Dijon Chicken Salad Sandwich
1 10oz can white chicken, drained
½ cup Helman’s Real Mayonnaise
1 tsp Dijon mustard
½ tsp onion powder
½ tsp celery salt
1/8 tsp garlic powder
4 slices toasted white bread
4 romaine lettuce leaves
2 slices ripe tomato
In a bowl, mix all ingredients together. Lay lettuce and tomato on bottom slice of bread and top with chicken spread.. Top with remaining slice of bread. Serves 2.
Nancy’s Ranchero Sandwich
¼ lb buffalo, southwest or mesquite style chicken or turkey breast, thinly sliced
3 TBLS ranch dressing
1 TBLS mild or hot taco sauce
2 slices Monterey Jack cheese
4 slices sweet or yellow onion
2 slices sourdough or whole grain bread
In a bowl, combine taco sauce with ranch dressing, until thoroughly blended. Spread mixture on one slice of bread. Top with onions, then cheese and meat. Add second slice of bread. One serving.
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Fish & Chip Sandwich
4 frozen breaded fish wedges
¼ lb ready-made coleslaw (we used the coleslaw sold by KFC)
1 cup regular or low salt potato chips, coarsely crushed
2 small sub rolls
Bake or fry fish according to package directions. Spread equal portions of coleslaw on bottom of roll. Sprinkle chips over it, and top with fish fillet. Place top roll on and serve. Serves 2. (If needed, cut fish down to size to fit roll, or use less fish.)
June’s Bacon Tomato & Crab Sandwich
4 slices of lean bacon, cooked until crisp
1 can crabmeat, drained
3 TBLS Helman’s Real Mayonnaise
2 TBLS Swiss cheese, shredded
½ tsp garlic powder
2 slices ripe tomato
4 slices white or wheat bread, toasted
In a bowl, combine crab with mayonnaise, Swiss cheese and garlic powder. Place one tomato on two slices of bread, and top with two slices of bacon and crab mixture. Place remaining slice of bread on top. Serves 2.
*June’s Western Egg Sandwich
1 large brown egg
¼ cup onion, chopped
2 TBLS ham, very finely diced
2 slices white bread
ketchup (optional)
In a bowl, scramble egg with onion and ham. Pour into a hot skillet and cook until one side is firm. Flip over and continue cooking until bottom is firm. Serve on un-toasted bread, topped with a little ketchup, if desired. One serving.
Roast beef and Cheddar Sandwich
½ lb deli roastbeef, sliced thin
¼ lb cheddar cheese, sliced
¼ cup horseradish sauce
4 slices sourdough or seedless rye bread
Green lettuce leaves
Spread horseradish sauce on two slices of bread. Place equal portions of lettuce, cheddar and roast beef on top. Top with remaining slice of bread and serve. Serves 2.
Nancy’s London Beefeater Sandwich
¼ lb very rare roast beef, sliced thin
¼ tsp each, salt and pepper
1 TBLS softened butter or margarine
few drops, Worcestershire sauce
4 slices stub Pullman white or wheat bread
Butter one side of bread. Add meat and sprinkle with salt, pepper and Worcestershire. Top with remaining slice of bread and serve. One serving.
Nancy’s New York Rueben Sandwich
½ lb. lean corned beef, sliced
2 cups refrigerated type (not canned) sauerkraut, drained
4 slices imported Swiss cheese, sliced thick (can sub. domestic Swiss)
2 cups Thousand Island dressing
4 slices bakery rye bread, sliced thick
Pre-heat broiler. Lay four slices of rye bread on a broiling rack. Layer equal portions of sauerkraut on four slices, followed by equal portions of corned beef. Top each with a slice of cheese. Broil for 5 to 8 minutes, or until cheese is melted. Serve with dressing on the side. Excellent with garlic-dill pickles. Serves 2.
Rueben Variation
8 large slices deli rye bread
½ cup butter or margarine, softened
8 slices Swiss cheese
½ cup Russian dressing,
1 cup sauerkraut, well drained
4 knockwurst, cooked and sliced ¼ inch thick
Pre-heat oven to 400 degrees. Generously spread both sides of the bread with butter. Place four slices on a baking sheet. Cover each with one slice of cheese, then one tablespoon of the dressing a forth of the sauerkraut, add a layer of knockwurst, and finally, a little more dressing. Top with another slice of cheese. Cover with remaining bread slices and bake on bottom rack of over for approximately 10 minutes, or until toasted. Serves 4.
Nancy’s Corned Beef & Cheddar Salad
1 tin corned beef, chopped
½ cup extra sharp cheddar cheese, shredded
¼ TBLS yellow mustard
1 ½ TBLS Hemman’s Real Mayonnaise
4 slices seedless rye bread
In a bowl, combine corned beef with cheese, mustard and mayonnaise, until well blended. Spread on rye bread and serve. Serves 2.
June’s Ham Salad for One
3 oz. baked ham or canned hem, finely chopped
1 tsp sweet pickle relish
1/8 tsp onion powder
2 tsp mayonnaise
2 slices white bread
In a bowl, combine all ingredients and spread between bread slices. One serving, can be doubled or quadrupled..
American Ham Sandwich
4 slices sourdough or whole wheat bread
2TBLS Miracle Whip or Mayonnaise
4 green lettuce leaves
2 Thin slices ripe tomato
12 very thin slices (shaved) Virginia baked ham
2 slices white American or Monterey Jack cheese
Spread two bread slices with Miracle Whip or mayonnaise. Top each with one lettuce leaf, followed by tomato, one slice cheese, six layered slices of ham, and one lettuce leaf. Top with remaining slice of bread, cut in half and serve. Serves 2.
Ham & Swiss Deluxe
6 oz Bavarian or Virginia baked deli ham, sliced thin
4 oz. Munster cheese
1 TBLS spicy brown mustard
2 tsp wildflower or clover honey
1 cup spring salad greens or 4 leaves romaine lettuce
4 slices whole grain bread
In a small bowl, blend together mustard and honey. Spread mixture on two slices of bread. Top with salad greens or lettuce, slice of cheese and ham. Place remaining slice of bread on top, cut and serve. Serves 2.
Happy Party Sub
2 loaves Italian bread, sliced in half horizontally
½ lb cooked or boiled ham, sliced
½ lb Wunderbar or Frist Prize bologna, sliced
½ lb Genoa or cotto salami, sliced
½ lb pickle & pimento or olive loaf
½ lb yellow American cheese, sliced
½ lb Swiss cheese, sliced
3 green peppers, seeded and sliced into thin rings
1 large Bermuda onion, sliced into thin rings
3 ripe tomatoes, sliced
1 head of iceberg lettuce, shredded
1 cup vegetable oil
1 /2 TBLS salt
¼ TBLS black pepper
Lay bottom half of bread on counter. Evenly spread lettuce over bottom half. Drizzle lettuce with vegetable oil. Sprinkle with salt and pepper (if desired, adjust seasonings according to your own, or your guests, tastes.). Next evenly layer green pepper rings, onion rings, and tomato. On top of this, evenly layer cheeses, followed by hem, bologna, salami, and P & P loaf. Top with remaining bread and slice into hand-sized servings. Serves 8 to 10.
Italian Grinder
½ lb roast beef, sliced
½ lb salami, sliced
1 ½ cups pepperocini or marinated roasted peppers
1 small can B & B mushrooms
1 cup mozzarella cheese, shredded
2 TBLS grated parmesan cheese
1 ½ cups spaghetti sauce
2 large sub or hero rolls, cut in half horizontally
Pre-heat oven to 425 degrees. Evenly spread equal portions of spaghetti sauce on bottoms of rolls. Layer equal portions of peppers, salami and roast beef. Sprinkle with mozzarella cheese. Layer mushrooms on top of cheese and sprinkle with parmesan cheese. Place on a baking sheet and bake 5 to 7 minutes, or until cheese melts. Cover with roll tops and bake 2 to 3 minutes longer. Serves 2.
*Sausage, Pepper & Onion Hero
4 links, sweet or hot Italian sausage
1 green bell pepper, seeded and sliced into thin strips
1 yellow onion, halved and sliced
½ cup mozzarella cheese, shredded
1 cup pizza sauce
2 TBLS olive oil
2 hero rolls, tops slit, but not all the way through
Pre-heat oven to 450 degrees. In a large skillet, cook peppers and onions in olive oil until peppers are very soft, and onions are transparent. Drain and set aside. Place sausages in skillet, cover and cook on medium heat for 8 eight minutes. Place peppers and onions back in pan, and cook with sausages, stirring constantly, 5 more minutes. Place rolls on baking sheet. Put two sausages in each roll, and cover with peppers and onions. Drizzle sauce over peppers and onions and sprinkle with equal amounts of cheese. Bake for 5 to 7 minutes. Serves 2.
*Nancy’s Sausage Patty with Peppers and Onions
2 sweet Italian sausage patties
½ sweet onion, sliced
½ Green pepper, sliced
2 TBLS olive oil
1//2 tsp salt
½ tsp black pepper
2 hamburger buns or Italian hard rolls
In a skillet, cook sausage patties until browned and juicy. While sausage is cooking, in a separate skillet, heat olive oil. Add peppers and onions, sprinkle with salt and pepper, and cook until onions are transparent and peppers are very soft, stirring constantly. Drain well. Place sausage patty on bottom half of roll and top with peppers and onions. Serves 2.
Sloppy Joes
1 lb lean ground
beef
½ tsp salt
1/3 cup Heinz 57 sauce
½ cup ketchup
2 tsp onion powder
6 hamburger buns
In a large skillet, brown ground beef. Drain. Stir in sauce, ketchup and onion powder. Cook, stirring, until heated through. Serve on buns, either open face style or as a sandwich. Serves 4 to 6.
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