101 Soup, Salad & Sandwich Recipes (16 page)

2 zucchini, halved and sliced

1/8 t. red pepper flakes

1/8 t. garlic powder

salt and pepper to taste

1 c. marinara or spaghetti sauce

1 to 2 c. shredded mozzarella cheese

4 6-inch sub rolls, split

Melt butter in a skillet over medium heat. Fry zucchini in butter until golden and slightly tender. Add seasonings. Stir in sauce. Cook and stir until sauce is heated through. For each sandwich, spoon a generous amount of zucchini mixture onto bottom half of bun. Sprinkle with cheese and replace bun top. Wrap sandwiches individually in aluminum foil. Place on a baking sheet and bake at 350 degrees for 15 minutes, or until heated through and cheese is melted. Makes 4 sandwiches.

3 T. mayonnaise

1 T. mustard

1-lb. round loaf Hawaiian-style bread

1/4 lb. sliced deli turkey

1/4 lb. sliced deli roast beef

3 slices Swiss cheese

3 lettuce leaves

1/4 lb. sliced deli ham

6 slices bacon, crisply cooked

3 slices Cheddar cheese

6 slices tomato

Mix mayonnaise and mustard together. Cut bread horizontally into 3 layers. Spread half of mayonnaise mixture on the bottom layer. Add turkey, roast beef, Swiss cheese and lettuce. Cover with middle bread layer; spread with remaining mayonnaise mixture. Add ham, bacon, Cheddar cheese and tomato. Top with remaining bread layer. Cut into 6 to 8 slices. Makes 6 to 8 servings.

4-oz. can chopped green chiles, drained

1/4 c. picante sauce

12 round buttery crackers, crushed

4-1/2 t. chili powder

1 T. ground cumin

1/2 t. smoke-flavored cooking sauce

1/2 t. salt

1/2 t. pepper

2 lbs. lean ground beef

1/2 lb. ground pork sausage

6 slices Pepper Jack cheese

6 sesame seed hamburger buns, split

Garnish: lettuce leaves, sliced tomato

In a large bowl, combine first 8 ingredients. Crumble beef and sausage over mixture and mix well. Form into 6 patties. Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink. Top with cheese. Grill until cheese is melted. Grill buns, cut-side down, for one to 2 minutes, or until toasted. Serve burgers on buns, garnished as desired. Makes 6 servings.

14-oz. can salmon, drained and flaked

1/4 c. green pepper, chopped

1 T. onion, chopped

2 t. lemon juice

1/2 c. mayonnaise

6 hamburger buns, split

1/2 c. shredded Cheddar cheese

6 thick tomato slices

Mix salmon, pepper, onion, lemon juice and mayonnaise. Pile salmon mixture onto bottom bun halves; sprinkle with cheese. Arrange salmon-topped buns on an ungreased baking sheet. Broil until lightly golden and cheese is melted. Top with tomato slices and remaining bun halves. Serves 6.

8 slices frozen Texas toast

1-1/2 lbs. deli roast beef, sliced

steak sauce to taste

8 slices provolone cheese

Optional: sliced green pepper and red onion, sautéed

Bake Texas toast on a baking sheet at 425 degrees for about 5 minutes per side, until softened and lightly golden; set aside. Warm roast beef in a skillet over medium heat until most of the juices have evaporated; stir in steak sauce. Divide beef evenly among 4 toast slices; top with cheese, pepper and onion, if desired. Place beef-topped toast and remaining toast on a baking sheet; bake at 425 degrees until cheese is melted. Combine to form sandwiches. Makes 4 sandwiches.

8 hot dogs

8 slices bacon

8 hot dog buns

1 c. sour cream

1/2 c. onion, chopped

3/4 c. tomato, chopped

4-oz. can chopped jalapeño peppers, drained

Garnish: mustard and catsup

Pierce hot dogs with a fork 3 or 4 times. Wrap one slice of bacon around each hot dog. Over medium heat, grill or sauté on a griddle until bacon is lightly golden on all sides. Remove wire twist from hot dog bun bag. Microwave buns in bag for 30 to 45 seconds. Carefully remove buns from bag; cut open buns. Spread sour cream on both halves of each bun. Place bacon-wrapped hot dog in bun. Top with onion, tomato and jalapeños. Garnish with mustard and catsup. Makes 8.