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    You are in: Home / Cookbooks / Sandwiches, Wraps, Fillings & Spreads
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    68 recipes in

    Sandwiches, Wraps, Fillings & Spreads

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    I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

    Recipe #94031

    Moist, delicious vegetarian alternative to boring frozen veggie burgers. These are easy to make and taste wonderful on whole-grain buns with some cheddar cheese, tomato and lettuce for crunch. Be watchful while cooking these ... the sugar content in the barbecue sauce can cause the burgers to blacken kind of quickly. Tastes great on the grill, too ... just keep an eye on them!

    Recipe #88294

    Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.

    Recipe #53751

    One of my sons could not get past the Monte Cristo sandwich at the Blue Bayou Restaurant in Disneyland. I made this casserole for him and he loved it. I hope you do to.

    Recipe #56804

    This is a fried bologna sandwich that I had often growing up. I see so many of my favorite sandwiches on here, but I didn't see this one.

    Recipe #133272

    A wonderful change from regular tuna salad sandwich. This is the only way we do it in our house! Note: I didn't notice until March 2010 (took me 8 years) that the ingredient horseradish had somehow defaulted to horseradish sauce. There are many great reviews here from people who used horseradish sauce, so don't be afraid to try it. I have corrected the recipe as it really does call for prepared horseradish, which is much hotter.

    Recipe #45991

    I don't care for runny eggs (except eggs benedict) so this hits the spot when I'm in the mood for something more rich and substantial than scrambled eggs, but not gooey (except the cheese). If I have it on hand, I replace one egg with a slice of ham that I fry first.

    Recipe #101642

    Great for a party or a potluck meal. I usually make my own French Bread but I've also used store bought French Bread before and it works well too.

    Recipe #100481

    A sandwich that originated in Cuba! Yum! Adapted from Cooking Light magazine.

    Recipe #178556

    When you have a White Castle craving, this is a "quick fix". Recipe is from a fund raiser cookbook compiled by parents of my kids' school PTO

    Recipe #19420

    Recipe #27576

    14 Reviews |  By Kree

    Another recreation of a fun wrap I discovered at a Box Lunch restaurant while vacationing in Cape Cod. It makes me feel like I'm eating in a trendy cafe.

    Recipe #133900

    The Primanti Brothers opened their restaurant in Pittsburgh in the 1920s. Their idea was to create an eating place that was simple but offered tasty food. It is no wonder that the Primanti Sandwich was the result -- it's a whole meal in each bite. Ham, french fries, tomato, provolone cheese, and coleslaw are stuffed between two slices of Italian bread and served on wax paper. You can't get it any simpler than that.

    Recipe #42846

    This is an authentic style Italian sausage sandwich, just like what you would have in Philadelphia or New York.

    Recipe #79294

    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!!!!

    Recipe #205520

    I seem to have a thing for dips made from chocolate or from peanut butter! I'm partial to Jiff peanut butter, whether creamy or chunky!

    Recipe #209062

    I love tuna salad sandwiches, this is combination of the different deli tuna salad recipes I've used over the years.

    Recipe #75652

    Frank Blandi operated the Lemont Restaurant on top of Pittsburgh's Mount Washington. Looking down, he could see Devonshire Street. It worked out to be a good name for a sandwich!

    Recipe #42848

    One taste of these deli-style sandwiches will have you craving for more!

    Recipe #78881

    8 Reviews |  By mianbao

    This is a recipe of my mother's that we always wanted for parties. It is shredded meat in sauce. Actually, we know it by the name Beef Barbecue, but I think barbecue means different things depending on where you're from.

    Recipe #63113

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