Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley.

Continue reading "EGGPLANT SANDWICHES" »

Posted by Scott at 03:25 PM | Permalink

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1
teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1
teaspoon sugar. Mix well. Set aside.
For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic
powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4
teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain
and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion
powder, parsley, 1/2 cup water and cumin and mix well. Shape into
small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls
and tomato, onion and pickle slices. Top with humus or tahini dip.

Continue reading "Falafel Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

1. Separate bread around edges to form pocket and place #10 scoop
beef filling inside. Spread to form even layer. 2. Place shredded
lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over
filling. 4. Garnish with chopped green onions and serve.

Continue reading "South of the Border Sandwich" »

Posted by Scott at 03:25 PM | Permalink

EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.

1. Place 2 bread slices on work surface and lightly spread each with
mayonnaise. Top each with 2 slices of turkey, trimming overhang if
necssary. Spread 2 more bread slices lightly with mayonnaise on both
sides and place over turkey. Top each with 1 slice of cheese and 2
slices of ham, trimming overhang if necessary. Spread 1 sied of each
of the remaining bread slice with mayonnaise and place, mayonnaise
side down, over ham. PRess lightly on sandwiches to compact and cut
each diagonnaly into 4 triangles.

2. Put eggs and milk in small shallow bowl, mix well. Heat oil in
skillet or on griddle over medium heat until a drop of water sizzles
on contact. Dip each triangle int egg mixture, turning to coat all
surfaces.
Fry, turing to cook all sides evenly, until golden brown (about 10
min.) Lightly coat skillet or griddle with more oil if necessary to
prevent sticking. Remove sandwiches and drain on paper towels.

SERVING-- serve hot, accompanied with little indvidual dishes of sour
cream and jam to spread on sandwiches.

Continue reading "Monte Cristo Sandwich" »

Posted by Scott at 03:25 PM | Permalink

1. If frozen, place slices of meat on a cookie tray in a 325F for
just long enough to thaw and heat through. It is not necessary to
preheat oven.

2. While meat is heating, prepare au jus mix acording to
manufacturer's directions. Keep hot until ready to serve.

3. Cut bread lengthwise in half and then in sandwich size, about 4
inches long.

4. Butter bread (optional) and make sandwiches. Servie au jus mix in
individual bowls for dunking sandwiches. Allow 1/2 cup, or more, for
each sandwich

Continue reading "French Dip Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

1 In a small pan, combine meat and berbecues sauce.

2. Heat mixture to a simmer and cook over very low heat for 5
minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of
bread, or bottom half of buns. Add tops, and cut in half.

Continue reading "Pot Roast Barbecued Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

----------------NUTRITIONAL INFORMATION/SERV---------------------
542 x Calories
18 x G protein
65 x G carbohydrate
25 x G fat
30 x Mg cholesterol
68 x Mg sodium

1. Grease 13x9 pan; press dough over bottom. Cover with plastic
wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk. In pan, heat oil and garlic over low heat 2
mintues. Add seasonings.

2. Preheat oven to 400F. With floured fingers, poke about 16 holes
in dough; brush with oil. Bake 25 minutes or until browned. Remove
to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto;
place cheese and tomato on bottoms and over with tops.

Continue reading "Tomato-Mozzarella Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

In a small mixing bowl, combine egg, flour, salt, pepper, and half of
milk. Using a rotary beater, beat until smooth. Add remaining milk
and beat until well blended. Stir in 1/2 of the cheese and the ham
or bacon and pour into a well greased 8-inch pie pan or 2 quart
baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese
over top and bake just unitl cheese is melted (2 minutes)

Continue reading "Grilled Cheese Sandwich Pie" »

Posted by Scott at 03:25 PM | Permalink

Be sure to use the firm, Chinese-style tofu rather than the soft or
regular tofu. It tastes best after it has been marinated for several
days.

PREPARE A FIRE if you are grilling the tofu, and grill it on both
sides, about 6 inches above the coals, until it is well-browned and a
little crispy. Otherwise, broil the tofu on both sides. Spread the
bread with mayonnaise and horseradish to taste. Slice the tofu in
half, crosswise, to make pieces 1/2-inch thick, and cut the pieces to
fit the bread. Arrange the tomato slices on the tofu, and salt and
pepper them; add the onion if you wish. Cover with the lettuce and
the top piece of bread.

Continue reading "Grilled Tofu Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

Combine mayonnaise, basil and pepper. Spread on each roll. Top with
lettuce, Lorraine, avacado and tomato slices.
2 Servings

Continue reading "Avacado, Cheese & Basil Mayonnaise Sandwich" »

Posted by Scott at 03:25 PM | Permalink

Now that he has announced joining his wifes catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe
for his famous Dagwood sandwich. See ingredients above. See
directions below.

DIRECTIONS: Arrange the ingredients between two slices of bread.
Serves one.

Continue reading "Dagwood Bumstead Sandwich" »

Posted by Scott at 03:25 PM | Permalink

In skillet, saute chicken, onion and green pepper in oil until
vegetables are tender-crisp and chicken is tender. Stir in beans,
horseradish sauce, salt and pepper. Simmer 5 minutes to blend
flavors. Cut pitas in half and tuck 1 tomato slice and lettuce into
each half. Fill each with about 1/3 cup bean mixture.

Continue reading "New Yorker Pita Sandwich" »

Posted by Scott at 03:25 PM | Permalink

Cook bacon; drain, reserving 1/4 cup drippings. Combine flour and
reserved drippings over low heat, blending unitl smooth. Gradually
add milk; cook until smooth and thickened, stirring constantly. Add
Cheddar cheese and dry mustard, stirring until cheese melts.

Place 3 slices bacon on each slice of bread, and top with 2 slices of
chicken. Place in a 13x9x2" baking pan; cover with cheese sauce, and
sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or
until bubbly.

Continue reading "Devonshire Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add
all purpose flour and mix at medium speed for another 4 minutes.
Turn the dough out onto a lightly floured board and knead a few
times, form into a ball and place in a well-greased mixing bowl.
Turn the ball over to grease the top, cover with a cloth and let
stand at room temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on
a well greased cookie sheet, cover with a cloth and let stand about
30 to 40 minutes at room temperature or until doubled in volume.
Bake at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
be used later.

Continue reading "Baked Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

Cook peas in water until tender. In a blender place cooked
peas,cheese, onion, salt and pepper. Blend until smooth. Spread on
sanwiches, serve warm.

Continue reading "Pea-Cheddar Sandwich Spread" »

Posted by Scott at 03:25 PM | Permalink

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery
seed, and salt and pepper to taste. Mix well and set aside. Lightly
butter bread. Spread half the bread slices with egg mixture, then top
with watercress. Top with remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at least 1 hour. Cut
sandwiches crosswise into 1" fingers.

Continue reading "Egg and Watercress Finger Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In
small bowl, beat egg and stir in milk. 3) In separate bowl, combine
dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it
is fully moistened. 5) Roll moistened chicken in flour mixture untill
completely coated. 6) Drop all 4 chicken pcs. into hot oil and close
pressure cooker. When steam starts shooting through the pressure
release, set timer for 3 1/2 min. 7) While chicken is cooking, spread
a coating of melted butter on face of each bun. 8) When chicken is
done, remove from oil and drain on paper towels. Place two pickles on
each bottom bun; add a chicken breast, then the top bun.

Yield: 4 sandwiches

Continue reading "Chick-Fil-A Chicken Sandwich" »

Posted by Scott at 03:25 PM | Permalink

DIRECTIONS
1. Mix fennel, garlic salt, white
pepper and red pepper.

2. Rub chicken with fennel mixture.

3. Heat oil in 10-inch skillet over medium-high heat.

4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is
no
longer pink when centers of thickest pieces are cut.

5. Place chicken on bottoms of rolls.

6. Top with cheese and tops of rolls.

Continue reading "Cajun Chicken Sandwichesv" »

Posted by Scott at 03:25 PM | Permalink

DIRECTIONS
1. Mix mustard, honey, oregano,
garlic powder, red pepper and water, brush
on chicken.

2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20
minutes, brushing with mustard mixture and turning occasionally,
until juice is no longer pink when centers of thickest pieces are
cut.

3. Discard any remaining mustard mixture.

4. Serve chicken on buns with tomato and lettuce.

Continue reading "Grilled Honey-Mustard Chicken Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

Marinate artichoke hearts with italian herbs and some balsamic
vinegar. I myself add a teaspoon or so of olive oil (someone will be
coming to measure me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in
so much white stuff that it is too moist because the mushrooms will
release moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it,
and I promise not to post too often until I actually learn to measure
and write :-)

Continue reading "Ab Fab Artichoke Dip/Sandwich Filling" »

Posted by Scott at 03:25 PM | Permalink

Cook the bacon until crisp. Drain on paper towels. Combine the
mayonnaise with cilantro and parsley. Cut each focaccia in half,
forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top
of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon,
avocado, and alfalfa sprouts onto each. Spread the bottoms of the
focaccia with more mayonnaise and cover the sandwich fillings. Cut
into halves or thirds.

NOTE: Commercially produced mayonnaise may be substituted. Focaccia
(round or square), purchased at Italian delis, may be used.

FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper
sauce in a blender or food processor. Blend 5 to 10 seconds. With the
blender still running, add the oil in a very slow stream through the
opening in blender cover. Blend until smooth, scraping sides
occasionally for even blending. Season to taste with salt.

FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight
in the refrigerator. Cut dough in half and roll out each half to make
an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds
and roll out again. Place the dough in 2 greased 8-inch square baking
pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute
the onion and garlic in olive oil until lightly browned. Add the
seasoning and brush the mixture over the dough squares. Let rise 10
minutes. Bake at 400 degrees for 15 to 18 minutes or until golden
brown. Let cool.

Continue reading "FOCACCIA TURKEY CLUB SANDWICH" »

Posted by Scott at 03:25 PM | Permalink

Cream butter, sugar, egg and vanilla until fluffy. In a separate
bowl, combine flour, cocoa, baking soda and salt. Add to creamed
mixture. Shape dough into two 1 1/2" thick rolls. Wrap in waxed
paper. Chill for several hours. Place slices on ungreased cookie
sheet. Decorate by drawing the tines of a fork across each slice.
Bake at 375 F for 8-10 min. or until almost firm.

Meanwhile, combine filling ingredients except food coloring and mint
or strawberry extract. Beat until spreading consistency. If desired,
divide filling half - tint half pink and half green. Add appropriate
extract to each one. Cool cookies, then spread wrong side of cookie
and top with second cookie.

Makes 36 sandwiches.

Continue reading "Chocolate Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

Roast meat, along with 1 cup water and bouillon cubes. Shred meat
with a fork after cooking and retain 1 cup of the juice from cooking.
Add rest of the ingredients to shredded meat. Put in a crock pot and
cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner
rolls.

Continue reading "Bar-B-Que Beef Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

In crockpot, combine frankfurters with beans, mustard and chili sauce.
Cover and cook on low 2-3 hours. Spoon over toasted frankfurter buns

Continue reading "Sloppy Jane Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a
slice of cheddar cheese. Add a top slice of bread and butter both
sides of the sandwich generously. Grill until brown, then turn and
brown the other side, and the cheese is melted. Serve hot.

Continue reading "Grilled Salmon & Cheddar Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

1. Make dressing: Drain oil from tuna into glass measure; add oil
to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender
with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft
inside from bread; discard (or freeze for stuffing?). Brush inside
loaf with some dressing; add remainder to pepper mixture. Mix in
tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture
onto toasted sides. Top with watercress; close.

Continue reading "Tuna Nicoise Sandwich" »

Posted by Scott at 03:25 PM | Permalink

Poach fish (see Easy Poached Fish recipe). Flake into small pieces;
set aside. In medium saucepan, over medium heat, melt butter. Stir
in flour, mustard and cayenne pepper. Reduce heat; gradually add
milk, stirring constantly. Add Worcestershire sauce; continue
cooking over medium heat until thickened. Gradually stir about 1/2
cup of hot mixture into eggs; return to mixture in saucepan. Continue
cooking for 1 minute more, stirring constantly. Add cheese; stir
until melted. Stir in fish; heat through. Place toasted muffin halves
on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from
source of heat for 1 minute. Remove to serving plates; top with
sauce. Garnish with parsley. Serve immediately.

Makes 6 servings.

Continue reading "Crowd-Pleasin' Cod Sandwiches" »

Posted by Scott at 03:25 PM | Permalink

Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley. Created by: Claudio Marchesan, Prego,

Continue reading "EGGPLANT SANDWICHES" »

Posted by Scott at 03:25 PM | Permalink

Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Mix bread, egg product and milk in medium bowl. Stir in ground
beef, salt, pepper, onion and mustard. Shape by about 1/3 cupfuls into 6
patties, about 3 1/2 ? 1/2 inch. Place on rack in broiler pan. Broil with
tops 3 to 4 inches from heat about 5 minutes or until brown. Turn patties.
Broil 3 to 4 minutes longer or until no longer pink in center. Serve on
English muffins with lettuce, tomato and Dijon-Yogurt Sauce.

DIJON-YOGURT SAUCE:

Mix all ingredients.

Continue reading "Broiled Dijon Burgers" »

Posted by Scott at 03:25 PM | Permalink