olls in each pan. Place ham (about 2 shaved slices or
king sheet.
Place the ham with the large side
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
For the cornbread: Preheat oven to
nd pepper to taste.
For the sandwiches: Cut the stems off
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
Combine the potatoes, celery, onion, ham and water in a stockpot
Soak the raisins in warm water for 10 minutes and then chop in food processor until no raisins remain whole. Add the ham and continue processing for 1 minute longer, until mixture is smooth and no ham pieces are left whole.
Place mixture in a mixing bowl and add the remaining ingredients. Will keep in the refrigerator for up to 3 days.
Preheat a sandwich maker. Cut a 2 1/2-inch hole from four slices of bread. Spread mustard over remaining slices.
Place cut-out slices of bread onto sandwich maker. Carefully crack an egg into each hole. Top with ham and tomato. Cover with remaining bread slices, mustard-side down, close sandwich maker and cook for 2 minutes for soft eggs and 6 minutes for firm eggs.
Cut into triangles and serve.
In small saucepan combine butter, onion flakes, dry mustard, Worcestershire sauce and poppy seed.
Heat until butter is melted and mix well.
Slice dinner rolls.
Make sandwiches with ham and cheese.
After making sandwiches, replace in foil roll pans.
Pour butter mixture over rolls.
Bake for 20 minutes at 350\u00b0.
Cut rolls into individual sandwiches.
Yields 4 dozen sandwiches.
th cooking spray. Prepare grill for medium indirect heat.
Remove
onger slices, into 8 slices for 4 sandwiches. Place olive oil and
In a large saucepan, combine first six ingredients.
Cook, uncovered, over low heat for 15 minutes.
Stir in ham; heat through.
Using a slotted spoon, serve on buns.
Make a paste of margarine, onion, poppy seeds, mustard and Worcestershire sauce.
Spread the paste on the cut surfaces of both halves of each bun.
Stack ham and cheese equally on the 10 buns. Wrap each sandwich in completely in a square of aluminum foil and place on a cookie sheet.
At this point, the sandwiches may be kept in the refrigerator for up to 24 hours.
Bake sandwiches for 20 minutes at 275\u00b0.
May be doubled.
Serves 10.
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.
Brush bread slices with pesto. Arrange mozzarella, tomato, lettuce and ham on 1/2 of slices and top with remaining slices. Cut sandwiches in 1/2 diagonally.
Cut rolls crosswise in half.
Mix condiments together (Mustard and Mayonnaise for Turkey, Mayonnaise and Garlic Powder) and spread cut sides of rolls.
Cut cheese slices to size.
Fill rolls evenly with meat, cheese, lettuce and tomatoes.
Secure each sandwich with long wooden toothpick.
Stack on large platter. Cover and refrigerate until served.
Trim bread crusts.
Butter both sides of bread.
Make 6 sandwiches with buttered bread and ham.
Place close together in a long buttered Pyrex dish.
Sprinkle grated cheese over sandwiches. Add beaten eggs, milk, salt and pepper to taste.
Cover with foil tightly; refrigerate overnight.
Remove from refrigerator 1 hour before baking.
Uncover; bake at 325\u00b0 for 50 to 60 minutes.
Cut into 3 x 3-inch squares.
It puffs up like a souffle.
Spread mixture on hamburger buns.
Add slice of ham and Swiss cheese.
Place on cookie sheet and cover with foil or wrap each individually in foil.
Bake at 350\u00b0 for 20 minutes.
Makes 8 sandwiches.
Great entertainment to serve hot potato with the foil wrapped sandwiches.
A New Year's Eve family tradition.
Combine butter and mustard. Spread on hamburger buns.
Make up sandwiches with ham and cheese. Wrap individually in foil. Bake in foil at 375\u00b0 for approximately 20 minutes.
(These also freeze well!)