A sandwich that is served at the small cafes in the Mediterranean --- although they serve it mixed with olive oil I have listed mayonnaise I think you will enjoy it better that way, also many cafes use fresh cooked tuna, I have listed canned you may of coarse use the fresh ---the bread slices may be lightly toasted in a skillet if desired.
The amounts listed are only a guideline you may adjust to taste, make certain that the cheese is always on the top, this is a great way to use up cooked roast beef or deli roast beef --- FOR PARTY APPETIZERS instead of using buns replace with small party size pumpernickle bread slices that have been toasted, follow as directed only using smaller amounts.
As like my recipe#116814 this is simple but big on flavor and also will work wonderful using cooked fresh cold leftover salmon in place of canned, once you taste this you will crave it all the time! ---plan ahead the salmon mixture needs to chill for at least 2 hours or more before using don't think about using it before that time the longer chilling time the better! --- two cans of salmon should give you three sandwiches but it will depend on how much salmon filling you use --- you may also add in 1/2 cup or more of finely chopped seeded cucumber if desired, all amounts may be adjusted to taste.
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
This is a great way to use up leftover steak or roast beef, my family loves these sandwiches, feel free to adjust amounts to taste --- prep time does not include cooked the peppers and onions, if I know I will be serving these sandwiches I most always prepare the bell pepper/onion mixture well in advance, I have left the sauteed mushrooms as optional they do however make a great addition to this sandwich :)
Purchase medium size soft submarine rolls for this, the amounts are enough for 3-4 sandwiches you may of coarse double and adjust all amounts to taste, this will work well on a regular grill and also may be made in a large skillet --- the garlic with the butter is only optional if you are not a lover of garlic you may omit if desired, the garlic really brings out extra flavor to these sandwiches :)
This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)
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
My DH loves these sandwiches, try to cook the egg until just slightly soft so the the yolk runs when you bite into it! The amounts listed are only a guidline you may adjust to taste, I usually use 2 eggs for one sandwich, throw a couple slices of bacon or a pork breakfast patty on also, *SOOOO* good! :)
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.
This is the perfect sandwich for football weekends, to save some time you can bake the meatballs up to a day ahead --- I use my recipe #136292 for this but your own favorite pasta sauce will do fine, if desired you can make 20 mini meatballs instead of larger ones :) --- also see my recipe #69173
This makes the best fried bologna sandwich, I think it's the buttered grilled buns that really add to the flavor! My DS loves this with a couple slices of dill pickles and chips. I like to sprinkle some garlic powder on top of the slices after spreading with butter, and before browning, but that is only optional.
Use a good quality ranch dressing for this, it will really improve the taste of the sandwich. All ingredient amounts can be adjusted to suit taste. I like to warm the sandwiches slightly in the microwave just before serving to soften the bread and melt cheese. You can replace the ranch with any similar dressing/spread, Thousand Island dressing will work great with this see recipe#188009 or see recipe#81986
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.
A family favorite, especially on Super Bowl game day! The amounts listed are only a guideline, you can adjust all ingredient amounts to taste. Purchase the sliced sandwich bread for this, use white or whole wheat. If you prefer lots on the mayo mixture on your sandwich then increase the mayo to 3/4 cup and the Dijon to 1-1/2 tablespoons. You will LOVE these sandwiches!!!!
This egg filling is of coarse wonderful on any type of bread. I use President's Choice brand of salad seasoning or you can use McCormick's Salad Supreme. Please adjust all amounts to taste. Plan ahead the egg mixture needs to chill for a minimum of 5 hours before using. To make slicing the bread easier, freeze for about 20 minutes before filling. If you want you can double the amount of filling and use more than 2 tablespoons on each sandwich. Using the amounts listed in this recipe will give you 44 small finger sandwiches, you can make these hours in advance, cover and chill until ready to serve.