Make Ahead Saucy Sandwiches Recipes
MAKE-AHEAD SANDWICHES
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
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
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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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