Apple to the Core

Super Sandwiches


Sausage Loaf

  • 1 pound bulk Italian sausage

  • 1 beaten egg

  • 1 cup shredded Parmesan Cheese

  • 1 loaf frozen bread dough, thawed

Brown, drain and cool sausage. Add egg and cheese and mix well. Roll thawed bread dough out into a square. Spread mixture onto bread dough and roll bread dough up jelly roll style. Bake at 350º for 30 minutes. Be sure to watch closely. Serve with warm spaghetti sauce for extra flavor.

Nutty Ham and Cheese

  • 1 sub roll (8"), split

  • 3 tbl cream cheese, softened

  • 2 tbl coarsely chopped pecans

  • 2 tbl chopped green onion

  • 1 tbl chopped black olives

  • 1/8 tsp garlic salt

  • 2 leave lettuce

  • 4 oz sliced ham

  • 2 slices Swiss Cheese, halved diagonally

  • 1/3 cup alfalfa sprouts

Combine cream cheese, pecans, green onion, olives and garlic salt; spread on roll. Layer ingredients in order listed. 

Smokehouse Californian

  • 2 slices whole grain bread

  • 2 tbl mayonnaise

  • 1 tbl thick and chunky salsa, drained

  • 6 fresh spinach leaves

  • 2 slices tomato

  • 3 oz sliced smoked turkey

  • 2 slices cheddar cheese

  • 2 slices cooked turkey bacon

  • 1/2 medium avocado, sliced

Combine mayonnaise and salsa; spread on bread. Layer ingredients in order listed. 

Beefeater Roll-ups

  • 1 pkg cream cheese (8 oz)

  • 1 envelope green onion mix dip

  • 2 tsp prepared horseradish

  • 2 tbl milk

  • 18 thin slices roast beef

  • 3 thin carrots, pared, quartered and cut into 3 inch lengths

  • 12 large slices rye bread (or your choice)

  • 1/2 stick butter or margarine (4 tbl)

  • lettuce

  • 3 small cucumbers, sliced thin

Blend cream cheese, dip mix, horseradish and milk in a small bowl. Spread over roast-beef slices. Place 1 or 2 carrot sticks at one end of each slice; roll up, jelly roll style. Spread bread with butter or margarine; layer each with 6 slices of lettuce, 2 beef rolls and cucumber slices; top with remaining bread. Cut each sandwich in half; wrap.

Ham Salad Triangles

  • 2 cups finely diced, cooked ham

  • 1/2 cup finely diced celery

  • 1 tsp grated onion

  • 1/3 cup mayonnaise or Miracle Whip

  • 1 tsp prepared mustard

  • 12 thin slices bread, buttered

Mix ham, celery, onion, mayo or Miracle Whip and mustard in a bowl. Spread bread with ham-salad mixture to make 6 sandwiches. Cut each sandwich diagonally into quarters. 

Ham and Cheese Biscuit Bake

  • 2 cups packaged biscuit mix

  • 3 tbl vegetable oil

  • 1/2 cup milk

  • 2/3 cup mayonnaise

  • 1 tsp prepared mustard

  • 1 lb ham, finely chopped

  • 3 slices of cheese

Heat oven to 450º. With fork combine biscuit mix, salad oil and milk to make soft dough, then beat vigorously until stiff. Now press dough into a well greased 13x9" baking dish. Combine mayonnaise with prepared mustard, spread evenly over dough in baking dish. Sprinkle ham on to mayonnaise mixture. Bake 15 minutes. Meanwhile, cut each cheese slice into 3 strips. Arrange over ham, then bake a few minute longer or until cheese is bubbly. Remove from oven, let stand 5 minutes, then cut into rectangle and serve. Makes 12 open-face sandwiches.

Zesty Tuna Buns

  • 2/3 cup evaporated milk

  • 2 cups fresh white-bread cubes

  • 2 (6½ oz) cans tuna, drained

  • 1 tbl ketchup

  • 1 tbl prepared mustard

  • 1 tbl pickle relish

  • 2 tsp lemon juice

  • 1/2 tsp salt

  • 1/2 tsp grated onion

  • 1/8 tsp pepper

  • 6 split hamburger buns

  • 6 tender lettuce leaves

  • 1 medium tomato, cut into 6 slices

Preheat broiler. In medium bowl, combine milk and bread cubes; with fork, beat until almost smooth. The add drained tuna, ketchup, mustard, pickle relish, lemon juice, salt, grated onion and pepper; mix all together well. Separate split hamburger buns. Spread tuna mixture over bottom bun halves; broil, in broiler pan, 5 inches from heat, until a light golden, about 8 minutes. Then transfer these toasted buns to a warm platter and top each with a lettuce leaf and a tomato slices. Now broil top bun halves until toasted; place on top of tomato slices; cut each in half. Makes 6 sandwiches.

Open-Face Beef Pepper Sandwiches

  • 1 lb boneless shoulder beef steaks, 1/4 inch thick

  • unseasoned instant meat tenderizer

  • softened butter or margarine

  • 2 green peppers, cut into strips

  • 1 round loaf Italian bread

  • 1/2 tsp garlic salt

  • 1/2 tsp sweet basil

Preheat broiler. Use a meat tenderizer mallet to pound steaks well, then use tenderizer as label directs. Cut steaks into lengthwise strips about 1/2" wide; the, in 2 tablespoons hot butter, in large skillet, sauté them for 3-4 minutes. Add peppers and continue cooking until meat is tender, about 4 minutes. Meanwhile, split bread in half, horizontally. Spread cut side of each half with butter, then sprinkle ga4rlic salt and basil over both. Broil 2-4 minutes or until toasted. Place toasted bread halves  on a large platter and top with meat mixture. Cut each into 4 sections. Makes 6 servings.

Variations: Substitute 1 pound boneless sirloin-tip beef steaks for shoulder steaks, pounding them with mallet but omitting tenderizer. Cook as above.

Hot Ham and Asparagus Toast

  • 1 (10 oz) pkg frozen asparagus spears

  • 3/4 cup mayonnaise

  • milk

  • 1/4 tsp dry mustard

  • 1/4 cup butter or margarine

  • 6 white bread slices

  • 1 6 oz pkg cooked ham slices

Cook asparagus as label directs, reduce simmer time to 6 to 8 minutes, or until asparagus is tender-crisp. Drain;' keep warm for later use. Meanwhile, combine mayonnaise with 1 or 2 tablespoons milk and mustard. Now pour 1/2 cup milk into a shallow dish. In large skillet, melt butter or margarine. Quickly dip bread slices, one by one into milk, just until slightly moistened on both sides. Sauté at once, in skillet, over medium heat, for about 3 minutes on each side or until golden. Then lay bread slices, side by side, in broiler pan; place one slice of ham, then 3 asparagus spears on each. Spoon mayonnaise over them; broil 3 to 5 minutes or until sauce bubbles and turned golden. Serve on luncheon plates. Makes 6 servings.

Baked Tuna Sandwiches

  • 8 square white bread slices

  • butter or margarine

  • 1 (6½ oz) can tuna, drained

  • 1/4 cup diced celery

  • 2 tbl chopped  onion

  • 1/2 tsp salt

  • 1/4 tsp caraway seed

  • 4 slices process cheddar cheese

  • 2 eggs

  • 1 cup milk

  • paprika

Start heating oven to 350º. Spread 4 bread slices with butter or margarine. Place, buttered-side down in a 9x9x2" baking dish. Bake 10 minutes; remove from oven. In medium bowl, flake tuna; then mix in celery, onion, salt and caraway seed; spoon onto 4 bread slices in baking dish, spreading to edges. Top each with 1 slice of cheese, then with a slice of bread. In a small bowl, beat eggs well; gradually beat in milk and pour over sandwiches, then sprinkle with paprika. Bake 40-45 minutes or until set. Serve at once with pie server. Make 4 sandwiches.

Strawberry Blintz Sandwiches

  • 1½ cups creamed cottage cheese

  • 4 eggs

  • 2 tbl granulated sugar

  • 12 white bread slices

  • 2 (10 oz) pkgs frozen  halved strawberries, thawed

  • 1/3 cup milk

  • butter or margarine

In a medium bowl, beat together cottage cheese, 1 egg and sugar until well mixed. Spread about 1/4 cup cottage cheese mixture on each of 6 bread slices. Cover with remaining bread slices. Meanwhile, thaw strawberries as label directs; transfer into a serving bowl. In a shallow dish, beat 3 eggs and milk together well. Then in large skillet, melt a little butter or margarine.  Quickly dip one or two sandwiches into egg mixture, turning until just well coated, then sauté on both sides in skillet, over medium heat, until golden. Place on cookie sheet and keep warm in oven while sautéing remaining sandwiches. Serve on small plates; pass berries to spoon over them. Makes 6 servings.

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