Make Ahead Saucy Sandwiches Recipes

MAKE-AHEAD SANDWICHES

Make-Ahead Sandwiches image

This is adapted from an old TOH Quick Cooking recipe that has saved my tail many times. I keep them on hand in the freezer for those crazy busy times when I don't have time to cook.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef
3/4 cup chopped onion
2 cloves garlic, minced
3/4 cup ketchup
3/4 cup chopped sweet gherkin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon hot sauce
1 1/2 cups shredded mozzarella cheese
12 hot dog buns, split

Steps:

In a saucepan, add the beef, onion, and garlic; cook and crumble up the meat until the meat is not pink; drain.
Add in the ketchup, pickles, salt, pepper, and hot sauce; stir and heat through.
Add in cheese; stir to combine.
To serve immediately: spoon 1/3 cup mixture into buns and serve.
To freeze and serve later: Fill buns with 1/3 cup mixture; wrap individually in heavy-duty foil; seal tightly; will freeze up to 3 months.
To use frozen sandwiches: Bake at 400° in foil for 30-35 minutes or until heated.

Nutrition Facts : Calories 315.1, Fat 13.6, SaturatedFat 5.7, Cholesterol 49.6, Sodium 885.8, Carbohydrate 29.7, Fiber 1.2, Sugar 8.1, Protein 18.1

MAKE-AHEAD SAUCY SANDWICHES

Make-Ahead Saucy Sandwiches image

I've made these sandwiches many times for luncheons and light dinners. They can be prepared ahead of time and popped in the oven when needed.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

24 slices white sandwich bread
1-1/2 cups diced cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup prepared chicken gravy
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (2 ounces) chopped pimientos, drained
2 tablespoons chopped green onions
Salt and pepper to taste
5 eggs
1/3 cup milk
2 bags (6 ounces each) ridged potato chips, crushed

Steps:

Trim crusts from bread. (Discard or save for another use.) In a medium bowl, combine chicken, soup, gravy, water chestnuts, pimientos, onions, salt and pepper. Spread on 12 slices of bread; top with remaining bread. Wrap each in foil and freeze. , To Prepare Frozen Sandwiches: In a shallow bowl, beat eggs and milk. Unwrap sandwiches; dip frozen sandwiches in egg mixture and then in potato chips. , Place on greased baking sheets. Bake at 325° for 50-60 minutes or until golden brown.

Nutrition Facts :

MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH

Make-Ahead Ham and Caprese Picnic Sandwich image

Provided by Valerie Bertinelli

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 large beefsteak tomato, cut into 6 slices
3/4 pound prosciutto cotto (Italian cooked ham)
One 10- by 5-inch loaf of ciabatta
8 ounces fresh mozzarella, drained and sliced
1 cup basil chiffonade

Steps:

Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

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