Canadianbaconbagelandgreenpeppersandwiches Recipes

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CANADIAN BACON BAGEL SANDWICHES



Canadian Bacon Bagel Sandwiches image

In the mood for a grab-and-go breakfast? Try this canadian bacon bagel sandwich for a filling meal that couldn't be easier to assemble.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 10m

Yield 2

Number Of Ingredients 6

4 teaspoons spicy brown or country-style Dijon mustard
2 everything-flavored thin bagels
2 slices (1 oz each) Canadian bacon (from 6-oz package)
2 large slices tomato
1/2 cup loosely packed fresh spinach leaves
2 thin slices (2/3 oz each) reduced-fat Swiss cheese

Steps:

  • Heat contact grill or panini maker for 5 minutes. Spread 1 teaspoon mustard on cut sides of each bagel. On bagel bottoms, place 1 slice Canadian bacon, 1 slice tomato, 1/4 cup spinach and 1 slice cheese. Cover with bagel tops.
  • Place sandwiches on grill. Close grill, pressing down lightly; cook 2 to 3 minutes or until sandwiches are hot and cheese is melted. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 16 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 4 g, TransFat 0 g

CANADIAN BACON, BAGEL, AND GREEN PEPPER SANDWICHES



Canadian Bacon, Bagel, and Green Pepper Sandwiches image

I think my mom got this from a Pilsbury cookbook, but my sis and I both remember it fondly and make it for our appreciative boyfriends. Very easy to modify the spread, meat or vegetable to get a different taste (ex: roasted red pepper, feta and turkey).

Provided by sidMILB

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 bagels, split
butter
2 slices processed cheese, since it melts so nicely or 2 ounces cheese, of your choice
4 slices of thin Canadian bacon or 2 slices of thick Canadian bacon
1 (4 ounce) can mushrooms or 1 (4 ounce) can mushrooms, drained
1/2 green bell pepper, sliced thinly
paprika

Steps:

  • Preheat oven to about 425 degrees.
  • Butter each split bagel.
  • Place bagels butter side up on cookie sheet
  • Let warm up/toast for 5 minutes or so.
  • Remove sheet from oven once toasty.
  • Put cheese slice/portion on one side of each bagel.
  • Put green pepper ring on top.
  • Put mushroom slices/pieces inside ring.
  • Sprinkle with paprika.
  • On other side of bagel, put Canadian bacon.
  • Increase oven heat to broil.
  • Place sheet under broiler and watch carefully.
  • Once cheese browns and/or ham curls, remove.
  • Place one side on top of the other, let rest and enjoy.

Nutrition Facts : Calories 459, Fat 10.6, SaturatedFat 4.5, Cholesterol 40.7, Sodium 1670.8, Carbohydrate 61.6, Fiber 3.5, Sugar 3.2, Protein 28.5

BEEF AND ROASTED RED PEPPER SANDWICHES



Beef and Roasted Red Pepper Sandwiches image

This is my family's favorite sandwich! We like it served with a nice fresh Caesar salad. Don't be intimidated by the extra sharp provolone's smell - it's really awesome when melted into the sandwich!

Provided by KELT

Categories     Italian Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (1 ounce) packet dry au jus mix
1 pound thinly sliced roast beef
garlic powder to taste
salt and pepper to taste
1 (12 ounce) jar roasted red bell peppers, drained and sliced
8 ounces sliced extra sharp provolone cheese
4 torpedo rolls, split

Steps:

  • Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
  • Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
  • Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
  • Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.

Nutrition Facts : Calories 785.5 calories, Carbohydrate 78.1 g, Cholesterol 115.3 mg, Fat 29.1 g, Fiber 4.2 g, Protein 49.7 g, SaturatedFat 13.3 g, Sodium 3647.2 mg, Sugar 7.8 g

EGG AND GREEN PEPPER SALAD SANDWICH



Egg and Green Pepper Salad Sandwich image

For safe keeping - from The Galley K.I.S.S. Cookbook by Corinne C. Kanter. Season salt is nice instead of regular salt for a variation. I like egg salad on toasted bread. Cook time is chilling time.

Provided by Oolala

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
1 large onion, finely diced
1 large green bell pepper, diced
2 tablespoons mayonnaise, to taste, add as needed
salt, to taste
pepper, to taste
8 slices bread, your choice, I like pumpernickel

Steps:

  • In a medium bowl, mash everything but the bread.
  • Add enough mayonnaise to make it spreadable.
  • Chill egg mixture before making sandwiches.

Nutrition Facts : Calories 301.1, Fat 12.2, SaturatedFat 3.2, Cholesterol 281.7, Sodium 403.5, Carbohydrate 33.3, Fiber 2.5, Sugar 6, Protein 14.1

SAUSAGE PEPPER SANDWICHES



Sausage Pepper Sandwiches image

Peppers and onions add a fresh taste to this zippy sausage filling for sandwiches. 'My mother gave me this recipe,' recalls Suzette Gessel of Albuquerque, New Mexico. 'It's simple to assemble, and it's gobbled up quickly.'

Provided by Allrecipes Member

Time 8h5m

Yield 6

Number Of Ingredients 6

5 (4 ounce) links Italian sausage
1 medium green pepper, cut into 1-inch pieces
1 large onion, cut into 1 inch pieces
1 (8 ounce) can tomato sauce
⅛ teaspoon pepper
6 each hoagie or submarine sandwich buns, split

Steps:

  • In a large skillet, brown sausage links over medium heat. Cut into 1/2-inch slices; place in a slow cooker. Stir in the peppers, onion, tomato sauce and pepper. Cover and cook on low for 8 hours or until sausage is no longer pink and vegetables are tender. Use a slotted spoon to serve on buns.

Nutrition Facts : Calories 548.9 calories, Carbohydrate 38.9 g, Cholesterol 71.6 mg, Fat 34.6 g, Fiber 3.3 g, Protein 21.4 g, SaturatedFat 12.1 g, Sodium 1205.6 mg, Sugar 6 g

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