Sandwich Recipes - Anything but Same-Old, Same-Old

Now pay attention to that little word, "seeded"; if you don't push those slimy little seeds out your sandwich will likely be a it soggy and we don't like "quick and easy and soggy", do we?

8 slices 12-grain bread
8 ounces sharp cheddar cheese
4 1/4 inch slices ripe tomatom seeded, cored
12-16 basil leaves
2 tablespoons unsalted butter. melted

On each of 4 slices of bread, layer a slice of cheese, a tomato slice, enough basil leaves to cover and another cheese slice.

Heat a large nonstick griddle or skillet over medium heatm and place sandwiches, butter­ed side down, in pan and top slice of bread with butter. Press with spatula.

Cook for about 3 minutes or until golden brown. Flip and cook for another 3 minutes. Remove from skillet and serve immediately.

If you didn’t know there was such a thing as “buffalo chicken” at the deli, give it a try. It’s very spicy and any good-sized deli department will offer it.

2 flour tortilla wraps
2 ribs celery, finely chopped
2 Tbsp ranch salad dressing
4-8 slices buffalo chicken, thinly sliced from your deli counter

Spread salad dressing in the center of the flour tortilla, then lay on the chicken and top with the celery; roll it up and eat or cut up and serve.

This is about the only way I know to cook a sandwich on the grill and not lose half the ingredients. The procedure could be used for any other ingredients you might dream up, too.

1 12 oz can tuna in water, drained
2 cup cooked rice
1 cup frozen baby green peas
1/2 cup light mayonnaise
1 & 1/2 cups shredded Cheddar cheese, divided
1 Tbsp lemon pepper
4 10-inch flour tortillas

Bring grill to medium-high indirect heat, or if it’s winter and you’re in Chicago or Buffalo, preheat oven to 450F.

Combine everything but the tortillas. Spoon a quarter of it in the center of each tortilla. Fold bottom edge of each tortilla up and over the filling, fold in the opposite sides and roll it up, tucking in the sides.

Center each wrap, seam side down, on a sheet of non-stick foil with the shiny side down. Bring up the foil sides and double fold the top and ends to seal, leaving a little space inside for heat circulation.

Cook on your covered grill 8-10 minutes or on a cookie sheet in the oven about 18-20.

Open the packets, – be careful of the steam - sprinkle the rest of the cheese on top and present to your lucky eaters.

.

No, I didn’t mean “B-L-T”. The letters stand for “Breakfast, Lunch & Dinner”. Just check out the ingredients and you’ll get my drift.

4 slices of bacon
2 eggs, fried hard
Salt and pepper
2 ciabatta rolls (or any substantial Italian roll)
Mayonnaise or softened butter
2 slices of good deli ham
2 slices of Provolone cheese
green leaf lettuce
4 tomato slices
2 thin slices of filet mignon
2 slices of red onion

Start with breakfast: fry the bacon in a hot skillet. When crisp, remove to drain but leave the bacon fat in the skillet and fry the egg, removing the egg when the yolk is cooked hard. For dinner, pound the steak until it fits the hard roll nicely. Season both sides, fry it in the bacon grease and remove it when you achieve a pink center.

Now, let’s put it all together: Slice and toast the hard roll. Spread mayo or butter on both sides, then, starting at the bottom, place the steak (dinner), followed by the ham and Provolone (lunch), the fried egg and bacon (breakfast), the lettuce, tomato, and onion (lunch & dinner).

Serve with fries or chips – if you really think the massive sandwich isn’t enough.

This would sure be a tasty way to use Thanksgiving leftovers. But with a good deli in your life you can enjoy it any time.

8 1/2-inch-thick slices crusty French or sourdough bread
Dijon mustard
1/2 cup whole cranberry sauce
12 oz thick sliced deli turkey4 oz Brie, thinly sliced
1/4 tsp or so dried or chopped fresh thyme
Freshly ground black pepper

Arrange an oven rack about 5 inches from the the heat source and preheat to broil. Place the bread on a baking sheet and spread each piece lightly with mustard, then lay on the cranberry sauce.

Top with the turkey, then 1 or 2 slices of Brie, sprinkle with the thyme and pepper and place under the broiler. After 4 or 5 minutes, the cheese should be browned and beautiful; remove 'em and eat.

Yes, strawberries. But if you find that just too extreme, use tomato slices with the seeds removed. And about that rind on the brie - I like it, but if it bothers you, remove it.

1 (8-oz) Brie round
8 Italian bread slices
8 oz. thinly sliced smoked turkey
8 fresh basil leaves
1/2 cup sliced fresh ripe strawberries
2 Tbsp. red pepper jelly
2 Tbsp. butter, melted

Cut the Brie into 1/2 inch-thick slices after removing the rind (unless, like me, you like it).

Layer 4 bread slices evenly with turkey, basil leaves, sliced strawberries and Brie.

Spread 1 tsp pepper jelly on 1 side of each of the remaining slices and place them, jelly sides down (duh), on top of the Brie.

Brush with melted butter and cook in batches, if necessary, in a preheated panini press for 2 to 3 minutes or until golden brown. No panini press? Cook in a preheated frying pan over medium heat 2 to 3 minutes per side until golden. Just before removing, press with a metal spatula to flatten it Done.

8 6-inch flour tortillas
2 oz light cream cheese, softened
1/4 cup jelly or preserves
Peanut butter, creamy, not crunchy

Let tortillas stand at room temperature until soft & flexible, say, 8-10 minutes.

Meanwhile, in a small bowl combine cream cheese and jelly. Spread a tortilla with a thin layer of the jelly/cheese mixture and top with another tortilla. Spread the top one with peanut butter and roll up..

If you’re not ready to serve, wrap them in plastic wrap and refrigerate. To serve, slice rolls in half or cut into 1-inch bite-size pieces.

If you’re like me, when you make chili from scratch (or "almost" from scratch - I often use pre-packaged seasonings) you end up with more than you could eat in 3 meals. This easy wrap would be a great way to use some of the leftover chili – or just go ahead and buy a can of it.

1 can (15 Oz) your-favorite chili with beans
1/2 cup water
1 cup Minute Rice (or similar), uncooked
6 flour tortillas
cheddar cheese, shredded

Bring chili and water to a boil in a medium saucepan. Stir in rice; cover and cook on low heat 5 minutes.

You may think this sandwich sounds kinda goofy - so do I. But it's easy to make; it's quick; and it's different. Those are all good things. If you're afraid to tell your friends or family about it, don't; just enjoy it yourself.

4 slices thick French bread or your favorite
4 Tbsp crunchy peanut butter
1 apple, thinly sliced
2 Tbsp raisins, softened 5 minutes in water
2 Tbsp sweetened flaked coconut
2 Tbsp honey

Generously slather peanut butter on 1 slice of bread.

Sprinkle with raisins, cashews and coconut. Cover with a layer of apple slices.

Spread honey on the second slice of bread and place it on top of the sandwich. Put it in your mouth and stop worrying - it's really good.

With a little help from the supermarket you've got hot, yummy paninis for four in about 10 minutes. Not too bad, eh?

8 1/2-in thick slices round country white or sourdough bread
Nonstick spray
1/4 cup bottled mango chutney
8 oz sliced deli turkey breast
1 small red onion, sliced
1 jar (12 oz) roasted red peppers, drained
4 oz sliced Jarlsberg cheese

Heat a stovetop ridged grill pan, large nonstick skillet or electric contact grill.

Lay bread on cutting board and coat with nonstick spray; turn over and spread with 1 Tbsp chutney each.

Top remaining 4 slices bread with the turkey, onion, roasted peppers and cheese. Cover with other slices bread, chutney side down, of course.

Grill about 2 minutes per side, until cheese melts. Remove to cutting board and cut each panini in half crosswise.

These are really buffalo wing sandwiches without the bones. Since we all (mostly) love wings, we’ll all (mostly) love these. Remember logic classes?

3 Tbsp. butter, melted
1/2 cup Frank’s Red Hot sauce or similar, divided
6 hoagie rolls, split
1/3 cup refrigerated blue cheese dressing
1/2 tsp Creole seasoning
1 & 1/2 cups each matchstick-cut carrots and diagonally sliced celery
12 large deli-fried chicken strips (about 1 1/4 lb.)
1 (4-oz.) package crumbled blue cheese
Additional Frank’s Red Hot sauce for eaters who like ‘em really HOT

Stir together butter and 2 tsp hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut Sides up, on a baking sheet.

Bake at 350• for 8 to 10 minutes or until toasted.

Stir together blue cheese dressing, 2 - 3 tsp. hot sauce, and Creole seasoning. Add carrots, celery, and, toss to coat.

Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce. Layer chicken evenly with carrot mixture and crumbled blue cheese. Top with remaining roll halves.

Serve with additional hot sauce.

Here's a 10 minute eat-on-the-way creation you're going to just love.

1 Tbsp dark Oriental sesame oil
6 scallions, sliced
1 tsp chopped garlic
1 bag (16 oz) coleslaw mix
1 pkg (10 oz) cooked chicken strips, cut in thinner strips
% cup bottled hoisin sauce
2 Tbsp lite soy sauce
1 pkg (10 oz) of 8 6-in flour tortillas

Heat sesame oil in a large skillet over medium-high heat. Add scallions, garlic and coleslaw mix; saute 3 minutes.

Add chicken, hoisin sauce and soy sauce; cook 1 minute until hot; remove from heat.

Meanwhile, to make them soft and wrap-able, place tortillas between damp paper towels and nuke in microwave for 20 seconds.

Spoon l/2 cup of the chicken mixture on each tortilla and roll 'em up. Now grab it and go - careful not to drip like I always do.

You want to use one of those really BIG, chewy bagels for this one. Poppy seed is my favorite - you did want to know, didn't you?

1 Your-choice-bagel, split (toasted, if you like)
2 tsp mayo
6 slices shaved smoked ham
3 slices your-choice-apple, cored & sliced about ¼-inch thick
1 Tbsp shredded sharp cheddar cheese

Spread bagel halves with mayo and lay on the ham, apples and cheese.

Nuke it (microwave) on high for 20 or 30 seconds until cheese gets melty, then plop the other half on top and it’s lunch.

I guess you could call this an updated Philly cheese steak sandwich with an Asian touch. Then again, it's a Beef & Cheese Roll-Up so let’s call it that.

½ lb thinly sliced roast beef
1/4 cup teriyaki marinade
1 cup shredded havarti or another semi-hard cheese
1 tsp dill
1/2 cup minced green onions & tops
6 (8-inch) flour tortillas
1 & 1/2 cups coarsely chopped crisp lettuce
1 tbsp vegetable oil

Preheat oven to 450F.

Spread roast beef slices out in shallow pan; pour in teriyaki sauce. Turn beef slices over to coat each piece. Marinate 5 minutes, turning over occasionally.

Meanwhile, sprinkle 2 rounded tbsp cheese and about 1 tsp green onion evenly on each tortilla.

Remove beef from marinade; drain off excess marinade.

On each tortilla, place equal amounts of beef slices and lettuce; roll up tortilla, jelly-roll fashion. Stick a wooden pick vertically through center of roll and place, seam-side down, on rack placed on baking sheet or roasting pan.

Since you’re wrapping tomatoes in a tortilla, scoop out the seeds; that way you won’t end up with a really “runny wrap”.

4 10-inch flour tortillas
1 7-oz carton your-favorite-flavor hummus – basically garbanzo beans
1/3 cup plain low-fat yogurt or dairy sour cream
1 6-oz package pre-cooked chicken breast strips
3/4 cup coarsely chopped roma tomatoes (2 large)
3/4 cup thinly sliced cucumber

Spread hummus evenly over tortillas; spread sour cream or yogurt over that and top with chicken, tomatoes, and cucumber. Roll ‘em up and eat ‘em up – yum, yum.

Please stop reading before you read the most decadent recipe that I can recall...Ok,I warned you - If using squishy Wonder-style bread isn’t sinful enough how about dipping those cream cheese covered slices

I’m not sure but I think the Heart Association has officially condemned this recipe. Don’t blame me if you get hooked, though; remember I warned you.

1 loaf soft sliced bread, crusts removed
8 oz cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 tsp cinnamon
3/4 cup melted butter

Combine sugar and cinnamon; set aside Flatten bread with a rolling pin.

Mix cream cheese, egg yolk, and powdered sugar and spread 1 Tbsp on each slice then roll 'em up.

Dip in melted butter, then in cinnamon sugar. Place on ungreased baking sheet and bake at 350* for 20 minutes, or until golden.

No panini maker? No problem. Just put the sandwiches in a hot skillet, lay a heavy pan on them and heat until browned on one side, flip ‘em and brown the other side. But, really, I bought one for $15 at my local WalMart and it makes sandwich life much easier.

1 large onion, sliced thin
1 tsp sugar
1/2 tsp salt
1/2 cup creamy horseradish sauce
8 slices whole wheat bread
1 lb deli roast beef slices
4 Cheddar, Swiss, or Provolone cheese slices
1 Tbsp melted butter

Saute first 3 ingredients in a lightly greased skillet over medium-high heat 8 minutes or until onion is tender. Spread 1 Tbsp horseradish sauce on each of 4 bread slices; top evenly with roast beef, sauted onion, and cheese. Top with remaining bread slices and brush both sides with melted butter

Cook in a preheated panini press 2 to 3 minutes or until golden brown (or use the poor-man’s method above).

If you don’t own one please pop for a big electric gridlle – about 40 or 50 bucks – and you can easily make 4 of these at once.

Notice there is no butter in this one; you’ll get plenty of great flavor from the pesto sauce.

1/3 cup mayonnaise
2 Tbsp jarred pesto sauce
8 sourdough bread slices
4 (1-oz.) Provolone cheese slices
4 (1-oz.) Cheddar cheese slices

Stir together mayonnaise and pesto sauce and spread evenly on 1 side of each sourdough bread slice. Lay them, pesto sides down, on wax paper.

Place on them 1 Provolone slice and 1 Cheddar slice and top with remaining bread slices, pesto sides up.

Cook them on a medium-hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 2 or 3 minutes per side or until golden brown and cheese becomes nice and gooey – m-m-m-m-m--BOY!.

This is a very pretty double-decker with mucho nutritional items. Please don’t screw it up by using white bread instead of multigrain or whole wheat. And if you’re in such a hurry that mashing the beans is a problem you might substitute store-bought hummus.

2 15-oz cans white beans, rinsed and drained
2 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4 or 5-oz container ypur-favorite-sprouts(
2 barely ripe avocados, peeled, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, and pepper. Use a fork to mash it to a pulpy texture.

Place 8 of the bread slices on a work surface. Spread the mashed beans on all the slices & top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches.

Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

The cheese should definitely be smoked to ensure that its flavor will match the strength of the salami and the sauce. Provolone also works well with this quick & easy sandwich.

4 to 6 Tbsp butter, melted
8 slices sourdough bread
8 oz smoked mozzarella, thinly sliced
4 oz spicy dried salami
1 cup of loosely packed baby arugula leaves, about 24 leaves

Pepper Sauce (optional):
3 hot pickled cherry peppers, stemmed
2 Tbsp extra-virgin olive oil>P>

Puree the peppers in a blender, slowly adding the olive oil to emulsify & set aside.

Brush butter evenly on one side of each slice of bread. Place the slices buttered side down. Spread 1 Tbsp of the pepper sauce evenly across one side of half of the slices. Cover the pepper sauce with half the amount of cheese slices, about 1 oz per slice of bread, followed by a quarter of the salami for each sandwich. Place a quarter of the arugula on top of the salami for each of the sandwiches, followed by the rest of the cheese (1 more oz per sandwich). Lay the other slice of bread over the cheese buttered side up.

Heat a large cast-iron skillet over medium heat, add 1 Tbsp butter and swirl to coat the bottom of the pan. Add 2 of the sandwiches, reduce heat to medium-low and cook about 2 or 3 minutes, flipping halfway through and rotating to brown evenly, until both sides are lightly browned, adding more butter if necessary. Now put these in a warm oven while you make the other 2 sandwiches,

These aren’t your store-bought sloppy joes, they’re made from scratch – sort of. I know, “bottled bbq sauce”, “catsup”, “bottled jalapenos” – not 100% scratch but as close as you’re gonna get in less than half-an-hour.

1 & 1/2 lb lean ground beef
1 14 oz can diced tomatoes
1 & ¼ cups catsup
1/2 cup bottled barbecue sauce
1 Tbsp Worcestershire sauce
2 Tbsp chopped pickled jalapenos
1 Tbsp liquid from pickled jalapenos(optional)
8 hamburger buns, toasted

Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain off the juice(fat). Return cooked beef to skillet and stir in next 4 ingredients, and, if you're up to it, jalapenos and liquid.

Reduce heat to low, and simmer 15 minutes or until thickened. Serve on toasted buns.