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SMOKED TURKEY AND BRIE SANDWICH
Bread: White, whole wheat, cracked wheat, pumpernickel or black bread.
Filling: honey mustard or spicy mustard
2 - 3 slices smoked turkey
3 - 4 slices Brie
1 slice tomato
salt-free seasoning blend to taste
≈To make: Spread mustard on inside of bread or pizza dough. Layer
remaining ingredients.
Substitute 1 - 2 slices of provolone cheese for Brie.
JALAPENO CHICKEN SANDWICH
Bread: white, whole wheat or cracked wheat bread; tortillas; pizza dough.
If using tortillas, add extra filling.
Filling: 2 - 3 slices cooked chicken or turkey, or 2 - 3 tablespoons diced
1 - 2 slices jalapeno cheese
1 - 2 ring jalapeno or 1/2 - 1 teaspoon diced, optional
2 - 3 slices onion, or 1/2 - 1 teaspoon diced, optional
1 - 2 teaspoons salsa
≈To Make: Layer chicken and cheese slices on wrapper. Add jalapeno
rings and onion if desired and top with salsa.
POCKET BEEF BURRITO
1 lb. ground beef
1 package (1 1/4 oz) taco seasoning mix
1 cup water
1 can (6 oz) tomato paste
10 refrigerated flour or corn tortillas
shredded Monterey Jack or Colby cheese
diced green chilies (optional)
sliced black olives (optional) - sour cream (optional)
≈Brown beef in medium frying pan. Add taco seasoning, water and
tomato paste, stir until thoroughly combined. Simmer 15 minutes.
Trim tortillas to 5 inch squares. Place 4 tortillas on sandwich maker. Put
1/2 cup meat mixture on each. Top with any of the remaining ingredients.
Cover with tortillas. When done repeat with remaining ingredients.
CORNED BEEF SANDWICH
20 slices corned beef
8 slices rye bread
desired. Coat inside of bread and layer remaining ingredients.
PROSCIUTTO & ITALIAN CHEESE SANDWICH
Bread: Italian, whole wheat, rye, pumpernickel, cracked wheat,
multi-grain or white
Outside spread: Olive oil with basil, optional
Filling: mustard
1 - 2 slices prosciutto or country ham
1 - 2 slices, or 1 - 2 tablespoons shredded, mozzarella cheese
1 - 1 1/2 slices tomato
dash garlic powder
basil to taste
salt and pepper to taste
≈To Make: Spread mustard inside slices of bread, and layer ham,
cheese and tomato. Sprinkle with garlic powder, basil, salt and pepper.
Coat outside of bread with seasoned olive oil if desired.
REUBEN SANDWICH
Bread: Rye or pumpernickel
Filling: Dijon mustard, Thousand Island or Russian dressing
1 - 2 slices Swiss cheese
2 -3 slices corned beef
1 - 2 slices pastrami, optional
1 1/2 tablespoons sauerkraut
≈Spread inside of bread slices with mustard or dressing. Layer
remaining ingredients in the order given.
CUBAN SANDWICH
Bread: Cuban, French, Italian or white
Filling: mustard
1 - 2 slices, or 1 - 2 tablespoons diced, ham
1 1/2 - 2 slices roast pork
1 slice Swiss cheese
1 - 1 1/2 slices Italian hard salami
1 - 2 diced pickle, dill or bread and butter
butter or margarine & salt and pepper to taste
≈To Make: Spread mustard inside 1 slice of bread. Layer with ham, pork,
cheese and salami. Sprinkle with diced pickle and seasonings. Butter
inside remaining slice of bread.
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