Sandwiches
1) Super Club Sandwich Use your favorite meat, cheese, and dressings to make this super sandwich. For each sandwich, lightly toast and butter 4 large slices of your favorite firm bakery white bread. On the bottom slice spread a thin layer of dressing and add a slice of ham and a slice of Swiss or American cheese. Add second slice of toast and spread with a little more mayonnaise; top with letttuce and tomato slices, then crisp cooked bacon. Add a third slice of toast with a little more mayonnaise and top with sliced turkey, dill pickle slices, and lettuce. Top off with a fourth slice of toast. Place an olive on the top and stick a decorative toothpick through olive into the sandwich, if desired. Use your favorite dressings, meats, cheeses and toppings. 2) Easy Turkey Sandwich Melt 8 slices toasted white bread sliced cooked turkey 2 cans (10.5 oz each) cream of mushroom soup, condensed 1/2 cup water 1/2 cup shredded sharp Cheddar cheese 8 slices lightly cooked bacon Place toast on baking sheets or arrange on individual ovenproof plates, 2 slices per person. Arrange sliced turkey on toast. Combine cream of mushroom soup with water; heat thoroughly. Spoon sauce over turkey slices; sprinkle with cheese. Top each sandwich with a slice of bacon. Put under broiler until cheese is melted and sandwiches are hot. 3) Chicken Sandwich Chicken Bacon Cheddar Melts boneless chicken breast halves, skin removed 2 teaspoons butter or margarine 2 teaspoon olive oil 1 small Onion, sliced 4 slices toasted bread 4 teaspoons steak sauce 1 cup shredded Cheddar cheese 8 slices cooked bacon Place chicken breast halves between pieces of waxed paper and pound to about 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened. Remove onion from skillet. Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink. Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce. Top each slice of bread with a cooked chicken breast half, two slices of cooked bacon, onion slices, and shredded cheese. Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted. Serves 4. 4) Open-Face Turkey Sandwiches with Cheese Sauce 4 slices of toast sliced of cooked turkey for 4 sandwiches 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1/4 teaspoon salt, or to taste 1/8 teaspoon pepper 1 cup milk 1 cup shredded mild Cheddar or American cheese Arrange toast in shallow baking dish; top with turkey slices. In a saucepan, melt butter over medium-low heat; stir in flour, salt and pepper. Add milk gradually and cook until thickened, stirring constantly. Add cheese and cook until melted and smooth. Pour sauce over turkey; place pan under broiler; broil until browned. Makes 4 turkey sandwiches with cheese sauce. 5) We like to make meatloaf sandwiches with our left overs. Slice the meatloaf and place it on a piece of bread top with American cheese slice warm in microwave for a few seconds until cheese is a little melted - when you take it out of the microwave - sprinkle with Durkee Fried Onions and place another piece of bread on top and warm for a second. Enjoy!!! It is yummy 6) 16 Shrimp cooked, deveined & peeled 2 c Extra-sharp or Vermont white cheese grated 1 ts Tabasco Sauce 1 tb Ranch Dressing 2 tb Bacon crumbled into bits Mayonnaise to taste 1 tb French's yellow mustard 6 Pumpernickel bread slices 4 Tomato slices Salt & pepper to taste 1. Mix Tabasco sauce & Ranch Dressing into mayonnaise. 2. Spread on each piece of bread. Spread on both sides on 1 piece as this will be your middle layer. 3. Chop shrimp into 1/4" pieces. Mix this & the bacon with the cheddar cheese. 4. Spread this mixture on 1 piece of bread. Cover with the middle layer of bread, then place the tomato slices on the middle layer, sprinkle with salt & pepper as desired. 5. Grill in a toaster oven until bread is toasted & serve. Makes 2 sandwiches 6) 12 slices firm white or rye bread prepared mustard 6 thin slices cooked ham 6 thin slices cooked chicken or turkey 6 thin slices Swiss or American cheese 2 eggs, slightly beaten 1/2 cup milk 1/4 teaspoon salt black pepper, to taste 3 tablespoons butter Spread each slice of bread with mustard. Make 6 sandwiches using 1 slice of ham, cheese, and chicken for each. Combine eggs, milk, salt, and pepper. Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg mixture, turning to coat each side. Brown in skillet. Serves 6. 7) 4 large flour tortillas 1/2 cup shredded Monterey Jack cheese 8 oz thinly sliced ham, or smoked turkey 1/2 cup diced tomatoes 2 tablespoons chopped green onion (optional) pepper to taste vegetable oil for brushing tops Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese. Sprinkle each with a little pepper, then cover each with another tortilla. Brush tops with vegetable oil and bake in a 425 degree oven for about 10 to 12 minutes, until browned. Cut quesadillas into wedges and serve with mustard or mayonnaise. Serves 4.