Kathy's Recipe Korner
Mom's Kitchen
SANDWICH/WRAP ARCHIVES

bread

Sandwiches--Wraps

(smiletested and liked by me)

SANDWICH

(Please click on soup pot to see recipe instructions)

spacerhot pot Baked Ham and Cheese Sliders new
spacerhot pot Cream cheese, Celery, and Walnut Tea Sandwiches
spacerhot pot Fiery Falafel
spacerhot potFried Green Tomatoes , Mozzarella, and Basil
spacerhot pot Grilled Chocolate Sandwich

spacerhot pot Knife & Fork Italian Turkey & Pepper Sandwich(WW)smile
spacerhot pot Mini Pastrami Sandwiches
spacerhot pot Rueben Loaf
spacerhot pot Shrimp Pinwheel Sandwiches
spacerhot pot Super Easy Pulled Pork (pressure cooker)
spacerhot pot The Regal Reuben
spacerhot pot Turkey Club with Fresh Fruit and Mixed Greens

Go To Top

WRAP

(Please click on soup pot to see recipe instructions)

spacerhot potChicken Club Lettuce Wrap Sandwichnew
spacerhot pot
Ham and Black Bean Wraps
spacerhot pot Tuna Vegetable Wrap

Go To Top

 

mitt

SANDWICH/Wrap Recipes

Baked Ham and Cheese Sliders

For the melted butter topping:
2-3 tablespoons butter melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 12 count package Hawaiian or Soft Dinner Rolls
12 slices baked honey ham sliced thinly
9 slices cheddar cheese
9 slices Swiss cheese

Preheat oven to 350 F.
Make the melted butter topping: In a small bowl, Mix together the butter with garlic powder and Italian seasoning and brush over tops of rolls.
To make the sliders:
Split your slider buns in half, place one half in the bottom of a 11x7" or 9x13" baking dish.
Brush a little bit of melted butter topping on the rolls. Top with slices of cheddar cheese on the bottom layer, layer with ham slices then top with Swiss cheese. Place the other half of the rolls on top and brush top of rolls with remaining butter mixture. Cover with tinfoil and bake in preheated oven for about 12-15 minutes or until cheese is melted.
Slice into individual sliders and serve immediately with a sprinkle of grated Parmesan, if desired. Sliders are best warm and fresh.

Go To Top

viggie line

Shrimp Pinwheel Sandwiches

1/2 pound medium shrimp, peeled and deveined
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon dry sherry
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
14 slices very thinly sliced white bread
2 tablespoons butter, softened (no substitutions)

Heat a medium saucepan of water to boiling. Add the shrimp and cook about 2 minutes or until pink and opaque. Drain well. Place shrimp, mayonnaise, lemon juice, sherry, salt, and pepper in a food processor and process until smooth. Transfer to a small bowl and stir in the parsley.
Trim the crusts from the bread. Place 2 slices end to end, overlapping by 1/2 inch. With a rolling pin, roll bread into a very thin 7x4-inch rectangle. Spread lightly with butter, then spread with 2 tablespoons of the shrimp mixture. Roll bread up tightly from the short side, jelly-roll fashion. Wrap in plastic wrap and refrigerate 1 to 4 hours. Repeat process with remaining bread.
To serve, unwrap the rolls and slice thin. Arrange pinwheels on serving trays. Makes about 72 pinwheels. Source: LHJ

Go To Top

viggie line

Rueben Loaf

1 16-ounce package hot roll mix
1 cup bottled Thousand Island salad dressing
1 pound sliced cooked corned beef
8 ounces Swiss cheese, thinly sliced or shredded
1 14- to 16-ounce jar or can sauerkraut, rinsed and drained

Prepare the hot roll mix according to package directions. Let rest for 5 minutes. Meanwhile, line an extra-large baking sheet with foil; grease foil. Set aside.
Divide dough in half; roll each half into a 12x8-inch rectangle. On each dough rectangle, layer 1/4 cup of the Thousand island salad dressing, half of the corned beef, half of the cheese, and half of the sauerkraut, spreading to within 1 inch of the edges. Starting from a long side, roll up each rectangle to form a loaf. Brush edges with water and press to seal.
Place loaves, seam sides down, on the prepared baking sheet. Lightly cover; let rise in a warm place for 30 minutes.
Meanwhile, preheat oven to 375°F. Make 4 diagonal slits, 1/4 inch deep, in the top of each loaf. Bake in preheated oven for 25 to 30 minutes or until golden. Serve with remaining 3/4 cup salad dressing. Makes 10 servings.

Go To Top

viggie line

The Regal Reuben

1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1 tablespoon finely chopped green sweet pepper
1-1/2 teaspoons bottled chili sauce
1/2 teaspoon finely shopped green onion or regular onion or dash onion powder
1 hard-cooked egg, chopped (optional)
1/2 teaspoon finely chopped pimiento (optional)
1 8-ounce can sauerkraut, drained
8 slices dark rye bread
16 thin slices cooked kosher-style corned beef brisket (12 ounces)
8 thin slices Emmentaler or Swiss cheese (4 ounces)
Softened butter

For Thousand Island Dressing, in a medium bowl, combine mayonnaise, sour cream, green pepper, chili sauce, and green onion, regular onion or onion powder. Carefully fold in the chopped egg and pimiento, if you like.
Stir drained sauerkraut into dressing. Set aside.
On 4 slices of rye bread, arrange 4 slices of corned beef on each bread slice. Spread sauerkraut mixture over corned beef. Top each with 2 slices cheese. Place the remaining bread slices on top of cheese. Spread tops with softened butter.
Brush a grill, griddle or large, heavy skillet with butter. Place the sandwiches, buttered side up, on grill or griddle. (It may be necessary to cook two sandwiches at a time if the grill is too small.) With a spatula, press the sandwich tops. Cook over medium-low heat for 5 to 6 minutes or until the bread is toasted and cheese is melted, turning sandwiches once. Makes 4 servings
. Source: Midwest Living
Nutritional Information
Nutritional facts per serving
calories: 728, total fat: 51g, cholesterol: 131mg, sodium: 2024mg, carbohydrate: 37g

Go To Top

viggie line

 

Grilled Chocolate Sandwich

8 ounces dark (bittersweet) chocolate
1/2 cup heavy cream
12 to 16 slices of plain white bread
Handful of chocolate chips (about 1/3 cup)
3 to 4 tablespoons soft butter

Chop the chocolate fine and set aside in a medium bowl.
Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips into the center of each filling.
Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.
Yield: 6 to 8 sandwiches.
City Bakery, owner and chef Maury Rubin

 

Go To Top

viggie line


Back to Archives E-mail Me Home