Ingredients:
4 tortillas, store-bought
4 thin slices ham
ketchup, mild mustard, or chili sauce
2oz (50g) grated cheese, such as Cheddar
carrots, peeled and chopped, to serve (optional)
cucumber, chopped, to serve (optional)

Method:
1 Place 2 of the tortillas on the work surface. Place 2 slices of ham on each tortilla, trying to ensure that the ham covers the whole tortilla. Tear it a little and spread it out if necessary.

2 Depending on your children’s tastes, you could spread a little ketchup, mild mustard, or chili sauce over the top of the ham. Sprinkle the grated cheese evenly over both the tortillas, and top with a second tortilla to make a sandwich.

3 Heat a large frying pan (big enough to take the tortillas) over medium heat. Cook the tortillas 1 at a time for 1 minute on each side. Turn them after each minute and continue to cook until both sides are cooked and browned in places.

4 Cut each tortilla into 8 segments, as you would a pizza, and serve immediately, with some chopped carrot and cucumber for a quick lunch.

Kids’ Hot Tortilla Sandwiches

Makes 20 sandwiches.

Ingredients:
2 to 3-lb. pork roast
1/4 t. dried basil
1/4 t. dried oregano
salt and pepper to taste
3 eggs, beaten
1 sleeve round buttery crackers, crushed
4-oz. jar chopped pimentos, drained
1 green pepper, chopped
20 sandwich buns, split and warmed

Method:
Place roast in a slow cooker; sprinkle with seasonings.

Cover and cook on high setting for 2 to 3 hours, until fork-tender. Remove roast; cool. Reserve 1/2 cup cooking liquid. Grind roast with a meat grinder.

Add remaining ingredients except buns, reserved liquid and enough water to obtain consistency of thick soup.

Return mixture to slow cooker and cook on low setting for an additional 2 hours. Spoon onto buns.

Pork Sandwich Spread Recipe

Makes 10 servings.

Ingredients:
3-lb. boneless pork loin roast, trimmed
1 c. water
18-oz. bottle barbecue sauce
2 T. Worcestershire sauce
1 to 2 T. hot pepper sauce
1/4 c. brown sugar, packed
1 t. salt
1 t. pepper
16 to 20 mini hamburger buns, split

Coleslaw:
1 head cabbage, shredded
3 carrots, peeled and shredded
1 c. mayonnaise
1/3 c. sugar
1/4 c. cider vinegar

Method:
Place roast in a slow cooker; add water. Cover and cook on high setting for 7 hours. Shred meat; return to slow cooker.

Stir in remaining ingredients; cover and cook on low setting for one hour. Serve on buns, topped with coleslaw. Makes 8 to 10 servings, 2 buns each.

Coleslaw:
Combine cabbage and carrots. Blend remaining ingredients; toss with cabbage mixture.

Southern Pork Barbecue

Makes 5 sandwiches.

Ingredients:
20-oz. pkg. Italian pork sausages
1 green pepper, sliced
1 onion, sliced
26-oz. jar spaghetti sauce
5 sub buns, split
Garnish: 5 slices Provolone cheese

Method:
Brown sausages in a non-stick skillet over medium heat; place in a slow cooker.

Add pepper and onion; top with sauce. Cover and cook on low setting for 4 to 6 hours. To serve, place sausages in buns; top with sauce mixture and cheese.

County Fair Italian Sausages

Makes 10 sandwiches.

Ingredients:
1-lb. pkg. hot dogs
2 15-oz. cans chili without beans
10-3/4 oz. can Cheddar cheese soup
4-oz. can chopped green chiles
10 hot dog buns, split
Garnish: chopped onion, crushed corn chips, shredded Cheddar cheese

Method:
Place hot dogs in a slow cooker. In a separate bowl, combine chili, soup and chiles; pour over hot dogs.

Cover and cook on low setting for 4 to 5 hours. Serve hot dogs in buns; top with chili mixture and desired garnishes.

Tex Mex Chili Dogs

Ingredients:
50-oz. can dark and white boned chicken, drained and shredded
26-oz. can cream of chicken soup
salt and pepper to taste
24 sandwich buns, split
Optional: pickle slices

Method:
Mix chicken and soup in a slow cooker. Cover and cook on low setting for 3 to 4 hours.

Add salt and pepper to taste; stir well. Spoon onto buns and garnish with pickle slices, if desired. Makes about 24 sandwiches.

Midwest Chicken Sandwich

Ingredients:
4-lb. beef chuck roast
8-oz. jar pepperoncini peppers, drained and juice reserved
1 onion, sliced
2 1-oz. pkgs. au jus mix
8 to 10 hoagie rolls, split

Method:
Place roast in a slow cooker; pour reserved pepper juice over top.

Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into juice in slow cooker.

Add peppers and onion. Blend au jus mix with a little of the juice from slow cooker until dissolved. Pour over meat; add water if needed to cover roast.

Cover and cook for an additional hour. Serve beef spooned onto rolls. Makes 8 to 10 sandwiches.

Pepperoncini Italian Beef Roast

Ingredients:
3 lbs. ground turkey
1 c. onion, chopped
1 c. green pepper, chopped
2 cloves garlic, chopped
1-1/2 c. catsup
1/2 c. water
1/4 c. mustard
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1 T. chili powder
10 whole-wheat hamburger buns, split

Method:
In a skillet over medium heat, cook ground turkey, onion, pepper and garlic until browned and tender; drain.

Combine in a slow cooker with remaining ingredients except buns. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Spoon onto buns. Makes 10 sandwiches.

Aunt B’s Sloppy Joes

Ingredients:
3-lb. beef chuck roast, trimmed
2 c. water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split

Method:
Place roast in a slow cooker; add remaining ingredients except rolls. Cover and cook on high for 5 to 6 hours.

Remove roast from broth; shred with 2 forks and keep warm. Discard bay leaf; serve beef on rolls. Makes 6 to 8 sandwiches.

French Dip Sandwiches

Makes 6 servings. 1 patty per serving.
Prep time: 5 minutes Cook time: 25 minutes

Ingredients:
Turkey Apple Sausage
1 pound ground turkey
1 red delicious apple, peeled,
cored, and chopped
2 large cloves garlic, finely
chopped and divided into
2 portions
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon dried sage
1/4 teaspoon ground black pepper
1⁄8 teaspoon ground coriander
nonstick cooking spray

Breakfast Sandwich:
2 1/2 cups chopped mushrooms
1 1/2 cups chopped onions
6 whole wheat English muffins
6 slices tomato

Method:
1. In a large bowl, combine turkey, apple, one garlic clove, thyme, red pepper flakes, sage, ground black pepper, and coriander; mix well.

2. Form the turkey mixture into 8 patties (set aside 2 patties for the Dirty Rice and Blackeye Peas recipe on page 32).

3. Spray a large skillet with nonstick cooking spray and heat over medium heat.

4. Cook patties until they are cooked through, about 5 to 7 minutes per side. Set aside.

5. Spray the skillet with nonstick cooking spray and sauté the remaining garlic for 3 minutes.

6. Add mushrooms and onions. Sauté until the mushrooms are tender and onions begin to brown, about 5 minutes.

7. Cut each English muffin in half. Place a Turkey Apple Sausage patty, 1⁄3 cup of mushroom-onion mixture, and a slice of tomato on 6 English muffin halves.

8. Cover each sandwich with the other English muffin half and enjoy!

Nutrition information per serving: Calories 256, Carbohydrate 35 g,
Dietary Fiber 6 g, Protein 19 g, Total Fat 5 g, Saturated Fat 1 g,
Trans Fat 0 g, Cholesterol 38 mg, Sodium 459 mg

Turkey Apple Sausage Breakfast Sandwiches

Ingredients:
1 boneless beef round steak, 1 inch thick (2 lb), trimmed of fat, cut into bite-size strips
2 medium onions, sliced
1 tablespoon garlicpepper blend
2 tablespoons water
1 tablespoon beef bouillon granules
2 large green bell peppers, cut into bite-size strips
6 slices (3⁄4 oz each) American cheese, cut in half
6 hoagie buns, split

Method:
1 In medium bowl, sprinkle beef and onions with garlic-pepper blend; stir to coat evenly. Spoon mixture into 3- to 4-quart slow cooker.

2 In measuring cup, stir water and bouillon granules until granules are dissolved. Pour over mixture in cooker.

3 Cover; cook on Low heat setting 6 to 8 hours.

4 About 20 minutes before serving, stir in bell peppers. Place 2 cheese pieces on bottom of each bun. Using slotted spoon, spoon beef mixture over cheese.

5 Cover with tops of buns. Beef mixture can be kept warm on Low heat setting up to 2 hours.

Notes and Tips:
easy variation: Not a fan of American cheese? Cheddar or mozzarella cheese can be used instead, for a slightly different but equally tasty sandwich.

philly cheese steak sandwiches recipe

Serve: 4

Ingredients:
1 pound ground beef
1/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon Lawry's® Seasoned Pepper
1 teaspoon Lawry's® Seasoned Salt or Lawry's® 25% Less Sodium Seasoned Salt
4 hamburger rolls

Method:
Mix ground beef, onion, seasonings and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties.

Sprinkle patties with additional seasoned salt before grilling, if desired.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F).

Toast rolls on the grill, open-side down, about 30 seconds or until golden.

Serve burgers on toasted rolls. Garnish with desired toppings and condiments.

Lawry's Your Signature Burger Recipe

Serve: 6

Ingredients:
1 teaspoon Goya Vegetable Oil
1 tablespoon finely chopped fresh cilantro
1 pepper from a can of Goya Chipotle Peppers in Adobo Sauce, finely chopped
1/4 cup Goya Mayonnaise
1/4 cup sauce from a can of Goya Chipotle Chiles in Adobo Sauce
2 pounds ground beef (80% lean)
3 tablespoons Goya Minced Garlic, divided
6 lettuce leaves
6 hamburger buns
6 slices Cheddar cheese
6 (1/2 inch thick) slices tomato
6 (1/4 inch thick) slices red onion
Goya Adobo All-Purpose Seasoning, to taste

Method:
In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and Adobo; cover and refrigerate until ready to use.

In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined.

Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).

Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat).

Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare).

Add cheese to patties about 5 minutes before taking them off grill.

To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.

Chipotle Cheeseburger Recipe

Serve: 6

Ingredients:
1 egg
1 pound ground beef
1 tablespoon ketchup
1 small onion, chopped
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
1/8 teaspoon pepper
6 slices bacon
6 hamburger buns, split

Method:
Preheat a grill for high heat.

In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper.

Crumble in the ground beef, and mix together by hand.

Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.

Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Bacon Wrapped Hamburgers Recipe

Serve: 8

Ingredients:
1 teaspoon salt
1 onion, chopped
1 1/2 cups water
1/2 teaspoon ground black pepper
2 pounds lean ground beef
4 ounces prepared mustard
8 hamburger buns
24 slices dill pickle slices

Method:
In a large skillet over medium heat, cook the ground beef until brown. Drain.

Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes.

Serve meat on buns topped with chopped onion, dill pickle slices and mustard.

Loosemeat Sandwiches 3 Recipe

Serve 1

Ingredients:
1 chicken breast, poached and sliced
1 slice spicy ham
1 thinly sliced quick-melting cheese
2 slices white bread
1 egg, beaten
3 tablespoons milk
cooking oíl or butter, for frying

Method:
Place chicken breast, ham and cheese slice on 1 piece of bread. Top with the remaining slice of bread.

Secure the sandwich with 2 toothpicks placed in opposite corners. In a shallow bowl, beat the egg and milk together.

Dip the sandwich in the egg and milk mixture until it is completely coated and the bread has partially absorbed the liquid.

In a skillet, heat oil or butter and fry the sandwich on both sides until golden brown.

Place the sandwich on a plate and slice in half diagonally.

Garnish as desired and serve immediately.

Angel Egg Hugged Sandwich Recipe

Make 5 Servings

Ingredients:
2 tablespoons olive oil
1 large head garlic, crushed, divided into 2 portions
1 cube beef bouillon
3/4 kilo beef sirloin, sukiyaki cut
2 teaspoons soy sauce
2 teaspoons liquid seasoning ground black pepper, to taste
3 medium white onions, sliced into rings
2 tablespoons salted butter
1 tablespoon olive oil
2 teaspoons liquid seasoning
2 cups sliced canned button mushrooms, drained
6 pieces bread roll, ciabatta, or steak roll (get a pack from Le Coeur de France or steak roll from French Baker)
9 slices Mozzarella cheese, thinly sliced (you may use the ones that are individually wrapped)

Method:
In a skillet, heat 2 tablespoons of the olive oil. Sauté half of the crushed garlic. Add beef bouillon. Crush the bouillon until pasty in texture.

Add sioin pieces. Continue sautéing, making sure the flavor of the bouillon is absorbed by the beef. Add soy sauce and 2 teaspoons of the liquid seasoning. Season th black pepper.

Connue stirring, allowing the liquid to evaporate. Don’t worry that the beef pieces will not cook evenly and will look fried. Some will be well done, others medium well, and still some Mll be crisp on the side.

When the liquid has evaporated, rem ove beef slices from skillet. Set aside. Without removing the mixture of oil and flavors in the skillet, throw in onion rings and toss for about 5 minutes or until onions are translucent. Remove from heat.  Set aside.

In a separate skillet, heat butter and 1 tablespoon olive oil. Toss in remaining crushed gaic and 2 teaspoons liquid seasoning and a dash of ground black pepper.

Aid button mushrooms and sauté until tender. Set aside. Turn on the panini grill and set temperature between medium and maximum.

Slice each bread lengthwise. Put about 2 tablespoons of bccf mixture on each roll. Pace just the right amount espœialy since the bread will be pressed. ( using a toaster add more filling.) Md some onion nngs and sautéed mushrooms.

Top each roll with 1 1/2 slices Mozzarella cheese. The sandwiches are now ready to be pressed.

Place a prepared sandch ¡n the panini press, Press down the top part of the panini press to grill the sandwich for about 8 minutes. Remove from press. Repeat procedure for remaining sandwiches.

To keep sandwiches warm, wrap the already-grilled paninis in foil while waiting for the rest to be grilled.

Catherine's Cheese Steak Panini Recipe

Serves: 8

Ingredients:
1 whole French bread (8-inch baguette)
butter
1/3 cup mayonnaise
1 teaspoon mustard
1 cup sweet ham
lettuce
3 tomatoes, sliced into rounds
1 small cucumber, sliced into rounds
1/4 cup cheddar cheese, sliced

Method:
Cut the French bread crosswise in half. Then cut each half into 3 pieces of 1-inch thick slices, but don’t cut through the bottom so that the bread remains intact.

Lightly butter the inside surfaces of the cut bread. Spread mayonnaise and mustard also.

Fold ham and place ¡n between bread slices. Arrange the tomatoes and cucumber slices in between. Place the cheese slices beside the ham.

Heat each whole sandwich in an oven toaster until lightly browned. Remove from oven and serve.

Gourmet Ham Sandwich Recipe

Serves: 6

Ingredients:
2 tablespoons vegetable oil
1 cup sliced bell peppers
1 cup sliced white onions
6 chicken breasts, deboneci
1 cup shredded quick melting cheese
6 slices white bread, toasted
1/4 cup sandwich spread

Method:
In a skillet heat vegetable oil and stir-fry bell peppers and onions for 3 to 5 minutes, stirring frequently until cooked but still crisp. Remove from the skillet.

In same skillet, cook chicken breasts, each one for 10 to 12 minutes, turning occasionally, until light golden brown and no longer pink in center. Turn off heat but let chicken remain in pan.

Top each chicken breast with the stir-fried peppers and onions and the shredded cheese. Cover pan until the cheese melts, about 1 to 2 minutes.

Spread some sandwich spread on toasted bread slices. Carefully place chicken over bread slice. Serve warm.

Open Faced Garden Chicken Sandwich Recipe

Ingredients:
8 slices Sandwich Bread
2 tbsp Dijon mustard
8 thin slices of Ham
176g/6oz Gruyere cheese, grated
2 tbsp Butter, softened
120ml/4fl.oz. COLD Bechamel or Thick White Sauce

Method:
Preheat the grill to hot.

Spread 4 slices of bread with the mustard then top each with a slice of ham.

Reserve 2 tablespoons of the cheese and divide the remaining cheese between the ham topped slices of bread, sprinkling it evenly over the ham.

Place the 4 remaining sliced of ham on the cheese and top with the remaining 4 slices of bread to make a sandwich.

Place the sandwiches on a baking sheet, butter the top slices with the butter then grill for 4- 5 minutes until well browned and crisp. Turn them over, and grill for a further 3-4 minutes until well toasted .

Remove from the grill, turn them over again then spread the top of each with the cold béchamel sauce, sprinkle with the reserved cheese, place back under the very hot grill  and cook until golden and bubbling. Serve immediately.

Croque Monsieur Recipe