Sandwich Recipes

[swtness]

cuban sandwich

1 loaf Cuban bread*
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced

• Italian or French bread may be substituted.

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

George Forman Grill: May also be used

[swtness]

cucumber tea sandwiches

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely chopped watercress leaves
16 slices best-quality white bread
Salt to taste
1/2 cup alfalfa sprouts

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again

[skyEyz_7]

Tortilla BLT & Avocado

4 Burrito Size Flour Tortillas
1 ripe Avocado peeled and pitted
1/4 cup Sour Cream
1 Tbsp. Lime Juice
1/2 tsp. hot Red Pepper Sauce to desired taste
1/2 tsp. Worcestershire Sauce
4 large leaves Red Leaf Lettuce
2 large Tomatoes cut into 1/4-inch slices
8 slices Bacon cooked

Combine avocado, sour cream, lime juice, hot pepper sauce, Worcestershire sauce, and a dash of salt. Blend with a fork until smooth. Spread each warmed tortilla with 3 tablespoons of the avocado spread. Layer with lettuce, tomatoes and bacon. Fold slices and roll up.

[skyEyz_7]

Lobster Roll

This is one of my favorite sandwhiches simple but very good!

1 hot dog roll, toasted (recommended: “New England-style” hot dog roll, no crust, split on top)
2 to 3 leaves lettuce
3 to 4 ounces freshly picked lobster meat (1 lobster’s worth)
1 teaspoon mayonnaise

Place the lettuce in a bed on the bottom of the hot dog roll. Layer the lobster meat on top of the lettuce and place a dab of mayonnaise on top of the meat. Enjoy!

Note; sometimes i just prefer to have a good melted butter without the mayo :lol:

[skyEyz_7]

Another Lobster Roll

1 cup chopped celery (from 3 to 4 celery stalks), drained*
2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed
3/4 to 1 cup good quality mayonnaise
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, softened
6 hot dog buns

In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.
Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) When toasted, stuff them with the chilled lobster salad and serve immediately.

Note: When celery is chopped, it tends to release its natural moisture, which can water down the lobster salad and give it a soupy consistency. To avoid this, chop the celery, wrap it in a dry clean towel or several paper towels, and place in the refrigerator for 15 to 20 minutes, allowing the towel to absorb any excess moisture.

[skyEyz_7]

Shrimp and Oyster Po’ Boy

This Recipe Comes from Paula Deen

Vegetable oil, for frying
1 cup all-purpose flour
2 tablespoons House Seasoning
3 eggs
1/2 cup hot sauce (recommended: Texas Pete)
7 medium shrimp, peeled
5 medium oysters, shucked
1 hoagie roll, split, buttered and lightly toasted
Tartar Sauce, recipe follows
Shredded lettuce
Sliced tomato
Salt and pepper
Garlic powder

Heat the oil in a Dutch oven to 375 degrees F.
Place flour in a bowl and add House Seasoning. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain on paper towels. Lightly flour oysters and drop 1 at a time into hot oil. Fry until golden brown and drain. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Season with salt, pepper and garlic powder to taste. Place oysters on top of tomato. Add another layer of shredded lettuce and then place shrimp on top. Top that with bread and a toothpick to hold the sandwich together.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon House Seasoning
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.

Yield: 2 cups tartar sauce
Prep time: 3 minutes
Ease of preparation: easy

[skyEyz_7]

Submarine Sandwich

1/4 cup Italian vinaigrette
1 long crusty loaf about 16 inches, French or Italian bread
1/4 cup mayonnaise
2 small ripe tomatoes, thinly sliced
4 ounces prosciutto, thinly sliced
6 ounces Italian salami, thinly sliced
3 ounces cheddar cheese, thinly sliced
6 ounces boiled ham, thinly sliced
4 ounces provolone cheese, thinly sliced
12 slices dill pickles
1 cup shredded iceberg lettuce
12 small sweet pickled peppers, sliced

Slice loaf of bread in half lengthwise and spread both cut sides with mayonnaise.

Layer bottom half of loaf with tomato slices, prosciutto, salami, Cheddar, ham, provolone and pickles.

Top with lettuce and pickled peppers.

Spoon vinaigrette over the filling and cover with top half. Press down firmly.

Serves 3 to 4.

[skyEyz_7]

Philly Steak Sub

6 oz. (sliced so thin you can almost see through it) eye of round roast

1/4 C. thinly sliced onion

2 oz. mushroom sliced

1 T. olive oil

1 French baguette, thin and sourdough

2 thick slices Provolone Cheese

Add oil to a skillet, on high heat. Add onions and mushrooms to pan. When they start to look translucent add the meat on top of onions and mushrooms. Mix thoroughly and cook until meat browns. Shape into the form of the bun and add cheese.

Add meat to bun and slice into 2 pieces. Serve with a pickle.

Serves 1

[skyEyz_7]

Tangy Barbecue Beef

2 tablespoons chili powder

1 teaspoon celery seeds

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 3 pound fresh beef brisket, trimmed of fat

2 onions, thinly sliced

1 cup bottled smoke flavored barbecue sauce

1/2 cup beer or ginger ale

8 large sandwich buns or Portuguese rolls, split and toasted
bottled hot pepper sauce, optional

mango slices

In a small bowl combine the chili powder, celery seeds, salt and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a crockpot.

Place the brisket on the onions, cutting the meat to fit the cooker, if necessary.

Scatter the remaining onions on top of the brisket.

In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.

Cover and cook on low setting for 10 to 12 hours or until meat is fork tender.

Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockpot.

Heat through using the high setting.

To serve, use a slotted spoon to transfer beef and onion mixture into the buns.

If desired, season to taste with bottled hot pepper sauce. Top with mango slices.

Makes 8 servings.

[skyEyz_7]

Mediterranean Beefy Basil Roll-Ups

A category runner-up winner in the 2001 National Beef Cookoff.

2 packages (6 ounces each) fully-cooked beef steak strips

1 cup loosely packed fresh basil leaves (about 3/4 ounce)

4 large flour tortillas (10-inch diameter)

1/2 cup crumbled feta cheese

1 medium tomato, thinly sliced

1/4 cup prepared olive oil and vinegar dressing

– fresh basil sprigs

Arrange 1 cup basil evenly on tortillas, leaving 1-inch border around edge; top evenly with cheese, then tomato. Top with beef strips, placing them all in the same direction to simplify rolling. Drizzle with dressing.

Fold right and left sides of tortillas over filling; fold bottom edge over and roll up tightly. Cut rolls diagonally in half; secure with wooden picks. Garnish with basil sprigs.

Servings: Serves 4

[skyEyz_7]

Southwest Beef Wraps

Another great use for the family favorite pot roast.

1 boneless chuck shoulder roast or bottom round rump roast (about 3 lbs.)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 tsp. salt
1/2 tsp. pepper
2 jars (16 oz. each) prepared chunky salsa with cilantro
8 flour tortillas, warmed
– fresh cilantro (optional)

Tomato-Corn Relish:
1 cup frozen corn, defrosted
1 cup chopped fresh tomato
2 Tbsp. chopped fresh cilantro

Cut beef pot roast into 4 even pieces. Place onion and garlic in slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.

Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.

Top each tortilla with 3/4 cup beef mixture. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge up. Garnish with cilantro, if desired.

[skyEyz_7]

Grilled Cajun Chicken Sandwich

4 skinless, boneless medium chicken breast halves, about 12 ounces total

olive oil or cooking oil

1/2 to 1 teaspoon Cajun seasoning

4 ounces Monterey Jack cheese with peppers

2 to 4 tablespoons Thousand Island salad dressing

few dashes bottled hot pepper sauce

roasted or fresh red sweet pepper strips

lettuce leaves

4 kaiser or whole wheat buns, split and toasted

Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick. Brush with oil; sprinkle with cajun seasoning.

Grill or broil as directed below.

Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.

Top with roasted or fresh red sweet pepper strips, lettuce and bun tops.

Makes 4 servings.

To cook by direct grill method: Arrange chicken on a grill rack. Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling.

To broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking.

[skyEyz_7]

Chicken and Brie Sandwich

1 boneless, skinless chicken breast, marinated in a mixture of olive oil, chopped garlic and chopped fresh herbs (such as thyme, parsley and rosemary)
3 oz. brie
2 oz. mayonnaise
1 bunch basil leaves
8 slices tomato
2 slices country bread

Remove the chicken from the marinade, and discard the marinade. Grill the chicken for about 10 minutes, until cooked.

Toast the bread on 1 side only. Spread the mayonnaise on the un-toasted sides. Top with basil leaves and sliced tomatoes.

Top the chicken with the brie and heat in a toaster oven or broiler for 2 minutes until the cheese is melted.

Put the chicken and brie on top of the tomato slices, and close the sandwich.

Serve with French fries and mixed green salad.

Makes 1 sandwich.

[skyEyz_7]

Teriyaki Chicken Pita

4 chicken breast halves (about 5 ounces each), cut in bite-size pieces
1/4 cup vegetable oil
1/2 cup pea pods, stems removed
1 cup broccoli buds
1/2 cup red bell pepper strips
1 cup cut yellow squash, sliced in half-moon shapes
1 cup cut carrots, cut in very thin julienne strips
1/2 cup teriyaki glaze (see recipe)
8 slices jack cheese (1 ounce each)
4 pieces Greek pita bread
4 large lettuce leaves
4 pickle spears

In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables should be bright and firm to the bite. Do not overcook.

Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken and vegetables and set under broiler. Broil until cheese is melted, 1 to 2 minutes.

Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread. Fold pita over and secure with decorative pick. Set on large leaf of lettuce and garnish with pickle spear. Serve with french fries, 5-bean salad or pasta salad. Makes 4 servings.

Teriyaki glaze:

1/2 cup soy sauce
1/4 cup plus 2 tablespoons sugar
Pinch of minced fresh ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 teaspoons dry sherry
1 1/2 tablespoons pineapple juice
2 tablespoons water
1 1/2 tablespoons cornstarch
1 1/2 teaspoons sesame oil
1 1/2 teaspoon sesame seeds

In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic powder, pepper, sherry and juice. Bring to simmer.

Combine water and cornstarch; whisk together. Add to simmering liquid to thicken; continue to simmer 10 minutes.

Put small, heavy-bottomed saute pan over medium heat. Add oil and seeds. Toast seeds until lightly browned. Immediately pour seed mixture into thickened teriyaki glaze to stop seeds from overtoasting; mix to combine. Use 1/2 cup with chicken/vegetable mixture. Reserve remaining glaze for another use. Makes about 2/3 cup.

[skyEyz_7]

Ginger Pork Wraps

3 tablespoons grated gingerroot

3 tablespoons honey

1 2 1/2 pound boneless pork loin roast - trimmed of fat

1/4 cup hoisin sauce

3 cups purchased coleslaw blend

2 tablespoons rice vinegar

12 flour tortillas – heated (8 to 10 inch )

In 3 1/2 to 4-quart slow cooker, combine gingerroot and honey; blend well.

Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6 to 8 hours. Remove roast from slow cooker.

With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In medium bowl, combine coleslaw blend and vinegar; toss to mix well.

To serve, spread about 1/ 3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly.

12 sandwiches

[skyEyz_7]

Barbecued Pork Sandwiches

2 lbs. boneless pork shoulder roast
1/2 cup (1 medium) chopped onion
2 tsp finely chopped fresh garlic
1/2 cup water

Sauce:
1 (14 oz) bottle (1-1/2 cups) ketchup
1 tbsp chili powder
1 tsp firmly packed brown sugar
1/4 tsp coarsely ground pepper
1 tbsp country-style dijon mustard
3 tbsp worcestershire sauce
2 tbsp cider vinegar
9 Hamburger buns

Heat oven to 325 F.

In roasting pan place pork roast. Sprinkle with onion and garlic; add water.

Cover; bake until roast shreds easily with fork (2 to 2-1/2 hours).

Remove from pan. Reserve pan juices; skim off fat.

With fork shred roast into small pieces.

Meanwhile, in 3 quart saucepan combine all sauce ingredients and reserved pan juices. Cook over medium heat, stirring occasionally, until sauce comes to a full boil (6 to 8 minutes). Reduce heat to low; continue cooking 10 minutes.

Stir in shredded pork.

Continue until heated through (5 to 8 minutes)

[skyEyz_7]

Ground Pork BBQ Sandwiches

2 lbs. ground pork

1/2 Cup. onion, chopped

1 Tablespoon. brown sugar

1 Cup. ketchup

1/4 Cup. BBQ sauce

1/4 teaspoon. dry mustard

1/3 teaspoon. celery salt

Brown meat; drain well.

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

Serve on buns.

[skyEyz_7]

Pulled Pork with Root Beer Sauce

1 2 1/2 to 3 pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer; two 12 ounce cans or bottles
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate optional
several dashes bottled hot pepper sauce, optional
8 to 10 hamburger buns, split and toasted, if desired
lettuce leaves optional
tomato slices optional

Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 5 quart crockpot. Sprinkle meat with the salt and pepper.

In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer and garlic.

Cover and cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat.

Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. T

o serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce.

Makes 8 to 10 servings.

[Cowgirl]

Cottage Cheese

Cottage Cheese
slice of bread
Karo Dark Syrup

Place a generous portion of cottage cheese on top of a slice of bread,
drizzle the syrup on top and enjoy…I saw hubby eat this as a quick lunch for years
before trying it myself…it’s good…

[Cowgirl]

Runzas

Dough

2 cups warm water
2 packages yeast
1/2 cup sugar
1 1/2 teaspoons salt
1 egg
1/4 cup margarine – melted and cooled
6 1/2 cups flour
Or …your favorite recipe for two loaves of bread, Dough will have gone through one rising.

Runza Filling

2 pounds ground beef
2 cups chopped onions 2 med onions
4 cups shredded cabbage 1lrg head
1 teaspoon shortening
2 tablespoons water 1/2 cup
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon oregano
1 tsp pepper
1/2 teaspoon season salt

Brown 'n crumble ground beef in a six quart pot, Do not drain off the grease from the meat, as it is the fat the onion will cook in. Toss in onions, diced. Once onions are translucent, stir in cabbage. Add some salt, cover, and let cook, stirring occasionally. Once cabbage is cooked, add more salt, and pepper, to taste. Remove from heat, and drain any excess liquid. Cool completely before putting in dough.

Take bread dough, and divide into 16 equally-sized pieces. Roll out a piece of dough on a bread board, to about 1/16 inch thickness. Will be a circle larger than your hand. Put a scoop of cabbage/meat mixture in the center, fold over sides and ends and seal. Repeat with remaining dough.

Place the runzas on a greased cooke sheet, butter the tops, cover with tea towel and let dough rise til light, about 30 minutes, Bake 375…25 min or until golden brown, butter the tops …
these freeze nicely…