Delicious Sandwich Recipes

Delicious Sandwich Recipes

Delicious Sandwich Recipes

ABC Sandwich
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,
spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of
bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second
slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato
slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with
wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.

Acapulco Fishburgers
1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

Alaska Salmon Salad Sandwich
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with
pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut
sandwiches into halves or quarters.
Makes 6 sandwiches.

Asian Turkey Burgers
1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium
heat 10 minutes or until no longer pink in center, turning once.
Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Yield: 4 burgers.

Avocado and Chicken Tortas

1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with
salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.
Yield: 2 sandwiches.

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Quesadillas

2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Baked Beer Burgers

2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed

Baked Crabmeat Sandwich

12 slices thin bread, trimmed
and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10.

Barbecue Burgers

1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.

Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.

Barbecue Pork on Buns

1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Barbecue Quesadillas

8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables.
Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut
into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.

Barbecued Pork and Beef Sandwiches

In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper
Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
 1 teaspoon dry mustard
Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls
or pita bread.
NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very
heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

Barbecued Pork Sandwiches

1 pork roast

2 cups catsup
1 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 tablespoon Tabasco sauce (or to taste)
4 tablespoons butter
1/2 cup brown sugar
Buns
in stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use
leftover pork roast but you will need a lot!!
Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire
sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded
pork and simmer for at least 30 minutes but longer is even better!!

Barbecued Slaw Burgers

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and
brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.
Yields 10 to 12 servings.

Barbecued Turkey on Focaccia

4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese
Lightly toast bread.
In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and
spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1
teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under
broiler, cooking until cheese is melted and lightly browned.
Serve warm.

BBQ Pork Sandwiches

Prepare slaw; let stand to allow flavors to blend. Make molasses marinade for pork, then broil.
Serves: 6 - Work Time: 10 minutes - Total Time: 25 to 30 minutes
3 tablespoons light molasses
3 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon grated lemon peel
1 garlic clove, crushed with garlic press
2 whole pork tenderloins (3/4 pound each)
12 small, soft dinner rolls
Preheat broiler if manufacturer directs. In medium bowl, combine molasses, catsup,
Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat.
Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins.
With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once,
until meat is browned on the outside and still slightly pink in the center (internal temperature of
tenderloins should be 160 degrees F on meat thermometer).
To serve, thinly slice pork. Serve on dinner rolls with any juices from broiling pan.

Beef Burgers

1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce
Mix all ingredients together. Broil in oven, or grill.

Beef Sandwiches

1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split
Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8
hours or until meat is tender. Shred with a fork.
Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.

Beef Sandwiches with Onion Marmalade

Serves 4.
3/4 pound thinly sliced deli roast beef
1 cup white or yellow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves
To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour
or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and
ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates.
Cool completely.
Refrigerate in a tightly covered container up to 1 week.
To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce
leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly
over beef. Place top halves on rolls. Cut each sandwich in half.

Benedictine

2 cucumbers, peeled
1 medium onion
1 pound cream cheese
2 to 3 drops green food coloring
Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down
with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream
cheese and mix well in food processor. Color with 2 to 3 drops green food coloring.
Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for
an hors d’oeuvre tray.
Yields 2 cups.

Bistro Beef Sandwich

Red wine and roasted red peppers take this steak sandwich to new heights.
Serves 4
1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons lite soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted
Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
Heat large nonstick skillet over medium-high heat until hot.
Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon
pepper.
In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add
mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers,
wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through.
Serve beef mixture in rolls.

Black Forest Beef Sandwiches

3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions
Watercress
In bowl combine applesauce, horseradish and sliced green onions; set aside.
Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the
butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat
until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper.
For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the
beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and
watercress.
* Partially freeze flank steak to make slicing easier.
Makes 4 servings.

Beef Burgers

1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce
Mix all ingredients together. Broil in oven, or grill.

Bleu Cheeseburgers

1/4 pound bleu cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns
Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground
beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover
and refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Lightly press the meat into about 12 patties. Cook on
preheated grill until browned on both sides and to your desired doneness. Serve on hamburger
buns.

Bourbon Franks

1 cup bourbon
1/4 cup brown sugar, packed
2 teaspoons Worcestershire sauce
1 cup catsup
1 tablespoon minced onion
1/8 teaspoon hot pepper sauce
2 to 3 pounds frankfurters
Combine all ingredients and simmer for 1 hour.
Serve in hotdog buns.

Brats and Beer

4 bratwurst
1 cup beer
1/2 cup water
Dijon-style mustard
Hot dog buns
Prepare grill to medium heat.
Pierce bratwurst three times with a fork. Place brats into a skillet. Add the beer and water. Cover
and bring to a boil over high heat. Turn the temperature down and simmer Brats for 10 minutes.
Remove from skillet.
Arrange the brats on an oiled, preheated grill. Grill for 5 to 6 minutes per side or browned. Take
some left over beer and pour about 1/3 cup. Brush on Brats as they cook. Turn the brats only
once. Brats are cooked when they are no longer pink in the center.
Remove from grill and place in hot dog buns. Add mustard and enjoy.

Brats ’n’ Beer

1 (12 ounce) can or bottle beer (not dark)
4 bratwurst (about 1 pound)
1 sweet or Spanish onion, thinly sliced
and separated into rings
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 hot dog buns
Prepare coals for direct grilling. Pour beer into heavy medium saucepan with ovenproof handle.
(If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst
with knife; add to beer. Simmer, uncovered, over medium coals, 15 minutes, turning once.
Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of
foil over rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until
onion slices are tender.
Transfer bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutes
or until browned and cooked through, turning once. Place bratwurst in rolls. Top each with onions.
Garnish as desired.

Brew Burgers

Brew Sauce
1/4 cup Heinz 57 Sauce
1/4 cup beer
In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until
bubbly; set aside.
Burgers
1 1/2 pounds ground beef
1 large sweet onion, 1/2-inch slices
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split
Lettuce
Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ashcovered
coals. Grill onions, uncovered, 5 minutes.
Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger
centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired.
Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with
cheese.
Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close
sandwiches.

Cajun Chicken Sandwich

2 (6 ounce) boneless, skinless chicken
breast halves, butterflied or pounded thin
3 tablespoons Cajun seasoning
Butter
2 toasted buns, split
Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place
small amount of butter in skillet and place seasoned chicken breasts in skillet. Cook until
seasoning is black, then turn and cook until done.
Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.

Calico Sandwiches

6 English muffins
3 tablespoons margarine
1 (6 1/2 ounce) can tuna, drained
6 stuffed olives, chopped
2 hardboiled eggs, chopped
1/4 cup mayonnaise
1 celery stalk, chopped fine
1/8 cup pecan pieces
Slice English muffins lengthwise; toast, then butter. Mix all ingredients and put between the
muffins.

California Chicken Cobb Sandwich

Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves
Dressing
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened
Combine ingredients until mixed well.
To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast
into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with
chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been
spread with dressing.
Serve at once or cover with clean, dry lettuce leaves to keep moist.


California Club Sandwich

4 slices baked turkey breast
1 fresh tomato, sliced
4 slices crisp bacon
1/2 fresh avocado, sliced
Alfalfa sprouts
3 slices whole wheat bread
Miracle Whip
Toast bread; spread two bread slices with Miracle Whip. On one slice, arrange tomato slices and
bacon. Add another slice of bread. Arrange avocado and alfalfa sprouts on bread. Add plain
toasted slice of bread to top.

Camel Hump

4 pita breads
Sliced cooked ham
Sliced salami
2 tomatoes, sliced
2 tablespoons feta cheese, crumbled
1 tablespoon chopped ripe olives
Lettuce
Dressing
1/4 cup Paul Masson® Rosé
2 tablespoons lemon juice
1/8 teaspoon oregano
1/8 teaspoon garlic salt
1/8 teaspoon turmeric
1/8 teaspoon pepper
Fill each pocket bread with sliced meats, tomatoes, cheese, olives and lettuce. Combine dressing
ingredients and spoon over each sandwich before serving.
Makes 4 servings.

Candied Corned Beef Sandwiches

1 (4 pound) corned beef brisket
20 black peppercorns
2 bay leaves
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons tomato ketchup
1 teaspoon red pepper flakes
1 teaspoon molasses
Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a
simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.
Glaze
Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F.
In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.
Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking.
Refrigerate overnight and slice across the grain very thin for sandwiches.
Yield: 10 sandwiches.

Carnitas

This is one thing you can do with extra pork roast. Serve with warmed flour tortillas, more lime
juice and finely chopped avocado.
2 to 3 cups cooked pork roast pieces
At least 1/2 cup chopped scallions
Juice of 1 Mexican lime
1 to 2 tablespoons chopped garlic
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Combine all ingredients in a roasting pan coated with nonstick spray. Roast for 20 to 30 minutes
on highest rack in oven. Then turn on broiler and broil about 5 minutes to desired shade of brown.
Makes 4 to 6 servings.

Carnival Corn Dogs

8 hot dogs
2 tablespoons cornmeal
1 tablespoon granulated sugar
1 cup pancake mix
2/3 cup water
Mix together cornmeal, sugar, pancake mix and water. Dip franks in batter, draining the excess
over the bowl. Fry in deep fat for 2 to 3 minutes at 375 degrees F. Drain on paper towels.

Carolina Pulled Pork Sandwich

1/4 cup butter
1 1/2 cups chopped onion
3 cloves garlic, chopped
1 tablespoon powdered mustard
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
2 cups catsup
1/4 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 whole (5 pound) Boston pork butt
12 soft hamburger buns
Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard,
paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer,
covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be made two
days ahead, then refrigerated, covered. Before using, simmer 3 minutes.
Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10
minutes.
Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower heat
to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted
in the middle of the roast registers 170 degrees F to 180 degrees F.
Let cool slightly. Trim off excess fat. Pull meat apart using two forks. Mix pulled meat with
remaining barbecue sauce in a large bowl.
Serve on buns with cole slaw.

Cheese Flautas

In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep.
With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so
that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack
cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the
cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into
a cigar-shape without pinching ends together. Fry until brown on both sides.
These are delicious served with guacamole and sour cream on the side

Cheese Sandwiches

1 jar Old English cheese spread
1/2 cup (1 stick) margarine
1 clove garlic, crushed
Mix well. Cut crusts from bread. Cut into halves or fourths. Cover top and sides with cheese
spread. Bake 15 minutes at 350 degrees F.
These freeze well.

Cheesesteak Pockets

1 tablespoon vegetable oil
1 medium onion, sliced
1 (14 ounce) package frozen beef or chicken sandwich steaks,
separated into 8 portions
1 can Campbell’s Cheddar Cheese Soup
1 (4 1/2 ounce) jar sliced mushrooms, drained
4 (6-inch) pita breads, cut in half, forming two pockets
Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned.
Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets.
Serves 4.

Cheesteak Po’Boy

6 super-thin slices beef
2 teaspoons oil
Salt and pepper
French loaf, split
3 slices mozzarella cheese
1 cup very thinly-sliced onions
Preheat oven to 350 degrees F.
In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just
browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese
and bake until bread is slightly crispy and cheese is melted.
Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. When sandwich is
ready, top sandwich with onions.
Serve with potato chips.
Yields 1 sandwich.


Cherry Chicken Salad Sandwich

2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants
Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine
mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate,
covered, 1 to 2 hours.
Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired.
Makes 2 to 4 servings, depending on size of croissants.

Chicken Cordon Bleu Calzones

4 boneless, skinless chicken breasts (1 pound)
1 cup sliced, fresh mushrooms
1/2 medium onion, chopped
3 tablespoons cornstarch
1 1/4 cups milk
1 tablespoon fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 (17 1/2 ounce) package frozen puff pastry, thawed
8 thin slices deli ham
4 slices Provolone cheese
Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for
30 minutes or until juices run clear.
Meanwhile in skillet, saute mushrooms and onion in butter until tender.
Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to
a boil, cook and stir for 2 minutes until thickened. Drain chicken.
Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup
mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges.
Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20
minutes or until puffed and golden.
Serves 4.

Chicken Crescents

3 ounces cream cheese
1 to 2 large cans chicken
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped onion
2 tablespoons butter, softened
1/2 cup crushed croutons
2 tablespoons melted butter
Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent
package, and create four rectangles with the crescents, don’t tear them into triangles. Place 1/4
of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and
seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F.

Chicago Hot Dogs

All-beef hot dogs
Green sweet bell pepper, diced
Yellow onions, diced
Mustard
Sweet pickle relish
Dill pickle chips
Cucumbers, sliced thin
Iceberg lettuce, shredded
Tomatoes, diced
Hot peppers (pepperoncini)
Celery salt
Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST!
Serve on poppy seed buns, if they are available.


Chicago-Style Italian Beef Sandwiches

1 (5 to 7 pound) rump roast
2 cups boiling water
2 beef flavor bouillon cubes
1 teaspoon dried marjoram
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon hot pepper sauce, more or less,
depending upon taste
Salt and pepper to taste
2 tablespoons Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 cup chopped green bell pepper
2 or more loaves Italian or Vienna bread, French
or any hard, crusty bread, sliced down the center,
lengthwise, but not all the way through to the other
side, then cut into serving size pieces
Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325
degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin.
To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for
each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper,
Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes.
Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad.
Makes 8 to 10 sandwiches.

Chicken a la King

1/4 cup melted butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 teaspoon salt
2 cups diced cooked chicken
1 can mushrooms, drained
1/4 cup chopped pimento
Blend butter and flour in a frying pan. Blend in chicken broth and milk. Cook until thick. Add
remaining ingredients and heat through. Serve over hot toast points.
If desired, you may add a few drops Tabasco to the sauce

Chicken Cordon Bleu Sandwiches

1 (10 ounce) package chicken patties
4 slices ham
4 slices Swiss cheese
4 buns
Mustard
Lettuce
Tomato
Prepare chicken according to package instructions. Top each chicken patty with a slice of ham
and cheese. Return to oven for 2 minutes or until cheese is melted.
Spread buns with mustard. Assemble each sandwich with a patty, lettuce and tomato.

Chicken Pizza Burgers

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

Chicken Salad Sandwich with Lemon-Herb Dressing

Makes 16 sandwiches.
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1/4 teaspoon salt, or to taste
2 cooked whole boneless, skinless chicken
breasts, cut into 1/4-inch dice
4 lettuce leaves, optional
8 slices multigrain bread
Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add
chicken pieces. Toss with dressing. Place lettuce leaves on four slices of bread. Divide chicken
salad among four slices. Top with remaining bread; cut each sandwich into four pieces.

Chicken Taco Pita Pockets

1 small avocado, thinly sliced
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
2 cups finely cut-up cooked chicken
1 (4 ounce) can chopped green chiles, drained
1 small onion, sliced and separated into rings
1 tablespoon vegetable oil
1/2 teaspoon salt
8 pita breads (about 3 1/2 inches in diameter)
2 cups shredded Monterey jack cheese (8 ounces)
1 cup shredded lettuce
1/2 cup sour cream
1/2 cup taco sauce
Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt.
Mix chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. Cover
tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot.
Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 cup of
the chicken mixture into each pita. Top with cheese, lettuce and avocado.
Serve with sour cream and taco sauce.
Makes 8 sandwiches.

Chile Rellenos Sandwiches

1 (4 ounce) can chopped green chiles, drained
6 slices bread
3 slices Monterey jack cheese
2 eggs
1 cup milk
2 to 4 tablespoons butter or margarine
Salsa (optional)
Mash chiles with a fork; spread on three slices of bread. Top with cheese and remaining bread. In
a shallow bowl, beat eggs and milk; dip the sandwiches.
Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until golden brown on both sides
and cheese is melted, adding additional butter if necessary.
Serve with salsa if desired.
Yields 3 servings.

Chili Burritos

1 1/2 cups chili
4 flour tortillas
1 cup mild Cheddar cheese, grated
Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas.
Sprinkle on the cheese. Roll up into cylinders. Serve warm.
Serves 4

Chili Dogs

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

Chorizo/Beef Picadillo (Chorizo/Beef Filling)

2 1/2 tablespoons olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef
Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic.
Sauté the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10
minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from
sticking.
Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano
and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the
chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing
it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to
very low, and simmer, stirring occasionally, for 10 minutes.
Makes about 4 cups.

Coca-Cola® Sloppy Joes

1 1/2 pounds lean ground beef or turkey
1 large onion, chopped
1 cup Coca-Cola®
1 cup thick, tomato-based barbecue sauce
6 hamburger buns
In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is
soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and
barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired
consistency, another 10-15 minutes. Season to taste with salt and pepper.
Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns. Serve.
Makes 6 servings.
Per serving: 385 calories, (percent of calories from fat, 35), 27 grams protein, 34 grams
carbohydrates, 2 grams fiber, 15 grams fat, 75 milligrams cholesterol, 645 milligrams sodium.

Coconut Hot Dogs

Oil (for frying)
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/16 teaspoon white pepper
1 1/2 teaspoons oil
1/2 to 2/3 cup beer (at room temperature)
6 hot dogs
1 cup coconut, slightly chopped
3 tablespoons flour
Heat oil to 350 degrees F.
Combine flour, cornstarch, salt and pepper. Stir in 1 1/2 teaspoons oil and desired amount of beer
so batter is not too thin. Coat hot dogs with batter, lifting out of batter with a fork. Sprinkle with
coconut. Roll lightly in flour. Fry hot dogs one at a time in oil until golden. Heat in 275 degree F
oven for 8 to 10 minutes until center of hot dogs are heated.

Colorful Pepper and Mango Quesadillas

2 teaspoons vegetable oil
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 red onion, chopped
1 teaspoon chili powder
1 teaspoon oregano leaves
1 ripe but not too soft mango, peeled, seeded and chopped
1 tablespoon chopped cilantro
Juice of 1 lime
1 serrano or jalapeno chile, minced, or some crushed red
pepper flakes to taste, optional
Flour tortillas (great to use two or three different colors/flavors)
Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and
oregano. Sauté 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir
to combine well; let cool.
Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree
servings.
For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2 tablespoons of your favorite
salsa over the filling. Sprinkle 1/2 cup shredded cheese over the salsa and top with the second
tortilla. Quesadillas can be assembled a day before cooking and stored stacked on a plate,
covered well in your refrigerator. Bake quesadillas on a baking pan in a preheated 375 degree F
oven 10 minutes or sauté them in a nonstick pan sprayed with no-stick cooking spray. Cook 2
minutes on each side until lightly browned and cheese is melted. After cooking, cut into 2-inchwide
wedges and garnish with cilantro sprigs.
Serve with salsa and sour cream.

12 kettle-cooked hot dogs

12 heated buns
Mustard
Chopped onion
Coney Sauce
1/2 pound ground beef
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon MSG
1 garlic cloves, minced
8 ounces tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon salt
Sauté the ground beef. Stir in remaining ingredients and simmer uncovered for 10 minutes.

Coney Island Hot Dogs

1 pound ground beef
4 tablespoons shortening
1 large onion, chopped
2 cups thick tomato purée
1 teaspoon cumin powder
1 teaspoon chili powder
1 clove garlic, minced
1 teaspoon salt
16 to 20 hot dogs
Brown beef in shortening, mashing as it cooks so meat will not be lumpy. Add onion when meat is
half cooked. Add remaining ingredients, except hot dogs, and simmer about 30 minutes.
Serve hot with hot dogs and buns.

Corn Dogs

1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoons shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Catsup
Prepared mustard
Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse
meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle
sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F
until brown.
Drain on paper towels and serve with catsup and mustard.

Corned Beef Sandwich Spread

1 (12 ounce) can corned beef
1/2 cup celery
1 tablespoon grated onion
Dash of salt
Dash of pepper
2 tablespoons relish
1 tablespoon horseradish
2 tablespoons mayonnaise

Corned Beef Sandwich Spread

4 tablespoons sharp cheese, grated
2 tablespoons mayonnaise
1/4 pound cooked corned beef, chopped
6 tablespoons minced sweet pickle
2 teaspoons finely minced onion
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Blend cheese and mayonnaise until smooth and soft. Add remaining ingredients. Mix until all
ingredients are well blended. Store in refrigerator.
Makes 12 sandwiches.

Couzan Billy Burger

Well I did get to testing a new burger a while back...just haven’t posted it yet. It is fairly unique
and combines some tastes you may not think work. Give it a try......
Cut thick slices of red onion...about 1/2 inch for you onion lovers...thinner for the rest of us!
Grill these over low heat and apply your favorite BBQ sauce to both sides. Be careful not to burn
and over cook. Set these aside and cover loosely with foil.
Then prepare your burger as you normally would and toast your buns.
Place the onion slice on the bottom bun and then the burger and top with your favorite bleu
cheese dressing. This topping can be homemade very easily. Here are a couple of ideas......
Mix bleu cheese with butter. Just enough butter to prevent the cheese from crumbling.
Mix bleu cheese with Mayo or sour cream, add some salt and pepper and a few drops of Tabasco
sauce. I mix mine with Miracle Whip and Tabasco...again just enough to prevent the cheese from
crumbling. I do this in my little hand processor.
I will try to get more accurate measurements this weekend for the above bleu cheese dressings.

Cowboy Joes

1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup
1 tablespoon granulated sugar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar
1/2 green bell pepper, chopped
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns;
bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
Serve on buns.

Cowpoke Sandwich

1 large onion, sliced thick
Cilantro and Mexican oregano, dried, crumbled
Salt and pepper
Bread slices, buttered
Vinegar and water, in equal amounts
Cayenne pepper, to taste
Put onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture.
Refrigerate for 8 to 10 hours.
Drain onion slices, season with salt, pepper and cayenne. Place between two slices of buttered
bre

Crab Benedict

1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix
4 English muffins, split and toasted
Combine first 5 ingredients; sauté mixture in melted butter until thoroughly heated. Prepare
Hollandaise sauce according to package directions (or make your own!).
Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.
Makes 4 servings.

Crab Burgers

1 cup fresh or canned crab meat
1/2 cup diced celery
2 tablespoons chopped onion
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
Mix all ingredients. Spread on toasted English muffins and broil a few seconds.
Serve hot.

Crab Melt Sandwiches

1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 (1-inch thick) slices Italian bread, with crust removed
4 teaspoons freshly grated Parmesan
Unsalted butter, softened, if desired
Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine.
In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until
smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and
chill, covered, for 30 minutes.
Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.
Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased
baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon
Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted
and golden, 1 to 2 minutes.
Serves 4.

Crab Melt Sandwiches

1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 (1-inch thick) slices Italian bread, with crust removed
4 teaspoons freshly grated Parmesan
Unsalted butter, softened, if desired
Preheat broiler.
Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl,
whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour
sauce over crab and toss to coat.
Season crab mixture with salt and pepper and chill, covered, for 30 minutes.
Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.
Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased
baking sheet.
Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan
over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
Serves 4.

Crab Newburg

1 cup (2 sticks) butter
3 tablespoons flour
1/8 teaspoon red pepper
Dash of Tabasco® sauce
2 tablespoons onion juice
2 cups heavy cream
1/2 teaspoon seasoned salt
1/2 teaspoon Accent®
In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring
until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring
constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any
cartilage). Heat thoroughly.
When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while
water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over
buttered toast or in patty shells.

Crab Tomato Sandwiches

3 ounces cream cheese, softened
1/2 cup shredded crabmeat
1 teaspoon lemon juice
1 egg, lightly beaten
3 tablespoons mayonnaise
2 tablespoons minced parsley
2 tablespoons grated Parmesan cheese
Dash of cayenne pepper
6 slices sandwich bread, crusts removed
2 large tomatoes, ripe but firm
Preheat oven to boil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan
cheese and cayenne pepper; blend carefully. Toast one side of the bread slices. Cut tomatoes
into thick slices and place on untoasted side of bread slices. Spread with the topping mixture and
broil about 5 inches from heat until puffed and browned.

Crabmeat Calzones

1 package hot roll mix
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped
1 tablespoon fresh parsley or 1 teaspoon dried, chopped
In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out
dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no
longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and
towel.
Meanwhile, combine remaining ingredients in medium bowl, mixing well.
Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling
over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over
filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then
brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling.

Creamed Chicken on Toast

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

Creamed Dried (Chipped) Beef Over Toast

2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Dash of pepper
Blend until thick and creamy.
Serve over buttered toast.

Creamed Shrimp on Toast

2 tablespoons flour
2 tablespoons butter
1 cup milk
Dash of white pepper
Dash of salt
1 cup drained, canned shrimp or
fresh, cooked shrimp
Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white
pepper and salt. Then add shrimp and heat just until shrimp are heated.
Serve over toast.

Creamy Tuna on Bagels

8 ounces cream cheese, softened
1 (6 1/2 ounce) can tuna, drained, flaked
2 tablespoons scallion slices
1/2 teaspoon dill weed
Dash of salt and pepper
3 bagels, sliced and toasted
Combine all ingredients except bagels; mix lightly. Spread bagel halves with cream cheese
mixture. Broil for 5 to 7 minutes or until thoroughly heated.

Creole Bean Burger

1 (15 ounce) can red kidney beans,
drained, rinsed and mashed
1 onion, chopped
1 egg
1 tablespoon catsup
1 teaspoon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
3 tablespoons flavored bread crumbs
1 tablespoon oil
4 hamburger buns
Lettuce
Thousand Island dressing
Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs.
Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat.
Serve on buns with lettuce and Thousand Island dressing.

Creole Jack Rabbit

4 slices bacon, finely chopped
1/2 cup onion, minced
1/2 cup green bell pepper, minced
1/4 cup flour
1 cup milk
2 cups canned tomatoes, drained, chopped
1 cup Monterey jack cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
English muffins or toast triangles
Cook bacon until crisp. Add onion and green pepper and sauté until tender. Blend in flour. Stir in
milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until
cheese melts. Serve over toast or muffins.
Serves 6.

Crescent Cordon Bleu

1 1/2 cups chopped, cooked chicken
1 1/2 cups chopped, cooked ham
1 (6-ounce) jar sliced mushrooms or 1 cup fresh, sliced
4 ounces Swiss cheese, shredded
2 (8-ounce) cans crescent dinner rolls
1 egg, beaten
Sesame seeds
Preheat oven to 350 degrees F. Lightly coat a cookie sheet with vegetable cooking spray.
In a bowl, combine chicken, ham, mushrooms and Swiss cheese.
Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal.
Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to center; twist
slightly. Seal edges. Place on cookie sheet. Brush with beaten egg; sprinkle with sesame seeds.
Bake for 18 to 24 minutes until golden brown.
Makes 8 servings.

Crescent Monte Cristo Loaf

2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
2 tablespoons honey
6 ounces thinly sliced smoked turkey
6 ounces thinly sliced Muenster cheese
6 ounces thinly sliced cooked ham
1/3 to 1/2 cup red raspberry preserves
Topping
2 tablespoons honey
1 tablespoon sesame seeds
Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small cookie
sheets (rectangles should not touch), firmly press perforations to seal.
In small bowl, combine butter and 2 tablespoons honey, mix well. Brush over dough. Bake at 375
degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes.
Grease a 15 x 10 x 1 inch baking pan. Carefully place one crust on pan. Top evenly with turkey.
Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread
evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey and sprinkle
with sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden
brown. Let stand 5 minutes.
Cut into 6 to 8 slices.

Crock Pot Barbecue Beef

1 (2 1/2 pound) chuck roast
1 cup water
1 bottle barbecue sauce
1/3 cup Worcestershire sauce
1 teaspoon mustard
1 onion, chopped
Salt and pepper
Add all ingredients to crockpot. Cook on HIGH heat until it boils. Simmer on LOW for 6 to 8 hours.
Chop meat and stir all well. Serve.

Cuban Sandwich

Use leftover Roast Pork a la Criolla for this sandwich if you have any. This sandwich is a favorite
in Miami, Florida, as it was first made by the Hispanic community there. Since it is eaten in the
wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes known as
"Medica Noche" (midnight), especially when made on the soft, sweet egg sandwich roll available
from Cuban bakeries.
Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard
and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add
sliced dill or bread and butter pickles and close sandwich. Lightly butter outside surface of roll and
grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted.

Cucumber Sandwiches

8 ounces cream cheese, softened
3 large cucumbers, shredded and drained
1 package Good Seasons Blue Cheese Dressing mix
1 tablespoon mayonnaise (not Miracle Whip)
Mix cheese, dry dressing mix and mayonnaise. Fold in cucumbers. Refrigerator sandwiches and
leftover sandwich spread.

Curried Shrimp Toast

12 slices firm white sandwich bread
1/2 cup soft butter
1 teaspoon curry powder
1/2 pound sharp Cheddar cheese, coarsely grated
12 to 16 ounces cooked shrimp
Remove crusts and toast bread on one side only.
Blend butter and curry and spread on untoasted side of bread.
Cut each into 4 squares and place on cookie sheet. Place one shrimp on each square. Lightly
sprinkle and press in the cheese.
Toast carefully at 375 degrees F until cheese is melted (about 10 minutes). Serve hot.

Davy Crocketts

Yields 4.
2 cans crescent rolls
1 pound ground beef
1 large onion, chopped
2 cans whole green chiles
1 to 2 cups shredded Mexican or Cheddar cheese
1/2 cup sour cream or to taste
2 or 3 stalks scallions, chopped
Sliced black olives
Preheat oven to 375 degrees or the temperature required on the crescent roll can. Saute ground
beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch
apart on an ungreased cookie sheet.
Slit each of four green chiles down its length and open it up to flatten it. Lay one chile on each
rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef equally
over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup
cheese.
Open second can of rolls and separate into rectangles. Gently lay a rectangle over each Davy
Crockett. You don’t need to stretch the dough down to cover the edges. The dough will bake
down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the
sour cream, chopped green onion, shredded cheese and sliced olives so that each person may
top their own Davy Crockett.

Denver Mile-High Taco Burger

1 pound lean ground beef
1 (1 ounce) envelope taco seasoning mix
Sliced Monterey jack cheese with hot peppers (pepper jack)
4 sandwich buns
Shredded lettuce
Sliced tomato
Mustard, to taste
Catsup, to taste
Mayonnaise, to taste
Tortilla chips
Mix together ground beef and seasoning mix in a medium bowl. Form 4 patties. Grill to desired
doneness. Place cheese on each burger and heat briefly to soften cheese. Serve burgers in buns
with lettuce, tomato, condiments and chips.

Deviled Hamburgers

1 pound ground chuck
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons catsup
1 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 teaspoon mustard
1 teaspoon horseradish
1/4 cup dry bread crumbs
1 clove garlic, minced
Combine all ingredients and shape into 4 patties. Grill, fry, or broil as usual and enjoy.


Dilled Chicken Spread

1 cup chunk chicken, drained
1/4 cup mayonnaise
1 tablespoon chopped green onion
2 teaspoons prepared mustard
1/4 teaspoon dried dill
Dash of pepper
Combine all ingredients.
Makes about 1 cup.

Dill-icious Turkey Sandwich

1 1/2 tablespoons nonfat mayonnaise
2 teaspoons bottled capers, drained
2 sprigs chopped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
2 pieces pumpernickel bread
2 slices fat free smoked turkey breast
3 thin slices cucumber
1 thin slice red onion
Combine mayonnaise, capers, dill and pepper, mixing well. Spread mixture evenly over bread.
Layer with turkey, cucumber and red onion.
Makes 1 sandwich.

Dixie Bar-B-Que Sandwiches

1 medium onion, chopped
2 tablespoons butter or margarine
1 tablespoon vinegar
3 tablespoons brown sugar
1 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 cup water
1/2 cup celery, chopped
Salt and pepper to taste
1 to 1 1/2 pounds cooked, shredded pork
4-6 sandwich buns
Combine all ingredients except pork in a saucepan. Cook slowly until flavors are blended and
butter is melted, about 15 minutes. Stir in pork. Serve on buns.
Makes 4-6.

Dogs in Blankets

8 skinless hot dogs
Flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup buttermilk
Fat for frying (part bacon, part lard)
Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next
3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter.
Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400
degrees F) and fry until golden brown.
Drain on paper towels and serve at once with mustard.

Easy BBQ Beef Sandwiches

1 (3- to 5-pound) chuck roast
1 can ginger ale
1 1/2 cups ketchup
Using an electric skillet brown beef on both sides. Mix ketchup and ginger ale together and pour
over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger
ale and ketchup will make a thick barbecue sauce.


Easy Crescent Dogs

8 Oscar Mayer Beef Franks or Wieners
4 Kraft Singles Process Cheese Food,
each cut into 4 strips
1 (8 ounce) can Pillsbury Crescent Rolls
Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food
strips into each pocket.
Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on
ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or
until golden brown.

Egg Salad

6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves
Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30
minutes.
Leftovers can be kept a couple of days.
Makes about 2 cups.

Egg Salad

This is the best recipe I have found for Egg Salad. The flavor is wonderful.
8 (10-minute) hard boiled eggs (11 minutes out of refrigerator)
1/2 cup red sweet onions, diced)
3 garlic cloves, minced finely
1 1/2 teaspoons kosher course salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup fresh basil (cut into strips)
After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Blend all ingredients
together.
Serve on bread or toast.

Elvis Presley’s Fried Peanut Butter and Banana Sandwich

1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the
peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in
melted butter until each side is golden brown.
Cut diagonally and serve hot.

Fiesta Steak Sandwich

1 strip steak
1 hoagie roll
Sliced avocado
Sliced tomato
Shredded lettuce
Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place
a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt.
Fiesta Mayo
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 teaspoon fresh finely diced cilantro
1 teaspoon lime juice
Mix all ingredients together until creamy.
Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on
the bottom the roll.

Fluffernutter

This is a very old recipe.
Marshmallow Fluff
Peanut butter (smooth or creamy)
2 slices bread
Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second
slice of bread and enjoy!

Frank Blandi’s Original Devonshire Sandwich

Cream Sauce
3/4 stick butter, melted
1 cup all-purpose flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk,
stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still
stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough
sauce for 6 Devonshire sandwiches.
For each sandwich
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika.Preheat oven to 450 degrees F.
In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon.
Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a
little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes
or until golden brown.

 French Dip Sandwich

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

 French Dip Sandwich with au Jus

1 (3 pound) beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split
Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH
for 5-6 hours or until beef is tender.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth
into small cups for dipping. Serve beef on buttered and toasted rolls.
Servings: 8


French Dip Sandwiches

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder
Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and
heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef
from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small
bowls (one for each person). Dip sandwich in gravy to eat.
Serve with French fries and a salad.

French Onion Sandwiches

Yield: 4 servings
2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper
4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved
In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on
each side or until done. Remove from skillet, reserving drippings.
Cook onion in drippings until tender.
Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook
and stir until bubbly. Cook and stir 2 minutes more.Place steaks on bread. Top with cheese and onion mixture.

Fried Catfish Sandwiches with Bacon, Lettuce and Tomato

Sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
A pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste
All-purpose flour seasoned with salt and
pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
Cornmeal for dredging the fish
4 (1/2 pound) catfish fillets, halved crosswise
Vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
Soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices lean bacon, cooked
Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the
lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce,
covered.
Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne,
and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the
egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is
coated to a wax paper-lined baking sheet.
In a kettle heat 1 inch of the oil to 375 degrees F on a deep-fat thermometer. In it fry the fish in
batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and
transfer it with a slotted spatula to paper towels to drain.
On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce,
and the top halves of the rolls.
Serves 8.


Fried Green Tomato Sandwiches

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

Fried Peanut Butter and Jelly Sandwiches

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
12 slices bread
1/2 cup smooth peanut butter
1/4 cup shortening
Jelly
Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining
slices of bread and cut in half diagonally. Dip sandwiches in egg mixture and fry on preheated,
well-greased griddle until golden brown on both sides.
Serve hot with jelly.

Garden Fresh Calzones

Vegetable oil cooking spray
3/4 cup mushrooms, sliced
3/4 cup zucchini, halved lengthwise, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg  white and make 3 slits on top of each calzone. Bake 12 to 15 minutes or until golden brown.

Garlic Bread with Philly Steak

1 loaf French bread
1 1/2 pounds thin strips round steak
1 large bell pepper
1 1/2 pounds mushrooms
1 large red onion
4 cloves garlic, minced
1 teaspoon sage
Salt and pepper to taste
Garlic Bread
1/2 pound butter
1/8 cup olive oil
Garlic powder
Paprika
Pepper
Grated cheese to taste
Sprinkle of Italian seasoning
Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices.
Slice onion thinly and mince garlic finely.
Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat
and sauté for about 10 to 15 minutes until a nice, beefy sauce is made in the pan.Serve on garlic French bread.
Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients,
sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes.
Serve with "Philly" steak or a side dish.

Giant Meatball Sandwich

1 pound ground beef
1/2 pound ground pork sausage
2 cups commercial spaghetti sauce
with peppers and mushrooms
1 clove garlic, minced
1 (16 ounce) loaf unsliced Italian bread
1 (6 ounce) package sliced provolone cheese
Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh
heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper
towels. Discard drippings.
Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring
occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking
sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted.
Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of
meatballs, overlapping as needed. Place top half of bread over cheese.
Serve immediately.

Glop

This is an old old old family recipe. Even today, at the right time, I love it..... My mother called it
GLOP. We never bothered to change the name; it wasn’t necessary.
1 pound Tillamook cheese
1 small can tomato sauce
A pinch of garlic salt
Dash of oregano
Dash of marjoram
Sliced pepperoni, cut into thin strips and/or
cut-up mushrooms (optional)
Grate cheese into a bowl. Add all other ingredients and stir thoroughly.
Spread mixture on open hamburger buns and broil until toasty and cheese is melted and optional
ingredients are heated through.

Grands Tuna Melts

2 (6 ounce) cans water-packed tuna, well drained
1/3 cup chopped onion
1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 pound 1.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits
4 ounces (1 cup) shredded Cheddar cheese
Sour cream, if desired
Chopped tomato, if desired
Shredded lettuce, if desired
Preheat oven to 350 degrees F. Grease cookie sheet.
In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.
Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to
form a 5-inch round. Spoon tuna mixture into center of biscuits. Top each with cheese. Press or
roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.
Bake for 15 to 20 minutes or until golden brown.
Cut each sandwich in half. Top each with sour cream, tomato and lettuce.

Greek Quesadilla

1 flour tortilla
2 tablespoons feta cheese
1/4 cup shredded mozzarella cheese
Pinch of finely diced herbs (oregano, basil and rosemary)
3 tablespoons diced Kalamata olives
1/8 cup finely diced onion
Sprinkle ingredients evenly over one side of the tortilla. Fold in half. Grill for about 1-2 minutes, or
bake at 350 degrees F for 5 minutes. Slice in thirds and serve.

Greek Salad Heroes

3/4 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced cucumber
2 tablespoons ripe olives
2 tablespoons crumbled feta cheese
1 tablespoon white balsamic vinegar
1/8 teaspoon dried oregano
2 Roma or small tomatoes, thinly sliced
1 clove garlic, minced
2 (2 1/2 ounce) submarine rolls
2 lettuce leaves
6 slices baked cooked ham
6 slices honey roasted smoked turkey
Combine first 8 ingredients in a small bowl; toss gently. Let stand for 30 minutes, tossing
occasionally.
Cut a thin slice off top of each roll and set aside.
Cut a 2-inch wide, V-shape wedge down the length of each roll (as they do at Subway). Reserve
bread wedges for another use.Drain vegetable mixture. Line each roll with a lettuce leaf; arrange ham and turkey evenly over
lettuce.
Spoon vegetable mixture evenly over meat and cover with roll tops.

Green Chili Burger

A burger that will make you say olé!
Prep: 10 minutes Cook: 5 minutes
Servings: Serves 4
4 fully cooked burger patties
1/2 small sweet onion
1 tablespoon butter
1 (4 ounce) can whole green chilies, drained
4 slices Monterey jack or pepper jack cheese
4 Kaiser rolls or hamburger buns
Salsa picante
Heat burgers in microwave according to package directions.
Cut onion into 1/4-inch thick slices.
Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until
soft and golden.
Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return
to microwave briefly to melt cheese.
Heat buns in microwave or oven until warm. Spread salsa on buns. Place burger patties on buns
and top with grilled onions.

Grilled Cheese with Ham and Tomato

When I want to be more elaborate with grilled cheese and really make a meal of it I use this
recipe.
Potato bread slices
Deli boiled ham
Muenster cheese
Cheddar cheese
Sliced tomatoes
To each sandwich I add ham, muenster and cheddar cheese and a sliced tomato. I fry in butter.
Serve with salads and pickles and pork ’n’ beans. In the winter I also serve with soup.

Grilled Chicken Sandwich with Roasted Red Onion and Garlic
Mayonnaise

Serving size: 6
Garlic Mayonnaise
3 slices red onion (1/2-inch slices), roasted
1 head garlic, roasted
2 tablespoons olive oil
Sandwich
1 loaf focaccia bread, sliced
1/2 cup olive oil, for marinade
2 boneless chicken breast halves, grilled and sliced
5 portobello mushrooms, grilled and sliced
1 1/2 tablespoons olive oil, for sautéing
2 tablespoons garlic, finely minced
6 cups fresh spinach, cleaned
1/4 pound gruyere cheese, thinly-sliced
Garlic Mayonnaise: Cut top off garlic to expose cloves. Slice onion. Drizzle with olive oil. Roast at
375 degrees F for 40 minutes. Add to basic mayonnaise and blend until smooth.
Sandwich: Marinate the chicken and mushrooms in olive oil for 10 minutes. Grill over high heat,
and then slice.
In hot sauté pan, cook garlic in oil for 15 seconds. Add all the cleaned spinach. Compact the
spinach, toss and stir. Cook just till wilted.
lice Focaccia to form a top and a bottom. Lightly brush each cut side with olive oil. Place both pieces under your broiler so that the cut side is toasted.
Layer ingredients like spokes on a wheel. This spreads them out evenly so there’s filling in every
bite. Start with chicken, then spinach, then mushrooms, and finally cheese.
After adding the cheese, run the sandwich under broiler to melt cheese. Add plenty of the
mayonnaise and replace top.
Serve by cutting into 6 pie-shape wedges.

Grilled Eggplant Burgers

6 slices peeled eggplant, 1/2 inch thick
2 tablespoons olive oil
4 ounces goat cheese
1/4 cup sun dried tomatoes in oil
1/4 cup pine nuts
12 thin slices good quality bread, toasted
Grill, broil or sauté the slices of eggplant that have been brushed with oil until brown and soft.
Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine
nuts. Top with remaining slices of bread and serve.

Grilled Garlic Steak Sandwiches

1 1/2 cups butter or margarine
30 cloves garlic, minced (about 2/3 cup)
5 large red bell peppers
5 large green bell peppers
3 large (about 1 1/2 pounds total) onions
3 flank steaks, each 1 1/4 to 1 1/2 pounds
Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions.
Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan
add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until
vegetables are browned and onions taste sweet, about 30 minutes; keep warm.
Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for
rare.
Transfer steaks to cutting board and tent with foil to keep warm.
Toast rolls on grill.
Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic
mixture.
Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or
tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and
spreadable herbed cheese (such as Rondele or Boursin).

Grilled Ham and Brie Sandwiches

12 slices pumpernickel bread
Creole mustard
1 pound thinly sliced smoked ham (Virginia ham from the deli is good)
1 pound thinly sliced Brie cheese
1/2 cup butter, room temperature (or use the stuff in the plastic tub)
Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread
with mustard then layer with ham and Brie. Spread other six slices with mustard, on unbuttered
side ya know. Put mustard side down on other stuff. Heat pan or griddle to medium heat and grill
sandwiches. When brown to your likin’, turn them over and grill again. Eat.

Grilled Hamburgers

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

Grilled Peanut Butter and Bananas

Peanut butter
4 English muffins, sliced in half
2 medium bananas
Butter or margarine, softened
Spread peanut butter over one side of 4 slices bread; slice bananas and arrange on top. Top with
remaining bread. Spread top slices with butter or margarine. Place sandwiches, margarine sides
down, in skillet. Spread top slices with margarine.
Cook uncovered over medium heat until bottoms are golden brown, about 4 minutes; turn. Cook
until bottoms are golden brown and peanut butter is melted, 2 to 3 minutes longer.

Grilled Quesadillas

4 tortillas
1 cup Monterey jack cheese, shredded
1 cup stemmed, coarsely chopped watercress or arugula
1 tablespoon thinly sliced red onion
1 tablespoon tomato, finely chopped
1 tablespoon garlic (optional)
1 serrano or jalapeño pepper, finely chopped
Salt and pepper to taste
Lightly oil the grill rack and place it about 4 inches above the coals.
Over medium heat, grill the tortillas for about 1 minute. Turn over and sprinkle with the remaining
ingredients. Cover loosely with heavy-duty foil (or the grill hood) and cook until cheese melts
(about 1 minute), checking to ensure that tortillas do not burn.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.

Grilled Rachel

12 large slices dark rye bread
Mayonnaise or salad dressing
2 pounds cooked turkey breast, thinly sliced
1 (16 ounce) can sauerkraut, well drained
12 slices Swiss cheese
Butter or margarine, softened
For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut
and 2 slices cheese.
Assemble sandwiches by spreading one side of each bread slice with mayonnaise. On six bread
slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side
down. Spread top bread slice evenly with softened butter; place buttered side down in skillet.
Butter other bread slice. Cover; grill slowly on each side.
Makes 6 sandwiches.

Grilled Reuben Chicken Melts

Yields 4.
4 skinless boneless chicken breast halves
2 cups shredded red cabbage
1 1/2 cups (6 ounces) Swiss cheese, shredded
1 large onion, cut into 1/2-inch slices
1 1/4 cups Thousand Island salad dressing, divided
4 French rolls, split
Brush chicken and onion with 1/2 cup salad dressing; set aside.
Combine 1/4 cup salad dressing and cabbage; mix well; set aside.
Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle
chicken evenly with Swiss cheese during the last minute of grilling.
Grill onion 4 to 5 minutes on each side, or until browned and tender.
Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place
chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately.

Grilled Salmon Burgers

1 (15 1/2) ounce) can salmon
1/4 cup uncooked oatmeal
1/2 cup corn flake crumbs
2 tablespoons mayonnaise
1/3 cup chopped onions
2 tablespoons lemon juice
1 egg
2 teaspoons horseradish
Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the
barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side.
Serve on buns. These are delicious!

Grilled Vegetable Heros

2 large zucchini, sliced lengthwise
2 tablespoons chopped fresh basil, plus
1 large red bell pepper, quartered lengthwise and seeded
8 large basil leaves
2 Italian sandwich rolls with, split lengthwise (horizontally)
1 large firm tomato, cut into 4 slices
Salt, to taste
Freshly-ground black pepper, to taste
6 tablespoons bottled Italian salad dressing
4 thin slices Provolone cheese
Prepare grill (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking
sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll
with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and
sprinkle with salt and pepper.
Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut-side up, on plates. Grill
vegetables until tender and lightly charred, turning and brushing occasionally with any dressing
mixture left on baking sheet, about 10 minutes.Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves
and top of roll.
Yields: 2 servings

 Grinder

French loaf, split
3 slices salami
3 slices mortadella
3 slices provolone cheese
3 slices Swiss cheese
10 rings pickled banana peppers or pepperoncini
Olive oil
Preheat oven to 350 degrees F.
Open up loaf and layer all ingredients inside. Drizzle with olive oil, then bake until warm and
crispy.

Guacamole BLT

Serves 12.
1 1/2 pounds bacon
4 ripe avocados (1 1/2 pounds), pitted and peeled
Juice of 1/2 lime
Focaccia
Oven-dried tomatoes
1 to 2 heads Bibb lettuce, leaves separated, or
1/2 head Boston lettuce
3/4 cup homemade mayonnaise, or prepared
Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard
fat.
Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable.
Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture;
layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise,
and top sandwich.
Cut into 12 squares and serve.
NOTE: This is wonderful made with roasted garlic mayonnaise.

Guacamole Burger

Serves 12.
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 tablespoon pepper
1 1/2 pounds lean ground beef
4 onions, sliced
4 tomatoes
3 California avocados, seeded, peeled and mashed
Lettuce leaves as needed
12 sesame burger buns
Combine Worcestershire, salt, pepper, and ground beef. Shape into 12 patties. Refrigerate at
least 30 minutes.
Broil, grill, or pan fry to desired doneness. Serve on bun with lettuce, sliced tomatoes, and onion.
Place approximately 2 ounces of California mashed avocado on top and serve.

Gyro-Style Pork Sandwich (George Foreman Grill)

I use a George Foreman grill to make this very authentic-tasting Gyro, but you can also use the
oven.
1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
Lettuce and tomato slices
Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch.
Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices.
Cover and refrigerate for 1 to 8 hours.Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic and dill. Cover and
refrigerate.
If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in
single layer in shallow pan. Roast until crisp, about 10 minutes.
If using the George Foreman grill (or similar), preheat the grill for 3 minutes. Drain the pork slices
very well and place on the grill. Cook for six minutes, turning once. If your grill has the optional
bun warmer, place the pitas in it to warm.
Open each pita to form a pocket. Distribute pork among each. Top each sandwich with some
chilled cucumber mixture, sliced onions, lettuce and tomato slices.
Yield: 4 servings

Gyros

1 pound ground beef or lamb
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, crushed
1 small onion, chopped
2 tablespoons vegetable oil
4 (6-inch diameter) pita breads
2 cups shredded lettuce
1/2 cup plain yogurt
1 tablespoon snipped fresh mint leaves
or 1 teaspoon dried mint leaves
1 teaspoon granulated sugar
1 small cucumber, seeded and chopped
1 medium tomato, chopped
Mix beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4
thin patties. Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12
minutes.
Split each pita bread halfway around edge with a sharp knife. Separate to form pocket. Place
patty in each pocket; top with lettuce.
Mix yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato.

Hamburger Salad Sandwiches

1/4 pound hamburger
1 tablespoon chopped onion
1 cup shredded lettuce
1/2 cup shredded cheese
1 large dill pickle, chopped
1/2 cup mayonnaise
1 hardboiled egg, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper
Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir
well. Use for regular bread sandwiches or as a pita filling.

Hanky Panky

1 1/2 pounds lean ground beef
1 (12 ounce) package sausage
1 teaspoon Worcestershire sauce
8 ounces Velveeta cheese
Place ground beef and sausage in a large skillet. Cook over medium high heat until evenly brown.
Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, allowing it to melt.
Serve warm on slices of bread.

Harley Hog Sandwich

1 (6 to 8 pound) boneless pork butt, tied
12 large round rolls
Rub
1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off
any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let
cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
1 3/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper
Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add
remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and
let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on
roll.
Serve with French fries and cole slaw, if desired.

Hawaiian Chicken Spread

1 (12 ounce) can white chicken, drained
2/3 cup sour cream (regular or fat-free)
1/2 cup chopped pineapple, canned or fresh
1/2 cup chopped celery
1/4 cup currants or chopped raisins
1/2 teaspoon curry powder (optional)
Mix all ingredients together.

Hawaiian Ham Croissant

Serves 4.
4 ounces whipped cream cheese
8 ounces crushed pineapple, drained
4 croissants, split
8 (1/4-inch) slices ham
Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream
cheese filling on each cut surface of croissants.
To assemble sandwich, layer bottom portion with ham slice, 1 tablespoon of filling, another ham
slice and croissant top.

Hens in a Blanket

1 (9 ounce) package chicken breast tenders
1 (8 ounce) can refrigerated crescent rolls
Cheddar cheese slices
Preheat oven to 400 degrees F.
Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of
cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden
brown.
Variations
Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.

Herb Burgers

2 tablespoons parsley flakes
1 tablespoon finely chopped green onion
1 teaspoon chopped chives
1/2 teaspoon dry mustard
1 clove garlic, minced
1/4 teaspoon salt
Dash of pepper
1 pound ground round
Mix all ingredients well. Form into 4 patties. Grill.
NOTE: If you are lucky enough to have fresh parsley and/or chives, use about 3 times as much.

Hoisin Garlic Burgers

1 pound lean burger
1/4 cup bread crumbs
1/4 cup chopped green onion
3 tablespoons chopped coriander
2 tablespoons hoisin sauce
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 egg
2 tablespoons water
2 tablespoons hoisin sauce
1 teaspoon sesame oil
In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and
egg; mix well.
Makes 5 burgers.
In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over
top of burgers.
Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes.
Turn patties once, and brush with remaining sauce.

Horseshoe Sandwich

Frozen French fries
2 egg yolks
1/2 cup beer
2 tablespoons butter
3 cups grated sharp Cheddar or Colby cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt
Dash of cayenne pepper
2 slices bread
Cooked meat (ham, hamburger, corned beef,
chicken, bacon, shrimp, turkey, etc.)
Dash of paprika
Prepare frozen French fries according to package directions.
Meanwhile, prepare cheese sauce by first beating egg yolks and beer together.
Melt butter and cheese together over boiling water, stirring in one direction only with wooden
spoon.Add Worcestershire sauce, dry mustard, salt and cayenne pepper.
Stirring constantly, add beer/egg mixture to cheese mixture a little at a time. Keep mixture hot as
you stir, but don’t let it bubble.
Meanwhile, toast bread.
Meanwhile, preheat platter. Place toast on platter. Place meat atop toast. Cover meat with
cheese sauce. Circle platter with French fries. Add dash of paprika.
Makes 1 serving.
Tip
Constant stirring and top-quality cheese will yield a smooth mixture

Horseshoes

4 pieces thick toast
4 hamburger patties, cooked to liking
1 bag skinny French fries, cooked
1 can Cheddar cheese soup
1/2 soup can milk
2 tablespoons Worcestershire sauce
Garlic to taste
Combine cheese soup, Worcestershire sauce and garlic and cook until smooth. Place 2 pieces of
toast on a plate and put a hamburger on top of each then a layer of fries on top of that and then
cover with cheese sauce.

Hot Bandanas

1 (7 ounce) jar pitted Kalamata olives, drained and sliced
1 1/2 cups diced, peeled white onion
1 pound ripe beefsteak tomatoes, chopped
1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
1 cup grated Parmesan cheese
2 cloves pressed garlic
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil
1/4 cup wine vinegar
1/3 cup olive oil
10 hard rolls
3 tablespoons soft butter
3 fresh basil leaves
Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.
Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and
shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside.
Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling
out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be
saved to make bread crumbs later.Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush
some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each
roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not
cooking right away, place in the refrigerator and remove about an hour before baking. Bake at
350 degrees F for 20 to 25 minutes.

Hot Ham Sandwiches

1/2 cup (1 stick) butter or margarine
1/4 cup mustard
1 tablespoon dried onions
1 tablespoon poppy seed
Mix thoroughly and spread on buns. Add 1 or 2 slices ham and 1 slice Swiss cheese. Wrap in
aluminum foil. Bake at 350 degrees F for 10 minutes.
These can be frozen, unbaked.
Makes 12 to 16 sandwiches.

Hot Sub Sandwiches

12 round Kaiser rolls
1 pound deli ham lunchmeat
1 pound hard salami lunchmeat
1 pound turkey breast lunchmeat
1 pound sliced mozzarella cheese
1/2 yellow onion, thinly sliced
1/4 cup Italian dressing
Oregano (or Italian seasoning)
12 sheets aluminum foil
Preheat oven to 350 degrees F.
Slice Kaiser rolls and lightly brush 1 teaspoon of dressing over each side. Divide the meat among
12 rolls and stack on bottom half of each roll using at least a few slices of salami per roll. Add a
few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or
seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer looking wraps
and pop in oven for 15 minutes. Serve warm right out of the foil.
Yield: 12 sandwiches

Hotdogs Azteca®

1 package Azteca® Flour tortillas
1 pound hot dogs
1 (15 ounce) can chili with beans
8 ounces American cheese slices
Bring tortillas to room temperature. Preheat oven to 475 degrees F.
Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot
dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake
approximately 10 minutes until cheese is melted and tortilla is crisp.
Serves 5 to 6.
NOTE: For appetizers, slice in quarters.

Island Franks

1 pound hot dogs
1 cup drained crushed pineapple
4 tablespoons yellow prepared mustard
White bread slices
Cayenne pepper (optional)
Heat hot dogs in an iron skillet, using a small amount of melted butter.
Prepare sauce by combining pineapple with mustard. Place each hot dog on a slice of bread and
spoon the pineapple mixture into the split. Sprinkle with red pepper, if desired. Wrap the bread
around the hot dog and secure with wooden picks.
Melt a small amount of butter in a skillet and fry the bread-wrapped hot dogs until golden brown

Italian Beef

1 (5 to 6 pound) rump roast
1 teaspoon salt
1/4 teaspoon black pepper
3 large onions, sliced
1/2 teaspoon onion salt
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1 teaspoon monosodium glutamate
1/2 teaspoon garlic salt
1/4 teaspoon basil
1/2 teaspoon seasoned salt
Bake roast the day before serving. Place rump roast in roaster or Dutch oven half filled with
water; add salt, black pepper and onions. Bake, covered, in 325 degree F oven for 3 hours. Place
roast and liquid in container which can be placed in refrigerator. Store overnight.
The next day, remove fat and slice beef in very thin slices. Strain liquid and add onion salt,
oregano, Italian seasoning, monosodium glutamate, garlic salt, basil and seasoned salt. Bring all
ingredients to boiling point and remove from stove. Place beef slices in layers and pour sauce
over each layer. Pour remaining sauce to cover meat and place in 350 degrees F oven. Bake for
30 minutes.
Serve hot on hard rolls with pepperoncini.
Yields 12 to 15 servings.


Italian Grilled Cheese

4 slices Italian bread (1 inch thick)
4 slices mozzarella or provolone
3 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup Italian-seasoned bread crumbs
Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat
eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with
bread crumbs. Cook on a greased hot griddle until golden brown on both sides.

Italian Sausage and Peppers

8 Italian sausages
4 green bell peppers, quartered (or a combination
of yellow, green and red bell peppers)
1 onion, sliced
Put sausages with 1 cup of water in a frying pan over medium heat. Turn as they brown and
water evaporates. Add onions and peppers. Stir, cover and cook for 10 minutes. Uncover and
cook until the sausages and onions are brown.
Serve in small French bread buns.

Italian Sausage Sandwiches

I made these tonight and thought I’d share. The recipe says mild Italian sausage but I used a mix
of mild and hot Italian sausage. It came in 6 inch links so I didn’t have to cut it. I sautéed the
pepper mix in a frying pan for convenience and cut the peppers into strips. Finally, I simmered the
sausage in the marinara sauce for about 45 minutes. It turned out perfectly. Hope you guys like it
too.
1 pound mild Italian sausage
1 green bell pepper
1 yellow pepper
2 onions
1 cup marinara sauce
4 (6-inch) hoagie rolls
Minced garlic
Italian seasoning
Extra-virgin olive oil
Cut sausage into six-inch links. Grill approximately 20 minutes on each side until golden brown.
Set sausage aside. Cut onions and peppers into half-moon wedges and place in a large bowl.
Add two tablespoons of minced garlic, 3 tablespoons of Italian seasoning and 1/2 cup of olive oil.
Mix well. Place the mixture of peppers and onions on the grill and sauté until soft.
Place the sausage in the hoagie roll, top with onions and peppers, marinara sauce and Parmesan
cheese.

Jalapeno Grilled Chicken Sandwiches

1/4 cup jalapeno jelly
4 boneless skinless chicken breasts
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
4 hamburger buns
Melt jelly in microwave-safe bowl, stir; add apple cider vinegar, salt and Tabasco sauce. Heat one
minute on HIGH; stir well. Grill or broil chicken breasts 5 to 6 minutes per side, basting often with
jelly and vinegar mixture.
Serve on buns with lettuce and tomato garnish.

Josefinas (Toast with Chile Cheese)

1 (1/2 pound) slender baguette
1 cup shredded jack cheese
2 (4 ounce) cans diced green chiles
1/2 cup minced sweet onion
1/2 cup sour cream
3 cloves garlic, peeled and minced
1/4 teaspoon paprika
Cut baguette in half horizontally.
In a bowl, mix shredded cheese, chiles, onion, sour cream, garlic and paprika.
Spread mixture evenly over cut sides of baguette. Dust lightly with more paprika. Set, cheese
mixture up, on a 17 x 14-inch baking sheet.
Broil 4 inches from heat until topping is puffy and lightly browned, about 6 minutes. Serve warm.

Kentucky Hot Brown Sandwiches

12 slices turkey breast
12 slices bread
12 slices bacon
12 to 36 mushroom caps
1 cup grated Parmesan cheese
1 can cream of chicken soup
1/3 cup light cream
1 teaspoon lemon juice
Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil).
Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon
on bread slices and toast on one side.
Place bread in large baking dishes and top with turkey slices, cheese sauce and salt and pepper
to taste. Cover and heat in 350 degree F oven until turkey is slightly brown. Remove and add
bacon slices and other condiments if desired.
Serves 12.

Kentucky Hot Brown

The Kentucky Hot Brown originated at the Brown Hotel in Louisville early this century. There are
as many versions of the dish as there are cooks who make it. This recipe is based on the one
used at the old Lafayette Hotel in Lexington.
For each serving
2 pieces toast
Turkey breast slices
3 slices crisp bacon
1/3 cup Parmesan cheese
1 tablespoon butter or margarine
1 cup white sauce
Tomato half (optional)
White Sauce (for each cup)
2 tablespoons flour
2 tablespoons butter or margarine
Salt and pepper
1 cup milk
To make white sauce, melt butter or margarine. Remove from heat and add flour, salt and
pepper. Blend well. Return to heat for one to two minutes. Remove from heat and add milk
slowly, stirring constantly. Return to medium heat and cook, stirring constantly, until sauce
thickens and begins to bubble.Use individual oval or rectangular casserole dishes to assemble Hot Brown. (If you wish, place
tomato half at one end of casserole.) Place two pieces toast in bottom of casserole (one piece
may have to be cut to fit in ends of dish.) Heap turkey breast slices on toast (be sure to use "real"
turkey rather than rolled, pressed or processed). Cover turkey with white sauce. Cover white
sauce (and tomato half, if used) with liberal coating of grated Parmesan. Dot Parmesan with
butter or margarine. Broil until butter melts and blends with Parmesan to make golden crust.
Crush bacon and sprinkle on top. Serve at once.

Kentucky Hot Brown

2 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon chicken bouillon
1/2 cup shredded sharp Cheddar cheese
4 slices bread, toasted
6 ounces cooked turkey breast meat, thinly sliced
6 ounces cooked ham, thinly sliced
1 tomato, sliced
4 slices bacon, cooked until crisp
2 teaspoons Parmesan cheese
Paprika
Preheat oven to 300 degrees F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon;
cook until thickened. Add cheese. Stir until cheese is melted; remove from heat.
Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake
10 minutes.
Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika
before serving.
Serves 4.

Kraut Burgers

1 1/2 pounds ground beef
1 (20 ounce) can sauerkraut
1 teaspoon oregano
1/2 envelope onion soup mix
1 box hot roll mix
Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set
aside. Prepare roll mix and let rise 1 time.
Divide dough into 8 equal parts. Roll each portion into circle. Place 1 portion of meat in each
rolled circle. Pull edges of dough together to cover meat mixture. Press edges together. Place
bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.

Lamb Patties

1 1/2 pounds ground lamb
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons chopped mint
2 teaspoons herb seasoning mix
2 teaspoons ground cumin
1 teaspoon ground chili powder
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 egg
3 tablespoons olive oil
In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder,
salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil.
Drain and serve on buns the way you would hamburgers with your favorite condiments.

Lasagna on a Bun

1 pound ground beef
8 buns
1 cup spaghetti sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup ricotta cheese
1/4 cup Parmesan cheese
1 cup shredded Cheddar Cheese
1 cup shredded mozzarella cheese
In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally.
While meat is cooking, cut top off of rolls and hollow out the center. After meat is no longer pink,
drain. Add spaghetti sauce, garlic powder and Italian seasoning. Mix well and simmer until sauce
is heated.
In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and
the mozzarella. Mix well and set aside.
Add beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese
mixture. Place on baking sheet and lightly cover with foil. Bake at 350 degrees F for 20 minutes.
Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3
minutes or until cheese is melted.
Serve immediately.Serves 8. Can be frozen for leftovers.

Lasagna Sandwiches

1/8 cup sour cream
1 tablespoon chopped onion
1/4 teaspoon oregano
4 slices Italian or other white bread
4 bacon strips, halved and cooked
4 slices tomato
2 (wide) slices Mozzarella cheese
2 tablespoons butter or margarine
Combine first 3 ingredients; spread on four slices of bread. Top each with four bacon pieces, two
tomato slices, and a slice of cheese. Top with remaining bread.
In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until
bread is lightly browned and cheese is melted, adding more butter if necessary.
Makes 2 servings.

Little Italy Sausage Sandwiches

1 pound sweet Italian sausage links, cut in half lengthwise
1 cup sliced onions
1 (6 ounce) can Italian tomato paste
1 cup water
2 cups mixed salad greens
Italian salad dressing, to taste
4 (6- to 7-inch) French rolls, hollowed out to leave
a 1/2-inch shell
Brown sausage with onions; drain. Add tomato paste and water, mixing well. Bring to a boil;
reduce heat. Simmer for 10 minutes.
Mix salad greens and dressing. Divide sausage and greens evenly among rolls.

Lox, Bagel and Cream Cheese Sandwich

This is the way I make the sandwich!
1 bagel, split and toasted or untoasted
About 1/3 cup cream cheese, divided
Several thinly-sliced pieces lox
1 slice onion
1 slice tomato (optional)
Salt and pepper
Hot black coffee (optional)
Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top
of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the
remaining bagel half with the remaining cream cheese. Set on top of the first half. Enjoy with a
cup of steaming hot black coffee!

Luncheon Loaf

Here’s a quick (20 minute) Mustard Bread for 6+ people.
1 loaf (soft) Italian bread
1 (8 slice) package "REAL" Swiss cheese
8 ounces favorite mustard
1/2 cup (1 stick) real butter
Melt butter over low flame in a 1 cup Pyrex measuring cup. Just before it boils, squeeze in
mustard to fill measuring cup. Stir vigorously while the butter cools and blends in smoothly.
Slice Italian bread into 10 to 12 (1-inch thick) pieces, but not completely through. Liberally brush
each side of the sliced bread with 2 strokes of the mustard. Cut package of Swiss cheese in half
and slide a piece between each slice of bread. Cover in foil and bake for 15 to 20 minutes or until
the cheese gets soft. If you like bacon, top with 6 uncooked bacon slices before cooking.
Office parties will demand a repeat performance.

Maid-Rites

1 1/2 pounds ground beef
1 medium onion, chopped
1 can chicken broth
Salt and pepper
Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onions
begin to turn clear. Drain off fat. Meat should be very crumbly. Add broth and cook until liquid
evaporates.
Serve on buns with slices of dill pickle.

Meatball Sandwiches

4 pounds lean ground beef
2 eggs
1 package dry Hidden Valley Ranch dressing
1 package finely crushed Saltine crackers
Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and
more eggs if mixture is too dry.
Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with
sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any
grease.
Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot.
Serve meatballs on steak rolls and garnish with shredded mozzarella cheese.

Meatball Subs

2 to 3 pounds ground beef
1 can tomato paste
Italian seasonings (parsley, basil, rosemary, oregano)
Salt, pepper and garlic
Bread crumbs
1 egg
3 to 5 cans tomato sauce or pizza sauce
Shredded mozzarella cheese
Italian rolls
In a large bowl, beat egg and add ground beef, seasonings, tomato paste and some bread
crumbs. Mix together well. Add more seasonings and bread crumbs if needed. Form mixture into
bite-size meatballs and place them in a large saucepan. Cook the meatballs slowly, turning
frequently so they brown evenly.
While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other large
pot. If youre using tomato sauce, youll need to add Italian seasonings and salt, pepper and
garlic. Use enough sauce to cover the meatballs. Begin heating the sauce. When the meatballs
are done, place them in the sauce. After the sauce is hot, serve on rolls with shredded mozzarella

Meatless Reuben Sandwich

1 slice rye bread
Zucchini
2 to 3 tablespoons sauerkraut
Onion
Green bell pepper
1 slice mild Cheddar or Swiss cheese
Drain sauerkraut well, placing it in a wire strainer and then pressing with the back of a spoon to
force the liquid out. Cut zucchini into thin slices. Cut thin rings from the onion and green pepper.
Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on
top, then add a few onion and green pepper rings. Top with the cheese slice. Place in a
preheated oven or under the broiler until the cheese melts.

Mediterranean Grill

Makes 4 servings.
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
8 (1/2-inch thick) slices Italian bread
6 ounces Fontina cheese, thinly sliced into 8 slices
1 medium tomato, thinly sliced
4 large arugula leaves
1/2 red onion, thinly sliced
1/4 cup pesto
3 tablespoons butter/margarine, melted
In bowl, blend mayo w/ parmesan; spread over one side of each bread slice, dividing evenly. On
prepared side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the
tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side
down. Brush top of each with half of the melted butter.
In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter;
turn and cook until golden brown and cheese is melted.

Mediterranean-Style Pork on Sourdough

1 (6 to 7 pound) boneless pork loin or
1 (3 pound) pork tenderloin
2 red onions, thinly sliced
12 sourdough rolls, split
2 heads frisee
Marinade
4 cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1/2 teaspoon cracked black pepper
Combine marinade ingredients. Marinate pork 2 to 4 hours. Grill or roast pork until medium. Let
rest 10 to 15 minutes before slicing thinly.
Tapenade
1/2 pound sun-dried tomatoes, rehydrated
3 cloves garlic
6 tablespoons olive oil
3 tablespoons Balsamic vinegar
Salt and pepper, to taste
Blend all Tapenade ingredients in food processor.
Grill or sauté onions. Spread both sides of toasted or grilled rolls with tapenade. Layer pork on
bottom halves of rolls. Top with onion and frisee.

Mexican Beef Sandwiches

1 (3 pound) boneless beef roast
1/2 cup chopped onion
2 teaspoons fresh garlic, minced
1 (16 ounce) jar picante sauce or salsa
4 teaspoons chili powder
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper or hot pepper sauce
12 hamburger buns
Heat oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover;
bake 2 1/2 to 3 hours until meat is tender and shreds easily.
Remove roast from pan; cool slightly. Set pan and drippings aside.
Shred roast with fork, removing any fat. place roast and all ingredients except buns in pan with
drippings. Cook over medium heat, stirring occasionally until beef mixture is heated through.
Serve on buns.

Mexican BLT

Makes 6.
12 slices bacon, preferably peppered bacon
12 slices sourdough bread
6 leaves leaf lettuce
1 tomato, sliced
1 red onion, sliced
3/4 pound sliced turkey breast Guacamole
2 small avocados, peeled and pitted
1/4 onion, chopped
1 tablespoon chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Picante Mayonnaise
1 cup mayonnaise
1/4 cup picante sauce
First prepare the guacamole by mashing the avocados and adding the remaining ingredients and
mixing well.
Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce.
Fry the bacon until crisp and drain on paper towels.To assemble the sandwiches, spread the guacamole on 6 slices of the bread and the picante
mayonnaise on the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey on the
pieces of bread spread with guacamole and top with the other bread. Slice and serve.

Mexican Rarebit

3 tablespoons chopped green bell pepper
1 tablespoon butter
1/2 cup canned tomatoes, drained and chopped
1 (8 ounce) can whole kernel corn
2 tablespoons diced canned green chiles
1/4 teaspoon salt
1 pound sharp Cheddar or Monterey jack
1/4 cup bread crumbs
1 egg, lightly beaten
Sliced pimento
Minced parsley
In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and
add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted. Blend in
crumbs and egg. Cook and stir until mixture is thickened.
Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast.

Mile High Shrimp Sandwiches

1 large carrot, julienned
1/4 cup julienned red onion
2 teaspoons fresh lemon juice
2 teaspoons light brown sugar
1/2 teaspoon grated fresh ginger
1 ripe avocado
1 package alfalfa sprouts
1 1/2 pounds cooked or grilled medium shrimp, peeled, deveined
6 large slices sourdough bread, lightly toasted
Juice of 1 lime
Pinch of cayenne pepper
Coarse or kosher salt
Blue cheese dressing
Blanch the carrots in rapidly boiling, salted water for about 30 seconds, or until the color is set,
but the carrots are still very crisp. Drain well and cool under cold, running water. Pat dry.
Combine the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and
toss to mix. Season with salt and additional cayenne, as desired. Set aside. (This can be made
earlier, covered and refrigerated.)
Halve the avocado, holding the pit half in the palm of your hand. Whack the sharp side of a
kitchen knife in the pit, twist slightly and pull out the pit. Pull off strips of peel from each half or
scoop out avocado flesh into a small bowl. Mash with a fork, leaving some texture and adding the
lime juice and salt to taste.Lay out sourdough toast on a work surface. Spread the mashed avocado mixture on top of the
slices. Lightly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top
and generously drizzle with blue cheese dressing.
Serves 6.

 Monte Cristo

6 ounces smoked cooked ham
4 (4-inch square) slices Swiss cheese
4 slices turkey breast
8 slices bread
Oil (for frying)
Confectioners’ sugar
Raspberry jam
Wooden picks
Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread.. Top with
remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with wooden
picks. Heat oil to 375 degrees F in heavy 3-quart saucepan or deep fat fryer. Prepare Batter.
Batter
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
To prepare batter, combine flour, baking powder and salt in medium bowl. Beat eggs and milk;
stir into flour mixture until smooth. Dip each sandwich in batter to coat well. Fry 3 minutes or until
golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar.
Serve with jam.
Makes 4 servings.

Mozzarella Basil Melt

6 slices sourdough sandwich bread
1 tablespoon olive oil
15 fresh basil leaves
2 firm-ripe tomatoes, sliced 1/4-inch thick
4 ounces fresh mozzarella cheese, sliced 1/4-inch thick
Salt and pepper, to taste
Brush one side of each bread slice with olive oil. Place three slices, oil side down, on a 10 x 15-
inch baking sheet and layer evenly with basil leaves, tomato slices and mozzarella slices.
Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6
inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes
total. Serve immediately.

Muffuletta Sandwiches

In New Orleans the two best Muffulettas, bar none, can be had at Central Grocery or at Napoleon
House on Chartres Street.
Muffuletta Bread
1 cup warm water (110 degrees F)
1 tablespoon granulated sugar
1 envelope active dry yeast
About 3 cups bread flour
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
Sesame seeds
In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5
to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add
yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check
consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water,
1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2
tablespoons at a time, processing just until blended. Process 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat
all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk,
about 1 1/2 hours.Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out
onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on
greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of
loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
Place rack in center of oven. Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in
center of preheated oven 10 minutes. Reduce heat to 375 degrees F; bake 25 minutes. The loaf
is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing.
Makes 1 loaf.
Olive Salad
1 (32 ounce) jar pimento-stuffed green
olives, chopped
2 cups pitted ripe olives, chopped
1 1/2 cups chopped pickled cocktail olives
2 celery stalks, finely chopped
2 cups blanched chopped cauliflower
1/4 cup minced garlic
2 medium carrots, peeled and minced
2 teaspoons dried leaf oregano
1 tablespoon minced flat-leaf parsley
2/3 cup red wine vinegar
1/4 cup olive oil
Combine all ingredients in a large bowl and stir to blend well. Store in jars with tight-fitting lids in
the refrigerator. Makes about 3 quarts.
Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious
addition to tossed green salads, pizzas, and is a great relish to spread on crackers.
Muffuletta Sandwich
1 (10-inch) Muffuletta Bread loaf
3 ounces honey ham, thinly sliced
3 ounces Mortadella with pistachios,
thinly sliced
3 ounces Genoa salami, very thinly sliced
1 heaping cup Olive Salad
5 slices Provolone cheese
Preheat oven to 350 degrees F.
Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the bottom of the
loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly.
Top with the slices of Provolone cheese and place the top on the sandwich. Press down to
compress slightly. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has
begun to melt into the Olive Salad.
Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired; remove picks
before eating.
Makes 1 to 4 servings, depending on appetite!

Navajo Tacos

2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup evaporated milk
About 3/4 cup water
Mix dry ingredients with fingers. Stir in water with a fork. Knead and divide into 6 parts. Pat into 4
(8-inch) circles 1/4 inch thick. Fry in oil heated to 365 degrees F until brown.
Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and
taco sauce or salsa.
Makes 4.
To use for a dessert, spread with butter and honey or confectioners’ sugar.

New York Deli Sandwich

3 ounces sliced pastrami
2 slices pumpernickel bread
2 ounces Dijon mustard
Dill pickle slices
Yellow onion slices
2 ounces sweet cole slaw
Spread Dijon mustard on both slices of pumpernickel bread. Add pastrami and top with dill pickle,
yellow onion and cole slaw.

Old Time Sloppy Joes

1 pound ground beef
1 can chicken gumbo soup
1 tablespoon mustard
1 tablespoon catsup
Brown ground beef. Add soup, mustard and catsup. Simmer slowly until meat is tender

Onion Crunch Burgers

1 1/2 pounds ground beef
1 (2.8 ounce) can French fried onion
3/4 teaspoon salt
1/4 teaspoon pepper
Rolls
With fork, gently mix beef, 1/2 cup of the French-fried onions, salt and pepper. Shape into 6
burgers. Grill or broil 10 minutes or until no longer pink in center, turning once.
Serve on rolls and top with remaining French-fried onions

Open Face Avocado Sandwiches

1 package shredded frozen hash browns
1 large avocado, peeled and sliced
Shredded Cheddar cheese
3 tablespoons oil
Salt and pepper to taste
1 large tomato
Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and
place on broiler pan. Make layers of tomato and avocado strips on each potato patty. Top with
cheese then place under broiler for 3-4 minutes or until cheese melts. Cut each in half.
Serves 4.

Open-Face Cucumber Sandwiches

3 cucumbers, peeled, seeded and sliced thin
8 ounces cream cheese, softened
1 envelope Hidden Valley Ranch dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
1 loaf cocktail rye bread
Fresh dill weed for garnish
Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix
together until well blended. Chill at least 1 hour for flavors to blend.
Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle
with dill weed and arrange on a platter.