CHEF SALAD SANDWICH

4 slices fresh dark rye bread
2 tsp. butter
Iceberg or leaf lettuce
1/2 c. Thousand Island dressing
1 (3 oz.) pkgs. water-sliced cooked ham
1 (3 oz.) pkg. water-sliced smoked turkey
4 oz. sliced Swiss cheese
2 hard cooked eggs
8 black olives, pitted
8 red cherry tomatoes
4 sweet gherkins
6 slices crisp, cooked bacon
4 slices dark rye bread, toasted, buttered

1. Butter the untoasted bread. Place it on each of four serving plates.
2. Top each slice with lettuce.
3. Spread 2 tablespoons of dressing over lettuce.
4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks.
5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet gherkin, halved.
6. Top with bacon. Add more dressing or pass dressing in a small bowl.
7. Surround with toasted rye bread, cut into quarters. 4 servings.


Tags: sandwich recipes|salad sandwich

BARBECUED BEEF SANDWICHES

4 lb. beef, roast
2 tbsp. vinegar
1 sm. bottle ketchup
2 c. celery, chopped
3 onions, chopped
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 c. water

Pour over roast. Bake in 275 to 325 degree oven
for 5 hours or put into crock pot. Break apart or
shred after it is cooked.


Tags: sandwich recipes|beef

SUPER HAM SANDWICHES

1 stick margarine
1/4 c. mustard
1/4 c. minced onion
1 lb. shaved deli ham
1 lb. Mozzarella cheese, sliced
3 pans ready to serve finger rolls


Saute onion in margarine. Add mustard. Split
each pan of rolls and brush both sides with
mixture. Layer on cheese and ham. Return to
roll pan and cover with foil. Heat in 350
degree oven until cheese is melted. Cut into
individual sandwiches.


Tags: sandwich recipes|ham sandwich

BEER - OX SANDWICHES (German)

For 12 Hoagie Rolls (serves 5-6).
2 1/2 lb. lean ground beef
1 med. size head cabbage, chopped
1 med. onion, chopped
2 tbsp. garlic powder
1 tbsp. crushed red pepper
Salt & pepper to taste
2 1/2 c. grated Cheddar cheese (optional)

Brown ground beef, onion and allspice. Add cabbage.
Cover and simmer for 1 hour on low heat, stirring
occasionally. Slice rolls lengthwise halfway through.
Hollow out center of roll to form cup and stuff with
meat mix. Place on foil lined cookie sheet. Top both halves

sandwich recipes|beer ox sandwich

REUBEN SANDWICH

8 slices pumpernickel or dark bread
1/2 lb. thinly sliced corned beef
1 (8 oz.) can well drained sauerkraut
2 tbsp. Thousand Island dressing
4 sliced Swiss cheese

Toast bread and arrange four slices on paper plates.
Top each slice with corned beef, then sauerkraut, salad
dressing, and cheese. Top with other slices of bread.
Cook uncovered 3 to 3 1/2 minutes, or until cheese is melted.

Serve immediately.

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SAUSAGE ON RYE SLICES

1 lb. hot sausage
1 lb. lean ground beef
1 lb. Velveeta cheese
1 tbsp. Worcestershire sauce
Salt and pepper
3 loaves cocktail rye slices

Fry sausage with beef. Drain drippings. Add cheese, oregano,
Worcestershire sauce. Salt and pepper to taste. Stir until
cheese melts. Spread on rye slices.
Freeze on cookie.


Tags: sandwich recipes|sausage