Browse Category by Sandwiches
Dawn Butler, Sandwiches

Hawaiian Grilled Cheese

4 tablespoons butter
8 slices white Hawaiian sweet bread
8 slices sharp cheddar
4 slices provolone
8 pineapple rings (from canned pineapple, drained)
1/4 to 3/4 cups teriyaki sauce

Spread butter on one side of each slice of bread. In a large skillet over medium heat, place half the bread slices butter-side down. Top each slice of bread with 2 slices cheddar, 1 slice provolone, 2 pineapple rings, and some teriyaki sauce. Top with a second slice of bread, butter side up.

Cook until bottom bread slices are golden brown, 2 to 4 minutes. Flip and cook until golden brown and cheese is melted, 2 to 4 minutes more. Serve immediately.

Appetizers, Breakfast, Elaine Walker, Poultry, Sandwiches

Party Sliders

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in a glass, 13 x 9 inch greased baking dish.

Add your choice of fillings:

1) Chicken BBQ sliders: 3 cups of cooked chicken, 1/3 cup BBQ sauce, 6 slices Pepper Jack cheese, 1/4 cup parsley.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter.

2) Breakfast sliders: 9 eggs (scrambled, cooked), 6 slices of ham, 6 slices of cheddar cheese, 8 slices of bacon (cooked, crumbled), 3 ounces spinach (raw)
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with black pepper.

3) Chicken Parmesan sliders: 3 cups of rotisserie chicken (shredded), 1/2 cup marinara sauce, 8 ounces mozzarella (shredded), 1/4 cup basil.
Cover with the top layer of dinner rolls.
Melt 1/2 cup butter and stir in 2 gloves of minced garlic, 2 tablespoons basil, 2 tablespoons grated Parmesan. Brush on top of rolls.

For all:
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.

Choice 4 – Cheeseburger sliders
Bake meat first:
Put 2 pounds of ground beef into your baking dish.
Sprinkle with 2 teaspoons of salt, 2 teaspoons of pepper and 2 teaspoons of garlic powder.
Mix by hand until spices are well distributed.
Press evenly to cover bottom of baking dish.
Bake at 350F for 20 minutes.
Remove meat, keeping it in one piece.
Discard grease. Rinse pan.

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in your rinsed pan.
Place cooked beef on top.
Add 6 slices of cheddar cheese.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with sesame seeds.
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.

Dad, Liked by, Mom, Pork, Sandwiches, Slow Cooker

Mom’s BBQ Pork Sandwiches

1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper

Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.

Elaine Walker, Sandwiches

Grilled Gouda and Apple Sandwich

1/2 Golden Delicious apple, halved lengthwise and cut into long, 1/4 inch thick slices
2. T. butter
4 t. DIjon mustard
2 t. bottled mango chutney
2 (1/4 inch thick) slices Gouda cheese
4 slices homemade bread

In a large skillet, cook the apple slices in 1 T. butter over medium heat for about 5 minutes (until tender), turning once. Transfer to paper towels to drain.

Spread 1 t. of mustard on each slice of bread. Set aside two slices.

Spread over top of the other two slices, 1 t. of the mango chutney. Top chutney with cheese; top cheese with apple slices; cover with bread that was set aside.

In skillet, melt the remaining 1 T. butter and cook sandwiches, turning once, until golden brown on both sides.

Beef, Dad, Elaine Walker, Liked by, Mom, Sandwiches, Slow Cooker

Slow Cooker Pot Roast

2 cans cream of mushroom soup
1 1-oz. package dry onion soup mix
3/4 c. water
1 can beef consomme
3-4 lbs. chuck roast
3 tablespoons flour
3 tablespoons cold water

Brown roast on all side in 2 T. oil.

In a slow cooker, mix together the cream of mushroom soup and water. Place roast in slow cooker. Mix together onion soup mix and beef consomme. Pour over beef.

Cook on low for 8 to 9 hours.

Remove beef and keep warm.

In small bowl, mix together flour and cold water. Whisk into broth in slow cooker. Turn heat to high and cook until gravy thickens slightly, stirring constantly.

Serve over noodles or mashed potatoes.

Mildred Lamalie, Sandwiches

Hot Ham Sandwiches

12 hamburger buns
enough sliced ham for 12 sandwiches
12 oz. sliced Swiss cheese
2 sticks butter
2 t. mustard
1 small chopped onion
2 t. poppy seeds
splash Worcestershire sauce

Melt butter in small skillet. Saute onion until soft. Add mustard, poppy seeds, Worcestershire. Spread sauce on insides of hamburger buns. Add ham and cheese. Wrap each sandwich in foil.

Bake at 350*F for 15 minutes.

Debbie Allen, Sandwiches


1-lb. loaf frozen bread dough, thawed
1/4 lb. thinly sliced ham
1/4 lb. sliced hard salami
1/2 t. dried whole basil, divided
1/2 t. dried whole oregano, divided
3 oz. sliced provolone cheese
1 c. shredded mozzarella cheese
2 T. butter, melted
1 t. cornmeal

Place bread dough on a lightly greased baking sheet; pat into a 15″-x-10″ rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle with 1/4 t. basil and 1/4 t. oregano. Arrange provolone cheese over herbs, and top with mozzarella cheese; sprinkle with remaining herbs.

Moisten all edges of dough with water. Bring each long edge of dough to center. Press edges together securely to seal. Seal ends. Brush dough with 1 T. butter. Sprinkle with cornmeal, and carefully invert. Brush top with remaining butter.

Bake at 375*F for 20-22 minutes. Serves 4.

Debbie Allen, Sandwiches

Sloppy Joes

1 lb. ground beef
1 medium onion, chopped fine
1/2 c. catsup
1/2 c. chili sauce
1 T. Worcestershire sauce
1/8 t. pepper
1/3 c. water

Brown beef and onion. Drain. Add remaining ingredients and simmer 10 minutes.

Debbie Allen, Sandwiches

County Fair Barbecue Sandwiches

2-1/2 lbs. boneless chuck roast, trimmed
2-1/2 lbs. boneless pork shoulder, trimmed
2 qts. water
2 ribs celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 small bay leaves
8 whole cloves
1 t. salt
1/4 t. black pepper
12 buns

Barbecue Sauce
2 T. butter
1 c. chopped onion
1-1/2 c. water
1 c. catsup
1/2 c. cider vinegar
1/3 c. sugar
1 T. plus 1 t. Worcestershire sauce
1 T. brown sugar
2 t. celery salt
2 t. paprika
1/2 t. chili powder
1/2 t. ground cumin
1/2 t. black pepper
1/2 t. salt

Preheat oven to 325*F.

Place meats, vegetables, and seasonings in a large roaster. Cover and bake for 3 hours.

Remove pork, and continue baking the beef for another hour, or until very tender. Shred and cut the meats into bite-size pieces while still warm. (Reserve broth for another use. It freezes well.)

In a large, heavy saucepan, saute butter and onion for sauce until the onion is transparent. Add the remaining ingredients, and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick but still juicy. This will take about 15 minutes. Don’t stir too often. You want the meat to stay in good-size pieces. Serve on hot buns.

Debbie Allen, Sandwiches


1/4 c. butter
1-1/2 c. cubed boneless beef for stew
1 c. sliced onion
1 clove garlic, crushed
1 t. salt
3 T. tomato paste
1/2 c. red wine
1 t. dried oregano
1/4 t. dried thyme
1/4 t. dried rosemary
1 chicken bouillon cube
4 loaves pita bread
garnish: 1 small sliced tomato, 4 onion slices, shredded lettuce

In hot butter in large saucepan, saute beef until well browned all over–about 10 minutes. Remove beef as it browns.

Add 1 c. onion and garlic to saucepan; saute about 5 minutes.

Return beef to saucepan, along with 1/4 c. water and remaining ingredients, except bread and garnish. Bring to boiling; reduce heat, and simmer, covered, 45 minutes, or until meat is tender.

Preheat oven to 350*F. Heat bread until warm. Split and fill with beef mixture. Garnish. 4 servings.