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    Move over cheese steak. Grab a cold beer and enjoy one of these. Served open faced.

    Recipe #453879

    If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)

    Recipe #449423

    I wanted a good chicken wrap sandwich, and I also love buffalo chicken (but it can be a little too spicy for my tastes). So I created this original wrap which has extra veggies for health, and is not too spicy! Feel free to adjust the seasonings to your liking. I hope you enjoy!

    Recipe #446133

    From Bon Appétit, March 2000. Makes the ordinary special. Good for breakfast, lunch, dinner or even brunch and late-night snack. Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Experiment with different cheeses, like munster and maybe add a sliced jalapeno. Recipe can easily be reduced for even a single serving.

    Recipe #445190

    Treat your hungry gang to grilled steak sandwiches with whole-grain mustard sauce. One of the most juicy and tender beef cuts, rump or tri-tip steak, is ideal for these marvellous grilled sandwiches with whole-grain mustard sauce. It's a perfect choice for a cottage patio lunch or supper with a tossed summer salad.

    Recipe #434820

    This is adapted from the LCBO Food and Drink Magazine developed by Nicole Young

    Recipe #420617

    5 Reviews |  By swissms

    Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).

    Recipe #413191

    These are my hubs favorite steak sandwiches. Between him and his friends there are never any left.

    Recipe #283508

    Great served with a tossed salad. A real guy pleaser if you serve it with a stein of cold beer! NOTE: Times shown below do not include marinating time. DO marinate this overnight -- it really makes for a great tasting steak sandwich!!

    Recipe #343633

    You don't have to be British to enjoy these wonderful tea-time sandwiches! Make ahead tip--the uncut sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before serving. From

    Recipe #410969

    Straight from Sam's Seafood Grill. The Texas 1015 Onion is used in this rendition to bring to life an old classic.

    Recipe #405797

    I serve these often at Bridal showers or graden parties. I have never found a cucmber sandwich that can compare with the light, slightly floral taste

    Recipe #391850

    Oh my - yummy and unique! Another Rachel Ray recipe. If you prefer substitute apricot preserves for the fig.

    Recipe #211657

    Recipe #379676

    From Bobby Flay and Hellman's. Added and cleaned ingredients and instructions. For each sandwich, you need 2 slices of deli beef covered with cheese. The reason why you only cook 3 slices at a time is so you don't overcook and also to be able to cover with a lid. For 4 servings, you need 8 slices of beef and 8 slices of cheese.

    Recipe #376482

    VinaKJ pointed me in the direction of this recipe a couple years ago. The sandwiches are delicious. The recipe calls for roasted sweet peppers. You may use the jarred ones or roast your own. *To roast sweet peppers: Halve peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Bake in a 425 degree F oven for 20 - 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.

    Recipe #372508

    1 Reviews |  By JudyCC

    This sandwich features an assortment of Italian flavors that blend together during an overnight stay in your refrigerator. Makes wonderful picnic fare.

    Recipe #371962

    I’m putting this here so I don’t lose it!

    Recipe #365879

    I got this from a local cooking show I was watching. Tried it and loved it. A very nice alternative steak sandwich. Perfect for summer lunch or light dinner.

    Recipe #363987

    Easy and tasty..what could be better. :) This is Rosenborg's version of Croque Monsieur. Makes a wonderful lunch. Serve with salad, fresh fruit or enjoy it all by itself. Note: Rosenborg is a brand of blue cheese products. This recipe was in their 2009 calendar.

    Recipe #363756

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