If you are like me, always on the go and only have time for a quick bite, sandwiches are usually the meal of choice. You get so good at whipping up a quick one you can almost do it in your sleep (most often I do). Only to be horrified during lunchtime at work that you have now made the same sandwich for 2 straight weeks.
Don’t despair, I have brought a few teasers to get you through the week.
GLORIFIED BLT SANDWICH
1 piece toasted bread
Onion, thinly sliced
Tomato, thinly sliced
Cover this with cheese sauce, topped with two or three pieces of crisp bacon.
2 tbsp. butter, melted
2 tbsp. flour
Salt and pepper
Add one cup of milk. When thickened, add 1 cup grated cheese. Cook until thick, stirring all the time.
3/4 lb. ground beef
1/3 c. evaporated milk
1/4 c. ground cracker crumbs (bread)
1/4 c. chopped onion
1 tsp. prepared mustard
1/8 tsp. pepper
3/4 tsp. salt
1 c. grated cheese
Mix together and bake at 350 degrees for 40 minutes. Wrap in foil and spread on buns or bread.
STUFFED SANDWICH TO GO
1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12″ x 5″ bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.
Stir together cream cheese, walnuts, green onion and garlic. Set aside. With seraded knife, slice top off the bread. Cut down around loaf edge about 1/2″ from the side and bottom crust. With a fork pull out the interior bread. Butter the cavity and top slice, line the cavity with ham so that slice overlaps sides. Top with half the spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap bread in foil. Chill several hours. Slice and serve.
I hope that helps….. enjoy!
Article Source: http://EzineArticles.com/236641