Hot and Hearty Sandwiches
By Brenda Hyde
Sometimes it's nice to have a casual fun dinner that can
be served with a bowl of corn chips, a veggie tray and still
be satisfying. Plus, why pay a lot for take-out subs when you can
make your own at home? These recipes are perfect for game day, slumber parties
or weekend get togethers.
The Grinder
Ingredients:
1 green pepper, seeded and cut into rings
1 tomato thinly sliced
1 clove garlic, peeled and minced
2 tablespoons olive oil
1/4 of very thinly sliced red onion
1/2 pound ham, thinly sliced
1 14 ounce loaf French bread, split lengthwise
4 ounces thinly sliced provolone
Mix garlic with oil, salt and pepper to taste. Layer ham,
tomatoes, onion and green pepper on bottom half of French
bread. Drizzle oil mixture over the top, then add cheese.
Cover with top of bread. Cut into fourths, wrap in foil and
heat in a 350 over for about 10 minutes or until heated
through.
Apple, Cheese and Ham Grill
Ingredients:
8 slices cinnamon raisin bread
3 tablespoons honey mustard
4 ounces thinly sliced ham
1 medium apple, cored, thinly sliced into rings
4 slices Muenster or Cheddar Cheese
Butter or Margarine
Spread the four slices of the bread with the mustard,
Then top with ham, apple rings, cheese and the other
slice of bread. Butter both sides of the bread. Heat skillet
or griddle and cook over medium heat, turning once,
until bread is golden brown and cheese is melted (about
2-4 minutes).
Italian Steak Sandwiches
Ingredients:
1/2 cup salad dressing (such as Miracle Whip)
2 medium green or red peppers, cut into strips
1/4 cup Italian dressing
1 pound thinly sliced roast beef
6 French bread rolls, split
Heat 2 tablespoons salad dressing in large skillet
on medium heat. Add peppers, cook and stir 5
minutes or until tender-crisp. Remove from skillet,
set aside. Add remaining salad dressing, Italian
dressing and meat to skillet. Cook 5 minutes or
until heated through. Fill rolls with mixture. Makes
6 sandwiches. You can also top finished sandwiches
with Mozzarella or Provolone cheese.
Pork Pocket Sandwiches
Ingredients:
1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 tsp. dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dillweed
2 pitas, halved
1 small red onion, peeled and sliced thin
Cut pork crosswise into thin slices. Slice them
into strips 5x1/2 inches. Combine oil, mustard,
lemon juice, garlic and oregano. Pour over pork
slices, cover and refrigerate for 1 to 8 hours.
Drain marinade from pork and roast slices in
preheated 450 degree oven. Roast until crisp,
about 10 minutes. Open each pita half to form
a pocket. Divide pork among the four halves.
Combine yogurt, cucumber, crushed garlic and
dillweed. Use to top the sandwiches, along with
the red onion.
Mexican Beef Sandwiches
Ingredients:
3 pound boneless beef roast
1/2 cup chopped onion
2 tsp. fresh garlic, minced
1 16 ounce jar Picante Sauce or Salsa
4 tsp. chili powder
1 tsp. sugar
1/4 tsp. cayenne pepper or hot pepper sauce
12 hamburger buns
Heat oven to 325 degree. In Dutch oven place roast.
Sprinkle with onions and garlic. Cover Bake 2 1/2 to
3 hours until meat is tender and shreds easily. This
can also be done all day in a crockpot. Remove roast
from pan; cool slightly. Set pan and drippings aside.
Shred roast with fork, removing any fat. In pan with
drippings, (or empty crockpot contents into large pan),
place roast and all ingredients except buns. Cook over
medium heat, stirring occasionally until beef mixture is
heated through. Serve on buns.
Ground Beef Steak Sandwiches
Ingredients:
2 slices French bread (3/4 inch thick)
butter or margarine, softened
prepared mustard
1/2 pound uncooked lean ground beef
1/4 cup milk
1 tablespoon minced onion
1 tablespoon steak sauce
1/2 tsp. garlic salt
1/4 tsp. pepper
In a broiler, toast one side of two slices of bread.Spread
untoasted sides with butter and mustard. In a small bowl,
combine remaining items; spread evenly over buttered side
of bread. Broil 6 inches from heat for 5-7 minutes or until
beef reaches desired doneness. Toast the other two slices
of bread to use as a top for the sandwich. Makes 2 servings.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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