Sandwich Recipes 8
- 376 -
Ham and Cheese Party Loaf
This clever French loaf is stuffed with a savory ham salad and cubes of Swiss and cheddar
cheese. Make ahead of time and keep well-wrapped in the refrigerator before slicing thinly to
serve.
1 1/2 pounds fully cooked ham, ground fine
10 tablespoons butter, softened
3 tablespoons Dijon-style mustard
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
1 1/2 ounces Swiss cheese, in one piece
1 1/2 ounces sharp Cheddar cheese, in one piece
1 long slender loaf French bread, about 12 ounces
12 gherkins
In large bowl combine butter, mustard, allspice, nutmeg, pepper and thyme; mix until smooth.
Add ground ham to butter mixture; blending well.
Slice Swiss and cheddar cheese into 1/4-inch thick sticks.
Turn bread top side down; cut off ends. Make a lengthwise cut down the center of the loaf from
one end to the other, being careful not to cut through top side. Spread the bread apart carefully;
hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried
and used for breadcrumbs).
Press half the ham mixture into the bread. Arrange the Swiss cheese sticks lengthwise in one
row; arrange the gherkins as the center row, the cheddar as the third row. Press the remaining
ham mixture on top. Wrap tightly in plastic wrap; then in foil. Refrigerate for several hours or
overnight.
To serve, slice filled loaf thinly; arrange slices, overlapping, on serving tray.
Makes about 30 servings.
Sandwich Recipes
- 377 -
Ham and Onion Sandwich Spread
1 1/3 cups chopped ham
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
Salt and freshly ground black pepper to taste
Combine all ingredients in medium bowl, mixing well. Season with salt and pepper to taste.
Makes about 1 3/4 cups.
Sandwich Recipes
- 378 -
Ham Salad
A basic stand-by for leftover ham. Accompany with potato chips and sweet pickles.
3 cups coarsely ground ham
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup diced sweet pickle
2 teaspoons prepared mustard
1/8 teaspoon black pepper
In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches.
Make sandwiches on soft sandwich buns or whole wheat bread, topped with lettuce leaves.
Makes 6 servings.
Note: Have your butcher grind smoked ham for you, or grind leftover ham in a food processor or
grinding attachment. One pound of ham will yield about 3 cups ground ham.
Sandwich Recipes
- 379 -
Hawaiian Ham Spread
A yummy way to use up leftover ham.
1 1/2 cups cooked ground ham*
1 (8-ounce) can crushed pineapple, well drained
1 teaspoon packed brown sugar
1/8 teaspoon ground cloves
2 1/2 tablespoons mayonnaise
8 slices fresh multi-grain, whole wheat or white bread
Combine all ingredients; stir well.
Spread filling onto 4 bread slices, top with remaining bread slices and cut sandwiches diagonally.
Makes 4 servings.
Sandwich Recipes
- 380 -
Hero-In-The-Round
Serve this family-size sandwich with potato salad, coleslaw and cookies.
1 (8-inch) loaf round bread, unsliced
1/2 cup LAND O LAKES® Butter, softened
4 ounces thinly sliced roast beef
8 LAND O LAKES® American Cheese slices
1/4 cup Thousand Island dressing
6 lettuce leaves
1 medium tomato, sliced 1/4-inch
4 ounces thinly sliced pastrami
4 ounces LAND O LAKES® Monterey Jack Cheese, cut into 16 (2x1-inch) slices
Cut loaf lengthwise horizontally into 4 slices; spread all cut surfaces with butter.
Place bottom slice of loaf on platter; top with roast beef and American cheese slices. Spread with
2 tablespoons Thousand Island dressing.
Place second bread slice on top of beef and cheese; top with lettuce and tomatoes.
Place third bread slice on top of tomatoes; top with pastrami and Monterey Jack cheese. Spread
with remaining Thousand Island dressing. Add remaining bread slice.
Skewer loaf with 6 to 8 skewers from top to bottom, if desired. Cut into 8 pie-shaped wedges.
Makes 8 servings.
TIP: For variety, add 1/2 teaspoon seasoned pepper to butter. Spread cut surfaces of bread with
butter mixture.
TIP: Prepare sandwich as directed above. Cover with plastic food wrap; place in cold picnic
cooler when transporting.
Sandwich Recipes
- 381 -
Hoagies
An Italian deli classic. Goes well with a deli-style salad, ice cold soda and a great video!
2 Hoagie rolls
2 tablespoons mayonnaise, if desired
1 cup finely shredded lettuce
2 or 3 pepperocini peppers, sliced thin
2 tablespoons sliced black olives
1/2 small onion, sliced very thin
6 slices of hard salami
6 thin slices of cooked ham
4 thin slices of provolone
6 thin slices of tomato
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon dried orégano, crumbled
Salt and freshly ground pepper to taste
Slice rolls in half. Spread mayonnaise on the rolls.
Layer the lettuce, pepperocini peppers, olives, onion, salami, ham, provolone and the tomato on
bottom halves of rolls.
In a small bowl whisk together the oil, vinegar, oregano, salt and pepper. Drizzle the dressing
over and cover with the top halves of the rolls.
Makes 2 sandwiches.
Sandwich Recipes
- 382 -
Hometown Ham & Turkey Focaccia
Using focaccia is a creative way to serve this cold summertime sandwich that features many deli
ingredients.
1 (12-ounce) focaccia bread (about 9 inches), sliced in half horizontally
1/2 cup cream cheese with chive and onion
24 fresh spinach leaves, washed, stems removed
1/2 pound thinly sliced deli turkey breast
6 slices (3/4-ounce each) deli LAND O LAKES® American Cheese
1/2 pound thinly sliced deli ham
6 slices (3/4-ounce each) deli LAND O LAKES® Provolone Cheese
2 medium tomatoes, thinly sliced
Spread both cut-sides of focaccia bread halves with cream cheese. Place one-half spinach on
bottom half focaccia. Layer with turkey, American cheese, ham, Provolone cheese, tomatoes and
remaining spinach. Cover with top half focaccia.
To serve, secure each serving with long toothpick. Cut into 6 wedges.
Makes 6 servings
Sandwich Recipes
- 383 -
Inside-Out Sandwiches
Recipes like this meet the all important picnic criteria: easy to fix, easy to pack and easy to serve!
6 thin slices deli ham
6 (3/4-ounce) slices LAND O LAKES® American Cheese Food Singles
2 tablespoons prepared mustard or mayonnaise
6 (1-inch thick) soft breadsticks, baked
Prepared mustard and/or ketchup, if desired
Top 1 slice ham with 1 slice cheese. Spread with 1 teaspoon mustard. Place breadstick on edge
of ham and cheese; roll ham and cheese around breadstick.
Repeat with remaining ingredients. Wrap each sandwich tightly in plastic food wrap; refrigerate at
least 30 minutes. Serve with mustard or ketchup for dipping, if desired.
Makes 6 sandwiches.
Sandwich Recipes
- 384 -
Italian Submarine Sandwich
These sandwiches are perfect for a build-your-own party. Just lay out the salami, prosciutto,
provolone, lettuce and tomatoes and let them have at it. An easy dinner that’s a crowd pleaser,
too.
4 tablespoons mayonnaise
4 Italian rolls, split
1 (8-ounce) package salami, sliced
1 (8-ounce) package prosciutto, sliced
1 (8-ounce) package ham, sliced
1 (8-ounce) package provolone, sliced
1 bunch romaine leaves
2 roma tomatoes, thinly sliced
1 cup sliced black olives
1 (12-ounce) jar pepperoncinis, sliced
4 tablespoons mustard
Spread mayonnaise on the bottom of each roll. Layer with salami, prosciutto, ham and provolone.
Top with 2 romaine leaves and 1/4 of the tomato. Sprinkle with black olives and pepperoncinis.
Spread mustard on the top of each roll. Close the sandwich and serve with pasta salad.
Makes 4 servings.
Sandwich Recipes
- 385 -
Jumbo Party Sandwich
Thinly sliced roast beef, provolone cheese and olives are a sandwich classic.and a party
favorite.
1 1/2 pounds thinly sliced cooked lean roast beef
1/2 cup sour cream
1 tablespoon horseradish-style mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 round loaf white bread, unsliced (2 pounds)
1 clove garlic, minced
1/4 cup butter, softened
1 tablespoon snipped Italian parsley
1 teaspoon crushed dried basil
3 cups chopped lettuce
6 thin slices red onion, separated into rings
6 ounces fontinella or provolone cheese, sliced
1 red bell pepper, thinly sliced
1/4 cup sliced pitted ripe olives
Combine sour cream, mustard, salt and pepper; reserve.
Cut bread in half horizontally. Remove soft center of bread, leaving about a 1-inch- thick shell.
Mash garlic; combine with butter, parsley and basil. Spread cut sides of bread with herb butter.
To assemble, layer ingredients in the following order in bottom of loaf: lettuce, onion, cheese,
roast beef, sour cream dressing, red pepper slices and olives. Cover with top of loaf.
Cut into 8 wedges; serve immediately.
Makes 8 servings.
Sandwich Recipes
- 386 -
Louisiana Sandwich
Piled high with thinly-sliced ham, turkey and cheddar cheese, the rib-tickling Louisiana Sandwich
was popular at the turn of the century when they were a midday staple.
2 tablespoons spoonable Thousand Island dressing
2 slices white bread
1 ounce thinly sliced turkey
1 ounce thinly sliced ham
1 ounce thinly sliced cheddar cheese
1 leaf red cabbage
Spread dressing evenly onto each slice of bread. Top one slice with turkey, ham, cheese and
cabbage. Top with remaining bread slice, dressing-side down. Leave sandwich whole or cut into
halves as desired.
Makes 1 serving.
Sandwich Recipes
- 387 -
Midwestern Delight Ham Sandwich
A ham sandwich with the unexpected flavor of roast peppers and cheese bread. Serve with
potato salad and baby carrots.
6 slices (6 ounces) ham, sliced thin
4 slices cheese bread
2 tablespoons reduced-fat mayonnaise
1/8 cup roasted red peppers
Toast cheese bread; spread one side of each slice with mayonnaise. Layer ham on two slices of
bread. Top with peppers and remaining bread. Cut sandwiches in half and serve.
Makes 2 servings.
Sandwich Recipes
- 388 -
New England Haven Ham Sandwich
6 slices (6 ounces) ham, sliced thin
4 thick slices cracked wheat bread
2 tablespoons cranberry-apple relish
Layer ham on two slices of bread. Spread relish on remaining slices; place on top of ham. Cut
each sandwich in half and serve.
Serves 2.
Sandwich Recipes
- 389 -
New Orleans Muffuletta
Celebrate the spirit of Mardi Gras with this New Orlean’s inspired sandwich.
Olive Mixture Ingredients:
1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped
1/2 cup finely chopped stuffed green olives
1 (4 1/4-ounce) can chopped pitted ripe olives
3 tablespoons olive oil
1 tablespoon finely chopped fresh garlic
Sandwich Ingredients:
1 (1-pound) unsliced round Italian bread
1/4 pound thinly sliced deli turkey
4 slices (3/4-ounce each) deli LAND O LAKES® American Cheese
1/4 pound thinly sliced deli hard salami
4 slices (3/4-ounce each) deli LAND O LAKES® Provolone Cheese
Combine pickled vegetables, green olives, ripe olives, olive oil and garlic in medium bowl; mix
well. Set aside.
Cut bread in half horizontally; remove bread in center, leaving 1/2-inch thick bread shells.
Divide olive mixture between bread shells; press firmly. Layer bottom bread shell with turkey,
American cheese, salami and Provolone cheese. Carefully top with remaining bread shell. Wrap
tightly in plastic food wrap; refrigerate at least 2 hours or overnight.
To serve, secure with toothpicks. Cut into wedges.
Makes 8 servings
Sandwich Recipes
- 390 -
Palm Beach Sandwiches (a.k.a. Pimento Cheese Sandwiches)
Despite their genteel Floridian name, these cheddar-cheese- and-red-pepper-salad-filled
sandwiches are popular throughout the South. Good cooks embellish them variously (substituting
homemade red pepper conserve or diced green chilies for the roasted peppers or supplementing
either with chopped pecans); hasty cooks don’t hesitate to resort to jarred pimientos.
2 large heavy red sweet peppers
3/4 cup mayonnaise, fresh or purchased
1/2 cup thinly sliced green onions
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon hot pepper sauce
3/4 pound sharp Cheddar cheese, coarsely grated
16 thick slices white sandwich bread
In the flame of a gas burner or under a preheated broiler, roast peppers, turning them, until the
skins are lightly and evenly charred. Slip the peppers into a paper bag, close the top and steam
the peppers until cool. Rub away the burnt peel, then stem and core the peppers and finely chop
them.
In a large bowl, stir together the chopped peppers, mayonnaise, green onions, lemon juice,
mustard, and hot pepper sauce. Gradually stir in the grated cheese, mixing thoroughly . The
sandwich filling can be prepared up to 1 day ahead. Cover and refrigerate; return it to room
temperature before proceeding.
Up to 30 minutes before serving time, lay 8 slices of the bread on a work surface. Divide the filling
evenly among the slices, spreading it to the edges of the bread and using it all. Top with the
remaining 8 slices of bread. With a serrated knife, carefully cut the sandwiches in half on the
diagonal. Cover the sandwiches with plastic wrap and then drape them with a dampened towel
until serving.
Serves 8.
Sandwich Recipes
- 391 -
Peanut Butter & Cheesy Apple Bagels
A delicious, nutritious combo for lunch at home or away.
4 teaspoons peanut butter
1 plain bagel, split
2 LAND O LAKES® American Cheese Singles
6 slices apple
Spread 2 teaspoons peanut butter on cut-side of each bagel half. Place cheese slice on peanut
butter; layer with apple slices.
Makes 2 sandwiches.
Sandwich Recipes
- 392 -
Peanut Butter, Apple and Bacon Sandwiches
1/2 cup creamy or chunky peanut butter
4 slices 12 grain bread, toasted
8 slices bacon, cooked crisp and drained on paper towels
1 apple (Royal Gala, Cameo etc.), 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.
Cut diagonally and serve.
Makes 2 sandwiches.
Sandwich Recipes
- 393 -
Peanut Butter, Banana and Date Pita Sandwiches
1/2 cup chunky or smooth old-fashioned peanut butter
3 tablespoons honey
2 whole wheat pita breads (pocket bread)
8 pitted dates, chopped
2 ripe bananas, peeled, sliced
In small bowl combine peanut butter and honey; mix well.
Lightly toast pita breads; cut each in half crosswise. Open pita pockets and spread about 2
tablespoons peanut butter/honey mixture on both sides of the inside of each pita pocket.
Divide banana slices and chopped dates evenly among pita pockets; close sandwiches, pressing
slightly to adhere.
Serves 4.
Sandwich Recipes
- 394 -
Pretzelwiches
This creative sandwich will be a lunchbox favorite.
8 (4 to 4 1/2-inch) soft pretzels*
4 teaspoons prepared mustard
8 LAND O LAKES® American Cheese Food Singles
6 ounces your favorite sliced luncheon or deli meat
Spread bottom side of each pretzel with 1/2 teaspoon mustard.
To assemble each sandwich, layer 1 pretzel, mustard-side up, with 1 slice cheese, 1/4 meat and
1 slice cheese. Place another pretzel, mustard-side down, over sandwich ingredients; press
gently.
Makes 4 sandwiches.
*If using frozen soft pretzels, bake according to package directions; cool.
Sandwich Recipes
- 395 -
Roast Pork and Spicy Slaw Sandwiches
1 1/2 pounds thinly sliced roast pork
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon horseradish
1 garlic clove, crushed
1 teaspoon fennel seed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups shredded cabbage
6 onion rolls, cut in half
In a large bowl, stir together mayonnaise, lemon juice, horseradish, garlic, fennel seed, salt and
pepper. Add cabbage and toss to coat.
Layer equal portions of pork on bottom halves of rolls; top with slaw. Cut in half, if desired. Wrap
in foil and keep chilled until ready to serve.
Serves 6.
Sandwich Recipes
- 396 -
Roasted Pepper & Turkey Sandwiches
Choose one, two or three kinds of peppers to roast for this tasty hero sandwich.
2 Anaheim chili peppers, halved lengthwise
2 red, yellow or green peppers or poblano peppers, quartered lengthwise
4 (7 to 8-inch) hoagie sandwich buns, split lengthwise
2 tablespoons LAND O LAKES® Butter, melted
4 ounces shaved deli turkey
4 slices (3/4-ounce each) LAND O LAKES® Monterey Jack Cheese
1/4 cup country-style Dijon, jalapeno, dill or sweet hot mustard
Heat broiler. Cover broiler pan with foil. Remove seeds and stems from peppers. Place peppers,
cut side down, on broiler pan. Broil 4 to 6 inches from heat until skins blacken (8 to 12 minutes).
Wrap in damp towels; place in plastic food bag. Let stand 15 minutes.
Sandwich Recipes
- 397 -
MeanwhBBQ Cheeseburgers
Ingredients:
1-1/2 lb ground Beef
1/4 cup finely chopped onion
- Prepared barbecue sauce
4 slices process American cheese
4 crusty rolls, split
- Romaine lettuce
- Tomato slices
Servings: 4
Instructions:
1. In large bowl, combine ground Beef and onion, mixing lightly but thoroughly. Shape into four
3/4"-thick patties. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to
15 minutes or until centers are no longer pink, turning occasionally. Approx. 1 minute before
burgers are done, brush with barbecue sauce; top with cheese. 3. Line bottom of each roll with
lettuce and tomato; top with cheeseburger. Close sandwiches.
Sandwich Recipes
- 398 -
Roasted Red Pepper Stuffed Sandwich
This stuffed sandwich is packed with flavor combining three cheeses, roasted red peppers, red
onion and basil.
1 (1-pound) loaf Italian or French bread, cut in half lengthwise
1/2 cup prepared olive oil vinaigrette salad dressing
4 to 5 lettuce leaves
2 tomatoes, sliced 1/4-inch
6 slices (1/2-ounce each) LAND O LAKES® Chedarella®, Cheddar or Swiss Cheese
1/2 (7 1/4-ounce) jar (1/2 cup) roasted red pepper slices, drained
1/2 small red onion, thinly sliced
1/3 cup mild banana pepper rings
1/3 cup pitted ripe olives
6 to 8 fresh basil leaves*
Scoop out center of top half of bread, leaving 1/2-inch shell; set aside.
Brush both cut sides of bread with dressing. Layer bottom half of loaf with lettuce leaves,
tomatoes, cheese, roasted red pepper, onion, banana pepper, olives and basil leaves. Cover with
top half of bread. Wrap entire loaf in plastic food wrap. Refrigerate 1 hour before serving to blend
flavors.
Remove from refrigerator 15 minutes before serving. Cut into slices.
Makes 6 sandwiches.
*Substitute 1 teaspoon dried basil leaves.
Sandwich Recipes
- 399 -
Sourdough Picnic Loaf
A great sandwich easily made with a quick trip to the deli.
1 (16-ounce) round loaf sourdough bread, cut in half horizontally
1/4 cup Italian salad dressing
2 lettuce leaves
1/2 pound thinly sliced LAND O LAKES® Deli Swiss Cheese
1/2 pound thinly sliced deli honey ham or cooked ham
8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained
Scoop out center of both halves of bread, leaving 1/2-inch shell.
Brush both cut-sides of bread with salad dressing.
Layer bottom half of bread with 1 lettuce leaf, half cheese, half ham, vegetable salad, remaining
ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.
To serve, cut into 6 wedges.
Makes 6 sandwiches.
Sandwich Recipes
- 400 -
Submarine Sandwich
Italian delis are legendary for making terrific submarine sandwiches. But did you realize how
incredibly easy they are to prepare at home? Using the best quality coldcuts and a great crusty
loaf of Italian or French style bread you can make a satisfying meal in just minutes.
1/4 cup Italian vinaigrette
1 long crusty loaf (about 16 inches) French or Italian bread
1/4 cup mayonnaise
2 small ripe tomatoes, thinly sliced
4 ounces prosciutto, thinly sliced
6 ounces Italian salami, thinly sliced
3 ounces cheddar cheese, thinly sliced
6 ounces boiled ham, thinly sliced
4 ounces provolone cheese, thinly sliced
12 slices dill pickles
1 cup shredded iceberg lettuce
12 small sweet pickled peppers, sliced
Slice loaf of bread in half lengthwise and spread both cut sides with mayonnaise. Layer bottom
half of loaf with tomato slices, prosciutto, salami, Cheddar, ham, provolone, and pickles. Top with
lettuce and pickled peppers. Spoon vinaigrette over the filling and cover with top half. Press down
firmly.
Serves 3 to 4.
Sandwich Recipes
- 401 -
Submarine Sandwich
This sandwich is quick to make and is a tangy combination of roast beef and horseradish-flavored
spread.
1/2 pint deli creamy coleslaw
2 tablespoons prepared horseradish
4 hoagie buns, cut in half
8 ounces thinly sliced deli roast beef
8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese
8 slices tomato
4 lettuce leaves
Stir together coleslaw and horseradish in small bowl.
To assemble sandwiches, spread about 1/4 cup coleslaw mixture on bottom half of each bun.
Layer with 1/4 roast beef, 2 slices cheese, 2 slices tomato, 1 lettuce leaf and top of bun.
Makes 4 sandwiches.
Sandwich Recipes
- 402 -
Bistro Cheeseburgers
Ingredients:
1-1/2 lb ground Beef
4 slices (1/2") sweet onion
- Vegetable oil
8 slices Swiss process cheese food
4 crusty rolls, split, toasted
4 romaine lettuce leaves
4 slices (1/4") tomato
- Sauce:
1/4 cup mayonnaise
1 Tbsp Dijon-style mustard
Servings: 4
Instructions:
1. Combine sauce ingredients; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties.
Lightly brush onion with oil. Place patties and onion on grid over medium, ash-covered coals.
Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are
tender, turning occasionally. Season burgers with salt and pepper if desired, after turning.
Approx. 1 minute before burgers are done, top each with 2 cheese slices. 3. Meanwhile spread
sauce on top half of each roll. Line bottoms of rolls with lettuce and tomato; top with
cheeseburger and onion. Close sandwiches.
Sandwich Recipes
- 403 -
Brew Burgers
Ingredients:
1-1/2 lb ground Beef
4 slices (1/2") sweet onion
4 slices (1 oz each) Swiss cheese
4 crusty white or whole wheat rolls, split
- Lettuce Brew Sauce:
- Brew Sauce:
1/4 cup beer
1/4 cup prepared steak sauce
Servings: 4
Instructions:
1. In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2
minutes or until bubbly; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Place
patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or
until centers of patties are no longer pink and onions are tender, turning occasionally. Season
burgers with salt if desired, after turning. Approx. 2 minutes before burgers are done, brush
generously with sauce; top with cheese. 3. Line bottom of each roll with lettuce; top with burger,
onion and sauce. Close sandwiches.
Sandwich Recipes
- 404 -
Halloween Burgers for Kids
Ingredients:
1-1/2 lb ground Beef
6 slices cheese, cut into desired shapes
- Red or green bell peppers, cut into desired shapes
- Pitted olives, cut into desired shapes
6 lettuce leaves
6 hamburger buns, split
Servings: 6
Instructions:
1. Lightly shape ground beef into six 1/2"-thick patties. Choose a cooking method. 2. To broil,
place patties on rack in broiler pan so surface of beef is 3 to 4" from heat. Broil 10 to 12 minutes
or until centers are no longer pink, turning once. To panbroil, place patties in preheated nonstick
skillet over medium heat. Cook 10 to 12 minutes or until centers are no longer pink, turning once.
3. Season with salt and pepper, if desired, after turning. During last few minutes of cooking, top
with cheese, bell peppers and olives to make faces. Serve in lettuce-lined buns.
Sandwich Recipes
- 405 -
Italian Pork Sandwiches
Ingredients:
1 pound boneless pork, cut into 3/4-inch cubes
1 8-ounce bottle low-calorie Italian dressing (purchased)
4 French-style rolls, split and toasted
Servings: 4
Instructions:
In self-sealing plastic bag, marinate pork cubes in dressing, refrigerated, overnight (6-24 hours).
Discard dressing and thread pork cubes onto barbecue skewers. (Note: If using wooden skewers,
soak skewers in water for an hour before using to prevent burning.) Grill or broil, about four
inches from heat, for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve
with purchased marinated roasted peppers, if desired.
Sandwich Recipes
- 406 -
Texas Barbecue Sandwich
Ingredients:
2 cups GRILLED TURKEY
3/4 cup tomato juice
1/4 cup catsup
2-2/3 Tbsp vinegar
2 Tbsp molasses
1-1/2 Tbsp Worcestershire sauce
1 Tbsp each dried onions and sugar
2 tsp paprika
3/4 tsp each salt and dry mustard
1/2 tsp each chili powder, dried minced garlic and cayenne pepper
- dash hot pepper sauce
4 hamburger buns, split horizontally and toasted
Servings: 4
Instructions:
1. Cut meat from bones and mince. 2. In 3-quart saucepan, over high heat, combine tomato juice,
catsup, vinegar, molasses, Worcestershire sauce, onions, sugar, paprika, salt, dry mustard, chili
powder, garlic, cayenne pepper and hot pepper sauce; bring to boil. Reduce heat and simmer 10
minutes. Add turkey and simmer 10 to 15 minutes or until heated throughout. 3. To serve, spoon
barbeque on bottom half of burger bun. Top with other half.
Sandwich Recipes
- 407 -
Fired Up Over Turkey Barbeque,"Grilled Crab Sandwich
1 cup crab meat, drained and flaked
1/2 cup shredded process American cheese
1/4 cup chopped celery
2 tablespoons sweet pickle relish, drained
2 tablespoons chopped green onions, with tops
1 hard cooked egg, chopped
3 tablespoons mayonnaise
1/2 teaspoon lemon juice
10 slices bread, buttered
5 large tomato slices
PREPARATION:
Combine crab meat, cheese, celery, relish, green onions, hard cooked egg, mayonnaise, and
lemon juice. Spread on unbuttered side of 5 bread slices. Add a tomato slice to top of each
sandwich then season with salt and pepper. Top with remaining bread slices, buttered side up.
Grill on a griddle, panini maker, or skillet, until sandwiches are golden brown on both sides.
Makes 5 sandwiches.
Sandwich Recipes
- 408 -
Steak Sandwich with Mustard Spread
:
1 to 1 1/2 pound grilled or broiled steak, thinly sliced
8 slices of thick bread, crusts removed
vegetable oil
4 ounces softened butter
1/3 cup Dijon mustard
lettuce leaves or assorted salad greens
1 medium tomato, thinly sliced
PREPARATION:
Toast the bread in a heavy oiled skillet or grill pan (for nice grill marks) over medium-high heat.
Spread butter and mustard mixture on each bread slice. Top 4 slices of bread with steak slices,
tomato slices and lettuce. Top with the remaining bread slices.
Serves 4.
Sandwich Recipes
- 409 -
"BALONEY" CHEESE DOGS
2 hot dog buns
mayonnaise or mustard
2 slices turkey bologna
2 sticks cheddar cheese or string cheese sticks
Spread inside of hot dog buns with mayonnaise or mustard. Roll 1 bologna
slice around each cheese stick. Place inside hot dog bun. Wrap each bun
in plastic wrap.
Sandwich Recipes
- 410 -
ALL-AMERICAN BARBECUE SANDWICHES
4 1/2 pounds Ground beef
1 1/2 cups Onion -- chopped
2 1/4 cups Catsup
3 tablespoons Prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons Vinegar
2 tablespoons Sugar
1 tablespoon Salt
1 tablespoon Pepper
18 Hamburger buns -- split
In a Dutch oven, cook beef and onion until meat is
browned and onion is tender; drain. Combine catsup, mustard, worcestershire,
vinegar, sugar, salt and pepper; stir into beef mixture. Heat through. Serve
on buns.
Sandwich Recipes
- 411 -
Bacon ’n Eggs Crescent Sandwich
1 c Refrigerated crescent rolls
4 Cheddar cheese slices
1/2 lb Bacon; crisply cooked and
- crumbled
1 tb Onion; chopped
1/2 c Milk
2 Eggs
Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in
ungreased 8" square pan; press over bottom and 1/2" up sides to form crust,
sealing perforations. Place cheese slices over dough. Sprinkle bacon and
onions over evenly. Blend milk and eggs; pour over bacon. Separate
remaining dough into triangles; arrange triangles over bacon-egg mix; do
not seal. Bake for 30-35 minutes or until golden brown and filling is set
Sandwich Recipes
- 412 -
Bacon-Wrapped And Cheddar Stuffed Dogs
4 frankfurters
8 slices thick-cut bacon
4 ounces cheddar cheese -- cut into 1/2-inch
-- pieces
wooden toothpicks
4 hot dog rolls
Preheat the broiler. Pat the frankfurters dry. In a skillet cook the
bacon for 3 minutes or until still pliable and not crisp. Transfer to
paper towels to drain. Cut a 1/2-inch slit lengthwise from end to end
of each frankfurter. Stuff each frankfurter with the cheese. Wrap the
entire length of each frankfurter with 2 slices of the bacon and
secure with toothpicks. Place the prepared frankfurters on a rack over
a baking pan or on a broiler pan. Broil the frankfurters until the
bacon is crispy, about 2 to 3 minutes. Serve frankfurters in rolls.
Sandwich Recipes
- 413 -
BAKED PIZZA SANDWICH
Yield: 6 servings
1 lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn, OR
15 oz Pizza Sauce; 1 Cn
1 ts Oregano Leaves
2 c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese; *
2 oz Mushrooms;Sliced,Drained,1Cn
1/4 c Parmesan Cheese; Grated
* Use 1 8-oz package of sliced process American Or
mozzarella cheese.
~------------------------------------------------------
~----------------- Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat. Stir in half of the tomato
sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer,
uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9
X 9 X 2-inches. Pour into the remaining tomato sauce
over the batter, spreading evenly. Layer 4 slices of
the cheese, the meat mixture, the mushrooms and the
remaining cheese on top of the batter and tomato
sauce. Spoon the reserved batter on the top of the
cheese. Sprinkle the batter top with the grated
Parmesan cheese and bake, uncovered, until it is
golden brown, 20 to 25 minutes. Cool for 5 minutes
before cutting into squares and serving.
Sandwich Recipes
- 414 -
BANANA AND NUT SANDWICH
1 Banana
1/4 c Grape pulp
1/2 c Chopped pecans
1 Orange
Mix crushed banana, pecans and grape pulp and moisten with orange juice.
Use with buttered white or dark bread.
Sandwich Recipes
- 415 -
Bean ’n’ Burger Pockets
1 1/4 pounds ground beef
1 can (14 1/2 oz.) diced tomatoes -- undrained
1 can (8 oz.) tomato sauce
1/2 cup chopped onion
1 clove garlic -- minced
1 Tablespoon brown sugar
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon dried thyme
1/8 teaspoon savory
1/8 teaspoon marjoram
1/8 teaspoon oregano
1/8 teaspoon parsley flakes
1 can (8 3/4 oz.) navy beans -- rinsed and drained
1 can (8 3/4 oz.) kidney beans -- rinsed and drained
1 can (8 3/4 oz.) lima beans -- rinsed and drained
5 pita breads -- halved
1/2 cup shredded cheddar cheese -- optional
In a heavy suacepan or Dutch oven, brown beef; drain. Add tomatoes, tomato
sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1
hour, stirring occasionally. Stir in beans; heat through. Spoon about 1/2
cup into each pita half. Top with cheese if desired. Yield 5 servings.
Sandwich Recipes
- 416 -
Beef And Cabbage Joes
Yield: 8 servings
1 lb ground beef
1/2 c onion; chopped, 1 md.
1/2 c celery; thinly sliced
2 c cabbage; shredded
1/3 c green pepper; chopped
3/4 c catsup
1/4 c water
1/4 ts salt
1 tb mustard; prepared
8 ea hamburger buns; *
* Hamburger buns should be split and toasted.
Cook and stir the meat, onion and celery in a large skillet until the
meat is brown. Drain off the excess fat. Stir in the cabbage, green
pepper, catsup, water, salt, and mustard and heat to boiling, stirring
occasionally. Reduce the heat and cover. Simmer until the
vegetables are tender, about 25 minutes. Spoon the mixture onto the
bottom halves of the buns and top with the remaining halves.
NOTE:
For Sloppy Joes, omit the cabbage and salt.
Sandwich Recipes
- 417 -
BEEF STROGANOFF SANDWICH
2 lb Ground beef
1/2 c Chopped onion
1 t Salt
1/2 ts Garlic powder
1/2 ts Ground pepper
1 ea Loaf french bread
2 c Sour cream
2 ea Tomatoes, seeded and diced
1 ea Large green pepper, diced
3 c Shredded cheddar cheese
Butter
In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder
and pepper. Cut bread lengthwise in half; butter both halves and place on
baking sheet. Remove meat mixture from the heat; stir in sour cream. Spoon
onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at
350 degrees F for 20 minutes or until the cheese is melted (bake longer for
crispier bread).
Sandwich Recipes
- 418 -
Cheddar Apple Smoked Turkey Sandwich
1/4 Cup Hellmann’s Dijonnaise Creamy Mustard Blend
2 Tablespoons Honey
8 Slices Seven-Grain Or Whole Wheat Bread
4 Ounces Sliced Or 1 Cup Shredded Cheddar Cheese
1/2 Pound Sliced Smoked Turkey Or Ham
1 Apple, Cored And Thinly Sliced
1. In small bowl combine creamy mustard blend and honey; spread on one
side of each slice of bread.
2. Layer cheese on 4 bread slices; top with turkey, apple and remaining
bread. Cut sandwiches in half.
Sandwich Recipes
- 419 -
Cheddar Bacon Treat
Yield: 2 servings
4 oz Cheddar; Sharp, Shredded, 1C 2 tb Dairy Sour Cream
1/2 ts Lemon Juice; Fresh 3 ea Bacon; Slices, *
1/2 ts Worcestershire Sauce 4 ea Bread; Slices, Buttered
1/8 ts Paprika 1 x Lettuce
1/8 ts Garlic Powder 1 x Tomato Slices
1 ds Pepper
* Bacon slices should be cooked until crisp and then crumbled.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+
Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic
powder, and pepper until fluffy. Blend in the sour cream. Add the
crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread.
Arrange lettuce and tomato on two slices and top with remaining bread
slices. Serve.
Sandwich Recipes
- 420 -
Cheesy Apple Ham Grill
Yield: 4 servings
1 c Chopped apple
1/2 c MIRACLE WHIP or MIRACLE WHIP
-LIGHT Dressing, divided
1/4 c Chopped walnuts
ds Ground cloves (opt)
8 sl Raisin cinnamon bread
4 sl KRAFT Natural Sharp Cheddar
-Cheese, cut in half
1 pk OSCAR MAYER Smoked Cooked
-Ham Slices (6 oz)
Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each
sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham,
second cheese slice and second bread slice. Spread outside of
sandwiches with remaining dressing. Grill until lightly browned on
both sides.
Makes 4 sandwiches.
Sandwich Recipes
- 421 -
CHILI DOG ROLLS
-----ROLLS-----
1 tb Yeast, dry
1/4 c -- water, warm
1/2 ts Sugar or honey
1 c -- water, warm
1 tb Olive oil
4 c Flour, unbleached or whole
-wheat flour
-----FILLING-----
7/8 c -- water, boiling
1 c TVP® granules or flakes
1 md Onion -- chopped
1/2 Green pepper -- chopped
1 Garlic clove -- minced
1 c Mushrooms (6 large) -- chopped
2 ts Olive oil
1 tb Olive oil
1 t Cumin
2 ts Chili powder
1 t Oregano
1/2 ts Salt
1 lg Tomato -- chopped OR
8 oz Tomato sauce
Dissolve the yeast in 1/4 cup warm water and honey,
and let stand a few minutes. Add 1 cup of warm water
and 1 tbs olive oil. Stir in the flour.
Turn the dough out onto a work surface and knead for
5 minutes or more until smooth, adding more flour if
needed. Cover and let rise for an hour.
For the filling:
Mix the boiling water and TVP®. Let it stand while you
prepare the vegetables.
Heat a non-stick skillet and add 2 tsp olive oil.
Sandwich Recipes
- 422 -
Saute the onons, pepper and garlic a few minutes to
soften, then remove to a bowl.
Heat the pan again and add 1 Tbsp olive oil. Saute
the reconstituted TVP® a minute or two, sprinkling with
the spices. Cook a few minutes and add the tomato or
tomato sauce.
Punch down the risen dough and divide into 2 balls.
Have 2 lightly oiled baking dishes ready. On a
lightly floured surface, roll a ball of dough out into
a long oblong, about 5 inches wide. Spread half the
filling down the long side of the dough, leaving edges
bare.
Roll dough over to seal filling in, pinching edges.
Cut each roll of dough into 10 pieces, placing slices
on baking sheets, seam side down. Let rise again for
20 minutes. Heat oven to 375 degrees, and bake for
20-25 minutes until lightly browned. Cool on a rack.
Sandwich Recipes
- 423 -
CLUB BURRITO
1 sl Deli-Style Turkey
1 sl Deli-Style Ham
1 sl Swiss Cheese
1 Soft Flour Tortilla
Shredded Lettuce
Sprouts
Layer the tortilla, cheese, ham and turkey, with the tortilla on the
outside. Place some lettuce and sprouts in the middle. Add any other
veggies, if desired. Roll, and secure with a toothpick.
Sandwich Recipes
- 424 -
Corn Dog
Yield: 6 servings
1/2 c Yellow corn meal 6 ea Frankfurters
1/2 c Flour 1 tb Sugar
1 ts Dry mustard 1 ts Baking powder
1/2 ts Salt 1/2 c Milk
1 ea Egg, lightly beaten 1 tb Melted shortening
6 ea Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well. Add the milk, egg and shortening, mixing until very smooth. Pour the
mixture into a tall glass. Put the frankfurters on sticks. Dip them into
the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
degrees until golden brown, about two minutes. Drain on paper towels.
Sandwich Recipes
- 425 -
DAGWOOD BUMSTEAD SANDWICH
3 lg Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti
- Cold and gooey
1 lb Bacon (cooked?)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives
NOTES FROM MINNEAPOLIS STAR TRIBUNE:
Now that he has announced that his joining his wife’s
catering business, cartoon chowhound Dagwood Bumstead
is releasing the recipe for his famous Dagwood
sandwich. See ingredients above. See directions below.
DIRECTIONS: Arrange the ingredients
Sandwich Recipes
- 426 -
DAGWOOD ITALIANO
1 Bell pepper, red
1 Bell pepper, green
1 1/2 ts Olive oil, divided
1 t Rosemary, fresh choped
Or
1/4 ts Dried crushed
1 Garlic, clove, minced
1 tb Red wine or broth
12 oz Lamb, bonles,loin,sirloin
4 French Bread 5"length
1/2 c Mozzerela,low fat,grated
1/4 c Parmesan cheese
Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or
until skins are slightly charred and shriveled. Remove from oven, transfer
to plate, wrap with plastic wrap and let stand 10 minutes.
Remove peppers from plastic, peel off skin remove seeds and cut into
strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the
olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat
remaining oil in large nonstick skillet. Add lamb and sear on all sides.
Place lamb on rack in shallow roasting pan. Insert meat thermometer in
center part of lamb ond roast in preheated 375*F. oven to internal temp of
140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes.
To construct sandwiches thinly slice lamb and arrange on four of the bread
halves, alternating with red and green pepper strips. Top with mazzarella
and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn
light brown. Add top halves of bread and serve
Sandwich Recipes
- 427 -
Filled Frankfurters
Servings: 6
1 1/2 c Macaroni; Broken
3/4 c Milk; Evaporated
1 1/4 ts Mustard; Dry
1 1/4 ts Salt
1/8 ts Pepper
2 1/2 c Cheddar; Md, Grated
1 1/2 lb Frankfurters; Deli-Style
Cook the macaroni in boiling salted water until tender. Drain and rinse
in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the
cheddar cheese in the top of a double boiler and cook until the cheddar
is melted and sauce is smooth, stirring frequently. Add the macaroni and
blend well. Split the frankfurters lengthwise, without separating them,
and fill with the macaroni mixture. Sprinkle with the remaining cheddar
and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot.
Sandwich Recipes
- 428 -
HALF-TIME BEEF SANDWICHES
2 t Lemon juice
1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese
1 T Milk
1 T Prepared horseradish
1/4 c Walnut pieces
6 ea Kaiser rolls, split
6 ea Lettuce leaves
1 lb Thinly sliced roast beef
2 T Sliced green onions
Sprinkle lemon juice over apple. Combine cream cheese, milk and
horseradish. Stir in apple and walnut pieces. Spread cut sides of
rolls with equal amounts of the cream cheese mixture. Place equal
amounts of lettuce, beef and grean onion on each bottom roll half.
Cover with tops.
Sandwich Recipes
- 429 -
High Roller Sandwiches
Yield: 8 servings
1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin
Use the back of a spatula and cover each tortilla with
a thin layer of cream cheese. Sprinkle lightly with
garlic powder.
Use half of the tortilla: to layer meats, cheese,
lettuce, and tomatoes. Then roll up tortilla with
cream cheese side rolled up last so it will seal as if
using glue. Cut in 1 inch pieces and serve. Serve 8-10
Sandwich Recipes
- 430 -
HOBO BUNS
Yield: 3 servings
2 tb Mayo Or Salad Dressing
1/2 ts Prepared Mustard
3 ea Kaiser or French Rolls,Split
3 ea Slices Bologna
1 ea Large Tomato, Sliced
3 ea Green Pepper Rings
3 ea Slices Cheese
Mix mayonnaise and mustard; spread over cut sides of
rolls. Place bottom halves of rolls on serving plate.
Top with bologna, tomato, green pepper, cheese, and
top halves of rolls. Microwave uncovered on high
(100%) until cheese begins to melt, 1 to 1 1/2 minutes.
Sandwich Recipes
- 431 -
Hot and Sweet Sausage Sandwiches with Grilled Peppers, Onions
and
Horseradish Mustard
2 French sandwich loaves
1 medium yellow onion -- sliced thin
1 Poblano pepper -- sliced thin
1 yellow bell pepper -- sliced thickly
1 red bell pepper -- sliced thin
salt
freshly ground black pepper
4 pieces hot and sweet pork sausage -- 1/2 inch thick
1/2 cup Horseradish Mustard, recipe follows
Prepare a wood or charcoal grill, allow it to burn down to embers.
Slice sandwich loaves in half and hollow out. Grill on each side, just long
enough to get grill marks, reserve.
In a mixing bowl combine peppers and onions, toss lightly in olive oil and
season to taste with salt and pepper. Grill for 5 minutes or until done.
Meanwhile slice sausages lengthwise and grill for 3 minutes on each side or
until done.
Spread loaves with Horseradish Mustard and top with sausages, grilled onion
and peppers.
Sandwich Recipes
- 432 -
KNISHES
Yield: 1 servings
--------------------------DOUGH 1--------------------------
2 c Self rising flour
Pinch of salt and pepper
5 oz (5/8 cup) Margarine
1 (or 2) Eggs (Save some for
Glaze
--------------------------DOUGH 2--------------------------
1 oz (2 Tb.) Margarine
1 c Potatoes, cooked & mashed
1 c Self rising flour
Pinch of salt and pepper
1 Egg
-----------------MILK FILLING FOR KNISHES-----------------
8 oz Cottage cheese
1/4 c All purpose flour
1 Egg
Pinch of salt and pepper
2 tb Sugar (optional)
-----------------MEAT FILLING FOR KNISHES-----------------
2 c Cooked, minced (ground) meat
Or liver
1 Egg
1 Grated raw, or fried onion
Salt and pepper
Garlic to taste
----------------POTATO FILLING FOR KNISHES----------------
1 c Cooked and mashed potato
1 Egg
2 tb Fried onions
Salt and pepper
-----------------KASHA FILLING FOR KNISHES-----------------
1 c Cooked kasha
2 tb Fried onions
Salt and pepper
1. Roll out the pastry thinly to form an oblong.
Sandwich Recipes
- 433 -
Spread the filling
over the pastry to within 1/2 inch of the edge.
Wet the edges and
roll up tightly. Cut into 1 inch thick pieces.
Place cut side down
on a well greased baking tin. Bake in the oven at
375F for 30 min.
Sandwich Recipes
- 434 -
Lewis’ Coney Island Hot Dogs
1/4 pound ground beef -- lean
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs -- heated
12 hot dog buns -- toasted
In a medium saucepan. Cook meat, crumbling with a fork, until it looses its
red color. Add remaining ingredients, except franks and buns, and simmer for
about 30 minutes.
Sandwich Recipes
- 435 -
Samantha’s Peanut Butter Candy Sandwiches
2 slices bread
Peanut butter
Karo light corn syrup
Mix peanut butter and corn syrup together. Spread on a slice of bread. Enjoy!
Sandwich Recipes
- 436 -
SAUSAGE SANDWICHES
1/2 lb Bulk Italian Sausage
2 T Chopped Onion
1/4 c Catsup
1/4 t Dried Oregano, Crushed
2 ea Single French Rolls, Split
2 ea Slices Mozzarella Cheese
Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped
onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or
till sausage is done, stirring once. Pour off fat. Stir in catsup and
oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
till sausage mixture is heated through. Place roll bottoms on a paper
towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top
each with a slice of cheese and the top of the roll. Micro-cook,
uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese
is just melted.
Sandwich Recipes
- 437 -
Sloppy Franks
Yield: 6 servings
1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper
1 tb Butter Or Margarine 1/2 c Barbecue sauce
1/4 c Catsup 1 lb Franks,Cut In 1/4-in.
Slices
12 ea Hamburger Buns, Split
Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue
sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2
minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes.
Spoon mixture onto buns on serving plate. Microwave uncovered on high,
(100%) until buns are hot, 1 to 2 minutes.
Sandwich Recipes
- 438 -
STROMBOLI
2 Loaves (1 lb ea) frozen
Bread doough -- thawed
1/4 pound Sliced ham
1/4 pound Sliced pepperoni
1/4 cup Onion -- chopped
1/4 cup Green pepper
1 14 ounce Ja pizza sauce -- divided
1/4 pound Sliced mozzarella cheese
1/4 pound Sliced bologna
1/4 pound Hard salami
1/4 pound Slice Swiss cheese
1 teaspoon Dried basil
1 teaspoon Dried oregano
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
2 tablespoons Butter or margarine -- melted
Let dough rise in a warm place until doubled. Punch down. Roll loaves together
into one 15x12" rectangle.
Layer ham and pepperoni on half of the dough (lengthwise). Sprinklw with onion
and green pepper.
Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss
cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper.
Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over
filling and seal edges well. Place on an ungreased 15x10x1" baking pan.
Bake at 375 degrees for 30-35 minutes or until golden brown. Brush with melted
butter. Heat the remaining pizza sauce and serve with sliced stromboli.
