Sandwiches, Between the bread

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.

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.

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!!

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.

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.

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!

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...

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

senara

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

Oh, now we getting into PB&J for grownups.

Ever tried hot pepper jelly?
http://www.pepperfool.com/recipes/jams/dia...ablo_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).

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!!!)

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.

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

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.