Sandwiches

[Kitchen Witch]

Texas Style Pork Barbecue


3/4 pound boneless cooked pork loin ; thinly sliced
1/4 cup coarsely chopped onion
1 clove garlic ; minced
2 teaspoons butter
3/4 cup chili sauce
1 tablespoon each brown sugar ; vinegar, molasses, water
1 teaspoon each lemon juice and prepared mustard
1/4 teaspoon liquid smoke
1/8 teaspoon each ground red pepper and salt
4 onion rolls ; split and toasted


In medium saucepan saute onion and garlic in butter until tender. Stir in chili sauce, sugar, vinegar, molasses, water, lemon juice, mustard, liquid smoke, pepper and salt. Bring to boil; reduce heat and simmer, uncovered, about 15 minutes. Add pork slices to saucepan, stir gently to coat pork with sauce. Continue to heat about 5 minutes, until pork is heated through. To serve, place pork on bottom half of rolls; top with roll tops. Serve any extra sauce on the side.



Toasted Pastrami Sandwiches

1 large onion ; thinly sliced and separated into rings
1 medium green sweet pepper ; cut into thin strips
1/3 cup reduced calorie clear Italian salad dressing
4 French style rolls ; about 4 inches long, split
8 slices fully cooked turkey pastrami
2 ounces thinly sliced provolone or Swiss cheese
3 plum tomatoes ; thinly sliced
4 teaspoons tarragon mustard or peppercorn mustard


In an 8 inch skillet cook onion and sweet pepper in Italian dressing until tender. Remove skillet from heat. For each sandwich, place the bottom of a roll on a 12 inch square of foil. Top with turkey pastrami, cheese and plum tomato slices. Spoon on the onion sweet pepper mixture, including any remaining dressing. Spread cut side of the roll top with mustard and place atop the fillings. Wrap each sandwich in the foil, sealing the ends. Heat sandwiches in a 350F oven for 15 to 20 minutes or until cheese is melted. Unwrap sandwiches and serve warm.



Classy Club Turkey Sandwiches

3 oz. package cream cheese ; soft
2 oz. package blue cheese
1 teaspoon instant minced onion
Dash ; Worcestershire sauce
Mayonnaise
12 slices sandwich bread ; toasted
8 slices tomato
8 slices cooked turkey
4 slices Swiss cheese
Salt ; and pepper
8 slices bacon ; cooked and drained
Lettuce ; leaves


Combine cream cheese, blue cheese, onion, Worcestershire sauce and 1 tablespoon mayonnaise; stir well. Spread cheese mixture on 4 slices of toast. Top each with 2 slices tomato, 2 slices turkey and 1 slice Swiss cheese; sprinkle with salt and pepper. Add second slice of toast; top with 2 slices bacon and lettuce. Spread remaining toast with mayonnaise, and place over lettuce leaves. Secure each sandwich with wooden picks; cut each sandwich into 4 triangles to serve.



Cucumber Chicken Pita Sandwiches


1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint ; crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato ; thinly sliced
1/3 cup crumbled feta cheese

For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.



Grilled Egg Sandwich


2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon style mustard or brown mustard
4 slices English muffin bread or firm textured white
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato ; sliced
2 slices Swiss or American cheese
2 tablespoons milk

In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside. In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once. Place each egg on mustard side of a bread slice. Layer the spinach, tomato and cheese on eggs. Top with the remaining bread slices, mustard sides down. In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides. In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.



Grilled Ham and Cheese

1/2 stick butter ; room temperature
1 tablespoon Dijon mustard
2 teaspoons minced fresh thyme
2 teaspoons minced fresh parsley
8 slices country style bread about 1/2 inch thick
1/2 pound cheddar cheese ; thinly sliced
1/4 pound thinly sliced smoked ham
1/2 small red onion ; thinly sliced
1 large tomato ; thinly sliced

Mix first 4 ingredients in bowl. Season with salt and pepper. Arrange 4 bread slices on work surface. Divide half of cheese equally among bread slices. Top with ham, then onion, tomato and remaining cheese. Top sandwiches with remaining bread. Spread herb butter on outside of sandwich tops and bottoms. Heat large nonstick skillet over medium heat. Add sandwiches and cook until bottoms are golden, about 3 minutes. Turn sandwiches over, cover skillet and cook until cheese melts and bread is golden, about 3 minutes.

[Kitchen Witch]

Western Sandwiches

* 6 eggs
* 3 tablespoons finely chopped onion
* 1 green bell pepper, chopped
* 1 cup chopped cooked ham
* 1/4 cup milk
* 1/4 teaspoon pepper



Beat eggs slightly; add chopped onion, green pepper, ham, milk, and pepper. Pour onto 2 large hot greased skillets. When set, cut into 8 sections and turn. Serve on toasted bread; pass the ketchup.
Serves 8.



BLT AND MORE

1/4 cup mayonnaise or salad dressing
8 slices whole grain bread ; toasted
12 slices bacon or turkey bacon ; cooked and drained
2 medium tomatoes ; sliced
4 to 8 leaf lettuce leaves or 8 to 12 fresh spinach


Spread mayonnaise or salad dressing on one side of each slice of toasted bread. To assemble sandwiches, top 4 bread slices with bacon, tomato, lettuce and remaining bread slices. Cut in half to serve. Makes 4 servings.

BLT with Guacamole: Prepare as above, except substitute guacamole for the mayonnaise or salad dressing.
BLT with Turkey: Prepare as above, adding one or two thin slices cooked turkey breast to each sandwich.
BLT with Cheese: Prepare as above, adding a slice of cheese to each sandwich.
BLT with Pesto: Prepare as above, except reduce mayonnaise or salad dressing to 3 tablespoons and stir in 2 tablespoons purchased pesto.




BROILED CRAB SANDWICHES



1 6 1/2-oz. can crab meat
1/4 cup minced onion
1 cup shredded American cheese
1 cup mayonnaise
French ; bread slices


Mix together all ingredients except bread. Spread on French bread slices, cut to desired thickness. Place under broiler until bubbly and brown. Makes 6 servings.

[Kitchen Witch]

Asian Sausage Wraps with Chinese Catsup



1 pound bulk hot pork sausage
4 (10-inch) flour tortillas
1/3 cup prepared hoisin sauce
1 tablespoon hot Chinese mustard
1 tablespoon grated fresh ginger root
1 clove garlic, minced
1 cup hot cooked white rice
1/4 cup pine nuts, lightly toasted
2 tablespoons finely diced green onions
2 cups shredded lettuce

Remove sausage from package; crumble into large skillet and cook,
stirring to break up over medium heat until lightly browned. Drain
well on paper towels. Heat tortillas as directed on package.
To make Chinese catsup: in a small saucepan, blend together hoisin
sauce, mustard, ginger root and garlic; place over medium heat,
stirring just until hot and well-blended. Spread over warmed
tortillas.

Toss together cooked and crumbled sausage, rice and pine nuts,
divide equally among the four tortillas. Sprinkle with green onions
and lettuce. Fold sides over filling, then fold bottom up over
filling and continue rolling to enclose.

Makes 4 servings.

Note: This also can be served as an appetizer using Rice Paper
Wrappers available in Asian grocery stores. When using the wraps,
recipe makes sufficient filling for 12 to 15 appetizer size wraps.

[Kitchen Witch]

Morning, Noon or Night Steak and Egg Burger


1 4-ounce ground steak patty
1 egg, fried or scrambled
2 slices bacon
2 slices sourdough bread
1-2 teaspoons butter
1 ounce slice Monterey Jack cheese
Apple barbecue sauce

Grill burger, preferably with applewood flavor, or broil or pan-fry. Fry or scramble egg. Cook bacon. Prepare bread by lightly spreading it with butter; grill in skillet until golden brown. Put burger on bread, then egg, bacon and cheese. Top with another slice of bread. To prepare apple barbecue sauce, mix warmed apple cider with barbecue sauce. Serve burger with sauce. Yields 1 serving.

[Kitchen Witch]

Worm Burgers

1 pound lean ground beef or ground turkey
4 individual 1-ounce packages of string cheese, sliced into long strips
4 hamburger buns

Make 4 hamburger patties, placing long strips of cheese inside the meat. Wormy cheese strips should stick out of the sides of the patties. Grill burgers until cooked thoroughly. Yields 4 servings.

[Kitchen Witch]

Grilled Cheese Sandwich with Sauerkraut on Rye


2 slices dark rye bread
Several thin slices of aged, Gruyere Swiss cheese
1/3 cup drained and heated sauerkraut
2 teaspoons of butter

Heat a frying pan to medium high heat. For each slice of bread, butter one side and place butter side down on the hot pan. Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut. After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.

Serves one.

[Kitchen Witch]

Sicilian Hero Slices

2 red bell peppers

1 (24-inch-long) thin baguette with soft crust, cut lengthwise, 1 long side left attached

3 T. mayonnaise

1 T. tapenade, olivada (black olive paste) or chopped oil-cured olives

1/2 t. balsamic vinegar

1/2 t. Dijon mustard

6 thin slices mortadella

9 thin slices Genoa salami

9 thin slices provolone

6 large, firm cherry tomatoes, sliced paper-thin

8 large basil leaves

Sprigs fresh basil, for garnish

Place a rack 3 inches from the heat source; turn on the broiler. Line a baking pan with foil. Cut off both ends of the peppers. Stand the peppers on a board and cut off the sides into 4 slabs. Arrange them on the prepared pan, skin side up. Broil until the skin is blackened, 5 minutes. Remove the peppers from the oven. Use the foil lining to wrap the peppers so they steam. Let them rest about 10 minutes, then slip off their skins. (The peppers can be refrigerated up to 3 days, or frozen up to 1 month. To freeze, put each pepper in small, airtight plastic bag.)


Trim the ends off the baguette. Rub a moistened paper towel over the crust to soften. Open the baguette and pull out the soft bread, leaving a 1/4-inch margin. Combine the mayonnaise, olive paste, vinegar and mustard in a small dish. Spread it evenly on the cut sides of the bread.


Cut the bell peppers, meats and cheese to fit the bread with no overhang. First, layer the red peppers in a single layer, then evenly layer the meats, cheese, tomatoes and basil leaves. Close the bread. Press gently with your hands. Cut the loaf in 3 equal portions. Wrap each airtight in plastic; twist the ends.

Unwrap the portions. Insert a toothpick into each, if needed, to keep the bread together. Cut each as desired (6 thin or 3 thick pieces) Arrange the sandwiches on a platter; garnish with basil sprigs.

[Kitchen Witch]

Ham and Cheese Calzones

2 (10-oz.) tubes refrigerated pizza crust

1 C. ricotta cheese

6 oz. pepperoni, sliced

2 C. fully cooked ham, diced

2 C. mozzarella cheese, shredded

Parmesan cheese, shredded

Dried basil

Meatless spaghetti sauce

Unroll one pizza crust on a 14 x 11 greased baking sheet. Spread half of the ricotta on half of the dough lengthwise, to within 1 inch of the edges.

Sprinkle with half of the pepperoni, ham and mozzarella.

Fold unfilled side of dough over the filled half and press edges together firmly to seal.

Repeat with remaining crust and filling ingredients.

Bake at 400º for 20-25 minutes or until golden brown.

Sprinkle with Parmesan cheese and basil if desired. Slice into serving size pieces. Serve with warm spaghetti sauce.

[Kitchen Witch]

Bacon, Lettuce and Fried Tomato Sandwiches

4 large tomatoes (green or red, but firm)

2 eggs, beaten

1/4 cup fresh basil, chopped

1/4 cup onions, finely chopped

1 teaspoon garlic, minced

Salt and freshly ground pepper, to taste

1 cup fine dry bread crumbs

4 tablespoons olive oil, plus more if needed

12 slices bread

Mayonnaise (optional)

18 to 24 slices bacon, cooked till crisp and drained

Lettuce, about 6 large pieces, wash and dried

Wash and dry tomatoes. Remove stem core and slice. Slice each tomato into 4 thick slices. In a shallow bowl, combine eggs, basil, onion, garlic, salt and pepper. On wax paper, sift a layer of breadcrumbs.

Heat oil in a large skillet (cast iron is best) over medium heat. Dip tomato slices in egg mixture, then coat with bread crumbs. Cook tomatoes in batches, 4 to 6 slices at a time; don't overcrowd skillet. Cook tomatoes until golden, about 3 minutes on each side, turning only once. If necessary, add more oil and give it a minute or two to heat up before adding next batch of tomatoes. Drain tomatoes on paper bag or paper towels. Place fried tomatoes on plate in warm oven while cooking remaining batches.

Meanwhile, toast bread. If desired, spread each with about a teaspoon of mayonnaise, or more to taste. Layer each of 6 slices with a piece of lettuce, and six with 3 to 4 bacon slices. Add 2 to 3 fried tomato slices to each, close sandwich, and serve immediately.

Makes 6 sandwiches.

[Kitchen Witch]

Ground Pork BBQ Sandwiches

2 lbs. ground pork

1/2 C. onion, chopped

1 T. brown sugar

1 C. ketchup

1/4 C. BBQ sauce

1/4 t. dry mustard

1/3 t. celery salt

Brown meat; drain well.

Stir in the remaining ingredients. Put in crockpot, heat on low several hours.

Serve on buns.

[Kitchen Witch]

Death by Cheese Sandwich


* 1 quart oil for frying
* 4 teaspoons mayonnaise
* 4 slices white bread
* 4 slices Cheddar cheese
* 1 cup milk
* 2 eggs
* 2 cups dry bread crumbs


* Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
* Spread one teaspoon of mayonnaise onto each slice of bread. Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread. The mayonnaise should be on the inside. In a medium bowl, whisk together the eggs and milk. Place the bread crumbs into another dish. Dip each sandwich into the egg mixture, then coat with bread crumbs.
* One at a time, immerse the sandwiches in the preheated oil. Fry until the cheese is melted, and the crust is golden brown, 3 to 4 minutes. Repeat with the other sandwich. Place on paper towel to absorb excess oil before serving. Editor's Note:We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

[Kitchen Witch]

Krautburger


* 1 pound lean ground beef
* 1 onion, chopped
* 1/2 medium head cabbage, shredded
* 1/2 (1 ounce) package dry onion soup mix
* 1 (8 ounce) package mild Cheddar cheese, sliced
* black pepper to taste
* 2 (1 pound) loaves frozen bread dough, thawed
* butter flavored cooking spray
* 1/4 cup margarine, melted


* Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
* Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
* Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

[Kitchen Witch]

GRILLED SOURDOUGH CHEDDAR MELT

2 teaspoons butter or 1 stick margarine
Cooking spray
2 cups coarsely chopped onion
1 pound ground round
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 ( 3/4-ounce) slices 2 percent reduced-fat processed sharp cheddar cheese
8 (1 1/2-ounce) slices sourdough or white bread

Over medium-high heat melt 1 teaspoon butter in large non-stick skillet coated with cooking spray. Add onion and cook 4 minutes or until golden brown, stirring frequently. Reduce heat. Cook 10 minutes or until tender, stirring occasionally. Set aside.

Preheat broiler. Combine beef, pepper and salt in a medium bowl. Divide beef mixture into 4 equal portions, shaping each into a 1/4-inch thick oval patty. Place patties on broiler pan coated with cooking spray; broil 4 minutes on each side or until done.
Place 1 cheese slice over each of 4 bread slices. Top each slice with 1 patty and 3 tablespoons onion mixture. Cover with remaining bread slices. Over medium heat, melt 1/2 teaspoon butter in pan coated with cooking spray; add 2 sandwiches to pan. Cook 4 minutes on each side or until browned and cheese melts. Repeat procedure with 1/2 teaspoon butter and remaining sandwiches. Serves 4

[Kitchen Witch]

A twist on ham and cheese sandwiches!

The next time you want a ham and cheese sandwich - try this:

beat eggs and add 2 - 3 T. Worcestershire sauce, salt and pepper and a splash of hot sauce

assemble your sandwiches with ham and cheese of choice

dip sandwiches in egg mixture and fry on both sides until golden! (use a bit of butter or oil to fry in)