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Celtic Radio Community > From Your Kitchen to My Plate > Sandwiches

Posted by: Shadows 30-Dec-2003, 12:55 PM

Have any favorite sandwiches?

Posted by: Shadows 30-Dec-2003, 01:50 PM

Recipe Name: REUBEN Category: SANDWICH Serves: 1 3 Slice Bread of choice 4 Ounce Corned Beef Brisket, thinly sliced 8 Ounce Sauerkraut,drained and squeezed 2 Ounce Swiss Cheese Russian Dressing, to taste As a cold sandwich : On first slice of bread,place half the corned beef, then half the kraut and half the swiss. Top with Russian dressing, cover with second slice of bread. Layer on the rest of the beef,kraut and swiss. Cover with third slice of bread. Secure with toothpicks, cut and serve. As a hot sandwich: Preheat broiler to 425f. On a cookie sheet, lay out the three slices of bread.On the first slice, layer beef, kraut, and swiss. On the second slice, layer beef and kraut. On the third slice, place the rest of the cheese. Broil until cheese bubbles. Remove from oven with spatula. Top with Russian dressing and assemble the layers. Secure with toothpick, cut and serve.

Posted by: Shadows 30-Dec-2003, 01:54 PM

Recipe Name: HAM AND CHICKEN CLUB Category: SANDWICH Serves: 1 3 Slice Bread of choice Blue Cheese Dressing, to taste 2 Ounce Ham, thinly sliced 2 Ounce Provolone Cheese 2 Ounce Chicken Breast,thinly sliced 3 Slice Tomato Lettuce (for cold sandwich only ) As a hot sandwich : Preheat broiler to 425f. On a cookie sheet, lay out three slices of bread. Spread all with Blue Cheese dressing. On first slice, place the ham and half the provolone. On second slice, place the chicken and tomato. On the third slice, place half the provolone. Broil until cheese bubbles and tomatoes soften. Remove from oven with spatula. Assemble, secure with toothpicks, slice and serve. As a cold sandwich : Spread three slices of bread with Blue Cheese dressing. On first slice layer ham, chicken and lettuce. Cover with second slice of bread. Add provolone cheese, tomato and lettuce. Top with third slice of bread. Cut and serve.

Posted by: Aon_Daonna 30-Dec-2003, 07:05 PM

Turkey & Coleslaw Ploughmans! Turkey& Coleslaw We all know how coleslaw salad goes I think, if not buy a tub and while your at it.. turkey pieces (maybe left over from the christmas turkey?) Tomatoes Lettuce Assemble on a slice of wholemeal bread or wheated malt bread (lettuce, cloeslaw, turkey pieces, tomato slices and put another slice of bread over it. Yummy! Ploughmans (actually called: Cheddar Cheese Ploughmans) traditional, from Yorkshire and my favourite Lettuce Tomato Cheddar Spreadable pickles (branston! mmh never said anything ) Usually served on thick slices of crusty white loaf - lettuce, thick slices of cheddar (alternatively stilton), spread the pickle over it and put some tomato-slices on it. Next slice of bread and it's ready to sink your teeth in.. gorgeous!

Posted by: Aon_Daonna 30-Dec-2003, 07:12 PM

ooh forgot that I absolutely love the french sandwich You need Baguette Jambon cru (or some other ham, thinly sliced) Cheese (I prefer some good mellow Camembert) Lettuce, Tomato Cut the bread in half with a diagonal cut, slice into it (don't cut the bits in 2 halves), assemble (just stuff in basically) and yummy! Alternatively the french often do this: Take baguette, slice into it, stuff it with ham and crisps and have it, try it, it's good! Also have your chips (fries) in your baguette with a good squirt of mayonaise and ketchup over it =)

Posted by: Aon_Daonna 30-Dec-2003, 07:16 PM

that's the recipe for a steak sandwich =) THE sandwich ín my eyes Steak Sandwich. This is a luxury, an expensive treat, so if you are going to do it, do it well- it is much better to use a small but really good steak like fillet steak than a larger but tougher variety. Cut the steak half its normal thickness, so that you have a two or three ounce steak. Split a crusty roll or a piece of french stick. Chop and soften some onion in a frying pan and reserve. Turn up the heat and cook the steak very quickly and fiercely. The idea is to cook it as briefly as you can get away with as steak gets tougher as it is cooked- the better the steak the less cooking it needs. Push the steak to one side and quickly sear the inside of the roll to heat it and mop any juices. Take out the bread, pile in the onion, add the steak and a dollop of English or Dijon Mustard and close it up. Eat absolutely immediately while it is still hot. This is the ultimate burger. You have eaten the real thing- pathetic American substitutes will have no power over you henceforth. ((I got that from a website ages ago...))

Posted by: Aon_Daonna 30-Dec-2003, 07:18 PM

here's the page, I found it again! http://www3.mistral.co.uk/apbw/index.html#scrote

Posted by: MDF3530 30-Dec-2003, 08:18 PM

Sorry if I sound like a kid, but my favorite sandwich is peanut butter and jelly . Especially with chocolate milk or a Coke and some Chee-tos™ Yum ! Recipe: Two slices of bread (I like white) 1 knifeful of Jif peanut butter per slice Welch's seedless grape jelly Directions: place bread slices on a plate. Spread one knifeful of peanut butter on each slice. Then add one squeeze of grape jelly from the squeeze bottle and spread. Put the other slice on top. Take plate over to kitchen table and eat.

Posted by: MDF3530 31-Dec-2003, 02:33 PM

Here's the sandwich I had today... Ham & Egg Sandwich: Ingredients: 1 egg 2 slices of ham, thinly cut (preferably leftover from a holiday dinner) 2 slices of American cheese (optional) Dash of salt Directions: Take one small frying pan and grease it up with margarine. Set stove burner on 5 or medium. Crack open egg and put into pan. Add dash of salt. While egg is cooking, take ham slices and, on a microwave-safe plate, and nuke 'em for 20 seconds. Put ham slices on bread. Put cheese, if desired, on ham slices. Remove egg from pan and put on sandwich. Put the other half on top and enjoy, preferably with a Diet Sierra Mist.

Posted by: Aon_Daonna 01-Jan-2004, 11:04 AM

peanutbutter & jelly??? *shudders* rather peanutbutter + chargrilled chicken + soysauce + chili's!

Posted by: Herrerano 02-Jan-2004, 11:11 AM

Peanut butter with finely chopped onion and tabasco sauce. Leo

Posted by: Aon_Daonna 02-Jan-2004, 06:33 PM

mmh.. I'll try that.. right now!

Posted by: Shadows 02-Jan-2004, 09:25 PM

Recipe Name: Dilled Beef Sandwiches Category: BEEF Serves: 10 4 Pound boneless beef chuck roast 16 Ounce jar whole dill pickles, undrained 1/2 Cup chili sauce 2 Clove garlic, minced 10 hamburger buns, split Cut roast in half and place in dutch oven or slow cooker. Add pickles with juice,chili sauce, and garlic. Cover and cook on Low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. Serving Options: Top with kraut or cole slaw Spicy German mustard Sliced Swiss Cheese Stilton or Blue cheese.

Posted by: RavenWing 05-Jan-2004, 09:51 AM

QUOTE (MDF3530 @ Dec 31 2003, 02:18 AM) Recipe: Two slices of bread (I like white) 1 knifeful of Jif peanut butter per slice Welch's seedless grape jelly Directions: place bread slices on a plate. Spread one knifeful of peanut butter on each slice. Then add one squeeze of grape jelly from the squeeze bottle and spread. Put the other slice on top. Take plate over to kitchen table and eat.[/SIZE][/font] You can take that a step further and make a grilled peanbut butter and jelly sandwich. I do not like american cheese or velveeta, so when people around me make grilled cheese, I make a grilled pb&j. spread some butter or margarine on the outside of the sandwich (try not to make it with too much jelly place it on a griddle or frying pan and brown on both sides. mmmmmmmm

Posted by: Aon_Daonna 05-Jan-2004, 10:25 AM

Can't quite imagine it with Jelly =/ But with grilled sandwiches we come to the traditionally french Croque Monsieur and Croque Madame *mjam* In france this is a common thing to eat for a snack... I love it and the memories of sitting in the Le Coq's lounge, grilling croque monsieurs and madames .. This is the simple version. If you sit in paris in a street café one day (DO IT!!!) order one, they come in great varieties and most of them are so tasty! (with béchamel.. or all the other elaborate versions you get). Okay, here it comes, for one Croque Monsieur you need 2 slices of white bread some unsalted butter cooked ham 1-2 slices of raclette cheese or gruyére Butter both sides of the bread and lay the ham and cheese on it. Cover with the other slice and grill (or broil?) for about 1-2 minutes. Then turn over on the the other side and grill for another 1-2 minutes. Voilà un Croque Monsieur. For the Croque Madame fry an egg while grilling the sandwich and lay on top of it when finished. C'est la Croque Madame. Croque comes from the word croquer (I think) and means crunch or munch. So, a croque monsieur is Mr. Crunch great to do with kids btw

Posted by: RavenWing 05-Jan-2004, 12:02 PM

Most people around here couldn't imagine peanut butter with anything but jelly. I just like peanut butter, especially in Thai food.

Posted by: Aon_Daonna 05-Jan-2004, 03:02 PM

I like it alot with savoury things.. but the usual peanutbutter you buy here is too sweet already. I don't want to top it with even more sweet stuff.

Posted by: MDF3530 05-Jan-2004, 05:10 PM

How about peanut butter smeared on top of oatmeal cookies? That is an awesome combination !

Posted by: Herrerano 05-Jan-2004, 05:20 PM

Peanut butter and saurkraut has always been a favorite. But close behind is peanut butter with cold hot dogs. Then there is one of my all time favorite, eat over the kitchen sink sandwiches. Take one slice of soft bread, a slice of salami, lots of mustard, and then crunch up potato chips while folding the bread and salami in like a taco. Stuff as many chips in as possible all crunched up. (Crisps for you European types.) Must eat with both hands to keep chips under control. Leo

Posted by: Aon_Daonna 06-Jan-2004, 07:39 AM

mmmh *goes seeing if there are more crisps in the hoose*

Posted by: Shadows 10-Jan-2004, 09:50 AM

Recipe Name: TURKEY AND CORNED BEEF BRISKET CLUB Category: SANDWICH Serves: 1 3 Slice Bread of choice Mayonnaise, to taste 3 Ounce Corned Beef Brisket, thinly sliced 2 Ounce Swiss Cheese Lettuce 2 Ounce Turkey Breast, thinly sliced 3 Slice Tomato Spread mayo on three slices of bread. On first slice place corned beef, swiss and lettuce. Cover with second slice of bread. Add turkey, tomato and lettuce. Top with third slice of bread. Secure with toothpick, slice and serve.

Posted by: Shadows 01-Feb-2004, 01:34 PM

Beef On Weck This is a quick version of the roast beef sandwich that is popular in the Northeastern United States. Serves 4 4 Kaiser rolls, split 1/4 teaspoon Caraway seed 1/8 teaspoon Fennel seed 1/4 teaspoon Kosher salt 1 pound Roast beef, cooked Beef broth Horseradish, prepared (optional) Pre-heat the oven to 325. Lightly brush the top of the rolls with water. Sprinkle on the fennel, caraway and salt. Bake for 4-5 minutes. Heat the broth. Heat the beef in the warm broth. Add the beef to the bottom half of the roll. Add the horseradish if used. Dip the bottom of the top half of the roll in the broth. Place on top of the beef and serve warm.

Posted by: kc0dxh 10-Feb-2004, 04:13 PM

I'll start with my favorite weekend sandwich. Cream Cheese and Jam. Concord Grape Jelly will work in a pinch.

Posted by: kc0dxh 10-Feb-2004, 04:16 PM

I really like a good club sandwich with lettuce and tomatos that has been left to sit with a small weight on it for 2-3 hours. The time lets the sandwich warm up some from fridge temps and lets the flavors begin to meld. There is no other way I've found to achieve this flavor. Just find a book or a skillet for weight. You may have to adjust the weight to sandwich size.

Posted by: Shadows 11-Jul-2004, 09:53 AM

I found this one on the web, I usualy try a recipe and then try to improve on it, this one should be fixed as is! This could go in several topic areas, but....: Cuban Pork Sandwiches 2 pounds pork loin roast 1/2 cup orange juice 1/2 cup lemonade 1/2 cup onion, finely chopped 1/4 cup olive oil 2 tablespoons garlic, minced 2 tablespoons oregano 2 tablespoons lime juice salt and pepper to taste For the Sandwich 8 french rolls 8 tablespoons butter 8 sliced swiss cheese 8 slices deli ham 24 pickle slices Combine orange juice, lemonade, onion, olive oil, garlic, oregano and lime juice. Mix well and pour over pork loin roast. Turn to coat, cover and refrigerate for about 6 hours. Remove roast from refrigerator and preheat grill. Season with salt and pepper and place roast on hot grill over direct medium heat. Grill for about 10 minutes turning until the whole surface has browned. Move to indirect grilling and cook for an additional 30 to 45 minutes or until the internal temperature reaches 155 degrees F. Remove from grill and allow to rest for 10 minutes. Cut open rolls, butter and toast on the grill for about 1 minute. Carve against the grain as thinly as possible. Assemble with other sandwich ingredients. Serve while the pork is still warm.

Posted by: freekenny 17-Jul-2004, 10:45 PM

Here is a fav sandwich of my grandmothers ~smile~ Whenever we had leftover pork chops from supper, around the evening news time 11pm, she would go to the stove and get a couple..of course if they had bones she would take the meat off..she would take 2 large slices of pumpernickle or rye bread, spread butter on both slices, cut up a large Vadalia sweet onion and place a generous amount of sliced onions on the bread then top it off with the pork chop meat...~grin~ I still get 'tickled' thinking of her going to the kitchen and making that sandwich.. Oh yeah, and when she would get heartburn, wouldn't know why ~grin~ she had another wonderful remedy..she would ingest two heaping tablespoons of baking soda...minutes later and many burps later her stomach would feel better

Posted by: freekenny 20-Aug-2004, 12:33 PM

O'siyo, I am just a 'sucker' for left-overs and the fun things one can do with them Left-overs really make the best sandwiches too!~ Take that cold chicken outta the fridge, cut it up..Have two really big pieces of bread or flour tortillas ready...place chicken on bread/tortillas, add some cheese, onion, black olives, beans (ah come on try it ), fresh spinach leaves, tomato...for a spread try some ranch, thousand island or catalina dressing..serve with pickles and iced tea Hmmm did this forum warn one to *enter at your own risk?* ~~Sty-U

Posted by: Shadows 14-Aug-2005, 08:38 AM

Recipe Name: ROAST BEEF CLUB NO. 1 Category: SANDWICH Serves: 1 3 Slice Bread of choice Blue Cheese Dressing ,to taste ** Lettuce 4 Ounce Roast Beef, thinly sliced 3 Slice Slab Bacon, thick 3 Slice Tomato Broil, fry or microwave bacon until crisp; drain well and set aside. Spread all slices of bread with Blue Cheese dressing. On first slice of bread, layer lettuce and roast beef. Cover with second slice of bread. Add Bacon, lettuce and tomato. Top with third slice of bread. Secure with toothpicks , slice and serve. For French bread or roll: layer all ingredients on bottom half. Spread additional Blue Cheese dressing on top half. Assemble, cut and serve.

Posted by: Shadows 14-Aug-2005, 08:38 AM

Recipe Name: ROAST BEEF CLUB NO. 2 Category: SANDWICH Serves: 1 3 Slice Bread of choice 4 Ounce Roast Beef, thinly sliced thinly sliced Onion, to taste 2 Ounce Swiss Cheese Horseradish Mayo, to taste ** Cover all slices of bread with horseradish mayo. Place roast beef on first slice. Cover with second slice of bread, swiss cheese and top with onion. Top with third slice of bread, secure with toothpick, slice and serve

Posted by: Shadows 14-Aug-2005, 08:39 AM

Recipe Name: ROAST BEEF CLUB NO. 3 Category: SANDWICH Serves: 1 3 Slice Bread of choice Horseradish Mayo, to taste** 4 Ounce Roast beef, thinly sliced 2 Ounce Sharp Cheese 2 Slice Onion Cover all slices of bread with Horseradish mayo. Cover first slice of bread with roast beef. Add second slice of bread, sharp cheese and raw onion. Top with third slice of bread. Secure with toothpick , slice and serve with pickles on the side.

Posted by: Shadows 14-Aug-2005, 08:47 AM

Recipe Name: SAUSAGE SANDWICH NO. 1 Category: SANDWICH Serves: 1 1 5 inch French Rolls, Split 3 Each Hot Italian Sausages 2 Ounce Swiss Cheese 3 Tblsp Hot Crushed Cherry Peppers 3 Slice Onion, seperated into rings Broil or fry sausage until well done; drain well and set aside. Preheat broiler to 425f. On a cookie sheet, lay out both sides of bread. Place half of swiss cheese on each side. Broil until cheese bubbles. Remove from oven. Place sausage on bottom half of bread, topping with crushed cherry peppers and onion slices. Close sandwich, cut and serve. Spread with mustard if desired.

Posted by: gaberlunzie 14-Aug-2005, 09:58 AM

ONION AND HAM BRUSCHETTA 4 ounces sliced ham cut into 1-inch pieces (3/4 cup) 1 cup chopped onion 1 cup chopped plum tomatoes 2 tablespoons mayonnaise 1 tablespoon prepared Dijon-style mustard 8 large slices (3/4 inch thick) Italian bread, toasted Preheat oven to 400 F. In a medium bowl combine ham, onion, tomatoes, mayonnaise and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes. Serve immediately at room temperature. Serves: 4 Note: Onion and ham mixture can also be served cold as a sandwich filling in hollowed-out hard rolls or pita breads.

Posted by: Eventide 18-Aug-2005, 11:41 AM

BLACKFOREST CLUB My very own creation: don't knock it 'til you try it! Sandwich: 3-- slices of Hazelnut Poppy Seed bread, toasted 2-- slices of bacon 2-- thin slices of Blackforest ham 1-- thin slice of boneless skinless chicken breast Toppings: A healthy pinch of Mustard Seed sprouts 2 to 4-- thin slices of tomato a handful of Spring Mix lettuce Leaves or any combo(Aragula and romaine, red lettuce and baby spinach, dandelion leaf and butter leaf lettuce) Condiments: Pinch of dried summer savory Pinch of ground black pepper Stone Country Dijon prepared mustard To assemble the sandwich:(you might need long toothpicks!) Start with one slice of toasted bread, add a thin spread of Dijon, top with bacon and then sprouts and then 1 or two slices of tomato and lettuce. Add another slice of bread followed by a thin spread of Dijon and sprinkle with the dried summer savory. Continue with the blackforest ham and chicken, sprinkle with the pepper and then top it with more lettuce and tomato and then the last slice of bread. Hold together with toothpicks and cut into triangles if preferred. ENJOY!!

Posted by: Shadows 25-Feb-2006, 08:32 AM

Grilled 3 Cheese Sandwichs with Bacon and Tomato Source Shadow 3 slices bread of your liking 1 slice of Swiss cheese 1/4 cup of grated cheddar cheese 1/8 cup blue cheese ( I use Stilton) 2 slices of cooked bacon 2 slices tomato 2 tbls butter spicey brown mustard to taste This is for one sandwich. Melt 1 tbls of butter in a medium hot cast iron skillet. Lay out your bread slices and put mustard on one side of each slice. Place Swiss cheese on bottom slice, then the 2 slices of cooked bacon. Top with 1/8 cup of grated cheddar cheese. Place second slice of bread on top of cheddar, top with the blue cheese, tomato and remaining cheddar cheese. Using 1/2 tbls butter dot the top side of the top piece of bread with the butter and place buttered side up on sandwich. Secure the sandwich with tooth picks. Place the un-buttered side down in the skillet, cook until light brown and cheese starts to melt. Turn sandwich over and continue to cook until well browned and the cheese is well melted. Serve warm with dill pickle and chips.

Posted by: Dogshirt 25-Feb-2006, 11:06 AM

One of my all time favorites was home-churned butter on my Mom's home made bread. I wanted it for my school lunch but she thought people would think we were poor, so she wouldn't send it.

Posted by: stoirmeil 27-Feb-2006, 11:06 AM

QUOTE (Dogshirt @ 25-Feb-2006, 12:06 PM) One of my all time favorites was home-churned butter on my Mom's home made bread. I wanted it for my school lunch but she thought people would think we were poor, so she wouldn't send it. Mmmmm . . . sounds great to me! Anybody remember sandwiches when you were a kid that the other kids thought were weird, but you ate them anyway? My favorite was peanut butter, cheddar cheese, apple and raisin sandwiches, with some cinnamon. We usually had store-bought white bread, but when there was "nice" bread (like whole wheat), it was the best sandwich going. I still eat 'em sometimes.

Posted by: sisterknight 07-Mar-2006, 12:31 PM

fried egg sandwiches are really yummy too 1 toasted english muffin 1 fried egg(still mushy in the middle) old cheddar cheese salsa(medium/hot) a dallop of sour cream!!!! instead of frying the egg you could always zap it!

Posted by: Senara 07-Mar-2006, 01:13 PM

The Senara Sandwich (hehehe...cuz I'm the only one crazy enough to eat it in my family ) toast two slices of bread (I prefer whole wheat but what ever is on hand is fine) cover each slice on one side with peanut butter (again I prefer the crunchy pb) 2-3 slices of bologna on either slice on top of peanut butter assemble standard sandwich style (peanut butter on the insides) I know it's just a hair short of an Elvis special but I couldn't do that to a banana...

Posted by: Raven 08-Mar-2006, 10:42 AM

Grilled Cheese Picante 2 slices of Brownberry Healthnut bread 2 sliced pickled Jalapeno peppers 2 slices of your favorite cheese ( I am alergic to dairy so I use a tofu substitute with more Jalapeno built in) Butter (or Margerine in my case) a slice of bread and put on griddle butter side down. add cheese then peppers. Let cheese melt add other slice of bread and flip (you get the idea) Yum now I'm hungry Mikel

Posted by: sisterknight 08-Mar-2006, 12:38 PM

senara if you like bologne, you should try it with crispy bacon and pb!!!

Posted by: stoirmeil 09-Mar-2006, 11:19 AM

Oh, now we getting into PB&J for grownups. Ever tried hot pepper jelly? http://www.pepperfool.com/recipes/jams/diablo_jelly.html You can also buy this stuff. Put it into good bread with the most natural, non-sugared peanut butter you can find. Also -- natural peanut butter and crispy bacon, with some dried powdered chipotles (smoked jalapenos) makes an amazing sandwich. I also like good PB with chipotle powder on a good rice cake, or PB on a rice cake with a sprinkle of one of those hot Indonesian spice blends and a light drizzle of tamari sauce (if you get the mini rice cakes, this makes nice little hors d'oeuvres).

Posted by: sisterknight 10-Mar-2006, 03:01 PM

my hubbie got a really good hot pepper jelly recipe from our nieghbour in new brunswick last summer....talk about easy to make and amazingly good!!!it's great with crackers and philly cream cheese oh and with porch wine(that's homemade fruit wine...lots of sugar and fruit!!!)

Posted by: Dogshirt 18-Mar-2006, 12:41 PM

PB with cucumber chip or bread&butter pickles is good. In a pinch I use sweet relish, but it's not as good and is kind of drippy.

Posted by: gaberlunzie 29-May-2006, 06:22 AM

I tried these sandwiches yesterday and we all loved them. STEAK REMOULADE SANDWICHES Ingredients: 1/4 cup light mayonnaise dressing or salad dressing 1 1/2 teaspoons finely minced cornichons or gherkins 1 teaspoon capers, chopped 1/4 teaspoon lemon juice 2 8-ounce boneless beef loin strip steaks 2 teaspoons prepared garlic spread or 2 teaspoons bottled minced garlic 1 large yellow sweet pepper, seeded and cut lengthwise into 8 strips 4 Kaiser or French-style rolls, split 1 cup arugula or spinach leaves Method: 1. For remoulade, in a small bowl combine mayonnaise dressing, cornichons, capers, lemon juice, and a pinch freshly ground black pepper. Cover and refrigerate until needed. 2. Pat steaks dry with a paper towel. Rub garlic spread over steaks. Sprinkle with additional freshly ground black pepper. Grill steaks and sweet pepper strips on rack of an uncovered grill directly over medium heat until meat is desired doneness, turning once. (Allow 8 to 12 minutes for medium doneness.) Transfer cooked steaks and sweet pepper strips to a cutting board; cut steaks into 1/4-inch-thick slices. 3. If desired, grill rolls directly over medium heat about 1 minute or until toasted. Spread remoulade on bottom halves of rolls; top with arugula, steak slices, sweet pepper, and roll tops. Makes 4 servings. Suggestion: Serve with baked potato chips

Posted by: gaberlunzie 29-Jun-2006, 05:31 AM

Bavarian Beef Sandwich Ingredients: 1 8 oz. pkg soft cream cheese 1/4 c. sour cream 2 Tab. horseradish 12 rye bread slices or 6 sub buns Lettuce Roast beef slices 6 red onion slices Method: Combine cream cheese, sour cream, and horseradish, mixing until well blended. For each sandwich, spread bread with the the cream cheese mixture, add the meat, lettuce and onions. Add additional cream cheese spread if desired - I always do! Serves 6.

Posted by: zeryx 06-Aug-2006, 10:56 AM

My out and out favourite toasted sandwich is filled with Corned Beef and Cheese!!

Posted by: greenldydragon 19-May-2009, 10:42 AM

Grilled Peanut Butter and Banana Split Sandwich Serves: 1 2 slices of bread 1 teaspoon butter, softened 1 tablespoon creamy peanut butter 2 teaspoons honey 1/2 teaspoon semisweet chocolate minichips 1 large strawberry, thinly sliced 1/2 small banana, cut lengthwise into 3 slices (about 2 ounces) 1 tablespoon pineapple jam Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices. Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich. Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned. (It is DELICIOUS!)

Posted by: valpal59 19-May-2009, 02:39 PM

Greenldygragon, That sounds yummy. Will have to try it. Thanks for the recipe. Val

Posted by: MDF3530 19-May-2009, 02:57 PM

My parents and I have started using whole grain white bread. It was an accidental discovery by me. I buy bread for my parents, but one time the Wonder outlet store by me was out of the regular white bread. I had my choice between the whole grain white and the Texas toast, so I bought a couple loaves of the whole grain. They reported back to me that they really liked it, so I bought a loaf for myself and discovered I liked it too.

Posted by: Arabella 19-May-2009, 05:33 PM

That does sound good. I will have to give it a try. Sharon

Posted by: Rindy 19-May-2009, 07:55 PM

This sounds like a sandwhich of my dreams. Wonderful, thanks for posting this recipe greenldydragon Slainte

Posted by: englishmix 19-May-2009, 10:09 PM

I really enjoy a Monte Cristo sandwhich, and I have never had them as delicious as when served by Bennigans Restaurants. But now, I think that chain has met its demise. Will they ever taste as good again? The secret must be in the sauce...

Posted by: MDF3530 19-May-2009, 11:56 PM

QUOTE (englishmix @ 19-May-2009, 10:09 PM) I really enjoy a Monte Cristo sandwhich, and I have never had them as delicious as when served by Bennigans Restaurants. But now, I think that chain has met its demise. Will they ever taste as good again? The secret must be in the sauce... Bennigan's Monte Cristo sandwiches were good. There are a few local family style restaurants by me that have good Monte Cristos.

Posted by: Arabella 20-May-2009, 06:28 PM

If I might ask, what is a Monte Cristo?

Posted by: Shadows 20-Jan-2012, 04:05 PM

This is one of the best I have had! Bennigans Monte Cristo Sandwich Prep Time: 5 mins Total Time: 10 mins Serves: 3, Yield: 3 sandwiches "Bennigan's makes one of the best Monte Cristo sandwiches. A break from the usual toasted ham & cheese." 9 slices whole wheat bread 3 slices cooked turkey 3 slices cooked ham 3 slices American cheese 3 slices swiss cheese Batter 1 eggs 1 -1 1/4 cup water 1/2 teaspoon salt 1 teaspoon sugar 1 1/2 cups flour 1 tablespoon baking powder vegetable oil ( for deep frying) Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice. in-between and secure the triple-decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle. with powder sugar. Serve with Raspberry jam.

Posted by: Shadows 14-Mar-2012, 02:01 PM

This is from one of my recipe collections: Recipe Name: GYROS-STYLE PORK SANDWICH Category: PORK Serves: 4 1 pound boneless pork loin 4 tables olive oil 1 tables Dijon-style mustard 1/2 cup lemon juice 2 garlic cloves crushed 1 teaspo oregano 1 cup plain low fat yogurt 1 cucumb peeled seeded and chopped 1/2 teaspo garlic pepper 1/2 teaspo dill 2 pita loaves halved 1/2 small red onion thinly sliced Cut pork crosswise into think slices; then into strips 5x1/2-inch. Place in self-sealing bag. Combine olive oil, mustard, lemon juice, garlic and oregano; pour over pork. Cover and refrigerate 1-8 hours. Meanwhile, in small bowl stir together yogurt, cucumber, pepper and dill. Cover and refrigerate. Heat oven to 450 degrees F. Drain marinade from pork, discarding marinade. Place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some yogurt dressing and onions. Serves 4

Posted by: Shadows 14-Mar-2012, 02:02 PM

Recipe Name: Chili's® Fajitas Category: MEXICAN Serves: 4 SOURCE CHILLI'S 1/4 Cup lime juice 2 Tblsp olive oil 4 Clove garlic - crushed 2 Tsp. soy sauce 1 Tsp. salt 1/2 Tsp. Liquid Smoke 1/2 Tsp. cayenne pepper 1/4 Tsp. black pepper 1 Pound top sirloin steak OR 1 Pound boned and skinned chicken breasts 2 Tblsp water 1 Tsp. soy sauce 1/2 Tsp. lime juice 1 Dash salt 1 Dash black pepper 1 Tblsp olive oil 1 Large Spanish onion - sliced thin 1/2 green pepper - sliced thin 1/2 red pepper - sliced thin 1/2 yellow pepper - sliced thin -Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight. -Discard leftover marinade. -Grill meat over medium flame 4-5 minutes on each side. -Cut meat into thin strips. Set aside and keep warm. -Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside. -Cook onion and peppers in oil until brown. Remove from heat. -Pour reserved mixture over onions and peppers. -Combine meat, onions, and peppers. Note: Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.

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