Sandwiches, Between the bread

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

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!)

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

Val

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.

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

Sharon

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


Slainte

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.

If I might ask, what is a Monte Cristo?

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.

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

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.