Sandwich Recipes 4

Sandwich Recipes 4

- 161 -

Hot Ham Sandwiches

1/2 cup (1 stick) butter or margarine

1/4 cup mustard

1 tablespoon dried onions

1 tablespoon poppy seed

Mix thoroughly and spread on buns. Add 1 or 2 slices ham and 1 slice Swiss cheese. Wrap in

aluminum foil. Bake at 350 degrees F for 10 minutes.

These can be frozen, unbaked.

Makes 12 to 16 sandwiches.

Sandwich Recipes

- 162 -

Hot Sub Sandwiches

12 round Kaiser rolls

1 pound deli ham lunchmeat

1 pound hard salami lunchmeat

1 pound turkey breast lunchmeat

1 pound sliced mozzarella cheese

1/2 yellow onion, thinly sliced

1/4 cup Italian dressing

Oregano (or Italian seasoning)

12 sheets aluminum foil

Preheat oven to 350 degrees F.

Slice Kaiser rolls and lightly brush 1 teaspoon of dressing over each side. Divide the meat among

12 rolls and stack on bottom half of each roll using at least a few slices of salami per roll. Add a

few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or

seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer looking wraps

and pop in oven for 15 minutes. Serve warm right out of the foil.

Yield: 12 sandwiches

Sandwich Recipes

- 163 -

Hotdogs Azteca®

1 package Azteca® Flour tortillas

1 pound hot dogs

1 (15 ounce) can chili with beans

8 ounces American cheese slices

Bring tortillas to room temperature. Preheat oven to 475 degrees F.

Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot

dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake

approximately 10 minutes until cheese is melted and tortilla is crisp.

Serves 5 to 6.

NOTE: For appetizers, slice in quarters.

Sandwich Recipes

- 164 -

Island Franks

1 pound hot dogs

1 cup drained crushed pineapple

4 tablespoons yellow prepared mustard

White bread slices

Cayenne pepper (optional)

Heat hot dogs in an iron skillet, using a small amount of melted butter.

Prepare sauce by combining pineapple with mustard. Place each hot dog on a slice of bread and

spoon the pineapple mixture into the split. Sprinkle with red pepper, if desired. Wrap the bread

around the hot dog and secure with wooden picks.

Melt a small amount of butter in a skillet and fry the bread-wrapped hot dogs until golden brown

Sandwich Recipes

- 165 -

Italian Beef

1 (5 to 6 pound) rump roast

1 teaspoon salt

1/4 teaspoon black pepper

3 large onions, sliced

1/2 teaspoon onion salt

1/2 teaspoon oregano

1/2 teaspoon Italian seasoning

1 teaspoon monosodium glutamate

1/2 teaspoon garlic salt

1/4 teaspoon basil

1/2 teaspoon seasoned salt

Bake roast the day before serving. Place rump roast in roaster or Dutch oven half filled with

water; add salt, black pepper and onions. Bake, covered, in 325 degree F oven for 3 hours. Place

roast and liquid in container which can be placed in refrigerator. Store overnight.

The next day, remove fat and slice beef in very thin slices. Strain liquid and add onion salt,

oregano, Italian seasoning, monosodium glutamate, garlic salt, basil and seasoned salt. Bring all

ingredients to boiling point and remove from stove. Place beef slices in layers and pour sauce

over each layer. Pour remaining sauce to cover meat and place in 350 degrees F oven. Bake for

30 minutes.

Serve hot on hard rolls with pepperoncini.

Yields 12 to 15 servings.

Sandwich Recipes

- 166 -

Italian Grilled Cheese

4 slices Italian bread (1 inch thick)

4 slices mozzarella or provolone

3 eggs

1/2 cup milk

3/4 teaspoon Italian seasoning

1/2 teaspoon garlic salt

2/3 cup Italian-seasoned bread crumbs

Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat

eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with

bread crumbs. Cook on a greased hot griddle until golden brown on both sides.

Sandwich Recipes

- 167 -

Italian Sausage and Peppers

8 Italian sausages

4 green bell peppers, quartered (or a combination

of yellow, green and red bell peppers)

1 onion, sliced

Put sausages with 1 cup of water in a frying pan over medium heat. Turn as they brown and

water evaporates. Add onions and peppers. Stir, cover and cook for 10 minutes. Uncover and

cook until the sausages and onions are brown.

Serve in small French bread buns.

Sandwich Recipes

- 168 -

Italian Sausage Sandwiches

I made these tonight and thought I’d share. The recipe says mild Italian sausage but I used a mix

of mild and hot Italian sausage. It came in 6 inch links so I didn’t have to cut it. I sautéed the

pepper mix in a frying pan for convenience and cut the peppers into strips. Finally, I simmered the

sausage in the marinara sauce for about 45 minutes. It turned out perfectly. Hope you guys like it

too.

1 pound mild Italian sausage

1 green bell pepper

1 yellow pepper

2 onions

1 cup marinara sauce

4 (6-inch) hoagie rolls

Minced garlic

Italian seasoning

Extra-virgin olive oil

Cut sausage into six-inch links. Grill approximately 20 minutes on each side until golden brown.

Set sausage aside. Cut onions and peppers into half-moon wedges and place in a large bowl.

Add two tablespoons of minced garlic, 3 tablespoons of Italian seasoning and 1/2 cup of olive oil.

Mix well. Place the mixture of peppers and onions on the grill and sauté until soft.

Place the sausage in the hoagie roll, top with onions and peppers, marinara sauce and Parmesan

cheese.

Sandwich Recipes

- 169 -

Jalapeno Grilled Chicken Sandwiches

1/4 cup jalapeno jelly

4 boneless skinless chicken breasts

1/4 cup apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon Tabasco sauce

4 hamburger buns

Melt jelly in microwave-safe bowl, stir; add apple cider vinegar, salt and Tabasco sauce. Heat one

minute on HIGH; stir well. Grill or broil chicken breasts 5 to 6 minutes per side, basting often with

jelly and vinegar mixture.

Serve on buns with lettuce and tomato garnish.

Sandwich Recipes

- 170 -

Josefinas (Toast with Chile Cheese)

1 (1/2 pound) slender baguette

1 cup shredded jack cheese

2 (4 ounce) cans diced green chiles

1/2 cup minced sweet onion

1/2 cup sour cream

3 cloves garlic, peeled and minced

1/4 teaspoon paprika

Cut baguette in half horizontally.

In a bowl, mix shredded cheese, chiles, onion, sour cream, garlic and paprika.

Spread mixture evenly over cut sides of baguette. Dust lightly with more paprika. Set, cheese

mixture up, on a 17 x 14-inch baking sheet.

Broil 4 inches from heat until topping is puffy and lightly browned, about 6 minutes. Serve warm.

Sandwich Recipes

- 171 -

Kentucky Hot Brown Sandwiches

12 slices turkey breast

12 slices bread

12 slices bacon

12 to 36 mushroom caps

1 cup grated Parmesan cheese

1 can cream of chicken soup

1/3 cup light cream

1 teaspoon lemon juice

Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil).

Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon

on bread slices and toast on one side.

Place bread in large baking dishes and top with turkey slices, cheese sauce and salt and pepper

to taste. Cover and heat in 350 degree F oven until turkey is slightly brown. Remove and add

bacon slices and other condiments if desired.

Serves 12.

Sandwich Recipes

- 172 -

Kentucky Hot Brown

The Kentucky Hot Brown originated at the Brown Hotel in Louisville early this century. There are

as many versions of the dish as there are cooks who make it. This recipe is based on the one

used at the old Lafayette Hotel in Lexington.

For each serving

2 pieces toast

Turkey breast slices

3 slices crisp bacon

1/3 cup Parmesan cheese

1 tablespoon butter or margarine

1 cup white sauce

Tomato half (optional)

White Sauce (for each cup)

2 tablespoons flour

2 tablespoons butter or margarine

Salt and pepper

1 cup milk

To make white sauce, melt butter or margarine. Remove from heat and add flour, salt and

pepper. Blend well. Return to heat for one to two minutes. Remove from heat and add milk

slowly, stirring constantly. Return to medium heat and cook, stirring constantly, until sauce

thickens and begins to bubble.

Use individual oval or rectangular casserole dishes to assemble Hot Brown. (If you wish, place

tomato half at one end of casserole.) Place two pieces toast in bottom of casserole (one piece

may have to be cut to fit in ends of dish.) Heap turkey breast slices on toast (be sure to use "real"

turkey rather than rolled, pressed or processed). Cover turkey with white sauce. Cover white

sauce (and tomato half, if used) with liberal coating of grated Parmesan. Dot Parmesan with

butter or margarine. Broil until butter melts and blends with Parmesan to make golden crust.

Crush bacon and sprinkle on top. Serve at once.

Sandwich Recipes

- 173 -

Kentucky Hot Brown

2 tablespoons butter

4 tablespoons flour

2 cups milk

1/2 teaspoon chicken bouillon

1/2 cup shredded sharp Cheddar cheese

4 slices bread, toasted

6 ounces cooked turkey breast meat, thinly sliced

6 ounces cooked ham, thinly sliced

1 tomato, sliced

4 slices bacon, cooked until crisp

2 teaspoons Parmesan cheese

Paprika

Preheat oven to 300 degrees F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon;

cook until thickened. Add cheese. Stir until cheese is melted; remove from heat.

Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake

10 minutes.

Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika

before serving.

Serves 4.

Sandwich Recipes

- 174 -

Kraut Burgers

1 1/2 pounds ground beef

1 (20 ounce) can sauerkraut

1 teaspoon oregano

1/2 envelope onion soup mix

1 box hot roll mix

Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set

aside. Prepare roll mix and let rise 1 time.

Divide dough into 8 equal parts. Roll each portion into circle. Place 1 portion of meat in each

rolled circle. Pull edges of dough together to cover meat mixture. Press edges together. Place

bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.

Sandwich Recipes

- 175 -

Lamb Patties

1 1/2 pounds ground lamb

2 tablespoons minced shallots

2 tablespoons minced garlic

2 tablespoons chopped mint

2 teaspoons herb seasoning mix

2 teaspoons ground cumin

1 teaspoon ground chili powder

1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1 egg

3 tablespoons olive oil

In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder,

salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil.

Drain and serve on buns the way you would hamburgers with your favorite condiments

Sandwich Recipes

- 176 -

Lasagna on a Bun

1 pound ground beef

8 buns

1 cup spaghetti sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup ricotta cheese

1/4 cup Parmesan cheese

1 cup shredded Cheddar Cheese

1 cup shredded mozzarella cheese

In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally.

While meat is cooking, cut top off of rolls and hollow out the center. After meat is no longer pink,

drain. Add spaghetti sauce, garlic powder and Italian seasoning. Mix well and simmer until sauce

is heated.

In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and

the mozzarella. Mix well and set aside.

Add beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese

mixture. Place on baking sheet and lightly cover with foil. Bake at 350 degrees F for 20 minutes.

Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3

minutes or until cheese is melted.

Serve immediately.

Serves 8. Can be frozen for leftovers.

Sandwich Recipes

- 177 -

Lasagna Sandwiches

1/8 cup sour cream

1 tablespoon chopped onion

1/4 teaspoon oregano

4 slices Italian or other white bread

4 bacon strips, halved and cooked

4 slices tomato

2 (wide) slices Mozzarella cheese

2 tablespoons butter or margarine

Combine first 3 ingredients; spread on four slices of bread. Top each with four bacon pieces, two

tomato slices, and a slice of cheese. Top with remaining bread.

In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until

bread is lightly browned and cheese is melted, adding more butter if necessary.

Makes 2 servings.

Sandwich Recipes

- 178 -

Little Italy Sausage Sandwiches

1 pound sweet Italian sausage links, cut in half lengthwise

1 cup sliced onions

1 (6 ounce) can Italian tomato paste

1 cup water

2 cups mixed salad greens

Italian salad dressing, to taste

4 (6- to 7-inch) French rolls, hollowed out to leave

a 1/2-inch shell

Brown sausage with onions; drain. Add tomato paste and water, mixing well. Bring to a boil;

reduce heat. Simmer for 10 minutes.

Mix salad greens and dressing. Divide sausage and greens evenly among rolls.

Sandwich Recipes

- 179 -

Lox, Bagel and Cream Cheese Sandwich

This is the way I make the sandwich!

1 bagel, split and toasted or untoasted

About 1/3 cup cream cheese, divided

Several thinly-sliced pieces lox

1 slice onion

1 slice tomato (optional)

Salt and pepper

Hot black coffee (optional)

Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top

of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the

remaining bagel half with the remaining cream cheese. Set on top of the first half. Enjoy with a

cup of steaming hot black coffee!

Sandwich Recipes

- 180 -

Luncheon Loaf

Here’s a quick (20 minute) Mustard Bread for 6+ people.

1 loaf (soft) Italian bread

1 (8 slice) package "REAL" Swiss cheese

8 ounces favorite mustard

1/2 cup (1 stick) real butter

Melt butter over low flame in a 1 cup Pyrex measuring cup. Just before it boils, squeeze in

mustard to fill measuring cup. Stir vigorously while the butter cools and blends in smoothly.

Slice Italian bread into 10 to 12 (1-inch thick) pieces, but not completely through. Liberally brush

each side of the sliced bread with 2 strokes of the mustard. Cut package of Swiss cheese in half

and slide a piece between each slice of bread. Cover in foil and bake for 15 to 20 minutes or until

the cheese gets soft. If you like bacon, top with 6 uncooked bacon slices before cooking.

Office parties will demand a repeat performance.

Sandwich Recipes

- 181 -

Maid-Rites

1 1/2 pounds ground beef

1 medium onion, chopped

1 can chicken broth

Salt and pepper

Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onions

begin to turn clear. Drain off fat. Meat should be very crumbly. Add broth and cook until liquid

evaporates.

Serve on buns with slices of dill pickle.

Sandwich Recipes

- 182 -

Meatball Sandwiches

4 pounds lean ground beef

2 eggs

1 package dry Hidden Valley Ranch dressing

1 package finely crushed Saltine crackers

Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and

more eggs if mixture is too dry.

Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with

sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any

grease.

Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot.

Serve meatballs on steak rolls and garnish with shredded mozzarella cheese.

Sandwich Recipes

- 183 -

Meatball Subs

2 to 3 pounds ground beef

1 can tomato paste

Italian seasonings (parsley, basil, rosemary, oregano)

Salt, pepper and garlic

Bread crumbs

1 egg

3 to 5 cans tomato sauce or pizza sauce

Shredded mozzarella cheese

Italian rolls

In a large bowl, beat egg and add ground beef, seasonings, tomato paste and some bread

crumbs. Mix together well. Add more seasonings and bread crumbs if needed. Form mixture into

bite-size meatballs and place them in a large saucepan. Cook the meatballs slowly, turning

frequently so they brown evenly.

While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other large

pot. If you.re using tomato sauce, you.ll need to add Italian seasonings and salt, pepper and

garlic. Use enough sauce to cover the meatballs. Begin heating the sauce. When the meatballs

are done, place them in the sauce. After the sauce is hot, serve on rolls with shredded mozzarella

Sandwich Recipes

- 184 -

Meatless Reuben Sandwich

1 slice rye bread

Zucchini

2 to 3 tablespoons sauerkraut

Onion

Green bell pepper

1 slice mild Cheddar or Swiss cheese

Drain sauerkraut well, placing it in a wire strainer and then pressing with the back of a spoon to

force the liquid out. Cut zucchini into thin slices. Cut thin rings from the onion and green pepper.

Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on

top, then add a few onion and green pepper rings. Top with the cheese slice. Place in a

preheated oven or under the broiler until the cheese melts.

Sandwich Recipes

- 185 -

Mediterranean Grill

Makes 4 servings.

1/4 cup mayonnaise

1/4 cup grated parmesan cheese

8 (1/2-inch thick) slices Italian bread

6 ounces Fontina cheese, thinly sliced into 8 slices

1 medium tomato, thinly sliced

4 large arugula leaves

1/2 red onion, thinly sliced

1/4 cup pesto

3 tablespoons butter/margarine, melted

In bowl, blend mayo w/ parmesan; spread over one side of each bread slice, dividing evenly. On

prepared side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the

tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side

down. Brush top of each with half of the melted butter.

In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter;

turn and cook until golden brown and cheese is melted.

Sandwich Recipes

- 186 -

Mediterranean-Style Pork on Sourdough

1 (6 to 7 pound) boneless pork loin or

1 (3 pound) pork tenderloin

2 red onions, thinly sliced

12 sourdough rolls, split

2 heads frisee

Marinade

4 cloves garlic, minced

2 tablespoons fresh rosemary, minced

2 tablespoons olive oil

1/2 teaspoon cracked black pepper

Combine marinade ingredients. Marinate pork 2 to 4 hours. Grill or roast pork until medium. Let

rest 10 to 15 minutes before slicing thinly.

Tapenade

1/2 pound sun-dried tomatoes, rehydrated

3 cloves garlic

6 tablespoons olive oil

3 tablespoons Balsamic vinegar

Salt and pepper, to taste

Blend all Tapenade ingredients in food processor.

Grill or sauté onions. Spread both sides of toasted or grilled rolls with tapenade. Layer pork on

bottom halves of rolls. Top with onion and frisee.

Sandwich Recipes

- 187 -

Mexican Beef Sandwiches

1 (3 pound) boneless beef roast

1/2 cup chopped onion

2 teaspoons fresh garlic, minced

1 (16 ounce) jar picante sauce or salsa

4 teaspoons chili powder

1 teaspoon granulated sugar

1/4 teaspoon cayenne pepper or hot pepper sauce

12 hamburger buns

Heat oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover;

bake 2 1/2 to 3 hours until meat is tender and shreds easily.

Remove roast from pan; cool slightly. Set pan and drippings aside.

Shred roast with fork, removing any fat. place roast and all ingredients except buns in pan with

drippings. Cook over medium heat, stirring occasionally until beef mixture is heated through.

Serve on buns.

Sandwich Recipes

- 188 -

Mexican BLT

Makes 6.

12 slices bacon, preferably peppered bacon

12 slices sourdough bread

6 leaves leaf lettuce

1 tomato, sliced

1 red onion, sliced

3/4 pound sliced turkey breast Guacamole

2 small avocados, peeled and pitted

1/4 onion, chopped

1 tablespoon chopped cilantro

Juice of 1 lime

Salt and pepper to taste

Picante Mayonnaise

1 cup mayonnaise

1/4 cup picante sauce

First prepare the guacamole by mashing the avocados and adding the remaining ingredients and

mixing well.

Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce.

Fry the bacon until crisp and drain on paper towels.

To assemble the sandwiches, spread the guacamole on 6 slices of the bread and the picante

mayonnaise on the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey on the

pieces of bread spread with guacamole and top with the other bread. Slice and serve.

Sandwich Recipes

- 189 -

Mexican Rarebit

3 tablespoons chopped green bell pepper

1 tablespoon butter

1/2 cup canned tomatoes, drained and chopped

1 (8 ounce) can whole kernel corn

2 tablespoons diced canned green chiles

1/4 teaspoon salt

1 pound sharp Cheddar or Monterey jack

1/4 cup bread crumbs

1 egg, lightly beaten

Sliced pimento

Minced parsley

In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and

add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted. Blend in

crumbs and egg. Cook and stir until mixture is thickened.

Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast.

Sandwich Recipes

- 190 -

Mile High Shrimp Sandwiches

1 large carrot, julienned

1/4 cup julienned red onion

2 teaspoons fresh lemon juice

2 teaspoons light brown sugar

1/2 teaspoon grated fresh ginger

1 ripe avocado

1 package alfalfa sprouts

1 1/2 pounds cooked or grilled medium shrimp, peeled, deveined

6 large slices sourdough bread, lightly toasted

Juice of 1 lime

Pinch of cayenne pepper

Coarse or kosher salt

Blue cheese dressing

Blanch the carrots in rapidly boiling, salted water for about 30 seconds, or until the color is set,

but the carrots are still very crisp. Drain well and cool under cold, running water. Pat dry.

Combine the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and

toss to mix. Season with salt and additional cayenne, as desired. Set aside. (This can be made

earlier, covered and refrigerated.)

Halve the avocado, holding the pit half in the palm of your hand. Whack the sharp side of a

kitchen knife in the pit, twist slightly and pull out the pit. Pull off strips of peel from each half or

scoop out avocado flesh into a small bowl. Mash with a fork, leaving some texture and adding the

lime juice and salt to taste.

Lay out sourdough toast on a work surface. Spread the mashed avocado mixture on top of the

slices. Lightly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top

and generously drizzle with blue cheese dressing.

Serves 6.

Sandwich Recipes

- 191 -

Monte Cristo

6 ounces smoked cooked ham

4 (4-inch square) slices Swiss cheese

4 slices turkey breast

8 slices bread

Oil (for frying)

Confectioners. sugar

Raspberry jam

Wooden picks

Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread.. Top with

remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with wooden

picks. Heat oil to 375 degrees F in heavy 3-quart saucepan or deep fat fryer. Prepare Batter.

Batter

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1 1/2 cups milk

To prepare batter, combine flour, baking powder and salt in medium bowl. Beat eggs and milk;

stir into flour mixture until smooth. Dip each sandwich in batter to coat well. Fry 3 minutes or until

golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar.

Serve with jam.

Makes 4 servings.

Sandwich Recipes

- 192 -

Mozzarella Basil Melt

6 slices sourdough sandwich bread

1 tablespoon olive oil

15 fresh basil leaves

2 firm-ripe tomatoes, sliced 1/4-inch thick

4 ounces fresh mozzarella cheese, sliced 1/4-inch thick

Salt and pepper, to taste

Brush one side of each bread slice with olive oil. Place three slices, oil side down, on a 10 x 15-

inch baking sheet and layer evenly with basil leaves, tomato slices and mozzarella slices.

Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6

inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes

total. Serve immediately.

Sandwich Recipes

- 193 -

Muffuletta Sandwiches

In New Orleans the two best Muffulettas, bar none, can be had at Central Grocery or at Napoleon

House on Chartres Street.

Muffuletta Bread

1 cup warm water (110 degrees F)

1 tablespoon granulated sugar

1 envelope active dry yeast

About 3 cups bread flour

1 1/2 teaspoons salt

2 tablespoons vegetable shortening

Sesame seeds

In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5

to 10 minutes.

In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add

yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check

consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water,

1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2

tablespoons at a time, processing just until blended. Process 20 seconds to knead.

Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat

all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk,

about 1 1/2 hours.

Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out

onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on

greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of

loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.

Place rack in center of oven. Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in

center of preheated oven 10 minutes. Reduce heat to 375 degrees F; bake 25 minutes. The loaf

is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing.

Makes 1 loaf.

Olive Salad

1 (32 ounce) jar pimento-stuffed green

olives, chopped

Sandwich Recipes

- 194 -

2 cups pitted ripe olives, chopped

1 1/2 cups chopped pickled cocktail olives

2 celery stalks, finely chopped

2 cups blanched chopped cauliflower

1/4 cup minced garlic

2 medium carrots, peeled and minced

2 teaspoons dried leaf oregano

1 tablespoon minced flat-leaf parsley

2/3 cup red wine vinegar

1/4 cup olive oil

Combine all ingredients in a large bowl and stir to blend well. Store in jars with tight-fitting lids in

the refrigerator. Makes about 3 quarts.

Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious

addition to tossed green salads, pizzas, and is a great relish to spread on crackers.

Muffuletta Sandwich

1 (10-inch) Muffuletta Bread loaf

3 ounces honey ham, thinly sliced

3 ounces Mortadella with pistachios,

thinly sliced

3 ounces Genoa salami, very thinly sliced

1 heaping cup Olive Salad

5 slices Provolone cheese

Preheat oven to 350 degrees F.

Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the bottom of the

loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly.

Top with the slices of Provolone cheese and place the top on the sandwich. Press down to

compress slightly. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has

begun to melt into the Olive Salad.

Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired; remove picks

before eating.

Makes 1 to 4 servings, depending on appetite!

Sandwich Recipes

- 195 -

Navajo Tacos

2 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup evaporated milk

About 3/4 cup water

Mix dry ingredients with fingers. Stir in water with a fork. Knead and divide into 6 parts. Pat into 4

(8-inch) circles 1/4 inch thick. Fry in oil heated to 365 degrees F until brown.

Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and

taco sauce or salsa.

Makes 4.

To use for a dessert, spread with butter and honey or confectioners’ sugar.

Sandwich Recipes

- 196 -

New York Deli Sandwich

3 ounces sliced pastrami

2 slices pumpernickel bread

2 ounces Dijon mustard

Dill pickle slices

Yellow onion slices

2 ounces sweet cole slaw

Spread Dijon mustard on both slices of pumpernickel bread. Add pastrami and top with dill pickle,

yellow onion and cole slaw.

Sandwich Recipes

- 197 -

Old Time Sloppy Joes

1 pound ground beef

1 can chicken gumbo soup

1 tablespoon mustard

1 tablespoon catsup

Brown ground beef. Add soup, mustard and catsup. Simmer slowly until meat is tender

Sandwich Recipes

- 198 -

Onion Crunch Burgers

1 1/2 pounds ground beef

1 (2.8 ounce) can French fried onion

3/4 teaspoon salt

1/4 teaspoon pepper

Rolls

With fork, gently mix beef, 1/2 cup of the French-fried onions, salt and pepper. Shape into 6

burgers. Grill or broil 10 minutes or until no longer pink in center, turning once.

Serve on rolls and top with remaining French-fried onions

Sandwich Recipes

- 199 -

Open Face Avocado Sandwiches

1 package shredded frozen hash browns

1 large avocado, peeled and sliced

Shredded Cheddar cheese

3 tablespoons oil

Salt and pepper to taste

1 large tomato

Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and

place on broiler pan. Make layers of tomato and avocado strips on each potato patty. Top with

cheese then place under broiler for 3-4 minutes or until cheese melts. Cut each in half.

Serves 4.

Sandwich Recipes

- 200 -

Open-Face Cucumber Sandwiches

3 cucumbers, peeled, seeded and sliced thin

8 ounces cream cheese, softened

1 envelope Hidden Valley Ranch dressing mix

1/2 cup mayonnaise

1/4 cup sour cream

1 loaf cocktail rye bread

Fresh dill weed for garnish

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix

together until well blended. Chill at least 1 hour for flavors to blend.

Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle

with dill weed and arrange on a platter.

Sandwich Recipes

- 201 -

Open Face Pineapple Sandwich

2 slices white or wheat bread

Peanut butter

3 slices pineapple from a can

2 slices American cheese

Toast bread in the toaster until medium brown. Spread each with peanut butter to taste and place

on a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been

drained on a paper towel to remove excess juice. Top each with a slice of cheese. Place under

the broiler just until cheese melts.

Makes 2 open-face sandwiches.

Sandwich Recipes

- 202 -

Open-Face Steak Sandwich with Mushroom Sauce

1 pound beef round tip (sandwich) steak or

sirloin tip steak sliced thin 1/8- to 1/4-inch thick

Salt and pepper

1 teaspoon dried thyme

1 tablespoon olive or vegetable oil

2 cloves garlic, minced

1/2 pound sliced shiitake mushrooms, stems removed

or sliced white domestic mushrooms

1/4 cup dry red wine

1/2 cup prepared beef gravy

1/2 loaf French bread, split and toasted

Sprinkle meat with salt and pepper and 1/2 of the thyme. Sauté meat (using half of the oil) until

browned and medium rare, about 30 to 45 seconds per side. Cook in batches and do not

overcrowd pan so meat fries rather than steams.

In a large non-stick skillet, heat remaining oil over medium high heat. Add garlic and cook for one

minute. Add mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in wine and

bring to a boil for one minute. Season with salt and pepper and remaining thyme. Add prepared

gravy and stir until mixture is heated. Arrange meat on bread and top with mushroom sauce

Sandwich Recipes

- 203 -

Open-Face Bacon-Mushroom Melt

8 strips turkey bacon or pork bacon, halved

4 slices light whole wheat bread, toasted

2 tablespoons mayonnaise

4 mushrooms (4 ounces), thinly sliced

1/8 teaspoon salt

1/4 teaspoon black pepper

4 slices tomato

1/2 pound Muenster cheese, sliced

1 cup alfalfa or other sprouts (optional)

Place a broiler rack farthest from the heat source, and preheat the broiler (or a toaster oven).

Arrange the bacon in a large skillet, and cook over low heat until crisp, turning occasionally, 5 to 8

minutes. Drain on a paper towel-lined plate.

Spread the bread with the mayonnaise, and place on a baking sheet. Top with the mushrooms,

and season with the salt and pepper. Arrange the tomato over the mushrooms. Cover with the

bacon, and top with the slices of cheese.

Broil until the cheese melts. Top with the sprouts, if desired.

Makes 4 servings.

Sandwich Recipes

- 204 -

Open-Face Pizza Sandwiches

2 cups biscuit mix

1/2 cup cold water

1 pound ground beef

1/2 cup grated Parmesan cheese

1/4 cup chopped onion

2 tablespoons chopped green bell pepper

1 teaspoon salt

1 teaspoon dried oregano leaves

1/8 teaspoon pepper

12 ounces tomato paste

2 to 3 tomatoes, thinly sliced

8 slices mozzarella cheese, each

about 4 inches square, cut

diagonally into halves

Preheat oven to 450 degrees F.

Grease cookie sheet. Mix biscuit mix and water until soft dough forms; beat vigorously 20 strokes.

Divide dough into halves. Pat each half into a 16 x 4-inch rectangle on a cookie sheet with floured

hands. Bake until light brown, 8 to 10 minutes.

Reduce oven temperature to 350 degrees F.

Mix ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato

paste; spread over rectangles. Bake until beef is done, 20 to 25 minutes.

Arrange tomatoes down center of each rectangle, overlapping edges; layer mozzarella cheese

slices over tomatoes. Bake until cheese is melted, about 5 minutes longer.

Serves 6.

Sandwich Recipes

- 205 -

Open-Faced Vegetable Sandwich

2 cans crescent rolls

16 ounces cream cheese

1 cup mayonnaise

1 package dry Ranch dressing

Vegetables, chopped

Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to

directions. Let cool.

Mix cream cheese, mayonnaise and Ranch dressing and spread on cooked rolls. Chop 5

vegetables (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and press into cream cheese

mixture. Garnish with olive slices and slice in squares. Refrigerate for at least 2 hours before

serving.

Keep refrigerated.

Sandwich Recipes

- 206 -

Orange-Marinated Pork Sandwiches

1 (1 pound) boneless pork tenderloin

4 (1-inch) thick slices Italian bread, toasted

4 scallions, chopped

3 tablespoons chopped fresh cilantro

Sauce

1/2 cup apricot or mango chutney

2 tablespoons Madeira wine

1 1/2 teaspoons mustard

1 to 2 cloves garlic, minced

1/4 teaspoon black pepper

Combine sauce ingredients in a small bowl. Cover and refrigerate until needed.

Marinade

1/2 cup orange juice

1/4 cup Madeira wine

1 1/2 teaspoons grated orange peel

1/2 teaspoon grated ginger root

Place pork loin in a shallow dish. In a mall bowl, combine marinade ingredients and pour over

pork; turn to coat. Cover and refrigerate 8 to 24 hours.

Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat

thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10

minutes.

Thinly slice pork and place on bread slice. Top with sauce. Sprinkle with onion and cilantro.

Sandwich Recipes

- 207 -

Original Coney Island Hot Dogs

8 frankfurters

1/3 cup sweet pickle relish

2 tablespoons sweet pickle liquid

1 tablespoon melted margarine

1 teaspoon prepared mustard

1/8 teaspoon pepper

1/8 teaspoon onion salt

1/8 teaspoon garlic salt

8 frankfurter rolls

Cut slits into frankfurters lengthwise almost all the way through. Fill with pickle relish; fasten with

wooden picks.

Combine remaining ingredients, except rolls, and mix well. Brush frankfurters with pickle mixture.

Broil or cook on outdoor grill 5 to 7 minutes, brushing frequently with mixture.

Serve in rolls.

Sandwich Recipes

- 208 -

Original Philadelphia Cheese Steak Sandwich

1 (24 ounce) thinly-sliced rib eye or eye roll steak

6 tablespoons soy bean oil

Cheese (Cheez Whiz® is recommended), American

or provolone

4 crusty Italian rolls

1 large Spanish onion

Sweet green and red peppers, sautéed in oil (optional)

Mushrooms, sautéed in oil (optional)

Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan

and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the

slices of meat quickly on both sides.

Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto

each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet

peppers, mushrooms and catsup.

Sandwich Recipes

- 209 -

Original Ranch® Cheeseburgers

1 packet/1 ounce Hidden Valley®

Seasoning & Salad Dressing Mix

1 pound ground beef

1 cup shredded Cheddar cheese

4 hamburger buns

Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook

thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.

Servings: 4

Caramelized Onions

1/4 cup olive oil for frying onions

6 cup thinly sliced onions (approximately 3 pound)

6 garlic cloves

3 tablespoons fresh thyme or 1 tablespoon dried thyme

1 bay leaf

Salt and pepper

Heat olive oil and add onions, garlic, thyme, and bay leaf. Cook, stirring occasionally, until most of

the moisture has evaporated and the mixture is very soft, almost smooth, and caramelized. This

takes about 45 minutes. Discard the bay leaf and season with salt and pepper.

Sandwich Recipes

- 210 -

Oven "Pit" Barbecue

1 (5 pound) boneless chuck roast

Marinade

1 (16 ounce) can whole, peeled tomatoes

1 tablespoon hot chile salsa

3/4 teaspoon garlic salt

1 teaspoon ground pepper

1 large onion, chopped

1 cup celery chopped

1 (4 ounce) can chopped green chiles

1/2 teaspoon salt

Combine marinade ingredients and pour over the roast. Cover and refrigerate overnight. Bake at

275 degrees F for a maximum of 10 hours. The meat will shred very easily.

Excellent for burritos or served on onion rolls.

Makes approximately 25 sandwiches.

Sandwich Recipes

- 211 -

Oyster Loaf (La Mediatrice)

This was popular throughout America in the 19th century. In the Vieux Carre of New Orleans it

was known as "the mediator." It was the one thing a man felt might effectively stand between his

enraged wife and himself when he came home after spending an evening carousing in the

saloons of the French Quarter. He would buy the oyster loaf for pennies, just before going home,

in the French market.

Cut the tops off small French rolls and scoop out most of the center. Brush the cut side of the

tops and the hollowed-out center with melted butter. Place both tops and rolls in a 425 degree F

oven until toasted to a very light brown.

Meanwhile, sauté the oysters in hot butter until they plump up and the edges curl. Add salt,

pepper, 2 or 3 drops Tabasco Sauce and a little hot cream, if desired. Fill the hot rolls and cover

with crusty tops. Use about 3 oysters to one roll. Serve hot.

Sandwich Recipes

- 212 -

Oyster Po’Boy Sandwiches

1 unsliced loaf French bread

Unsalted butter

2 dozen oysters, fried in 1 cup cornmeal with 1/4 teaspoon salt,

1/4 teaspoon cayenne pepper and 1 teaspoon baking powder added

Pickle slices, dill or sour

Slice the French bread in half lengthwise. Scoop out the inside of the bottom half and toast the

shell. Butter inside generously and keep warm.

Fry oysters as directed in this recipe; drain. Place in the bread shell. Top with the pickle slices.

Place the top back on the loaf and warm the loaf in the oven.

Slice into 4 servings.

Sandwich Recipes

- 213 -

Pan Fried Grouper on a Bun

1 (3/4 pound) grouper fillet*

1 cup buttermilk

1 cup all-purpose flour

Salt

Freshly-ground black pepper

1/2 teaspoon paprika

2 tablespoons unsalted butter

2 tablespoons vegetable oil

4 soft multi-grain or plain buns, halved

1/2 cup tartar sauce

Lettuce and ripe tomato slices

Lay the grouper on a flat surface and remove any little bones with tweezers. Going with the grain,

carefully cut the fish on the diagonal into 4 smaller fillets. Place the buttermilk in a shallow dish.

Combine the flour, paprika, salt and pepper in a second shallow dish. Dip the fillets into the

buttermilk and then dredge in the seasoned flour, shaking off excess.

Heat butter and oil in a large, nonstick skillet over medium heat. Cook fillets one or two at a time,

depending on size of the skillet, until golden brown and cooked through, about 3 minutes per

side. Add more butter and oil to the pan if necessary.

While the fish is cooking, spread both sides of each bun with 1 tablespoon tartar sauce. Place a

grouper fillet on the bottom half of each bun, top with lettuce and tomato, if desired, and cover

with the top of the bun. Serve immediately.

* If grouper is not available, use snapper or sea bass.

Sandwich Recipes

- 214 -

Pan Full of Burgers

2 pounds ground beef

1 cup soft bread crumbs

1/2 cup chopped onion

1 egg

Salt and pepper

Have ready 8 tomato slices and 8 hamburger buns. Combine meat, bread crumbs, onion, egg,

salt and pepper. Mix lightly. Place meat mixture on a cookie sheet (with an edge so it doesn’t spill

over). Press to within 1 inch of edge of pan. Bake at 350 degrees F for 20 minutes. Drain excess

fat. Top with 8 cheese slices and tomato slices. Bake until cheese melts. Cut into squares.

Serve on buns.

Sandwich Recipes

- 215 -

Peppered Steak Sandwiches

Serves 4.

2 (3/4 pound) boneless strip steaks

Cracked black pepper

1 baguette

Olive oil

1 clove garlic

Salt

1/4 pound Roquefort cheese

Caramelized onions

1 sprig fresh rosemary

Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate

until needed.

Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and

rub lightly with garlic clove.

Heat a cast iron skillet over high heat, and sear the steaks on both sides. Turn heat down to

medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle

with salt, and let steaks sit for 5 minutes.

Cut toasted baguette into four equal pieces.

Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with

caramelized onions and rosemary. Serve immediately.

Sandwich Recipes

- 216 -

Philly Cheese Meatball Sandwiches

2 teaspoons vegetable oil

1 green bell pepper, cut into strips

1 small onion, cut into thin wedges

1 (18 ounce) package frozen, fully cooked meatballs (about 35 meatballs)

6 hoagie rolls, split and warmed

3/4 cup low-fat pasteurized process cheese spread sauce, heated

Heat oil in a large nonstick skillet over medium heat until hot. Add bell pepper and onion. Cook

and stir 3 minutes. Add meatballs. Cover and cook 13 to 14 minutes, or until meatballs are heated

through and vegetables are tender, stirring occasionally.

Spoon meatball mixture into rolls and drizzle with cheese sauce.

Makes 6 sandwiches.

Sandwich Recipes

- 217 -

Pigs in a Blanket

2 cups Bisquick®

1/2 cup cold milk

12 hot dogs

2 tablespoons melted butter

Stir Bisquick® and milk together. Knead on a floured surface and pat into a 12-inch square. Cut

into 12 (4 x 3-inch) pieces. Wrap each rectangle around a hotdog. Pinch to seal. Brush with

melted butter. Bake at 325 degrees F for 10 minutes.

Sandwich Recipes

- 218 -

Pimento Cheese Spread

This makes nice sandwiches and is good for party appetizers when spread on rounds of rye

bread or wheat crackers.

2 1/2 cups sharp Cheddar cheese, shredded

1 (4 ounce) can pimentos, mashed with

a fork, plus the liquid

1 teaspoon garlic salt

1/2 cup salad dressing

Mix all ingredients together. Let mixture stand until it warms to room temperature, then beat at

high speed with electric mixer until it is smooth and creamy.

Yields 2 cups.

Sandwich Recipes

- 219 -

Pineapple Bagel Sandwich

2 eggs or whole wheat bagels, cut in half

4 tablespoons lite or regular cream cheese

2 (1 ounce) slices Canadian bacon or ham

4 slices red onion

1 (8 ounce) can pineapple slices, drained

Spread 2 tablespoons cream cheese on bottom half of bagel. Top with Canadian bacon slice and

2 slices each red onion and pineapple; place remaining bagel half on top. Repeat with remaining

bagel.

Serve with orange wedges and strawberries, if desired

Sandwich Recipes

- 220 -

Pita Bread Sandwiches

3 cups beef, chopped and cooked

1 (12 ounce) can Chinese vegetables, drained

Italian salad dressing

6 individual-size pita breads

Open the 6 pita bread carefully, leaving bottom parts joined. Stuff with beef mixed with Chinese

vegetables. Shake Italian dressing into each sandwich. Warm in oven at 325 degrees F for 15

minutes.

Sandwich Recipes

- 221 -

Pizza Burgers

1 pound ground beef

8 English muffins

1 (14 ounce) jar pizza sauce

8 ounces mozzarella cheese, shredded

1 (4 ounce) can mushrooms (optional)

Pepperoni, olives, sausage, onions

Brown ground beef. Open buns and place them on a cookie sheet, cut-side up. Spread pizza

sauce on muffins and top with ground beef. Top with cheese. Add optional toppings if desired.

Put into broiler until the cheese melts.

Yields 8 burgers.

Sandwich Recipes

- 222 -

Pizza Burgers

1 cup pizza sauce

1 pound ground beef

1/2 pound Italian sausage

1/4 cup diced green onion

1/4 cup diced green bell pepper

1 cup diced tomato

1 small can sliced olives, drained

4 slices cheese

Grated Parmesan cheese

4 hamburger buns

Butter or margarine

Mix ground beef and sausage together and from into 4 patties. Fry in preheated skillet until done.

Meanwhile, dice vegetables and toss together with olives.

Butter buns and toast under broiler.

Place buns on individual dinner plates open face. Place cooked patties overlapping both halves of

buns. Place one slice of cheese on each patty. Pour 1/4 cup of pizza sauce over each. Serve

vegetables and Parmesan cheese distributed over top.

Sandwich Recipes

- 223 -

Pocket Sandwiches

1/2 pound Italian sausage, sliced

1 onion, chopped

1 clove garlic, minced

1 cup sliced mushrooms

1 cup diced green bell pepper

1/2 cup diced celery

Pepper

6 pita breads

1 cup shredded Monterey jack cheese

Sauté sausage in large skillet until browned.

Drain off all but 2 tablespoons fat and add onion, garlic, mushrooms, green pepper and celery.

Sauté until vegetables are tender and sausage is done. Season to taste with pepper.

Cut pita breads in halves crosswise. Open pockets and stuff with sausage filling. Sprinkle filling

with cheese. Fit sandwiches snugly upright in baking pan and bake at 400 degrees F for 10

minutes or until cheese begins to melt. Serve at once.

NOTE: Instead of sausage, use diced cooked chicken, turkey, shellfish, or any leftover cooked

meat and sauté in 2 tablespoons of oil instead of sausage fat.

Sandwich Recipes

- 224 -

Pork Barbecue

1 (5 pound) pork loin

5 tablespoons brown sugar

1 tablespoon vinegar

2 tablespoons Worcestershire sauce

2 teaspoons salt

1 teaspoon pepper

1 teaspoon chili powder

1 (22 ounce) bottle catsup

1 onion

2 cups pork broth

1 cup water

Preheat oven to 350 degrees F. Place pork loin in a shallow baking pan, fat side up. Roast 3

hours, or until the temperature at the center of the pork is 160 degrees F. (If desired, roast a little

longer to ensure it is very well done.)

Drain pork well. Chop into bite-size pieces with a large knife.

In a large saucepan or Dutch oven, combine remaining ingredients. Bring to a simmer over

medium heat. Add chopped pork; simmer 10 to 15 minutes.

Per serving: 188 calories, 6 g fat, 47 mg cholesterol, 13 g carbohydrates, 1 g fiber, 21 g protein,

775 mg sodium