Sandwich Recipes

Peanut Butter, Apple, and Bacon Sandwiche

2009-04-09T23:55:00.001-07:00

Peanut Butter, Apple, and Bacon Sandwiche
Yields: 2 sandwiches
Ingredients:
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread
slices and top with remaining bread slices.

Grilled Cuban Sandwich

2009-04-09T23:55:00.000-07:00

Grilled Cuban Sandwich

Serves: 4
Ingredients:
8 slices pork loin, 1 ounce each
8 slices ham, 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste

Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the
cheese, ham, pork and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and
continue to cook until cheese is melted about 3 to 4 minutes.

Vegetable Sandwich Filling

2009-04-09T23:53:00.001-07:00

Vegetable Sandwich Filling

1 carrot, peeled

1 bell pepper, cut into slices

1 cucumber, sliced and cored

1 onion, peeled

16 ounces cream cheese

Grind all vegetables. Do not use the core of the cucumber. Blend with cream cheese and spread
on bread for sandwiches.

Roast Beef Sandwiches

2009-04-09T23:53:00.000-07:00

Roast Beef Sandwiches

1 (3 pound) boneless chuck roast
1/3 cup soy sauce
3 celery stalks, chopped
About 3 (1/2-inch) slices Vidalia onion

Place chuck roast in a roasting pan. Pour soy sauce over meat. Add celery and onion slices.
Cover pan with a lid. Bake at 250 degrees F for 5 hours. DO NOT OPEN LID TO PEEK AT
MEAT. THIS WILL REDUCE YOUR LIQUID JUICES.
Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan.
Separate meat with a fork and return to the pan, stirring it into the reserved juices.
Serve on semi-hard Kaiser rolls.

Open-Face Cucumber Sandwiches

2009-04-09T23:49:00.000-07:00

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.

Pork Pull Sandwiches

2009-04-09T23:47:00.000-07:00

Pork Pull Sandwiches

1 quart cider vinegar
3 chipotles, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt
Mix all together and let stand overnight.
1 (5 pound) pork butt
Salt and freshly-ground pepper, to taste
Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8
to 10 hours.
Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over
it. Allow it to rest for 1 hour. Mix the meat up thoroughly. Put cole slaw on a soft white roll, then
add pork pull. Cover with top of roll.
Marinade

Italian Sausage Sandwiches

2009-04-09T23:43:00.002-07:00

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

Hot Ham Sandwiches

2009-04-09T23:43:00.000-07:00

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.

Grilled Hamburgers

2009-04-09T23:41:00.001-07:00

Grilled Hamburgers

8 hamburger patties
1 tablespoon dry mustard

1 tablespoon Worcestershire sauce
1/2 cup melted butter or margarine

Juice of 2 lemons
Combine mustard, Worcestershire, butter and lemon juice. Marinate patties for several hours
before grilling

Fried Green Tomato Sandwiches

2009-04-09T23:41:00.000-07:00

French Dip Sandwich

2009-04-09T23:39:00.001-07:00

French Dip Sandwich

1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked roast beef
4 servings French bread or long
hard rolls, cut in half lengthwise

In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally.
To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for
dipping.

Creamed Chicken on Toast

2009-04-09T23:39:00.000-07:00

Creamed Chicken on Toast

1 package grilled chicken breast strips (Louis Rich)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 cups broccoli florets, cooked drained
1/2 cup milk
1/2 cup shredded Swiss cheese
1 teaspoon Worcestershire sauce
8 slices bread, toasted cut diagonally in half
Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup,
broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture
is thoroughly heated and cheese is melted, stirring occasionally.
Serve over toasted bread slices.

Chili Dog

2009-04-09T23:38:00.000-07:00

Chili Dog

1 (16 ounce) can chili or homemade chili
1 pound hot dogs
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog
rolls, top with chili, onion and cheese

Chicken Pizza Burgers

2009-04-09T23:36:00.000-07:00

Chicken Pizza Burgers

Yield: 4 burgers
16 ounces ground chicken, fresh or thawed
2 cups pizza sauce, divided
1/2 teaspoon dried basil
4 slices provolone cheese
4 hot dog buns
Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped
patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top
each with a cheese slice during the last few minutes of cooking.
Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and
top with patty

2008-07-08T11:38:00.000-07:00

Chicken Pizza Burgers

Yield: 4 burgers
16 ounces ground chicken, fresh or thawed
2 cups pizza sauce, divided
1/2 teaspoon dried basil
4 slices provolone cheese
4 hot dog buns
Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped
patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top
each with a cheese slice during the last few minutes of cooking.
Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and
top with patty

Chili Dogs

1 (16 ounce) can chili or homemade chili
1 pound hot dogs
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog
rolls, top with chili, onion and cheese

Creamed Chicken on Toast

1 package grilled chicken breast strips (Louis Rich)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 cups broccoli florets, cooked drained
1/2 cup milk
1/2 cup shredded Swiss cheese
1 teaspoon Worcestershire sauce
8 slices bread, toasted cut diagonally in half
Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup,
broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture
is thoroughly heated and cheese is melted, stirring occasionally.
Serve over toasted bread slices.

French Dip Sandwich

1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked roast beef
4 servings French bread or long
hard rolls, cut in half lengthwise
In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally.
To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for
dipping.

Fried Green Tomato Sandwiches

1 (8 ounce) package sliced bacon
1 large egg white
1/4 teaspoon salt
1/2 cup cornmeal
1/2 teaspoon coarsely ground black pepper
1 pound green tomatoes (3 medium), cut in 1/2-inch slices
1/4 cup low-fat mayonnaise dressing
1/4 cup low-fat plain yogurt
2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves
8 slices firm whole-grain or white bread, toasted
Cook bacon. Drain on paper towels.
Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4
teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat
both sides well. Place on waxed paper.
In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden
brown and heated through, about 3 minutes. Drain.
In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast.
Arrange lettuce, tomatoes, and bacon between toast slices.

Grilled Hamburgers

8 hamburger patties
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup melted butter or margarine
Juice of 2 lemons
Combine mustard, Worcestershire, butter and lemon juice. Marinate patties for several hours
before grilling

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.

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

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.

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.

Pork Pull Sandwiches

1 (5 pound) pork butt
Salt and freshly-ground pepper, to taste
Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8
to 10 hours.
Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over
it. Allow it to rest for 1 hour. Mix the meat up thoroughly. Put cole slaw on a soft white roll, then
add pork pull. Cover with top of roll.
Marinade
1 quart cider vinegar
3 chipotles, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt
Mix all together and let stand overnight.

Roast Beef Sandwiches

1 (3 pound) boneless chuck roast
1/3 cup soy sauce
3 celery stalks, chopped
About 3 (1/2-inch) slices Vidalia onion
Place chuck roast in a roasting pan. Pour soy sauce over meat. Add celery and onion slices.
Cover pan with a lid. Bake at 250 degrees F for 5 hours. DO NOT OPEN LID TO PEEK AT
MEAT. THIS WILL REDUCE YOUR LIQUID JUICES.
Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan.
Separate meat with a fork and return to the pan, stirring it into the reserved juices.
Serve on semi-hard Kaiser rolls.

Vegetable Sandwich Filling

1 carrot, peeled
1 bell pepper, cut into slices
1 cucumber, sliced and cored
1 onion, peeled
16 ounces cream cheese
Grind all vegetables. Do not use the core of the cucumber. Blend with cream cheese and spread
on bread for sandwiches.

Grilled Cuban Sandwich

Serves: 4
Ingredients:
8 slices pork loin, 1 ounce each
8 slices ham, 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the
cheese, ham, pork and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and
continue to cook until cheese is melted about 3 to 4 minutes.

Peanut Butter, Apple, and Bacon Sandwiches

Yields: 2 sandwiches
Ingredients:
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread
slices and top with remaining bread slices.