Feeds:
Posts
Comments

Posts Tagged ‘sandwiches’

Buffet Sandwich

Buffet Sandwich

Ingredients
1 loaf unsliced French bread (1 pound)
3 to 4 tablespoons mayonnaise
2 tablespoons butter, softened
1 tablespoon prepared mustard
10 lettuce leaves
5 thin slices deli ham, halved
5 slices pimiento loaf, halved, optional
10 slices salami
5 slices Swiss cheese, halved
5 slices part-skim mozzarella cheese, halved
10 thinly sliced red or green bell pepper rings

Directions
Cut bread into 22 slices, leaving slices attached at the bottom. Cut off and discard the end pieces. In a small bowl, combine the mayonnaise, butter and mustard until blended. Spread over every other slice of bread.

Between the slices spread with mayonnaise mixture, place a lettuce leaf, the meats, cheeses and one pepper ring. To serve, cut completely through the loaf, forming sandwiches. Yield: 10 servings.

Recipe found here: Buffet Sandwich

Read Full Post »

Tarragon Vegetable Grilled Cheese on Sourdough

Tarragon Vegetable Grilled Cheese on Sourdough

Ingredients
2 tablespoons softened butter, divided
1 teaspoon olive oil
1/3 cup diced (1/2-in.) zucchini
1/3 cup diced (1/2-in.) onion
1/3 cup diced (1/2-in.) mushrooms
2 teaspoons finely chopped tarragon
Kosher salt
Freshly ground black pepper
4 slices sourdough bread
2 slices (1 oz.) each sharp cheddar and jack cheese

Preparation
1. Melt 1 tsp. butter with oil in a large nonstick frying pan over medium heat. Cook vegetables, stirring, until barely tender, about 5 minutes. Stir in tarragon, season to taste with salt and pepper, and scoop out of pan into a bowl.

2. Butter 1 side of bread slices with remaining butter. Put 2 slices in pan, buttered side down, and top with cooked vegetables. Layer with cheeses and sprinkle with pepper to taste. Set remaining bread slices, buttered side up, on top. Cook sandwiches, turning once, until golden brown and cheese is melting, about 8 minutes.

Read Full Post »

Shamrock Sandwiches

Shamrock Sandwiches

Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2 ounces) thinly sliced deli corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional

Directions
In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.

Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.

Recipe found here: Shamrock Sandwiches

Read Full Post »

Pulled Pork Subs

Pulled Pork Subs

Ingredients
1 small onion, finely chopped
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 submarine buns, split

Directions
Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.

Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Yield: 16 servings.

Recipe found here: Pulled Pork Subs

Read Full Post »

%d bloggers like this: