Guest guest Posted April 3, 1999 Report Share Posted April 3, 1999 * 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 * Lentil Burgers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried lentils 2 1/2 cups water 1/4 cup ketchup 1/4 teaspoon garlic powder 1 small onion -- chopped 1 cup quick-cooking oats -- uncooked 1/4 cup Egg Beaters® 99% egg substitute 1/2 teaspoon salt 1 tablespoon whole wheat flour 2 tablespoons vegetable oil 8 hamburger buns toppings of your choice Combine dried lentils and water in a saucepan; bring to a boil over med-hi heat. Cover, reduce heat, and simmer 30 mins. Cook, uncovered, 10-15 more mins. until water is absorbed and lentils are tender. Drain, if necessary. Stir in ketchup, garlic powder, and next 4 ingredients. Shape into 8 patties, sprinkle with flour, and refrigerate 1 hour. Pour 1 tbsp. of oil in skillet and fry 4 patties over med-hi heat 1-2 mins. on each side until golden. Drain on paper towels. Repeat prodedure for next 2 patties. Serve on hamburger buns with your choice of toppings. Good with A-1 Sauce. - - - - - - - - - - - - - - - - - - NOTES : Cooked lentil patties may be frozen in an airtight container. Bake thawed patties at 350 for 12-15 mins. or until thoroughly heated. * Exported from MasterCook * Pinto Burgers Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Beans Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried pinto beans 1 teaspoon salt 1 1/2 cups uncooked quick-cooking oats 1 medium sweet onion -- diced 1 4.5 oz. can chopped green chiles -- drained 2 large eggs (or substitute) -- lightly beaten 1 1/4 cups ketchup 1 teaspoon garlic salt 1/2 teaspoon pepper 3/4 cup flour 3/4 cup white cornmeal 1/2 cup vegetable oil 16 hamburger buns condiments of choice Place sorted beans in a Dutch oven. Cover with water 2-inches above beans and let soak for 8 hours. Drain. Cover with water 2-inches above beans. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, 2 hours or until tender. Add salt during last 30 minutes of cooking. Drain and cool. Coarsely mash beans. Stir oats and next 6 ingredients into beans. Cover and chill 1 hour. Shape mixture into 16 patties. Stir together flour and cornmeal; dredge patties in mixture. Heat 2 tbsp. oil in a large skillet over medium-high heat. Cook patties in batches 3-4 minutes on each side, adding oil as needed. Serve on hamburger buns with choice of condiments (ketchup, mustard, mayo, lettuce, tomato, onion, pickles, etc.) - - - - - - - - - - - - - - - - - - * 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 : Beans Sandwiches Vegan 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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