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Yield: 2 Servings

----------------------EILEEN LAMPARELLI CGDR39A----------------------
1 c Baked beans
1/4 c Walnuts; chopped
1/4 c Celery; chopped
2 ts Onion; minced
1/4 ts Salt
1 ts Pickle; chopped
2 ts Catsup
Buttered whole wheat bread

Just combine everything except the bread, mix well. Spread on buttered
bread and enjoy!

Slip a rubber bathing cap over your hair while sweeping or dusting,
for the dust will not sift thru this as it will when you wear a cloth
dust cap. This will be found especially useful when emptying the
carpet sweeper or the bag of the vacuum cleaner.


Yield: 1 Servings

1 pk Frozen artichoke hearts
x Italian herbs
x Balsamic vinegar
x 1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
1 lg Package of mushrooms,
1/2 c Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 ds Worcestershireshshchestshire
(you know what I mean)

Marinate artichoke hearts with italian herbs and some balsamic
vinegar. I myself add a teaspoon or so of olive oil (someone will be
coming to measure me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in
so much white stuff that it is too moist because the mushrooms will
release moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it,
and I promise not to post too often until I actually learn to measure
and write :-)


Yield: 6 Sandwiches

15 1/2 oz Canned Alaska salmon
1/3 c Plain nonfat yogurt
1/3 c Chopped green onions
1/3 c Chopped celery
1 tb Lemon juice
Black pepper; to taste
12 sl Bread

Drain and flake salmon. Stir in remaining ingredients except pepper
and bread. Season with pepper to taste. Spread salmon mixture on half
of bread slices; top with remaining bread. Cut sandwiches into halves
or quarters.

Makes 6 sandwiches.

Nutrients Per Serving:

Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary
Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol:
40.5 mg


Yield: 1 Servings

1 Clove garlic minced
1 sm Onion sliced
1/2 ts Salt
1/2 c Balsamic vinegar
1 ts Coarsely ground black
1 md Cucumber sliced
1 lg Tomato sliced

Combine all ingredients except lettuce in the order listed. Cover
container and shake for 30 seconds. Leave in refrigerator for at
least 10 mins so that flavors get absorbed in vegetables. Then toast
bread of choice. Arrange lettuce on bread and add cucumber and tomato
mixture. * French bread works best.


Yield: 6 Servings

3 French baguettes, 5" OR
-hoagie rolls
2 tb Dijon
6 oz Prosciutto, paper thin
12 sl Swiss cheese
12 sl Tomato
1 c Carrots, julienned
1 c Zucchini, julienned
1 c Mushrooms, sliced
1 md Red onion, thinly sliced
1/4 c Mayo
1/2 c Vinaigrette dressing

Kramerbooks and Afterwords Cafe, Washington, DC.

Slice rolls horizontally, spread with mustard and layer each half with
prosciutto, cheese, tomato, another slice of cheese, carrots,
zucchini, mushrooms, and onion. Mix mayo with vinaigrette; pour over
top of each open face sandwich. Place on cookie sheet. Bake 375 F,
8-10 mins until tops are brown and dressing has set.


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