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Sandwiches OK. With a name like The Sandwich how could I NOT have some sandwich recipes laying around. The sandwich. A truly versatile food at home everywhere from 5-star restaurants to back-alley street vendors. In fact, sometimes it's really quite difficult to tell which of the two has the better sandwich! It can be served for breakfast, lunch, or dinner, as a party buffet food, or as a pure bachelor meal. You can dress it to the 9s or eat it bare. You can mass produce it or treat it as a work of art. The sandwich reigns in culinary creativity. I have extolled the virtues of MY personal favorite sandwich in the leftovers article, "The Perfect Sandwich." Here are some inspirational examples for you to use while finding your own "Perfect Sandwich."
Greek-Style Pork Pocket Sandwich
1 pound pork strips 1/2 cup Caesar-style dressing (purchased) 2 pita loaves -- halved 4 tablespoons cucumber dressing (purchased) 1 small red onion -- peeled and thinly sliced
Stir together pork strips and Caesar dressing; place in a shallow pan and roast in a preheated 450 F oven until pork is crisp and lightly browned, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with a tablespoon of the cucumber dressing and some sliced red onion. Source: "National Pork Producers Council" http://www.nppc.org
Deviled Pork Buns
1 pound lean ground pork 4 ounces flat beer 2 garlic cloves (2 to 3 cloves) 1/2 medium onion -- minced 1/2 teaspoon salt (1/2 to 1 teaspoons) 2 teaspoons ground red chile (not chili powder) 1 teaspoon ground cumin 1/2 teaspoon ground coriander 6 soft sandwich buns Yellow mustard Chopped onion -- for garnish In skillet, cook and crumble ground pork. Stir in beer, garlic, onion and salt; simmer for 20-30 minutes. Sprinkle remaining spices over pork mixture, mix well and simmer for 5-10 minutes more to allow flavors to blend. Serve on buns, topped with mustard and chopped onion. Source: "National Pork Producers Council" http://www.nppc.org
BLT Burgers
3/4 pound ground pork 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/4 teaspoon salt 4 slices Canadian-style bacon 4 lettuce leaves 4 tomato slices 4 toasted sandwich buns Mix first four ingredients and shape into 4 patties, about 1/2-inch thick. Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with remaining half of bun. Source: "National Pork Producers Council" http://www.nppc.org
Alaska Crab Wrap Sandwich
1 pound Alaska crab meat (king snow, dungeness) -- out of shell, thawed 4 12-inch flour tortillas (wheat if possible) -- warmed 4 ounces Brie cheese -- ripe, diced 4 cups mixed baby lettuces 1 cup tomato -- diced 4 slices bacon -- cooked 1/2 cup low fat mayonnaise 1 1/2 teaspoons fresh dill -- chopped Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and Brie in a sautT pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 ounce of the dill mayonnaise mixture over each. Top each with 1/4 of the crab and Brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in half on the bias and serve. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Muffuletta
DOUGH 3/4 cup warm water (70¦ to 80¦F) 1 tablespoon olive oil 3/4 teaspoon salt 2 1/4 cups bread flour 2 tablespoons nonfat dry milk 1 teaspoon Fleischmann's« Bread Machine Yeast
OLIVE SALAD 1 12 ounce jar giardiniera (12 to 15 1/2-ounce) -- drained and chopped, if necessary 1 1/2 cups halved pitted olives -- (combination of stuffed green, Kalamatał and/or ripe) 1/4 cup olive oil 2 tablespoons drained capers 1 teaspoon dried oregano leaves 1 clove garlic -- finely chopped
TOPPING 1 egg white -- lightly beaten Sesame seeds
FILLING 3/4 pound assorted sliced deli meats (salami, ham or mortadella) 1/2 pound sliced Provolone or Mozzarella cheese To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make Olive Salad: In glass or plastic bowl, combine all olive salad ingredients; cover and refrigerate. To make bread: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle; form into smooth ball. Place on greased baking pan; flatten to 7-inch circle. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush top with egg white; sprinkle with sesame seed. Bake at 400¦F for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Makes 1 large sandwich (6 servings). To assemble sandwich: Split loaf in half horizontally. Place seeded half of loaf, cut side up, on work surface. Top with half of Olive Salad, spreading to within 1 inch of edge. (Reserve remaining salad to serve as relish or for later use, as desired.) Layer meat and cheese over Olive Salad; close sandwich. To serve, turn sandwich seeded side up; cut into 6 wedges. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
NOTES : Dough can be prepared in all-size bread machines.
The Hamburger!!
1/3 pound ground beef -- more or less 1 hamburger bun OR 2 slices bread -- any flavor you like 1 slice kinds of cheese (optional) 1 tablespoon mayonnaise (optional) -- to taste 1 tablespoon mustard (optional) -- to taste 1 tablespoon tomato ketchup (optional) -- to taste 3 slices pickles (optional) 2 leafs lettuce (optional) 1 slice onion (optional) 1 tomato slice (optional) 1/8 teaspoon salt (optional) -- to taste Form the meat into a round patty about 3/8" thick. Sear the meat on both sides either in a very hot fry pan or over a hot fire. Cool down the cooking heat and cook till it's done however you like it flipping the meat from time to time so it won't burn. Rare burgers should be cooked hot and fast. Well-done burgers should be cooked slower over less heat. The cheese goes on the burger about a minute or two before removing from the heat. Don't flip the burger onto the cheese because this just makes a big mess. Sometimes covering the burger while the cheese is on it will help the cheese to melt. The cooking is the only tricky part. After that, plop the patty on the bun and layer on whatever ingredients look good to you. One good variation is to make the burger with cheese and substitute the rye bread for the bun. Then grill the finished burger in hot butter like a grilled cheese sandwich. This is known as a patty melt. Very tasty! Another great thing is to add a fried egg and serve as a breakfast sandwich! NOTES : OK...I know that no manly man would NOT know how to make a hamburger. However, because it is an AMERICAN thing, some folks just don't get it. If you've ever had a typical English burger you know what I mean.
Grilled Cheese Recipe By :Dee Bell 4 slices bread 1 tablespoon butter
ANY COMBINATION OF: 1 cup grated Cheddar cheese, Swiss cheese or Feta cheese 2 slices tomatoes (optional) 1 teaspoon minced green bell peppers (optional) Butter bread slices inside and out, divide cheese evenly on slices, sprinkle with green pepper and lay a slice of tomato on one of every two bread slices. Put one bread slice on top the other and grill in a greased skillet or griddle on a low heat. Brown and turn to brown other side (about 5 minutes per side). When cheese is melted, sandwich is done. If you have difficulty getting the cheese to melt all the way through, cover sandwich with a lid for a minute. NOTES : Your basic cheese sandwich, listed here as a reminder of quick meal possibilities. Try different breads: focaccia, rye, french, or whole wheat. You can add sliced meats, sautTed mushrooms, onions, crumbled bacon, roasted eggplant, tomatoes or peppers. Use your imagination and your leftovers and this sandwich can take many forms beyond its norm.
BLT
8 strips bacon -- fried, crisp & chewy 4 slices bread -- toasted 4 tablespoons mayonnaise 2 leaves lettuce, iceberg or green leaf lettuce 6 tomato slices 1/8 teaspoon salt 1/8 teaspoon black pepper Fry bacon slowly and drain thoroughly. Spread toasted bread slices with mayonnaise. Lay tomato slices on every other slice of bread. Sprinkle tomatoes with salt and pepper. Top with bacon, lettuce leaves and the other bread slice. Cut on the diagonal and serve with soup, chips or french fries. Source: "Earth Kitchen Cookbook by Dee Bell" NOTES : Try apple smoked bacon or use Honey Mustard Dressing for extra flavor. MLT: If you are vegetarian, try sautTeing large mushrooms in butter, drizzle with tamari soy sauce and replace the bacon in this recipe with the mushrooms.
Grilled Red Snapper Burger with Mango Ketchup Recipe By :Allen Susser of Chef Allen's, Aventura, FL 1 pound fresh red snapper 3 egg whites 2 tablespoons green onions -- chopped 1 tablespoon white Worcestershire sauce 1 tablespoon Thai fish sauce 1/4 cup Mango Ketchup -- see recipe 1/4 pound spinach 1/2 cup bread crumbs 1 teaspoon dill -- chopped 1 loaf French bread STEP ONE: Chop the red snapper by hand or with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add the egg white, Worcestershire sauce, fish sauce, green onion, and dill. Mix together well. Add to this mixture enough bread crumbs to bind mixture together. Form into 4 burger shapes, 1/2-inch thick, and let chill for about 1/2 hour in the refrigerator.
STEP TWO: Heat a grill or broiler until very hot. Meanwhile, clean and dry the spinach. Drizzle a little olive oil over the burgers just before grilling. Grill the burger over high heat for about 1-1/2 minutes, being careful not to overcook the fish.
STEP THREE: Serve the burger immediately on French bread with the spinach leaves and dressed with Mango Ketchup.
NOTES : This recipe calls for "Mango Ketchup" which requires 24 hours prep time.
Mango Ketchup Recipe By :Allen Susser of Chef Allen's, Aventura, FL 4 medium mangos 2 ounces vinegar 1 tablespoon ginger Dash cinnamon 1 teaspoon salt 1/2 cup raw sugar 1/2 cup white wine 1/2 teaspoon allspice 1/2 teaspoon cayenne pepper 1 whole clove STEP ONE: Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
STEP TWO: Add the remaining ingredients and pulse together.
STEP THREE: In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
STEP FOUR: Strain through a fine sieve. Refrigerate for 24 hours before using.
Grilled Chicken Breast Sandwiches with Roasted Peppers Recipe By :Ed Kasky of Engine Co. No. 28, Los Angeles 6 chicken breast halves -- without skin boned and skinned 5 tablespoons olive oil 1 tablespoon black pepper -- cracked 2 tablespoons fresh thyme 2 red bell peppers 1/2 cup mayonnaise 1/4 cup Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon red wine vinegar Dash salt 3 ounces arugula leaves 3 red ripe tomatoes -- for slicing 12 slices multi-grain bread STEP ONE: For the Chicken-- Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking. STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use. If a charcoal fire is available, you can roast the peppers directly on the coals. This can be very tricky, so you need to watch them constantly. As the peppers begin to char, turn them so they char evenly. Once you have an even char, proceed as in oven roasting. The charcoal roasting imparts a smoky flavor that enhances the sandwich. STEP THREE: For the Sauce-- Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use. STEP FOUR: Assembling the Sandwiches-- The chicken, peppers, and mustard sauce can be prepared to this point a day in advance. When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread. When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich. Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately. Can be served with cole slaw or "Roasted Potato Salad" (see recipe.)
Veggie Burger (NOT Vegetarian)
1 pound ground pork -- about 80% lean 1 teaspoon ground black pepper 1/4 teaspoon salt 3 drops hot pepper sauce 1 carrot -- chopped 3 tablespoons parsley -- chopped Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Source: "National Pork Producers Council" http://www.nppc.org
The Westerner Steak Sandwich
1 1/2 pounds strip loin steaks -- cut 1/2-inch thick 1/2 cup Salsa Picante 1/2 cup green onions -- chopped 2 teaspoons McCormick Montreal Steak Seasoning 1/2 cup sour cream 4 oblong shaped rolls -- split and toasted Leaf lettuce Mix Salsa Picante, sour cream and green onions to make sandwich spread. Season both sides of steak with Montreal Steak Seasoning. Grill steaks over medium coals for 6 - 7 minutes, turn once after 4 minutes. Or, pan fry over medium-high heat for 6 minutes, turning occasionally. Spread rolls with 2 tablespoons of spread per side. Top with lettuce leaf and sizzling steak. Close sandwich and serve immediately. Source: "The Texas Beef Council" http://www.txbeef.org/
South of the Border
1 pound ground pork -- about 80% lean 1 teaspoon ground black pepper 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground oregano 1/4 teaspoon seasoned salt 1/4 teaspoon crushed red chilis Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Source: "National Pork Producers Council" http://www.nppc.org
Paul Bunyan Burger
2 1/2 pounds lean ground pork 2 teaspoons garlic pepper 1 teaspoon hot pepper sauce 1 24-ounce loaf round French or Italian -- cut in half In a large bowl, mix together the pork, garlic pepper and hot pepper sauce. Pat ball of pork mixture into a round that measures about 11 inches (or one inch larger than your bread). Carefully place giant burger over hot coals (place burger on a flat baking sheet for transferring to the grill) and grill for about 10 minutes per side. Turn the burger over by sliding it onto a baking sheet, using a second baking sheet to help push it on. Sandwich the burger between two baking sheets, hold them together and invert the patty. Slide the big burger onto the grill, cooked side up. Slide the burger onto the bottom of the bread loaf, top with top of loaf and cut into wedges to serve. Source: "National Pork Producers Council" http://www.nppc.org
Mushroom-Stuffed Pork Burgers
3/4 cup thinly sliced fresh mushrooms 1/4 cup thinly sliced green onion 1 clove garlic -- minced 2 teaspoons butter or margarine 1 1/2 pounds lean ground pork 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper In skillet, sautT mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Spoon mushrooms mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium coals. Grill 10-15 minutes, turning once. Serve on buns, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Jumping Jacques Jalapeno Burgers
1 pound ground beef 1 tablespoon cream 1/2 teaspoon salt 1/2 teaspoon pepper 4 teaspoons jalape±o nacho slices -- chopped 1 small onion (approximately 4 tablespoons) -- diced 1 clove garlic -- crushed 4 teaspoons Salsa Picante 1/2 cup Cheddar cheese -- shredded Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties. Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalape±o Nacho Slices and 2 tablespoons cheese. Top with remaining 4 patties, press edges to seal in toppings. Grill over medium coals for 12 minutes. Turn once after 7 minutes. Source: "The Texas Beef Council" http://www.txbeef.org/
Italian Sausage and Pepper Heroes
4 pounds sweet or hot Italian sausage links (16 links) 4 red bell peppers -- stemmed, seeded and sliced into 1/4" strips 4 green bell peppers -- stemmed, seeded and sliced into 1/4" strips 2 tablespoons olive oil 6 large sweet onions -- peeled and thinly sliced 6 cloves garlic -- crushed Salt -- to taste Ground black pepper -- to taste 16 hero rolls -- sliced lengthwise toasted, if desired
Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total. Remove from grill and keep warm. Meanwhile, in large skillet, sautT peppers in the olive oil until softened, about 5 minutes. Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat to serve or serve at room temperature. Place sausage links in hero rolls, generously add sautTed pepper mixture to each sandwich. Source: "National Pork Producers Council" http://www.nppc.org
Italian Pork Sandwiches
1 pound boneless pork -- cut into 3/4" cubes 1 8 ounce bottle low-calorie Italian dressing (purchased) 4 French-style rolls -- split and toasted In self-sealing plastic bag, marinate pork cubes in dressing, refrigerated, overnight (6-24 hours). Discard dressing and thread pork cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Grill or broil, about four inches from heat, for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve with purchased marinated roasted peppers, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Italian Burger
1 pound ground pork (about 80% lean) 1 teaspoon ground black pepper 1/4 teaspoon salt 1 clove garlic -- crushed 1 teaspoon fennel seed -- crushed 2 teaspoons red wine 2 teaspoons olive oil Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Source: "National Pork Producers Council" http://www.nppc.org
Hot 'n Spicy Turkey Burgers
1 pound ground turkey 1/3 cup quick-cooking oats
SAUCE 1/2 cup ketchup 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 2 cloves garlic -- minced 1/4 teaspoon crushed chilies (1/4-1/2 teaspoon) 1/4 teaspoon Tabasco sauce 1/4 teaspoon ground pepper In a small bowl, mix all sauce ingredients together. Set aside. Combine turkey and oats in a large bowl. Add one-half the sauce and mix thoroughly. Form mixture into four patties. Grill on preheated barbecue at medium-high for 5-7 minutes per side. Baste with remaining sauce after burgers have been turned. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Greek Turkey Burgers
1 pound ground turkey breast 4 pimento stuffed olives -- chopped 1 tablespoon dried parsley 1 teaspoon minced garlic 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup fat free sour cream 4 pita bread rounds 1 small cucumber -- diced 1/4 cup Feta cheese Prepare charcoal grill for direct-heat cooking. Remove cooking rack from grill and spray with non-stick cooking spray. In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg, salt and pepper. Evenly distribute mixture into four burgers (approximately 4 1/2-inches in diameter. Grill burgers 2 to 3 minutes per side until meat thermometer registers 160¦ to 165¦, and meat is no longer pink in center. To serve, spread 1 tablespoon sour cream on pita. Place cooked burger on bottom half of pita and top evenly with cucumber and 1 tablespoon Feta cheese. Fold over top half of pita and serve. Source: "National Turkey Federation" http://www.turkeyfed.org/
Eastern Burger
1 pound ground pork -- about 80% lean 1 teaspoon ground black pepper 1/4 teaspoon salt 2 teaspoons soy sauce 2 tablespoons dry sherry 1 tablespoon ginger root -- grated Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Cuisine: "Asian" Source: "National Pork Producers Council" http://www.nppc.org
Bistro Cheeseburger
1 1/2 pounds ground beef Vegetable oil 4 slices sweet onion -- 1/2 inch thick 4 crusty rolls -- split, toasted 4 romaine lettuce leaves 4 tomato slices -- 1/2 inch thick 8 slices Swiss cheese 1/4 cup mayonnaise 1 tablespoon Dijon mustard In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches. Source: "The Texas Beef Council" http://www.txbeef.org/
Tomato Tea Sandwiches
4 ounces cream cheese or light cream cheese -- (room temperature) 4 tablespoons cranberry chutney 8 slices raisin bread 1 bunch fresh watercress 1/2 pound smoked turkey breast -- thinly sliced 2 medium ripe Florida tomatoes -- thinly sliced
Mix cream cheese and chutney together in food processor. Spread a thick layer of cream cheese mixture over each slice of bread. To half of the bread add a layer of watercress and then alternating slices of turkey and tomato. Top with the second half of the bread slices. Cut each sandwich in half and serve. Source: "Florida Tomato Committee"
Pizza Pork Hoagies
6 4-ounce boneless pork loin chops -- cut into thin strips 1/2 cup Italian dressing 1/2 cup pizza sauce 1/2 cup shredded Mozzarella cheese 6 sandwich buns Place pork strips and Italian dressing into a self-sealing plastic bag. Marinate in refrigerator 2-24 hours. Drain marinade and discard. Heat a large nonstick skillet over medium heat; add pork strips and stir-fry until just done and lightly browned, 6-8 minutes. Open sandwich buns and place on cookie sheet. Spread 1-1/2 tablespoons pizza sauce over bottom halves of buns. Divide pork strips into six equal parts and place atop pizza sauce. Top each pork sandwich with 1-1/2 tablespoons shredded cheese. Bake in a 350¦F oven 5 minutes or until cheese melts and bun is lightly toasted. Close buns to serve. Source: "National Pork Producers Council" http://www.nppc.org
Meatball Hero Sandwiches
1 pound extra-lean ground beef 1 egg -- beaten 1/2 cup Italian seasoned bread crumbs 2 tablespoons minced fresh parsley 1/8 teaspoon black pepper 2 tablespoons vegetable oil 1 30-ounce jar Rag· Old World Style Spaghetti Sauce 6 crusty rolls -- split and toasted 6 slices part-skim Mozzarella cheese In a large bowl, thoroughly combine meat, egg, bread crumbs and seasonings. Shape into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce; cover and simmer 30 minutes. Fill rolls with sliced meatballs. Top with cheese and bake 5 minutes at 350 degrees F. or until cheese melts. Source: "Rag·" http://www.eat.com/index.html
Easy Sloppy Joes
1 pound extra-lean ground beef 1 medium onion -- chopped 1/4 cup chopped green bell pepper 2 cups Rag· Hearty Pasta Sauce 2 tablespoons sweet relish 1 tablespoon chili powder 8 sandwich rolls -- split and toasted In a large skillet, thoroughly brown beef; drain fat. Add onion and green pepper; sautT lightly. Add sauce, relish and chili powder. Simmer 15 minutes. Serve on rolls. Source: "Rag·" http://www.eat.com/index.html
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