beets are already diced and all you have to do is drain them. 

You can use a tortilla for this recipe as well, but I loved using the lavash.
Lavash is a soft Middle Eastern flatbread that is thin and low in carbohydrates. Similar to a regular wrap, but lavash is more square or rectangular in shape.

How do I make these roll ups?

•  I found it easiest to drain the single serve containers of Aunt Nellie’s Diced Pickled Beets one at a time. That way I could add the correct amount to each wrap making sure it wasn’t too full.
• Place a lavash on a clean work surface. 
• Make sure your cream cheese is at room temperature. This will make it easier to mix the dill into it.
  Once the dill and cream cheese is thoroughly combined, spread about ¼ cup onto the lavash.
• Add the turkey slices.
• Cover with the fresh spinach.
• Disperse about 8 mandarin orange slices.
• Saving the best for last, add the Aunt Nellie’s Diced Pickled Beets that you’ve drained, making sure they are evenly distributed as well.
• Beginning from the longer side closest to you, roll the lavash. 
• Slice in half. Repeat with remaining ingredients or save the rest for later! 

We’re celebrating how wonderfully versatile beets are with Aunt Nellie’s third annual Beet Week! Join me and other bloggers as we share a variety of creative recipes for different healthy eating plans like gluten-free, low-carb, vegan/vegetarian, Mediterranean and more.
You can also watch us as we take over Aunt Nellie’s Facebook and Instagram accounts each day this week!

AND, there’s even an Aunt Nellie’s Beet Week sweepstakes! 
Aunt Nellie’s will award seven (7) prizes consisting of a free case of your favorite beets and a $50 digital gift card to your favorite store.
Just follow Aunt Nellie’s on Facebook and Instagram and click here to enter!
Follow along on social media with #ANBeetWeek.

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Beet, Turkey and Cheese Wrap

This Beet, Turkey and Cheese Wrap is an easy and tasty sandwich option for a busy day. Made with Aunt Nellie's Diced Pickled Beets, turkey, dill cream cheese, spinach and mandarin oranges rolled up in a lavash, you'll experience a flavor explosion in every bite.

Course Dinners, Lunches, Main Course, Snacks

Cuisine American

Keyword Beet, Turkey and Cheese Wrap

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 500kcal

Author Lynne Feifer

Ingredients

• 16 ounces Aunt Nellie's Diced Pickled Beets (4, 4-ounce single serve containers)
• 8 ounces cream cheese room temperature
• 1 teaspoon dried dill see note
• 4 slices lavash bread see note
• 12 slices deli turkey
• 4 cups fresh baby spinach loosely packed
• 1 can (15 ounces) mandarin oranges drained

Instructions

• Drain one 4-ounce Aunt Nellie's Diced Pickled Beets single serve container; discard liquid.
• In medium bowl, mix together cream cheese and dill until well combined.
• Put one slice of lavash on a clean work surface and spread with 1/4 cup of the dill cream cheese. Top with 3 turkey slices, 1 cup spinach and about 8 orange slices. Sprinkle evenly with diced beets.
• From one of the longer sides, begin rolling the lavash; wrap as tightly as possible.
• Slice in half. Repeat with remaining ingredients to make 4 wraps. Serve immediately.

Notes

If lavash bread is not available, thin soft flatbread, flat pita bread or naan can be substituted.
1/2 teaspoon chopped fresh dill can be substituted for dried dill.
*Additional Nutritional Information (¼ of recipe) - 0.13mg thiamin

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 45g | Protein: 28g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 1920mg | Potassium: 471mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1218.26IU | Vitamin C: 82.33mg | Calcium: 126mg | Iron: 5.04mg

The post Easy Beet, Turkey, and Cheese Wrap appeared first on 365 Days of Baking.

Missed me?

I’ve missed you!

I’ve just been busy taking care of some admin. work for the blog, shooting and editing some videos, etc., etc.
And next Tuesday I leave for 6 days for Orlando. I’m going to on a blogger’s retreat with a bunch of wonderful bloggers.

Make sure you’re following me on social media because I’ll be posting my adventures and you’ll be able to see me in Disney and Universal Studios.

SAVE THIS LETTUCE WRAP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

These Avocado Tuna Salad Lettuce Wraps make for a great lunch when you’re trying to watch what you eat. If you’re really concerned about the use of mayonnaise in it, you can Google substitutes, too. I like the idea of using hummus instead.

My mom always made tuna salad when I was little with the mayo and sweet relish. I decided to change up her recipe and add the avocado like I did similar to these Avocado Tuna Salad Bites with just a little bit extra for flavor.

Don’t want tuna? Make this Seafood Salad! It’s a great meal during the summer when you don’t want to cook.

I’ve recently learned how to easily cut an avocado. I’m so excited!! I used to do it on a cutting board, but this way is SO much easier!

With a large sharp knife, cut lengthwise all around the avocado and then pull the two halves apart.
Hit the seed with the bottom of the knife so that it sticks into it. Slowly twist the knife to pull the seed out and discard.

Slice into one half of the avocado, making lines going lengthwise and down into the peel, being careful not to cut through (don’t want to lose a finger!). Next, make slices going the opposite way down to the peel/shell so that you’ve created cubes as you can see above.

Using a spoon, gently dig into the avocado, removing the cubes as you scoop.

TA DA!!

Works like a charm if you ask me and there’s less mess on my cutting board and hands. Try it and let me know what you think!

While perusing tuna salad recipes, I came across some great ones. I found this Mediterranean Tuna Salad with Tarragon Vinaigrette. I’m loving all of the beans in it! This Tuna and Orzo Salad with Parmesan and Basil will be a great summertime dish. When the warm weather comes, I’ll definitely be looking for easy dinners where I won’t have to turn the oven on.

This Garden Veggie Tuna Mac Salad has lots of fresh veggies. I miss when we had our garden and could pick produce for dinner whenever we wanted it.

And of course, there’s always the classic Tuna Casserole. I grew up eating it as a kid and I’m sure you probably did, too!

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Avocado Tuna Salad Lettuce Wraps

These Avocado Tuna Salad Lettuce Wraps with solid white tuna, avocado, fresh dill, mayo and sweet relish, are a delicious and great low carb lunch or snack.

Author Lynne Feifer

Ingredients

• 1 5 ounce can solid white tuna in water
• ¾ teaspoon fresh dill
• ¼ cup mayonnaise
• 1 tablespoon sweet relish
• ¼ cup diced red pepper
• salt and pepper to taste
• 1 avocado cut into small cubes (as described on my blog)
• butter lettuce 4 leaves gently washed and dried

Instructions

• Drain the tuna and place into a medium bowl. Mash with a fork to shred.
• Add the dill, mayonnaise, relish, red pepper and mix.
• Add kosher salt and ground black pepper to taste and mix.
• Add the cubed avocado and using a rubber spatula, gently fold into the tuna.
• Divide evenly among the four lettuce leaves.

Don’t have time for an extravagant dinner? Don’t worry, here are recipes that will help!

Israeli Couscous Chicken Salad

Slow Cooker Beef Chili Verde Polenta

Ham and Cheese Party Sandwiches

Take a look at these great videos to see more tuna recipes and a fun video about lunches!

The post Avocado Tuna Salad Lettuce Wraps appeared first on 365 Days of Baking.