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Hot and Hearty Sandwiches
By Brenda Hyde
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Sometimes it's nice to have a casual fun dinner that can be served with a bowl of corn chips, a veggie tray and still be satisfying. These hot sandwich recipes are fun, but hearty, and can be served for supper, a big lunch or even for company. If you have extra time, serve them with homemade french fries, or a warm bowl of soup.
The Grinder
Ingredients:
1 green pepper, seeded and cut into rings
1 tomato thinly sliced
1 clove garlic, peeled and minced
2 tablespoons olive oil
1/4 of very thinly sliced red onion
1/2 pound ham, thinly sliced
1 14 ounce loaf French bread, split lengthwise
4 ounces thinly sliced provolone
Directions:
Mix garlic with oil, salt and pepper to taste. Layer ham, tomatoes, onion
and green pepper on bottom half of French
bread. Drizzle oil mixture over the top, then add cheese. Cover with top of
bread. Cut into fourths, wrap in foil and
heat in a 350 over for about 10 minutes or until heated through.
Take a peek!
Main-Course Sandwiches
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Apple, Cheese and Ham Grill
Ingredients:
8 slices cinnamon raisin bread
3 tablespoons honey mustard
4 ounces thinly sliced ham
1 medium apple, cored, thinly sliced into rings
4 slices Muenster or Cheddar Cheese
Butter or Margarine
Directions:
Spread the four slices of the bread with the mustard. Then top with ham,
apple rings, cheese and the other
slice of bread. Butter both sides of the bread. Heat skillet or griddle and
cook over medium heat, turning once,
until bread is golden brown and cheese is melted (about two to four
minutes).
Italian Steak Sandwiches
Ingredients:
1/2 cup salad dressing (such as Miracle Whip)
2 medium green or red peppers, cut into strips
1/4 cup Italian dressing
1 pound thinly sliced roast beef
6 French bread rolls, split
Directions:
Heat two tablespoons salad dressing in large skillet on medium heat. Add
peppers, cook and stir five minutes or until tender-crisp. Remove from skillet, set aside. Add remaining
salad dressing, Italian dressing and meat to skillet. Cook five minutes or until heated through.
Fill rolls with mixture. Makes six sandwiches. You can also top finished sandwiches with Mozzarella or Provolone cheese.
Pork Pocket Sandwiches
Ingredients:
1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 tsp. dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dillweed
2 pitas, halved
1 small red onion, peeled and sliced thin
Directions:
Cut pork crosswise into thin slices. Slice them into strips 5x1/2 inches.
Combine oil, mustard,
lemon juice, garlic and oregano. Pour over pork slices, cover and
refrigerate for 1 to 8 hours.
Drain marinade from pork and roast slices in preheated 450 degree oven.
Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Divide pork among
the four halves.
Combine yogurt, cucumber, crushed garlic and dillweed. Use to top the sandwiches, along with
the red onion.
Mexican Beef Sandwiches
Ingredients:
3 pound boneless beef roast
1/2 cup chopped onion
2 tsp. fresh garlic, minced
1 16 ounce jar Picante Sauce or Salsa
4 tsp. chili powder
1 tsp. sugar
1/4 tsp. cayenne pepper or hot pepper sauce
12 hamburger buns
Directions:
Heat oven to 325 degree. In Dutch oven place roast. Sprinkle with onions and
garlic. Cover Bake 2 1/2 to 3 hours until meat is tender and shreds easily. This can also be done all
day in a crockpot. Remove roast from pan; cool slightly.
Set pan and drippings aside. Shred roast with fork, removing any fat. In pan with drippings, (or empty crockpot contents into large pan), place roast and all ingredients except buns. Cook over medium heat, stirring occasionally until beef mixture is heated through. Serve on buns.
Ground Beef Steak Sandwiches
Ingredients:
2 slices French bread (3/4 inch thick)
butter or margarine, softened
prepared mustard
1/2 pound uncooked lean ground beef
1/4 cup milk
1 tablespoon minced onion
1 tablespoon steak sauce
1/2 tsp. garlic salt
1/4 tsp. pepper
Directions:
In a broiler, toast one side of two slices of bread. Spread untoasted sides
with butter and mustard. In a small bowl, combine remaining items; spread evenly over buttered side of bread. Broil
six inches from heat for 5-7 minutes or until beef reaches desired doneness.
Toast the other two slices of bread to use as a top for the sandwich. Makes two servings.
Links, information and more for you
Why not serve with some hot soup? Click here for recipes!
Come add a recipe of your own
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)
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