Awesome Turkey Sandwich
2 slices toasted whole wheat bread
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Baked Monte Cristo Sandwich
8 slices 100% whole wheat bread
4 Kraft 2% Milk Singles
24 slices Oscar Mayer Shaved Smoked Ham
2 egg whites
1/2 cup fat free milk
Preheat oven to 450°F. Top 4 of the bread slices with 2% Milk Singles, ham and remaining bread slices. Beat egg whites and milk in shallow dish or pie plate. Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 sec. on each side). Place sandwiches on baking sheet sprayed with cooking spray. Bake 6 min.; turn. Bake an additional 5 min. or until sandwiches are golden brown. Cut sandwiches diagonally in half.
BOCA Meatless Sloppy Joes
1/4 medium onion, finely chopped
1 tsp. oil
1 pouch (1 cup) frozen BOCA Meatless Ground Burger
1/2 cup Kraft Original Barbecue Sauce
1 Tbsp. Claussen Sweet Pickle Relish
2 hamburger buns, split
Cook and stir onion in hot oil in small nonstick skillet on medium heat 3 minutes or until tender.
Add ground burger, barbecue sauce and relish; mix well. Cook 3 minutes or until heated through, stirring occasionally. Serve in buns.
California Grilled Veggie Sandwich
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
Cheesy Meatball Subs
1 cup spaghetti sauce
1/2 cup water
2 Tbsp. Kraft 100% Grated Parmesan Cheese
12 oz. (3/4 of 1-lb. pkg.) meatballs
4 crusty sandwich buns, split
3/4 cup Kraft Shredded Mozzarella Cheese
Combine spaghetti sauce, water and Parmesan cheese in large skillet. Add meatballs; stir gently to evenly coat. Bring to boil on medium-high heat.
Reduce heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally. Spoon into buns; sprinkle with mozzarella cheese.
Easy Hot Pull-Apart Wedges
1 can (8 oz.) refrigerated crescent dinner rolls
1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, sliced
2 slices Oscar Mayer Cooked Ham, cut in half
4 tomato slices
Preheat oven to 375°F. Unroll dough. Separate into 4 rectangles; firmly press perforations to seal. Cover each of 2 dough rectangles with layers of VELVEETA, ham and tomato, leaving 1/2 inch around edges. Top each with remaining dough rectangle; crimp edges with fork. Place on baking sheet; cut each diagonally in half twice to form 4 small triangles. Do not separate triangles. Bake 15 minutes or until golden brown.
French Toast Sandwiches
1/2 (8 ounce) package Neufchatel cheese, softened
1/2 cup brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
8 slices Sara Lee Soft and Smooth 100% Whole Wheat Bread
2 tablespoons butter
3/4 cup liquid egg substitute
1/4 cup fat free half-and-half
In a medium bowl, blend the cheese with brown sugar, allspice, nutmeg, and cinnamon
Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
Melt butter in a skillet over medium-high heat. Mix egg substitute and fat free half-and-half in a shallow bowl. Dip sandwiches in the bowl to coat, and place in the skillet. Cook sandwiches 2 to 4 minutes on each side, or until golden brown.
Grilled Ham Panini
2 slices multigrain bread (1/2 inch thick)
1 Tbsp. Miracle Whip Dressing
4 slices Oscar Mayer Shaved Smoked or Brown Sugar Ham
2 thin slices tomato
1 Kraft 2% Milk Singles
Spread bread with dressing. Top 1 of the bread slices with ham, tomatoes, 2% Milk Singles and remaining bread slice. Cook in preheated grill pan or small skillet sprayed with cooking spray on medium heat 5 min. on each side or until golden brown on both sides.
Grilled Roasted Red Pepper and Ham Sandwich
2 teaspoons mayonnaise
2 slices sourdough bread
2 slices provolone cheese
2 thin slices ham
1/2 roasted red pepper packed in oil, drained and sliced
2 teaspoons butter
2 teaspoons grated Parmesan or Romano cheese
Spread mayonnaise onto one side of each slice of bread. On one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. Top with the other slice of bread with the mayonnaise facing the filling. Butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese onto the butter.
Heat a skillet over medium heat until warm. Fry the sandwich on both sides until golden brown and cheese is melted. If you have an indoor grill, this sandwich may be grilled that way also. Cut the sandwich in half, and serve.
Grilled Salami Pizza Sandwich
1/4 cup pizza sauce
4 slices whole wheat bread
1/4 cup Kraft Shredded Parmesan Cheese
8 slices Oscar Mayer Shaved Beef Salami
2 Kraft Deli Deluxe Mozzarella Cheese Slices
Spread pizza sauce evenly onto bread slices; sprinkle with Parmesan cheese.
Top 2 of the bread slices with salami and mozzarella cheese; cover with the remaining 2 bread slices, sauce-sides down. Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.
Honey Mustard Grilled Chicken Sandwich
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
8 slices Sara Lee Soft and Smooth 100% Whole Wheat Bread
1 tablespoon Dijon mustard
4 slices reduced-fat Swiss cheese
4 leaves iceberg lettuce
4 slices tomato
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Slice chicken breasts into strips. Spread 2 tablespoons mustard onto 4 slices of bread, and arrange chicken strips in a single layer on each slice. Top with cheese, lettuce, tomato, and remaining slices of bread to make 4 sandwiches.
Mix & Match Grilled Cheese
Take 2 slices bread and 2 tsp. Miracle Whip Dressing and mix & match your recipe from these options...
Then follow our 3 simple steps:
Top and/or spread 1 of the bread slices with add-ins. Cover with cheese and remaining bread slice. Spread outside of sandwich with Miracle Whip. Cook in large nonstick skillet on medium-high heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.
Onion-Smothered Ham Sandwich
1 Tbsp. butter
1/2 medium onion, sliced
1/2 tsp. sugar (optional)
12 slices Oscar Mayer Shaved Brown Sugar Ham
2 sandwich rolls, split, toasted
2 tsp. Grey Poupon Savory Honey Mustard
2 Kraft Deli Deluxe Swiss Cheese Slices
Melt butter in medium skillet on medium heat. Add onion and sugar; cook 12 min. or until onions are tender and golden brown, stirring frequently. Add ham; toss to coat. Cook 2 min. or until heated through, stirring frequently. Spread cut sides of rolls with mustard. Fill with ham mixture and cheese.
Pineapple Ham Pocket
1 can (8 oz.) crushed pineapple in juice, drained
2 Tbsp. firmly packed dark brown sugar
1 Tbsp. maple-flavored or pancake syrup
1 Tbsp. Grey Poupon Dijon Mustard
2 cups chopped ham
2 Tbsp. green onion slices
1 can (11 oz.) refrigerated French bread dough
Preheat oven to 375°F. Combine pineapple, sugar, syrup and mustard in medium saucepan. Cook on medium-high heat until sugar is completely dissolved, stirring occasionally. Add ham and onions; stir until well blended.
Unroll bread dough onto baking sheet sprayed with cooking spray. Press into 14x12-inch rectangle. Spread ham mixture onto half of the dough; fold dough in half to enclose filling. Press edges firmly together to seal. Cut several slits in top of dough to allow steam to escape.
Bake 18 to 21 min. or until golden brown. Let stand 5 min. before cutting to serve.
2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup thousand island dressing
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with thousand island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
Shredded French Dip
1 (3 pound) boneless beef chuck roast, trimmed
1 (10.5 ounce) can condensed French onion soup, undiluted
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 French or Italian rolls, split
Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.
Turkey Italiano Sandwich
2 slices Italian bread
1 Tbsp. pesto
5 slices Oscar Mayer Thin Sliced Honey Smoked Turkey Breast
1 Kraft Deli Deluxe Provolone Cheese Slice
2 small pepperoncini peppers, stemmed, sliced
1-1/2 tsp. chopped pitted ripe olives, drained
Spread bread slices with pesto. Cover 1 of the bread slices with turkey, cheese, peppers and olives; top with remaining bread slice. Spray small skillet with cooking spray. Heat on medium heat. Add sandwich; cook 4 min. on each side or until golden brown on both sides.