Sandwich Recipes 3
- 111 -
Easy Crescent Dogs
8 Oscar Mayer Beef Franks or Wieners
4 Kraft Singles Process Cheese Food,
each cut into 4 strips
1 (8 ounce) can Pillsbury Crescent Rolls
Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food
strips into each pocket.
Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on
ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or
until golden brown
Sandwich Recipes
- 112 -
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 Recipes
- 113 -
Egg Salad
This is the best recipe I have found for Egg Salad. The flavor is wonderful.
8 (10-minute) hard boiled eggs (11 minutes out of refrigerator)
1/2 cup red sweet onions, diced)
3 garlic cloves, minced finely
1 1/2 teaspoons kosher course salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup fresh basil (cut into strips)
After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Blend all ingredients
together.
Serve on bread or toast.
Sandwich Recipes
- 114 -
Elvis Presley’s Fried Peanut Butter and Banana Sandwich
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the
peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in
melted butter until each side is golden brown.
Cut diagonally and serve hot.
Sandwich Recipes
- 115 -
Fiesta Steak Sandwich
1 strip steak
1 hoagie roll
Sliced avocado
Sliced tomato
Shredded lettuce
Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place
a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt.
Fiesta Mayo
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 teaspoon fresh finely diced cilantro
1 teaspoon lime juice
Mix all ingredients together until creamy.
Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on
the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of
the roll.
Sandwich Recipes
- 116 -
Fluffernutter
This is a very old recipe.
Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread
Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second
slice of bread and enjoy!
Sandwich Recipes
- 117 -
Frank Blandi’s Original Devonshire Sandwich
Cream Sauce
3/4 stick butter, melted
1 cup all-purpose flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk,
stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still
stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough
sauce for 6 Devonshire sandwiches.
For each sandwich
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika
Preheat oven to 450 degrees F.
In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon.
Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a
little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes
or until golden brown.
Sandwich Recipes
- 118 -
French Dip Sandwich
1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked roast beef
4 servings French bread or long
hard rolls, cut in half lengthwise
In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally.
To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for
dipping.
Sandwich Recipes
- 119 -
French Dip Sandwich with au Jus
1 (3 pound) beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH
for 5-6 hours or until beef is tender.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth
into small cups for dipping. Serve beef on buttered and toasted rolls.
Servings: 8
Sandwich Recipes
- 120 -
French Dip Sandwiches
1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder
Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and
heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef
from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small
bowls (one for each person). Dip sandwich in gravy to eat.
Serve with French fries and a salad.
Sandwich Recipes
- 121 -
French Onion Sandwiches
Yield: 4 servings
2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper
4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved
In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on
each side or until done. Remove from skillet, reserving drippings.
Cook onion in drippings until tender.
Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook
and stir until bubbly. Cook and stir 2 minutes more.
Place steaks on bread. Top with cheese and onion mixture.
Sandwich Recipes
- 122 -
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 Recipes
- 123 -
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 Recipes
- 124 -
Fried Peanut Butter and Jelly Sandwiches
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
12 slices bread
1/2 cup smooth peanut butter
1/4 cup shortening
Jelly
Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining
slices of bread and cut in half diagonally. Dip sandwiches in egg mixture and fry on preheated,
well-greased griddle until golden brown on both sides.
Serve hot with jelly.
Sandwich Recipes
- 125 -
Garden Fresh Calzones
Vegetable oil cooking spray
3/4 cup mushrooms, sliced
3/4 cup zucchini, halved lengthwise, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each
calzone. Bake 12 to 15 minutes or until golden brown.
\
Sandwich Recipes
- 126 -
Garlic Bread with Philly Steak
1 loaf French bread
1 1/2 pounds thin strips round steak
1 large bell pepper
1 1/2 pounds mushrooms
1 large red onion
4 cloves garlic, minced
1 teaspoon sage
Salt and pepper to taste
Garlic Bread
1/2 pound butter
1/8 cup olive oil
Garlic powder
Paprika
Pepper
Grated cheese to taste
Sprinkle of Italian seasoning
Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices.
Slice onion thinly and mince garlic finely.
Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat
and sauté for about 10 to 15 minutes until a nice, beefy sauce is made in the pan.
Serve on garlic French bread.
Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients,
sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes.
Serve with "Philly" steak or a side dish.
Sandwich Recipes
- 127 -
Giant Meatball Sandwich
1 pound ground beef
1/2 pound ground pork sausage
2 cups commercial spaghetti sauce
with peppers and mushrooms
1 clove garlic, minced
1 (16 ounce) loaf unsliced Italian bread
1 (6 ounce) package sliced provolone cheese
Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh
heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper
towels. Discard drippings.
Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring
occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking
sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted.
Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of
meatballs, overlapping as needed. Place top half of bread over cheese.
Serve immediately.
Sandwich Recipes
- 128 -
Glop
This is an old old old family recipe. Even today, at the right time, I love it..... My mother called it
GLOP. We never bothered to change the name; it wasn’t necessary.
1 pound Tillamook cheese
1 small can tomato sauce
A pinch of garlic salt
Dash of oregano
Dash of marjoram
Sliced pepperoni, cut into thin strips and/or
cut-up mushrooms (optional)
Grate cheese into a bowl. Add all other ingredients and stir thoroughly.
Spread mixture on open hamburger buns and broil until toasty and cheese is melted and optional
ingredients are heated through.
Sandwich Recipes
- 129 -
Grands Tuna Melts
2 (6 ounce) cans water-packed tuna, well drained
1/3 cup chopped onion
1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 pound 1.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits
4 ounces (1 cup) shredded Cheddar cheese
Sour cream, if desired
Chopped tomato, if desired
Shredded lettuce, if desired
Preheat oven to 350 degrees F. Grease cookie sheet.
In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.
Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to
form a 5-inch round. Spoon tuna mixture into center of biscuits. Top each with cheese. Press or
roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.
Bake for 15 to 20 minutes or until golden brown.
Cut each sandwich in half. Top each with sour cream, tomato and lettuce.
Sandwich Recipes
- 130 -
Greek Quesadilla
1 flour tortilla
2 tablespoons feta cheese
1/4 cup shredded mozzarella cheese
Pinch of finely diced herbs (oregano, basil and rosemary)
3 tablespoons diced Kalamata olives
1/8 cup finely diced onion
Sprinkle ingredients evenly over one side of the tortilla. Fold in half. Grill for about 1-2 minutes, or
bake at 350 degrees F for 5 minutes. Slice in thirds and serve.
Sandwich Recipes
- 131 -
Greek Salad Heroes
3/4 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced cucumber
2 tablespoons ripe olives
2 tablespoons crumbled feta cheese
1 tablespoon white balsamic vinegar
1/8 teaspoon dried oregano
2 Roma or small tomatoes, thinly sliced
1 clove garlic, minced
2 (2 1/2 ounce) submarine rolls
2 lettuce leaves
6 slices baked cooked ham
6 slices honey roasted smoked turkey
Combine first 8 ingredients in a small bowl; toss gently. Let stand for 30 minutes, tossing
occasionally.
Cut a thin slice off top of each roll and set aside.
Cut a 2-inch wide, V-shape wedge down the length of each roll (as they do at Subway). Reserve
bread wedges for another use.
Drain vegetable mixture. Line each roll with a lettuce leaf; arrange ham and turkey evenly over
lettuce.
Spoon vegetable mixture evenly over meat and cover with roll tops.
Sandwich Recipes
- 132 -
Green Chili Burger
A burger that will make you say olé!
Prep: 10 minutes Cook: 5 minutes
Servings: Serves 4
4 fully cooked burger patties
1/2 small sweet onion
1 tablespoon butter
1 (4 ounce) can whole green chilies, drained
4 slices Monterey jack or pepper jack cheese
4 Kaiser rolls or hamburger buns
Salsa picante
Heat burgers in microwave according to package directions.
Cut onion into 1/4-inch thick slices.
Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until
soft and golden.
Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return
to microwave briefly to melt cheese.
Heat buns in microwave or oven until warm. Spread salsa on buns. Place burger patties on buns
and top with grilled onions
Sandwich Recipes
- 133 -
Grilled Cheese with Ham and Tomato
When I want to be more elaborate with grilled cheese and really make a meal of it I use this
recipe.
Potato bread slices
Deli boiled ham
Muenster cheese
Cheddar cheese
Sliced tomatoes
To each sandwich I add ham, muenster and cheddar cheese and a sliced tomato. I fry in butter.
Serve with salads and pickles and pork ’n’ beans. In the winter I also serve with soup.
Sandwich Recipes
- 134 -
Grilled Chicken Sandwich with Roasted Red Onion and Garlic
Mayonnaise
Serving size: 6
Garlic Mayonnaise
3 slices red onion (1/2-inch slices), roasted
1 head garlic, roasted
2 tablespoons olive oil
Sandwich
1 loaf focaccia bread, sliced
1/2 cup olive oil, for marinade
2 boneless chicken breast halves, grilled and sliced
5 portobello mushrooms, grilled and sliced
1 1/2 tablespoons olive oil, for sautéing
2 tablespoons garlic, finely minced
6 cups fresh spinach, cleaned
1/4 pound gruyere cheese, thinly-sliced
Garlic Mayonnaise: Cut top off garlic to expose cloves. Slice onion. Drizzle with olive oil. Roast at
375 degrees F for 40 minutes. Add to basic mayonnaise and blend until smooth.
Sandwich: Marinate the chicken and mushrooms in olive oil for 10 minutes. Grill over high heat,
and then slice.
In hot sauté pan, cook garlic in oil for 15 seconds. Add all the cleaned spinach. Compact the
spinach, toss and stir. Cook just till wilted.
lice Focaccia to form a top and a bottom. Lightly brush each cut side with olive oil. Place both
pieces under your broiler so that the cut side is toasted.
Layer ingredients like spokes on a wheel. This spreads them out evenly so there’s filling in every
bite. Start with chicken, then spinach, then mushrooms, and finally cheese.
After adding the cheese, run the sandwich under broiler to melt cheese. Add plenty of the
mayonnaise and replace top.
Serve by cutting into 6 pie-shape wedges.
Sandwich Recipes
- 135 -
Grilled Eggplant Burgers
6 slices peeled eggplant, 1/2 inch thick
2 tablespoons olive oil
4 ounces goat cheese
1/4 cup sun dried tomatoes in oil
1/4 cup pine nuts
12 thin slices good quality bread, toasted
Grill, broil or sauté the slices of eggplant that have been brushed with oil until brown and soft.
Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine
nuts. Top with remaining slices of bread and serve.
Sandwich Recipes
- 136 -
Grilled Garlic Steak Sandwiches
1 1/2 cups butter or margarine
30 cloves garlic, minced (about 2/3 cup)
5 large red bell peppers
5 large green bell peppers
3 large (about 1 1/2 pounds total) onions
3 flank steaks, each 1 1/4 to 1 1/2 pounds
Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions.
Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan
add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until
vegetables are browned and onions taste sweet, about 30 minutes; keep warm.
Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for
rare.
Transfer steaks to cutting board and tent with foil to keep warm.
Toast rolls on grill.
Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic
mixture.
Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or
tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and
spreadable herbed cheese (such as Rondele or Boursin).
Sandwich Recipes
- 137 -
Grilled Ham and Brie Sandwiches
12 slices pumpernickel bread
Creole mustard
1 pound thinly sliced smoked ham (Virginia ham from the deli is good)
1 pound thinly sliced Brie cheese
1/2 cup butter, room temperature (or use the stuff in the plastic tub)
Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread
with mustard then layer with ham and Brie. Spread other six slices with mustard, on unbuttered
side ya know. Put mustard side down on other stuff. Heat pan or griddle to medium heat and grill
sandwiches. When brown to your likin’, turn them over and grill again. Eat.
Sandwich Recipes
- 138 -
Grilled Hamburgers
8 hamburger patties
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup melted butter or margarine
Juice of 2 lemons
Combine mustard, Worcestershire, butter and lemon juice. Marinate patties for several hours
before grilling
Sandwich Recipes
- 139 -
Grilled Peanut Butter and Bananas
Peanut butter
4 English muffins, sliced in half
2 medium bananas
Butter or margarine, softened
Spread peanut butter over one side of 4 slices bread; slice bananas and arrange on top. Top with
remaining bread. Spread top slices with butter or margarine. Place sandwiches, margarine sides
down, in skillet. Spread top slices with margarine.
Cook uncovered over medium heat until bottoms are golden brown, about 4 minutes; turn. Cook
until bottoms are golden brown and peanut butter is melted, 2 to 3 minutes longer.
Sandwich Recipes
- 140 -
Grilled Quesadillas
4 tortillas
1 cup Monterey jack cheese, shredded
1 cup stemmed, coarsely chopped watercress or arugula
1 tablespoon thinly sliced red onion
1 tablespoon tomato, finely chopped
1 tablespoon garlic (optional)
1 serrano or jalapeño pepper, finely chopped
Salt and pepper to taste
Lightly oil the grill rack and place it about 4 inches above the coals.
Over medium heat, grill the tortillas for about 1 minute. Turn over and sprinkle with the remaining
ingredients. Cover loosely with heavy-duty foil (or the grill hood) and cook until cheese melts
(about 1 minute), checking to ensure that tortillas do not burn.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.
Sandwich Recipes
- 141 -
Grilled Rachel
12 large slices dark rye bread
Mayonnaise or salad dressing
2 pounds cooked turkey breast, thinly sliced
1 (16 ounce) can sauerkraut, well drained
12 slices Swiss cheese
Butter or margarine, softened
For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut
and 2 slices cheese.
Assemble sandwiches by spreading one side of each bread slice with mayonnaise. On six bread
slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side
down. Spread top bread slice evenly with softened butter; place buttered side down in skillet.
Butter other bread slice. Cover; grill slowly on each side.
Makes 6 sandwiches.
Sandwich Recipes
- 142 -
Grilled Reuben Chicken Melts
Yields 4.
4 skinless boneless chicken breast halves
2 cups shredded red cabbage
1 1/2 cups (6 ounces) Swiss cheese, shredded
1 large onion, cut into 1/2-inch slices
1 1/4 cups Thousand Island salad dressing, divided
4 French rolls, split
Brush chicken and onion with 1/2 cup salad dressing; set aside.
Combine 1/4 cup salad dressing and cabbage; mix well; set aside.
Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle
chicken evenly with Swiss cheese during the last minute of grilling.
Grill onion 4 to 5 minutes on each side, or until browned and tender.
Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place
chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately.
Sandwich Recipes
- 143 -
Grilled Salmon Burgers
1 (15 1/2) ounce) can salmon
1/4 cup uncooked oatmeal
1/2 cup corn flake crumbs
2 tablespoons mayonnaise
1/3 cup chopped onions
2 tablespoons lemon juice
1 egg
2 teaspoons horseradish
Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the
barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side.
Serve on buns. These are delicious!
Sandwich Recipes
- 144 -
Grilled Vegetable Heros
2 large zucchini, sliced lengthwise
2 tablespoons chopped fresh basil, plus
1 large red bell pepper, quartered lengthwise and seeded
8 large basil leaves
2 Italian sandwich rolls with, split lengthwise (horizontally)
1 large firm tomato, cut into 4 slices
Salt, to taste
Freshly-ground black pepper, to taste
6 tablespoons bottled Italian salad dressing
4 thin slices Provolone cheese
Prepare grill (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking
sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll
with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and
sprinkle with salt and pepper.
Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut-side up, on plates. Grill
vegetables until tender and lightly charred, turning and brushing occasionally with any dressing
mixture left on baking sheet, about 10 minutes.
Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves
and top of roll.
Yields: 2 servings
Sandwich Recipes
- 145 -
Grinder
French loaf, split
3 slices salami
3 slices mortadella
3 slices provolone cheese
3 slices Swiss cheese
10 rings pickled banana peppers or pepperoncini
Olive oil
Preheat oven to 350 degrees F.
Open up loaf and layer all ingredients inside. Drizzle with olive oil, then bake until warm and
crispy.
Sandwich Recipes
- 146 -
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 Recipes
- 147 -
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 Recipes
- 148 -
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 Recipes
- 149 -
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 Recipes
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Hamburger Salad Sandwiches
1/4 pound hamburger
1 tablespoon chopped onion
1 cup shredded lettuce
1/2 cup shredded cheese
1 large dill pickle, chopped
1/2 cup mayonnaise
1 hardboiled egg, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper
Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir
well. Use for regular bread sandwiches or as a pita filling.
Sandwich Recipes
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Hanky Panky
1 1/2 pounds lean ground beef
1 (12 ounce) package sausage
1 teaspoon Worcestershire sauce
8 ounces Velveeta cheese
Place ground beef and sausage in a large skillet. Cook over medium high heat until evenly brown.
Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, allowing it to melt.
Serve warm on slices of bread.
Sandwich Recipes
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Harley Hog Sandwich
1 (6 to 8 pound) boneless pork butt, tied
12 large round rolls
Rub
1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off
any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let
cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
1 3/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper
Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add
remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and
let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on
roll.
Serve with French fries and cole slaw, if desired.
Sandwich Recipes
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Hawaiian Chicken Spread
1 (12 ounce) can white chicken, drained
2/3 cup sour cream (regular or fat-free)
1/2 cup chopped pineapple, canned or fresh
1/2 cup chopped celery
1/4 cup currants or chopped raisins
1/2 teaspoon curry powder (optional)
Mix all ingredients together.
Sandwich Recipes
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Hawaiian Ham Croissant
Serves 4.
4 ounces whipped cream cheese
8 ounces crushed pineapple, drained
4 croissants, split
8 (1/4-inch) slices ham
Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream
cheese filling on each cut surface of croissants.
To assemble sandwich, layer bottom portion with ham slice, 1 tablespoon of filling, another ham
slice and croissant top.
Sandwich Recipes
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Hens in a Blanket
1 (9 ounce) package chicken breast tenders
1 (8 ounce) can refrigerated crescent rolls
Cheddar cheese slices
Preheat oven to 400 degrees F.
Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of
cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden
brown.
Variations
Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.
Sandwich Recipes
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Herb Burgers
2 tablespoons parsley flakes
1 tablespoon finely chopped green onion
1 teaspoon chopped chives
1/2 teaspoon dry mustard
1 clove garlic, minced
1/4 teaspoon salt
Dash of pepper
1 pound ground round
Mix all ingredients well. Form into 4 patties. Grill.
NOTE: If you are lucky enough to have fresh parsley and/or chives, use about 3 times as much.
Sandwich Recipes
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Hoisin Garlic Burgers
.
1 pound lean burger
1/4 cup bread crumbs
1/4 cup chopped green onion
3 tablespoons chopped coriander
2 tablespoons hoisin sauce
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 egg
2 tablespoons water
2 tablespoons hoisin sauce
1 teaspoon sesame oil
In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and
egg; mix well.
Makes 5 burgers.
In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over
top of burgers.
Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes.
Turn patties once, and brush with remaining sauce.
Sandwich Recipes
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Horseshoe Sandwich
Frozen French fries
2 egg yolks
1/2 cup beer
2 tablespoons butter
3 cups grated sharp Cheddar or Colby cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt
Dash of cayenne pepper
2 slices bread
Cooked meat (ham, hamburger, corned beef,
chicken, bacon, shrimp, turkey, etc.)
Dash of paprika
Prepare frozen French fries according to package directions.
Meanwhile, prepare cheese sauce by first beating egg yolks and beer together.
Melt butter and cheese together over boiling water, stirring in one direction only with wooden
spoon.
Add Worcestershire sauce, dry mustard, salt and cayenne pepper.
Stirring constantly, add beer/egg mixture to cheese mixture a little at a time. Keep mixture hot as
you stir, but don’t let it bubble.
Meanwhile, toast bread.
Meanwhile, preheat platter. Place toast on platter. Place meat atop toast. Cover meat with
cheese sauce. Circle platter with French fries. Add dash of paprika.
Makes 1 serving.
Tip
Constant stirring and top-quality cheese will yield a smooth mixture
Sandwich Recipes
- 159 -
Horseshoes
4 pieces thick toast
4 hamburger patties, cooked to liking
1 bag skinny French fries, cooked
1 can Cheddar cheese soup
1/2 soup can milk
2 tablespoons Worcestershire sauce
Garlic to taste
Combine cheese soup, Worcestershire sauce and garlic and cook until smooth. Place 2 pieces of
toast on a plate and put a hamburger on top of each then a layer of fries on top of that and then
cover with cheese sauce.
Sandwich Recipes
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Hot Bandanas
1 (7 ounce) jar pitted Kalamata olives, drained and sliced
1 1/2 cups diced, peeled white onion
1 pound ripe beefsteak tomatoes, chopped
1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
1 cup grated Parmesan cheese
2 cloves pressed garlic
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil
1/4 cup wine vinegar
1/3 cup olive oil
10 hard rolls
3 tablespoons soft butter
3 fresh basil leaves
Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.
Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and
shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside.
Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling
out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be
saved to make bread crumbs later.
Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush
some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each
roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not
cooking right away, place in the refrigerator and remove about an hour before baking. Bake at
350 degrees F for 20 to 25 minutes.
