There's times that a good old sammich hits the spot.If you think sammiches are boring,you must have been back in one of them hollers way too long.We've tried to choose a variety so everyone in the family will have somethin' to chomp on.

Mon, 7 Aug 2000

Just a great site.  tried to sign the guest book but it would not let me.
I did not see a recipe for left over mashed tater samich.  Just two slice of bread left over or just made mashed taters and what ever you might add.
Thanks for the memories and recipes.
I'll be telling lots of people about it.
Dale

Spread one side of bread with apple butter.
Spread another slice with pimento cheese and sprinkle it with nuts.
Put slices together and butter outside.
Toast in a skillet as you would a toasted cheese sandwich .

Yield: 6 sandwiches

15 1/2 oz canned Alaska salmon
1/3 c  plain nonfat yogurt
1/3 c  chopped green onions
1/3 c  chopped celery
1 tb lemon juice
black pepper; to taste
12 slice bread

Drain and flake salmon. Stir in remaining ingredients except pepper and
bread. Season with pepper to taste. Spread salmon mixture on half of
bread slices; top with remaining bread. Cut sandwiches into halves or
quarters.
 

  Makes 6 sandwiches.

  Nutrients Per Serving:

  Calories:               264
  Sodium:                 713 mg
  Protein:                20.1 g
  Dietary Fiber:          1.48 g
  Carbohydrates:          29.6 g
  Fat-Total:              6.68 g
  Cholesterol:            40.5 mg

  Source: Light & Lively Recipes
  Reprinted by permission of Alaska Seafood Marketing Institute

Yield: 4 servings

1 (6 ounce) can solid white tuna in water, drained and flaked
1/3 cup diced celery
2 tbs.reduced calorie spoonable salad dressing (such as
Miracle Whip Light)
1 tsp. lemon juice
1/4 tsp. dried dill
8 (3/4 ounce) slices whole-wheat bread

Combine tuna and diced celery in a bowl, and toss gently. Combine
salad dressing, lemon juice, and dill, stirring well. Add to tuna
mixture, tossing gently.
Trim crusts from bread; flatten each slice of bread to 1/8 inch
thickness using a rolling pin. Spread 2 tablespoons tuna mixture evenly
over each slice. Roll up; wrap in plastic wrap. Chill. Yield: 4 servings
(serving size: 2 rolls).

Nutritional Information: CALORIES 143 (23% from fat); FAT 3.7g (sat
0.4g, mono 0.4g, poly 0.7g); PROTEIN 11.9g; CARB 16.2g; FIBER 1.3g; CHOL 17 mg; IRON 1 mg; SODIUM 344 mg; CALC 37 mg

SOURCE: Cooking Light YEAR:

2 pounds Italian Link Sausage
1 (28 to 30 ounce) jar spaghetti sauce
2 large onions, thinly sliced
2 green bell peppers, thinly sliced
1/4 tsp. garlic powder or 1 clove
garlic, minced
12 hard rolls

Cut sausage into 3/4 inch pieces. Place all ingredients except rolls in crockpot or large Dutch oven. Cook on low setting in crockpot 6 to 8 hours or over low heat in Dutch oven 2 hours. Preheat oven to 300º. Heat rolls in oven until warm. Serve hot sausage mixture in rolls. Refrigerate leftovers.

Tip: This sandwich is best with crusty hard rolls, but any sandwich buns may be used.

Recipe By : The Southern Living Cookbook

Serving Size  : 8
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup cornmeal
1 tbs. sugar
2 tbs. melted bacon drippings
1 egg -- beaten
1 1/4 cups buttermilk
1/2 tsp. baking soda
1  16 oz. pkg. frankfurters
vegetable oil
prepared mustard, ketchup, picante sauce

Combine flour, baking powder, salt, cornmeal, and sugar; stir in bacon
drippings. Combine egg, buttermilk, and soda; mix well. Stir into flour
mixture, mixing well. Cut each frankfurter into 10 pieces. Dip frankfurter  sections into batter, coating completely. {Use wooden picks to aid in  dipping}

Fry in 3 or 4 inches hot oil {375 °} until golden, turning  once; drain on paper towels. Insert party picks or toothpicks, and serve immediately. Serve  with  desired condiments.

CORN DOGS: Insert wooden sticks or skewers into whole frankfurters; dip frankfurters into batter, and fry in 3 to 4 inches hot oil till golden.

Hot and Sweet Sausage Sandwiches with Grilled Peppers, Onions
and Horseradish Mustard
 

2 French sandwich loaves
1 medium size yellow onion, sliced thin
1 poblano pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
Salt and freshly ground pepper
1/4 cup olive oil
4 pieces hot and sweet pork sausage
1/2 cup Horseradish Mustard (recipe follows)

Prepare a wood or charcoal grill, allow it to burn down to embers.

Slice sandwich loaves in half and hollow out. Grill on each side, just long enough to get grill marks, reserve.

In a mixing bowl combine peppers and onions, toss lightly in olive oil and season to taste with salt and pepper. Grill for 5 minutes or until done. Meanwhile slice sausages lengthwise and grill for 3 minutes on each side or until done.

Spread loaves with Horseradish Mustard and top with sausages, grilled onion and peppers.
 

Recipe Courtesy of  Bobby Flay and Jack McDavid

GRILLIN' AND CHILLIN'
SHOW #GR3643

1 pound thinly sliced or chipped chopped cooked ham
8 oz.Swiss cheese, cut into small cubes
1/2 cup butter or margarine, softened
1/4 cup finely chopped onion
2 tbs. poppy seeds
2 tsp. prepared mustard
8 to 10 sandwich buns
 

Makes 8 to 10 servings

Cut ham into 1/2 inch squares. Combine ham and all remaining ingredients except buns in large bowl; spoon into buns. Wrap each in foil. Sandwiches can be refrigerated or frozen at this point until ready to serve. Preheat oven to 325º; bake 25 minutes or until heated through. Serve hot. Refrigerate leftovers.

1 pkg. Sausage Links
1/2 cup sliced fresh mushrooms
1/3 cup chopped green bell pepper
1/3 cup chopped onion
2 cups chopped tomatoes
1 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
6 English muffins, split and toasted
12 slices part skim mozzarella cheese
 

Makes 6 servings

Chop sausage. Heat large nonstick skillet over medium-high heat until hot. Add sausage,mushrooms, pepper and onion; cook and stir until vegetables are tender. Stir in tomatoes,oregano and basil. Reduce heat to low; simmer 25 minutes or until liquid is absorbed.
Preheat oven to 350º. Top each muffin half with 1/4 cup filling and 1 slice cheese. Bake just until cheese melts. Serve hot. Refrigerate leftovers.
 

6   ea.  cooked smoked ham slices
3   ea. cheddar cheese; mild
6   ea. flour tortillas; 7 diameter.
6   tbs.  vegetable oil

Place 1 slice ham on each of 3 tortillas.  Top each with cheese, another
slice of ham and a tortilla.  Heat 2 Tbs. of the oil in a 10 inch skillet over medium heat until hot.  Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes.  Cut into 4 wedges. Repeat with remaining oil and sandwiches.

Saucy Salad Sandwich

2 cup chicken, turkey, chopped
1 cup celery, chopped
2 tbs. pickle relish
1/2 cup mayonnaise
1 cup  grated cheese
4 hamburger buns

Combine meat, celery, pickle relish and mayonnaise. Spread on buns, making 8 sandwiches. Top each with cheese. Place on a cookie sheet and broil for a few minutes until cheese melts. Makes 4 servings.
 

This recipe is from Better Homes and Gardens "New Flavors from your Crockery Cooker" (1998).
 

Beef & Peppers Sandwiches

With these sandwiches, you can incorporate your crockery cooker into an
informal buffet  Add a tray of fresh vegetables and dip and a pitcher of
ice tea to the menu.

1 2 1/2- to 3 pound boneless beef chuck pot roast, cut into 1 inch cubes
1 large onion, chopped
1/4 cup Worcestershire sauce
1 tbs. instant beef bouillon granules
1 teaspoon dried oregano, crushed
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
2 cloves garlic, minced
1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled
peppers
8 hoagie buns or kaiser rolls, split and toasted
6 ounces sliced Swiss cheese

In a 3 1/2- or 4 quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic.

Cover; cook on low heat setting for 10 hours or on high heat setting for 5
to 6 hours.  Stir to break up meat cubes.  Stir in chopped pepperoncini.
Cook, uncovered, on high heat setting for 30 minutes more, stirring often
to break up meat.

Using a slotted spoon, place meat mixture on the bottom half of buns.  Top each sandwich with cheese.  Broil sandwiches 4 inches from heat about 1 minute or until cheese melts.  Add top half of buns.

Makes 8 servings - Prep time: 25 minutes
 

Half-Time Beef Sandwiches
 

      Yield: 6 servings

2 tsp.  lemon juice
1  3 oz pkg. cream cheese
1 tbs.  prepared horseradish
6 Kaiser rolls, split
1 lb thinly sliced roast beef
1 small apple,finely chopped
1 tbs.  milk
1/4 c  walnut pieces
6  lettuce leaves
2 tbs.  sliced green onions

  Sprinkle lemon juice over apple. Combine cream cheese, milk and
  horseradish. Stir in apple and walnut pieces. Spread cut sides of
  rolls with equal amounts of the cream cheese mixture. Place equal
  amounts of lettuce, beef and green onion on each bottom roll half.
  Cover with tops.

Crescent Crisco Sandwich Loaf

Serving Size  : 8

2   8 oz cans Pillsbury Refrigerated Crescent Dinner Rolls
2 tbs. butter, melted
2 tbs. honey
6 oz thinly sliced smoked-cooked turkey breast
6 oz medium sliced meunster-cheese
6 oz thinly sliced cooked ham
1/2 c red raspberry preserves

TOPPING:
2 tbs.  honey
1 tbs. sesame seeds

Heat oven to 375 °.  Separate dough into 4 long rectangles.  Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); firmly press perforations to seal.  In small bowl, combine butter and 2 Tbs. honey; mix well.  Brush over dough.  Bake for 8 to 12 minutes or until light golden brown; cool 15 minutes.

Grease 15 x 10 x 1" baking pan.  Carefully place 1 crust on pan.  Top evenly with turkey.  Place Second crust over turkey; top with cheese and
ham.  Place third crust over ham; spread evenly with preserves.

Top with fourth crust; brush top with 2 T honey.  Sprinkle honey
with sesame seeds.  Bake for 10 to 15 minutes or until crust is
deep golden brown and loaf is hot.  Let stand 5 minutes.  Cut
into 8 slices.

Cool Cucumber Sandwich

1 tbs. prepared ranch salad dressing
2 slices bread -- toasted
12 thin  cucumber slices
2 bacon strips -- cooked
1 tomato slice
 

Spread salad dressing on one side of each slice of toast. Layer cucumber, bacon and tomato on one slice; top with second slice.
Recipe by: TASTE OF HOME

Sausage Sandwiches
All done in the microwave

      Yield: 2 servings

1/2 lb bulk Italian sausage
2 tbs. chopped onion
1/4 c  catsup
1/4 tsp. dried oregano, crushed
2  single french rolls, split
2 slices Mozzarella Cheese
 

Crumble the Italian sausage into a 1 quart casserole.Stir in the chopped onion.  Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once.  Pour off fat.  Stir in catsup
and oregano.  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through.  Place roll bottoms on a paper towel lined plate.  Spoon some sausage mixture atop each roll
bottom.  Top each with a slice of cheese and the top of the roll.  Micro-cook, uncovered, on 100% power for  45 seconds to 1 minute more, or until cheese is just melted.

Yield: 4 servings
 

1 t seasoned salt
1/8 t coarsely ground black pepper
2 whole boneless chicken -breasts, halved
4 buns, split and toasted
4 sl Swiss cheese (1 oz ea.)
4 sl baked ham, warmed (1 oz ea.)
lettuce leaves

PEACH-MINT SALSA

1  fresh California peach,-chopped (about 2/3 cup)
1/3 c  chopped green onions
1  tomato, chopped
1 1/2 tbs. chopped fresh mint
1/4 tsp. chili powder

SAVORY GRILLED PEACHES
4 fresh California peaches

  Combine seasoned salt and pepper. Loosen one edge of chicken
skin and rub seasoning mixture underneath skin. Cook chicken
skin side down on covered grill over medium, indirect heat about
30-25 minutes or until chicken is tender and no longer pink.
Remove and discard skin. Serve chicken on buns topped with
cheese, ham, and salsa. Garnish with lettuce. Serve with Savory
Grilled Peaches. Makes 4 hearty sandwiches.

CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin side
up in 350'F. oven for about 30 minutes or until chicken is tender
and no longer pink. Continue as directed.

TIP: Sandwiches are delicious served either hot or cold.

PEACH-MINT SALSA: In small bowl, combine all ingredients.
Refrigerate leftovers. Makes about 1 1/2 cups.

SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in
half. Cook on covered grill over medium, indirect heat 4
minutes. Turn and cook an additional 4 minutes or until heated
through. Makes 4 servings.

Baked Pizza Sandwiches

1 lb lean ground beef
15 oz tomato sauce; 1 can, or
15 oz pizza sauce; 1 can
1 tsp. oregano leaves
2 c  biscuit baking mix
1  egg; lg.
2/3 c  milk
8 oz cheese; *
2 oz mushrooms;sliced,drained,1cn
1/4 c  parmesan cheese; grated

  *Use 1 8 oz package of sliced process American Or mozzarella cheese.
Heat the oven to 400 ° F.
Cook and stir the meat in a large skillet until brown.Drain off the excess fat.  Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer,uncovered, for 10 minutes.  While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2 inches.  Pour into the remaining tomato sauce over the batter, spreading evenly.  Layer 4 slices of the cheese, the meat mixture, the mushrooms and the
remaining cheese on top of the batter and tomato sauce.  Spoon the reserved batter on the top of the cheese.  Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.  Cool for 5 minutes before cutting into squares and serving.

 Yield: 6 servings

Yield: 8 Servings

1 lb cheddar cheese
1 md onion, chopped
3 tbs.pimentos w/ liquid
2 tbs. garlic powder
3/4 c Miracle Whip
salt and pepper, to taste

Finely grated cheese in food processor.Grate onion and add to grated
cheese. Add balance of ingredients.If too dry, add more Miracle
Whip.

Loose meat Sandwiches

1 clove garlic, minced
2 tbs.vegetable oil
1 medium onion, chopped
1 pound ground chuck
1/2 C tomato juice
2 tbs.brown sugar
1 tsp.Worcestershire sauce
2 tsp.Lawry's seasoned salt
1/2 tsp.Kitchen Bouquet
1/8 tsp.cayenne pepper

 In a large skillet over medium heat, saute garlic in oil until it begins
 to brown. Add onion and saute until soft. Add meat, stirring constantly
 with a fork to crumble as finely as possible. When meat is brown, add all
 remaining ingredients and simmer, uncovered, stirring occasionally until
 the liquid cooks out (about 15-20 minutes). Spoon onto hamburger buns.
 (Makes 4 regular or 8 small sandwiches)

There is a casino restaurant  in Louisiana that serve these.They use an excellent quality of buns and they are absolutely delicious.

White Castle Hamburgers - Sliders
 

 10 servings

2 lb lean ground beef
1/4 c  dry minced onion
1/4 c  hot water
3 oz jar strained beef baby food
2/3 c  clear beef broth
1 pkg. hot dog buns

Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you
mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard and catsup. *

*At the casino,they place shredded lettuce on these also.

Sunburgers

 (Hamburgers)

4 servings

1/2 lb extra lean ground beef
1/2 lb freshly ground turkey breast
1/3 c  bulgur wheat, uncooked
1 tbs. Worcestershire sauce
1/4 tsp. pepper
vegetable cooking spray
4 whole wheat hamburger buns
4 lettuce leaves
4 unpeeled tomato slices
2 onion slices, separated into -rings

  Combine first 6 ingredients in a bowl; stir well. Divide mixture into
  4 equal portions, shaping each into a 1/2" thick patty. Coat a grill
  rack with cooking spray; place on grill over hot coals. Place patties
  on rack, and cook 4 minutes on each side or to desired degree of
  doneness. Line bottom half of each bun with a lettuce leaf; top with
  a patty, tomato slice, onion rings, and top half of bun. Repeat
  procedure with remaining ingredients. 4 servings.

  NOTE: Sunburgers can be broiled. Coat a rack with cooking spray; place
  rack in a shallow roasting pan. Place patties on rack, and broil 4"
  from heat 6 minutes on each side or to desired degree of doneness.

Special Club Sandwich

4 servings

12 sl bread, toasted
Miracle Whip or Miracle Whip -Light Dressing
2 sl natural sharp cheddar -cheese, cut in half
1 pkg. deli thin roast -chicken breast (6 oz)
lettuce
2 sl natural swiss cheese, -cut in half
8 sl tomato
12 sl bacon, crisply -cooked

For each sandwich, spread 3 toast slices with dressing. Cover 1 toast
slice with cheddar cheese, chicken, lettuce and second toast slice.
Top with Swiss cheese, tomato, bacon and third toast slice. Cut into
quarters; secure with toothpicks.

Makes 4 sandwiches.

Quick Coney Islands

 4 servings
4 franks
1/2 lb. ground beef
1/4 c celery
1 garlic clove, crushed
1 salt, dash
4 coney buns
3/4 c onion, chopped
1 c tomato sauce
1/2 tsp. hot sauce
1 pepper, dash

Brown beef in skillet. Add 1/2 cup onion and celery; cook until almost tender. Drain off fat. Add remaining ingredients. Simmer 15 minutes. Warm buns in oven. Heat franks in small amount of water. Spread mustard on buns.
Place 1 frank in each bun. Spoon on hot coney sauce. Add remaining onions on top.

 Pizza Pies Mini Sandwiches
 
 

10 servings

10 oz Hungry Jack Biscuits
10 oz pizza sauce
1/4 tsp. oregano
1/2 lb ground beef; browned and drained
8 oz pepperoni; sliced
4 oz shredded mozzarella cheese (1 cup)
2 tbs. parmesan cheese
 
 

Heat oven to 400° . Lightly grease cookie sheet. Separate dough into 10
biscuits. Press or roll each to 5" circle forming 1/4 inch rim around
outside edge. Spread 2 tablespoons sauce just to edges of pizza;
sprinkle each with small amount of oregano. Top with pepperoni,
ground beef and cheeses. Bake at 400° from 12-15 minutes until crust
is golden brown and cheese is melted. Remove from cookie sheet.
Refrigerate leftovers. Makes 10 pizzas.

Onion  Beef Steak Sandwich

 2 servings

2 tsp. olive oil
1 onion, cut into 1/4" wedges
1 small clove garlic
8 oz beef round tip steak cut 1/8 to 1/4" thick
2  Kaiser rolls
1/4 c  chopped tomat

Heat oil in large non stick skillet over medium heat. Add onion,
and garlic; stir fry 3-4 minutes or until lightly browned. remove
from skillet; reserve. Add beef steaks to skillet; cook over medium-high
heat 1-2 minutes, turning once. DO NOT OVERCOOK. Place equal amounts of beef on bottom half of each kaiser roll. Top with equal amounts of reserved onion mixture and chopped tomato.
 

Sloppy Joes

 4 servings

1 lb beef, ground
1 onion, chopped
1 c catsup
2 tbs. vinegar
2 tbs. sugar
2 tbs. mustard
2 tbs. worcestershire sauce
1 tsp. celery seed
salt and pepper, -to taste
 

In a frying pan, brown ground beef and onion.  Add remaining ingredients
and cook slowly for 15 minutes or more. Serve hot by scooping the mixture onto toasted buns.

In the Southwest,tortillas are used probably as often as bread.I have come to love this type of bread.

Hot Southwestern Roll-ups

Flour tortillas (10")
Miracle Whip or Miracle Whip -Light Dressing
Salsa
Kraft Natural Shredded -Cheddar Cheese
Roast beef or turkey slices

Spread dressing and salsa on each tortilla; sprinkle with cheese. Top
with meat; roll up. Wrap each tortilla in paper towel. Microwave on
HIGH 1 minute or until thoroughly heated.

Fried Peanut Butter Sandwich
(Elvis Presley called this one of his favorite sammiches)
 

2 sl White bread
2 tbs. Peanut butter
1/2  VERY ripe banana, mashed -with fork
2 tbs. Butter or margarine

Spread the bread with the peanut butter and banana. Melt the butter in a skillet on medium heat. Fry the sandwich, browning on both sides.

This would be nice for a luncheon.Bet you thought this hillbilly didn't know that thar word,didn't ya?But the term "finger samicches" congers up a terrible picture in my brain.Makes you wonder whar the rest of the person is,don't it?

Egg And Watercress Finger Sandwiches
 

 24 sandwiches
 

6 eggs, hard-boiled & chopped
1/4 c  mayonnaise
1 tbs. honey Dijon mustard
1/4 tsp. celery seed
salt and pepper
6 tbs. unsalted butter, softened
16 oz loaf whole wheat bread,
sliced lengthwise with
crusts removed (6 slices)
fresh watercress sprigs

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread.
Spread half the bread slices with egg mixture, then top with watercress.
Top with remaining bread slices, buttered side down. Press gently to seal.
Wrap and refrigerate at least 1 hour. Cut sandwiches crosswise into 1"
fingers.

  Source: Victoria Magazine, June 1994

Okay-laugh all you want--I like Spam.Had to sneak this in.

Dipped Spam Swiss Sandwiches
 

 6 servings
 

1 can Spam luncheon meat, cut in -12 slices (12 oz)
6 sl swiss cheese (1 oz)
12 sl white bread
3 eggs
6 tbs. milk
3 tbs. butter or margarine
soft spread strawberry -cream cheese

Layer SPAM and cheese on 6 bread slices; top with remaining bread
slices. In shallow bowl, beat together eggs and milk. Dip both sides
of sandwich in egg mixture. In griddle or skillet, grill sandwiches
in butter over medium heat until browned and cheese is melted,
turning once. Serve with strawberry cream cheese.

  makes2 cups

1 c  peanut butter, crunchy
2 tbs. honey
1/4 tsp. salt
1 c  oranges, peeled, diced

Thoroughly mix peanut butter, honey, and salt.  Stir in oranges.  Chill.
Use about 1/3 cup filling per sandwich.

NOTE: Filling can be made the day before using.  Store tightly covered in
the refrigerator.  Stir lightly before making sandwiches.

Calories per serving: About 285 for filling; 420 for a sandwich made with
2 slices of bread.

Chicken-Vegetable Sandwich Filling

6 servings

1 1/2 c  chicken, cooked -- (finely chopped)
1/2 c carrot, shredded
1/2 c  celery, shredded
4 tsp. onion, grated
1/4 c  salad dressing (mayonnaise)

Thoroughly mix all ingredients.  Chill.  Use about 1/4 cup filling per sandwich.

Calories per serving: About 100 for filling, 235 for a sandwich made with
2 slices of bread.

VARIATION: Tuna-Vegetable Sandwich Filling -- Use a 91/2 ounce can of tuna in place of the chicken.  About 125 calories per serving for filling;
260 for a sandwich made with 2 slices of bread.

NOTE: Filling can be made the day before using.  Store tightly covered in the refrigerator.  Stir lightly before making sandwiches.

Source: FOOD -- by U.S. Department of Agriculture

Stuffed French Toast
(serves 8)
 

16 slices firm white sandwich bread
8 oz whipped cream cheese
Seedless raspberry jam
3 eggs
1 cup half and half
1 tsp. vanilla
Grated nutmeg
1/8 cup vegetable oil

Preheat oven to 450°. Spread cream cheese on 8 slices of bread and seedless raspberry jam (Polaner's All Fruit) on 8 slices of bread making 8 sandwiches. Combine eggs with half and half, grated nutmeg to taste, vanilla and oil. Dip each sandwich in the egg mixture and place on lightly greased (Pam) cookie sheet.

Bake approximately 5 minutes or until lightly browned. Flip each sandwich and repeat for other side. Cut each French toast sandwich in quarters and layer on plate. Garnish with
sliced bananas or berries topped with warm apricot sauce.

Apricot Sauce: Heat 18 oz jar of apricot preserves with 5.5 oz can of apricot nectar until
blended.

This recipe is featured in Mostly Hall's Breakfast at 9 Cookbook.

Hot Ham and Cheese Sandwich

8 hamburger buns
 Boiled ham for 8 sandwiches (get it at the grocery store deli)
 Swiss cheese slices

 Mix together:
 1/2 c. softened Butter
 1/4 c. prepared Mustard
 1/8 tsp. Accent
 1/4c. chopped Onion
 1 tbs.. Poppy seeds

Spread butter mixture on both sides of buns and put piled ham and cheese  slice in between. Wrap each sandwich in foil and bake in 350 ° oven oven  for 15 min. or until cheese melts.

Tuna Melt

 1- 6 1/2 oz. can tuna
 2 tbs. mayonnaise
1 tsp. mustard
 2 tsp. sweet relish
 Colby Jack cheese- or whatever you like
 most important- good rye bread, lightly buttered

Heat frying pan at med. heat Mix the tuna, mayonnaise, mustard and relish.
Spread on buttered bread Place cheese on top of tuna mixture.  Add other  piece of bread on the top and heat until slightly browned.  Flip and brown piece of bread on the top and heat until slightly browned.  Flip and brown  the other side.
 
 

Minced Beef on Toast (Navy S.O.S..)
 

1 1/2 lb ground chuck
1/2 c  water
1  onion, chopped
salt to taste
1/8 c flour
pepper to taste
16 oz canned crushed tomatoes
2 tb tomato paste
pn ground mace or nutmeg, (optional)
1 1/2 c tomato juice
1 c  beef bouillon

1.Braise beef in its own fat with onions.
2. Sprinkle flour over beef and continue cooking until flour is absorbed.
3. Add remaining ingredients.Stir to mix well.  Simmer 10 to 15 minutes. 4. Serve on toasted bread.

NOTE:  A staple breakfast served to sailors of the U. S. Navy.  The definition "S.O.S." can be translated by any sailor or marine.  In spite of its slang name, it is still a favorite for breakfast.

Big Hero Sandwich

 1 loaf French Bread, cut in half, lengthwise
 coleslaw
 salami slices
 Kraft pasteurized cheese slices
 boiled ham slices
green pepper rings
 crisply fried bacon slices
 hard-boiled eggs, sliced

Heat over to 325°. Cover bottom half of bread withc oleslaw.
Add layers of salami, cheese, ham and second layer of cheese.  Top with green pepper rings and bacon.  Bake at 325°until cheese melts.
Garnish with egg slices.  Serve with top half of bread.
 
 

Ham Swiss Sauerkraut

 2 tbs. butter, melted
 coarse grained mustard
 12 slices cocktail rye bread
 1/4 pound Swiss, shredded
 3/4 cup drained sauerkraut, squeezed dry
 1/3 pound baked sliced ham

 Lightly brush non-stick baking sheet with butter.  spread mustard on one
 side each bread slice.  Arrange 6 slices bread on baking sheet.  Top each
 with cheese, 1 tablespoon sauerkraut, ham, then cover with remaining bread.Brush remaining butter over sandwiches.

 Heat oven to 425°F.  Bake sandwiches about 10 minutes, flip, return to
 oven and bake 5 minutes more.  Serve warm or at room temperature.
 

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