Sandwich Recipes 5
- 225 -
Pork Burger
1 pound ground pork
1 teaspoon ground black pepper
1 clove garlic, minced
1/4 teaspoon salt
Mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch thick. Heat
nonstick skillet over medium heat. Place pork patties in skillet and cook for 5 minutes. Turn and
cook for 5 more minutes. Serve on sandwich buns and add one of the following toppings, if
desired.
BLT Burgers
Top pork burgers with Canadian-style bacon, lettuce leaves and tomato slices. Place on toasted
sandwich buns.
Pizza Burgers
Top pork burgers with pizza sauce, sliced pepperoni, mushrooms and a slice of mozzarella
cheese.
Taco Burgers
Top pork burgers with taco sauce, chopped tomato, shredded lettuce and Cheddar cheese.
Sandwich Recipes
- 226 -
Pork Pull Sandwiches
1 (5 pound) pork butt
Salt and freshly-ground pepper, to taste
Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8
to 10 hours.
Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over
it. Allow it to rest for 1 hour. Mix the meat up thoroughly. Put cole slaw on a soft white roll, then
add pork pull. Cover with top of roll.
Marinade
1 quart cider vinegar
3 chipotles, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt
Mix all together and let stand overnight.
Sandwich Recipes
- 227 -
Portobello Burgers with Red Pepper Mayonnaise
1/2 cup prepared mayonnaise
1/4 cup canned, roasted red peppers, drained
well and patted dry with paper towels
1 teaspoon minced garlic
Salt and pepper
4 portobello mushrooms, stems removed, wiped
clean with a damp cloth or paper towel
1/4 cup prepared Italian salad dressing
8 (1-inch-thick) slices sourdough or French bread
Butter, olive oil or olive oil cooking spray
4 slices provolone cheese
4 slices ripe, fresh tomato
4 romaine lettuce leaves, washed and dried
Heat grill or broiler to high. While grill is heating, prepare red pepper mayonnaise by pureeing
mayonnaise, red peppers and garlic in a food processor or blender. Season with salt and pepper
to taste and refrigerate, covered, until ready to serve.
Place cleaned mushrooms on a plate and brush both sides with salad dressing. Grill mushrooms
for about 4 to 5 minutes a side. Brush both sides of bread slices with butter or olive oil, or spray
lightly with olive oil cooking spray, and grill until golden, about 1 minute per side.
Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper
mayonnaise, a slice of provolone cheese, a tomato and a piece of lettuce. Top with another piece
of bread and repeat procedure to make remaining sandwiches. Makes 4 servings.
NOTE: Burgers can be broiled in oven, about 4 inches from broiler, for 4 to 5 minutes per side.
Toast bread in oven or toaster oven until golden brown on both sides.
Sandwich Recipes
- 228 -
Portobella Fajitas
1 package fajita-size flour tacos
1 green bell pepper
1 red or yellow bell pepper
1 large portabella mushroom
1 large onion
1 large tomato
1 head lettuce
Pinch of garlic
1/2 cup grated cheese
1 can chopped black olives
1 tablespoon Worcestershire sauce
Red cooking wine
Salt and pepper
Salsa
Cut mushroom, peppers and onions into strips. Spray sauté pan with cooking spray and put on
medium heat. Add garlic, onion, mushroom and peppers to pan. Add dash of Tabasco, enough
cooking wine to cover bottom of pan, and Worcestershire sauce. Sauté until tender.
While vegetables are cooking, warm tortillas in microwave or on top of stove. Set out tomatoes,
cheese, salsa, shredded lettuce. Fill each tortilla with a serving of veggies. Add tomatoes and
olives. Roll tortilla up; top with cheese and salsa and shredded lettuce.
Sandwich Recipes
- 229 -
Portobello Reubens
(Preparation 10 minutes, cooking time 15 minutes)
2 tablespoons olive oil
1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
8 slices deli-style rye bread with seeds, toasted
1/4 cup prepared Russian dressing
4 slices Swiss cheese (about 4 ounces)
1 cup prepared coleslaw
4 thin slices red onion
Preheat broiler to 375 degrees F.
In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos;
cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender
and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture
from mushrooms.
Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower
oven heat to 375 degrees F.
Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the
toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2
minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.
Makes 4 sandwiches.
Sandwich Recipes
- 230 -
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 Recipes
- 231 -
Quick Chick Sandwich Filling
1 envelope Knorr vegetable soup mix
1 (16 ounce) carton sour cream
2 (4 to 5 ounce) cans chicken meat
Chopped onions (optional)
Green peppers, diced (optional)
Grind the soup mix in a food processor or blender. Mix with the sour cream. Add chicken meat.
Mix well. Add optional ingredients, if desired. Prepare sandwiches. You can add chopped onions,
green peppers, to your liking.
Sandwich Recipes
- 232 -
Red Devil Franks
1 cup finely chopped onion
2 cloves garlic, minced
4 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons granulated sugar
1/2 cup chili sauce
1 pound frankfurters (8 to 10)
Frankfurter buns (8 to 10)
Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. Stir
frequently. Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. Continue
heating until flavors are well blended, about 5 minutes.
Split frankfurters lengthwise and arrange split-side up in shallow pan. Spoon sauce over
frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes.
Serve hot on split, toasted frankfurter buns. Spoon on extra sauce.
Sandwich Recipes
- 233 -
Red Hots
1 pound ground beef
1 can Cheddar cheese soup
1 can Ro-Tel® tomatoes and green chiles, drained
Brown meat. Drain fat. Add cheese soup and tomatoes and chiles. Cook over low heat until well
mixed.
If you can’t find Ro-Tel®, use 4 ounces medium picante sauce and 4 ounces chopped green
chiles. Serve over toast.
Serves 2 to 4.
Sandwich Recipes
- 234 -
Reuben Sandwiches
8 slices rye or pumpernickel
Butter
1/2 pound sliced corned beef
8 ounces drained sauerkraut
4 tablespoons Thousand Island dressing
4 slices Swiss cheese
Butter both sides of bread. In a skillet, brown one side of each slice of bread. On toasted side,
add corned beef, sauerkraut and dressing. Top with a slice of Swiss cheese. Cover with another
slice of bread, toasted side inward. Toast in a skillet until cheese is melted.
Sandwich Recipes
- 235 -
Rinktum Ditty
1 can condensed cream of tomato soup
2 cups Cheddar cheese, shredded
1/4 teaspoon dry mustard
1 egg, slightly beaten
6 pieces toast
Heat soup slowly over low heat. Add cheese; stir until melted. Add mustard and egg. Mix and
heat thoroughly. Serve on toast.
Serves 6.
Sandwich Recipes
- 236 -
Roast Beef Pita Sandwiches
1 cup plain nonfat yogurt
1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon mustard
1 cup chopped bell pepper (about 1 medium)
2 (6-inch) pita breads, cut into halves
1/3 pound thinly sliced lean roast beef
1 cup alfalfa sprouts
Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita bread half with 1/3 cup yogurt
mixture and 1/4 of the beef and alfalfa sprouts.
Yield: 4 servings
Sandwich Recipes
- 237 -
Roast Beef Sandwiches
1 (3 pound) boneless chuck roast
1/3 cup soy sauce
3 celery stalks, chopped
About 3 (1/2-inch) slices Vidalia onion
Place chuck roast in a roasting pan. Pour soy sauce over meat. Add celery and onion slices.
Cover pan with a lid. Bake at 250 degrees F for 5 hours. DO NOT OPEN LID TO PEEK AT
MEAT. THIS WILL REDUCE YOUR LIQUID JUICES.
Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan.
Separate meat with a fork and return to the pan, stirring it into the reserved juices.
Serve on semi-hard Kaiser rolls.
Sandwich Recipes
- 238 -
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 Recipes
- 239 -
Roast Turkey Sandwich with Cranberry Pecan Mayonnaise
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
Gouda cheese
Cooked bacon slices
Lettuce
Sliced tomato
Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans.
Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread.
Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips bacon,
tomato and second slice of bread.
Makes about 1 cup cranberry mayonnaise.
NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7
minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to 4 minutes,
or until heated through, stirring every 2 minutes.
Sandwich Recipes
- 240 -
Roasted Vegetable Sandwich
Serves 4.
Vegetables
1 large eggplant
1 onion, sliced
2 bell peppers, julienne cut
2 tomatoes, sliced
12 mushrooms, sliced
1/2 cup red or white wine
4 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil
Aioli (optional)
3 tablespoons nonfat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1/2 teaspoon chopped garlic
1 tablespoon chopped basil
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
Sandwich
8 slices whole-wheat or sourdough bread
8 leaves arugula
4 tablespoons grated nonfat mozzarella cheese (optional)
Slice eggplant and soak in salted water for 30 minutes, then drain.
Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes
and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings
and stir. Roast at 400 degrees F or until soft.
Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted
vegetables on bread, and serve.
Sandwich Recipes
- 241 -
Rolled Reuben
Serves 4.
1 (8 ounce) can refrigerated crescent rolls
3/4 cup sauerkraut
4 ounces Swiss cheese, grated
12 ounces corned beef, shredded
2 tablespoons thousand island dressing, (optional)
Cook corned beef according to package directions. Cool and shred with two forks. Grate cheese.
Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon
Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and
sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425
degrees F for 10-12 minutes or until golden brown.
Sandwich Recipes
- 242 -
Santa Fe Chicken Sandwich
6 chicken patties
6 slices Monterey jack cheese
Salsa
Avocado slices
6 rolls, cut in half
Prepare chicken according to package instructions. Place cheese on chicken and melt in oven.
Assemble chicken, cheese, salsa and avocado on rolls.
Sandwich Recipes
- 243 -
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 Recipes
- 244 -
Saucy Franks
3 slices bacon, diced
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
3/4 cup unsweetened pineapple juice
1/2 cup catsup
1/8 teaspoon chili powder
10 hot dogs, sliced into 1/2-inch pieces
10 hamburger buns
Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice,
catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8
to 10 minutes.
Spoon onto warm hamburger buns. Sprinkle with cheese if desired.
Sandwich Recipes
- 245 -
Sausage and Green Pepper Heroes
4 Italian sausages
1/2 cup barbecue sauce
1 green bell pepper, cut into strips
4 Hero rolls
Cook sausages until done. Set aside. Cook barbecue sauce with pepper strips until pepper strips
are tender. Split rolls almost in half. Place 1 sausage on each roll. Top each with sauce and
pepper strips.
Sandwich Recipes
- 246 -
Sausage Loaf
1 pound bulk sausage
1 loaf French bread
3 eggs
1 cup milk
6 ounces sharp Cheddar, shredded
6 ounces Monterey jack, shredded
Cook sausage in a heavy skillet until done; drain fat. Slice top off French bread lengthwise.
Hollow out bottom of loaf; break into small pieces and toast to make about 3 cups bread crumbs.
Beat eggs until foamy; add milk, 1/3 Cheddar cheese, 1/3 Monterey Jack cheese, drained
sausage and bread crumbs. Mix well.
Fill bottom of bread loaf with mixture. Sprinkle remaining cheeses over mixture. Pack well. Cover
with bread top. Wrap in foil. Bake at 300 degrees F for 30 minutes or until cheeses melt and seal
the loaf together.
To serve, cut into 2-inch slices.
Sandwich Recipes
- 247 -
Shredded BBQ Beef
1 (3 pound) boneless chuck roast
1 cup ketchup
1 cup water
1/2 cup vinegar
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Place meat in a casserole dish or Dutch oven. Combine remaining ingredients and pour over
meat. Cover and bake in a 325 degree F oven for about 3 hours.
Remove meat and shred with a fork. Return to sauce (or add enough sauce to meat to your liking
). Heat thoroughly and serve in sandwich buns or hard rolls.
Sandwich Recipes
- 248 -
Shredded Beef (Carne de Res Deshebrada)
This is the traditional Mexican filling for tacos. It is preferred over the ground meat filling found in
many restaurants. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.
1/4 cup vegetable oil
2 1/2 to 3 pounds beef brisket (smaller
thinner end, trimmed of all fat)
1 ancho or New Mexico dried chile,
stemmed and seeded
3 to 4 slices onion
1 bay leaf
1/2 teaspoon Mexican oregano
Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown
the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water.
Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the
pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.
Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred
it. Hold a fork in each hand, and shred the beef with the forks.
Sandwich Recipes
- 249 -
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 Recipes
- 250 -
Shrimp Boats
8 ounces (2 cups) grated sharp Cheddar cheese
(at room temperature)
4 to 6 scallions, thinly sliced (including some green
tops), or 1/4 cup minced peeled onion
1/2 cup mayonnaise
1/4 cup lemon juice
1 to 2 teaspoons Old Bay Seafood Seasoning
1 pound peeled, deveined (tails removed) cooked
shrimp, cut into bite-size pieces
4 French or club rolls or hot dog buns, each split in half
In a medium bowl, combine the first 5 ingredients, mixing well. Stir in shrimp; set aside.
Scoop out the soft part of each roll half. Fill each roll half with shrimp mixture, dividing evenly.
Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat
source for about 5 minutes or until hot and bubbly and lightly browned.
Garnish as desired and serve immediately.
Sandwich Recipes
- 251 -
Shrimp Hoagie
1 pound peeled raw shrimp (50-60 count)
1/4 cup olive oil
1/4 cup butter
2 tablespoons minced garlic
1 tablespoon crushed hot red pepper
Salt and pepper, to taste
4 tablespoons butter
1 medium onion, sliced
1 small sweet green pepper, sliced
1 small sweet red pepper, sliced
2 hoagie buns
In large cast iron frying pan, melt the 1/4 cup butter with olive oil. Add garlic and hot red pepper.
On low heat cook about 10 minutes, so as to blend flavors.
Add shrimp and cook until they are a deep pink.
In small frying pan melt the 4 tablespoons butter. Add onion with red and green pepper slices.
Cook until soft, not browned.
Place in small serving dish. Divide shrimp mixture into the two buns, and drizzle with the
drippings. Top with onion/pepper mixture.
Makes 2 large sandwiches.
Sandwich Recipes
- 252 -
Shrimp Melt
1/4 cup butter
1 tablespoon chopped green onion
1 pound fresh shrimp, peeled and deveined
2 tablespoons all-purpose flour
2 tablespoons Old Bay Seasoning
2 cups milk
1 tablespoon celery, chopped
1 large tomato, sliced
8 slices Provolone cheese
4 English muffins, split and toasted
In a medium saucepan, melt butter and sauté onions and shrimp over medium heat until shrimp
are pink.
Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow
to thicken. Stir in celery and cook until celery is soft.
Preheat oven on broiler setting.
Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone
cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.
Makes 4 servings.
Sandwich Recipes
- 253 -
Shrimp Melts
1 (14-inch) loaf Italian bread
3/4 pound cleaned diced shrimp
3/4 cup bottles salsa
2 avocados, sliced
6 ounces shredded Monterey jack cheese
Split bread loaf in half lengthwise. Sauté shrimp in medium-size skillet with salsa for about 4
minutes. Layer avocados on bread halves, dividing evenly. Spoon shrimp on avocado. Top with
cheese. Broil 2 to 3 minutes or until cheese melts. Cut each half in half.
Makes 4 servings.
Sandwich Recipes
- 254 -
Shrimp Sandwich
Fresh (if possible) baby shrimp
Real mayonnaise
Tillamook mild Cheddar cheese
English Muffins
Tomatoes
Mix the shrimp with a small amount of mayonnaise. You shouldn’t be able to see the mayonnaise,
but it just gives the shrimp a little flavor. Lightly toast the English Muffins. Spread some
mayonnaise on the muffins, if desired. Lay them on a cookie sheet or shallow metal pan.
Slice tomatoes and put a slice or two on each muffin half. Spread shrimp/mayonnaise mixture on
each muffin half. Top each with a slice of cheese. Place under broiler and broil until cheese is
melted and bubbly.
Sandwich Recipes
- 255 -
Shroom Sandwiches
2 1/2 to 3 teaspoons balsamic or red wine vinegar
1 large clove garlic, minced
Salt and pepper, to taste
1/4 cup olive oil, plus more for brushing the vegetables
2 large portobello mushrooms
1 red onion, cut into chunks
1 tomato, cut into quarters
8 slices crusty Italian bread
Fresh basil leaves
Put the vinegar, garlic, salt, pepper and 1/4 cup of the olive oil into a small jar and shake well. Set
aside.
Clean the mushrooms and remove their stems. Brush all the vegetables with olive oil. Grill the
mushrooms for 3 to 4 minutes on each side. Place the onion and tomato chunks on skewers and
grill, turning often, until lightly charred. Cut each mushroom in half and cut the onion and tomato
chunks into thin slices.
Spread a little of the vinegar mixture on each slice of bread, then top with the mushrooms,
onions, tomatoes and basil leaves.
Sandwich Recipes
- 256 -
Skirt Steak Guacamole Sandwich
Makes 2 servings.
Guacamole
1 ripe, medium avocado
2 teaspoons lemon juice
1 medium tomato, finely diced
1 small jalapeno chile, seeded and minced
1 tablespoon minced green onion
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Sandwiches
1 (10- to 12-ounce) skirt steak, trimmed of excess fat
1 clove garlic
1/4 teaspoon ground cumin
Juice of 1 small lime
1/4 teaspoon salt
1/4 teaspoon pepper
2 crusty rolls, split (see note)
1 small red bell pepper, finely chopped
To make guacamole: Peel, seed and dice the avocado. Place the avocado in a serving bowl and
mash with the lemon juice until pulpy. Add the tomato, chile, green onion, salt and pepper. Makes
2 servings.
To make sandwiches: With a sharp knife, make shallow diagonal slashes in one direction on the
steak, then across in the other direction to score the surface. Smash the garlic clove with the flat
of a knife. Rub the smashed garlic over the surface of the meat. Rub the ground cumin on both
sides of the meat, followed by the lime juice, salt and pepper.
Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side. Remove from
broiler and let stand 1 minute. Cut the meat into thin strips crosswise and arrange half on the
bottom half of each roll. Top with half of the diced red pepper and close the roll.
Serve the guacamole on the side.
NOTE: If desired, toast the rolls in 350 degree F oven for 5 minutes before assembling
Sandwich Recipes
- 257 -
Sloppy Joe Meatball Subs
Prep: 10 minutes - Cook: 15 minutes
1 pound lean ground beef
1 teaspoon McCormick® Garlic Salt
1 teaspoon McCormick® Italian Seasoning, divided
1/4 teaspoon McCormick® Ground Black Pepper
1 package McCormick® Sloppy Joes Seasoning
1 can (6 ounces) tomato paste
1 1/2 cups water
4 (6-inch) submarine rolls
1/2 cup mozzarella cheese
Mix beef, garlic salt, 3/4 teaspoon Italian seasoning, and pepper. Shape into 16 (1 1/2-inch)
meatballs.
Brown meatballs in large skillet 10 minutes or until done. Add Sloppy Joes Seasoning, tomato
paste, water, and remaining 1/4 teaspoon Italian seasoning; stir until smooth. Simmer 5 minutes.
Place meatballs in rolls. Spoon sauce over meatballs; top with cheese.
Makes 4 servings.
Sandwich Recipes
- 258 -
Sloppy 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
- 259 -
Sloppy Joes
1 to 2 tablespoons vegetable oil
1/2 cup minced onion
1/2 cup minced green bell pepper
1 pound firm tofu, frozen, then thawed and mashed
6 tablespoons catsup
6 tablespoons chili sauce
1/2 teaspoon salt
Pepper, to taste
4 buns, lightly toasted
Heat the oil in a large skillet over medium heat. Add onion and green pepper and sauté until the
vegetables are well cooked, about 5 minutes. Add the tofu and sauté for another 15 minutes, until
the tofu is completely cooked.
Add catsup, chili sauce, salt and pepper and continue to cook over low heat until the mixture is
heated through. Add a little water if the mixture is too dry.
Spoon onto lightly toasted buns.
Sandwich Recipes
- 260 -
Sloppy Joses
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 fresh jalapeño, minced
1 teaspoon garlic, minced
2 tablespoons olive oil
1 pound lean ground beef
1/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon cumin
1 cup catsup
1 cup fresh or canned tomato, diced
4 hamburger buns
Sauté onions, green pepper, jalapeño pepper and garlic in oil until onions are translucent. Add
beef and cook, stirring until meat is lightly browned. Drain off all fat, add salt, pepper, and cumin
and cook for 1 minute more, stirring all the time to season evenly. Add catsup and tomatoes and
cook, uncovered, over low heat until reduced to a thick sauce.
Serve on toasted buns.
Sandwich Recipes
- 261 -
Sloppy Veggie Burgers
1 teaspoon vegetable oil
1 large onion, chopped
1/2 medium green or red bell pepper
2 teaspoons bottled minced garlic
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon brown sugar, firmly packed
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar or cider vinegar
1 (12 ounce) package frozen texturized vegetable crumbles, for recipes
1/4 teaspoon salt, or to taste
Black pepper, to taste
Heat oil in a deep 12-inch, nonstick skillet over medium heat. Peel and coarsely chop the onion,
adding it to the skillet as you chop. Seed and chop the bell pepper, and add it to the skillet. Cook
for 2 minutes to soften the onions, stirring from time to time.
Add garlic, tomato sauce, tomato paste, water, brown sugar, Worcestershire sauce, vinegar,
texturized vegetable protein crumbles, salt and black pepper to taste. Stir until all of the tomato
paste is thoroughly incorporated. Lower the heat to simmer and continue to cook for about 5
minutes.
While the sauce simmers, toast or heat hamburger buns, if desired. To serve, spoon equal
amounts of sauce on each bun bottom and cover with the bun top.
Serves 6.
Sandwich Recipes
- 262 -
Smoked Gouda and Caramelized Onion Quesadillas
2 tablespoons butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 (10-inch diameter) flour tortillas
2 ounces sliced prosciutto, chopped
Pepper to taste
2 tablespoons butter, melted
Preheat oven to 350 degrees F for 15 minutes before baking.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and
vinegar; sauté until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if
necessary to prevent over-browning. Remove from heat. Cool to room temperature.
Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion
over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush
tortilla with some of melted butter.
Brush heavy, large skillet with some of melted butter. Place over medium-high heat. Working in
batches, cook quesadillas just until brown spots appear, brushing skillet with butter between
batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until
tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut
each into 6 triangles. Arrange on platter and serve hot.
Yields 6 servings.
Sandwich Recipes
- 263 -
Smoked Pork Loin Sandwiches
8 cups boiling water
2/3 cup kosher salt
1/2 cup packed dark brown sugar
1 (2 pound) boneless pork roast
Chunks or logs of fragrant hardwood
Stir together the water, salt and brown sugar. Cool to room temperature.
Pour the brine over the pork. Use one or two heavy plates to weight the pork down and keep it
beneath the surface of the brine. Cover and refrigerate for 12 hours.
Pour off and discard the brine. Rinse the pork under cold running water, then pat dry. Bring the
pork to room temperature.
Prepare a smoker according to manufacturer’s instructions, using the wood chunks and reaching
a steady temperature of 275 degrees F to 300 degrees F. Place the pork on the rack in the
coolest part of the smoker (at the end farthest from the firebox or on the upper shelf). Lower the
cover and smoke the pork, rotating it on the rack once or twice (but not turning it over) to promote
even smoking, for about 2 1/2 hours or until it is just fully cooked through and tender without
showing any sign of pinkness.
Remove the pork from the smoker and cool to room temperature. The pork will be most flavorful if
it is not refrigerated. Or wrap it well and refrigerate for up to 3 days, returning it to room
temperature before slicing or shredding and serving it
Sandwich Recipes
- 264 -
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 Recipes
- 265 -
Souperburgers
1 pound ground beef
1 medium onion, chopped
1 can cream of celery soup
1 tablespoon prepared mustard
1/8 teaspoon pepper
6 hamburger rolls, split and toasted
In skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate
meat. Pour off fat. Add soup, mustard and pepper. Heat through.
Serve on rolls.
Sandwich Recipes
- 266 -
South of the Border Muffuletta
1 (1 pound) loaf round sourdough bread
1/4 cup nonfat yogurt cheese
1 tablespoon sliced scallion
1 clove garlic, minced
1 teaspoon Dijon mustard
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
6 (0.5 ounce) slices fully cooked chicken breast
3 (1 ounce) slices reduced-fat Monterey Jack cheese
1 (4 ounce) can whole green chiles, drained and
sliced in half lengthwise
4 tomato slices
Leaf lettuce
Cut loaf in half crosswise. Cut circle 1 inch from outer edge of crust. Remove bread from circle to
1-inch depth. Reserve bread for future use. Set halves aside.
Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing
bowl. Spread evenly over inside of top and bottom halves of loaf.
Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf. Repeat
layers once. Top with 2 chicken slices and 1 cheese slice.
Sandwich Recipes
- 267 -
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 Recipes
- 268 -
Southwestern Sandwiches
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 scallions, thinly sliced
3 tablespoons salsa
2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog.
Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is
melted.
Serve on buns.
Sandwich Recipes
- 269 -
Spamburgers
1 can Spam
1 green bell pepper (optional)
1 large onion
1/2 pound Velveeta cheese
1/4 pound butter
2 tablespoons catsup
Hamburger buns
Grind Spam, peppers, onion together in food chopper. Set aside.
Melt cheese, butter and catsup in double boiler. When all are melted, add to ground mixture,
stirring well. Place small amount on hamburger bun and wrap in aluminum foil. Place on cookie
sheet and heat at 325 degrees F for 15 to 20 minutes. Serve hot.
This mixture also freezes well.
Sandwich Recipes
- 270 -
Spanish Sandwiches
1 1/2 pounds ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
1 teaspoon salt
2 teaspoons chili powder
1/2 cup shredded cheese
1 can tomato soup
6 hamburger buns, split
Brown meat, onion and green pepper in skillet. Add salt, chili powder, cheese and tomato soup.
Stir to mix well. When cheese has melted, cover and simmer for 30 to 60 minutes. Stir at
intervals.
Serve over buns. Note: use electric skillet if one is available
Sandwich Recipes
- 271 -
Spicy Calzones
4 large hot Italian Sausages
4 cups grated mozzarella cheese
1 cup sliced mushrooms
2 cloves garlic minced
1/2 teaspoon cayenne
Pizza dough
Marinara sauce for dipping
When dough is ready, preheat oven to 500 degrees F and oil a large baking sheet.
Fry sausages until done and slice into 1/4-inch rounds. Place in a large bowl and add cheese,
mushrooms, garlic and cayenne. Toss well.
Cut dough into 8 rounds and roll out each into 6-inch circles. Share the wealth of filling with each
round, moisten edges with water, fold over, press lightly and seal/crimp.
Place on sheet and lightly oil tops of calzone-sometimes I dust with parmesan cheese. Bake for
about 12 minutes.
Serve hot with warmed marinara sauce. Optional-olives and thinly sliced onions or use bacon and
ham in place of sausages
Sandwich Recipes
- 272 -
Spicy Gator Etouffee Sandwich
1 pound chopped alligator tail meat
1/4 cup water
Pinch of flour
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup yellow onion
1/2 cup celery, chopped
2 bay leaves
1/2 cup green onion, sliced
2 tablespoons parsley
1/2 cup lemon juice
2 tablespoon parsley
Garlic, as desired
1 tablespoon Cajun seasoning
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 cup (1/2 stick) butter
Chardonnay
Fresh baked hoagie rolls
Herb Butter
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil
Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside.
Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until
tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley.
Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3
minutes until crawfish is done. Blend in food processor.
Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese; melt
cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off
sandwich by slicing in half and garnishing with a kosher pickle.
