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CONTENTS:
---------
Breakfast Sandwich (Simone J. Hardy)
Burgers That Don't Fall Apart (joseph@inland.com)
Curried Egg Sandwiches (Kristen McQuillin)
Herbed Chicken Sandwiches (Kristen McQuillin)
Old Fashioned Hamburgers (Maxine Wesley)
Paste/Spread From Parsi Culture (Boman Abadan)
Sauted Mushrooms On Toast (David Katz)
Smoked Salmon Spread (mikeb@bunny.ucdmc.ucdavis.edu)
Southwest Tuna Salad Sandwich (Sandra Vigil)
Tea Sandwiches (Vickie McCorkendale)

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From: hardy@ug.cs.dal.ca (Simone J. Hardy)

BREAKFAST SANDWICH
==================

Ingredients:
------------
1 bagel, cut in half,
2 cheese slices,
Thinly sliced apple slices,
Cinnimon.

Instructions:
-------------
Put the cheese slices on the bagel, and top with apple slices and
sprinkle with cinnamon. Heat in oven (I prefer conventional ovens over
microwaves) til cheese is melted. Great stuff.

I also heard today that cheese whiz melted over Apple Pie is pretty damn
awesome too, but I haven't tried that one out yet.

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From: joseph@inland.com

BURGERS THAT DON'T FALL APART
=============================

Ingredients:
------------
1 lb ground round or sirloin (or hamburger)
1 egg
1 Tbsp L&P or A1 type sauce (or your fav.)
1/4 to 1/2 cup bread crumbs
1/2 cup chopped onion (opt.)
1 tsp garlic powder (opt.)

Instructions:
-------------
Combine all ingredients in a bowl and mix very well. I use my hands to
mix. The ground meat should be very finely divided so that when you
make the patties they are very dense. This is what keeps them from
falling apart on the grill.

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From: kristen@telerama.pgh.pa.us (Kristen McQuillin)

CURRIED EGG SANDWICHES
======================

Ingredients:
------------
hardcooked eggs
curry powder
salt & pepper
orange juice & zest
mayonnaise

Instructions:
-------------
Chop the eggs very fine and season with curry, salt & pepper. Mix in a
touch of orange juice and orange zest and add enough mayonnaise to hold
the eggs together. Very nice on pumpernickle bread.

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From: kristen@telerama.pgh.pa.us (Kristen McQuillin)

HERBED CHICKEN SANDWICHES
=========================

Ingredients:
------------
1 c chopped cooked chicken
1/4 c chopped almonds
1 t sage
2 tsp parsely
1/2 t lovage (celery tops will work, too)
mayonnaise

Instructions:
-------------
Combine ingredients. Spread on bread and garnish with watercress.

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From: mxw@dmu.ac.uk (Maxine Wesley)

OLD FASHIONED HAMBURGERS
========================

Ingredients:
------------
1 small onion
tea cup of yoghurt
dash of lemon
1 lb mince
seasoning (use curry powder for spicy variation)

Instructions:
-------------
Mix with hands (dead sticky) and press into shape with lots of force so
they are compact (I use the lid of an old coffee jar to shape them).
Grill at medium heat turning ONCE after about 4 mins or when brown.

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From: abadan@coke.cs.utk.edu (Boman Abadan)

Well this spread has a Green color that does turn some people off. We
(my family) commonly use it for sandwich's and to make fish. here is
the recipe for the basic paste. (WARNING: All measurments are
approximates.)

PASTE/SPREAD FROM PARSI CULTURE
===============================

Ingredients:
------------
1 Bunch Mint (Fresh)
2 Bunches fresh green Coriander (also known as cilantro)
1 Cup coconut
2 Tbs sesameseed
1 Tps Cummin
1/2 Tps Salt
10-12 Almond's
4 Garlic cloves
green chili to your taste
to make paste lime juice

Instructions:
-------------
Use only the leaves of Mint and Coriander. In a blender/food processor
add all the above and blend.

Add lime juice till in form of a paste. The paste should not be too
thick or to thin, say about as thick as Ranch dressing or a little
thicker.

Now some uses and Directions:
-----------------------------
My fav. is Sandwich:
-- Add butter to the paste and spread on bread.
-- Add butter and a chopped hard boiled egg and spread on bread.

My mothers fav:
-- Add about a teaspoon or two of the paste to your eggs
when making Scrambled eggs.

Ok. Now some real food tips:
-- Boil your fav. fish till half cooked.
-- Wrap the fish in this paste and then in butter paper.
-- Bake at about 200F for an hour or so.

Ok. Now salad Dressing:
-- Mix about a tablespoon to a cup of yogurt and blend.
-- Mix about a cup of vinegar and half cup of olive oil to 1/4 cup of
paste.
(Note: If doing this use vinegar instead of lime juice in the recipe.)

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From: katzd@herald.usask.ca (David Katz)

SAUTED MUSHROOMS ON TOAST
=========================

Ingredients:
------------
2 cups fresh mushrooms
2 shallots
2 tbsp fresh chopped parsley
1 tbsp butter
1/2 tsp lemon juice (preferably fresh)

Instructions:
-------------
Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush.
I agree. Since they are already something like 95% water, even if they
absorb a large amount, they will only become ... what - 96%?)

Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices.

Finely chop the shallots. If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way.

Heat a frying/saute pan over medium-high heat. Add the butter and let
it melt. When the butter is bubbling, add the mushrooms. Saute,
tossing or stirring until the mushrooms start to brown. If a lot of
juice comes out of the mushrooms, simply boil it away and keep on.

As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley. Finish browning the mushrooms.

Taste the mixture. Sometimes it will improve in flavor with the
addition of the lemon juice. Sometimes it doesn't seem to be needed.

Spoon the sauted mushrooms over warm, buttered toast.

If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside. Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School.

Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives.

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From: mikeb@bunny.ucdmc.ucdavis.edu

SMOKED SALMON SPREAD
====================

Ingredients:
------------
8 oz cream cheese, softened
3 Tbs heavy cream
5 oz smoked salmon trimmings, minced
1 Tbs minced fresh chives or green onions
Fresh lemon juice
ground cayenne pepper
ground black pepper

Instructions:
-------------
Combine cream cheese and heavy cream in a bowl and whip with an electric
mixer or a wire whip until light and fluffy. Stir in the smoked salmon,
chives and add lemon juice, cayenne and black pepper to taste. Serve on
bagles, other breads or as a dip for raw veges. Serve at room
temperature.

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From: vigil@esca.com (Sandra Vigil)


SOUTHWEST TUNA SALAD SANDWICH
=============================

Ingredients:
------------
2 cans (6-oz) solid white tuna packed in water, drained well
1/2 cup minced red bell pepper
1 medium-sized jalapeno pepper, seeded and minced
1 Tbsp minced cilantro
1/2 cup light mayonnaise
2 Tbsp lemon juice
1 large clove garlic, peeled and forced through a press
1/4 tsp Tabasco sauce (opt)
6 small inner leaves, romaine lettuce, cut into fine shreds
2 whole pita bread, split and opened

Instructions:
-------------
Break up the tuna into fine flakes. Add the bell pepper, jalapeno and
cilantro. Stir together they mayonnaise, lemon juice, garlic and
Tabasco, if using.

Combine the tuna mixture with the mayonnaise dressing and refrigerate
until ready to use.

Just before serving, stir the the shreds of romaine. Fill the pita
bread and serve.

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From: vickiemc@ISI.EDU (Vickie McCorkendale)

TEA SANDWICHES
==============

On wheat bread: Softened Chevre
Orange Marmalade

On wheat bread: Whipped Cream Cheese with crumbled bacon
An arugala leaf

On white bread: Sweet Butter
Thin Slice of cucumber
A mint Leaf

On white bread: Basil, parmesean mayonaise
Thin slice of seeded tomato

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