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Lettucesandwich recepies ABC Sandwich 1 cup mayonnaise 1/2 cup minced scallions 2 tablespoons brandy 1/4 teaspoon coarsely-ground black pepper 18 slices toasted whole-wheat bread Leaf lettuce 12 ounces crabmeat, picked over well to remove any shells Tomato slices 12 slices slab bacon, cut in half, cooked crisp and drained 2 avocados, sliced In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half. Serve the sandwiches immediately. sandwich recepies Asian Turkey Burgers 1 pound ground turkey 1 1/3 cups canned French fried onions, divided 1 egg 1/2 cup finely chopped water chestnuts 1/4 cup dry breadcrumbs 3 tablespoons teriyaki sauce 1 tablespoon Frank’s RedHot sauce 2 teaspoons grated fresh ginger 4 sandwich buns Shredded lettuce Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once. Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce. Yield: 4 burgers sandwich recepies Avocado and Chicken Tortas 1 fully ripened Mexican avocado 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved Salt and freshly ground black pepper, to taste 8 ounces grilled chicken breast, sliced 1 cup shredded iceberg or romaine lettuce 1 tomato, sliced 2/3 cup mashed black beans, divided 1/4 cup pickled jalapeño pepper slices Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon. In a small bowl, mash avocado. To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. Firmly press tops of rolls on tortas. Yield: 2 sandwiches sandwich recepies Beef Sandwiches with Onion Marmalade Serves 4. 3/4 pound thinly sliced deli roast beef 1 cup white or yellow onion, chopped 1 cup purple onion, chopped 3 green onions, chopped 2 tablespoons oil 1/4 cup granulated sugar 2 tablespoons cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper Dash ground gloves 4 French rolls (6-inches) 4 endive or lettuce leaves To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely. Refrigerate in a tightly covered container up to 1 week. To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly over beef. Place top halves on rolls. Cut each sandwich in half. sandwich recepies Black Forest Beef Sandwiches 3/4 cup applesauce 2 to 3 teaspoons prepared horseradish 2 tablespoons sliced green onions 1 pound flank steak 2 tablespoons butter or margarine 1/4 teaspoon salt 1/8 teaspoon pepper 4 slices lightly buttered rye bread toast 1 cup shredded lettuce Sliced red onions Watercress In bowl combine applesauce, horseradish and sliced green onions; set aside. Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper. For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress. * Partially freeze flank steak to make slicing easier. Makes 4 servings. sandwich recepies 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 recepies 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 recepies 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 recepies Cherry Chicken Salad Sandwich 2 cups cubed cooked chicken 1/2 cup dried tart cherries 3 green onions, sliced 1/2 cup mayonnaise 1/4 cup plain yogurt 1 tablespoon lemon juice Freshly ground black pepper, to taste Lettuce leaves Chopped fresh parsley 2 to 4 croissants Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours. Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired. Makes 2 to 4 servings, depending on size of croissants. sandwich recepies Chicago Hot Dogs All-beef hot dogs Green sweet bell pepper, diced Yellow onions, diced Mustard Sweet pickle relish Dill pickle chips Cucumbers, sliced thin Iceberg lettuce, shredded Tomatoes, diced Hot peppers (pepperoncini) Celery salt Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST! Serve on poppy seed buns, if they are available. sandwich recepies 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 recepies Chicken Salad Sandwich with Lemon-Herb Dressing Makes 16 sandwiches. 1/4 cup mayonnaise 1/4 cup plain yogurt 1 tablespoon chopped fresh dill 1/2 teaspoon grated lemon zest 2 teaspoons lemon juice 1/4 teaspoon salt, or to taste 2 cooked whole boneless, skinless chicken breasts, cut into 1/4-inch dice 4 lettuce leaves, optional 8 slices multigrain bread Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add chicken pieces. Toss with dressing. Place lettuce leaves on four slices of bread. Divide chicken salad among four slices. Top with remaining bread; cut each sandwich into four pieces. sandwich recepies 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 recepies Creole Bean Burger 1 (15 ounce) can red kidney beans, drained, rinsed and mashed 1 onion, chopped 1 egg 1 tablespoon catsup 1 teaspoon mustard 2 teaspoons Worcestershire sauce 1/4 teaspoon ground cumin 3 tablespoons flavored bread crumbs 1 tablespoon oil 4 hamburger buns Lettuce Thousand Island dressing Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs. Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat. Serve on buns with lettuce and Thousand Island dressing. sandwich recepies 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 recepies Egg Salad 6 hardboiled eggs, grated fine or sieved 1/3 cup minced pimento-stuffed olives 1/4 cup plus 1 tablespoon mayonnaise 2 tablespoons minced scallions 2 tablespoons minced parsley 1 tablespoon prepared Dijon mustard Salt and freshly-ground black pepper Lettuce leaves Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes. Leftovers can be kept a couple of days. Makes about 2 cups. sandwich recepies 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 recepies Fried Catfish Sandwiches with Bacon, Lettuce and Tomato Sauce 3/4 cup mayonnaise 3 tablespoons sweet pickle relish 1 1/2 tablespoons drained bottled capers, chopped fine 1 tablespoon Dijon-style mustard 1 tablespoon fresh lemon juice, or to taste A pinch of cayenne 1 tablespoon bottled cocktail sauce, or to taste All-purpose flour seasoned with salt and pepper for dredging the fish 2 large eggs 1/2 teaspoon salt 1/4 teaspoon cayenne Cornmeal for dredging the fish 4 (1/2 pound) catfish fillets, halved crosswise Vegetable oil for deep-frying the fish 8 soft sandwich rolls, split Soft-leafed lettuce for the sandwiches 2 tomatoes, sliced thin 16 slices lean bacon, cooked Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered. Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375 degrees F on a deep-fat thermometer. In it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain. On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls. Serves 8. sandwich recepies Fried Green Tomato Sandwiches 1 (8 ounce) package sliced bacon 1 large egg white 1/4 teaspoon salt 1/2 cup cornmeal 1/2 teaspoon coarsely ground black pepper 1 pound green tomatoes (3 medium), cut in 1/2-inch slices 1/4 cup low-fat mayonnaise dressing 1/4 cup low-fat plain yogurt 2 tablespoons chopped fresh chives 4 green-leaf lettuce leaves 8 slices firm whole-grain or white bread, toasted Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper. In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain. In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices. sandwich recepies 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 recepies 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 recepies Guacamole BLT Serves 12. 1 1/2 pounds bacon 4 ripe avocados (1 1/2 pounds), pitted and peeled Juice of 1/2 lime Focaccia Oven-dried tomatoes 1 to 2 heads Bibb lettuce, leaves separated, or 1/2 head Boston lettuce 3/4 cup homemade mayonnaise, or prepared Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard fat. Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable. Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, and top sandwich. Cut into 12 squares and serve. NOTE: This is wonderful made with roasted garlic mayonnaise. sandwich recepies Guacamole Burger Serves 12. 1 tablespoon Worcestershire sauce 1 tablespoon salt 1/2 tablespoon pepper 1 1/2 pounds lean ground beef 4 onions, sliced 4 tomatoes 3 California avocados, seeded, peeled and mashed Lettuce leaves as needed 12 sesame burger buns Combine Worcestershire, salt, pepper, and ground beef. Shape into 12 patties. Refrigerate at least 30 minutes. Broil, grill, or pan fry to desired doneness. Serve on bun with lettuce, sliced tomatoes, and onion. Place approximately 2 ounces of California mashed avocado on top and serve. sandwich recepies Gyro-Style Pork Sandwich (George Foreman Grill) I use a George Foreman grill to make this very authentic-tasting Gyro, but you can also use the oven. 1 pound boneless pork loin 4 tablespoons olive oil 1 tablespoon prepared mustard 1 teaspoon ground cumin 1/3 cup lemon juice 3 cloves garlic, minced 1 teaspoon dried oregano 1 cup sour cream 1 cucumber, peeled, seeded, shredded and drained 1/2 teaspoon garlic, crushed 1/2 teaspoon dill 2 large pita loaves, halved (or 4 small ones) 1 small red onion, peeled and thinly sliced Lettuce and tomato slices Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch. Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hours. Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic and dill. Cover and refrigerate. If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. If using the George Foreman grill (or similar), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for six minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to warm. Open each pita to form a pocket. Distribute pork among each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices. Yield: 4 servings sandwich recepies Gyros 1 pound ground beef or lamb 2 tablespoons water 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 cloves garlic, crushed 1 small onion, chopped 2 tablespoons vegetable oil 4 (6-inch diameter) pita breads 2 cups shredded lettuce 1/2 cup plain yogurt 1 tablespoon snipped fresh mint leaves or 1 teaspoon dried mint leaves 1 teaspoon granulated sugar 1 small cucumber, seeded and chopped 1 medium tomato, chopped Mix beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12 minutes. Split each pita bread halfway around edge with a sharp knife. Separate to form pocket. Place patty in each pocket; top with lettuce. Mix yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato. sandwich recepies 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 recepies Jalapeno Grilled Chicken Sandwiches 1/4 cup jalapeno jelly 4 boneless skinless chicken breasts 1/4 cup apple cider vinegar 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce 4 hamburger buns Melt jelly in microwave-safe bowl, stir; add apple cider vinegar, salt and Tabasco sauce. Heat one minute on HIGH; stir well. Grill or broil chicken breasts 5 to 6 minutes per side, basting often with jelly and vinegar mixture. Serve on buns with lettuce and tomato garnish. sandwich recepies Mexican BLT Makes 6. 12 slices bacon, preferably peppered bacon 12 slices sourdough bread 6 leaves leaf lettuce 1 tomato, sliced 1 red onion, sliced 3/4 pound sliced turkey breast Guacamole 2 small avocados, peeled and pitted 1/4 onion, chopped 1 tablespoon chopped cilantro Juice of 1 lime Salt and pepper to taste Picante Mayonnaise 1 cup mayonnaise 1/4 cup picante sauce First prepare the guacamole by mashing the avocados and adding the remaining ingredients and mixing well. Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce. Fry the bacon until crisp and drain on paper towels. To assemble the sandwiches, spread the guacamole on 6 slices of the bread and the picante mayonnaise on the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey on the pieces of bread spread with guacamole and top with the other bread. Slice and serve. sandwich recepies 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 recepies Pan Fried Grouper on a Bun 1 (3/4 pound) grouper fillet* 1 cup buttermilk 1 cup all-purpose flour Salt Freshly-ground black pepper 1/2 teaspoon paprika 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 soft multi-grain or plain buns, halved 1/2 cup tartar sauce Lettuce and ripe tomato slices Lay the grouper on a flat surface and remove any little bones with tweezers. Going with the grain, carefully cut the fish on the diagonal into 4 smaller fillets. Place the buttermilk in a shallow dish. Combine the flour, paprika, salt and pepper in a second shallow dish. Dip the fillets into the buttermilk and then dredge in the seasoned flour, shaking off excess. Heat butter and oil in a large, nonstick skillet over medium heat. Cook fillets one or two at a time, depending on size of the skillet, until golden brown and cooked through, about 3 minutes per side. Add more butter and oil to the pan if necessary. While the fish is cooking, spread both sides of each bun with 1 tablespoon tartar sauce. Place a grouper fillet on the bottom half of each bun, top with lettuce and tomato, if desired, and cover with the top of the bun. Serve immediately. * If grouper is not available, use snapper or sea bass. sandwich recepies 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 recepies 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 recepies 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 recepies Pulled Pork with Root Beer Barbecue Sauce 1 (2 1/2 to 3 pound) pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon vegetable oil 2 medium onions, cut into thin wedges 1 cup root beer 2 tablespoons minced garlic 3 cups root beer (two 12 ounce cans or bottles) 1 cup bottled chili sauce 1/4 teaspoon root beer concentrate (optional) Several dashes hot pepper sauce (optional) 8 to 10 hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce if desired. Transfer roast to a cutting board or serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce. Makes 8 to 10 servings. sandwich recepies Roast Beef with Horseradish Ranch Dressing Sandwiches This is one of our all-time favorite quick sandwiches to make. The horseradish ranch dressing is just wonderful with the roast beef. I usually butter the rolls slightly, broil to a golden color. Doing this step gives this sandwich a slight crunch. Yummy! 4 large Kaiser rolls or hard rolls 12 ounces shaved Roast Beef 8 thin slices red onion 8 slices ripe tomato 2 cups shredded lettuce Horseradish Ranch Dressing 1 cup ranch style salad dressing 8 teaspoons prepared horseradish 4 teaspoons parsley, finely chopped 4 teaspoons sweet red pepper, finely chopped optional In a small bowl, combine all ingredients mixing well. Cover and store in refrigerator until ready to use. Cut rolls in half, evenly distribute roast beef on bottom of roll. Spoon salad dressing over beef. Layer with onions, tomatoes and lettuce. Place top and secure with wooden pick. sandwich recepies 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 recepies Santa Fe Pork Sandwich 1 (4 x 6-inch) piece of focaccia Lettuce leaf Sliced orange Sliced red onion Thinly-sliced pork roast Sour cream Salsa or hot pepper sauce Thinly-sliced avocado Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast; dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork. Serve with corn salad or black bean salad with salsa sandwich recepies Shrimp-Avocado Club Sandwiches Mayonnaise or salad dressing 12 slices white bread, toasted 4 lettuce leaves 12 slices tomatoes 12 slices bacon, crisply cooked 2 (4 1/4 ounce) cans large shrimp, rinsed and drained 1 large avocado, peeled, thinly sliced Spread mayonnaise or salad dressing over one side of each slice toast. Place lettuce leaf, 3 slices tomato and 3 slices bacon on each of 4 slices toast. Top with another slice toast. Arrange shrimp on top; arrange avocado slices on shrimp. Top with third slice toast; secure with wooden picks. Cut sandwiches diagonally into 2 or 4 triangles. Turkey-Avocado Club Sandwiches Substitute 4 slices cooked turkey or chicken for the shrimp. sandwich recepies Soft Shell Crab Sandwiches Serves 4. 1/2 cup flour (approximately) Old Bay Seafood seasoning 4 soft shell crabs, fresh or thawed, cleaned 1 cup shredded lettuce 4 sesame seed hamburger buns, toasted 1/4 cup tartar sauce Put the flour in a shallow bowl and season it with the seasoning. Fill a skillet with oil to a depth of 1/2 inch and heat it over medium high heat until a pinch of flour foams instantly on hitting the oil. Reduce the heat to medium low. Dredge the crabs in the seasoned flour, shaking off the excess and cook as many as will fit in the oil at a time until golden brown, about 2 minutes per side. While the crabs are cooking put lettuce and tarter sauce on bottom half of each bun. Drain fried crabs on paper towels and put on sandwiches. Serve at once. sandwich recepies 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 recepies Southern Shrimp Sandwich 3/4 pound (340 grams) cooked shrimp, coarsely chopped 1/4 cup (60 ml) chopped green pepper (capsicum) 1/4 cup (60 ml) chopped celery 1/4 cup (60 ml) chopped cucumber 1/4 cup (60 ml) diced tomatoes 1/4 cup (60 ml) finely chopped scallion, green and white parts 1/4 cup (60 ml) mayonnaise Salt and freshly ground pepper to taste Hot sauce to taste (optional) 6 hot dog buns 2 tablespoons (30 ml) butter 1 cup (250 ml) shredded lettuce Combine shrimp, vegetables, mayonnaise, salt, pepper and hot sauce (if desired) in a bowl and toss to combine thoroughly. Spread the buns with butter and divide the lettuce among them. Top with the shrimp mixture. Yield: 6 marvelous sandwiches sandwich recepies 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 recepies 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 recepies Tarragon Chicken Salad Sandwiches 2 cups chopped or shredded roasted or grilled chicken 1/4 cup finely chopped celery 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon finely chopped fresh tarragon, or more to taste Salt and freshly ground black pepper, to taste Lettuce leaves Thinly sliced red onion Wheat or white bread Pickles for garnish Place chicken and celery in medium bowl. In small bowl, mix mayonnaise, mustard, tarragon and salt and pepper to taste; add to chicken mixture and toss until combined. Toast wheat or white bread, as desired Place a lettuce leaf or two on a slice of bread; mound with chicken mixture, and top with sliced red onion and second slice of bread. Makes 4 to 6 sandwiches. sandwich recepies The Best Stinkin’ Sandwich in Town (Garlic-Stuffed Tri Tip Sandwiches with Roasted Garlic and Olive Aioli) The Tri Tip 1 Certified Angus Beef tri tip roast, about 2 pound 1 (6 ounce) jar Christopher Ranch roasted garlic cloves 1/2 cup olive oil 1 tablespoon chopped Christopher Ranch fresh peeled garlic 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme Salt and pepper to taste The Aioli 1/2 cup roasted garlic cloves (reserved from 6-ounce jar) 1/2 cup pitted kalamata olives 1 cup mayonnaise 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano Salt and pepper to taste The Rest 6 crusty French rolls 1 cup basil chiffonade (finely shredded) 1 cup arugula chiffonade 1 cup romaine lettuce chiffonade 3 Roma tomatoes, seeded and diced For the roast, set aside 1/2 cup of the roasted garlic cloves for the aioli. Place olive oil, chopped garlic and herbs in a medium resealable plastic bag. Place tri tip on a firm surface. Pierce with a paring knife and place a whole clove of roasted garlic all the way into the meat. Repeat until all roasted garlic is inserted. This may take about 10 minutes but is well worth the time. Place tri tip in the bag with the marinade, making sure the marinade is distributed evenly over the meat. Marinate for at least 2 hours in the refrigerator. For the aioli, place reserved roasted garlic and olives in a food processor. Pulse until coarsely chopped. Add mayonnaise, balsamic vinegar and herbs. Pulse again until blended. Season to taste with salt and pepper. Using the direct heat method, grill tri tip over medium heat until the internal temperature reaches 145 degrees F. Let meat rest for 20 minutes before slicing. While meat is resting, lightly toast French rolls on the grill. Prepare greens and tomatoes, then toss together gently just before assembling sandwich. Slice meat and season to taste with salt and pepper. Spread both sides of the rolls with aioli. Top with tri tip, greens and tomatoes. Serves 6. sandwich recepies 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 recepies World’s Best Roast Beef Sandwiches Makes 4. 8 slices dark rye bread Lots of butter 1/2 cup dairy sour cream 2 teaspoons dry onion soup mix 2 teaspoons prepared horseradish, well drained Dash of freshly ground pepper Thinly sliced cold roast beef Lettuce Spread bread slices with butter. Combine sour cream with onion soup mix, horseradish and pepper. Spread about 1 tablespoon of this mixture on each slice of bread. Top four slices lavishly with roast beef, then lettuce; cover with remaining bread. You may need cocktail picks or wooden picks to hold each half of the sandwich together. sandwich recepies Grilled Caramelized Onions Circle E Ranch Burgers 2 tsp. sweet paprika 2 tsp. dried thyme 1-1/2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. ground black pepper 1/2 tsp. ground red pepper 1/2 tsp. ground white pepper 1 lb. ground beef 4 tsp. Ranch Rub 1 Tbsp. butter 1 medium onion, cut into thin wedges 1 Tbsp. packed brown sugar 4 hamburger buns, split Romaine lettuce, tomato slices Preheat grill to medium heat. In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers and mix. Store in airtight container. Shake before using. Lightly shape ground beef into four 3/4- inch thick patties. Press 1 teaspoon Ranch Rub onto each patty. On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do not want pink in center and juices show no pink color, turning occasionally. In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10 minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger. Evenly divide onion mixture over burgers. Makes 4 Servings. sandwich recepies Fried Oyster Po’ Boy Ingredients: 24 shucked oysters, drained yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating vegetable oil for deep-frying 2 loaves soft-crusted French bread sliced tomatoes shredded iceberg lettuce Tartar Sauce In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently. sandwich recepies Southwestern Club Sandwich Serves: 2 Ingredients: 4 tablespoons mayonnaise 2 tablespoons chopped fresh cilantro 1 large garlic clove, pressed 1 small jalapeno chili, minced 1/2 teaspoon ground cumin 6 slices hickory-smoked bacon 4 slices sourdough bread 8 thin slices smoked turkey (about 4 ounces) 4 large tomato slices 1/2 avocado, pitted, peeled, sliced Romaine lettuce leaves Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve. sandwich recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies California Pork Sandwiches This cool sandwich gives a great excuse for making a pork roast the night before. Thinly sliced pork is layered with sliced orange and red pepper and napped with a seasoned sour cream sauce. Slices of perfectly ripe avocado can be served alongside or on the sandwich. 10 slices sourdough bread 4 tablespoons butter, softened 10 large lettuce leaves 2 large oranges, peeled and thinly sliced 1 sweet red bell pepper, seeded and cut into strips 20 thin slices roast pork, about 1 pound 2/3 cup sour cream 2 teaspoons grated onion 1/8 teaspoon garlic salt 3-4 drops hot pepper sauce 1 ripe avocado, peeled and sliced Spread bread slices with butter; top with 5 lettuce leaves. Arrange orange slices on 5 lettucetopped bread slices. Top orange with red pepper, then roast pork. In small bowl stir together sour cream, onion, garlic salt and hot pepper sauce. Spoon about 2 tablespoons sour cream sauce over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices. Garnish each plate with avocado slices. Makes 5 servings. sandwich recepies 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 recepies 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 recepies Chicken Salad Sandwiches with Smoked Almonds 3 cups cooked chicken, shredded 1/2 cup mayonnaise 1/3 cup minced green onion 1 teaspoon minced fresh tarragon leaves Freshly ground pepper to taste 1/2 cup finely chopped smoked almonds 6 lettuce leaves, washed and dried 12 slices fresh bread, your choice In a bowl stir together chicken, 1/2 cup of mayonnaise, green onion, tarragon, smoked almonds and pepper. Mound mixture evenly on 6 slices of bread, top lettuce and remaining 6 slices. Cut diagonally and serve. Makes 6 sandwiches. sandwich recepies 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 recepies Eggless Egg Salad Sandwiches 1 cup liquid egg substitute 1/4 cup chopped celery 1/4 chopped onion 2 tablespoons fat-free mayonnaise 12 slices whole wheat bread 6 lettuce leaves 1 large tomato, cut into 6 thin slices Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely. Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice. Makes 6 servings. sandwich recepies 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 recepies 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 recepies Ham Salad A basic stand-by for leftover ham. Accompany with potato chips and sweet pickles. 3 cups coarsely ground ham 2 hard-cooked eggs, chopped 1/2 cup chopped celery 1/2 cup mayonnaise 1/4 cup diced sweet pickle 2 teaspoons prepared mustard 1/8 teaspoon black pepper In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches. Make sandwiches on soft sandwich buns or whole wheat bread, topped with lettuce leaves. Makes 6 servings. Note: Have your butcher grind smoked ham for you, or grind leftover ham in a food processor or grinding attachment. One pound of ham will yield about 3 cups ground ham. sandwich recepies 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 recepies Hoagies An Italian deli classic. Goes well with a deli-style salad, ice cold soda and a great video! 2 Hoagie rolls 2 tablespoons mayonnaise, if desired 1 cup finely shredded lettuce 2 or 3 pepperocini peppers, sliced thin 2 tablespoons sliced black olives 1/2 small onion, sliced very thin 6 slices of hard salami 6 thin slices of cooked ham 4 thin slices of provolone 6 thin slices of tomato 3 tablespoons olive oil 1 tablespoon red-wine vinegar 1/2 teaspoon dried orégano, crumbled Salt and freshly ground pepper to taste Slice rolls in half. Spread mayonnaise on the rolls. Layer the lettuce, pepperocini peppers, olives, onion, salami, ham, provolone and the tomato on bottom halves of rolls. In a small bowl whisk together the oil, vinegar, oregano, salt and pepper. Drizzle the dressing over and cover with the top halves of the rolls. Makes 2 sandwiches. sandwich recepies Italian Submarine Sandwich These sandwiches are perfect for a build-your-own party. Just lay out the salami, prosciutto, provolone, lettuce and tomatoes and let them have at it. An easy dinner that’s a crowd pleaser, too. 4 tablespoons mayonnaise 4 Italian rolls, split 1 (8-ounce) package salami, sliced 1 (8-ounce) package prosciutto, sliced 1 (8-ounce) package ham, sliced 1 (8-ounce) package provolone, sliced 1 bunch romaine leaves 2 roma tomatoes, thinly sliced 1 cup sliced black olives 1 (12-ounce) jar pepperoncinis, sliced 4 tablespoons mustard Spread mayonnaise on the bottom of each roll. Layer with salami, prosciutto, ham and provolone. Top with 2 romaine leaves and 1/4 of the tomato. Sprinkle with black olives and pepperoncinis. Spread mustard on the top of each roll. Close the sandwich and serve with pasta salad. Makes 4 servings. sandwich recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies 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 recepies Steak Sandwich with Mustard Spread 1 to 1 1/2 pound grilled or broiled steak, thinly sliced 8 slices of thick bread, crusts removed vegetable oil 4 ounces softened butter 1/3 cup Dijon mustard lettuce leaves or assorted salad greens 1 medium tomato, thinly sliced PREPARATION: Toast the bread in a heavy oiled skillet or grill pan (for nice grill marks) over medium-high heat. Spread butter and mustard mixture on each bread slice. Top 4 slices of bread with steak slices, tomato slices and lettuce. Top with the remaining bread slices. Serves 4. sandwich recepies Cheddar Bacon Treat Yield: 2 servings 4 oz Cheddar; Sharp, Shredded, 1C 2 tb Dairy Sour Cream 1/2 ts Lemon Juice; Fresh 3 ea Bacon; Slices, * 1/2 ts Worcestershire Sauce 4 ea Bread; Slices, Buttered 1/8 ts Paprika 1 x Lettuce 1/8 ts Garlic Powder 1 x Tomato Slices 1 ds Pepper * Bacon slices should be cooked until crisp and then crumbled. Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. sandwich recepies 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 recepies 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 recepies 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 recepies 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 | ||
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