Sandwich Recipes 6

Sandwich Recipes 6

- 273 -

Spicy Sausage Sandwiches

Salsa

2 jalapeño peppers

1 large fresh banana pepper

1/2 cup diced red bell pepper

1/2 cup diced Vidalia or sweet onion

1/2 cup frozen corn, thawed

1 tablespoon chopped fresh cilantro or parsley

Remove seeds and membranes from jalapeño and banana peppers if desired (for a less spicy

salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover

and refrigerate until ready to serve.

Sandwich

1 pound bulk pork sausage

6 English muffins, split and toasted

6 slices Colby or Jack cheese

Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink.

Place each on an English muffin half. Top with 1 tablespoon salsa and a slice of cheese. Cover

with other muffin half. Serve remaining salsa on the side.

Yields 6 servings.

Sandwich Recipes

- 274 -

Spinach Calzone

2 packages pizza dough mix (the powder kind)

1 package chopped broccoli

1 package chopped spinach

1 container ricotta cheese

8 ounces mozzarella cheese

Garlic or garlic salt

Take all the ingredients except the pizza dough and mix it in a bowl. Make one package of dough

according to directions and spread in the bottom of a cake pan or any baking dishes with sides. I

find this to be the best because it is sometimes tricky to spread the top dough on. Then pour the

filling on top of the dough. Make the second package of dough and spread on dough the best you

can. Bake for about 30 minutes or so. I would check often to see if crust is brown. Sometimes it

seems to take forever and sometimes it does not. I guess it just depends on how hungry I am. I

usually top it off with some Ragu Pizza Sauce.

Sandwich Recipes

- 275 -

Spinach Calzone

Pizza dough (store bought or homemade)

2 packages frozen spinach, steamed, drained and cooled

1 medium onion, sliced thin

1 (4 ounce) package feta cheese, crumbled

1 cup pizza cheese

Follow directions for pizza crust as if making pizza. When crust is ready - spread spinach over 1/2

of crust then sprinkle feta, onions and pizza cheese over spinach. Fold crust over spinach and

seal edges. Bake at 425 degrees F for about 15 minutes or until crust is golden.

I used a homemade crust I will post separately and I use a small size cookie sheet with sides as

my pizza pan. You can also make this with a pizza sauce on the crust before the spinach but I

prefer it without. Enjoy!!!

Sandwich Recipes

- 276 -

Spinach Calzones

1 loaf frozen whole wheat bread dough

1 (10 ounce) package frozen spinach

2 eggs

1 cup ricotta cheese, about 1/2 pound

12 to 16 ounces mozzarella cheese, cubed

1/2 teaspoon ground nutmeg

Spray a bread pan with Pam. Place frozen dough in the pan and cover with plastic wrap. Let rise.

Defrost frozen spinach in a medium bowl. Remove spinach to squeeze out any excess moisture.

In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg and

spinach. Stir in mozzarella.

Divide bread dough into quarters and roll into four 8-inch circles. Cover half of each dough circle

with a quarter of the filling, leaving a 1/2-inch border around the edge. Fold dough over the filling

to form a turnover. Press edges with the tines of a fork to seal.

Spray a baking sheet with Pam and place calzones on it. Bake at 425 degrees F for 18 to 20

minutes, or until calzones are puffed and a deep golden brown.

Sandwich Recipes

- 277 -

Steak and Mushroom Sandwiches

Makes 6 servings.

1 pound flank or sirloin steak

2 tablespoons vegetable oil

1 medium onion, sliced

2 medium portobello mushrooms, trimmed and sliced thin

1 teaspoon salt

1 teaspoon dried oregano

6 long sandwich buns (about 6 inches)

4 to 8 ounces mozzarella or other cheese, sliced

Pickled jalapeño slices or spicy pickled okra (optional)

Put the steak in the freezer for 30 minutes to make it easier to slice.

Heat vegetable oil in a wide skillet over medium-high heat. Add the onion and cook, stirring

occasionally, until limp and well-browned. This might take 20 minutes.

Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to

see - it’s the long, striated indentations.) If you end up shaving some of the meat rather than

actually slicing it, that’s fine. When the onions are brown, increase heat to high and add

mushrooms, salt and oregano. Cook, stirring, 6 minutes, until mushrooms are limp and dark.

Add beef and stir quickly and constantly until it’s no longer pink.

Divide mixture among buns and top with sliced cheese.

Serve with pickled jalapeño peppers or okra, if desired. Serve with a salad of chopped tomatoes

and cucumber.

Sandwich Recipes

- 278 -

Steak and Veggie Sandwiches

1 pound beef round tip steak, cut 1/8 to 1/4 inch thick

2 teaspoons olive oil

1 medium zucchini, cut into 1/4-inch-thick slices

1 medium onion, thinly sliced

1 medium red bell pepper, cut into thin strips

1 teaspoon Italian seasoning, crushed

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

4 crusty hoagie rolls, about 6 inches long, split

4 (3/4 ounce) slices mozzarella cheese

Cut beef into strips. Set aside.

Sandwich Recipes

- 279 -

Stick to a Monte Cristo

4 ounces cream cheese, room temperature

1/2 cup Christopher Ranch roasted garlic

2 tablespoons chopped Italian parsley

6 slices large, square white bread

1 pound thinly sliced rosemary ham (available in our deli)

5 ounces thinly sliced Swiss cheese

4 (8-inch) bamboo skewers

3 eggs

3 tablespoons milk

1/4 cup garlic-flavored olive oil

Honey-Balsamic and Apricot Syrup (recipe to follow)

Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the

first slice of bread. Top with 3 ounces ham and 1 ounce Swiss cheese. Top with another slice of

bread and repeat layering with cream cheese, ham, Swiss cheese and bread. Finish off the top

with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. With

a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through

the sandwich to create 4 equal triangles.

Whisk together eggs and milk. Dip each sandwich skewer into the egg mixture, coat all sides well

and place on a separate plate. Heat olive oil on a griddle over medium heat. Place all of the

skewers onto the griddle and brown for approximately 2 minutes on each side. Serve with Honey-

Balsamic and Apricot Syrup.

Serves 4.

Honey-Balsamic and Apricot Syrup

2 tablespoons olive oil

1/2 cup small diced yellow onions

2 tablespoons Christopher Ranch chopped garlic

1/2 cup apricot preserves

1/4 cup honey

2 tablespoons white balsamic vinegar

2 teaspoons finely chopped rosemary

Heat olive oil in a small saucepan over medium heat. Add onions and sauté until translucent. Add

garlic and sauté for 1 to 2 minutes. Add remaining ingredients and let simmer for an additional 10

minutes. Remove from heat and place into a food processor or blender. Puree until smooth.

Serve with Monte Cristo sandwiches.

Sandwich Recipes

- 280 -

Stroganoff Sandwiches

2 tablespoons butter or margarine

1/4 cup onion, chopped

1 teaspoon garlic, finely chopped

1 pound ground beef

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon nutmeg

1/2 cup cooked mushrooms, chopped

1 (10 3/4 ounce) can condensed cream of mushroom soup

1 cup sour cream

10 sliced hamburger buns

In a large skillet, melt the butter over medium heat. Add the onion, garlic and ground beef. Stir

until the meat is browned.

In a separate bowl, combine the flour, salt, paprika and nutmeg. Sprinkle the flour mixture over

the meat and stir until blended.

Add the mushrooms and mushroom soup. Stir to blend and simmer 10 minutes.

Fold in the sour cream. Simmer the mixture 5 minutes longer.

Serve 1/3 cup stroganoff over each hamburger bun.

Makes 10 sandwiches.

Sandwich Recipes

- 281 -

Stuff on a Shingle

1 (2.25 ounce) jar Armour dried beef slices

3 tablespoons butter

3 tablespoons flour

3 cups milk

10 slices sandwich bread, toasted

Remove beef slices from jar and separate. Rinse under warm water. Place beef on paper

toweling in a single layer to drain. Pat dry with more paper towels. Re-stack slices and chop into

bite-size pieces.

In a large skillet, melt butter over medium heat. Reduce heat to low, add flour and stir. Add beef,

stirring to coat. Slowly add milk, stirring after each addition until mixture is smooth.

Increase heat to medium-high and cook until mixture begins to boil and thickens. Serve over

toasted bread slices.

Sandwich Recipes

- 282 -

Stuffed Bacon-Wrapped Dawgs

4 slices bread, cut into 1/2-inch cubes

2 tablespoons chopped onion

1 tablespoon finely chopped parsley

1/4 teaspoon dry mustard

3 tablespoons water

Salt and pepper

6 frankfurters

6 slices bacon

Combine first 4 ingredients; add enough water to moisten, and mix well. Season to taste with salt

and pepper.

Slit frankfurters lengthwise, cutting almost through; stuff with bread mixture. Wrap a bacon slice

around each frankfurter, securing with a wooden pick. Place in a shallow pan and bake at 400

degrees F for 15 to 20 minutes.

Sandwich Recipes

- 283 -

Stuffed Sandwich

1 (7 ounce) jar pitted Kalamata olives, drained and sliced

1 1/2 cups diced, peeled white onion

1 pound ripe beefsteak tomatoes, chopped

1/2 pound mozzarella cheese, diced (about 1 1/2 cups)

1 cup grated Parmesan cheese

2 cloves pressed garlic

2 teaspoons salt

1/4 teaspoon pepper

2 teaspoons dried basil

1/4 cup wine vinegar

1/3 cup olive oil

10 hard rolls

3 tablespoons soft butter

3 fresh basil leaves

Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt,

pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over

the ingredients in the bowl, and toss gently. Set aside.

Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling

out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be

saved to make bread crumbs later.

Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush

some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each

roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not

cooking right away, place in the refrigerator and remove about an hour before baking. Bake in a

350 degree F oven for 20 to 25 minutes.

Sandwich Recipes

- 284 -

Super Monte Cristo Sandwiches

Sliced sandwich bread

Deli sliced honey or boiled ham

Deli sliced turkey

Deli sliced Swiss cheese

Canned pineapple slices

2 to 3 cups corn flakes, semi-crushed

2 eggs

1 cup milk

Raspberry jam (or favorite flavor)

Vegetable oil

Make the sandwiches by layering the turkey, ham, cheese and pineapple slices (blotted to

remove excess moisture ).

Cut the sandwiches diagonally to form triangles. Wrap the sandwiches tightly and semi-freeze

them to keep them from falling apart while working with them.

When you are ready to fry the sandwiches, beat the egg and milk into a light mixture.

Dip the sandwiches into the egg mixture, covering all surfaces, then cover in corn flakes. Repeat

this process one more time. Put wooden picks into the sandwich halves to secure if necessary. If

deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 minutes or until the

corn flakes are golden brown. Remove and allow to drain.

If pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent

sticking but not too hot to burn the bottoms. Fry on each side for about 45 seconds or until golden

brown. Again drain on paper towels.

Serve with a side of raspberry jam for dipping.

Sandwich Recipes

- 285 -

Super Roast Beef Subs

1 (1 ounce) envelope onion soup mix

1 tablespoon all-purpose flour

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 cup water

1 cup chunky salsa

2 (16 ounce) Italian bread loaves

4 cups shredded lettuce

1 pound deli roast beef slices

2 tomatoes, seeded and diced

2 cups (8 ounces) shredded Colby-Monterey

jack cheese blend

Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap,

folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until

thickened, stirring once. Stir in salsa.

Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch

thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of

salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining

salsa mixture, and sprinkle with remaining lettuce. Cover with bread tops, and press down lightly.

If desired, wrap in plastic wrap and chill.

Yield: 8 to 10 servings

Sandwich Recipes

- 286 -

Supper on a Slice

2/3 cup milk

1 1/2 pounds ground chuck

1/2 cup cracker crumbs

1 egg

1/2 cup onion, chopped

1/2 teaspoon pepper

1/2 tablespoon salt

1 teaspoon Accent

2 cups shredded cheese (Cheddar and Monterey jack)

1 loaf French bread

Combine ingredients, except bread, and stir mixture well.

Cut a loaf of French bread lengthwise and spread mixture on cut sides of bread. Place on cookie

sheet with foil crushed around the sides of the bread, but not covering the top. Bake at 325

degrees for 45 minutes.

When ready to serve, cut the bread in 2 to 3-inch pieces

Sandwich Recipes

- 287 -

Sweet and Sour Pork Pockets

1/4 cup apricot preserves

1 tablespoon white vinegar

1 tablespoon cornstarch

1/2 teaspoon soy sauce

1/8 teaspoon garlic powder

1 cup pork or chicken, diced

1 tablespoon green pepper, chopped

2 teaspoons pimiento, chopped

1 (5 ounce) can refrigerated buttermilk biscuits

Apricot preserves

Sliced almonds

Preheat oven to 375 degrees F.

In small saucepan, combine 1/4 cup preserves, vinegar, cornstarch, soy sauce and garlic powder.

Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from

heat. Stir in pork, green pepper and pimiento. Set aside.

Separate dough into five biscuits. Separate each biscuit into two layers. On ungreased cookie

sheet, press five biscuit pieces into 4-inch circles. Spoon pork mixture evenly over biscuit pieces.

Press remaining five biscuit pieces into 4-inch circles. Place on top of pork mixture, stretching

tightly to fit. Press edges with fork to seal. Bake 13 to 18 minutes or until golden brown. Brush

tops with apricot preserves: sprinkle with sliced almonds.

Makes 5 sandwiches.

Sandwich Recipes

- 288 -

Swiss Tuna Bunnies

3 ounces Swiss cheese, diced (about 1/2 cup)

1 can tuna, well drained

1/2 cup salad dressing

1 teaspoon lemon juice

2 tablespoons minced onion

1/2 teaspoon salt

4 hamburger buns

Toss all ingredients except hamburger buns lightly until well mixed. Split the buns, spread with

butter and then tuna mixture. Wrap individually in foil. Bake about 20 minutes at 300 degrees F to

350 degrees F.

Sandwich Recipes

- 289 -

Taco Burgers

1 1/2 pounds hamburger

1 tablespoon onion, chopped (I use more)

1 package taco mix

1 beaten egg

1 cup finely crushed tortilla chips

Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice

of cheese on top of each patty and continue grilling until it just begins to melt.

Serve on buns with lettuce, tomato, and salsa. I also serve guacamole.

Taco Filling

1 large, ripe tomato, roasted, then

peeled and roughly chopped

1/2 small onion, chopped

1 clove garlic, peeled and chopped

1 tablespoon lard or vegetable oil

1 whole chicken breast, cooked

skinned, boned and shredded

1/2 teaspoon salt

Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil

in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly

until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and

season with salt.

To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2

tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic

wrap.

Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos

in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes.

Drain on paper towels and keep warm in a slow oven while frying the remainder.

Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the

center and sprinkle with grated cheese.

Sandwich Recipes

- 290 -

Taco Joes

1 pound ground chuck

1 small onion, chopped

3/4 cup commercial taco sauce

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon garlic powder

8 hamburger buns

Sliced American cheese

Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off

pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly

heated.

Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto

bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4

minutes or until cheese melts and buns are warmed. Place top of bun over cheese.

Sandwich Recipes

- 291 -

Tangy Barbecue Sandwiches

3 cups chopped celery

1 cup chopped onion

1 cup catsup

1 cup barbecue sauce

1 cup water

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 (3 to 4 pound) boneless chuck

roast, trimmed

14 to 18 hamburger buns, split

In a crockpot, combine the first 12 ingredients; mix well. Add roast. Cover and cook on HIGH for 6

to 7 hours or until tender.

Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve

on buns.

Sandwich Recipes

- 292 -

Tarragon Chicken Salad Sandwiches

2 cups chopped or shredded roasted or grilled chicken

1/4 cup finely chopped celery

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped fresh tarragon, or more to taste

Salt and freshly ground black pepper, to taste

Lettuce leaves

Thinly sliced red onion

Wheat or white bread

Pickles for garnish

Place chicken and celery in medium bowl.

In small bowl, mix mayonnaise, mustard, tarragon and salt and pepper to taste; add to chicken

mixture and toss until combined.

Toast wheat or white bread, as desired Place a lettuce leaf or two on a slice of bread; mound with

chicken mixture, and top with sliced red onion and second slice of bread.

Makes 4 to 6 sandwiches.

Sandwich Recipes

- 293 -

Tavern Burgers

1 pound ground beef

1 small onion, diced

1 cup chicken gumbo soup

2 tablespoons water

3 tablespoons mayonnaise

3 tablespoons mustard

1/4 cup catsup

Brown meat and onion. Add soup and water. Simmer 15 minutes. Mix remaining ingredients and

add to meat mixture. Simmer 5 minutes longer.

Serve over heated hamburger buns.

Sandwich Recipes

- 294 -

Taverns

1 pound ground beef

1/2 cup ketchup

1/2 cup water

Pinch of salt

Pinch of pepper

1 teaspoon chili powder

1 small onion, chopped

1 teaspoon prepared mustard

Brown ground beef; crumble and set aside.

Mix ketchup, water, salt, pepper and chili powder in a saucepan. Add onion and bring to a boil.

Add ground beef. Simmer for 5 minutes. Add mustard, and stir well.

Serve hot on hamburger buns or Kaiser rolls.

Sandwich Recipes

- 295 -

Tea Sandwich Ideas and Recipes

Tea Sandwiches

Use day-old, thinly-sliced, square white loaves. Cut off the crusts and butter the bread sparingly,

using soft butter so the slices don’t break. Add a modest amount of filling, and no more; two

tablespoons per slice of any of the fillings below is sufficient. Spread the filling, add any garnish,

and place another slice on top. Using a long, sharp knife, make an X-cut to get four smaller

triangular sandwiches. Add a couple of long toothpicks to help stabilize while you are cutting.

Place the cut sandwiches on a serving platter, and cover with a damp napkin. Refrigerate for at

least four hours.

FILLINGS: Mix up a small batch of three of four of your favorite sandwich fillings. You can use a

curried egg salad (the usual mayo and eggs but add 1/2 teaspoon of curry powder,) tuna salad

with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors

that will taste well together. Some popular combos are:

Anchovy butter and Greek olives: combine 1 ounce of anchovy fillets, 2 tablespoons of butter,

and a pinch of black pepper in a small food-processor. Spread very thinly on the bread, and add a

layer of finely-sliced pitted Greek olives on top.

Boiled chicken and ham: Thinly sliced, with mustard.

Avocado slices: with Dijon mustard dressing and chives.

Tomato slices with basil.

And, of course.cucumber.

When making such sandwiches keep in mind that the bread should be sliced thinly and served

without crusts. The sandwich should be large enough for only two bites and, even though many

people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more

elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the

choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian

bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually

infinite. Consider some of the following:

White meat of chicken or turkey with mayonnaise or butter

White meat of chicken with chutney butter

Chopped chicken with chopped almonds

Sandwich Recipes

- 296 -

Chopped chicken with sweet pickles

Baked ham with chutney on pumpernickel

Chopped ham with English mustard, fresh horseradish and sweet cream

Chopped ham with chopped black olives and grated cheese

Thinly sliced tongue with French mustard and chopped chives

Thin slices of roast beef with English mustard or horse- radish and sweet cream

Thin slices of roast lamb with garlic butter

Thin slices of roast veal with anchovy butter

Sliced salami with herbed mayonnaise

Finely chopped shrimp with seasoned mayonnaise

Finely shredded crab meat with herbed or garlic butter

Finely shredded crab meat mixed with chopped chives and mayonnaise

Smoked salmon and butter

Smoked salmon with horseradish

Thinly sliced onion and cucumber

Chopped green olives and mayonnaise

Chopped green olives and nuts mixed with cream cheese.

Chopped green olives and chopped eggs with mayonnaise.

Thinly sliced avocado with garlic butter

Cream cheese and chives with cucumber

Watercress with butter or butter and mayonnaise

High quality Roquefort, Bleu Cheese or Gruyere with butter

Thinly sliced cheddar cheese and cucumber.

Smoked salmon with cream cheese

Thinly sliced cucumbers and mushrooms with butter

Thinly sliced hard boiled smoked turkey eggs with butter or mayonnaise

Thinly sliced avocado with mustard flavored mayonnaise

Roquefort cheese that has been blended with butter and cream cheese

Anchovy fillets that have been chopped very finely and blended with

cream cheese and chopped pickled onion.

Red caviar (salmon eggs) mixed together with lemon juice and cream cheese

Anchovy filets with chopped hard boiled egg

Chopped green olives and nuts blended with cream cheese

Thin slices of fresh salmon and cucumber

Finely chopped green pepper bound with mayonnaise

Cream cheese* blended with fresh horse-radish

Cream cheese* and chives with cucumber

Cream cheese* that has been blended with chopped chives, French mustard

and black pepper

Cream cheese* that has been blended with Indian chutney and butter

Cream cheese* blended with chopped chives, French mustard, salt and pistachio nuts

* Note: Cream cheese used in tea sandwiches should have a minimum fat content of 16%.

Sandwich Recipes

- 297 -

Start with dense high quality breads like pumpernickel, rye, whole wheat sliced thinly. Assemble

your tea sandwiches and then store in the refrigerator. Arrange on a serving platter when ready to

eat, use flowers or cut herbs to garnish.

Cranberry fingers Mix some Dijon mustard in whole cranberry sauce, flavor to taste. spread on

the bread on then add a small slice of smoked turkey, add top layer of bread.

Salmon and Dill Spread buttered bread with softened cream cheese which has dried dill added to

it. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of

dill.

Lavender Egg Salad chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain

yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your

bread and top with a green olive.

Celery-Nut: Whip a soft block of cream cheese with 1/4 cup of milk; add 1/2 cup of celery and 1/2

chopped walnuts and spread on your whole wheat bread.

Pineapple Cream: Thin a block of cream cheese with 1/4 cup of milk, and then add 1 cup of finely

chopped pineapple and spread on Boston Brown Bread.

Apricot Ham Finger Sandwich: Mix 3 parts of cream cheese with 1 part of apricot preserves.

Spread on your bread and then top with thinly sliced ham. Garnish with a 1/4 sliver of dried

apricot. You can also use cherry preserves in place of the apricot

Spring Radish: Butter slices of pumpernickel bread and add thinly sliced radishes, a slice of bread

and then some more radishes.

Cucumber Sandwiches: Mix seasoned salt into your butter then butter your bread of choice. Add

thinly sliced cucumbers that have been dried by paper towels. Top with small sprig of parsley.

And last but not least ideas about the food which work well not just with the English teas but with

our shower parties:

The food served at teas should be easy to eat and require neither forks nor knives. Tea

sandwiches, canapes and foods that may be picked up and eaten with toothpicks are ideal for tea

parties as are cookies, petits fours and miniature pastries such as eclairs and cream puffs.

Instead of serving food on large platters, it is wise to use small or medium serving plates because

they are easier to keep filled and looking neat.

Sandwich Recipes

- 298 -

Tex Mex Turkey Sandwich

8 large slices dense good-quality bread

4 slices turkey or smoked turkey (or enough sliced

turkey meat to cover the bread)

4 ounces chopped canned green chilies

Slices of jalapeno or pickled jalapeno pepper, optional

8 to 12 ounces grated Monterey Jack cheese

On 4 slices of bread, layer equal amounts of turkey, chilies and cheese. Place sandwiches about

4 inches from preheated broiler and broil long enough to melt cheese (2 minutes or so). Top with

second bread slice.

Serves 4.

Sandwich Recipes

- 299 -

Texas Tavern Burgers

1 1/2 cups chopped onion

3 tablespoons butter

1 can tomato soup

1/2 cup water

1/4 cup vinegar

2 tablespoons prepared mustard

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 pounds ground beef

Salt and pepper, to taste

Combine and cook onion and butter until clear and tender. Remove from fire and add remaining

ingredients except beef, salt and pepper. Simmer for 10 minutes.

Cook ground beef and remaining onion until brown. Add to mixture. Salt and pepper to season.

Spread on toasted buns.

Yields 10 servings.

Sandwich Recipes

- 300 -

The Best Stinkin’ Sandwich in Town (Garlic-Stuffed Tri Tip

Sandwiches with Roasted Garlic and Olive Aioli)

The Tri Tip

1 Certified Angus Beef tri tip roast, about 2 pound

1 (6 ounce) jar Christopher Ranch roasted garlic cloves

1/2 cup olive oil

1 tablespoon chopped Christopher Ranch fresh peeled garlic

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme Salt and pepper to taste

The Aioli

1/2 cup roasted garlic cloves (reserved from 6-ounce jar)

1/2 cup pitted kalamata olives

1 cup mayonnaise

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano Salt and pepper to taste

The Rest

6 crusty French rolls

1 cup basil chiffonade (finely shredded)

1 cup arugula chiffonade

1 cup romaine lettuce chiffonade

3 Roma tomatoes, seeded and diced

For the roast, set aside 1/2 cup of the roasted garlic cloves for the aioli. Place olive oil, chopped

garlic and herbs in a medium resealable plastic bag. Place tri tip on a firm surface. Pierce with a

paring knife and place a whole clove of roasted garlic all the way into the meat. Repeat until all

roasted garlic is inserted. This may take about 10 minutes but is well worth the time. Place tri tip

in the bag with the marinade, making sure the marinade is distributed evenly over the meat.

Marinate for at least 2 hours in the refrigerator.

For the aioli, place reserved roasted garlic and olives in a food processor. Pulse until coarsely

chopped. Add mayonnaise, balsamic vinegar and herbs. Pulse again until blended. Season to

taste with salt and pepper.

Using the direct heat method, grill tri tip over medium heat until the internal temperature reaches

145 degrees F. Let meat rest for 20 minutes before slicing. While meat is resting, lightly toast

French rolls on the grill. Prepare greens and tomatoes, then toss together gently just before

assembling sandwich. Slice meat and season to taste with salt and pepper. Spread both sides of

the rolls with aioli. Top with tri tip, greens and tomatoes.

Serves 6.

Sandwich Recipes

- 301 -

Tortilla Sandwiches (Sincronizadas)

16 corn tortillas

12 ounces asadero or mozzarella cheese

8 slices ham

Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla.

Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together

with 2 wooden picks.

Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. Fry the

sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not

be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or

as a snack.

Tostadas

Vegetable oil

8 corn tortillas

Favorite ground meat filling, warmed

Shredded lettuce

2 avocados, coarsely chopped

2 tomatoes, coarsely chopped

1 cup Cheddar cheese, grated

Hot sauce

Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in

the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla,

and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and

cheese.

Variation

Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with

the garnishes.

Sandwich Recipes

- 302 -

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

6 tablespoons mayonnaise

3 canned chipotle chiles, finely chopped

6 onion or French rolls

1 deli precooked tri tip, thinly sliced against the grain

3 very thin slices red onion, separated into rings

Combine mayonnaise and chiles in a small dish and mix well. Spread equal amounts on one half

of each roll. Top with sliced beef and onions.

NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles.

Serve with fresh fruit and tortilla chips.

Makes 6 servings.

Sandwich Recipes

- 303 -

Tribble Chicken Salad Sandwiches

.

1 piece chicken per sandwich

1 ounce Swiss cheese

1 ounce corn beef

2 slices rye bread

2 tablespoons coleslaw [amount to taste]

Salt to taste

Coleslaw for Tribble Chicken Salad

2 1/2 cups shredded cabbage

3/4 cup shredded carrots

1/4 slice green onions

1/3 cup mayonnaise

1 tablespoon lemon juice

Salt, to taste

Cook chicken by bringing to boil then simmer until done. Make Coleslaw. Put Swiss and beef on

bread. Remove meat from chicken bones and spread over corn beef. Sprinkle with salt. Add

coleslaw. cut and serve with pickle.

Coleslaw: Mix all, adding mayo and juice to taste.

Sandwich Recipes

- 304 -

Tuna Bumsteads

1/2 pound American cheese, coarsely grated

2 tablespoons chopped stuffed green olives

3 hardcooked eggs, chopped

2 tablespoons chopped green bell pepper

2 tablespoons chopped sweet pickles

1 (7 ounce) can tuna fish, drained well

2 tablespoons chopped onion

1/2 cup mayonnaise

Mix all ingredients together. Put mixture on 8 buns. Wrap in foil. Bake in preheated 350 degree F

oven for 30 minutes

Sandwich Recipes

- 305 -

Tuna Cheese Spread

8 ounces cream cheese, softened

1 (6 ounce) can tuna, drained and flaked

1/2 cup finely sliced scallions

1/4 cup mayonnaise

1 tablespoon lemon juice

3/4 teaspoon curry powder

Dash of salt

Bread of crackers

In a bowl, combine the first seven ingredients; mix well. Spread on bread or crackers.

Yields 2 cups.

Sandwich Recipes

- 306 -

Tuna Salad

2 (7 ounce) cans tuna

1 cup diced celery

1/4 cup sweet relish

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/2 teaspoon dry mustard

1/4 teaspoon dried tarragon

1 teaspoon dried parsley flakes

1 tablespoon instant minced onion

1 tablespoon lemon juice

1 cup mayonnaise

Drain and flake tuna; add celery and relish. Combine remaining ingredients; mix well. Add to tuna;

mix thoroughly.

Sandwich Recipes

- 307 -

Tuna Spread

12 ounces cream cheese

14 ounce drained tuna

1 tablespoon lemon juice

2 tablespoons onion, minced

1 tablespoon horseradish

1/2 teaspoon pepper

1 cup walnuts

Sandwich Recipes

- 308 -

Tunaburgers

1 (7 ounce) can chunk white tuna, packed in water

1 cup celery, chopped fine

1 small onion, chopped fine

1 1/2 cup American cheese

1/2 cup Velveeta® cheese

1/2 cup chopped green or black olives

1/2 cup chopped sweet pickles

1/4 cup mayonnaise

2 hardboiled eggs, chopped

Salt, to taste

Pepper, to taste

Spread mix on hamburger-style buns. Heat 15 to 20 minutes at 350 degrees F.

Serves 8.

Sandwich Recipes

- 309 -

Turkey Melt

2 large slices turkey

1/4 cup stuffing

1 heaping tablespoon cranberry sauce

1 slice Cheddar cheese

1/4 cup gravy

Preheat oven to 350 degrees F.

Lay one slice of turkey on a slice of bread. Spread stuffing on top evenly. Spread cranberry sauce

on top of stuffing. Lay cheese on top of cranberry sauce and cover with remaining turkey slice.

Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes.

While sandwich is baking, heat gravy. Unwrap sandwich, place on plate and pour gravy on top.

Yields 1 sandwich.

Sandwich Recipes

- 310 -

Turkey Sausage and Pepper Calzones

1 tablespoon olive oil

1 small red onion, halved and thinly sliced

1 large red bell pepper, seeded and sliced

2 tablespoons garlic, chopped

1 (10 ounce) can refrigerated pizza dough

1/2 pound Italian seasoned turkey sausage

1/2 cup ricotta cheese

1 cup shredded mozzarella

2 tablespoons parmesan cheese

Cook onion and pepper in oil until soft, add garlic, then sausage until cooked through.

Heat oven to 425 degrees F.

Unroll pizza crust onto cutting board, cut into four 6- x 5-inch rectangles. Place on baking sheet,

evenly distribute cheeses, and turkey mixture onto dough rectangles. Bring opposite corners

together and pinch together, Repeat with remaining sides, and pinch all corners together to form

bundles. Bake 12 to 15 minutes, until golden brown, let cool 5 minutes before serving.

Sandwich Recipes

- 311 -

Turkle Burgles

8 hamburger buns

1 pound bacon (cut in half crosswise and cook crisp)

8 slices turkey

8 cheese slices

1000 Island Dressing

Mayonnaise

Preheat broiler. Toast hamburger buns. Place bottom half of buns on a cookie sheet. Top with

slice of turkey, cheese slice, and 3 half strips of bacon. Place under broiler until cheese begins to

melt. Put top on bun and serve with choice of 1000 Island Dressing or mayonnaise.

I serve this with French fries and coleslaw.

My youngest son also likes ranch dressing or barbecue sauce on them.

I slice up the turkey and fry the bacon the day before and refrigerate. Then it is quick and easy

when you need it

Sandwich Recipes

- 312 -

Vegetable Sandwich Filling

1 carrot, peeled

1 bell pepper, cut into slices

1 cucumber, sliced and cored

1 onion, peeled

16 ounces cream cheese

Grind all vegetables. Do not use the core of the cucumber. Blend with cream cheese and spread

on bread for sandwiches.

Sandwich Recipes

- 313 -

Veggie Burgers

3 cups cooked brown rice

1 cup finely chopped celery

1 cup finely chopped onion

2 cups sliced sautéed mushrooms

2 cups grated carrots

3 eggs, beaten

2 teaspoons garlic powder

1/2 cup whole wheat flour

1/2 cup oat bran

Combine rice, celery, onion, mushrooms and carrots. Add eggs, garlic powder, whole wheat flour

and oat bran gradually. Shape and fry in oil in a hot frying pan. It may be necessary to dredge

burgers with whole wheat flour if they are soggy. Season after frying with more garlic powder.

Extra burgers may be frozen for later use. Serve on whole wheat bun with a slice of melted

cheese.

Sandwich Recipes

- 314 -

Veggie-Wich

1 individual-size loaf French bread

2 tablespoons mayonnaise

1/4 cup alfalfa or mung sprouts

1/2 tomato, sliced

2 slices Monterey Jack cheese

1/2 avocado, sliced

1 tablespoon sunflower seeds, salted

Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado

slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French

bread half.

Sandwich Recipes

- 315 -

Vidalia Onion Finger Sandwiches

2 medium Vidalia onions, thinly sliced

Lime juice

8 slices soft wheat bread

1/2 cup softened butter or margarine

1/4 cup cilantro, chopped (no stems)

1/3 cup chopped tomatoes

Place sliced onions in a bowl. Sprinkle with freshly squeezed lime juice. Toss gently.

Lay out bread and spread with a very thin layer of softened butter or margarine. This keeps the

bread from getting soggy. Put onion slices on prepared bread and top with cilantro and tomatoes.

Cover with slices of bread, also spread with butter. Carefully cut off and discard crusts and cut

sandwiches diagonally. Cover loosely with plastic wrap and refrigerate.

Makes 8 sandwiches.

Sandwich Recipes

- 316 -

Waffle Devils

8 bread slices

1 (2 1/4 ounce) can deviled ham

3 ounces cream cheese, softened

Melted butter or margarine

Preheat waffle iron.

Spread half of bread slices with deviled ham; spread other half with cream cheese. Put together

sandwich fashion, then brush both sides with melted butter.

Toast in waffle iron until golden brown.

Makes 4 servings.

Sandwich Recipes

- 317 -

Welch Rarebit

2 eggs, thoroughly beaten

3 tablespoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper

1 pound aged cheese

Beer

Combine eggs, Worcestershire sauce, salt, black pepper and red pepper. Stir this mixture

thoroughly. Set aside.

Put about 1/2 to 3/4 bottle of beer in a large saucepan. Add cheese immediately. Cook very

slowly, stirring constantly until cheese begins to thicken. Add the egg mixture. Stir rapidly until it

thickens to suit your taste.

Serve over toast points or on saltines with thinly sliced Bermuda onion for a quick, light supper.

Sandwich Recipes

- 318 -

Western Burgers

Dough

1 1/2 cups warm water

2 tablespoons yeast

4 tablespoons granulated sugar

1 teaspoon salt

4 tablespoons melted shortening

4 cups flour

Combine water, yeast, sugar and salt. Let stand a few minutes. Add shortening and half of flour.

Stir until well blended. Gradually add remaining flour until a firm dough results. Place in a greased

bowl and let rise.

Filling

1 pound hamburger meat

1 small chopped onion

2 teaspoons prepared mustard

2 tablespoons salad dressing

1/4 pound grated cheese

Salt and pepper to taste

Brown hamburger and onion. Drain off fat. Add remaining ingredients. Refrigerate until cool.

Roll out dough 1/4- to 1/2-inch thick. Cut into 3 1/2-inch squares. Pour about 1/2 cup of meat

mixture in center of each square. Pull corners together and pinch all the openings closed. Turn

upside down on a greased pan. Mash down slightly; let rise until double in size.

Bake at 350 degrees F until golden brown. Brush with melted margarine.

Sandwich Recipes

- 319 -

Western Trail Sandwiches

To salvage eggs which had gone bad and to disguise the bad taste, pioneers mixed the eggs with

onions and any seasonings they had on hand.

4 slices bacon, diced

1 green bell pepper, diced

1 medium onion, diced

4 eggs

Salt

Pepper

Bread

Fry bacon in a skillet for several minutes. Toss in the green pepper and onion and cook until

vegetables are almost tender. Beat eggs with the salt and pepper; pour over mixture in the skillet,

then cook until eggs are set. Turn and brown the second side lightly. Place between slices of

buttered bread.

Makes 4 sandwiches.

Sandwich Recipes

- 320 -

Wild West Burgers

8 hamburger patties (2 pounds total)

3 tablespoons barbecue sauce

1 (4.5 ounce) can chopped green chiles, well drained

8 slices Monterey jack cheese

1 cup canned French-fried onions

8 hamburger buns, split

Preheat the oven to 375 degrees F.

Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly

over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes.

Top each burger with a slice of cheese and a sprinkle of French-fried onions. Bake for 3 to 5

minutes, or until no pink remains in the burgers and the cheese is melted.

Serve in the buns.

Sandwich Recipes

- 321 -

Wineburgers

1 1/2 pounds lean ground beef

Seasoning salt, to taste

3 to 4 cups Burgundy wine, any kind

4 slices American or Swiss cheese

4 hamburger buns

Heat grill and form ground beef into four 5- to 6-ounce patties. Place patties on grill and season

lightly with seasoning salt. Cook for about 3 minutes, then flip patties. Cook 1 or 2 minutes longer,

then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty. Cook until medium or mediumwell.

Top with cheese and serve on buns.

Sandwich Recipes

- 322 -

World’s Best Roast Beef Sandwiches

Makes 4.

8 slices dark rye bread

Lots of butter

1/2 cup dairy sour cream

2 teaspoons dry onion soup mix

2 teaspoons prepared horseradish, well drained

Dash of freshly ground pepper

Thinly sliced cold roast beef

Lettuce

Spread bread slices with butter. Combine sour cream with onion soup mix, horseradish and

pepper. Spread about 1 tablespoon of this mixture on each slice of bread. Top four slices lavishly

with roast beef, then lettuce; cover with remaining bread. You may need cocktail picks or wooden

picks to hold each half of the sandwich together.

Sandwich Recipes

- 323 -

Alan’s Special Sandwich

3 - red bell peppers

3 - tablespoons extra virgin olive oil

1 - teaspoon sugar

1/4 - cup dry white wine

1/3 - teaspoon salt

1/4 - teaspoon ground pepper

4 - ounces Genoa salami

4 - ounces Prosciutto

4 - ounces thin ham slices

4 - ounces Provolone cheese

4 - marinated mushrooms, sliced

8 - Italian bread slices (See Dominique’s Italian Bread)

Starting with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-

inch-wide strips.

Heat a pan to medium temperature and when the pan is hot add oil and peppers. Cover and

cook 20 minutes. Every 2 minutes, you want to toss the peppers.

Sprinkle peppers with the sugar and add the wine. Continue to cook, covered, an additional 5

minutes. You want the peppers are very tender and caramelized. Now add the salt and pepper.

Allow peppers to cool for 15 minutes before adding to sandwich.

On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and

peppers.

Picnicking or Tailgating

Heat the pepper mixture in a microwave and place in a thermal container. Make the sandwich at

your picnic or tailgate site and enjoy.

Makes 4 sandwiches.

Sandwich Recipes

- 324 -

Apple-Mustard Sliced Ham

1/2 - cup apple butter

1 . tablespoon coarse-grain mustard

8 . slices marble rye bread

1-1/2 . cups cabbage, shredded

8 . ounces cooked ham, thinly sliced

4 . ounces Swiss cheese, thinly sliced

1 . medium apple, cored and sliced into thin wedges

In a small bowl, combine apple butter and mustard.

Spread one side of each bread slice with apple butter mustard.

Top half of the bread slices with cabbage, pork, Swiss cheese, apple slices, and the remaining

bread slice with apple butter sides down.

Picnicking & Tailgating

Wrap in plastic wrap and chill up to 4 hours.

Makes 4 servings.