Cookbook Current

7/29/2019 Cookbook Current

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Men and sandwiches have always gone

together. Sandwiches originally startedout as a ood enjoyed by men who

wanted something convenient to uel their nightso drinking and gaming. Te ood amously got itsname rom John Montagu, 4th Earl o Sandwich,who, in order to keep his hands rom getting greasywhile munching on a slab o meat during a gameo cribbage, had his valet stick the meat betweentwo slices o bread. Fast, inexpensive, portable,and lling, the sandwich grew in popularity as a

convenient meal or any old time.

I know I love me a good sandwich. Reubens,Cubans, ortas, Monte Cristosi theres meat,cheese, and other goodness stued between twoslices o bread, I like it.

In late March, 2013, Te Art o Manlinesscelebrated the sandwich by launching a month-long sandwich project. I started out posting acouple simple upgrades to the bologna sandwich

(see below), and then asked readers to chime inwith their avorite sandwich combos and recipes.We received nearly 500 entries. Every weekdayo April, we picked one o those sandwiches andmade it ourselves, complete with pictures.

Tis cookbook comprises not only the entries we

tried ourselves, but also the other submissions aswell. Hundreds o sandwich ideas right here atyour ngertips; could it get any better?

o start things out, Ill share my two simpleupgrades or the humble bologna sandwich. It wasone o my avorites growing up, and still is today.It was standard are whenever I brown-baggedit to school. In the summertime, it was an easysandwich to make or my seven-year-old sel. Just

pull out the meat rom the cold-cuts drawer inthe ridge, slap some mustard on some Iron KidsBread, and youre in business. All washed downwith a big glass o cold milk.

As an adult, Ive pretty much eliminated bolognasandwiches rom my diet because, lets be honest,theyre not the healthiest thing to eat by anystretch. But every ew months, I get a hankeringor one (especially during the summer). So Ill goto the grocery store, buy my bologna sandwich

supplies, and have a bologna sandwich splurge. Itsa wonderul thing.

Introduction


3/973

Upgrade #1

Fry up your bologna. Growing up, my amily justate our bologna cold, straight rom the ridge. Itnever crossed my mind that you could warm it up.

Why would you? Bologna is a cold-cut ater all.But a ew years ago, I came across an article wherea person recommended rying up your bolognabeore putting it in the sandwich. Intrigued, I gaveit a try. When I bit into my sandwich I elt likePaul on the Road to Damascus or Neo taking theRed Pill. I experienced a paradigm shit. Friedbologna sandwiches are awesome. I youve neverdone it beore, give it a try. You wont regret it.

As it cooks, the bologna gives o a nice savorysmell. Sort o like Spam. Te center o the bolognapus up, causing it to look like those hal-balljumping toys. I like to put my cheese on thesandwich and then the hot bologna on the cheese.Te heat rom the meat gives the cheese just theright amount o melt.

Upgrade #2

Put potato chips on the sandwich. Tis wassomething my mom taught me. Te potato chips

give the otherwise sot texture o a bolognasandwich a nice, salty crunch. Personally, I thinkRues are the best accompaniment to a bolognasandwich. Te ridges make the dierence.

I actually enjoy putting chips (and Cheetos Cheetos make every sandwich better) on mosto my cold-cut sandwiches. Ive met a ew peoplewho are chips-on-sandwich people, too. Its unintroducing those who have no idea about theconcept and seeing them become zealous converts.

Let the sandwich

celebration continue


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Breakfast

Breakfas


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Southwest Breakfast Sandwich

Contributed by Matt

Ingredients

Bacon Egg Pepper jack cheese Salsa English mun

1. Fry Bacon2. Fry Egg in Bacon Grease

3. oast Mun and Slice Cheese

4. Start Assembly.

Tis sandwich is served open-aced. I startedassembly on the mun with cheese. Egg next sothat the cheese could melt between the toastedmun and hot egg. I actually split the egg in hal

as it would be more manageable as a sandwich. Ididnt want to have to use a ork.

I split both bacon strips in hal and gave one stripto each sandwich. urned out to be the perectamount.

Te wrinkles o the bacon perectly held in the

salsa so as not to make a giant mess. I used amedium, moderately-chunky salsa, but thats justmy preerence. Eat up!


6/976

Simple Fried Egg Sandwich

Contributed by Matthew W.

Ingredients

Bread

Butter Egg Salt & pepper Your avorite cheese

1. oast the bread.

2. Ten take a skillet, add a bit o butter, and ryup an egg (or two i youre really hungry).

3. Dont orget the salt and pepper.

4. Be sure the eggs are hard-ried (aka cookedsolid) because anything else might make amess.

5. Butter the toast, place a slice o your avoritecheese on the toast, and place the egg(s) ontop o the cheese.

Contributed by Mike H.

Ingredients

5/8 oz. good quality cheddar cheese 2 slices Oscar Mayer Mesquite Smoked

urkey Breast 2 modest slices o very sour sourdough 1 large egg 1/4 tsp olive oil

1/2 tsp margarine (optional) Salt, pepper, and herbs to taste

1. Get your smallest non-stick skillet hot over amedium fame and add the olive oil.

2. When pan is hot, place bread in your toasterand begin toasting on a very light setting. Addthe two slices o turkey to the pan and beginbrowning.

3. Brown both sides in the olive oil, and they

should be ready just as the toaster nishesyour bread. Move the meat to one slice o thebread and put the sliced cheese on top to beginmelting.

4. Either quickly wipe your skillet and return toheat and add the margarine or just leave theremaining oil in the pan and crack your egg inas soon as the pan is back up to temperature.

5. I you like a homogeneous sandwich, break the

yolk with the edge o a spatula, else leave itintact or a runnier sandwich.

6. As the white is nearing rm, quickly fip youregg in the pan to nish as either over-easy,over-medium, or mixed yolk/egg but still sot.Remember: I its done in the pan, itll be over-done on the plate (sandwich).

7. ranser the egg to the top o the cheese andhit with salt, pepper, and/or your avorite

herbs. I use the rader Joes Salt-Grinder witha blend o salt, bay, thyme, and lemon and itmakes or a wonderul sandwich.

8. Add the second slice o toast to the top andenjoy while hot.


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Contributed by Josh

Ingredients

2 slices o cinnamon raisin bread 1 hety spoonul o sunfower butter 1 spoonul o brown sugar

1. oast the cinnamon raisin bread.

2. Spread the sunfower butter on one slice o thebread.

3. Spread the brown sugar on top o the sunfowerbutter.

4. Put the other slice o bread on top and enjoy!

The Champion

Contributed by Ryan

Ingredients

1 English mun Egg whites 2 strips o bacon

2 pieces o Canadian bacon

1. oast English muns to your liking.

2. Cut up bacon and put in eggs ater you pourthe egg whites in pan.

3. Prepare Canadian bacon as you normallywould.

4. Place ingredients in between muns. Enjoy.

Contributed by Curran

Ingredients

Bacon wo eggs Cheese

English mun Lettuce omato Red Onion

1. Fry up 4-6 strips o bacon and take two othem and chop them up into very small pieces.

2. Make a bit o an omelet-style egg. Just use alarger pan or a griddle i you have a capable

one and spread two whisked eggs out and addthe tiny pieces o bacon and some cheese oyour liking, I typically preer pepperjack.

3. Now make sure you begin toasting yourEnglish mun and then old the egg into anomelet that will be close to the same size asthe English mun.

4. Place the eggs on the mun when ready andtear the rest o the bacon in hal and add it onas well.

5. Te best toppings in my opinion are crisplettuce, a tomato slice, and some red onion.


8/978

The Common Mans EggsBenedict

Contributed by Joe

Ingredients

Sausage patties English mun American cheese Eggs (2) Cheese (optional)

1. oast an English mun and lay both halveson the plate.

2. Cook up some sausage patties (the large, fat,original favored ones rom Walmart work thebest), and add them to the muns.

3. Place a slice o American cheese on top oeach patty.

4. Ten ry two eggs over-easy so the yoke is stillrunny.

5. Add them to your stack, break the yoke, andtuck in.

6. I youre eeling adventurous add another sliceo cheese or even a second patty on each hal.

Fried Egg with a Twist

Contributed by Johnny Boy

Ingredients

Eggs (2) Bacon Bread Jelly

1. Start by rying up some bacon, then two eggs(I preer to ry the yolk hard, but however youwant it).

2. While thats going toast two pieces o bread.

3. Put the eggs and bacon on one o the slices,then jelly the other slice (I usually use grape,but again whatever you nd works or you).

4. Put this slice jelly side down on top o it all.

Pepper and Egg Sandwich

Contributed by Paul

Ingredients Garlic Peppers Onion (optional) Eggs Olive oil Salt & pepper Romano cheese Ciabatta bread

1. Heat up some olive oil, add garlic until itbrowns (not over cooked).

2. Add peppers until they are sot (sometimes Iadd onion here too)

3. Add eggs (2-3, add salt and pepper to taste)

4. Cook until desired consistency, sprinkle withromano cheese.

5. Serve it open-aced on Ciabatta.


9/979

Contributed by Rich

Ingredients

Bacon Sausage

Egg Onion Garlic Pepper jack cheese Sourdough

1. Grill some bacon and sausage (real sausage,not pre made patties).

2. Ten grill an egg to ove- hard with some

onions and garlic and melt pepper jack cheeseon top.

3. Lastly, grill dont toast some sourdough, andthrow everything in between the sourdough.

Breakfast Bologna Sandwich

Contributed by Jon

Ingredients

Bologna Egg Bread Butter (optional) Mun pan

1. ake a mun pan and grease or spray.

2. Lay your bologna on top o one or more munholes and push it down so the outer edges aresticking out creating a small bowl.

3. Crack an egg and put into bologna bowl.

4. Stick into oven and bake until egg is to yourliking.

5. While baking bologna and egg, toast twoslices o bread. Butter (or not) your toast toyour liking.

6. Serve hot baked bologna with egg betweentoast and enjoy

Contributed by Mark Turrieta

Ingredients

Green chili cheese bagel, sliced and toasted 1 slice pepper jack cheese

Eggs (2) 1 slice bologna 1 slice American cheese

1. Slice and toast bagel.

2. Add cheese to bottom bagel slice.

3. Scramble 2 eggs and place on bagel atoppepper jack cheese.

4. Fry slice o bologna and layer atop eggs.

5. Add slice o American cheese.

6. op with the second bagel slice.


10/970

Contributed by S.W.

Ingredients

2 eggs Diced onion (about 1/2 cup) Diced green pepper (about 1/2 cup)

Lettuce or spinach A ew tomato slices Mayo Shredded cheese Salt and pepper oast

1. Heat some oil in a pan, then saut the onionand green pepper.

2. Beat the eggs and pour over the veggies oncetheyre sotened (my grandpa and brother addmilk to the eggs or funess, but I preer toleave it out); add salt and pepper to taste.

3. Allow the eggs to set and then fip it to makea hal-moon, as i you were making an omelet.Use your spatula to cut the hal-moon downthe middle, giving you two wedges roughlyone-quarter the size o your pan.

4. Stack these wedges on top o one another andshuttle them over to a piece o toast.

5. I cheese is desired, sprinkle some betweenthe wedges (I preer sharp cheddar). op withyour choice o lettuce or spinach, a slice or twoo tomato, and slap some mayo on the otherpiece o toast.

6. On those days you preer a bit more favor and

protein, ry up some bacon or slices o ham totop o the eggs.

Spam & Egg Breakfast Special

Contributed by Travis

Ingredients

2 Eggo waes (to be used as bun) Cheddar cheese Egg Spam (bacon favored) aco sauce

1. Slice Spam and ry

2. oast waes

3. Fry egg

4. Layer Spam

5. Add egg

6. Add cheese

7. Add a splash o taco sauce

8. op with second wae

9. I used a spicy taco sauce; it was superb.


11/971

Contributed by Justin

Ingredients

Biscuit Country ham

Apple butter

1. Butter a biscuit.

2. Fry country ham in a skillet and add to biscuit.

3. op with apple butter.

Contributed by Matthew

Ingredients

Bread o your choice Jam Chunky peanut butter Honey Apples Oranges

1. oast bread.

2. Tinly slice an apple and an orange.

3. Layer ingredients on toast in the ollowingorder: Jam, chunky peanut butter, honey,apples, oranges.

Contributed by Aaron

Ingredients

English mun Cheddar cheese

Raspberry jam

1. oast an English mun

2. Add thinly sliced strips o cheddar cheese toone side o the mun

3. Add raspberry jam to the other

4. Squish together and enjoy

Contributed by Travis

Ingredients

Bread o your choice Egg (1) Bacon (2 strips) Sriracha sauce Black pepper

1. oast bread.

2. Cook your egg, over-medium.

3. Fry up the bacon.

4. Stack egg and bacon on toast.

5. Add Sriracha hot sauce and black pepper.


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Breakfast Reuben

Contributed by Dan W.

Ingredients

Rye bread Swiss cheese or emmentaler (I used Swiss) 1 egg Pastrami, corn bee, and roast bee (I just

used a bit o pastrami and corn bee) Horseradish sauce Ketchup Sauerkraut

1. Fry Egg2. Place Cheese and Egg on Bread

3. Layer Meats and Sauerkraut

4. Add Ketchup and Horseradish Sauce

5. op and Enjoy

6. Add your pastrami, corn bee, and roast bee.Be as generous as you want. op it o with a big

heap o sauerkraut. Add your Russian Sauceby squirting some ketchup and horseradishsauce on top o your glorious pile o cheese,egg, meat, and kraut.

The Boss Man

Contributed by Jason

Ingredients

Bacon (2 slices)

Sausage (1 Jimmy Dean patty) Ham Eggs (2) Slice o tomato Cheese Mayonnaise exas oast

1. Cook exas oast.

2. Fry bacon.

3. Fry sausage.

4. Fry ham.

5. Cook your two eggs, scrambled.

6. Layer meats and eggs onto exas oast.

7. Add tomato, cheese, and mayo.


13/973

Contributed by Andrew

Ingredients

cup milk 1 egg 1 tbsp. parmesan cheese (nely grated)

2 slices bread 4 slices ham 2 slices Emmental or Gruyere cheese Dijon Mustard (to taste)

1. I whisk the egg and milk together with nelygrated parmesan cheese, and pour into a plate.

2. Soak both sides o one slice o bread in themixture, and toast over medium-low heat in a

saucepan, fipping as needed, until both sideso the bread are crisp and golden brown.

3. oast the second slice o bread and place oneslice o cheese ollowed by two slices o hamon top.

4. Apply Dijon mustard (to taste) on the ham,then place the other two slices o ham ollowedby the last slice o cheese on top.

5. Place the rst slice o bread on top and enjoy.

Contributed by Dan

Ingredients

Eggs (2) Jalapeno Onion

omato Other omelet xins o your choice Spam (4 slices) English mun (or bread) Cheese o your choice Hot sauce

1. Make an omelet with the two eggs; putwhatever youd like in it. I always go orjalapenos, onions, tomatoes, etc.

2. Fry up a ew slices o Spam (I usually do ourslices)

3. oast an English mun or bread

4. Put it all together with a slice o cheese inbetween the Spam and eggs and drizzle it withhot sauce.

God Save the President

Contributed by Zach M.

Ingredients

1 slice o bread 1 tbsp honey 2 eggs 3 small slices o meat (I use turkey) Small handul o shredded cheese Salt and pepper Butter (to keep eggs rom sticking)

1. First thing I do is start the eggs (I make themover-easy, but break the yolk near the end sothe favor gets spread throughout and isntsuper messy when eating)

2. I then toast the bread.

3. Once the toast is done I spread the honey overit and then the cheese. I then place it back inthe toaster over to melt the cheese or a shortwhile.

4. Ater the eggs are done and the toast is on itssecond round, I put the meat in a pan and ryit till it is warm.

5. Finally, once the toast is done, I place the eggsand then meat on the bread, honey, and cheeseand chow down.


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15/975

Contributed by Heron

Ingredients

Bagel Mayo (or margarine)

Cheddar cheese Black Forest ham Mozzarella cheese

1. Warm or toast bagel

2. Quickly spread thinly with mayo or margarine

3. Layer cheddar cheese, thick slice o BlackForest ham, and mozzarella cheese between

halves. Warm cheese helps stick ham to thebagel.

Bagelwich

Contributed by Kyle M.

Ingredients

Bagel o your choice

Sliced honey ham & deli turkey Swiss & colby jack cheese Slice o resh green pepper Lettuce Mayo Potato chips

1. Slice green pepper.

2. Slice bagel and spread a light layer o mayo.

3. Layer ingredients onto bagel in the ollowingorder: Sliced honey ham, deli turkey, your twocheeses, resh green pepper, lettuce, and nally,potato chips.

Contributed by GeekyMike

Ingredients

Bagel Summer sausage

Miracle Whip American cheese

1. Slice and toast bagel.

2. Microwave a chunk o summer sausage.

3. Spread Miracle Whip onto bagel.

4. Add sausage and American cheese.

2 Tasty 4 U

Contributed by Jabari McLain

Ingredients

Plain Bagel Cream cheese Anchovies Fried onions abasco sauce

1. Slice bagel and spread cream cheese on it.

2. Layer anchovies, ried onions, and abascosauce.


16/976

Contributed by Clint

Ingredients

One bagel wo eggs

wo to three slices o bacon Cream cheese Salt and pepper

1. Fry the bacon to your preerence (I preer mybacon on the chewy side).

2. Whisk your eggs with a little salt and pepperor whatever seasonings you like and scramble.I youre not worried about the cholesterol,

scrambling them in a little o the letoverbacon at adds even more favor.

3. Lightly toast your bagel and spread a littlecream cheese on both sides.

4. Put your bacon on the bottom and then topwith the egg and top slice o bagel.

Contributed by Aaron

Ingredients

Cream cheese Avocado urkey Plain bagel

1. Slice bagel and spread cream cheese on it.

2. Cut avocado and slice.

3. Add avocado and turkey to bagel and top.


17/977 German DelightStarring Sausages/Hot Dogs/Bratwurs


18/978

Bratwurst Sandwich

Contributed by Dylan Hu

Ingredients

Pumpernickel bread Bratwurst sausage German mustard Sauerkraut

1. Slice Brats in Hal Lengthwise

2. Fry Brat on Both Sides

3. Spread German Mustard

4. Stack the Brats

5. Pile on Sauerkraut

6. op with Bread

Tis sandwich is served open-aced. I startedassembly on the mun with cheese. Egg next so

that the cheese could melt between the toastedmun and hot egg. I actually split the egg in halas it would be more manageable as a sandwich. Ididnt want to have to use a ork.

Contributed by Jay

Ingredients

Hot dog (a spicy variety is best) Bread

Cheddar cheese (shredded) Jalapeno pickles Ketchup (optional) Mustard (optional)

1. Slice hot dog lengthwise and ry.

2. Spread the hot dog halves out on the bread.

3. Cover the dogs with cheddar cheese and

jalapeo pickles.4. Pop that into the toaster oven or broiler until

the cheese is bubbling and youre ready to go.Ketchup and mustard optional.

Contributed by Isaac Law

Ingredients

Wheat bread Mustard Summer sausage (4 pieces) Dill pickles (sliced) Cheese (optional)

1. Spread bread with mustard.

2. Add 4 pieces o summer sausage.

3. Add sliced dill pickles.

4. Optional: Add cheese.


19/979

Contributed by Christian

Ingredients

2 slices o white bread Bratwurst

Pastrami Chili con queso

1. Slice bratwurst in hal.

2. Heat pastrami.

3. Layer sliced bratwurst and pastrami on thebread.

4. Add a generous dollop o chili con queso.

PB&J Hot Dog Sandwich

Contributed by Scott

Ingredients

2 slices sandwich bread 2 hot dogs Peanut butter (I preer creamy) Jam (I went with blackberry) Butter

1. Cut Hot Dogs Lengthwise and Fry - Scottmentioned applying pressure so they dontcurl up. Good advice. I turned my back onthem and they had curled up. Applying somepressure at that point was just ne though andthey retained a mostly normal shape.

2. Apply Peanut Butter and Jam to Bread - Ibuttered one side o the bread (or grilledcheese-style grilling), then fipped over andgave one piece jam and the other piece peanutbutter.

3. Grill - Tis is where I deviated rom Scottsrecipe. His suggestion was to toast the bread,and then apply the PB&J and hot dogs. Wehad quite a ew reader suggestions, however,

or a grilled PB&J. So I combined the twoideas. First up on the skillet, the slice o peanutbuttered bread. Ten the hot dog slices. Teour pieces have perect coverage.

4. Ten slap on the jellied piece o bread. Cookjust like you would a grilled cheese. Its a littletricky to fip, so be prepared.

5. Let it cool a minute and dig in!


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21/971

Garden Fresh Egg Sandwich

Contributed by Rocky Rhodes

Ingredients 12-grain bread Butter 2 eggs Mustard Baby spinach Mint leaves Strawberries, sliced thinly Provolone cheese Cinnamon

1. Slice Strawberries

2. Fry Eggs in Butter

3. Spread Mustard

4. Add Egg and Sprinkle Cinnamon

5. Add Cheese

6. Add Mint

7. Add Strawberries

8. Add Spinach and op

Contributed by Brendan

Ingredients

Nutty, whole-grain bread All-natural peanut butter Chilies

Hot sauce Cabbage

1. Slice resh chilies.

2. Spread peanut butter on bread.

3. Add chilies.

4. Add hot sauce.

5. op with a handul o cabbage and top sliceo bread.

Grilled Peanut Butter BananaFoster

Contributed by Brian Nisonger

Ingredients

Bread (multigrain or other sot bread) Peanut Butter Banana Vanilla

1. First get some bread, either a nice multigrainor a sot bread. Either works.

2. Next slather with peanut butter and cook it

like a grilled cheese.

3. Ten slice a banana.

4. Cook the banana slices in a skillet with butterand a splash o vanilla.

5. Once it gets to be a nice brown sauce spoonover the grilled peanut butter.


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23/973

Contributed by Xfire

Ingredients

Eggs Celery

Onion Salt and pepper Mayo Rye bread Bleu cheese dressing

1. Make egg salad (chopped eggs, nely diced,celery and onion, a dash o salt and blackpepper, then enough mayo to make it stick).

2. Spread with chunky Bleu cheese dressing.

3. Add the egg salad.

Contributed by Rahul

Ingredients

Medium-thick sliced tomatoes Tinly sliced cucumbers

Butter at room temperature Salt and pepper

1. oast your bread slightly and apply the butter.

2. Your butter should be sot enough that theheat o the toast melts it giving the bread alovely golden shine to it.

3. Liberally layer your cucumbers and tomatoes

and then sprinkle some salt-and-pepper mixon the top.

4. Put the second slice on top and press down.Enjoy!

The PBCMP

Contributed by Ben Sargent

Ingredients

wo slices o avorite bread

Peanut butter Tick slice o cheddar cheese Mayonnaise Pickles

1. Spread peanut butter on one slice o bread.

2. Spread mayonnaise on other slice o bread.

3. Put slice o cheddar and pickles on the bread.

4. Put bread together.

5. Grill on George Foreman or other sammichgriller.


24/974

Black Bean Veggie Sandwich


Ingredients

White bread Mayo Mustard Cheddar cheese (I didnt have any on hand,

so I used muenster cheese) Zucchini Mushrooms Black beans Red or green pepper (I used a jalapeo

pepper I like living dangerously!) 2 garlic cloves

1. Make Bean Mix - Put can o black beans(drained), red or green pepper, and two garliccloves in ood processor. Youre kind o makinga black bean hummus here.

2. Blend until well mixed. It should still be thick,and hummus-y, though. I unortunately wenta little ood processor crazy and created an

almost liquid mixture.

3. Tinly Slice Zucchini - Create 4 to 5 thinlysliced zucchini rounds.

4. Slice Mushroom

5. Add Mayo to Bread

6. Add Cheese - Add two slices o cheddar ormuenster cheese. Scott says its very importantthat the mayo and cheese be touching itsnot the same without the directly combined

favors.

7. Add Zucchini Slices

8. Stack Mushroom Slices

9. Add a Dollop o Bean Mix

10. Spread Mustard on Second Slice o Breadand op

The Almighty

Ingredients

2 slices bread Egg (1) Peanut butter Cheese (1 slice) Sriracha

1. oast bread.

2. Fry egg.

3. Spread 2 scoops peanut butter on both sliceso toast, put egg and cheese between, andcover with Sriracha.


25/975

Pepper and Egg Sandwich

Contributed by Phil

Ingredients

2 or 3 eggs

1/3 to 1/2-cup o green bell pepper (slicedor diced) 1/4 to 1/2 cup o mozzarella cheese. 1 2 tablespoons o bee consomme or

drippings (optional) French roll (lightly toasted)

1. Scramble eggs and add peppers, cheese, andbee consomme.

2. Cook in butter or margarine over low heat, so

cheese melts and peppers cook.

3. Place on roll and put in oven at 350 degreesor 5 10 minutes.

Contributed by Roger

Ingredients

Ciabatta roll

Olive oil Rocket lettuce omato Mozzarella ball Basil

1. Cut Ciabatta roll in hal.

2. Drizzle with olive oil.

3. Cover with a bed o rocket lettuce.

4. Add slices o tomato.

5. Slice up hal a mozzarella ball and layer it on.

6. ear up resh basil leaves and sprinkle them over.

7. One last drizzle o olive oil and crown thesandwich with the top piece o bread.

Open-Faced Veggie Pita

Contributed by Richard Parker

Ingredients

Pita bread

omatoes Onions Black olives Avocado Mushrooms Peppers Onions Scallions Alala sprouts (necessary!) Cheese

1. urn the broiler in your oven on

2. Slice a pita in hal lengthwise (youll end upwith two small disks)

3. Add to the top o one or both o the disks (inwhatever order you preer):

Sliced omatoes Sliced Black Olives Sliced Avocado Sliced Mushrooms Tinly Sliced Pepper Tinly Sliced Onions Scallions Any other vegetables you might want

4. Trow some alala sprouts on top

5. op with your choice o grated cheese (I preercheddar)

6. Place your pita(s) on the middle rack o your

oven so its not too close to the broiler until thecheese has melted. Watch that they dont burnas it doesnt take too long.

7. Serve and enjoy!


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28/978

The All-American Dagwood

Contributed by Jayme

Ingredients

3 slices sourdough bread 2 tablespoons deli mustard 1 tablespoon mayonnaise 4 slices deli ham 2 slices American cheese 2 leaves iceberg lettuce 4 slices bologna 4 slices salami 6 dill pickle chips 3 slices tomato 4 slices turkey

2 slices Swiss cheese 2 pimiento stued green olives Handul o Rues potato chips

1. Spread Condiments on Bread. Lay out thethree slices o sourdough. Smear two o themwith mustard and one with mayonnaise. Jaymerecommends a tablespoon o each condimentor each slice, but I just eyeballed it accordingto my personal taste.

2. Add Ham, American Cheese, Lettuce, &Bologna to One Slice o the Mustard-SmearedBread

3. Add Salami, Dill Pickle Chips, omato,urkey, Swiss Cheese, and Potato Chips to theOther Mustard-Smeared Slice. I also addedmy pepperoni here.

4. Place Mayo-Smeared Slice o Bread on op othe Chips (Mayo-side Down)

5. Stack Both Layers on op o Each Other &Skewer


29/979

Triple Decker

Contributed by Ink Wellson

Ingredients

3 slices bread

Lettuce omato Ham, turkey, pastrami Cheese Condiments o choice

1. oast all three slices o bread.

2. Lay one piece o bread and layer theseingredients in order: lettuce, tomato, ham,

turkey, pastrami, cheese, condiments.

3. Lay another slice o bread and repeat all theingredients.

4. Slice in hal and enjoy the layers.

Double-Decker Grilled Cheese

Contributed by Chad

Ingredients

Bread o choice

Cheese o choice Mayo Mustard Hot corned bee Sauerkraut

1. Make two grilled cheese sandwiches o yourchoice. I like to make one with mayo, and theother with a good mustard.

2. Use the two sandwiches as buns - place llingso your choice between the two sandwiches.My go-to: hot corned bee w/sauerkraut, orhot brisket w/grilled onions.


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32/9732

Contributed by Jack Pelletier

Ingredients

Sourdough bread (3 slices) Mayonnaise Spicy mustard

Cold cut turkey (can substitute or chicken) Lettuce Pickles Jalapenos Bacon

1. Fry bacon.

2. Spread rst slice o bread with spicy mustard.

3. Add turkey and lettuce.

4. Add second piece o bread.

5. Add turkey, pickles, jalapenos, and bacon.

6. op with nal piece o bread.

Contributed by Marco

Ingredients

Bread Brie cheese Pesto

Almonds omato Cucumber Mayonnaise

1. One rst slice o bread, lay brie, pesto, andalmonds.

2. Add additional slice o bread.

3. Layer tomato, cucumber, and mayonnaise.

4. op with nal piece o bread.


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34/9734

Great-Grandpas SalamiSandwich

Contributed by Big Bad Moose

Ingredients

Rye bread Butter Salami (the thickness o hal a deck o

cards) Provolone cheese Mayo Hot mustard or Dijon Sliced black olives A thin slice o tomato

1. Butter Bread

2. Fry Salami

3. Layer Salami

4. Layer Cheese

5. Add omato

6. Spread Generous Helping o Mayo and

Spread Mustard

7. Add Sliced Olives and Black Pepper and op

Contributed by Matt Tantillo

Ingredients

Plain wheat bread Ham cold-cuts (whatever style you like) Sharp cheddar slices

Olive oil Grated parmesan & romano Roasted Garlic riscuits

1. Set the two slices o bread out and pour a smallamount o olive oil (I usually cover about 40%o the bread) onto one slice.

2. Immediately put the other slice on top andsmear them around to help the oil soak in.

3. Open them back up, and sprinkle out thegrated parmesan & romano to taste. I usuallyuse the dry stu as it soaks up the olive oilnicely.

4. Slap on a slice o sharp cheddar, however muchham you like, and then layer on a ew Garlicriscuits or that satisying crunch!

Contributed by Tyler M

Ingredients

Bread Hard Salami Potato Chips

Layer bread, hard salami, and potato chips top

and enjoy!


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36/9736

Contributed by John K

Ingredients

Sandwich pepperoni it cant be too spicy. Ilike Boars Head, cut thick.

American cheese

Mayonnaise Bread and butter pickle slices Pringles Whole wheat potato bread

1. Start with potato bread and spread with anunhealthy amount o mayonnaise.

2. Layer meat, cheese, pickle slices, and crushedup Pringles.

Contributed by Sonny

Ingredients

Bread Hummus Dijon mustard Salami

Leay sprouts omato Cheese (Havarti or Provolone) Pickles (Spicy McClures are the best) Oil, herb, and vinegar mix

Layer ingredients into a sandwich in the orderabove.

Contributed by Joshua

Ingredients

Good crusty Kaiser roll cut in hal, butleaving a hinge or stability.

Ham

urkey Salami American cheese Shredded lettuce White onions Green peppers Italian dressing

1. Beore closing the sandwich you top it withItalian dressing.

2. Ater closing you wrap it in tin oil and put itin the ridge or a couple hours. I oten makethem the night beore. Overnight the oil andvinegar in the dressing break down the cheesemaking it a little sot and a bit closer to a sauceconsistency. Tis only seems to work withprocessed cheeses like American. Te time anddressing also seems to take a bit o the edge othe onions as well.

3. o eat peel the tin oil back about hal way anddig in. I you leave the wrapper in place thebread will keep soaking in the extra dressinggiving you a bit o extra favor all the waythrough.


37/9737

Contributed by Michael C.

Ingredients

Good bread (preerably honey-wheat orsourdough)

A ew slices o resh-ried, thick-cut bacon

Pimento cheese (high-quality or bestresults)

Jalapenos A ew slices o pepper jack cheese Deli-cut style turkey breast

1. Fry bacon.

2. Give a smearing o pimento cheese to yourbread.

3. Layer a heaping o turkey, cheese, a smatteringo jalapenos, and bacon.

The Leftover ThanksgivingTurkey Special

Contributed by John

Ingredients Sourdough bread Mayo Brown mustard Letover Tanksgiving turkey Cranberry sauce Cheese (optional) Pickles

1. ake two slices o sourdough bread and toastthem up lightly.

2. Ten spread mayo on one side, and a nicebrown mustard on the other.

3. Pull out your letover Tanksgiving turkeyand grab some small-ish chunks o. Stack thechunks so that theyre a couple layers thick andprovide ull coverage on your bottom bread.

4. Ten take the canned cranberry sauce thatnobody really ate at thanksgiving and layer a

couple slices on top.

5. Cheese is optional, but never a bad idea.

6. Finish it o with a couple pickles and youregood to go!

Pickle Lovers

Contributed by Anthony P

Ingredients

Bread Dozens o pickles, thinly sliced Real mayonnaise Mozzarella cheese omato urkey

1. Smear bread with real mayonnaise.

2. Add pickles.

3. Add mozzarella, tomato, and turkey.


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42/9742

Contributed by Jim Miller

Ingredients

Use any type o bread; layer it as ollows: One slice o bread Store-brand Dijon mustard

1 slice cotto salami, the kind with thepeppercorns

1 slice o sharp cheddar cheese 1 slice cotto salami A layer o smooth peanut butter Te other slice o bread

Three Cheese Italian

Contributed by Henry

Ingredients

Provolone cheese Mozzarella cheese Grated parmesan cheese Ham Capicola Salami White bread Italian dressing

Garlic powder Mayo

1. Spread the Mayo. Henry says to go light.

2. Add a Layer o Provolone Cheese

3. Add the Capicola

4. Add a Bit o Italian Dressing

5. Add a Layer o Mozzarella

6. Add a Layer o Salami

7. More Italian Dressing

8. Add Shredded Parmesan

9. Add Layer o Ham

10. More Italian Dressing

11. Add a Dash o Garlic Powder and op


Ingredients

2 slices o a delicious 12-grain or honeyoat-style bread

3-4 slices real deli turkey Big handul o spinach Tickly sliced smoked gouda Sweet and Spicy Mustard

Layer ingredients onto bread in the order above.

Simply Spanish

Contributed by Kevin Land

Ingredients

Baguette omato Olive oil

Jamn serrano Manchego cheese

1. Oil bread.

2. Add tomato.

3. Add Serrano and cheese.


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44/9744

Asian Pear & Gouda Sandwich

Tom

Ingredients

2 slices bread

Gouda cheese Asian pear Deli turkey

1. Tinly Slice Pear. Ive never had an Asian pearbeore, and honestly, I didnt notice a hugedierence. I thinly sliced just under hal thepear or this sandwich.

2. Assemble Sandwich. I started with a heartyserving o turkey. Next up was Gouda. Tenthe pear. I gave it a nice covering.

3. Slap the Sandwich on a George Foreman

Contributed by Ink Wellson

Ingredients

High-quality bread Dijon mustard (or condiment o your

choice) Tinly sliced ham Gouda cheese Sliced apple

Layer ingredients and grill.

Contributed by TMD

Ingredients

Wholegrain bread Sliced chorizo, salami, and pepperoni Grated mozzarella (eta can be a nice

addition) Sliced olives Dash o hot sauce

Layer ingredients and grill.


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47/9747

Contributed by Connor

Ingredients

Tin bread - sandwich thins or thin slicedsourdough work, as do English muns

Cream cheese Spicy mustard (I preer habanero honeymustard)

Salami and/or pepperoni

1. Lather up one slice o bread with cream cheeseand the other with spicy mustard. (I preerhabanero honey mustard).

2. Trow on the meat.

3. Butter the bread and ry it up in a cast-ironskillet.

Contributed by Will

Ingredients

Pumpernickel bread (two slices) Black Forest ham

Bacon (crispy) Provolone cheese Dijonnaise (a combination o Dijon

mustard and mayonnaise)

1. Butter one side o each slice o bread (likeyoure making grilled cheese).

2. Place ham, bacon, provolone, and dijonnaise

on one slice, and put the other slice on top.3. Grill on a pan until the bread is toasty and the

cheese begins to melt.

Contributed by Scott Conant

Ingredients

Bread Mayonnaise

Spicy brown mustard Bologna Extra sharp cheddar cheese Doritos (any favor EXRA crunchy!) Lettuce French onion dip

1. Lightly toast bread.

2. Spread with mayo and spicy brown mustard.

3. Fry bologna.

4. Add cheddar cheese (melts on the bologna).

5. Add Doritos and lettuce.

6. Dip sandwich into French onion dip.

Contributed by Peter

Ingredients

Sourdough bread Brie cheese urkey Spinach Craisins

1. Slightly toast two slices o sourdough in an

oven

2. Flip and add the cheese and turkey to theslices.

3. Once the cheese is melted, remove and topwith craisins and spinach


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Bacon Loretta

Contributed by J.R.

Ingredients

Bacon Lawrys

omatoes (diced) Green peppers Onions American cheese French baguette Mayo

1. Grill bacon with Lawrys, diced tomatoes,green peppers, and onions.

2. Melt white American cheese over bacon

3. Grill French baguette in grease

4. Add mayo and everything you grilled

Bills Turkey Sandwich

Contributed by Clark

Ingredients Honey oat bread Mayo 6 oz. sliced turkey 1 1/2 -chopped cherry peppers Red onion Granny Smith apple Havarti cheese

1. oast bread.

2. Slice apple.

3. Slice red onion.

4. Spread with mayo.

5. Add turkey, pepper, red onion, apple, and cheese

6. Melt on skillet, and top.

Grilled Banana-BaconSandwich

Contributed by Ezekiel

Ingredients

White bread Peanut butter Nutella 1 ripe banana 2 slices o bacon Olive oil or butter

1. Fry Bacon

2. Slice Banana. Cut banana in hal lengthwise

and widthwise (you should end up with ourquarters, each with a fat side).

3. Oil Bread. Spread olive oil or butter on oneside o each piece o bread.

4. Spread the Peanut Butter and Nutella. Spreadcopious amounts o peanut butter and Nutellaon a slice o bread. Make sure to spread themon the opposite side that you spread olive oilor butter on.

5. Stack Bananas and Bacon

6. Grill Sandwich and Enjoy

7. Grill sandwich in a rying pan just like youwould a grilled cheese sandwich.


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51/9751

Vero Italian Panini

Contributed by Chris B.

Ingredients

Salami

Capicola or spicy ham Sharp provolone Basil Pesto Olive oil Crusty bread slices or two slices o ocaccia

1. Coat inside o both bread slices with thin layero pesto.

2. Add a thin layer o each deli meat and cheese.3. Brush outside o sandwich with olive oil

and grill on a panini press or in a skillet overmedium-low, so the insides get hot withoutburning the bread.

Contributed by Simon Barber

Ingredients White baguette Bacon Brie cheese Cranberry sauce

1. Butter the baguette and grill the bacon to taste.

2. Put the bacon in the baguette and put a coupleo slices o sot Brie on the bacon.

3. Put the open baguette under the grill to meltthe cheese a little.

4. op the Brie with some cranberry sauce.


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Contributed by Adri

Ingredients

2 slices bread Real peanut butter Chocolate chips

Banana

Contributed by Ed

Ingredients

wo slices wheat bread Tick layer o Miracle Whip Large carrot, cut into 4-inch planks

Contributed by Jarod

Ingredients

Whole wheat or 15-grain bread Miracle Whip (mayonnaise just wont do) Tick sliced sharp cheddar cheese 4 saltine crackers spread out

Contributed by Claude

Ingredients

oasted white bread, 2 slices Fried Spam, 2 pcs ~0.5-inch thick Pineapple, 1 ring Mayonnaise

Contributed by Manuel

Ingredients

Baguette, sliced in long halves and just alittle bit ried in butter

A ew slices o sweet white onion Peanut butter Sliced black olives

Contributed by David

Ingredients

Wheat toast Fresh bacon Shredded mozzarella cheese

Pickles

Contributed by JMail

Ingredients

Bread Mustard Rice Krispies

Contributed by Richard

Ingredients

Peanut butter Jelly/Jam Sriracha

Contributed by Max

Ingredients

Bread Peanut butter Peaches or peach preserves

Contributed by Craig

Ingredients Bread Peanut butter Mayonnaise Potato chips


55/9755

Contributed by Blair Brown

Ingredients

Wheat bread Crunchy peanut butter

Fresh banana slices op it o with chunks o Hersheys SpecialDark.

Contributed by Michael

Ingredients

Bread Peanut Butter

Green Apple

Contributed by Gerald

Ingredients

Bread Ham Cream cheese Pickles I preer dill

Peanut Butter and VidaliaOnion Sandwich

Contributed by Allen

Ingredients

Your avorite bread Your avorite peanut butter 1 resh Vidalia onion about the size in

diameter as the bread slice i possible

1. Cut a slice o onion thin or your rstsandwich until you nd out how unique anddelicious the onion makes the peanut butter.

2. Spread on peanut butter a little thicker thanthe onion thickness. Cover the slice o bread.

3. Put a thin layer on the second slice o bread tokeep the onion rom sliding around.

The King Kamehameha

Mike

Ingredients

Crunchy peanut butter Pineapple slices oasted sourdough.

HCC

Contributed by LeFrench

Ingredients Ham Cheese Coleslaw and/or carrots


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PB&DP

Contributed by Chad Smith

Ingredients

Bread

Peanut butter Dill pickle

Grilled PB&J

Charles

Ingredients

wo slices o white bread

Peanut butter o your choice Strawberry or grape jam

Make sandwich, butter outside and place on agrill pan or skillet and cook until desired breadcrunchiness.


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59/9759

Contributed by Ben

Ingredients

Croissant Egg salad

Hardboiled eggs Spoonul o mayo Garlic Other spices o your choosing Paprika

1. oast the croissant. I preer to cook mine inthe oven and cook it or about 10 minutes at400 Fahrenheit.

2. Now take it out and cut it in hal. Get a orkand get all o the insides out.

3. Make up the egg salad and stu it inside.

4. oss some paprika on top and you have a nicehot (or cold) sandwich that you can eat anytime!


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61/9761

Grilled Cheese with aRaspberry Twist

Contributed by Luke

Ingredients Bread (I used sourdough) Butter Raspberry preserve (homemade is best, but

Smuckers will do) 4 slices muenster cheese Chopped pecans Green onions

1. Chop Green Onion2. Butter Bread

3. Layer Cheese. Make sure to layer the cheeseon the side thats not buttered.

4. Spread Raspberry Preserve on the Other Sliceo Bread

5. Add Chopped Pecan

6. Add Chopped Green Onion

7. Grill and Enjoy

Contributed by Turok

Ingredients

Bacon Cheese

Avocado

Combine ingredients on your avorite bread andgrill.

Contributed by Alex Z

Ingredients

Bread Cheese Crispy bacon Fresh tomato

Combine ingredients and grill.


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Contributed by Rob

Ingredients

exas-style bread 1 slice American

1 slice Swiss Shredded cheddar cheese Garlic salt

1. Cook rst side bread as usual.

2. Ater the rst fip, add shredded sharp cheddarto the side o the sandwich that was just incontact with the pan/skillet/grill.

3. Ater adding shredded cheddar, add garlic salt.4. On second fip, add shredded cheddar and

garlic salt to this side o the grilled cheese.

Note: I add a LO o cheddar to the outsideso my grilled cheese. Basically what you get is asomething that resembles a giant Cheez-It. Withthe garlic, plus the Swiss, you get something thatsmore like cheese bread than a plain-old grilledcheese.

Contributed by Griffin S.

Ingredients

Nice thick bread (whole wheat, sourdough,etc.)

aleggio cheese (or other creamy cheese) Braised short rib in red wine (made

separately in a slow cooker or oven)

Pickled red onions

1. Place all ingredients in between the slices obread

2. Cover both sides in butter and sear until crispybrown on the outside.

3. Finish in the oven at 350 F until gooey andunctuous.

Contributed by Dane

Ingredients

4-5 paper thin slices o pear Drunken goat cheese A dash o cinnamon A drizzle o honey inside Bread Maple syrup

1. Give the outside o the bread a thin layer obutter or the nice crisp eect without burning.

2. Combine ingredients on bread and grill.

3. When it is done cooking, drizzle the top withsome maple syrup.

Contributed by Joseph Knitter

Ingredients

Bacon Marbled rye Butter Jarlsburg cheese Mushrooms Grainy mustard, like Maille

1. Oven bake some bacon strips.

2. Lightly butter your bread.

3. Saut mushrooms.

4. Add the cheese, bacon, some sautedmushrooms, and a good grainy mustard likeMaille.


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Raisin Bread Toasted Cheese

Contributed by Joseph R

Ingredients

2 slices cinnamon raisin bread

1 slice American cheese 1 slice strong Swiss cheese Ground spices o choice, e.g. garlic

(optional) Small amount cured meat (optional) One slice o onion (optional) 1 dark leay green, rib removed (kale, red

lettuce, etc.) Hot sauce (Sriracha is best, but any will do)

1. Place one slice o cheese on each slice o bread.

2. Sprinkle ground spices, i applicable.

3. Place in toaster oven until cheese begins tomelt.

4. Meanwhile, microwave or pan-ry cured meat,i applicable. Microwaving works better or thesandwich architecture but rying tastes better.Either way, remove a signicant portion ooil ater cooking meat to minimize sandwichdripping. Also, you may ry slice o onion or(my preerence) keep it raw, i applicable.

5. Ater sandwich is hot, remove rom toaster. eargreen into chunks (to acilitate consumptionso you dont pull out the whole lea when youbite) and add to sandwich.

6. Add meat and onion, i applicable, and suitable

amount o hot sauce (i you have to ask howmuch, the answer is more).

Italian Grilled Cheese

Contributed by Kyle J.

Ingredients

2 slices white or wheat bread

1/2 plum tomato, sliced Mozzarella, as much as you and your

arteries can handle Olive oil, around 1tbs. Balsamic vinegar, around 1 tsp. 1/4 tsp salt

1. Mix together the olive oil, balsamic vinegar,and salt. Despite the amounts stated above, I

usually just wing this.

2. Chop the tomato and marinate the slices inyour olive oil or 10-20 minutes.

3. Coat your skillet in butter or olive oil andheat over medium heat. At this point, you caneither coat both sides o the bread in butterand throw them butter side down in the skilletor just use more cooking oil and do the same.

4. While the slices ry, grate the mozzarella onboth slices o bread, and put the marinatedtomatoes on top.

5. Flip one slice on top o the other and continuecooking, fipping occasionally, until mozzarellais melted.


64/9764

Grilled Cheese for Adults

Contributed by Andy Jenkins

Ingredients

Sliced French bread

Ham (the more into the specialty sectionyou go the better)

Brie cheese

1. Butter your bread

2. Stick the ham in the middle o two hunks o Brie

3. Cook on griddle like grilled cheese.

Jalapeno Popper GrilledCheese

Matt

Ingredients

Sourdough bread 2 jalapenos Butter Cream cheese Sharp cheddar cheese

1. Prepare Jalapenos. Cut the ends, then cutlengthwise, and remove the seeds. Put thecut jalapenos on tin oil on a baking sheet.Place under broiler or about 5 minutes. NextI allowed the peppers to steam or a ewminutes underneath a bowl so that their now-

charred skin would loosen up. Ten peel theskin with a knie. Its easier than I expectedto roast jalapenos. In the pic above, the skinI removed rom the peppers sits on the lowerlet-hand side, and the ready peppers are uptop.

2. Begin Grilled Cheese Assembly on the Stove.Butter one side o each piece o bread just likeyou would or a normal grilled cheese. Slap itdown on the skillet and spread cream cheeseon the side acing up to you.

3. Add Peppers

4. Add Cheddar Cheese

5. op with Bread and Finish


65/9765

Pepper and Cheese Sandwich

Contributed by Dominic Pfster

Ingredients

Garlic

Red pepper fakes Peppers o your preerence Salt & pepper High-quality white bread Monterey jack cheese Mayo (optional)

1. Put some canola oil in a large pan over lowheat. Mince a clove or two o garlic and toss

it in. Cook until ragrant. oss in some redpepper fakes i youre eeling risky.

2. While the garlic is cooking, chop up yourpeppers. oss the peppers into the oil aterthe garlic is ragrant, with some salt and reshground pepper. urn the heat up to mediumand cook the peppers until barely sot andslightly browned.

3. Now, while the peppers are cooking, get two

thick slices bread. At this point also chop up agood amount o Monterey jack cheese.

4. When the peppers are done, shove them overto one side o the pan. Trow the cheese onthem, mix it around and let it melt. Now, inthe open part o your pan (it was a large pan,remember) put down your two pieces o bread,one next to the other. Teyll toast in the pan,like a grilled cheese sandwich, and theyll alsoget favor rom the oil.

5. Assemble your sandwich. Its going to be messy.Its worth it. I sometimes but some mayo onmy bread, but thats a personal preerence.

Mac and Cheese Sandwich

Contributed by Tom

Ingredients

2 slices o bread

2 slices American cheese Macaroni and cheese (prepared beorehand)

1. Add your cheese and 2 scoops o mac & cheeseto your bread.

2. Cook or 60-90 seconds on the Foreman grill.

Tangy Grilled CheeseContributed by Cody Austin

Ingredients

2 slices white bread Butter Yellow mustard Dill pickle chips Mozzarella cheese

Combine ingredients and grill.


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Contributed by Thomas

Ingredients

Bacon Granny Smith apple (or other tart apple)

Whole-grain bread Butter Mozzarella (or gruyere) Other cheese o choice

1. Fry bacon.

2. Slice up apple.

3. Butter bread.

4. Layer bread with apple, bacon, mozzarella andany other cheese.

5. Fry it in a tablespoon o the letover bacongrease to desired doneness.

Contributed by JP

Ingredients

exas toast Pepper jack cheese Extra sharp cheddar cheese Pepperoni slices Roma tomatoes sliced thin Butter

Prepare as a grilled cheese, add the tomatoes andthe pepperoni between the slices o cheese.


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68/9768

Contributed by David

Ingredients

A big, crusty loa o bread. Preerably around bowl.

2 big boneless steaks ~ 1/2 pound o mushrooms, chopped 1 onion, chopped (green onions optional) 2 cloves garlic 1 stick o butter Horseradish Ground mustard 1/2 cup shredded strong cheese (Swiss is

good) (Optional) Cognac or cooking wine Parchment paper, twine, and heavy weights

1. Slice the top o o the bread loa and removethe crumb. I desired, put some o thehorseradish and mustard in the base now.

2. Slice the onion, garlic, and mushrooms, andcook on a stovetop with butter until sotened& caramelized.

3. Add the cognac/wine, and reduce until its

absorbed into the mix.

4. Season steaks as preerred, and cook untilmedium-rare. (It will cook some more later).

5. Immediately ater the steaks are nished, takeone and stu it into the bottom o the bread.You want the juices to soak into the bread.

6. Layer in the mushroom mixture and cheese asdesired.

7. Add the second steak on top.

8. Place the bread lid back on top. I preer toslather the horseradish and mustard onto theunderside o the lid at this point.

9. Wrap the sandwich in two layers o parchmentpaper and tie up with the twine. Place a cutting

board on top o the sandwich, press down, andload as much weight as you can on top o thecutting board.

10. Leave it like this, un-rerigerated , or ~2-3hours, then transer the sandwich with as

much weight as you can, into the ridge. Somerecipes say to leave it out overnight, but Im abit leery o leaving it out that long.

11. You can either eat it now cold, or i you wantyou can bake it in the oven at 300 degrees or15 minutes.

The Spicy Family Reunion

Contributed by Jack

Ingredients

One chicken breast wo eggs 2 slices o pepper jack cheese Franks RedHot sauce Light ranch Bread o choice

1. Grill the chicken and cut it into bite-sizedpieces.

2. Fry the 2 eggs

3. Mix up the sauce (2/3 ranch, 1/3 Franks)

4. Put chicken on the bread, cover it in sauce,place the cheese on top o the sauced chickenthen the ried eggs on top o that.

5. (Optional) Feel ree to press the sandwichpanini style to create a crispy outer shell.


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71/971

then put desired amount o peanut butter onsecond piece o bread. Now, put them togetheras a sandwich.

4. Dip rst side o sandwich into at and thenfip over so that both sides o the sandwich

are coated. Ten, remove second pan romthe heat and place on top o the sandwich,pressing it. I top pan is wobbly, put a smallamount o weight (a can o soup or oil-wrapped brick would work) inside the pan toadd compression.

5. Allow to cook 30 seconds to 2 minutes,depending on your tastes. It should go withoutsaying, but longer cook time = gooier inside/crunchier outside.

6. Remove sandwich rom heat, cut diagonally,and revel in your indulgence.

NOE: I you dont want to use a second cast ironpan (or dont have one) simply fip the sandwichhalway through the cooking time and use yourspatula to press down on it. Pressing down onthe sandwich allows greater contact o the breadto the pan, which allows more browning, whichmeans more favor.

Chicken Sausage Supreme

Contributed by Todd

Ingredients

French baguette

Chicken sausage links (I like the

Johnsonville Italian) 1 onion 1 bell pepper (any color, I like red) Jarred jalapenos or banana peppers

(optional) One egg Provolone cheese Olive oil

Spicy mustard Hot Sauce Salt and pepper Cast-iron skillet

1. Slice up onion and green pepper so thattheyre in about one and a hal inch long strips.I usually use hal o an onion and a ull bellpepper.

2. Grab your trusty cast-iron skillet and put alittle olive oil in it. Once it heats up, throw inyour chopped onions and bell pepper, chickensausage links, jalapenos, and banana peppers(optional).

3. Cook until onions are nicely caramelizedand bell peppers and chicken sausage haveblackened suciently.

4. Season with salt and pepper to taste.

5. Now turn the heat down some, push theveggies and chicken sausage to one side o thepan.

6. Now crack your egg and ry it up on the

vacant side. You can scramble it i you want,but I preer it intact. Youll want to cook it toabout medium so a little yolk seeps out whenyou bite into it.

7. Slice your French baguette to proper lengthand then down the side as the good olks atSubway do.

8. Trow in some Provolone cheese.

9. Once your egg is cooked, throw your chickensausages into the baguette, ollowed by theonion/pepper blend, then the ried egg.

10. op that bad boy with spicy mustard and hotsauce and youre good to go!

Note: I havent done it yet, but Im sure adding astrip or two o bacon will rock this sandwich. Enjoy!


72/972

Loaded Nacho Game Day

Grilled Cheese

Contributed by James Jenson

Ingredients

2 slices French bread 1 bsp sour cream 2 bsp salsa ex-Mex cheese 2-3 bsp cooked ground bee 1/8 sp taco seasoning 1 green onion stalk (chopped) 4-5 cilantro leaves 1 slice o tomato (diced) 1/4 avocado (diced)

1-2 black olives (chopped) 1 bsp black beans 1-2 slices jalapeno pepper (chopped) 1-2 handul Nacho Doritos (crumbled) 1 egg (scrambled) Butter

1. Crush all the Doritos and spread them on aplate

2. Dip one side o each slice o bread in the eggand then into the Doritos.

3. Once you have done this begin assembling thesandwich with sour cream on one slice, andsalsa on the other.

4. Next place a layer o cheese on the bottomslice, then stack on the rest o ingredients andnish with another layer o cheese and yourtop slice!

5. In a pan on medium heat, add some butter,once that has melted, place your sandwichin, cooking each side until browned and thecheese is melting. You may want to cover yourpan with a lid while its cooking to help thecheese melt, since there is so much stu in thesandwich!

6. Once everything is ooey gooey, slice it in haland enjoy all your avourite nacho toppings inone glorious sandwich!


73/973

Pastrami and Cabbage

Sandwich

Contributed by Mark Nydell

Ingredients

1 tablespoon olive oil 2 cups shredded cabbage 1 teaspoon celery seeds 1/2 teaspoon caraway seeds 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper 3 tablespoons mayonnaise 1.5 tablespoons mustard 4 sourdough sandwich rolls 6-8 tablespoons roasted red pepper dressing

(or Russian dressing) 1 pound thinly sliced pastrami meat 4 ounces shredded Swiss cheese

1. Preheat oven to 350 degrees.

2. In a medium saucepan, heat oil over a mediumfame until hot. Once the oil is hot, add thecabbage, celery seeds, caraway seeds, salt andpepper and stir until ingredients are well

mixed. Cook the cabbage mixture until thecabbage is sot and wilting, about two to threeminutes, stirring occasionally. Set aside.

3. In a small bowl, mix together the mayonnaiseand mustard. Spread mayo mixture on one orboth halves o each sandwich roll. Spoon thedesired amount o cabbage mixture on thebottom hal o roll. Pour red pepper dressingover cabbage the more the dressing, the

messier the sandwich!

4. Next, pile the pastrami on, cover with cheeseand place the top hal o the bread on the resto the sandwich.

5. Put the assembled sandwich on a cookie sheetand bake or ten minutes or until the meat ishot and the cheese is melted.

Bacon Fajita/Guac GrilledChicken Samich

Contributed by Craigan

Ingredients

1 chicken breast (butterfy i the breast isthick)

3 slices bacon Fajita seasoning Hearty whole-grain wheat bread.

1. Preheat Foreman grill.

2. Coat chicken and bacon with your avorite

ajita seasoning.3. Place on grill, lower lid. Yes, I cook my bacon

on the Foreman. Cook about 4 minutes andturn, continue cooking until chicken andbacon are done. Chicken juice will run clearwhen pricked when it is done. Cook timeshould be under 10 minutes.

4. oast bread. I like a hearty wheat with grain.(I use the toaster oven to accommodate manly

slices o bread.)

Guacamole

1 med. avocado (peel, deseed, mash) 1 Roma tomato (deseed, dice) 1 Jalapeno (dice, leave seeds or heat) 2 Cilantro (rough cut) c Onion (diced) Dash o Lime juice

Salt and Pepper to taste

1. Mix above ingredients.

2. Place one slice o toast on the grill. Sprinklewith nely shredded cheddar jack cheese.


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3. Place bacon and chicken. Spread a couplespoonuls o guacamole on chicken.

4. Place toast on top and lower grill lid. Heatuntil cheese is slightly melted and grill marksappear on the bread.

Pulled Pork & Mac and Cheese

Contributed by Gerald

Ingredients

1 stick unsalted butter, sotened 6 tablespoons mayonnaise 4 cups prepared macaroni and cheese,

warmed 2 onions, thinly sliced Kosher salt and reshly ground pepper 1 cup barbecue sauce 2 cups prepared pulled pork 8 slices buttermilk or white bread 12 slices sharp cheddar cheese (about 6

ounces)

1. Put 6 tablespoons butter and the mayonnaisein the bowl o a stand mixer; beat with thepaddle attachment until combined, scrapingdown the sides o the bowl as needed. Setaside.

2. Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick.Cover with plastic wrap and chill until rm,about 45 minutes. Cut the macaroni andcheese into squares that are slightly smaller

than the bread slices.

3. Meanwhile, melt the remaining 2 tablespoonsbutter in a skillet over medium heat. Add theonions and cook, stirring, until caramelized,about 20 minutes. Season with salt and pepper.

4. Combine the barbecue sauce and pulled porkin a saucepan over low heat and cook untilwarmed through, about 5 minutes.

5. Generously spread the butter-mayonnaisemixture on one side o each bread slice. Flip

over hal o the bread slices; layer 1 sliceo cheddar, 1 macaroni-and-cheese squareand another slice o cheddar on each. opeach with one-quarter o the pulled porkand caramelized onions and another slice ocheddar. op with the remaining bread slices,buttered-side up.

6. Heat a large skillet or griddle over medium-lowheat. Working in batches, cook the sandwichesuntil the cheese melts and the bread is golden,

about 5 minutes per side.


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Cajun Monterrey Chicken

Sandwich

Contributed by Joe Jackson

Ingredients

2 teaspoons salt 1 teaspoon reshly ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon ground white pepper

(optional) 1/2 teaspoon garlic powder 5 dashes hot sauce Chicken breasts 1 cup buttermilk Flour

Monterey jack cheese Ciabatta rolls Lettuce omato Hidden Valley Ranch

1. Combine rst 6 ingredients in a mixing bowl.Insert chicken into bowl and toss to coat.Cover bowl and place chicken in rerigeratoror at least an hour, but up to a day, tossing

occasionally.

2. Ater marinating, pour buttermilk into bowl,remove chicken and allow excess liquid to dripo then dredge in four.

3. Fry until done, remove and drain. Whilechicken is draining and still hot, put cheese onchicken to melt.

4. Build the sandwich rom the bottom up.

5. Lightly toast the ciabatta bread and put ranchon the bottom piece, then put ried chickenwith the melted cheese, lettuce, tomato, andtop o roll.

The Big Nick

Contributed by Nick Lloyd

Ingredients

Whole wheat bread (3 slices)

A variety o avorite sandwich meats Cheese(s) (cheddar and provolone or me!) Mayo or Miracle Whip (based on your

preerence) Mustard Lettuce Pickles Onions omatoes

1. oast one slice o bread (it will be the middleslice). Spread your mayo on your two otherslices o bread. Place your cheeses on the breadslices, one type on each slice. Broil them to agooey, toasty delight

2. While those are broiling: take the toasted sliceand spread on your dressing and any othercondiments you choose. Layer on your meat.I do one side roast bee and the other turkey.

3. Pull out your broiled slices. Youll want to setyour oven on bake now. 400 degrees, nothingancy. Put on your lettuce, tomatoes, pickles,and onions over the broiled cheese. Sandwichthat slice with the dressed up side o thetoasted slice. Next start your spread on theopposite side o the toasted slice and carry onas beore with the other meat. Place the lastbroiled slice with llings on top.

4. ake a narrow slice o each cheese and make

an X on the top slice (X does mark the spot!)and place it back into the oven. (or extrabubbly cheese cross, turn the broiler back on atthe end). Leave in until bread is a nice toastybrown and the cheese cross is melted.


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Carne Asada Torta

Contributed by Brett McKay

Ingredients

You can get all these ingredients (except the roll)at a regular supermarket, but its more un to visityour local Mexican grocery store.

Brisket or fank steak Mexican bolillo roll Guacamole Mayo Reried beans Pickled jalapeos Limes (I used 6)

Crushed red pepper Garlic powder Black pepper

1. Prep Meat. Te key to carne asada is to cutreally thin slices o meat. I you dont have ameat slicer, one trick I learned rom a ladyin ijuana is to cut the meat when its just abit rozen. Marinate the meat in lime juice (I

used 6 limes), garlic powder, and red and blackpepper. Let the meat marinate or a ew hoursin the ridge.

2. Grill Meat. Grill the meat on high heat.Because the strips are so thin, it wont take thatlong.

3. Warm Up Your Beans. Warm up your beansin a pot. I like to put a bit o milk in mine tomake them creamier. Another trick I learnedrom a ijuana seora.

4. Spread Mayo on Roll

5. Spread Beans

6. Heap on the Guac

7. Layer the Carne. Que rico!

8. Add Jalapenos and Enjoy

Contributed by Pete

Ingredients

Bread Steak Dijon mustard Fried onion Baby spinach/lettuce Aioli Melted cheese

1. Cook steak to desired doneness.

2. Combine with other ingredients onto bread.

3. Enjoy.


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Contributed by Mr. Backer

Ingredients

Eye round Kaiser roll

Shredded lettuce Onions Horseradish sauce Peppers (optional)

1. Slow cook an eye round.

2. Slice a couple pieces and place on a reshKaiser roll with shredded lettuce, onions, andhorseradish sauce. Hot peppers are optional.

Meatloaf Sandwich

Contributed by PA Sunter

Ingredients

Bread Letover meatloa American cheese

Horseradish Mayo Mustard

1. oast bread.

2. Cut a thick slice o your letover meatloa.

3. Combine ingredients onto bread and enjoy.

Homemade Roast Beef Au Jus

Contributed by Matt Moore

Ingredients

(serves 6, prep 25 minutes, cook 60 minutes)

1 3lb eye o round bee roast Extra virgin olive oil (I suggest Georgia

Olive Farms) 1 head o garlic Fresh thyme Kosher salt Fresh cracked pepper 8 cups bee stock 1 onion 6 hoagie rolls

1. Prep Ingredients. Preheat oven to 400 degreesF. Smash and mince 6 cloves o garlic. Next,strip the leaves o o 4-6 thyme sprigs andnely chop.

2. Season Meat & Let Sit at Room emperature.Coat meat with a ew tablespoons o olive oil.

Next, add minced garlic and thyme, ollowedby a liberal sprinkling o kosher salt and reshcracked pepper. Keep the meat out o theridge! You want it to be at room temperatureto create a nice sear and so it will cook evenly.


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3. Start Au Jus. Bring 8 cups o bee stock,remaining garlic, onion (chopped in hal),and 4 sprigs o thyme to a slow simmer overmedium heat.

4. Prep Pan to Sear Meat. Bring 8 cups o bee

stock, remaining garlic, onion (chopped inhal ), and 4 sprigs o thyme to a slow simmerover medium heat.

5. Sear Meat. Add meat to pan and sear on allour sides, about 2-3 minutes per side. Do notpoke or prod the meat during this process.Allow it to maintain contact with the pan todevelop a nice sear this creates favor.

6. Roast Meat in Oven. Once the meat is seared,

place it in the preheated oven and cook or45-55 minutes, or until internal temperaturereaches 125 degrees F or rare/medium rare.

7. Rest Meat. Once desired temperature isreached, remove meat rom oven and place ona plate, tented with oil. Tis resting processwill allow the juices to redistribute into themeat it will also keep cooking, raising thetemperature, on average, by 5 degrees. Allowto rest or 10 minutes.

8. Strain Au Jus. Use a skimmer or colander tostrain ingredients rom the au jus. Add anydrippings rom the meat into this pot.

9. Reduce Au Jus. Place the strained pot o liquidback on the stove over medium-high heat,allowing the mixture to reach a boil in orderto reduce by at least hal you should haveabout 2-3 cups o liquid remaining. Removerom heat, cover, and keep warm or service.

10. Slice Meat. Other than my ne assortmento Wustho knives, my most manly kitchentool is my meat slicer. Over the top? Perhaps.Awesome? Most denitely. I realize its highlyunlikely that you will have one o these in yourkitchen, so take your best knie and slice themeat as thin as possible against the grain and

on the bias (angle).

11. Warm/Steam Bread. I preer my hoagies sotand not toasted, so I like to cut them openlengthwise, wrap in oil, and warm in an oven.

12. Assemble and Enjoy! Remove warmed breadrom oven and pile high with roast bee. Servealongside warmed au jus or dipping.

Contributed by Andy Jenkins

Ingredients

Baguette Shaved ribeye. I you cant get shaved ribeye,

get a ribeye, slice it thin yoursel and poundit fat with a meat mallet.

Large sweet onion, sliced thin. Cheez Whiz

1. On a fattop griddle (or very large skillet)cook your sliced ribeye, seasoned with salt andpepper. It should render enough at to cookthe onions as well.

2. Warm the bread in a very low oven. Slice openlengthwise and into individual sized portions.

3. Smear on the Whiz like a thick coat o butter.

4. Add meat and onions.


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Contributed by Mike

Ingredients

Nice crusty bread Smoked brisket (letover pot roast works

amazingly well, too) Avocado Little bit o basil Spinach Egg

1. Fry egg so it has a runny yoke.

2. Slice avocado.

3. Combine ingredients onto bread.

Contributed by Kevin

Ingredients

London broil, 2 lbs Onion Red wine Salt

Pepper Horseradish Mayonnaise Garlic Sourdough bread Smoked Gouda Jus

1. In a hot cast iron skillet, brown London broil.

Place in a slow cooker.2. Saute onion, chopped, until caramelized.

Spread over the bee.

3. Mix 3/4 cup o red wine, 1/2 tsp salt, and 1/2tsp pepper. Pour over the bee.

4. Cook the roast or 8 hours on low.

5. Remove the roast, pat dry, and slice.

6. Separate the onions rom the juices let behind.

7. Mix the onions with horseradish, mayonnaise,and minced garlic.

8. oast two thick slices o sourdough bread.

9. Assemble the sandwichbread, meat, onionspread, and smoked gouda. Serve with a cupo the jus.


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Midwestern Philly

Contributed by Andy

Ingredients

Sirloin steak (or venison/elk/etc.)

1 large onion 2 bell peppers (mix up the color or extra

ancy) Baby bella (or other) mushrooms Hoagie buns Cheez Whiz Salt and pepper Butter Griddle/skillet (pans are ne, griddle works

nice i its big enough)

Prep

1. Beat the attitude out o the sirloin steak untilnice and tender

2. Slice steak against grain into thin strips

3. Clean and slice onion and peppers

4. Clean and slice mushrooms

5. Split hoagie buns and butter the inside (I likethem attached on one side like a bratwurstbun)

Cook

1. Get that griddle hot

2. Put hoagie buns on griddle butter side down

to toast

3. oss on veggies with a little butter, salt andpepper to start the sear and get your companydrooling

4. Move veggies to side to continue cooking untilcaramelized (covering with a pan lid workswell)

5. Rebutter griddle i needed, toss a handul osirloin strips on and dust with salt and pepper

6. Dont overcook the sirloin, this step goes veryquickly

Plate

1. ake toasted hoagie bun o, smear liberallywith Cheez Whiz

2. Pile high with meat WWRD (What Would

eddy Roosevelt Do?)

3. op with a generous slathering o veggies

4. Close that baby up and devour it


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Rickards Steak Sammich

Contributed by Adam

Ingredients

Rickards Red (or any amber ale - I couldntnd Rickards here in ulsa, so I went withFull Sail Amber.)

Rickards Dark (or any dark ale - I usedClaymores Scotch Ale rom Great DivideBrewing in Denver, CO.)

Rickards White (or any citrus ale - I used aPale Ale rom Marshalls here in ulsa.)

Steak (I went to the grocery store at a weirdtime. Only thing they had was strip steakand let mignon. I bought the strip.)

White onion (not pictured) Red Pepper Chipotle peppers Lime (not pictured) Mayo Soy sauce (not pictured) Cilantro paste (I didnt use this ingredient

as Im not a huge an o cilantro) Baguette (couldnt nd a baguette, so I

substituted a sausage roll)

1. Marinate Steak. Marinate steak in amber aleand a bit o soy sauce or a ew hours. I gooedhere. You were supposed to use the amber aleor the steak marinade, but I used the darkerstu. Crap. Add a bit o soy sauce to the mix.Let it sit in the ridge or a ew hours.

2. Prepare Chipotle Mayo. Chop up somechipotle peppers. Mix chopped chipotlepeppers with a scoop o mayo. Eso! (Tatswhat Im talking about!) Add some lime to themayo.

3. Cook Onions in Dark Ale. Chop up a whiteonion. Cook onions in dark ale until onionsare reduced and very sloppy. Because o mygoo with the marinade, I used the amber alehere. Beautiul.

4. Cook Peppers in Citrus/White Ale. Slice upyour red pepper. Douse red peppers with yourwhite ale. I used a pale ale instead. Cook untilthe peppers are nice and sot.

5. Grill Steak. Remove steak rom marinadeand grill on high heat or 8 minutes. Go ormedium-rare doneness.

6. Slice Steak

7. Slather Chipotle Mayo on Roll or Baguette.Slather a generous helping o your chipotlemayo on roll.

8. Stack on Steak, Onion, & Peppers


83/9783 Misc


84/9784

The Bleu Cheese/Meatball

Contributed by Ben

Ingredients English mun eriyaki meatballs (I couldnt nd pre-

favored, so I used teriyaki sauce withregular meatballs)

Bleu cheese dressing Swiss cheese

1. oast and Schmear Mun with Dressing

2. Prepare Meatballs. Ben used some letoverteriyaki meatballs or his creation, but I didnthave that convenience. I mixed together somecooked (in the microwave) bee meatballs witha good helping o teriyaki sauce. Did the jobjust ne, i I dont say so mysel.

3. Assemble Meatballs on Mun. Place meatballsonto the mun. I made two sandwiches. Bensuggested 4-5 per sandwich, and thats exactly

what I did. He also suggested cutting them inhal, but they were small and tender enoughthat I gured I would be alright.

4. Add Swiss, op, and Enjoy. Add a slice oSwiss cheese to the top, let it melt or a ewseconds, and then top with the other hal oyour mun.

Contributed by Stefan

Ingredients

White French baguette Pork belly

Soy sauce Mango Avocado 1tsp lime juice cup o chopped cilantro 1tsp o sambal/Indonesian chili paste 1tsp rice bran oil

1. Cut baguette in hal, lengthwise.

2. Slice pork belly to about 1/8th-inch thick.

3. Slowly braise in soy sauce.

4. Slice mango to 1/8th-inch slices.

5. Mash avocado.

6. Make dressing (combine lime juice, cilantro,chili paste, and bran oil)


Contributed by Gary

Ingredients

4 thin slices o liverwurst 2 slices o red onion 2 slices o potato bread Mustard

1. oast bread.

2. Combine ingredients onto bread and enjoy.


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Contributed by Erik Andersen

Ingredients

wo slices o bread Hard salami

Pepperoni Peppered salami Any sliced cheese Salsa


2. Microwave until cheese is runny.

Contributed by Adam

Ingredients

Fried chicken ngers Cold genoa salami Provolone cheese Lettuce Pickles Onions omatoes Mayonnaise French bread

1. Give the bread a light smear o mayo


Porter Long Turkey RanchClassic

Ingredients

2 slices o country white bread

A slab o turkey meat Cheese (I like gruyere, but any sort ocheddar or provolone does nicely)

Ranch

1. Combine ingredients onto single slice o bread.

2. Put it in the microwave or a minute or so,until the cheese is melted.

3. Ten, put on the top slice and move it aroundso the cheese and ranch get mixed and spreadacross the sandwich.


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Contributed by Rob

Ingredients

2 slices o bologna 1 egg

1 slice o cheese 2 slices o bread, toasted Brown mustard

Prep

1. Cut the center out o the 2 bologna slices.(Make them look like bologna doughnuts).

2. Chop up the letover bologna doughnut holes

rom the centers and mix into 1 scrambled egg.

Cooking

1. Put one o the doughnut looking bolognaslices on your pre-heated griddle. Once it startsto cook pour the scrambled egg/chopped upbologna hole mixture into the center hole othe cooking bologna.

2. Place 2 pieces o bread in the toaster to startthem toasting. Place the second bolognadoughnut on top o this cooking mess. Flipthe mess over to cook the top and place thecheese slice on top to start melting it into themess.

3. oast should be done by now, so pop it out andspread brown mustard on it.

4. Slide the entire cooked bologna/egg/bologna/

cheese stack onto the brown mustard-coveredtoasted bread.

Contributed by Alain Latour

Ingredients

Sourdough bread Peanut butter

Apple (cored) Bacon

1. Fry bacon.

2. Spread peanut butter on both slices o bread.

3. Place thin slices o cored apple in between.

4. Add two or three strips o bacon.

5. Close the sandwich and enjoy.

Contributed by Sam

Ingredients

Eggo waes Maple syrup Peanut butter

1. oast two Eggo waes.

2. Cover one in maple syrup.

3. Cover the other in peanut butter.

4. Put the two together and enjoy.


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Contributed by Nate E.

Ingredients

2 slices o bread 1 chicken ried steak (or chicken)

Peanut butter Cheese (shredded cheddar) Ketchup

Combine ingredients onto bread.

The Cherry Cricket

Contributed by Shaun S.

Ingredients

wo slices o sourdough bread 4 thick slices o corned bee or pastrami Herbed cream cheese One ried egg over easy Cholula Mayo 4-5 strips o mild green Colorado chilies

(or any other mild green pepper)

Butter (the real stu)

1. 1 blsp. o butter into a large cast iron skilleton medium heat and let it melt.

2. Put both slices o sourdough bread in to thepan and let it toast or about 3 min. Removebread and set aside.

3. Fry egg to over easy, remove and set aside.

4. Put 1 bls. o regular mayo in a small cup, add3-4 dashes o Cholula hot sauce and mix well.

5. Deseed and slice green chilies in to in. slicesand blanch. Set aside.

Sandwich Assembly

1. On the non-toasted side o one o the sliceso your sourdough bread, spread your mixedmayo very liberally.

2. On the other slice, spread your herb creamcheese on the non-toasted side very liberally.

3. Place the slices o corned bee or pastrami onthe non-toasted side o one o your sourdoughslices.

4. Place your ried egg on top o the corned beeor pastrami.

5. Place chilies on top o the ried egg.

6. Finish the Cricket o by placing the otherslice o sourdough on top with the creamcheese side down.

Contributed by SamuelWarren

Ingredients

Bread Jalapenos Bologna Cheese Rues potato chips Mustard

1. Cook at least 2 slices o bologna.

2. Right beore its done, put the cheese on the

bologna in the pan. 30 seconds and itll bemelted to the bologna (as it should be).


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3. Order o assembly:

Bread Jalapenos Bologna Cheese Bologna

Cheese Rues Mustard Bread

David Bourne The Bahn Mi

Ingredients

Crusty baguette Bone-in pork shoulder Sriracha Mayonnaise Cilantro Pickled carrots Daikon radish Pickled peppers.

1. First, smoke a brined bone-in Boston butt

(pork shoulder)

2. Ten, when it is so tender you can take thebone out with your hands, shred it into bigpieces, and place it on a warm crusty baguette

3. op with Sriracha mayonnaise (equal partso both), cilantro, and pickled carrots, Daikonradish, and pickled peppers

Fried Spaghetti Sandwich

Contributed by Rich D

Ingredients

wo slices Italian bread

Letover spaghetti Hot peppers Provolone cheese Butter Garlic Italian seasoning

1. Butter the bread and cover with minced garlicand Italian seasoning.

2. Put it under the broiler until toasted.

3. In a nonstick skillet, ry up the letoverspaghetti.

4. Once it is warmed through and some o thesauce is starting to caramelize, mix in the hotpeppers and add the cheese.

Contributed by Rodrigo M

Ingredients

Goose liver pat (thick slice) Mango chutney Lettuce 2 thin slices o mozzarella Crisp baguette bread

Combine ingredients and serve cold.


89/9789

Contributed by Dannyb278

Ingredients

1 package boneless chicken thighs 1/2 onion sliced 1/2 pepper sliced Sriracha Sauce Salt and pepper Sliced cheese 1/4 stick butter Kaiser roll, or other bun o your choice

1. Pull the chicken thighs open to expose mosto the surace area to the hot pan.

2. Season thighs on both sides with 50/50 saltand pepper and as much Sriracha sauce thatyou know you can handle. You can be prettyliberal with it.

3. Drop thighs in pan along with sliced onionsand peppers. Add salt/pepper to veggies i youwant.

4. Cover pan and cook both sides o the chickenor about 7 minutes on each side or until done,

mixing the veggies occasionally.

5. Place as many chicken thighs and veggies asyour bun can handle and serve with slicedcheese. Lightly toasting the bun can addanother dimension to the sandwich.

Pizza Sandwich

Contributed by Denny Martin

Ingredients

Wheat bread Mayo Ketchup Oregano Garlic powder

Cotto salami Cheese slice o your choice Onion

1. Spread both slices o bread with mayo and

the bottom slice should also be spread withketchup.

2. Sprinkle some oregano fakes and garlicpowder on the ketchup side and add a slice ocotto salami to it.

3. Put a slice o your avorite individual wrappedslice o cheese on the top slice o bread.

4. Fill the interior with minced onion and

microwave or hal a minute or until the cheeseis all gooey. Let it cool a little beore eating oreat it hot out o the microwave.

Chuck Yager JagermeisterBBQ Chicken Sandwich

Ingredients

Chicken breast 6-8 oz. Sweet Baby Rays BBQ sauce 2 cups Jagermeister 2/3 cup Whole wheat bread 2 slices American cheese 1 slice Lettuce White onion (raw, thin sliced, a ew rings

like you would put on a burger) omato 1 or 2 slices Mayo

1. Combine BBQ sauce and Jagermeister.


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2. Grill the chicken on your outdoor grill andstart spreading the BBQ/Jagermeister mixon right away. BBQ should be hot enoughto caramelize the sauce and get the chickencrispy but not right out burn it. Flip thechicken requently, about every 5 minutes and

generously re-coat every time you do until thechicken is done.

3. When the chicken is done let it sit while youmayo both slices o bread pull lettuce, slicetomato. Ater the chicken has set or a ewminutes, slice the chicken at a heavy angle.

4. Assemble the sandwich like this: mayo-edbread, chicken, cheese, tomato, lettuce, mayo-ed bread.

Contributed by Austin Quillen

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