Its A Dipa Sandwich Spreadand A Soup Recipes
DELI SANDWICH SPREAD
Creamy, chivy and tangy, this sandwich spread would also be delicious as a dip. Just 10 minutes to whip up, and it chills as you finish preparing the rest of the meal. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 162 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 150mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
SANDWICH SPREAD
This is a recipe that we used in Pennsylvania for kids birthday parties. I remember my parents grinding the bologna in a old fashion meat grinder. They spread it on white bread and cut the sandwiches into triangles. Of course, we also had cake and ice cream.
Provided by Regina
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 1.1 g, Cholesterol 38.1 mg, Fat 27.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 8.5 g, Sodium 699.9 mg, Sugar 0.7 g
YUMA DIP SANDWICHES
Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.
Provided by Trudy W. Schuett
Categories Main Dish Recipes Sandwich Recipes Beef
Time P1DT30m
Yield 7
Number Of Ingredients 9
Steps:
- Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
- When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
- In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside.
- Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture.
- In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.
Nutrition Facts : Calories 1145.4 calories, Carbohydrate 91.9 g, Cholesterol 163.3 mg, Fat 54.4 g, Fiber 4.3 g, Protein 71.5 g, SaturatedFat 19.8 g, Sodium 3411.2 mg, Sugar 16.4 g
FRENCH DIP SANDWICHES
There are alot of recipes for French Dip Sandwiches using the crockpot, but this one is our favorite. It's a Judy Byrd recipe found on the Familynet website. We like these sandwiches on toasted hoagie rolls and topped with sliced provolone and seasoned steak fries.
Provided by MarshHen
Categories Lunch/Snacks
Time 8h2m
Yield 8 Sandwiches, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place first 5 ingredients into crockpot, stir well. Add roast, turn to coat. Cover and cook on low 8 hours. Remove roast and allow to sit 10 minutes. Slice roast thinly. Remove bay leaf and pour Au Jus into individual serving dishes for dipping. Fill rolls with sliced meat and top with sliced provolone.
Nutrition Facts : Calories 291.2, Fat 8.7, SaturatedFat 2.5, Cholesterol 35, Sodium 946.9, Carbohydrate 32.6, Fiber 1.6, Sugar 2, Protein 20
ITS A DIP...A SANDWICH SPREAD...AND A SOUP!
I'm always trying to create new dips for me and my husband to enjoy on movie night! So that's how I came up with this one! It tasted so good we wanted to just eat it by the spoonful! Then we ate it the next day for lunch as a sandwich spread. And then we tried it as a soup by thinning it out with chicken broth and tossing some garlic croutons on top! We loved it ALL 3 ways!
Provided by LILLIANCOOKS
Categories Spreads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
- Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
- Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
- Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
- Pour into a serving bowl and top with remaining chives. Serve warm with crackers -- or spread on sliced bread for a sandwich -- or thin it out with chicken broth and top with croutons for a soup.
Nutrition Facts : Calories 351.8, Fat 15.7, SaturatedFat 7.5, Cholesterol 34.2, Sodium 661.8, Carbohydrate 36.6, Fiber 8.7, Sugar 1, Protein 18.2
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