SANDWICH RECIPES 2
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.
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.
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.
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.
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.
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.
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.
Chicago-Style Italian Beef Sandwiches
1 (5 to 7 pound) rump roast
2 cups boiling water
2 beef flavor bouillon cubes
1 teaspoon dried marjoram
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon hot pepper sauce, more or less,
depending upon taste
Salt and pepper to taste
2 tablespoons Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 cup chopped green bell pepper
2 or more loaves Italian or Vienna bread, French
or any hard, crusty bread, sliced down the center,
lengthwise, but not all the way through to the other
side, then cut into serving size pieces
Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325
degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin.
To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for
each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper,
Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes.
Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green
salad.
Makes 8 to 10 sandwiches.
Chicken a la King
1/4 cup melted butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 teaspoon salt
2 cups diced cooked chicken
1 can mushrooms, drained
1/4 cup chopped pimento
Blend butter and flour in a frying pan. Blend in chicken broth and milk. Cook until thick. Add
remaining ingredients and heat through. Serve over hot toast points.
If desired, you may add a few drops Tabasco to the sauce
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.
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
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.
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.
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.
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
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.
Chorizo/Beef Picadillo (Chorizo/Beef Filling)
2 1/2 tablespoons olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef
Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic.
Sauté the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10
minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from
sticking.
Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano
and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the
chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing
it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to
very low, and simmer, stirring occasionally, for 10 minutes.
Makes about 4 cups.
Coca-Cola® Sloppy Joes
1 1/2 pounds lean ground beef or turkey
1 large onion, chopped
1 cup Coca-Cola®
1 cup thick, tomato-based barbecue sauce
6 hamburger buns
In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is
soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and
barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired
consistency, another 10-15 minutes. Season to taste with salt and pepper.
Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns. Serve.
Makes 6 servings.
Per serving: 385 calories, (percent of calories from fat, 35), 27 grams protein, 34 grams
carbohydrates, 2 grams fiber, 15 grams fat, 75 milligrams cholesterol, 645 milligrams sodium
Sandwich Recipes
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Coconut Hot Dogs
Oil (for frying)
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/16 teaspoon white pepper
1 1/2 teaspoons oil
1/2 to 2/3 cup beer (at room temperature)
6 hot dogs
1 cup coconut, slightly chopped
3 tablespoons flour
Heat oil to 350 degrees F.
Combine flour, cornstarch, salt and pepper. Stir in 1 1/2 teaspoons oil and desired amount of beer
so batter is not too thin. Coat hot dogs with batter, lifting out of batter with a fork. Sprinkle with
coconut. Roll lightly in flour. Fry hot dogs one at a time in oil until golden. Heat in 275 degree F
oven for 8 to 10 minutes until center of hot dogs are heated.
Sandwich Recipes
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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
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12 kettle-cooked hot dogs
12 heated buns
Mustard
Chopped onion
Coney Sauce
1/2 pound ground beef
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon MSG
1 garlic cloves, minced
8 ounces tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon salt
Sauté the ground beef. Stir in remaining ingredients and simmer uncovered for 10 minutes.
Sandwich Recipes
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Coney Island Hot Dogs
1 pound ground beef
4 tablespoons shortening
1 large onion, chopped
2 cups thick tomato purée
1 teaspoon cumin powder
1 teaspoon chili powder
1 clove garlic, minced
1 teaspoon salt
16 to 20 hot dogs
Brown beef in shortening, mashing as it cooks so meat will not be lumpy. Add onion when meat is
half cooked. Add remaining ingredients, except hot dogs, and simmer about 30 minutes.
Serve hot with hot dogs and buns.
Sandwich Recipes
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Corn Dogs
1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoons shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Catsup
Prepared mustard
Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse
meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle
sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F
until brown.
Drain on paper towels and serve with catsup and mustard
Sandwich Recipes
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Corned Beef Sandwich Spread
1 (12 ounce) can corned beef
1/2 cup celery
1 tablespoon grated onion
Dash of salt
Dash of pepper
2 tablespoons relish
1 tablespoon horseradish
2 tablespoons mayonnaise
Sandwich Recipes
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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
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Couzan Billy Burger
Well I did get to testing a new burger a while back...just haven’t posted it yet. It is fairly unique
and combines some tastes you may not think work. Give it a try......
Cut thick slices of red onion...about 1/2 inch for you onion lovers...thinner for the rest of us!
Grill these over low heat and apply your favorite BBQ sauce to both sides. Be careful not to burn
and over cook. Set these aside and cover loosely with foil.
Then prepare your burger as you normally would and toast your buns.
Place the onion slice on the bottom bun and then the burger and top with your favorite bleu
cheese dressing. This topping can be homemade very easily. Here are a couple of ideas......
Mix bleu cheese with butter. Just enough butter to prevent the cheese from crumbling.
Mix bleu cheese with Mayo or sour cream, add some salt and pepper and a few drops of Tabasco
sauce. I mix mine with Miracle Whip and Tabasco...again just enough to prevent the cheese from
crumbling. I do this in my little hand processor.
I will try to get more accurate measurements this weekend for the above bleu cheese dressings
Sandwich Recipes
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Cowboy Joes
1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup
1 tablespoon granulated sugar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar
1/2 green bell pepper, chopped
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns;
bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
Serve on buns.
Sandwich Recipes
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Cowpoke Sandwich
1 large onion, sliced thick
Cilantro and Mexican oregano, dried, crumbled
Salt and pepper
Bread slices, buttered
Vinegar and water, in equal amounts
Cayenne pepper, to taste
Put onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture.
Refrigerate for 8 to 10 hours.
Drain onion slices, season with salt, pepper and cayenne. Place between two slices of buttered
bre
Sandwich Recipes
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Crab Benedict
1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix
4 English muffins, split and toasted
Combine first 5 ingredients; sauté mixture in melted butter until thoroughly heated. Prepare
Hollandaise sauce according to package directions (or make your own!).
Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.
Makes 4 servings.
Sandwich Recipes
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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
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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
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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
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Crab Newburg
1 cup (2 sticks) butter
3 tablespoons flour
1/8 teaspoon red pepper
Dash of Tabasco® sauce
2 tablespoons onion juice
2 cups heavy cream
1/2 teaspoon seasoned salt
1/2 teaspoon Accent®
In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring
until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring
constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any
cartilage). Heat thoroughly.
When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while
water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over
buttered toast or in patty shells.
Sandwich Recipes
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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
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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
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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
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Creamed Dried (Chipped) Beef Over Toast
:
2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Dash of pepper
Blend until thick and creamy.
Serve over buttered toast.
Sandwich Recipes
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Creamed Shrimp on Toast
2 tablespoons flour
2 tablespoons butter
1 cup milk
Dash of white pepper
Dash of salt
1 cup drained, canned shrimp or
fresh, cooked shrimp
Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white
pepper and salt. Then add shrimp and heat just until shrimp are heated.
Serve over toast.
Sandwich Recipes
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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
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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 Recipes
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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
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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
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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
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Crock Pot Barbecue Beef
1 (2 1/2 pound) chuck roast
1 cup water
1 bottle barbecue sauce
1/3 cup Worcestershire sauce
1 teaspoon mustard
1 onion, chopped
Salt and pepper
Add all ingredients to crockpot. Cook on HIGH heat until it boils. Simmer on LOW for 6 to 8 hours.
Chop meat and stir all well. Serve.
Sandwich Recipes
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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
- 101 -
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
- 102 -
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
- 103 -
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
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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
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Deviled Hamburgers
1 pound ground chuck
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons catsup
1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 teaspoon mustard
1 teaspoon horseradish
1/4 cup dry bread crumbs
1 clove garlic, minced
Combine all ingredients and shape into 4 patties. Grill, fry, or broil as usual and enjoy.
Sandwich Recipes
- 106 -
Dilled Chicken Spread
1 cup chunk chicken, drained
1/4 cup mayonnaise
1 tablespoon chopped green onion
2 teaspoons prepared mustard
1/4 teaspoon dried dill
Dash of pepper
Combine all ingredients.
Makes about 1 cup.
Sandwich Recipes
- 107 -
Dill-icious Turkey Sandwich
1 1/2 tablespoons nonfat mayonnaise
2 teaspoons bottled capers, drained
2 sprigs chopped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
2 pieces pumpernickel bread
2 slices fat free smoked turkey breast
3 thin slices cucumber
1 thin slice red onion
Combine mayonnaise, capers, dill and pepper, mixing well. Spread mixture evenly over bread.
Layer with turkey, cucumber and red onion.
Makes 1 sandwich.
Sandwich Recipes
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Dixie Bar-B-Que Sandwiches
1 medium onion, chopped
2 tablespoons butter or margarine
1 tablespoon vinegar
3 tablespoons brown sugar
1 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 cup water
1/2 cup celery, chopped
Salt and pepper to taste
1 to 1 1/2 pounds cooked, shredded pork
4-6 sandwich buns
Combine all ingredients except pork in a saucepan. Cook slowly until flavors are blended and
butter is melted, about 15 minutes. Stir in pork. Serve on buns.
Makes 4-6.
Sandwich Recipes
- 109 -
Dogs in Blankets
8 skinless hot dogs
Flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup buttermilk
Fat for frying (part bacon, part lard)
Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next
3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter.
Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400
degrees F) and fry until golden brown.
Drain on paper towels and serve at once with mustard.
Sandwich Recipes
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Easy BBQ Beef Sandwiches
1 (3- to 5-pound) chuck roast
1 can ginger ale
1 1/2 cups ketchup
Using an electric skillet brown beef on both sides. Mix ketchup and ginger ale together and pour
over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger
ale and ketchup will make a thick barbecue sauce.
