BOSTON BAKED BEAN SANDWICHES
Little known outside of Massachusetts, this recipe is a by-product of that state's long tradition of Saturday night baked bean suppers. During the days afterward, leftover beans are spread on buttered brown bread, and covered with cold cuts, and sliced cheese to make a delicious snack. Recipe is an adaptation of a sandwich served by friends over a weekend visit.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat baked beans until hot. Season as needed.
- Lightly butter each slice of Boston brown bread on one side.
- Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
- Top with ham slice and put under a broiler until cheese melts.
TOASTED BEAN AND CHEESE OPEN-FACED SANDWICHES ("MOLLETES")
Provided by Marcela Valladolid
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler.
- Drain the beans in a colander set over a bowl. Save the bean liquid.
- Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
- Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
- Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
- Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
LINDA'S BEAN AND MAYONNAISE SANDWICH (SANDWICHES)
One day my friend at work brought this in for lunch. I turned my nose up at it, and laughed as she told me how delicious it was... The next day she made me one, and made me try it... I was hooked on the first bite...Try it...I bet you will get hooked too! I would not use black beans on this recipe. I use Friends or Bush's baked beans. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #218337
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Put a generous amount of mayonnaise on both slices of bread.
- Add salt and pepper to taste, onto the mayonnaise.
- Put a generous amount of beans onto one slice of bread.
- Put top slice of bread onto sandwich, cut and eat.
- This is truly delicious.
- Try it!
- You just might like it.
- Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.
THREE-BEAN BAKED BEANS
I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. -Julie Currington, Gahanna, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 269 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 708mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 7g fiber), Protein 13g protein.
BETTER PEANUT BUTTER SANDWICH
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.
Provided by RAYNBOE
Categories Main Dish Recipes Sandwich Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 452.9 mg, Sugar 6.7 g
MOM'S BAKED BEANS
Why buy canned when you can make our flavorful homemade Mom's Baked Beans? Perfect for summer picnics and parties.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 10
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat 8 cups water and beans to boiling over medium-high heat. Boil uncovered 2 minutes. Remove from heat; let stand 1 hour; drain.
- Heat oven to 350°F. In same 5-quart Dutch oven, cook and stir salt pork over medium-high heat 5 to 6 minutes, until lightly browned. Stir in remaining ingredients. Bring to boiling over medium-high heat. Cover; place in oven and bake 1 hour.
- Stir beans; remove cover. Bake 1 hour to 1 hour 15 minutes, stirring occasionally, until beans are tender and of desired consistency. If desired, transfer beans to a casserole for serving.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 12 g, TransFat 0 g
SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 24 sandwiches
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚C).
- In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
- Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
- In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
- Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
- Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
- On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 22 grams, Sugar 9 grams
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