Great Sandwiches

5/24/2018 Great Sandwiches

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CONTENTS

Page No. Recipe Title

4. SAUSAGE ON RYE SLICES

5. REUBEN SANDWICH. BEER ! O" SANDWICHES #Ge$%a&'(. SUPER HA) SANDWICHES*. BARBECUED BEE+ SANDWICHES,. CHE+ SALAD SANDWICH-. EGG SALAD SANDWICH--. TE" ! )E" BURGERS-/. EASY PI00A BURGERS-1. )ONTE CARLO SANDWICHES-4. GRILLED TUNA AND DILL HA2ARTI SANDWICH-5. STU++ED SANDWICH TO GO

-. HAWAIIAN CRESCENT SANDWICHES-(. +AST S3ILLET BEE+ 3ABOB SANDWICH-*. CHIC3EN SANDWICHES-,. BIG SANDWICH/. HOE DOWN SANDWICHES/-. )C)AHON SANDWICH//. DELU"E CHIC3EN SANDWICH/1. TUR3EY SANDWICHES/4. HERO SANDWICH/5. GLORI+IED BLT SANDWICH/. HA) AND SWISS SANDWICHES

/(. OPEN +ACED )EAT LOA+ SANDWICHES/*. CHIC3EN AND PEPPERS SANDWICHES/,. NEW YOR3 SUB)ARINE SANDWICHES1. DION CHEESESTEA3 SANDWICHES1-. SUPER BOWL SUBS1/. SUPER DUPER SANDWICHES11. GOLDEN WEST SANDWICH14. STRO)BOLI HOT ITALIAN SANDWICH


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15. OPEN +ACED HAWAIIAN SANDWICH1. GRAND)AS TUNA!CHEESE SANDWICHES1(. CRISPY +RIED +ISH SANDWICHES1*. AR)ENIAN SANDWICHES1,. )EATBALL SANDWICH

4. LIBERTY BELL STEA3 SANDWICH4-. ORTEGA SANDWICHES4/. +RENCH TOASTED SANDWICHES41. SEBASTIAN SANDWICH44. HOT SALAD SANDWICHES45. CLUB SANDWICH CHIC3EN4. )E"ICALI SANDWICH4(. ADIRONDAC3 SANDWICHES4*. TUR3EY N CHI2E SANDWICH4,. POLISH SANDWICHES5. ITALIAN ROAST BEE+ SANDWICH

5-. CAUN CUTLET SANDWICH5/. TUNA PU++ SANDWICH51. SNAPPY HA) SANDWICHES54. )EAT AND SLAW TAILGATE SANDWICH55. WEST POINT SANDWICH5. POR3 SANDWICH #THE )I3ADO'5(. SAL)ON SALAD COUNTRY CLUB SANDWICH5*. SE2EN LAYER TACO SANDWICH5,. TUR3EY WALDOR+ SANDWICH. RUSSIAN SANDWICH-. CELEBRATION PICNIC SANDWICH

/. )ALIBU CHIC3EN SANDWICH1. TERIYA3I SLOW COO3 SANDWICHES4. CRO6UE )ONSIEUR SANDWICHES5. CHIC3ADOWICHES. 6UIC3 #3ULWI3' SANDWICHES(. STROGANO++ STEA3 SANDWICH*. TRIPLE!DEC3ER SANDWICH,. ITALIAN SUB)ARINE SANDWICH(. CHA)PION CHEESE STEA3 SANDWICH(-. STRO)BOLI SANDWICHES(/. HAWAIIAN +AR)ER SANDWICHES

(1. CHEDDAR APPLE S)O3ED TUR3EY SANDWICH(4. DAGWOOD BU)STEAD SANDWICH(5. DAGWOOD ITALIANO(. E2ERYONES +A2ORITE PASTRA)I SANDWICH((. GREE3 GYRO(*. SY)PHONY SANDWICHES(,. BARBECUED POR3 SANDWICHES*. BA2ARIAN BEE+ SANDWICH


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*-. BEE+ AND POR3 TENDERLOIN SANDWICHES*/. CAUN CHIC3EN SANDWICHES*1. CHARLIES WRAP SANDWICH*4. CHICAGO ITALIAN BEE+ SANDWICHES*5. CHIC3EN SLOPPY OES

86. CIRCULAR SANDWICH*(. COLD TUR3EY REUBEN SANDWICH**. CRUNCHY TUR3EY SANDWICH )ELTS*,. DOUBLE!DEC3ER CHEESE )ELT,. +IESTA STYLE SLOPPY OES,-. +RENCH TOAST CHEDDAR SANDWICHES,/. GER)AN BEE+STEA3S,1. GRILLED CHEESE!CHIPOTLE SANDWICH,4. GRILLED CUBAN SANDWICH,5. GRILLED PORTABELLO )USHROO) SANDWICH,. GRILLED SAL)ON 7 CHEDDAR SANDWICHES

,(. HAL+!TI)E BEE+ SANDWICHES,*. HIGH ROLLER SANDWICHES,,. HULA HA) SANDWICH-. INTERNATIONAL TUR3EY SANDWICH--. OEGIE-/. LISAS HOT ITALIAN )EATBALL SANDWICHES-1. )ILE HIGH SHREDDED BEE+


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SAUSAGE ON RYE SLICES

1 lb. hot sausage1 lb. lean ground beef1 lb. Velveeta cheese

1 tbsp. Worcestershire sauceSalt and pepper3 loaves cocktail rye slices

Fry sausage with beef. Drain drippings. Add cheese oregano Worcestershiresauce. Salt and pepper to taste. Stir until cheese !eets. Spread on rye slices.Free"e on cookie


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REUBEN SANDWICH

# slices pu!pernickel or dark bread1$% lb. thinly sliced corned beef1 o".' can well drained sauerkraut

% tbsp. (housand )sland dressing* sliced Swiss cheese

(oast bread and arrange four slices on paper plates. (op each slice with cornedbeef then sauerkraut salad dressing and cheese. (op with other slices ofbread. +ook uncovered 3 to 3 1$% !inutes or until cheese is !elted. Servei!!ediately.


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BEER ! O" SANDWICHES #Ge$%a&'

For 1% ,oagie -olls &serves /0'. % 1$% lb. lean ground beef1 !ed. si"e head cabbage chopped1 !ed. onion chopped% tbsp. garlic powder1 tbsp. crushed red pepperSalt pepper to taste% 1$% c. grated +heddar cheese&optional'

2rown ground beef onion and allspice. Add cabbage. +over and si!!er for 1hour or low heat stirring occasionally. Slice rolls lengthwise halfway through.,ollow out center of roll to for! cup and stuff with !eat !i. 4lace on foil linedcookie sheet. (op both halves


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SUPER HA) SANDWICHES

1 stick !argarine1$* c. !ustard1$* c. !inced onion

1 lb. shaved deli ha!1 lb. 5o""arella cheese sliced3 pans ready to serve finger rolls

Saute onion in !argarine. Add !ustard. Split each pan of rolls and brush bothsides with !iture. 6ayer on cheese and ha!. -eturn to roll pan and cover withfoil. ,eat in 37 degree oven until cheese is !elted. +ut into individualsandwiches.


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BARBECUED BEE+ SANDWICHES

* lb. beef roast% tbsp. vinegar1 s!. bottle ketchup% c. celery chopped3 onions chopped1 tbsp. salt% tbsp. Worcestershire sauce1 tbsp. chili powder% c. water

4our over roast. 2ake in %8 to 3% degree oven for hours or put into crockpot. 2reak apart or shred after it is cooked.


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CHE+ SALAD SANDWICH

* slices fresh dark rye bread% tsp. butter)ceberg or leaf lettuce

1$% c. (housand )sland dressing1 &3 o".' pkgs. water/sliced cookedha!1 &3 o".' pkg. water/sliced s!okedturkey* o". sliced Swiss cheese% hard cooked eggs# black olives pitted# red cherry to!atoes* sweet gherkins0 slices crisp cooked bacon* slices dark rye bread toasted

buttered

1. 2utter the untoasted bread. 4lace it on each of four serving plates.

%. (op each slice with lettuce.

3. Spread % tablespoons of dressing over lettuce.

*. Divide the ha! and turkey into four portions each. Arrange on top of eachserving. (op with cheese cut into 9ulienne sticks.

. Arrange on each sandwich % :uarters of hard cooked eggs % black olives %red cherry to!toes halved and 1 sweet gherkin halved.

0. (op with bacon. Add !ore dressing or pass dressing in a s!all bowl.

8. Surround with toasted rye bread cut into :uarters. * servings.


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EGG SALAD SANDWICH

1 tbsp. butter% tbsp. sugar3 tsp. vinegar

1$% c. !ilk1 tbsp. flour1 egg beaten

+o!bine all ingredients stirring constantly. 2oil until thick. -e!ove fro! heatand add; < eggs hard/boiled # o". crea! cheese % tbsp. onion !inced 1 s!.can pi!ento finely cut.

Stir and refrigerate until all is cold.


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TE" ! )E" BURGERS

1 1$% lb. ground beef1 &* o".' can green chilies drainedand chopped3 o". 9ack cheese cut into 1$*= cubes0 ha!burger buns0 tbsp. sour crea!0 tbsp. salsa0 lettuce leaves &optional'

,eat grill or skillet. Shape ground beef into twelve 3 1$%= patties. 4lace si pattieson waed paper. (op each one with 1$0 of the chilies and cheese. 4lacere!aining patties over stuffing. 4ress edges to seal. >rill or fry until burgers aredone. Serve on buns with sour crea! salsa and lettuce.


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EASY PI00A BURGERS

1 &1% o".' can Spa! ground1 lg. can ,or!el +hili Without 2eans% c. A!erican cheese shredded

1$% c. onion chopped5i all ingredients together. Spread on open/faced ha!burger bun. 4lace oncookie sheet and broil in oven for !inutes or until cheese is !elted and edgesare brown.


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)ONTE CARLO SANDWICHES

# slices whole wheat bread dry or old* slices ha! cooked* slices turkey breast cooked* slices Swiss cheese* eggs beaten1$% c. !ilk1$* tsp. salt

?n each of four bread slices place 1 slice each of ha! turkey and cheese.+over with re!aining slices of bread. )n a bowl beat eggs !ilk and salttogether. Dip each sandwich carefully into egg !iture turning to dip each side.Fry in sprayed or oiled pan like you would French toast !aking sure cheese is!elted and !eat is hot. 5ay be put on sprayed cookie sheet@ bake at 38degrees turning once.


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GRILLED TUNA AND DILL HA2ARTI SANDWICH

)f you cant find se!olina bread &crusty )talian bread !ade with se!olina flour'use an )talian or sandwich loaf. 1 &0 1$% or 8 o".' can solid whitetuna drained flaked3 tbsp. !ayonnaise% tbsp. celery diced1 tbsp. parsley chopped1 tbsp. red onion diced1$* tsp. freshly ground pepper1 loaf &about 1* inches' se!olinabread1 c. shredded dill ,avarti cheese* tbsp. butter or !argarine softened

)n s!all bowl co!bine tuna !ayonnaise celery parsley onion and pepper untilwell blended. +ut bread on a sharp diagonal into eight 1$% inch slices each

about 0 inches long. &-eserve any re!aining bread for another use.' 6ayer eachof * slices with 1$* cup tuna !iture and 1$* cup grated cheese. Spread eachre!aining slice lightly with about 1$% tablespoon butter and place buttered sideup on cheese. )n large heavy skillet cook sandwiches buttered side down overhigh heat until golden. 2utter tops lightly@ turn with a large spatula and cook othersides until golden. 5akes * sandwiches


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STU++ED SANDWICH TO GO

1 # o". crea! cheese1$* c. finely chopped green onion1$* c. finely chopped walnuts1$* tsp. garlic powder1 loaf unsliced French Vienna 1%= = bread1$* lb. fresh spinach1$% lb. Swiss cheese1$% c. alfalfa sprouts2utter3$* lb. boiled ha! sliced thin,eavy duty foil enough to wrap loaf.

Stir together crea! cheese walnuts green onion and garlic. Set aside. Withseraded knife slice top off the bread. +ut down around loaf edge about 1$%= fro!

the side and botto! crust. With a fork pull out the interior bread. 2utter the cavityand top slice line the cavity with ha! so that slice overlaps sides. (op with halfthe spinach then half the Swiss cheese. Spread crea! cheese !iture overSwiss cheese layer. (op with alfalfa sprouts the the re!aining Swiss cheeseand re!aining spinach. Fold the ends of ha! over spinach to cover top. Wrapbread in foil. +hill several hours. Slice and serve.


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HAWAIIAN CRESCENT SANDWICHES1 can 4illsbury :uick crescent dinnerrolls1 can s!. chunk style ha! &,or!el'

1$3 c. crushed pineapple drained1$% c. shredded 5onterey Back cheese1$* c. diced green pepper

4ress dough into * rectangles &8* inches'. 4lace dough on ungreased cookiesheet. 4ress perforations to seal. )n a bowl !i ha! pineapple cheese andgreen pepper. Cvenly divide !iture into rectangle@ fold over to cover. 2ake 13/1# !inutes or until golden. Serve with fruit salad or tossed salad or a cup ofsoup.


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+AST S3ILLET BEE+ 3ABOB SANDWICH

1 lb. well/tri!!ed boneless beef topsirloin steak 1 inch thick cut into 1 1$% inch cubes1 tsp. each garlic powderle!on/pepper and char/grillseasonings% tbsp. butter &divided'1 !ed. onion &sliced thin'1 each lg. green and red peppers &cutinto rings'% &0 inch' pita bread rounds &cutinto halves'(o!ato wedges4arsley sprigs

4lace steak cubes in a s!all bowl@ sprinkle with garlic powder and le!on/pepper

seasoning. Set aside. ?ver !ediu!/high heat sprinkle char/grill seasoning intoa large iron skillet. Add one tablespoon butter !elt and add beef cubes. +ook to 8 !inutes turning once. -e!ove beef cubes to heated platter to keep war!.

Add reserved butter to sa!e skillet and !elt. Add onion and pepper rings. Stir fry3 !inutes. (o serve arrange pepper rings on platter alternating colors. Spoonbeef cubes inside and outside of rings.


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CHIC3EN SANDWICHES

1 lg. or % s!. chickens3 eggsSalt and pepper

+elery salt% to 3 slices dry bread+hicken broth

+ook chicken and re!ove !eat fro! bones. Shred chicken@ do not grind. Addbeaten eggs salt pepper celery salt and broken up bread. Add chicken broth to!ake right consistency for a sandwich. 2ake at 37 degrees for 1 hour or longerif needed.


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BIG SANDWICH

(ri! crusts fro! unsliced white or wheat bread. +ut loaf into four lengthwiseslices spread one side of each slice with softened butter.

//F)-S( S6)+C (?44)>;//1 hard cooked egg chopped8 o". can chopped shri!p1$* c. chopped celery% tsp. le!on 9uiceDash salt pepper1$* c. !ayonnaise5i well. Spread on top of first slice of bread.

//SC+?D S6)+C (?44)>;//3 o". pkg. crea! cheese1 c. finely chopped pecans

< o". can well drained crushedpineapple5i well. Spread on top of second slice of bread.

//(,)-D S6)+C (?44)>;//# slices crisp bacon cru!bled1 c. finely chopped cooked chicken1$* c. !ayonnaise1 tbsp. chopped pi!ientoDash salt pepper5i well. Spread on top of third slice of bread. (op with re!aining slice and coat

top and sides with the following frosting.

//F-?S()>;//% o".' pkgs. softened crea! cheese1$% c. half halfFood coloring4aper thin slices of cucu!ber

5i crea! cheese and half and half. Add food coloring to !iture &a delicategreen'. >arnish top with paper thin slices of cucu!ber overlapping the length ofthe loaf. +hill in refrigerator two or three hours. Serves 1% to 1*.


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HOE DOWN SANDWICHES

* hard/cooked eggs chopped3$* c. ha! chopped10 whole wheat bread slices

10 cheese slices1$* c. celery chopped1$* c. dill pickle choppedSalad dressing5argarine

+o!bine eggs ha! celery pickle and enough salad dressing to !oisten. 5ilightly. For each sandwich cover slice of bread with cheese egg !iture andsecond slice of cheese and second slice of bread. Spread bread with !argarine.4lace sandwich on cookie sheet. 2roil on each side until golden brown andcheese !elts. 5akes # sandwiches.


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)C)AHON SANDWICH

3$* c. 5iracle Whip salad dressing% tbsp. Eraft 4ure 4repared 5ustard% tbsp. dill pickle relish1 )talian or French bread loaf cutin half lengthwiseShredded lettuce2ologna slicesSala!i slices(urkey slices+ucu!ber slices(o!ato slices?nion ringsEraft A!erican Singles 4asteuri"ed4rocess +heese Food

+o!bine salad dressing !ustard and relish@ !i well. Spread bread loaf withsalad dressing !iture@ fill re!aining ingredients as desired. ield; 0 to #servings.


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DELU"E CHIC3EN SANDWICH

1 &0 o".' can Swanson pre!iu! chunkwhite chicken drained1$3 c. chopped cucu!ber1 tbsp. non/fat !ayonnaise dressing1$# tsp. dried dill weed crushed% sandwich buns splitSpinach leaves(o!ato slices

)n !ediu! bowl co!bine chicken chopped cucu!ber !ayo dressing and dillweed@ toss gently to !i well. +over@ refrigerate for % to * hours. Serve onbotto! halves of sandwich buns arrange spinach to!ato and chicken filling.-eplace top halves. 5akes % sandwiches. orthwest Singles S:uares


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TUR3EY SANDWICHES

# slices whole wheat or rye bread-educed calorie salad dressing1 !ed. onion thinly sliced red or white* o". fresh !ushroo!s sliced6ettuce leaves1% o". shaved turkey

6ightly spread bread with salad dressing. Gsing 1 teaspoon oil saute onion andthen !ushroo!s@ cook until tender. 6ayer with turkey slices onion and!ushroo! !iture lettuce and top with re!aining slices of bread. ?pen facesandwiches can be !ade by layering turkey onion and !ushroo! !iture andthen topped by slice of 5o""arella cheese. ,eat in toaster oven or broiler untilcheese begins to !elt and slightly browned.


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HERO SANDWICH

3$* lb. ground beef1$3 c. evaporated !ilk1$* c. ground cracker cru!bs &bread'1 egg1$* c. chopped onion1 tsp. prepared !ustard1$# tsp. pepper3$* tsp. salt1 c. grated cheese

5i together and bake at 37 degrees for *7 !inutes. Wrap in foil and spread onbuns or bread.


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GLORI+IED BLT SANDWICH

1 piece toasted bread6ettuce shredded?nion thinly sliced(o!ato thinly sliced+over this with cheese sauce topped with two or three pieces of crisp bacon.

//+,CCSC SAG+C;//% tbsp. butter !elted% tbsp. flourSalt and pepper

Add one cup of !ilk. When thickened add 1 cup grated cheese. +ook until thickstirring all the ti!e.


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HA) AND SWISS SANDWICHES1$% c. !elted butter% tbsp. grated onion1 tbsp. poppy seed

% tbsp. !ustard% tbsp. !ayonnaise,a! sliced very thinSwiss cheese sliced very thin2i/6o Dinner rolls or (atu! rolls

5i together first five ingredients. +ool and stir to distribute poppy seedsthroughout. -efrigerate at least % hours. Split rolls and spread generous a!ountof dressing on each side. (ear s!all pieces of the ha! and cheese


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OPEN +ACED )EAT LOA+ SANDWICHES

1 lb. ground chuck1$3 c. chopped green pepper1$3 c. chopped onion1$3 c. soft bread cru!bs1$* c. ski! !ilk1 egg beaten1 tbsp. reduced calorie catsup1$* tsp. garlic powder1$* tsp. salt or 4apa Dash1$* tsp. pepperVegetable cooking spray1 o".' can no salt added to!atosauce1$* tsp. dried whole oregano1$* tsp. dried whole !ar9ora!

0 &1$% inch thick' slices )talianbread toasted

+o!bine first 17 ingredients in a !ediu! bowl@ stir well. Spoon !iture into a 81$% 3 % inch loaf pan that has been coated with cooking spray. 2ake at 37degrees for 1 hour and 17 !inutes. +ool in pan !inutes. -e!ove fro! pan@drain well on paper towels. 6et stand !inutes before cutting into 1 inch slices.+o!bine to!ato sauce oregano and !ar9ora! in a s!all saucepan. 2ring!iture to a boil. +over@ reduce heat and si!!er 17 !inutes stirringoccasionally. 4lace toasted bread slices on serving platter. (op each slice with a!eatloaf slice. Spoon % tablespoon to!ato sauce over each sandwich.


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CHIC3EN AND PEPPERS SANDWICHES

* boneless chicken breast halves &1lb.' skinned% tbsp. le!on 9uice

% tbsp. water% tbsp. olive oil1 tsp. dried whole basil1 tsp. dried whole oregano1 clove garlic crushedDash of pepperVegetable cooking spray1$% c. &% o".' shredded part ski!5o""arella cheese3 tbsp. finely chopped green pepper3 tbsp. finely chopped sweet redpepper

% tbsp. finely chopped onion* curly leaf lettuce leaves% whole wheat ha!burger buns split

(ri! ecess fat fro! chicken breast halves. 4lace chicken between % sheets ofwa paper and flatten to 1$* inch thickness using a !eat !allet or rolling pin.4lace chicken breast halves in a shallow container. +o!bine le!on 9uice andnet 0 ingredients stirring well. 4our over chicken. +over and !arinate inrefrigerator % hours. -e!ove chicken fro! !arinade reserving !arinade.

Arrange chicken on a grill coated with cooking spray. >rill 0 inches over hot coals1 !inutes turning and basting with reserved !arinade every !inutes.

-e!ove chicken fro! grill and sprinkle with cheese. Set chicken aside andkeep war!. +oat a !ediu! skillet with cooking spray. 4lace over !ediu! heatuntil hot. Add green pepper sweet red pepper and onion. Saute % !inutes oruntil tender. -e!ove fro! heat. 4lace lettuce leaves on * bun halves. 4lacereserved chicken on lettuce leaves. (op each bun half with % tablespoon pepper!iture. ield; * servings


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NEW YOR3 SUB)ARINE SANDWICHES

* &0=' or % &1%=' hoagie rolls?live oil-ed wine vinegar)talian seasoning1% slices provolone cheese1% slices boiled ha!1% slices hard sala!i% sliced to!atoes1$*/1$% head shredded lettuce1 s!. onion sliced into thin rings

Split rolls. Sprinkle liberally with olive oil. (hen vinegar and then the )talianseasoning. 6ayer 3 slices each of the provolone ha! and sala!i on each roll.&?r 0 each on the 1% inch rolls.' 4lace sliced to!atoes onions and shreddedlettuce on top of cold cuts. Slice 1% inch rolls in half to serve. Serves *.


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DION CHEESESTEA3 SANDWICHES

1$% lb. Velveeta cheese cubed1$* c. !ilk1 tbsp. Di9on !ustard1$* c. green onion slices% tbsp. !argarine1 lb. thin roast beef slices0 inch' French bread rolls split

+o!bine Velveeta cheese !ilk and !ustard in saucepan@ stir over low heat untils!ooth. Saute onions in !argarine. Add !eat !i lightly until thoroughlyheated. Fill rolls with !eat !iture / top with sauce. 5akes 0 sandwiches.


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SUPER BOWL SUBS

1 loaf &10 inches long' )talian bread1 !ed. avocado !ashed1 tbsp. le!on 9uice

1 tbsp. !ayonnaise1$% tsp. salt1$* tsp. hot pepper sauce1 clove garlic !inced# o". cooked turkey !eat8 o". sliced 5onterey Back cheese% !ed. to!atoes sliced1$* c. chopped scallion1 &* o".' can sliced green chiliesdrained and cut into strips1% pitted ripe olives sliced &optional'

,alve bread lengthwise and crosswise to !ake :uarters. 4lace % bread pieceson oven pan of toaster oven. (oast watching carefully to avoid over browning.-epeat with rest of bread. )n a s!all bowl !ash avocado with le!on 9uice!ayonnaise salt pepper sauce and garlic. Spread 1$* of !iture on toastedbread surface. 6ayer 1$* of turkey cheese to!ato and onion over top of each.(op with chilies. 4lace % sandwiches on oven pan of toaster oven and brownuntil cheese is bubbly. -epeat with re!aining sandwiches. Serve hot garnishedwith olives.


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SUPER DUPER SANDWICHES

3 Cnglish !uffins split and toasted3 tbsp. butter or !argarine1 lg. to!ato cut in 0 slices1 can &0 1$% o"' tuna drained andflaked% tbsp. !ayonnaise3 slices cheddar or Swiss cheese

Spread !uffins with butter. Arrange in circle on large paper towel/lined!icroproof plate. 4lace to!ato slice on each !uffin. 5i tuna and !ayonnaiseuntil blended. Divide and spoon tuna over to!ato slices. +ut cheese diagonallyin half to for! triangles. 4lace 1 triangle of cheese on each !uffin. Gse =defrost=cycle and cook 8 to # !inutes or until cheese !elts and !uffin topping is war!.6et stand % !inutes before serving. A single split !uffin can be prepared andcooked on =defrost= cycle for 1 to 1 1$% !inutes. (oasted bread can be

substituted for Cnglish !uffins.


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GOLDEN WEST SANDWICH

% slices bread% slices A!erican cheese1 slice boiled ha!

5ake sandwich ha! between cheese. (hen dip in batter of 1 egg beaten plus *tablespoon !ilk. 2rown in greased frying pan. &A nice luncheon dish.'


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STRO)BOLI HOT ITALIAN SANDWICH

1 lb. fro"en bread dough defrosted and rolled into a rectangle1 layer sliced sala!i placed down center of dough full length1 layer ha! placed as above1 layer 5o""arella cheese placed as above

Season with pepper oregano and olive oil. -oll up@ tuck in ends. 2aste withbeaten egg and sprinkle with 4ar!esan cheese. 2ake at 38 degrees about %7!inutes or until brown. 6et cool slightly. Slice and serve war!.


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OPEN +ACED HAWAIIAN SANDWICH

* slices bread toasted* slices pineapples drained5iracle Whip


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GRAND)AS TUNA!CHEESE SANDWICHES

1 lb. Velveeta cheese diced% &8 o".' cans tuna1$% c. chopped olives

1 &17 o".' can to!ato puree% tbsp. onion !inced% tbsp. green pepper chopped% tbsp. celery diced

5i and let stand several hours in refrigerator. Spread generously on ha!burgerbuns &10'. Wrap in foil and bake * !inutes at %7 degrees.


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CRISPY +RIED +ISH SANDWICHES

1 lb. fresh or fro"en fish fillets&haddock cod or halibut'1 egg slightly beaten1 c. cru!bs &cracker dried bread orcorn flakes'+risco oil for frying0 buns0 sandwich buns0 tbsp. tartar sauce

+ut fresh or partially thawed fish into 0 &3 inch' s:uares about 1$% inch thick. Dipfish portions in egg then in cru!bs. Fry fish in 1$* to 1$% inch +risco oil heated to37 degrees in electric skillet until golden brown about */0 !inutes on eachside. Drain on paper toweling. 4lace one slice of cheese on botto! half ofsandwich bun. (op with hot fried fish. Spread 1 tablespoon tartar sauce over

fish. +over with top half of bun.


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AR)ENIAN SANDWICHES

% lg. rounds Ar!enian cracker bread3 tbsp. low/calorie !ayonnaise3 tbsp. Di9on/style !ustard% o". eufchatel crea! cheesesoftened1 c. sliced cucu!ber1 c. sliced to!atoes1 c. shredded leaf lettuce% tsp. herbal salt substitute

4lace one cracker bread on a clean da!pened dish towel. Spray the surface ofthe bread with a plant !ister filled with water until you can see a light gla"e ofwater on the surface of the bread. +over with another da!pened towel then pilethe second cracker bread on top. 5ist that one and cover with two da!penedtowels. Cvery 17 !inutes re!ove towels turn the breads over !ist the! again

then replace the layers of towels. -epeat this for %7 !inutes or until bothcrackers are soft enough to bend without tearing or cracking. )n a s!all bowlco!bine the !ayonnaise !ustard and crea! cheese. Spread a strip of this!iture across the center of one cracker bread. 4lace a row of cucu!bersto!atoes and lettuce on top of the spread and sprinkle with herbal salt. Startingwith the end closest to you roll the bread tightly as if rolling a sleeping bag.When you co!e to the edge of the bread seal roll with an etra dab of crea!cheese. -epeat with a second cracker bread. 4lace rolls sea!/side down oncounter@ slice into %/inch rounds. )f you need to secure each with a toothpick.4lace on a plate and cover with plastic wrap until ready to serve. 5akes %7sandwiches servings.


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)EATBALL SANDWICH

1 1$% lb. ha!burger1 chopped onion3$* c. cracker cru!bs% eggs1 tsp. celery seedSalt and pepper1 9ar spaghetti sauce1$% c. 4ar!esan cheese

5i ha!burger onion celery seed eggs cracker cru!bs 4ar!esan cheeseand salt and pepper real good. 5ake into balls put into flat baking pan. 4ut inoven at *7 degrees until brown. 4ut into dutch oven pour spaghetti saucesi!!er for about 1 hour with lid on. Serve on buns.


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LIBERTY BELL STEA3 SANDWICH

1 lg. onion sliced% tbsp. !argarine1 lb. thin roast beef slices1 o".' 9ar +hee" Whi" cheese0 &0 inch' French bread rollspartially split and heated

Saute onions in !argarine re!ove onions fro! skillet. Add !eat to skillet heatthoroughly stirring occasionally. ,eat process cheese spread in saucepan overlow heat. Fill rolls with !eat and onions. (op with process cheese spread. 5akes0 sandwiches.


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ORTEGA SANDWICHES

6eftover roast or steak0 hard cooked eggs1 can chopped ripe olives1 can &17 o".' to!ato sauce0 o". oilSalt pepper garlic salt1 1$% c. !ild +heddar cheese shredded1 &8 o".' can chopped green chilies% to 3 9alapenos chopped,ard rolls

>rind !eat. +hop eggs and olives and shred cheese. 5i all ingredients togetherwell. 4ut !iture on hard rolls and wrap each roll in foil and free"e. When readyto eat heat rolls in oven for 1 !inutes at 37 degrees. ou can !ake these as!ild or as hot as you want. >ood for lunches ca!ping or 9ust a hot snack.


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+RENCH TOASTED SANDWICHES

3 eggs beaten1$% c. !ilk1 tsp. sugar1$* tsp. salt,a! chicken turkey corn beef orcheese slices1$* c. !elted butter or !argarine1% slices bread

Gsing your favorite bread and 1 of the fillings !ake up to 0 sandwiches. 2eattogether eggs !ilk sugar and salt in pie plate with fork. Dip each !itureturning to coat both sides. 2rown sandwiches on both sides in !elted butter or!argarine in !ediu! skillet over !ediu! high heat.


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SEBASTIAN SANDWICH

1% slices rye bread2utter or oleo%$3 c. !ayonnaise1$3 c. chopped chutney1 tbsp. curry powder1 tsp. salt3 c. shredded cabbage1 lb. sliced baked ha!0 slices cheddar cheese

2utter both sides of bread. +o!bine !ayonnaise chutney curry powder andsalt@ fold in cabbage. ?n each of 0 slices of bread place e:ual a!ounts of slicedha! about 1$% cup cabbage !iture and 1 slice cheese. (op with re!ainingbread slices. >rill both sides until golden brown. 0 sandwiches.


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HOT SALAD SANDWICHES

1 c. shredded cheddar cheese1$% c. diced cucu!ber1 tbsp. !inced onion1$* c. sour crea!1$# tsp. chili powder* slices bread toasted* lg. thick to!ato slices# slices dill pickle4aprika

5i cheese cucu!ber onion sour crea! and chili powder. Arrange 1 to!atoslice and % pickle slices on each bread slice. Divide cheese !iture over the *slices. Sprinkle with paprika. 2roil until cheese !elts and is heated through.


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CLUB SANDWICH CHIC3EN

2oneless skinless chicken breasts5ayonnaiseDi9on !ustardSeasoned bread cru!bs(hin sliced ha!Swiss cheese(oothpicks

2rush one side of each chicken breast with !ayonnaise. 2rush the other side ofeach chicken breast with !ustard. +over both sides with seasoned breadcru!bs. 4lace a slice of ha! and a slice of cheese on one side of the coatedbreast. -oll the breast with cheese and ha! inside into a tight package andsecure with a toothpick. 2ake at 37 degrees until done.


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)E"ICALI SANDWICH

1$% c. !ayonnaise1 o".' 4hiladelphia 2rand crea!cheese0 hard/cooked eggs chopped1$* c. chopped green pepper1 tbsp. chopped onion1% slices whole wheat bread

>radually add !ayonnaise to softened crea! cheese !iing until well blended.Add eggs green pepper and onion@ !i well. 5akes 0 generously filledsandwiches.


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ADIRONDAC3 SANDWICHES

# slices lean bacon1$% c. chopped onion1 &10 o".' can baked beans% tbsp. prepared chili sauce1$* c. crea!y or chunky peanut butter* lg. slices whole grain breadtoasted1$% c. shredded +heddar cheese

4reheat broiler. )n a large skillet over !ediu! heat cook bacon until crisp@ drainon paper towels. 4our off all but 1 tablespoon grease. Add onion@ cook % !inutesor 9ust until tender. Stir in baked beans and chili sauce@ heat through. ?ver lowheat stir in peanut butter@ blend until s!ooth. Spoon about 1$% cup bean !itureonto each bread slice@ top each with % bacon strips and % tablespoons cheese.2roil 0 inches fro! heat 1/% !inutes or until cheese !elts.


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TUR3EY N CHI2E SANDWICH

# o". pkg. crea! cheese softened% tbsp. chopped fresh chives* individual French bread rolls split* lettuce leaves# slices cooked turkey1 !ed. sliced to!ato1 !ed. sliced green pepper* slices Swiss cheese

+o!bine crea! cheese and chives spread on roll halves. (o !ake sandwicheslayer lettuce leaf % slices turkey to!ato green pepper and 1 slice cheese.


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POLISH SANDWICHES

1 lb. ground beef1$% c. chopped onion1$% c. chopped green pepper

% tbsp. !argarine1 9ar beef gravy% c. shredded cabbage1$% c. shredded cheddar cheese

)n skillet brown !eat and cook onions and green peppers in !argarine untiltender. Stir in gravy and cabbage. +ook over !ediu! heat until cabbage istender. Serve on rolls and top with cheese. Salt and pepper !ay be added.


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ITALIAN ROAST BEE+ SANDWICH

*/0 lbs. roast beef3/* lg. onions1 tbsp. salt

1$* tsp. pepper1$% tsp. !ar9ora!1/% lg. carrots1$% tsp. salt1$% tsp. garlic1$% tsp. )talian seasoning1$% tsp. seasoning salt1$* tsp. basil1$% tsp. oregano

4lace beef in roasting pan. Fill pan half full with water. Sprinkle roast with half ofthe tablespoon salt put re!ainder in water. 6ay sliced onion and carrots over

roast and in water. Sprinkle with !ar9ora!. -oast !eat at 37 degree in coveredpan 3/* hours. -efrigerate roast overnight in broth. et day slice very thin.2ring beef broth to boil add seasonings and si!!er !inutes. +arefully laysliced beef into broth keeping slices intact. 4our broth over beef. +over and heatin 37 degree oven. Serve on buttered buns or hard rolls. &2utter keeps rollsfro! getting soggy.' Serves 1%/1*.


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CAUN CUTLET SANDWICH

1$% c. !ayonnaise1 tbsp. chopped fresh parsley1 tsp. fresh le!on 9uice1$% tsp. grated le!on peel1$% tsp. salt1$% tsp. freshly ground pepper1$% tsp. cu!in1$* tsp. paprika1$# tsp. ground red pepper* chicken cutlets about 1$%= thick3 tbsp. butter or !argarine !elted# slices about 1$%= thick )talianbread fro! lg. round loaf toasted* lettuce leaves# thin slices red onion

5i !ayonnaise parsley and le!on 9uice and peel in s!all bowl. 5i saltpepper cu!in paprika and red pepper in wide shallow bowl. Add chicken cutletsto spice !iture@ turn to coat then brush both sides with !elted butter. 4lace insingle layer on wa paper. ,eat well seasoned large cast iron skillet over!ediu! high heat 9ust to s!oking. Add half the cutlets and saute 9ust untilcooked through 1 1$%/% 1$% !inutes per side. (ransfer to plate and cover tokeep war!. -epeat with re!aining cutlets. Spread 1 tablespoon le!on!ayonnaise over each slice bread@ top * with lettuce leaf % slices onion chickencutlet and second slice bread. Serve with potato salad.


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TUNA PU++ SANDWICH

1 &8 o".' can tuna flaked1 1$% tsp. prepared !ustard1$* tsp. Worcestershire sauce1$* c. ,ell!anns !ayonnaise1 1$% tsp. grated onion% tbsp. green pepper chopped3 ha!burger rolls split0 slices to!atoes1$% c. !ayonnaise1$* c. grated or shredded cheese or slices will do

2lend first 0 ingredients. 4ile onto bun halves. (op each with to!ato slices.2lend 1$% the !ayonnaise with cheese and spread on to!ato slice. 2roil *inches fro! heat until topping browns and puffs. (akes a few !inutes. Verygood.


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SNAPPY HA) SANDWICHES

% cans &% 1$* o". each' deviled ha!% lg. Cnglish !uffins cut in halves1 &3 o".' pkg. crea! cheese1$* c. finely chopped onion1$* c. chopped stuffed olives* thin to!ato slices5ayonnaise

(oast cut side of each !uffin in broiler. +o!bine crea! cheese onion andolives. Spread !iture on toasted side of each !uffin half. Spread deviled ha!over crea! cheese !iture. (op each sandwich with a to!ato slice. Spreadto!ato slice lightly with !ayonnaise. 4lace under broiler until heated through. &*sandwiches.'


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)EAT AND SLAW TAILGATE SANDWICH

1 1$% lbs. savory cabbage about * c.finely shredded3$* c. H % tbsp. !ayonnaise1 tbsp. Di9onSalt pepper% to!atoes1 lg. round loaf crusty bread1$% lb. sliced ha!1$* lb. sliced sala!i

Shred cabbage. +o!bine with 3$* cup !ayonnaise the !ustard 1$* teaspoonsalt and 1$# teaspoon pepper. Slice to!atoes. +ut bread in two hori"ontallyabout 1= fro! the botto!. 4ull out soft bread leaving top and botto! crust and a1= ri! around the circu!ference. Spread botto! of bread with re!aining %tablespoons !ayonnaise. +over with ha! sala!i and to!ato slices. 4ile

coleslaw over to!atoes and cover with top of bread. +ut into 1% wedges toserve.


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WEST POINT SANDWICH

-eady to bake rolls in alu!inu! pan0 o". pkg. slices Swiss cheese#/< o". pkg. thin sliced ha!

1 stick !argarine% tbsp. grated onion3 tbsp. !ustard% tbsp. Worcestershire sauce% tbsp. poppy seeds

(urn rolls out of pan but do not separate. Slice through !iddle of rolls and settop aside. 5i all ingredients ecept ha! and Swiss cheese. Spread on top andbotto! of bread. Arrange ha! and cheese on botto! half. -eplace top half. 4utback in pan and cover with foil. 2ake at 37 degrees for 37 !inutes. Serve hot.


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POR3 SANDWICH #THE )I3ADO'

3 lbs. boneless pork roast cooked1$% c. applesauce tbsp. honey

tbsp. prepared !ustard% eggs beaten1 tbsp. soy sauce1$* tsp. garlic powder1$* tsp. poultry seasoning1$% tsp. salt1$* tsp. pepper3$* c. bread cru!bs1$* c. sesa!e seed1$% tsp. seasoned salt6ard for browning1% Cnglish !uffins split toasted

2utter6ettuce leaves

Slit 1% &% o".' slices fro! a double pork loin roast or %* &1 o".' slices fro! asingle pork roast. +o!bine applesauce !ustard and honey@ chill. 2lend beateneggs soy sauce garlic powder poultry seasoning salt and pepper. +o!binebread cru!bs sesa!e seed and seasoned salt. Dip pork slices in egg !itureand coat with cru!b !iture. 2rown on both sides in lard on grill. 2utter toastedCnglish !uffins. 4lace lettuce leaf on one half of each !uffin and top with %ounces breaded pork slices. Spread applesauce !iture &approi!ately 1tablespoon' on each of re!aining !uffin halves. Serve open faced or close for

eating if desired. ield; 1% servings.


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SAL)ON SALAD COUNTRY CLUB SANDWICH

%* slices white sandwich breadtri!!ed slightly

SA65? SA6AD F)66)>;10 o". canned red sal!on drainedskinned flaked deboned1$* c. pi!iento1$* c. green pepper !inced1 tsp. onion grated1$* c. 5iracle Whip5i all ingredients together@ set aside.

S4)A+, SA6AD F)66)>;10 o". soft crea! cheese1$% c. chopped parsley

1$% c. !inced fresh spinach% tbsp. !ilk% drops hot pepper sauce5i all ingredients together@ set aside.

C>> SA6AD F)66)>;0 eggs hard cooked chopped1$% c. celery !inced fine1 tsp. grated onion1$% c. 5iracle WhipSeason to taste

5i all ingredients together@ set aside. Spread * slices of bread with 5iracleWhip for each sandwich. 6ine with lettuce and stack 3 different salads on 3slices of bread and top with re!aining slice of bread. +ut diagonally and placeon plate and serve. (o!ato slices gherkins and potato chips !ake a goodacco!pani!ent. ield; 0 servings.


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SE2EN LAYER TACO SANDWICH

1$% c. coarsely chopped ripe olives1$% tsp. chili powder1$% tsp. ground cu!in1$* tsp. salt1$% c. !ayonnaise1$% c. sour crea!1$% c. sliced green onion* lg. oval slices French bread &about1$%= thick'1 lg. to!ato sliced1 lb. thinly sliced roasted deli turkey breast1 ripe avocado peeled seeded sliced3$* c. shredded cheddar cheese3$* c. shredded 5onterey Back cheese6ettuce leaves

Salsa

+o!bine olives chili powder cu!in and salt in !ediu! bowl@ reserve %tablespoons. Stir !ayonnaise sour crea! and onion into re!aining olive!iture. Spread one side of each bread slice with half the !ayonnaise !iture.(op with to!ato and turkey. Spread re!aining !ayonnaise !iture on top ofturkey. (op with avocado slices. Sprinkle with cheese. (ransfer sandwiches tobaking sheet. 2ake at 37 degrees until heated through about 1 !inutes. (opwith reserved olive !iture. Serve sandwiches on lettuce leaves with salsa.ield; * servings.


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TUR3EY WALDOR+ SANDWICH

1 c. turkey cooked tri!!ed bonesre!oved cut into 1$% inch cubes1$% c. celery washed ends re!oved diced1 s!. -ed Delicious apple washedseeded cored and cut into s!. cubes% tbsp. shelled walnuts chopped1 tbsp. reduced/calorie !ayonnaise or salad dressing1 tbsp. non/fat yogurt1$# tsp. nut!eg1$# tsp. cinna!on* lettuce leaves washed dried# slices reduced/calorie raisin bread

)n a !ediu! si"e bowl co!bine turkey celery apple walnuts !ayonnaiseyogurt nut!eg and cinna!on. +over and refrigerate at least 1 hour or overnight

to allow flavors to blend. (o serve arrange one lettuce leaf on one slice of bread.Spoon 3$* cup turkey !iture over lettuce leaf and top with another bread slice.-epeat with re!aining !iture lettuce leaves and bread. Serves *.


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RUSSIAN SANDWICH

1 slice rye bread1 slice baked ha!1 slice Swiss$4rovolone cheese

1 slice white turkey@ optional3 slices to!atoes

?n each individual plate build each sandwich in above order. 4our dressing overeach sandwich@ sprinkle bacon bits@ garnish with wedges of hard boiled eggscarrot strips olives or lettuce.

D-CSS)>;1 bottle ,ein" chili sauce17 o". ,ein" pickle relish1 pt. !ayonnaise

5i all together well and pour over open face sandwiches. 5ay be stored inrefrigerator for future use.


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CELEBRATION PICNIC SANDWICH

1 1$% lb. round French bread1$* c. olive oil% cloves garlic !inced

3 lg. to!atoes sliced1$% lb. assorted sliced luncheon !eat3 o". sliced pepperoni or sala!i1$* lb. assorted sliced cheeses0 o". !arinated artichoke heartsdrained% 1$* o". sliced black olives drained% to 3 lg. dill pickles slicedlengthwise1 !ild red or white onion sliced

?4()?A6;

5ayonnaise% o". anchovy fillets drained

+ut bread in half hori"ontally. ,ollow out the soft bread fro! top and botto!leaving 1$% to 3$* inch shell. )n s!all bowl co!bine the olive oil with the garlic.2rush cut surfaces of bread shells with oil. Spread with !ayonnaise if desired.(o asse!ble; 6ayer 1$3 of to!ato slices on the botto! bread crust then top withalternate layers of !eats pepperoni cheeses 1$% the re!aining to!atoesartichoke hearts olives pickles onion and anchovies if desired. (op withre!aining to!atoes and place the top crust on the filling pressing down fir!ly.Seal the sandwich tightly in plastic wrap and foil. )f !ade ahead refrigerate. Bust

before serving place the wrapped sandwich on a flat surface and press downfir!ly on top to flatten it. Gnwrap and cut into wedges.


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)ALIBU CHIC3EN SANDWICH

F?- 1;1 breaded chicken breast 3 o".boneless

% o". shaved ha! &very thin'1 o". 1 slice processed sliced Swisscheese1 ha!burger bun

F?- *7;*7 breaded chicken breasts 3 o".boneless lbs. shaved ha! &very thin'% 1$% lbs. process sliced Swiss cheese*7 ha!burger buns

Shave ha!. 4lace in pan. Eeep war! on grill &not hot'. Deep dry bonelesschicken breast. 4lace hot cooked chicken breast on botto! half of ha!burgerbun. (op chicken with ha! then cheese slice. 4lace in broiler 3 to !inutes untilcheese starts to !elt. (op with bun. Serve i!!ediately or wrap in foil and placein war!er.


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TERIYA3I SLOW COO3 SANDWICHES

% / % 1$% lbs. boneless beef chucksteak1$* c. soy sauce1 tbsp. brown sugar1 tsp. ground ginger1 clove garlic !inced* tsp. cornstarch# individual French loaves split* tbsp. !argarine or butter !elted

(?44)>S; Such as shredded +hinese cabbage pineapple rings sliced greenonion plu! sauce or sweet and sour sauce &optional'. (ri! ecess fat fro!steak@ cut into thin bite si"e slices. )n a 3 1$% to * :uart crockery cookerco!bine soy sauce brown sugar ginger and garlic. Stir in !eat. +over@ cook onlow heat setting for 8 to < hours or high heat setting for 3 to * hours. -e!ove

!eat fro! 9uices with a slotted spoon. 4our 9uices into a !easuring cup@ ski! fatfro! cooking 9uices. 5easure 1 1$% cups 9uices &add water if necessary' andplace in a saucepan. +o!bine cornstarch and % tablespoons water@ add tosaucepan. +ook and stir until thickened and bubbly. Stir in cooked !eat. ,eatthrough. 5eanwhile brush rolls lightly with !argarine or butter. 4lace onunheated rack of broiler pan. 2roil cut side up *= to = fro! heat for % or 3!inutes or until lightly toasted. (op botto! halves of the toasted rolls with !eat!iture and desired toppings. +over with roll tops. 5akes # servings.


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CRO6UE )ONSIEUR SANDWICHES

1 c. &* o".' grated Swiss cheese1$* c. light crea!# slices bread# slices boiled ha!% eggs slightly beaten1$* c. !ilk1$% tsp. salt+heese SauceI

+o!bine Swiss cheese and crea! to !ake a paste@ spread on each slice ofbread. 4lace a slice of ha! on each slice of bread@ close to for! a sandwich.2eat together eggs !ilk and salt in a shallow dish@ dip bread on both sides inegg$!ilk !iture. Fry on lightly buttered griddle or in skillet until brown on bothsides and cheese has !elted. Serve alone or with cheese sauce.Serves *.

I+,CCSC SAG+C;1 tbsp. butter1 tbsp. flour1$% tsp. dry !ustard1 c. !ilk1 c. &* o".' shredded +heddar cheese+herry to!atoes &optional garnish'>reen pepper &optional garnish'5elt butter in 1 :uart saucepan@ blend in flour and !ustard. -e!ove fro! heat@stir in !ilk. ,eat to a boil stirring constantly@ boil and stir 1 !inute. -e!ove fro!heat stir in cheese until !elted. >arnish with sliced cherry to!ato and greenpepper if desired.


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CHIC3ADOWICHES

% &1 o".' slices )talian bread1 tbsp. (housand )sland dressing divided% o". thinly sliced cooked chicken

% slices crisp bacon cru!bled1$* c. green onions1$* c. to!atoes1$# !ed. avocado &1 o".' pared andthinly sliced% o". Swiss cheese sliced

(oast the )talian bread to taste and arrange slices in a single layer on a bakingsheet. Spread each slice of bread with 1$% teaspoon (housand )sland dressing.(op each slice with half of the chicken bacon onions and to!ato then topeach with 1 teaspoon of the re!aining dressing. Arrange half of the avocadoslices and half of the cheese on each sandwich. 2roil 0 inches fro! heat source

until sandwich is hot and cheese is !elted about % !inutes. 5akes % servings.


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6UIC3 #3ULWI3' SANDWICHES

1$* c. prepared pi""a sauce# slices )talian bread cut diagonally 3$* inch thick'1$% lb. thinly sliced 5o""arella cheese1$* lb. thinly sliced baked ha!1 egg% tbsp. butter or !argarine

Spread 1 tablespoon pi""a sauce on each of * bread slices@ layer on top5o""arella. 4lace ha! on 5o""arella. )n s!all bowl beat egg with 1tablespoons water. Dip both sides of sandwiches in egg !iture. +oat entirely.5elt butter in large skillet over !ediu! heat. 4lace sandwiches in skillet@ cook for !inutes or until lightly browned. (urn once.


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STROGANO++ STEA3 SANDWICH

%$3 c. beer1$3 c. cooking oil1 tsp. salt

1$* tsp. garlic powder1$* tsp. pepper% lb. flank steak about 1 inch thick% tbsp. butter or !argarine1$% tsp. paprika* c. sliced onion1% slices French bread toasted1 c. dairy sour crea! war!ed1$% tsp. prepared horseradish

)n shallow dish co!bine beer oil salt garlic powder and pepper. 4lace flanksteak in !arinade@ cover. 5arinate overnight in refrigerator or several hours at

roo! te!perature@ drain. 2roil flank steak 3 inches fro! heat for to 8 !inuteson each side for !ediu! rare. )n saucepan !elt butter or !argarine@ blend inpaprika and a dash of salt. Add onion@ cook until tender but not brown. (hinlyslice !eat on the diagonal across grain. For each serving arrange !eat slices of% slices French bread. (op with onions. co!bine sour crea! and horseradish@spoon onto each sandwich. Sprinkle with paprika. 5akes 0 servings.


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TRIPLE!DEC3ER SANDWICH

5ayonnaise,oney !ustard or 1777 )sland dressing-ye bread

6ettuceS!. to!atoSwiss cheese+heddar cheeseSliced baked ha!Sliced turkey

>enerously coat one side of three slices of bread with !ayonnaise 1777 )slanddressing or honey/!ustard. (hen alternate bread lettuce to!ato sliced bakedha! Swiss cheese sliced turkey and +heddar cheese to build sandwich.


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ITALIAN SUB)ARINE SANDWICH

# slices hard sala!i* slices !ortadella or bologna* slices su!!er sausage* slices ha! &!eats can besubstituted'1 s!. "ucchini s:uash1$% c. )talian style dressing orFrench bread or )talian bread1$* c. butter or !argarine1$* tsp. oregano1$* tsp. basil6ettuce3 slices 5o""arella cheese cut inhalf diagonally0 to # onion rings

* green pepper rings* to!ato slices* stuffed olives sliced

+ut "ucchini s:uash in thin slices and !arinate in )talian dressing while preparingsandwich. Slice loaf of bread in half lengthwise separating top and botto! ofloaf. 2lend butter with oregano and basil and spread on cut surfaces of bread.+over botto! half with lettuce. Arrange half slices of cheese and onion rings onlettuce. Alternate folded slices of !eat on top overlapping partially. Arrangegreen pepper rings and to!ato slices over !eat. Drain "ucchini and overlapslices over to!atoes. >arnish with stuffed olives. +over with buttered top of loaf.Slice and serve.


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CHA)PION CHEESE STEA3 SANDWICH

1$% lb. Velveeta cubed1$% c. Eraft -eal 5ayo1$* c. !ilk1 tsp. dry !ustard1 !ed. onion sliced% tbsp. 4arkay !argarine1 lb. thin roast beef slices0=/#= French bread rolls split

+o!bine process cheese spread !ayo !ilk and !ustard. Stir over low heatuntil s!ooth. Saute onions in !argarine. Add !eat@ !i lightly until thoroughlyheated. Fill rolls with !eat !iture. (op with sauce.


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STRO)BOLI SANDWICHES

1 lb. ground beef1 onion chopped1$% c. ketchup% tsp. 4ar!esan cheese1$% c. to!ato sauce1$* tsp. garlic powder1$* tsp. !argarine1$* tsp. oreganoSliced 5o""arella cheese

2rown ground beef. Add all other ingredients ecept 5o""arella cheese. Si!!erfor %7 !inutes. Spoon on ha!burger buns. 4ut a slice of 5o""arella cheese ontop of ground beef and seal in foil. 2ake in oven at 37 degrees for 1 !inutes.


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HAWAIIAN +AR)ER SANDWICHES

1% slices breadSoftened butter1 1$3 c. diced cooked chicken1 1$% c. diced cooked ha!1$% c. crushed pineapple well drained1$3 c. !ayonnaise3 tbsp. finely chopped pecans &) use 1$* c. rounded'1 1$% tbsp. chopped green pepper &opt.'1 tsp. thinly sliced green onion &opt.'1$* tsp. salt &if ha! is salty this is not needed'Dash of black pepper0 slices 5o""arella cheese

2utter one side of bread !i ingredients ecept cheese divide !iture e:uallyon unbuttered side of &0' slices of bread and top each with slice of cheese. +lose

sandwiches with the re!aining bread buttered side out. >rill on both sides untilcheese starts to !elt and sandwiches are golden. &Gse Swanson or ,or!elchunk chicken and chunk ha! drained and o!it the salt.'


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C8e99a$ Apple S%o:e9 T;$:e< Sa&9=ic8

1$* +up ,ell!anns Di9onnaise +rea!y 5ustard 2lend % (ablespoons ,oney # Slices Seven/>rain ?r Whole Wheat 2read

* ?unces Sliced ?r 1 +up Shredded +heddar +heese 1$% 4ound Sliced S!oked (urkey ?r ,a! 1 Apple +ored And (hinly Sliced

1. )n s!all bowl co!bine crea!y !ustard blend and honey@ spread on oneside of each slice of bread.

%. 6ayer cheese on * bread slices@ top with turkey apple and re!ainingbread. +ut sandwiches in half.


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DAGWOOD BU)STEAD SANDWICH

3 lg ?nions 1 ,ead lettuce

* (o!atoes sliced 1 6obster tail 1 Cagle talon 1 Fish &pref.%/days old' 1 4ot spaghetti / +old and gooey 1 lb 2acon &cooked' 1 5eatloaf 1 ,a! 1 Fried egg &over easy' 1 String of sausages 1 5ayonnaise gallon

1 Bar of pickle relish 1 (in of sardine in oil 1 2ottle of ketchup 1 2ottle Sweet !ustard 1 ,ot !ustard 1 6oaf 2read Assorted cheese Assorted vegetables Assorted olives

D)-C+()?S; Arrange the ingredients between two

slices of bread. Serves one.


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DAGWOOD ITALIANO

1 2ell pepper red 1 2ell pepper green 1 1$% ts ?live oil divided

1 t -ose!ary fresh choped ?r 1$* ts Dried crushed 1 >arlic clove !inced 1 tb -ed wine or broth 1% o" 6a!b bonlesloinsirloin * French 2read =length 1$% c 5o""erelalow fatgrated 1$* c 4ar!esan cheese

-oast red and green bell peppers in preheated *77IF oven %7/% !inutes. or until skins are slightly charred and shriveled. -e!ove fro! oven transfer

to plate wrap with plastic wrap and let stand 17 !inutes.

-e!ove peppers fro! plastic peel off skin re!ove seeds and cut into strips. Set aside. )n large bowl co!bine rose!ary 1$% teaspoon of the olive oil garlic and wine or broth@ add la!b and !arinate 1 hour. ,eat re!aining oil in large nonstick skillet. Add la!b and sear on all sides.

4lace la!b on rack in shallow roasting pan. )nsert !eat ther!o!eter in center part of la!b ond roast in preheated 38IF. oven to internal te!p of 1*7IF. about %8/3* !inutes or to desired doneness. ?r grill 1/%7 !inutes. (o construct sandwiches thinly slice la!b and arrange on four of the bread

halves alternating with red and green pepper strips. (op with !o""arella and 4ar!asan cheese. 4ace under broiler until cheeses !elt bubble and turn light brown. Add top halves of bread and serve


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E>e$o$ite Pa?t$a%i Sa&9=ic8

0 o" sliced pastra!i % (2 whole/grain !ustard * o" beer

3 sl onion rings intact 1 (2 oil ; Salt and pepper % sl rye bread or thick crusty ; brown bread

4reheat a grill. Season onions with salt and pepper and brush with oil. )n a s!all saucepan co!bine beer and !ustard and bring to a boil. Add pastra!i and si!!er for 3 !inutes. >rill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated prepare sandwich.


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G$ee: Garlic cloves // peeled cut in :uarters 1 ts +hopped fresh thy!e 1 ts +hopped fresh oregano or 1 ts +hopped fresh !ar9ora! Fresh ground pepper to taste % Spanish onions@ cut in /thinly sliced rings %* s! -o!aine lettuce leaves // washed and dried 0 lg 4ita bread rounds

3 !d -ipe to!atoes

>A-6)+ ?>G-( SAG+C % c 4lain yogurt 1 >arlic clove // peeled and !inced 1 ts +hopped fresh oregano or 1 ts +hopped fresh !ar9ora! 1 tb Fresh le!on 9uice 1 ts ?live oil Salt and pepper@ to taste

IGse !eat cut fro! the leg or shoulder.

(he !orning before a barbecue !ake !arinade by co!bining oil le!on 9uice garlic cloves herbs and pepper in a !ediu! bowl. -e!ove about 1$* cup to !i with the onions. 4lace la!b cubes in bowl with re!aining !arinade@ toss to coat well.

4lace onions in s!all bowl and toss with reserved !arinade. +over with plastic wrap and chill up to several hours turning several ti!es.

5eanwhile !ake yogurt sauce by lining a !ediu! bowl with cheesecloth and spooning in the yogurt. (ie up edges of cheesecloth with string to for! a pouch. Suspend over bowl &tying fro! refrigerator rack above bowl' or place in a colander over bowl and let stand to drain several hours. 5oisture will drip fro! the yogurt giving it a thicker consistency. 5i drained yogurt with !inced garlic chopped herbs le!on 9uice oil salt and pepper. +over and chill. 5akes about 1 cup.


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Stack pita bread rounds into % piles and wrap each in foil dull side out.

(o barbecue heat coals or gas barbecue. -e!ove !eat fro! !arinade reserving so!e !arinade for basting. &Discard any large garlic

pieces.' (hread la!b onto greased skewers and grill over greased grill about *= fro! hot coals. +ook turning and basting often about 17 !inutes or until la!b is brown on the outside still pink inside. War! pita rounds over barbecue.

2efore serving lift the onions fro! the !arinade with a slotted spoon and place in a serving bowl. +ut whole to!atoes into thin wedges and place on plate. 4lace lettuce leaves on plate. Set out yogurt sauce and lots of napkins to facilitate handling of gyros.

(o serve cut each war!ed pita bread in half and separate to for! % pockets. Cach person will fill a war!ed pita picket with so!e of the

grilled la!b cubes lettuce to!atoes and onions topping with a spoonful of sauce.


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S


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Ba$@ec;e9 Po$: Sa&9=ic8e?

% 2oneless pork loin roasts //%/1$% to 3lb ea

1 c Water

% ts Salt % c Eetchup % c +elery // dice 1$3 c Steak sauce 1$* c 2rown sugar // pack 1$* c Vinegar % ts 6e!on 9uice %7 ha!burger buns // &%7 to %'

4lace roasts in an #/:t Dutch oven@ add water andsalt. +over and cook on !ediu!/low heat for %/1$%hours or until !eat is tender. -e!ove roasts and shred

with a fork@ set aside. Ski! fat fro! cooking li:uidand discard. Drain all but 1 cup cooking li:uid. Add!eat ketchup celery steak sauce sugar vinegar andle!on 9uice. +over and cook over !ediu!/low heat for1/1$% hours. Serve on buns.


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BA2ARIAN BEE+ SANDWICH

# o" 4kg soft crea! cheese 1$* c Sour crea! % tb ,orseradish

1% sl -ye bread or 0 Sub buns 6ettuce -oast beef slices 0 -ed onion slices

+o!bine crea! cheese sour crea! and horseradish !iing until well blended. For each sandwich spread bread with the the crea! cheese !iture add the !eat lettuce and onions. Add additional crea! cheese spread if desired.


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Bee a&9 Po$: Te&9e$loi& Sa&9=ic8e?

1 0/8 pound beef tenderloin tri!!ed % %$3 pound pork tenderloins tri!!ed 5arinade;

1$% cup port wine 1$% cup brandy 1$% teaspoon dried tarragon leaves 1$% teaspoon dried whole thy!e % bay leaves 1 1$* teaspoons salt 1$% teaspoon pepper 1$% teaspoon dry !ustard

Vegetable oil 4arty rye bread Cndive

5ayonnaise // optional +o!!ercial barbecue sauce // optional prepared horseradish // optional

I5arinate these beef and pork tenderloins together but cook the! separately.Sandwiches can be prepared fro! either or both types of !eat.4lace tenderloins in a large pan or dish@ 4our !arinade over top and covertightly. -efrigerate overnight turning !eat several ti!es@ drain. 4lacebeef tenderloin fat side up on rack in a shallow roasting pan@ rub with 1tablespoon vegetable oil. 2ake at *7 degrees for 1 !inutes. turn ovenoff@ do not open door. 6et roast re!ain in oven * !inutes. &roast will be

!ediu! rare'. 4lace pork tenderloins fat side up on rack in a shallowroasting pan@ rub with 1 teaspoon vegetable oil. 2ake at 3% degrees for 1hour or until well done. Slice tenderloins and place on serving platter.Serve on party rye bread with endive@ top with !ayonnaise barbecue sauceor horseradish if desired.

ield; about %* servings.

5arinade; +o!bine all ingredients in a s!all !iing bowl !iing well.


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Ca;& C8ic:e& Sa&9=ic8e?

* chicken breast halves without skin // boneless powdered chipotle peppers // to taste % tablespoons canola oil

* ha!burger buns

III>A-)S,CSIII chipotle pepper puree thick sliced to!atoes dill pickles onion slices lettuce leaves cheese slices // your choice !ustard !ayonnaise

Season the chicken breast halves. ,eat the oil in a skillet. When oil ishot place the chicken in the skillet cook turning once or twice untilchicken is done. 4lace chicken on a plate lined with paper towels todrain the oil.

Spread a little chipotle pepper puree on one half of each bun on theother half spread your choice of !ustard or !ayonnaise. 4lace a piece ofchicken any of the other garnishes you desire in the bun


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C8a$lie? W$ap Sa&9=ic8

% (ablespoons Ctra Virgin ?live ?il Sauteed 4eppers 1 2unch Arugula 6ettuce ?r Any ?ther Variety

1 (ablespoon +hopped Sun Dried (o!atoes % (ablespoons >oat +heese 1 (ablespoon Sherry Vinegar 1$% orange pepper 1$% yellow red pepper % 6arge sweet red pepper 1 (ablespoon Ctra Virgin ?live ?il

1. ,eat 1 table spoon of etra virgin olive oil in a hot skillet. Add % large sweet red pepper. 1$% yellow red pepper 1$% orange pepper / seeded cored andcut in strips / sautJ until soft.

%. -e!ove fro! the heat and sprinkle with 1$% table spoon of sherry vinegar.

3. Spread % table spoons of goat cheese on the f lour tortillas or wraps. Scatter1 table spoon of chopped sun dried to!atoes on the wrap. Divide the sautedpeppers on top of tortilla !aking sure they are in the center of the tortilla.

*. (oss 1 bunch of arugula lettuce &or any other variety of lettuce that youchoose' with % table spoons of etra virgin olive oil and 1$%@ table spoon ofsherry vinegar. 4lace tossed arugula in the centerof tortilla.

. Fold about of inch of the tortilla fro! top and botto! over the filling. (urn thewrap sideways and roll it up. Wrap in wa paper or tin foil.

0. Serve at roo! te!perature.


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C8icago Italia& Bee Sa&9=ic8e?

% lb beef roast leftover pre/roasted -oasting pan drippings

% tb fresh oregano finely chopped ?- % teaspoon dried oregano crushed 1 tb fresh sweet basil finely chopped ?- 1 teaspoon dried basil crushed 1 ts whole black peppercorns 1$% ts red pepper ground &1$% to 1' 1 tb fresh parsley !inced

Salt to taste 3 cl garlic !inced 1 fresh green pepper seeded and sl into 1$* inch strips

(hinly slice cooked roast beef and place in a Dutch oven &or put it back into the sa!e pan in which the beef was roasted'. Add enough water to cover. Add re!aining ingredients and bring to si!!er. After the beef has cooked for awhile taste and ad9ust seasonings. +ook about 1 hour. Serve beef only on )talian bread

with grilled green peppers and $ or giardinera relish. As you serve dip the sandwich in your gravy.


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C8ic:e& Slopp< oe?

1 tb vegetable oil 1 lb ground chicken 1 green bell pepper@ chopped

1 !d onion@ chopped 37 o" canned sloppy 9oe sauce 3 c cooked rice 0 ha!burger buns or/ Cnglish !uffins

,eat oil in large skillet over !ediu!/high heat until hot. Add chicken@ cook and stir * to 0 !inutes or until no longer pink. Stir in pepper and onion@ cook 1 to 3 !inutes. Add sloppy 9oe sauce. +ook over !ediu! heat about # to 17 !inutes@ stirring occasionally. Stir in rice@ cook until thoroughly heated. Spoon over ha!burger buns.


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Ci$c;la$ Sa&9=ic8

1 ea red bell pepper 1 ea yellow bell pepper 1 ea !ediu! eggplant

1 olive oil 1 salt and freshly ground 1 pepper 1 ea 17 inch round load crusty 1 bread 1$% c oregano le!on dressing 1$* lb slice black forest ha! 1$% lb sala!i preferably % kinds 1 lb !o""arella sliced %7 ea large fresh basil leaves

-oast whole peppers over a gas fla!e or under a broiler until they are

co!pletely blackened. 4lace in a paper bag until cool enough to handle.

4eel cut in half and seed. +ut eggplant into 1$% inch slices. 2rush witholive oil and sear on a grill or hot skillet until brown on both sides.

Season with salt and pepper. +ut bread in half hori"ontally with a serrated knife and hollow out the top and botto! halves. 2rush

botto! half with 1$* cup of the dressing. )n the botto! half of thebread place the fillings in this order; ha! eggplant one kind ofsala!i peppers !o""arella re!aining sala!i and basil. 2rushinside of top half with re!aining dressing. 4lace top half onto

sandwich. Wrap sandwich tightly in waed paper or plastic wrap.

4lace a tray or baking sheet on top of the sandwich and weight itwith several cans for about 1 hour.


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COLD TUR3EY REUBEN SANDWICH

* ts 4lain 6ow/fat yogurt # sl -ye 2read # o" (urkey // breast thinly sliced

/and of course cooked 1 1$3 c Sweet Sour -ed +abbage /drained &recipe to follow' /////SWCC( S?G- -CD +A22A>C///// 1 lb -ed cabbage // shredded 1$% c +ider vinegar 1$% c Water % tb 5argarine 1$% ts Salt Sugar e:uivalent to a % tbs Sugar

SADW)+,; Spread 1 teaspoon yogurt on each * slices of rye bread. Divide the sliced turkey a!ong tops of the bread slices. Spoon 1$3 Sweet and Sour -ed +abbage on each sandwich@ top with re!aining bread.

SWCC( AD S?G- -CD +A22A>C; 4ut cabbage vinegar water!argarine and salt in a deep cooking pot. +over and cook about

1 !inutes or until crisp/tender lifting and turnig with a large kitchenfork two or three ti!es. -e!ove fro! heat. Add sweetener to cabbage

gradually lifting and !iing well with a fork. Drain off any li:iud.


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C$;&c8< T;$:e< Sa&9=ic8 )elt?

% +ups chopped cooked turkey 1$% +up E-AF( atural Shredded +heddar +heese 1$3 +up E-AF( 5ayo 6ight 5ayonnaise

% (ablespoons finely chopped onion % (easpoons E-AF( 4ure 4repared 5ustard 1$* (easpoon pepper # +6AGSSC Sandwich Slices // up to 1% * sandwich or ha!burger buns

5)K turkey cheese !ayo onion !ustard and pepper.

A--A>C % to 3 pickle slices on botto! half of each bun. (op each with 1$%cup turkey !iture and top halves of buns. 4lace sandwiches on cookiesheet@ cover tightly with foil.

2AEC at 37LF for 1 !inutes.


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Do;@le!Dec:e$ C8ee?e )elt

1 c shredded cheddar cheese 1$* c butter or !argarine // softened 1 egg

1$% tsp garlic salt 1$% tsp onion salt 0 slices white bread paprika // optional

)n a food processor blend cheese and butter. Add the egg garlic saltand onion salt@ process for 1 !inutes or until crea!y. Spread % tbsp oneach slice of bread. Stack two slices of bread cheese side up foreach sandwich@ sprinkle with paprika if desired. +ut each sandwich inhalf diagonally. 4lace on an ungreased baking sheet. 2ake at *77 for1%/1 !inutes or until golden and bubbly.


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+ie?ta StrandsM -efrigerated Flaky 2iscuits 1 4ound ground beef 1 S!all onion // chopped

1 11 ?unces +a >reen >iant 5eicorn 1 +an condensed to!ato soup 1$* +up water 1 1$* (easpoons chili powder 1$# (easpoon hot pepper sauce // up to 1$*

,eat oven to 38 F. 2ake biscuits as directed on can. 5eanwhile in largeskillet brown ground beef bell pepper and onion@ drain. Stir in re!ainingingredients. 2ring to a boil. -educe heat@ cover and si!!er 17 !inutes oruntil thoroughly heated. (o serve split war! biscuits@ place % halves oneach plate. Spoon hot beef !iture over biscuit halves.


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+$e&c8 Toa?t C8e99a$ Sa&9=ic8e?

% ea Cggs@ 6g1$3 c 5ilk ?r 6ight +rea!1$% ts Salt

# ea White 2read@ Slices1 5ustard@ 4repared* ea +heddar +heese@ (hickSlices3 tb 2utter

Set out a heavy skillet or cast iron griddle. 2eat the eggs slightly in a pie tin or shallow bowl and add the !ilk or crea! and salt set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared !ustard. (op each with a slice of cheddar cheese. 2utter the re!aining four slices of bread and top each cheese slice with bread butter side down. ,eat the butter in the skillet or on the griddle. +arefully dip each sandwich into the egg

!iture coating both sides. Allow the ecess egg !iture to drain back into the bowl. Dip only as !any sandwiches as will lie flat in the skillet or griddle. +ook over low heat until browned. (urn and brown the other sides. -epeat for the re!aining sandwiches and if necessary add !ore butter to the skillet or griddle to prevent sticking. ?r you can place the sandwiches after dipping on a well greased baking sheet and brown in the oven at *7 degrees F. for # to 17 !inutes. Serve hot.


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Ge$%a& Bee?tea:?

1 ea ,ard roll@ large dry 1$% c Water * tb Vegetable oil

1 ea ?nion@ !ediu! chopped 1 lb >round beef@ lean1$% ts Salt

1$* ts 4epper* ea ?nion@ !ediu! sliced

)n a s!all bowl soak roll in water. ,eat % ( vegetable oil in a frypan@

cook chopped onion until lightly browned. (ransfer onion to a bowl. S:uee"e roll as dry as possible and !i roll with onion. Add ground beef@ blend well. Season with salt and pepper. Shape !eat into * patties@ cook about !inutes on each side or to desired doneness. -e!ove and keep

war!.

Add sliced onions to pan drippings@ cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.


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GRILLED CHEESE!CHIPOTLE SANDWICH

* sl White or wheat bread % ts 4ureed chipotle chiles o" +heese

/ shredded or thinly sliced 1 -ipe to!ato // sliced (hinly sliced red onion +ilantro leaves / coarsely chopped Soft butter

S4-CAD CA+, 4)C+C ?F 2-CAD with thin coating of pureed chilesor !ore if you like your sandwich really hot. +over botto! slice withlayer of cheese to!ato and onion slices and as !uch cilantro as youlike. (op with second slice of bread and butter it. 4lace sandwichbutter/side down in cast/iron skillet. Spread top piece of bread with

butter as well and cook sandwich slowly. When golden brown on botto!turn it over and cook on the other side. +overing pan will help !elt cheeseby the ti!e bread is crisped and golden.


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GRILLED CUBAN SANDWICH

# slices pork loin // 1 ounce each # slices ha! // 1 ounce each 1% dill pickle chips

# slices Swiss cheese * sandwich rolls Di9on !ustard to taste

4repare a wood or charcoal fire and allow it to burn to e!bers. 6ayer eachsandwich with the cheese ha! pork and pickles.

>rill the sandwich top side down for 1 !inute turn over and place a sautepan on top and continue to cook until cheese is !elted about 3 to *!inutes.


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G$ille9 Po$ta@ello );?8$oo% Sa&9=ic8

5arinade;

% tablespoons rice wine vinegar

% tablespoons le!on 9uice % tablespoons olive oil 1 clove garlic // !inced % teaspoons dried oregano 1 4inch kosher salt 1 4inch sugar 1 4inch black pepper // freshly ground

-C+)4C% large portabello !ushroo!s

1 large clove garlic % tablespoons !ayonnaise

% teaspoons fresh thy!e // chopped 1 red bell pepper // roasted % teaspoons balsa!ic vinegar % onion rolls // split grilled % teaspoons balsa!ic vinegar % onion rolls // split grilled % thick slices 5onterey 9ack cheese

+o!bine !arinade ingredients. 5arinate !ushroo! in this !iture 1/% hours.5ash other garlic clove into fine paste. Stir into !ayonnaise and add thy!e.?n barbecue grill or under broiler cook !ushroo!s !inutes on each side

or until soft. Sprinkle red bell pepper with balsa!ic vinegar and shallots. >rillor lightly toast onion rolls. Spread !ayonnaise on each half of rolls. 4lacegrilled !ushroo!s on two onion roll halves cover with roasted bell peppercheese and top half of rolls. +ut in half and serve hot.


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GRILLED SAL)ON 7 CHEDDAR SANDWICHES

1 lb Sal!on // 1 can 1 t ?nion // grated 17 o" +heddar // !ed I

1 t 6e!on 9uice 1$* c 5ayonnaise

I Slice the +heddar +heese into * slices of % 1$% o"s each.5i the sal!on with the onion le!on 9uice and !ayonnaise. Spread the!iture on thick slices of French bread and top with a slice of cheddarcheese. Add a top slice of bread and butter both sides of the sandwichgenerously. >rill until brown then turn and brown the other side and thecheese is !elted. Serve hot.


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HAL+!TI)E BEE+ SANDWICHES

% t 6e!on 9uice 1 S!all applefinely chopped 1 3/o" pkg. crea! cheese

1 ( 5ilk 1 ( 4repared horseradish 1$* c Walnut pieces 0 ea Eaiser rolls split 0 ea 6ettuce leaves 1 lb (hinly sliced roast beef % ( Sliced green onions

Sprinkle le!on 9uice over apple. +o!bine crea! cheese !ilk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with e:ual a!ounts of the crea! cheese !iture. 4lace e:ual a!ounts of lettuce beef and green onion on each botto! roll half.

+over with tops.


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Hig8 Rolle$ Sa&9=ic8e?

1 2ag flour tortillas 1 lg 2ar of softened crea! cheese -oast beef sliced thin

,a! sliced thin (urkey sliced thin +olby Back cheesesliced thin 6ettuce shredded thin strips >arlic powder Sliced to!atoes very thinGse the back of a spatula and cover each tortilla with a thin layer of crea!cheese. Sprinkle lightly with garlic powder.Gse half of the tortilla; to layer !eats cheese lettuce and to!atoes. (henroll up tortilla with crea! cheese side rolled up last so it will seal as if using

glue. +ut in 1 inch pieces and serve. Serve #/17


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HULA HA) SANDWICH

1 can &%7/o"' Dole pineapple slices Eaiser rolls cut in half * teaspoons Di9on !ustard spread over botto! of roll //

halves 1 lettuce leaf % slices Swiss cheese * ounces deli/sliced s!oked ha! % pineapple slices

Drain pineapple slices slice rolls in half. Spread Di9on !ustard overbotto! of rolls. 6ayer on each botto!@ lettuce cheese ha! andpineapple.


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I&te$&atio&al T;$:e< Sa&9=ic8

1 cup finely shredded lettuce 1 cup finely diced to!ato 3 finely chopped scallions

1$% cup finely chopped green pepper % tablespoons )talian dressing % halved Cnglish !uffins # ounces sliced // cooked turkey * ounces sliced 5onterey Back cheese

+o!bine lettuce to!ato scallions and green pepper in a large bowl. 4our on)talian dressing and toss well. Arrange % ounces turkey and 1 ounce cheese oneach !uffin half. For a war! sandwich broil %/3 !inutes before spooning 1$* ofthe salad on each open face sandwich.


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oegie

< inch white or wheat italian sub roll 1 1$% ounces capocollo 1 1$% ounces genoa sala!i // sliced

1 1$% ounces provolone cheese // sliced shredded lettuce sliced to!atoes hot peppers &opt.' italian dressing

Slice open sub roll lengthwise. 6ayer roll with !eat and cheese slices andtop with lettuce to!atoes and hot peppers. Sprinkle with dressing.


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Li?a? Hot Italia& )eat@all Sa&9=ic8e?

1 lb good :uality ground beef 1$% lb ground pork 1$% cup cornflake cru!bs

1$* cup evaporated !ilk 1 egg % (ablespoons dried onion flakes 1 # o" block !o"arella cheese 1 teaspoon italian seasoning % cups your favorite pi""a sauce 0 slices !o"arella cheese 0 sub!arine sandwich rolls

+o!bine beef pork cru!bs !ilk egg italian seasoning and onion. 5i welland for! into 1 1$% inch !eatballs. +ube the !o"arella into 1$%= cubes.4ress1 cube into each !eatball cover well with the !eat. 4lace on ungreased cookie

sheet and bake for 1#/%7 !inutes. )n a saucepan heat the pi""a sauce. Add!eatballs and war! through. Slice a V shaped lengthwise cut into sub rolls.Gse the cut out for breadcru!bs later. 4ile down the cut /0 !eatballs. Spoonon sauce and lay a slice of !o"arella cut in half so it covers the length ofthe roll on the top of the sandwich. 4lace under the broiler for %/3 !inutesor till bubbly.


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)ile Hig8 S8$e99e9 Bee

3 pounds chuck roast or round steakvegetable oil

1 cup chopped onion

1$% cup chopped celery

% cups beef broth ?- bouillion

Sauce;1 1$% cups beef broth reserved fro! roast1 clove garlic !inced1 teaspoon salt3$* teaspoon salt* tablespoons brown sugar

% tablespoons vinegar1 teaspoon dry !ustard1$% teaspoon chili powder3 drops tabasco sauce1 bay leaf1$* teaspoon paprika1$* teaspoon garlic powder1 teaspoon worcestershire saucepotato rolls or buns

2rown beef in hot oil on both sides adding onion and celery at the

last !inute. +o!bine beef vegetables and broth in a Dutch oven orcrockpot. Si!!er covered for 3/* hours or until tender. +ool@ shredbeef separating into strands. Drain vegetables. +o!bine with beef.-eserve broth@ ski! off any fat.

(o !ake sauce; 5i broth beef vegetables garlic salt catsup brownsugar vinegar !ustard chili powder tabasco bay leaf paprika garlicpowder and worcestershire sauce. Si!!er until heated thoroughly.

-e!ove bay leaf.

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