3 Slice Bread of choice
4 Ounce Corned Beef Brisket, thinly sliced
8 Ounce Sauerkraut,drained and squeezed
2 Ounce Swiss Cheese
Russian Dressing, to taste **
As a cold sandwich : On first slice of bread,place half the corned beef, then half the kraut and half the swiss. Top with Russian dressing, cover with second slice of bread. Layer on the rest of the beef,kraut and swiss. Cover with third slice of bread. Secure with toothpicks, cut and serve.
As a hot sandwich: Preheat broiler to 425f. On a cookie sheet, lay out the three slices of bread.On the first slice, layer beef, kraut, and swiss. On the second slice, layer beef and kraut. On the third slice, place the rest of the cheese. Broil until cheese bubbles. Remove from oven with spatula. Top with Russian dressing and assemble the layers. Secure with toothpick, cut and serve.
Broil, fry or microwave bacon until crisp; drain well and set aside. Spread all slices of bread with Blue Cheese dressing. On first slice of bread, layer lettuce and roast beef. Cover with second slice of bread. Add Bacon, lettuce and tomato. Top with third slice of bread. Secure with toothpicks , slice and serve.
For French bread or roll: layer all ingredients on bottom half. Spread additional Blue Cheese dressing on top half. Assemble, cut and serve.
Recipe Name: BLUE CHEESE DRESSING
Category: SAUCES
Serves: 8
Break blue cheese into small pieces, in a medium sauce pan over low heat, melt cheese. Stir in mayo, buttermilk and wine. Whip well and pour into container, Refrigerate.
The dressing should have a heavy body and spread nicely.
Spread mayo on three slices of bread. On first slice place corned beef, swiss and lettuce. Cover with second slice of bread. Add turkey, tomato and lettuce. Top with third slice of bread. Secure with toothpick, slice and serve.
Recipe Name: TURKEY CLUB
Category: SANDWICH
Serves: 1
3 Slice Bread of choice
Mayonnaise or Russian Dressing**, to taste
2 Ounce Turkey Breast, thinly sliced
2 Ounce Swiss Cheese
3 Slice Bacon
Lettuce
3 Slice Tomato
Broil, microwave or fry bacon until crisp; drain well and set aside. Spread three slices of bread with mayo or Russian dressing. On first slice, place turkey,swiss and lettuce. Cover with second slice of bread. Add bacon, tomato and lettuce. Top with third slice of bread. Secure with toothpicks, slice and serve.
1 5 inch French Rolls, Split
3 Each Hot Italian Sausages
2 Ounce Swiss Cheese
3 Tblsp Hot Crushed Cherry Peppers
3 Slice Onion, seperated into rings
Broil or fry sausage until well done; drain well and set aside. Preheat broiler to 425f. On a cookie sheet, lay out both sides of bread. Place half of swiss cheese on each side. Broil until cheese bubbles. Remove from oven. Place sausage on bottom half of bread, topping with crushed cherry peppers and onion slices. Close sandwich, cut and serve. Spread with mustard if desired.
4 Pound boneless beef chuck roast
16 Ounce jar whole dill pickles, undrained
1/2 Cup chili sauce
2 Clove garlic, minced
1 Large jalopeno pepper, chopped fine
10 hamburger buns, split
Cut roast in half and place in dutch oven or slow cooker. Add pickles with juice,chili sauce, pepper and garlic. Cover and cook on Low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool
enough to handle, shred the meat. Return to the sauce and heat
through. Using a slotted spoon, fill each bun with about 1/2 cup
meat mixture.
3 slices bread of your liking
1 slice of Swiss cheese
1/4 cup of grated cheddar cheese
1/8 cup blue cheese , crumbled ( I use Stilton )
2 slices of cooked bacon
2 slices tomato
2 tbls butter
spicey brown mustard to taste
This is for one sandwich.
Melt 1 tbls of butter in a medium hot cast iron skillet.
Lay out your bread slices and put mustard on one side of each slice.
Place Swiss cheese on bottom slice, then the 2 slices of cooked bacon. Top with 1/8 cup of grated cheddar cheese.
Place second slice of bread on top of cheddar, top with the blue cheese, tomato and remaining cheddar cheese.
Using 1 tbls butter dot the top side of the top piece of bread with the butter and place buttered side up on sandwich.
Secure the sandwich with tooth picks.
Place the un-buttered side down in the skillet, cook until light brown and cheese starts to melt. Turn sandwich over and continue to cook until well browned and the cheese is well melted.
This is an adult take on that childhood favorite–grilled cheese sandwiches served with a bowl of canned tomato soup. In the summer I like to “really grill” these on our backyard grill rather than using a cast iron skillet indoors. Or, if you have a pannini grill by all means use it. And instead of bland tomato soup, serve these sandwiches with a cool and spicy gazpacho.
Chile Marinated Onions:
1 medium red onion, sliced in 1/8-inch slices
1/4 cup extra virgin olive oil
2 tablespoons cider vinegar
2 teaspoons coarsely ground black pepper
1 teaspoon salt
2 allspice berries, coarsely ground
1/4 teaspoon ground habanero chile
Sandwiches:
8 slices whole wheat or rye bread
1/4 cup whole grain Dijon-style mustard
1 medium tomato, thinly sliced
8 ounces sharp cheddar cheese, thinly sliced
Olive oil
In a medium non-reactive bowl, whisk the oil, vinegar, salt, pepper, allspice and chile together. Add the onions and toss to coat. Marinate the mixture for 30 to 45 minutes at room temperature, stirring occasionally. Drain the onions before using.
To assemble the sandwiches, spread the mustard over on side of each slice of bread. Top half of the slices with a thin layer of cheese, tomato slices, the onions, and finish with the remaining cheese. Top with the remaining slice of bread and secure the sandwiches with toothpicks. Brush both sides of the sandwiches with olive oil.
Heat a gas grill to medium. Place the sandwiches on the grill and close the lid. Cook, turning to prevent the bread from scorching for about 8 minutes or until the sandwiches are browned on both sides and the cheese has melted.
Cut each sandwich in half on the diagonal and serve.
Grilled 3 Cheese sandwiches with bacon and tomato. I do one very similar to this recipe. I cook about four to five slices of crisp bacon per sandwich - I use colby cheese, slicing enough from the brick for each sandwich. I then butter both sides of the sandwich. Instead of grilling it - I put it in the broiler to toast the bread and melt the cheese. Then I add the tomato. This has always been one of my favorite sandwiches.