Sandwich Recipes 7
- 325 -
Avocado Chicken Salad Sandwich
1 c. chicken breast, cooked & diced
1/2 c. celery
1/2 c. mayonnaise
2 Tbsp. avocado, diced
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
8 slices sourdough bread
In a mixing bowl, add the chicken, celery, mayonnaise, avocado, lemon juice, salt and pepper.
Toast gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the
bread.
Place the other slice of sourdough bread on top. Using a sharp knife cut the bread in half and
place on plate and serve.
Makes 4 servings.
Sandwich Recipes
- 326 -
Barbecue Sloppy Joes
1 - pound lean ground beef
1 - medium onion, chopped
1/2 - cup Bar-B-Q Sauce (choice of flavor)
6 - hamburger buns
In a skillet, sauté onions until tender. Remove and set aside.
Brown ground beef.
Add and stir in reserved onions, and BBQ Sauce.
Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally.
Spoon mixture over bottom halves of buns and top with remaining halves.
Picnicking & Tailgating
Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and
hot until you are ready to eat. Then spoon on your buns and you are ready to eat.
Makes 6 sandwiches.
Sandwich Recipes
- 327 -
Harvard Hot Cheese & Bologna Sandwich
3 . tablespoon mayonnaise or salad dressing
1/2 - cup chili sauce
1 . pound bologna, ground
1/2 - cup Velveeta cheese, cubed
1/3 . cup onions, chopped
1/2 - cup stuffed olives, chopped
8-10 . potato rolls
Preheat oven 400-degrees.
In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce.
Add the bologna, Velveeta, onions, and olives.
Cut rolls in half and spread bologna mixture on each roll.
Wrap each roll in aluminum foil and bake for 10 minutes.
Picnicking & Tailgating:
You can make the rolls early and bake before serving or take along in a thermal container.
Sandwich Recipes
- 328 -
Grilled Caramelized Onions Circle E Ranch Burgers
2 tsp. sweet paprika
2 tsp. dried thyme
1-1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1 lb. ground beef
4 tsp. Ranch Rub
1 Tbsp. butter
1 medium onion, cut into thin wedges
1 Tbsp. packed brown sugar
4 hamburger buns, split
Romaine lettuce, tomato slices
Preheat grill to medium heat.
In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers
and mix. Store in airtight container. Shake before using. Lightly shape ground beef into four 3/4-
inch thick patties. Press 1 teaspoon Ranch Rub onto each patty.
On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do
not want pink in center and juices show no pink color, turning occasionally.
In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10
minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger.
Evenly divide onion mixture over burgers. Makes 4 Servings.
Sandwich Recipes
- 329 -
Milwaukee Hot Corned Beef
8 . oz. Deli corned beef, chopped
1/4 - cup onion, minced
1 . 16 oz. Glass jar sauerkraut, drained
1/2 - cup mayonnaise or salad dressing
1/2 - teaspoon prepared horseradish
8 . oz. Swiss cheese, shredded
8 . slices marble rye bread or any other type of rye bread
Preheat oven 350-degrees or use microwave.
In a casserole (microwave proof) casserole dish, combine corned beef, onion, sauerkraut,
mayonnaise or salad dressing, prepared horseradish, and Swiss cheese.
Heat in oven for 20 minutes or 5 minutes in microwave.
Sever on marble rye bread.
Makes 4 servings.
Sandwich Recipes
- 330 -
Baltimore-Style Oysters Loaves
Serves: 4
Ingredients:
2 large, fresh-baked crusty French rolls (approx. 8 by 4)
4 oz. butter, softened
1 pint fresh oysters, rinsed and drained
1 or 2 eggs, beaten
1-1/2 cups fine saltine cracker crumbs
2 tsp. black pepper, or more to your taste
vegetable shortening for frying
approx. 1/4 cup Tabasco sauce
Preheat oven to 450 degrees (hot) Cut a large lid in the top of each French roll, remove it and
with your fingers scoop out the inside of the roll, leaving about a 1 inch shell inside the roll and on
the lid. Use a brush or the back of a spoon to spread the softened butter all over the insides of the
rolls and on the underside of the lids. Place rolls, hollowed-out side down, on a cookie sheet.
Place lids buttered side down. Put the rolls and lids in the hot oven for 5-8 minutes, or until they
begin to get crispy but BEFORE they begin the brown. Remove rolls from oven and turn it down
to 300 degrees. Pat dry the oysters. Begin heating 1-1/2 inches of shortening in a heavy skillet.
Four at a time, dip the oysters in beaten egg,then in a mixture of the cracker crumbs and black
pepper. Drop a cracker crumb in the shortening--if it sizzles without turning immediately brown,
the shortening is the right temperature. Fry oysters four at a time until they are light golden brown
and crispy, turning after 2 minutes and frying for a total of 3 minutes altogether. Remove to paper
toweling. Repeat with rest of the oysters, four at a time (too many oysters in pan brings down
temperature of the fat and makes them soggy).
Assembly: Put four fried oysters in the bottom of one of the French rolls. Sprinkle them with
Tabasco sauce to your taste. For the second layer, put in as many more oysters as will fit in the
roll with the lid snugly on top (usually 2-3 more oysters.) Sprinkle these with Tabasco and then
put on the lid. Wrap entire loaf tightly in aluminum foil and keep warm in a low oven. Repeat
assembly for second oyster loaf. Ready to serve! Get out some forks, paper napkins, lemon
wedges if you like, and some cold beer. This should be a shared feast with everyone spearing
oysters out of the loaf and, of course, munching on the bread itself as they go along
Sandwich Recipes
- 331 -
Cobb Salad Pitas
Serves: 4
Ingredients:
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream,
whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken,
tomato, bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with
egg.
Sandwich Recipes
- 332 -
Fried Oyster Po’ Boy
Ingredients:
24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crusted French bread
sliced tomatoes
shredded iceberg lettuce
Tartar Sauce
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off
excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry
oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2
minutes. Transfer oysters with a slotted spoon to paper towels to drain.
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with
about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of
bread and top with remaining bread, pressing together gently.
Sandwich Recipes
- 333 -
Greek Chicken Pockets
Yields: 4 to 6 servings
Preparation time: 30 minutes
Ingredients:
1 cup plain nonfat yogurt
1/2 cup minced peeled cucumber
1 tablespoon each minced fresh dill and minced fresh mint or
1 teaspoon each dry dill weed and dry mint
4 to 6 pita breads (each about 6 inches in diameter)
3 small firm-ripe tomatoes (about 12 oz. total), thinly sliced
2 small green bell peppers (about 10 oz. total), seeded and thinly sliced
3 cups shredded cooked chicken
1/4 cup crumbled feta cheese
Prepare Herb Dressing:
In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1
tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and
dry mint).
Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers,
chicken, and cheese. Then spoon dressing into each sandwich.
Sandwich Recipes
- 334 -
Grilled Cuban Sandwich
Serves: 4
Ingredients:
8 slices pork loin, 1 ounce each
8 slices ham, 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the
cheese, ham, pork and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and
continue to cook until cheese is melted about 3 to 4 minutes.
Sandwich Recipes
- 335 -
Grilled Portobello Sandwich with Goat Cheese and Green Sauce
Serves: 4
Ingredients:
1/4 cup baby spinach
1/4 cup basil leaves
1 teaspoon tarragon
1 teaspoon balsamic vinegar
1 teaspoon capers
2 cloves roasted garlic
2 tablespoons extra virgin olive oil
4 Portobello mushrooms
8 ounces goat cheese, sliced
2 tablespoons olive oil
Salt and pepper to taste
Puree the first 7 ingredients in a blender. Rub mushrooms with oil and season with salt and
pepper. Grill rib side down first for four minutes. Turn over and spoon sauce over Portobello,
while on grill, and continue to grill for an additional 4 minutes. Add slices of goat cheese touch
with a little bit more of the green sauce. Remove from grill and allow to cool slightly. There you
go. A beautiful open-faced sandwich!
Sandwich Recipes
- 336 -
Lobster Club Sandwich
Ingredients:
1 1/2 pound lobster, steamed and shell removed
1 tablespoon lemon mayonnaise
3 1/2-inch slices brioche, toasted
3/4 cup mixed field greens
8 slices plum tomato, sliced 1/4-inch thick
4 slices bacon, cooked
1. Slice lobster meat from tail and claws crosswise pieces, about 3/4-inch thick. Spread the
mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the
quantity of tomato, field greens, bacon, and lobster meat between two slices of brioche.
2. To assemble, stack the second layer on top of the first layer with ingredients facing up. Place
the last piece of brioche, mayonnaise-side down, on top of the second layer. Pierce opposite
corners of the sandwich.s top layer with lobster picks or decorative toothpicks. Slice the sandwich
on the diagonal with a serrated knife.
Sandwich Recipes
- 337 -
Peanut Butter, Apple, and Bacon Sandwiches
Yields: 2 sandwiches
Ingredients:
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread
slices and top with remaining bread slices.
Sandwich Recipes
- 338 -
Pressed Picnic Sandwich
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one
incredible experience.
This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step
three, add it just before you pack the sandwich, or one hour before serving.
Serves: 10
Ingredients:
1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely
charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place
peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen
and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing
your hands frequently under cold running water. Slice peppers in half, and remove the seeds and
stems. Cut flesh into 1-inch-wide strips.
2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in
2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread
the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of
peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top.
Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter
herbs over meats. Place the top crust on sandwich.
4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron
skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
Sandwich Recipes
- 339 -
Southwestern Club Sandwich
Serves: 2
Ingredients:
4 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 large garlic clove, pressed
1 small jalapeno chili, minced
1/2 teaspoon ground cumin
6 slices hickory-smoked bacon
4 slices sourdough bread
8 thin slices smoked turkey (about 4 ounces)
4 large tomato slices
1/2 avocado, pitted, peeled, sliced
Romaine lettuce leaves
Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in
heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread.
Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then
tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and
remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired
and serve.
Sandwich Recipes
- 340 -
Alaska Salmon Sandwich Stuffer
1 medium cucumber, seeded and chopped
1/2 cup diced red or green bell pepper
1/2 cup chopped red onion
1 (14.75-ounce) can Alaska salmon, drained and chunked
2/3 cup plain nonfat yogurt
1/3 cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
1/2 teaspoon ground coriander, if desired
2 teaspoons crushed dried parsley*
3 or more pita breads, French or hoagie rolls, croissants, etcetera
In a mixing bowl, combine cucumber, bell pepper, onion and salmon. In separate bowl, blend
yogurt, mayonnaise, lemon juice, dill weed, coriander and parsley. Stir dressing into salmon.
Portion onto bread.
Makes 4 servings.
*Can substitute 2 tablespoons chopped fresh parsley for dried.
Sandwich Recipes
- 341 -
All American Club Sandwich
A layered sandwich that’s an all-American lunch special.
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon
Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise
mixture on 1 side of each toast slice.
To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice
cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon
mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey,
2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure
with toothpicks.
Makes 4 sandwiches
Sandwich Recipes
- 342 -
Antipasto Sandwich
12 ounces cooked roast beef, thinly sliced
1/2 cup Italian dressing, divided
1 (8-ounce) loaf vienna bread, unsliced
2 tablespoons chopped ripe olives
6 Boston lettuce leaves
6 tomato slices, cut 1/4-inch thick
6 onion slices, cut 1/8-inch thick
6 green onions bell pepper rings, cut 1/4-inch thick
6 slices provolone cheese
Place beef in plastic bag. Add 1/3 cup of the dressing, turning to coat beef. Close bag securely;
marinate in refrigerator 1 to 2 hours. Cut bread lengthwise in half.
Combine remaining dressing and olives; spoon over bottom half of bread.
To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of
bread. Top with marinated beef. To serve, cut into slices.
Makes 6 servings.
Sandwich Recipes
- 343 -
Anytime Apple Muffinwiches
Serve this sweet but tangy sandwich anytime.
4 English muffins, sliced in half, toasted
8 teaspoons LAND O LAKES® Butter, softened
8 teaspoons apricot preserves or orange marmalade
8 slices (1/2-ounce) Canadian bacon or ham
4 slices LAND O LAKES® American Cheese Food Singles
1 small apple, cored, cut into 4 (1/4-inch) rings
To assemble, spread each muffin half with 2 teaspoons butter and 2 teaspoons preserves. Top
bottom half with 2 slices Canadian bacon, 1 slice cheese and 1 apple ring. Place remaining
muffin half on top.
Makes 4 sandwiches
Sandwich Recipes
- 344 -
Bagel Face Sandwiches
Fluffy whipped cream cheese on doughy bagels is a favorite; add crisp and colorful sliced
vegetables for a lunch time treat or for snacks.
1 carrot, sliced in thin rounds
1 pint cherry tomatoes, halved
1 cup black olives, sliced
1 bell pepper, seeded and thinly sliced
1/4 pound alfalfa sprouts
1 cucumber, thinly sliced
2 bagels
1 (12-ounce) container whipped cream cheese
Arrange the vegetables on a platter. Spread cream cheese on the bagel halves. Invite diners to
decorate each with desired vegetables.
Makes 4 servings.
Sandwich Recipes
- 345 -
Bay Area Classic Ham Sandwich
What could go better with sourdough bread than ham? Serve with California grapes.
6 slices (6 ounces) ham, sliced thin
4 slices sourdough bread
2 tablespoons reduced fat herb-flavored cream cheese
1/2 cup lettuce, shredded
2 Roma tomatoes, sliced thin
2 tablespoons sliced banana peppers
Toast bread; spread one side of each slice with cream cheese. Layer ham on two slices of bread.
Top with lettuce, tomatoes and banana peppers; add remaining bread. Cut each sandwich in half
and serve.
Makes 2 servings.
Sandwich Recipes
- 346 -
Berry Turkey Bagel
Deli turkey and cheese are complemented by a tangy spread with dried fruit.
Spread Ingredients:
1/2 cup chopped celery
1/2 cup chopped dried cranberries, dried cherries or raisins
1/3 cup mayonnaise
1 tablespoon Dijon-style mustard
Sandwich Ingredients:
4 bagels, split
1/2 pound thinly sliced deli turkey breast
4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese
4 leaf lettuce leaves
Stir together all spread ingredients in small bowl. Cover; refrigerate at least 1 hour.
To assemble sandwiches, divide spread among bagel halves. Layer each bottom bagel half with
1/4 turkey, 1 slice cheese, 1 lettuce leaf and bagel top.
Makes 4 sandwiches.
In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper
and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet.
In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each.
Season with salt and pepper. Stir in zucchini mixture; heat through.
Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in
broiler pan so surface of cheese is 4 inches from heat. Broil 1 to 2 minutes or until cheese is
melted.
Makes 4 sandwiches
Sandwich Recipes
- 347 -
Brie, Pear and Walnut Sandwiches
Buttery Brie, ripe pears, sweet toasted walnuts and peppery watercress.an elegant quartet of
flavors in a casual sandwich setting.
1 cup chopped walnuts
8 hearty bread slices
8 ounces Brie cheese, thinly sliced
2 medium ripe pears (Bosc, d’Anjou, Comice or Bartlett), cored and sliced ¼-inch thick
1 cup watercress tips and leaves, rinsed and patted dry
Toast walnuts in a small sauté pan over medium-high heat until lightly browned, about 2 minutes.
Remove from heat and set aside.
Preheat oven to 300°F.
On half the bread slices, place equal amounts of the walnuts, Brie, pear and watercress. Top with
remaining bread, place on a baking sheet and bake until cheese is melted and bread is golden
brown, about 10 minutes. Serve hot.
Makes 4 servings.
Sandwich Recipes
- 348 -
Caesar Sandwich
Using thinly sliced Peppered Pork Roast, this sandwich makes a tasty meal with dill spears and
apple wedges.
3/4 pound cooked Peppered Pork Roast, thinly sliced
3 cups chopped romaine lettuce
1/2 cup creamy Caesar salad dressing
1/4 cup grated Parmesan cheese
1 (8 to10 inch) round loaf focaccia
Toss lettuce with dressing and cheese, set aside. Slice focaccia horizontally; cut into 4 wedges.
Layer pork and then lettuce on focaccia bottoms. Place focaccia tops over lettuce.
Makes 4 servings.
Sandwich Recipes
- 349 -
California Club Ham Sandwich
6 slices (6 ounces) ham, sliced thin
4 slices seven-grain bread
2 slices provolone cheese
4 lettuce leaves
2 tablespoons honey mustard
Toast seven-grain bread; spread one side of each slice with honey mustard. Layer ham on two
slices of bread. Top with provolone cheese and lettuce leaves. Add remaining bread; cut into
quarters and serve.
Serves 2.
Sandwich Recipes
- 350 -
California Pork Sandwiches
This cool sandwich gives a great excuse for making a pork roast the night before. Thinly sliced
pork is layered with sliced orange and red pepper and napped with a seasoned sour cream
sauce. Slices of perfectly ripe avocado can be served alongside or on the sandwich.
10 slices sourdough bread
4 tablespoons butter, softened
10 large lettuce leaves
2 large oranges, peeled and thinly sliced
1 sweet red bell pepper, seeded and cut into strips
20 thin slices roast pork, about 1 pound
2/3 cup sour cream
2 teaspoons grated onion
1/8 teaspoon garlic salt
3-4 drops hot pepper sauce
1 ripe avocado, peeled and sliced
Spread bread slices with butter; top with 5 lettuce leaves. Arrange orange slices on 5 lettucetopped
bread slices. Top orange with red pepper, then roast pork. In small bowl stir together sour
cream, onion, garlic salt and hot pepper sauce. Spoon about 2 tablespoons sour cream sauce
over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices.
Garnish each plate with avocado slices.
Makes 5 servings.
Sandwich Recipes
- 351 -
California Pork Sandwiches
This cool sandwich gives a great excuse for making a pork roast the night before. Thinly sliced
pork is layered with sliced orange and red pepper and napped with a seasoned sour cream
sauce. Slices of perfectly ripe avocado can be served alongside or on the sandwich.
10 slices sourdough bread
4 tablespoons butter, softened
10 large lettuce leaves
2 large oranges, peeled and thinly sliced
1 sweet red bell pepper, seeded and cut into strips
20 thin slices roast pork, about 1 pound
2/3 cup sour cream
2 teaspoons grated onion
1/8 teaspoon garlic salt
3-4 drops hot pepper sauce
1 ripe avocado, peeled and sliced
Spread bread slices with butter; top with 5 lettuce leaves. Arrange orange slices on 5 lettucetopped
bread slices. Top orange with red pepper, then roast pork. In small bowl stir together sour
cream, onion, garlic salt and hot pepper sauce. Spoon about 2 tablespoons sour cream sauce
over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices.
Garnish each plate with avocado slices.
Makes 5 servings.
Sandwich Recipes
- 352 -
Cheese Stacked Hero
A hearty whole-grain sandwich stacked high with deli ham and cheese spread with a tasty
mustard mayonnaise.
Spread Ingredients:
1/4 cup mayonnaise
1 tablespoon prepared mustard
Sandwich Ingredients:
8 slices whole grain bread
4 leaf lettuce leaves
12 (1-ounce) slices deli ham
14 (1/2-ounce) slices LAND O LAKES® Deli White American Cheese*
2 red onion slices, separated into rings
2 tomatoes, sliced
Combine mayonnaise and mustard in small bowl; mix well.
Cut 6 slices cheese in half diagonally.
To assemble each sandwich, spread 1 slice bread with 1 tablespoon mayonnaise mixture. Layer
1 slice bread with 1 lettuce leaf, 3 slices ham, 3 half slices cheese, 1/4 onion rings, 1/4 tomato
slices and 2 whole slices cheese; top with 1 slice bread.
Makes 4 servings.
Sandwich Recipes
- 353 -
Baby Bam Burgers
Ingredients
1 1/2 pounds lean ground beef
1/2 cup chopped yellow onion
2 teaspoons minced garlic
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon yellow mustard
1 tablespoon Baby Bam
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 hamburger buns or small dinner rolls
Directions
1. Cover a baking sheet with aluminum foil or wax paper and wash your hands.
2. Place the meat in a large mixing bowl. Add the onion, garlic, ketchup, relish, mustard, Baby
Bam, salt, and pepper, and mix with your hands until all the ingredients are well incorporated.
Form the meat into patties, using about 1/4 cup for each. Place the formed patties on the baking
sheet.
3. Preheat a large skillet over medium-high heat.
4. Carefully place three or four patties in the skillet, being careful not to overcrowd them. Using a
plastic turner, turn the burgers over after 4 minutes. Cook the burgers on the second side for 3
minutes.
5. Using an oven mitt or pot holder, remove the burgers from the skillet and place on a platter or
large plate while the other burgers are cooking. Repeat with the remaining patties.
6. Serve on hamburger buns, topped with accompaniments if desired.
Yield: Twelve 2-ounce burgers.
Be careful cooking the burgers-turn them gently to avoid hot grease splatters!
Sandwich Recipes
- 354 -
Kicked Up Blue Cheese-stuffed Bacon Hamburgers
Ingredients
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces blue cheese
4 large hamburger or kaiser buns, split in half
8 slices bacon, cooked crisp and drained.
Desired condiments, such as sliced tomatoes, Romaine lettuce, sliced onions, mayonnaise,
mustard
Directions
1. Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high
heat.)
2. In a bowl, combine the beef, garlic, salt, and pepper, and mix gently but thoroughly. Divide into
8 equal patties.
3. In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on
each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the
cheese completely.
4. Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per
side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.)
Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove
the patties and buns from the grill.
5. Place the buns on serving plates and top with desired condiments. Arrange 1 patty on each
bottom bun and top with 2 strips of bacon. Place the top buns on each burger and serve
immediately.
Yield: Makes 4 servings
Sandwich Recipes
- 355 -
Mini Cheese Calzones
Ingredients
6 sticks (1 ounce each) string cheese
1 package (11 ounces) refrigerated bread-stick dough
1 cup jarred marinara sauce or pizza sauce for serving
Directions
1. Preheat the oven to 400°F
2. Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick
dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of
cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the
dough ends under and pinching them to seal closed. Repeat with the remaining dough and
cheese. Place the dough-covered cheese on an ungreased baking sheet.
3. Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the
baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking.
Serves 6 (makes 12 mini calzones)
Sandwich Recipes
- 356 -
Special Spaghetti and Meatballs
Ingredients
4 tablespoons (1/4 stick) unsalted butter
1 med onion, peeled and finely chopped
3 garlic cloves, peeled and minced
4 slices Italian bread, crusts discarded, cut into small dice
1/4 cup whole milk
2 pounds lean ground veal
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
5 cups My Favorite Tomato Sauce
1 pound dry spaghetti or several Italian hoagies
Chopped fresh flat-leaf parsley, for garnish
Freshly ground Parmesan cheese, for garnish
Directions
1. In a medium skillet over medium heat, melt the butter. Add the onion and garlic and sauté until
soft, about five minutes, taking care not to turn onions brown. Remove mixture to a small bowl
and set aside to cool.
2. In large mixing bowl, combine the bread and milk. Set aside for about 10 minutes, until all the
milk is completely absorbed.
3. Add to the mixing bowl and the sautéed onion and garlic, ground veal, egg, Parmesan, parsley,
basil, thyme, salt, sugar, and black pepper.
4. Wetting your hands with cold water, roll about one-eighth of the veal mixture into a large, even
meatball and place it on a large plate or baking sheet. Repeat with the remaining mixture, making
8 meatballs in all.
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5. In a large saucepan over medium heat, heat the tomato sauce until it is very gently simmering.
One at a time, carefully lower the meatballs into the simmering sauce. Reduce the heat and
simmer very gently, covered, until the meatballs are cooked through and the sauce has
thickened, about 45 minutes.
6. Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, tender but
still chewy, following the manufacturer’s suggested cooking time.
7. With a slotted spoon, remove the meatballs from the sauce and transfer them to a plate.
Remove 1 1/2 cups of sauce from the pan and keep it warm. Drain the spaghetti and instantly stir
into the tomato sauce in the saucepan. Toss to coat the spaghetti thoroughly. Twirl or mound the
spaghetti into each of 8 warmed serving bowls or plates. Top with the meatballs and drizzle with
the reserved sauce. Sprinkle with chopped parsley and Parmesan cheese, if desired.
My Favorite Tomato Sauce
Ingredients
1/4 cup extra-virgin olive oil
2 small onions, peeled, trimmed, and minced
6 garlic cloves, minced
2 tablespoons tomato paste
4 pounds Roma tomatoes, peeled, seeded, and diced
2 cups chicken stock or good-quality canned chicken broth, heated
12 to 16 fresh basil leaves, washed and dried
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
Kosher salt (to taste)
Freshly ground black pepper
Directions
1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until
soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste and then
the tomatoes, cook for 2 to 3 minutes, and then pour in the chicken stock. Simmer briskly until the
sauce is thick, 20 to 30 minutes. For finer consistency, pass the sauce through a wire-mesh sieve
into a clean saucepan.
2. Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a
chiffonade. Stir the basil into the sauce. Whisk in the butter piece by piece, then season to taste
with salt and pepper. Keep warm.
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Garlic Meatball Po’Boys
Ingredients
1/2 pound of ground veal
1/2 pound of ground beef chuck
1/2 pound of ground pork
1/2 cup finely chopped yellow onion
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped green onions or scallions (green part only)
1 large egg
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
3/4 tablespoon cayenne pepper
16 small cloves garlic, peeled
1/4 cup bleached all-purpose flour
1 teaspoon Creole Seasoning
1/4 cup vegetable oil
2 cups thinly sliced yellow onions
One 12-ounce bottle amber beer
1 cup water
1 large (26 to 28 inches long) loaf French bread
6 tablespoons Creole or whole grain mustard
6 tablespoons Mayonnaise
1/2 pound provolone cheese, thinly sliced
Directions
1. In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic,
green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt and 1/2 teaspoon of the
cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center
of each meatball and pinch the meat around it.
2. Combine the flour and Creole seasoning (or cayenne pepper) in a shallow plate. Roll the
meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour.
3. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a
spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon,
scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir
constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with
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the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the
onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to
a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer,
uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the
pan gravy about every 15 minutes.
4. Remove from the heat and skim off any fat that has risen to the surface.
5. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half
with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the
slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs Top
with the remaining bred half, cut into 6 equal portions, and serve immediately.
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Nola Rib-Eye Sandwich
16 new or small red potatoes, quartered
Salt
1/2 cup melted butter
1/4 pound (1 stick) unsalted butter
1/2 cup Roasted Garlic Puree
Freshly ground white pepper to taste
Vegetable oil for deep frying
1 medium-sized red onion, thinly sliced and separated into rings
1/2 cup Crystal Hot Sauce or the hot sauce of your choice
1 cup bleached all-purpose flour
Essence to taste
4 rib-eye steaks (about 10 ounces)
2 tbsp olive oil
1/4 cup Worcestershire sauce
4 large hoagie buns (each about 6 inches long), toasted
2 tbsp olive oil
Directions
1. Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce the
heat to medium, and cook until fork tender, 8 to 10 minutes. Preheat over 375 degrees. Brush
each hoagie with butter and toast, 6 to 8 minutes. Remove potatoes from heat and drain. Put the
potatoes back in the pot over low heat to dry them, then mash with a potato masher. Add the
heavy cream, butter, and garlic puree and mix well, but remember the potatoes should be slightly
lumpy. Season with salt and pepper. Set aside and keep warm.
2. In a large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 degrees.
3. In a small mixing bowl, toss the onion with the hot sauce. Put the flour in a shallow bowl and
season with Essence. Dredge the onion rings in the flour, shaking them to remove excess flour.
Fry them in batches in the hot oil, turning them once, until golden brown, 2 to 3 minutes. Drain on
paper towels, then season with Essence. Set aside and keep warm.
4. Rub the rib-eyes with the olive oil and season with Essence. Heat a large saute pan over
medium-high heat. Add the steaks and cook for 6 to 8 minutes on each side for medium-rare, 130
degrees to 140 degrees; 10 minutes for medium, 145 degrees to 150 degrees; 12 minutes for
well done, 155 degrees to 165 degrees. Remove the steaks from the saute pan and add the
Worcestershire, stirring to loosen any browned bits on the bottom of the pan.
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Cheesy New York High Rise Club
1 (24-ounce) unsliced loaf style onion rye bread, seeded or plain
8 ounces Brie, with herbs or plain, rind removed
1 stick unsalted butter, softened
1 teaspoon crushed dried red pepper flakes
1/2 teaspoon black pepper
1 medium red onion, sliced
8 ounces aged Swiss cheese, sliced
8 ounces pastrami, sliced
2 1/2 cups baby spinach salad, ready to use
4 ounces caraway Havarti cheese, sliced
Dijon mustard (optional)
Slice bread lengthwise in thirds. Toast bread lightly if desired.
Soften Brie 1 minute in microwave, if necessary. With a fork or in food processor, crush or mash
Brie cheese with butter and spices.
Spread Brie butter over cut sides of bread, including both sides of middle slice. On bottom slice
add half the onions, Swiss slices, pastrami, half the spinach, center slice of rye bread, remaining
onions, Havarti and remaining spinach. Close sandwich with remaining Brie-buttered bread.
Serve with Dijon mustard if desired.
Makes 6 servings.
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Chicken Salad Sandwiches with Smoked Almonds
3 cups cooked chicken, shredded
1/2 cup mayonnaise
1/3 cup minced green onion
1 teaspoon minced fresh tarragon leaves
Freshly ground pepper to taste
1/2 cup finely chopped smoked almonds
6 lettuce leaves, washed and dried
12 slices fresh bread, your choice
In a bowl stir together chicken, 1/2 cup of mayonnaise, green onion, tarragon, smoked almonds
and pepper.
Mound mixture evenly on 6 slices of bread, top lettuce and remaining 6 slices. Cut diagonally and
serve.
Makes 6 sandwiches.
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Chicken-Vegetable Salad Filling
3 cups chopped, cooked chicken breast
1 cup fresh bean sprouts
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/3 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
3/4 teaspoon dry mustard
1/2 teaspoon seasoned salt
Combine chicken, bean sprouts, celery, green pepper and onion in a bowl; toss gently.
Combine remaining ingredients; stir well. Add to chicken mixture; toss gently to mix.
Makes 8 servings.
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Chicken-Vegetable Salad Filling
3 cups chopped, cooked chicken breast
1 cup fresh bean sprouts
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/3 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
3/4 teaspoon dry mustard
1/2 teaspoon seasoned salt
Combine chicken, bean sprouts, celery, green pepper and onion in a bowl; toss gently.
Combine remaining ingredients; stir well. Add to chicken mixture; toss gently to mix.
Makes 8 servings.
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Chutney-Turkey Salad on Focaccia
Can be used as appetizers or main meal.
1/2 cup finely chopped celery
1/3 cup CROSSE & BLACKWELL Hot Mango Chutney
3 tablespoons mayonnaise
1 teaspoon sesame seeds, toasted
2 cups chopped cooked turkey
1 package BUITONI® Italian Herbs and Cheese Focaccia Bread Mix, prepared according to
package directions
2 tablespoons extra virgin olive oil
1 small zucchini, cut lengthwise into 8 (1/4-inch) slices
1 (7-ounce) jar roasted red bell peppers, drained and sliced
8 spinach leaves
2 tablespoons prepared Caesar dressing
4 teaspoons Dijon mustard
PREHEAT oven to 350*F.
COMBINE celery, chutney, mayonnaise and sesame seeds in medium bowl. Add turkey; toss to
coat.
CUT prepared bread in half horizontally. Brush olive oil on cut sides. Place bread in a single
layers on jelly-roll pan. Bake at 350*F for 12 minutes or until toasted. Spread 1/2 cup turkey salad
over bottom half. Top with zucchini slices, roasted peppers and spinach; drizzle dressing over
vegetables. Spread mustard over top half of bread; place on top of sandwich. Cut into 12 slices.
Makes 12 appetizer servings.
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Classic Egg Salad Sandwiches
6 large eggs
1/3 to 1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 slices white bread
In a saucepan with enough water to cover boil eggs for 8 to 10 minutes. Rinse in cold water. Peel
off shell. Place eggs in a bowl and mash with a fork.
Stir in mayonnaise, salt and pepper to blend. Spread on bread to make sandwiches.
Makes 4 servings.
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Continental Baguette
1 cooked tenderloin from Pork Tenderloin Fajitas recipe, thinly sliced
1 baguette (long, thin French bread), about 24 inches long
1/2 cup spreadable garlic and herb cheese
1/2 cup fruit chutney or cranberry sauce
4 large lettuce leaves
Cut baguette into 4 equal pieces and cut each lengthwise. Spread cheese onto the bottoms of
bread, followed by chutney. Top with slices of tenderloin and lettuce, then tops of bread.
Serves 4.
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Corned Beef & Slaw Sandwich
These reuben-type sandwiches are easy to make when ingredients are purchased at the
supermarket deli.
4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette deli cole slaw
4 slices Swiss cheese
Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard.
To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 14 cup cole slaw and 1
slice cheese.
Place sandwiches on ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.
Serve warm.
Makes 4 servings.
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Creamy Chicken And Braeburn Apple Sandwiches
1/2 cup mayonnaise
2 1/4 teaspoons lemon juice
1 teaspoon grated fresh gingerroot
1 cup cooked chicken, cut into 1/2-inch chunks
1 braeburn apple, cut into 1/2-inch chunks
1 celery rib, chopped
1 baguette
1 bunch watercress, basil or other herb
1 medium red onion, peeled and thinly sliced
In medium bowl, mix mayonnaise, lemon juice and ginger until thoroughly blended. Stir in
chicken, apple and celery. Season with salt.
Cut baguette crosswise into 4 pieces, about 4 inches long. Cut each piece lengthwise, about 3/4
of the way through. Line each sandwich with watercress or basil; top with a heaping 1/2 cup of
salad. Top with onion and season with black pepper.
Makes 4 servings.
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Egg Salad Spread Supreme
6 hard-cooked eggs, chopped
1/4 cup shredded zucchini
1/4 cup shredded carrots
2 tablespoons chopped celery
1 tablespoon chopped green onion
1/4 cup fat-free cream cheese, softened
2 tablespoons plain yogurt (or mayonnaise)
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
Pinch of dry mustard, salt, and pepper
Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use.
Makes 6 servings.
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Eggless Egg Salad Sandwiches
1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato, cut into 6 thin slices
Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10
minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.
Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6
bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad
and finish with a remaining bread slice.
Makes 6 servings.
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Firecracker Turkey Sandwich
This turkey sandwich features fresh tomatoes, alfalfa sprouts and the crisp texture of radishes.
1/4 cup mayonnaise
4 kaiser rolls, cut in half
1/2 cup sliced radishes
12 (about 2 1/4 x 1-inch) slices LAND O LAKES® Cheddar Cheese
8 ounces thinly sliced turkey breast
8 slices tomato
1 cup alfalfa sprouts
Spread mayonnaise on top and bottom halves of kaiser rolls.
To assemble each sandwich, layer each bottom roll half with 1/4 of radishes, 1/4 of turkey, 3
slices cheese, 2 slices tomato, 1/4 cup sprouts and top half of roll.
Makes 4 sandwiches.
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Game Day Sub Sandwich
You will score extra points at half time with your guests when you serve this sandwich.
1 pound loaf French bread, cut in half lengthwise
1/2 cup mayonnaise
1/4 cup Dijon-style or honey mustard
6 leaves leaf lettuce
1 medium tomato, cut into thin slices
6 ounces thinly sliced deli turkey breast
6 (3/4-ounce each) slices deli LAND O LAKES® American Cheese
6 ounces thinly sliced deli ham
6 (3/4-ounce each) slices deli LAND O LAKES® Swiss Cheese
2 thin slices onion, separated into rings
Wooden picks
Combine mayonnaise and mustard in small bowl. Spread each cut-side of French bread halves
with mayonnaise mixture.
To assemble sandwich, layer bottom half of loaf with lettuce, tomato, turkey, American cheese,
ham, Swiss cheese and onion. Cover with top half of loaf; secure with wooden picks, if desired.
Cut into 6 sandwiches.
Makes 6 sandwiches.
TIP: To make individual sub sandwiches use 6 split hoagie rolls. Spread 1 tablespoon
mayonnaise mixture on each cut-side of each split hoagie roll. Assemble sandwiches as directed
above.
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German-Style Ham Sandwich
6 slices (6 ounces) Westphalian or Black Forest ham, thinly sliced
1/4 cup apple butter*
1 tablespoon stone-ground mustard
2 Kaiser rolls, split
4 ounces sliced Emmental or other Swiss cheese
1 small cucumber, very thinly sliced
Bibb or Boston lettuce leaves
In a small bowl, stir together apple butter and mustard. Spread apple butter mixture on cut
surfaces of Kaiser rolls. Fill Kaiser rolls with ham, Emmental cheese, cucumber slices, and lettuce
leaves.
Serves 2.
*May substitute with mango chutney
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Green Chile Egg Salad Sandwiches
Green chiles add a south-of-the-border accent to the standard egg salad sandwich. Serve on
warm and crusty toasted bagels or English muffins.
1 (4-ounce) can ORTEGA® Diced Green Chiles
4 large hard-cooked eggs, peeled and mashed
1/4 cup or more mayonnaise
2 tablespoons sliced green onion
1/4 teaspoon hot pepper sauce
4 bagels or English muffins, split and toasted
COMBINE chiles, eggs, mayonnaise, green onion, and hot pepper sauce. Season with salt and
ground black pepper.
SPREAD egg salad over toasted bagels or English muffins and serve.
Makes 4 servings.
