Within the pages of Great Sandwiches, you will find recipes for traditional sandwiches as well as a selection of unique variations for all tastes.
CONTENTS
4.
SAUSAGE ON RYE SLICES
5.
REUBEN SANDWICH
6.
BEER - OX SANDWICHES (German)
7.
SUPER HAM SANDWICHES
8.
BARBECUED BEEF SANDWICHES
9.
CHEF SALAD SANDWICH
10.
EGG SALAD SANDWICH
11.
TEX - MEX BURGERS
12.
EASY PIZZA BURGERS
13.
MONTE CARLO SANDWICHES
14.
GRILLED TUNA AND DILL HAVARTI SANDWICH
15.
STUFFED SANDWICH TO GO
16.
HAWAIIAN CRESCENT SANDWICHES
17.
FAST SKILLET BEEF KABOB SANDWICH
18.
CHICKEN SANDWICHES
19.
BIG SANDWICH
20.
HOE DOWN SANDWICHES
21.
MCMAHON SANDWICH
22.
DELUXE CHICKEN SANDWICH
23.
TURKEY SANDWICHES
24.
HERO SANDWICH
25.
GLORIFIED BLT SANDWICH
26.
HAM AND SWISS SANDWICHES
27.
OPEN FACED MEAT LOAF SANDWICHES
28.
CHICKEN AND PEPPERS SANDWICHES
29.
NEW YORK SUBMARINE SANDWICHES
30.
DIJON CHEESESTEAK SANDWICHES
31.
SUPER BOWL SUBS
32.
SUPER DUPER SANDWICHES
33.
GOLDEN WEST SANDWICH
34.
STROMBOLI HOT ITALIAN SANDWICH
35.
OPEN FACED HAWAIIAN SANDWICH
36.
GRANDMA'S TUNA-CHEESE SANDWICHES
37.
CRISPY FRIED FISH SANDWICHES
38.
ARMENIAN SANDWICHES
39.
MEATBALL SANDWICH
40.
LIBERTY BELL STEAK SANDWICH
41.
ORTEGA SANDWICHES
42.
FRENCH TOASTED SANDWICHES
43.
SEBASTIAN SANDWICH
44.
HOT SALAD SANDWICHES
45.
CLUB SANDWICH CHICKEN
46.
MEXICALI SANDWICH
47.
ADIRONDACK SANDWICHES
48.
TURKEY 'N CHIVE SANDWICH
49.
POLISH SANDWICHES
50.
ITALIAN ROAST BEEF SANDWICH
51.
CAJUN CUTLET SANDWICH
52.
TUNA PUFF SANDWICH
53.
SNAPPY HAM SANDWICHES
54.
MEAT AND SLAW TAILGATE SANDWICH
55.
WEST POINT SANDWICH
56.
PORK SANDWICH (THE MIKADO)
57.
SALMON SALAD COUNTRY CLUB SANDWICH
58.
SEVEN LAYER TACO SANDWICH
59.
TURKEY WALDORF SANDWICH
60.
RUSSIAN SANDWICH
61.
CELEBRATION PICNIC SANDWICH
62.
MALIBU CHICKEN SANDWICH
63.
TERIYAKI SLOW COOK SANDWICHES
64.
CROQUE MONSIEUR SANDWICHES
65.
CHICKADO'WICHES
66.
QUICK (KULWIK) SANDWICHES
67.
STROGANOFF STEAK SANDWICH
68.
TRIPLE-DECKER SANDWICH
69.
ITALIAN SUBMARINE SANDWICH
70.
CHAMPION CHEESE STEAK SANDWICH
71.
STROMBOLI SANDWICHES
72.
HAWAIIAN FARMER SANDWICHES
73.
CHEDDAR APPLE SMOKED TURKEY SANDWICH
74.
DAGWOOD BUMSTEAD SANDWICH
75.
DAGWOOD ITALIANO
76.
EVERYONES FAVORITE PASTRAMI SANDWICH
77.
GREEK GYRO
78.
SYMPHONY SANDWICHES
79.
BARBECUED PORK SANDWICHES
80.
BAVARIAN BEEF SANDWICH
81.
BEEF AND PORK TENDERLOIN SANDWICHES
82.
CAJUN CHICKEN SANDWICHES
83.
CHARLIE'S WRAP SANDWICH
84.
CHICAGO ITALIAN BEEF SANDWICHES
85.
CHICKEN SLOPPY JOES
86.
CIRCULAR
SANDWICH
87.
COLD TURKEY REUBEN SANDWICH
88.
CRUNCHY TURKEY SANDWICH MELTS
89.
DOUBLE-DECKER CHEESE MELT
90.
FIESTA STYLE SLOPPY JOES
91.
FRENCH TOAST CHEDDAR SANDWICHES
92.
GERMAN BEEFSTEAKS
93.
GRILLED CHEESE-CHIPOTLE SANDWICH
94.
GRILLED CUBAN SANDWICH
95.
GRILLED PORTABELLO MUSHROOM SANDWICH
96.
GRILLED SALMON & CHEDDAR SANDWICHES
97.
HALF-TIME BEEF SANDWICHES
98.
HIGH ROLLER SANDWICHES
99.
HULA HAM SANDWICH
100. INTERNATIONAL TURKEY SANDWICH
101. JOEGIE
102. LISAS' HOT ITALIAN MEATBALL SANDWICHES
1 lb. hot sausage
1 lb. lean ground beef
1 lb. Velveeta cheese
1 tbsp. Worcestershire sauce
Salt and pepper
3 loaves cocktail rye slices
Fry sausage with beef. Drain
drippings. Add cheese, oregano, Worcestershire sauce. Salt and pepper to taste.
Stir until cheese meets. Spread on rye slices. Freeze on cookie
REUBEN SANDWICH
8 slices pumpernickel or dark
bread
1/2 lb. thinly sliced corned
beef
1 (8 oz.) can well drained
sauerkraut
2 tbsp. Thousand Island
dressing
4 sliced Swiss cheese
Toast bread and arrange four
slices on paper plates. Top each slice with corned beef, then sauerkraut, salad
dressing, and cheese. Top with other slices of bread. Cook uncovered 3 to 3 1/2
minutes, or until cheese is melted. Serve immediately.
BEER - OX
SANDWICHES (German)
For 12 Hoagie Rolls (serves
5-6). 2 1/2 lb. lean ground beef
1 med. size head cabbage,
chopped
1 med. onion, chopped
2 tbsp. garlic powder
1 tbsp. crushed red pepper
Salt & pepper to taste
2 1/2 c. grated Cheddar cheese
(optional)
Brown ground beef, onion and
allspice. Add cabbage. Cover and simmer for 1 hour or low heat, stirring occasionally.
Slice rolls lengthwise halfway through. Hollow out center of roll to form cup
and stuff with meat mix. Place on foil lined cookie sheet. Top both halves
SUPER HAM
SANDWICHES
1 stick margarine
1/4 c. mustard
1/4 c. minced onion
1 lb. shaved deli ham
1 lb. Mozzarella cheese, sliced
3 pans ready to serve finger
rolls
Saute onion in margarine. Add
mustard. Split each pan of rolls and brush both sides with mixture. Layer on
cheese and ham. Return to roll pan and cover with foil. Heat in 350 degree oven
until cheese is melted. Cut into individual sandwiches.
BARBECUED BEEF
SANDWICHES
4 lb. beef, roast
2 tbsp. vinegar
1 sm. bottle ketchup
2 c. celery, chopped
3 onions, chopped
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 c. water
Pour over roast. Bake in 275 to
325 degree oven for 5 hours or put into crock pot. Break apart or shred after
it is cooked.
CHEF SALAD
SANDWICH
4 slices fresh dark rye bread
2 tsp. butter
Iceberg or leaf lettuce
1/2 c. Thousand Island dressing
1 (3 oz.) pkgs. water-sliced cooked
ham
1 (3 oz.) pkg. water-sliced smoked
turkey
4 oz. sliced Swiss cheese
2 hard cooked eggs
8 black olives, pitted
8 red cherry tomatoes
4 sweet gherkins
6 slices crisp, cooked bacon
4 slices dark rye bread, toasted,
buttered
1. Butter the untoasted bread. Place it on
each of four serving plates.
2. Top each slice with lettuce.
3. Spread 2 tablespoons of dressing over
lettuce.
4. Divide the ham and turkey into four
portions each. Arrange on top of each serving. Top with cheese, cut into
julienne sticks.
5. Arrange on each sandwich 2 quarters of
hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet
gherkin, halved.
6. Top with bacon. Add more dressing or
pass dressing in a small bowl.
7. Surround with toasted rye bread, cut
into quarters. 4 servings.
EGG SALAD SANDWICH
1 tbsp. butter
2 tbsp. sugar
3 tsp. vinegar
1/2 c. milk
1 tbsp. flour
1 egg, beaten
Combine all ingredients,
stirring constantly. Boil until thick. Remove from heat and add: 9 eggs,
hard-boiled, 8 oz. cream cheese, 2 tbsp. onion, minced, 1 sm. can pimento,
finely cut.
Stir and refrigerate until all
is cold.
TEX - MEX BURGERS
1 1/2 lb. ground beef
1 (4 oz.) can green chilies,
drained
and chopped
3 oz. jack cheese, cut into
1/4" cubes
6 hamburger buns
6 tbsp. sour cream
6 tbsp. salsa
6 lettuce leaves (optional)
Heat grill or skillet. Shape
ground beef into twelve 3 1/2" patties. Place six patties on waxed paper.
Top each one with 1/6 of the chilies and cheese. Place remaining patties over
stuffing. Press edges to seal. Grill or fry until burgers are done. Serve on buns
with sour cream, salsa and lettuce.
EASY PIZZA BURGERS
1 (12 oz.) can Spam, ground
1 lg. can Hormel Chili Without
Beans
2 c. American cheese, shredded
1/2 c. onion, chopped
Mix all ingredients together.
Spread on open-faced hamburger bun. Place on cookie sheet and broil in oven for
5 minutes or until cheese is melted and edges are brown.
MONTE CARLO
SANDWICHES
8 slices whole wheat bread, dry
or old
4 slices ham, cooked
4 slices turkey breast, cooked
4 slices Swiss cheese
4 eggs, beaten
1/2 c. milk
1/4 tsp. salt
On each of four bread slices,
place 1 slice each of ham, turkey and cheese. Cover with remaining slices of
bread. In a bowl, beat eggs, milk and salt together. Dip each sandwich
carefully into egg mixture, turning to dip each side. Fry in sprayed or oiled
pan like you would French toast, making sure cheese is melted and meat is hot.
May be put on sprayed cookie sheet; bake at 375 degrees, turning once.
GRILLED TUNA AND
DILL HAVARTI SANDWICH
If you can't find semolina
bread (crusty Italian bread made with semolina flour), use an Italian or
sandwich loaf. 1 (6 1/2 or 7 oz.) can solid white
tuna, drained & flaked
3 tbsp. mayonnaise
2 tbsp. celery, diced
1 tbsp. parsley, chopped
1 tbsp. red onion, diced
1/4 tsp. freshly ground pepper
1 loaf (about 14 inches)
semolina
bread
1 c. shredded dill Havarti
cheese
4 tbsp. butter or margarine,
softened
In small bowl, combine tuna,
mayonnaise, celery, parsley, onion and pepper until well blended. Cut bread on
a sharp diagonal into eight 1/2 inch slices, each about 6 inches long. (Reserve
any remaining bread for another use.) Layer each of 4 slices with 1/4 cup tuna
mixture and 1/4 cup grated cheese. Spread each remaining slice lightly with
about 1/2 tablespoon butter and place buttered side up on cheese. In large
heavy skillet, cook sandwiches buttered side down over high heat until golden.
Butter tops lightly; turn with a large spatula and cook other sides until
golden. Makes 4 sandwiches,
STUFFED SANDWICH
TO GO
1 8 oz. cream cheese
1/4 c. finely chopped green
onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna
12" x
5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
Butter
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap
loaf.
Stir together cream cheese,
walnuts, green onion and garlic. Set aside. With seraded knife, slice top off
the bread. Cut down around loaf edge about 1/2" from the side and bottom
crust. With a fork pull out the interior bread. Butter the cavity and top
slice, line the cavity with ham so that slice overlaps sides. Top with half the
spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss
cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese and
remaining spinach. Fold the ends of ham over spinach to cover top. Wrap bread
in foil. Chill several hours. Slice and serve.
HAWAIIAN CRESCENT
SANDWICHES
1 can Pillsbury quick crescent
dinner
rolls
1 can sm. chunk style ham
(Hormel)
1/3 c. crushed pineapple,
drained
1/2 c. shredded Monterey Jack
cheese
1/4 c. diced green pepper
Press dough into 4 rectangles
(7x4 inches). Place dough on ungreased cookie sheet. Press perforations to
seal. In a bowl mix ham, pineapple, cheese and green pepper. Evenly divide
mixture into rectangle; fold over to cover. Bake 13-18 minutes or until golden.
Serve with fruit salad or tossed salad or a cup of soup.
FAST SKILLET BEEF
KABOB SANDWICH
1 lb. well-trimmed boneless
beef top
sirloin steak, 1 inch thick,
cut into 1 1/2 inch cubes
1 tsp. each garlic powder,
lemon-pepper and char-grill
seasonings
2 tbsp. butter (divided)
1 med. onion (sliced thin)
1 each lg. green and red
peppers (cut
into rings)
2 (6 inch) pita bread rounds
(cut
into halves)
Tomato wedges
Parsley sprigs
Place steak cubes in a small
bowl; sprinkle with garlic powder and lemon-pepper seasoning. Set aside. Over
medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add
one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning
once. Remove beef cubes to heated platter to keep warm. Add reserved butter to
same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To
serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes
inside and outside of rings.
CHICKEN
SANDWICHES
1 lg. or 2 sm. chickens
3 eggs
Salt and pepper
Celery salt
2 to 3 slices dry bread
Chicken broth
Cook chicken and remove meat
from bones. Shred chicken; do not grind. Add beaten eggs, salt, pepper, celery
salt and broken up bread. Add chicken broth to make right consistency for a sandwich.
Bake at 350 degrees for 1 hour or longer, if needed.
BIG SANDWICH
Trim crusts from unsliced white
or wheat bread. Cut loaf into four lengthwise slices, spread one side of each
slice with softened butter.
--FIRST SLICE TOPPING:--
1 hard cooked egg, chopped
7 oz. can chopped shrimp
1/4 c. chopped celery
2 tsp. lemon juice
Dash salt & pepper
1/4 c. mayonnaise
Mix well. Spread on top of
first slice of bread.
--SECOND SLICE TOPPING:--
3 oz. pkg. cream cheese
1 c. finely chopped pecans
9 oz. can well drained crushed
pineapple
Mix well. Spread on top of
second slice of bread.
--THIRD SLICE TOPPING:--
8 slices crisp bacon, crumbled
1 c. finely chopped, cooked
chicken
1/4 c. mayonnaise
1 tbsp. chopped pimiento
Dash salt & pepper
Mix well. Spread on top of
third slice of bread. Top with remaining slice and coat top and sides with the
following frosting.
--FROSTING:--
2 (8 oz.) pkgs. softened cream
cheese
1/2 c. half & half
Food coloring
Paper thin slices of cucumber
Mix cream cheese and half and
half. Add food coloring to mixture (a delicate green). Garnish top with paper
thin slices of cucumber overlapping the length of the loaf. Chill in
refrigerator two or three hours. Serves 12 to 14.
HOE DOWN
SANDWICHES
4 hard-cooked eggs, chopped
3/4 c. ham, chopped
16 whole wheat bread slices
16 cheese slices
1/4 c. celery, chopped
1/4 c. dill pickle, chopped
Salad dressing
Margarine
Combine eggs, ham, celery,
pickle and enough salad dressing to moisten. Mix lightly. For each sandwich,
cover slice of bread with cheese, egg mixture and second slice of cheese and
second slice of bread. Spread bread with margarine. Place sandwich on cookie
sheet. Broil on each side until golden brown and cheese melts. Makes 8
sandwiches.
MCMAHON SANDWICH
3/4 c. Miracle Whip salad
dressing
2 tbsp. Kraft Pure Prepared
Mustard
2 tbsp. dill pickle relish
1 Italian or French bread loaf,
cut
in half lengthwise
Shredded lettuce
Bologna slices
Salami slices
Turkey slices
Cucumber slices
Tomato slices
Onion rings
Kraft American Singles
Pasteurized
Process Cheese Food
Combine salad dressing, mustard
and relish; mix well. Spread bread loaf with salad dressing mixture; fill
remaining ingredients as desired. Yield: 6 to 8 servings.
DELUXE CHICKEN
SANDWICH
1 (6 oz.) can Swanson premium
chunk
white chicken, drained
1/3 c. chopped cucumber
1 tbsp. non-fat mayonnaise
dressing
1/8 tsp. dried dill weed,
crushed
2 sandwich buns, split
Spinach leaves
Tomato slices
In medium bowl combine chicken,
chopped cucumber, mayo, dressing and dill weed; toss gently to mix well. Cover;
refrigerate for 2 to 4 hours. Serve on bottom halves of sandwich buns, arrange
spinach, tomato and chicken filling. Replace top halves. Makes 2 sandwiches.
Northwest Singles Squares
TURKEY SANDWICHES
8 slices whole wheat or rye
bread
Reduced calorie salad dressing
1 med. onion, thinly sliced,
red or white
4 oz. fresh mushrooms, sliced
Lettuce leaves
12 oz. shaved turkey
Lightly spread bread with salad
dressing. Using 1 teaspoon oil, saute onion and then mushrooms; cook until
tender. Layer with turkey slices, onion and mushroom mixture, lettuce and top
with remaining slices of bread. Open face sandwiches can be made by layering
turkey, onion and mushroom mixture and then topped by slice of Mozzarella
cheese. Heat in toaster oven or broiler until cheese begins to melt and
slightly browned.
HERO SANDWICH
3/4 lb. ground beef
1/3 c. evaporated milk
1/4 c. ground cracker crumbs
(bread)
1 egg
1/4 c. chopped onion
1 tsp. prepared mustard
1/8 tsp. pepper
3/4 tsp. salt
1 c. grated cheese
Mix together and bake at 350 degrees for 40
minutes. Wrap in foil and spread on buns or bread.
GLORIFIED BLT
SANDWICH
1 piece toasted bread
Lettuce, shredded
Onion, thinly sliced
Tomato, thinly sliced
Cover this with cheese sauce,
topped with two or three pieces of crisp bacon.
--CHEESE SAUCE:--
2 tbsp. butter, melted
2 tbsp. flour
Salt and pepper
Add one cup of milk. When
thickened, add 1 cup grated cheese. Cook until thick, stirring all the time.
HAM AND SWISS
SANDWICHES
1/2 c. melted butter
2 tbsp. grated onion
1 tbsp. poppy seed
2 tbsp. mustard
2 tbsp. mayonnaise
Ham, sliced very thin
Swiss cheese, sliced very thin
Bi-Lo Dinner rolls, or Tatum
rolls
Mix together first five
ingredients. Cool and stir to distribute poppy seeds throughout. Refrigerate at
least 2 hours. Split rolls and spread generous amount of dressing on each side.
Tear small pieces of the ham and cheese
OPEN FACED MEAT
LOAF SANDWICHES
1 lb. ground chuck
1/3 c. chopped green pepper
1/3 c. chopped onion
1/3 c. soft bread crumbs
1/4 c. skim milk
1 egg, beaten
1 tbsp. reduced calorie catsup
1/4 tsp. garlic powder
1/4 tsp. salt or Papa Dash
1/4 tsp. pepper
Vegetable cooking spray
1 (8 oz.) can no salt added
tomato
sauce
1/4 tsp. dried whole oregano
1/4 tsp. dried whole marjoram
6 (1/2 inch thick) slices
Italian
bread, toasted
Combine first 10 ingredients in
a medium bowl; stir well. Spoon mixture into a 7 1/2 x 3 x 2 inch loaf pan that
has been coated with cooking spray. Bake at 350 degrees for 1 hour and 10
minutes. Cool in pan 5 minutes. Remove from pan; drain well on paper towels.
Let stand 5 minutes before cutting into 1 inch slices. Combine tomato sauce,
oregano, and marjoram in a small saucepan. Bring mixture to a boil. Cover;
reduce heat, and simmer 10 minutes, stirring occasionally. Place toasted bread
slices on serving platter. Top each slice with a meatloaf slice. Spoon 2
tablespoon tomato sauce over each sandwich.
CHICKEN AND PEPPERS SANDWICHES
4 boneless chicken breast
halves (1
lb.), skinned
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. olive oil
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 clove garlic, crushed
Dash of pepper
Vegetable cooking spray
1/2 c. (2 oz.) shredded part
skim
Mozzarella cheese
3 tbsp. finely chopped green
pepper
3 tbsp. finely chopped sweet
red
pepper
2 tbsp. finely chopped onion
4 curly leaf lettuce leaves
2 whole wheat hamburger buns,
split
Trim excess fat from chicken
breast halves. Place chicken between 2 sheets of wax paper, and flatten to 1/4
inch thickness, using a meat mallet or rolling pin. Place chicken breast halves
in a shallow container. Combine lemon juice and next 6 ingredients, stirring
well. Pour over chicken. Cover and marinate in refrigerator 2 hours. Remove
chicken from marinade, reserving marinade. Arrange chicken on a grill coated
with cooking spray. Grill 6 inches over hot coals 15 minutes, turning and
basting with reserved marinade every 5 minutes. Remove chicken from grill, and
sprinkle with cheese. Set chicken aside, and keep warm. Coat a medium skillet
with cooking spray. Place over medium heat until hot. Add green pepper, sweet
red pepper, and onion. Saute 2 minutes or until tender. Remove from heat. Place
lettuce leaves on 4 bun halves. Place reserved chicken on lettuce leaves. Top
each bun half with 2 tablespoon pepper mixture. Yield: 4 servings
NEW YORK
SUBMARINE SANDWICHES
4 (6") or 2 (12")
hoagie rolls
Olive oil
Red wine vinegar
Italian seasoning
12 slices provolone cheese
12 slices boiled ham
12 slices hard salami
2 sliced tomatoes
1/4-1/2 head shredded lettuce
1 sm. onion, sliced into thin
rings
Split rolls. Sprinkle liberally
with olive oil. Then vinegar and then the Italian seasoning. Layer 3 slices
each of the provolone, ham and salami on each roll. (Or 6 each on the 12 inch
rolls.) Place sliced tomatoes, onions and shredded lettuce on top of cold cuts.
Slice 12 inch rolls in half to serve. Serves 4.
DIJON CHEESESTEAK
SANDWICHES
1/2 lb. Velveeta cheese, cubed
1/4 c. milk
1 tbsp. Dijon mustard
1/4 c. green onion slices
2 tbsp. margarine
1 lb. thin roast beef slices
6 (8 inch) French bread rolls,
split
Combine Velveeta cheese, milk
and mustard in saucepan; stir over low heat until smooth. Saute onions in
margarine. Add meat, mix lightly until thoroughly heated. Fill rolls with meat
mixture - top with sauce. Makes 6 sandwiches.
SUPER BOWL SUBS
1 loaf (16 inches long) Italian
bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack
cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green
chilies,
drained and cut into strips
12 pitted ripe olives, sliced
(optional)
Halve bread lengthwise and
crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven.
Toast, watching carefully to avoid over browning. Repeat with rest of bread. In
a small bowl, mash avocado with lemon juice, mayonnaise, salt, pepper sauce and
garlic. Spread 1/4 of mixture on toasted bread surface. Layer 1/4 of turkey,
cheese, tomato and onion over top of each. Top with chilies. Place 2 sandwiches
on oven pan of toaster oven and brown until cheese is bubbly. Repeat with
remaining sandwiches. Serve hot, garnished with olives.
SUPER DUPER
SANDWICHES
3 English muffins, split and
toasted
3 tbsp. butter or margarine
1 lg. tomato, cut in 6 slices
1 can (6 1/2 oz) tuna, drained
and
flaked
2 tbsp. mayonnaise
3 slices cheddar or Swiss
cheese
Spread muffins with butter.
Arrange in circle on large paper towel-lined microproof plate. Place tomato
slice on each muffin. Mix tuna and mayonnaise until blended. Divide and spoon
tuna over tomato slices. Cut cheese diagonally in half to form triangles. Place
1 triangle of cheese on each muffin. Use "defrost" cycle and cook 7
to 8 minutes or until cheese melts and muffin topping is warm. Let stand 2 minutes
before serving. A single split muffin can be prepared and cooked on
"defrost" cycle for 1 to 1 1/2 minutes. Toasted bread can be
substituted for English muffins.
GOLDEN WEST
SANDWICH
2 slices bread
2 slices American cheese
1 slice boiled ham
Make sandwich, ham between
cheese. Then dip in batter of 1 egg beaten, plus 4 tablespoon milk. Brown in
greased frying pan. (A nice luncheon dish.)
STROMBOLI HOT
ITALIAN SANDWICH
1 lb. frozen bread dough,
defrosted and rolled into a rectangle
1 layer sliced salami, placed
down center of dough full length
1 layer ham, placed as above
1 layer Mozzarella cheese,
placed as above
Season with pepper, oregano and
olive oil. Roll up; tuck in ends. Baste with beaten egg and sprinkle with
Parmesan cheese. Bake at 375 degrees about 20 minutes or until brown. Let cool
slightly. Slice and serve warm.
OPEN FACED
HAWAIIAN SANDWICH
4 slices bread toasted
4 slices pineapples, drained
Miracle Whip
9-12 slices bacon, cooked &
drained
4 slices white American cheese
Spread toast with Miracle Whip.
Put pineapple on top of that. Put cooked bacon on top of pineapple and put
white American cheese. Slice on top of bacon. Put on cookie sheet and cook
until cheese is melted. Bake at 350 degrees for 3-5 minutes.
GRANDMA'S
TUNA-CHEESE SANDWICHES
1 lb. Velveeta cheese, diced
2 (7 oz.) cans tuna
1/2 c. chopped olives
1 (10 oz.) can tomato puree
2 tbsp. onion, minced
2 tbsp. green pepper, chopped
2 tbsp. celery, diced
Mix and let stand several hours
in refrigerator. Spread generously on hamburger buns (16). Wrap in foil and
bake 45 minutes at 250 degrees.
CRISPY FRIED FISH
SANDWICHES
1 lb. fresh or frozen fish
fillets
(haddock, cod, or halibut)
1 egg, slightly beaten
1 c. crumbs (cracker, dried
bread, or
corn flakes)
Crisco oil for frying
6 buns
6 sandwich buns
6 tbsp. tartar sauce
Cut fresh or partially thawed
fish into 6 (3 inch) squares about 1/2 inch thick. Dip fish portions in egg,
then in crumbs. Fry fish in 1/4 to 1/2 inch Crisco oil heated to 350 degrees in
electric skillet until golden brown, about 4-6 minutes on each side. Drain on
paper toweling. Place one slice of cheese on bottom half of sandwich bun. Top
with hot fried fish. Spread 1 tablespoon tartar sauce over fish. Cover with top
half of bun.
ARMENIAN
SANDWICHES
2 lg. rounds Armenian cracker
bread
3 tbsp. low-calorie mayonnaise
3 tbsp. Dijon-style mustard
2 oz. Neufchatel cream cheese,
softened
1 c. sliced cucumber
1 c. sliced tomatoes
1 c. shredded leaf lettuce
2 tsp. herbal salt substitute
Place one cracker bread on a
clean dampened dish towel. Spray the surface of the bread with a plant mister
filled with water, until you can see a light glaze of water on the surface of
the bread. Cover with another dampened towel, then pile the second cracker
bread on top. Mist that one and cover with two dampened towels. Every 10
minutes, remove towels, turn the breads over, mist them again, then replace the
layers of towels. Repeat this for 20 minutes or until both crackers are soft
enough to bend without tearing or cracking. In a small bowl, combine the
mayonnaise, mustard, and cream cheese. Spread a strip of this mixture across
the center of one cracker bread. Place a row of cucumbers, tomatoes and lettuce
on top of the spread, and sprinkle with herbal salt. Starting with the end
closest to you, roll the bread tightly, as if rolling a sleeping bag. When you
come to the edge of the bread, seal roll with an extra dab of cream cheese.
Repeat with a second cracker bread. Place rolls seam-side down on counter;
slice into 2-inch rounds. If you need to, secure each with a toothpick. Place
on a plate and cover with plastic wrap until ready to serve. Makes 20
sandwiches, 5 servings.
MEATBALL SANDWICH
1 1/2 lb. hamburger
1 chopped onion
3/4 c. cracker crumbs
2 eggs
1 tsp. celery seed
Salt and pepper
1 jar spaghetti sauce
1/2 c. Parmesan cheese
Mix hamburger, onion, celery
seed, eggs, cracker crumbs, Parmesan cheese and salt and pepper, real good.
Make into balls, put into flat baking pan. Put in oven at 450 degrees until
brown. Put into dutch oven, pour spaghetti sauce, simmer for about 1 hour with
lid on. Serve on buns.
LIBERTY BELL
STEAK SANDWICH
1 lg. onion, sliced
2 tbsp. margarine
1 lb. thin roast beef slices
1 (8 oz.) jar Cheez Whiz cheese
6 (6 inch) French bread rolls,
partially split and heated
Saute onions in margarine,
remove onions from skillet. Add meat to skillet, heat thoroughly, stirring
occasionally. Heat process cheese spread in saucepan over low heat. Fill rolls
with meat and onions. Top with process cheese spread. Makes 6 sandwiches.
103. MILE HIGH SHREDDED BEEF
ORTEGA SANDWICHES
Leftover roast or steak
6 hard cooked eggs
1 can chopped ripe olives
1 can (10 oz.) tomato sauce
6 oz. oil
Salt, pepper, garlic salt
1 1/2 c. mild Cheddar cheese,
shredded
1 (7 oz.) can chopped green
chilies
2 to 3 jalapenos, chopped
Hard rolls
Grind meat. Chop eggs and
olives and shred cheese. Mix all ingredients together well. Put mixture on hard
rolls and wrap each roll in foil and freeze. When ready to eat, heat rolls in
oven for 15 minutes at 350 degrees. You can make these as mild or as hot as you
want. Good for lunches, camping or just a hot snack.
FRENCH TOASTED
SANDWICHES
3 eggs, beaten
1/2 c. milk
1 tsp. sugar
1/4 tsp. salt
Ham, chicken, turkey, corn
beef, or
cheese slices
1/4 c. melted butter or
margarine
12 slices bread
Using your favorite bread and 1
of the fillings, make up to 6 sandwiches. Beat together eggs, milk, sugar, and
salt in pie plate with fork. Dip each mixture, turning to coat both sides.
Brown sandwiches on both sides in melted butter or margarine in medium skillet
over medium high heat.
SEBASTIAN
SANDWICH
12 slices rye bread
Butter or oleo
2/3 c. mayonnaise
1/3 c. chopped chutney
1 tbsp. curry powder
1 tsp. salt
3 c. shredded cabbage
1 lb. sliced baked ham
6 slices cheddar cheese
Butter both sides of bread.
Combine mayonnaise, chutney, curry powder and salt; fold in cabbage. On each of
6 slices of bread, place equal amounts of sliced ham, about 1/2 cup cabbage
mixture and 1 slice cheese. Top with remaining bread slices. Grill both sides
until golden brown. 6 sandwiches.
1 c. shredded cheddar cheese
1/2 c. diced cucumber
1 tbsp. minced onion
1/4 c. sour cream
1/8 tsp. chili powder
4 slices bread, toasted
4 lg. thick tomato slices
8 slices dill pickle
Paprika
Mix cheese, cucumber, onion,
sour cream and chil
CLUB SANDWICH
CHICKEN
Boneless, skinless chicken
breasts
Mayonnaise
Dijon mustard
Seasoned bread crumbs
Thin sliced ham
Swiss cheese
Toothpicks
Brush one side of each chicken
breast with mayonnaise. Brush the other side of each chicken breast with
mustard. Cover both sides with seasoned bread crumbs. Place a slice of ham and
a slice of cheese on one side of the coated breast. Roll the breast, with
cheese and ham inside, into a tight package and secure with a toothpick. Bake
at 350 degrees until done.
MEXICALI SANDWICH
1/2 c. mayonnaise
1 (8 oz.) Philadelphia Brand
cream
cheese
6 hard-cooked eggs, chopped
1/4 c. chopped green pepper
1 tbsp. chopped onion
12 slices whole wheat bread
Gradually add mayonnaise to
softened cream cheese, mixing until well blended. Add eggs, green pepper, and
onion; mix well. Makes 6 generously filled sandwiches.
ADIRONDACK
SANDWICHES
8 slices lean bacon
1/2 c. chopped onion
1 (16 oz.) can baked beans
2 tbsp. prepared chili sauce
1/4 c. creamy or chunky peanut
butter
4 lg. slices whole grain bread,
toasted
1/2 c. shredded Cheddar cheese
Preheat broiler. In a large
skillet, over medium heat, cook bacon until crisp; drain on paper towels. Pour
off all but 1 tablespoon grease. Add onion; cook 2 minutes or just until
tender. Stir in baked beans and chili sauce; heat through. Over low heat, stir
in peanut butter; blend until smooth. Spoon about 1/2 cup bean mixture onto
each bread slice; top each with 2 bacon strips and 2 tablespoons cheese. Broil
6 inches from heat, 1-2 minutes or until cheese melts.
TURKEY 'N CHIVE
SANDWICH
8 oz. pkg. cream cheese,
softened
2 tbsp. chopped fresh chives
4 individual French bread
rolls, split
4 lettuce leaves
8 slices cooked turkey
1 med. sliced tomato
1 med. sliced green pepper
4 slices Swiss cheese
Combine cream cheese and
chives, spread on roll halves. To make sandwiches layer lettuce leaf, 2 slices
turkey, tomato, green pepper and 1 slice cheese.
POLISH SANDWICHES
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. margarine
1 jar beef gravy
2 c. shredded cabbage
1/2 c. shredded cheddar cheese
In skillet, brown meat and cook
onions and green peppers in margarine until tender. Stir in gravy and cabbage.
Cook over medium heat until cabbage is tender. Serve on rolls and top with
cheese. Salt and pepper may be added.
ITALIAN ROAST
BEEF SANDWICH
4-6 lbs. roast beef
3-4 lg. onions
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1-2 lg. carrots
1/2 tsp. salt
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. seasoning salt
1/4 tsp. basil
1/2 tsp. oregano
Place beef in roasting pan.
Fill pan half full with water. Sprinkle roast with half of the tablespoon salt,
put remainder in water. Lay sliced onion and carrots over roast and in water.
Sprinkle with marjoram. Roast meat at 350 degree in covered pan 3-4 hours.
Refrigerate roast overnight in broth. Next day, slice very thin. Bring beef
broth to boil, add seasonings and simmer 5 minutes. Carefully lay sliced beef
into broth, keeping slices intact. Pour broth over beef. Cover and heat in 350
degree oven. Serve on buttered buns or hard rolls. (Butter keeps rolls from
getting soggy.) Serves 12-14.
CAJUN CUTLET
SANDWICH
1/2 c. mayonnaise
1 tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. cumin
1/4 tsp. paprika
1/8 tsp. ground red pepper
4 chicken cutlets, about
1/2" thick
3 tbsp. butter or margarine,
melted
8 slices, about 1/2"
thick, Italian
bread from lg. round loaf,
toasted
4 lettuce leaves
8 thin slices red onion
Mix mayonnaise, parsley and
lemon juice and peel in small bowl. Mix salt, pepper, cumin, paprika and red
pepper in wide shallow bowl. Add chicken cutlets to spice mixture; turn to
coat, then brush both sides with melted butter. Place in single layer on wax
paper. Heat well seasoned large cast iron skillet over medium high heat just to
smoking. Add half the cutlets and saute just until cooked through, 1 1/2-2 1/2
minutes per side. Transfer to plate and cover to keep warm. Repeat with
remaining cutlets. Spread 1 tablespoon lemon mayonnaise over each slice bread;
top 4 with lettuce leaf, 2 slices onion, chicken cutlet and second slice bread.
Serve with potato salad.
TUNA PUFF
SANDWICH
1 (7 oz.) can tuna, flaked
1 1/2 tsp. prepared mustard
1/4 tsp. Worcestershire sauce
1/4 c. Hellmann's mayonnaise
1 1/2 tsp. grated onion
2 tbsp. green pepper, chopped
3 hamburger rolls, split
6 slices tomatoes
1/2 c. mayonnaise
1/4 c. grated or shredded
cheese or slices will do
Blend first 6 ingredients. Pile
onto bun halves. Top each with tomato slices. Blend 1/2 the mayonnaise with
cheese and spread on tomato slice. Broil 4 inches from heat, until topping
browns and puffs. Takes a few minutes. Very good.
SNAPPY HAM
SANDWICHES
2 cans (2 1/4 oz. each) deviled
ham
2 lg. English muffins, cut in
halves
1 (3 oz.) pkg. cream cheese
1/4 c. finely chopped onion
1/4 c. chopped stuffed olives
4 thin tomato slices
Mayonnaise
Toast cut side of each muffin
in broiler. Combine cream cheese, onion and olives. Spread mixture on toasted
side of each muffin half. Spread deviled ham over cream cheese mixture. Top
each sandwich with a tomato slice. Spread tomato slice lightly with mayonnaise.
Place under broiler until heated through. (4 sandwiches.)
MEAT AND SLAW
TAILGATE SANDWICH
1 1/2 lbs. savory cabbage,
about 4 c.
finely shredded
3/4 c. + 2 tbsp. mayonnaise
1 tbsp. Dijon
Salt & pepper
2 tomatoes
1 lg. round loaf crusty bread
1/2 lb. sliced ham
1/4 lb. sliced salami
Shred cabbage. Combine with 3/4
cup mayonnaise, the mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper. Slice
tomatoes. Cut bread in two horizontally about 1" from the bottom. Pull out
soft bread leaving top and bottom crust and a 1" rim around the
circumference. Spread bottom of bread with remaining 2 tablespoons mayonnaise.
Cover with ham, salami and tomato slices. Pile coleslaw over tomatoes and cover
with top of bread. Cut into 12 wedges to serve.
WEST POINT
SANDWICH
Ready to bake rolls in aluminum
pan
6 oz. pkg. slices Swiss cheese
8-9 oz. pkg. thin sliced ham
1 stick margarine
2 tbsp. grated onion
3 tbsp. mustard
2 tbsp. Worcestershire sauce
2 tbsp. poppy seeds
Turn rolls out of pan but do
not separate. Slice through middle of rolls and set top aside. Mix all
ingredients except ham and Swiss cheese. Spread on top and bottom of bread.
Arrange ham and cheese on bottom half. Replace top half. Put back in pan and
cover with foil. Bake at 350 degrees for 30 minutes. Serve hot.
PORK SANDWICH
(THE MIKADO)
3 lbs. boneless pork roast,
cooked
1/2 c. applesauce
5 tbsp. honey
5 tbsp. prepared mustard
2 eggs, beaten
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. bread crumbs
1/4 c. sesame seed
1/2 tsp. seasoned salt
Lard for browning
12 English muffins, split,
toasted
Butter
Lettuce leaves
Slit 12 (2 oz.) slices from a
double pork loin roast or 24 (1 oz.) slices from a single pork roast. Combine
applesauce, mustard and honey; chill. Blend beaten eggs, soy sauce, garlic
powder, poultry seasoning, salt and pepper. Combine bread crumbs, sesame seed
and seasoned salt. Dip pork slices in egg mixture and coat with crumb mixture.
Brown on both sides in lard on grill. Butter toasted English muffins. Place
lettuce leaf on one half of each muffin and top with 2 ounces breaded pork
slices. Spread applesauce mixture (approximately 1 tablespoon) on each of
remaining muffin halves. Serve open faced or close for eating, if desired.
Yield: 12 servings.
SALMON SALAD
COUNTRY CLUB SANDWICH
24 slices white sandwich bread,
trimmed slightly
SALMON SALAD FILLING:
16 oz. canned red salmon,
drained,
skinned, flaked & deboned
1/4 c. pimiento
1/4 c. green pepper, minced
1 tsp. onion, grated
1/4 c. Miracle Whip
Mix all ingredients together; set
aside.
SPINACH SALAD FILLING:
16 oz. soft cream cheese
1/2 c. chopped parsley
1/2 c. minced fresh spinach
2 tbsp. milk
2 drops hot pepper sauce
Mix all ingredients together;
set aside.
EGG SALAD FILLING:
6 eggs, hard cooked, chopped
1/2 c. celery, minced fine
1 tsp. grated onion
1/2 c. Miracle Whip
Season to taste
Mix all ingredients together;
set aside. Spread 4 slices of bread with Miracle Whip for each sandwich. Line
with lettuce and stack 3 different salads on 3 slices of bread and top with
remaining slice of bread. Cut diagonally, and place on plate and serve. Tomato
slices, gherkins and potato chips make a good accompaniment. Yield: 6 servings.
SEVEN LAYER TACO
SANDWICH
1/2 c. coarsely chopped ripe
olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. sliced green onion
4 lg. oval slices French bread
(about
1/2" thick)
1 lg. tomato, sliced
1 lb. thinly sliced roasted
deli turkey breast
1 ripe avocado, peeled, seeded
& sliced
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack
cheese
Lettuce leaves
Salsa
Combine olives, chili powder,
cumin and salt in medium bowl; reserve 2 tablespoons. Stir mayonnaise, sour
cream and onion into remaining olive mixture. Spread one side of each bread
slice with half the mayonnaise mixture. Top with tomato and turkey. Spread
remaining mayonnaise mixture on top of turkey. Top with avocado slices.
Sprinkle with cheese. Transfer sandwiches to baking sheet. Bake at 350 degrees
until heated through, about 15 minutes. Top with reserved olive mixture. Serve
sandwiches on lettuce leaves with salsa. Yield: 4 servings.
TURKEY WALDORF
SANDWICH
1 c. turkey, cooked, trimmed,
bones
removed, cut into 1/2 inch
cubes
1/2 c. celery, washed, ends
removed, diced
1 sm. Red Delicious apple,
washed,
seeded, cored, and cut into sm.
cubes
2 tbsp. shelled walnuts,
chopped
1 tbsp. reduced-calorie
mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin
bread
In a medium size bowl, combine
turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover
and refrigerate at least 1 hour or overnight to allow flavors to blend. To
serve, arrange one lettuce leaf on one slice of bread. Spoon 3/4 cup turkey
mixture over lettuce leaf and top with another bread slice. Repeat with
remaining mixture, lettuce leaves and bread. Serves 4.
RUSSIAN SANDWICH
1 slice rye bread
1 slice baked ham
1 slice Swiss/Provolone cheese
1 slice white turkey; optional
3 slices tomatoes
On each individual plate, build each
sandwich in above order. Pour dressing over each sandwich; sprinkle bacon bits;
garnish with wedges of hard boiled eggs, carrot strips, olives, or lettuce.
DRESSING:
1 bottle Heinz chili sauce
10 oz. Heinz pickle relish
1 pt. mayonnaise
Mix all together well and pour over open
face sandwiches. May be stored in refrigerator for future use.
CELEBRATION
PICNIC SANDWICH
1 1/2 lb. round French bread
1/4 c. olive oil
2 cloves garlic, minced
3 lg. tomatoes, sliced
1/2 lb. assorted sliced
luncheon meat
3 oz. sliced pepperoni or
salami
1/4 lb. assorted sliced cheeses
6 oz. marinated artichoke
hearts,
drained
2 1/4 oz. sliced black olives,
drained
2 to 3 lg. dill pickles, sliced
lengthwise
1 mild red or white onion,
sliced
OPTIONAL:
Mayonnaise
2 oz.
anchovy fillets, drained
Cut bread in half horizontally.
Hollow out the soft bread from top and bottom, leaving 1/2 to 3/4 inch shell.
In small bowl combine the olive oil with the garlic. Brush cut surfaces of
bread shells with oil. Spread with mayonnaise if desired. To assemble: Layer
1/3 of tomato slices on the bottom bread crust, then top with alternate layers
of meats, pepperoni, cheeses, 1/2 the remaining tomatoes, artichoke hearts,
olives, pickles, onion and anchovies, if desired. Top with remaining tomatoes
and place the top crust on the filling, pressing down firmly. Seal the sandwich
tightly in plastic wrap and foil. If made ahead, refrigerate. Just before
serving, place the wrapped sandwich on a flat surface and press down firmly on
top to flatten it. Unwrap and cut into wedges.
MALIBU CHICKEN
SANDWICH
FOR 1:
1 breaded chicken breast, 3 oz.
boneless
2 oz. shaved ham (very thin)
1 oz. 1 slice processed sliced
Swiss
cheese
1 hamburger bun
FOR 40:
40 breaded chicken breasts, 3
oz.
boneless
5 lbs. shaved ham (very thin)
2 1/2 lbs. process sliced Swiss
cheese
40 hamburger buns
Shave ham. Place in pan. Keep
warm on grill (not hot). Deep dry boneless chicken breast. Place hot cooked
chicken breast on bottom half of hamburger bun. Top chicken with ham then
cheese slice. Place in broiler 3 to 5 minutes until cheese starts to melt. Top
with bun. Serve immediately or wrap in foil and place in warmer.
TERIYAKI SLOW
COOK SANDWICHES
2 - 2 1/2 lbs. boneless beef
chuck
steak
1/4 c. soy sauce
1 tbsp. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
4 tsp. cornstarch
8 individual French loaves,
split
4 tbsp. margarine or butter,
melted
TOPPINGS: Such as shredded
Chinese cabbage, pineapple rings, sliced green onion, plum sauce or sweet and
sour sauce (optional). Trim excess fat from steak; cut into thin, bite size
slices. In a 3 1/2 to 4 quart crockery cooker, combine soy sauce, brown sugar,
ginger and garlic. Stir in meat. Cover; cook on low heat setting for 7 to 9
hours or high heat setting for 3 to 4 hours. Remove meat from juices with a slotted
spoon. Pour juices into a measuring cup; skim fat from cooking juices. Measure
1 1/2 cups juices (add water if necessary) and place in a saucepan. Combine
cornstarch and 2 tablespoons water; add to saucepan. Cook and stir until
thickened and bubbly. Stir in cooked meat. Heat through. Meanwhile, brush rolls
lightly with margarine or butter. Place on unheated rack of broiler pan. Broil,
cut side up, 4" to 5" from heat for 2 or 3 minutes or until lightly
toasted. Top bottom halves of the toasted rolls with meat mixture and desired
toppings. Cover with roll tops. Makes 8 servings.
CROQUE MONSIEUR
SANDWICHES
1 c. (4 oz.) grated Swiss
cheese
1/4 c. light cream
8 slices bread
8 slices boiled ham
2 eggs, slightly beaten
1/4 c. milk
1/2 tsp. salt
Cheese Sauce*
Combine Swiss cheese and cream
to make a paste; spread on each slice of bread. Place a slice of ham on each
slice of bread; close to form a sandwich. Beat together eggs, milk and salt in
a shallow dish; dip bread on both sides in egg/milk mixture. Fry on lightly
buttered griddle or in skillet until brown on both sides and cheese has melted.
Serve alone or with cheese sauce.
Serves 4.
*CHEESE SAUCE:
1 tbsp. butter
1 tbsp. flour
1/2 tsp. dry mustard
1 c. milk
1 c. (4 oz.) shredded Cheddar
cheese
Cherry tomatoes (optional
garnish)
Green pepper (optional garnish)
Melt butter in 1 quart
saucepan; blend in flour and mustard. Remove from heat; stir in milk. Heat to a
boil stirring constantly; boil and stir 1 minute. Remove from heat, stir in
cheese until melted. Garnish with sliced cherry tomato and green pepper, if
desired.
CHICKADO'WICHES
2 (1 oz.) slices Italian bread
1 tbsp. Thousand Island
dressing, divided
2 oz. thinly sliced cooked
chicken
2 slices crisp bacon, crumbled
1/4 c. green onions
1/4 c. tomatoes
1/8 med. avocado (1 oz.), pared
and
thinly sliced
2 oz. Swiss cheese, sliced
Toast the Italian bread to
taste and arrange slices in a single layer on a baking sheet. Spread each slice
of bread with 1/2 teaspoon Thousand Island dressing. Top each slice with half
of the chicken, bacon, onions, and tomato, then top each with 1 teaspoon of the
remaining dressing. Arrange half of the avocado slices and half of the cheese
on each sandwich. Broil 6 inches from heat source until sandwich is hot and
cheese is melted, about 2 minutes. Makes 2 servings.
QUICK (KULWIK)
SANDWICHES
1/4 c. prepared pizza sauce
8 slices Italian bread, cut
diagonally 3/4 inch thick)
1/2 lb. thinly sliced Mozzarella
cheese
1/4 lb. thinly sliced baked ham
1 egg
2 tbsp. butter or margarine
Spread 1 tablespoon pizza sauce
on each of 4 bread slices; layer on top Mozzarella. Place ham on Mozzarella. In
small bowl, beat egg with 1 tablespoons water. Dip both sides of sandwiches in
egg mixture. Coat entirely. Melt butter in large skillet over medium heat.
Place sandwiches in skillet; cook for 5 minutes or until lightly browned. Turn
once.
STROGANOFF STEAK
SANDWICH
2/3 c. beer
1/3 c. cooking oil
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lb. flank steak, about 1 inch
thick
2 tbsp. butter or margarine
1/2 tsp. paprika
4 c. sliced onion
12 slices French bread, toasted
1 c. dairy sour cream, warmed
1/2 tsp. prepared horseradish
In shallow dish, combine beer,
oil, salt, garlic powder and pepper. Place flank steak in marinade; cover.
Marinate overnight in refrigerator or several hours at room temperature; drain.
Broil flank steak 3 inches from heat for 5 to 7 minutes on each side for medium
rare. In saucepan, melt butter or margarine; blend in paprika and a dash of
salt. Add onion; cook until tender but not brown. Thinly slice meat on the
diagonal across grain. For each serving arrange meat slices of 2 slices French
bread. Top with onions. combine sour cream and horseradish; spoon onto each
sandwich. Sprinkle with p
TRIPLE-DECKER
SANDWICH
Mayonnaise
Honey mustard or 1000 Island
dressing
Rye bread
Lettuce
Sm. tomato
Swiss cheese
Cheddar cheese
Sliced baked ham
Sliced turkey
Generously coat one side of
three slices of bread with mayonnaise, 1000 Island dressing or honey-mustard.
Then alternate bread, lettuce, tomato, sliced baked ham, Swiss cheese, sliced
turkey and Cheddar cheese to build sandwich.
ITALIAN SUBMARINE
SANDWICH
8 slices hard salami
4 slices mortadella or bologna
4 slices summer sausage
4 slices ham (meats can be
substituted)
1 sm. zucchini squash
1/2 c. Italian style dressing
or
French bread or Italian bread
1/4 c. butter or margarine
1/4 tsp. oregano
1/4 tsp. basil
Lettuce
3 slices Mozzarella cheese cut
in
half diagonally
6 to 8 onion rings
4 green pepper rings
4 tomato slices
4 stuffed olives, sliced
Cut zucchini squash in thin
slices and marinate in Italian dressing while preparing sandwich. Slice loaf of
bread in half lengthwise, separating top and bottom of loaf. Blend butter with
oregano and basil and spread on cut surfaces of bread. Cover bottom half with
lettuce. Arrange half slices of cheese and onion rings on lettuce. Alternate
folded slices of meat on top, overlapping partially. Arrange green pepper rings
and tomato slices over meat. Drain zucchini and overlap slices over tomatoes.
Garnish with stuffed olives. Cover with buttered top of loaf. Slice and serve.
CHAMPION CHEESE
STEAK SANDWICH
1/2 lb. Velveeta, cubed
1/2 c. Kraft Real Mayo
1/4 c. milk
1 tsp. dry mustard
1 med. onion, sliced
2 tbsp. Parkay margarine
1 lb. thin roast beef slices
6"-8" French bread
rolls, split
Combine process cheese spread,
mayo, milk and mustard. Stir over low heat until smooth. Saute onions in
margarine. Add meat; mix lightly until thoroughly heated. Fill rolls with meat
mixture. Top with sauce.
STROMBOLI
SANDWICHES
1 lb. ground beef
1 onion, chopped
1/2 c. ketchup
2 tsp. Parmesan cheese
1/2 c. tomato sauce
1/4 tsp. garlic powder
1/4 tsp. margarine
1/4 tsp. oregano
Sliced Mozzarella cheese
Brown ground beef. Add all
other ingredients except Mozzarella cheese. Simmer for 20 minutes. Spoon on
hamburger buns. Put a slice of Mozzarella cheese on top of ground beef and seal
in foil. Bake in oven at 350 degrees for 15 minutes.
HAWAIIAN FARMER
SANDWICHES
12 slices bread
Softened butter
1 1/3 c. diced cooked chicken
1 1/2 c. diced cooked ham
1/2 c. crushed pineapple, well
drained
1/3 c. mayonnaise
3 tbsp. finely chopped pecans
(I use 1/4 c. rounded)
1 1/2 tbsp. chopped green
pepper (opt.)
1 tsp. thinly sliced green
onion (opt.)
1/4 tsp. salt (if ham is salty,
this is not needed)
Dash of black pepper
6 slices Mozzarella cheese
Butter one side of bread, mix
ingredients except cheese, divide mixture equally on unbuttered side of (6)
slices of bread and top each with slice of cheese. Close sandwiches with the
remaining bread buttered side out. Grill on both sides until cheese starts to
melt and sandwiches are golden. (Use Swanson or Hormel chunk chicken and chunk
ham, drained and omit the salt.)
Cheddar
Apple Smoked Turkey Sandwich
1/4
Cup Hellmann's
Dijonnaise Creamy Mustard Blend
2
Tablespoons Honey
8
Slices Seven-Grain Or Whole
Wheat Bread
4
Ounces Sliced Or 1 Cup Shredded
Cheddar Cheese
1/2
Pound Sliced Smoked Turkey
Or Ham
1 Apple, Cored And Thinly
Sliced
1. In small bowl combine creamy mustard blend
and honey; spread on one
side of each slice of
bread.
2. Layer cheese on 4 bread slices; top with
turkey, apple and remaining
bread. Cut sandwiches in
half.
DAGWOOD
BUMSTEAD SANDWICH
3
lg Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti
- Cold and gooey
1
lb Bacon (cooked)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives
DIRECTIONS: Arrange
the ingredients between two
slices of bread. Serves one.
DAGWOOD
ITALIANO
1 Bell pepper, red
1 Bell pepper, green
1 1/2
ts Olive oil, divided
1
t Rosemary, fresh
choped
Or
1/4
ts Dried crushed
1 Garlic, clove, minced
1
tb Red wine or broth
12
oz Lamb, bonles,loin,sirloin
4 French Bread 5"length
1/2
c Mozzerela,low
fat,grated
1/4
c Parmesan cheese
Roast red and green bell peppers in preheated
400*F oven 20-25 minutes. or
until skins are slightly charred and
shriveled. Remove from oven, transfer
to plate, wrap with plastic wrap and let
stand 10 minutes.
Remove peppers from plastic, peel off skin
remove seeds and cut into
strips. Set aside. In large bowl combine
rosemary, 1/2 teaspoon of the
olive
oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat
remaining oil in large nonstick skillet. Add
lamb and sear on all sides.
Place lamb on rack in shallow roasting pan.
Insert meat thermometer in
center part of lamb ond roast in preheated
375*F. oven to internal temp of
140*F. about 27-34 minutes, or to desired
doneness. Or grill 15-20 minutes.
To construct sandwiches thinly slice lamb and
arrange on four of the bread
halves, alternating with red and green pepper
strips. Top with mozzarella
and Parmasan cheese. Pace under broiler until
cheeses melt, bubble and turn
light brown. Add top
halves of bread and serve
Everyones Favorite Pastrami Sandwich
6 oz sliced pastrami
2 TB whole-grain mustard
4 oz beer
3 sl onion rings intact
1 TB oil
:
Salt and pepper
2 sl rye bread or thick crusty
:
brown bread
Preheat a grill. Season onions with salt and
pepper
and brush with oil. In a small saucepan
combine beer
and mustard and bring to a boil. Add pastrami
and
simmer for 3 minutes. Grill onions on both
sides and
toast bread on a cooler part of the grill.
When all
ingredients are heated, prepare sandwich.
Greek Gyro
2 lb Lean, boneless lamb*
-- cut in 1" cubes
1/3 c
Olive oil
1/2 c
Fresh lemon juice
2
Garlic cloves
-- peeled, cut in quarters
1 ts Chopped fresh thyme
1 ts Chopped fresh oregano or
1 ts Chopped fresh marjoram
Fresh ground pepper to taste
2
Spanish onions; cut in
-thinly sliced rings
24 sm Romaine lettuce leaves
-- washed and dried
6 lg Pita bread rounds
3 md Ripe tomatoes
GARLIC YOGURT SAUCE
2 c
Plain yogurt
1
Garlic clove
-- peeled and minced
1 ts Chopped fresh oregano or
1 ts Chopped fresh marjoram
1 tb Fresh lemon juice
1 ts Olive oil
Salt and pepper; to taste
*Use meat cut from the leg or shoulder.
The morning before a barbecue, make marinade
by combining
oil, lemon juice, garlic cloves, herbs and
pepper in a medium bowl.
Remove about 1/4 cup to mix with the
onions. Place lamb cubes in
bowl with remaining marinade; toss to coat
well.
Place onions in small bowl and toss with
reserved marinade. Cover
with plastic wrap and chill, up to several
hours, turning several
times.
Meanwhile, make yogurt sauce by lining a
medium bowl with cheesecloth
and spooning in the yogurt. Tie up edges of cheesecloth with string
to form a pouch. Suspend over bowl (tying from refrigerator
rack
above bowl), or place in a colander over bowl
and let stand to drain
several hours. Moisture will drip from the
yogurt, giving it a
thicker consistency. Mix drained yogurt with
minced garlic, chopped
herbs, lemon juice, oil, salt and
pepper. Cover and chill. Makes
about 1 cup.
Stack pita bread rounds into 2 piles and
wrap each in foil, dull side
out.
To barbecue, heat coals or gas barbecue. Remove meat from marinade,
reserving some marinade for basting. (Discard any large garlic
pieces.) Thread lamb onto greased skewers and
grill over greased
grill about 4" from hot coals. Cook, turning and basting often,
about 10 minutes or until lamb is brown on
the outside, still pink
inside. Warm pita rounds over barbecue.
Before serving, lift the onions from the
marinade with a slotted
spoon and place in a serving bowl. Cut whole tomatoes into thin
wedges and place on plate. Place lettuce
leaves on plate. Set out
yogurt sauce and lots of napkins to
facilitate handling of gyros.
To serve, cut each warmed pita bread in half
and separate to form 2
pockets.
Each person will fill a warmed pita picket with some of the
grilled lamb cubes, lettuce, tomatoes and
onions, topping with a
spoonful of sauce.
Symphony Sandwiches
1
tablespoon Dijon mustard
1
tablespoon reduced-fat
mayonnaise
1/8
teaspoon garlic powder
1/2 California avocado -- optional
1
medium tomato
2 flavored 10-inch flour
tortillas -- (wraps)
1/4
pound smoked deli turkey
4 slices
provolone cheese
1/2
cup shredded carrots
1/2
cup alfalfa sprouts
In a small dish, stir
together the mustard, mayonnaise and garlic powder.
If using the avocado,
cut it in half and twist to remove the seed.
Reserve
one half for another
use. Cut the remaining half in
half. Peel the skin
away from the
flesh. Cut each piece into 4 slices and
set aside. Slice
the unpeeled tomato
and set aside.
Microwave the first
tortilla for 30 seconds, uncovered, on high.
Spread
half the mustard
mixture over the entire tortilla surface.
In the center
of the tortilla,
leaving a 1/2-inch edge, place 2 slices of cheese and half
each of the turkey,
avocado (if using), tomato, carrots and sprouts. Fold
in the sides and roll
it up burrito-style.
Repeat the process to
make the second sandwich.
Cut the sandwiches in
half and wrap each half in foil. Serve
at once or
refrigerate until ready to serve.
Barbecued
Pork Sandwiches
2 Boneless pork loin roasts
--
2-1/2 to 3lb ea
1
c Water
2
ts Salt
2
c Ketchup
2
c Celery -- dice
1/3
c Steak sauce
1/4
c Brown sugar -- pack
1/4
c Vinegar
2
ts Lemon juice
20 hamburger buns -- (20 to
25)
Place roasts in an 8-qt Dutch oven; add water
and
salt. Cover and cook on medium-low heat for
2-1/2
hours or until meat is tender. Remove roasts
and shred
with a fork; set aside. Skim fat from cooking
liquid
and discard. Drain all but 1 cup cooking
liquid. Add
meat, ketchup, celery, steak sauce, sugar,
vinegar and
lemon juice. Cover and cook over medium-low
heat for
1-1/2 hours. Serve on
buns.
BAVARIAN
BEEF SANDWICH
8 oz Pkg soft cream cheese
1/4 c
Sour cream
2 tb Horseradish
12 sl Rye bread or
6
Sub buns
Lettuce
Roast beef slices
6
Red onion slices
Combine cream cheese, sour cream, and
horseradish,
mixing until well blended. For each sandwich,
spread
bread with the the cream cheese mixture, add
the meat,
lettuce and onions. Add additional cream
cheese spread
if desired.
Beef and Pork Tenderloin Sandwiches
1
6-7 pound beef tenderloin,
trimmed
2
2/3 pound pork tenderloins,
trimmed
Marinade:
1/2
cup port wine
1/2
cup brandy
1/2
teaspoon dried tarragon
leaves
1/2
teaspoon dried whole thyme
2 bay leaves
1 1/4
teaspoons salt
1/2
teaspoon pepper
1/2
teaspoon dry mustard
Vegetable oil
Party rye bread
Endive
Mayonnaise -- optional
Commercial barbecue
sauce -- optional
prepared horseradish -- optional
*Marinate these beef
and pork tenderloins together, but cook them separately.
Sandwiches can be prepared from either or both
types of meat.
Place tenderloins in a
large pan or dish; Pour marinade over top, and cover
tightly. Refrigerate overnight, turning meat several
times; drain. Place
beef tenderloin, fat
side up, on rack in a shallow roasting pan; rub with 1
tablespoon vegetable
oil. Bake at 450 degrees for 15
minutes. turn oven
off; do not open
door. Let roast remain in oven 45
minutes. (roast will be
medium rare). Place pork tenderloins, fat side up, on rack
in a shallow
roasting pan; rub with
1 teaspoon vegetable oil. Bake at 325
degrees for 1
hour or until well
done. Slice tenderloins, and place on
serving platter.
Serve on party rye bread with endive; top with
mayonnaise, barbecue sauce,
or horseradish, if
desired.
Yield: about 24 servings.
Marinade: Combine all
ingredients in a small mixing bowl, mixing well.
Cajun Chicken Sandwiches
4 chicken breast halves
without skin -- boneless
powdered chipotle
peppers -- to taste
2
tablespoons canola oil
4 hamburger buns
***GARNISHES***
chipotle pepper puree
thick sliced tomatoes
dill pickles
onion slices
lettuce leaves
cheese slices -- your choice
mustard
mayonnaise
Season the chicken
breast halves. Heat the oil in a skillet. When oil is
hot, place the chicken
in the skillet & cook turning once or twice until
chicken is done. Place
chicken on a plate lined with paper towels to
drain the oil.
Spread a little
chipotle pepper puree on one half of each bun, on the
other half spread your
choice of mustard or mayonnaise. Place a piece of
chicken & any of
the other garnishes you desire in the bun
Charlie's
Wrap Sandwich
2
Tablespoons Extra Virgin Olive
Oil
Sauteed Peppers
1
Bunch Arugula Lettuce Or
Any Other Variety
1
Tablespoon Chopped Sun Dried Tomatoes
2
Tablespoons Goat Cheese
1
Tablespoon Sherry Vinegar
1/2 orange pepper
1/2 yellow red pepper
2
Large sweet red pepper
1
Tablespoon Extra Virgin Olive
Oil
1. Heat 1 table spoon
of extra virgin olive oil in a hot skillet. Add 2 large s
weet red pepper. 1/2
yellow red pepper, 1/2 orange pepper - seeded, cored, and
cut in strips - saut‚
until soft.
2. Remove from the
heat and sprinkle with 1/2 table spoon
of sherry vinegar.
3. Spread 2 table
spoons of goat cheese on the f lour tortillas, or wraps. Scatter 1 table spoon
of chopped sun dried tomatoes on the wrap. Divide the sauted peppers on top of
tortilla, making sure they are in the center of the tortilla.
4. Toss 1 bunch of
arugula lettuce (or any other variety of lettuce that you choose) with 2 table
spoons of extra virgin olive oil and
1/2; table spoon of sherry vinegar. Place tossed arugula in the center
of tortilla.
5. Fold about of inch
of the tortilla from top and bottom over the
filling. Turn the wrap sideways and roll it up. Wrap in wax paper or tin
foil.
6. Serve at room temperature.
Chicago
Italian Beef Sandwiches
2 lb beef roast, leftover,
pre-roasted
Roasting pan drippings
2 tb fresh oregano, finely
chopped
OR 2 teaspoon dried
oregano, crushed
1 tb fresh sweet basil,
finely chopped
OR 1 teaspoon dried
basil, crushed
1 ts whole black peppercorns
1/2 ts red pepper, ground (1/2
to 1)
1 tb
fresh parsley, minced
Salt, to taste
3 cl garlic, minced
1
fresh green pepper seeded
and
sl into 1/4 inch strips
Thinly slice cooked, roast beef and place in
a Dutch oven (or put
it back into the same pan in which the beef
was roasted). Add
enough water to cover. Add remaining
ingredients and bring to
simmer. After the beef has cooked for awhile,
taste and adjust
seasonings. Cook about 1 hour. Serve beef
only on Italian bread
with grilled green peppers and / or
giardinera relish. As you
serve dip the sandwich in your gravy.
Chicken
Sloppy Joes
1 tb vegetable oil
1 lb ground chicken
1
green bell pepper; chopped
1 md onion; chopped
30 oz canned sloppy joe sauce
3 c
cooked rice
6
hamburger buns or- English muffins
Heat oil in large skillet over medium-high
heat until hot. Add
chicken; cook and stir 4 to 6 minutes or
until no longer pink. Stir
in pepper and onion; cook 1 to 3
minutes. Add sloppy joe sauce. Cook
over medium heat about 8 to 10 minutes;
stirring occasionally. Stir
in rice; cook until
thoroughly heated. Spoon over hamburger
buns.
Circular
Sandwich
1 ea red bell pepper
1 ea yellow bell pepper
1 ea medium eggplant
1
olive oil
1
salt and freshly ground
1
pepper
1 ea 10 inch round load crusty
1
bread
1/2 c
oregano lemon dressing
1/4 lb slice black forest ham
1/2 lb salami, preferably 2 kinds
1 lb mozzarella, sliced
20 ea large fresh basil leaves
Roast whole peppers over a gas flame or under
a broiler until they are
completely blackened. Place in a paper bag
until cool enough to handle.
Peel, cut in half and seed. Cut eggplant into
1/2 inch slices. Brush with
olive oil and sear on a grill or hot skillet
until brown on both sides.
Season with salt and pepper. Cut bread in
half horizontally with a
serrated
knife, and hollow out the top and bottom halves. Brush
bottom half with 1/4 cup of the dressing. In the bottom half of
the
bread, place the fillings in this order: ham, eggplant, one kind of
salami, peppers, mozzarella, remaining salami
and basil. Brush
inside of top half with remaining dressing.
Place top half onto
sandwich. Wrap sandwich tightly in waxed paper
or plastic wrap.
Place a tray or baking sheet on top of the
sandwich and weight it
with several cans for about 1 hour.
COLD TURKEY REUBEN SANDWICH
4
ts Plain Low-fat yogurt
8
sl Rye Bread
8
oz Turkey -- breast
thinly sliced
-and of course cooked
1 1/3
c Sweet & Sour Red
Cabbage
-drained (recipe to
follow)
-----SWEET & SOUR
RED CABBAGE-----
1
lb Red cabbage --
shredded
1/2
c Cider vinegar
1/2
c Water
2
tb Margarine
1/2
ts Salt
Sugar equivalent to a 2
tbs
Sugar
SANDWICH: Spread 1 teaspoon yogurt on each 4
slices of rye bread.
Divide the sliced turkey among tops of the
bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich;
top with remaining bread.
SWEET AND SOUR RED CABBAGE: Put cabbage,
vinegar, water,
margarine,
and salt in a deep cooking pot. Cover and cook about
15 minutes or until crisp-tender, lifting and
turnig with a large kitchen
fork two or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and
mixing well with a fork. Drain off any liqiud.
Crunchy
Turkey Sandwich Melts
2
Cups chopped cooked
turkey
1/2
Cup KRAFT Natural
Shredded Cheddar Cheese
1/3
Cup KRAFT Mayo Light
Mayonnaise
2
Tablespoons finely chopped onion
2
Teaspoons KRAFT Pure Prepared
Mustard
1/4
Teaspoon pepper
8 CLAUSSEN Sandwich Slices --
up to 12
4 sandwich or hamburger buns
MIX turkey, cheese,
mayo, onion, mustard and pepper.
ARRANGE 2 to 3 pickle
slices on bottom half of each bun. Top each with 1/2
cup turkey mixture and
top halves of buns. Place sandwiches on cookie
sheet; cover tightly
with foil.
BAKE at 350°F for 15 minutes.
Double-Decker
Cheese Melt
1
c shredded cheddar
cheese
1/4
c butter or margarine
-- softened
1 egg
1/2
tsp garlic salt
1/2
tsp onion salt
6
slices white bread
paprika -- optional
In a food processor,
blend cheese and butter. Add the egg,
garlic salt
and onion salt;
process for 1 minutes or until creamy.
Spread 2 tbsp on
each slice of bread. Stack two slices of bread, cheese side up,
for
each sandwich;
sprinkle with paprika if desired. Cut
each sandwich in
half diagonally. Place on an ungreased baking sheet. Bake at 400 for
12-15 minutes or until golden
and bubbly.
Fiesta
Style Sloppy Joes
1
Pillsbury Grands! Refrigerated Flaky Biscuits
1
Pound ground beef
1
Small onion -- chopped
1
11 Ounces Ca Green Giant Mexicorn
1
Can condensed tomato soup
1/4
Cup water
1 1/4
Teaspoons chili powder
1/8
Teaspoon hot pepper sauce --
up to 1/4
Heat oven to 375 F.
Bake biscuits as directed on can. Meanwhile, in large
skillet brown ground
beef, bell pepper and onion; drain. Stir in remaining
ingredients. Bring to
a boil. Reduce heat; cover and simmer 10 minutes or
until thoroughly
heated. To serve, split warm biscuits; place 2 halves on
each plate. Spoon hot beef mixture over biscuit halves.
French
Toast Cheddar Sandwiches
2 ea Eggs; Lg
1/3 c
Milk Or Light Cream
1/2 ts Salt
8 ea White Bread; Slices
1 x
Mustard; Prepared
4 ea Cheddar Cheese; Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron
griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or
cream and salt, set aside.
Spread the bread slices out on a flat working
surface. Spread one side of
four slices of bread lightly with the
prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and
top each cheese slice with bread, butter side
down. Heat the butter in
the skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat
in the
skillet or griddle. Cook over low heat until browned. Turn and brown the
other sides.
Repeat for the remaining sandwiches and if necessary, add
more butter to the skillet or griddle to
prevent sticking. Or you can
place the sandwiches, after dipping, on a
well greased baking sheet and
brown in the oven at 450
degrees F. for 8 to 10 minutes. Serve
hot.
German
Beefsteaks
1 ea Hard roll; large, dry
1/2 c
Water
4 tb Vegetable oil
1 ea Onion; medium, chopped
1 lb Ground beef; lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly
browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll
with onion. Add ground beef;
blend well.
Season with salt and pepper.
Shape meat into 4 patties; cook
about 5 minutes on each side or to desired
doneness. Remove and keep
warm.
Add sliced onions to pan drippings; cook
until lightly browned. Arrange
beefsteaks on a platter
and top with onion rings.
GRILLED CHEESE-CHIPOTLE SANDWICH
4
sl White or wheat bread
2
ts Pureed chipotle
chiles
5
oz Cheese
- shredded or thinly sliced
1 Ripe tomato -- sliced
Thinly sliced red onion
Cilantro leaves
- coarsely chopped
Soft butter
SPREAD EACH PIECE OF BREAD with thin coating
of pureed chiles,
or more if
you like your sandwich really hot. Cover bottom slice with
layer of cheese, tomato and onion slices and as much cilantro
as you
like. Top with second slice of bread and
butter it. Place sandwich,
butter-side down, in cast-iron skillet.
Spread top piece of bread with
butter as well and cook sandwich slowly. When
golden brown on bottom,
turn it over and cook on the other side.
Covering pan will help melt cheese
by the time bread is crisped and golden.
GRILLED CUBAN SANDWICH
8
slices pork loin -- 1 ounce
each
8
slices ham, -- 1 ounce each
12
dill pickle chips
8
slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
Prepare a wood or
charcoal fire and allow it to burn to embers. Layer each
sandwich with the
cheese, ham , pork, and pickles.
Grill the sandwich,
top side down for 1 minute, turn over and place a saute
pan on top and
continue to cook until cheese is melted about 3 to 4
minutes.
Grilled
Portabello Mushroom Sandwich
Marinade:
2
tablespoons rice wine vinegar
2
tablespoons lemon juice
2
tablespoons olive oil
1
clove garlic -- minced
2
teaspoons dried oregano
1
Pinch kosher salt
1
Pinch sugar
1
Pinch black pepper --
freshly ground
RECIPE
2
large portabello mushrooms
1
large clove garlic
2
tablespoons mayonnaise
2
teaspoons fresh thyme --
chopped
1 red bell pepper -- roasted
2
teaspoons balsamic vinegar
2 onion rolls -- split &
grilled
2
teaspoons balsamic vinegar
2 onion rolls -- split &
grilled
2
thick slices Monterey jack cheese
Combine marinade
ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic
clove into fine paste. Stir into mayonnaise and add thyme.
On barbecue grill or
under broiler, cook mushrooms 5 minutes on each side,
or until soft.
Sprinkle red bell pepper with balsamic vinegar and shallots. Grill
or lightly toast onion
rolls. Spread mayonnaise on each half of rolls. Place
grilled mushrooms on
two onion roll halves, cover with roasted bell pepper, cheese and top half of
rolls. Cut in half and serve hot.
GRILLED
SALMON & CHEDDAR SANDWICHES
1
lb Salmon -- 1 can
1
t Onion -- grated
10
oz Cheddar -- med, *
1
t Lemon juice
1/4
c Mayonnaise
*
Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with
the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of
French bread and top with a slice of
cheddar
cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until
brown, then turn and brown the other side, and the
cheese is melted. Serve
hot.
HALF-TIME
BEEF SANDWICHES
2
t Lemon juice
1
x Small apple,finely
chopped
1
x 3-oz pkg. cream
cheese
1
T Milk
1
T Prepared horseradish
1/4
c Walnut pieces
6
ea Kaiser rolls, split
6
ea Lettuce leaves
1
lb Thinly sliced roast
beef
2
T Sliced green onions
Sprinkle lemon juice over apple. Combine
cream cheese, milk and
horseradish. Stir in apple and walnut pieces.
Spread cut sides of
rolls with equal amounts of the cream cheese
mixture. Place equal
amounts of lettuce, beef and green onion on
each bottom roll half.
Cover with tops.
High
Roller Sandwiches
1
Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin
Use the back of a
spatula and cover each tortilla with a thin layer of cream cheese. Sprinkle
lightly with garlic powder.
Use half of the
tortilla: to layer meats, cheese,
lettuce, and tomatoes. Then
roll up tortilla with
cream cheese side rolled up last so it will seal as if using
glue. Cut in 1 inch
pieces and serve. Serve 8-10
HULA HAM SANDWICH
1
can (20-oz) Dole
pineapple slices
5 Kaiser rolls, cut in half
4
teaspoons Dijon mustard,
spread over bottom of roll --
halves
1 lettuce leaf
2
slices Swiss cheese
4
ounces deli-sliced smoked
ham
2 pineapple slices
Drain pineapple
slices, slice rolls in half. Spread
Dijon mustard over
bottom of rolls. Layer on each bottom; lettuce, cheese, ham
and
pineapple.
International
Turkey Sandwich
1
cup finely shredded
lettuce
1
cup finely diced tomato
3 finely chopped scallions
1/2
cup finely chopped green
pepper
2
tablespoons Italian dressing
2 halved English muffins
8
ounces sliced -- cooked
turkey
4
ounces sliced Monterey Jack
cheese
Combine lettuce, tomato,
scallions and green pepper in a large bowl.
Pour on
Italian dressing and
toss well. Arrange 2 ounces turkey and 1
ounce cheese on each muffin half. For a
warm sandwich broil 2-3 minutes before spooning 1/4 of
the salad on each open face sandwich.
Joegie
9 inch white or wheat italian sub roll
1 1/2
ounces capocollo
1 1/2
ounces genoa salami --
sliced
1 1/2
ounces provolone cheese --
sliced
shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing
Slice open sub roll
lengthwise. Layer roll with meat and
cheese slices and
top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.
Lisas' Hot
Italian Meatball Sandwiches
1
lb good quality ground
beef
1/2
lb ground pork
1/2
cup cornflake crumbs
1/4
cup evaporated milk
1 egg
2
Tablespoons dried onion flakes
1
8 oz block mozarella cheese
1
teaspoon italian seasoning
2
cups your favorite pizza
sauce
6
slices mozarella cheese
6
submarine sandwich
rolls
Combine beef, pork,
crumbs, milk, egg, italian seasoning, and onion. Mix well
and form into 1 1/2
inch meatballs. Cube the mozarella into 1/2" cubes.Press
1 cube into each
meatball, cover well with the meat. Place on ungreased cookie
sheet and bake for
18-20 minutes. In a saucepan heat the pizza sauce. Add
meatballs and warm through. Slice a V shaped
lengthwise cut into sub rolls.
Use the cut out for
breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon
on sauce and lay a
slice of mozarella cut in half so it covers the length of
the roll on the top of
the sandwich. Place under the broiler for 2-3 minutes
or till bubbly.
Mile High
Shredded Beef
3 pounds
chuck roast or round steak
vegetable oil
1 cup chopped
onion
1/2 cup chopped
celery
2 cups beef broth OR
bouillion
Sauce:
1 1/2 cups beef broth reserved from roast
1 clove garlic
minced
1 teaspoon salt
3/4 teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry
mustard
1/2 teaspoon chili
powder
3 drops tabasco
sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic
powder
1 teaspoon
worcestershire sauce
potato rolls or buns
Brown beef in hot oil
on both sides, adding onion and celery at the
last minute. Combine beef, vegetables and broth in a Dutch
oven or
crockpot. Simmer, covered, for 3-4 hours or until
tender. Cool; shred
beef, separating into
strands. Drain vegetables. Combine with beef.
Reserve broth; skim
off any fat.
To make sauce: Mix broth, beef, vegetables, garlic, salt,
catsup, brown
sugar, vinegar,
mustard, chili powder, tabasco, bay leaf, paprika, garlic
powder, and
worcestershire sauce. Simmer until
heated thoroughly.
Remove bay leaf.
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