Sandwich Sundays

Sandwich Sundays
End the Week with Delicious Sandwich

Recipes for Every Meal
By
BookSumo Press
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Table of Contents
Italian Chicken Gyros 9
Sweet Tuna Sandwiches 12
Mock Crab Salad Rolls 13
Holiday Watercress Sandwiches 14
Homemade Rolls 15
Smoky Pulled Chicken Lunch Box Sandwiches 16
Barbeque Chopped Chicken Sandwiches 17
Asparagus and Egg Sandwich 18
Parmesan Bacon Sandwiches 19
Greek Focaccia 22
Summer Salami Sandwiches 23
New Hampshire Seafood Salad Sandwiches 24
Saucy Beef Roast Sandwiches 25
Easiest French Dip 26
Chicago Inspired Pastrami on Rye 27
How to Make Bread for Sandwiches 28
Spicy Mexicana Sandwiches 29
Downstate Banana Sandwich 32
Backyard Caprese Sandwich 33
College Meatball Parmigiana 34
Cucumber Salad Sandwiches 35
Balsamic Pepper Ciabattas 36
Country Pecan Salad Sandwiches 37
Sweet Turkey Sandwich 38
Vegetarian Gyros 39
Southern Chicken Cutlets with Slaw 42
Southwest Roast Beef Sandwiches 44
Apple and Turkey Sandwiches 45
Artisanal PB Sandwiches 46
Waffle Dessert Sandwich 47
Summer Cucumber Sandwiches 48
Baja Club Sandwich 49
Japanese Teriyaki Rolls 52
Garden Party Chicken Sandwiches 53
Little Beaver Sandwiches 54
Spicy Tilapia Sandwiches 55
Pickle Sandwiches 56
Topped Haddock Sandwiches 57
Buttered Apple Sandwiches 58
Shibuya Salmon Sandwiches 59
Italian Turkey Club 62
Upstate Reuben 63
Turkey Muffin Sandwiches 64
Brooklyn Pastrami Sandwiches 65
Little Italian Pepperoni Sandwich 66
Topped Tomato Lunch Box Sandwiches 67
Ginger Snap Dessert Sandwiches 70
Tostones and Beef Sandwiches 71
Florida Flounder Sandwiches 73
Award Winning Tuna Salad Sandwiches 75
Fresno Topped Cheddar Sandwiches 76
Colorado Springs Chicken Sandwiches 77
Curry Jalapeño Sandwich Spread 80
Connecticut Breakfast Sandwiches 81
Patty’s Simple Autumn Sandwiches 82
New Zealand Sandwich Cookies 83
Amish Sandwich Cookies 85
Chicken on Croissants 86
Tuna Sandwiches in Greece 87
Pulled Chicken Sandwiches 90
Chicago Cube Steak Sandwiches 91
European Grilled Cheese 92
Nebraska Apple Sandwiches 93
Turkey Gyros 94
Open Faced Dijon Caprese Sandwiches 95
Alternative Carolina Classic 96
Golden State Mushroom Sandwiches 97
Rump Steak Sandwiches 100
Chopped Beef Sandwiches 101
Jacksonville Chicken Salad Sandwiches 102
Texas Sirloin Rolls 103
English Sandwich Cookies 104
Turkey on Provolone Sandwich 105
Summer Cream Cheese Sandwiches 106
Sweet Milk Cookie Sandwiches 107
How to Make a Salami Sandwich 110
Cheesy French Ground Beef Sandwiches 111
Easy Rustic Apple Sandwich 112
Beef Broiled Sandwich 113
Peanut and Olive Sandwich 114
Tandoori Apple Asiago Sandwich 115
Napa Zucchini Sandwiches 116
Honey Bread for Sandwiches 117
The Best Egg Salad Sandwich 120
Pesto Provolone American Sandwich 121
Catalina’s Cuban Sandwich 122
Vodka Sauce Sandwich 123
Onion Bread for Sandwiches 124
Mango & Raisin Chutney 125
Spiced Apple Chutney 126
Herbed Grape Chutney 127
Minty Yogurt Chutney 130
Mixed Veggie Chutney 131
How to Make Dulce de Leche 132
Italian Prep Time: 10 mins
Chicken Gyros Total Time: 10 mins
Servings per Recipe: 6

Calories 377.4
Fat 29.3g
Cholesterol 81.3mg
Sodium 378.2mg
Carbohydrates 2.2g
Protein 25.6g
Ingredients
1 lb. cooked chicken breast, chopped 1 C. lettuce, shredded
1/2 C. olive oil 1 C. Italian salad dressing mix
1/2 C. tomatoes, chopped 6 pita breads
4 oz. feta cheese, crumbled
2 1/4 oz. sliced pitted olives, drained
Directions
1. In a bowl, add all ingredients except pita breads and mix until well combined.
2. Divide the tomato mixture onto half of each pita bread.
3. Fold each pita bread and secure with toothpicks.
4. Enjoy.
Italian Chicken Gyros 9

SWEET
Tuna Sandwiches
Prep Time: 5 mins
Total Time: 35 mins

Calories 283.5
Fat 5.6g
Cholesterol 28.3mg
Sodium 370.6mg
Carbohydrates 31.5g
Protein 26.4g
Ingredients
1 (6 oz.) cans low-sodium tuna in 1/4 tsp pepper
water 1/8 tsp celery seed
1 tbsp light mayonnaise 4 slices raisin bread
1 tsp sweet pickle relish
1 tsp Dijon mustard
1 stalk celery, chopped
1/4 C. diced onion
Directions
1. In a bowl, add all the ingredients except bread slices and mix until well combined.
2. Refrigerate for about 1 hour.
3. Place the tuna mixture onto 2 bread slices evenly.
4. Cover with the remaining slices and enjoy.
12 Sweet Tuna Sandwiches

Mock Prep Time: 10 mins
Crab Salad Rolls Total Time: 10 mins

Calories 257.4
Fat 8.1g
Cholesterol 19.6mg
Sodium 967.8mg
Carbohydrates 36.3g
Protein 9.1g
Ingredients
1 (8 oz.) packages imitation crab meat Optional
1/2 C. Miracle Whip 4 hamburger buns
2 stalks celery, chopped 4 large lettuce leaves, washed and dried
3 tbsp red onions, chopped
salt and pepper
Directions
1. In a blender, add the crab and process for about 2-3 seconds.
2. Add the Miracle Whip and process for about 2 seconds.
3. Transfer the crab mixture into a bowl with onion, celery, salt and pepper and mix well.
4. Place 1 lettuce leaf onto each roll and top with the crab mixture.
5. Enjoy.
Mock Crab Salad Rolls 13

HOLIDAY
Watercress
Prep Time: 15 mins
Total Time: 32 mins
Sandwiches Servings per Recipe: 4

Calories 252.9
Fat 14.6g
Cholesterol 284.0mg
Sodium 401.8mg
Carbohydrates 18.1g
Protein 11.7g
Ingredients
6 eggs 4 slices bread, toasted
1/3 C. chives, chopped 1 small bunch watercress
salt
pepper
1/3 C. mayonnaise
2 tsp white wine vinegar
2 tsp Dijon mustard
Directions
1. In a pan of the water, add the eggs over medium heat and cook, covered until boiling.
2. Remove from the heat and keep aside, covered for about 10 minutes.
3. Drain the eggs and place into a bowl of the cold water for about 10 minutes.
4. After cooling, peel the eggs and then, chop them roughly.
5. In a bowl, add the chopped eggs and remaining ingredients except the bread and
watercress and gently, stir to combine.
6. Place the watercress onto each bread slice evenly and top with the egg mixture.
7. Enjoy.
14 Holiday Watercress Sandwiches

Homemade Prep Time: 10 mins
Rolls Total Time: 2 hrs 10 mins

Calories 186.8
Fat 4.2g
Cholesterol 4.1mg
Sodium 250.3mg
Carbohydrates 31.3g
Protein 5.2g
Ingredients
1 1/4 C. water 1/3 C. powdered milk
2 tbsp vegetable oil 1 1/2 tsp yeast
2 tsp sugar
1 tsp salt
3 -3 1/4 C. bread flour
Directions
1. In the pan of bread machine, place all the ingredients in order as suggested by the
manual.
2. Select the Dough cycle and press the Start button.
3. After the completion of cycle, place the dough onto a lightly floured surface.
4. Make 10-12 balls for the dough and shape each into a roll.
5. Arrange the rolls onto a lightly greased baking sheet and keep aside in warm place for
about 45-50 minutes.
6. Set your oven 375 degrees F.
7. Cook in the oven for about 20 minutes.
8. Enjoy with your favorite condiments as a sandwich.
Homemade Rolls 15
SMOKY
Pulled Chicken
Prep Time: 20 mins
Total Time: 35 mins
Lunch Box Servings per Recipe: 8

Calories 329.7
Sandwiches Fat 4.0g

Cholesterol 26.4mg
Sodium 519.4mg
Carbohydrates 54.7g
Protein 17.7g
Ingredients
12 oz. boneless skinless chicken breasts 1 tbsp liquid smoke
2 C. chicken stock 1/2 tsp hot sauce
2/3 C. brown sugar 1/8 tsp cumin
1/4 C. tomato sauce 3 tbsp grill seasoning
1/4 C. minced onion 1 tbsp flour
2 minced garlic cloves 12 hamburger buns, toasted
2 tbsp Worcestershire sauce
Directions
1. In a pot, add the stock over medium heat and cook until heated completely.
2. Add the chicken and cook for about 4-5 minutes per side.
3. With a slotted spoon, transfer the chicken onto a plate; reserve the stock into the same pot.
4. Keep the chicken aside to cool.
5. For the sauce: in a bowl, add all the remaining ingredients except the flour and buns and
mix until well combined.
6. Add the sauce mixture into the reserved simmering stock over medium-low heat and
cook for about 5 minutes, stirring frequently.
7. Meanwhile, with 2 forks, shred the chicken breasts.
8. Add the shredded chicken into the pot and stir to combine well.
9. Add the flour, stirring continuously until well combined.
10. Cook until sauce becomes thick, stirring continuously.
11. Place the chicken mixture onto each roll and enjoy.
16 Smoky Pulled Chicken Lunch Box Sandwiches

Barbeque Prep Time: 20 mins
Chopped Chicken Total Time: 8 hrs 20 mins

Calories 802.4
Fat 53.2g
Cholesterol 243.8mg
Sodium 1044.0mg
Carbohydrates 20.0g
Protein 58.2g
Ingredients
2 whole chickens, cooked, deboned, and 1/4 C. red wine vinegar
chopped 1 tsp salt
1 large onion 1 tsp celery seed
2 C. water 2 tsp chili powder
1 1/4 C. ketchup 1/2 tsp hot sauce
1/4 C. brown sugar hamburger bun
1/4 C. Worcestershire sauce
Directions
1. In a crock pot, add all the ingredients except the buns and stir to combine.
2. Set the crock pot on Low and cook, covered for about 6-8 hours.
3. Place the chicken mixture onto buns and enjoy.
Barbeque Chopped Chicken Sandwiches 17

ASPARAGUS
and Egg
Prep Time: 15 mins
Total Time: 25 mins
Sandwich Servings per Recipe: 1

Calories 2439.4
Fat 172.1g
Cholesterol 418.7mg
Sodium 6959.7mg
Carbohydrates 208.3g
Protein 36.9g
Ingredients
8 -10 asparagus spears, washed and Dressing
trimmed 1 1/2 C. mayonnaise
2 tbsp butter, divided 1 hard-boiled egg, crushed
salt and pepper 1 C. ketchup
2 slices pumpernickel bread 1/4 C. dill relish
2 slices Monterey jack cheese salt and pepper
1 -2 tbsp thousand island dressing lemon pepper
3 slices red onions, cut into rings
Directions
1. For the dressing: in a bowl, add all the ingredients and mix until well combined. Transfer
in an airtight jar and place in the fridge until using.
2. In a pan, add the water and salt and cook until boiling.
3. Add the asparagus spears and cook for about 1 minute.
4. Drain the asparagus well and immediately, transfer into an ice bath.
5. In a skillet, add 1 tbsp of the butter over medium heat and cook until melted. Add the
asparagus and stir fry for about 1-2 minutes.
6. Stir in the salt and pepper and transfer into a bowl.
7. Spread the remaining butter onto both bread slices evenly.
8. In the same skillet, place the slices, buttered side down and cook until golden brown. Flip
the bread slices.
9. Arrange 1 cheese slice onto each bread slice and cook until cheese melts completely.
Transfer the slices onto a plate and top each with the dressing. Place the asparagus onto 1
slice, followed by the onion rings. Cover with the remaining slice.
10. Cut sandwich in half and enjoy with a garnishing of the pickle slices.
18 Asparagus and Egg Sandwich

Parmesan Prep Time: 20 mins
Bacon Sandwiches Total Time: 20 mins

Calories 810.8
Fat 54.9g
Cholesterol 110.1mg
Sodium 1662.8mg
Carbohydrates 43.3g
Protein 35.7g
Ingredients
1/2 bag fresh spinach, chopped 4 -8 slices rye bread
1 C. grated Swiss cheese 4 -8 slices turkey bacon
1/2 C. Parmesan cheese butter
1/4-1/2 C. mayonnaise
2 tbsp mustard
Directions
1. In a bowl, add the mayonnaise, Parmesan cheese, Swiss cheese, spinach and mustard and
mix until combined nicely.
2. Place the mayonnaise mixture onto half of the bread slices evenly, followed by the bacon.
3. Cover with the remaining bread slices.
4. Coat both sides of each sandwich with the butter.
5. Heat a skillet and cook the sandwiches until golden brown from both sides.
6. Enjoy hot.
Parmesan Bacon Sandwiches 19

GREEK
Focaccia
Prep Time: 20 mins
Total Time: 20 mins

Calories 698.0
Fat 33.0g
Cholesterol 52.1mg
Sodium 776.0mg
Carbohydrates 69.8g
Protein 33.0g
Ingredients
1 focaccia bun, split 1/2 cucumber, seeds removed, grated
tzatziki, sauce and squeezed
1 slice provolone cheese 1 tbsp red wine vinegar
1 slice cheddar cheese 1 tbsp extra virgin olive oil
1/4 red pepper, sliced 2 garlic cloves, minced
1 slice large tomatoes 1/2 tsp garlic powder
2 rings large red onions salt and pepper
1/4 cucumber, sliced
1/2 C. mixed greens
White Sauce
1 (6 oz.) containers fat free Greek
yogurt
Directions
1. For the white sauce: in a bowl, add all the ingredients and stir until well combined.
2. Refrigerate overnight.
3. Place the white sauce on top half of the bun, followed by the provolone slice.
4. Arrange the cheddar slice onto the bottom half of the bun, followed by the remaining
ingredients.
5. Cover with the top half and cut in half.
6. Enjoy.
22 Greek Focaccia
Summer Prep Time: 5 mins
Salami Sandwiches Total Time: 15 mins

Calories 528.3
Fat 35.0g
Cholesterol 181.2mg
Sodium 1374.6mg
Carbohydrates 27.3g
Protein 24.5g
Ingredients
2 tsp French mustard 1 tbsp olive oil
8 slices bread, buttered salt and pepper
125 g cheddar cheese, sliced oil
12 slices Italian salami
2 eggs
Directions
1. Place the mustard onto the buttered side of each bread slice evenly.
2. Place the cheese slices onto each of 4 bread slices, followed by the salami.
3. Cover with the remaining bread slices and press together strongly.
4. In a bowl, add 1 tbsp of the oil, eggs, salt and pepper and beat until well combined.
5. Coat each sandwich with the egg mixture evenly.
6. In a skillet, add the oil and cook until heated through.
7. Add the sandwiches in batches and fry until golden brown from both sides, flipping
occasionally.
8. Transfer onto paper towel-lined plate to drain.
9. Enjoy warm.
Summer Salami Sandwiches 23

NEW HAMPSHIRE
Seafood Salad
Prep Time: 20 mins
Total Time: 20 mins

Calories 445.4
Fat 17.4g
Cholesterol 386.6mg
Sodium 1608.1mg
Carbohydrates 35.3g
Protein 34.8g
Ingredients
1 lb. cooked shrimp, peeled, de-veined 1 dash celery salt
and chopped 8 slices your choice bread, toasted
3 hard-boiled eggs, chopped lettuce
3 celery ribs, minced tomatoes, slices
1/2 C. mayonnaise
1 dash onion salt
salt and pepper
1 dash seasoning salt
Directions
1. In a bowl, add the shrimp, mayonnaise, eggs, celery, seasoning salt, salt and pepper and
mix until blended nicely.
2. Place the extra mayonnaise on both sides of bread.
3. Place the shrimp mixture onto bread and top with the lettuce and tomato.
4. Cut the sandwiches in half and enjoy.
24 New Hampshire Seafood Salad Sandwiches

Saucy Prep Time: 15 mins
Beef Roast Total Time: 8 hrs 15 mins

Calories 277.8
Fat 10.0g
Cholesterol 19.3mg
Sodium 776.8mg
Carbohydrates 32.9g
Protein 13.4g
Ingredients
1 large onion, sliced 1/4 tsp black pepper
1 (14 oz.) cans beef broth 12 hoagie rolls, split
4 lb. beef boneless beef rump roast, fat 1 large green bell pepper, sliced
trimmed 12 slices provolone cheese, halved
2 tbsp balsamic vinegar
1 (2/3 oz.) envelope Italian salad dressing
mix
1/2 tsp salt
Directions
1. Drizzle the beef roast with the vinegar evenly.
2. In a crock pot, add the onion slices and broth and top with the beef roast.
3. Sprinkle with the salt, dressing mix and pepper.
4. Set the crock pot on Low and cook, covered for about 8-10 hours.
5. With a slotted spoon, transfer the beef roast onto a cutting board.
6. Cut the roast into thin slices.
7. Add the roast slices to the crock pot and mix with the pan mixture completely.
8. Place the beef onto the buns, followed by the bell peppers and cheeses.
9. Enjoy.
Saucy Beef Roast Sandwiches 25

EASIEST
French Dip
Prep Time: 4 mins
Total Time: 7 mins

Calories 376.2
Fat 12.1g
Cholesterol 69.7mg
Sodium 2265.0mg
Carbohydrates 38.7g
Protein 26.7g
Ingredients
4 tbsp dry onion soup mix 2 tbsp butter
3 C. water 2 tbsp horseradish
2 tsp instant beef bouillon salt and pepper
1 lb. sliced deli roast beef
4 large hoagie rolls
Directions
1. In a coffee grinder, add the dry onion soup mix and pulse until fine.
2. In a microwave-safe casserole dish, add the instant beef bouillon, dry onion soup mix and
water and microwave on High for about 4-5 minutes, mixing once half way through.
3. Cover the casserole dish and keep aside.
4. Arrange the meat slices onto a microwave-safe plate.
5. With a paper towel, cover the plate and microwave on Medium-High for about 1-2
minutes.
6. Cut each bun in half lengthwise, leaving a hinge.
7. Coat each bun with the butter, followed by the horseradish and beef slices.
8. Sprinkle with the salt and pepper and cover with top halves.
9. Cut each sandwich in half.
10. Place the beef broth mixture into serving bowls.
11. Dip each sandwich into broth mixture and enjoy.
26 Easiest French Dip

Chicago Inspired Prep Time: 10 mins
Pastrami on Rye Total Time: 20 mins

Calories 595.1
Fat 22.6g
Cholesterol 181.2mg
Sodium 2841.8mg
Carbohydrates 32.2g
Protein 61.8g
Ingredients
2 lb. cooked and sliced beef pastrami 8 -16 slices artisan rye bread
4 -8 slices Havarti cheese 1 C. beef broth
coarse grind mustard
dill pickle slices
sliced onion
Directions
1. In a pan, add the broth and cook until just boiling.
2. Add the pastrami and cook until heated through.
3. Place the meat onto half of bread slices, followed by the cheese, mustard, pickles and
onions.
4. Cover with the remaining slices.
5. Heat a grill pan and cook the sandwich until golden brown from both sides.
6. Enjoy warm.
Chicago Inspired Pastrami on Rye 27

HOW TO
Bread for
Prep Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins

Calories 238.1
Fat 4.7g
Cholesterol 11.6mg
Sodium 487.9mg
Carbohydrates 42.5g
Protein 6.0g
Ingredients
3 3/4 C. all-purpose flour 3 tbsp honey
2 tsp salt 2 1/4 tsp instant yeast
1 C. warm whole milk 1 tbsp butter, softened
1/3 C. warm water
2 tbsp unsalted butter, melted
Directions
1. In a bowl, add the honey, butter, milk, water and yeast and mix until well combined. In the
bowl of the stand mixer, add 3 1/2 C. of the flour and salt. Slowly, add the yeast mixture
into the flour and beat on medium speed for about 10 minutes.
2. Place the dough onto a floured surface and with your hands, knead until a dough ball
forms. Place the dough into a greased bowl and turn to coat well. With a plastic wrap,
cover the bowl and place in a warm area for about 40-50 minutes.
3. Place the dough onto a floured surface and gently, roll into a 1x9-inch rectangle. Roll the
short side of the dough rectangle into a tight cylinder. With your hands, pinch the seams
closed.
4. In the bottom of a greased 9×5-inch loaf pan, arrange the dough, seam-side down. With a
plastic wrap, cover the loaf pan and place in a warm area for about 20-30 minutes.
5. Set your oven to 350 degrees F. Arrange the loaf pan in a glass baking dish with the
boiling water. Cook in the oven for about 40-50 minutes. Remove from the oven and coat
the bread with the melted butter. Place the bread onto a wire rack to cool.
28 How to Make Bread for Sandwiches

Spicy Prep Time: 34 mins
Mexicana Total Time: 40 mins

Calories 642.7
Fat 27.8g
Cholesterol 71.6mg
Sodium 963.6mg
Carbohydrates 75.9g
Protein 23.3g
Ingredients
2 jalapeño peppers, halved lengthwise and 1/4 C. Colby-Monterey jack cheese, shredded
seeded 1 tbsp tortilla chips, crushed
2 slices sourdough bread
1 tbsp butter, softened
1 tbsp cream cheese
Directions
1. Set the broiler of your oven and arrange the rack in the top shelf of the oven.
2. Arrange the peppers onto a baking sheet, cut side down.
3. Cook in the oven for about 8-14 minutes.
4. Remove from the oven and transfer the peppers into a re-sealable bag.
5. Seal and keep aside for about 20 minutes.
6. Carefully, remove the skins from the peppers.
7. Place the cream cheese onto 1 bread slice evenly, followed by the roasted jalapeño
peppers and cheese.
8. Cover with the remaining bread slice.
9. Place the bread onto both sides of the sandwich and top with the crushed chips.
10. Place a skillet over heat and cook until heated.
11. Place the sandwich and cook for about 2-3 minutes per side.
Spicy Mexicana Sandwiches 29

DOWNSTATE
Banana Sandwich
Prep Time: 5 mins
Total Time: 5 mins

Calories 149.3
Fat 4.7g
Cholesterol 16.2mg
Sodium 145.7mg
Carbohydrates 24.9g
Protein 3.0g
Ingredients
1 whole wheat bagel, toasted 2 tsp strawberry preserves
2 tbsp reduced-fat cream cheese
1/2 banana, mashed
Directions
1. In a bowl, add the preserves, cream cheese and banana and mix well.
2. Place the banana mixture onto the bagel and enjoy.
32 Downstate Banana Sandwich

Backyard Prep Time: 5 mins
Caprese Sandwich Total Time: 5 mins

Calories 155.1
Fat 1.8g
Cholesterol 0.0mg
Sodium 261.6mg
Carbohydrates 30.0g
Protein 4.9g
Ingredients
2 rye bread slices, toasted Miracle Whip
1 medium vine ripe tomato, sliced salt and pepper
fresh cold iceberg lettuce
cold dill pickle slices
any type of sliced cheese
Directions
1. Place the Miracle Whip onto both bread slices evenly.
2. Place 2-3 tomato slices onto 1 bread slice, followed by the lettuce, pickles and cheese.
4. Cut into half and enjoy.
Backyard Caprese Sandwich 33

COLLEGE
Meatball
Prep Time: 10 mins
Total Time: 25 mins
Parmigiana Servings per Recipe: 1

Calories 597.2
Fat 33.6g
Cholesterol 133.2mg
Sodium 835.1mg
Carbohydrates 28.6g
Protein 42.6g
Ingredients
1 lb. lean ground beef 12 cheddar cheese cubes
6 Ritz crackers, crushed 4 hot dog buns
1/4 C. Parmesan cheese, grated
3/4 C. spaghetti sauce, divided
Directions
1. Set your oven to 400 degrees F before doing anything else and grease a shallow baking
dish.
2. In a bowl, add the beef, Parmesan cheese, cracker crumbs and 1/4 C. of the spaghetti sauce
and mix until well combined.
3. Make 12 equal sized meatballs from the mixture.
4. In the bottom of the prepared baking dish, arrange the meatballs about 2-inch apart.
5. Place 1 cheese cube on top of each meatball and press into center deeply.
7. Meanwhile, in a microwave-safe bowl, add the remaining spaghetti sauce and microwave
on High for about 30 seconds.
8. Spread the sauce onto each bun evenly.
9. Place 3 meatballs into each bun and enjoy.
34 College Meatball Parmigiana

Cucumber Prep Time: 30 mins
Salad Sandwiches Total Time: 30 mins

Calories 114.8
Fat 4.1g
Cholesterol 11.4mg
Sodium 200.4mg
Carbohydrates 15.2g
Protein 3.9g
Ingredients
2 (8 oz.) packages cream cheese, softened 1/2 tsp salt
3/4 C. mayonnaise 1/2 tsp ground black pepper
3 C. diced cooked chicken 84 slices fresh white bread, crust removed
3/4 C. peeled seeded and diced cucumber
3 celery ribs, diced
1/2 C. red bell pepper, diced
6 green onions, chopped small
1 tsp garlic salt
Directions
1. In a bowl, add the mayonnaise and cream cheese and mix until combined nicely.
2. Add the remaining ingredients except the bread slices and mix until well combined.
3. Cover the bowl and refrigerate for about 12-24 hours.
4. With a medium-sized cookie cutter, cut the bread slices into desired shapes.
5. Place the chicken mixture onto half of the bread pieces evenly.
6. Cover with the remaining pieces and enjoy.
Cucumber Salad Sandwiches 35

BALSAMIC
Pepper Ciabattas
Prep Time: 10 mins
Total Time: 50 mins

Calories 124.0
Fat 7.3g
Cholesterol 0.0mg
Sodium 1008.1mg
Carbohydrates 12.7g
Protein 2.1g
Ingredients
4 large red bell peppers 1 (11 oz.) garlic and herb goat cheese
2 tbsp olive oil 8 -10 large basil leaves
1 tbsp balsamic vinegar 3 slices red onions
2 garlic cloves, minced kosher salt
2 tsp kosher salt ground black pepper
1 tsp ground black pepper
2 tbsp capers, drained
1 large ciabatta, halved horizontally
Directions
1. Set your oven to 500 degrees F before doing anything else.
2. Arrange the whole peppers onto a baking sheet pan in a single layer.
3. Cook in the oven for about 30-40 minutes, flipping two times.
4. Remove the baking sheet from the oven and immediately with a piece of foil, cover it
tightly. Keep aside for about 30 minutes.
5. Meanwhile, in a bowl, add the garlic, vinegar, oil, salt and pepper and beat until well
combined.
6. Remove the foil and cut each pepper in quarter.
7. Carefully, remove the peel and seeds of each pepper.
8. In a bowl, add the peppers with any accumulate juices, the oil mixture and capers and mix
well.
9. With a plastic wrap, cover the bowl and place in the fridge for about 2-3 hours.
10. Place the goat cheese onto bottom half of the loaf, followed by the peppers, basil and
onions rings.
11. Season with the salt and pepper and cover with the top half of the loaf. Cut into desired
sized pieces and enjoy.
36 Balsamic Pepper Ciabattas
Country Prep Time: 10 mins
Pecan Salad Total Time: 20 mins

Calories 148.8
Fat 13.2g
Cholesterol 0.0mg
Sodium 37.3mg
Carbohydrates 7.9g
Protein 2.2g
Ingredients
3 large carrots, shredded mayonnaise
2/3 C. pecans, ground 8 bread slices
1 garlic clove, minced
4 stuffed green olives, minced
Directions
1. In a bowl, add the green olives, carrots, garlic pecans and enough mayonnaise and mix
until a moistened mixture is formed.
2. Place a thin layer of mayonnaise onto 4 bread slices, followed by the carrot mixture.
4. Cut each sandwich in half and enjoy.
Country Pecan Salad Sandwiches 37

SWEET
Turkey Sandwich
Prep Time: 5 mins
Total Time: 10 mins

Calories 749.6
Fat 51.0g
Cholesterol 110.8mg
Sodium 2251.0mg
Carbohydrates 47.0g
Protein 27.7g
Ingredients
2 slices bread, Italian 1 tbsp mango chutney, see appendix
2 tbsp mayonnaise 1 tbsp butter
1 tomatoes, cut into four slices
1/4 tsp salt
1/4 tsp pepper, ground black
1 tbsp basil, sliced
3 slices turkey, oven roasted
2 slices cheese, provolone
Directions
1. Sprinkle the tomato slices with the salt and pepper evenly.
2. Place the mayonnaise onto 2 bread slices evenly.
3. Place the tomato slices onto 1 bread slice, followed by the basil, turkey slices, mango
chutney and cheese slices.
5. Spread a thin layer of butter on both sides of the sandwich.
6. Heat a skillet and cook the sandwich and cook until golden brown from both sides.
38 Sweet Turkey Sandwich

Vegetarian Prep Time: 20 mins
Gyros Total Time: 20 mins

Calories 545.4
Fat 28.2g
Cholesterol 57.2mg
Sodium 1079.2mg
Carbohydrates 57.3g
Protein 22.7g
Ingredients
Sauce 8 oz. feta cheese
1 C. low-fat plain yogurt 4 tomatoes, plum, ripe and diced
2 tbsp tahini 1 C. spinach leaves, torn into pieces
1 garlic clove 1 C. alfalfa sprout
1 tsp lemon juice 1 large avocado, ripe, halved, pitted, peeled and
salt cut into wedges
Pita 1 cucumber, diced
4 large whole wheat pita bread
Directions
1. For the sauce: in a bowl, add all the ingredients and mix until well combined.
2. Carefully, cut an edge from each pita bread to open the pockets.
3. In another bowl, add the spinach, tomatoes, feta and 1/4 C. of the sauce and gently, toss
to coat.
4. Place the spinach mixture into each pita pocket.
5. Arrange 1 pita pocket onto each serving plate.
6. Place the avocado, cucumber and sprouts around each pita pocket evenly.
7. Enjoy with a drizzling of the remaining sauce.
Vegetarian Gyros 39
SOUTHERN
Chicken Cutlets
Total Time: 1 hr 45 mins
with Slaw Servings per Recipe: 4

Calories 4967.6
Fat 472.3g
Cholesterol 85.3mg
Sodium 2959.4mg
Protein 52.8g
Ingredients
4 boneless skinless chicken breasts 1/2 green cabbage, core and outer leaves
kosher salt removed, and sliced
1 quart buttermilk kosher salt
Dressing Breading
1 tbsp Dijon mustard 1 lb. all-purpose flour
3 tbsp red wine vinegar 1 tbsp cayenne pepper
1 tsp kosher salt 1 tbsp kosher salt
1/2 C. extra virgin olive oil 1 1/2 tsp ground pepper
Slaw 2 quarts vegetable oil
1 small red onion, sliced 4 rolls, sliced lengthwise
1 C. red wine vinegar
2 jalapeños, seeded, cut in half and
sliced crosswise
1/4 C. parsley, chopped
Directions
1. Sprinkle the salt over each chicken breast evenly and keep aside for about 6-8 minutes.
2. In a casserole dish, place the buttermilk and chicken breasts and place in the fridge for all
night.
3. For the vinaigrette: in a bowl, add all the ingredients except the oil and mix well.
4. Slowly, add oil, beating continuously until well combined.
5. For the coleslaw: in a bowl, add the vinegar and onions and keep aside for about 25
minutes.
6. Drain the onions, discarding the vinegar.
7. In a bowl, add the cabbage, onions, parsley, jalapeño, salt and vinaigrette and toss to coat
well.
42 Southern Chicken Cutlets with Slaw

8. In a shallow bowl, add the flour, salt, cayenne and pepper and mix well.
9. Remove the chicken breasts from the buttermilk and let the excess drip off.
10. Coat each chicken breast with the flour mixture evenly, then dip into buttermilk and
finally, coat with the flour mixture.
11. In a deep skillet, add the oil and cook until its temperature reaches to 365 degrees F.
12. Add the chicken breasts and cook for about 1 minute without stirring.
13. Now, fry the chicken breasts for about 5-7 minutes.
14. With a slotted spoon, transfer the chicken breasts onto paper towels-lined plate to drain.
15. Immediately, sprinkle the chicken breasts with the salt.
16. Arrange 1 chicken breast on bottom half of each roll, followed by the coleslaw.
17. Cover with the top half and enjoy.
43
SOUTHWEST
Roast Beef
Prep Time: 15 mins
Total Time: 15 mins

Calories 664.7
Fat 22.0g
Cholesterol 60.9mg
Sodium 1888.4mg
Carbohydrates 83.7g
Protein 33.3g
Ingredients
4 oz. diced green chilies, drained 8 slices sourdough bread
1/2 C. mayonnaise margarine
1/2 lb. deli roast beef, sliced
1/4 lb. Swiss cheese, sliced
Directions
1. In a bowl, add the green chilies and mayonnaise and mix well.
2. Spread the butter onto one side of each bread slice evenly.
3. Now, place the mayonnaise mixture onto another side of each bread slice evenly.
4. Place a nonstick skillet over medium heat until heated through.
5. Place 4 slices in the skillet, butter side down and top each with 1 cheese slice, roast slices
and a second cheese slice.
6. Cover with the remaining bread slices, buttered side up.
7. Cook until golden brown from both sides.
8. Enjoy hot.
44 Southwest Roast Beef Sandwiches

Apple Prep Time: 15 mins
and Turkey Total Time: 1 hr 15 mins

Calories 259.9
Fat 7.7g
Cholesterol 27.9mg
Sodium 277.3mg
Carbohydrates 33.1g
Protein 15.6g
Ingredients
1 C. cooked turkey, cubed 1/8 tsp cinnamon
1/2 C. celery, diced 4 lettuce leaves
1 small Red Delicious apple, cored and 8 slices raisin bread
cubed
2 tbsp walnuts, chopped
1 tbsp reduced-calorie mayonnaise
1 tbsp plain fat-free yogurt
1/8 tsp nutmeg
Directions
1. In a bowl, add the yogurt, mayonnaise, turkey, apple, celery, walnuts, cinnamon and
nutmeg and mix until well combined.
2. Cover the bowl and place in the fridge 8-12 hours.
3. Place 1 lettuce leaf onto each of 4 bread slices, followed by the turkey mixture.
4. Cover with the remaining bread slices and enjoy.
Apple and Turkey Sandwiches 45

ARTISANAL
PB Sandwiches
Prep Time: 3 mins
Total Time: 6 mins

Calories 194.4
Fat 11.7g
Cholesterol 0.0mg
Sodium 270.1mg
Carbohydrates 16.9g
Protein 7.3g
Ingredients
2 slices bread, toasted
8 tsp peanut butter
fruit sliced
Directions
1. Place the peanut butter onto both bread slices evenly.
2. Place fruit slices over each bread slices and enjoy.
46 Artisanal PB Sandwiches
Waffle Prep Time: 5 mins
Dessert Sandwich Total Time: 7 mins

Calories 709.7
Fat 35.6g
Cholesterol 161.5mg
Sodium 872.1mg
Carbohydrates 80.5g
Protein 16.4g
Ingredients
2 toasted hot waffles 1 -2 tbsp toasted coconut
1 C. ice cream 1 -2 tbsp granola cereal
Toppings 1 -2 tbsp praline
1 -2 tbsp decorative candies peanut butter spread on before ice cream
1 -2 tbsp crushed nuts
Directions
1. Place a thin layer of the peanut butter onto one waffle, followed by the ice cream and
your favorite garnishing.
2. Cover with the remaining waffle and roll it.
3. Enjoy.
Waffle Dessert Sandwich 47

SUMMER
Cucumber
Prep Time: 15 mins

Calories 110.9
Fat 7.2g
Cholesterol 20.6mg
Sodium 146.7mg
Carbohydrates 9.5g
Protein 2.5g
Ingredients
1/4 C. sour cream 1 medium cucumber, sliced
1 (3 oz.) packages cream cheese, 6 slices smoked salmon, halved crosswise
softened grated lemon peel
2 tsp dill weed, chopped dill sprig
1 tsp lemon juice
12 slices rye cocktail bread
Directions
1. In a bowl, add the cream cheese, sour cream, lemon juice and dill weed and mix until well
combined.
2. Refrigerate for about 2 hours.
3. Place the cream cheese mixture onto each bread slice evenly, followed by cucumber slices
and salmon.
4. Enjoy with a garnishing of the fresh dill and lemon peel.
48 Summer Cucumber Sandwiches

Baja Prep Time: 10 mins
Club Sandwich Total Time: 10 mins

Calories 446.0
Fat 15.8g
Cholesterol 96.1mg
Sodium 448.2mg
Carbohydrates 36.2g
Protein 38.4g
Ingredients
1 loaf unsliced round bread, halved 1/3 lb. sliced Swiss cheese
horizontally 3/4 lb. sliced cooked roast beef
1 C. bottled sour cream and bacon salad 1/2 lb. sliced cooked turkey
dressing 1 large tomatoes, sliced
lettuce
Directions
1. Carefully, hollow out the center of each bread half, leaving about 1/4-inch shell.
2. Place about 1/3 C. of the sour cream into each bread shell, followed by the bacon
dressing.
3. Place half of the lettuce into the bottom of each shell, followed by the cheese, roast beef,
remaining dressing, turkey, tomato and remaining lettuce.
4. Cover each with the top shell.
5. Cut into desired sized wedges and enjoy.
Baja Club Sandwich 49

JAPANESE
Teriyaki Rolls
Prep Time: 10 mins
Total Time: 40 mins

Calories 615.0
Fat 32.9g
Cholesterol 75.5mg
Sodium 1458.3mg
Carbohydrates 47.0g
Protein 33.3g
Ingredients
1/2 C. oil 4 hard rolls
1/4 C. soy sauce 1 C. shredded lettuce, to serve
3 tbsp honey 8 slices tomatoes
2 tbsp white wine vinegar 4 green pepper rings
1 tsp ginger 1/4 C. mayonnaise
3/4 tsp garlic powder
4 boneless skinless chicken breast
halves
Directions
1. In a bowl, add the oil, soy sauce, honey, vinegar, and ginger and garlic powder and mix
until blended nicely.
2. Transfer 1/4 C. of the honey mixture into a bowl and reserve in fridge.
3. Add the chicken breasts into the bowl with the remaining honey mixture and mix well.
4. Place in the fridge overnight.
5. Set the broiler of your oven.
6. Remove the chicken breasts from the bowl and discard the marinade.
7. Cook the chicken under the broiler until desired doneness.
8. Place the lettuce onto the bottom half of each roll, followed by the tomato, chicken and
green pepper.
9. Top each with the reserved honey mixture, followed by the mayonnaise.
10. Cover with the top roll and enjoy.
52 Japanese Teriyaki Rolls

Garden Party Prep Time: 8 mins
Chicken Total Time: 10 mins

Calories 339.7
Fat 24.9g
Cholesterol 61.0mg
Sodium 411.8mg
Carbohydrates 24.8g
Protein 5.1g
Ingredients
4 slices chicken breasts sliced black olives
2 crusty buns, halved salt
1 tbsp garlic powder
4 tbsp butter
1/2 tsp parsley
sliced tomatoes
cut up lettuce
mayonnaise
Directions
2. In a bowl, add the butter, parsley and garlic powder and mix well.
3. Place the butter mixture onto the crusty buns evenly.
4. Cook the buns under the broiler for about 2 minutes.
5. Transfer the buns onto a platter.
6. Place the chicken onto he bottom half of each bun, followed by the tomatoes, lettuce,
olives and mayonnaise.
7. Cover each with top half and enjoy warm.
Garden Party Chicken Sandwiches 53

LITTLE
Beaver
Prep Time: 10 mins
Total Time: 26 mins

Calories 295.7
Fat 13.2g
Cholesterol 30.5mg
Sodium 374.7mg
Carbohydrates 41.2g
Protein 4.0g
Ingredients
1 C. applesauce 1/4 tsp ground cinnamon
8 slices bread
1/4 C. butter, softened
1 tbsp sugar
Directions
1. Place the applesauce onto 4 bread slices and cover with the remaining slices.'
2. Place the butter on the outsides of each sandwich.
3. Heat a skillet over medium-high heat and cook the sandwiches for about 3-4 minutes per
side
4. Meanwhile, in a bowl, add the cinnamon and sugar and mix.
5. Enjoy the sandwiches hot with a dusting of the cinnamon sugar.
54 Little Beaver Sandwiches

Spicy Prep Time: 20 mins
Tilapia Sandwiches Total Time: 25 mins

Calories 3601.8
Fat 31.2g
Cholesterol 153.5mg
Sodium 6045.6mg
Protein 160.4g
Ingredients
vegetable oil 4 slices tomatoes
1/2-3/4 lb. fresh tilapia fillets, washed 4 green lettuce leaves
and pat dried 4 thin slices red onions
3/4 tbsp Cajun seasoning Mayo
3/4 C. all-purpose flour 2 tbsp mayonnaise
3/4 C. panko breadcrumbs 1 tbsp lemon juice
1 egg 1 -1 1/2 tbsp Frank's hot sauce
1 tbsp Dijon mustard 1/2 tsp rice vinegar
1 1/2 tbsp water
2 mini baguette, lightly toasted
Directions
1. For the spicy Mayonnaise: in a bowl, add the mayonnaise, rice vinegar, hot sauce and
lemon juice and mix until well combined.
2. Season the both sides of the fish fillets with Cajun seasoning lightly.
3. In a shallow bowl, mix together the flour ad 1 1/2 tbsp of the Cajun seasoning.
4. In a second shallow bowl, add the Dijon mustard, egg and 1 1/2 tbs. of the water and beat
well.
5. In a third shallow bowl, add the breadcrumbs.
6. Coat the fish fillets with the flour mixture, then dip in the egg mixture and finally, coat
with the breadcrumbs.
8. Add the fish fillets and fry for about 5-6 minutes.
9. With a slotted spoon, transfer the fish fillets onto a paper towel-lined plate to drain.
10. Place the spicy mayonnaise onto the inner sides of the baguettes evenly, followed by the
fish fillets, romaine, tomatoes and onion slices. Enjoy.
Spicy Tilapia Sandwiches 55

PICKLE
Sandwiches
Prep Time: 5 mins
Total Time: 12 mins

Calories 410.3
Fat 23.3g
Cholesterol 59.9mg
Sodium 1387.3mg
Carbohydrates 39.9g
Protein 13.9g
Ingredients
2 slices whole wheat bread 1 -2 kosher dill pickle
1 -2 slice cheddar cheese 1 -2 sliced Vidalia onion
1 -3 tbsp butter, softened
Directions
1. Place the remaining butter on both bread slices evenly.
2. In a skillet, add 1 tbsp of the butter over medium heat and cook until melted.
3. Place 1 bread slice, buttered side down and top with 1-2 cheese slices, followed by the
pickle and onion slices.
4. Cover with the remaining bread slice, buttered side up.
6. Enjoy hot.
56 Pickle Sandwiches
Topped Prep Time: 15 mins
Haddock Total Time: 25 mins

Calories 365.2
Fat 7.5g
Cholesterol 93.6mg
Sodium 794.9mg
Carbohydrates 36.5g
Protein 37.3g
Ingredients
2 tbsp low-fat mayonnaise 1/2 tsp Cajun seasoning
2 tbsp nonfat plain yogurt 1/4 tsp salt
2 tsp rice vinegar 4 tsp canola oil, divided
1/8-1/4 tsp crushed red pepper flakes 8 slices whole wheat bread, toasted
8 oz. canned pineapple chunks, drained
and chopped
2 C. coleslaw mix
1/4 C. cornmeal
1 1/4 lb. haddock, skinned and cut into 4
portions
Directions
1. In a bowl, add the yogurt, mayonnaise, vinegar and red pepper flakes and beat until well
combined.
2. Add the coleslaw mix and pineapple and gently, stir to coat.
3. In a shallow bowl, place the cornmeal.
4. Season the haddock pieces with the Cajun seasoning and salt evenly and then, coat with
the cornmeal.
5. In a nonstick skillet, add 2 tsp of the oil over medium-high heat and cook until heated
through.
6. Add 2 haddock pieces and cook for about 4 minutes, flipping once half way through.
7. Transfer the haddock pieces onto a plate.
8. Repeat with the remaining 2 tsp of the oil and haddock pieces.
9. Place the haddock pieces onto each of 4 bread slices, followed by the pineapple mixture.
10. Cover with the remaining bread slice and enjoy.
Topped Haddock Sandwiches 57

BUTTERED
Apple
Prep Time: 10 mins
Total Time: 10 mins

Calories 293.8
Fat 15.1g
Cholesterol 33.7mg
Sodium 462.4mg
Carbohydrates 32.6g
Protein 8.4g
Ingredients
2 slices cinnamon raisin bread 2 tsp butter, softened
1 slice American cheese
1/4 small apple, sliced
Directions
1. Place the cheese slice onto 1 bread slice, followed by apple slices.
2. Top with the remaining bread slice.
3. Place the butter onto both sides of the sandwich evenly.
4. Heat a skillet over medium heat and cook the sandwich for about 2 minute per side.
58 Buttered Apple Sandwiches

Shibuya Prep Time: 5 mins
Salmon Sandwiches Total Time: 5 mins

Calories 546.4
Fat 39.1g
Cholesterol 101.5mg
Sodium 647.1mg
Carbohydrates 26.7g
Protein 25.2g
Ingredients
1 (6 oz.) cans salmon 2 tsp rice vinegar
4 oz. cream cheese 1 tsp sesame seeds
1 avocado, peeled, pitted and sliced 4 rice cakes
1 tbsp lemon juice pickled ginger
2 tsp wasabi powder
2 tsp soy sauce
Directions
1. In a bowl, add the tuna, salmon and lemon juice and with a fork, flake to combine.
2. Add the cream cheese, soy sauce and wasabi and mix until blended nicely.
3. Place the fish mixture onto each rice cake evenly, followed by the avocado slices and
sesame seeds.
4. Drizzle with the rice vinegar and a little soy sauce.
5. Top with the pickled ginger and enjoy.
Shibuya Salmon Sandwiches 59

ITALIAN
Turkey Club
Prep Time: 10 mins
Total Time: 20 mins

Calories 221.7
Fat 13.3g
Cholesterol 65.4mg
Sodium 761.1mg
Carbohydrates 2.6g
Protein 21.7g
Ingredients
1 loaf focaccia bread, halved 6 slices provolone cheese
horizontally 1/2 small red onion, sliced
1 (3 1/2 oz.) jars prepared pesto sauce
1/2 lb. sliced black forest ham, optional
1/2 lb. sliced roasted turkey breast
Directions
2. Place the pesto onto the cut sides of bread evenly.
3. Place the ham onto the bottom half of bread, followed by the turkey, cheese and onion
evenly.
4. Top with the remaining bread half.
5. With a piece of the foil, cover the bread and cook in the oven for about 10 minutes.
6. Cut into 6 equal sized wedges and enjoy.
62 Italian Turkey Club

Upstate Prep Time: 10 mins
Reuben Total Time: 20 mins

Calories 421.4
Fat 19.4g
Cholesterol 66.7mg
Sodium 830.8mg
Carbohydrates 35.6g
Protein 26.0g
Ingredients
4 tbsp thousand island dressing, divided 8 oz. turkey breast
3/4 C. sauerkraut cooking spray
8 slices dark pumpernickel bread
1 tsp caraway seed
4 slices Swiss cheese
Directions
1. Place the dressing on one side of all bread slices.
2. Place the turkey breast onto 4 slices, followed by the sauerkraut, caraway seeds and
cheese.
4. Place a lightly greased nonstick skillet over medium-high heat until heated through.
5. Place the sandwiches and cook for about 1 minute.
6. Flip the sandwiches and spray the top with the cooking spray.
7. Cook for about 1 minute.
8. Remove from the heat and keep aside to cool slightly.
9. Cut in half and enjoy.
Upstate Reuben 63
TURKEY
Muffin
Prep Time: 5 mins
Total Time: 5 mins

Calories 297.2
Fat 16.3g
Cholesterol 52.9mg
Sodium 1022.9mg
Carbohydrates 19.9g
Protein 17.7g
Ingredients
1 dinner roll, muffin 1 slice cheese
mayonnaise
1 -2 slice deli turkey
Directions
1. Cut out a cylindrical-shaped piece from the muffin by inserting the knife in the bottom
piercing towards the top.
2. Slightly thin the walls by pinching them from the inside.
3. Fill the muffin with some turkey, followed by the cheese and more turkey meat.
4. Trim a small part of the muffin cylinder and insert it back into its place in the bread.
64 Turkey Muffin Sandwiches

Brooklyn Prep Time: 15 mins
Pastrami Total Time: 18 mins

Calories 1768.7
Fat 46.4g
Cholesterol 221.4mg
Sodium 6323.3mg
Protein 110.1g
Ingredients
2 -3 tbsp oil relish
1 small onion, chopped 6 pumpernickel bread, rolls, split
1 (16 oz.) cans sauerkraut, rinsed and well 1 1/2 lb. sliced pastrami
drained 6 slices Swiss cheese
1 tsp caraway seed
1/4 C. ketchup
1/4 C. mayonnaise
Directions
1. In a skillet, add the oil over medium heat and cook until heated.
2. Add the onion and stir fry about 7-8 minutes.
3. Add the sauerkraut and cook for about 20 minutes, mixing often.
4. Meanwhile, place the relish, mayonnaise and ketchup and mix until well combined.
5. Set the broiler of your oven and arrange oven rack about 8-inch from the heating
element.
6. Place the pastrami onto bottom half of each bun, followed by the sauerkraut, onion
mixture, ketchup mixture and cheese.
7. Cover with top bun halves and wrap each in a foil piece, leaving the top open.
8. Cook under the broiler for about 3 minutes.
9. Enjoy hot.
Brooklyn Pastrami Sandwiches 65

LITTLE
Italian Pepperoni
Prep Time: 2 mins
Total Time: 7 mins

Calories 421.8
Fat 31.0g
Cholesterol 83.5mg
Sodium 636.3mg
Carbohydrates 25.9g
Protein 10.3g
Ingredients
2 slices bread pepperoni slice
pizza sauce 2 tbsp butter, divided
1 oz. mozzarella cheese
Directions
1. Spread the butter onto outside of the bread slices evenly.
2. Place 1 bread slice in a skillet, buttered side down.
3. Place the pizza sauce onto the bread, followed by 1 oz. of the mozzarella cheese, pepperoni
slices and more pizza sauce.
4. Cover with the remaining bread slice, buttered side up.
66 Little Italian Pepperoni Sandwich

Topped Prep Time: 10 mins
Tomato Lunch Box Total Time: 13 mins

Calories 507.1
Fat 17.0g
Cholesterol 22.4mg
Sodium 960.5mg
Carbohydrates 69.5g
Protein 18.1g
Ingredients
4 slices sourdough bread 2 oz. mozzarella cheese, sliced
1 tbsp olive oil salt and pepper
10 basil leaves, rinsed
1 -2 tomatoes, sliced
Directions
1. Set the broiler of your oven and arrange oven rack about 6-inch from the heating
element.
2. Coat one side of all bread slices with the oil evenly.
3. In the bottom of a baking sheet, arrange 2 bread slices, oil side down.
4. Place the basil leaves onto both slices, followed by the tomato slices and mozzarella slices.
5. Sprinkle with the salt and pepper and cover with the remaining bread slices, oil side up.
6. Cook under the broiler for about 2-3 minutes.
7. Enjoy hot.
Topped Tomato Lunch Box Sandwiches 67

GINGER SNAP
Dessert
Prep Time: 15 mins
Total Time: 15 mins

Calories 107.7
Fat 6.3g
Cholesterol 15.5mg
Sodium 133.5mg
Carbohydrates 11.1g
Protein 1.8g
Ingredients
10 oz. lemon curd
8 oz. cream cheese, softened
32 ginger snaps
Directions
1. In a bowl, add the cream cheese and lemon curd and mix until smooth.
2. Place the curd mixture onto ginger cookies evenly.
3. Top with remaining cookies and enjoy.
70 Ginger Snap Dessert Sandwiches

Tostones Prep Time: 10 mins
and Beef Total Time: 30 mins
(Jabarito)
Calories 747.4
Fat 42.2g
Cholesterol 107.7mg
Sodium 580.4mg
Carbohydrates 67.8g
Protein 30.1g
Ingredients
1 large green plantain, peeled and sliced 6 oz. shaved shoulder steak
lengthwise and halved salt & ground black pepper
oil 4 slices American cheese
1 tbsp butter 1 tbsp mayonnaise
2 tsp olive oil romaine lettuce
1 C. sliced onion sliced tomatoes
2 cloves garlic, smashed and minced 1 tsp melted butter
1/4 tsp cumin 1/4 tsp roasted minced garlic
1 -2 pinch cayenne
Directions
2. Add plantain slices and for about 1 minute.
3. Transfer the plantain slices onto a heavy cutting board.
4. Place another cutting board over the plantain slices and press to flatten the plantain slices.
5. In the same skillet, place the flattened plantain slices and cook until golden from both
sides.
6. With a slotted spoon, transfer the plantain slices onto paper towels-lined plate to drain.
7. With a piece of the foil, cover the late to keep warm
8. In another skillet, add the olive oil and 1 tbsp of the butter over medium-high heat and
cook until heated through.
9. Add the onions and stir fry for about 3-4 minutes.
10. Add the garlic, cayenne and cumin and mix well.
11. Add the meat slices and cook until no more pink.
12. Stir in the salt and pepper and remove from the heat.
Tostones and Beef Sandwiches 71

13. Place the mayonnaise on bottom slice of each fried plantain, followed by the American
cheese, meat, onions, lettuce and tomato.
14. Cover with the remaining plantain tops.
15. In a bowl, add the roasted garlic and 1 tsp of the melted butter and mix well.
16. Coat the top plantain slice with the garlic mixture evenly.
72
Florida Prep Time: 15 mins
Flounder Total Time: 31 mins

Calories 1415.3
Fat 47.4g
Cholesterol 290.2mg
Sodium 4246.3mg
Protein 77.0g
Ingredients
olive oil 2 tsp Worcestershire sauce
2 1/2 lb. fresh flounder fillets, pat dried 1/2 lemon, juice
3 tbsp seafood seasoning 1 tsp hot sauce
2 C. all-purpose flour 1 1/2 C. mayonnaise
2 C. panko breadcrumbs Spice Mix
3 eggs, beaten 1 tbsp onion powder
1 large French baguette, sliced 3/4 tsp pepper
12 tomatoes, slices 1 tbsp salt
8 romaine leaves, sliced 1 tbsp thyme
1 small red onion, sliced 2 tsp paprika
Remoulade 1/4 tsp sage
1 tsp hot relish 1/4 tsp rosemary
2 tbsp capers 1/4 tsp celery seed
2 tbsp Dijon mustard 1 pinch cayenne
2 tsp chopped tarragon leaves
1/2 tsp fish sauce
fresh ground black pepper
Directions
1. For the remoulade: in food processor, add all the ingredients except the mayonnaise and
process until well combined.
2. Transfer the mixture into a bowl with the mayonnaise and stir to combine well.
3. Place in the fridge before using.
4. For the seafood seasoning: in an airtight jar, place all the ingredients.
5. Seal the jar and shake well to combine.
6. Season the fish fillets with the seafood seasoning lightly.
Florida Flounder Sandwiches 73

7. In a shallow bowl, mix together the flour and 3 tbsp of the seafood seasoning.
8. In a second shallow bowl, add the eggs and beat lightly.
9. In a third shallow bowl, add the breadcrumbs.
10. Coat the fish fillets with the flour mixture, then dip into beaten eggs and finally, coat with
the breadcrumbs.
12. Add the fish fillets and fry for about 5-6 minutes.
13. With a slotted spoon transfer the fillets onto a paper towels-lined plate to drain.
14. Place the remoulade sauce onto both sides of the bread evenly.
15. Place some romaine onto each bottom piece of the bread, followed by the fish, tomato, red
onion and more romaine.
16. Cover with the top pieces of bread and enjoy
74
Award Winning Prep Time: 5 mins
Tuna Salad Total Time: 10 mins

Calories 201.8
Fat 9.3g
Cholesterol 40.0mg
Sodium 650.1mg
Carbohydrates 8.6g
Protein 20.4g
Ingredients
1 (6 oz.) cans albacore tuna, drained and 2 dashes French's mustard
flaked pepper
2 tbsp onions, chopped bread
2 tbsp dill relish 1/2 hard-boiled egg, peeled and chopped
1 tbsp ripe olives, sliced
1 tbsp mayonnaise
1 tbsp ranch dressing
Directions
1. In a bowl, add all the ingredients except the bread and mix well.
2. Place the tuna mixture onto bread slices and enjoy.
Award Winning Tuna Salad Sandwiches 75

FRESNO
Topped Cheddar
Prep Time: 10 mins
Total Time: 15 mins

Calories 362.5
Fat 22.5g
Cholesterol 32.1mg
Sodium 468.8mg
Carbohydrates 29.1g
Protein 12.6g
Ingredients
4 whole wheat sandwich rounds 1 C. shredded cheddar cheese
1 mashed avocado salt and pepper
1/2 C. chopped tomato
1/2 C. chopped red onion
2 tbsp ranch dressing
Directions
2. In a bowl, add the tomato, avocado and onion and mix well.
3. In the bottom of a baking sheet, arrange the sandwich rounds.
4. Place the avocado mixture onto each sandwich round evenly, followed by the dressing,
cheese.
5. Sprinkle with the salt and pepper and cook under the broiler for about 5 minutes.
6. Enjoy hot.
76 Fresno Topped Cheddar Sandwiches

Colorado Springs Prep Time: 15 mins
Chicken Total Time: 35 mins

Calories 461.1
Fat 32.9g
Cholesterol 118.3mg
Sodium 540.3mg
Carbohydrates 6.5g
Protein 35.9g
Ingredients
4 ciabatta rolls, halved horizontally 2 tbsp chopped shallots
3 tbsp extra virgin olive oil, divided 3 garlic cloves, pressed
whole grain mustard 2 C. shredded cooked chicken
8 oz. Fontina cheese, shredded, divided 1 (5 oz.) bags Baby Spinach
12 oz. sliced white mushrooms
Directions
2. Scoop out some bread from the center of each ciabatta roll.
3. Drizzle each roll with the oil evenly.
4. Place the mustard on each bottom roll evenly and top with half of the fontina cheese.
5. In a skillet, add 2 tbsp of the oil over medium-high heat and cook until heated through.
6. Add the mushrooms and stir fry for about 5 minutes.
7. Add the shallots and garlic and stir fry for about 2-3 minutes.
8. Add the chicken and stir fry for about 3 minutes.
9. Remove from the heat and place the chicken mixture onto a plate.
10. In the same skillet, heat 1 tbsp of the oil and stir fry the spinach for about 2 minutes.
11. Stir in the salt and pepper and remove from the heat.
12. Drain the spinach completely.
13. Place the chicken mixture onto each bottom roll, followed by the spinach and remaining
cheese.
14. Cover each with top roll and with a piece of foil, wrap each one tightly.
16. Enjoy hot.
Colorado Springs Chicken Sandwiches 77

CURRY
Jalapeño
Prep Time: 10 mins
Total Time: 10 mins
Sandwich Spread Servings per Recipe: 12

Calories 74.0
Fat 6.6g
Cholesterol 13.6mg
Sodium 191.1mg
Carbohydrates 3.0g
Protein 0.7g
Ingredients
2/3 C. Miracle Whip 1/4 tsp curry powder
1/4 C. Dijon mustard 2 tbsp jalapeños, chopped
1 C. sour cream
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix until well combined.
2. Cover the bowl and place in the fridge to chill before using.
3. Enjoy the mixture into your favorite sandwich.
80 Curry Jalapeño Sandwich Spread

Connecticut Prep Time: 5 mins
Breakfast Total Time: 15 mins

Calories 567.6
Fat 43.8g
Cholesterol 302.4mg
Sodium 710.4mg
Carbohydrates 26.7g
Protein 16.8g
Ingredients
2 croissants, halved horizontally 2 oz. smoked salmon, chopped
4 tbsp butter 1 sprig dill
2 eggs
salt and pepper
1 tbsp heavy cream
Directions
2. Arrange the croissant halves onto a baking sheet and cook in the oven for about 5-6
minutes.
3. Meanwhile, in a bowl, add the eggs, salt and pepper and beat well.
4. In a frying pan, add the butter over low heat and cook until melted.
5. Add the eggs and cook for about 2 minutes, mixing continuously.
6. Remove from the heat and stir in the salmon and cream until well combined.
7. Place the salmon mixture into each croissant and enjoy with a garnishing of the dill.
Connecticut Breakfast Sandwiches 81

PATTY’S
Simple Autumn
Prep Time: 10 mins
Total Time: 10 mins

Calories 252.7
Fat 8.9g
Cholesterol 22.0mg
Sodium 2897.3mg
Carbohydrates 35.1g
Protein 10.4g
Ingredients
2 slices whole wheat bread, toasted
2 -3 tbsp whipped cream cheese
3 -4 pepperoncini peppers
Directions
1. In a bowl, add all the ingredients and mix until well combined.
2. Cut the pepperoncini and remove the seeds and stem.
3. Place the cream cheese onto each bread slice evenly.
4. Place the pepperoncini pieces onto 1 bread slice and cover with the reaming bread slice.
5. Enjoy.
82 Patty’s Simple Autumn Sandwiches

New Zealand Prep Time: 40 mins
Sandwich Cookies Total Time: 2 hrs 40 mins

Calories 2382.4
Fat 155.0g
Cholesterol 407.5mg
Sodium 962.3mg
Protein 27.6g
Ingredients
1 C. butter, softened Insides
1 1/4 C. sugar 1 C. heavy whipping cream
1 egg 1 1/4 C. milk chocolate chips
1 egg yolk 1 3/4 C. semi-sweet chocolate chips, divided
4 tsp instant espresso granules
2 tsp vanilla extract
2 1/2 C. all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 C. ground hazelnuts
Directions
1. For the filling: in a pot, add the cream and cook until boiling.
2. Remove from the heat and stir in 3/4 C. of the semi-sweet chocolate chips and all the
milk chocolate chips and until melted completely.
3. Place the cream mixture into a bowl and Place in the fridge for about 2 hours, mixing
often.
4. For the cookies: in a bowl, add the flour, baking powder and salt and mix well.
5. In another bowl, add the sugar and butter and beat until creamy.
6. Add the espresso granules, egg, yolk and vanilla and beat until well combined.
7. Slowly, add the flour mixture and mix until well combined.
8. Gently, fold in the hazelnuts.
9. Cut the dough into 3 equal sized portions.
10. With your hands, flatten each portion into a circle.
11. With a plastic wrap, cover each dough circle and place in the fridge for about 1 1/2
hours.
New Zealand Sandwich Cookies 83

12. Set your oven to 375 degrees F.
13. Place the dough circles onto a lightly floured surface and roll each into 1/8-inch
thickness.
14. With a floured 1 1/2-inch cookie cutter, cut the cookies.
15. Arrange the cookies onto an ungreased baking sheet about 1/2-inch apart.
17. Remove from the oven and keep onto the wire rack to cool.
18. Place the filling onto half of the cookies and cover with the remaining cookies.
19. In a microwave-safe bowl, add the remaining semisweet chocolate chips and microwave
until melted.
20. Spread the melted chocolate over each cookie and keep aside until set.
21. Enjoy.
84
Amish Prep Time: 30 mins
Sandwich Cookies Total Time: 38 mins

Calories 198.1
Fat 10.0g
Cholesterol 15.4mg
Sodium 54.0mg
Carbohydrates 26.8g
Protein 2.0g
Ingredients
2/3 C. all-purpose flour 1/4 C. milk
2 C. quick-cooking rolled oats Filling
2/3 C. butter 1 C. semi-sweet chocolate chips, melted
1 C. granulated sugar 1 C. white chocolate chips, melted
1/4 C. corn syrup
Directions
1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with a
greased piece of the foil.
2. In a bowl, add the oats and flour and mix well.
3. In another bowl, add the corn syrup, sugar and butter and beat until well combined.
4. Add the milk and beat until well combined.
5. Add the flour mixture and mix until well combined.
6. With tsp place the mixture onto the prepared cookie sheet about 3-inch apart.
7. With your fingers, press each cookie lightly.
9. Remove from the oven and immediately, place the cookies alongside the foil onto a wire
rack to cool.
10. Place the semi-sweet chocolate chips onto the bottom of 1/4 of the cookies.
11. Place the white chocolate onto the bottom of 1/4 of the cookies.
12. Cover each with the remaining cookies. Enjoy.
Amish Sandwich Cookies 85

CHICKEN
on Croissants
Prep Time: 10 mins
Total Time: 10 mins

Calories 508.7
Fat 29.8g
Cholesterol 80.8mg
Sodium 2049.2mg
Carbohydrates 40.0g
Protein 22.1g
Ingredients
3/4 C. mayonnaise softened butter
1/4 C. sliced green onion lettuce leaf
1 tbsp Dijon mustard tomatoes, slices
1 tbsp chopped dill 6 plain croissants
1/2 tsp salt
2 C. cubed cooked chicken
Directions
1. In a bowl, add the chicken, mayonnaise, mustard, green onion, dill and salt and mix until
well combined.
2. Spread the butter onto the croissants.
3. Place the lettuce into the croissants, followed by the tomato slices and chicken mixture.
4. Enjoy.
86 Chicken on Croissants
Tuna Prep Time: 10 mins
Sandwiches in Total Time: 10 mins
Greece Servings per Recipe: 3

Calories 188.7
Fat 18.1g
Cholesterol 0.0mg
Sodium 7.0mg
Carbohydrates 5.1g
Protein 0.7g
Ingredients
1/4 C. olive oil sliced kalamata olive
1/2 C. red wine vinegar 1 fresh tomatoes, sliced
1 red onion, sliced leafy greens
1 can tuna Italian bread
capers
Directions
1. In a bowl, add the vinegar and oil and mix well.
2. Stir in the onions and keep aside until using.
3. Place the oil mixture onto the bottom half of bread in a thin layer, followed by the onions,
capers, olives, tuna, tomato, leaf green and drizzle with the oil mixture.
4. Cover with the top half of bread.
5. Cut into desired sized pieces and enjoy.
Tuna Sandwiches in Greece 87

PULLED
Chicken
Prep Time: 10 mins
Total Time: 20 mins

Calories 239.3
Fat 7.7g
Cholesterol 39.1mg
Sodium 376.9mg
Carbohydrates 25.3g
Protein 15.9g
Ingredients
4 -6 oz. pulled rotisserie-cooked honey mustard dressing
chicken olive oil
2 slices bread
shredded cheddar cheese
Directions
2. Coat the outside of each bread slice with the oil evenly.
3. In the bottom of a baking sheet, arrange the bread slices, oiled side up.
4. Cook in the oven until just crispy.
5. Remove the baking sheet from the oven and flip the bread slices.
6. Place the chicken onto 1 bread slice, followed by the cheddar cheese.
7. Place the dressing onto another piece evenly.
8. Cook under the broiler until cheese melts completely.
9. Enjoy hot
90 Pulled Chicken Sandwiches

Chicago Prep Time: 10 mins
Cube Steak Total Time: 30 mins

Calories 403.3
Fat 25.5g
Cholesterol 61.0mg
Sodium 738.5mg
Carbohydrates 38.0g
Protein 6.3g
Ingredients
2 -3 lb. cube steaks sliced 1/3 C. Worcestershire sauce
1 large onions, sliced Tabasco sauce
4 deli rolls
1/2 C. butter
3 dashes Lawry's Seasoned Salt
Directions
1. In a skillet, melt 2 tbsp of the butter and stir fry the onion for about 5-6 minutes.
2. Transfer the onion onto a plate and keep aside.
3. Sprinkle the steak slices with the seasoned salt.
4. In the same skillet, add 2 tbsp of the butter over high heat and cook until melted
completely.
5. Add the steak and cook for about 1 minute per side.
6. Add the cooked onion, 2 tbsp of the butter, half of the Worcestershire sauce and 5-6
shakes of the Tabasco sauce and mix well.
7. Spread butter onto French roll halves evenly.
8. Heat a skillet and cook the rolls until browned.
9. Arrange the bottom halves of the rolls onto each plate
10. Divide the meat mixture onto each bottom roll and top with some of pan juice.
11. Cover with the top half of each roll.
12. Cut in sandwich in half and enjoy.
Chicago Cube Steak Sandwiches 91

EUROPEAN
Grilled Cheese
Prep Time: 10 mins
Total Time: 20 mins

Calories 352.1
Fat 15.2g
Cholesterol 54.0mg
Sodium 1013.0mg
Carbohydrates 31.2g
Protein 22.3g
Ingredients
8 slices pumpernickel bread 1 tbsp chopped dill
6 1/2 oz. havarti cheese, sliced
4 oz. smoked salmon
Directions
1. Place the cheese onto 4 bread slices, followed by the salmon and dill.
2. Cover each with the remaining bread slices.
3. Place a skillet over medium-low heat until heated through.
4. Add the sandwiches and cook for about 10 minutes, flipping once halfway through.
92 European Grilled Cheese

Nebraska Prep Time: 5 mins
Apple Sandwiches Total Time: 5 mins

Calories 583.1
Fat 25.9g
Cholesterol 75.3mg
Sodium 1107.7mg
Carbohydrates 68.9g
Protein 22.8g
Ingredients
100 g smoked salmon 1 tomatoes, sliced
1/2 C. cream cheese 6 slices brown bread
1 green apple, cored and sliced
Directions
1. Place the cream cheese onto 3 bread slices evenly, followed by the salmon, tomato and
apple.
3. Enjoy.
Nebraska Apple Sandwiches 93

TURKEY
Gyros

Calories 359.9
Fat 6.2g
Cholesterol 61.4mg
Sodium 514.8mg
Carbohydrates 43.8g
Protein 30.6g
Ingredients
1 C. plain nonfat yogurt 1 stalk celery, diced
1/2 C. peeled cucumber, minced 3 C. cooked turkey, cut into chunks
1 tsp dry dill weed 1/3 C. crumbled feta cheese
1 tsp dried mint 6 pita breads, halved
1 C. halved green seedless grape 1 head red leaf lettuce
1/2 C. diced green bell pepper
Directions
1. In a bowl, add all the ingredients except the pita bread and lettuce and mix until well
combined.
2. Cover the bowl and place in the fridge for about 2-3 hours.
3. Place lettuce into each pita half, followed by the turkey mixture.
4. Enjoy.
94 Turkey Gyros
Open Faced Prep Time: 15 mins
Dijon Caprese Total Time: 30 mins

Calories 195.0
Fat 11.6g
Cholesterol 0.0mg
Sodium 2850.8mg
Carbohydrates 16.1g
Protein 12.1g
Ingredients
2 tsp olive oil 2 tbsp Dijon mustard
1 garlic clove, sliced 3 (3 oz.) plum tomatoes, sliced
1 (6 oz.) bags Baby Spinach 6 oz. light Jarlsberg cheese, shredded
salt, dash
pepper, dash
6 slices whole-grain artisan bread
Directions
2. In a nonstick skillet, add the oil over medium heat and cook until heated.
3. Add the garlic and cook for about 2-3 minutes, mixing often.
4. Add the spinach and cook for about 2-3 minutes.
5. Stir in 1/8 tsp of each salt and pepper. and remove from the heat.
6. Meanwhile, in the bottom of a baking sheet, arrange the bread slices and cook under the
broiler for about 2 minutes.
7. Remove from the oven and flip the bread slices.
8. Place the mustard onto all bread slices, followed by the spinach, tomato and cheese.
9. Cook under the broiler for about 2-3 minutes.
10. Enjoy hot.
Open Faced Dijon Caprese Sandwiches 95

ALTERNATIVE
Carolina Classic
Prep Time: 5 mins
Total Time: 5 mins
(PB and Mayo) Servings per Recipe: 1

Calories 291.6
Fat 14.6g
Cholesterol 3.8mg
Sodium 531.9mg
Carbohydrates 33.2g
Protein 8.6g
Ingredients
2 slices white bread 2 lettuce leaves
1 tbsp mayonnaise
1 tbsp peanut butter
Directions
1. Place the peanut butter on one side of the 1 bread slice.
2. Place the mayonnaise on one side of the remaining bread slice and top with the lettuce.
3. Cover with the remaining bread slice and enjoy.
96 Alternative Carolina Classic

Golden State Prep Time: 15 mins
Mushroom Total Time: 50 mins

Calories 143.3
Fat 5.4g
Cholesterol 8.3mg
Sodium 206.4mg
Carbohydrates 18.5g
Protein 5.2g
Ingredients
1/2 large red onion, sliced 1 tbsp olive oil
1 red bell pepper, wedges 2 tsp balsamic vinegar
1 large portabella mushroom, sliced 1/2 tsp minced garlic
1 zucchini, sliced lengthwise 4 large rolls, sliced lengthwise
2 tbsp pesto sauce 2 oz. Brie cheese, sliced
2 tbsp light sour cream
Directions
1. Set your oven to 450 degrees F before doing anything else and line a baking sheet with a
piece of the foil.
2. In the bottom of the prepared baking sheet, arrange the vegetables and spray with the
cooking spray lightly.
3. Cook in the oven for about 30-35 minutes, flipping once half way through.
4. Meanwhile, in a bowl, add the sour cream and pesto and mix well.
5. Remove the vegetables from the oven and chop into desired sized pieces.
6. In a bowl, add the chopped vegetables, garlic, vinegar and oil and toss to coat well.
7. Place the pesto mixture onto each roll.
8. Place vegetable mixture onto each bun, followed by the Brie.
9. Cut in half and enjoy.
Golden State Mushroom Sandwiches 97

RUMP
Steak Sandwiches
Prep Time: 15 mins

Calories 10.9
Fat 0.0g
Cholesterol 0.0mg
Sodium 2.5mg
Carbohydrates 2.1g
Protein 1.0g
Ingredients
1 rump steak salt
1 loaf white sandwich loaf black pepper, ground
2 -3 portabella mushrooms, big
Directions
1. Cut the end of the loaf and keep aside.
2. Carefully, remove the enough center of bread loaf to fit the steak and mushrooms.
3. Season the steak with the seasoning of your choice.
4. Heat a skillet and sear the steak until desired doneness.
5. Transfer the steak onto a plate and sprinkle with the salt generously.
6. In the same skillet, add the mushrooms and cook until desired doneness.
7. Stuff the center of the loaf with the steak.
8. Arrange the mushrooms on the sides of the steak to fill the bread.
9. Adjust the removed crust end over the loaf.
10. With a double sheet of the foil, wrap the loaf and with kitchen string, secure it.
11. Now, wrap with a parchment paper and with kitchen string, secure it.
12. Arrange the wrapped oaf onto a smooth surface and place a heavy pan on top for about
6 hours.
13. Remove both wraps from the loaf and cut into desired sized slice.
14. Enjoy.
100 Rump Steak Sandwiches

Chopped Prep Time: 2 mins
Beef Sandwiches Total Time: 18 mins

Calories 486.2
Fat 12.0g
Cholesterol 91.8mg
Sodium 661.9mg
Carbohydrates 52.8g
Protein 39.8g
Ingredients
1 (1 -1 1/2 lb.) beef flank steak 1/4 C. mayonnaise
1/2 C. barbecue sauce 4 French baguettes, split, toasted
1 red pepper, quartered 4 lettuce leaves
1 yellow pepper, quartered
Directions
1. Set your grill for medium-high heat and lightly, grease the grill grate.
2. Cook the steak onto the grill for about 16-20 minutes, flipping once half way through,
coating with the barbecue sauce in the last 3-4 minutes of the cooking.
3. Cook the peppers onto the grill for about 4-6 minutes, flipping once half way through,
coating with the barbecue sauce in the last 1-2 minutes of the cooking.
4. Remove the steak and peppers from the grill and transfer onto the cutting board.
5. Cut the steak and peppers into thin slice.
6. Place the mayonnaise onto the baguette slices evenly and top with the lettuce, followed
by the steak and peppers.
7. Enjoy.
Chopped Beef Sandwiches 101

JACKSONVILLE
Chicken Salad
Prep Time: 15 mins

Calories 411.1
Fat 22.5g
Cholesterol 49.9mg
Sodium 456.6mg
Carbohydrates 33.0g
Protein 22.2g
Ingredients
2 tbsp mayonnaise salt and pepper
2 tbsp sour cream lettuce
1 tsp dried tarragon leaf, leaves crushed 4 slices whole wheat bread
1 (4 1/2 oz.) chunk chicken breasts, dill pickle
drained potato chips
1/4 C. slivered almonds, toasted
1/4 C. chopped celery
Directions
1. In a bowl, add the chicken, sour cream, mayonnaise, almonds, celery, tarragon, salt and
pepper and mix until well combined.
2. Cover the bowl and place in the fridge for about 2 hours.
3. Place the chicken mixture onto 2 bread slices evenly and top with the lettuce.
4. Cover with the remaining bread slices and enjoy alongside the potato chips and dill pickle.
102 Jacksonville Chicken Salad Sandwiches

Texas Prep Time: 10 mins
Sirloin Rolls Total Time: 1 hr 40 mins

Calories 557.2
Fat 32.8g
Cholesterol 83.3mg
Sodium 378.6mg
Carbohydrates 34.0g
Protein 30.0g
Ingredients
2 tbsp vegetable oil 4 C. water
1 onion, sliced 6 dashes Tabasco sauce
1/2 green pepper, strips 4 kaiser rolls, split and toasted
3/4 lb. sirloin steaks, strips
2 cloves garlic, minced
Directions
1. In a skillet, add 1 tbsp of the oil over medium-high heat and cook until heated through.
2. Add the green pepper and onion and sauté for about 3 minutes.
3. With a slotted spoon, transfer the onion mixture into a bowl and keep aside.
4. In the same skillet, add the remaining oil and cook until heated through.
5. Add the garlic, beef, salt and pepper and cook until beef is no more pink, stirring
frequently.
6. Add 2 C. of the water and cook until all the liquid is absorbed.
7. Add the Tabasco sauce and remaining water and cook until all the liquid is absorbed.
8. Place the beef mixture onto the rolls with a topping of the onion mixture.
9. Enjoy.
Texas Sirloin Rolls 103

ENGLISH
Sandwich Cookies
Prep Time: 15 mins
Total Time: 25 mins

Calories 3588.0
Fat 162.8g
Cholesterol 626.6mg
Sodium 1823.3mg
Protein 24.7g
Ingredients
1 C. butter, softened Topping
1 C. brown sugar 2/3 C. butter, softened
1/2 C. sugar 4 C. confectioners' sugar
2 large eggs 1 tsp vanilla
2 tsp vanilla extract 3 -5 tbsp half-and-half cream
2 1/2 C. all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 C. English toffee bits
Directions
1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with
the parchment paper. In a bowl, add the flour, baking soda and salt and mix well. In
another bowl, add the sugar and butter and beat until creamy. Add the eggs and vanilla
and beat until well combined. Add the flour mixture and mix until well combined. Gently,
fold in the toffee bits.
2. With a tsp, place the mixture onto the prepared baking sheet.
4. Remove from the oven and keep onto a wire rack to cool.
5. Meanwhile, for the frosting: in a bowl, add the sugar and butter and beat until creamy.
6. Add the vanilla and beat until well combined.
7. Add the half-and-half and mix until desired consistency of frosting is achieved. Spread
the frosting onto half of the cookies.
8. Top with the remaining cookies to make sandwiches. Enjoy.
104 English Sandwich Cookies

Turkey Prep Time: 10 mins
on Provolone Total Time: 20 mins

Calories 496.0
Fat 28.3g
Cholesterol 60.8mg
Sodium 1124.0mg
Carbohydrates 43.4g
Protein 17.2g
Ingredients
2 slices cooked turkey 1 tsp red onion, chopped
2 slices cooked turkey bacon 2 slices wheat bread
1 slice provolone cheese 2 tsp butter
1 tbsp mayonnaise
2 tbsp whole cranberry sauce
Directions
1. In a bowl, add the cranberry sauce and onion and stir to combine well.
2. Spread the mayonnaise on one side of 1 bread slice.
3. Spread the cranberry sauce mixture onto the remaining bread slice evenly and top with
the turkey slices, followed by the bacon and provolone.
5. In a grill pan, melt the butter and cook the sandwich until golden brown from both sides.
6. Cut the sandwich in half and enjoy.
Turkey on Provolone Sandwich 105

SUMMER
Cream Cheese
Prep Time: 15 mins
Total Time: 15 mins

Calories 212.0
Fat 9.9g
Cholesterol 23.2mg
Sodium 280.1mg
Carbohydrates 26.4g
Protein 4.4g
Ingredients
1/2 seedless cucumber, peeled and 1/4 C. cream cheese
sliced 16 slices white bread, crust removed
1/4 C. loosely packed mint leaves, salt
rinsed, chopped
1/4 C. unsalted butter
Directions
1. With paper towels, pat dry the cucumber slices to remove the moisture.
2. In a bowl, add the cream cheese, butter and mint and mix well.
3. Place the mint mixture on one side of each bread slice evenly.
4. Place the cucumber slices onto the buttered side of 8 slices and sprinkle with the salt.
5. Cover with the remaining bread slices, buttered side down.
6. Cut the sandwiches in half diagonally and enjoy
106 Summer Cream Cheese Sandwiches

Central American Prep Time: 30 mins
Sweet Milk Cookie Total Time: 45 mins

Calories 68.3
Fat 2.6g
Cholesterol 19.0mg
Sodium 46.5mg
Carbohydrates 10.6g
Protein 0.4g
Ingredients
1/2 C. butter 1 tsp baking powder
1 C. sugar 1/4 tsp salt
1 egg 1 C. dulce de leche, see appendix
2 egg yolks
1 tsp vanilla
2 tsp lemon rind, grated
1 1/2 C. cornstarch
1/2 C. flour
Directions
1. Set your oven to 350 degrees F before doing anything else and generously, grease a
baking sheet.
2. In a bowl, add the flour, cornstarch, baking powder and salt and mix well. Now, sift the
flour mixture into another bowl.
3. In a third bowl, add the butter and beat for about 1 minute.
4. Add the sugar and beat until mixture becomes fluffy.
5. Add the egg and 1 egg yolk and beat until well combined.
6. Add the remaining egg yolk and beat until well combined.
7. Add the lemon rind and vanilla and beat until well combined.
8. Add the flour mixture and mix until well combined.
9. With a small spoon, place the mixture onto the prepared baking sheet in a single layer.
Cook in the oven for about 15 minutes.
10. Remove from the oven and keep onto a wire rack to cool.
11. Spread the dulce de leche onto half of the cookies.
12. Top with the remaining cookies to make sandwiches.
13. Enjoy as dessert.
Central American Sweet Milk Cookie Sandwiches 107
HOW TO
Make a Salami
Prep Time: 5 mins
Total Time: 15 mins

Calories 279.0
Fat 13.3g
Cholesterol 33.6mg
Sodium 940.7mg
Carbohydrates 25.7g
Protein 13.1g
Ingredients
4 hamburger buns 4 slices onions
8 slices hard salami 1/4 C. barbecue sauce
4 slices American cheese
Directions
2. Place the barbecue sauce on top half of each bun.
3. Place the salami onto bottom of each hamburger bun, followed by the cheese and onion.
4. Cover with the op halves of buns.
5. With a piece of foil, wrap each sandwich and cook in the oven for about 5-10 minutes.
6. Enjoy hot.
110 How to Make a Salami Sandwich

Cheesy Prep Time: 30 mins
French Ground Beef Total Time: 34 mins

Calories 759.9
Fat 33.7g
Cholesterol 113.2mg
Sodium 1851.3mg
Carbohydrates 71.7g
Protein 40.3g
Ingredients
1 loaf unsliced French bread, halved 1 tbsp Worcestershire sauce
lengthwise salt and pepper
1 lb. ground beef 4 slices process American cheese, halved
1 can condensed cheddar cheese soup, diagonally
undiluted
1 medium onion, chopped
2 cloves garlic, minced
1 celery rib, chopped
Directions
2. Carefully, scoop the center of each bread half, leaving about 1/2-inch shell.
3. Then chop removed bread into cubes and keep aside.
4. Place a skillet over medium-high heat until heated through.
5. Add the onion, ground beef and garlic and cook until meat is browned completely.
6. Add the celery, soup, Worcestershire sauce, salt and pepper and cook for about 4-5
minutes, stirring frequently.
7. Stir in reserved bread cubes and remove from the heat.
8. Place the mixture into the bread shell evenly, followed by the cheese slices.
9. Cover with the bread top.
10. In the bottom of an ungreased baking sheet, arrange the bread.
12. Cut into desired sized pieces and enjoy.
Cheesy French Ground Beef Sandwiches 111

EASY
Rustic Apple
Prep Time: 5 mins
Total Time: 10 mins

Calories 254 kcal
Fat 13.2 g
Carbohydrates 30.5g
Protein 4g
Cholesterol 31 mg
Sodium 423 mg
Ingredients
1 tbsp butter
2 slices bread
3 tbsps applesauce
Directions
1. Coat 1 side of the bread with butter then place the buttered portion of the bread facing
downwards in a hot frying pan.
2. Coat the top of the bread with your applesauce evenly and cook the bread for 6 mins
after forming a sandwich between the two pieces.
3. Enjoy.
112 Easy Rustic Apple Sandwich

Beef Prep Time: 15 mins
Broiled Sandwich Total Time: 15 mins

Calories 228 kcal
Fat 17.8 g
Carbohydrates 3.4g
Protein 13.2 g
Cholesterol 46 mg
Sodium 261 mg
Ingredients
1 C. chopped cooked beef 1/4 tsp salt
2 stalks celery, chopped 1/8 tsp ground black pepper
1 carrot, diced 1/8 tsp garlic powder
1/4 C. chopped onion 2 sesame seed buns, toasted until the broiler
3 tbsps mayonnaise
Directions
1. Get a bowl, combine: garlic powder, beef, black pepper, celery, salt, carrot, mayo, and
onion. Stir the mix until it is even.
2. Enjoy on toasted sesame seed buns.
Beef Broiled Sandwich 113

PEANUT
and Olive
Prep Time: 10 mins
Total Time: 10 mins

Calories 360 kcal
Fat 22 g
Carbohydrates 32.1g
Protein 12.4 g
Cholesterol 0 mg
Sodium 1239 mg
Ingredients
2 tbsps peanut butter
2 slices bread
8 green olives, sliced
Directions
1. Coat 1 piece of bread with peanut butter then evenly with your olives.
2. Form a sandwich with the other piece of bread.
3. Enjoy.
114 Peanut and Olive Sandwich

Tandoori Prep Time: 15 mins
Apple Asiago Total Time: 30 mins

Calories 342 kcal
Fat 21.9 g
Carbohydrates 30.5g
Protein 9.5 g
Cholesterol 26 mg
Sodium 492 mg
Ingredients
1 apple, cored and chopped 4 slices turkey bacon
1/3 bunch kale, chopped 3 large cracked wheat dinner-style rolls, split
1 tbsp tandoori seasoning or curry 3 tbsps grated Asiago cheese
powder
1 tsp cayenne pepper
1/4 C. apple cider
1 tbsp olive oil
Directions
1. Fry your bacon for 11 mins then place the bacon on some paper towel to drain.
2. Begin to stir the following in the apple cider, apples, cayenne, kale, and tandoori spice.
3. Top the mix with the olive oil as it fries in the bacon fat and let everything cook for 8
mins. Then place the mix to the side.
4. Evenly coat the bottom piece of the bread with the tandoori mix then with some bacon
and asiago.
5. Form sandwiches with the other half of the bread.
6. Enjoy.
Tandoori Apple Asiago Sandwich 115

NAPA
Zucchini
Prep Time: 30 mins
Total Time: 50 mins

Calories 393 kcal
Fat 23.8 g
Carbohydrates 36.5g
Protein 9.2 g
Cholesterol 22 mg
Sodium 623 mg
Ingredients
1/4 C. mayonnaise 1 small yellow squash, sliced
3 cloves garlic, minced 2 (4-x6-inch) focaccia bread pieces, split
1 tbsp lemon juice horizontally
1/8 C. olive oil 1/2 C. crumbled feta cheese
1 C. sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
Directions
1. Get a bowl, combine: lemon juice, mayo, and minced garlic.
2. Place a covering of plastic on the bowl and put everything in the fridge. Now get your
outdoor grill hot and coat the grate with oil.
3. Lay your zucchini and bell peppers in the center of the grate then spread the squash and
onions around the peppers.
4. Grill the veggies for 5 mins then flip them and continue grilling for 4 more mins.
5. Now remove everything from the grill.
6. Coat your pieces of bread with the mayo mix liberally then add some feta to each.
7. Lay your bread on the grill with the cheese facing upwards and toast the bottoms of the
bread for 4 mins.
8. Top the sandwiches evenly with the veggies and serve open faced.
9. Enjoy.
116 Napa Zucchini Sandwiches

Honey Prep Time: 30 mins
Bread for Total Time: 2 hrs 45 mins

Calories 191 kcal
Fat 4.7 g
Carbohydrates 31.9g
Protein 5.8 g
Cholesterol 24 mg
Sodium 163 mg
Ingredients
1 1/4 C. warm milk 1 1/4 tsps bread machine yeast
1 egg, beaten 2 tbsps butter, melted
2 tbsps butter, softened
1/4 C. honey
3/4 tsp salt
2 3/4 C. bread flour
1 C. whole wheat flour
Directions
1. Add all the ingredients to a bread machine and set the machine to the dough cycle.
2. Now roll the bread into a thickness of 1 inch and slice the dough into rolls with a biscuit
or cookie cutter.
3. Layer the rolls in a jellyroll pan that has been coated with nonstick spray and place a
kitchen towel over everything.
4. Let the dough sit for 65 mins. After 35 mins set your oven to 350 degrees before
continuing.
5. Once the dough has sat for 65 mins and the oven is hot cook the rolls in the oven for 12
mins then top them with some melted butter liberally.
6. Enjoy.
Honey Bread for Sandwiches 117

THE BEST
Egg Salad
Prep Time: 10 mins
Total Time: 35 mins

Calories 344 kcal
Fat 31.9 g
Carbohydrates 2.3g
Protein < 13 g
Cholesterol 382 mg
Sodium 1351 mg
Ingredients
8 eggs salt and pepper to taste
1/2 C. mayonnaise 1/4 tsp paprika
1 tsp prepared yellow mustard
1/4 C. chopped green onion
Directions
1. Get your eggs boiling in water.
2. Once the water is boiling, shut the heat, place a lid on the pot, and let the eggs sit in the
water for 15 mins.
3. Drain the liquid, remove the shells, and dice the eggs.
4. Now grab a bowl, combine: green onions, eggs, mustard, and mayo.
5. Stir the mix until it is smooth and even then top everything with the paprika, some
pepper, and salt.
6. Stir the mix again then serve the salad on some warmed bread rolls.
7. Enjoy.
120 The Best Egg Salad Sandwich

Pesto Prep Time: 5 mins
Provolone American Total Time: 15 mins

Calories 503 kcal
Fat 36.5 g
Carbohydrates 24.2g
Protein 20.4 g
Cholesterol 82 mg
Sodium 1108 mg
Ingredients
2 slices Italian bread 2 slices tomato
1 tbsp softened butter, divided 1 slice American cheese
1 tbsp prepared pesto sauce, divided
1 slice provolone cheese
Directions
1. Coat a piece of bread with butter and place the bread in a frying pan with the buttered
side facing downwards.
2. Top the bread with 1/2 of the pesto sauce, some tomato, 1 piece of provolone, and 1 piece
of American.
3. Grab the other piece of bread and coat it with the rest of the pesto and place the pesto
side of the bread on top of the cheese.
4. Coat the top of the bread with more butter and cook the sandwich for 6 mins each side.
5. Enjoy.
Pesto Provolone American Sandwich 121

CATALINA’S
Cuban Sandwich
Prep Time: 20 mins
Total Time: 25 mins

Calories 1096 kcal
Fat 84.4 g
Protein 43.3 g
Cholesterol 127 mg
Sodium 3110 mg
Ingredients
1 C. mayonnaise 1/2 lb thinly sliced Swiss cheese
5 tbsps Italian dressing 1 C. dill pickle slices
4 hoagie rolls, split lengthwise 1/2 C. olive oil
4 tbsps prepared mustard
1/2 lb thinly sliced deli turkey meat
1/2 lb thinly sliced cooked ham,
optional
Directions
1. Get a bowl, combine: Italian dressing and mayo. Coat your bread liberally with the mix.
2. Now add a layer of mustard then: cheese, ham, and turkey.
3. Place some pickles across the sandwich and top the bread with olive oil.
4. Fry the sandwiches for 3 mins each side and flatten the sandwich with a spatula as it
cooks.
5. Slice the sandwich into 2 pieces then serve.
6. Enjoy.
122 Catalina’s Cuban Sandwich

Vodka Prep Time: 8 mins
Sauce Sandwich Total Time: 15 mins

Calories 394 kcal
Fat 18.3 g
Carbohydrates 42g
Protein 15 g
Cholesterol 46 mg
Sodium 1032 mg
Ingredients
1/4 C. unsalted butter 1 (8 oz.) package shredded mozzarella cheese
1/8 tsp garlic powder 1 (24 oz.) jar vodka marinara sauce
12 slices white bread
1 tsp dried oregano
Directions
1. Get your oven's broiler hot before doing anything else.
2. Grab a jelly roll pan and layer 6 pieces of bread in it.
3. Top the bread evenly with some mozzarella then place the remaining bread pieces.
4. Get a bowl, combine: garlic powder and butter.
5. Top the sandwiches with 1 tbsp of the butter mix. Then coat everything with some
oregano.
6. Broil the sandwiches for 3 mins then turn the sandwiches over and coat the bread with
another tbsp of butter and more oregano.
7. Continue broiling for 3 more mins then divide the sandwiches into 2 pieces.
8. Enjoy dipped in the marinara sauce.
Vodka Sauce Sandwich 123

ONION
Bread for
Prep Time: 3 hrs 20 mins

Calories 260 kcal
Fat 5.3 g
Carbohydrates 45.9g
Protein 6.9 g
Cholesterol 13 mg
Sodium 487 mg
Ingredients
3/4 C. lukewarm milk 1/4 C. instant potato flakes
5 tbsps lukewarm water 3 C. all-purpose flour
3 tbsps butter, softened 1 (.25 oz.) envelope active dry yeast
1 1/2 tsps salt 1 egg white
3 tbsps white sugar 1 tbsp water
1 tsp onion powder 1/4 C. dried minced onion
3 tbsps dried minced onion
Directions
1. Add the following to a bread machine and set the machine to the dough cycle: yeast, milk,
flour, water, potato flakes, butter, 3 tbsps of dried onions, salt, onion powder, and sugar.
2. Now work the dough on a cutting board coated with flour for 2 mins then slice the dough
into 8 pieces.
3. Shape each piece into a ball then flatten each one.
4. Place the flattened dough in a jellyroll pan which has been coated with nonstick spray
and place a kitchen towel over everything.
5. Let the dough sit for 50 mins.
6. Now set your oven to 350 degrees before doing anything else.
7. Get a small bowl and whisk your water and egg together. Top the rolls with the egg wash
then coat each one with the rest of the minced onions. Cook everything in the oven for 17
mins. Enjoy.
124 Onion Bread for Sandwiches

Mango Prep Time: 20 mins
& Raisin Chutney Total Time: 1 hr 15 mins

Calories 627.2
Fat 2.1g
Cholesterol 0.0mg
Sodium 3748.7mg
Protein 4.2g
Ingredients
1 kg very firm mango 8 tsps salt
2 C. sugar 1 C. raisins or 1 C. sultana
625 ml vinegar
1 (5 cm) pieces ginger, peeled
4 cloves garlic, peeled
2 -4 tsps chili powder
4 tsps mustard seeds
Directions
1. Peel the mango and then remove the pit and chop it.
2. In a pan, add sugar and vinegar, leaving about 20ml and simmer, stirring occasionally
for about 10 minutes. Meanwhile in a food processor, add remaining vinegar, garlic and
ginger and pulse till a paste forms.
3. Transfer the paste into a pan and simmer, stirring continuously for about 10 minutes. Stir
in the mango and remaining ingredients and simmer, stirring occasionally for about 25
minutes or till desired thickness of chutney.
4. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.
5. This chutney can be stored in dark place for about 1 year but remember to refrigerate
after opening.
Mango & Raisin Chutney 125

SPICED
Apple Chutney
Prep Time: 1 hr

Calories 708.1
Fat 1.7g
Cholesterol 0.0mg
Sodium 514.7mg
Protein 4.5g
Ingredients
2 quarts chopped cored, pared tart 2 tbsps ground ginger
apples 2 tsps ground allspice
2 lbs raisins 2 tsps salt
1 C. chopped onion 2 hot red peppers
1 C. chopped sweet red pepper 1 garlic clove, crushed
4 C. brown sugar 1 quart vinegar
3 tbsps mustard seeds
Directions
1. In a pan, mix together all the ingredients and simmer, stirring occasionally for about 1
hour and 15 minutes or till desired thickness of chutney.
2. Transfer the chutney into hot sterilized jars and seal tightly and place in a large bowl of
boiling water for about 10 minutes.
3. (If you like mild flavored chutney than you can add 4 additional C. of apples).
126 Spiced Apple Chutney

Herbed Prep Time: 10 mins
Grape Chutney Total Time: 20 mins

Calories 24.1
Fat 0.5g
Cholesterol 1.2mg
Sodium 4.0mg
Carbohydrates 5.1g
Protein 0.2g
Ingredients
4 C. red seedless grapes 1/4 tsp dried oregano, crumbled
1 tbsp butter 2 tbsps balsamic vinegar
1/2 C. chopped red onion
1 tsp fresh rosemary, snipped
Directions
1. Melt butter in a large skillet and sauté the onion for about 5 minutes.
2. Stir in the rosemary and oregano and sauté for about 1 minute.
3. Meanwhile in a food processor, add the grapes and pulse till chopped roughly.
4. Stir in the vinegar and chopped grapes and cook for about 1-2 minutes or till heated
completely.
Herbed Grape Chutney 127

MINTY
Yogurt Chutney
Prep Time: 3 mins
Total Time: 18 mins

Calories 15.7
Fat 0.8g
Cholesterol 2.9mg
Sodium 305.3mg
Carbohydrates 1.3g
Protein 0.8g
Ingredients
6 tbsps plain yogurt 1/2 tsp chili powder
1/2 tsp salt
2 tsps dried mint
Directions
1. In a large bowl, mix together all the ingredients and mix till well combined.
2. Refrigerate to chill for at least 15 minutes before serving.
130 Minty Yogurt Chutney

Mixed Prep Time: 10 mins
Veggie Chutney Total Time: 10 mins

Calories 21.7
Fat 0.0g
Cholesterol 0.0mg
Sodium 2.2mg
Carbohydrates 4.7g
Protein 0.4g
Ingredients
1/2 C. white vinegar 1 tbsp of fresh mint, chopped
1 tbsp sugar 1 tbsp lime juice
1 small cucumber, chopped 1 small onion, quartered & thinly sliced
1 small red bell pepper, chopped
Directions
1. In a bowl, add sugar and vinegar and stir to combine.
2. Add the remaining ingredients and stir till well combined.
3. Serve warm or chill after refrigerating. (Before using, remove from refrigerator and keep
aside to return to room temperature).
Mixed Veggie Chutney 131

HOW TO
Make Dulce de
Prep Time: 2 mins
Leche Servings per Recipe: 1

Calories 171.6
Fat 4.6g
Cholesterol 18.1mg
Sodium 67.9mg
Carbohydrates 29.0g
Protein 4.2g
Ingredients
1 can sweetened condensed milk
Directions
1. Use a sharp knife of a bottle opener to pierce the top of the milk can.
2. Remove the paper from the can and discard it.
3. Place a large saucepan over medium heat. Place in it the milk can and pour it in the
saucepan enough water to cover 1 inch of the can.
4. Wrap a small piece of oil on top of the can and let it cook for 4 h over low medium heat.
5. Once the time is up, discard the foil and open the milk can. Serve your dulce de leche with
some cut up fruits, crackers..
6. Enjoy.
132 How to Make Dulce de Leche

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Sandwich Sundays - End The Week With Delicious Sandwich Recipes For Every Meal

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Sandwich Sundays - End The Week With Delicious Sandwich Recipes For Every Meal

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End the Week with Delicious Sandwich

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