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    You are in: Home / Cookbooks / Sammiches
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    36 recipes in

    Sammiches

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    I served this at a New Year's party it was a huge hit. Best compliment came from my niece, who is a professional chef that graduated from the CIA, it was the best sandwich she ever had!

    Recipe #19848

    3 Reviews |  By Xexe

    Recipe is from Alton Brown.

    Recipe #106116

    Bennigan's makes the most awesome Monte Cristo sandwiches. A great break from the usual toasted ham & cheese.

    Recipe #26049

    From Every Day with Rachael Ray September 2007

    Recipe #247946

    I received a Panini machine for Xmas. I tried to recreate my favorite panini; this is IT.

    Recipe #212398

    Recipe courtesy Cafe Habana of New York City and aired on the show Sara's Secrets. For Zaar World Tour III

    Recipe #229002

    This is from Pampered Chef. I recently attended an "It's A Wrap" party through them and got the recipe for this. We like it without the meat, but you can be the judge of whether you add it in or not. ZWT West region.

    Recipe #95988

    This is my variation of traditional Cuban Tortas, which I serve "mashed," along with Mojo Sauce. Either serve them for lunch or dinner, or cut into quarters as appetizers. Use Cuban bread, if you want to make it from scratch, but I like these made with regular hamburger buns.

    Recipe #119639

    Also known as Tuscan Portobello Melt.This winning recipe (combined with Recipe #193721) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!

    Recipe #193692

    Mrs. Ronnie has been making this for a long time and she put it in our first church cookbook. It is good on sandwiches, crackers, salads or if you are like me, you can just eat it by the spoonful! Refrigerate 24 hours before serving.

    Recipe #184115

    Oh so good! I served it as an appetizer on Easter, but the next day, I took the leftover ingredients and put it into a pita.

    Recipe #165689

    Can be made in a frying pan or grill (the George Foreman type) I found this recipe on the net, changed it a bit and at the moment it is an addiction! I like it brushed with the olive oil but my preference is to use mayonnaise and use this method now all the time ever since I made Dawnab's Recipe #108522

    Recipe #152596

    This is an old recipe from a chain of restaurants in Nebraska called "The Runza Hut". The sandwiches at that time were more common than hamburgers and were often found at tailgate parties before the Nebraska football games. They can be made ahead and refrigerated or even frozen.

    Recipe #55733

    2 Reviews |  By basia1

    Well, I just found this recipe while trying to decide what to cook tonight, and I as soon as I did, I knew this was it. From Cooking Light.

    Recipe #51467

    3 Reviews |  By Debbb

    I found this recipe in a Kraft What's Cooking magazine. As I normally do at our house, I made some adjustments to make the recipe lighter in fat & to accommodate our picky eating habits. These wraps are full of flavour & very quick & easy to prepare!

    Recipe #93533

    Another wrap creation of mine. I just can't get enough of them.

    Recipe #160002

    Signor Lupo Salvadore established Central Grocery in New Orleans, LA and is credited with the creation of the muffaletta. Then there is the counter-claim that Bartolomeo Perrone, owner of Progress Grocery, invented the muffaleta. Either way, the sandwich is incredible.

    Recipe #159873

    1 Reviews |  By LAURIE

    I like to experiment with my table top grill on panini like sandwiches. This one is easy and tasted awesome! From a TV show special on warm comfort food type meals. Feel free to use what ever method you have available if you dont own a panini press. These are just as good done as a traditionally made grilled cheese in a skillet or griddle but if using this method it helps to weigh the sandwich down with something heavy such as an iron skillet or a brick covered in heavy duty foil.

    Recipe #158730

    Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella. From Epicurious.com

    Recipe #156541

    Paula Deen says this is the most requested sandwich at their restaurant in Savannah, Georgia! Look and see why! Note: The calories are so high because the total amount of dressing is firgured in. When you eat this you only use a small amount of dressing!

    Recipe #151120

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