ISO hot sandwiches

[patrice]

On Christmas night, my in-laws come over to celebrate. By this time, everyone is cookied-out and not hungry enough for a big dinner. We usually serve finger foods and a hot sandwich. My fav is Italian beef but I think that everyone is tired of the same sandwich. Do you have any suggestions? My in-laws are not adventurous eaters.

[shirleyj62]

How about pulled pork (bbq) sandwiches?

Shirley

[beckms]

Check out this (http://community.cookinglight.com/showthread.php?s=&threadid=22851&highlight=sandwich) thread about the Open-Faced Roast Beef Reubens from last year. They're really tasty!

[SueK]

Here's one that is made in the crockpot so you can start making it earlier in the day. I've made this many times and love it. It was originally posted by Linda.

CrockPot Italian Beef

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef , CrockPot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 -4 lb. chuck or rump roast -- trimmed of fat
1 package Good Seasons Zesty Italian salad dressing mix
2 teaspoons Italian seasoning
1/2 (16 oz.) jar pepperoncini peppers -- including juice
1 can beef broth -- (or 1 to 2 cups hot water mixed with a teaspoon or two of beef flavored Better than Bouillon)--or more if needed
ground pepper, garlic powder, etc. -- optional
favorite cheese
kaiser buns

Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker).

When meat is done, shred it and put back in its juices.

Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted.

Can also top with sauteed onions, green peppers, and mushrooms if desired.
NOTES : This is a very forgiving recipe. If roast is large add another pkg. of Italian salad dressing mix and more beef broth. Using more broth will leave you with more juices to dip your sandwich in. You can use less peppers, too.

[Cooky]

I eat sandwiches at night and look for something filling, but lite. Here are three of my favorites.

I love this sandwich because its like having breakfast at night. I usually serve it with macaroni salad, or cole slaw.

Monte Cristo Sandwiches
From Cooking Light

Preparation time: 5 minutes

3 tablespoons honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
1/4 pound thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites
Cooking spray
2 teaspoons powdered sugar
1/4 cup seedless raspberry jam

Spread about 1 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide ham evenly over cheese. Cover with the remaining 4 bread slices, mustard sides down. Combine milk and egg whites in a shallow dish. Dip both sides of each sandwich into milk mixture.
Heat a large nonstick skillet coated with cooking spray over medium heat. Cook sandwiches for 3 minutes on each side or until lightly browned. Sprinkle each sandwich with 1/2 teaspoon sugar; top each with 1 tablespoon jam.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 387 (27% from fat); FAT 11.5g (sat 6g, mono 3.7g, poly 0.9g); PROTEIN 20.7g; CARB 49.1g; FIBER 1.6g; CHOL 40mg; IRON 2.1mg; SODIUM 840mg; CALC 366mg;

Cooking Light, SEPTEMBER 2000

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This is another one that is delicious and I serve it anytime, anyplace. I know this one isn't hot, but who can resist Tuna? Its also not heavy. I usually serve it with Hot Tomato Basil Soup in the winter and with cantelope in the summer.

Tangy Tuna-Salad Sandwiches

These sandwiches make a great light lunch for a friend. It's best to make the salad ahead and deliver it with the arugula and bread in separate containers.

1/2 cup chopped red bell pepper
1/4 cup bottled pickled vegetables, drained and chopped (such as Vigo Giardinera)
1/4 cup finely chopped red onion
1/4 cup fat-free mayonnaise
1 (12-ounce) can albacore tuna in water, drained and flaked
8 (1-ounce) slices multigrain bread
2 cups trimmed arugula or spinach

Combine the first 5 ingredients in a medium bowl. Spread 1/2 cup tuna salad over 4 bread slices. Top each slice with 1/2 cup arugula and 1 bread slice. Yield: 4 servings (serving size: 1 sandwich)

NUTRITION PER SERVINGCALORIES 272 (14% from fat); FAT 4.3g (sat 1g, mono 1.4g, poly 1.3g); PROTEIN 21.3g; CARB 32g; FIBER 5.1g; CHOL 33mg; IRON 2.9mg; SODIUM 876mg; CALC 71mg;

Cooking Light, JANUARY 2001

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And last but certainly not least, is my absolute favorite sandwich, any time of day. A friend of mine gave me Patti Labelle's Cookbook for X-mas. This was the first thing I tried and its soooo simple and delicious. I don't serve it with anything because I usually eat 2.. or more... :p

Jackie's Fried Egg Sandwich

2 T Olive Oil
2 T Butter
2 Slices White Sandwich Bread
2 Large Eggs
Salt and freshly ground black pepper

In a medium nonstick skillet, heat the oil over medium heat until hot and shimmering, but not smoking. In another large skillet melt the butter over medium heat.

Place the bread in the large skillet and cook on one side only until the underside is golden borwn, about 3 1/2 minutes.

Meanwhile, crack the eggs into the medium skillet. Season with a sprinkle of salt and pepper. Cook until the whites are just set and turning golden around the edges, about 2 minutes. Using a spatula, pierce the yolks so they run over the whites. Cook just until the yolks aare barely set, but not hard, about 1 more minute.

Transfer the bread to a plate toasted side down. Place the eggs on one slice and top with the other, toasted sides out. Serve immediately.