Fireside Sandwiches Recipes

30 SANDWICHES WE CAN'T RESIST

Steps:

• Preheat a skillet over medium heat.
• Spread butter on one side of the bread. Place the bread on the skillet, butter-side-down. Top with a slice of cheese.
• Spread butter on another slice of bread and place it on top of the cheese, butter-side-up, to close the sandwich.
• Grill the sandwich until the bottom side is lightly browned. Flip it over and grill until the bottom side is brown and the cheese is melted.
• Repeat steps 2-4 to make a second sandwich.
• Cut sandwiches in half. Serve and enjoy!

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

FIRESIDE BEEF STEW

Steps:

• In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles., Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.

FIREHOUSE BEEF BRISKET

Steps:

• Put brisket in large roasting pan. Mix worcestershire sauce, bbq sauce, beer, light brown sugar, and red onion. Pour over brisket. Cover roasting pan with double layer of tin foil.
• Bake @ 300 degrees for 4-1/2 hours. Remove brisket from pan, cover loosely with foil.
• Place cooking liquid from roasting pan into saucepan. Bring to a boil. Stir in the cornstarch mixture, stirring constantly until mixture thickens.
• Slice brisket and serve with sauce.

FINGER SANDWICHES RECIPE BY TASTY

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

SWEET PERSIMMON FIRESIDE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan.
• Sift together all-purpose flour, cake flour, cinnamon, ginger, baking soda and salt.
• In a medium bowl, cream butter, sugar, and lemon rind until fluffy and smooth. Blend in egg and persimmon pulp and mix until well combined.
• Gradually stir in the flour mixture and mix until well blended.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25 minutes in the preheated oven, until golden brown. Remove from the oven and let cool. When the bars are completely cool, sift confectioners' sugar over the top and cut into bars.