Ingredients:
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Directions:
Cut off crusts and spread bread with butter.
Place cheese between 2 slices.
Place sandwiches side by side in a 13 × 9-inch baking dish.
Beat eggs with milk.
Pour over sandwiches and let stand for 1 hour or overnight.
Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Wednesday, June 23, 2010
Avocado Quesadillas
Ingredients:
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
Directions:
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Serves 8.
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
Directions:
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Serves 8.
ABC Sandwich
Ingredients:
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crab meat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
Directions:
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crab meat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
Directions:
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
Alaska Salmon Salad Sandwich
Ingredients:
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.
Serves 6 sandwiches.
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.
Serves 6 sandwiches.
Kung Pao Chicken Wrap
Ingredients
1 whole wheat tortilla (8 inch)
1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice, cut in half
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
4 thin cucumber slices
1/4 cup shredded carrots
1 Tbsp. cilantro leaves
2 Tbsp. drained canned pineapple tidbits
2 tsp. chopped PLANTERS COCKTAIL Peanuts
Directions
SPREAD tortilla with mayonnaise; top with remaining ingredients.
FOLD in opposite sides of tortilla, then roll up burrito-style.
1 whole wheat tortilla (8 inch)
1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice, cut in half
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
4 thin cucumber slices
1/4 cup shredded carrots
1 Tbsp. cilantro leaves
2 Tbsp. drained canned pineapple tidbits
2 tsp. chopped PLANTERS COCKTAIL Peanuts
Directions
SPREAD tortilla with mayonnaise; top with remaining ingredients.
FOLD in opposite sides of tortilla, then roll up burrito-style.
Muffalletta Panini
Ingredients
1 Tbsp. chopped black olives
1 tsp. KRAFT Tuscan House Italian Dressing and Marinade
2 thin slices Italian bread
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
3 slices OSCAR MAYER Oven Roasted Turkey Breast
2 thin slices tomato
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
Directions
HEAT panini grill.
COMBINE olives and dressing.
FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
GRILL 5 min. or until golden brown.
1 Tbsp. chopped black olives
1 tsp. KRAFT Tuscan House Italian Dressing and Marinade
2 thin slices Italian bread
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
3 slices OSCAR MAYER Oven Roasted Turkey Breast
2 thin slices tomato
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
Directions
HEAT panini grill.
COMBINE olives and dressing.
FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
GRILL 5 min. or until golden brown.
Herbed Cheese & Turkey Baguette
Ingredients
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
Cheddar-Bacon BBQ Chicken Breast Sandwich
Ingredients
4 small boneless skinless chicken breasts (1 lb.)
1 small onion, cut into 1/2-inch thick slices
1/3 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
8 slices Italian bread (each 1/4" thick), toasted
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
Directions
HEAT grill to medium-high heat.
GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
FILL bread slices with chicken, cheese and onions.
4 small boneless skinless chicken breasts (1 lb.)
1 small onion, cut into 1/2-inch thick slices
1/3 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
8 slices Italian bread (each 1/4" thick), toasted
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
Directions
HEAT grill to medium-high heat.
GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
FILL bread slices with chicken, cheese and onions.
Bacon Cheddar Melt
Ingredients
2 slices sourdough bread
2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 thin slices apple
2 tsp. KRAFT Real Mayo Mayonnaise
Directions
TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.
SPREAD outside of sandwich with mayo.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
2 slices sourdough bread
2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 thin slices apple
2 tsp. KRAFT Real Mayo Mayonnaise
Directions
TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.
SPREAD outside of sandwich with mayo.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Chicken Fajita Sandwich
Ingredients
1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice
Directions
TOP tortilla with remaining ingredients; roll up
1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice
Directions
TOP tortilla with remaining ingredients; roll up
Herbed Cheese & Turkey Baguette
Ingredients
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
Classic Roast Beef with Bacon Cheddar
Ingredients
2 slices roast beef (2 oz.)
1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice
2 slices sourdough bread, toasted
1 tsp. GREY POUPON Dijon Mustard
1 piece leaf lettuce
2 slices tomato
Directions
STACK meat slices on microwaveable plate; top with cheese.
MICROWAVE on HIGH 20 sec. or until cheese is melted.
SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat.
2 slices roast beef (2 oz.)
1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice
2 slices sourdough bread, toasted
1 tsp. GREY POUPON Dijon Mustard
1 piece leaf lettuce
2 slices tomato
Directions
STACK meat slices on microwaveable plate; top with cheese.
MICROWAVE on HIGH 20 sec. or until cheese is melted.
SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat.
Peachy Keen Panini
Ingredients
1/4 cup drained canned sliced peaches (packed in lite syrup), finely chopped
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
8 slices sesame semolina bread
4 KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
12 slices OSCAR MAYER Oven Roasted Turkey Breast
4 tsp. olive oil
Directions
HEAT panini grill.
COMBINE peaches and salsa.
FILL bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil.
GRILL 5 min. or until golden brown.
Special Extra: Stir 2 Tbsp. chopped cilantro into peach mixture before adding to sandwich filling.
1/4 cup drained canned sliced peaches (packed in lite syrup), finely chopped
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
8 slices sesame semolina bread
4 KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
12 slices OSCAR MAYER Oven Roasted Turkey Breast
4 tsp. olive oil
Directions
HEAT panini grill.
COMBINE peaches and salsa.
FILL bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil.
GRILL 5 min. or until golden brown.
Special Extra: Stir 2 Tbsp. chopped cilantro into peach mixture before adding to sandwich filling.
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