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Cheesesandwich recipes Avocado Chicken Melt 4 boneless skinless chicken breast halves 1/2 cup cornmeal 1 teaspoon garlic salt 2 tablespoons vegetable oil 1/2 firm ripe avocado, peeled and sliced thin, divided 1 cup shredded Monterey jack cheese 4 wheat bread slices, toasted 1/2 cup plain yogurt 1/4 cup chopped sweet red bell pepper Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness. In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted. Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken. Yields 4 servings. sandwich recipes Avocado Monte Cristo A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa. Serves 12 3/4 cup garlic mayonnaise (aioli) 24 slices firm white sandwich bread 6 California avocados (3 pound) 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound) 24 (1 ounce) slices sliced Jalapeno Jack cheese 16 eggs, beaten 1 teaspoon salt Unsalted butter, as needed 3 cups fresh fruit salsa of choice 12 fresh cilantro sprigs Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve. Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig. sandwich recipes Avocado Quesadillas 2 ripe tomatoes, seeded and diced 1 firm-ripe Haas avocado, peeled and diced 1 tablespoon chopped red onion 2 teaspoons fresh lemon juice 1/4 teaspoon Tabasco sauce 1/4 cup sour cream 3 tablespoons chopped fresh cilantro 4 (6- to 7-inch) flour tortillas 1/2 teaspoon vegetable oil 1 1/3 cups coarsely grated Monterey jack cheese Fresh cilantro sprigs (for garnish) In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste. Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs. sandwich recipes Baked Cheese Sandwiches 12 slices bread 6 slices American cheese Butter 4 eggs 1 1/2 cups milk Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F. Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed sandwich recipes Baked Crabmeat Sandwich 12 slices thin bread, trimmed and buttered 1 cup (7 1/2 ounces) crabmeat 4 eggs, beaten 1/2 teaspoon salt 1/2 pound cheese, grated 3 cups milk 1/2 teaspoon curry powder Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45 minutes at 325 degrees F. Serves 8 to 10. sandwich recipes Barbecue Quesadillas 8 (10-inch) flour tortillas 12 ounces smoked or barbecued meat 2 cups shredded Cheddar cheese 1 cup sautéed red bell peppers, julienne 1 cup sautéed onions, julienne 1 cup sautéed sliced mushrooms Barbecue sauce Sauté onions, peppers and mushrooms and place in bowl. Shred or chop your meat and coat lightly with barbecue sauce. Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables. Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut into wedges. Repeat process until all tortillas are used. Serve on a large platter with salsa, sour cream and guacamole. sandwich recipes Barbecued Turkey on Focaccia 4 pieces focaccia or thick-sliced, country-style rosemary bread 1/2 ripe avocado, mashed 1 teaspoon fresh lemon juice 1/4 teaspoon prepared horseradish 8 slices barbecued turkey breast 4 slices canned pineapple, drained 4 teaspoons honey mustard 1/4 cup shredded Swiss cheese Lightly toast bread. In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned. Serve warm. sandwich recipes Benedictine 2 cucumbers, peeled 1 medium onion 1 pound cream cheese 2 to 3 drops green food coloring Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream cheese and mix well in food processor. Color with 2 to 3 drops green food coloring. Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for an hors d’oeuvre tray. Yields 2 cups. sandwich recipes Bleu Cheeseburgers 1/4 pound bleu cheese 3 pounds lean ground beef 1/2 cup minced fresh chives 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarsely ground black pepper 1 1/2 teaspoons salt 1 teaspoon dry mustard 12 hamburger buns Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours. Preheat an outdoor grill for high heat. Lightly press the meat into about 12 patties. Cook on preheated grill until browned on both sides and to your desired doneness. Serve on hamburger buns. sandwich recipes Brew Burgers Brew Sauce 1/4 cup Heinz 57 Sauce 1/4 cup beer In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until bubbly; set aside. Burgers 1 1/2 pounds ground beef 1 large sweet onion, 1/2-inch slices 4 slices Swiss cheese 4 crusty white or whole wheat rolls, split Lettuce Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ashcovered coals. Grill onions, uncovered, 5 minutes. Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired. Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with cheese. Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close sandwiches sandwich recipes California Chicken Cobb Sandwich Two small loaves French bread 3 skinless, boneless chicken breast, grilled 12 pieces bacon, fried crisp 1 avocado, peeled and seeded 12 small, crisp lettuce leaves Dressing 4 ounces cream cheese, softened 6 tablespoons mayonnaise 4 ounces gorgonzola or blue cheese, softened Combine ingredients until mixed well. To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides. Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been spread with dressing. Serve at once or cover with clean, dry lettuce leaves to keep moist. sandwich recipes Camel Hump 4 pita breads Sliced cooked ham Sliced salami 2 tomatoes, sliced 2 tablespoons feta cheese, crumbled 1 tablespoon chopped ripe olives Lettuce Dressing 1/4 cup Paul Masson® Rosé 2 tablespoons lemon juice 1/8 teaspoon oregano 1/8 teaspoon garlic salt 1/8 teaspoon turmeric 1/8 teaspoon pepper Fill each pocket bread with sliced meats, tomatoes, cheese, olives and lettuce. Combine dressing ingredients and spoon over each sandwich before serving. Makes 4 servings. sandwich recipes Cheese Flautas In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep. With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into a cigar-shape without pinching ends together. Fry until brown on both sides. These are delicious served with guacamole and sour cream on the side sandwich recipes Cheese Sandwiches 1 jar Old English cheese spread 1/2 cup (1 stick) margarine 1 clove garlic, crushed Mix well. Cut crusts from bread. Cut into halves or fourths. Cover top and sides with cheese spread. Bake 15 minutes at 350 degrees F. These freeze well. sandwich recipes Cheesesteak Pockets 1 tablespoon vegetable oil 1 medium onion, sliced 1 (14 ounce) package frozen beef or chicken sandwich steaks, separated into 8 portions 1 can Campbell’s Cheddar Cheese Soup 1 (4 1/2 ounce) jar sliced mushrooms, drained 4 (6-inch) pita breads, cut in half, forming two pockets Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned. Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets. Serves 4. sandwich recipes Cheesteak Po’Boy 6 super-thin slices beef 2 teaspoons oil Salt and pepper French loaf, split 3 slices mozzarella cheese 1 cup very thinly-sliced onions Preheat oven to 350 degrees F. In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese and bake until bread is slightly crispy and cheese is melted. Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. When sandwich is ready, top sandwich with onions. Serve with potato chips. Yields 1 sandwich. sandwich recipes Chicken Cordon Bleu Calzones 4 boneless, skinless chicken breasts (1 pound) 1 cup sliced, fresh mushrooms 1/2 medium onion, chopped 3 tablespoons cornstarch 1 1/4 cups milk 1 tablespoon fresh basil or 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon pepper 1 (17 1/2 ounce) package frozen puff pastry, thawed 8 thin slices deli ham 4 slices Provolone cheese Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for 30 minutes or until juices run clear. Meanwhile in skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to a boil, cook and stir for 2 minutes until thickened. Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden. Serves 4. sandwich recipes Chicken Crescents 3 ounces cream cheese 1 to 2 large cans chicken 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped onion 2 tablespoons butter, softened 1/2 cup crushed croutons 2 tablespoons melted butter Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent package, and create four rectangles with the crescents, don’t tear them into triangles. Place 1/4 of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F. sandwich recipes Chicken Cordon Bleu Sandwiches 1 (10 ounce) package chicken patties 4 slices ham 4 slices Swiss cheese 4 buns Mustard Lettuce Tomato Prepare chicken according to package instructions. Top each chicken patty with a slice of ham and cheese. Return to oven for 2 minutes or until cheese is melted. Spread buns with mustard. Assemble each sandwich with a patty, lettuce and tomato. sandwich recipes Chicken Pizza Burgers Yield: 4 burgers 16 ounces ground chicken, fresh or thawed 2 cups pizza sauce, divided 1/2 teaspoon dried basil 4 slices provolone cheese 4 hot dog buns Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top each with a cheese slice during the last few minutes of cooking. Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and top with patty sandwich recipes Chicken Taco Pita Pockets 1 small avocado, thinly sliced 1 1/2 teaspoons lemon juice 1/4 teaspoon salt 2 cups finely cut-up cooked chicken 1 (4 ounce) can chopped green chiles, drained 1 small onion, sliced and separated into rings 1 tablespoon vegetable oil 1/2 teaspoon salt 8 pita breads (about 3 1/2 inches in diameter) 2 cups shredded Monterey jack cheese (8 ounces) 1 cup shredded lettuce 1/2 cup sour cream 1/2 cup taco sauce Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Mix chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. Cover tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot. Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 cup of the chicken mixture into each pita. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce. Makes 8 sandwiches. sandwich recipes Chile Rellenos Sandwiches 1 (4 ounce) can chopped green chiles, drained 6 slices bread 3 slices Monterey jack cheese 2 eggs 1 cup milk 2 to 4 tablespoons butter or margarine Salsa (optional) Mash chiles with a fork; spread on three slices of bread. Top with cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip the sandwiches. Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until golden brown on both sides and cheese is melted, adding additional butter if necessary. Serve with salsa if desired. Yields 3 servings. sandwich recipes Chili Burritos 1 1/2 cups chili 4 flour tortillas 1 cup mild Cheddar cheese, grated Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas. Sprinkle on the cheese. Roll up into cylinders. Serve warm. Serves 4 sandwich recipes Chili Dogs 1 (16 ounce) can chili or homemade chili 1 pound hot dogs 1/2 cup chopped onion 1 cup shredded Cheddar cheese Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog rolls, top with chili, onion and cheese. sandwich recipes Colorful Pepper and Mango Quesadillas 2 teaspoons vegetable oil 1/2 red bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1/2 yellow bell pepper, seeded and chopped 1/2 red onion, chopped 1 teaspoon chili powder 1 teaspoon oregano leaves 1 ripe but not too soft mango, peeled, seeded and chopped 1 tablespoon chopped cilantro Juice of 1 lime 1 serrano or jalapeno chile, minced, or some crushed red pepper flakes to taste, optional Flour tortillas (great to use two or three different colors/flavors) Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and oregano. Sauté 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool. Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings. For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2 tablespoons of your favorite salsa over the filling. Sprinkle 1/2 cup shredded cheese over the salsa and top with the second tortilla. Quesadillas can be assembled a day before cooking and stored stacked on a plate, covered well in your refrigerator. Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or sauté them in a nonstick pan sprayed with no-stick cooking spray. Cook 2 minutes on each side until lightly browned and cheese is melted. After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs. Serve with salsa and sour cream. sandwich recipes Corned Beef Sandwich Spread 4 tablespoons sharp cheese, grated 2 tablespoons mayonnaise 1/4 pound cooked corned beef, chopped 6 tablespoons minced sweet pickle 2 teaspoons finely minced onion 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon pepper Blend cheese and mayonnaise until smooth and soft. Add remaining ingredients. Mix until all ingredients are well blended. Store in refrigerator. Makes 12 sandwiches. sandwich recipes Crab Burgers 1 cup fresh or canned crab meat 1/2 cup diced celery 2 tablespoons chopped onion 1/2 cup shredded Cheddar cheese 1/2 cup mayonnaise Mix all ingredients. Spread on toasted English muffins and broil a few seconds. Serve hot. sandwich recipes Crab Melt Sandwiches 1 pound fresh lump crab meat, picked over 2 tablespoons fresh lime juice, or to taste 1/2 cup mayonnaise 2 teaspoons coarse-grained mustard 4 (1-inch thick) slices Italian bread, with crust removed 4 teaspoons freshly grated Parmesan Unsalted butter, softened, if desired Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, for 30 minutes. Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes. Serves 4. sandwich recipes Crab Tomato Sandwiches 3 ounces cream cheese, softened 1/2 cup shredded crabmeat 1 teaspoon lemon juice 1 egg, lightly beaten 3 tablespoons mayonnaise 2 tablespoons minced parsley 2 tablespoons grated Parmesan cheese Dash of cayenne pepper 6 slices sandwich bread, crusts removed 2 large tomatoes, ripe but firm Preheat oven to boil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan cheese and cayenne pepper; blend carefully. Toast one side of the bread slices. Cut tomatoes into thick slices and place on untoasted side of bread slices. Spread with the topping mixture and broil about 5 inches from heat until puffed and browned sandwich recipes Crabmeat Calzones 1 package hot roll mix 1 1/4 cups hot water 2 tablespoons vegetable oil 1 cup ricotta cheese 1 cup mozzarella cheese, grated 8 ounces cream cheese, softened 1/2 pound crabmeat 4 green onions, chopped 1 clove garlic, minced fine 1 small can olives, chopped 1 tablespoon fresh parsley or 1 teaspoon dried, chopped In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and towel. Meanwhile, combine remaining ingredients in medium bowl, mixing well. Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes). Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling sandwich recipes Creamed Chicken on Toast 1 package grilled chicken breast strips (Louis Rich) 1 (10 3/4 ounce) can condensed cream of mushroom soup 1 1/2 cups broccoli florets, cooked drained 1/2 cup milk 1/2 cup shredded Swiss cheese 1 teaspoon Worcestershire sauce 8 slices bread, toasted cut diagonally in half Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup, broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture is thoroughly heated and cheese is melted, stirring occasionally. Serve over toasted bread slices. sandwich recipes Creamy Tuna on Bagels 8 ounces cream cheese, softened 1 (6 1/2 ounce) can tuna, drained, flaked 2 tablespoons scallion slices 1/2 teaspoon dill weed Dash of salt and pepper 3 bagels, sliced and toasted Combine all ingredients except bagels; mix lightly. Spread bagel halves with cream cheese mixture. Broil for 5 to 7 minutes or until thoroughly heated. sandwich recipes Creole Jack Rabbit 4 slices bacon, finely chopped 1/2 cup onion, minced 1/2 cup green bell pepper, minced 1/4 cup flour 1 cup milk 2 cups canned tomatoes, drained, chopped 1 cup Monterey jack cheese, shredded 1 teaspoon Worcestershire sauce 1/2 teaspoon salt English muffins or toast triangles Cook bacon until crisp. Add onion and green pepper and sauté until tender. Blend in flour. Stir in milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until cheese melts. Serve over toast or muffins. Serves 6. sandwich recipes Crescent Cordon Bleu 1 1/2 cups chopped, cooked chicken 1 1/2 cups chopped, cooked ham 1 (6-ounce) jar sliced mushrooms or 1 cup fresh, sliced 4 ounces Swiss cheese, shredded 2 (8-ounce) cans crescent dinner rolls 1 egg, beaten Sesame seeds Preheat oven to 350 degrees F. Lightly coat a cookie sheet with vegetable cooking spray. In a bowl, combine chicken, ham, mushrooms and Swiss cheese. Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to center; twist slightly. Seal edges. Place on cookie sheet. Brush with beaten egg; sprinkle with sesame seeds. Bake for 18 to 24 minutes until golden brown. Makes 8 servings. sandwich recipes Crescent Monte Cristo Loaf 2 (8 ounce) cans refrigerated crescent dinner rolls 2 tablespoons butter or margarine, melted 2 tablespoons honey 6 ounces thinly sliced smoked turkey 6 ounces thinly sliced Muenster cheese 6 ounces thinly sliced cooked ham 1/3 to 1/2 cup red raspberry preserves Topping 2 tablespoons honey 1 tablespoon sesame seeds Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press perforations to seal. In small bowl, combine butter and 2 tablespoons honey, mix well. Brush over dough. Bake at 375 degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes. Grease a 15 x 10 x 1 inch baking pan. Carefully place one crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey and sprinkle with sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden brown. Let stand 5 minutes. Cut into 6 to 8 slices. sandwich recipes Cuban Sandwich Use leftover Roast Pork a la Criolla for this sandwich if you have any. This sandwich is a favorite in Miami, Florida, as it was first made by the Hispanic community there. Since it is eaten in the wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes known as "Medica Noche" (midnight), especially when made on the soft, sweet egg sandwich roll available from Cuban bakeries. Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add sliced dill or bread and butter pickles and close sandwich. Lightly butter outside surface of roll and grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted sandwich recipes Cucumber Sandwiches 8 ounces cream cheese, softened 3 large cucumbers, shredded and drained 1 package Good Seasons Blue Cheese Dressing mix 1 tablespoon mayonnaise (not Miracle Whip) Mix cheese, dry dressing mix and mayonnaise. Fold in cucumbers. Refrigerator sandwiches and leftover sandwich spread sandwich recipes Curried Shrimp Toast 12 slices firm white sandwich bread 1/2 cup soft butter 1 teaspoon curry powder 1/2 pound sharp Cheddar cheese, coarsely grated 12 to 16 ounces cooked shrimp Remove crusts and toast bread on one side only. Blend butter and curry and spread on untoasted side of bread. Cut each into 4 squares and place on cookie sheet. Place one shrimp on each square. Lightly sprinkle and press in the cheese. Toast carefully at 375 degrees F until cheese is melted (about 10 minutes). Serve hot sandwich recipes Davy Crocketts Yields 4. 2 cans crescent rolls 1 pound ground beef 1 large onion, chopped 2 cans whole green chiles 1 to 2 cups shredded Mexican or Cheddar cheese 1/2 cup sour cream or to taste 2 or 3 stalks scallions, chopped Sliced black olives Preheat oven to 375 degrees or the temperature required on the crescent roll can. Saute ground beef until no longer pink. Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet. Slit each of four green chiles down its length and open it up to flatten it. Lay one chile on each rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup cheese. Open second can of rolls and separate into rectangles. Gently lay a rectangle over each Davy Crockett. You don’t need to stretch the dough down to cover the edges. The dough will bake down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the sour cream, chopped green onion, shredded cheese and sliced olives so that each person may top their own Davy Crockett. sandwich recipes Denver Mile-High Taco Burger 1 pound lean ground beef 1 (1 ounce) envelope taco seasoning mix Sliced Monterey jack cheese with hot peppers (pepper jack) 4 sandwich buns Shredded lettuce Sliced tomato Mustard, to taste Catsup, to taste Mayonnaise, to taste Tortilla chips Mix together ground beef and seasoning mix in a medium bowl. Form 4 patties. Grill to desired doneness. Place cheese on each burger and heat briefly to soften cheese. Serve burgers in buns with lettuce, tomato, condiments and chips sandwich recipes Easy Crescent Dogs 8 Oscar Mayer Beef Franks or Wieners 4 Kraft Singles Process Cheese Food, each cut into 4 strips 1 (8 ounce) can Pillsbury Crescent Rolls Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food strips into each pocket. Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or until golden brown sandwich recipes Fiesta Steak Sandwich 1 strip steak 1 hoagie roll Sliced avocado Sliced tomato Shredded lettuce Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt. Fiesta Mayo 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon crushed red pepper 1 teaspoon fresh finely diced cilantro 1 teaspoon lime juice Mix all ingredients together until creamy. Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of the roll. sandwich recipes Frank Blandi’s Original Devonshire Sandwich Cream Sauce 3/4 stick butter, melted 1 cup all-purpose flour 1/4 pound Cheddar cheese, grated 1 pint chicken broth 1 pint hot milk 1 teaspoon salt Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches. For each sandwich 1 slice toast, crusts trimmed off 3 slices crisp bacon 5 thin slices cooked turkey breast Cream Sauce, recipe above Melted butter Parmesan cheese and paprika Preheat oven to 450 degrees F. In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown. sandwich recipes French Onion Sandwiches Yield: 4 servings 2 tablespoons butter or margarine 4 (4 ounce) beef cube steaks 1 medium onion, sliced and separated into rings 1 cup beef broth 1 tablespoon cornstarch 2 teaspoons Worcestershire sauce 1/8 teaspoon garlic powder Dash of pepper 4 (1-inch) slices French bread, toasted 2 (1-ounce) slices Swiss cheese, halved In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or until done. Remove from skillet, reserving drippings. Cook onion in drippings until tender. Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook and stir until bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mixture. sandwich recipes Garden Fresh Calzones Vegetable oil cooking spray 3/4 cup mushrooms, sliced 3/4 cup zucchini, halved lengthwise, thinly sliced 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 1/4 cup green onion, sliced 1/4 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1 (10 ounce) can refrigerated pizza crust dough 4 tablespoons light mozzarella cheese 4 tablespoons light spaghetti sauce 1 egg white, beaten Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray. In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each calzone. Bake 12 to 15 minutes or until golden brown. sandwich recipes Garlic Bread with Philly Steak 1 loaf French bread 1 1/2 pounds thin strips round steak 1 large bell pepper 1 1/2 pounds mushrooms 1 large red onion 4 cloves garlic, minced 1 teaspoon sage Salt and pepper to taste Garlic Bread 1/2 pound butter 1/8 cup olive oil Garlic powder Paprika Pepper Grated cheese to taste Sprinkle of Italian seasoning Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices. Slice onion thinly and mince garlic finely. Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat and sauté for about 10 to 15 minutes until a nice, beefy sauce is made in the pan. Serve on garlic French bread. Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients, sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes. Serve with "Philly" steak or a side dish. sandwich recipes Giant Meatball Sandwich 1 pound ground beef 1/2 pound ground pork sausage 2 cups commercial spaghetti sauce with peppers and mushrooms 1 clove garlic, minced 1 (16 ounce) loaf unsliced Italian bread 1 (6 ounce) package sliced provolone cheese Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper towels. Discard drippings. Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted. Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of meatballs, overlapping as needed. Place top half of bread over cheese. Serve immediately. sandwich recipes Glop This is an old old old family recipe. Even today, at the right time, I love it..... My mother called it GLOP. We never bothered to change the name; it wasn’t necessary. 1 pound Tillamook cheese 1 small can tomato sauce A pinch of garlic salt Dash of oregano Dash of marjoram Sliced pepperoni, cut into thin strips and/or cut-up mushrooms (optional) Grate cheese into a bowl. Add all other ingredients and stir thoroughly. Spread mixture on open hamburger buns and broil until toasty and cheese is melted and optional ingredients are heated through. sandwich recipes Grands Tuna Melts 2 (6 ounce) cans water-packed tuna, well drained 1/3 cup chopped onion 1/3 cup mayonnaise 1/8 teaspoon salt 1/8 teaspoon pepper 1 (1 pound 1.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits 4 ounces (1 cup) shredded Cheddar cheese Sour cream, if desired Chopped tomato, if desired Shredded lettuce, if desired Preheat oven to 350 degrees F. Grease cookie sheet. In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well. Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to form a 5-inch round. Spoon tuna mixture into center of biscuits. Top each with cheese. Press or roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal. Bake for 15 to 20 minutes or until golden brown. Cut each sandwich in half. Top each with sour cream, tomato and lettuce. sandwich recipes Greek Quesadilla 1 flour tortilla 2 tablespoons feta cheese 1/4 cup shredded mozzarella cheese Pinch of finely diced herbs (oregano, basil and rosemary) 3 tablespoons diced Kalamata olives 1/8 cup finely diced onion Sprinkle ingredients evenly over one side of the tortilla. Fold in half. Grill for about 1-2 minutes, or bake at 350 degrees F for 5 minutes. Slice in thirds and serve. sandwich recipes Greek Salad Heroes 3/4 cup thinly sliced fresh mushrooms 1/2 cup thinly sliced cucumber 2 tablespoons ripe olives 2 tablespoons crumbled feta cheese 1 tablespoon white balsamic vinegar 1/8 teaspoon dried oregano 2 Roma or small tomatoes, thinly sliced 1 clove garlic, minced 2 (2 1/2 ounce) submarine rolls 2 lettuce leaves 6 slices baked cooked ham 6 slices honey roasted smoked turkey Combine first 8 ingredients in a small bowl; toss gently. Let stand for 30 minutes, tossing occasionally. Cut a thin slice off top of each roll and set aside. Cut a 2-inch wide, V-shape wedge down the length of each roll (as they do at Subway). Reserve bread wedges for another use. Drain vegetable mixture. Line each roll with a lettuce leaf; arrange ham and turkey evenly over lettuce. Spoon vegetable mixture evenly over meat and cover with roll tops. sandwich recipes Green Chili Burger A burger that will make you say olé! Prep: 10 minutes Cook: 5 minutes Servings: Serves 4 4 fully cooked burger patties 1/2 small sweet onion 1 tablespoon butter 1 (4 ounce) can whole green chilies, drained 4 slices Monterey jack or pepper jack cheese 4 Kaiser rolls or hamburger buns Salsa picante Heat burgers in microwave according to package directions. Cut onion into 1/4-inch thick slices. Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until soft and golden. Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return to microwave briefly to melt cheese. Heat buns in microwave or oven until warm. Spread salsa on buns. Place burger patties on buns and top with grilled onions sandwich recipes Grilled Cheese with Ham and Tomato When I want to be more elaborate with grilled cheese and really make a meal of it I use this recipe. Potato bread slices Deli boiled ham Muenster cheese Cheddar cheese Sliced tomatoes To each sandwich I add ham, muenster and cheddar cheese and a sliced tomato. I fry in butter. Serve with salads and pickles and pork ’n’ beans. In the winter I also serve with soup. sandwich recipes Grilled Chicken Sandwich with Roasted Red Onion and Garlic Mayonnaise Serving size: 6 Garlic Mayonnaise 3 slices red onion (1/2-inch slices), roasted 1 head garlic, roasted 2 tablespoons olive oil Sandwich 1 loaf focaccia bread, sliced 1/2 cup olive oil, for marinade 2 boneless chicken breast halves, grilled and sliced 5 portobello mushrooms, grilled and sliced 1 1/2 tablespoons olive oil, for sautéing 2 tablespoons garlic, finely minced 6 cups fresh spinach, cleaned 1/4 pound gruyere cheese, thinly-sliced Garlic Mayonnaise: Cut top off garlic to expose cloves. Slice onion. Drizzle with olive oil. Roast at 375 degrees F for 40 minutes. Add to basic mayonnaise and blend until smooth. Sandwich: Marinate the chicken and mushrooms in olive oil for 10 minutes. Grill over high heat, and then slice. In hot sauté pan, cook garlic in oil for 15 seconds. Add all the cleaned spinach. Compact the spinach, toss and stir. Cook just till wilted. lice Focaccia to form a top and a bottom. Lightly brush each cut side with olive oil. Place both pieces under your broiler so that the cut side is toasted. Layer ingredients like spokes on a wheel. This spreads them out evenly so there’s filling in every bite. Start with chicken, then spinach, then mushrooms, and finally cheese. After adding the cheese, run the sandwich under broiler to melt cheese. Add plenty of the mayonnaise and replace top. Serve by cutting into 6 pie-shape wedges. sandwich recipes Grilled Eggplant Burgers 6 slices peeled eggplant, 1/2 inch thick 2 tablespoons olive oil 4 ounces goat cheese 1/4 cup sun dried tomatoes in oil 1/4 cup pine nuts 12 thin slices good quality bread, toasted Grill, broil or sauté the slices of eggplant that have been brushed with oil until brown and soft. Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine nuts. Top with remaining slices of bread and serve. sandwich recipes Grilled Garlic Steak Sandwiches 1 1/2 cups butter or margarine 30 cloves garlic, minced (about 2/3 cup) 5 large red bell peppers 5 large green bell peppers 3 large (about 1 1/2 pounds total) onions 3 flank steaks, each 1 1/4 to 1 1/2 pounds Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions. Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until vegetables are browned and onions taste sweet, about 30 minutes; keep warm. Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for rare. Transfer steaks to cutting board and tent with foil to keep warm. Toast rolls on grill. Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic mixture. Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and spreadable herbed cheese (such as Rondele or Boursin). sandwich recipes Grilled Ham and Brie Sandwiches 12 slices pumpernickel bread Creole mustard 1 pound thinly sliced smoked ham (Virginia ham from the deli is good) 1 pound thinly sliced Brie cheese 1/2 cup butter, room temperature (or use the stuff in the plastic tub) Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread with mustard then layer with ham and Brie. Spread other six slices with mustard, on unbuttered side ya know. Put mustard side down on other stuff. Heat pan or griddle to medium heat and grill sandwiches. When brown to your likin’, turn them over and grill again. Eat. sandwich recipes Grilled Quesadillas 4 tortillas 1 cup Monterey jack cheese, shredded 1 cup stemmed, coarsely chopped watercress or arugula 1 tablespoon thinly sliced red onion 1 tablespoon tomato, finely chopped 1 tablespoon garlic (optional) 1 serrano or jalapeño pepper, finely chopped Salt and pepper to taste Lightly oil the grill rack and place it about 4 inches above the coals. Over medium heat, grill the tortillas for about 1 minute. Turn over and sprinkle with the remaining ingredients. Cover loosely with heavy-duty foil (or the grill hood) and cook until cheese melts (about 1 minute), checking to ensure that tortillas do not burn. To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream. sandwich recipes Grilled Rachel 12 large slices dark rye bread Mayonnaise or salad dressing 2 pounds cooked turkey breast, thinly sliced 1 (16 ounce) can sauerkraut, well drained 12 slices Swiss cheese Butter or margarine, softened For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut and 2 slices cheese. Assemble sandwiches by spreading one side of each bread slice with mayonnaise. On six bread slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side down. Spread top bread slice evenly with softened butter; place buttered side down in skillet. Butter other bread slice. Cover; grill slowly on each side. Makes 6 sandwiches. sandwich recipes Grilled Reuben Chicken Melts Yields 4. 4 skinless boneless chicken breast halves 2 cups shredded red cabbage 1 1/2 cups (6 ounces) Swiss cheese, shredded 1 large onion, cut into 1/2-inch slices 1 1/4 cups Thousand Island salad dressing, divided 4 French rolls, split Brush chicken and onion with 1/2 cup salad dressing; set aside. Combine 1/4 cup salad dressing and cabbage; mix well; set aside. Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle chicken evenly with Swiss cheese during the last minute of grilling. Grill onion 4 to 5 minutes on each side, or until browned and tender. Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately. sandwich recipes Grilled Vegetable Heros 2 large zucchini, sliced lengthwise 2 tablespoons chopped fresh basil, plus 1 large red bell pepper, quartered lengthwise and seeded 8 large basil leaves 2 Italian sandwich rolls with, split lengthwise (horizontally) 1 large firm tomato, cut into 4 slices Salt, to taste Freshly-ground black pepper, to taste 6 tablespoons bottled Italian salad dressing 4 thin slices Provolone cheese Prepare grill (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut-side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes. Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll. Yields: 2 servings sandwich recipes Grinder French loaf, split 3 slices salami 3 slices mortadella 3 slices provolone cheese 3 slices Swiss cheese 10 rings pickled banana peppers or pepperoncini Olive oil Preheat oven to 350 degrees F. Open up loaf and layer all ingredients inside. Drizzle with olive oil, then bake until warm and crispy. sandwich recipes Hamburger Salad Sandwiches 1/4 pound hamburger 1 tablespoon chopped onion 1 cup shredded lettuce 1/2 cup shredded cheese 1 large dill pickle, chopped 1/2 cup mayonnaise 1 hardboiled egg, chopped (optional) 1 teaspoon salt 1/4 teaspoon pepper Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir well. Use for regular bread sandwiches or as a pita filling. sandwich recipes Hanky Panky 1 1/2 pounds lean ground beef 1 (12 ounce) package sausage 1 teaspoon Worcestershire sauce 8 ounces Velveeta cheese Place ground beef and sausage in a large skillet. Cook over medium high heat until evenly brown. Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, allowing it to melt. Serve warm on slices of bread. sandwich recipes Hawaiian Ham Croissant Serves 4. 4 ounces whipped cream cheese 8 ounces crushed pineapple, drained 4 croissants, split 8 (1/4-inch) slices ham Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream cheese filling on each cut surface of croissants. To assemble sandwich, layer bottom portion with ham slice, 1 tablespoon of filling, another ham slice and croissant top. sandwich recipes Hens in a Blanket 1 (9 ounce) package chicken breast tenders 1 (8 ounce) can refrigerated crescent rolls Cheddar cheese slices Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations Use Swiss or pepper jack cheese, sautéed onions, peppers, etc. sandwich recipes Horseshoe Sandwich Frozen French fries 2 egg yolks 1/2 cup beer 2 tablespoons butter 3 cups grated sharp Cheddar or Colby cheese 1 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/2 teaspoon salt Dash of cayenne pepper 2 slices bread Cooked meat (ham, hamburger, corned beef, chicken, bacon, shrimp, turkey, etc.) Dash of paprika Prepare frozen French fries according to package directions. Meanwhile, prepare cheese sauce by first beating egg yolks and beer together. Melt butter and cheese together over boiling water, stirring in one direction only with wooden spoon. Add Worcestershire sauce, dry mustard, salt and cayenne pepper. Stirring constantly, add beer/egg mixture to cheese mixture a little at a time. Keep mixture hot as you stir, but don’t let it bubble. Meanwhile, toast bread. Meanwhile, preheat platter. Place toast on platter. Place meat atop toast. Cover meat with cheese sauce. Circle platter with French fries. Add dash of paprika. Makes 1 serving. Tip Constant stirring and top-quality cheese will yield a smooth mixture sandwich recipes Horseshoes 4 pieces thick toast 4 hamburger patties, cooked to liking 1 bag skinny French fries, cooked 1 can Cheddar cheese soup 1/2 soup can milk 2 tablespoons Worcestershire sauce Garlic to taste Combine cheese soup, Worcestershire sauce and garlic and cook until smooth. Place 2 pieces of toast on a plate and put a hamburger on top of each then a layer of fries on top of that and then cover with cheese sauce. sandwich recipes Hot Bandanas 1 (7 ounce) jar pitted Kalamata olives, drained and sliced 1 1/2 cups diced, peeled white onion 1 pound ripe beefsteak tomatoes, chopped 1/2 pound mozzarella cheese, diced (about 1 1/2 cups) 1 cup grated Parmesan cheese 2 cloves pressed garlic 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons dried basil 1/4 cup wine vinegar 1/3 cup olive oil 10 hard rolls 3 tablespoons soft butter 3 fresh basil leaves Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be saved to make bread crumbs later. Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake at 350 degrees F for 20 to 25 minutes. sandwich recipes Hot Ham Sandwiches 1/2 cup (1 stick) butter or margarine 1/4 cup mustard 1 tablespoon dried onions 1 tablespoon poppy seed Mix thoroughly and spread on buns. Add 1 or 2 slices ham and 1 slice Swiss cheese. Wrap in aluminum foil. Bake at 350 degrees F for 10 minutes. These can be frozen, unbaked. Makes 12 to 16 sandwiches. sandwich recipes Hot Sub Sandwiches 12 round Kaiser rolls 1 pound deli ham lunchmeat 1 pound hard salami lunchmeat 1 pound turkey breast lunchmeat 1 pound sliced mozzarella cheese 1/2 yellow onion, thinly sliced 1/4 cup Italian dressing Oregano (or Italian seasoning) 12 sheets aluminum foil Preheat oven to 350 degrees F. Slice Kaiser rolls and lightly brush 1 teaspoon of dressing over each side. Divide the meat among 12 rolls and stack on bottom half of each roll using at least a few slices of salami per roll. Add a few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer looking wraps and pop in oven for 15 minutes. Serve warm right out of the foil. Yield: 12 sandwiches sandwich recipes Hotdogs Azteca® 1 package Azteca® Flour tortillas 1 pound hot dogs 1 (15 ounce) can chili with beans 8 ounces American cheese slices Bring tortillas to room temperature. Preheat oven to 475 degrees F. Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake approximately 10 minutes until cheese is melted and tortilla is crisp. Serves 5 to 6. NOTE: For appetizers, slice in quarters. sandwich recipes Italian Grilled Cheese 4 slices Italian bread (1 inch thick) 4 slices mozzarella or provolone 3 eggs 1/2 cup milk 3/4 teaspoon Italian seasoning 1/2 teaspoon garlic salt 2/3 cup Italian-seasoned bread crumbs Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on both sides. sandwich recipes Italian Sausage Sandwiches I made these tonight and thought I’d share. The recipe says mild Italian sausage but I used a mix of mild and hot Italian sausage. It came in 6 inch links so I didn’t have to cut it. I sautéed the pepper mix in a frying pan for convenience and cut the peppers into strips. Finally, I simmered the sausage in the marinara sauce for about 45 minutes. It turned out perfectly. Hope you guys like it too. 1 pound mild Italian sausage 1 green bell pepper 1 yellow pepper 2 onions 1 cup marinara sauce 4 (6-inch) hoagie rolls Minced garlic Italian seasoning Extra-virgin olive oil Cut sausage into six-inch links. Grill approximately 20 minutes on each side until golden brown. Set sausage aside. Cut onions and peppers into half-moon wedges and place in a large bowl. Add two tablespoons of minced garlic, 3 tablespoons of Italian seasoning and 1/2 cup of olive oil. Mix well. Place the mixture of peppers and onions on the grill and sauté until soft. Place the sausage in the hoagie roll, top with onions and peppers, marinara sauce and Parmesan cheese. sandwich recipes Josefinas (Toast with Chile Cheese) 1 (1/2 pound) slender baguette 1 cup shredded jack cheese 2 (4 ounce) cans diced green chiles 1/2 cup minced sweet onion 1/2 cup sour cream 3 cloves garlic, peeled and minced 1/4 teaspoon paprika Cut baguette in half horizontally. In a bowl, mix shredded cheese, chiles, onion, sour cream, garlic and paprika. Spread mixture evenly over cut sides of baguette. Dust lightly with more paprika. Set, cheese mixture up, on a 17 x 14-inch baking sheet. Broil 4 inches from heat until topping is puffy and lightly browned, about 6 minutes. Serve warm. sandwich recipes Kentucky Hot Brown Sandwiches 12 slices turkey breast 12 slices bread 12 slices bacon 12 to 36 mushroom caps 1 cup grated Parmesan cheese 1 can cream of chicken soup 1/3 cup light cream 1 teaspoon lemon juice Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon on bread slices and toast on one side. Place bread in large baking dishes and top with turkey slices, cheese sauce and salt and pepper to taste. Cover and heat in 350 degree F oven until turkey is slightly brown. Remove and add bacon slices and other condiments if desired. Serves 12. sandwich recipes Kentucky Hot Brown The Kentucky Hot Brown originated at the Brown Hotel in Louisville early this century. There are as many versions of the dish as there are cooks who make it. This recipe is based on the one used at the old Lafayette Hotel in Lexington. For each serving 2 pieces toast Turkey breast slices 3 slices crisp bacon 1/3 cup Parmesan cheese 1 tablespoon butter or margarine 1 cup white sauce Tomato half (optional) White Sauce (for each cup) 2 tablespoons flour 2 tablespoons butter or margarine Salt and pepper 1 cup milk To make white sauce, melt butter or margarine. Remove from heat and add flour, salt and pepper. Blend well. Return to heat for one to two minutes. Remove from heat and add milk slowly, stirring constantly. Return to medium heat and cook, stirring constantly, until sauce thickens and begins to bubble. Use individual oval or rectangular casserole dishes to assemble Hot Brown. (If you wish, place tomato half at one end of casserole.) Place two pieces toast in bottom of casserole (one piece may have to be cut to fit in ends of dish.) Heap turkey breast slices on toast (be sure to use "real" turkey rather than rolled, pressed or processed). Cover turkey with white sauce. Cover white sauce (and tomato half, if used) with liberal coating of grated Parmesan. Dot Parmesan with butter or margarine. Broil until butter melts and blends with Parmesan to make golden crust. Crush bacon and sprinkle on top. Serve at once. sandwich recipes Kentucky Hot Brown 2 tablespoons butter 4 tablespoons flour 2 cups milk 1/2 teaspoon chicken bouillon 1/2 cup shredded sharp Cheddar cheese 4 slices bread, toasted 6 ounces cooked turkey breast meat, thinly sliced 6 ounces cooked ham, thinly sliced 1 tomato, sliced 4 slices bacon, cooked until crisp 2 teaspoons Parmesan cheese Paprika Preheat oven to 300 degrees F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving. Serves 4. sandwich recipes Lasagna on a Bun 1 pound ground beef 8 buns 1 cup spaghetti sauce 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 cup ricotta cheese 1/4 cup Parmesan cheese 1 cup shredded Cheddar Cheese 1 cup shredded mozzarella cheese In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally. While meat is cooking, cut top off of rolls and hollow out the center. After meat is no longer pink, drain. Add spaghetti sauce, garlic powder and Italian seasoning. Mix well and simmer until sauce is heated. In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and the mozzarella. Mix well and set aside. Add beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese mixture. Place on baking sheet and lightly cover with foil. Bake at 350 degrees F for 20 minutes. Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3 minutes or until cheese is melted. Serve immediately. Serves 8. Can be frozen for leftovers. sandwich recipes Lasagna Sandwiches 1/8 cup sour cream 1 tablespoon chopped onion 1/4 teaspoon oregano 4 slices Italian or other white bread 4 bacon strips, halved and cooked 4 slices tomato 2 (wide) slices Mozzarella cheese 2 tablespoons butter or margarine Combine first 3 ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices, and a slice of cheese. Top with remaining bread. In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary. Makes 2 servings. sandwich recipes Lox, Bagel and Cream Cheese Sandwich This is the way I make the sandwich! 1 bagel, split and toasted or untoasted About 1/3 cup cream cheese, divided Several thinly-sliced pieces lox 1 slice onion 1 slice tomato (optional) Salt and pepper Hot black coffee (optional) Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the remaining bagel half with the remaining cream cheese. Set on top of the first half. Enjoy with a cup of steaming hot black coffee! sandwich recipes Luncheon Loaf Here’s a quick (20 minute) Mustard Bread for 6+ people. 1 loaf (soft) Italian bread 1 (8 slice) package "REAL" Swiss cheese 8 ounces favorite mustard 1/2 cup (1 stick) real butter Melt butter over low flame in a 1 cup Pyrex measuring cup. Just before it boils, squeeze in mustard to fill measuring cup. Stir vigorously while the butter cools and blends in smoothly. Slice Italian bread into 10 to 12 (1-inch thick) pieces, but not completely through. Liberally brush each side of the sliced bread with 2 strokes of the mustard. Cut package of Swiss cheese in half and slide a piece between each slice of bread. Cover in foil and bake for 15 to 20 minutes or until the cheese gets soft. If you like bacon, top with 6 uncooked bacon slices before cooking. Office parties will demand a repeat performance. sandwich recipes Meatball Sandwiches 4 pounds lean ground beef 2 eggs 1 package dry Hidden Valley Ranch dressing 1 package finely crushed Saltine crackers Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more eggs if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot. Serve meatballs on steak rolls and garnish with shredded mozzarella cheese. sandwich recipes Meatball Subs 2 to 3 pounds ground beef 1 can tomato paste Italian seasonings (parsley, basil, rosemary, oregano) Salt, pepper and garlic Bread crumbs 1 egg 3 to 5 cans tomato sauce or pizza sauce Shredded mozzarella cheese Italian rolls In a large bowl, beat egg and add ground beef, seasonings, tomato paste and some bread crumbs. Mix together well. Add more seasonings and bread crumbs if needed. Form mixture into bite-size meatballs and place them in a large saucepan. Cook the meatballs slowly, turning frequently so they brown evenly. While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other large pot. If you.re using tomato sauce, you.ll need to add Italian seasonings and salt, pepper and garlic. Use enough sauce to cover the meatballs. Begin heating the sauce. When the meatballs are done, place them in the sauce. After the sauce is hot, serve on rolls with shredded mozzarella sandwich recipes Meatless Reuben Sandwich 1 slice rye bread Zucchini 2 to 3 tablespoons sauerkraut Onion Green bell pepper 1 slice mild Cheddar or Swiss cheese Drain sauerkraut well, placing it in a wire strainer and then pressing with the back of a spoon to force the liquid out. Cut zucchini into thin slices. Cut thin rings from the onion and green pepper. Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on top, then add a few onion and green pepper rings. Top with the cheese slice. Place in a preheated oven or under the broiler until the cheese melts. sandwich recipes Mediterranean Grill Makes 4 servings. 1/4 cup mayonnaise 1/4 cup grated parmesan cheese 8 (1/2-inch thick) slices Italian bread 6 ounces Fontina cheese, thinly sliced into 8 slices 1 medium tomato, thinly sliced 4 large arugula leaves 1/2 red onion, thinly sliced 1/4 cup pesto 3 tablespoons butter/margarine, melted In bowl, blend mayo w/ parmesan; spread over one side of each bread slice, dividing evenly. On prepared side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side down. Brush top of each with half of the melted butter. In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter; turn and cook until golden brown and cheese is melted. sandwich recipes Mexican Rarebit 3 tablespoons chopped green bell pepper 1 tablespoon butter 1/2 cup canned tomatoes, drained and chopped 1 (8 ounce) can whole kernel corn 2 tablespoons diced canned green chiles 1/4 teaspoon salt 1 pound sharp Cheddar or Monterey jack 1/4 cup bread crumbs 1 egg, lightly beaten Sliced pimento Minced parsley In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted. Blend in crumbs and egg. Cook and stir until mixture is thickened. Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast. sandwich recipes Mile High Shrimp Sandwiches 1 large carrot, julienned 1/4 cup julienned red onion 2 teaspoons fresh lemon juice 2 teaspoons light brown sugar 1/2 teaspoon grated fresh ginger 1 ripe avocado 1 package alfalfa sprouts 1 1/2 pounds cooked or grilled medium shrimp, peeled, deveined 6 large slices sourdough bread, lightly toasted Juice of 1 lime Pinch of cayenne pepper Coarse or kosher salt Blue cheese dressing Blanch the carrots in rapidly boiling, salted water for about 30 seconds, or until the color is set, but the carrots are still very crisp. Drain well and cool under cold, running water. Pat dry. Combine the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix. Season with salt and additional cayenne, as desired. Set aside. (This can be made earlier, covered and refrigerated.) Halve the avocado, holding the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist slightly and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a small bowl. Mash with a fork, leaving some texture and adding the lime juice and salt to taste. Lay out sourdough toast on a work surface. Spread the mashed avocado mixture on top of the slices. Lightly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing. Serves 6. sandwich recipes Monte Cristo 6 ounces smoked cooked ham 4 (4-inch square) slices Swiss cheese 4 slices turkey breast 8 slices bread Oil (for frying) Confectioners. sugar Raspberry jam Wooden picks Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread.. Top with remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with wooden picks. Heat oil to 375 degrees F in heavy 3-quart saucepan or deep fat fryer. Prepare Batter. Batter 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1 1/2 cups milk To prepare batter, combine flour, baking powder and salt in medium bowl. Beat eggs and milk; stir into flour mixture until smooth. Dip each sandwich in batter to coat well. Fry 3 minutes or until golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar. Serve with jam. Makes 4 servings. sandwich recipes Mozzarella Basil Melt 6 slices sourdough sandwich bread 1 tablespoon olive oil 15 fresh basil leaves 2 firm-ripe tomatoes, sliced 1/4-inch thick 4 ounces fresh mozzarella cheese, sliced 1/4-inch thick Salt and pepper, to taste Brush one side of each bread slice with olive oil. Place three slices, oil side down, on a 10 x 15- inch baking sheet and layer evenly with basil leaves, tomato slices and mozzarella slices. Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately. sandwich recipes Olive Salad 1 (32 ounce) jar pimento-stuffed green olives, chopped 2 cups pitted ripe olives, chopped 1 1/2 cups chopped pickled cocktail olives 2 celery stalks, finely chopped 2 cups blanched chopped cauliflower 1/4 cup minced garlic 2 medium carrots, peeled and minced 2 teaspoons dried leaf oregano 1 tablespoon minced flat-leaf parsley 2/3 cup red wine vinegar 1/4 cup olive oil Combine all ingredients in a large bowl and stir to blend well. Store in jars with tight-fitting lids in the refrigerator. Makes about 3 quarts. Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious addition to tossed green salads, pizzas, and is a great relish to spread on crackers. Muffuletta Sandwich 1 (10-inch) Muffuletta Bread loaf 3 ounces honey ham, thinly sliced 3 ounces Mortadella with pistachios, thinly sliced 3 ounces Genoa salami, very thinly sliced 1 heaping cup Olive Salad 5 slices Provolone cheese Preheat oven to 350 degrees F. Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly. Top with the slices of Provolone cheese and place the top on the sandwich. Press down to compress slightly. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has begun to melt into the Olive Salad. Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired; remove picks before eating. Makes 1 to 4 servings, depending on appetite! sandwich recipes Navajo Tacos 2 cups unbleached flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup evaporated milk About 3/4 cup water Mix dry ingredients with fingers. Stir in water with a fork. Knead and divide into 6 parts. Pat into 4 (8-inch) circles 1/4 inch thick. Fry in oil heated to 365 degrees F until brown. Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and taco sauce or salsa. Makes 4. To use for a dessert, spread with butter and honey or confectioners’ sugar. sandwich recipes Open Face Avocado Sandwiches 1 package shredded frozen hash browns 1 large avocado, peeled and sliced Shredded Cheddar cheese 3 tablespoons oil Salt and pepper to taste 1 large tomato Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and place on broiler pan. Make layers of tomato and avocado strips on each potato patty. Top with cheese then place under broiler for 3-4 minutes or until cheese melts. Cut each in half. Serves 4. sandwich recipes Open-Face Cucumber Sandwiches 3 cucumbers, peeled, seeded and sliced thin 8 ounces cream cheese, softened 1 envelope Hidden Valley Ranch dressing mix 1/2 cup mayonnaise 1/4 cup sour cream 1 loaf cocktail rye bread Fresh dill weed for garnish Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to blend. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter. sandwich recipes Open Face Pineapple Sandwich 2 slices white or wheat bread Peanut butter 3 slices pineapple from a can 2 slices American cheese Toast bread in the toaster until medium brown. Spread each with peanut butter to taste and place on a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been drained on a paper towel to remove excess juice. Top each with a slice of cheese. Place under the broiler just until cheese melts. Makes 2 open-face sandwiches. sandwich recipes Open-Face Bacon-Mushroom Melt 8 strips turkey bacon or pork bacon, halved 4 slices light whole wheat bread, toasted 2 tablespoons mayonnaise 4 mushrooms (4 ounces), thinly sliced 1/8 teaspoon salt 1/4 teaspoon black pepper 4 slices tomato 1/2 pound Muenster cheese, sliced 1 cup alfalfa or other sprouts (optional) Place a broiler rack farthest from the heat source, and preheat the broiler (or a toaster oven). Arrange the bacon in a large skillet, and cook over low heat until crisp, turning occasionally, 5 to 8 minutes. Drain on a paper towel-lined plate. Spread the bread with the mayonnaise, and place on a baking sheet. Top with the mushrooms, and season with the salt and pepper. Arrange the tomato over the mushrooms. Cover with the bacon, and top with the slices of cheese. Broil until the cheese melts. Top with the sprouts, if desired. Makes 4 servings. sandwich recipes Open-Face Pizza Sandwiches 2 cups biscuit mix 1/2 cup cold water 1 pound ground beef 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 tablespoons chopped green bell pepper 1 teaspoon salt 1 teaspoon dried oregano leaves 1/8 teaspoon pepper 12 ounces tomato paste 2 to 3 tomatoes, thinly sliced 8 slices mozzarella cheese, each about 4 inches square, cut diagonally into halves Preheat oven to 450 degrees F. Grease cookie sheet. Mix biscuit mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into halves. Pat each half into a 16 x 4-inch rectangle on a cookie sheet with floured hands. Bake until light brown, 8 to 10 minutes. Reduce oven temperature to 350 degrees F. Mix ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato paste; spread over rectangles. Bake until beef is done, 20 to 25 minutes. Arrange tomatoes down center of each rectangle, overlapping edges; layer mozzarella cheese slices over tomatoes. Bake until cheese is melted, about 5 minutes longer. Serves 6. sandwich recipes Open-Faced Vegetable Sandwich 2 cans crescent rolls 16 ounces cream cheese 1 cup mayonnaise 1 package dry Ranch dressing Vegetables, chopped Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to directions. Let cool. Mix cream cheese, mayonnaise and Ranch dressing and spread on cooked rolls. Chop 5 vegetables (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and press into cream cheese mixture. Garnish with olive slices and slice in squares. Refrigerate for at least 2 hours before serving. Keep refrigerated. sandwich recipes Original Philadelphia Cheese Steak Sandwich 1 (24 ounce) thinly-sliced rib eye or eye roll steak 6 tablespoons soy bean oil Cheese (Cheez Whiz® is recommended), American or provolone 4 crusty Italian rolls 1 large Spanish onion Sweet green and red peppers, sautéed in oil (optional) Mushrooms, sautéed in oil (optional) Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the slices of meat quickly on both sides. Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and catsup. sandwich recipes Original Ranch® Cheeseburgers 1 packet/1 ounce Hidden Valley® Seasoning & Salad Dressing Mix 1 pound ground beef 1 cup shredded Cheddar cheese 4 hamburger buns Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired. Servings: 4 Caramelized Onions 1/4 cup olive oil for frying onions 6 cup thinly sliced onions (approximately 3 pound) 6 garlic cloves 3 tablespoons fresh thyme or 1 tablespoon dried thyme 1 bay leaf Salt and pepper Heat olive oil and add onions, garlic, thyme, and bay leaf. Cook, stirring occasionally, until most of the moisture has evaporated and the mixture is very soft, almost smooth, and caramelized. This takes about 45 minutes. Discard the bay leaf and season with salt and pepper. sandwich recipes Pan Full of Burgers 2 pounds ground beef 1 cup soft bread crumbs 1/2 cup chopped onion 1 egg Salt and pepper Have ready 8 tomato slices and 8 hamburger buns. Combine meat, bread crumbs, onion, egg, salt and pepper. Mix lightly. Place meat mixture on a cookie sheet (with an edge so it doesn’t spill over). Press to within 1 inch of edge of pan. Bake at 350 degrees F for 20 minutes. Drain excess fat. Top with 8 cheese slices and tomato slices. Bake until cheese melts. Cut into squares. Serve on buns. sandwich recipes Peppered Steak Sandwiches Serves 4. 2 (3/4 pound) boneless strip steaks Cracked black pepper 1 baguette Olive oil 1 clove garlic Salt 1/4 pound Roquefort cheese Caramelized onions 1 sprig fresh rosemary Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed. Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove. Heat a cast iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes. Cut toasted baguette into four equal pieces. Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately. sandwich recipes Philly Cheese Meatball Sandwiches 2 teaspoons vegetable oil 1 green bell pepper, cut into strips 1 small onion, cut into thin wedges 1 (18 ounce) package frozen, fully cooked meatballs (about 35 meatballs) 6 hoagie rolls, split and warmed 3/4 cup low-fat pasteurized process cheese spread sauce, heated Heat oil in a large nonstick skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes. Add meatballs. Cover and cook 13 to 14 minutes, or until meatballs are heated through and vegetables are tender, stirring occasionally. Spoon meatball mixture into rolls and drizzle with cheese sauce. Makes 6 sandwiches. sandwich recipes Pimento Cheese Spread This makes nice sandwiches and is good for party appetizers when spread on rounds of rye bread or wheat crackers. 2 1/2 cups sharp Cheddar cheese, shredded 1 (4 ounce) can pimentos, mashed with a fork, plus the liquid 1 teaspoon garlic salt 1/2 cup salad dressing Mix all ingredients together. Let mixture stand until it warms to room temperature, then beat at high speed with electric mixer until it is smooth and creamy. Yields 2 cups. sandwich recipes Pineapple Bagel Sandwich 2 eggs or whole wheat bagels, cut in half 4 tablespoons lite or regular cream cheese 2 (1 ounce) slices Canadian bacon or ham 4 slices red onion 1 (8 ounce) can pineapple slices, drained Spread 2 tablespoons cream cheese on bottom half of bagel. Top with Canadian bacon slice and 2 slices each red onion and pineapple; place remaining bagel half on top. Repeat with remaining bagel. Serve with orange wedges and strawberries, if desired sandwich recipes Pizza Burgers 1 pound ground beef 8 English muffins 1 (14 ounce) jar pizza sauce 8 ounces mozzarella cheese, shredded 1 (4 ounce) can mushrooms (optional) Pepperoni, olives, sausage, onions Brown ground beef. Open buns and place them on a cookie sheet, cut-side up. Spread pizza sauce on muffins and top with ground beef. Top with cheese. Add optional toppings if desired. Put into broiler until the cheese melts. Yields 8 burgers. sandwich recipes Pizza Burgers 1 cup pizza sauce 1 pound ground beef 1/2 pound Italian sausage 1/4 cup diced green onion 1/4 cup diced green bell pepper 1 cup diced tomato 1 small can sliced olives, drained 4 slices cheese Grated Parmesan cheese 4 hamburger buns Butter or margarine Mix ground beef and sausage together and from into 4 patties. Fry in preheated skillet until done. Meanwhile, dice vegetables and toss together with olives. Butter buns and toast under broiler. Place buns on individual dinner plates open face. Place cooked patties overlapping both halves of buns. Place one slice of cheese on each patty. Pour 1/4 cup of pizza sauce over each. Serve vegetables and Parmesan cheese distributed over top. sandwich recipes Pocket Sandwiches 1/2 pound Italian sausage, sliced 1 onion, chopped 1 clove garlic, minced 1 cup sliced mushrooms 1 cup diced green bell pepper 1/2 cup diced celery Pepper 6 pita breads 1 cup shredded Monterey jack cheese Sauté sausage in large skillet until browned. Drain off all but 2 tablespoons fat and add onion, garlic, mushrooms, green pepper and celery. Sauté until vegetables are tender and sausage is done. Season to taste with pepper. Cut pita breads in halves crosswise. Open pockets and stuff with sausage filling. Sprinkle filling with cheese. Fit sandwiches snugly upright in baking pan and bake at 400 degrees F for 10 minutes or until cheese begins to melt. Serve at once. NOTE: Instead of sausage, use diced cooked chicken, turkey, shellfish, or any leftover cooked meat and sauté in 2 tablespoons of oil instead of sausage fat. sandwich recipes Pork Burger 1 pound ground pork 1 teaspoon ground black pepper 1 clove garlic, minced 1/4 teaspoon salt Mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch thick. Heat nonstick skillet over medium heat. Place pork patties in skillet and cook for 5 minutes. Turn and cook for 5 more minutes. Serve on sandwich buns and add one of the following toppings, if desired. BLT Burgers Top pork burgers with Canadian-style bacon, lettuce leaves and tomato slices. Place on toasted sandwich buns. Pizza Burgers Top pork burgers with pizza sauce, sliced pepperoni, mushrooms and a slice of mozzarella cheese. Taco Burgers Top pork burgers with taco sauce, chopped tomato, shredded lettuce and Cheddar cheese. sandwich recipes Portobello Burgers with Red Pepper Mayonnaise 1/2 cup prepared mayonnaise 1/4 cup canned, roasted red peppers, drained well and patted dry with paper towels 1 teaspoon minced garlic Salt and pepper 4 portobello mushrooms, stems removed, wiped clean with a damp cloth or paper towel 1/4 cup prepared Italian salad dressing 8 (1-inch-thick) slices sourdough or French bread Butter, olive oil or olive oil cooking spray 4 slices provolone cheese 4 slices ripe, fresh tomato 4 romaine lettuce leaves, washed and dried Heat grill or broiler to high. While grill is heating, prepare red pepper mayonnaise by pureeing mayonnaise, red peppers and garlic in a food processor or blender. Season with salt and pepper to taste and refrigerate, covered, until ready to serve. Place cleaned mushrooms on a plate and brush both sides with salad dressing. Grill mushrooms for about 4 to 5 minutes a side. Brush both sides of bread slices with butter or olive oil, or spray lightly with olive oil cooking spray, and grill until golden, about 1 minute per side. Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper mayonnaise, a slice of provolone cheese, a tomato and a piece of lettuce. Top with another piece of bread and repeat procedure to make remaining sandwiches. Makes 4 servings. NOTE: Burgers can be broiled in oven, about 4 inches from broiler, for 4 to 5 minutes per side. Toast bread in oven or toaster oven until golden brown on both sides. sandwich recipes Portobella Fajitas 1 package fajita-size flour tacos 1 green bell pepper 1 red or yellow bell pepper 1 large portabella mushroom 1 large onion 1 large tomato 1 head lettuce Pinch of garlic 1/2 cup grated cheese 1 can chopped black olives 1 tablespoon Worcestershire sauce Red cooking wine Salt and pepper Salsa Cut mushroom, peppers and onions into strips. Spray sauté pan with cooking spray and put on medium heat. Add garlic, onion, mushroom and peppers to pan. Add dash of Tabasco, enough cooking wine to cover bottom of pan, and Worcestershire sauce. Sauté until tender. While vegetables are cooking, warm tortillas in microwave or on top of stove. Set out tomatoes, cheese, salsa, shredded lettuce. Fill each tortilla with a serving of veggies. Add tomatoes and olives. Roll tortilla up; top with cheese and salsa and shredded lettuce. sandwich recipes Portobello Reubens (Preparation 10 minutes, cooking time 15 minutes) 2 tablespoons olive oil 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups) 8 slices deli-style rye bread with seeds, toasted 1/4 cup prepared Russian dressing 4 slices Swiss cheese (about 4 ounces) 1 cup prepared coleslaw 4 thin slices red onion Preheat broiler to 375 degrees F. In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms. Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F. Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast. Makes 4 sandwiches. sandwich recipes Red Hots 1 pound ground beef 1 can Cheddar cheese soup 1 can Ro-Tel® tomatoes and green chiles, drained Brown meat. Drain fat. Add cheese soup and tomatoes and chiles. Cook over low heat until well mixed. If you can’t find Ro-Tel®, use 4 ounces medium picante sauce and 4 ounces chopped green chiles. Serve over toast. Serves 2 to 4. sandwich recipes Reuben Sandwiches 8 slices rye or pumpernickel Butter 1/2 pound sliced corned beef 8 ounces drained sauerkraut 4 tablespoons Thousand Island dressing 4 slices Swiss cheese Butter both sides of bread. In a skillet, brown one side of each slice of bread. On toasted side, add corned beef, sauerkraut and dressing. Top with a slice of Swiss cheese. Cover with another slice of bread, toasted side inward. Toast in a skillet until cheese is melted. sandwich recipes Rinktum Ditty 1 can condensed cream of tomato soup 2 cups Cheddar cheese, shredded 1/4 teaspoon dry mustard 1 egg, slightly beaten 6 pieces toast Heat soup slowly over low heat. Add cheese; stir until melted. Add mustard and egg. Mix and heat thoroughly. Serve on toast. Serves 6. sandwich recipes Roast Turkey Sandwich with Cranberry Pecan Mayonnaise 1/2 cup mayonnaise 2 tablespoons Dijon-style mustard 1 tablespoon honey 1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce 2 tablespoons toasted pecans (see note) Salt and pepper to taste Thinly sliced turkey breast Bread (sun-dried tomato, white, whole-wheat or Kaiser roll) Gouda cheese Cooked bacon slices Lettuce Sliced tomato Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans. Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread. Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread. Makes about 1 cup cranberry mayonnaise. NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes. sandwich recipes Roasted Vegetable Sandwich Serves 4. Vegetables 1 large eggplant 1 onion, sliced 2 bell peppers, julienne cut 2 tomatoes, sliced 12 mushrooms, sliced 1/2 cup red or white wine 4 tablespoons balsamic vinegar 3 cloves garlic, minced 2 teaspoons oregano 2 teaspoons basil Aioli (optional) 3 tablespoons nonfat mayonnaise 1 tablespoon whole-grain mustard 1 teaspoon lemon juice 1/2 teaspoon chopped garlic 1 tablespoon chopped basil 1/4 teaspoon freshly ground black pepper 1 pinch cayenne pepper Sandwich 8 slices whole-wheat or sourdough bread 8 leaves arugula 4 tablespoons grated nonfat mozzarella cheese (optional) Slice eggplant and soak in salted water for 30 minutes, then drain. Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft. Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted vegetables on bread, and serve. sandwich recipes Rolled Reuben Serves 4. 1 (8 ounce) can refrigerated crescent rolls 3/4 cup sauerkraut 4 ounces Swiss cheese, grated 12 ounces corned beef, shredded 2 tablespoons thousand island dressing, (optional) Cook corned beef according to package directions. Cool and shred with two forks. Grate cheese. Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425 degrees F for 10-12 minutes or until golden brown. sandwich recipes Santa Fe Chicken Sandwich 6 chicken patties 6 slices Monterey jack cheese Salsa Avocado slices 6 rolls, cut in half Prepare chicken according to package instructions. Place cheese on chicken and melt in oven. Assemble chicken, cheese, salsa and avocado on rolls. sandwich recipes Saucy Franks 3 slices bacon, diced 1/2 cup chopped onion 2 tablespoons chopped green bell pepper 3/4 cup unsweetened pineapple juice 1/2 cup catsup 1/8 teaspoon chili powder 10 hot dogs, sliced into 1/2-inch pieces 10 hamburger buns Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice, catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8 to 10 minutes. Spoon onto warm hamburger buns. Sprinkle with cheese if desired. sandwich recipes Sausage Loaf 1 pound bulk sausage 1 loaf French bread 3 eggs 1 cup milk 6 ounces sharp Cheddar, shredded 6 ounces Monterey jack, shredded Cook sausage in a heavy skillet until done; drain fat. Slice top off French bread lengthwise. Hollow out bottom of loaf; break into small pieces and toast to make about 3 cups bread crumbs. Beat eggs until foamy; add milk, 1/3 Cheddar cheese, 1/3 Monterey Jack cheese, drained sausage and bread crumbs. Mix well. Fill bottom of bread loaf with mixture. Sprinkle remaining cheeses over mixture. Pack well. Cover with bread top. Wrap in foil. Bake at 300 degrees F for 30 minutes or until cheeses melt and seal the loaf together. To serve, cut into 2-inch slices. sandwich recipes Shrimp Boats 8 ounces (2 cups) grated sharp Cheddar cheese (at room temperature) 4 to 6 scallions, thinly sliced (including some green tops), or 1/4 cup minced peeled onion 1/2 cup mayonnaise 1/4 cup lemon juice 1 to 2 teaspoons Old Bay Seafood Seasoning 1 pound peeled, deveined (tails removed) cooked shrimp, cut into bite-size pieces 4 French or club rolls or hot dog buns, each split in half In a medium bowl, combine the first 5 ingredients, mixing well. Stir in shrimp; set aside. Scoop out the soft part of each roll half. Fill each roll half with shrimp mixture, dividing evenly. Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat source for about 5 minutes or until hot and bubbly and lightly browned. Garnish as desired and serve immediately. sandwich recipes Shrimp Melt 1/4 cup butter 1 tablespoon chopped green onion 1 pound fresh shrimp, peeled and deveined 2 tablespoons all-purpose flour 2 tablespoons Old Bay Seasoning 2 cups milk 1 tablespoon celery, chopped 1 large tomato, sliced 8 slices Provolone cheese 4 English muffins, split and toasted In a medium saucepan, melt butter and sauté onions and shrimp over medium heat until shrimp are pink. Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft. Preheat oven on broiler setting. Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted. Makes 4 servings. sandwich recipes Shrimp Melts 1 (14-inch) loaf Italian bread 3/4 pound cleaned diced shrimp 3/4 cup bottles salsa 2 avocados, sliced 6 ounces shredded Monterey jack cheese Split bread loaf in half lengthwise. Sauté shrimp in medium-size skillet with salsa for about 4 minutes. Layer avocados on bread halves, dividing evenly. Spoon shrimp on avocado. Top with cheese. Broil 2 to 3 minutes or until cheese melts. Cut each half in half. Makes 4 servings. sandwich recipes Shrimp Sandwich Fresh (if possible) baby shrimp Real mayonnaise Tillamook mild Cheddar cheese English Muffins Tomatoes Mix the shrimp with a small amount of mayonnaise. You shouldn’t be able to see the mayonnaise, but it just gives the shrimp a little flavor. Lightly toast the English Muffins. Spread some mayonnaise on the muffins, if desired. Lay them on a cookie sheet or shallow metal pan. Slice tomatoes and put a slice or two on each muffin half. Spread shrimp/mayonnaise mixture on each muffin half. Top each with a slice of cheese. Place under broiler and broil until cheese is melted and bubbly. sandwich recipes Sloppy Joe Meatball Subs Prep: 10 minutes - Cook: 15 minutes 1 pound lean ground beef 1 teaspoon McCormick® Garlic Salt 1 teaspoon McCormick® Italian Seasoning, divided 1/4 teaspoon McCormick® Ground Black Pepper 1 package McCormick® Sloppy Joes Seasoning 1 can (6 ounces) tomato paste 1 1/2 cups water 4 (6-inch) submarine rolls 1/2 cup mozzarella cheese Mix beef, garlic salt, 3/4 teaspoon Italian seasoning, and pepper. Shape into 16 (1 1/2-inch) meatballs. Brown meatballs in large skillet 10 minutes or until done. Add Sloppy Joes Seasoning, tomato paste, water, and remaining 1/4 teaspoon Italian seasoning; stir until smooth. Simmer 5 minutes. Place meatballs in rolls. Spoon sauce over meatballs; top with cheese. Makes 4 servings. sandwich recipes Smoked Gouda and Caramelized Onion Quesadillas 2 tablespoons butter 1 onion, thinly sliced 1 tablespoon golden brown sugar 1/4 teaspoon white wine vinegar 1 1/2 cups grated smoked Gouda cheese 4 (10-inch diameter) flour tortillas 2 ounces sliced prosciutto, chopped Pepper to taste 2 tablespoons butter, melted Preheat oven to 350 degrees F for 15 minutes before baking. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if necessary to prevent over-browning. Remove from heat. Cool to room temperature. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter. Brush heavy, large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot. Yields 6 servings. sandwich recipes South of the Border Muffuletta 1 (1 pound) loaf round sourdough bread 1/4 cup nonfat yogurt cheese 1 tablespoon sliced scallion 1 clove garlic, minced 1 teaspoon Dijon mustard 1/8 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon ground turmeric 6 (0.5 ounce) slices fully cooked chicken breast 3 (1 ounce) slices reduced-fat Monterey Jack cheese 1 (4 ounce) can whole green chiles, drained and sliced in half lengthwise 4 tomato slices Leaf lettuce Cut loaf in half crosswise. Cut circle 1 inch from outer edge of crust. Remove bread from circle to 1-inch depth. Reserve bread for future use. Set halves aside. Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing bowl. Spread evenly over inside of top and bottom halves of loaf. Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf. Repeat layers once. Top with 2 chicken slices and 1 cheese slice. sandwich recipes Southwestern Sandwiches 1 cup finely shredded Cheddar cheese 1/2 cup crushed tortilla chips 2 scallions, thinly sliced 3 tablespoons salsa 2 tablespoons mayonnaise 1/2 teaspoon chili powder 10 hot dogs 10 hot dog buns, split In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is melted. Serve on buns. sandwich recipes Spamburgers 1 can Spam 1 green bell pepper (optional) 1 large onion 1/2 pound Velveeta cheese 1/4 pound butter 2 tablespoons catsup Hamburger buns Grind Spam, peppers, onion together in food chopper. Set aside. Melt cheese, butter and catsup in double boiler. When all are melted, add to ground mixture, stirring well. Place small amount on hamburger bun and wrap in aluminum foil. Place on cookie sheet and heat at 325 degrees F for 15 to 20 minutes. Serve hot. This mixture also freezes well. sandwich recipes Spanish Sandwiches 1 1/2 pounds ground chuck 1 medium onion, chopped 1 medium green bell pepper, chopped 1 teaspoon salt 2 teaspoons chili powder 1/2 cup shredded cheese 1 can tomato soup 6 hamburger buns, split Brown meat, onion and green pepper in skillet. Add salt, chili powder, cheese and tomato soup. Stir to mix well. When cheese has melted, cover and simmer for 30 to 60 minutes. Stir at intervals. Serve over buns. Note: use electric skillet if one is available sandwich recipes Spicy Calzones 4 large hot Italian Sausages 4 cups grated mozzarella cheese 1 cup sliced mushrooms 2 cloves garlic minced 1/2 teaspoon cayenne Pizza dough Marinara sauce for dipping When dough is ready, preheat oven to 500 degrees F and oil a large baking sheet. Fry sausages until done and slice into 1/4-inch rounds. Place in a large bowl and add cheese, mushrooms, garlic and cayenne. Toss well. Cut dough into 8 rounds and roll out each into 6-inch circles. Share the wealth of filling with each round, moisten edges with water, fold over, press lightly and seal/crimp. Place on sheet and lightly oil tops of calzone-sometimes I dust with parmesan cheese. Bake for about 12 minutes. Serve hot with warmed marinara sauce. Optional-olives and thinly sliced onions or use bacon and ham in place of sausages sandwich recipes Spicy Gator Etouffee Sandwich 1 pound chopped alligator tail meat 1/4 cup water Pinch of flour 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup yellow onion 1/2 cup celery, chopped 2 bay leaves 1/2 cup green onion, sliced 2 tablespoons parsley 1/2 cup lemon juice 2 tablespoon parsley Garlic, as desired 1 tablespoon Cajun seasoning Pinch of cayenne pepper 1/4 pound crawfish tail meat 4 slices Swiss cheese 1/4 cup (1/2 stick) butter Chardonnay Fresh baked hoagie rolls Herb Butter 1 cup (2 sticks) butter 1 teaspoon garlic salt 2 teaspoons parsley Dash of basil Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside. Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley. Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3 minutes until crawfish is done. Blend in food processor. Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle. sandwich recipes Spicy Sausage Sandwiches Salsa 2 jalapeño peppers 1 large fresh banana pepper 1/2 cup diced red bell pepper 1/2 cup diced Vidalia or sweet onion 1/2 cup frozen corn, thawed 1 tablespoon chopped fresh cilantro or parsley Remove seeds and membranes from jalapeño and banana peppers if desired (for a less spicy salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover and refrigerate until ready to serve. Sandwich 1 pound bulk pork sausage 6 English muffins, split and toasted 6 slices Colby or Jack cheese Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink. Place each on an English muffin half. Top with 1 tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve remaining salsa on the side. Yields 6 servings. sandwich recipes Spinach Calzone 2 packages pizza dough mix (the powder kind) 1 package chopped broccoli 1 package chopped spinach 1 container ricotta cheese 8 ounces mozzarella cheese Garlic or garlic salt Take all the ingredients except the pizza dough and mix it in a bowl. Make one package of dough according to directions and spread in the bottom of a cake pan or any baking dishes with sides. I find this to be the best because it is sometimes tricky to spread the top dough on. Then pour the filling on top of the dough. Make the second package of dough and spread on dough the best you can. Bake for about 30 minutes or so. I would check often to see if crust is brown. Sometimes it seems to take forever and sometimes it does not. I guess it just depends on how hungry I am. I usually top it off with some Ragu Pizza Sauce. sandwich recipes Spinach Calzone Pizza dough (store bought or homemade) 2 packages frozen spinach, steamed, drained and cooled 1 medium onion, sliced thin 1 (4 ounce) package feta cheese, crumbled 1 cup pizza cheese Follow directions for pizza crust as if making pizza. When crust is ready - spread spinach over 1/2 of crust then sprinkle feta, onions and pizza cheese over spinach. Fold crust over spinach and seal edges. Bake at 425 degrees F for about 15 minutes or until crust is golden. I used a homemade crust I will post separately and I use a small size cookie sheet with sides as my pizza pan. You can also make this with a pizza sauce on the crust before the spinach but I prefer it without. Enjoy!!! sandwich recipes Spinach Calzones 1 loaf frozen whole wheat bread dough 1 (10 ounce) package frozen spinach 2 eggs 1 cup ricotta cheese, about 1/2 pound 12 to 16 ounces mozzarella cheese, cubed 1/2 teaspoon ground nutmeg Spray a bread pan with Pam. Place frozen dough in the pan and cover with plastic wrap. Let rise. Defrost frozen spinach in a medium bowl. Remove spinach to squeeze out any excess moisture. In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg and spinach. Stir in mozzarella. Divide bread dough into quarters and roll into four 8-inch circles. Cover half of each dough circle with a quarter of the filling, leaving a 1/2-inch border around the edge. Fold dough over the filling to form a turnover. Press edges with the tines of a fork to seal. Spray a baking sheet with Pam and place calzones on it. Bake at 425 degrees F for 18 to 20 minutes, or until calzones are puffed and a deep golden brown. sandwich recipes Steak and Mushroom Sandwiches Makes 6 servings. 1 pound flank or sirloin steak 2 tablespoons vegetable oil 1 medium onion, sliced 2 medium portobello mushrooms, trimmed and sliced thin 1 teaspoon salt 1 teaspoon dried oregano 6 long sandwich buns (about 6 inches) 4 to 8 ounces mozzarella or other cheese, sliced Pickled jalapeño slices or spicy pickled okra (optional) Put the steak in the freezer for 30 minutes to make it easier to slice. Heat vegetable oil in a wide skillet over medium-high heat. Add the onion and cook, stirring occasionally, until limp and well-browned. This might take 20 minutes. Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to see - it’s the long, striated indentations.) If you end up shaving some of the meat rather than actually slicing it, that’s fine. When the onions are brown, increase heat to high and add mushrooms, salt and oregano. Cook, stirring, 6 minutes, until mushrooms are limp and dark. Add beef and stir quickly and constantly until it’s no longer pink. Divide mixture among buns and top with sliced cheese. Serve with pickled jalapeño peppers or okra, if desired. Serve with a salad of chopped tomatoes and cucumber. sandwich recipes Steak and Veggie Sandwiches 1 pound beef round tip steak, cut 1/8 to 1/4 inch thick 2 teaspoons olive oil 1 medium zucchini, cut into 1/4-inch-thick slices 1 medium onion, thinly sliced 1 medium red bell pepper, cut into thin strips 1 teaspoon Italian seasoning, crushed 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 crusty hoagie rolls, about 6 inches long, split 4 (3/4 ounce) slices mozzarella cheese Cut beef into strips. Set aside. sandwich recipes Stick to a Monte Cristo 4 ounces cream cheese, room temperature 1/2 cup Christopher Ranch roasted garlic 2 tablespoons chopped Italian parsley 6 slices large, square white bread 1 pound thinly sliced rosemary ham (available in our deli) 5 ounces thinly sliced Swiss cheese 4 (8-inch) bamboo skewers 3 eggs 3 tablespoons milk 1/4 cup garlic-flavored olive oil Honey-Balsamic and Apricot Syrup (recipe to follow) Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the first slice of bread. Top with 3 ounces ham and 1 ounce Swiss cheese. Top with another slice of bread and repeat layering with cream cheese, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles. Whisk together eggs and milk. Dip each sandwich skewer into the egg mixture, coat all sides well and place on a separate plate. Heat olive oil on a griddle over medium heat. Place all of the skewers onto the griddle and brown for approximately 2 minutes on each side. Serve with Honey- Balsamic and Apricot Syrup. Serves 4. Honey-Balsamic and Apricot Syrup 2 tablespoons olive oil 1/2 cup small diced yellow onions 2 tablespoons Christopher Ranch chopped garlic 1/2 cup apricot preserves 1/4 cup honey 2 tablespoons white balsamic vinegar 2 teaspoons finely chopped rosemary Heat olive oil in a small saucepan over medium heat. Add onions and sauté until translucent. Add garlic and sauté for 1 to 2 minutes. Add remaining ingredients and let simmer for an additional 10 minutes. Remove from heat and place into a food processor or blender. Puree until smooth. Serve with Monte Cristo sandwiches. sandwich recipes Stuffed Sandwich 1 (7 ounce) jar pitted Kalamata olives, drained and sliced 1 1/2 cups diced, peeled white onion 1 pound ripe beefsteak tomatoes, chopped 1/2 pound mozzarella cheese, diced (about 1 1/2 cups) 1 cup grated Parmesan cheese 2 cloves pressed garlic 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons dried basil 1/4 cup wine vinegar 1/3 cup olive oil 10 hard rolls 3 tablespoons soft butter 3 fresh basil leaves Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be saved to make bread crumbs later. Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake in a 350 degree F oven for 20 to 25 minutes. sandwich recipes Super Monte Cristo Sandwiches Sliced sandwich bread Deli sliced honey or boiled ham Deli sliced turkey Deli sliced Swiss cheese Canned pineapple slices 2 to 3 cups corn flakes, semi-crushed 2 eggs 1 cup milk Raspberry jam (or favorite flavor) Vegetable oil Make the sandwiches by layering the turkey, ham, cheese and pineapple slices (blotted to remove excess moisture ). Cut the sandwiches diagonally to form triangles. Wrap the sandwiches tightly and semi-freeze them to keep them from falling apart while working with them. When you are ready to fry the sandwiches, beat the egg and milk into a light mixture. Dip the sandwiches into the egg mixture, covering all surfaces, then cover in corn flakes. Repeat this process one more time. Put wooden picks into the sandwich halves to secure if necessary. If deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 minutes or until the corn flakes are golden brown. Remove and allow to drain. If pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent sticking but not too hot to burn the bottoms. Fry on each side for about 45 seconds or until golden brown. Again drain on paper towels. Serve with a side of raspberry jam for dipping. sandwich recipes Super Roast Beef Subs 1 (1 ounce) envelope onion soup mix 1 tablespoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup water 1 cup chunky salsa 2 (16 ounce) Italian bread loaves 4 cups shredded lettuce 1 pound deli roast beef slices 2 tomatoes, seeded and diced 2 cups (8 ounces) shredded Colby-Monterey jack cheese blend Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa. Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. Cover with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill. Yield: 8 to 10 servings sandwich recipes Supper on a Slice 2/3 cup milk 1 1/2 pounds ground chuck 1/2 cup cracker crumbs 1 egg 1/2 cup onion, chopped 1/2 teaspoon pepper 1/2 tablespoon salt 1 teaspoon Accent 2 cups shredded cheese (Cheddar and Monterey jack) 1 loaf French bread Combine ingredients, except bread, and stir mixture well. Cut a loaf of French bread lengthwise and spread mixture on cut sides of bread. Place on cookie sheet with foil crushed around the sides of the bread, but not covering the top. Bake at 325 degrees for 45 minutes. When ready to serve, cut the bread in 2 to 3-inch pieces sandwich recipes Swiss Tuna Bunnies 3 ounces Swiss cheese, diced (about 1/2 cup) 1 can tuna, well drained 1/2 cup salad dressing 1 teaspoon lemon juice 2 tablespoons minced onion 1/2 teaspoon salt 4 hamburger buns Toss all ingredients except hamburger buns lightly until well mixed. Split the buns, spread with butter and then tuna mixture. Wrap individually in foil. Bake about 20 minutes at 300 degrees F to 350 degrees F. sandwich recipes Taco Burgers 1 1/2 pounds hamburger 1 tablespoon onion, chopped (I use more) 1 package taco mix 1 beaten egg 1 cup finely crushed tortilla chips Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice of cheese on top of each patty and continue grilling until it just begins to melt. Serve on buns with lettuce, tomato, and salsa. I also serve guacamole. Taco Filling 1 large, ripe tomato, roasted, then peeled and roughly chopped 1/2 small onion, chopped 1 clove garlic, peeled and chopped 1 tablespoon lard or vegetable oil 1 whole chicken breast, cooked skinned, boned and shredded 1/2 teaspoon salt Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and season with salt. To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap. Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes. Drain on paper towels and keep warm in a slow oven while frying the remainder. Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle with grated cheese. sandwich recipes Taco Joes 1 pound ground chuck 1 small onion, chopped 3/4 cup commercial taco sauce 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon garlic powder 8 hamburger buns Sliced American cheese Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated. Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. Place top of bun over cheese. sandwich recipes Tea Sandwiches Use day-old, thinly-sliced, square white loaves. Cut off the crusts and butter the bread sparingly, using soft butter so the slices don’t break. Add a modest amount of filling, and no more; two tablespoons per slice of any of the fillings below is sufficient. Spread the filling, add any garnish, and place another slice on top. Using a long, sharp knife, make an X-cut to get four smaller triangular sandwiches. Add a couple of long toothpicks to help stabilize while you are cutting. Place the cut sandwiches on a serving platter, and cover with a damp napkin. Refrigerate for at least four hours. FILLINGS: Mix up a small batch of three of four of your favorite sandwich fillings. You can use a curried egg salad (the usual mayo and eggs but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste well together. Some popular combos are: Anchovy butter and Greek olives: combine 1 ounce of anchovy fillets, 2 tablespoons of butter, and a pinch of black pepper in a small food-processor. Spread very thinly on the bread, and add a layer of finely-sliced pitted Greek olives on top. Boiled chicken and ham: Thinly sliced, with mustard. Avocado slices: with Dijon mustard dressing and chives. Tomato slices with basil. And, of course.cucumber. When making such sandwiches keep in mind that the bread should be sliced thinly and served without crusts. The sandwich should be large enough for only two bites and, even though many people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually infinite. Consider some of the following: White meat of chicken or turkey with mayonnaise or butter White meat of chicken with chutney butter Chopped chicken with chopped almonds Chopped chicken with sweet pickles Baked ham with chutney on pumpernickel Chopped ham with English mustard, fresh horseradish and sweet cream Chopped ham with chopped black olives and grated cheese Thinly sliced tongue with French mustard and chopped chives Thin slices of roast beef with English mustard or horse- radish and sweet cream Thin slices of roast lamb with garlic butter Thin slices of roast veal with anchovy butter Sliced salami with herbed mayonnaise Finely chopped shrimp with seasoned mayonnaise Finely shredded crab meat with herbed or garlic butter Finely shredded crab meat mixed with chopped chives and mayonnaise Smoked salmon and butter Smoked salmon with horseradish Thinly sliced onion and cucumber Chopped green olives and mayonnaise Chopped green olives and nuts mixed with cream cheese. Chopped green olives and chopped eggs with mayonnaise. Thinly sliced avocado with garlic butter Cream cheese and chives with cucumber Watercress with butter or butter and mayonnaise High quality Roquefort, Bleu Cheese or Gruyere with butter Thinly sliced cheddar cheese and cucumber. Smoked salmon with cream cheese Thinly sliced cucumbers and mushrooms with butter Thinly sliced hard boiled smoked turkey eggs with butter or mayonnaise Thinly sliced avocado with mustard flavored mayonnaise Roquefort cheese that has been blended with butter and cream cheese Anchovy fillets that have been chopped very finely and blended with cream cheese and chopped pickled onion. Red caviar (salmon eggs) mixed together with lemon juice and cream cheese Anchovy filets with chopped hard boiled egg Chopped green olives and nuts blended with cream cheese Thin slices of fresh salmon and cucumber Finely chopped green pepper bound with mayonnaise Cream cheese* blended with fresh horse-radish Cream cheese* and chives with cucumber Cream cheese* that has been blended with chopped chives, French mustard and black pepper Cream cheese* that has been blended with Indian chutney and butter Cream cheese* blended with chopped chives, French mustard, salt and pistachio nuts * Note: Cream cheese used in tea sandwiches should have a minimum fat content of 16%. Start with dense high quality breads like pumpernickel, rye, whole wheat sliced thinly. Assemble your tea sandwiches and then store in the refrigerator. Arrange on a serving platter when ready to eat, use flowers or cut herbs to garnish. Cranberry fingers Mix some Dijon mustard in whole cranberry sauce, flavor to taste. spread on the bread on then add a small slice of smoked turkey, add top layer of bread. Salmon and Dill Spread buttered bread with softened cream cheese which has dried dill added to it. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of dill. Lavender Egg Salad chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your bread and top with a green olive. Celery-Nut: Whip a soft block of cream cheese with 1/4 cup of milk; add 1/2 cup of celery and 1/2 chopped walnuts and spread on your whole wheat bread. Pineapple Cream: Thin a block of cream cheese with 1/4 cup of milk, and then add 1 cup of finely chopped pineapple and spread on Boston Brown Bread. Apricot Ham Finger Sandwich: Mix 3 parts of cream cheese with 1 part of apricot preserves. Spread on your bread and then top with thinly sliced ham. Garnish with a 1/4 sliver of dried apricot. You can also use cherry preserves in place of the apricot Spring Radish: Butter slices of pumpernickel bread and add thinly sliced radishes, a slice of bread and then some more radishes. Cucumber Sandwiches: Mix seasoned salt into your butter then butter your bread of choice. Add thinly sliced cucumbers that have been dried by paper towels. Top with small sprig of parsley. And last but not least ideas about the food which work well not just with the English teas but with our shower parties: The food served at teas should be easy to eat and require neither forks nor knives. Tea sandwiches, canapes and foods that may be picked up and eaten with toothpicks are ideal for tea parties as are cookies, petits fours and miniature pastries such as eclairs and cream puffs. Instead of serving food on large platters, it is wise to use small or medium serving plates because they are easier to keep filled and looking neat. sandwich recipes Tex Mex Turkey Sandwich 8 large slices dense good-quality bread 4 slices turkey or smoked turkey (or enough sliced turkey meat to cover the bread) 4 ounces chopped canned green chilies Slices of jalapeno or pickled jalapeno pepper, optional 8 to 12 ounces grated Monterey Jack cheese On 4 slices of bread, layer equal amounts of turkey, chilies and cheese. Place sandwiches about 4 inches from preheated broiler and broil long enough to melt cheese (2 minutes or so). Top with second bread slice. Serves 4. sandwich recipes Tortilla Sandwiches (Sincronizadas) 16 corn tortillas 12 ounces asadero or mozzarella cheese 8 slices ham Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla. Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together with 2 wooden picks. Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack. Tostadas Vegetable oil 8 corn tortillas Favorite ground meat filling, warmed Shredded lettuce 2 avocados, coarsely chopped 2 tomatoes, coarsely chopped 1 cup Cheddar cheese, grated Hot sauce Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla, and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and cheese. Variation Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with the garnishes. sandwich recipes Tribble Chicken Salad Sandwiches . 1 piece chicken per sandwich 1 ounce Swiss cheese 1 ounce corn beef 2 slices rye bread 2 tablespoons coleslaw [amount to taste] Salt to taste Coleslaw for Tribble Chicken Salad 2 1/2 cups shredded cabbage 3/4 cup shredded carrots 1/4 slice green onions 1/3 cup mayonnaise 1 tablespoon lemon juice Salt, to taste Cook chicken by bringing to boil then simmer until done. Make Coleslaw. Put Swiss and beef on bread. Remove meat from chicken bones and spread over corn beef. Sprinkle with salt. Add coleslaw. cut and serve with pickle. Coleslaw: Mix all, adding mayo and juice to taste. sandwich recipes Tuna Bumsteads 1/2 pound American cheese, coarsely grated 2 tablespoons chopped stuffed green olives 3 hardcooked eggs, chopped 2 tablespoons chopped green bell pepper 2 tablespoons chopped sweet pickles 1 (7 ounce) can tuna fish, drained well 2 tablespoons chopped onion 1/2 cup mayonnaise Mix all ingredients together. Put mixture on 8 buns. Wrap in foil. Bake in preheated 350 degree F oven for 30 minutes sandwich recipes Tuna Cheese Spread 8 ounces cream cheese, softened 1 (6 ounce) can tuna, drained and flaked 1/2 cup finely sliced scallions 1/4 cup mayonnaise 1 tablespoon lemon juice 3/4 teaspoon curry powder Dash of salt Bread of crackers In a bowl, combine the first seven ingredients; mix well. Spread on bread or crackers. Yields 2 cups. sandwich recipes Tuna Spread 12 ounces cream cheese 14 ounce drained tuna 1 tablespoon lemon juice 2 tablespoons onion, minced 1 tablespoon horseradish 1/2 teaspoon pepper 1 cup walnuts sandwich recipes Tunaburgers 1 (7 ounce) can chunk white tuna, packed in water 1 cup celery, chopped fine 1 small onion, chopped fine 1 1/2 cup American cheese 1/2 cup Velveeta® cheese 1/2 cup chopped green or black olives 1/2 cup chopped sweet pickles 1/4 cup mayonnaise 2 hardboiled eggs, chopped Salt, to taste Pepper, to taste Spread mix on hamburger-style buns. Heat 15 to 20 minutes at 350 degrees F. Serves 8. sandwich recipes Turkey Melt 2 large slices turkey 1/4 cup stuffing 1 heaping tablespoon cranberry sauce 1 slice Cheddar cheese 1/4 cup gravy Preheat oven to 350 degrees F. Lay one slice of turkey on a slice of bread. Spread stuffing on top evenly. Spread cranberry sauce on top of stuffing. Lay cheese on top of cranberry sauce and cover with remaining turkey slice. Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes. While sandwich is baking, heat gravy. Unwrap sandwich, place on plate and pour gravy on top. Yields 1 sandwich. sandwich recipes Turkey Sausage and Pepper Calzones 1 tablespoon olive oil 1 small red onion, halved and thinly sliced 1 large red bell pepper, seeded and sliced 2 tablespoons garlic, chopped 1 (10 ounce) can refrigerated pizza dough 1/2 pound Italian seasoned turkey sausage 1/2 cup ricotta cheese 1 cup shredded mozzarella 2 tablespoons parmesan cheese Cook onion and pepper in oil until soft, add garlic, then sausage until cooked through. Heat oven to 425 degrees F. Unroll pizza crust onto cutting board, cut into four 6- x 5-inch rectangles. Place on baking sheet, evenly distribute cheeses, and turkey mixture onto dough rectangles. Bring opposite corners together and pinch together, Repeat with remaining sides, and pinch all corners together to form bundles. Bake 12 to 15 minutes, until golden brown, let cool 5 minutes before serving. sandwich recipes Turkle Burgles 8 hamburger buns 1 pound bacon (cut in half crosswise and cook crisp) 8 slices turkey 8 cheese slices 1000 Island Dressing Mayonnaise Preheat broiler. Toast hamburger buns. Place bottom half of buns on a cookie sheet. Top with slice of turkey, cheese slice, and 3 half strips of bacon. Place under broiler until cheese begins to melt. Put top on bun and serve with choice of 1000 Island Dressing or mayonnaise. I serve this with French fries and coleslaw. My youngest son also likes ranch dressing or barbecue sauce on them. I slice up the turkey and fry the bacon the day before and refrigerate. Then it is quick and easy when you need it sandwich recipes Vegetable Sandwich Filling 1 carrot, peeled 1 bell pepper, cut into slices 1 cucumber, sliced and cored 1 onion, peeled 16 ounces cream cheese Grind all vegetables. Do not use the core of the cucumber. Blend with cream cheese and spread on bread for sandwiches. sandwich recipes Veggie Burgers 3 cups cooked brown rice 1 cup finely chopped celery 1 cup finely chopped onion 2 cups sliced sautéed mushrooms 2 cups grated carrots 3 eggs, beaten 2 teaspoons garlic powder 1/2 cup whole wheat flour 1/2 cup oat bran Combine rice, celery, onion, mushrooms and carrots. Add eggs, garlic powder, whole wheat flour and oat bran gradually. Shape and fry in oil in a hot frying pan. It may be necessary to dredge burgers with whole wheat flour if they are soggy. Season after frying with more garlic powder. Extra burgers may be frozen for later use. Serve on whole wheat bun with a slice of melted cheese. sandwich recipes Veggie-Wich 1 individual-size loaf French bread 2 tablespoons mayonnaise 1/4 cup alfalfa or mung sprouts 1/2 tomato, sliced 2 slices Monterey Jack cheese 1/2 avocado, sliced 1 tablespoon sunflower seeds, salted Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French bread half. sandwich recipes Waffle Devils 8 bread slices 1 (2 1/4 ounce) can deviled ham 3 ounces cream cheese, softened Melted butter or margarine Preheat waffle iron. Spread half of bread slices with deviled ham; spread other half with cream cheese. Put together sandwich fashion, then brush both sides with melted butter. Toast in waffle iron until golden brown. Makes 4 servings. sandwich recipes Welch Rarebit 2 eggs, thoroughly beaten 3 tablespoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 1 pound aged cheese Beer Combine eggs, Worcestershire sauce, salt, black pepper and red pepper. Stir this mixture thoroughly. Set aside. Put about 1/2 to 3/4 bottle of beer in a large saucepan. Add cheese immediately. Cook very slowly, stirring constantly until cheese begins to thicken. Add the egg mixture. Stir rapidly until it thickens to suit your taste. Serve over toast points or on saltines with thinly sliced Bermuda onion for a quick, light supper. sandwich recipes Western Burgers Dough 1 1/2 cups warm water 2 tablespoons yeast 4 tablespoons granulated sugar 1 teaspoon salt 4 tablespoons melted shortening 4 cups flour Combine water, yeast, sugar and salt. Let stand a few minutes. Add shortening and half of flour. Stir until well blended. Gradually add remaining flour until a firm dough results. Place in a greased bowl and let rise. Filling 1 pound hamburger meat 1 small chopped onion 2 teaspoons prepared mustard 2 tablespoons salad dressing 1/4 pound grated cheese Salt and pepper to taste Brown hamburger and onion. Drain off fat. Add remaining ingredients. Refrigerate until cool. Roll out dough 1/4- to 1/2-inch thick. Cut into 3 1/2-inch squares. Pour about 1/2 cup of meat mixture in center of each square. Pull corners together and pinch all the openings closed. Turn upside down on a greased pan. Mash down slightly; let rise until double in size. Bake at 350 degrees F until golden brown. Brush with melted margarine. sandwich recipes Wild West Burgers 8 hamburger patties (2 pounds total) 3 tablespoons barbecue sauce 1 (4.5 ounce) can chopped green chiles, well drained 8 slices Monterey jack cheese 1 cup canned French-fried onions 8 hamburger buns, split Preheat the oven to 375 degrees F. Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes. Top each burger with a slice of cheese and a sprinkle of French-fried onions. Bake for 3 to 5 minutes, or until no pink remains in the burgers and the cheese is melted. Serve in the buns. sandwich recipes Wineburgers 1 1/2 pounds lean ground beef Seasoning salt, to taste 3 to 4 cups Burgundy wine, any kind 4 slices American or Swiss cheese 4 hamburger buns Heat grill and form ground beef into four 5- to 6-ounce patties. Place patties on grill and season lightly with seasoning salt. Cook for about 3 minutes, then flip patties. Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty. Cook until medium or mediumwell. Top with cheese and serve on buns. sandwich recipes Alan’s Special Sandwich 3 - red bell peppers 3 - tablespoons extra virgin olive oil 1 - teaspoon sugar 1/4 - cup dry white wine 1/3 - teaspoon salt 1/4 - teaspoon ground pepper 4 - ounces Genoa salami 4 - ounces Prosciutto 4 - ounces thin ham slices 4 - ounces Provolone cheese 4 - marinated mushrooms, sliced 8 - Italian bread slices (See Dominique’s Italian Bread) Starting with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1- inch-wide strips. Heat a pan to medium temperature and when the pan is hot add oil and peppers. Cover and cook 20 minutes. Every 2 minutes, you want to toss the peppers. Sprinkle peppers with the sugar and add the wine. Continue to cook, covered, an additional 5 minutes. You want the peppers are very tender and caramelized. Now add the salt and pepper. Allow peppers to cool for 15 minutes before adding to sandwich. On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers. Picnicking or Tailgating Heat the pepper mixture in a microwave and place in a thermal container. Make the sandwich at your picnic or tailgate site and enjoy. Makes 4 sandwiches. sandwich recipes Apple-Mustard Sliced Ham 1/2 - cup apple butter 1 . tablespoon coarse-grain mustard 8 . slices marble rye bread 1-1/2 . cups cabbage, shredded 8 . ounces cooked ham, thinly sliced 4 . ounces Swiss cheese, thinly sliced 1 . medium apple, cored and sliced into thin wedges In a small bowl, combine apple butter and mustard. Spread one side of each bread slice with apple butter mustard. Top half of the bread slices with cabbage, pork, Swiss cheese, apple slices, and the remaining bread slice with apple butter sides down. Picnicking & Tailgating Wrap in plastic wrap and chill up to 4 hours. Makes 4 servings. sandwich recipes Harvard Hot Cheese & Bologna Sandwich 3 . tablespoon mayonnaise or salad dressing 1/2 - cup chili sauce 1 . pound bologna, ground 1/2 - cup Velveeta cheese, cubed 1/3 . cup onions, chopped 1/2 - cup stuffed olives, chopped 8-10 . potato rolls Preheat oven 400-degrees. In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce. Add the bologna, Velveeta, onions, and olives. Cut rolls in half and spread bologna mixture on each roll. Wrap each roll in aluminum foil and bake for 10 minutes. Picnicking & Tailgating: You can make the rolls early and bake before serving or take along in a thermal container. sandwich recipes Milwaukee Hot Corned Beef 8 . oz. Deli corned beef, chopped 1/4 - cup onion, minced 1 . 16 oz. Glass jar sauerkraut, drained 1/2 - cup mayonnaise or salad dressing 1/2 - teaspoon prepared horseradish 8 . oz. Swiss cheese, shredded 8 . slices marble rye bread or any other type of rye bread Preheat oven 350-degrees or use microwave. In a casserole (microwave proof) casserole dish, combine corned beef, onion, sauerkraut, mayonnaise or salad dressing, prepared horseradish, and Swiss cheese. Heat in oven for 20 minutes or 5 minutes in microwave. Sever on marble rye bread. Makes 4 servings. sandwich recipes Cobb Salad Pitas Serves: 4 Ingredients: 1/2 teaspoon Dijon mustard 1 tablespoon red-wine vinegar 3 tablespoons olive oil 1 small avocado (preferably California) 2 1/2 cups diced cooked chicken (about 2 whole breasts) 1/2 cup chopped seeded vine-ripened tomato 4 slices bacon, cooked until crisp and crumbled 1/2 cup crumbled Roquefort cheese (about 2 ounces) 2 cups shredded romaine four 7-inch pita loaves, halved crosswise 1 hard-boiled large egg, forced through a coarse sieve In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg. sandwich recipes Greek Chicken Pockets Yields: 4 to 6 servings Preparation time: 30 minutes Ingredients: 1 cup plain nonfat yogurt 1/2 cup minced peeled cucumber 1 tablespoon each minced fresh dill and minced fresh mint or 1 teaspoon each dry dill weed and dry mint 4 to 6 pita breads (each about 6 inches in diameter) 3 small firm-ripe tomatoes (about 12 oz. total), thinly sliced 2 small green bell peppers (about 10 oz. total), seeded and thinly sliced 3 cups shredded cooked chicken 1/4 cup crumbled feta cheese Prepare Herb Dressing: In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and dry mint). Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers, chicken, and cheese. Then spoon dressing into each sandwich. sandwich recipes Grilled Cuban Sandwich Serves: 4 Ingredients: 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. sandwich recipes Grilled Portobello Sandwich with Goat Cheese and Green Sauce Serves: 4 Ingredients: 1/4 cup baby spinach 1/4 cup basil leaves 1 teaspoon tarragon 1 teaspoon balsamic vinegar 1 teaspoon capers 2 cloves roasted garlic 2 tablespoons extra virgin olive oil 4 Portobello mushrooms 8 ounces goat cheese, sliced 2 tablespoons olive oil Salt and pepper to taste Puree the first 7 ingredients in a blender. Rub mushrooms with oil and season with salt and pepper. Grill rib side down first for four minutes. Turn over and spoon sauce over Portobello, while on grill, and continue to grill for an additional 4 minutes. Add slices of goat cheese touch with a little bit more of the green sauce. Remove from grill and allow to cool slightly. There you go. A beautiful open-faced sandwich! sandwich recipes Pressed Picnic Sandwich Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience. This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving. Serves: 10 Ingredients: 1 large flat loaf rustic bread 1 1/2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1 loaf rustic Italian bread, such as ciabatta 1/2 cup prepared black-olive paste 8 ounces fresh goat cheese 8 ounces marinated artichokes 6 ounces prosciutto, thinly sliced 1/4 pound peppered salami, thinly sliced 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley 1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips. 2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside. 3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich. 4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces. sandwich recipes All American Club Sandwich A layered sandwich that’s an all-American lunch special. 1/2 cup mayonnaise 1 tablespoon Dijon-style mustard 12 slices whole wheat bread, toasted 8 leaf lettuce leaves 8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 1/2 pound thinly sliced deli ham 8 slices tomato 1/2 pound thinly sliced deli turkey breast 8 slices cooked bacon Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks. Makes 4 sandwiches sandwich recipes Antipasto Sandwich 12 ounces cooked roast beef, thinly sliced 1/2 cup Italian dressing, divided 1 (8-ounce) loaf vienna bread, unsliced 2 tablespoons chopped ripe olives 6 Boston lettuce leaves 6 tomato slices, cut 1/4-inch thick 6 onion slices, cut 1/8-inch thick 6 green onions bell pepper rings, cut 1/4-inch thick 6 slices provolone cheese Place beef in plastic bag. Add 1/3 cup of the dressing, turning to coat beef. Close bag securely; marinate in refrigerator 1 to 2 hours. Cut bread lengthwise in half. Combine remaining dressing and olives; spoon over bottom half of bread. To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of bread. Top with marinated beef. To serve, cut into slices. Makes 6 servings. sandwich recipes Anytime Apple Muffinwiches Serve this sweet but tangy sandwich anytime. 4 English muffins, sliced in half, toasted 8 teaspoons LAND O LAKES® Butter, softened 8 teaspoons apricot preserves or orange marmalade 8 slices (1/2-ounce) Canadian bacon or ham 4 slices LAND O LAKES® American Cheese Food Singles 1 small apple, cored, cut into 4 (1/4-inch) rings To assemble, spread each muffin half with 2 teaspoons butter and 2 teaspoons preserves. Top bottom half with 2 slices Canadian bacon, 1 slice cheese and 1 apple ring. Place remaining muffin half on top. Makes 4 sandwiches sandwich recipes Bagel Face Sandwiches Fluffy whipped cream cheese on doughy bagels is a favorite; add crisp and colorful sliced vegetables for a lunch time treat or for snacks. 1 carrot, sliced in thin rounds 1 pint cherry tomatoes, halved 1 cup black olives, sliced 1 bell pepper, seeded and thinly sliced 1/4 pound alfalfa sprouts 1 cucumber, thinly sliced 2 bagels 1 (12-ounce) container whipped cream cheese Arrange the vegetables on a platter. Spread cream cheese on the bagel halves. Invite diners to decorate each with desired vegetables. Makes 4 servings. sandwich recipes Bay Area Classic Ham Sandwich What could go better with sourdough bread than ham? Serve with California grapes. 6 slices (6 ounces) ham, sliced thin 4 slices sourdough bread 2 tablespoons reduced fat herb-flavored cream cheese 1/2 cup lettuce, shredded 2 Roma tomatoes, sliced thin 2 tablespoons sliced banana peppers Toast bread; spread one side of each slice with cream cheese. Layer ham on two slices of bread. Top with lettuce, tomatoes and banana peppers; add remaining bread. Cut each sandwich in half and serve. Makes 2 servings. sandwich recipes Berry Turkey Bagel Deli turkey and cheese are complemented by a tangy spread with dried fruit. Spread Ingredients: 1/2 cup chopped celery 1/2 cup chopped dried cranberries, dried cherries or raisins 1/3 cup mayonnaise 1 tablespoon Dijon-style mustard Sandwich Ingredients: 4 bagels, split 1/2 pound thinly sliced deli turkey breast 4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 4 leaf lettuce leaves Stir together all spread ingredients in small bowl. Cover; refrigerate at least 1 hour. To assemble sandwiches, divide spread among bagel halves. Layer each bottom bagel half with 1/4 turkey, 1 slice cheese, 1 lettuce leaf and bagel top. Makes 4 sandwiches. In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet. In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each. Season with salt and pepper. Stir in zucchini mixture; heat through. Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat. Broil 1 to 2 minutes or until cheese is melted. Makes 4 sandwiches sandwich recipes Brie, Pear and Walnut Sandwiches Buttery Brie, ripe pears, sweet toasted walnuts and peppery watercress.an elegant quartet of flavors in a casual sandwich setting. 1 cup chopped walnuts 8 hearty bread slices 8 ounces Brie cheese, thinly sliced 2 medium ripe pears (Bosc, d’Anjou, Comice or Bartlett), cored and sliced ¼-inch thick 1 cup watercress tips and leaves, rinsed and patted dry Toast walnuts in a small sauté pan over medium-high heat until lightly browned, about 2 minutes. Remove from heat and set aside. Preheat oven to 300°F. On half the bread slices, place equal amounts of the walnuts, Brie, pear and watercress. Top with remaining bread, place on a baking sheet and bake until cheese is melted and bread is golden brown, about 10 minutes. Serve hot. Makes 4 servings. sandwich recipes Caesar Sandwich Using thinly sliced Peppered Pork Roast, this sandwich makes a tasty meal with dill spears and apple wedges. 3/4 pound cooked Peppered Pork Roast, thinly sliced 3 cups chopped romaine lettuce 1/2 cup creamy Caesar salad dressing 1/4 cup grated Parmesan cheese 1 (8 to10 inch) round loaf focaccia Toss lettuce with dressing and cheese, set aside. Slice focaccia horizontally; cut into 4 wedges. Layer pork and then lettuce on focaccia bottoms. Place focaccia tops over lettuce. Makes 4 servings. sandwich recipes California Club Ham Sandwich 6 slices (6 ounces) ham, sliced thin 4 slices seven-grain bread 2 slices provolone cheese 4 lettuce leaves 2 tablespoons honey mustard Toast seven-grain bread; spread one side of each slice with honey mustard. Layer ham on two slices of bread. Top with provolone cheese and lettuce leaves. Add remaining bread; cut into quarters and serve. Serves 2. sandwich recipes Cheese Stacked Hero A hearty whole-grain sandwich stacked high with deli ham and cheese spread with a tasty mustard mayonnaise. Spread Ingredients: 1/4 cup mayonnaise 1 tablespoon prepared mustard Sandwich Ingredients: 8 slices whole grain bread 4 leaf lettuce leaves 12 (1-ounce) slices deli ham 14 (1/2-ounce) slices LAND O LAKES® Deli White American Cheese* 2 red onion slices, separated into rings 2 tomatoes, sliced Combine mayonnaise and mustard in small bowl; mix well. Cut 6 slices cheese in half diagonally. To assemble each sandwich, spread 1 slice bread with 1 tablespoon mayonnaise mixture. Layer 1 slice bread with 1 lettuce leaf, 3 slices ham, 3 half slices cheese, 1/4 onion rings, 1/4 tomato slices and 2 whole slices cheese; top with 1 slice bread. Makes 4 servings. sandwich recipes Kicked Up Blue Cheese-stuffed Bacon Hamburgers Ingredients 2 pounds ground beef chuck 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 ounces blue cheese 4 large hamburger or kaiser buns, split in half 8 slices bacon, cooked crisp and drained. Desired condiments, such as sliced tomatoes, Romaine lettuce, sliced onions, mayonnaise, mustard Directions 1. Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.) 2. In a bowl, combine the beef, garlic, salt, and pepper, and mix gently but thoroughly. Divide into 8 equal patties. 3. In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely. 4. Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill. 5. Place the buns on serving plates and top with desired condiments. Arrange 1 patty on each bottom bun and top with 2 strips of bacon. Place the top buns on each burger and serve immediately. Yield: Makes 4 servings sandwich recipes Mini Cheese Calzones Ingredients 6 sticks (1 ounce each) string cheese 1 package (11 ounces) refrigerated bread-stick dough 1 cup jarred marinara sauce or pizza sauce for serving Directions 1. Preheat the oven to 400°F 2. Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the dough ends under and pinching them to seal closed. Repeat with the remaining dough and cheese. Place the dough-covered cheese on an ungreased baking sheet. 3. Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking. Serves 6 (makes 12 mini calzones) sandwich recipes Special Spaghetti and Meatballs Ingredients 4 tablespoons (1/4 stick) unsalted butter 1 med onion, peeled and finely chopped 3 garlic cloves, peeled and minced 4 slices Italian bread, crusts discarded, cut into small dice 1/4 cup whole milk 2 pounds lean ground veal 1 large egg, lightly beaten 1/4 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon freshly ground black pepper 5 cups My Favorite Tomato Sauce 1 pound dry spaghetti or several Italian hoagies Chopped fresh flat-leaf parsley, for garnish Freshly ground Parmesan cheese, for garnish Directions 1. In a medium skillet over medium heat, melt the butter. Add the onion and garlic and sauté until soft, about five minutes, taking care not to turn onions brown. Remove mixture to a small bowl and set aside to cool. 2. In large mixing bowl, combine the bread and milk. Set aside for about 10 minutes, until all the milk is completely absorbed. 3. Add to the mixing bowl and the sautéed onion and garlic, ground veal, egg, Parmesan, parsley, basil, thyme, salt, sugar, and black pepper. 4. Wetting your hands with cold water, roll about one-eighth of the veal mixture into a large, even meatball and place it on a large plate or baking sheet. Repeat with the remaining mixture, making 8 meatballs in all. 5. In a large saucepan over medium heat, heat the tomato sauce until it is very gently simmering. One at a time, carefully lower the meatballs into the simmering sauce. Reduce the heat and simmer very gently, covered, until the meatballs are cooked through and the sauce has thickened, about 45 minutes. 6. Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, tender but still chewy, following the manufacturer’s suggested cooking time. 7. With a slotted spoon, remove the meatballs from the sauce and transfer them to a plate. Remove 1 1/2 cups of sauce from the pan and keep it warm. Drain the spaghetti and instantly stir into the tomato sauce in the saucepan. Toss to coat the spaghetti thoroughly. Twirl or mound the spaghetti into each of 8 warmed serving bowls or plates. Top with the meatballs and drizzle with the reserved sauce. Sprinkle with chopped parsley and Parmesan cheese, if desired. My Favorite Tomato Sauce Ingredients 1/4 cup extra-virgin olive oil 2 small onions, peeled, trimmed, and minced 6 garlic cloves, minced 2 tablespoons tomato paste 4 pounds Roma tomatoes, peeled, seeded, and diced 2 cups chicken stock or good-quality canned chicken broth, heated 12 to 16 fresh basil leaves, washed and dried 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces Kosher salt (to taste) Freshly ground black pepper Directions 1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste and then the tomatoes, cook for 2 to 3 minutes, and then pour in the chicken stock. Simmer briskly until the sauce is thick, 20 to 30 minutes. For finer consistency, pass the sauce through a wire-mesh sieve into a clean saucepan. 2. Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade. Stir the basil into the sauce. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm. sandwich recipes Garlic Meatball Po’Boys Ingredients 1/2 pound of ground veal 1/2 pound of ground beef chuck 1/2 pound of ground pork 1/2 cup finely chopped yellow onion 1/2 teaspoon finely chopped garlic 1/4 cup finely chopped green onions or scallions (green part only) 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 tablespoon cayenne pepper 16 small cloves garlic, peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning 1/4 cup vegetable oil 2 cups thinly sliced yellow onions One 12-ounce bottle amber beer 1 cup water 1 large (26 to 28 inches long) loaf French bread 6 tablespoons Creole or whole grain mustard 6 tablespoons Mayonnaise 1/2 pound provolone cheese, thinly sliced Directions 1. In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. 2. Combine the flour and Creole seasoning (or cayenne pepper) in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. 3. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. 4. Remove from the heat and skim off any fat that has risen to the surface. 5. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs Top with the remaining bred half, cut into 6 equal portions, and serve immediately. sandwich recipes Cheesy New York High Rise Club 1 (24-ounce) unsliced loaf style onion rye bread, seeded or plain 8 ounces Brie, with herbs or plain, rind removed 1 stick unsalted butter, softened 1 teaspoon crushed dried red pepper flakes 1/2 teaspoon black pepper 1 medium red onion, sliced 8 ounces aged Swiss cheese, sliced 8 ounces pastrami, sliced 2 1/2 cups baby spinach salad, ready to use 4 ounces caraway Havarti cheese, sliced Dijon mustard (optional) Slice bread lengthwise in thirds. Toast bread lightly if desired. Soften Brie 1 minute in microwave, if necessary. With a fork or in food processor, crush or mash Brie cheese with butter and spices. Spread Brie butter over cut sides of bread, including both sides of middle slice. On bottom slice add half the onions, Swiss slices, pastrami, half the spinach, center slice of rye bread, remaining onions, Havarti and remaining spinach. Close sandwich with remaining Brie-buttered bread. Serve with Dijon mustard if desired. Makes 6 servings. sandwich recipes Chutney-Turkey Salad on Focaccia Can be used as appetizers or main meal. 1/2 cup finely chopped celery 1/3 cup CROSSE & BLACKWELL Hot Mango Chutney 3 tablespoons mayonnaise 1 teaspoon sesame seeds, toasted 2 cups chopped cooked turkey 1 package BUITONI® Italian Herbs and Cheese Focaccia Bread Mix, prepared according to package directions 2 tablespoons extra virgin olive oil 1 small zucchini, cut lengthwise into 8 (1/4-inch) slices 1 (7-ounce) jar roasted red bell peppers, drained and sliced 8 spinach leaves 2 tablespoons prepared Caesar dressing 4 teaspoons Dijon mustard PREHEAT oven to 350*F. COMBINE celery, chutney, mayonnaise and sesame seeds in medium bowl. Add turkey; toss to coat. CUT prepared bread in half horizontally. Brush olive oil on cut sides. Place bread in a single layers on jelly-roll pan. Bake at 350*F for 12 minutes or until toasted. Spread 1/2 cup turkey salad over bottom half. Top with zucchini slices, roasted peppers and spinach; drizzle dressing over vegetables. Spread mustard over top half of bread; place on top of sandwich. Cut into 12 slices. Makes 12 appetizer servings. sandwich recipes Continental Baguette 1 cooked tenderloin from Pork Tenderloin Fajitas recipe, thinly sliced 1 baguette (long, thin French bread), about 24 inches long 1/2 cup spreadable garlic and herb cheese 1/2 cup fruit chutney or cranberry sauce 4 large lettuce leaves Cut baguette into 4 equal pieces and cut each lengthwise. Spread cheese onto the bottoms of bread, followed by chutney. Top with slices of tenderloin and lettuce, then tops of bread. Serves 4. sandwich recipes Corned Beef & Slaw Sandwich These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli. 4 slices whole wheat bread, toasted 8 teaspoons spicy brown mustard 8 ounces thinly sliced deli corned beef 1/2 pint vinaigrette deli cole slaw 4 slices Swiss cheese Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 14 cup cole slaw and 1 slice cheese. Place sandwiches on ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted. Serve warm. Makes 4 servings. sandwich recipes Egg Salad Spread Supreme 6 hard-cooked eggs, chopped 1/4 cup shredded zucchini 1/4 cup shredded carrots 2 tablespoons chopped celery 1 tablespoon chopped green onion 1/4 cup fat-free cream cheese, softened 2 tablespoons plain yogurt (or mayonnaise) 1/4 teaspoon seasoning salt 1/4 teaspoon dill weed Pinch of dry mustard, salt, and pepper Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside. Mix cream cheese, mayonnaise, and seasonings until thoroughly blended. Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use. Makes 6 servings. sandwich recipes Firecracker Turkey Sandwich This turkey sandwich features fresh tomatoes, alfalfa sprouts and the crisp texture of radishes. 1/4 cup mayonnaise 4 kaiser rolls, cut in half 1/2 cup sliced radishes 12 (about 2 1/4 x 1-inch) slices LAND O LAKES® Cheddar Cheese 8 ounces thinly sliced turkey breast 8 slices tomato 1 cup alfalfa sprouts Spread mayonnaise on top and bottom halves of kaiser rolls. To assemble each sandwich, layer each bottom roll half with 1/4 of radishes, 1/4 of turkey, 3 slices cheese, 2 slices tomato, 1/4 cup sprouts and top half of roll. Makes 4 sandwiches. sandwich recipes Game Day Sub Sandwich You will score extra points at half time with your guests when you serve this sandwich. 1 pound loaf French bread, cut in half lengthwise 1/2 cup mayonnaise 1/4 cup Dijon-style or honey mustard 6 leaves leaf lettuce 1 medium tomato, cut into thin slices 6 ounces thinly sliced deli turkey breast 6 (3/4-ounce each) slices deli LAND O LAKES® American Cheese 6 ounces thinly sliced deli ham 6 (3/4-ounce each) slices deli LAND O LAKES® Swiss Cheese 2 thin slices onion, separated into rings Wooden picks Combine mayonnaise and mustard in small bowl. Spread each cut-side of French bread halves with mayonnaise mixture. To assemble sandwich, layer bottom half of loaf with lettuce, tomato, turkey, American cheese, ham, Swiss cheese and onion. Cover with top half of loaf; secure with wooden picks, if desired. Cut into 6 sandwiches. Makes 6 sandwiches. TIP: To make individual sub sandwiches use 6 split hoagie rolls. Spread 1 tablespoon mayonnaise mixture on each cut-side of each split hoagie roll. Assemble sandwiches as directed above. sandwich recipes German-Style Ham Sandwich 6 slices (6 ounces) Westphalian or Black Forest ham, thinly sliced 1/4 cup apple butter* 1 tablespoon stone-ground mustard 2 Kaiser rolls, split 4 ounces sliced Emmental or other Swiss cheese 1 small cucumber, very thinly sliced Bibb or Boston lettuce leaves In a small bowl, stir together apple butter and mustard. Spread apple butter mixture on cut surfaces of Kaiser rolls. Fill Kaiser rolls with ham, Emmental cheese, cucumber slices, and lettuce leaves. Serves 2. *May substitute with mango chutney sandwich recipes Ham and Cheese Party Loaf This clever French loaf is stuffed with a savory ham salad and cubes of Swiss and cheddar cheese. Make ahead of time and keep well-wrapped in the refrigerator before slicing thinly to serve. 1 1/2 pounds fully cooked ham, ground fine 10 tablespoons butter, softened 3 tablespoons Dijon-style mustard 1/2 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme, crushed 1 1/2 ounces Swiss cheese, in one piece 1 1/2 ounces sharp Cheddar cheese, in one piece 1 long slender loaf French bread, about 12 ounces 12 gherkins In large bowl combine butter, mustard, allspice, nutmeg, pepper and thyme; mix until smooth. Add ground ham to butter mixture; blending well. Slice Swiss and cheddar cheese into 1/4-inch thick sticks. Turn bread top side down; cut off ends. Make a lengthwise cut down the center of the loaf from one end to the other, being careful not to cut through top side. Spread the bread apart carefully; hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried and used for breadcrumbs). Press half the ham mixture into the bread. Arrange the Swiss cheese sticks lengthwise in one row; arrange the gherkins as the center row, the cheddar as the third row. Press the remaining ham mixture on top. Wrap tightly in plastic wrap; then in foil. Refrigerate for several hours or overnight. To serve, slice filled loaf thinly; arrange slices, overlapping, on serving tray. Makes about 30 servings. sandwich recipes Hero-In-The-Round Serve this family-size sandwich with potato salad, coleslaw and cookies. 1 (8-inch) loaf round bread, unsliced 1/2 cup LAND O LAKES® Butter, softened 4 ounces thinly sliced roast beef 8 LAND O LAKES® American Cheese slices 1/4 cup Thousand Island dressing 6 lettuce leaves 1 medium tomato, sliced 1/4-inch 4 ounces thinly sliced pastrami 4 ounces LAND O LAKES® Monterey Jack Cheese, cut into 16 (2x1-inch) slices Cut loaf lengthwise horizontally into 4 slices; spread all cut surfaces with butter. Place bottom slice of loaf on platter; top with roast beef and American cheese slices. Spread with 2 tablespoons Thousand Island dressing. Place second bread slice on top of beef and cheese; top with lettuce and tomatoes. Place third bread slice on top of tomatoes; top with pastrami and Monterey Jack cheese. Spread with remaining Thousand Island dressing. Add remaining bread slice. Skewer loaf with 6 to 8 skewers from top to bottom, if desired. Cut into 8 pie-shaped wedges. Makes 8 servings. TIP: For variety, add 1/2 teaspoon seasoned pepper to butter. Spread cut surfaces of bread with butter mixture. TIP: Prepare sandwich as directed above. Cover with plastic food wrap; place in cold picnic cooler when transporting. sandwich recipes Hometown Ham & Turkey Focaccia Using focaccia is a creative way to serve this cold summertime sandwich that features many deli ingredients. 1 (12-ounce) focaccia bread (about 9 inches), sliced in half horizontally 1/2 cup cream cheese with chive and onion 24 fresh spinach leaves, washed, stems removed 1/2 pound thinly sliced deli turkey breast 6 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 1/2 pound thinly sliced deli ham 6 slices (3/4-ounce each) deli LAND O LAKES® Provolone Cheese 2 medium tomatoes, thinly sliced Spread both cut-sides of focaccia bread halves with cream cheese. Place one-half spinach on bottom half focaccia. Layer with turkey, American cheese, ham, Provolone cheese, tomatoes and remaining spinach. Cover with top half focaccia. To serve, secure each serving with long toothpick. Cut into 6 wedges. Makes 6 servings sandwich recipes Inside-Out Sandwiches Recipes like this meet the all important picnic criteria: easy to fix, easy to pack and easy to serve! 6 thin slices deli ham 6 (3/4-ounce) slices LAND O LAKES® American Cheese Food Singles 2 tablespoons prepared mustard or mayonnaise 6 (1-inch thick) soft breadsticks, baked Prepared mustard and/or ketchup, if desired Top 1 slice ham with 1 slice cheese. Spread with 1 teaspoon mustard. Place breadstick on edge of ham and cheese; roll ham and cheese around breadstick. Repeat with remaining ingredients. Wrap each sandwich tightly in plastic food wrap; refrigerate at least 30 minutes. Serve with mustard or ketchup for dipping, if desired. Makes 6 sandwiches. sandwich recipes Jumbo Party Sandwich Thinly sliced roast beef, provolone cheese and olives are a sandwich classic.and a party favorite. 1 1/2 pounds thinly sliced cooked lean roast beef 1/2 cup sour cream 1 tablespoon horseradish-style mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 round loaf white bread, unsliced (2 pounds) 1 clove garlic, minced 1/4 cup butter, softened 1 tablespoon snipped Italian parsley 1 teaspoon crushed dried basil 3 cups chopped lettuce 6 thin slices red onion, separated into rings 6 ounces fontinella or provolone cheese, sliced 1 red bell pepper, thinly sliced 1/4 cup sliced pitted ripe olives Combine sour cream, mustard, salt and pepper; reserve. Cut bread in half horizontally. Remove soft center of bread, leaving about a 1-inch- thick shell. Mash garlic; combine with butter, parsley and basil. Spread cut sides of bread with herb butter. To assemble, layer ingredients in the following order in bottom of loaf: lettuce, onion, cheese, roast beef, sour cream dressing, red pepper slices and olives. Cover with top of loaf. Cut into 8 wedges; serve immediately. Makes 8 servings. sandwich recipes Louisiana Sandwich Piled high with thinly-sliced ham, turkey and cheddar cheese, the rib-tickling Louisiana Sandwich was popular at the turn of the century when they were a midday staple. 2 tablespoons spoonable Thousand Island dressing 2 slices white bread 1 ounce thinly sliced turkey 1 ounce thinly sliced ham 1 ounce thinly sliced cheddar cheese 1 leaf red cabbage Spread dressing evenly onto each slice of bread. Top one slice with turkey, ham, cheese and cabbage. Top with remaining bread slice, dressing-side down. Leave sandwich whole or cut into halves as desired. Makes 1 serving. sandwich recipes Midwestern Delight Ham Sandwich A ham sandwich with the unexpected flavor of roast peppers and cheese bread. Serve with potato salad and baby carrots. 6 slices (6 ounces) ham, sliced thin 4 slices cheese bread 2 tablespoons reduced-fat mayonnaise 1/8 cup roasted red peppers Toast cheese bread; spread one side of each slice with mayonnaise. Layer ham on two slices of bread. Top with peppers and remaining bread. Cut sandwiches in half and serve. Makes 2 servings. sandwich recipes New Orleans Muffuletta Celebrate the spirit of Mardi Gras with this New Orlean’s inspired sandwich. Olive Mixture Ingredients: 1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped 1/2 cup finely chopped stuffed green olives 1 (4 1/4-ounce) can chopped pitted ripe olives 3 tablespoons olive oil 1 tablespoon finely chopped fresh garlic Sandwich Ingredients: 1 (1-pound) unsliced round Italian bread 1/4 pound thinly sliced deli turkey 4 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 1/4 pound thinly sliced deli hard salami 4 slices (3/4-ounce each) deli LAND O LAKES® Provolone Cheese Combine pickled vegetables, green olives, ripe olives, olive oil and garlic in medium bowl; mix well. Set aside. Cut bread in half horizontally; remove bread in center, leaving 1/2-inch thick bread shells. Divide olive mixture between bread shells; press firmly. Layer bottom bread shell with turkey, American cheese, salami and Provolone cheese. Carefully top with remaining bread shell. Wrap tightly in plastic food wrap; refrigerate at least 2 hours or overnight. To serve, secure with toothpicks. Cut into wedges. Makes 8 servings sandwich recipes Palm Beach Sandwiches (a.k.a. Pimento Cheese Sandwiches) Despite their genteel Floridian name, these cheddar-cheese- and-red-pepper-salad-filled sandwiches are popular throughout the South. Good cooks embellish them variously (substituting homemade red pepper conserve or diced green chilies for the roasted peppers or supplementing either with chopped pecans); hasty cooks don’t hesitate to resort to jarred pimientos. 2 large heavy red sweet peppers 3/4 cup mayonnaise, fresh or purchased 1/2 cup thinly sliced green onions 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 3/4 teaspoon hot pepper sauce 3/4 pound sharp Cheddar cheese, coarsely grated 16 thick slices white sandwich bread In the flame of a gas burner or under a preheated broiler, roast peppers, turning them, until the skins are lightly and evenly charred. Slip the peppers into a paper bag, close the top and steam the peppers until cool. Rub away the burnt peel, then stem and core the peppers and finely chop them. In a large bowl, stir together the chopped peppers, mayonnaise, green onions, lemon juice, mustard, and hot pepper sauce. Gradually stir in the grated cheese, mixing thoroughly . The sandwich filling can be prepared up to 1 day ahead. Cover and refrigerate; return it to room temperature before proceeding. Up to 30 minutes before serving time, lay 8 slices of the bread on a work surface. Divide the filling evenly among the slices, spreading it to the edges of the bread and using it all. Top with the remaining 8 slices of bread. With a serrated knife, carefully cut the sandwiches in half on the diagonal. Cover the sandwiches with plastic wrap and then drape them with a dampened towel until serving. Serves 8. sandwich recipes Peanut Butter & Cheesy Apple Bagels A delicious, nutritious combo for lunch at home or away. 4 teaspoons peanut butter 1 plain bagel, split 2 LAND O LAKES® American Cheese Singles 6 slices apple Spread 2 teaspoons peanut butter on cut-side of each bagel half. Place cheese slice on peanut butter; layer with apple slices. Makes 2 sandwiches. sandwich recipes Pretzelwiches This creative sandwich will be a lunchbox favorite. 8 (4 to 4 1/2-inch) soft pretzels* 4 teaspoons prepared mustard 8 LAND O LAKES® American Cheese Food Singles 6 ounces your favorite sliced luncheon or deli meat Spread bottom side of each pretzel with 1/2 teaspoon mustard. To assemble each sandwich, layer 1 pretzel, mustard-side up, with 1 slice cheese, 1/4 meat and 1 slice cheese. Place another pretzel, mustard-side down, over sandwich ingredients; press gently. Makes 4 sandwiches. *If using frozen soft pretzels, bake according to package directions; cool. sandwich recipes Roasted Pepper & Turkey Sandwiches Choose one, two or three kinds of peppers to roast for this tasty hero sandwich. 2 Anaheim chili peppers, halved lengthwise 2 red, yellow or green peppers or poblano peppers, quartered lengthwise 4 (7 to 8-inch) hoagie sandwich buns, split lengthwise 2 tablespoons LAND O LAKES® Butter, melted 4 ounces shaved deli turkey 4 slices (3/4-ounce each) LAND O LAKES® Monterey Jack Cheese 1/4 cup country-style Dijon, jalapeno, dill or sweet hot mustard Heat broiler. Cover broiler pan with foil. Remove seeds and stems from peppers. Place peppers, cut side down, on broiler pan. Broil 4 to 6 inches from heat until skins blacken (8 to 12 minutes). Wrap in damp towels; place in plastic food bag. Let stand 15 minutes. sandwich recipes MeanwhBBQ Cheeseburgers Ingredients: 1-1/2 lb ground Beef 1/4 cup finely chopped onion - Prepared barbecue sauce 4 slices process American cheese 4 crusty rolls, split - Romaine lettuce - Tomato slices Servings: 4 Instructions: 1. In large bowl, combine ground Beef and onion, mixing lightly but thoroughly. Shape into four 3/4"-thick patties. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally. Approx. 1 minute before burgers are done, brush with barbecue sauce; top with cheese. 3. Line bottom of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches. sandwich recipes Roasted Red Pepper Stuffed Sandwich This stuffed sandwich is packed with flavor combining three cheeses, roasted red peppers, red onion and basil. 1 (1-pound) loaf Italian or French bread, cut in half lengthwise 1/2 cup prepared olive oil vinaigrette salad dressing 4 to 5 lettuce leaves 2 tomatoes, sliced 1/4-inch 6 slices (1/2-ounce each) LAND O LAKES® Chedarella®, Cheddar or Swiss Cheese 1/2 (7 1/4-ounce) jar (1/2 cup) roasted red pepper slices, drained 1/2 small red onion, thinly sliced 1/3 cup mild banana pepper rings 1/3 cup pitted ripe olives 6 to 8 fresh basil leaves* Scoop out center of top half of bread, leaving 1/2-inch shell; set aside. Brush both cut sides of bread with dressing. Layer bottom half of loaf with lettuce leaves, tomatoes, cheese, roasted red pepper, onion, banana pepper, olives and basil leaves. Cover with top half of bread. Wrap entire loaf in plastic food wrap. Refrigerate 1 hour before serving to blend flavors. Remove from refrigerator 15 minutes before serving. Cut into slices. Makes 6 sandwiches. *Substitute 1 teaspoon dried basil leaves. sandwich recipes Sourdough Picnic Loaf A great sandwich easily made with a quick trip to the deli. 1 (16-ounce) round loaf sourdough bread, cut in half horizontally 1/4 cup Italian salad dressing 2 lettuce leaves 1/2 pound thinly sliced LAND O LAKES® Deli Swiss Cheese 1/2 pound thinly sliced deli honey ham or cooked ham 8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained Scoop out center of both halves of bread, leaving 1/2-inch shell. Brush both cut-sides of bread with salad dressing. Layer bottom half of bread with 1 lettuce leaf, half cheese, half ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread. To serve, cut into 6 wedges. Makes 6 sandwiches. sandwich recipes Submarine Sandwich Italian delis are legendary for making terrific submarine sandwiches. But did you realize how incredibly easy they are to prepare at home? Using the best quality coldcuts and a great crusty loaf of Italian or French style bread you can make a satisfying meal in just minutes. 1/4 cup Italian vinaigrette 1 long crusty loaf (about 16 inches) French or Italian bread 1/4 cup mayonnaise 2 small ripe tomatoes, thinly sliced 4 ounces prosciutto, thinly sliced 6 ounces Italian salami, thinly sliced 3 ounces cheddar cheese, thinly sliced 6 ounces boiled ham, thinly sliced 4 ounces provolone cheese, thinly sliced 12 slices dill pickles 1 cup shredded iceberg lettuce 12 small sweet pickled peppers, sliced Slice loaf of bread in half lengthwise and spread both cut sides with mayonnaise. Layer bottom half of loaf with tomato slices, prosciutto, salami, Cheddar, ham, provolone, and pickles. Top with lettuce and pickled peppers. Spoon vinaigrette over the filling and cover with top half. Press down firmly. Serves 3 to 4. sandwich recipes Submarine Sandwich This sandwich is quick to make and is a tangy combination of roast beef and horseradish-flavored spread. 1/2 pint deli creamy coleslaw 2 tablespoons prepared horseradish 4 hoagie buns, cut in half 8 ounces thinly sliced deli roast beef 8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 8 slices tomato 4 lettuce leaves Stir together coleslaw and horseradish in small bowl. To assemble sandwiches, spread about 1/4 cup coleslaw mixture on bottom half of each bun. Layer with 1/4 roast beef, 2 slices cheese, 2 slices tomato, 1 lettuce leaf and top of bun. Makes 4 sandwiches. sandwich recipes Bistro Cheeseburgers Ingredients: 1-1/2 lb ground Beef 4 slices (1/2") sweet onion - Vegetable oil 8 slices Swiss process cheese food 4 crusty rolls, split, toasted 4 romaine lettuce leaves 4 slices (1/4") tomato - Sauce: 1/4 cup mayonnaise 1 Tbsp Dijon-style mustard Servings: 4 Instructions: 1. Combine sauce ingredients; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Lightly brush onion with oil. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt and pepper if desired, after turning. Approx. 1 minute before burgers are done, top each with 2 cheese slices. 3. Meanwhile spread sauce on top half of each roll. Line bottoms of rolls with lettuce and tomato; top with cheeseburger and onion. Close sandwiches. sandwich recipes Brew Burgers Ingredients: 1-1/2 lb ground Beef 4 slices (1/2") sweet onion 4 slices (1 oz each) Swiss cheese 4 crusty white or whole wheat rolls, split - Lettuce Brew Sauce: - Brew Sauce: 1/4 cup beer 1/4 cup prepared steak sauce Servings: 4 Instructions: 1. In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning. Approx. 2 minutes before burgers are done, brush generously with sauce; top with cheese. 3. Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches. sandwich recipes Halloween Burgers for Kids Ingredients: 1-1/2 lb ground Beef 6 slices cheese, cut into desired shapes - Red or green bell peppers, cut into desired shapes - Pitted olives, cut into desired shapes 6 lettuce leaves 6 hamburger buns, split Servings: 6 Instructions: 1. Lightly shape ground beef into six 1/2"-thick patties. Choose a cooking method. 2. To broil, place patties on rack in broiler pan so surface of beef is 3 to 4" from heat. Broil 10 to 12 minutes or until centers are no longer pink, turning once. To panbroil, place patties in preheated nonstick skillet over medium heat. Cook 10 to 12 minutes or until centers are no longer pink, turning once. 3. Season with salt and pepper, if desired, after turning. During last few minutes of cooking, top with cheese, bell peppers and olives to make faces. Serve in lettuce-lined buns. sandwich recipes Fired Up Over Turkey Barbeque,"Grilled Crab Sandwich 1 cup crab meat, drained and flaked 1/2 cup shredded process American cheese 1/4 cup chopped celery 2 tablespoons sweet pickle relish, drained 2 tablespoons chopped green onions, with tops 1 hard cooked egg, chopped 3 tablespoons mayonnaise 1/2 teaspoon lemon juice 10 slices bread, buttered 5 large tomato slices PREPARATION: Combine crab meat, cheese, celery, relish, green onions, hard cooked egg, mayonnaise, and lemon juice. Spread on unbuttered side of 5 bread slices. Add a tomato slice to top of each sandwich then season with salt and pepper. Top with remaining bread slices, buttered side up. Grill on a griddle, panini maker, or skillet, until sandwiches are golden brown on both sides. Makes 5 sandwiches. sandwich recipes "BALONEY" CHEESE DOGS 2 hot dog buns mayonnaise or mustard 2 slices turkey bologna 2 sticks cheddar cheese or string cheese sticks Spread inside of hot dog buns with mayonnaise or mustard. Roll 1 bologna slice around each cheese stick. Place inside hot dog bun. Wrap each bun in plastic wrap. sandwich recipes Bacon ’n Eggs Crescent Sandwich 1 c Refrigerated crescent rolls 4 Cheddar cheese slices 1/2 lb Bacon; crisply cooked and - crumbled 1 tb Onion; chopped 1/2 c Milk 2 Eggs Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set sandwich recipes Bacon-Wrapped And Cheddar Stuffed Dogs 4 frankfurters 8 slices thick-cut bacon 4 ounces cheddar cheese -- cut into 1/2-inch -- pieces wooden toothpicks 4 hot dog rolls Preheat the broiler. Pat the frankfurters dry. In a skillet cook the bacon for 3 minutes or until still pliable and not crisp. Transfer to paper towels to drain. Cut a 1/2-inch slit lengthwise from end to end of each frankfurter. Stuff each frankfurter with the cheese. Wrap the entire length of each frankfurter with 2 slices of the bacon and secure with toothpicks. Place the prepared frankfurters on a rack over a baking pan or on a broiler pan. Broil the frankfurters until the bacon is crispy, about 2 to 3 minutes. Serve frankfurters in rolls. sandwich recipes BAKED PIZZA SANDWICH Yield: 6 servings 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 ts Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. sandwich recipes Bean ’n’ Burger Pockets 1 1/4 pounds ground beef 1 can (14 1/2 oz.) diced tomatoes -- undrained 1 can (8 oz.) tomato sauce 1/2 cup chopped onion 1 clove garlic -- minced 1 Tablespoon brown sugar 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon dried thyme 1/8 teaspoon savory 1/8 teaspoon marjoram 1/8 teaspoon oregano 1/8 teaspoon parsley flakes 1 can (8 3/4 oz.) navy beans -- rinsed and drained 1 can (8 3/4 oz.) kidney beans -- rinsed and drained 1 can (8 3/4 oz.) lima beans -- rinsed and drained 5 pita breads -- halved 1/2 cup shredded cheddar cheese -- optional In a heavy suacepan or Dutch oven, brown beef; drain. Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally. Stir in beans; heat through. Spoon about 1/2 cup into each pita half. Top with cheese if desired. Yield 5 servings. sandwich recipes BEEF STROGANOFF SANDWICH 2 lb Ground beef 1/2 c Chopped onion 1 t Salt 1/2 ts Garlic powder 1/2 ts Ground pepper 1 ea Loaf french bread 2 c Sour cream 2 ea Tomatoes, seeded and diced 1 ea Large green pepper, diced 3 c Shredded cheddar cheese Butter In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on baking sheet. Remove meat mixture from the heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350 degrees F for 20 minutes or until the cheese is melted (bake longer for crispier bread). sandwich recipes 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. sandwich recipes Cheesy Apple Ham Grill Yield: 4 servings 1 c Chopped apple 1/2 c MIRACLE WHIP or MIRACLE WHIP -LIGHT Dressing, divided 1/4 c Chopped walnuts ds Ground cloves (opt) 8 sl Raisin cinnamon bread 4 sl KRAFT Natural Sharp Cheddar -Cheese, cut in half 1 pk OSCAR MAYER Smoked Cooked -Ham Slices (6 oz) Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham, second cheese slice and second bread slice. Spread outside of sandwiches with remaining dressing. Grill until lightly browned on both sides. Makes 4 sandwiches. sandwich recipes CLUB BURRITO 1 sl Deli-Style Turkey 1 sl Deli-Style Ham 1 sl Swiss Cheese 1 Soft Flour Tortilla Shredded Lettuce Sprouts Layer the tortilla, cheese, ham and turkey, with the tortilla on the outside. Place some lettuce and sprouts in the middle. Add any other veggies, if desired. Roll, and secure with a toothpick. sandwich recipes 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 NOTES FROM MINNEAPOLIS STAR TRIBUNE: Now that he has announced that his joining his wife’s catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich. See ingredients above. See directions below. DIRECTIONS: Arrange the ingredients sandwich recipes 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 mazzarella and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn light brown. Add top halves of bread and serve sandwich recipes Filled Frankfurters Servings: 6 1 1/2 c Macaroni; Broken 3/4 c Milk; Evaporated 1 1/4 ts Mustard; Dry 1 1/4 ts Salt 1/8 ts Pepper 2 1/2 c Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. sandwich recipes 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 grean onion on each bottom roll half. Cover with tops. sandwich recipes High Roller Sandwiches Yield: 8 servings 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 sandwich recipes HOBO BUNS Yield: 3 servings 2 tb Mayo Or Salad Dressing 1/2 ts Prepared Mustard 3 ea Kaiser or French Rolls,Split 3 ea Slices Bologna 1 ea Large Tomato, Sliced 3 ea Green Pepper Rings 3 ea Slices Cheese Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. sandwich recipes KNISHES Yield: 1 servings DOUGH 1 2 c Self rising flour Pinch of salt and pepper 5 oz (5/8 cup) Margarine 1 (or 2) Eggs (Save some for Glaze DOUGH 2 1 oz (2 Tb.) Margarine 1 c Potatoes, cooked & mashed 1 c Self rising flour Pinch of salt and pepper 1 Egg MILK FILLING FOR KNISHES 8 oz Cottage cheese 1/4 c All purpose flour 1 Egg Pinch of salt and pepper 2 tb Sugar (optional) MEAT FILLING FOR KNISHES 2 c Cooked, minced (ground) meat Or liver 1 Egg 1 Grated raw, or fried onion Salt and pepper Garlic to taste POTATO FILLING FOR KNISHES 1 c Cooked and mashed potato 1 Egg 2 tb Fried onions Salt and pepper KASHA FILLING FOR KNISHES 1 c Cooked kasha 2 tb Fried onions Salt and pepper 1. Roll out the pastry thinly to form an oblong. Spread the filling over the pastry to within 1/2 inch of the edge. Wet the edges and roll up tightly. Cut into 1 inch thick pieces. Place cut side down on a well greased baking tin. Bake in the oven at 375F for 30 min. sandwich recipes SAUSAGE SANDWICHES 1/2 lb Bulk Italian Sausage 2 T Chopped Onion 1/4 c Catsup 1/4 t Dried Oregano, Crushed 2 ea Single French Rolls, Split 2 ea Slices Mozzarella Cheese Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. sandwich recipes STROMBOLI 2 Loaves (1 lb ea) frozen Bread doough -- thawed 1/4 pound Sliced ham 1/4 pound Sliced pepperoni 1/4 cup Onion -- chopped 1/4 cup Green pepper 1 14 ounce Ja pizza sauce -- divided 1/4 pound Sliced mozzarella cheese 1/4 pound Sliced bologna 1/4 pound Hard salami 1/4 pound Slice Swiss cheese 1 teaspoon Dried basil 1 teaspoon Dried oregano 1/4 teaspoon Garlic powder 1/4 teaspoon Pepper 2 tablespoons Butter or margarine -- melted Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15x12" rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinklw with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on an ungreased 15x10x1" baking pan. Bake at 375 degrees for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli. | ||
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