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

    Sammiches

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    From Every Day with Rachael Ray September 2007

    Recipe #247946

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

    Recipe #229002

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

    Recipe #212398

    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

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

    Recipe #160002

    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

    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

    Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics.

    Recipe #117061

    I love this sandwich that is a signature dish at Denney's, Moon Over My Hammy. Like most things, it is much more economical to make at home and even, dare I say, better! I originally grilled this in butter, but after reading Dawnab's recipe for Grilled Cheese Diner Style, I will only grill sandwiches in mayo. You can use whichever you like best. This is great for a Sunday morning breakfast with fresh fruit.

    Recipe #114428

    This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. Adapted from Williams-Sonoma Outdoors Series,Picnics and Tailgates,by Diane Rossen Worthington (Time-Life Books, 1998).

    Recipe #97889

    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

    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

    3 Reviews |  By Mercy

    I ask you this, why don't more people know about these wonderful Nebraska treats? If I had the money to franchise a Runza restaurant in Florida, it would be a veritable cash machine! Cha-ching! I originally experienced these little wonders in their Nebraska homeland when I spent one memorable summer milking cows and swathing hay. After I returned to Florida, I experimented again and again trying to achieve the same level of yumminess. This recipe is close, but I still envy all those Cornhuskers who can purchase these yummies from a drive-through window.

    Recipe #91466

    I have made these many times for large gatherings everyone really loves them and there is never any left, the sandwiches may be made up to 24 hours in advance covered with plastic wrap and refrigerated, this makes a huge amount of sandwiches you may reduce amounts to half if desired.

    Recipe #91425

    131 Reviews |  By Tish

    Great for that run in the morning breakfast. You can also take frozen burritos with you when going camping. Just place the bag of frozen burritos into the ice chest, and by the time you're ready for breakfast the first morning, the burritos are fully thawed. Then simply reheat them in a large skillet over the campstove or fire grate.

    Recipe #30165

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

    Recipe #26049

    Yet again another carnival favorite! Sausage and tomato sauce--you just can't beat that!

    Recipe #20037

    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

    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

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