Mini Meatball Sandwiches

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Having been a vegetarian for many years, I’m still learning when it comes to making a decent meatball. Jamie Oliver’s Food Revolution is where I got the recipe for these little beauties. Lucky for me, we had a few leftover and I was able to whip up a delicious quick lunch that took no thought. Bliss![/donotprint]

Mini Open-faced Meatball Sandwiches

If you’re lucky enough to have some leftover homemade meatballs on hand, drop everything and make this now. Obviously, the proportions and number of sandwiches can be adjusted to your needs. The only real requirement is that the bread be sturdy enough to support all of that cheesy meaty goodness.

3 small slices of rustic bread
4 fully cooked small meatballs, cut in half
3 1-inch by 4-inch slices of white cheddar cheese

Preheat the broiler in the oven on High. Slide a rack into the upper third of the oven so the sandwiches will be close (but not too close) to the heat.

Assemble the sandwiches by placing the bread on a baking tray and topping them with 2 or 3 meatball halves. Top with a slice of cheese. Broil for 5 minutes or until the cheese is melted and has begun to brown.

Yield: 3 mini sandwiches
Prep-time: 5 minutes
Bake-time: 5 minutes

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Honey Salad

Honey Salad is my new favorite way to use up Thanksgiving turkey leftovers. My youngest loves it because most of it is her favorite food color, white and beige, and the dressing is sweet.

Honey Salad Recipe

This salad is great sprinkled with choppedĀ honey roasted pecans, if you have any handy. My kids refuse the addition. But, personally, I’m a big fan.

For the dressing:
2 tablespoons olive oil
2 tablespoons honey
1 1/2 tablespoons dijon mustard

For the salad:
2 medium apples, peeled, cored, and chopped
3/4 cup chopped sharp cheddar cheese
1 heaping cup chopped cooked turkey
1 tablespoon raisins (optional)

In a small bowl, whisk together the olive oil, honey, and mustard until well combined. Set aside.

In a medium bowl, toss together the apple, cheese, turkey, and raisins (if desired). Pour on the dressing and toss to coat. Serve immediately.

Yield: 2 1/2 cups
Prep-time: 15 minutes

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