Sandwich Recipes and Deli-Treats

• 1 cup cubed sharp cheese
• 2 Tablespoons green pepper, chopped (optional)
• 1 cup chopped hard boiled eggs (4)
• 1 7-oz. can tuna, flaked
• 1 Tablespoon salt
• 2 Tablespoons chopped onion
• ½ cup mayonnaise
• 6 sandwich/hamburger buns

Combine all ingredients and mix thoroughly. Split buns and spread each half with tuna mixture. Bake in hot oven 15-20 minutes.

Recipe from Denise Hinojos (Aunt Margaret Alvarez' granddaughter)

• 2 slices bread
• 2 slices cheese (american, jack)
• 2 eggs

Toast bread. Place cheese on top. When cheese is melted, place fried egg on top.

• 1 lb. lean ground beef
• 1 onion, minced fine
• 1 small can tomato paste
• 1 8-oz. can tomato sauce
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon chile powder
• 1 teaspoon garlic salt
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons paprika
• ½ teaspoon allspice
• ½ teaspoon curry powder
• 1 teaspoon dry mustard
• 1 teaspoon ground cinnamon
• 2 Bay Leaves

In a large pot or Dutch oven, combine the beef (do not brown first), onions, water, sugar, chile powder, garlic salt, salt and pepper. Mix until combined.

Add tomato sauce, tomato paste,paprika, allspice, curry powder, dry mustard and cinnamon. Stir thoroughly , add bay leaves. Simmer over medium-low heat for 2 hours.

Boil hot dogs and steam or toast buns, to your liking.

Add mixture to the hot dog in the bun; and top evenly with your favorite condiment: Buttermilk Coleslaw, mustard, pickle relish, ketchup, minced onions, tomatoes, cheese, etc.

This recipe adapted from "Hot Wieners Rhode Island Style" Courtesy of Guy Fieri from Food Network; and a recipe presented on CBS "The Early Show" May 2010.

This fast food dish is popular in France, as the French love any combination of bread, ham and cheese. Frying this tasty snack would make it crisper, but grilling uses less fat.

French Ham & Cheese

• 8 thin bread slices, crusts removed
• 4 tsp. whole grain mustard
• 6 oz. Cheddar cheese, sliced
• 6 oz. wafer thin ham slices
• 2 oz. butter, melted
• fresh parsley sprigs, to garnish

1. Spread half of the bread slices on one side with the mustard; cover with a layer of Cheddar cheese. Arrange a couple of layers of ham on top of each and finish with the remaining cheese and bread. Press down lightly to make the sandwiches.
2. Brush the sandwiches all over with the melted butter and grill for 3-5 minutes on each side until they are lightly browned.
3. Cut in half, garnish with parsley sprigs and serve.

This recipe printed from BBC Good Food Magazine and is from the kitchen of Ruth Mott, from the book "The Victorian Kitchen" by Jennifer Davies. This book accompanied the BBC series, "The Victorian Kitchen". This book listed recipes and tales of life "below the stairs".

In Victorian days, bread was always baked to be eaten the following day. Since you will probably not be baking your own bread, Ruth says "any good quality bakers' bread willdo, as long as it's brown."

The cucumber is peeled, sliced thinly, then laid out on a plate and seasoned with salt and pepper. This helps draw out bitter juices and softens the slices. After about an hour, Ruth drains the juices, lays the cucumber slices on kitchen paper towels and pats them dry.

The loaf should be uncut; slice end piece off; and then butter uncut end slice with softened butter. Then, with a very sharp breadknife, cut the end slice off wafer thin. Repeat with each slice until you have sliced entire loaf. If you hold your forefinger on the top of each slice as it's being cut, you can cut neat, even slices.

After sandwiching the cucumber slices between buttered sides of bread slices, remove the crusts. Cut the sandwiches into neat quarters and arrange on a plate. Cover with cling film to prevent them from curling up.

If you are using ordinary sliced bread to make sandwiches, you can spread each slice with softened cream cheese instead of butter, for a nice change. (That's Toni's addition!)

Prep: 5 minutes Bake: 3 minutes Makes 4 Sandwiches

• 1 can (10½ oz.) Campbell's® Condensed French Onion Soup
• 1 Tablespoon Worcestershire sauce
• ¾ lb. thinly sliced deli roast beef
• 4 hoagie rolls (like Pepperidge Farm® Soft Hoagie Rolls with Sesame Seeds)
• 4 slices deli provolone cheese, cut in half
• ¼ cup drained mild or pickled banana pepper rings

1. Heat oven to 400°F
2. Heat soup and Worcestershire sauce in 2-qt. saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
3. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet.
4. Bake 3 min. or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings

This recipe from Campbell's® ad as printed in Parade magazine, October 2010.

Can serve the soup/sauce on the side as a "Dip" for the sandwich.

Falafel (Middle Eastern Pita Sandwiches)

Watercress - nothing beats pulling up fresh watercress by the roots, which has been growing by the banks of a cool little creek. When I was young, I used to go down to the railroad tracks with my father (buckets in hand) to the end of our street where there was a natural creek running; and watercress grew in abundance! What memories!

Makes 4 sandwiches

• 1 long loaf sourdough French bread (a brown-and-serve style works best)
• Boursin (or other garlic-and-herb flavored spreadable cheese)
• Mayonnaise (reduced-calorie is fine)
• Lemon juice
• Dijon mustard
• Tabasco
• Sliced roast chicken
• Fresh watercress from a stream, or assorted tender lettuce.

1. Cut sourdough French bread into four 6- to 8-inch crosswise sections. Cut each section in half and pull some of the extra bread from the middle of the top part to make room for the filling. Place in a 350°F oven (or toaster oven, if making a smaller amount), and toast just until lightly brown and crisp.
2. Spread Boursin cheese and mayonnaise (that you have seasoned with extra lemon juice, a bit of Dijon mustard, and Tabasco) on the cut sides of the bread. Fill sandwiches with chicken and watercress or lettuce. Serve while the bread is still warm.

• 12 slices streaky bacon (American bacon)
• 2 tablespoons olive oil
• 12 slices country bread
• 300 ml. (10 oz. - 1-¼ cup) mayonnaise
• 2 heads Belgian chicory, broken into bite-sized pieces
• Meat from 2 lbs. cooked lobster
• Juice of 1 lemon
• 4 hard-boiled eggs, peeled and sliced
• Salt and ground black pepper
• Half a cucumber, thinly sliced
• 4 rich, ripe tomatoes, sliced

1. Cook the bacon in a frying pan until crispy, then set aside. Add the olive oil to the bacon fat and fry eight slices of the bread, on one side only, until golden. Lay the eight fried slices (crispy) side down) and four fresh slices of bread on the work surface. Spread the uncooked sides of the fried bread with half the mayonnaise. Top four of the fried slices with chicory, followed by lobster, lemon juice, the remaining mayonnaise, and the sliced egg. Season.
2. Top each with the uncooked bread, then cucumber, bacon and tomato; season. Top with the remaining slices of bread, fried sides up. Secure each sandwich with two cocktail sticks and slice in half on the diagonal.

Serve with fries or potato chips.

Pea-lafels (Fried Pea and Mint Patty Sandwiches)

• 5 lbs. boneless pork butt shoulder
• 1-½ tsp. smoked paprika
• 2 tsp. black pepper
• 1 tsp. cayenne pepper
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• ½ tsp. salt
• 1 c. water
• soft sandwich buns

Combine all seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, or until pork is very tender.

Place pork on large cutting board or platter and let rest for 10-15 minutes. Pull apart with 2 forks and serve in buns with bottled barbecue sauce.

From PORK (The Other White Meat) Ad. See The Other White Meat

• 1 large can of Wild Red Salmon
• Few shakes of Malt Vinegar
• 1/4 cup finely chopped onion (red or white)
• Pinch each of curry powder, salt and white pepper

Empty can of salmon into a bowl and break down and flake with a fork. Add remaining ingredients and mix thoroughly. Spread bread of your choice with butter and then 2nd slice with salmon mixture. To make an English "buttie", spread butter on 2 slices of soft, white bread. Spread salmon mixture on ½ of each slice, lengthwise. Sprinkle with a little malt vinegar, salt and black pepper; and roll each slice over to form a roll. That's your English "buttie" and that's how my Brian makes his "butties"!

• 1 can tuna (7 oz.), drained and flaked
• 1-½ teaspoons mustard
• ¼ teaspoon Worcestershire sauce
• ¼ cup mayonnaise
• 1-½ teaspoo9ns grated onion
• 2 tablespoons chopped green pepper
• 3 hamburger buns - split
• 6 tomato slices
• ½ cup mayonnaise
• ¼ cup finely shredded American cheese

Blend first 6 ingredients. Pile onto bun halves. Top each with tomato slice. Blend mayonnaise with cheese. Spread on tomato slices. Broil 4 inches from heat until topping puffs and browns. Makes 6.

Makes 4 servings PREP: 15 minutes COOK: 30 minutes

• 1 tablespoon unsalted butter
• 1 large Vidalia onion, thinly sliced
• 1 package (20.8 oz.) ground turkey
• ½ cup part-skim ricotta cheese
• 1-¾ teaspoons Worcestershire sauce
• 1-¾ teaspoons Dijon mustard
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• ¼ cup crumbled blue cheese
• 2 tablespoons light mayonnaise
• 4 whole-grain white hamburger buns
• 4 romaine lettuce leaves

1. Melt butter in a large skillet over medium-high heat. Add onion; cook for 15 minutes or until well browned; set aside
2. In a large bowl, combine turkey, ricotta, Worcestershire sauce, mustard, salt and pepper. Stir until well combined. Form into 4 equal-size patties and flatten.
3. Heat oil in a large nonstick skillet over medium heat. Cook burgers about 5 minutes per side, then partially cover. Reduce heat to medium and cook another 5 minutes, or until instant-read thermometer registers 160°.
4. While burgers are cooking, stir together blue cheese and mayonnaise in a small bowl. Place burgers on buns and top each with some of the onions, 1 tablespoon blue cheese sauce and a lettuce leaf.

This version really delivers - juice with lots of flavor, a creamy sauce and 20 fewer fat grams than the classic cheeseburger!

Recipe copied from Family Circle Magazine, January 2010.

• 4 slices Italian or sourdough bread
• 3 Tablespoons Challenge Tuscan Style Spreadable Butter
• 4 slices (4 oz.) mozzarella cheese
• ¼ cup prepared fire roasted red bell peppers, drained and sliced into narrow strips
• Fresh basil leaves – (optional – use just a few to enhance without overpowering the sandwich)

Recipe Directions

1. Spread Tuscan Style butter lightly on one side of each bread slice.
2. On 2 slices arrange half of the cheese, then red bell peppers, basil and remaining cheese. Top with remaining bread slices.
3. Spread Tuscan style butter on the tops of the sandwiches.
4. Heat a skillet over medium heat.
5. Place sandwiches butter side down in the skillet and spread additional Tuscan style butter on the uncoated side.
6. Cook until sandwiches approximately 4 minutes per side or until golden brown and the cheese is melted.

Copied from Challenge Dairy ad - August 2011

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