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‘Sandwiches’ Category

  1. Taco Burgers

    October 7, 2007 by joe

    (yield: 25)
    time: 30 minutes

    ingredients:
    4 lbs. ground beef
    64 oz. (8 c.) canned tomatoes
    4 pkgs. taco seasoning mix
    25 hamburger buns, toasted
    16 oz. (4 c.) shredded cheddar cheese
    8 c. shredded lettuce

    procedure:
    1. brown beef in 3 quart skillet till crumbly; drain off fat.
    2. add tomatoes and seasoning mix.
    3. stir well, breaking up large pieces of tomato.
    4. bring to boiling, reduce heat and simmer 20 minutes.
    5. spoon over toasted buns. sprinkle with cheese and lettuce.

    Source: KJFSC

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  2. Meat Salad Sandwiches

    October 7, 2007 by joe

    (yield: 25)

    filling:
    2 lbs. meat, cooked, finely chopped
    1/2 c. celery, chopped fine
    3/4 to 1 c. olives or pickles, chopped
    1/2 c. mayonnaise
    1/2 c. cooked salad dressing
    2 t. vinegar
    1/2 tsp. salt

    50 slices bread
    2 heads lettuce

    procedure:
    1. combine filling ingredients.
    2. assemble bread, filling and lettuce, use number 20 dipper (slightly over 3 t.)

    Source: KJFSC

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  3. Basic Egg Salad Mix

    October 7, 2007 by joe

    (yield: 24)

    ingredients:
    1 c. mayonnaise
    1/3 c. sour cream, dairy
    1/4 c. pimento/ drained, chopped
    1 t. mustard, prepared
    2 tsp. salt
    12 large eggs, hard-cooked, chopped
    1-1/2 c. celery, chopped
    1/2 c. green pepper, chopped
    1/4 c. onion, chopped (optional)

    procedure:
    1. in large bowl, blend together mayonnaise, sour cream, pimento, mustard and salt.
    2. thoroughly mix all remaining ingredients into mayonnaise mixture. store in glass or plastic container, covered, in refrigerator.

    Source: KJFSC

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  4. Ham Salad

    October 7, 2007 by joe

    (yield:   25)

    ingredients:
    1-3/4 lbs. ham (cooked)
    2 c. celery
    1 c. pickle relish
    6 eggs (hard cooked)
    2 c. mayonnaise

    procedure:
    1. grind ham.
    2. dice celery very fine.
    3. chop eggs.
    4. blend all ingredients.

    Source: KJFSC

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  5. Luscious Lobster Rolls

    September 3, 2007 by joe

    24 servings

    Ingredients:
    12 large lobster tails
    1 lb melted butter
    2 dozen quality sausage rolls, top-cut

    Procedures:
    1) Preheat grill and brush lightly w/oil to keep lobster from sticking. Remove lobster from shells, keeping tails intact.
    2) Grill lobster tails over medium to medium high heat, brushing with melted butter until cooked through. Remove from grill.
    3) Toast rolls lightly.
    4) Cut lobster tails in half, or chop the tail into half-inch pieces.
    5) Place half tail, or equivalent in pieces in each bun. Drizzle melted butter over lobster and bread.

    Note: Whole lobsters weighing 1 pound may be used. Plunge then into rapidly boiling water and cook 7-10 minutes. Drain, extract meat, and chop it into half-inch pices. Lobsters may be served warm or cold in lobster rolls.

    Source: WQED Pittsburg: Sandwiches That You Will Like Series (Becky Mercuri)

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  6. Submarine Sandwiches

    May 30, 2007 by joe

    (yield: 25)
    25 submarine buns
    1/2 lb. butter or margarine
    2 t. light cream
    1-1/2 c. mayonnaise
    2 t. mustard, prepared
    1/4 c. pickle relish

    split buns. leaving hinged, whip butter until fluffy; add cream, lightly blend in remaining ingredients, spread on open sides of buns,

    fillings:
    1-1/2 lb. salami, 1/2 oz. slices
    1-1/2 lb. spices ham
    1-1/2 lb. american cheese, 1 oz, slices
    1 doz. tomatoes, sliced
    1/2 qt. dill pickles, sliced

    procedure
    1. arrange on each bun, 1/2 oz. meat, each kind, 2 slices
    of cheese, 2 slices of tomato, and 2 slices of dill pickles.

    source: KJFSC

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  7. Chic Pea Sandwich Spread (Hummus)

    May 30, 2007 by joe

    (yield: 25)

    6 c. chic peas
    4 garlic cloves
    to taste salt and pepper
    1/4-1/2 cup olive oil (optional)

    procedure:

    1. cover peas with water; bring to a boil; add garlic; and simmer about 4b minutes, until tender.
    2. drain the liquid off of the peas and mash, (if using optional olive oil, add before mashing)
    3. salt and pepper to taste.
    4. serve cold on two slices of whole-wheat bread with mayonnaise and tomato slices.

     

    source KJFSC

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  8. Grilled Bologna and Cheese on Rye

    May 30, 2007 by joe

    (yield: 25)
    temp: 400 degrees
    time: 10 minutes

    50 slices rye bread
    1/4 c. butter or margarine, melted
    25 slices cheese
    25 slices bologna

    procedure:
    1. place half of the bread slices on sheet pans which have been brushed with fat,
    2. top each slice of bread with cheese and bologna, cover with remaining bread slices.
    3. brush under sides of an equal number of sheet pans with remaoning fat and place pan (fat side down) on sandwiches
    4.  bake 10 minutes at 400 degrees f. (hot oven),
    5.  serve immediately.

    Source: KJFSC

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  9. Snappy Bologna Sandwich

    May 30, 2007 by joe

    (yield:   25)
    temp: 400 degrees
    time: until cheese melts

    25 slices white bread
    25 slices bologna
    12-1/2 oz. grated cheese
    sliced dill pickles

    snappy sauce
    1/2 t. minced dry onion
    1/2 c. tomato paste
    1/4 c. water
    1/6 c. lemon juice
    1 t. worcestershire sauce
    1 t. vinegar
    3/4 tsp. prepared mustard
    1/2 tsp. liquid artificial sweetner
    1/4 tsp. salt
    dash pepper
    dash cayenne
     
    procedure:
    1. combine all ingredients listed under snappy sauce in large shallow- covered sauce pan and simmer for 20 min,
    2. allowing one slice of bologna per serving, add desired number of slices to simmering sauce, cover and simmer ten min,
    3. allowing one slice per serving, place desired number of slices of bread on baking sheet, remove bologna slice by slice from sauce allowing excess sauce to run off so that only a thin coat of sauce covers the meat,
    4. place one slice of bologna on each slice of bread on baking sheet,
    5. top each sandwich with 1/2 oz, of grated cheese,
    6. bake in hot oven 400 degrees until cheese is melted,
    7. serve hot—garnished with dill pickle slices.

    Source: KJFSC

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  10. Hot Vegetable Sandwich

    May 30, 2007 by joe

    (yield: 25)

    48 slices whole-wheat bread, toasted
    8 t. vegetable oil
    8 t. unbleached white flour
    4 c. non-fat dry milk, reconstituted
    4-6 0z. cans canned whole tomatoes, chopped
    4-4 oz. cans canned mushroom slices
    to taste salt and pepper
    *plus—any additional available vegetables

    procedure:
    1. heat oil and blend in flour until smooth and bubbly.
    2. remove from heat and stir in milk.
    3. heat to boiling, stirring constantly. boil and stir one minute,
    4. stir in tomatoes and mushrooms (plus any additional available vegetables), simmer until vegetables are tender.
    5. salt and pepper to taste.
    6. pour hot mixture over two slices of whole-wheat toast, open-faced.

    Source: KJFSC

    Category Main Dishes, Sandwiches, Vegetarian | Tags: | Comments Off

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