Sandwich Recipes

Hot Beef Dip Sandwiches For Crowd

4-5 pound beef rump roast
1 1/4 ounce package dry onion soup mix
2 teaspoons sugar
1 teaspoon oregano leaves
2 (10 1/2 ounce) cans condensed beef broth
2 garlic cloves, finely chopped
16 crusty French rolls, sliced in half lengthwise
Heat oven to 300 degrees. Place beef roast in 5 quart Dutch oven.
In medium bowl, combine remaining ingredients (except rolls). Pour over roast. Cover. Bake for 4-6 hours or until meat is very tender. (You may also cook meat in crock pot for four hours. Slice or shred meat; serve on rolls. Skim fat from juices and serve individual portions for dipping with sandwiches.
(From Growlies for Groups on-line cookbook)

Texas Tuna Melts
For 4 servings, easily increased.
1 can tuna fish, drained
1/4 cup mayonnaise
1 cup grated cheddar cheese
1 tin green chilies, drained
1/2 cup salsa
1/4 cup finely chopped red pepper
4 crusty rolls
Split rolls in half and set aside. Combine remaining ingredients and mix well. Top each roll with tuna mixture. Bake in 400 degree oven for 10 minutes until hot.
(From Growlies for Groups on-line cookbook)

Beef Stroganoff Sandwich

2 pounds ground beef
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
1 loaf French bread
margarine, softened
2 cups sour cream (16 ounces)
2 tomatoes, seeded and diced (drain on paper towels)
1 large green pepper, seeded and diced
3 cups shredded cheese (12 ounces)
Preheat oven to 350 degrees. Brown ground beef and onion: drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both sides and place on large baking sheet. Remove meat mixture from heat and stir in sour cream. Spoon onto bread.
Sprinkle with tomatoes and green pepper. Bake for 10 minutes, then remove from oven. Sprinkle cheese over the top and bake another 10 minutes until cheese is melted.
Can bake longer for crispier bread.
Makes about eight servings.
(From Growlies for Groups on-line cookbook.

Whole Wheat Egg Salad Sandwiches

6 hard-boiled eggs, chopped
1/2 cup finely chopped celery
1/4 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons dried minced onion
salt
pepper
whole wheat bread
Mix together chopped eggs and celery. Add mayonnaise, lemon juice, minced onion, salt and pepper. Stir with fork until well blended.
Spread on buttered whole wheat bread and enjoy.

Grilled Chicken Sandwiches

1/2 cup white wine or apple juice
1 tablespoon of chopped fresh parsley
1 teaspoon of instant minced onion
1/2 teaspoon of chopped fresh or 1/8 teaspoon dried thyme leaves
4 boneless, skinless chicken breast halves (about 1 pound)
3 tablespoons of mayonnaise or salad dressing
1 to 2 teaspoons prepared mustard
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
8 slices sandwich bread or 2 mini baguettes, split lengthwise into halves
lettuce
1 tomato, cut into 8 slices

Mix wine, 1 tablespoon parsley, the onion and 1/2 teaspoon thyme; reserve.
Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes, turn chicken.
Cover and grill 10 to 20 minutes longer, turning and brushing 2 to 3 times with reserved wine mixture, until done.
Mix mayonnaise, mustard, 1 tablespoon parsley and 1/2 teaspoon thyme; spread on 4 slices bread. Top each with lettuce, 1
chicken breast half, 2 slices tomato and remaining bread. Cut diagonally in half.

Makes four sandwiches.

Cheesy Vegetable Sandwiches

1/4 cup low fat cottage cheese
1 carrot shredded
1/2 cup chopped mushrooms
1/2 cup alfalfa sprouts
1/4 cup chopped celery
1/4 cup chopped radishes
1 green onion chopped
1/2 teaspoon dried basil
4 slices whole wheat bread, toasted
4 (2/3 oz. slices low fat process American cheese

Combine cottage cheese, carrot, mushrooms, sprouts, celery, radishes, green onion and basil in a medium bowl. Spoon 1/2 cup cottage cheese mixture onto each toast slice, spreading gently to cover. Cut each cheese slice into 4 triangles; arrange over cottage cheese mixture. Broil 4 to 6 inches from heat or until cheese melts.

Makes four sandwiches

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