Sourdough Sandwiches Recipes

SOURDOUGH SANDWICHES

Sourdough Sandwiches image

Make and share this Sourdough Sandwiches recipe from Food.com.

Provided by Lvs2Cook

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces soft-style chive & onion cream cheese
1 tablespoon lemon juice
1 tablespoon dijon-style mustard
1/4 teaspoon garlic pepper seasoning
1 loaf sourdough bread
8 ounces boneless fully cooked smoked turkey breast, sliced
4 slices provolone cheese or 4 slices swiss cheese
1 (7 ounce) jar roasted sweet peppers, drained and sliced
1 cup spinach leaves

Steps:

For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper. This spread may be made up to 24 hours ahead.
Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces.
Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.

Nutrition Facts : Calories 779.2, Fat 23.5, SaturatedFat 12.4, Cholesterol 77.4, Sodium 2154, Carbohydrate 102.3, Fiber 5.9, Sugar 0.8, Protein 38.1

SOURDOUGH CHICKEN SANDWICHES

Sourdough Chicken Sandwiches image

MY FAMILY loves chicken, so I came up with this easy sandwich recipe. The chicken stays moist and tasty prepared this way. With potatoes or fries and a salad, it's a complete meal. -Joe Urban, West Chicago, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter
4 slices sourdough bread
2 to 3 teaspoons mayonnaise, optional
2 lettuce leaves
2 Swiss cheese slices
2 tomato slices
2 bacon strips, cooked

Steps:

Flatten chicken to 1/4-in. thickness. Place egg in a shallow bowl. Place egg crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Let stand for 5 minutes. , In a large skillet, cook chicken in butter over medium-high heat for 4 minutes on each side until a thermometer reaches 170°. , Spread bread with mayonnaise if desired. Top two slices with lettuce, cheese, tomato, bacon and chicken. Top with the remaining bread.

Nutrition Facts : Calories 777 calories, Fat 34g fat (16g saturated fat), Cholesterol 263mg cholesterol, Sodium 1259mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 58g protein.

STUFFED SOURDOUGH SANDWICHES

Stuffed Sourdough Sandwiches image

"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/2 cup chopped fresh mushrooms
2 tablespoons chili powder
2 tablespoons sliced ripe olives
1/4 teaspoon garlic salt
1 cup shredded cheddar cheese
8 sourdough rolls

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

SOURDOUGH ROLLS

Sourdough Rolls image

Nice crust on the outside and light and fluffy on the inside. Yummy sourdough rolls for soups or sandwiches!

Provided by e_prusia

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h25m

Yield 14

Number Of Ingredients 8

Ingredients

2 ½ cups sourdough starter
1 ½ cups water
1 (.25 ounce) package active dry yeast
3 tablespoons butter, melted
3 tablespoons white sugar
6 cups bread flour
1 teaspoon salt
2 tablespoons cornmeal, or as needed

Steps:

Bring sourdough starter to room temperature.
Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 16.3 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 195 mg, Sugar 3.7 g

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