SANDWICHES

PATTY MELTS WITH SECRET SAUCE

1½ pounds ground beef

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

½ teaspoon ground black pepper

12 slices sourdough bread

½ cup Secret Sauce

3 medium Vidalia onions, thinly sliced

6 slices Cheddar cheese

8 tablespoons unsalted butter

Secret Sauce

¼ cup Dijon mustard

¼ cup mayonnaise

1 tablespoon barbecue sauce

½ teaspoon hot sauce

In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.

In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties.

In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes.

In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties.

Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.

CHANUTE SELF SERVICE SANDWICHES

For everyone: canned corned beef, Otts bbq sauce, brown sugar to taste. Water, for your preferred consistency. Mix and heat in a pot on the stove.

This came from Bill Knapp!

But this is all it is!!

BBQ Sauce - Maxine Bauer: Brown 1 onion & 1 green onion, add 1 can tomato paste diluted to make one pint, 2 T sugar, 1 T vinegar, salt & pepper, 1/2 pkg. Williams Chili Seasoning....Cook till thickens, add 1 can corn beef shredded.

Jim's grocery bar b q sandwich recipe

3-6lb cans of corned beef mashed

1 gallon bar b q sauce ,preferably Otts

1 gallon warm water

Mix all together

1 -1 lb box brown sugar

Salt and pepper

Cook 2 hours at 175 to 200 degrees 

CUBAN SANDWICH - A TAMPA CLASSIC!

1 1/2 loaves Cuban bread
Yellow mustard mayonnaise
1/4 lb baked ham, sliced thinly
1/2 lb roast pork, sliced thinly
1/4 lb Swiss cheese, sliced thinly
1/4 lb Italian salami, slice thinly
Dill pickle slices
Cut Cuban bread into 6 8-inch pieces. Split bread lengthwise. Spread mustard on six halves of the bread. Spread mayonnaise on the other six halves of the bread. Layer the ham, pork, Swiss cheese, and salami on the mustard halves of the bread. Layer pickles on top of salami; top with mayo halves of bread. Can be eaten cold, but tastes better "hot pressed". To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates. Press down hard on the sandwich, squeezing the halves together tightly. Grill until the bread is toasted to a light brown on the outside and the cheese is melted. Alternate method: Heat a heavy pan on top of the stove on medium heat. Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good). Toast sandwich until light brown on one side, then turn over. Replace brick on toasted side. Serve with potato chips and a cold soda.

BEST DARN HAM SANDWISHES YOU'LL EVER HAVE!!!

2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

PANKO CRUSTED GRILLED CHEESE AND TOMATO SANDWICH

8 slices of stale French loaf (4 slices of normal bread loaf)
1 cup grated cheese (I’ve used red cheddar)
1 cup Panko breadcrumbs
1 egg
1 tbsp milk
4 grape tomatoes, thinly sliced
Salt & pepper
Whisk egg, milk, salt and pepper in a shallow bowl. Set aside. Pour panko breadcrumbs and grated cheese on respective plates. Set aside. Add some grated cheese on a slice of bread, then layer with sliced tomatoes, then some cheese again and a second slice of bread. Dip both sides of the cheese sandwich in the egg mixture and coat it with panko breadcrumbs. Shake of the excess breadcrumbs. In a heated pan greased with some neutral cooking oil, grill both sides of the sandwich until golden brown. Keep the flame on low  as we need to ensure the cheese is melted at the same time not burning the breadcrumbs. Repeat step 2 and 3 for the remaining 6 slices of bread, cheese, milk and breadcrumbs.

BARBECUE BACON GRILLED CHEESE SANDWICH

2 slices Texas toast
2-3 T barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
Butter or margarine
Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

GREEN APPLE AND AGED CHEDDAR GRILLED CHEESE

INGREDIENTS for Green Apple and Aged Cheddar Grilled Cheese Recipe
1 tablespoon unsalted butter, softened
2 Thinly sliced slices of walnut bread or whatever hearth healthy bread you have available. But the Walnut bread is an excellent choice. So is flax bread.
1 ounce Vermont extra-sharp aged cheddar cheese, thinly sliced
3 thin slices crisp, tart apple, such as Granny Smith-enough to cover your bread and cheese.
Spread butter on one side of each slice of bread (you can use a butter pan spray). Heat a large frying pan over medium-low heat. Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, all of the apple slices, and finally the remaining cheese. Close the sandwich with the second slice of bread, buttered side up. Grill until the bread is toasted and the cheese is melted, around 3 minutes per side. Serve with a smile.

GRILLED FONTINA WITH GRAPES ON CIABATTA

 2 tablespoons olive oil
1/2 cup seedless red grapes, cut in half lengthwise
2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried)
salt and pepper to taste
4 Ciabatta rolls
8 ounces Fontina cheese, cut into 12 slices
Pull out some of the center of each piece of bread to create a pocket. Brush the outside of each piece with the olive oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese evenly over the 4 pieces, followed by the grapes and rosemary. Place the remaining 4 bread pieces on top, oiled side up. Heat a skillet over medium-high. Put the sandwiches in the skillet, cover, and cook for 2-3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them. Cook for 2-3 minutes more, or until the undersides are golden brown. Serve immediately.

HOT CHILE GRILLED CHEESE

4 Poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.) Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread. Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

HONEY-BASIL GRILLED CHEESE

4 slices multigrain bread (I used Vital Vittles 12-Grain)
6 strawberry tomatoes, thinly sliced
3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife
10 slices fontina cheese, cut with a cheese slicer
12 to 16 large basil leaves
Honey to taste
Butter (to coat bread for grilling)
Makes two sandwiches.
To make each sandwich, spread one side of each slice of bread with desired amount of butter. On the opposite side of two of the slices, spread a generous amount of honey, just enough to cover the surface. Divide the tomatoes between the two sandwiches and arrange the slices on top of the honey. Then, lay four slices of fontina cheese on top of each tomato-topped slice. Divide the basil leaves between the two sandwiches and lay atop the fontina. Then top each basil-covered slice with the sliced mozzarella. Top with remaining bread slices, butter side up. Over very low heat, preheat a skillet then grill the sandwiches one at a time. To ensure the cheese melts evenly, cover the skillet with a lid while cooking. Grill each side for about 3 to 5 minutes, until lightly browned.

FRENCH DIP SANDWICHES SERVED WITH GRAPES.

3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef broth with onions
8 hoagie buns
green grapes
Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all. Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns. If you have a newer, hotter cooking crockpot, cook the meat on low for 7-8 hours until tender. Slice meat thinly and arrange the cooked beef and onions on the toasted buns. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping. Put grapes on the side

BURGER KING BREAKFAST SANDWICHES

For the eggs, you will need to create a ring to make them perfectly round (same as with an Egg McMuffin). Just cut both ends off tuna cans, clean thoroughly, and you will have a mold to use. Be sure to use non-stick spray around the sides that touch the egg. When they're time to flip over, lift the can up and loosen the egg from the can with a knife.
For The Biscuit Sandwich:
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out to be about the same diameter as your tuna cans, and cook. Beat each egg individually and fry using the molds. Salt and pepper to your taste.
To assemble, slice biscuit in half; on the bottom, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit. Microwave for about 30 seconds to melt the cheese.
For the Croissanwich:
To prepare the large croissants, use 1 - 8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls). Open the can and separate the dough into four squares (two rolls per square). Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in the middle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others and cook according to instructions. Top in the same manner as biscuits.

CRESCENT BURGERS

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 pkt dry onion soup mix
1 roll of crescent rolls
1 tsp pepper
Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.

CHICKEN SANDWICH
2 large Boneless skinless chicken breasts
1 cup Buttermilk
1/2 cup Your favorite hot sauce
2 Tbsp Kosher salt, divided
2 cups Peanut oil for frying (or canola oil)
1 cup Flour, all-purpose
1 Tbsp Powdered sugar
2 tsp Black pepper, ground fresh
2 tsp Smoked paprika
2 tsp Ground cayenne
4 Plain hamburger buns
4 Tbsp Butter, softened
16 Dill pickle slices
Pound the thick end of each chicken breast until the entire breast is of equal thickness, cut each breast in half width-wise and put the pieces in a gallon size zip-top bag. Add the buttermilk, hot sauce and 1 tablespoon of the salt to the bag. Slosh the bag gently to combine all of the ingredients and to coat the chicken completely. Seal the bag while removing as much of the excess air as possible. Place the bag in a lipped pan (to catch any leakage) and refrigerate at least six hours, or overnight. Starting about 30 minutes before you want to serve, heat the oil to 350º in a large heavy skillet (I recommend cast iron). While the oil is heating, combine the flour, powdered sugar, remaining salt, pepper, paprika and cayenne in a medium bowl and mix well. Remove a chicken piece from the buttermilk marinade and shake off the excess. Dredge the chicken in the flour until it is completely covered. Shake off the excess flour and set aside on a platter. Repeat with the remaining chicken pieces. Let the chicken sit at least 10 minutes before frying to ensure that the flour adheres well. Working in batches of two if needed, fry the chicken pieces for 2-3 minutes per side, or until they are nicely browned and the internal temperature is 160º. Remove the pieces to a wire rack that's placed inside a sheet pan. If you're working in batches, put the sheet pan in a 170º oven. Spread the butter evenly over the cut sides of both halves of each bun and toast under your broiler. Assemble the sandwiches by putting four pickle slices on the bottom half of each bun, add a piece of chicken, and the bun top. Oh, and if you want some of that killer sauce, simply whisk together 1 cup of mayonnaise, 2 tablespoons of your favorite sweet barbecue sauce, 1 tablespoon plain yellow mustard, 1 tablespoon dill pickle juice, 1 tablespoon honey, and 1/2 teaspoon smoked paprika. Done!

GRILLED CHICKEN SANDWICH

4 boneless, skinless chicken breasts, rinsed
2 cloves fresh garlic, minced
2 sprigs fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons olive oil
4 Portuguese/hard roll, cut in half
Mayonnaise (optional)
Lettuce (optional)
1 small tomato, sliced
Preheat grill to Medium/High and lightly oil grate. Place chicken breasts between two pieces of plastic wrap and pound them flat with a rolling pin, no thinner than 1/4-inch. Remove top piece of plastic wrap and sprinkle all herbs on, saving enough for the other side of the chicken. After all of the herbs are used, cover chicken again with plastic wrap and place in air-tight bag in the fridge for 10 minutes. Remove chicken from fridge. Right before putting on grill smear a small amount of olive oil on each side of the chicken. Grill each side about 4 minutes or until it is slightly browned and no longer pink in the middle, with an internal temperature of 165 degrees F. Remove from grill and place each breast on a roll with some mayo, lettuce, and tomato, if desired.

PHILLY CHEESE STEAK SANDWICH

1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
1/2 lb deli roast beef (very rare, sliced wafer thin)
1 white onion (thinly sliced)

1 green bell pepper (thinly sliced) (optional)

2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
Extra virgin olive oil (for grilling)
Salt and pepper
Marinara sauce (optional topping) or
Ketchup (optional topping)
Heat a griddle or a large sauté pan over medium-high heat. When hot, cover bottom with olive oil. Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes. Add the garlic, salt and pepper, and cook for about 30 seconds. Then, push the mixture off to one side of the griddle. Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes. Mix the meat and the caramelized onions and bell pepper together. Divide into 2 portions, and top both portions with the cheese to melt. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

CLASSIC BLT SANDWICH

1/2 lb bacon (approx. 12 slices)
8 slices white bread
8 Leaves iceberg lettuce, fresh and full
8 slices of ripened tomatoes
8 tablespoons Hellmann's mayonnaise
Cook bacon until crispy, drain on paper towels. Toast the 8 slices of bread. Spread 1 tablespoon mayo on each slice of toasted bread. Add 1 slice of lettuce to 4 pieces of the toast. Add 2 slices of tomato on top of lettuce. Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.). Add 1 slice of lettuce on top of bacon. Put the remaining 4 pieces of toast on top to finish the sandwiches.

BENNIGANS MONTE CRISTO SANDWICH

9 slices whole wheat bread
3 slices cooked turkey
3 slices cooked ham
3 slices American cheese
3 slices Swiss cheese
Batter 1 egg
1 -1 1/4 cup water
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 cups flour
1 tablespoon baking powder
Vegetable oil (for deep frying)
Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice. In-between and secure the triple-decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving, slice into fourths and sprinkle with powder sugar. Serve with Raspberry jam.

FRENCH DIP ROAST BEEF SANDWICHES
4 lbs beef bottom round steaks or 3 -4 lbs rump roast
2 envelopes onion soup mix
3 cans beef broth
1 (12 ounce) can beer
1 small onion, quartered
12 Italian rolls or 12 Kaiser rolls
Preheat oven to 350 degrees. Place roast in a large roasting pan. Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved. Pour over roast and place onions around it. Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork. If roast starts getting too crispy, cover pan with foil or lid. Slice meat thinly and serve on rolls. Serve juices in Individual cups or bowls to dip sandwiches into.

TUNA MELT SANDWICHES
3/4 cup chopped celery
3/4 cup diced cheddar cheese
1 (6 ounce) can tuna, drained and flaked
1 small onion, chopped
1/4 cup mayonnaise
1/8 teaspoon salt
1/4 cup butter or
1/4 cup margarine, softened
6 hamburger buns, split
In a bowl, combine the first six ingredients. Spread butter over cut sides of buns.  Spread tuna mixture on bun bottom and replace tops. Wrap in foil. Bake at 350 degrees for 15 minutes. Or until the cheese has melted.

PRESSED CUBAN SANDWICH WITH GARLIC DIJON BUTTER
Butter
1/2 head garlic
1/2 teaspoon olive oil
1/2 tablespoon Dijon mustard
3/4 teaspoon butter, softened
Sandwiches 2 (3 ounce) hoagie rolls, cut in half lengthwise
4 slices sandwich pickles (sandwich length) 1
1/8 lb thinly sliced smoked turkey
1/8 lb thinly sliced turkey ham
4 slices Swiss cheese
Cooking spray
Preheat oven to 350°. To make butter: Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 of the head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside. Double this and save the butter to make more sandwiches later. To make sandwiches. Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.

GRILLED HAM AND SWISS SANDWICH WITH GRILLED ONIONS ON TOAST
2 slices deli style ham (the long ones work well)
1 slice Swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or 1 tablespoon oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
Salt and pepper
First, grill your onions to your liking in a pan with a small amount of oil. Put aside. Wash lettuce and have your sandwich fillings ready for assembly. On a hot plate, skillet, etc., place one slice of ham down, followed by Swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted. While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper.

LEMON PEPPER BACON CHICKEN SANDWICH - PIONEER WOMAN
4 boneless skinless chicken breasts (6-8 oz each)

 Lemon pepper seasoning
8 slices pepper bacon
4 slices cheddar cheese (or your favorite cheese)
4 sandwich buns mayonnaise (or dressing of your choice)
Tomato, slices (optional)
4 Lettuce leaves (optional)
Sliced onion (optional)
On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly. Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease. Pour off all but approximately 1 tablespoon of the bacon grease. (or you can pour it all off and then add back 1 TB ). Heat the skillet again, over medium-low to medium heat. Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side. Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon. Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle. Dress your bun with mayonnaise, a Dijon mayonnaise combo, or ranch dressing. Put chicken on bun.

ITALIAN SUBS (HOAGIES OR SUBMARINE SANDWICHES)
4 hoagie rolls
4 slices ham
4 slices turkey (optional)
16 slices hard salami
24 slices sandwich size pepperoni
4 -8 slices provolone cheese
Italian dressing
Toast open sub rolls under the broiler until lightly browned. Top each roll (covering both sides) with 1 slice ham, 1 slice turkey (optional), 4 slices hard salami, 6 slices pepperoni and 1-2 slices provolone cheese. Place back under the broiler and heat until the cheese it brown and bubbly. Remove from oven and top with Italian Dressing or mayo. Serve with chips and carrot sticks.

BACON 'N EGGS CRESCENT SANDWICH
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
4 slices Kraft pasteurized process
American cheese (1 oz. each) or 4 slices natural cheddar cheese (1 oz. each)
1/2 lb bacon, fried, drained and crumbled (8 slices)
1 tablespoon chopped onions or 1/2 teaspoon McCormick or schilling instant minced onion
1/2-1 teaspoon McCormick or schilling
Celery salt
1/2 cup milk
2 eggs
Heat the oven to 375 degrees. Separate crescent dough into four large rectangles. Place two rectangles in ungreased 8-or 9-inch square pan; press over bottom and 1/2 inch up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle with bacon and onions. Blend celery salt, milk and eggs; pour over bacon and onion. Separate remaining crescent dough into triangles; arrange triangles over bacon-egg mixture; do not seal. 8 Bake at 375 degrees for 30 to 35 minutes or until golden brown and filling is set.

CLUB SANDWICH
3 slices toasted bread
2 tablespoons mayonnaise
2 slices American cheese
4 slices shaved ham
4 tomatoes, sliced, divided
4 leaves of lettuce, divided
4 slices crisp bacon, divided
2 slices Monterey jack cheese
4 slices shaved deli turkey
Spread mayonnaise on one side of a piece of toast; add layer of American cheese, ham, two slices of tomato, two leaves of lettuce, and two pieces of bacon. Spread mayonnaise on second piece of toast and place on top, mayo side down. Spread mayonnaise on top of that second piece of toast. Layer the Monterey Jack cheese, the rest of the tomatoes, lettuce, turkey and bacon on top. Spread mayonnaise on third piece of toast and place on the stack mayo side down. Slice the sandwich in quarters diagonally. Skewers or long toothpicks may be used to hold all the layers together.

REUBEN SANDWICH
8 slices rye bread with caraway seeds
1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
1/2 pound Swiss cheese, shredded
Lay out the bread slices, Spread one side of each slice with the butter, then turn them and spread the other side evenly with the dressing. Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang. Spread the sauerkraut evenly on the corned beef; sprinkle the cheese evenly on top of that. Top with the remaining bread slice, buttered side out and press to compact the sandwich. Heat a large non−stick fry pan or griddle until hot. Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.

CLUB HOUSE GRILLED SANDWICH

2 thick slices of French bread
Softened butter
Mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsp Bullseye Barbecue Sauce
Butter one slice of bread and put butter side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce over the tomato, and then lay on the ham, sprinkles the rest of the cheese over ham. Butter the second slice of bread on one side and put on top, with butter side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2−3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional bbq sauce.

LEMON PEPPER BACON CHICKEN SANDWICH

4 boneless skinless chicken breasts (6-8 oz each)
Lemon pepper seasoning
8 slices pepper bacon
4 slices cheddar cheese (or your favorite cheese)
4 sandwich buns mayonnaise (or dressing of your choice)
Tomato, slices (optional)
4 Lettuce leaves (optional)
Sliced onion (optional)
On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly. Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease. Pour off all but approximately 1 tablespoon of the bacon grease. Heat the skillet again, over medium-low to medium heat. Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side. Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon. Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle. Dress your bun with mayonnaise, a Dijon/mayonnaise combo, or ranch dressing. Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.

GRILLED HAM AND SWISS SANDWICH WITH GRILLED ONIONS ON TOAST

2 slices deli style ham (the long ones work well)
1 slice Swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or 1 tablespoon oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
Salt and pepper
First, grill your onions to your liking in a pan with a small amount of oil. Put aside. Wash lettuce and have your sandwich fillings ready for assembly. On a hot plate, skillet, etc., place one slice of ham down, followed by Swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted. While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal.

PHILLYCHEESE STEAK SANDWICH

1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
1/2 lb deli roast beef (very rare, sliced wafer thin)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced)
 2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
Extra virgin olive oil (for grilling)
Salt and pepper
Marinara sauce (optional topping) or ketchup (optional topping)
Heat a griddle or a large sauté pan over medium-high heat. When hot, cover bottom with olive oil. Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes. Add the garlic, salt and pepper, and cook for about 30 seconds. Then, push the mixture off to one side of the griddle. Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes. Mix the meat and the caramelized onions and bell pepper together. Divide into 2 portions, and top both portions with the cheese to melt. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

EGG SALAD SANDWICHES

6 eggs, hard cooked, cooled and diced
1/4 cup butter, melted
1/2 cup Miracle Whip
1/4 teaspoon salt
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/4 teaspoon Dill weed
16 slices bread
Other ingredients
2 tablespoons onions, chopped
1/2 cup celery, chopped
1/4 cup pickle relish
1/2 cup green olives
Mix together the eggs, butter, miracle whip and seasonings. Refrigerate until you are ready to make your sandwiches. Spread on one bread slice then top with another piece of bread. If you'd like here are a few other ingredients you could add. Mrs. Peterson could have added the onions and celery, I don't remember. I know she did not use the relish or olives. But I thought they may offer a different taste, as I saw them in another recipe.