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Bring-Your-Own-Lunch Recipes: Turkey Cranberry Monte Cristo Sandwich #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Turkey Cranberry Monte Cristo Sandwich. 

    We don’t often feature sandwiches for the bring-your-own-lunch recipe showcases, but this one really stood out to me, especially since I majored in English. Fortunately, you don’t have to be a count to access the privileged flavors of this sandwich, nor do you need the skills of a count’s chef to make this delicious delight. More importantly, it offers a nice alternative to my daily ham sandwich at the office.

    The Turkey Cranberry Monte Cristo, courtesy of Paula Deen, is the perfect sandwich for Thanksgiving leftovers, but if your taste buds are anything like mine, waiting for November to dive into turkey slices and cranberry sauces is not an option. Enough talk. Let’s cook some ingredients… errr.. or layer them, I guess. 

Step 1 - Gather the Ingredients

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+ Keep in mind that this recipes serves four adults, so reduce all ingredients to a fourth for a single sandwich.

+ Soft Bread (potato bread, challah, or other)

+ At Least One Cup of Grated Fontina Cheese

+ Eight Slices of Cooked Turkey Breast

+ Half Cup of Cranberry Sauce

+ One Cup of Baby Arugula Leaves

+ Three Eggs

+ One Third Cup of Milk

+ Pinch of Nutmeg

+ Two Tablespoons of Butter

Step 2 - Layer the Ingredients

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+ For each sandwich, place two tablespoons of the fontina cheese, two slices of turkey, two tablespoons of the cranberry sauce, and a few arugula leaves.

+ Finish it off with more cheese (as much as you want). 

+ Press down on the sandwich to seal in the ingredients.

Step 3 - Cook the Layered Ingredients

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+ Beat the eggs, milk and nutmeg in a bowl.

+ Add butter to a large skillet. Warm up the skillet over medium heat.

+ Dip each sandwich into the eggy mixture. Then, cook the sandwich on the skillet until the outside of the bread turns golden brown. Cook both sides of the sandwich. Add more butter as necessary.

Step 4 - Eat the Cooked and Layered Ingredients

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+ Drain the sandwiches on a thin stack of paper towels.

+ Assimilate sandwich according to desired hunger level. Rinse, and repeat steps one through four as necessary.

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Bring-Your-Own-Lunch Recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt.

    I’m a sucker for Greek foods and interesting burgers, so this recipe for mini spiced chicken burgers caught my attention right away. Just look at that photo! I can’t take it anymore; let’s hurry up and cook one or two. You can thank Aapplemint for the original recipe, and below, we post the Bizz’s short & easy version. 

What You’ll Need: The Ingredients

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+ Chicken Mince, 250 grams

+ Fresh Veggies, Spices & Herbs: Two chopped red chillies (seed removed), three chopped garlic cloves, one finely chopped red onion, one handful of chopped coriander, one teaspoon of red chili, some leaves of crunchy lettuce, one teaspoon of cumin, one teaspoon of kafta, salt (as much as you prefer), chopped mint, one sliced Lebanese cucumber (skin on).

+ Greek Yogurt

Next, Prep the Patty

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+ In a mixing bowl, mix together (with your hands): the mince, spices, coriander, chillies, garlic and onion. Form multiple flat patties.

+ Fry the patties in a non-stick pan or skillet over olive oil. 

Finally, Assemble the Burgers

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+ In a separate bowl, whip the Greek yogurt, mint and salt. 

+ If you’ve ever assembled a hamburger, the rest of the process is rather straightforward. Warm up the pita bread and stuff everything inside. Delicious!

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