Recently in Sandwiches Category

I make these sandwiches in the fall. The apples are in season and the holidays are coming lending itself to cooking more with cinnamon and nutmeg (at least for me).

I like to serve these with my pumpkin potatoe soup for a warm hearty supper on cool evenings.

1 apple sliced into 1/2inch rings
cinnamon
2 tbsp butter
2 tbsp brown sugar
sliced cheddar cheese
thinly sliced ham
bagels

In a skillet add the butter and allow to melt on low heat. Be careful butter will burn quickly. Add 2 tbsp brown sugar and let it begin to melt. Add the apple rings and sprinkle with cinnamon. The apples will sautee and begin to soften. Turn to coat each side and for the apple to cook through but not into mush or applesauce. You want the apple slice to retain its shape.

Split and butter one bagel for each sandwich. Slide under the broiler to gently toast.

Build your sandwich from the bottom up.

Bagel bottom, slices of ham, slice of roasted apple and thinly sliced cheddar cheese, top with bagel top. The warmth of the apple and bagel will gently melt the cheese.

This is an excellent sandwich to serve for a Sunday brunch when you have guests also.

1 lb large shrimp
Hoagie Rolls or a loaf of french bread cut into nice sandwich size lengths
Tartar Sauce
Lettuce
Tomato

Roll the shrimp in Zaterains southern seafood breader. Fry shrimp as directed. Split the rolls for each person and spread tartar sauce (or mayonnaise) on both sides. Fill with a layer of shredded lettuce and sliced tomato. sprinkle with a little salt and pepper. Stuff the sandwich full of the hot fried shrimp.

Serve with fries and slaw -see my recipe below that I have posted before.

1 3-4lbs roast beef - I like a chuck roast
3 medium onions sliced thinly
1 8oz can tomato sauce
1/4 cup soy sauce (I use a Phillipine soy sauce not kikoman and the other grocery store brands, they are too over powering for my taste)
1 - 2 cloves garlic, crushed
3/4 cup water

Spray the crockpot with nonstick cooking spray. Add the onions in the bottom, the roast and pour over the other ingredients. Cook on low for 8 - 10 hours.

Remove the roast from the pot. Remove the onions. Drain the broth and put it in the freezer to cool so that the fat will rise and you can skim it off.

Using 2 forks shred the beef. Mix it with the broth and onions.

Line a muffin pan with muffin cups and pack each one full of the beef and onion mixture. Freeze until solid. Place the cups in a large freezer bag. Lable and date the bag. Each muffin cup is 1 serving for a sandwich. Take out the number of servings you need for a meal. Thaw and remove the paper cup. Reheat the meat until it is piping hot.

Fill a fresh bun with the beef and onion filling, add a slice of your favorite cheese. Serve with chips or fries or a steamed vegetable.