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Chicken Salad Sandwiches
Baked Crab Cake Sandwiches
Turkey Bunwiches
Beef Stroganoff Sandwiches
Party Pizza Sandwiches
Chicken Sandwiches
Reuben Loaf
Orange Cream Cheese Sandwiches
Open Face Tasties
Savory Ham and Cheese Sandwiches
Sandwich Recipes Chicken Salad Sandwiches2 cups cooked chicken breast, coarse cut
1⁄2 cup celery, thinly sliced
1⁄3 cup toasted almonds, thinly sliced
1⁄2 cup red or green grapes, halved
1⁄2 cup salad dressing or mayonnaise
2 tsp. orange juice
2 tsp. sugar
1 tbls. milk
1⁄4 tsp. poppy seeds (optional)
1⁄4 tsp. salt, scant
1⁄8 tsp. pepper Mix first four ingredients and set aside. Mix remaining ingredients and pour over the chicken mixture. Toss well. Transport in sealed containers on ice. Serve in pita bread halves or on croissant. Yields 4 to 6 servings. Susie Gingerich, Clark, Mo.
Top Baked Crab Cake Sandwiches 1 (6 oz.) can crab meat, drained, flaked and cartilage removed
1⁄2 cup soft bread crumbs
1 egg, lightly beaten
1 tbls. butter, melted
1 tsp. parsley
1 tsp. mayonnaise
3⁄4 tsp. Worcestershire sauce
1⁄4 tsp. ground mustard
1⁄4 tsp. Italian seasoning
1⁄8 tsp. sage
1⁄8 tsp. basil
1⁄8 tsp. salt
1⁄8 tsp. pepper Combine all ingredients and shape into four patties; cover and refrigerate at least 30 minutes. Place crab cakes on a baking sheet coated with non-stick cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve on toasted buns. Yields 4 servings. Marilyn Edwards, Poplar Bluff, Mo.
Top Turkey Bunwiches 2 cups cooked turkey, diced
1 medium onion, chopped
2 hard-boiled eggs, chopped
1⁄2 tsp. salt
Dash of pepper
1⁄2 cup cheddar cheese, shredded
1⁄2 cup celery, chopped
1⁄2 cup mayonnaise
1 tbls. pimento, chopped
1 pkg. hamburger buns Mix first 9 ingredients together and put on hamburger buns. Wrap in aluminum foil (shiny side in) and bake at 400° for 15 minutes. Yields 6 to 8 servings. Edith Gingerich, Clark, Mo.
Top Beef Stroganoff Sandwiches 2 lbs. ground beef
1⁄2 cup onion, chopped
1 tsp. salt
1⁄2 tsp. garlic powder
1⁄2 tsp. pepper
1 loaf French bread
Butter or margarine, softened
2 cups (16 oz.) sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups (12 oz.) shredded cheddar cheese In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from the heat; stir in sour cream. Spoon the mixture onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350° for 20 minutes or until the cheese is melted. Bake longer for crispier bread. Yields 8 to 10 servings. Ruth Yoder, Windsor, Mo.
Top Party Pizza Sandwich 1 lb. pork sausage
2 tbls. Worcestershire sauce
2 tbls. ketchup
1 lb. pasteurized process Old English cheese, diced
2 loaves round shaped party rye bread, sliced
Oregano Fry sausage until pink color disappears. Drain fat. Add Worcestershire and ketchup. Let cool. Add cheese. Spread on bread; sprinkle with oregano. Place on ungreased cookie sheets. Bake at 400° about 10 minutes. Yields 6 dozen. Julie Weiker, Fayette, Mo.
Top Chicken Sandwiches 2 cups cold chicken, chopped
1 cup celery, minced
2⁄3 cup mayonnaise
1⁄2 tsp. salt
2 cups lettuce, shredded Combine first four ingredients. Butter bread, cover with lettuce, then chicken mixture. Yields 4 to 6 servings. Esther Borntrager, Clark, Mo.
Top Reuben Loaf 31⁄4 cups all-purpose flour, divided
1 tbls. sugar
1 tsp. salt
1 envelope dry yeast
1 cup warm (120 to 130 F) water
1 tbls. butter or margarine,
softened
1⁄4 cup Thousand Island salad dressing
4 slices Swiss cheese
1 (6 oz.) pkg. thinly sliced corned beef
1 (8 oz.) can sauerkraut, drained
1 egg white, beaten Preheat oven to 400°. Combine 21⁄4 cups of flour, sugar, salt and yeast in large mixing bowl; mix well. Stir in warm water, butter and enough of the remaining flour to make a soft dough. Knead the dough on a lightly floured surface for 4 minutes. Roll into a 10 x 14 rectangle. Arrange the rectangle on a lightly greased 11 x 17 baking sheet. Spread with the salad dressing. Layer the cheese, corned beef and sauerkraut over the salad dressing. Fold the sides to the center to enclose the filling and seal the edges. Brush with the egg white. Cut slits in the top. Bake for 25 minutes or until golden brown. Cut into 6 slices. Yields 6 servings. Chris Waite, Poplar Bluff, Mo.
Top Orange Cream Cheese Sandwiches 1 (8 oz.) pkg. cream cheese, softened
1⁄2 cup raisins
1⁄4 cup pecans, chopped
Grated peel of 1⁄2 orange
2 oranges, peeled and cut into bite-sized pieces, drained
8 slices whole wheat bread In bowl, combine cream cheese, raisins, nuts and orange peel. Add orange pieces, blending lightly. Spread on bread. Cut sandwiches into quarters. Serve as open-faced sandwiches. Yields 4 servings. Julie Wieker, Fayette, Mo.
Top Open Face Tasties 1 lb. sausage
1 (141⁄2 oz.) can sauerkraut
1 tbls. brown sugar
Thousand Island dressing
4 slices Swiss cheese
4 large slices light rye bread Fry and drain the sausage. Mix sauerkraut and brown sugar and heat mixture. Spread the rye bread with Thousand Island dressing and place in electric skillet (sprayed with cooking spray). Put sausage on bread; place kraut over top. Top with Swiss cheese slices. Turn skillet on low setting, and keep covered. Serve when warm and bubbly. Yields 4 servings. Virginia Leslie, Gunn City, Mo.
Top Savory Ham and Cheese Sandwiches 2 cups diced ham
1⁄2 cup celery, diced
11⁄4 cup grated cheese
1⁄4 cup salad dressing
1 small onion Mix ingredients; spread on hamburger buns. Wrap in foil and bake in oven at 250° for 20 to 30 minutes. Yields 4 to 6 servings. Mary Miller, Windsor, Mo.
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