Cajun Chicken Sandwichesv

Sorce

nillocchrisf

Ingridients

1 ts Fennel seed, crushed 1/2 ts Garlic salt 1/4 ts White pepper 1/4 ts Ground red pepper (cayenne) 4 ea Boneless, skinless chicken --breast halves (appx 1 lb) 2 ts Vegetable oil 4 ea Kaiser rolls, split 4 ea Slices monterey jack cheese --with jalapeno peppers|DIRECTIONS 1. Mix fennel, garlic salt, white pepper and red pepper. 2. Rub chicken with fennel mixture. 3. Heat oil in 10-inch skillet over medium-high heat. 4. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. 5. Place chicken on bottoms of rolls. 6. Top with cheese and tops of rolls.

Bar-B-Que Beef Sandwiches

Sorce

harvester

Ingridients

3 lb Chuck roast 1 c Water 2 Beef bouillon cubes 1 tb Minced onion 15 oz Can tomato sauce 1/4 c Brown sugar 1/4 c Ketchup 1/4 c Mustard ds Worcestershire saucev|Roast meat, along with 1 cup water and bouillon cubes. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls.

Sloppy Jane Sandwiches

Sorce	RappinIll
Ingridients	1 pk Frankfurters; about 10 sl 1 cn Baked beans; 28 oz 1 ts Prepared mustard 1 ts Instant minced onion 1/3 c Chili sauce 6 Frankfurter buns; toasted |In crockpot, combine frankfurters with beans, mustard and chili sauce. Cover and cook on low 2-3 hours. Spoon over toasted frankfurter buns

FOCACCIA TURKEY CLUB SANDWICH

Sorce

chaotic

Ingridients

8 sl Bacon 1/2 c Homemade Mayonnaise (recipe follows) 2 t Minced cilantro 2 t Minced parsley 2 (8-inch) squares Focaccia (recipe follows) 10 sl Turkey breast 1 Tomato, sliced 1/2 Avocado, peeled & sliced 2 c Alfalfa sprouts ***HOMEMADE MAYONNAISE*** 2 Eggs 2 T Lemon juice 2 t Dijon mustard 3 dr Hot pepper sauce 1 1/2 c Oil Salt, optional ***FOCACCIA*** 1 (1 lb.) loaf frozen bread Dough 2 T Finely chopped onion 1 Clove garlic, minced 2 T Olive oil 1 t Italian seasoning |Cook the bacon until crisp. Drain on paper towels. Combine the mayonnaise with cilantro and parsley. Cut each focaccia in half, forming 4 (8x4-inch) rectangles. Spread half of the mayonnaise on top of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon, avocado, and alfalfa sprouts onto each. Spread the bottoms of the focaccia with more mayonnaise and cover the sandwich fillings. Cut into halves or thirds. NOTE: Commercially produced mayonnaise may be substituted. Focaccia (round or square), purchased at Italian delis, may be used. FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper sauce in a blender or food processor. Blend 5 to 10 seconds. With the blender still running, add the oil in a very slow stream through the opening in blender cover. Blend until smooth, scraping sides occasionally for even blending. Season to taste with salt. FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight in the refrigerator. Cut dough in half and roll out each half to make an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds and roll out again. Place the dough in 2 greased 8-inch square baking pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute the onion and garlic in olive oil until lightly browned. Add the seasoning and brush the mixture over the dough squares. Let rise 10 minutes. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let cool.

Schlotsky's Deli Rolls

Sorce

cspmVeronique

Ingridients

1/2 Cup Lukewarm Water 1 Tbls. Sugar 1 Package Active Dry Yeast 3/4 Cup Lukewarm Milk 1/2 Teas. Salt 1/4 Teas. Baking Soda 2 1/2 Cups Flour Yellow Cornmeal|In an 8 oz. measuring cup, stir together first 3 ingredients; let mixture stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs. warm water. In medium bowl, combine milk, salt and soda−water mixture with 1 cup flour, beating with wire whisk until smooth. Beat in yeast mixture and then remaining flour, using a sturdy spoon. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved. Put dough in 2 small pie pans that have been sprayed with non−stick spray and dusted with cornmeal. Cover with wax paper or plastic wrap that has also been sprayed. Let rise about an hour. Remove plastic wrap and discard. Spray tops of buns with non−stick spray and bake on center rack at 375F about 20 min. or until golden brown. Let rolls cool in containers on a rack for 20 min. Spray tops with more non−stick spray to keep crust soft. Let cool 1 hour before slicing and filling with sandwich meats and cheeses.

Falafel Sandwiches

Sorce

indikaww

Ingridients

-------------------------HUMUS DIP------------------------------ 1/2 c mashed garbanzo beans 2 T oil 2 T lemon juice 1 t salt 1/4 c tahini 1/4 t garlic powder 1 t sugar -------------------------TAHINI DIP------------------------------ 1 c tahini 1/4 c oil 1/4 t garlic powder 1/2 t salt 1 T lemon juice 1/4 t sugar 1/4 t ground ginger --------------------------FALAFEL------------------------------- 1/2 c dry split green peas 1 x Water 1/2 t salt 1 t pepper 1/2 c garbanzo bean flour 1/4 t onion powder 1 t chopped parsley 1/2 t ground cumin 2 c oil 6 ea small pita breads 1 x Sliced tomatoes & onions 1 x dill pickle slices |Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside. For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4 teaspoon ginger. Blend well. Set aside. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, 1/2 cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.

Bacon 'n Eggs Crescent Sandwich

Sorce

TCS

Ingridients

1 cup refrigerated crescent rolls 1 tablespoon onion -- chopped 4 cheddar cheese slices 1/2 cup milk 1/2 pound bacon 2 eggs |Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.

French Dip Sandwiches

Sorce

Nexcr_lude

Ingridients

Thinly sliced pot roast meat -for 6 sandwiches 1 pk Au jus mix 1 French bread loaf Butter (optional) | 1. If frozen, place slices of meat on a cookie tray in a 325F for just long enough to thaw and heat through. It is not necessary to preheat oven. 2. While meat is heating, prepare au jus mix acording to manufacturer's directions. Keep hot until ready to serve. 3. Cut bread lengthwise in half and then in sandwich size, about 4 inches long. 4. Butter bread (optional) and make sandwiches. Servie au jus mix in individual bowls for dunking sandwiches. Allow 1/2 cup, or more, for each sandwich

EGGPLANT SANDWICHES

Sorce

Pocketforums

Ingridients

1 ea sm eggplant;in 1/4" slices 1 x Coarse salt 1 x Pepper 1 T chopped fresh basil 1 T chopped fresh parsley 1 ea clove garlic; minced 1 x Red wine vinegar 1 t mashed sun-dried tomato 1 c fresh Montrachet 1 x Chopped parsley | Prepare medium charcoal grill. Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic. Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking. Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving tray or platter. Garnish with chopped parsley. Created by: Claudio Marchesan, Prego,

Peanut Butter and Chocolate Cookie Sandwich Cookies

Sorce

rksunderground.com

Ingridients

1/2 c Reese's peanut butter chips 3 tb Plus 1/2 c Butter or margarine -softened and divided 1 1/4 c Sugar; divided 1/4 c Light corn syrup 1 Egg 1 ts Vanilla extract 2 c Plus 2 tb All-purpose flour; divided 2 ts Baking soda 1/4 ts Salt 1/2 c Hershey's cocoa 5 tb Butter or margarine; melted Additional sugar 24 lg Marshamllows |Recipe by: unknown Heat oven to 350'F. In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter. Remove from heat; cool slightly. In large mixer bowl, beat remaining 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend thoroughly. Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well. Remove 1 1/4 cups batter and place in a small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. Blend cocoa, remaining 1/4 cup sugar and melted butter into remaining batter. Refrigerate both batters 5-10 minutes or until firm enough to handle. Roll both doughs into 1" balls; roll in additional sugar. Place on ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened; place a peanut butter cookie over marshmallow, pressing down slightly. Repeat with remaining marshmallows and cookies. Serve immediately. Makes about 2 dozen sandwich cookies.