HERO SANDWICH
Make and share this Hero Sandwich recipe from Food.com.
Provided by lets.eat
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the mayonnaise and italian salad dressing.
- Toss the lettuce with 1/4 cup of the dsressing mixture, set aside.
- Brush cut sides of bread with remaining dressing mixture. Fill bread with lettuce mixture, meat, tomatoes, american cheese and green pepper. Cut crosswise into 8 slices.
Nutrition Facts : Calories 573.4, Fat 16.5, SaturatedFat 6.2, Cholesterol 44.2, Sodium 1166.1, Carbohydrate 77.3, Fiber 3.9, Sugar 5.2, Protein 29
CLASSIC HERO SANDWICH
Not to brag, but we think this sandwich, with ham and turkey seasoned with MIRACLE WHIP Dressing and herbs, is particularly heroic.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix dressing and seasoning.
- Spread cut surfaces of bread loaf with dressing mixture; fill loaf with remaining ingredients.
- Cut crosswise into 8 slices to serve.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1150 mg, Carbohydrate 41 g, Fiber 3 g, Sugar 5 g, Protein 18 g
CRACKER 'HERO' SANDWICHES
No submarine roll needed for these heroic appetizers! Instead, we used crackers to sandwich turkey, cheddar and tomato.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 12 servings, one cracker sandwich each.
Number Of Ingredients 6
Steps:
- Cut each cheese slice diagonally in half to form 12 triangles; set aside.
- Spread 12 of the crackers evenly with dressing; cover with folded slices of turkey. Top each with tomato slice, cheese triangle and pickle chip.
- Cover with remaining crackers to make twelve cracker sandwiches.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JENNIFER'S GRAHAM CRACKER SANDWICHES
These wholesome treats are made with wheat germ and brown sugar. Fill the cookies with raspberry jam for a burst of fruit flavor (other fruit jams also work), and drizzled chocolate adds an indulgent finish.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Whisk together flours, wheat germ, cinnamon, baking soda, and salt.
- Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in honey. Scrape down sides of bowl. Add flour mixture, and beat until combined.
- Turn out dough, and divide in half. Shape dough into 2 balls. Wrap each in plastic, and refrigerate for 20 minutes. Roll out each ball into a rectangle (1/8- to 1/4-inch thick) on a floured piece of parchment. Refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Using a fluted pie cutter, mark 24 rectangles (each 1 1/2 by 2 3/4 inches) on each dough sheet, scoring but not cutting all the way through. Prick dough with a fork to create dotted lines. Freeze until firm, about 30 minutes.
- Transfer dough on parchment to baking sheets. Bake until golden brown, 17 to 19 minutes. Let cool on sheet. Break cookies at perforations.
- Transfer chocolate to a resealable plastic bag. Cut a tiny opening in 1 corner. Transfer half the cookies to a wire rack, and drizzle with chocolate. Refrigerate until set, about 20 minutes. Spread 1 teaspoon jam on underside of each remaining cookie; top with decorated cookies.
SUPER EASY GRAHAM CRACKER SANDWICHES
Make and share this Super Easy Graham Cracker Sandwiches recipe from Food.com.
Provided by Sinclairbrooks
Categories Dessert
Time 15m
Yield 1 box
Number Of Ingredients 2
Steps:
- I recommend using Jiffy brand frosting mix for the consistancy to be correct.
- Make frosting according to box directions.
- Break graham crackers in half cross way to make each into 2 squares.
- Spread frosting on one square & top with the other square.
- Repeat.
- This couldn't be easier - these will be eaten in no time. Especially good once the graham crackers soften a bit & the frosting firms up a bit.
Nutrition Facts : Calories 1402, Fat 26.5, SaturatedFat 2.7, Sodium 1188, Carbohydrate 290.9, Fiber 9, Sugar 54.4, Protein 14.3
GRAHAM CRACKER ICE CREAM SANDWICH
Nice and easy healthy. Blend then put it in your freezer during dinner and have the spread for the sandwich ready for dessert!
Provided by Mr. Platypus
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Combine milk, banana, ice cubes, and sugar in a blender; blend until smooth. Pour into a freezer-safe container.
- Freeze banana ice cream until firm, about 30 minutes.
- Spread ice cream onto 10 graham crackers; top each with another graham cracker to create a sandwich.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 15.8 g, Cholesterol 2 mg, Fat 1.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 95 mg, Sugar 8.2 g
GRAHAM-CRACKER SANDWICHES
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk together flours, graham cracker crumbs, and 1 teaspoon salt in a medium bowl.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, and beat for 2 minutes. Reduce speed to low, and gradually add flour mixture. Beat until well combined, 2 to 3 minutes. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out star shapes using a 3-inch cutter. Gently press a 2 1/2-inch star cookie cutter into the center of each to create an outline. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate for 15 minutes.
- Bake cookies until pale gold, 12 to 15 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Make the marshmallow filling: Cook sugar, corn syrup, and 3/4 cup water in a medium saucepan over high heat, stirring and brushing down sides of pan with a pastry brush to prevent sugar crystals from forming, until a candy thermometer reaches 260 degrees, about 10 minutes.
- Meanwhile, sprinkle gelatin over remaining 3/4 cup water in a heatproof bowl, and let stand for 5 minutes to soften. Set bowl over a pan of simmering water, and cook, whisking constantly, until gelatin dissolves. Remove from heat. Whisk egg whites with a mixer on medium speed until soft peaks form.
- Once sugar mixture reaches 260 degrees, immediately whisk gelatin mixture into saucepan (it will foam up). Reduce speed on egg whites to low, and gradually add sugar-gelatin mixture to egg whites. Raise speed to high, and beat until mixture is thick, about 10 minutes.
- Transfer half of the marshmallow filling to a disposable pastry bag or a resealable plastic bag, and snip a 1/4-inch opening. (Leave remaining marshmallow in bowl with mixer on low speed.) Immediately, pipe marshmallow around edges of half of the cookies and fill in centers, then top with another cookie, pressing lightly. Dip edges of cookies into coconut to coat. Repeat with remaining marshmallow filling, cookies, and coconut.
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