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Triple-Decker Club Sandwich

12 slices white bread
16 slices thick-cut bacon
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch of white pepper
1/2 lb cooked turkey breast, thinly sliced
2 tomatoes, sliced
8 large iceberg lettuce leaves, torn into pieces

Toast the bread slices until golden brown. Set aside. In a large nonstick frying pan over medium heat, cook the bacon, turning once, until crisp, 4-6 minutes. Transfer to a plate lined with a double thickness of paper towels and set aside. In a small bowl, stir together the mayonnaise, lemon juice, salt and white pepper, mixing well.
Assemble the bacon, lemon mayonnaise, turkey, tomatoes and lettuce around a large work surface before you begin to make the sandwiches. Lay the bread slices on the work surface and spread them evenly with the lemon mayonnaise. Top 4 of the bread slices with an equal amount of the turkey, followed by half of the lettuce. Top the lettuce with a second slice of bread, mayonnaise side up. Place an equal number of tomato slices and then 4 bacon slices on each sandwich, and top with the remaining lettuce. Place the 4 remaining bread slices, mayonnaise side down, on top. Press down gently to compact the sandwiches and secure them with toothpicks.
To serve, using a se knife, slice into halves or quarters, then transfer to individual plates. Serves 4

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Fresh Mozzarella and Tomato Sandwiches

1/2 cup Salsa Verde
8 slices (1/2 inch thick each) Tuscan bread
2 ripe medium tomatoes, each cut into 4 slices
8 oz. fresh mozzarella cheese, cut into 8 slices

Spread about 1 tablespoon Salsa Verde on 1 side of each bread slice. Place 2 tomato slices and 2 mozzarella slices on each of 4 bread slices. Place remaining bread slices, sauce side down, on top. Cut each sandwich in half to serve. Yields: 4 sandwiches

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Philly Cheese Steaks

1 teaspoon olive oil
1 jumbo onion (12 oz.), thinly sliced
1 medium red pepper, thinly sliced
1 medium green pepper, thinly sliced
4 hero-style rolls, cut horizontally in half
8 ounces thinly sliced deli roast beef
4 ounces thinly sliced Provolone cheese

In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and peppers, and cook about 12 minutes or until tender and golden, stirring occasionally. Meanwhile, preheat broiler. Place rolls, cut sides up, on rack in broiling pan. Top each bottom half with one-fourth of roast beef and one-fourth of cheese. With broiling pan 5 to 7 inches from source of heat, broil 1 to 2 minutes, until cheese melts and bread is toasted. Pile onion mixture on top of melted cheese; replace top halves of rolls.
Yields: 4 sandwiches

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Bean L.T. Sandwiches

2 cups cooked great northern beans or
1 (about 15-ounce) can great northern, cannellini or navy beans, drained
2/3 cup chopped red onion (about 1 small)
1/2 cup Vegetable Stock*
1-1/2 tsp. chopped fresh or
1/2 tsp. dried thyme leaves
1/2 tsp. salt
2 cloves garlic, finely chopped
6 whole wheat buns, split
6 slices tomato
3 cups shredded lettuce

*Substitute
1/2 cup hot water and
1/2 teaspoon vegetable or chicken bouillon granules for the Vegetable
Stock.

Cook all ingredients except buns, tomato and lettuce in 2-quart saucepan over medium heat 6 to 8 minutes, stirring occasionally, until onion is tender. Place in blender or food processor. Cover and blend until chunky. Cover and refrigerate 4 hours. Spoon bean mixture on bottom half of buns. Top with tomato, lettuce and remaining bun halves. 6 servings

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Heat a large nonstick skillet over medium heat. Add bacon and cook until crispy and brown, about 5 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Combine the avocado, tomato, onion, basil, lime juice, and bacon in a small bowl. Season with kosher salt and pepper to taste. Divide the avocado mixture evenly among the tortillas and spread over each tortilla, leaving at least a 1-inch border around the edge. Divide the turkey and arugula among the tortillas, and wrap.
Serves 2

*Arugula, also known as rocket, is a green leaf vegetable with slender, multiple-lobed leaves that have a peppery, slightly bitter flavor.

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Tuna Melt Recipe #1

Spray 12-inch skillet with nonstick cooking spray. Mix ground beef, 1/3 cup yogurt, the shallots, parsley, salt and pepper. Shape into 24 meatballs, each about 1-1/2 inches. Cook meatballs in skillet over medium heat about 5 minutes or until light brown on all sides. Stir in tomato puree and mushrooms; turn meatballs to coat with sauce.
Cook about 20 minutes, turning occasionally, until meatballs are no longer pink in center. Remove meatballs from skillet. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the horseradish. Divide meatballs, lettuce, tomatoes and sauce among pita breads.

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Egg Breakfast Sandwich

I guess I'm queen of sandwiches. They are so fast and easy, so I'm constantly trying new ones!

1 egg, beaten. Take a glass measuring cup or bowl. Grease with butter and put the beaten egg in it.

Pop in the microwave for 1 minute- exactly. The egg will puff up! I love it like this!

While the egg is in the microwave, pop some bread in the toaster. Immediately after it comes out butter it or put mayo on it. Then put the egg on it and cheese. The cheese should melt without a problem.

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Cook tomato, onion and bell pepper in 10 inch skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Mix Egg Substitute, tarragon and salt; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until mixture is thickened throughout but still moist. Spoon into pita breads. Top with alfalfa sprouts.
4 servings

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Sloppy Joe's

In a large non-stick skillet, brown hamburger meat and onion over medium heat for 8-10 minutes or until beef is no longer pink. Pour off drippings. Stir in barbecue sauce, salt, and pepper, heat through, stirring occasionally. Spoon equal amounts of beef mixture on bottom half of each bun. Top with cheese if desired.

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Easy Tomato and Cheese Sandwich

2-3 tomato slices

mayo

bread

American cheese

pepper

Spread the mayo on the bread. Place the tomato slices on the bread. Sprinkle a little pepper on the tomatoes. Add cheese and top with another slice of bread.

These are GOOD!

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Ranch Sandwich

2 Slices of Bread
2 Tablespoons Ranch Dressing
Your Favorite Ham
2 Slices of Cheese
Pepper
Garlic Powder
Chopped Onions (optional)

1. Toast bread
2. Spread 1 tablespoon of dressing on each slice of bread
3. Sprinkle garlic and pepper to taste
4. Place ham on top of bread
5. Place cheese on top of ham
6. Put onions over cheese
7. Put other slice of bread over the onions
8. Heat in microwave until cheese is melted ENJOY!!!!

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English Tuna Melts

1 can tuna

3 hard boiled eggs, sliced into small squares

1/2 cup mayo

1 can cream of mushroom soup

2 tbl. pickle relish

American cheese slices

English muffins

Mix first 5 ingredients together in a bowl. Place on bottom of the English muffin slices. Add the slice of cheese.

Place in oven for 10 minutes, then broil until the top turns light brown. Pull out and top with the muffin tops.

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Breakfast Pita Pockets

Serves 4

• 2 pita pockets, halved
• 4 tablespoons soy nut butter
• 4 tablespoons apple Butter
• 1 apple, quartered, cored and thinly sliced

Spread soy nut butter and apple butter inside pita bread halves. Arrange apple slices inside pita to serve.

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Steak sandwiches

• A very tender steak
• slices of onions
• slices of tomatoes
• lettuce
• mayo
• mustard
• hot chili paste (or sauce)
• slices of bread or buns (better with buns)

After the steak is done, put it inside of the bun with slices of onion, tomatoes and lettuce if desired.  Spread with mayo and spread the other with mustard and add a little bit of chili sauce to the meat

-Ally

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Lomito/ Pork Chop Sandwiches

• You need very fine pork chops without the bone (fry them).
• slice of cheese
• buns
• mayo
• Anything else you may wish to add.

Put the meat in the bun while hot, with the cheese right away and the cheese will melt a little. Put everything else on the bun.  Serve with salad. MMMMmm!

-Ally

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Lettuce sandwiches

• Lettuce
• slice of onion (if you like)
• toasted bread slices or fresh bread
• salt, pepper and butter

Butter the bread and place the onion, lettuce, salt and pepper.  This is another family favorite.  This is also one of the most favorite sandwiches among the Amish during the summer time as well as tomato sandwiches.
-Ally

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Beef Stroganoff Sandwich

Recipe by: Hick Chick

Ingredients:

2 lbs ground beef

1/2 cup chopped onion

1 tsp salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1 loaf French bread

2 cups sour cream

2 tomatoes, seeded & diced

1 large green pepper, diced

3 cups shredded cheddar cheese

Method: In skillet, brown ground beef and onion; drain. Add salt, garlic powder and pepper. Cut bread lengthwise, in half; butter both halves and place on baking sheets. Remove meat mixture from the heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350° for 20 minutes or until cheese is melted (bake longer for crispier bread). Yields 8-10 servings.

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Cristo Crescent Loaf

This recipe comes from 1984 Pillsbury baker bake-off. It is an unusual blend of flavors, but easy and has them coming back for more!

Ingredients:

LOAF: 2 (8oz) cans of Pillsbury Crescent Dinner rolls

2 tablespoons butter, melted

2 TO 3 tablespoons Honey

6 oz. Cooked deli type turkey breast

6 oz. Sliced honey ham

6 oz. Muenster Cheese

1/3 to 1/2 cup Raspberry Jam

TOPPING: 2 tablespoons HONEY 1 tablespoon sesame seeds Method: Oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on one large or 2 small ungreased cookie sheets (rectangles should not touch one another). Firmly press perorations to seal. In a small bowl, combine butter and 2 tablespoons Honey, blend well. Brush over dough. Bake at 375 for 8 to 12 min. Or till light golden. Then cool 15 to 20 min. Grease 15x10x1 in bake pan. Carefully place one crust on pan. Top evenly with Turkey. Place second crust over the Turkey; top with Ham and Cheese. Place third crust layer over Ham, spread evenly with the Raspberry Jam. Top with fourth and final crust; brush top with 2 tablespoons Honey. Sprinkle the Sesame Seeds evenly over the Honey . Bake at 375 for 10 to 15 min. or until crust is a deep golden brown and the Loaf is hot. Let stand 5 min and cut into 8 slices. This is one tasty sandwich and different!!! Pretty for guests .

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Stuffed French Rolls

Ingredients:

1 Pound Tillamook Sharp Cheese

1 Can Chopped Olives

1 Can Ortega Chopped Chilies

4 Green Onions ( use it all )

2 Hard boiled Eggs Chopped

1/2 Cup Olive Oil

1 Can Tomato Sauce

Salt And Pepper

One Dozen Hard French Rolls

Method: Grate the cheese into a bowl , add chopped olives, green onions and eggs. Next add olive oil , tomato sauce , salt and pepper to taste and blend all. Slice the rolls long way and remove the centers, stuff with the filling, put on a flat baking sheet and cover with foil. Bake in a slow oven for a 1/2 hour or so. Can be stuffed several hours ahead of time to serve later.

Recipe by: Chyrel

http://www.recipes-from-friends.com
 

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Chinese Chicken Sandwich

Ingredients:

1/2 cup chicken, cooked, and chopped

1/4 cup fresh bean sprouts, chopped

2 tablespoons mayonnaise

1 green onion, sliced

1 teaspoon sesame seeds, toasted

1 teaspoon soy sauce

1 dash pepper, ground

1 dash garlic powder

Method: Place one lettuce leaf inside each pita half. In a small bowl stir together remaining ingredients. Fill pita halves with mixture. Wrap in plastic wrap and chill.

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Maui Chicken Sandwich

Ingredients:

1 can (8-oz) Dole pineapple slices

1/2 teaspoon dried oregano leaves, -- crushed

1/4 teaspoon garlic powder

4 skinless boneless chicken breast halves

1/2 cup prepared light Thousand Island blend -- salad dressing

1/2 cup jicama or water chestnuts, -- finely chopped

1/4 teaspoon ground red pepper, -- (optional)

4 whole grain or whole sandwich rolls, -- split red or green bell pepper, -- sliced in rings lettuce

Method: Combine undrained pineapple, oregano and garlic powder in shallow, nonmetallic dish. Add chicken, turn to coat all sides. Cover and marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple, brushing with reserved marinade, 5 to 8 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Combine salad dressing, jicama and red pepper. Spread onto bottom halves of rolls. Top with chicken, bell pepper rings and pineapple and top halves of rolls. Garnish with fresh fruit and mint leaves, if desired.

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Blue Bayou Monte Cristo Sandwich

This is the Monte Cristo Sandwich that you get at Disneyland in the Blue Bayou Restaurant.

Currant Jelly Sauce

2/3 cup currant jelly

1 Tbs. water

1 Tbs. half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Fruit Compote

Combine your favorite fresh and canned fruits and chill well. Plan about 1/2 cup per person.

Batter

2/3 cup water

1 small egg

1/2 Tsp. salt

1/8 Tsp. white pepper

1/8 yellow food coloring

2/3 cup all-purpose flour

1 3/4 tea. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread

4 slices turkey (1 oz. each)

4 slices Swiss cheese

4 slices sliced ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation Soybean or vegetable oil for frying Confectioners sugar Fruit compote Currant jelly sauce Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Note: Might be a good idea to double up on the batter recipe as it does not seem to make enough to cover all the sandwiches.

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Cobb Salad Sandwich

Ingredients:

1 piece flat peasant bread or one large flour tortilla

grilled, sliced chicken breast

2 slices thick slab bacon

/2 tomato -- diced

1/2 avocado -- thinly sliced

romaine lettuce -- chopped iceberg lettuce -- chopped 4 thin slices red onion

2 tablespoons chunky blue-cheese dressing

Method: Layer ingredients in the middle of bread or tortilla. Roll tightly and slice on bias. Makes on large sandwich

Seafood Burger

Recipe By: Marie

Ingredients:

1 cup flaked crab meat

1 cup cheddar cheese

2 tbsp. mayo

1 tbsp.minced onion

2 tbsp. minced sweet pickles

1 chopped pimento

1/2 cup celery pepper to taste

6 buns

1/4 cup catsup

Method: Combine ingredients and fill buns. Wrap them in foil and bake for 20 minutes at 350 degrees

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Chicken Salad Tea Sandwiches

3 c chicken broth -- or water

2 whole boneless chicken breasts -- with skin

1 c mayonnaise

1/3 c minced shallot

1 tsp. minced fresh tarragon

24 slices homemade type white bread -- sliced very thin

1/2 c finely chopped smoked almonds

Method: In a deep skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl, stir together chicken, 1/2 c of mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2" round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining 1/2 c mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

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Greek Salad Sandwich

12 ounces small tomatoes, cored, halved, thinly sliced

6 cups small spinach leaves, stems trimmed

1 1/2 cups thinly sliced English hothouse cucumber

1 cup crumbled feta cheese (about 4 ounces)

1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)

16 large fresh basil leaves, thinly sliced

1/4 cup olive oil

5 teaspoons fresh lemon juice

1 large garlic clove, minced

4 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat. Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

Serves: 4

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Portobello and Mozzarella Sandwich

Yields: 4 sandwiches

Ingredients:

8 small Portobello mushroom caps

4 (2-inch) slices of fresh Mozzarella cheese

2/3 cup seasoned flour

1 egg, slightly beaten with 2 tablespoons milk

1/4 cup finely chopped mild herbs

1 cup fine bread crumbs

2 tablespoons chiffonade basil

Salt and pepper

Preheat the fryer. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two Portobello caps. Mix the herbs with the bread crumbs. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2-3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate.

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Jumbo Party Sandwich

Ingredients

1 1/2 pounds thinly sliced cooked lean roast beef

1/2 cup dairy sour cream

1 tablespoon horseradish-style mustard

1/4 teaspoon salt

1/8 teaspoon black ground pepper

1 round loaf white bread, unsliced (2 pounds)

1 garlic clove garlic, minced

1/4 cup Butter, softened

1 tablespoon snipped Italian parsley

1 teaspoon crushed dried basil

3 cups leaf lettuce, cut into strips

6 thin slices red onion, separated into rings

6 ounces fontinella or provolone, sliced

1 red bell pepper, thinly sliced

1/4 cup sliced pitted ripe olives

Directions

Combine sour cream, mustard, salt and pepper; reserve. Cut bread in half horizontally. Remove soft center of bread, leaving about a 1-inch- thick shell. mash garlic; combine with butter, parsley and basil. Spread cut sides of bread with herb butter. To assemble, layer ingredients in the following order in bottom of loaf: lettuce, onion, cheese, roast beef, sour cream dressing, red pepper slices and olives. Cover with top of loaf. Cut into 8 wedges; serve immediately.
Servings: 8

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Mexicali Chicken and Cheddar Sandwiches

Warm and crunchy toasted English muffins, melted cheddar cheese and a tangy Mexican chicken filling make for a quick and satisfying lunch or dinner. Serve with barbecue-flavored potato chips and crisp pickle wedges.

Ingredients 1 (4-oz.) can Diced Green Chiles, drained

1 pound chicken, cooked and shredded

1/4 cup water

1/2 cup ketchup

1 teaspoon chili powder

1/4 teaspoon cumin

1 teaspoon sugar

6 English Muffins, split and toasted

6 slices cheddar cheese

Directions PREHEAT oven to broil. COMBINE Green Chiles, chicken, water, ketchup, chili powder, cumin, and sugar in a medium saucepan. Heat to a simmer; cook ten minutes. Season to taste with salt and pepper; cool slightly. SPOON warm chicken mixture onto six muffin bottoms. Top with cheese slices and broil for 3 to 5 minutes or until cheese is melted and lightly browned. Place muffin tops on sandwiches and serve. Servings: 6

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Louisiana Sandwich

Oklahoma Style Brisket Sandwiches

1 4 pound beef brisket -- trimmed

1 large onion -- sliced

2 bay leaves

1 cup ketchup

2 tablespoons Worcestershire sauce

4 teaspoons brown sugar

8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding cooking liquid. Place brisket and onion in a 2 quart rectangular baking dish. For sauce, stir together catsup, Worcestershire sauce, brown sugar and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a 350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or rolls. Place remaining sauce in a gravy boat for people to help themselves! Makes 8 to 10.

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Pineapple 'N' Ham Sandwich Roll-ups

6 Corn or flour tortillas

8 oz Container cream cheese w/ Pineapple, softened

1/4 c Chopped walnuts or pecans

1/8 t Pumpkin pie spice or ground Cinnamon

6 oz Package thinly sliced ham (about 18 slices)

Lettuce leaves (6 to 12)

In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, briefly cook tortilla on both sides in nonstick skillet (about 1 minute). Do not brown. Cool slightly. Spread about 1/6 of the cream cheese mixture over tortilla to with-in 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap.

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No-Bread Sandwiches

Ingredients

3 hard-boiled eggs, chopped

1/3 cup celery, chopped

1/8 teaspoon liquid hot pepper sauce

1/2 cup mayonnaise

8 ounces Monterey Jack cheese, sliced

1 tomato, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 lettuce head

Directions In a medium saucepan over medium high heat, bring water to a boil. Continue boiling for about 15-20 minutes. Combine chopped hard-boiled eggs, finely chopped celery, liquid hot pepper sauce, and mayonnaise; set aside refrigerated for 1 hour. Thinly slice Monterey Jack cheese and spread half with egg filling. Place thinly sliced tomato on top of the filling. Top with lettuce leaves and salt and pepper. Cover with the remaining cheese slices. Servings: 6

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