EGGPLANT SANDWICHES

Sorce

Pear_i

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 12 servings| 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.

Grilled Cheese Sandwich Pie

Sorce

griffinjay

Ingridients

1 Egg 3/4 c Flour 1/2 ts Salt 1/8 ts Pepper 1 ts Oregano 1 c Milk 2 1/2 c Meunster cheese, shredded 2 c Ham, crumbled bacon, diced Mushroom Peppers |In a small mixing bowl, combine egg, flour, salt, pepper, and half of milk. Using a rotary beater, beat until smooth. Add remaining milk and beat until well blended. Stir in 1/2 of the cheese and the ham or bacon and pour into a well greased 8-inch pie pan or 2 quart baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese over top and bake just unitl cheese is melted (2 minutes)

EGGPLANT SANDWICHES

Sorce

Skap

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.

Easy Crockpot Roast for Sandwiches

Sorce	abbeyvet
Ingridients	4 lb Roast 1 pk Italian Seasoning Mix 1 Jar Salad Peppers 1 cn Beer |3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning mix (dry, kind used to make salad dressing), 1 jar of salad peppers (temperature dependent on preference [hot or medium recommended]), 1 can of beer (again your choice). Cook on low overnight, break up and serve on hoagie rolls.

BARBECUE BEEF SANDWICHES

Sorce

mopflash

Ingridients

3 pounds Beef rump roast 3 tablespoons Flour 15 ounces Tomato sauce 1/2 cup Onions-chopped 1/3 cup Brown sugar -- packed 2 tablespoons Lemon juice 1 tablespoon Beef instant bouillon 1 1/2 teaspoons Chili powder 1 Cl Garlic -- chopped fine 1 teaspoon Dry mustard Hamburger buns |Rub flour into roast. Place in bottom of crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve over buns.

Avacado, Cheese & Basil Mayonnaise Sandwich

Sorce	wsamples
Ingridients	4 T Mayonnaise 4 T Finely chopped fresh basil -leaves Black pepper to taste 2 Crusty Italian or French -rolls, split Lettuce leaves 4 oz Sliced LORRAINE cheese 1 Avacado, sliced 1 Tomato, sliced |Combine mayonnaise, basil and pepper. Spread on each roll. Top with lettuce, Lorraine, avacado and tomato slices. 2 Servings

Baked Sandwiches

Sorce

shimililvicydribi

Ingridients

1 1/4 c Water at 110 to 115 F 2 1/4 ts Quick-rise yeast (1 pkg) 2 c All-purpose flour 1 ts Salt 1 Egg 2 tb Vegetable oil 1 1/2 c Graham flour FILLING 1 1/2 lb Lean ground beef 1/2 c Chopped onions 1 c Tomato sauce 1/4 c Catsup 1 ts Garlic salt 1/2 ts Leaf oregano 1 pn Pepper |May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry. Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes. Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl. Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume. While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready. After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes. Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4 cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume. Bake at 350 F for 40 to 45 minutes or until lightly browned and firm. Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.

Chick-Fil-A Chicken Sandwich

Sorce

BobbyDarrell

Ingridients

3 c Peanut oil 1 Egg 1 c Flour 1 c Milk 2 1/2 tb Powdered sugar 1/2 ts Pepper 2 tb Salt 2 Skinless,boneless chicken>>> Breasts-halved 4 Plain hamburger buns 2 tb Melted butter 8 Dill pickle chips/slices| 1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In small bowl, beat egg and stir in milk. 3) In separate bowl, combine dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it is fully moistened. 5) Roll moistened chicken in flour mixture untill completely coated. 6) Drop all 4 chicken pcs. into hot oil and close pressure cooker. When steam starts shooting through the pressure release, set timer for 3 1/2 min. 7) While chicken is cooking, spread a coating of melted butter on face of each bun. 8) When chicken is done, remove from oil and drain on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. Yield: 4 sandwiches

Ab Fab Artichoke Dip/Sandwich Filling

Sorce

Mato

Ingridients

1 pk Frozen artichoke hearts x Italian herbs x Balsamic vinegar x 1 t olive oil 1 Onion, chopped fine 3 Garlic cloves Peeled and Squinched up into little Pieces 1 lg Package of mushrooms, Sliced 1/2 c Or so f/f parmesan cheese 2 Spoonsfuls of f/f mayo and F/f sour cream. 1 ds Worcestershireshshchestshire | Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure). Stir artichoke hearts and rest of ingredients together. DON'T put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross. Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode. This is great as a dip, or in a pita sandwich. I hope you like it, and I promise not to post too often until I actually learn to measure and write :-)

Monte Cristo Sandwich

Sorce

loykos

Ingridients

6 sl White bread (thin slices - with crusts removed) 4 tb Mayonnaise 4 sl Cooked turkey breast (thin) 2 sl American Cheese (thin) 4 sl Baked Ham (thin) 3 Eggs 2 tb Milk 2 tb Vegetable Oil 4 tb Sour cream for serving 4 tb Strawberry Jam for serving |EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham. 1. Place 2 bread slices on work surface and lightly spread each with mayonnaise. Top each with 2 slices of turkey, trimming overhang if necssary. Spread 2 more bread slices lightly with mayonnaise on both sides and place over turkey. Top each with 1 slice of cheese and 2 slices of ham, trimming overhang if necessary. Spread 1 sied of each of the remaining bread slice with mayonnaise and place, mayonnaise side down, over ham. PRess lightly on sandwiches to compact and cut each diagonnaly into 4 triangles. 2. Put eggs and milk in small shallow bowl, mix well. Heat oil in skillet or on griddle over medium heat until a drop of water sizzles on contact. Dip each triangle int egg mixture, turning to coat all surfaces. Fry, turing to cook all sides evenly, until golden brown (about 10 min.) Lightly coat skillet or griddle with more oil if necessary to prevent sticking. Remove sandwiches and drain on paper towels. SERVING-- serve hot, accompanied with little indvidual dishes of sour cream and jam to spread on sandwiches.