When we’re hungry, sometimes nothing satisfies like a yummy sandwich. Sandwiches can come in an endless variation of size, shape and taste. We’ve included some of our favorites for this month’s feature. Enjoy!
This is my husband’s all time favorite sandwich. This recipe is for one sandwich and, of course, the ingredients can be “tweaked” to your preference.
2 slices swirl Pumpernickel bread
2 tablespoons (approximately) Thousand Island dressing
1/2 cup sauerkraut (or more if desired)
1/4 pound sliced deli corned beef
2 – 4 slices Swiss cheese
Butter or margarine for spreading on bread
Drain sauerkraut and set aside
Butter both sides of 2 slices of bread and lay face down on a hot frying pan
Toast one side and then flip both over to toast opposite side
Add some dressing to both slices of bread
Add sauerkraut, corned beef and cheese to one slice and top with the other slice, pressing together with spatula
Cook until cheese is melted in grill cheese fashion, continue to flip sandwich until both sides are toasted
Cut sandwich in half and with a dill pickle
The Po’ Boy is the south’s version of a sub sandwich. This one is accompanied by a homemade tartar sauce which makes it especially delicious.
4 crunchy fish filets (can be frozen, such as Van de Kamp)
4 slices American cheese
4 sandwich rolls
1 pound whole flank steak
1 teaspoon garlic salt
FRENCH DIP WITH HOMEMADE ONION SOUP
The homemade soup makes the “dip” part of this French Dip sandwich so incredible. It’s so easy yet tastes so good!