See Salads-Meat for chicken salad sandwiches
\nSee Also:\u00a0 Ground Beef – Empanadas & Meat Pies,
\nSee Also:\u00a0 Mini Pizzas in Meats-Italian<\/p>\n
CALIFORNIA WRAP\u00a0 ( Mud Street Caf\u00e9, Eureka Springs AR) Mix the following in large bowl: Wrap in 2 large flour tortilla\u2014sun dried tomato tortillas are good<\/p>\n FRENCH DRIP SANDWICH\u00a0 (Campbell\u2019s Kitchen) 1 can Campbells beef broth or French Onion soup Preheat oven to 400\u00b0<\/strong> (or use toaster oven) MONTE CRISTO SANDWICH<\/strong><\/p>\n 8 slices white bread Arrange cheese on top of slice of bread. MORNAY CLUB SANDWICH<\/strong><\/p>\n 1 slice toast Prepare cheese sauce, adding optional mushrooms if desired. EGG SALAD SANDWICHES\u00a0\u00a0 \u00a0(QUEENIES) 1 green onion per 4 eggs Boiling Eggs:\u00a0 Lower eggs gently into boiling water so they are covered with 1\u201d water and 1 t salt.\u00a0 When water boils again, lower heat to simmer for 12-14 min.\u00a0 Immediately drain and immerse eggs into cold water, so they will peel easily.\u00a0 Peel soon.<\/p>\n EGG SALAD FINGER SANDWICHES:\u00a0<\/strong><\/p>\n 6 onions + 24 eggs + 2 loaves of bread = 16 stacks of 3 layers of finger sandwiches<\/p>\n NOTE:\u00a0 1 large green onion = 2T chopped<\/p>\n EGG SALAD SANDWICH\u00a0 (Cosmos)<\/strong><\/p>\n Wheat bread EGG SALAD RIBBON SANDWICHES<\/strong><\/p>\n 1 lb loaf thin sliced white bread Trim crust from bread.\u00a0 Make 10 three-decker sandwiches, using 1 rounded tablespoon of egg salad on two slices.\u00a0 Make 5 sandwiches with white-wheat-white bread; and five with wheat-white-wheat bread.\u00a0 Press each down with a plate for 30 minutes.<\/p>\n Store sandwiches in damp paper towels and refrigerate.\u00a0 To serve, slice each into six ribbons; cut each ribbon in half, then cut in half again.<\/p>\n Garnish each with sprig of dill.\u00a0 Makes 120 ribbons of each design.<\/p>\n TUNA BURRITO \u00a0\u00a0 \u00a0(Chess loves)<\/strong><\/p>\n Flour tortillas Spread mayonnaise on tortilla. TUNA SANDWICH\u00a0 —\u00a0 (Cosmos)\u00a0\u00a0 CHESS LOVES \u00a0<\/strong><\/p>\n 15 oz Tuna in oil drained Serve on onion buns or flour tortilla, pita chips or crackers<\/p>\n CAPERED TUNA SPREAD<\/strong> 6 oz. can water packed white tuna, drained well Put metal blade in food processor work bowl. SWEET QUESADILLA\u00a0\u00a0 \u00a0(Kathy Lewis 10\/07)<\/strong><\/p>\n 2 flour Tortillas (10 inches) Place one tortilla on a baking sheet coated with nonstick cooking spray. YUMMY PARMESAN TOMATO SANDWICH \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Chess)<\/strong><\/p>\n 2 tablespoons olive oil 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.<\/p>\n CURRY CHICKEN SALAD\/SANDWICHES\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0 CHESS LOVES! 3 c cooked, chopped chicken meat Top with toasted slivered almonds \u2013 don\u2019t mix in or will get soggy CUCUMBER\u00a0 SANDWICH\u00a0 SPREAD\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0NOT TRIED!<\/strong><\/p>\n 1 med cucumber, peeled, halved lengthwise and seeded Grate cucumber and pat dry. MINI HAM-CHEESE SANDWICHES\u00a0\u00a0 (Elizabeth @ QCB) 24 King\u2019s Hawaiian rolls Cut rolls in half. View photo demonstration:\u00a0 http:\/\/www.pipandebby.com\/pip-ebby\/2013\/8\/12\/hawaiian-ham-and-cheese-sandwiches-tailgate-sandwiches.html<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" See Salads-Meat for chicken salad sandwiches See Also:\u00a0 Ground Beef – Empanadas & Meat Pies, See Also:\u00a0 Mini Pizzas in Meats-Italian CALIFORNIA WRAP\u00a0 ( Mud Street Caf\u00e9, Eureka Springs AR) Chester & Cherie’s copycat recipe) ***FAMILY FAVORITE*** (Makes 2 large wraps) Mix the following in large bowl: 1 diced Avocado 1\/3 c Sunflower seeds or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-151","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":12,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/151\/revisions"}],"predecessor-version":[{"id":1313,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/151\/revisions\/1313"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nChester & Cherie’s copycat recipe)<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\n(Makes 2 large wraps)<\/p>\n
\n1 diced Avocado
\n1\/3 c Sunflower seeds or chopped peanuts
\n1\/4 c (scant) black olives, sliced
\n1\/3 c shredded or thin strip carrot
\n4 thinly sliced mushrooms
\n1\/2 c diced Fuji apple
\n2 oz. feta cheese (or less)
\nred onion slivers
\nfresh spinach
\n\u00bd c red cabbage slivers
\n2 red romaine lettuce leaves per wrap
\nBalsamic vinegar
\nSalt & pepper<\/p>\n
\n
\n***Family Favorite***
\n<\/strong><\/p>\n
\n1 T Worcestershire
\n\u00bc lb deli thin sliced London Broil style roast beef
\n4 slices provolone cheese, cut in half
\nBread:\u00a0 Pepperidge Farm Classic Soft Hoagie Rolls
\nOr other hard porous bread in bun shape<\/p>\n
\nSlice bread down middle in 2 parts (like a baked potato)
\nSpread bread wide & place half of cheese slice on each side
\nPlace 2 slices meat in center.\u00a0 Place sandwiches on baking sheet.
\nBake til cheese is melted (about 3 min.)
\nMeanwhile, heat soup and Worcestershire sauce.
\nTO SERVE:\u00a0 Close up sandwiches and dip into soup, bite by bite.<\/p>\n
\n
\n8 slices ham
\n8 slices chicken or turkey
\n4 slices muenster or mozzarella cheese
\n2 eggs
\n3\/4 c milk
\n1\/4 t salt
\n2T oleo<\/p>\n
\nTop with 2 slices ham and 2 slices chicken.
\nTop with slice of bread.
\nCombine egg, salt and milk in shallow dish (a 1-qt. square casserole is good).
\nMelt oleo in skillet.
\nDip sandwich in egg-milk mixture and brown on both sides.
\nCan sprinkle with powdered sugar.<\/p>\n
\n
\n1 slice ham
\n1 slice chicken or turkey
\n1 slice tomato
\nmushrooms-optional
\n1-1\/2 c Cheese sauce\u2014see White sauce and add grated cheese<\/p>\n
\nPlace toast in center of oven proof plate.
\nTop with slice of ham.\u00a0 Apply 3-4 T cheese sauce on top of ham.
\nTop with slice of chicken or turkey ending with tomato slice on top.
\nPour cheese sauce all over top of sandwich, allowing it to cover and drip off sides onto plate.
\nBake at 350\u00b0 for 10 min, or til cheese is set.<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\nMayo
\nGarlic powder
\nBlack pepper
\nGarnish with Tajin!!\u00a0 Makes it exceptional!<\/p>\n
\n
\n
\nChopped boiled eggs
\nMayo
\nSliced tomato
\nAlfalfa sprouts
\nCooked bacon<\/p>\n
\n
\n1 lb loaf thin sliced wheat bread
\nEgg salad (using at least 6 eggs)<\/p>\n
\n
\nMayonnaise
\nShredded lettuce
\nFresh Cilantro pieces
\nTuna, drained
\nFresh Japaleno, (3-4 very thin slices-lengthwise)
\nSalsa Verde (Embasa Brand is Chess favorite; distributed by Authentic Specialty Foods Inc, Chino, CA – www.lavictoria.com)<\/p>\n
\nSpread lettuce; add cilantro;
\nAdd tuna in water, (half can or full lunch size can ones)
\nStream of mayo on top of tuna.
\nThen spread salsa verde on top and roll up like a burrito.
\nTop with Japalenos, end to end across center of burrito.<\/p>\n
\n
\n8 oz soft garlic & chive Cream Cheese
\nOR 8 oz plain cream cheese (or mayo) plus \u00bd t minced garlic & chives
\n3 small roman Tomatoes, diced
\n1 dill pickle, chopped fine or diced cucumber
\nLettuce
\n1T Fresh Dill
\n1t\u00a0 Celery seed
\n\u00bd t Black pepper
\nFinely chopped green onions-OPTIONAL
\ncapers – optional<\/p>\n
\n
\nUse for sandwiches or spread on crackers\/bread for hors d\u2019oeuvres<\/p>\n
\n2 T fresh parsley leaves, washed, dried
\n4\u201d rib of celery, cut in \u00bd\u201d pieces
\n1 oz shallots, peeled (1 green onion, chopped into 1\u201d pieces)
\n2 t drained capers, rinsed, drained again
\n2 t Dijon mustard
\n3 T mayonnaise
\n\u00bc t freshly ground black pepper<\/p>\n
\nAdd parsley and chop (pulse about 5 times)
\nAdd celery and rough chop (pulse about 5 times)
\nWith machine running, drop onions thru feed tube and process 5 seconds.
\nAdd rest of ingredients. Pulse about 5 times. Do NOT over process.
\nTransfer to a bowl, cover and chill at least 30 min.
\nTaste and adjust seasonings to taste.
\nMakes 1 cup (enough for 3 sandwiches)<\/p>\n
\n
\n1 1\/2 cups (6 oz.) shredded mozzarella cheese, divided
\n1\/2 cup pizza sauce or marinara sauce
\n1\/2 cup pineapple tidbits, drained
\n3\/4 cup diced fully cooked ham or pepperoni<\/p>\n
\nSprinkle with 1 cup cheese.\u00a0 Top with second tortilla; spread with pizza sauce.\u00a0 Sprinkle with pineapple, ham and remaining cheese.
\nBake at 375\u00b0 for 15 minutes or until tortillas are crisp and cheese is melted.
\nTop with parmesan or pepper flakes if desired.
\nCut and serve.\u00a0 Yield 2 servings
\nFrom:\u00a0 Cooking for Two -Taste of Home Mag Spring 2005<\/p>\n
\n
\n2 tablespoons balsamic vinegar
\n2 ripe tomatoes, sliced
\n3 tablespoons mayonnaise
\n2 tablespoons dried parsley
\n2 tablespoons dried oregano
\n1\/4 teaspoon black pepper
\n3 tablespoons grated Parmesan cheese, divided
\n4 slices multigrain bread, lightly toasted<\/p>\n
\n
\nRev 8\/27\/15
\n<\/strong><\/p>\n
\n1\/2 cup mayonnaise or more
\n\u00bd c chutney or more
\n1 T Dijon mustard
\nJuice of \u00bd fresh lemon or more
\n\u00bd t fresh ground black pepper
\n2 t (heaping) curry powder
\n5 green onions, chopped fine
\n(4) 8\u201d celery stalks celery, chopped in thin slices
\n5\/8 c yellow raisins
\nSprinkle with: toasted slivered almonds<\/p>\n
\nMix everything together. Add more mayo and salt if desired.
\nRefrigerate.\u00a0 Serve on Rye bread or pita chips. (Chess likes)<\/p>\n
\n
\n(2) 8 oz. pkg. cream cheese, at room temperature
\n\u00bd small onion, grated
\n8 oz can crushed pineapple-optional
\nDash salt
\nMayonnaise
\nGreen food coloring OR enough minced spinach or parsley (optional)
\n8 oz can crushed pineapple-optional<\/p>\n
\nIn mixing bowl, combine cucumber with cream cheese.
\nAdd onion and salt.
\nStir in just enough mayonnaise to make a smooth spread.
\nAdd food coloring or spinach\/parsley to get an attractive pale green color<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n1 lb deli ham slices
\n\u00bd lb Havarti Cheese (or Swiss)
\n1-1\/2 t Dijon mustard
\n\u00bd t Worcestershire sauce
\n\u00bd c butter (1 stick)<\/p>\n
\nLayer on top of roll bottom: Ham-Cheese-Ham
\nMelt butter, mustard and Worcestershire sauce.
\nBrush butter mixture all over the TOP of rolls (does NOT go inside them)
\nBake 15-20 min at 350\u00b0<\/p>\n