Today is Veterans Day. No apostrophe. Veteran’s Day implies it belongs to one veteran. Veterans’ Day would mean a multitude of veterans possess the day. The day is to honor all veterans, and not meant to belong to anyone.
It’s unfortunate that some Americans get Veterans Day confused with Memorial Day. Veterans Day honors all who put on the uniform to serve our country be it in times of peace or war. Memorial Day honors those who died wearing that uniform. On Veterans Day we are encouraged to thank those still living for their service and to realize without them, we might not have the freedoms we do today.
Veterans Day should be at the forefront of every day, especially for those on active duty. Whenever Hubby and I meet someone in uniform wherever that might be, we make it a point to thank them for their service. If we’re in line at the grocery store, we insist they go ahead of us. If we are out for breakfast, we’ll pick up the tap. It’s the least we can do for those heroes who might not always show their cape.
What could be more fitting for Veterans Day than a warm Hero Sandwich? Enjoy!
Over The Top Warm Hero Sandwich
1/2 Red Onion
2 small Tomato
1 cup Lettuce
1 loaf French Bread
Mayonnaise as needed
1/4 teaspoon Dried Oregano
5 oz. thinly sliced Hard Salami
5 oz. thinly sliced Peppered Turkey
5 oz. thinly sliced Black Forest Ham
5 oz. thinly sliced Sopressata
5 oz. thinly sliced Mortadella
5 oz. thinly sliced Provolone Cheese
Kosher Salt to taste
Black Pepper to taste
1 small Creamy Caesar Dressing
Dill Pickle Chips for garnish
Grape Tomatoes for garnish
Fancy Cocktail Skewers as needed
Heat oven to 300 degrees. Cut a sheet of foil large enough to tightly wrap Hero Sandwich, set aside.
Cut Red Onion in half. Reserve half of the onion for another use. Peel remaining half, cut into rings and break apart. Set aside. Cut tomato in half, slice each half into thin slices, set aside. Shred lettuce, set aside.
Cut loaf in half lengthwise. Spread mayonnaise on cut sides and sprinkle with oregano.
On the bottom half, layer the meats and cheese. Top with tomato, onion, and lettuce.
Sprinkle with salt and pepper to taste. Drizzle with Caesar dressing. Top with upper half of loaf.
Wrap sandwich tightly in foil; place in the warm oven for 15 to 20 minutes to warm through and allow all the flavors to come together.
Remove from oven, unwrap and place on a serving platter.
Place pickles, grape tomatoes, picks about 1-1/2 inches apart on the top of the sandwich, hold in place with cocktail skewers.
To serve, slice between skewers and enjoy.
Today is also Ice Cream Sundae Day. Perfect finish to our Hero Sandwich. I read recently that the average American eats about 20 quarts of ice cream each year, making Americans the highest per capita in the consumption of Ice Cream. Personally, I think they are a little off. I think Hubby might have twice that in any given year. The freezer is always filled with ice cream. And Sundaes are very popular in our house.
Did you know that it takes 12 pounds of milk to make just one gallon of ice cream? That’s a lot of milk! The most popular topping for ice cream Sundaes is Hot Fudge. No surprise there. Hot Fudge Sundaes are so popular that they have their own National Day – July 25.
Today is all about Ice Cream Sundaes, how ever you might like them. Hot Fudge Sundaes have been a part of our frozen treat delights since the late 1800s. Like most recipes, there is debate as to who first created the Ice Cream Sundae and why. All that matters to me is the pleasure I get when my guys sit down to anything involving ice cream.
Now I know most of us have had a Brownie Ice Cream Sundae. This is the same thing, only with cupcakes instead. While brownies make for a firmer base, cake and ice cream go hand in hand. So a Cupcake Sundae just makes sense. Enjoy!
1 box Chocolate Cake Mix
1 cup Milk
1/3 cup Vegetable Oil
1 cup Chocolate Chips
Heat oven to 325 degrees. Line 2 (12 cup) muffin tins with paper liners, set aside.
Blend cake mix, milk, eggs and oil in a large bowl at low speed until moist, about 30 seconds. Increase speed to medium, beat for 2 minutes.
Using a scoop, fill each cupcake tin about ¾ full. Scatter chocolate chips over the batter, press down.
Place cupcakes in the heated oven and bake for about 12 to 15 minutes. Cupcakes should spring back at the touch, although a tester might not show clean due to the chocolate chips.
Place pans on cooling racks, let cool for 10 minutes. Carefully remove cupcakes, let cool completely.
Note: You won’t need all the cupcakes for Sundaes. Figure 2 cupcakes per person, set those aside. Frost remaining cupcakes with your favorite butter cream frosting. Cover and serve later.
Sundae – Per Cupcake
1 scoop Vanilla Ice Cream
Whipped Cream as desired
1 Maraschino Cherry with stem
Chocolate Sauce as desired
Remove paper liner from cupcakes. Place on a serving platter or individual plates.
Top each cupcake with a scoop of ice cream. Top ice cream with whipped cream as desired. Place a cherry, stem up, on top of the whipped cream. Drizzle with chocolate sauce, letting sauce drip down the sides and around the plate.
Serve immediately and enjoy.