Sandwich Recipes

There’s More To A Sandwich Than You Think!

By HILARY JOHNSON

The traditional sandwich has come a long way from the 2 slices of bread with meat in it made popular by the Earl Of Sandwich. Although many think this was the beginning of what we now know as a sandwich, the sandwich has been around in one form or another from as early as the 1st century B.C.

We hope you enjoy our collection of sandwiches below and as always you can get our eBook by scrolling down to the bottom of the page..Enjoy!

HAWAIIAN CRESCENT SANDWICHES

1 can Pillsbury quick crescent dinner rolls
1 can sm. chunk style ham (Hormel)
1/3 c. crushed pineapple, drained
1/2 c. shredded Monterey Jack cheese
1/4 c. diced green pepper
Press dough into 4 rectangles (7×4 inches). Place dough on ungreased
cookie sheet. Press perforations to seal. In a bowl mix ham, pineapple,
cheese and green pepper. Evenly divide mixture into rectangle; fold over to
cover. Bake 13-18 minutes or until golden. Serve with fruit salad or tossed
salad or a cup of soup.

FAST SKILLET BEEF KABOB SANDWICH

1 lb. well-trimmed boneless beef top
sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes
1 tsp. each garlic powder,
lemon-pepper and char-grill seasonings
2 tbsp. butter (divided)
1 med. onion (sliced thin)
1 each lg. green and red peppers (cut into rings)
2 (6 inch) pita bread rounds (cut into halves)
Tomato wedges
Parsley sprigs
Place steak cubes in a small bowl; sprinkle with garlic powder and lemon pepper seasoning. Set aside. Over medium-high heat, sprinkle char-grill
seasoning into a large iron skillet. Add one tablespoon butter, melt and add
beef cubes. Cook 5 to 7 minutes, turning once. Remove beef cubes to
heated platter to keep warm. Add reserved butter to same skillet and melt.
Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper
rings on platter, alternating colors. Spoon beef cubes inside and outside of
rings.

CHICKEN SANDWICHES

1 lg. or 2 sm. chickens
3 eggs
Salt and pepper
Celery salt
2 to 3 slices dry bread
Chicken broth
Cook chicken and remove meat from bones. Shred chicken; do not grind.
Add beaten eggs, salt, pepper, celery salt and broken up bread. Add
chicken broth to make right consistency for a sandwich. Bake at 350
degrees for 1 hour or longer, if needed.

The sandwich has been a highly portable option for lunches
for children and adults a like for many years. Taken to work
or school, from high teas to picnic’s, the sandwich has been
a staple food in most homes.

BIG SANDWICH

Trim crusts from unsliced white or wheat bread. Cut loaf into four lengthwise slices, spread one side of each slice with softened butter.
–FIRST SLICE TOPPING:–
1 hard cooked egg, chopped
7 oz. can chopped shrimp
1/4 c. chopped celery
2 tsp. lemon juice
Dash salt & pepper
1/4 c. mayonnaise
Mix well. Spread on top of first slice of bread.
–SECOND SLICE TOPPING:–
3 oz. pkg. cream cheese
1 c. finely chopped pecans
9 oz. can well drained crushed
pineapple
Mix well. Spread on top of second slice of bread.
–THIRD SLICE TOPPING:–
8 slices crisp bacon, crumbled
1 c. finely chopped, cooked chicken
1/4 c. mayonnaise
1 tbsp. chopped pimiento
Dash salt & pepper
Mix well. Spread on top of third slice of bread. Top with remaining slice and
coat top and sides with the following frosting.
–FROSTING:–
2 (8 oz.) pkgs. softened cream cheese
1/2 c. half & half
Food coloring
Paper thin slices of cucumber
Mix cream cheese and half and half. Add food coloring to mixture (a delicate
green). Garnish top with paper thin slices of cucumber overlapping the
length of the loaf. Chill in refrigerator two or three hours. Serves 12 to 14.

HOE DOWN SANDWICHES

4 hard-cooked eggs, chopped
3/4 c. ham, chopped
16 whole wheat bread slices
16 cheese slices
1/4 c. celery, chopped
1/4 c. dill pickle, chopped
Salad dressing
Margarine
Combine eggs, ham, celery, pickle and enough salad dressing to moisten.
Mix lightly. For each sandwich, cover slice of bread with cheese, egg
mixture and second slice of cheese and second slice of bread. Spread
bread with margarine. Place sandwich on cookie sheet. Broil on each side
until golden brown and cheese melts. Makes 8 sandwiches.

MONTE CARLO SANDWICHES

8 slices whole wheat bread, dry or old
4 slices ham, cooked
4 slices turkey breast, cooked
4 slices Swiss cheese
4 eggs, beaten
1/2 c. milk
1/4 tsp. salt
On each of four bread slices, place 1 slice each of ham, turkey and cheese.
Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt
together. Dip each sandwich carefully into egg mixture, turning to dip each
side. Fry in sprayed or oiled pan like you would French toast, making sure
cheese is melted and meat is hot. May be put on sprayed cookie sheet;
bake at 375 degrees, turning once.

GRILLED TUNA AND DILL HAVARTI SANDWICH

If you can’t find semolina bread (crusty Italian bread made with semolina
flour), use an Italian or sandwich loaf. 1 (6 1/2 or 7 oz.) can solid white
tuna, drained & flaked
3 tbsp. mayonnaise
2 tbsp. celery, diced
1 tbsp. parsley, chopped
1 tbsp. red onion, diced
1/4 tsp. freshly ground pepper
1 loaf (about 14 inches) semolina
In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper
until well blended. Cut bread on a sharp diagonal into eight 1/2 inch slices,
each about 6 inches long. (Reserve any remaining bread for another use.)
Layer each of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese.
Spread each remaining slice lightly with about 1/2 tablespoon butter and
place buttered side up on cheese. In large heavy skillet, cook sandwiches
buttered side down over high heat until golden. Butter tops lightly; turn with
a large spatula and cook other sides until golden. Makes 4 sandwiches

Sandwich Recipes