SANDWICH RECIPES 1
Santa Fe Wraps
1 cup chopped onion
1 cup sliced green pepper
1/2 small jalapeño chili, veins and seeds discarded, minced
1 teaspoon minced garlic
2 teaspoon vegetable oil
8 ounces boneless skinless chicken breast or tenders, cut in 1 1/2-inch strips
1 can (15 ounces) black beans, drained
Salt and pepper, to taste
1 can (15 ounces) refried beans, warm
6 large (9 to 10 inch) flour tortillas
6 tablespoons salsa
6 tablespoons fat-free sour cream
1. Sauté onion, pepper, jalapeño and garlic in oil in large skillet 2 to 3
minutes; cover and cook over medium-high heat 2 to 3 minutes longer.
2. Add chicken to skillet; cook over medium-high heat until chicken is
cooked, about 5 minutes; Add beans; cook 1 to 2 minutes, until warm.
3. Spread 1/3 cup refried beans in center of each tortilla; spoon 1/2 cup
chicken mixture over refried beans; top with salsa and sour cream; and roll
up tortilla.
Makes 6 servings.
TIP: 2 cups frozen onion and green pepper stir-fry blend can be substituted for
chopped onion and green pepper.
Nutrient Information Per serving: Calories 366; Fat 5g; % Calories from Fat 13;
Carbohydrate 56g; Folate 181mcg; Sodium 672mg; Protein 24g; Dietary Fiber
8g; Cholesterol 23mg
Recipe provided courtesy of The Bean Education & Awareness Network.
Turkey Tortilla Roll-Ups
Tortillas Ingredients:
4 ounces light cream cheese
2 tablespoons mayonnaise
1 teaspoon prepared mustard
3 large (10-inch) flour tortillas*
2 tablespoons chopped fresh basil leaves**
Filling Ingredients:
6 ounces sliced deli smoked turkey
2 cups broccoli slaw mix
1/2 cup sliced green onions
1/4 cup thinly sliced pitted ripe olives
1. Place cream cheese in microwave-safe bowl. Microwave on HIGH
until softened (15 to 20 seconds). Stir until creamy. Add
mayonnaise and mustard; mix well. Using half of mixture, spread
thin layer on each flour tortilla; sprinkle with basil.
2. Evenly divide turkey slices among tortillas. Spread with remaining
cream cheese mixture. Evenly sprinkle with broccoli slaw, onions
and olives. Roll up tightly; secure with toothpick.
3. To serve, cut each roll-up diagonally in half.
Makes 6 roll-ups.
*Substitute one 15-inch soft cracker bread round. To serve, cut rolled bread into
2 1/2-inch sandwich lengths or 1-inch appetizer slices.
**Substitute 2 teaspoons dried basil leaves.
TIP: Broccoli slaw mix is available in larger markets and made from shredded
broccoli stalks along with carrots, cabbage and other vegetables. You can make
your own using the food processor and peeled broccoli stalks. Or, substitute
shredded coleslaw or finely chopped broccoli.
TIP: To pack along: Wrap each roll-up in plastic food wrap and place in a takealong
cooler until serving time.
Nutrition Facts (1 roll-up):
Calories: 210
Fat: 10 g
Cholesterol: 35 mg
Sodium: 700 mg
Carbohydrates: 19 g
Dietary Fiber: 2 g
Protein: 11 g
Beef Taco Wraps
3/4 pound thinly sliced deli roast beef
1/2 cup fat-free black bean dip
4 large (about 10-inch diameter) flour tortillas
1 cup thinly sliced lettuce
3/4 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat taco seasoned cheese
Salsa (optional)
1. Spread black bean dip evenly over one side of each tortilla. Layer
deli roast beef over bean dip, leaving 1/2-inch border around
edges. Sprinkle equal amounts of lettuce, tomato and cheese over
each tortilla. Fold right and left sides to center, overlapping edges.
Fold bottom edge of tortilla up over filling and roll closed.
2. Cut each roll in half. Serve with salsa, if desired.
Makes 4 servings (serving size: 1 wrap).
Nutritional Information Per Serving: 455 calories; 39 g protein; 41 g
carbohydrates; 15 g fat; 1,497 mg sodium; 84 mg cholesterol; 3.5 mg niacin; .4
mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 7.3 mg zinc.
Victoria Sandwich Cake recipe
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 8
Ingredients
Somerfield sunflower oil for greasing
Somerfield greaseproof paper
175g (6oz) Somerfield unsalted butter or block margarine
175g (6oz) caster sugar
3 Somerfield eggs
175g (6oz) Somerfield self raising flour
Finely grated zest of 1 lemon
60ml (4tbsp) Somerfield So Good strawberry jam
Caster sugar to sprinkle
Method
Preheat the oven to 190°C, 375°F, gas mark 5. Lightly brush the inside of two 18cm (7in) sandwich cake tins with sunflower oil and line the base of each with a round of non-stick baking parchment or greaseproof paper and brush with oil.
Place the butter and sugar in a large mixing bowl (the butter should be at room temperature for best results). Using an electric hand whisk, beat together the butter and sugar until they are pale cream in colour and fluffy in texture.
Break the eggs into a separate bowl and beat lightly with a fork to break up the yolks. Gradually add to the creamed mixture, beating thoroughly after each addition, until evenly combined.
Sift the flour over the mixture and use a large metal spoon to fold it in lightly and evenly, until just combined. Stir in the lemon zest. If the mixture is very stiff at this stage, stir in a tablespoon of milk to lighten it.
Divide the mixture between the two tins and spread evenly with a palette knife. Bake in the oven for 20–25 minutes, until the cakes are golden brown, risen and firm to the touch. Cool for 2–3 minutes in the tin.
Turn out the cakes onto a wire cooling rack. Peel off the lining paper. Leave to cool completely. Spread each cake with half the jam then sandwich the two together. Sprinkle lightly with a little caster sugar to serve.
ABC Sandwich
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,
spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of
bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second
slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato
slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with
wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
Acapulco Fishburgers
1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.
Alaska Salmon Salad Sandwich
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with
pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut
sandwiches into halves or quarters.
Makes 6 sandwiches.
Asian Turkey Burgers
1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium
heat 10 minutes or until no longer pink in center, turning once.
Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Yield: 4 burgers
Avocado and Chicken Tortas
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with
salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.
Yield: 2 sandwiches
Avocado Bacon Sandwiches
1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.
Avocado Chicken Melt
4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.
Yields 4 servings.
Avocado Monte Cristo
A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
Avocado Quesadillas
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Baked Beer Burgers
2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste
Baked Cheese Sandwiches
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed
Baked Crabmeat Sandwich
12 slices thin bread, trimmed
and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10.
Barbecue Burgers
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.
Barbecue Frankburgers
1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.
Barbecue Pork on Buns
1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
Barbecue Quesadillas
8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables.
Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut
into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.
Barbecued Brisket
1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.
Barbecued Pork and Beef Sandwiches
In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper
Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls
or pita bread.
NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very
heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.
Barbecued Pork Sandwiches
1 pork roast
2 cups catsup
1 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 tablespoon Tabasco sauce (or to taste)
4 tablespoons butter
1/2 cup brown sugar
Buns
in stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use
leftover pork roast but you will need a lot!!
Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire
sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded
pork and simmer for at least 30 minutes but longer is even better!!
Barbecued Slaw Burgers
2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and
brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.
Yields 10 to 12 servings.
Barbecued Turkey on Focaccia
4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese
Lightly toast bread.
In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and
spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1
teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under
broiler, cooking until cheese is melted and lightly browned.
Serve warm.
BBQ Pork Sandwiches
Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil.
Serves: 6 - Work Time: 10 minutes - Total Time: 25 to 30 minutes
3 tablespoons light molasses
3 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon grated lemon peel
1 garlic clove, crushed with garlic press
2 whole pork tenderloins (3/4 pound each)
12 small, soft dinner rolls
Preheat broiler if manufacturer directs. In medium bowl, combine molasses, catsup,
Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat.
Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins.
With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once,
until meat is browned on the outside and still slightly pink in the center (internal temperature of
tenderloins should be 160 degrees F on meat thermometer).
To serve, thinly slice pork. Serve on dinner rolls with any juices from broiling pan.
Beef Burgers
1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce
Mix all ingredients together. Broil in oven, or grill.
Beef Sandwiches
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split
Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8
hours or until meat is tender. Shred with a fork.
Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.
Beef Sandwiches with Onion Marmalade
Serves 4.
3/4 pound thinly sliced deli roast beef
1 cup white or yellow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves
To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour
or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and
ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates.
Cool completely.
Refrigerate in a tightly covered container up to 1 week.
To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce
leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly
over beef. Place top halves on rolls. Cut each sandwich in half.
Benedictine
2 cucumbers, peeled
1 medium onion
1 pound cream cheese
2 to 3 drops green food coloring
Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down
with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream
cheese and mix well in food processor. Color with 2 to 3 drops green food coloring.
Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for
an hors d’oeuvre tray.
Yields 2 cups.
Bistro Beef Sandwich
Red wine and roasted red peppers take this steak sandwich to new heights.
Serves 4
1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons lite soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted
Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
Heat large nonstick skillet over medium-high heat until hot.
Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon
pepper.
In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add
mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers,
wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to
skillet and heat through.
Serve beef mixture in rolls.
Black Forest Beef Sandwiches
3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions
Watercress
In bowl combine applesauce, horseradish and sliced green onions; set aside.
Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the
butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat
until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper.
For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the
beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and
watercress.
* Partially freeze flank steak to make slicing easier.
Makes 4 servings.
Beef Burgers
1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce
Mix all ingredients together. Broil in oven, or grill.
Bleu Cheeseburgers
1/4 pound bleu cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns
Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground
beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover
and refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Lightly press the meat into about 12 patties. Cook on
preheated grill until browned on both sides and to your desired doneness. Serve on hamburger
buns.
Bourbon Franks
1 cup bourbon
1/4 cup brown sugar, packed
2 teaspoons Worcestershire sauce
1 cup catsup
1 tablespoon minced onion
1/8 teaspoon hot pepper sauce
2 to 3 pounds frankfurters
Combine all ingredients and simmer for 1 hour.
Serve in hotdog buns.
Brats and Beer
4 bratwurst
1 cup beer
1/2 cup water
Dijon-style mustard
Hot dog buns
Prepare grill to medium heat.
Pierce bratwurst three times with a fork. Place brats into a skillet. Add the beer and water. Cover
and bring to a boil over high heat. Turn the temperature down and simmer Brats for 10 minutes.
Remove from skillet.
Arrange the brats on an oiled, preheated grill. Grill for 5 to 6 minutes per side or browned. Take
some left over beer and pour about 1/3 cup. Brush on Brats as they cook. Turn the brats only
once. Brats are cooked when they are no longer pink in the center.
Remove from grill and place in hot dog buns. Add mustard and enjoy.
Brats ’n’ Beer
1 (12 ounce) can or bottle beer (not dark)
4 bratwurst (about 1 pound)
1 sweet or Spanish onion, thinly sliced
and separated into rings
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 hot dog buns
Prepare coals for direct grilling. Pour beer into heavy medium saucepan with ovenproof handle.
(If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst
with knife; add to beer. Simmer, uncovered, over medium coals, 15 minutes, turning once.
Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of
foil over rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until
onion slices are tender.
Transfer bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutes
or until browned and cooked through, turning once. Place bratwurst in rolls. Top each with onions.
Garnish as desired.
Brew Burgers
Brew Sauce
1/4 cup Heinz 57 Sauce
1/4 cup beer
In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until
bubbly; set aside.
Burgers
1 1/2 pounds ground beef
1 large sweet onion, 1/2-inch slices
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split
Lettuce
Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ashcovered
coals. Grill onions, uncovered, 5 minutes.
Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger
centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired.
Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with
cheese.
Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close
sandwiches
Cajun Chicken Sandwich
2 (6 ounce) boneless, skinless chicken
breast halves, butterflied or pounded thin
3 tablespoons Cajun seasoning
Butter
2 toasted buns, split
Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place
small amount of butter in skillet and place seasoned chicken breasts in skillet. Cook until
seasoning is black, then turn and cook until done.
Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.
Calico Sandwiches
6 English muffins
3 tablespoons margarine
1 (6 1/2 ounce) can tuna, drained
6 stuffed olives, chopped
2 hardboiled eggs, chopped
1/4 cup mayonnaise
1 celery stalk, chopped fine
1/8 cup pecan pieces
Slice English muffins lengthwise; toast, then butter. Mix all ingredients and put between the
muffins.
California Chicken Cobb Sandwich
Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves
Dressing
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened
Combine ingredients until mixed well.
To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast
into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with
chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been
spread with dressing.
Serve at once or cover with clean, dry lettuce leaves to keep moist.
California Club Sandwich
4 slices baked turkey breast
1 fresh tomato, sliced
4 slices crisp bacon
1/2 fresh avocado, sliced
Alfalfa sprouts
3 slices whole wheat bread
Miracle Whip
Toast bread; spread two bread slices with Miracle Whip. On one slice, arrange tomato slices and
bacon. Add another slice of bread. Arrange avocado and alfalfa sprouts on bread. Add plain
toasted slice of bread to top.
Camel Hump
4 pita breads
Sliced cooked ham
Sliced salami
2 tomatoes, sliced
2 tablespoons feta cheese, crumbled
1 tablespoon chopped ripe olives
Lettuce
Dressing
1/4 cup Paul Masson® Rosé
2 tablespoons lemon juice
1/8 teaspoon oregano
1/8 teaspoon garlic salt
1/8 teaspoon turmeric
1/8 teaspoon pepper
Fill each pocket bread with sliced meats, tomatoes, cheese, olives and lettuce. Combine dressing
ingredients and spoon over each sandwich before serving.
Makes 4 servings.
Candied Corned Beef Sandwiches
1 (4 pound) corned beef brisket
20 black peppercorns
2 bay leaves
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons tomato ketchup
1 teaspoon red pepper flakes
1 teaspoon molasses
Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a
simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.
Glaze
Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F.
In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.
Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking.
Refrigerate overnight and slice across the grain very thin for sandwiches.
Yield: 10 sandwiches
Carnitas
This is one thing you can do with extra pork roast. Serve with warmed flour tortillas, more lime
juice and finely chopped avocado.
2 to 3 cups cooked pork roast pieces
At least 1/2 cup chopped scallions
Juice of 1 Mexican lime
1 to 2 tablespoons chopped garlic
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Combine all ingredients in a roasting pan coated with nonstick spray. Roast for 20 to 30 minutes
on highest rack in oven. Then turn on broiler and broil about 5 minutes to desired shade of brown.
Makes 4 to 6 servings.
Carnival Corn Dogs
8 hot dogs
2 tablespoons cornmeal
1 tablespoon granulated sugar
1 cup pancake mix
2/3 cup water
Mix together cornmeal, sugar, pancake mix and water. Dip franks in batter, draining the excess
over the bowl. Fry in deep fat for 2 to 3 minutes at 375 degrees F. Drain on paper towels.
Carolina Pulled Pork Sandwich
1/4 cup butter
1 1/2 cups chopped onion
3 cloves garlic, chopped
1 tablespoon powdered mustard
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
2 cups catsup
1/4 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 whole (5 pound) Boston pork butt
12 soft hamburger buns
Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard,
paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer,
covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be made two
days ahead, then refrigerated, covered. Before using, simmer 3 minutes.
Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10
minutes.
Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower heat
to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted
in the middle of the roast registers 170 degrees F to 180 degrees F.
Let cool slightly. Trim off excess fat. Pull meat apart using two forks. Mix pulled meat with
remaining barbecue sauce in a large bowl.
Serve on buns with cole slaw.
Cheese Flautas
In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep.
With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so
that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack
cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the
cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into
a cigar-shape without pinching ends together. Fry until brown on both sides.
These are delicious served with guacamole and sour cream on the side
