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#1. Salmon on Focaccia Sandwiches
These are excellent–salmon fillets on homemade focaccia. The sandwiches are easy and the focaccia is almost as easy: mix it, roll it out in a pizza pan, or baking sheet, let rise, drizzle on the herb mixture (supplied in the mix) and bake for 15 minutes. I love focaccia sandwiches.
The salmon is treated with olive oil or Italian dressing, a little lemon, grated cheese (mozzarella will do) and greens. Season as you like.
Not Your Everyday Sandwich Breads!
I love sandwiches made on homemade bread. Often, I cut the bread into thick slices and toast it or grill it–hearty, substantial sandwiches that make a meal. Your family will love them and it’s quick for you.
- Diego’s Jalapeno Cheddar Bread. This makes fantastic grilled cheese sandwiches, my favorite.
- Cheesy Salsa Bread. There is a ton of flavor in this bread–tomatoes, peppers, onions. It makes extraordinary sandwiches.
- Sour Cream Onion Bread. Fine pieces of onion make for extraordinary sandwich bread. This is my favorite bread for roast beef sandwiches.
#2. Monte Cristo Sandwiches
I can remember Monte Cristo Sandwiches in restaurants and diners when I was a young man. I don’t remember seeing them for a long time. Too bad. They can be very good. I think they are more of a type of sandwich than a recipe. We’ve even made PB&J Monte Cristos. They are made three ways: baked, deep fried and on a griddle–though I don’t remember ever seeing baked ones in a restaurant.
Traditionally, Monte Cristo sandwiches are made with ham or turkey and cheese, dipped in batter, and then fried. But like most things in cooking, there is a great deal of variation with regional and local favorites.
We know of three ways to make Monte Cristo sandwiches: bake them, deep fry them, and grill them. I grew up around deep fried Monte Cristo sandwiches, sandwiches that were dipped in a heavy batter and fried until they were crispy. Especially in the summertime, that seems too heavy. Recently, we discovered a recipe for baked Monte Cristo sandwiches. That seems like too much trouble. It’s easier to grill them. They are not as crispy as deep fried but they are very good.
Traditionally Monte Cristo sandwiches have a layer of raspberry jam or strawberry jam between the layers of meat and cheese. It’s part of what gives these sandwiches character but you can leave it out. We made some with raspberry jam with seeds but the seeds bothered us a bit; we liked them better with seedless raspberry jam. Even better—because it is more tart—is red currant jelly or black currant jelly. (Black currant is more tart than red currant.)
If you can make French toast, you can make Monte Cristo sandwiches. In fact, making a Monte Cristo sandwich on the griddle is no different than making stuffed French toast.
Monte Cristo Sandwiches
Kay, our previous baker, had never had Monte Cristo sandwiches until we introduced her to them. She went home and made them for her husband who thought they were amazing and good.
This is a traditional recipe though grilled instead of deep fried.
8 slices hearty bread
3 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
3 tablespoons Dijon mustard
8 slices of provolone or Swiss cheese
1/3 cup seedless raspberry jam
1/2 pound thinly sliced deli ham
- Set aside eight slices of hearty bread. If all you have is very light bread that may come apart when dipped in the egg mixture, toast the bread.
- Mix the eggs, milk, salt, dry mustard, and white pepper together in a shallow bowl.
- Spread a thin layer of Dijon mustard on the bread slices. Place a slice of cheese on four of the slices. Spread jam on the four cheese slices. Cover the jam with the deli ham. Add another thin layer of jam, then cheese, and then top with the remaining bread slices to make a sandwich.
- Heat a griddle or large frying pan. Melt a little butter just before frying the sandwiches.
- Dip the sandwiches in the egg mixture, turn the sandwich in the egg mixture, and place the sandwiches on the hot griddle. Fry as you would a grilled cheese sandwich, turning the sandwich when one side is golden brown. Serve hot.
#3 Grilled Rueben Sandwiches
This is a classic. We made it on our Black Russian (Pumpernickel) Bread. We didn’t overwhelm it with sauerkraut and it was just right.
4 slices of bread, thickly sliced
Thousand Island salad dressing
Swiss cheese, very thinly sliced
Deli-style corned beef, thinly sliced
olive oil or melted butter
Spread one side of each slice of bread with the Thousand Island dressing. Place a layer of cheese on one slice of bread over the dressing, then corned beef, then sauerkraut, and then another layer of cheese. Top with another slice of bread. Brush the outside of the sandwich with olive oil or melted butter.
Cook on the heated grill pan or griddle, cheese side down and topped with a panini press until crisp and golden. If you are not using a panini press, turn the sandwich after one side is cooked.
Baker’s note: The cheese is placed next to the bread so that it will melt easily while grilling.
#4 Tuna Salad Sandwich
4 slices bread
2 tablespoon butter, melted
1 can water-packed chunk light tune, drained
2 green onions, finely diced
1 stalk celery, diced
1/2 teaspoon fresh dill, finely snipped
2 tablespoons mayonnaise
Salt and pepper, to taste
Combine the drained tuna, green onions, celery, and dill. Blend in the mayonnaise until evenly distributed. Spread filling onto two pieces of the bread. Cover with the tops. Brush melted butter on both sides of the sandwiches and place in a frying or grilling pan over medium heat. Grill both sides until the sandwich is golden brown. Serve hot.
#5 Really Easy Pulled Pork Sandwiches
On Sundays, we invite our children and their families over for dinner. Last Sunday, Merri Ann and I made pulled pork sandwiches. They were very good and very easy. Here’s how she did it. She bought five pounds of carnitas which is boneless and inexpensive but any pork roast will do. Five pounds was more than enough and Ben and Paige, our youngest son and his bride, took extras home. She put the meat in the crock-pot before church and added enough root beer soda pop to make sure it was well covered. (Don’t worry about adding too much.) She let it simmer through church and late into the afternoon.
#6 Grilled Bacon and Cheese Sandwich
Grilled cheese is America’s favorite grilled sandwich. Slipping a little ham in with the cheese is common—but how about bacon? We prefer bacon over ham in our grilled sandwich. This one is made on sourdough bread and makes a wonderful, hearty sandwich for those cooler days ahead.
#7 Bacon, Lettuce, Tomato Sandwich
A classic, sandwich combo that will delight your family and friends.
#8 Chicken or Turkey Salad
If you like chicken salad sandwiches, you’ll like this recipe for turkey salad sandwiches. The filling is given both flavor and color with the addition of dried cranberries.
#9 Bacon, Tomato and Mozzarella Panini
This is an Italian version of the popular club sandwich. It calls for an Italian dressing made with garlic and basil. Of course, if you prefer you can use mayonnaise or salad dressing.
#10 Easy French Dip Sandwiches
This is a quick and easy main dish. It’s made with deli roast beef from the grocery store but if you have roast beef left over from Sunday dinner, you can use that. Be sure and slice it thin.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and six beautiful granddaughters.