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    You are in: Home / Cookbooks / Snazzy Sandwiches & Wraps
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    163 recipes in

    Snazzy Sandwiches & Wraps

    How fabulous that you can place a variety of delicious ingredients between slices of bread, rolls, bagels and waffles, or stuff them into tortillas or pitas and eat the finished product even as you're on the go? I mean really...how FABULOUS is that?
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    A very tasty sandwich that you must taste. Try this with my spicy mustard spread.

    Recipe #54588

    7 Reviews |  By icetea

    This is one of my favorite things to make because it is so good the next day for lunch.

    Recipe #117646

    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 classic recipe from an old Southern Living cookbook. Very easy to prepare. If you don't have chives, you can subtitute a chopped scallion, or if you don't care for onions, leave it out. Preparation time includes boiling eggs and assembly. Add one hour for chill time.

    Recipe #117923

    Recipe #49619

    Straight from Rachael Ray's kitchen to yours, with just a little tweaking! These are popular in New England(known as grinders) and the South(known as po boys), and the Mid Atlantic too!

    Recipe #117034

    3 Reviews |  By Dancer^

    These kids will love, my DH is a big kid and he ate 4 of them (pig). Change the topping to suit your kids and you will have their new favorite hot dog with a twist.

    Recipe #116528

    Adapted from The Art of the Grill by Jamie Purviance. Smells and tastes divine.

    Recipe #116747

    Something a little different for lunch.

    Recipe #116847

    This is a rather quick, yet yummy recipe. You don't have to use the onions, pepper or mushrooms if you don't want.

    Recipe #116245

    Delicious peppery watercress, horseradish and steak sandwich, (Marinating time not included in prep time.)

    Recipe #116101

    Read Dawnab's Grilled Cheese Diner Style recipe and was suprised to see the feedback on the mayo. Here is one we have been enjoying for years that uses mayo for butter. It really dresses up a breakfast, and can be cooked on a grill with a griddle when camping. We use different jams and jellies, and replace the cream cheese with peanut butter for the kids (and sometimes Grandpa).

    Recipe #114522

    This is from Graham Kerr, the man who said, "If you are out of salted nuts, the best appetiser is champagne!" This is from Volume 1 of his CBC Television Cookbooks. I also have Volume 3 and it was published in 1969, so this recipe is some kind of late 1960s cocktail party creation. Graham's recipe notes include: "At heart this is a dish that everyone enjoys except those with ulcers and those who have a romantic meeting with someone who isn't at the party." and, "Vodka based creations blend well." I use party rye-sized pumpernickel bread for the "brown bread rounds" he writes of; also, this recipe is for 2 people only so increase if you're serving a crowd (makes a great summer party treat) but don't make them too far ahead.

    Recipe #112315

    BLTs are favorites in our home, but we have learned to lighten them up. This adaptation of the traditional favorite doesn't lose any of the flavor of the original, and tastes sensational. This came from Dr. Phil McGraw's The Ultimate Weight Solution Cookbook. Enjoy!

    Recipe #112223

    These sandwiches will make you never want just a plain old grilled cheese sandwich again. Great sandwich to make when you have thick sliced bread, but you don't have to have it...plain bread will do fine!!!!

    Recipe #6689

    This is from the January issue of Southern Living -- yummy!

    Recipe #108250

    This is an adopted recipe that I found to be a nice twist on the traditional grilled cheese. The original chef's comments are as follows: "For some reason, I put a jar of apple butter in my grocery cart today (childhood nostalgia?)...I can't imagine I'm the only one in the world to come up with this, but I dreamt it up today, and I didn't see it on Zaar...so here it is! My 13-month-old daughter ate it right up and literally screamed for more! I used mild Tillamook cheddar cheese, but I think a sharp white cheddar would be amazing, too. Take care to toast it *s l o w l y* neglected (burnt) grilled sandwiches that are "scraped off" and presented scraped-side-down on the plate, are a dirty trick IMHO."

    Recipe #111205

    This is goooood, I even use the dressing as a zippy vegetable dip.

    Recipe #112199

    Something different that my kids like. Actually, husband and I like it too. Adapted from Southern Living.

    Recipe #111936

    4 Reviews |  By Sue Lau

    Easy and quick to make. I like using provolone cheese although you can use cheddar spread (melted Velveeta or Cheez-Whiz) if it suits you.

    Recipe #94726

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