SANDWICHES (4)
Source of Recipe
WWW
List of Ingredients
Monte Cristo Sandwiches
1/4 C Mayonnaise
1 tbsp Coarse grained mustard
1 tsp Honey
8 slices Sandwich bread
4 (1 oz.) slices Cooked turkey
4 (1 oz.) slices Cooked ham
4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices Cheddar cheese
3 Eggs, beaten
1/4 C Milk
2 tbsp All purpose flour
Vegetable oil
Powdered sugar
Raspberry or strawberry preserves (optional)
· Combine mayonnaise, mustard and honey, stir well. Spread mixture on one
side of each bread slice. Place one slice each of turkey, ham, Swiss cheese, and
cheddar cheese on top of 4 bread slices. Top with remaining bread. Cut each
sandwich in half diagonally; secure with wooden pickes.
· Combine eggs, milk and flour; stir well. Dip each sandwich half into egg
mixture. Carefully lower sandwich halves, one at a time, into deep hot oil (375
degrees F.); fry until golden brown, turning once. Drain; remove wooden picks.
Sift powdered sugar over hot sandwiches. Serve with preserves, if desired.
OVERNIGHT STRATA SANDWICHES
3 tbsp. butter, softened
12 slices bread
3 tbsp. mustard
6 oz. chicken, turkey or ham
6 oz. cheddar cheese, thinly siced
1 tomato
3 eggs
1/8 cup heavy cream
1/8 cup water
1/4 tsp. pepper
Butter one side of each slice of bread, spread other side with mustard. On
mustard side of six slices, evenly divide chicken, cheese and tomato. Cover with
slice of bread, buttered side out; cut
sandwiches in half, diagonally. (Basically you're just making sandwiches and
cutting them in half).
Arrange sandwiches, cut side down and overlapping, in greased 11 x 7 baking
dish. Whisk together eggs, cream, water, and pepper, pour over sandwiches.
Cover and refrigerate for up to 12 hours.
Bake at 375 degrees for about 30 minutes or until crisp and golden.Garnish
with parsley. Serves 6.
BAKED HOAGIES
Six 6- to-8-inch hero (hoagie) rolls, split
1/2 cup Italian dressing
1/2 pound sliced deli salami
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
1/2 pound sliced deli provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced
Preheat the oven to 375 degrees F. Brush the cut sides of the rolls with the
Italian dressing.
Layer the bottom halves with the salami, turkey, ham, cheese, tomato, and
onion and replace the tops. Place each on a piece of aluminum foil and wrap
tightly.
Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove
the aluminum foil and serve.
Chicken Florentine Panini
1 (10-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan.
Starting at center, press out dough to edges of pan. Bake at 375°F. for 10
minutes. Cool 15 minutes or until completely cooled.
Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with
paper towels
In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well.
Refrigerate.
Heat oil in small saucepan over medium-high heat until hot. Add onion; cook
and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce
heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated,
stirring occasionally.
To flatten each chicken breast half, place, boned side up, between 2 pieces
of plastic wrap or waxed paper. Working from center, gently pound chicken with
flat side of meat mallet or rolling pin until about 1/4 inch thick; remove
wrap. Sprinkle chicken with Italian seasoning and minced garlic.
Spray large skillet with nonstick cooking spray. Heat over medium-high heat
until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices
run clear, turning once.
Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread
each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken,
spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side
down.
Heat large skillet or cast iron skillet over medium heat until hot. Place
sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly.
Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each
warm sandwich into quarters.
Recipe
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