SUPPER SANDWICHES
Summertime...and all suppers should be as easy as these hefty and flavorful hand-held sandwiches. Sent in by Esther Danielson of Lake Arrowhead, California, they're sure to be a hit with all ages! TIP: For variety, a tad more sophistication or just easier eating, serve these scrumptious sandwiches open-faced.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut sausage in half widthwise; cut eat piece lengthwise to within 1/4 in. of opposite side. Place sausage cut side down in a large skillet; add red pepper, onion and butter. Cook over medium-high heat until vegetables are tender., Add tomato if desired; heat through. Spread mustard over cut sides of buns; fill with sausage and vegetables.
Nutrition Facts : Calories 622 calories, Fat 39g fat (15g saturated fat), Cholesterol 84mg cholesterol, Sodium 1685mg sodium, Carbohydrate 46g carbohydrate (12g sugars, Fiber 4g fiber), Protein 24g protein.
30 SANDWICHES WE CAN'T RESIST
From a Cuban sandwich to banh mi to croque monsieur, this round-up covers a wide range of sandwiches from all over the world. Nothing beats this grilled cheese sandwich, though! This American classic is simply irresistible.
Provided by insanelygood
Categories Recipe Roundup
Time 20m
Number Of Ingredients 3
Steps:
- Preheat a skillet over medium heat.
- Spread butter on one side of the bread. Place the bread on the skillet, butter-side-down. Top with a slice of cheese.
- Spread butter on another slice of bread and place it on top of the cheese, butter-side-up, to close the sandwich.
- Grill the sandwich until the bottom side is lightly browned. Flip it over and grill until the bottom side is brown and the cheese is melted.
- Repeat steps 2-4 to make a second sandwich.
- Cut sandwiches in half. Serve and enjoy!
Nutrition Facts : Calories 400 cal
SUNDAY SUPPER SANDWICHES
This delish dish can be prepared in a 4-quart slow cooker as well. Simply cover and cook on low for 8-10 hours or until meat is tender. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place sauerkraut in an ovenproof Dutch oven. Sprinkle pork with salt and pepper; brush with 2 tablespoons mustard. Place over sauerkraut. Add cider and applesauce., Cover and bake at 325° for 2-1/2 to 3 hours or until pork is tender. Remove roast; cool slightly. Drain sauerkraut mixture; set aside. Shred pork with 2 forks. , Place toast on an ungreased baking sheet. Spread with remaining mustard. Top with pork, then sauerkraut mixture; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 403 calories, Fat 20g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 966mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 31g protein.
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