Simmer pastrami in broth until hot.
Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
Add cheese, mustard, pickles, and onions to taste.
Grill sandwich until toasty and crisp if desired.
Serve warm with chips if desired.
Saute onions and peppers in margarine.
Add meat; heat thoroughly, stirring occasionally.
For each sandwich, spread bottom half of roll with mustard; cover with meat mixture and cheese spread.
Broil until cheese spread begins to melt.
Serve with top half of roll, 4 sandwiches.
Prep time: 10 minutes. Cooking time: 3 minutes.
Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!
lices.
To assemble ONE sandwich; layer 1 slice of toast
br>Separate the slices of pastrami and drop each into the
Butter both slices of bread and toast until golden.
Spread mustard on both slices.
Warm pastrami in a hot skillet until heated through.
Pile on top of one slice of the bread and carefully close the sandwich.
To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.
Open the bun up and lay on a cookie sheet.
Put the crab (munch up the crab for a better spread) on next.
Top with Swiss cheese. Bake it in the oven until it is good and hot.
You can tell its doneness when the cheese is melted and the bun is toasty.
Combine basil, oil and vinegar in a small bowl; set aside. Slice bread in half lengthwise.
With a spoon, hollow out bottom half, leaving a 1/2-inch thick shell.
In the shell layer 1/2 cheese, the pastrami and the tomatoes.
Top with the basil mixture and sprinkle with pepper.
Top with the remaining cheese and bread top.
Wrap in heavy foil.
Bake at 350\u00b0 for 20 to 30 minutes, or heat in covered grill for the same length of time or less.
To serve, cut crosswise into 4 to 6 slices.
Stack pastrami and corned beef on a slice of rye bread.
Add coleslaw on top.
Spread Russian dressing over the other slice of rye bread. Top sandwich.
Preheat oven to 325 degrees.
Place split roll, inside up, on a baking sheet.
Bake until slightly browned.
Remove from oven.
Spread sauce on one half of roll and cover with turkey pastrami.
Place kraut on the other half and cover with cheese.
Return to oven and bake until cheese is melted. Serve hot.
If using horseradish sauce, serve with dill pickle chips and mustard on the side.
We have also used rye bread in lieu of rolls. Works well.
inch of salt and saute for 3-5 minutes until the
Preheat oven to 350\u00b0F.
Lightly butter both sides of the bread and place on cookie sheet.
Layer ham then pineapple on one slice of bread.
Sprinkle with marjoram and top with cheese.
Bake for 7 to 12 minutes or until cheese is melted and sandwich is heated through.
Serve hot.
NOTE: The Germans eat this with a knife and fork. Try this with mayonnaise instead of butter (top side only), or 1000 Island or Ranch dressing. Serve with a fried egg for breakfast, or a salad for lunch or dinner.
Split open foccacia bun. Spread tzatziki sauce on top half of bun and cover with provolone slice. Place cheddar slice on bottom half of bun.
Layer the remaining ingredients over the bottom half of the bun.
Cover with top half of bun, slice in half, and enjoy!
For tzatziki sauce: Combine all ingredients and mix well. Allow flavors to blend in fridge overnight. If using the recipe included, it will make more than needed for one sandwich.
For the turkey:
Preheat the
this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.
reasts are really too thick for a sandwich. So, slice them in
mall amount of the marinade for use during the roasting period
For each sandwich, fill between slices of rye with Swiss cheese, 2 slices of corned beef and Summer Slaw.
Makes 6 sandwiches.
erve.
NOTE: See my recipe for Marinara Sauce #84217.
For the garlic spread, place mayonnaise,