Sandwich Recipes

SUPER BOWL SUBS
1 loaf (16 inches long) Italian bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies,
drained and cut into strips
12 pitted ripe olives, sliced (optional)
Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces
on oven pan of toaster oven. Toast, watching carefully to avoid over browning.
Repeat with rest of bread. In a small bowl, mash avocado with lemon juice,
mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted
bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each.
Top with chilies. Place 2 sandwiches on oven pan of toaster oven and brown
until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished
with olives.

STROMBOLI HOT ITALIAN SANDWICH
1 lb. frozen bread dough, defrosted and rolled into a rectangle
1 layer sliced salami, placed down center of dough full length
1 layer ham, placed as above
1 layer Mozzarella cheese, placed as above
Season with pepper, oregano and olive oil. Roll up; tuck in ends. Baste with
beaten egg and sprinkle with Parmesan cheese. Bake at 375 degrees about 20
minutes or until brown. Let cool slightly. Slice and serve warm.


GRANDMA'S TUNA-CHEESE SANDWICHES
1 lb. Velveeta cheese, diced
2 (7 oz.) cans tuna
1/2 c. chopped olives
1 (10 oz.) can tomato puree
2 tbsp. onion, minced
2 tbsp. green pepper, chopped
2 tbsp. celery, diced
Mix and let stand several hours in refrigerator. Spread generously on hamburger
buns (16). Wrap in foil and bake 45 minutes at 250 degrees.


CRISPY FRIED FISH SANDWICHES
1 lb. fresh or frozen fish fillets
(haddock, cod, or halibut)
1 egg, slightly beaten
1 c. crumbs (cracker, dried bread, or
corn flakes)
Crisco oil for frying
6 buns
6 sandwich buns
6 tbsp. tartar sauce
Cut fresh or partially thawed fish into 6 (3 inch) squares about 1/2 inch thick. Dip
fish portions in egg, then in crumbs. Fry fish in 1/4 to 1/2 inch Crisco oil heated to
350 degrees in electric skillet until golden brown, about 4-6 minutes on each
side. Drain on paper toweling. Place one slice of cheese on bottom half of
sandwich bun. Top with hot fried fish. Spread 1 tablespoon tartar sauce over
fish. Cover with top half of bun.


ORTEGA SANDWICHES
Leftover roast or steak
6 hard cooked eggs
1 can chopped ripe olives
1 can (10 oz.) tomato sauce
6 oz. oil
Salt, pepper, garlic salt
1 1/2 c. mild Cheddar cheese, shredded
1 (7 oz.) can chopped green chilies
2 to 3 jalapenos, chopped
Hard rolls
Grind meat. Chop eggs and olives and shred cheese. Mix all ingredients together
well. Put mixture on hard rolls and wrap each roll in foil and freeze. When ready
to eat, heat rolls in oven for 15 minutes at 350 degrees. You can make these as
mild or as hot as you want. Good for lunches, camping or just a hot snack


ADIRONDACK SANDWICHES
8 slices lean bacon
1/2 c. chopped onion
1 (16 oz.) can baked beans
2 tbsp. prepared chili sauce
1/4 c. creamy or chunky peanut butter
4 lg. slices whole grain bread,
toasted
1/2 c. shredded Cheddar cheese
Preheat broiler. In a large skillet, over medium heat, cook bacon until crisp; drain
on paper towels. Pour off all but 1 tablespoon grease. Add onion; cook 2 minutes
or just until tender. Stir in baked beans and chili sauce; heat through. Over low
heat, stir in peanut butter; blend until smooth. Spoon about 1/2 cup bean mixture
onto each bread slice; top each with 2 bacon strips and 2 tablespoons cheese.
Broil 6 inches from heat, 1-2 minutes or until cheese melts.


POLISH SANDWICHES
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. margarine
1 jar beef gravy
2 c. shredded cabbage
1/2 c. shredded cheddar cheese
In skillet, brown meat and cook onions and green peppers in margarine until
tender. Stir in gravy and cabbage. Cook over medium heat until cabbage is
tender. Serve on rolls and top with cheese. Salt and pepper may be added


WEST POINT SANDWICH
Ready to bake rolls in aluminum pan
6 oz. pkg. slices Swiss cheese
8-9 oz. pkg. thin sliced ham
1 stick margarine
2 tbsp. grated onion
3 tbsp. mustard
2 tbsp. Worcestershire sauce
2 tbsp. poppy seeds
Turn rolls out of pan but do not separate. Slice through middle of rolls and set
top aside. Mix all ingredients except ham and Swiss cheese. Spread on top and
bottom of bread. Arrange ham and cheese on bottom half. Replace top half. Put
back in pan and cover with foil. Bake at 350 degrees for 30 minutes. Serve hot.


SEVEN LAYER TACO SANDWICH
1/2 c. coarsely chopped ripe olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. sliced green onion
4 lg. oval slices French bread (about
1/2" thick)
1 lg. tomato, sliced
1 lb. thinly sliced roasted deli turkey breast
1 ripe avocado, peeled, seeded & sliced
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack cheese
Lettuce leaves
Salsa
Combine olives, chili powder, cumin and salt in medium bowl; reserve 2
tablespoons. Stir mayonnaise, sour cream and onion into remaining olive
mixture. Spread one side of each bread slice with half the mayonnaise mixture.
Top with tomato and turkey. Spread remaining mayonnaise mixture on top of
turkey. Top with avocado slices. Sprinkle with cheese. Transfer sandwiches to
baking sheet. Bake at 350 degrees until heated through, about 15 minutes. Top
with reserved olive mixture. Serve sandwiches on lettuce leaves with salsa.
Yield: 4 servings.


TURKEY WALDORF SANDWICH
1 c. turkey, cooked, trimmed, bones
removed, cut into 1/2 inch cubes
1/2 c. celery, washed, ends removed, diced
1 sm. Red Delicious apple, washed,
seeded, cored, and cut into sm. cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread
In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise,
yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight
to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread.
Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice.
Repeat with remaining mixture, lettuce leaves and bread. Serves 4.


MALIBU CHICKEN SANDWICH
FOR 1:
1 breaded chicken breast, 3 oz.
boneless
2 oz. shaved ham (very thin)
1 oz. 1 slice processed sliced Swiss
cheese
1 hamburger bun
FOR 40:
40 breaded chicken breasts, 3 oz.
boneless
5 lbs. shaved ham (very thin)
2 1/2 lbs. process sliced Swiss cheese
40 hamburger buns
Shave ham. Place in pan. Keep warm on grill (not hot). Deep dry boneless
chicken breast. Place hot cooked chicken breast on bottom half of hamburger
bun. Top chicken with ham then cheese slice. Place in broiler 3 to 5 minutes until
cheese starts to melt. Top with bun. Serve immediately or wrap in foil and place
in warmer.


CHICKADO'WICHES
2 (1 oz.) slices Italian bread
1 tbsp. Thousand Island dressing, divided
2 oz. thinly sliced cooked chicken
2 slices crisp bacon, crumbled
1/4 c. green onions
1/4 c. tomatoes
1/8 med. avocado (1 oz.), pared and
thinly sliced
2 oz. Swiss cheese, sliced
Toast the Italian bread to taste and arrange slices in a single layer on a baking
sheet. Spread each slice of bread with 1/2 teaspoon Thousand Island dressing.
Top each slice with half of the chicken, bacon, onions, and tomato, then top
each with 1 teaspoon of the remaining dressing. Arrange half of the avocado
slices and half of the cheese on each sandwich. Broil 6 inches from heat source
until sandwich is hot and cheese is melted, about 2 minutes. Makes 2 servings.


CHAMPION CHEESE STEAK SANDWICH
1/2 lb. Velveeta, cubed
1/2 c. Kraft Real Mayo
1/4 c. milk
1 tsp. dry mustard
1 med. onion, sliced
2 tbsp. Parkay margarine
1 lb. thin roast beef slices
6"-8" French bread rolls, split
Combine process cheese spread, mayo, milk and mustard. Stir over low heat
until smooth. Saute onions in margarine. Add meat; mix lightly until thoroughly
heated. Fill rolls with meat mixture. Top with sauce.


HAWAIIAN FARMER SANDWICHES
12 slices bread
Softened butter
1 1/3 c. diced cooked chicken
1 1/2 c. diced cooked ham
1/2 c. crushed pineapple, well drained
1/3 c. mayonnaise
3 tbsp. finely chopped pecans (I use 1/4 c. rounded)
1 1/2 tbsp. chopped green pepper (opt.)
1 tsp. thinly sliced green onion (opt.)
1/4 tsp. salt (if ham is salty, this is not needed)
Dash of black pepper
6 slices Mozzarella cheese
Butter one side of bread, mix ingredients except cheese, divide mixture equally
on unbuttered side of (6) slices of bread and top each with slice of cheese. Close
sandwiches with the remaining bread buttered side out. Grill on both sides until
cheese starts to melt and sandwiches are golden. (Use Swanson or Hormel
chunk chicken and chunk ham, drained and omit the salt.)


Everyones Favorite Pastrami Sandwich
6 oz sliced pastrami
2 TB whole-grain mustard
4 oz beer
3 sl onion rings intact
1 TB oil
: Salt and pepper
2 sl rye bread or thick crusty
: brown bread
Preheat a grill. Season onions with salt and pepper
and brush with oil. In a small saucepan combine beer
and mustard and bring to a boil. Add pastrami and
simmer for 3 minutes. Grill onions on both sides and
toast bread on a cooler part of the grill. When all
ingredients are heated, prepare sandwich.