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Big Sandwich Big Sandwich

Perfect for casual entertaining, this sandwich is impressive and easy to prepare.

Assemble the recipe earlier in the day and wrap in foil.

Refrigerate until it’s time to pop it in the oven.

Serve it with coleslaw or potato salad and you have a complete meal!

Ingredients;

1 unsliced round loaf of bread (8 inches)

2 tablespoons prepared horseradish

½ pound thinly sliced cooked roast beef.

2 tablespoons prepared mustard

½ pound thinly sliced fully cooked ham or turkey

4 slices Swiss cheese

2 tablespoons mayonnaise

1 small tomato, thinly sliced

6 bacon strips, cooked

4 slices American cheese

¼ cup butter or margarine, melted

1 tablespoon sesame seeds

½ teaspoon onion salt

Directions;

Slice bread horizontally into five equal layers. Spread bottom layer with horseradish; top with roast beef.

Place the next slice of bread over beef; spread with mustard and top with ham or turkey and Swiss cheese.

Add the next slice of bread; spread with mayonnaise and top with tomato and bacon.

Add the next slice of bread; top with American cheese and onion. Cover with remaining bread.

Combine butter, sesame seeds and onion salt; brush over top and sides of loaf.

Place on a baking sheet; loosely tent with heavy-duty foil.

Bake at 400◦ for 15-20 minutes or until heated through. Carefully slice into wedges.

Serving Sizes Around 8.

Chicken Salad Sandwich

Chicken Salad Sandwiches

When you roast a chicken or turkey, plan to reserve 2 cups of cooked meat for this favorite filling, that can be served on white or wheat bread or in pita pockets.

Ingredients;

2 cups diced cooked chicken

2 hard-cooked eggs, chopped

1 small cucumber, diced

1 celery rib, diced

1/3 cup mayonnaise or salad dressing

¼ teaspoon salt

1/8 teaspoon ground mustard

1/8 teaspoon white pepper

Bread or pita bread

In a bowl, combine the first eight ingredients. Serve on bread or in pita bread.

Serving Size Around 4-6.





Rebuen Sandwiches Reuben Sandwiches

Whether you use leftover corned beef or buy it sliced from the deli, this sandwich is guaranteed to please.

To easily slice homemade corned beef, chill the cooked meat overnight and use a sharp carving knife.

12 ounces thinly sliced canned or fully cooked corned beef.

8 slices light or dark rye bread

1 can (8 ounces) sauerkraut, drained

½ cup Thousand Island dressing

4 slices Swiss cheese

Butter or margarine

Directions;

Arrange corned beef on four slices of bread. Top each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese.

Top with remaining bread. In a skillet over medium heat, melt 2-3 tablespoons butter.

Toast sandwiches until bread is lightly browned on one side.

Turn sandwiches and brown, and brown other side, adding butter if necessary.

Cook until cheese is melted and meat is heated through.

Serving Sizes Around 4

Hope you enjoy some great sandwich recipes.




More Great Sandwich Recipes

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