Mix first 6 ingredients well.
Scoop a little out of the center of hot dog buns.
Fill with meat-cheese mixture.
Wrap in foil.
Place on cookie sheet.
Bake for 15 minutes in preheated 350\u00b0 oven.
slices for open-face sandwiches or 8 if you want
Make sandwiches with your favorite filling.
Combine the next 5 ingredients till smooth.
Dip sandwiches into batter and fry in hot (390\u00b0) deep fat until brown.
ENJOY.
aucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.
Place bacon between layers of paper towels and microwave 3 1/2 to 4 minutes.
Split hot dogs lengthwise, not cutting all the way through.
Mix together ham, cheese, olives and mustard.
Spread on the inside of hot dogs and press together.
Wrap 1 slice of bacon around each hot dog and place in bun.
Wrap sandwiches loosely in paper towels.
Place 3 sandwiches 1 inch apart in microwave and cook for 1 1/2 to 2 minutes.
ogether butter and 2 teaspoons hot sauce. Brush cut sides of
In a medium bowl, whisk together eggs, Worcestershire sauce, and hot pepper sauce. Season with salt and pepper. Pour mixture into a wide, shallow dish.
Layer 2 slices bread with equal amounts of the sliced ham and cheese; top with remaining bread slices to make sandwiches, and press down to secure filling. Dip sandwiches into egg mixture, and turn to coat both sides.
Heat the oil in a griddle or frying pan over medium heat. Cook sandwiches 3 minutes on each side, or until golden brown and cheese has melted. Serve hot.
lime peel and juice, and hot sauce in a food processor
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
Whisk in the lemon juice, hot sauce and Worcestershire sauce and
Evenly spread the applesauce on four slices of bread.
Top with remaining bread to make 4 sandwiches.
Spread butter on the outsides of the sandwiches.
Place sandwiches (I usually do 2 at a time because of my skillet size) in a skillet over medium-high heat; cook for 3-4 minutes on each side or until golden brown.
Mix together the sugar and cinnamon; sprinkle over hot sandwiches.
Serve immediately.
Note: I quarter each sandwich for my kids; they love these for breakfast.
soy sauce, ginger, chili or hot sauce and sesame oil together
Combine vinegar and sugar. Season then whisk in oil. Add diced onion. Set aside.
Fill both loaves of bread with lettuce. Fill wholewheat baguette with tuna, pickles, tomato, onions and mayonnaise. Garnish with dill. Fill rye baguette with ham, cheese and mustard. Drizzle dressing over both sandwiches.
Serve immediately.
olden brown.
Immediately remove sandwiches from cookie sheet. Serve warm
Mash beans and add remaining ingredients except toast.
Spread between slices of toast.
Makes 4 sandwiches.
Enjoy!
Place bacon between layers of paper towels and microwave 3 1/2 to 4 minutes (it will not be crispy).
Split hot dogs lengthwise, not cutting through.
Mix together ham, cheese, olives and mustard.
Spread on inside of hot dog and press together.
Wrap slice of bacon around each hot dog and place in bowl.
Wrap sandwich loosely in a paper towel.
Do 3 sandwiches in microwave at a time for 1 1/2 to 2 minutes.
Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
ayo: Mix garlic, mayonnaise and hot sauce in a small bowl
Preheat sandwich maker according to directions.
Spread sauce on 2 slices of bread, not all the way to edges.
Sprinkle pepperoni on sauce.
Add cheese.
Place slice of bread on top of each evenly.
Carefully place sandwiches in heated sandwich maker. Press to close, lock and leave 1 1/2 minutes or according to directions on appliance.
Open carefully and remove sandwiches very carefully.
Pour chocolate syrup into medium microwavable-safe bowl and microwave for 2 minutes on High (do not boil). Stir peanut butter into hot chocolate with a whisk until smooth. Allow to cool to room temperature. Line the bottom of a 9 x 13 dish with 9 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over whipped topping. Top with half the peanuts. Repeat layers. Freeze until firm, about 1 hour. Cut into squares to serve. Yield: 15 servings.