Recipes for Sandwiches

Super Chicken Sandwiches with Skinny Fries, Chicken Salad Sandwiches, Peanut Butter Apple Raisin Spread, Chicken & Cheese Crescent Chimachangas, Grilled Salmon & Cheddar Sandwiches, Monte Cristo Sandwich, Hot Barbecued Turkey Sandwich, and Gyro Sandwiches plus links to lots more sandwich recipes.


Title: Super Chicken Sandwiches with Skinny Fries

  1 1/3 lb (4 medium) potatoes
           -- cut into 1/2-inch wedges
           Garlic salt; to taste
           -OR- seasoned salt, to taste
      4    Chicken breast halves
           -- (boneless and skinless)
           -- (4 ounces each)
    3/4 c  Ketchup
    1/4 c  Prepared yellow mustard
      8 sl Whole wheat bread; toasted
      4    Lettuce leaves
      2 md Tomatoes, sliced into 4 slices each

Heat oven to 475 degrees.

Coat rimmed baking sheet with vegetable cooking spray.

Place potato wedges on pan cut sides down and coat with additional cooking spray. Sprinkle lightly with garlic salt. Bake 18 minutes.

Turn potatoes; coat with more cooking spray and sprinkle with additional garlic salt. Bake 12 more minutes until potatoes are crisp and golden brown.

Meanwhile, coat 12-inch nonstick skillet with cooking spray. Heat skillet over medium heat; add chicken and cook about 7 minutes on each side until juices run clear when chicken is pierced.

To make sauce:
In bowl mix ketchup and mustard; set aside.

Remove chicken from skillet; cut each breast into 1/2-inch slices.

For each sandwich, spread 2 toast slices on one side with 1 tablespoon sauce, 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast between toast slices.

Serve with potatoes and remaining sauce for dipping.
Menu:  Carrot Sticks, Grapes
Nutritional Information Per Serving:
420 calories; 5 g fat; 45 mg cholesterol; 1210 mg sodium; 68 g carbohydrate; 11 g fiber; 27 g protein.
Source: The Potato Board



Title: Chicken Salad Sandwiches

      2 c  Cooked diced chicken
    1/2 c  Diced celery
    1/2 c  Diced roasted sweet red peppers
    1/2 c  Diced green pepper
    1/2 c  Diced mushrooms
           Mayonnaise and lemon juice

Mix together chicken, celery, red and green peppers and mushrooms. Add enough mayonnaise and lemon juice to moisten and give good flavor.

Use as a sandwich filling.



To quickly dice hard-boiled eggs, use a potato masher.


Title: Peanut Butter Apple Raisin Spread

       2/3 c  Peanut butter
       1/4 c  Chopped Raisins
       1/4 c  Apple sauce
       1/8 ts Ground cinnamon

Mix the above, cover and refrigerate for a couple of hours to allow the flavors to mix.

Spread it on bread or muffins.


For lunch box sandwiches, sprinkle with dried onion .
They will have turned into crisp onion pieces by lunch time.


Title: Chicken & Cheese Crescent Chimachangas

       1/2 c  Onion; chopped
         2    Garlic cloves; minced
         3 tb Oil
     2 1/2 c  Chicken; cooked, shredded
        16 oz Crescent dinner rolls
       1/2 c  Salsa
         2 c  Cheddar cheese; shredded
              Sour cream

Heat oven to 350 degrees.

Grease large cookie sheet.

In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat.

Separate dough into 8 rectangles; firmly press perforations to seal.
Spread 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edge.

Stir 1 cup of the cheese into chicken mixture.

Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle. Starting at shortest side or rectangle topped with chicken, roll up; firmly pinch ends to seal.

Place seam side down on greased cookie sheet.

Bake for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 T. of remaining cheese. Return to oven.

Bake an additional 1 to 2 minutes or until cheese is melted.

Serve with sour cream and additional salsa.





Grilled Salmon & Cheddar Sandwiches

      1 lb Salmon; 1 Cn
      1 tb Onion; Grated
     10 oz Cheddar*
      1 tb Lemon Juice
    1/4 c  Mayonnaise
*Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise.

Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously.

Grill until brown, then turn and brown the other side, make sure the cheese is nice and melted.

Serve hot.



Monte Cristo Sandwich

Make a sandwich using 2 slices of white bread, 1 slice ham, 1 slice turkey, and 1/4 oz cheese spread on bread.

Beat 1 egg until foamy.

Dip sandwich into egg.

Saute in butter until browned on both sides.

Serve hot.



Hot Barbecued Turkey Sandwich

Chop up leftover turkey meat and heat in a saucepan with your favorite barbecue sauce and a dash of lemon juice.

Add sauteed onions and green peppers, if desired.

Serve hot on buttered toasted buns with cold, crisp pickles.

This is delicious.



Gyro Sandwiches

  1 1/4 lb Lean ground beef
  1 1/4 lb Lean ground lamb
    1/4 c  Oregano
  1 1/2 tb Onion powder
      1 tb Garlic powder
    3/4 tb Ground pepper (or more)
      1 ts Thyme
    3/4 ts Salt
      1 c  Plain yogurt
    1/4 c  Finely chopped cucumber
    1/4 c  Finely chopped onion
      2 ts Olive oil
           Garlic powder
           Salt white pepper
      8 lg Pita breads; cut in half
           Thinly sliced onion rings

Preheat broiler or prepare barbeque.

In a large bowl, thoroughly mix together the beef, lamb, oregano, onion powder, garlic, ground pepper, tyme, and salt; shape into 16 thin patties.

Broil, turning once, until done as desired.

For Yogurt Sauce:
Combine first yogurt, cucumber, onion, and olive oil in a small bowl. Add garlic powder, salt and pepper to taste.

To assemble gyro, place 1 meat patty in each pita half and top with yogurt sauce and onion slices.



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