Avocado Chicken Salad Sandwich

Avocado Chicken Salad Sandwich

• 1 c. chicken breast, cooked & diced
• 1/2 c. celery
• 1/2 c. mayonnaise
• 2 Tbsp. avocado, diced
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 8 slices sourdough bread

• In a mixing bowl, add the chicken, celery, mayonnaise, avocado, lemon juice, salt and pepper.
• Toast gently until thoroughly mixed. 
• Using a spoon or scoop, spread the chicken salad on the bread.
• Place the other slice of sourdough bread on top. 
• Using a sharp knife cut the bread in half and place on plate and serve.

Makes 4 servings.

Apple-Mustard Sliced Ham

Apple-Mustard Sliced Ham

• 1/2 - cup apple butter
• 1 – tablespoon coarse-grain mustard
• 8 – slices marble rye bread
• 1-1/2 – cups cabbage, shredded
• 8 – ounces cooked ham, thinly sliced
• 4 – ounces Swiss cheese, thinly sliced
• 1 – medium apple, cored and sliced into thin wedges

• In a small bowl, combine apple butter and mustard.
• Spread one side of each bread slice with apple butter mustard.
• Top half of the bread slices with cabbage, pork, Swiss cheese, apple slices, and the remaining bread slice with apple butter sides down.

Picnicking & Tailgating

• Wrap in plastic wrap and chill up to 4 hours.

Makes 4 servings.

Alan’s Special Sandwich

Alan’s Special Sandwich

• 3 - red bell peppers
• 3 - tablespoons extra virgin olive oil
• 1 - teaspoon sugar
• 1/4 - cup dry white wine
• 1/3 - teaspoon salt
• 1/4 - teaspoon ground pepper
• 4 - ounces Genoa salami
• 4 - ounces Prosciutto
• 4 - ounces thin ham slices
• 4 - ounces Provolone cheese
• 4 - marinated mushrooms, sliced
• 8 - Italian bread slices (See Dominique’s Italian Bread)

• Starting with the red bell pepper first, remove seeds and core. 
• Now cut red bell peppers into 1-inch-wide strips.
• Heat a pan to medium temperature and when the pan is hot add oil and peppers. 
• Cover and cook 20 minutes. 
• Every 2 minutes, you want to toss the peppers.
• Sprinkle peppers with the sugar and add the wine. 
• Continue to cook, covered, an additional 5 minutes. 
• You want the peppers are very tender and caramelized. 
• Now add the salt and pepper.
• Allow peppers to cool for 15 minutes before adding to sandwich.
• On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.

Picnicking or Tailgating

• Heat the pepper mixture in a microwave and place in a thermal container. 
• Make the sandwich at your picnic or tailgate site and enjoy.

Makes 4 sandwiches.

World’s Best Roast Beef Sandwiches

World’s Best Roast Beef Sandwiches

Makes 4

• 8 slices dark rye bread
• Lots of butter
• 1/2 cup dairy sour cream
• 2 teaspoons dry onion soup mix
• 2 teaspoons prepared horseradish, well drained

• Dash of freshly ground pepper
• Thinly sliced cold roast beef Lettuce
• Spread bread slices with butter. 
• Combine sour cream with onion soup mix, horseradish and pepper. 
• Spread about 1 tablespoon of this mixture on each slice of bread. 
• Top four slices lavishly with roast beef, then lettuce; cover with remaining bread. 
• You may need cocktail picks or wooden picks to hold each half of the sandwich together.

Wineburgers

Wineburgers

• 1 1/2 pounds lean ground beef
• Seasoning salt, to taste
• 3 to 4 cups Burgundy wine, any kind
• 4 slices American or Swiss cheese
• 4 hamburger buns

• Heat grill and form ground beef into four 5- to 6-ounce patties. 
• Place patties on grill and season lightly with seasoning salt. 
• Cook for about 3 minutes, then flip patties. 
• Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty.
• Cook until medium or mediumwell.
• Top with cheese and serve on buns.

Wild West Burgers

Wild West Burgers

• 8 hamburger patties (2 pounds total)
• 3 tablespoons barbecue sauce
• 1 (4.5 ounce) can chopped green chiles, well drained
• 8 slices Monterey jack cheese
• 1 cup canned French-fried onions
• 8 hamburger buns, split

• Preheat the oven to 375 degrees F.
• Place the hamburger patties on two rimmed baking sheets. 
• Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. 
• Bake for 15 minutes.
• Top each burger with a slice of cheese and a sprinkle of French-fried onions. 
• Bake for 3 to 5 minutes, or until no pink remains in the burgers and the cheese is melted.
• Serve in the buns.

Western Trail Sandwiches

Western Trail Sandwiches

To salvage eggs which had gone bad and to disguise the bad taste, pioneers mixed the eggs with
onions and any seasonings they had on hand.

• 4 slices bacon, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 4 eggs
• Salt
• Pepper
• Bread

• Fry bacon in a skillet for several minutes. 
• Toss in the green pepper and onion and cook until vegetables are almost tender. 
• Beat eggs with the salt and pepper; pour over mixture in the skillet, then cook until eggs are set. 
• Turn and brown the second side lightly. 
• Place between slices of buttered bread.

Makes 4 sandwiches.

Western Burgers

Western Burgers

Dough

• 1 1/2 cups warm water
• 2 tablespoons yeast
• 4 tablespoons granulated sugar
• 1 teaspoon salt
• 4 tablespoons melted shortening
• 4 cups flour

• Combine water, yeast, sugar and salt. 
• Let stand a few minutes. 
• Add shortening and half of flour.
• Stir until well blended. 
• Gradually add remaining flour until a firm dough results. 
• Place in a greased bowl and let rise.

Filling

• 1 pound hamburger meat
• 1 small chopped onion
• 2 teaspoons prepared mustard
• 2 tablespoons salad dressing
• 1/4 pound grated cheese
• Salt and pepper to taste

• Brown hamburger and onion. 
• Drain off fat. 
• Add remaining ingredients. 
• Refrigerate until cool.
• Roll out dough 1/4- to 1/2-inch thick. 
• Cut into 3 1/2-inch squares. 
• Pour about 1/2 cup of meat mixture in center of each square. 
• Pull corners together and pinch all the openings closed. 
• Turn upside down on a greased pan. 
• Mash down slightly; let rise until double in size.
• Bake at 350 degrees F until golden brown. 
• Brush with melted margarine.

Welch Rarebit

Welch Rarebit

• 2 eggs, thoroughly beaten
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper
• 1 pound aged cheese
• Beer

• Combine eggs, Worcestershire sauce, salt, black pepper and red pepper. 
• Stir this mixture thoroughly. Set aside.
• Put about 1/2 to 3/4 bottle of beer in a large saucepan. 
• Add cheese immediately. 
• Cook very slowly, stirring constantly until cheese begins to thicken. 
• Add the egg mixture. Stir rapidly until it thickens to suit your taste.
• Serve over toast points or on saltines with thinly sliced Bermuda onion for a quick, light supper.

Waffle Devils

Waffle Devils

• 8 bread slices
• 1 (2 1/4 ounce) can deviled ham
• 3 ounces cream cheese, softened

• Melted butter or margarine
• Preheat waffle iron.
• Spread half of bread slices with deviled ham; spread other half with cream cheese. 
• Put together sandwich fashion, then brush both sides with melted butter.
• Toast in waffle iron until golden brown.
• Makes 4 servings.

Vidalia Onion Finger Sandwiches

Vidalia Onion Finger Sandwiches

• 2 medium Vidalia onions, thinly sliced
• Lime juice
• 8 slices soft wheat bread
• 1/2 cup softened butter or margarine
• 1/4 cup cilantro, chopped (no stems)
• 1/3 cup chopped tomatoes

• Place sliced onions in a bowl. 
• Sprinkle with freshly squeezed lime juice. 
• Toss gently.
• Lay out bread and spread with a very thin layer of softened butter or margarine. 
• This keeps the bread from getting soggy. 
• Put onion slices on prepared bread and top with cilantro and tomatoes.
• Cover with slices of bread, also spread with butter. 
• Carefully cut off and discard crusts and cut sandwiches diagonally. 
• Cover loosely with plastic wrap and refrigerate.
• Makes 8 sandwiches.

Veggie-Wich

Veggie-Wich

• 1 individual-size loaf French bread
• 2 tablespoons mayonnaise
• 1/4 cup alfalfa or mung sprouts
• 1/2 tomato, sliced
• 2 slices Monterey Jack cheese
• 1/2 avocado, sliced
• 1 tablespoon sunflower seeds, salted

• Slice French bread loaf lengthwise. 
• Spread inside with mayonnaise. 
• Add, in layers: avocado slices, tomato slices, cheese, bean sprouts and sunflower seeds. 
• Top with remaining French bread half.

Veggie Burgers

Veggie Burgers

• 3 cups cooked brown rice
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 2 cups sliced sautéed mushrooms
• 2 cups grated carrots
• 3 eggs, beaten
• 2 teaspoons garlic powder
• 1/2 cup whole wheat flour
• 1/2 cup oat bran

• Combine rice, celery, onion, mushrooms and carrots. 
• Add eggs, garlic powder, whole wheat flour and oat bran gradually. 
• Shape and fry in oil in a hot frying pan. 
• It may be necessary to dredge burgers with whole wheat flour if they are soggy. 
• Season after frying with more garlic powder.
• Extra burgers may be frozen for later use. 
• Serve on whole wheat bun with a slice of melted cheese.

Vegetable Sandwich Filling

Vegetable Sandwich Filling

• 1 carrot, peeled
• 1 bell pepper, cut into slices
• 1 cucumber, sliced and cored
• 1 onion, peeled
• 16 ounces cream cheese

• Grind all vegetables. Do not use the core of the cucumber. 
• Blend with cream cheese and spread on bread for sandwiches.

Turkle Burgles

Turkle Burgles

• 8 hamburger buns
• 1 pound bacon (cut in half crosswise and cook crisp)
• 8 slices turkey
• 8 cheese slices
• 1000 Island Dressing
• Mayonnaise

• Preheat broiler. Toast hamburger buns. Place bottom half of buns on a cookie sheet. 
• Top with slice of turkey, cheese slice, and 3 half strips of bacon. 
• Place under broiler until cheese begins to melt. 
• Put top on bun and serve with choice of 1000 Island Dressing or mayonnaise.
• I serve this with French fries and coleslaw.
• I slice up the turkey and fry the bacon the day before and refrigerate. 
• Then it is quick and easy when you need it

Turkey Sausage and Pepper Calzones

Turkey Sausage and Pepper Calzones

• 1 tablespoon olive oil
• 1 small red onion, halved and thinly sliced
• 1 large red bell pepper, seeded and sliced
• 2 tablespoons garlic, chopped
• 1 (10 ounce) can refrigerated pizza dough
• 1/2 pound Italian seasoned turkey sausage
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella
• 2 tablespoons parmesan cheese

• Cook onion and pepper in oil until soft, add garlic, then sausage until cooked through.
• Heat oven to 425 degrees F.
• Unroll pizza crust onto cutting board, cut into four 6- x 5-inch rectangles. 
• Place on baking sheet, evenly distribute cheeses, and turkey mixture onto dough rectangles.
• Bring opposite corners together and pinch together, Repeat with remaining sides, and pinch all corners together to form bundles. 
• Bake 12 to 15 minutes, until golden brown, let cool 5 minutes before serving.

Turkey Melt

Turkey Melt

• 2 large slices turkey
• 1/4 cup stuffing
• 1 heaping tablespoon cranberry sauce
• 1 slice Cheddar cheese
• 1/4 cup gravy
• Preheat oven to 350 degrees F.

• Lay one slice of turkey on a slice of bread. 
• Spread stuffing on top evenly. Spread cranberry sauce on top of stuffing. 
• Lay cheese on top of cranberry sauce and cover with remaining turkey slice.
• Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes.
• While sandwich is baking, heat gravy. 
• Unwrap sandwich, place on plate and pour gravy on top.
• Yields 1 sandwich.

Tuna Burgers

Tuna Burgers

• 1 (7 ounce) can chunk white tuna, packed in water
• 1 cup celery, chopped fine
• 1 small onion, chopped fine
• 1 1/2 cup American cheese
• 1/2 cup Velveeta® cheese
• 1/2 cup chopped green or black olives
• 1/2 cup chopped sweet pickles
• 1/4 cup mayonnaise
• 2 hardboiled eggs, chopped
• Salt, to taste
• Pepper, to taste

• Spread mix on hamburger-style buns. 
• Heat 15 to 20 minutes at 350 degrees F.
• Serves 8.

Tuna Salad

Tuna Salad

• 2 (7 ounce) cans tuna
• 1 cup diced celery
• 1/4 cup sweet relish
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon dried tarragon
• 1 teaspoon dried parsley flakes
• 1 tablespoon instant minced onion
• 1 tablespoon lemon juice
• 1 cup mayonnaise

• Drain and flake tuna; add celery and relish. 
• Combine remaining ingredients; mix well. Add to tuna; mix thoroughly.

Tuna Cheese Spread

Tuna Cheese Spread

• 8 ounces cream cheese, softened
• 1 (6 ounce) can tuna, drained and flaked
• 1/2 cup finely sliced scallions
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 3/4 teaspoon curry powder
• Dash of salt
• Bread of crackers

• In a bowl, combine the first seven ingredients; mix well. 
• Spread on bread or crackers.
• Yields 2 cups.

Tuna Bumsteads

Tuna Bumsteads

• 1/2 pound American cheese, coarsely grated
• 2 tablespoons chopped stuffed green olives
• 3 hardcooked eggs, chopped
• 2 tablespoons chopped green bell pepper
• 2 tablespoons chopped sweet pickles
• 1 (7 ounce) can tuna fish, drained well
• 2 tablespoons chopped onion
• 1/2 cup mayonnaise

• Mix all ingredients together. 
• Put mixture on 8 buns. 
• Wrap in foil. 
• Bake in preheated 350 degree F oven for 30 minutes

Tribble Chicken Salad Sandwiches

Tribble Chicken Salad Sandwiches

• 1 piece chicken per sandwich
• 1 ounce Swiss cheese
• 1 ounce corn beef
• 2 slices rye bread
• 2 tablespoons coleslaw [amount to taste]
• Salt to taste
• Coleslaw for Tribble Chicken Salad
• 2 1/2 cups shredded cabbage
• 3/4 cup shredded carrots
• 1/4 slice green onions
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• Salt, to taste

• Cook chicken by bringing to boil then simmer until done. 
• Make Coleslaw. Put Swiss and beef on bread. 
• Remove meat from chicken bones and spread over corn beef. 
• Sprinkle with salt. Add coleslaw. cut and serve with pickle.
• Coleslaw: Mix all, adding mayo and juice to taste.

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

• 6 tablespoons mayonnaise
• 3 canned chipotle chiles, finely chopped
• 6 onion or French rolls
• 1 deli precooked tri tip, thinly sliced against the grain
• 3 very thin slices red onion, separated into rings

• Combine mayonnaise and chiles in a small dish and mix well. 
• Spread equal amounts on one half of each roll. 
• Top with sliced beef and onions.

NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles. Serve with fresh fruit and tortilla chips.

Makes 6 servings.

Tortilla Sandwiches (Sincronizadas)

Tortilla Sandwiches (Sincronizadas)

• 16 corn tortillas
• 12 ounces asadero or mozzarella cheese
• 8 slices ham

• Using half the cheese, sprinkle it equally on 8 tortillas. 
• Place a piece of ham on each tortilla.
• Sprinkle on remaining cheese, and top with the remaining tortillas. 
• Pin each sandwich together with 2 wooden picks.

• Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. 
• Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. 
• They should not be crisp, but just chewy. 
• Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack.

Tostadas

• Vegetable oil
• 8 corn tortillas
• Favorite ground meat filling, warmed
• Shredded lettuce
• 2 avocados, coarsely chopped
• 2 tomatoes, coarsely chopped
• 1 cup Cheddar cheese, grated

Hot sauce

• Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. 
• Fry the tortillas in the oil until crisp, keeping them as flat as possible. 
• Spoon some of the filling onto each tortilla, and spread it so that it covers the entire tortilla.
• Garnish with lettuce, avocados, tomatoes and cheese.

Variation

• Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with the garnishes.

The Best Stinkin’ Sandwich in Town (Garlic-Stuffed Tri Tip Sandwiches with Roasted Garlic and Olive Aioli)

The Best Stinkin’ Sandwich in Town (Garlic-Stuffed Tri Tip
Sandwiches with Roasted Garlic and Olive Aioli)

The Tri Tip

• 1 Certified Angus Beef tri tip roast, about 2 pound
• 1 (6 ounce) jar Christopher Ranch roasted garlic cloves
• 1/2 cup olive oil
• 1 tablespoon chopped Christopher Ranch fresh peeled garlic
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme Salt and pepper to taste

The Aioli

• 1/2 cup roasted garlic cloves (reserved from 6-ounce jar)
• 1/2 cup pitted kalamata olives
• 1 cup mayonnaise
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano Salt and pepper to taste

The Rest

• 6 crusty French rolls
• 1 cup basil chiffonade (finely shredded)
• 1 cup arugula chiffonade
• 1 cup romaine lettuce chiffonade
• 3 Roma tomatoes, seeded and diced

• For the roast, set aside 1/2 cup of the roasted garlic cloves for the aioli. 
• Place olive oil, chopped garlic and herbs in a medium resealable plastic bag. 
• Place tri tip on a firm surface. 
• Pierce with a paring knife and place a whole clove of roasted garlic all the way into the meat.
• Repeat until all roasted garlic is inserted. 
• This may take about 10 minutes but is well worth the time. 
• Place tri tip in the bag with the marinade, making sure the marinade is distributed evenly over the meat.
• Marinate for at least 2 hours in the refrigerator.
• For the aioli, place reserved roasted garlic and olives in a food processor. 
• Pulse until coarsely chopped. 
• Add mayonnaise, balsamic vinegar and herbs. 
• Pulse again until blended. 
• Season to taste with salt and pepper.
• Using the direct heat method, grill tri tip over medium heat until the internal temperature reaches 145 degrees F. 
• Let meat rest for 20 minutes before slicing. 
• While meat is resting, lightly toast
• French rolls on the grill. 
• Prepare greens and tomatoes, then toss together gently just before assembling sandwich. 
• Slice meat and season to taste with salt and pepper. 
• Spread both sides of the rolls with aioli. 
• Top with tri tip, greens and tomatoes.
• Serves 6.

Texas Tavern Burgers

Texas Tavern Burgers

• 1 1/2 cups chopped onion
• 3 tablespoons butter
• 1 can tomato soup
• 1/2 cup water
• 1/4 cup vinegar
• 2 tablespoons prepared mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 pounds ground beef
• Salt and pepper, to taste

• Combine and cook onion and butter until clear and tender. 
• Remove from fire and add remaining ingredients except beef, salt and pepper. 
• Simmer for 10 minutes.
• Cook ground beef and remaining onion until brown. Add to mixture. Salt and pepper to season.
• Spread on toasted buns.
• Yields 10 servings.

Tex Mex Turkey Sandwich

Tex Mex Turkey Sandwich

• 8 large slices dense good-quality bread
• 4 slices turkey or smoked turkey (or enough sliced
• turkey meat to cover the bread)
• 4 ounces chopped canned green chilies
• Slices of jalapeno or pickled jalapeno pepper, optional
• 8 to 12 ounces grated Monterey Jack cheese

• On 4 slices of bread, layer equal amounts of turkey, chilies and cheese. 
• Place sandwiches about 4 inches from preheated broiler and broil long enough to melt cheese (2 minutes or so). 
• Top with second bread slice.
• Serves 4.

Taverns

Taverns

• 1 pound ground beef
• 1/2 cup ketchup
• 1/2 cup water
• Pinch of salt
• Pinch of pepper
• 1 teaspoon chili powder
• 1 small onion, chopped
• 1 teaspoon prepared mustard

• Brown ground beef; crumble and set aside.
• Mix ketchup, water, salt, pepper and chili powder in a saucepan. 
• Add onion and bring to a boil.
• Add ground beef. Simmer for 5 minutes. Add mustard, and stir well.
• Serve hot on hamburger buns or Kaiser rolls.

Tavern Burgers

Tavern Burgers

• 1 pound ground beef
• 1 small onion, diced
• 1 cup chicken gumbo soup
• 2 tablespoons water
• 3 tablespoons mayonnaise
• 3 tablespoons mustard
• 1/4 cup catsup

• Brown meat and onion. Add soup and water. 
• Simmer 15 minutes. 
• Mix remaining ingredients and add to meat mixture. 
• Simmer 5 minutes longer.
• Serve over heated hamburger buns.

Tarragon Chicken Salad Sandwiches

Tarragon Chicken Salad Sandwiches

• 2 cups chopped or shredded roasted or grilled chicken
• 1/4 cup finely chopped celery
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh tarragon, or more to taste
• Salt and freshly ground black pepper, to taste
• Lettuce leaves
• Thinly sliced red onion
• Wheat or white bread
• Pickles for garnish

• Place chicken and celery in medium bowl.
• In small bowl, mix mayonnaise, mustard, tarragon and salt and pepper to taste; add to chicken mixture and toss until combined.
• Toast wheat or white bread, as desired Place a lettuce leaf or two on a slice of bread; mound with chicken mixture, and top with sliced red onion and second slice of bread.
• Makes 4 to 6 sandwiches.

Tangy Barbecue Sandwiches

Tangy Barbecue Sandwiches

• 3 cups chopped celery
• 1 cup chopped onion
• 1 cup catsup
• 1 cup barbecue sauce
• 1 cup water
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 (3 to 4 pound) boneless chuck
• roast, trimmed
• 14 to 18 hamburger buns, split

• In a crockpot, combine the first 12 ingredients; mix well. Add roast. 
• Cover and cook on HIGH for 6 to 7 hours or until tender.
• Remove roast; cool. 
• Shred meat and return to sauce; heat through. 
• Use a slotted spoon to serve on buns.

Taco Joes

Taco Joes

• 1 pound ground chuck
• 1 small onion, chopped
• 3/4 cup commercial taco sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 8 hamburger buns
• Sliced American cheese

• Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat.
• Drain off pan drippings. 
• Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated.
• Placed opened hamburger buns on a baking sheet. 
• Spoon about 1/4 cup meat mixture onto bottom half of each bun. 
• Top meat mixture with a slice of cheese. 
• Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. 
• Place top of bun over cheese.

Taco Burgers

Taco Burgers

• 1 1/2 pounds hamburger
• 1 tablespoon onion, chopped (I use more)
• 1 package taco mix
• 1 beaten egg
• 1 cup finely crushed tortilla chips
• Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice
• of cheese on top of each patty and continue grilling until it just begins to melt.
• Serve on buns with lettuce, tomato, and salsa. I also serve guacamole.
• Taco Filling
• 1 large, ripe tomato, roasted, then
• peeled and roughly chopped
• 1/2 small onion, chopped
• 1 clove garlic, peeled and chopped
• 1 tablespoon lard or vegetable oil
• 1 whole chicken breast, cooked
• skinned, boned and shredded
• 1/2 teaspoon salt

• Combine tomato, onion and garlic in a blender and process until very smooth. 
• Heat the lard or oil in a medium-size skillet over medium-high heat. 
• When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 minutes.
• Stir in the chicken, remove from the heat and season with salt.
• To make tacos, quick-fry 12 corn tortillas to soften them. 
• Drain well on paper towels. 
• Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks.  
• Cover with plastic wrap.
• Add more oil to what is in the skillet and heat to medium-high heat. 
• When quite hot, place 6 tacos in the oil. 
• Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes.
• Drain on paper towels and keep warm in a slow oven while frying the remainder.
• Serve tacos over a bed of shredded lettuce, and drizzle with crema. 
• Dollop guacamole down the center and sprinkle with grated cheese.

Swiss Tuna Bunnies

Swiss Tuna Bunnies

• 3 ounces Swiss cheese, diced (about 1/2 cup)
• 1 can tuna, well drained
• 1/2 cup salad dressing
• 1 teaspoon lemon juice
• 2 tablespoons minced onion
• 1/2 teaspoon salt
• 4 hamburger buns

• Toss all ingredients except hamburger buns lightly until well mixed. 
• Split the buns, spread with butter and then tuna mixture. 
• Wrap individually in foil. 
• Bake about 20 minutes at 300 degrees F to 350 degrees F.

Sweet and Sour Pork Pockets

Sweet and Sour Pork Pockets

• 1/4 cup apricot preserves
• 1 tablespoon white vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon soy sauce
• 1/8 teaspoon garlic powder
• 1 cup pork or chicken, diced
• 1 tablespoon green pepper, chopped
• 2 teaspoons pimiento, chopped
• 1 (5 ounce) can refrigerated buttermilk biscuits
• Apricot preserves
• Sliced almonds
• Preheat oven to 375 degrees F.

• In small saucepan, combine 1/4 cup preserves, vinegar, cornstarch, soy sauce and garlic powder.
• Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. 
• Remove from heat. 
• Stir in pork, green pepper and pimiento. 
• Set aside. 
• Separate dough into five biscuits. 
• Separate each biscuit into two layers. 
• On ungreased cookie sheet, press five biscuit pieces into 4-inch circles.
•  Spoon pork mixture evenly over biscuit pieces. 
• Press remaining five biscuit pieces into 4-inch circles.
•  Place on top of pork mixture, stretching tightly to fit. 
• Press edges with fork to seal. 
• Bake 13 to 18 minutes or until golden brown. 
• Brush tops with apricot preserves: sprinkle with sliced almonds. 
• Makes 5 sandwiches.

Supper on a Slice

Supper on a Slice

• 2/3 cup milk
• 1 1/2 pounds ground chuck
• 1/2 cup cracker crumbs
• 1 egg
• 1/2 cup onion, chopped
• 1/2 teaspoon pepper
• 1/2 tablespoon salt
• 1 teaspoon Accent
• 2 cups shredded cheese (Cheddar and Monterey jack)
• 1 loaf French bread

• Combine ingredients, except bread, and stir mixture well.
• Cut a loaf of French bread lengthwise and spread mixture on cut sides of bread. 
• Place on cookie sheet with foil crushed around the sides of the bread, but not covering the top. 
• Bake at 325 degrees for 45 minutes. 
• When ready to serve, cut the bread in 2 to 3-inch pieces

Super Roast Beef Subs

Super Roast Beef Subs

• 1 (1 ounce) envelope onion soup mix
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup water
• 1 cup chunky salsa
• 2 (16 ounce) Italian bread loaves
• 4 cups shredded lettuce
• 1 pound deli roast beef slices
• 2 tomatoes, seeded and diced
• 2 cups (8 ounces) shredded Colby-Monterey
• jack cheese blend

• Combine first 4 ingredients in a microwave-safe bowl. 
• Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape.
• Microwave at HIGH 4 to 5 minutes or until  thickened, stirring once. 
• Stir in salsa. 
• Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch thick shells. 
• Place 1 cup lettuce in bottom of each shell. 
• Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. 
• Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. 
• Cover with bread tops, and press down lightly. 
• If desired, wrap in plastic wrap and chill. 
• Yield: 8 to 10 servings

Super Monte Cristo Sandwiches

Super Monte Cristo Sandwiches

• Sliced sandwich bread
• Deli sliced honey or boiled ham
• Deli sliced turkey
• Deli sliced Swiss cheese
• Canned pineapple slices
• 2 to 3 cups corn flakes, semi-crushed
• 2 eggs
• 1 cup milk
• Raspberry jam (or favorite flavor)
• Vegetable oil

• Make the sandwiches by layering the turkey, ham, cheese and pineapple slices (blotted to remove excess moisture ). 
• Cut the sandwiches diagonally to form triangles. 
• Wrap the sandwiches tightly and semi-freeze them to keep them from falling apart while working with them. 
• When you are ready to fry the sandwiches, beat the egg and milk into a light mixture. 
• Dip the sandwiches into the egg mixture, covering all surfaces, then cover in corn flakes. 
• Repeat this process one more time. 
• Put wooden picks into the sandwich halves to secure if necessary. 
• If deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 minutes or until the corn flakes are golden brown. 
• Remove and allow to drain. 
• If pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent sticking but not too hot to burn the bottoms. 
• Fry on each side for about 45 seconds or until golden brown. 
• Again drain on paper towels. 
• Serve with a side of raspberry jam for dipping.

Stuffed Sandwich

Stuffed Sandwich

• 1 (7 ounce) jar pitted Kalamata olives, drained and sliced
• 1 1/2 cups diced, peeled white onion
• 1 pound ripe beefsteak tomatoes, chopped
• 1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
• 1 cup grated Parmesan cheese
• 2 cloves pressed garlic
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 teaspoons dried basil
• 1/4 cup wine vinegar
• 1/3 cup olive oil
• 10 hard rolls
• 3 tablespoons soft butter
• 3 fresh basil leaves

• Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. 
• Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. 
• Pour it over the ingredients in the bowl, and toss gently. Set aside. 
• Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. 
• Make sure you leave some bread on the bottom. 
• The pulled out bread can be saved to make bread crumbs later. 
• Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. 
• Brush some of the basil butter into the bottom of each roll. 
• Place about 2/3 cup of the filling into each roll, then replace the plug on the top.
•  Use aluminum foil to wrap each sandwich individually. 
• If not cooking right away, place in the refrigerator and remove about an hour before baking. 
• Bake in a 350 degree F oven for 20 to 25 minutes.

Stuffed Bacon-Wrapped Dawgs

Stuffed Bacon-Wrapped Dawgs

• 4 slices bread, cut into 1/2-inch cubes
• 2 tablespoons chopped onion
• 1 tablespoon finely chopped parsley
• 1/4 teaspoon dry mustard
• 3 tablespoons water
• Salt and pepper
• 6 frankfurters
• 6 slices bacon

• Combine first 4 ingredients; add enough water to moisten, and mix well. 
• Season to taste with salt and pepper. 
• Slit frankfurters lengthwise, cutting almost through; stuff with bread mixture. 
• Wrap a bacon slice around each frankfurter, securing with a wooden pick. 
• Place in a shallow pan and bake at 400 degrees F for 15 to 20 minutes.

Stuff on a Shingle

Stuff on a Shingle

• 1 (2.25 ounce) jar Armour dried beef slices
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 10 slices sandwich bread, toasted

• Remove beef slices from jar and separate. 
• Rinse under warm water. 
• Place beef on paper toweling in a single layer to drain. 
• Pat dry with more paper towels. 
• Re-stack slices and chop into bite-size pieces. 
• In a large skillet, melt butter over medium heat. 
• Reduce heat to low, add flour and stir. 
• Add beef, stirring to coat. 
• Slowly add milk, stirring after each addition until mixture is smooth. 
• Increase heat to medium-high and cook until mixture begins to boil and thickens. 
• Serve over toasted bread slices.

Stroganoff Sandwiches

Stroganoff Sandwiches

• 2 tablespoons butter or margarine
• 1/4 cup onion, chopped
• 1 teaspoon garlic, finely chopped
• 1 pound ground beef
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1/2 cup cooked mushrooms, chopped
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 10 sliced hamburger buns

• In a large skillet, melt the butter over medium heat. 
• Add the onion, garlic and ground beef. 
• Stir until the meat is browned. 
• In a separate bowl, combine the flour, salt, paprika and nutmeg. 
• Sprinkle the flour mixture over the meat and stir until blended. 
• Add the mushrooms and mushroom soup. 
• Stir to blend and simmer 10 minutes. 
• Fold in the sour cream. 
• Simmer the mixture 5 minutes longer. 
• Serve 1/3 cup stroganoff over each hamburger bun. 
• Makes 10 sandwiches.

Stick to a Monte Cristo

Stick to a Monte Cristo

• 4 ounces cream cheese, room temperature
• 1/2 cup Christopher Ranch roasted garlic
• 2 tablespoons chopped Italian parsley
• 6 slices large, square white bread
• 1 pound thinly sliced rosemary ham (available in our deli)
• 5 ounces thinly sliced Swiss cheese
• 4 (8-inch) bamboo skewers
• 3 eggs
• 3 tablespoons milk
• 1/4 cup garlic-flavored olive oil
• Honey-Balsamic and Apricot Syrup (recipe to follow)

• Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the first slice of bread. 
• Top with 3 ounces ham and 1 ounce Swiss cheese. 
• Top with another slice of bread and repeat layering with cream cheese, ham, Swiss cheese and bread.
• Finish off the top with the last slice of bread. Slide 1 bamboo skewer into the top of the sandwich at each side. 
• With a sharp serrated knife, cut crusts off the edges of the sandwich. 
• Make 2 diagonal slices through the sandwich to create 4 equal triangles. 
• Whisk together eggs and milk. 
• Dip each sandwich skewer into the egg mixture, coat all sides well and place on a separate plate. 
• Heat olive oil on a griddle over medium heat. Place all of the skewers onto the griddle and brown for approximately 2 minutes on each side. 
• Serve with Honey-Balsamic and Apricot Syrup.

Serves 4.

• Honey-Balsamic and Apricot Syrup
• 2 tablespoons olive oil
• 1/2 cup small diced yellow onions
• 2 tablespoons Christopher Ranch chopped garlic
• 1/2 cup apricot preserves
• 1/4 cup honey
• 2 tablespoons white balsamic vinegar
• 2 teaspoons finely chopped rosemary

• Heat olive oil in a small saucepan over medium heat. 
• Add onions and sautÈ until translucent. 
• Add garlic and sautÈ for 1 to 2 minutes. 
• Add remaining ingredients and let simmer for an additional 10 minutes. 
• Remove from heat and place into a food processor or blender. 
• Puree until smooth. 
• Serve with Monte Cristo sandwiches.

Steak and Veggie Sandwiches

Steak and Veggie Sandwiches

• 1 pound beef round tip steak, cut 1/8 to 1/4 inch thick
• 2 teaspoons olive oil
• 1 medium zucchini, cut into 1/4-inch-thick slices
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 1 teaspoon Italian seasoning, crushed
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 crusty hoagie rolls, about 6 inches long, split
• 4 (3/4 ounce) slices mozzarella cheese

• Cut beef into strips. Set aside.

Steak and Mushroom Sandwiches

Steak and Mushroom Sandwiches

Makes 6 servings.

• 1 pound flank or sirloin steak
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 medium portobello mushrooms, trimmed and sliced thin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 6 long sandwich buns (about 6 inches)
• 4 to 8 ounces mozzarella or other cheese, sliced

• Pickled jalapeÒo slices or spicy pickled okra (optional)
• Put the steak in the freezer for 30 minutes to make it easier to slice.
• Heat vegetable oil in a wide skillet over medium-high heat. 
• Add the onion and cook, stirring occasionally, until limp and well-browned. This might take 20 minutes.
• Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to see - it's the long, striated indentations.) 
• If you end up shaving some of the meat rather than  actually slicing it, that's fine.
• When the onions are brown, increase heat to high and add mushrooms, salt and oregano. 
• Cook, stirring, 6 minutes, until mushrooms are limp and dark. 
• Add beef and stir quickly and constantly until it's no longer pink. 
• Divide mixture among buns and top with sliced cheese. 
• Serve with pickled jalapeÒo peppers or okra, if desired. 
• Serve with a salad of chopped tomatoes and cucumber.

Spinach Calzones

Spinach Calzones

• 1 loaf frozen whole wheat bread dough
• 1 (10 ounce) package frozen spinach
• 2 eggs
• 1 cup ricotta cheese, about 1/2 pound
• 12 to 16 ounces mozzarella cheese, cubed
• 1/2 teaspoon ground nutmeg

• Spray a bread pan with Pam. 
• Place frozen dough in the pan and cover with plastic wrap. Let rise.
• Defrost frozen spinach in a medium bowl. 
• Remove spinach to squeeze out any excess moisture. 
• In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg and spinach.
• Stir in mozzarella. 
• Divide bread dough into quarters and roll into four 8-inch circles. 
• Cover half of each dough circle with a quarter of the filling, leaving a 1/2-inch border around the edge.
• Fold dough over the filling to form a turnover. 
• Press edges with the tines of a fork to seal. 
• Spray a baking sheet with Pam and place calzones on it. 
• Bake at 425 degrees F for 18 to 20 minutes, or until calzones are puffed and a deep golden brown.

Spinach Calzone

Spinach Calzone

• Pizza dough (store bought or homemade)
• 2 packages frozen spinach, steamed, drained and cooled
• 1 medium onion, sliced thin
• 1 (4 ounce) package feta cheese, crumbled
• 1 cup pizza cheese

• Follow directions for pizza crust as if making pizza. 
• When crust is ready - spread spinach over 1/2 of crust then sprinkle feta, onions and pizza cheese over spinach. 
• Fold crust over spinach and  seal edges. 
• Bake at 425 degrees F for about 15 minutes or until crust is golden. 
• I used a homemade crust I will post separately and I use a small size cookie sheet with sides as my pizza pan. 
• You can also make this with a pizza sauce on the crust before the spinach but I prefer it without.

Spicy Sausage Sandwiches

Spicy Sausage Sandwiches

• Salsa
• 2 jalapeÒo peppers
• 1 large fresh banana pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced Vidalia or sweet onion
• 1/2 cup frozen corn, thawed
• 1 tablespoon chopped fresh cilantro or parsley
• Remove seeds and membranes from jalapeÒo and banana peppers if desired (for a less spicy
• salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover
• and refrigerate until ready to serve.
• Sandwich
• 1 pound bulk pork sausage
• 6 English muffins, split and toasted
• 6 slices Colby or Jack cheese

• Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink.
• Place each on an English muffin half. 
• Top with 1 tablespoon salsa and a slice of cheese. 
• Cover with other muffin half. Serve remaining salsa on the side. 
• Yields 6 servings.

Spicy Gator Etouffee Sandwich

Spicy Gator Etouffee Sandwich

• 1 pound chopped alligator tail meat
• 1/4 cup water
• Pinch of flour
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup yellow onion
• 1/2 cup celery, chopped
• 2 bay leaves
• 1/2 cup green onion, sliced
• 2 tablespoons parsley
• 1/2 cup lemon juice
• 2 tablespoon parsley
• Garlic, as desired
• 1 tablespoon Cajun seasoning
• Pinch of cayenne pepper
• 1/4 pound crawfish tail meat
• 4 slices Swiss cheese
• 1/4 cup (1/2 stick) butter
• Chardonnay
• Fresh baked hoagie rolls
• Herb Butter
• 1 cup (2 sticks) butter
• 1 teaspoon garlic salt
• 2 teaspoons parsley
• Dash of basil

• Wash alligator thoroughly and sautÈ in herb butter for 2 minutes on each side. Set aside.
• Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. 
• SautÈ until tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley. 
• Add water and flour; simmer. 
• Add crawfish, green onion and a little chardonnay. 
• Simmer for 2 to 3 minutes until crawfish is done. 
• Blend in food processor. 
• Take your cooked alligator and place on skillet and top with etoufee. 
• Top with Swiss cheese; melt cheese, and grill the hoagie roll next to it. 
• Place hoagie roll on top, flip over, and finish off sandwich by slicing in half and garnishing with a kosher pickle.

Spicy Calzones

Spicy Calzones

• 4 large hot Italian Sausages
• 4 cups grated mozzarella cheese
• 1 cup sliced mushrooms
• 2 cloves garlic minced
• 1/2 teaspoon cayenne
• Pizza dough
• Marinara sauce for dipping

• When dough is ready, preheat oven to 500 degrees F and oil a large baking sheet.
• Fry sausages until done and slice into 1/4-inch rounds. Place in a large bowl and add cheese,  mushrooms, garlic and cayenne. Toss well. 
• Cut dough into 8 rounds and roll out each into 6-inch circles. 
• Share the wealth of filling with each round, moisten edges with water, fold over, press lightly and seal/crimp. 
• Place on sheet and lightly oil tops of calzone-sometimes I dust with parmesan cheese. 
• Bake for about 12 minutes. 
• Serve hot with warmed marinara sauce. 
• Optional-olives and thinly sliced onions or use bacon and  ham in place of sausages

Spanish Sandwiches

Spanish Sandwiches

• 1 1/2 pounds ground chuck
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1/2 cup shredded cheese
• 1 can tomato soup
• 6 hamburger buns, split

• Brown meat, onion and green pepper in skillet. 
• Add salt, chili powder, cheese and tomato soup.
• Stir to mix well. 
• When cheese has melted, cover and simmer for 30 to 60 minutes. 
• Stir at intervals. 
• Serve over buns. 

 Note: use electric skillet if one is available

Spamburgers

Spamburgers

• 1 can Spam
• 1 green bell pepper (optional)
• 1 large onion
• 1/2 pound Velveeta cheese
• 1/4 pound butter
• 2 tablespoons catsup
• Hamburger buns

• Grind Spam, peppers, onion together in food chopper. Set aside.
• Melt cheese, butter and catsup in double boiler. 
• When all are melted, add to ground mixture, stirring well. 
• Place small amount on hamburger bun and wrap in aluminum foil. 
• Place on cookie sheet and heat at 325 degrees F for 15 to 20 minutes. 
• Serve hot. 
• This mixture also freezes well.

Southwestern Sandwiches

Southwestern Sandwiches

• 1 cup finely shredded Cheddar cheese
• 1/2 cup crushed tortilla chips
• 2 scallions, thinly sliced
• 3 tablespoons salsa
• 2 tablespoons mayonnaise
• 1/2 teaspoon chili powder
• 10 hot dogs
• 10 hot dog buns, split

• In a bowl, combine the first six ingredients. 
• Cut a 1/2-inch deep lengthwise slit in each hot dog.
• Spoon about 2 tablespoons cheese mixture into each. 
• Broil for 2 to 3 minutes or until cheese is melted. 
• Serve on buns.

Southern Shrimp Sandwich

Southern Shrimp Sandwich

• 3/4 pound (340 grams) cooked shrimp, coarsely chopped
• 1/4 cup (60 ml) chopped green pepper (capsicum)
• 1/4 cup (60 ml) chopped celery
• 1/4 cup (60 ml) chopped cucumber
• 1/4 cup (60 ml) diced tomatoes
• 1/4 cup (60 ml) finely chopped scallion, green and white parts
• 1/4 cup (60 ml) mayonnaise
• Salt and freshly ground pepper to taste
• Hot sauce to taste (optional)
• 6 hot dog buns
• 2 tablespoons (30 ml) butter
• 1 cup (250 ml) shredded lettuce

• Combine shrimp, vegetables, mayonnaise, salt, pepper and hot sauce (if desired) in a bowl and toss to combine thoroughly. 
• Spread the buns with butter and divide the lettuce among them. 
• Top with the shrimp mixture. 
• Yield: 6 marvelous sandwiches

South of the Border Muffuletta

South of the Border Muffuletta

• 1 (1 pound) loaf round sourdough bread
• 1/4 cup nonfat yogurt cheese
• 1 tablespoon sliced scallion
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 6 (0.5 ounce) slices fully cooked chicken breast
• 3 (1 ounce) slices reduced-fat Monterey Jack cheese
• 1 (4 ounce) can whole green chiles, drained and sliced in half lengthwise
• 4 tomato slices
• Leaf lettuce

• Cut loaf in half crosswise. 
• Cut circle 1 inch fromouter edge of crust. 
• Remove bread from circle to1-inch depth. 
• Reserve bread for future use. 
• Set halves aside. 
• Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing bowl.
• Spread evenly over inside of top and bottom halves of loaf. 
• Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf. 
• Repeat layers once. 
• Top with 2 chicken slices and 1 cheese slice.

Souperburgers

Souperburgers

• 1 pound ground beef
• 1 medium onion, chopped
• 1 can cream of celery soup
• 1 tablespoon prepared mustard
• 1/8 teaspoon pepper
• 6 hamburger rolls, split and toasted

• In skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat.
• Pour off fat. 
• Add soup, mustard and pepper. 
• Heat through. 
• Serve on rolls.

Soft Shell Crab Sandwiches

Soft Shell Crab Sandwiches

Serves 4.

• 1/2 cup flour (approximately)
• Old Bay Seafood seasoning
• 4 soft shell crabs, fresh or thawed, cleaned
• 1 cup shredded lettuce
• 4 sesame seed hamburger buns, toasted
• 1/4 cup tartar sauce

• Put the flour in a shallow bowl and season it with the seasoning. 
• Fill a skillet with oil to a depth of 1/2 inch and heat it over medium high heat until a pinch of flour
  foams instantly on hitting the oil. Reduce the heat to medium low. 
• Dredge the crabs in the seasoned flour, shaking off the excess and cook as many as will fit in the
  oil at a time until golden brown, about 2 minutes per side. 
• While the crabs are cooking put lettuce and tarter sauce on bottom half of each bun. 
• Drain fried crabs on paper towels and put on sandwiches. 
• Serve at once.

Smoked Pork Loin Sandwiches

Smoked Pork Loin Sandwiches

• 8 cups boiling water
• 2/3 cup kosher salt
• 1/2 cup packed dark brown sugar
• 1 (2 pound) boneless pork roast

• Chunks or logs of fragrant hardwood
• Stir together the water, salt and brown sugar. Cool to room temperature. 
• Pour the brine over the pork. 
• Use one or two heavy plates to weight the pork down and keep it beneath the surface of the brine. Cover and refrigerate for 12 hours. 
• Pour off and discard the brine. 
• Rinse the pork under cold running water, then pat dry. 
• Bring the pork to room temperature. 
• Prepare a smoker according to manufacturer's instructions, using the wood chunks and reaching 
• a steady temperature of 275 degrees F to 300 degrees F. 
• Place the pork on the rack in the coolest part of the smoker (at the end farthest from the firebox or on the upper shelf). 
• Lower the cover and smoke the pork, rotating it on the rack once or twice (but not turning it over) to promote even smoking, for about 2 1/2 hours or until it is just fully cooked through and tender without showing any sign of pinkness. 
• Remove the pork from the smoker and cool to room temperature. 
• The pork will be most flavorful if it is not refrigerated. 
• Or wrap it well and refrigerate for up to 3 days, returning it to room temperature before slicing or shredding and serving it

Smoked Gouda and Caramelized Onion Quesadillas

Smoked Gouda and Caramelized Onion Quesadillas

• 2 tablespoons butter
• 1 onion, thinly sliced
• 1 tablespoon golden brown sugar
• 1/4 teaspoon white wine vinegar
• 1 1/2 cups grated smoked Gouda cheese
• 4 (10-inch diameter) flour tortillas
• 2 ounces sliced prosciutto, chopped
• Pepper to taste
• 2 tablespoons butter, melted

• Preheat oven to 350 degrees F for 15 minutes before baking.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. 
• Add onion, brown sugar and  vinegar; sautÈ until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if  necessary to prevent over-browning. 
• Remove from heat. 
• ool to room temperature. 
• Sprinkle cheese over half of each tortilla, dividing equally. 
• Sprinkle prosciutto and sautÈed onion over cheese. 
• Season with pepper. 
• Fold other half of each tortilla over cheese mixture. 
• Brush tortilla with some of melted butter. 
• Brush heavy, large skillet with some of melted butter. 
• Place over medium-high heat. 
• Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. 
• Transfer quesadillas to heavy large baking sheet. 
• Bake until tortillas are golden and cheese melts, about 5 minutes. 
• Transfer quesadillas to work surface. 
• Cut each into 6 triangles. 
• Arrange on platter and serve hot. 
• Yields 6 servings.

Sloppy Veggie Burgers

Sloppy Veggie Burgers

• 1 teaspoon vegetable oil
• 1 large onion, chopped
• 1/2 medium green or red bell pepper
• 2 teaspoons bottled minced garlic
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1/4 cup water
• 1 tablespoon brown sugar, firmly packed
• 2 teaspoons Worcestershire sauce
• 2 teaspoons red wine vinegar or cider vinegar
• 1 (12 ounce) package frozen texturized vegetable crumbles, for recipes
• 1/4 teaspoon salt, or to taste
• Black pepper, to taste

• Heat oil in a deep 12-inch, nonstick skillet over medium heat. 
• Peel and coarsely chop the onion, adding it to the skillet as you chop. 
• Seed and chop the bell pepper, and add it to the skillet. 
• Cook for 2 minutes to soften the onions, stirring from time to time.
• Add garlic, tomato sauce, tomato paste, water, brown sugar, Worcestershire sauce, vinegar, texturized vegetable protein crumbles, salt and black pepper to taste. 
• Stir until all of the tomato paste is thoroughly incorporated.
•  Lower the heat to simmer and continue to cook for about 5 minutes.
• While the sauce simmers, toast or heat hamburger buns, if desired. 
• To serve, spoon equal amounts of sauce on each bun bottom and cover with the bun top.

Sloppy Joses

Sloppy Joses

• 1/2 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1 fresh jalapeño, minced
• 1 teaspoon garlic, minced
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon cumin
• 1 cup catsup
• 1 cup fresh or canned tomato, diced
• 4 hamburger buns

• Sauté onions, green pepper, jalapeño pepper and garlic in oil until onions are translucent. 
• Add beef and cook, stirring until meat is lightly browned. Drain off all fat, add salt, pepper, and cumin and cook for 1 minute more, stirring all the time to season evenly. 
• Add catsup and tomatoes and cook, uncovered, over low heat until reduced to a thick sauce.
• Serve on toasted buns.

Sloppy Joes

Sloppy Joes

• 1 to 2 tablespoons vegetable oil
• 1/2 cup minced onion
• 1/2 cup minced green bell pepper
• 1 pound firm tofu, frozen, then thawed and mashed
• 6 tablespoons catsup
• 6 tablespoons chili sauce
• 1/2 teaspoon salt
• Pepper, to taste
• 4 buns, lightly toasted

• Heat the oil in a large skillet over medium heat. 
• Add onion and green pepper and sauté until the vegetables are well cooked, about 5 minutes. 
• Add the tofu and sauté for another 15 minutes, until the tofu is completely cooked.
• Add catsup, chili sauce, salt and pepper and continue to cook over low heat until the mixture is heated through. 
• Add a little water if the mixture is too dry.
• Spoon onto lightly toasted buns.

Sloppy Joes

Sloppy Joes

• 1 pound lean ground beef
• 1 (8 ounce) can tomato sauce
• 1/2 cup onion, chopped
• 1/4 cup catsup
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon vinegar
• 1/2 green bell pepper, chopped

• In skillet, brown meat with pepper and onion; pour off fat. 
• Add remaining ingredients except buns; bring to a boil. 
• Reduce heat; cover and simmer 15 to 20 minutes.
• Serve on buns.

Sloppy Joe Meatball Subs

Sloppy Joe Meatball Subs

Prep: 10 minutes - Cook: 15 minutes

• 1 pound lean ground beef
• 1 teaspoon McCormick® Garlic Salt
• 1 teaspoon McCormick® Italian Seasoning, divided
• 1/4 teaspoon McCormick® Ground Black Pepper
• 1 package McCormick® Sloppy Joes Seasoning
• 1 can (6 ounces) tomato paste
• 1 1/2 cups water
• 4 (6-inch) submarine rolls
• 1/2 cup mozzarella cheese
• Mix beef, garlic salt, 3/4 teaspoon Italian seasoning, and pepper. 
• Shape into 16 (1 1/2-inch) meatballs.

• Brown meatballs in large skillet 10 minutes or until done. 
• Add Sloppy Joes Seasoning, tomato paste, water, and remaining 1/4 teaspoon Italian seasoning; stir until smooth. 
• Simmer 5 minutes. 
• Place meatballs in rolls. 
• Spoon sauce over meatballs; top with cheese.
• Makes 4 servings.

Skirt Steak Guacamole Sandwich

Skirt Steak Guacamole Sandwich

Makes 2 servings.

• Guacamole
• 1 ripe, medium avocado
• 2 teaspoons lemon juice
• 1 medium tomato, finely diced
• 1 small jalapeno chile, seeded and minced
• 1 tablespoon minced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Sandwiches
• 1 (10- to 12-ounce) skirt steak, trimmed of excess fat
• 1 clove garlic
• 1/4 teaspoon ground cumin
• Juice of 1 small lime
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 crusty rolls, split (see note)
• 1 small red bell pepper, finely chopped

• To make guacamole: Peel, seed and dice the avocado. 
• Place the avocado in a serving bowl and mash with the lemon juice until pulpy. 
• Add the tomato, chile, green onion, salt and pepper. Makes 2 servings.

• To make sandwiches: With a sharp knife, make shallow diagonal slashes in one direction on the steak, then across in the other direction to score the surface. 
• Smash the garlic clove with the flat of a knife. 
• Rub the smashed garlic over the surface of the meat. 
• Rub the ground cumin on both sides of the meat, followed by the lime juice, salt and pepper.
• Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side. 
• Remove from broiler and let stand 1 minute. 
• Cut the meat into thin strips crosswise and arrange half on the bottom half of each roll. 
• Top with half of the diced red pepper and close the roll.
• Serve the guacamole on the side.

NOTE : If desired, toast the rolls in 350 degree F oven for 5 minutes before assembling

Shroom Sandwiches

Shroom Sandwiches

• 2 1/2 to 3 teaspoons balsamic or red wine vinegar
• 1 large clove garlic, minced
• Salt and pepper, to taste
• 1/4 cup olive oil, plus more for brushing the vegetables
• 2 large portobello mushrooms
• 1 red onion, cut into chunks
• 1 tomato, cut into quarters
• 8 slices crusty Italian bread
• Fresh basil leaves

• Put the vinegar, garlic, salt, pepper and 1/4 cup of the olive oil into a small jar and shake well. 
• Set aside.
• Clean the mushrooms and remove their stems. 
• Brush all the vegetables with olive oil. 
• Grill the mushrooms for 3 to 4 minutes on each side. 
• Place the onion and tomato chunks on skewers and grill, turning often, until lightly charred. 
• Cut each mushroom in half and cut the onion and tomato chunks into thin slices.
• Spread a little of the vinegar mixture on each slice of bread, then top with the mushrooms, onions, tomatoes and basil leaves.

Shrimp Sandwich

Shrimp Sandwich

• Fresh (if possible) baby shrimp
• Real mayonnaise
• Tillamook mild Cheddar cheese
• English Muffins
• Tomatoes

• Mix the shrimp with a small amount of mayonnaise. 
• You shouldn’t be able to see the mayonnaise, but it just gives the shrimp a little flavor. 
• Lightly toast the English Muffins. 
• Spread some mayonnaise on the muffins, if desired. 
• Lay them on a cookie sheet or shallow metal pan.
• Slice tomatoes and put a slice or two on each muffin half. 
• Spread shrimp / mayonnaise mixture on each muffin half. 
• Top each with a slice of cheese. 
• Place under broiler and broil until cheese is melted and bubbly.

Shrimp Melts

Shrimp Melts

• 1 (14-inch) loaf Italian bread
• 3/4 pound cleaned diced shrimp
• 3/4 cup bottles salsa
• 2 avocados, sliced
• 6 ounces shredded Monterey jack cheese

• Split bread loaf in half lengthwise. 
• Sauté shrimp in medium-size skillet with salsa for about 4 minutes. 
• Layer avocados on bread halves, dividing evenly. 
• Spoon shrimp on avocado. 
• Top with cheese. 
• Broil 2 to 3 minutes or until cheese melts. 
• Cut each half in half.
• Makes 4 servings.

Shrimp Melt

Shrimp Melt

• 1/4 cup butter
• 1 tablespoon chopped green onion
• 1 pound fresh shrimp, peeled and deveined
• 2 tablespoons all-purpose flour
• 2 tablespoons Old Bay Seasoning
• 2 cups milk
• 1 tablespoon celery, chopped
• 1 large tomato, sliced
• 8 slices Provolone cheese
• 4 English muffins, split and toasted

• In a medium saucepan, melt butter and sauté onions and shrimp over medium heat until shrimp are pink.
• Stir in flour and Old Bay seasoning to make a roux. 
• Slowly pour in milk, stirring constantly. 
• Allow to thicken. 
• Stir in celery and cook until celery is soft.
• Preheat oven on broiler setting.
• Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese.
• Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.
• Makes 4 servings.

Shrimp Hoagie

Shrimp Hoagie

• 1 pound peeled raw shrimp (50-60 count)
• 1/4 cup olive oil
• 1/4 cup butter
• 2 tablespoons minced garlic
• 1 tablespoon crushed hot red pepper
• Salt and pepper, to taste
• 4 tablespoons butter
• 1 medium onion, sliced
• 1 small sweet green pepper, sliced
• 1 small sweet red pepper, sliced
• 2 hoagie buns

• In large cast iron frying pan, melt the 1/4 cup butter with olive oil. 
• Add garlic and hot red pepper.
• On low heat cook about 10 minutes, so as to blend flavors.
• Add shrimp and cook until they are a deep pink.
• In small frying pan melt the 4 tablespoons butter. 
• Add onion with red and green pepper slices.
• Cook until soft, not browned.
• Place in small serving dish. 
• Divide shrimp mixture into the two buns, and drizzle with the drippings. 
• Top with onion/pepper mixture.
• Makes 2 large sandwiches.

Shrimp Boats

Shrimp Boats

• 8 ounces (2 cups) grated sharp Cheddar cheese
• (at room temperature)
• 4 to 6 scallions, thinly sliced (including some green
• tops), or 1/4 cup minced peeled onion
• 1/2 cup mayonnaise
• 1/4 cup lemon juice
• 1 to 2 teaspoons Old Bay Seafood Seasoning
• 1 pound peeled, deveined (tails removed) cooked
• shrimp, cut into bite-size pieces
• 4 French or club rolls or hot dog buns, each split in half

• In a medium bowl, combine the first 5 ingredients, mixing well. 
• Stir in shrimp; set aside.
• Scoop out the soft part of each roll half. 
• Fill each roll half with shrimp mixture, dividing evenly.
• Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat
• source for about 5 minutes or until hot and bubbly and lightly browned.
• Garnish as desired and serve immediately.

Shrimp-Avocado Club Sandwiches

Shrimp-Avocado Club Sandwiches

• Mayonnaise or salad dressing
• 12 slices white bread, toasted
• 4 lettuce leaves
• 12 slices tomatoes
• 12 slices bacon, crisply cooked
• 2 (4 1/4 ounce) cans large shrimp, rinsed and drained
• 1 large avocado, peeled, thinly sliced

• Spread mayonnaise or salad dressing over one side of each slice toast. 
• Place lettuce leaf, 3 slices tomato and 3 slices bacon on each of 4 slices toast. 
• Top with another slice toast. 
• Arrange shrimp on top; arrange avocado slices on shrimp.
•  Top with third slice toast; secure with wooden picks. 
• Cut sandwiches diagonally into 2 or 4 triangles.
• Turkey-Avocado Club Sandwiches Substitute 4 slices cooked turkey or chicken for the shrimp.

Shredded Beef (Carne de Res Deshebrada)

Shredded Beef (Carne de Res Deshebrada)

This is the traditional Mexican filling for tacos. It is preferred over the ground meat filling found in
many restaurants. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.

• 1/4 cup vegetable oil
• 2 1/2 to 3 pounds beef brisket (smaller
• thinner end, trimmed of all fat)
• 1 ancho or New Mexico dried chile,
• stemmed and seeded
• 3 to 4 slices onion
• 1 bay leaf
• 1/2 teaspoon Mexican oregano

• Preheat oven to 300 degrees F. 
• Heat a Dutch oven over medium-high heat.
• Add oil and brown the beef on all sides. 
• Pour off as much oil as possible. 
• Just barely cover the meat with water.
• Bring to a boil. 
• Skim off any scum that rises to the surface. 
• Add remaining ingredients. 
• Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.
• Remove the meat, reserving broth for other uses. 
• When the meat is cool enough to handle, shred it. 
• Hold a fork in each hand, and shred the beef with the forks.

Shredded BBQ Beef

Shredded BBQ Beef

• 1 (3 pound) boneless chuck roast
• 1 cup ketchup
• 1 cup water
• 1/2 cup vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

• Place meat in a casserole dish or Dutch oven. 
•  Combine remaining ingredients and pour over meat. 
• Cover and bake in a 325 degree F oven for about 3 hours.
• Remove meat and shred with a fork. 
• Return to sauce (or add enough sauce to meat to your liking). 
• Heat thoroughly and serve in sandwich buns or hard rolls

Sausage Loaf

Sausage Loaf

• 1 pound bulk sausage
• 1 loaf French bread
• 3 eggs
• 1 cup milk
• 6 ounces sharp Cheddar, shredded
• 6 ounces Monterey jack, shredded

• Cook sausage in a heavy skillet until done; drain fat. 
• Slice top off French bread lengthwise.
• Hollow out bottom of loaf; break into small pieces and toast to make about 3 cups bread crumbs.
• Beat eggs until foamy; add milk, 1/3 Cheddar cheese, 1/3 Monterey Jack cheese, drained sausage and bread crumbs. 
• Mix well.
• Fill bottom of bread loaf with mixture. 
• Sprinkle remaining cheeses over mixture. 
• Pack well. 
• Cover with bread top. 
• Wrap in foil. 
• Bake at 300 degrees F for 30 minutes or until cheeses melt and seal the loaf together.
• To serve, cut into 2-inch slices.

Sausage and Green Pepper Heroes

Sausage and Green Pepper Heroes

• 4 Italian sausages
• 1/2 cup barbecue sauce
• 1 green bell pepper, cut into strips
• 4 Hero rolls

• Cook sausages until done. 
• Set aside. 
• Cook barbecue sauce with pepper strips until pepper strips are tender. 
• Split rolls almost in half. 
• Place 1 sausage on each roll. 
• Top each with sauce and pepper strips.

Saucy Franks

Saucy Franks

• 3 slices bacon, diced
• 1/2 cup chopped onion
• 2 tablespoons chopped green bell pepper
• 3/4 cup unsweetened pineapple juice
• 1/2 cup catsup
• 1/8 teaspoon chili powder
• 10 hot dogs, sliced into 1/2-inch pieces
• 10 hamburger buns

• Cook bacon until crispy. 
• Add onion and green pepper; cook until limp. 
• Add pineapple juice, catsup and chili powder. 
• Add hot dog slices; cover and bring to a boil. 
• Lower heat and simmer 8 to 10 minutes.
• Spoon onto warm hamburger buns. 
• Sprinkle with cheese if desired.

Santa Fe Pork Sandwich

Santa Fe Pork Sandwich

• 1 (4 x 6-inch) piece of focaccia
• Lettuce leaf
• Sliced orange
• Sliced red onion
• Thinly-sliced pork roast
• Sour cream
• Salsa or hot pepper sauce
• Thinly-sliced avocado

• Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast; dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork.
• Serve with corn salad or black bean salad with salsa

Santa Fe Chicken Sandwich

Santa Fe Chicken Sandwich

• 6 chicken patties
• 6 slices Monterey jack cheese
• Salsa
• Avocado slices
• 6 rolls, cut in half

• Prepare chicken according to package instructions. 
• Place cheese on chicken and melt in oven.
• Assemble chicken, cheese, salsa and avocado on rolls.

Rolled Reuben

Rolled Reuben

Serves 4.

• 1 (8 ounce) can refrigerated crescent rolls
• 3/4 cup sauerkraut
• 4 ounces Swiss cheese, grated
• 12 ounces corned beef, shredded
• 2 tablespoons thousand island dressing, (optional)

• Cook corned beef according to package directions. 
• Cool and shred with two forks. 
• Grate cheese.
• Unroll crescent rolls and separate. 
• Spread each triangle of dough with about 1 teaspoon
• Thousand Island dressing (if desired). 
• Top with shredded corned beef, grated cheese, and sauerkraut. 
• Roll from large to small end. 
• Place on cookie sheet with point end down. 
• Bake at 425 degrees F for 10-12 minutes or until golden brown.

Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

Serves 4.

• Vegetables
• 1 large eggplant
• 1 onion, sliced
• 2 bell peppers, julienne cut
• 2 tomatoes, sliced
• 12 mushrooms, sliced
• 1/2 cup red or white wine
• 4 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 2 teaspoons oregano
• 2 teaspoons basil
• Aioli (optional)
• 3 tablespoons nonfat mayonnaise
• 1 tablespoon whole-grain mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon chopped garlic
• 1 tablespoon chopped basil
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• Sandwich
• 8 slices whole-wheat or sourdough bread
• 8 leaves arugula
• 4 tablespoons grated nonfat mozzarella cheese (optional)

• Slice eggplant and soak in salted water for 30 minutes, then drain.
• Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. 
• Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft.
• Combine ingredients for aioli, if using. 
• Spread aioli on bread slices. 
• Place arugula and roasted vegetables on bread, and serve.

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

• 1/2 cup mayonnaise
• 2 tablespoons Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
• 2 tablespoons toasted pecans (see note)
• Salt and pepper to taste
• Thinly sliced turkey breast
• Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
• Gouda cheese
• Cooked bacon slices
• Lettuce
• Sliced tomato

• Combine mayonnaise and mustard in bowl. 
• Whisk in honey. 
• Fold in cranberries and pecans.
• Season with salt and pepper. 
• Spread cranberry mayonnaise on one side of two slices of bread.
• Place turkey on one slice of bread. 
• Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread.
• Makes about 1 cup cranberry mayonnaise.

NOTE :  

• To toast pecans, sprinkle in ungreased heavy skillet. 
• Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• Or, toast in microwave: Spread 1 cup nuts on paper plate. 
• Cook on HIGH for 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.

Roast Beef with Horseradish Ranch Dressing Sandwiches

Roast Beef with Horseradish Ranch Dressing Sandwiches

This is one of our all-time favorite quick sandwiches to make. The horseradish ranch dressing is
just wonderful with the roast beef. I usually butter the rolls slightly, broil to a golden color. Doing
this step gives this sandwich a slight crunch. Yummy!

• 4 large Kaiser rolls or hard rolls
• 12 ounces shaved Roast Beef
• 8 thin slices red onion
• 8 slices ripe tomato
• 2 cups shredded lettuce
• Horseradish Ranch Dressing
• 1 cup ranch style salad dressing
• 8 teaspoons prepared horseradish
• 4 teaspoons parsley, finely chopped
• 4 teaspoons sweet red pepper, finely chopped optional

• In a small bowl, combine all ingredients mixing well. 
• Cover and store in refrigerator until ready to use.
• Cut rolls in half, evenly distribute roast beef on bottom of roll. 
• Spoon salad dressing over beef.
• Layer with onions, tomatoes and lettuce. 
• Place top and secure with wooden pick.

Roast Beef Sandwiches

Roast Beef Sandwiches

• 1 (3 pound) boneless chuck roast
• 1/3 cup soy sauce
• 3 celery stalks, chopped
• About 3 (1/2-inch) slices Vidalia onion

• Place chuck roast in a roasting pan. 
• Pour soy sauce over meat. 
• Add celery and onion slices.
• Cover pan with a lid. 
• Bake at 250 degrees F for 5 hours. 
• DO NOT OPEN LID TO PEEK AT MEAT. THIS WILL REDUCE YOUR LIQUID JUICES.
• Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan.
• Separate meat with a fork and return to the pan, stirring it into the reserved juices.
• Serve on semi-hard Kaiser rolls.

Roast Beef Pita Sandwiches

Roast Beef Pita Sandwiches

• 1 cup plain nonfat yogurt
• 1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
• 1 teaspoon mustard
• 1 cup chopped bell pepper (about 1 medium)
• 2 (6-inch) pita breads, cut into halves
• 1/3 pound thinly sliced lean roast beef
• 1 cup alfalfa sprouts

• Mix yogurt, dill weed and mustard; stir in bell pepper. 
• Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts.
• Yield: 4 servings

Rinktum Ditty

Rinktum Ditty

• 1 can condensed cream of tomato soup
• 2 cups Cheddar cheese, shredded
• 1/4 teaspoon dry mustard
• 1 egg, slightly beaten
• 6 pieces toast

• Heat soup slowly over low heat. 
• Add cheese; stir until melted. 
• Add mustard and egg. 
• Mix and heat thoroughly. 
• Serve on toast.
• Serves 6

Reuben Sandwiches

Reuben Sandwiches

• 8 slices rye or pumpernickel
• Butter
• 1/2 pound sliced corned beef
• 8 ounces drained sauerkraut
• 4 tablespoons Thousand Island dressing
• 4 slices Swiss cheese

• Butter both sides of bread. 
• In a skillet, brown one side of each slice of bread. 
• On toasted side, add corned beef, sauerkraut and dressing. 
• Top with a slice of Swiss cheese.
• Cover with another slice of bread, toasted side inward. 
• Toast in a skillet until cheese is melted.

Red Hots

Red Hots

• 1 pound ground beef
• 1 can Cheddar cheese soup
• 1 can Ro-Tel® tomatoes and green chiles, drained

• Brown meat. 
• Drain fat. 
• Add cheese soup and tomatoes and chiles. 
• Cook over low heat until well mixed.
• If you can’t find Ro-Tel®, use 4 ounces medium picante sauce and 4 ounces chopped green chiles. 
• Serve over toast.

Serves 2 to 4.

Red Devil Franks

Red Devil Franks

• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 4 tablespoons margarine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons prepared mustard
• 1 1/2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons granulated sugar
• 1/2 cup chili sauce
• 1 pound frankfurters (8 to 10)
• Frankfurter buns (8 to 10)

• Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. 
• Stir frequently. 
• Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. 
• Continue heating until flavors are well blended, about 5 minutes.
• Split frankfurters lengthwise and arrange split-side up in shallow pan. 
• Spoon sauce over frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes.
• Serve hot on split, toasted frankfurter buns. 
• Spoon on extra sauce.

Quick Chick Sandwich Filling

Quick Chick Sandwich Filling

• 1 envelope Knorr vegetable soup mix
• 1 (16 ounce) carton sour cream
• 2 (4 to 5 ounce) cans chicken meat
• Chopped onions (optional)
• Green peppers, diced (optional)

• Grind the soup mix in a food processor or blender. 
• Mix with the sour cream. 
• Add chicken meat.
• Mix well. 
• Add optional ingredients, if desired. 
• Prepare sandwiches. 
• You can add chopped onions, green peppers, to your liking.

Pulled Pork with Root Beer Barbecue Sauce

Pulled Pork with Root Beer Barbecue Sauce

• 1 (2 1/2 to 3 pound) pork sirloin roast
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 2 medium onions, cut into thin wedges
• 1 cup root beer
• 2 tablespoons minced garlic
• 3 cups root beer (two 12 ounce cans or bottles)
• 1 cup bottled chili sauce
• 1/4 teaspoon root beer concentrate (optional)
• Several dashes hot pepper sauce (optional)
• 8 to 10 hamburger buns, split
• Lettuce leaves (optional)
• Tomato slices (optional)

• Trim fat from meat. If necessary, cut roast to fit into crockery cooker. 
• Sprinkle meat with the salt and pepper. 
• In a large skillet brown roast on all sides in hot oil. Drain. 
• Transfer meat to a large crockery cooker. 
• Add onions, the 1 cup root beer and garlic. 
• Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
• Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. 
• Bring to boiling; reduce heat. 
• Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. 
• Add root beer concentrate and bottled hot pepper sauce if desired.
• Transfer roast to a cutting board or serving platter. 
• Discard juices. 
• Using two forks, pull meat apart into shreds. 
• To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired.
• Add meat and onions, then spoon on sauce.

Makes 8 to 10 servings.

Portobello Reubens

Portobello Reubens

(Preparation 10 minutes, cooking time 15 minutes)

• 2 tablespoons olive oil
• 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
• 8 slices deli-style rye bread with seeds, toasted
• 1/4 cup prepared Russian dressing
• 4 slices Swiss cheese (about 4 ounces)
• 1 cup prepared coleslaw
• 4 thin slices red onion
• Preheat broiler to 375 degrees F.

• In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. 
• Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.
• Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. 
• Lower oven heat to 375 degrees F.
• Spread warm toast on one side, with dressing, dividing evenly. 
• Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. 
• Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

Makes 4 sandwiches.