Slice rustic roll in half.
Using one
he edges.
Cut the roll in half, and place the
Slice your sandwich rolls. Spread a healthy amount
coop out inside of the roll halves, leaving a 1/2
hen you need for one sandwich, but it will stay well
re using an Italian roll, cut the roll about 3/4 of
tove. Heat over medium.
Sandwich -- Split your rolls and butter
igh heat.
Open the sandwich rolls and spread each with
side.
Lightly toast your roll. Add a slice of provolone
repare the sandwich:
The original used a harder roll sliced completely
Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.
he ham, and roll, roll, roll- like a cinnamon roll until you reach the
Slice sandwich roll in half and place in the toaster oven for 5 to 6 minutes. Spread 1 teaspoon butter over each half. Scrape garlic over the bread to give it a garlic flavor.
Place Swiss cheese over mushroom cap and toast until cheese is melting, about 5 minutes. Sandwich between buttered bread halves.
eftover garlic oil in other recipes.
f bread to make a sandwich.
Add sauces to taste
Mix 1/2 package cornbread with just enough milk for the mix to stick and dredge softshell crabs in the wet corn mixture, then dredge in the reserved dry cornmeal.
Place butter, cognac and lemon juice in a large skillet with medium heat. Heat mixture until butter is clarified and just begins to bubble. Add salt and pepper. When butter mixture is ready add the softshell crab and fry on each side until golden. Serve alone or as a sandwich.
Spread mayonnaise or mustard on 1 slice of bread. Pile on turkey, lettuce and tomato.
Top with a few tablespoons each stuffing and cranberry sauce, then sandwich with another slice of bread.
In a skillet large enough to cook the chicken pattie, heat oil until hot,but not smoking over medium heat.
Add thawed chicken pattie and cook on both sides until golden brown.
Put chicken on bottom half of bun, top with ham slices and add cheese.
Place onto a foil lined cookie sheet, put top half of bun beside sandwich and place under broiler until cheese is melted and lightly browned.
Put top on sandwich, and then DEVOUR !
nd pepper, set aside.
Roll slices of bread lightly with
ixture across center then fold roll up and slide onto base