Make Ahead Sandwiches Recipes

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

MAKE-AHEAD DAGWOOD SANDWICHES

Steps:

• With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
• Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
• When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.

FRIED EGG SANDWICH

Steps:

• In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

MAKE-AHEAD SANDWICHES

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, pickles, salt, pepper, garlic powder and pepper sauce; heat through. Stir in cheese. , Place about 1/3 cupful on six buns; serve immediately. Cover and refrigerate remaining meat mixture until cool. , Fill the remaining buns; wrap individually in heavy-duty foil and seal tightly. Freeze for up to 3 months. , To use frozen sandwiches: Bake in foil at 400° for 30-35 minutes or until heated through.

MAKE AHEAD TENDERLOIN SANDWICHES

Steps:

• Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes. Will cook to medium rare - 145 degrees.
• While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
• When meat is done, let rest at least a half an hour. I've let it sit overnight. Using an electric knife, slice meat into thin slices, piling several slices onto each bun. Put buns on a jelly roll pan lined with parchment paper. Cover with foil and put in fridge until ready to cook. Put a damp towel over buns. Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
• Serve to a party or any kind of gathering and step back for the stampede!
• If there are any left, freeze individually for quick snacks or small meals. FANTASTIC!
• Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!), or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.

MAKE-AHEAD BAKED EGG SANDWICHES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
• Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
• To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

MAKE AHEAD BREAKFAST SANDWICHES

Steps:

• Bake biscuits according to package directions.
• While biscuits are baking start browning sausage.
• In a mixing bowl combine eggs dry mustard and pepper.
• Add egg mixture to the browned sausage and cook until eggs are done.
• After biscuits have cooled cut them in half and spread with butter.
• Sprinkle buttered biscuits with garlic salt (DON'T add the salt to the eggs while they are cooking, the salt will make the eggs rubbery).
• Cut cheddar cheese slices into fourths.
• Put one fourth of cheese slice on bottom half of biscuit.
• Spoon a small amount of cooked egg and sausage mixture onto the bottom half of each biscuit (on top of cheese).
• Place another fourth of a cheese slice on top of the egg and sausage mixture (putting the cheese on this way "glues" the sandwich together when it is reheated).
• Place top of biscuit onto sandwich.
• Wrap each sandwich in wax paper and put them in large freezer bags.
• Place them in the freezer.
• To reheat, leave sandwich in wax paper and microwave on high for approximately one minute to a minute and a half.