ot pan and sear the stuffed steaks for 3-4 mins
br>Set aside.
For sandwich loaves: Trim crusts from bread
he opening.
Transfer the stuffed breasts to a 13 by
eftover garlic oil in other recipes.
Cook bacon until crisp and place on paper towels.
In a bowl wisk together mayonnaise, salt, pepper and fresh chopped herbs.
Toast Russian Rye bread and spread 1-tablespoon Herbal Mayonnaise on each slice.
Layer lettuce, tomatoes, red onions, cucumber, bacon and lettuce.
Slice sandwich in half and place on a plate.
Garnish plates with Jalapeno-Stuffed Green olives and Kalamata olives.
Cut eggs in half lengthwise; remove yolks.
Mash yolks.
Stir in sandwich spread, onion, curry powder, salt and pepper.
Fill each egg white with yolk mixture; chill.
Sprinkle stuffed egg halves with paprika.
o flatten. Place a chocolate sandwich cookie on top of 16
side.
Spread one filling, sandwich style, between rye slice.
Combine all the olive salad ingredients and mix well.
Chill for at least 30 minutes.
Spread a couple tablespoon of olive salad in the inside of top of the bun.
Alternating layers of meats and cheese on the bottom half (alternating).
Carefully close the sandwich.
Can be eaten hot or cold.
To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
Serve garnished with pepperoncini pepper.
br>Note: Many other stuffed peppers recipes instruct you to fry all
NTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN
east 8 hours before assembling sandwich.
Cut bread in half
Put mayonnaise on one side of bread, and peanut-butter on the other side.
Cut olives in half, and put on the sandwich.
f bread to make a \"sandwich\".
Spray a large nonstick
br>Cut each of the stuffed breasts crosswise into five or
Slice eggs in half lengthwise and remove yolks.
Mash yolks; add sandwich spread, mayonnaise, salt and pepper, stirring until smooth.
Spoon or pipe into egg white halves.
Sprinkle with paprika.
Mix well all the ingredients.
This may be used either as a dip or sandwich filling, depending on the amount of mayonnaise added.
Keeps well when covered and refrigerated.
Peel eggs and chop.
Add mayonnaise and chopped olives.
Pour enough olive juice into mixture to make mixture spreadable as a sandwich filling.
Refrigerate.
Yields 2 to 3 sandwiches.
Slice eggs in half lengthwise and carefully remove yolks.
Mash yolks; add sandwich spread and next 3 ingredients, stirring until smooth.
Spoon or pipe into egg whites.
Sprinkle with paprika.
br>Mix well.
Spread sandwich steak on a board, spread