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    You are in: Home / Cookbooks / Sandwiches
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    I think this might be close to a Philly Cheese steak sandwich, however I have never had the real thing, and I am certainly not going to call this a Philly cheese steak, I have made this many times for a Super Bowl get together using a tender cut of beef, sliced VERY thin. I have even purchased packaged ready-sliced stir-fry beef strips from the grocery store to make this sandwich, even though they are strips not slices they still work well for this, it saves a lot of slicing time too, also the mushrooms are optional, but I most always use them for this sandwich, saute the mushrooms in advance to save time. You will need about 2-3 pounds of beef for 6 sandwiches, if you are planning on making more than 6, then double all ingredients.

    Recipe #147633

    Spread this between a bun with cold salmon patties and a red onion (see my recipe #155183) it's better than any hamburger lol! Plan ahead this needs to chill for a minimum of 2 hours, overnight is even better! Double the recipe if desired.

    Recipe #155868

    Trust me you will be craving this often once you try it! --- you may use regular white salt but the seasoned salt is better, also use as much cheese and tomato slices as desired, I sometimes add in some chopped sweet yum yum pickles to the tuna filling too --- low-fat mayonnaise and cheese may be used :)

    Recipe #169085

    This is an authentic Italian deli submarine sandwich, try to use the best quality cold cuts and a fresh crusty loaf French or Italian bread, if you are a sandwich lover like my family is, then you will simply love this! Since I really don't bother measuring when I make this sandwich the amounts stated are just estimated you can adjust the amounts to taste but please try to use all the ingredients listed for the best Italian sub sandwich you will ever have!

    Recipe #168396

    Use only low sodium soy sauce and beef broth for this, my family likes spicy so I add in some crushed chili flakes also, I have left the onion powder or onion flakes as optional if you are an onion-lover then you might want to include it --- any leftover beef gravy may be frozen to use later for gravies or soup bases

    Recipe #312198

    Since I make this without really measuring, the amounts listed are only estimated but close to what I use when I make this bread, you can adjust the amounts slightly to suit taste, the amounts listed are for two long baguettes but you can reduce the amounts for just one baguette, I serve these at my get togethers so I always make two loaves. You will love this bread.

    Recipe #172984

    This is a great recipe to use up leftover beef, my family *loves* these sandwiches, the ingredients here are only a guideline, you can adjust amounts to taste --- prep time does not include making the pasta sauce --- don't forget to sprinkle the buns with the garlic powder it really adds to the sandwich! :)

    Recipe #206886

    Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

    Recipe #253516

    My family loves these sandwiches, they are especially great using garden tomatoes, I make them using Pepper Jack cheese but American cheese slices works good also, you can adjust the butter amount to suit taste.

    Recipe #225857

    You can spend big bucks on a sandwich such as this in a Deli, why not make it yourself. You will need a panini maker for this (a great investment if you make a lot of sandwiches!) adjust all amounts to taste.

    Recipe #206277

    I made these recently for a weekend snack, they are very good! You can adjust all amounts to taste. Purchase the small long loaves of rye bread for this.

    Recipe #204822

    Prepare the bread slices ahead and refrigerate until ready to broil. Also if you like lots of butter then increase the butter to 3/4 cup if desired.

    Recipe #201928

    Here's a different twist to your old french toast recipe, and boy, are these good! just love these....and grown-ups too!....great snack or lunch.

    Recipe #77516

    You can double the amount if desired, 1-1/4 pounds of crabmeat should give you about 5-6 patties. You can omit the Old Bay seasoning and use seasoned salt instead, adjust all seasonings to taste. Please don't omit the tartar sauce (my recipe#167071 for tartar sauce works well) Plan ahead the patties need to chill for a about 2 hours before frying.

    Recipe #172387

    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

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