Sandwiches

[Guest guest]

* Exported from MasterCook *

 

Grilled Pizza Sandwiches

 

Recipe By : Karen C. Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup mayonnaise

2 teaspoons dried Italian seasoning

8 slices bread

4 slices Yves veggie pepperoni (large pieces)

4 slices tomato

4 slices provolone or mozzarella cheese

 

Combine mayonnaise and Italian seasoning. Spread half of mixture evenly on

one side of bread slices.

Layer cheese, veggie pepperoni, and tomato slices on mayonnaise side of 4

bread slices. Top with remaining bread slices mayonnaise side down.

Spread half of remaining mayonnaise mixture on tops of sandwiches. Place

sandwiches, mayonnaise side down, on a griddle or large nonstick skillet. Cook

over medium heat until bread is browned. Spread remaining mayonnaise mixture on

ungrilled sides of sandwiches; turn and cook until sandwiches are browned.

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Mushroom Po' Boys

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups mushroom caps

1/2 cup milk

1 cup dry seasoned bread crumbs

1 teaspoon olive oil

2 tablespoons white wine or water

2 loaves French bread or hoagie rolls

4 cups sprouts, lettuce, or combination

2 medium tomatoes -- thinly sliced

1 large onion -- thinly sliced

condiments: creole mustard, mayo, pickles

 

After washing and drying mushroom caps, dip them in milk, then roll them in

bread crumbs. Heat oil and wine or water in a heavy pan. Stir fry the coated

mushroom caps until golden brown and hot. Set aside.

Slice loaves lengthwise and remove top halves. Generously cover bottom

half with mushrooms. Top with sprouts and/or lettuce, tomatoes, onion, pickles,

and condiments.

Replace top halves, cut each loaf into quarters, and serve.

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Portobello Muffuletta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1-lb. round sourdough bread loaf

1 tablespoon red wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

6 ounces fresh portobello mushroom caps

1 cup torn romaine lettuce leaves

1/4 cup chopped sundried tomatoes in oil -- drained

2 ounces provolone cheese -- sliced

1 medium tomato -- sliced

1 small onion -- slliced

 

Slice off the top third of the bread loaf and set aside. Pull out center of

bottom portion of bread loaf with your hands, leaving a 1-inch shell around the

outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the

center for another use., if desired.

Preheat broiler.

In a 1-cup measure or small bowl, combine vinegar, mustard, oil, sugar, salt

& pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly

over tops of mushrooms. Broil mushrooms about 4-inches from heat until llightly

browned, about 5 mins.

Brush remaining mustard mixture over inside of hollowed-out bread loaf.

Layer lettuce on bottom and up the sides of the loaf. Layer evenly with

sundried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of

the bread until cheese melts on top, about 5 mins. or bake at 400-450 for 5-10

mins. until cheese melts.

Top filled loaf with reserved top crust, pressing down firmly with hands.

Cut into 6 wedges to serve.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This sandwich packs well for picnics. Wrap tightly in plastic wrap,

refrigerate, & slice just before serving.

 

* Exported from MasterCook *

 

White Bean Salad in Pita

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Sandwiches Vegan

Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup lemon juice

salt & freshly ground pepper to taste

2 cloves garlic -- minced

3/4 cup extra-virgin olive oil

2 15 oz. cans cannellini beans -- rinsed & drained

1/2 Vidalia onion -- chopped

1 tomato -- sliced

green leaf lettuce

8 pita rounds -- cut in half

 

In a medium bowl, combine lemon juice, salt, pepper, and garlic. Slowly

whisk in olive oil. Set aside half of this dressing to spoon onto sandwiches

later.

Add the beans and chopped onion to the remaining half of the dressing in

bowl and let sit for up to an hour at room temperature or refrigerate overnight.

When ready to serve, put slices of tomato and some lettuce into each pita

pocket. Spoon in marinated beans. Add more dressing if desired.

 

 

- - - - - - - - - - - - - - - - - -