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    You are in: Home / Cookbooks / The Greatest Things on Sliced Bread
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    31 recipes in

    The Greatest Things on Sliced Bread

    Or buns or rolls or baguettes or tortilla's or...
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    The mayonnaise in place of the butter makes the bread toast evenly and gives a similar yet different crispiness. This is how they made it on the grill at a diner I used to frequent, the kind where the grill is behind the counter and you can watch. CAUTION: using low fat or no fat mayo or even miracle whip will change the outcome of the final product, the first 2 contain water and the second sugar that does not act in the same manor as an oil or fat sub.

    Recipe #108522

    Bennigan's makes the most awesome Monte Cristo sandwiches. A great break from the usual toasted ham & cheese.

    Recipe #26049

    Something different for a change ,simple too.Good on toasted hamburger buns. From Home Cooking Magazine.

    Recipe #91298

    This recipe uses those fake crabmeat "sealegs" you find in the grocery store. I can hear the purists out there groaning already. Fake crab is actually made with real fish, but seasoned to taste like crab. My daughter has a particular fondness for sealegs, and this is one of my favorite ways of preparing it for her. I don't think fake crab tastes much like real crab at all and highly recommend you do give real crab a try sometime. But for those times when you don't have any real crab, why not give this a try? It doesn't matter if you use "flake style" or "chunks" or "legs" in this recipe.

    Recipe #61674

    I got this recipe off a package of Bordens shredded cheddar cheese and thought I'd give them a try. They're really good and make a quick lunch or dinner.

    Recipe #86776

    1 Reviews |  By ~Bliss~

    Another standard from Colonial Williamsburg.

    Recipe #88267

    2 Reviews |  By Mercy

    This recipe is from the American Dairy Association.

    Recipe #119660

    A delicious sandwich made by a local deli.

    Recipe #86350

    A delicious sandwich that you will make again and again. It is wonderful with Recipe #101980 and other soups that don't have meat. These can be grilling while the soup is heating.

    Recipe #102070

    2 Reviews |  By ~Bliss~

    Good sammich, cold beer, warm fire!! Who needs a date??

    Recipe #89760

    Beer - it's not just for drinking any more!

    Recipe #22210

    These burgers are very moist and are easy to make. Everyone I've made these for always love them. Hope you do too!!

    Recipe #108601

    I am always looking for ways to use leftover meat, this recipe I am looking forward to making post St. Pat's Day. This recipe came from QC.

    Recipe #114225

    A simple old snack a bit more special! Recipe comes from a magazine.

    Recipe #101885

    I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!

    Recipe #87075

    I love to serve these burgers up on a hot day! I enjoy turkey burgers much more than beef burgers. :-) For a jucier burger, try not to use the leanest ground turkey. The leaner the turkey, the drier your burgers will be.

    Recipe #67275

    2 Reviews |  By Rita~

    This is a great way to use up the last of your garden. Just Bite into this Crunchy roll with tender crisp tomatoes, eggplant, peppers, onions, and mushrooms that's well seasoned with garlic, rosemary, & basil and creamy cheese. The cheese can be omitted for the Vegetarian or those that are lactose intolerant.

    Recipe #105117

    45 Reviews |  By Rita~

    A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin.

    Recipe #82119

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