Hi, ruthanna - my sandwich isn't dainty, that's for sure! We do a lot of beach/boating here and in the summer I try to make things that are easy to take for picnics on the beach and the guys who come are big eaters. This is my brother's favorite...

1 big crusty loaf of unsliced bread from a good bakery - I don't like sourdough with this, I like a good dense white bread with a thick crust. I try to buy a round one or a square one. Cut the top third off of the bread and pull out some of the soft bread from the middle of both pieces so the sandwich ingredients will fit.

Spread a layer of softened butter on the bottom of the loaf (it keeps it from getting soggy) and then build the sandwich in layers:

cheese (I use sliced provolone)
roasted red peppers (drained, patted dry)
meats (ham, salami, cappacola)
sliced pepperocini
leaf lettuce, thinly sliced onion, thinly sliced tomatoes

Then I drizzle an Italian oil/vinegar dressing on top of it at that point - the bread "bowl" should be nicely mounded with ingredients...I spread the "lid" with some pesto, layer some more slices of provolone on top of the salad and put the "lid" on and wrap it really tight with aluminum foil.

I usually make this early in the morning for lunch that same day. Slice it with a bread knife into big pieces. (The size loaf I buy usually ends up with 4 nice big wedges). It's really beautiful and very tasty.

You could easily make it vegetarian, or change the meats to your liking. I have put in marinated artichokes, but my husband doesn't care for them and my brother isn't crazy for olives but those are nice, too. So are chunks of dill pickle.

This probably isn't what you were looking for, but it's my "signiture sandwich" LOL!!

seagrass

...oops! I meant "signature"

seagrass

Well, I don't very often make sandwiches to serve....but 2 I have done that were requested several times for tail gates were a simple sandwich of home made buns....little 4 bite buns, my basic roll recipe, split spread with butter and a skinny slice of a home baked ham. I always served with dijon mustard to add, but almost no one did.
And the other was a home made long loaf of a French bread, split and piled with sliced deil meats and cheeses ( genoa salami, baked ham, some roast beef and pepperoni, no chicken or turkey, and provolone or Swiss...no American cheese!) I would add some crushed garlic to mayo and thin it by whisking some olive oil spread the bread with that add the meat more garlic mayo, shredded lettuce, thinley sliced tomato and onion and lots of that garlic mayo on the "lid", slap on the top and wrap and keep referigerated for about 4 hours, slice into 4 inch sections and serve.
Momma's hoagey! Recipe subject to change....garlic always present!
Linda C

Most of the sandwiches I make are hearty sandwiches but this one makes a nice presentation and is very good.

Stuffed Baguettes

1 Baguette or French stick
2 cups spinach leaves chopped and packed tight (I use frozen)
4 oz cream cheese, room temp
1/4 cup fresh dill, chopped
1 TBSP milk
4 cups minced ham
1/3 cup toasted pistachions, chopped (optional)
1 TBSP dijon mustard
1/3 cup mayonnaise

Slice the baguette lengthwise. Hollow out the bread leaving the shell about 1/2 inch thick. Rinse spinach and shake off excess moisture cook in just a bit of water until the leaves are wilted. Drain and squeeze dry and chopped in the food
processor ( I just use frozen and ensure it is well drained). Combine cream cheese , dill , milk, and spinach until spreadable. Combine ham, nuts, mustard and enough mayo to make a moist filling. Spread cream cheese all over the inside of the shells. Spoon the ham mixture into the
bottom shell, mounding slightly. Place top of loaf back over the filling. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and as long as 8. Serve cut in slices.

NOTE: I've made this with ham, smoked salmon, regular salmon and crab.

Fried green tomato BLT
***DS loves for me to prepare, just for him!!

One hoagie split, buttered and grilled
Add lettuce, fried tomato slices, topped with slices mozzarella, and crisp bacon!!

Thinking applewood bacon would do great!! Didn't know about it last time I made this sandwich.

Here is an Italian twist on a hamburger that is very tasty.

Muffaletta Burger

1 lb ground Beef
1 lb Sweet Italian Sausage
Sliced Provolone cheese
Olive Salad
Marinated Garlic cloves
Aioli (mayo & minced garlic or garlic powder to taste)
Warm Wheat buns

Grill beef & sausage 50/50
Spread aioli on top and bottom bun. Spoon olive salad on bottom bun and thin slices of garlic clove on top bun. Place cheese on patty then place on top of olive salad. Add the top bun and you have a Muffaletta Burger.

sorry i don't have anything to share but had to stop by to do a little copying and pasting. there are some great ideas here--thanx!

My favorite sandwich is a simple one. Fresh garden tomatoes sliced thick, white bread, miracle whip, and eat. You can slightly toast the bread, but squishy white bread is best. You can eat as many as you like, and never get enough.

My other favorite sandwich is sliced cheddar cheese, dill pickles sliced longwise, miracle whip and dark bread.

And, the final entry is just as bad. Or worse. White bread, miracle whip, bologna, and ruffle/ripple type potato chips.

Amazingly, I cannot tolerate mayonnaise or miracle whip with or on anything else, and cannot fathom eating white bread with anything else either.

Must be my youth that struck me dumb and kept me there for sandwiches!

Crab sandwiches which is nothing but a hollowed out baguette stuffed with crab salad made with mayo, lots of chopped green onions, a little Sambal Oelek & shredded Cheddar & baked in a 350° oven unwrapped on a baking sheet until the bread is crunchy & the crab is heated through. Then slice on the diagonal in about 2" slices.

ITALIAN BEEF
One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon
Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

FRENCH DIP SANDWICHES (serves 8)
2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

I can't remember the source on this one:
CROCKPOT BEEF SANDWICHES
3 lbs beef stew meat, cut into 1 inch pieces
3 med green peppers, diced
2 lg onions, diced
1 can (6oz) tomatoe paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tbsp chili powder
2 tsp salt
2 tsp Worcestershire sauce
1 tsp ground mustard
14-16 sandwich buns, split

In a slow cooker, combine the beef, green peppers & onions. In a small bowl, combine tomatoe paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce & mustard. Stir into meat mixture. Cover & cook on high for 7-8 hrs or until meat is tender. Skim fat.~~

Here's my contribution:

TENNESSEE SIN
2 (16 oz.) loaves French bread
8 oz. cream cheese, softened
8 oz. sour cream
2 cups shredded cheddar cheese
1/2 cup chopped ham or bacon, cooked
1/3 cup chopped onions
1/3 cup chopped red bell pepper
1/2 tsp. Worcestershire sauce

Slice off top 1/4 of bread loaf. Hollow out bottom, leaving a 1-inch shell. Cut bread top and other loaf into cubes. Bake shell and cubes for 10-12 minutes at 350 degrees F. Beat cream cheese at medium speed with mixer until smooth. Add sour cream and beat until creamy. Stir in toasted bread cubes, cheddar cheese, and next 4 ingredients. Spoon into bread shell. Wrap in foil and place on baking sheet. Bake 30 minutes at 350° F. Enjoy!

I can vouch for Gingers French Dips they are on Le menu tonight:)

I still love the old fashioned ribbon loaves:)

Any type of panini grilled sandwich:)

A cold Eggplant parmigiana sandwich:)

And these ..for showers etc..

Home Cookin 4.9 Chapter: Sandwiches

Chicken mango tea sandwiches
============================
1 lb boneless chicken breasts skinned
salt and pepper to taste
1/2 cup finely chopped celery
3tbsps finely chopped red onion
4 tbsps finely chopped flat leaf parsley
1`cup walnuts roasted and chopped
1/2 cup mayo
1 tbsps fresh lemon juice
3 tbsps Major Grey mango ginger chutney
16 slices vry thin white bread
4 tbsps butter room temp

. 1. Poach chicken breasts ap 20 min Reserve and cool once drained. Finely
chop chicken add s and p to taste Toss chicekn with celery onion parsley and
walnuts.In another bowl mix mayo,chutneyand lemon juice. Add to chicen mix
and blend well. Make sandwiches..I like them in croissants the mini ones .. and I garnish
with little sprouts:)

Servings: 4

They were a hit at my DD's baby shower..

From an Oprah O issue.. yrs ago.

Ooh..and egg salad..I love that and plain chicken salad..

Monique, could you post your pics as a link, please for those of us with excruciatingly slow dial-up? Thanks.

While this sandwich sounds pretty good, in reality it tastes better than you would imagine, its been a hit whenever I've made it! Thanks Linda.

SO LONG SUB
(Linda in Tennessee)

The bread you hollow out to make room for the robust meat-and-cheese filling is great for making salad croutons.
Source: Better Homes and Gardens

1/3 cup chopped fresh basil leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar or white wine vinegar
1 8-ounce or 1/2 of a 16-ounce loaf unsliced French bread
6 ounces thinly sliced fresh mozzarella cheese
4 to 6 ounces thinly sliced lean pastrami
2 plum tomatoes, thinly sliced lengthwise
1/8 teaspoon cracked black pepper

1. In a small bowl, combine basil, oil, and vinegar; set aside.
2. Slice bread in half lengthwise. Using a spoon, hollow out bottom half, leaving a 1/2-inch-thick shell. In the shell layer half the cheese, all the pastrami, and all the tomatoes.
Top with basil mixture; sprinkle with pepper. Top with remaining cheese and bread top. Wrap in heavy foil. Transport in an insulated cooler with ice packs.
Makes 4 to 6 main-dish servings.

Great picture Monique. I'm not a big sandwich fan, but there are a few that I really like. I like French Dip sandwiches made with shaved leftover rare prime rib or roasted beef tenderloin made on homemade Baguettes and dipped in the juice or gravy left over from the roast. I like to add a little fresh horseradish either on to the sandwich or in the gravy. Another favourite is Tuna sandwiches topped with lettuce, thin slices of onion and tomatoes and slices of avocado. And hot chicken or turkey sandwiches with homemade fries is probably my all time favourite and Moes too.

Ann

Ooh, I'm saving these recipes!
This one went over well when I made it for a football party last fall:

6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon leaves
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4 to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 pound sliced smoked salmon

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

Cindy

Sorry, nothing to add. I am also just cutting and pasting. Great ideas! Anyone have a recipe for the olive salad or is it something you purchase pre-made?

Ginger .. yes ...I am sorry..:(

Should I do that on the Cooking forum also?

I'm sure you'll all say, "I do that all the time!" but here is

Grandma's Grilled Cheese Sandwiches
well-buttered bread... buttered side outside
American cheese slices and thinly sliced tomato on the inside.... grilled golden brown on both sides.

I like to serve this with tomato soup.... sprinkled with basil.

More of a "go with" but my Aunt loved these as a sandwich:
Zombie Cheese Bread
1 loaf French Bread
1/2lb cheddar cheese, grated
1/4c melted butter
1/4 c chopped parsley
1-2 cloves garlic, pressed
juice of 1/4-1/2 lemon
1/4 olive oil
Slice bread lengthwise. Combine all ingredients and spread on each half of bread. Broil until cheese is melted. Remove from broiler, slice, and serve hot.
And this is my favorite - have been making it for years!
Spinach Topped French Bread
1 10 oz pk chopped spinach, thawed and squeezed dry
1/2 tsp garlic powder
2c shredded Cheddar Cheese
2c shredded` Mozzarella cheese
1/2c butter, melted
1 loaf French Bread cut in half lengthwise
Combine first 5 ingedients in a large bowl; stir well. Spread mixture evenly on bread halves. Place on ungreased baking sheet and bake uncovered at 350° for15 minutes or until cheese melts.
Yield: 8 servings
From America's Best Recipes
RL`

Grilled Turkey Cuban Sandwiches
Makes 6
1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed)finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin
1 1-lb loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5 X 3 inches), each halved horizontally
12 deli slices Swiss Cheese
1 pound thinly sliced Black Forest ham
6 1/4 inch thick slices cooked turkey breast (I used thinner slices)
6 tablespoons (about) butter
Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slices. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread. Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with pieces of foil, place pan atop sandwiches. Weight down and cook until golden, about 4 minutes. Do the same with other side of sandwich. Repeat process with other sandwiches. Cut in half, serve.

Here's mine. I have it on Recipezaar and it has received three, five star reviews. One commenter said she served it as a pre-Christmas brunch with champagne. It has a lot going for it. Low in fat and calories and big in flavor. I had this just the other day.

BIG AL w/roasted red peppers and fresh mozzarella--MQ

This is a great meatless sandwich that is open to interpretation!

Baguette
Balsamic vinaigrette salad dressing
Sliced tomatoes
Roasted red peppers
Fresh mozzarella cheese
Herbs

1. Slice your favorite baguette.
2. Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
3. Add a layer of roasted red peppers.
4. Add a generous layer of sliced, fresh mozzarella.
5. Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.

* BIG AL is best when the flavors have had time to meld.

Thank you - so many great sandwich ideas all in one spot! I canÂt wait to start trying your ideas and recipes.

Westelle reminded me that my dad had a signature sandwich called a "grilled cheezie" that he used to make when I was a little girl. It was a piece of white bread buttered on one side and topped with two overlapping slices of American cheese* on the other side. HeÂd grill the bread in a cast iron skillet until it was golden brown (same as a regular grilled cheese sandwich) and then carefully flip it so the cheese was in direct contact with the frying pan. HeÂd let it cook and bubble undisturbed for a few minutes until the cheese became a chewy golden crust with a layer of gooey melty cheese next to the bread.

*-I use a sturdy white American cheese from the farmers market. Velveeta type cheese is too soft to form a good crust and ones labeled "processed cheese food" contain too much liquid.

The hardest parts are not burning the cheese and getting it off the pan with a spatula without destroying the crust, which should cover the whole slice of bread evenly.

Muffulettas are the sandwiches that we make the most. For the beach or family picnics we are asked to bring a couple. We got the recipe from watching one of Martha's shows years ago and added a few touches of our own. It is scrumptious and serves a crowd. The basic recipe is;

1 10" round loaf of crusty bread
thinly sliced Mozzarella, Provolone cheese
sliced ham, salami, mortadella, olive loaf, roast beef
sliced fresh tomatoes-salted and peppered and drained on rack
roasted red peppers in oil
sliced red onions
olive salad spread-we make our own but store bought can be used
olive oil

Slice the loaf of bread in half. Remove some of the inside bread. Spread top and bottom of loaf with olive salad, drizzle with olive oil. You don't need to salt and pepper this sandwich because the olive spread all ready has the seasonings in it. Next start to layer your meats, cheeses, tomatotes,peppers,and onions on bottom half. Cover with top half of loaf and squish down. Wrap tightly in plastic wrap and put in fridge. We put a cast iron skillet on top of the sandwich to keep it squished. Let marinate for a few hours or even over night. Unwrap and cut into wedges. NancyLouise

Nancylouise - would you mind posting the recipe for the olive salad spread? I have been unsuccessful in recreating one like I had in Louisiana.

Here's my favorite grilled sandwich based on the way they are made at a restaurant chain here. The restaurant name for it is a "Slim Jim". I just call it.....

GRILLED HAM AND SWISS SANDWICH

for each sandwich

1 Bratwurst Bun or Hoagie Bun
2 slices good Swiss cheese
2 slices Tavern Ham
Leaf Lettuce
2-3 slices fresh tomato
Tartar sauce
Butter

Preheat a grill pan or frying pan on med low.
Spread butter on the inside of bun and put in pan butter side down, remove when lightly toasted.
As soon as you remove the bun from the pan, replace it with sliced ham.
Build sandwich....spread tartar sauce on the inside of the top, on the bottom inside first place Swiss cheese, grilled ham, sliced tomatoes, leaf lettuce..... cover with bun top.

Grill the whole sandwich in the same pan, pressing the sandwich down with another pan or large pancake turner. I like to grill the sandwich top side down first until lightly browned then flip and continue until the bottom is lightly browned and the Swiss cheese is melted.

This also will cook nice on a panini press.

Nancy

Does anyone else make egg and olive salad sandwiches? I've made those here in TX and a lot of people had never had olives in their egg salad.
RL`

Sure Pat, I'm not sure this will qualify for your Louisiana favorite but it is good tasting. Quantities are not exact. You can adjust to your liking.

Olive Salad Spread

pimento stuffed green olives,black Greek olives,Calamata olives --we get our olives from the olive cart in the deli. 2 spoonfuls of each olive type. Maybe 16 of each type?
2 TBS capers, drained
1 celery stalk, chopped
2 carrots, chopped
2 roasted red peppers in oil, chopped
1 sml red onion, chopped
2 tsp celery seed
2 tsp oregano
3 cloves garlic, crushed
fresh ground black pepper to taste
olive oil, start with 1/4 cup, you may need more

Put all ingredients into food processor. Pulse a few times to break down the veggies into small bits. You want the consistency to be of a paste for spreading but still be able to see the veggies. Put the spread into a covered bowl and let marinate over night. It keeps for about a week in the fridge. Hope this helps in your search Pat! NancyLouise

Many thanks, NancyLouise - it's a start anyway, eh? I love muffaletta!

I don't have a signature sandwich, but I will most definitely vouch for Sharon's Stuffed Baguette and Ginger's French Dip Sandwiches! These are both wonderful and I make them often!

Thinking I might be adding a muffuletta to my T&T file soon, too! Thanks for all the ideas, everyone!

Linda

Linda

Yes, roselin, I do put olives in my egg salad. Sometimes instead of olives, though, I used chopped green chilies for a kick.

Wow...what great recipes here!

Brenda

Hmmmmm.........will have to try it with the green chilies. Bet the Texan I am married to would like that. Thanks for the idea.
RL`

I made ann_T's bagels and they were fantastic for sandwiches. If you are trying to impress people, practice first, who knew making little circles was so hard.

These are always snatched up whenever I put them out for a crowd.... I just call them - Bite Sized Biscuit Sandwiches. Make your favorite biscuits, using a tiny biscuit cutter (I use the "hole" from a donut cutter). After they're done baking and cooled, slice in half, and fill with your favorite fillings. Some of my personal favorites include Buffalo chicken breast (from the deli) with Franks's hot sauce, and the cheese of your choice. Ham and cheese with a good mustard, deli sliced corned beef and swiss, topped with either 1000 Island dressing or horseradish sauce. Of course, you could also fill with ham or egg salad. Any kind of deli meat and cheese with mayo, mustard, or hot sauce would be delicious.

Try Nutella, bannana and marshmallow fluff on wonder bread. Is to the sandwich and as Cho-cho Fuffs are to cereals. Even us gourmets need to go slumming!

Cookie, I made bagels again today and took pictures. I posted a Pictorial on the Cooking forum. Hope this helps.

Bagel Pictorial

Ann