See Salads-Meat for chicken salad sandwiches
See Also:  Ground Beef – Empanadas & Meat Pies,
See Also:  Mini Pizzas in Meats-Italian

CALIFORNIA WRAP  ( Mud Street Café, Eureka Springs AR)
Chester & Cherie’s copycat recipe)

(Makes 2 large wraps)

Mix the following in large bowl:
1 diced Avocado
1/3 c Sunflower seeds or chopped peanuts
1/4 c (scant) black olives, sliced
1/3 c shredded or thin strip carrot
4 thinly sliced mushrooms
1/2 c diced Fuji apple
2 oz. feta cheese (or less)
red onion slivers
fresh spinach
½ c red cabbage slivers
2 red romaine lettuce leaves per wrap
Balsamic vinegar
Salt & pepper

Wrap in 2 large flour tortilla—sun dried tomato tortillas are good

FRENCH DRIP SANDWICH  (Campbell’s Kitchen)
***Family Favorite***

1 can Campbells beef broth or French Onion soup
1 T Worcestershire
¼ lb deli thin sliced London Broil style roast beef
4 slices provolone cheese, cut in half
Bread:  Pepperidge Farm Classic Soft Hoagie Rolls
Or other hard porous bread in bun shape

Preheat oven to 400° (or use toaster oven)
Slice bread down middle in 2 parts (like a baked potato)
Spread bread wide & place half of cheese slice on each side
Place 2 slices meat in center.  Place sandwiches on baking sheet.
Bake til cheese is melted (about 3 min.)
Meanwhile, heat soup and Worcestershire sauce.
TO SERVE:  Close up sandwiches and dip into soup, bite by bite.


8 slices white bread
8 slices ham
8 slices chicken or turkey
4 slices muenster or mozzarella cheese
2 eggs
3/4 c milk
1/4 t salt
2T oleo

Arrange cheese on top of slice of bread.
Top with 2 slices ham and 2 slices chicken.
Top with slice of bread.
Combine egg, salt and milk in shallow dish (a 1-qt. square casserole is good).
Melt oleo in skillet.
Dip sandwich in egg-milk mixture and brown on both sides.
Can sprinkle with powdered sugar.


1 slice toast
1 slice ham
1 slice chicken or turkey
1 slice tomato
1-1/2 c Cheese sauce—see White sauce and add grated cheese

Prepare cheese sauce, adding optional mushrooms if desired.
Place toast in center of oven proof plate.
Top with slice of ham.  Apply 3-4 T cheese sauce on top of ham.
Top with slice of chicken or turkey ending with tomato slice on top.
Pour cheese sauce all over top of sandwich, allowing it to cover and drip off sides onto plate.
Bake at 350° for 10 min, or til cheese is set.


1 green onion per 4 eggs
Garlic powder
Black pepper
Garnish with Tajin!!  Makes it exceptional!

Boiling Eggs:  Lower eggs gently into boiling water so they are covered with 1” water and 1 t salt.  When water boils again, lower heat to simmer for 12-14 min.  Immediately drain and immerse eggs into cold water, so they will peel easily.  Peel soon.


6 onions + 24 eggs + 2 loaves of bread = 16 stacks of 3 layers of finger sandwiches

NOTE:  1 large green onion = 2T chopped


Wheat bread
Chopped boiled eggs
Sliced tomato
Alfalfa sprouts
Cooked bacon


1 lb loaf thin sliced white bread
1 lb loaf thin sliced wheat bread
Egg salad (using at least 6 eggs)

Trim crust from bread.  Make 10 three-decker sandwiches, using 1 rounded tablespoon of egg salad on two slices.  Make 5 sandwiches with white-wheat-white bread; and five with wheat-white-wheat bread.  Press each down with a plate for 30 minutes.

Store sandwiches in damp paper towels and refrigerate.  To serve, slice each into six ribbons; cut each ribbon in half, then cut in half again.

Garnish each with sprig of dill.  Makes 120 ribbons of each design.

TUNA BURRITO     (Chess loves)

Flour tortillas
Shredded lettuce
Fresh Cilantro pieces
Tuna, drained
Fresh Japaleno, (3-4 very thin slices-lengthwise)
Salsa Verde (Embasa Brand is Chess favorite; distributed by Authentic Specialty Foods Inc, Chino, CA –

Spread mayonnaise on tortilla.
Spread lettuce; add cilantro;
Add tuna in water, (half can or full lunch size can ones)
Stream of mayo on top of tuna.
Then spread salsa verde on top and roll up like a burrito.
Top with Japalenos, end to end across center of burrito.


15 oz Tuna in oil drained
8 oz soft garlic & chive Cream Cheese
OR 8 oz plain cream cheese (or mayo) plus ½ t minced garlic & chives
3 small roman Tomatoes, diced
1 dill pickle, chopped fine or diced cucumber
1T Fresh Dill
1t  Celery seed
½ t Black pepper
Finely chopped green onions-OPTIONAL
capers – optional

Serve on onion buns or flour tortilla, pita chips or crackers

Use for sandwiches or spread on crackers/bread for hors d’oeuvres

6 oz. can water packed white tuna, drained well
2 T fresh parsley leaves, washed, dried
4” rib of celery, cut in ½” pieces
1 oz shallots, peeled (1 green onion, chopped into 1” pieces)
2 t drained capers, rinsed, drained again
2 t Dijon mustard
3 T mayonnaise
¼ t freshly ground black pepper

Put metal blade in food processor work bowl.
Add parsley and chop (pulse about 5 times)
Add celery and rough chop (pulse about 5 times)
With machine running, drop onions thru feed tube and process 5 seconds.
Add rest of ingredients. Pulse about 5 times. Do NOT over process.
Transfer to a bowl, cover and chill at least 30 min.
Taste and adjust seasonings to taste.
Makes 1 cup (enough for 3 sandwiches)

SWEET QUESADILLA    (Kathy Lewis 10/07)

2 flour Tortillas (10 inches)
1 1/2 cups (6 oz.) shredded mozzarella cheese, divided
1/2 cup pizza sauce or marinara sauce
1/2 cup pineapple tidbits, drained
3/4 cup diced fully cooked ham or pepperoni

Place one tortilla on a baking sheet coated with nonstick cooking spray.
Sprinkle with 1 cup cheese.  Top with second tortilla; spread with pizza sauce.  Sprinkle with pineapple, ham and remaining cheese.
Bake at 375° for 15 minutes or until tortillas are crisp and cheese is melted.
Top with parmesan or pepper flakes if desired.
Cut and serve.  Yield 2 servings
From:  Cooking for Two -Taste of Home Mag Spring 2005


2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 ripe tomatoes, sliced
3 tablespoons mayonnaise
2 tablespoons dried parsley
2 tablespoons dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices multigrain bread, lightly toasted

DIRECTIONS : Preheat oven to broil. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 4 slices and sprinkle with remaining Parmesan cheese. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Rev 8/27/15

3 c cooked, chopped chicken meat
1/2 cup mayonnaise or more
½ c chutney or more
1 T Dijon mustard
Juice of ½ fresh lemon or more
½ t fresh ground black pepper
2 t (heaping) curry powder
5 green onions, chopped fine
(4) 8” celery stalks celery, chopped in thin slices
5/8 c yellow raisins
Sprinkle with: toasted slivered almonds

Top with toasted slivered almonds – don’t mix in or will get soggy
Mix everything together. Add more mayo and salt if desired.
Refrigerate.  Serve on Rye bread or pita chips. (Chess likes)


1 med cucumber, peeled, halved lengthwise and seeded
(2) 8 oz. pkg. cream cheese, at room temperature
½ small onion, grated
8 oz can crushed pineapple-optional
Dash salt
Green food coloring OR enough minced spinach or parsley (optional)
8 oz can crushed pineapple-optional

Grate cucumber and pat dry.
In mixing bowl, combine cucumber with cream cheese.
Add onion and salt.
Stir in just enough mayonnaise to make a smooth spread.
Add food coloring or spinach/parsley to get an attractive pale green color


24 King’s Hawaiian rolls
1 lb deli ham slices
½ lb Havarti Cheese (or Swiss)
1-1/2 t Dijon mustard
½ t Worcestershire sauce
½ c butter (1 stick)

Cut rolls in half.
Layer on top of roll bottom: Ham-Cheese-Ham
Melt butter, mustard and Worcestershire sauce.
Brush butter mixture all over the TOP of rolls (does NOT go inside them)
Bake 15-20 min at 350°

View photo demonstration: