2

M
en and sandwiches have always gone
together. Sandwiches originally started
out as a food enjoyed by men who
wanted something convenient to fuel their nights
of drinking and gaming. Te food famously got its
name from John Montagu, 4th Earl of Sandwich,
who, in order to keep his hands from getting greasy
while munching on a slab of meat during a game
of cribbage, had his valet stick the meat between
two slices of bread. Fast, inexpensive, portable,
and lling, the sandwich grew in popularity as a
convenient meal for any old time.
I know I love me a good sandwich. Reubens,
Cubans, Tortas, Monte Cristosif theres meat,
cheese, and other goodness stued between two
slices of bread, I like it.
In late March, 2013, Te Art of Manliness
celebrated the sandwich by launching a month-
long sandwich project. I started out posting a
couple simple upgrades to the bologna sandwich
(see below), and then asked readers to chime in
with their favorite sandwich combos and recipes.
We received nearly 500 entries. Every weekday
of April, we picked one of those sandwiches and
made it ourselves, complete with pictures.
Tis cookbook comprises not only the entries we
tried ourselves, but also the other submissions as
well. Hundreds of sandwich ideas right here at
your ngertips; could it get any better?
To start things out, Ill share my two simple
upgrades for the humble bologna sandwich. It was
one of my favorites growing up, and still is today.
It was standard fare whenever I brown-bagged
it to school. In the summertime, it was an easy
sandwich to make for my seven-year-old self. Just
pull out the meat from the cold-cuts drawer in
the fridge, slap some mustard on some Iron Kids
Bread, and youre in business. All washed down
with a big glass of cold milk.
As an adult, Ive pretty much eliminated bologna
sandwiches from my diet because, lets be honest,
theyre not the healthiest thing to eat by any
stretch. But every few months, I get a hankering
for one (especially during the summer). So Ill go
to the grocery store, buy my bologna sandwich
supplies, and have a bologna sandwich splurge. Its
a wonderful thing.
Introduction
3
Upgrade 1
Fry up your bologna. Growing up, my family just
ate our bologna cold, straight from the fridge. It
never crossed my mind that you could warm it up.
Why would you? Bologna is a cold-cut after all.
But a few years ago, I came across an article where
a person recommended frying up your bologna
before putting it in the sandwich. Intrigued, I gave
it a try. When I bit into my sandwich I felt like
Paul on the Road to Damascus or Neo taking the
Red Pill. I experienced a paradigm shift. Fried
bologna sandwiches are awesome. If youve never
done it before, give it a try. You wont regret it.
As it cooks, the bologna gives o a nice savory
smell. Sort of like Spam. Te center of the bologna
pus up, causing it to look like those half-ball
jumping toys. I like to put my cheese on the
sandwich and then the hot bologna on the cheese.
Te heat from the meat gives the cheese just the
right amount of melt.
Upgrade 2
Put potato chips on the sandwich. Tis was
something my mom taught me. Te potato chips
give the otherwise soft texture of a bologna
sandwich a nice, salty crunch. Personally, I think
Rues are the best accompaniment to a bologna
sandwich. Te ridges make the dierence.
I actually enjoy putting chips (and Cheetos
Cheetos make every sandwich better) on most
of my cold-cut sandwiches. Ive met a few people
who are chips-on-sandwich people, too. Its fun
introducing those who have no idea about the
concept and seeing them become zealous converts.
Let the sandwich
celebration continue
4
Breakfast
Breakfast
5
Southwest Breakfast Sandwich
Contributed by Matt
Ingredients
Bacon
Egg
Pepper jack cheese
Salsa
English mun
1. Fry Bacon
2. Fry Egg in Bacon Grease
3. Toast Mun and Slice Cheese
4. Start Assembly.
Tis sandwich is served open-faced. I started
assembly on the mun with cheese. Egg next so
that the cheese could melt between the toasted
mun and hot egg. I actually split the egg in half
as it would be more manageable as a sandwich. I
didnt want to have to use a fork.
I split both bacon strips in half and gave one strip
to each sandwich. Turned out to be the perfect
amount.
Te wrinkles of the bacon perfectly held in the
salsa so as not to make a giant mess. I used a
medium, moderately-chunky salsa, but thats just
my preference. Eat up!
6
Simple Fried Egg Sandwich
Contributed by Matthew W.
Ingredients
Bread
Butter
Egg
Salt & pepper
Your favorite cheese
1. Toast the bread.
2. Ten take a skillet, add a bit of butter, and fry
up an egg (or two if youre really hungry).
3. Dont forget the salt and pepper.
4. Be sure the eggs are hard-fried (aka cooked
solid) because anything else might make a
mess.
5. Butter the toast, place a slice of your favorite
cheese on the toast, and place the egg(s) on
top of the cheese.
Contributed by Mike H.
Ingredients
5/8 oz. good quality cheddar cheese
2 slices Oscar Mayer Mesquite Smoked
Turkey Breast
2 modest slices of very sour sourdough
1 large egg
1/4 tsp olive oil
1/2 tsp margarine (optional)
Salt, pepper, and herbs to taste
1. Get your smallest non-stick skillet hot over a
medium ame and add the olive oil.
2. When pan is hot, place bread in your toaster
and begin toasting on a very light setting. Add
the two slices of turkey to the pan and begin
browning.
3. Brown both sides in the olive oil, and they
should be ready just as the toaster nishes
your bread. Move the meat to one slice of the
bread and put the sliced cheese on top to begin
melting.
4. Either quickly wipe your skillet and return to
heat and add the margarine or just leave the
remaining oil in the pan and crack your egg in
as soon as the pan is back up to temperature.
5. If you like a homogeneous sandwich, break the
yolk with the edge of a spatula, else leave it
intact for a runnier sandwich.
6. As the white is nearing rm, quickly ip your
egg in the pan to nish as either over-easy,
over-medium, or mixed yolk/egg but still soft.
Remember: If its done in the pan, itll be over-
done on the plate (sandwich).
7. Transfer the egg to the top of the cheese and
hit with salt, pepper, and/or your favorite
herbs. I use the Trader Joes Salt-Grinder with
a blend of salt, bay, thyme, and lemon and it
makes for a wonderful sandwich.
8. Add the second slice of toast to the top and
enjoy while hot.
7
Contributed by Josh
Ingredients
2 slices of cinnamon raisin bread
1 hefty spoonful of sunower butter
1 spoonful of brown sugar
1. Toast the cinnamon raisin bread.
2. Spread the sunower butter on one slice of the
bread.
3. Spread the brown sugar on top of the sunower
butter.
4. Put the other slice of bread on top and enjoy!
The Champion
Contributed by Ryan
Ingredients
1 English mun
Egg whites
2 strips of bacon
2 pieces of Canadian bacon
1. Toast English muns to your liking.
2. Cut up bacon and put in eggs after you pour
the egg whites in pan.
3. Prepare Canadian bacon as you normally
would.
4. Place ingredients in between muns. Enjoy.
Contributed by Curran
Ingredients
Bacon
Two eggs
Cheese
English mun
Lettuce
Tomato
Red Onion
1. Fry up 4-6 strips of bacon and take two of
them and chop them up into very small pieces.
2. Make a bit of an omelet-style egg. Just use a
larger pan or a griddle if you have a capable
one and spread two whisked eggs out and add
the tiny pieces of bacon and some cheese of
your liking, I typically prefer pepperjack.
3. Now make sure you begin toasting your
English mun and then fold the egg into an
omelet that will be close to the same size as
the English mun.
4. Place the eggs on the mun when ready and
tear the rest of the bacon in half and add it on
as well.
5. Te best toppings in my opinion are crisp
lettuce, a tomato slice, and some red onion.
8
The Common Mans Eggs
Benedict
Contributed by Joe
Ingredients
Sausage patties
English mun
American cheese
Eggs (2)
Cheese (optional)
1. Toast an English mun and lay both halves
on the plate.
2. Cook up some sausage patties (the large, at,
original avored ones from Walmart work the
best), and add them to the muns.
3. Place a slice of American cheese on top of
each patty.
4. Ten fry two eggs over-easy so the yoke is still
runny.
5. Add them to your stack, break the yoke, and
tuck in.
6. If youre feeling adventurous add another slice
of cheese or even a second patty on each half.
Fried Egg with a Twist
Contributed by Johnny Boy
Ingredients
Eggs (2)
Bacon
Bread
Jelly
1. Start by frying up some bacon, then two eggs
(I prefer to fry the yolk hard, but however you
want it).
2. While thats going toast two pieces of bread.
3. Put the eggs and bacon on one of the slices,
then jelly the other slice (I usually use grape,
but again whatever you nd works for you).
4. Put this slice jelly side down on top of it all.
Pepper and Egg Sandwich
Contributed by Paul
Ingredients
Garlic
Peppers
Onion (optional)
Eggs
Olive oil
Salt & pepper
Romano cheese
Ciabatta bread
1. Heat up some olive oil, add garlic until it
browns (not over cooked).
2. Add peppers until they are soft (sometimes I
add onion here too)
3. Add eggs (2-3, add salt and pepper to taste)
4. Cook until desired consistency, sprinkle with
romano cheese.
5. Serve it open-faced on Ciabatta.
9
Contributed by Rich
Ingredients
Bacon
Sausage
Egg
Onion
Garlic
Pepper jack cheese
Sourdough
1. Grill some bacon and sausage (real sausage,
not pre made patties).
2. Ten grill an egg to ove- hard with some
onions and garlic and melt pepper jack cheese
on top.
3. Lastly, grill dont toast some sourdough, and
throw everything in between the sourdough.
Breakfast Bologna Sandwich
Contributed by Jon
Ingredients
Bologna
Egg
Bread
Butter (optional)
Mun pan
1. Take a mun pan and grease or spray.
2. Lay your bologna on top of one or more mun
holes and push it down so the outer edges are
sticking out creating a small bowl.
3. Crack an egg and put into bologna bowl.
4. Stick into oven and bake until egg is to your
liking.
5. While baking bologna and egg, toast two
slices of bread. Butter (or not) your toast to
your liking.
6. Serve hot baked bologna with egg between
toast and enjoy
Contributed by Mark Turrieta
Ingredients
Green chili cheese bagel, sliced and toasted
1 slice pepper jack cheese
Eggs (2)
1 slice bologna
1 slice American cheese
1. Slice and toast bagel.
2. Add cheese to bottom bagel slice.
3. Scramble 2 eggs and place on bagel atop
pepper jack cheese.
4. Fry slice of bologna and layer atop eggs.
5. Add slice of American cheese.
6. Top with the second bagel slice.
10
Contributed by S.W.
Ingredients
2 eggs
Diced onion (about 1/2 cup)
Diced green pepper (about 1/2 cup)
Lettuce or spinach
A few tomato slices
Mayo
Shredded cheese
Salt and pepper
Toast
1. Heat some oil in a pan, then saut the onion
and green pepper.
2. Beat the eggs and pour over the veggies once
theyre softened (my grandpa and brother add
milk to the eggs for uness, but I prefer to
leave it out); add salt and pepper to taste.
3. Allow the eggs to set and then ip it to make
a half-moon, as if you were making an omelet.
Use your spatula to cut the half-moon down
the middle, giving you two wedges roughly
one-quarter the size of your pan.
4. Stack these wedges on top of one another and
shuttle them over to a piece of toast.
5. If cheese is desired, sprinkle some between
the wedges (I prefer sharp cheddar). Top with
your choice of lettuce or spinach, a slice or two
of tomato, and slap some mayo on the other
piece of toast.
6. On those days you prefer a bit more avor and
protein, fry up some bacon or slices of ham to
top o the eggs.
Spam & Egg Breakfast Special
Contributed by Travis
Ingredients
2 Eggo waes (to be used as bun)
Cheddar cheese
Egg
Spam (bacon avored)
Taco sauce
1. Slice Spam and fry
2. Toast waes
3. Fry egg
4. Layer Spam
5. Add egg
6. Add cheese
7. Add a splash of taco sauce
8. Top with second wae
9. I used a spicy taco sauce; it was superb.
11
Contributed by Justin
Ingredients
Biscuit
Country ham
Apple butter
1. Butter a biscuit.
2. Fry country ham in a skillet and add to biscuit.
3. Top with apple butter.
Contributed by Matthew
Ingredients
Bread of your choice
Jam
Chunky peanut butter
Honey
Apples
Oranges
1. Toast bread.
2. Tinly slice an apple and an orange.
3. Layer ingredients on toast in the following
order: Jam, chunky peanut butter, honey,
apples, oranges.
Contributed by Aaron
Ingredients
English mun
Cheddar cheese
Raspberry jam
1. Toast an English mun
2. Add thinly sliced strips of cheddar cheese to
one side of the mun
3. Add raspberry jam to the other
4. Squish together and enjoy
Contributed by Travis
Ingredients
Bread of your choice
Egg (1)
Bacon (2 strips)
Sriracha sauce
Black pepper
1. Toast bread.
2. Cook your egg, over-medium.
3. Fry up the bacon.
4. Stack egg and bacon on toast.
5. Add Sriracha hot sauce and black pepper.
12
Breakfast Reuben
Contributed by Dan W.
Ingredients
Rye bread
Swiss cheese or emmentaler (I used Swiss)
1 egg
Pastrami, corn beef, and roast beef (I just
used a bit of pastrami and corn beef )
Horseradish sauce
Ketchup
Sauerkraut
1. Fry Egg
2. Place Cheese and Egg on Bread
3. Layer Meats and Sauerkraut
4. Add Ketchup and Horseradish Sauce
5. Top and Enjoy
6. Add your pastrami, corn beef, and roast beef.
Be as generous as you want. Top it o with a big
heap of sauerkraut. Add your Russian Sauce
by squirting some ketchup and horseradish
sauce on top of your glorious pile of cheese,
egg, meat, and kraut.
The Boss Man
Contributed by Jason
Ingredients
Bacon (2 slices)
Sausage (1 Jimmy Dean patty)
Ham
Eggs (2)
Slice of tomato
Cheese
Mayonnaise
Texas Toast
1. Cook Texas Toast.
2. Fry bacon.
3. Fry sausage.
4. Fry ham.
5. Cook your two eggs, scrambled.
6. Layer meats and eggs onto Texas Toast.
7. Add tomato, cheese, and mayo.
13
Contributed by Andrew
Ingredients
cup milk
1 egg
1 tbsp. parmesan cheese (nely grated)
2 slices bread
4 slices ham
2 slices Emmental or Gruyere cheese
Dijon Mustard (to taste)
1. I whisk the egg and milk together with nely
grated parmesan cheese, and pour into a plate.
2. Soak both sides of one slice of bread in the
mixture, and toast over medium-low heat in a
saucepan, ipping as needed, until both sides
of the bread are crisp and golden brown.
3. Toast the second slice of bread and place one
slice of cheese followed by two slices of ham
on top.
4. Apply Dijon mustard (to taste) on the ham,
then place the other two slices of ham followed
by the last slice of cheese on top.
5. Place the rst slice of bread on top and enjoy.
Contributed by Dan
Ingredients
Eggs (2)
Jalapeno
Onion
Tomato
Other omelet xins of your choice
Spam (4 slices)
English mun (or bread)
Cheese of your choice
Hot sauce
1. Make an omelet with the two eggs; put
whatever youd like in it. I always go for
jalapenos, onions, tomatoes, etc.
2. Fry up a few slices of Spam (I usually do four
slices)
3. Toast an English mun or bread
4. Put it all together with a slice of cheese in
between the Spam and eggs and drizzle it with
hot sauce.
God Save the President
Contributed by Zach M.
Ingredients
1 slice of bread
1 tbsp honey
2 eggs
3 small slices of meat (I use turkey)
Small handful of shredded cheese
Salt and pepper
Butter (to keep eggs from sticking)
1. First thing I do is start the eggs (I make them
over-easy, but break the yolk near the end so
the avor gets spread throughout and isnt
super messy when eating)
2. I then toast the bread.
3. Once the toast is done I spread the honey over
it and then the cheese. I then place it back in
the toaster over to melt the cheese for a short
while.
4. After the eggs are done and the toast is on its
second round, I put the meat in a pan and fry
it till it is warm.
5. Finally, once the toast is done, I place the eggs
and then meat on the bread, honey, and cheese
and chow down.
14
Starring the Bagel
15
Contributed by Heron
Ingredients
Bagel
Mayo (or margarine)
Cheddar cheese
Black Forest ham
Mozzarella cheese
1. Warm or toast bagel
2. Quickly spread thinly with mayo or margarine
3. Layer cheddar cheese, thick slice of Black
Forest ham, and mozzarella cheese between
halves. Warm cheese helps stick ham to the
bagel.
Bagelwich
Contributed by Kyle M.
Ingredients
Bagel of your choice
Sliced honey ham & deli turkey
Swiss & colby jack cheese
Slice of fresh green pepper
Lettuce
Mayo
Potato chips
1. Slice green pepper.
2. Slice bagel and spread a light layer of mayo.
3. Layer ingredients onto bagel in the following
order: Sliced honey ham, deli turkey, your two
cheeses, fresh green pepper, lettuce, and nally,
potato chips.
Contributed by GeekyMike
Ingredients
Bagel
Summer sausage
Miracle Whip
American cheese
1. Slice and toast bagel.
2. Microwave a chunk of summer sausage.
3. Spread Miracle Whip onto bagel.
4. Add sausage and American cheese.
2 Tasty 4 U
Contributed by Jabari McLain
Ingredients
Plain Bagel
Cream cheese
Anchovies
Fried onions
Tabasco sauce
1. Slice bagel and spread cream cheese on it.
2. Layer anchovies, fried onions, and Tabasco
sauce.
16
Contributed by Clint
Ingredients
One bagel
Two eggs
Two to three slices of bacon
Cream cheese
Salt and pepper
1. Fry the bacon to your preference (I prefer my
bacon on the chewy side).
2. Whisk your eggs with a little salt and pepper
or whatever seasonings you like and scramble.
If youre not worried about the cholesterol,
scrambling them in a little of the leftover
bacon fat adds even more avor.
3. Lightly toast your bagel and spread a little
cream cheese on both sides.
4. Put your bacon on the bottom and then top
with the egg and top slice of bagel.
Contributed by Aaron
Ingredients
Cream cheese
Avocado
Turkey
Plain bagel
1. Slice bagel and spread cream cheese on it.
2. Cut avocado and slice.
3. Add avocado and turkey to bagel and top.
17
German Delights
Starring Sausages/Hot Dogs/Bratwursts
18
Bratwurst Sandwich
Contributed by Dylan Hu
Ingredients
Pumpernickel bread
Bratwurst sausage
German mustard
Sauerkraut
1. Slice Brats in Half Lengthwise
2. Fry Brat on Both Sides
3. Spread German Mustard
4. Stack the Brats
5. Pile on Sauerkraut
6. Top with Bread
Tis sandwich is served open-faced. I started
assembly on the mun with cheese. Egg next so
that the cheese could melt between the toasted
mun and hot egg. I actually split the egg in half
as it would be more manageable as a sandwich. I
didnt want to have to use a fork.
Contributed by Jay
Ingredients
Hot dog (a spicy variety is best)
Bread
Cheddar cheese (shredded)
Jalapeno pickles
Ketchup (optional)
Mustard (optional)
1. Slice hot dog lengthwise and fry.
2. Spread the hot dog halves out on the bread.
3. Cover the dogs with cheddar cheese and
jalapeo pickles.
4. Pop that into the toaster oven or broiler until
the cheese is bubbling and youre ready to go.
Ketchup and mustard optional.
Contributed by Isaac Law
Ingredients
Wheat bread
Mustard
Summer sausage (4 pieces)
Dill pickles (sliced)
Cheese (optional)
1. Spread bread with mustard.
2. Add 4 pieces of summer sausage.
3. Add sliced dill pickles.
4. Optional: Add cheese.
19
Contributed by Christian
Ingredients
2 slices of white bread
Bratwurst
Pastrami
Chili con queso
1. Slice bratwurst in half.
2. Heat pastrami.
3. Layer sliced bratwurst and pastrami on the
bread.
4. Add a generous dollop of chili con queso.
PB&J Hot Dog Sandwich
Contributed by Scott
Ingredients
2 slices sandwich bread
2 hot dogs
Peanut butter (I prefer creamy)
Jam (I went with blackberry)
Butter
1. Cut Hot Dogs Lengthwise and Fry - Scott
mentioned applying pressure so they dont
curl up. Good advice. I turned my back on
them and they had curled up. Applying some
pressure at that point was just ne though and
they retained a mostly normal shape.
2. Apply Peanut Butter and Jam to Bread - I
buttered one side of the bread (for grilled
cheese-style grilling), then ipped over and
gave one piece jam and the other piece peanut
butter.
3. Grill - Tis is where I deviated from Scotts
recipe. His suggestion was to toast the bread,
and then apply the PB&J and hot dogs. We
had quite a few reader suggestions, however,
for a grilled PB&J. So I combined the two
ideas. First up on the skillet, the slice of peanut
buttered bread. Ten the hot dog slices. Te
four pieces have perfect coverage.
4. Ten slap on the jellied piece of bread. Cook
just like you would a grilled cheese. Its a little
tricky to ip, so be prepared.
5. Let it cool a minute and dig in!
20
No Meat
21
Garden Fresh Egg Sandwich
Contributed by Rocky Rhodes
Ingredients
12-grain bread
Butter
2 eggs
Mustard
Baby spinach
Mint leaves
Strawberries, sliced thinly
Provolone cheese
Cinnamon
1. Slice Strawberries
2. Fry Eggs in Butter
3. Spread Mustard
4. Add Egg and Sprinkle Cinnamon
5. Add Cheese
6. Add Mint
7. Add Strawberries
8. Add Spinach and Top
Contributed by Brendan
Ingredients
Nutty, whole-grain bread
All-natural peanut butter
Chilies
Hot sauce
Cabbage
1. Slice fresh chilies.
2. Spread peanut butter on bread.
3. Add chilies.
4. Add hot sauce.
5. Top with a handful of cabbage and top slice
of bread.
Grilled Peanut Butter Banana
Foster
Contributed by Brian Nisonger
Ingredients
Bread (multigrain or other soft bread)
Peanut Butter
Banana
Vanilla
1. First get some bread, either a nice multigrain
or a soft bread. Either works.
2. Next slather with peanut butter and cook it
like a grilled cheese.
3. Ten slice a banana.
4. Cook the banana slices in a skillet with butter
and a splash of vanilla.
5. Once it gets to be a nice brown sauce spoon
over the grilled peanut butter.
22
Contributed by Ryan
Ingredients
Ciabatta bread
Fresh mozzarella cheese
Arugula
Sliced tomatoes
Prosciutto
Layer ingredients onto bread and enjoy!
Non-Breakfast Variety Fried
Egg Sandwich
Contributed by Taylor
Ingredients
Bread
Egg
Spices of choice
Peanut butter
Lettuce
Mayonnaise
Tomato (optional)
1. Toast two slices of bread (on one side only)
while frying an egg.
2. Spread a thin layer of mayo on the toasted side
of one of the slices.
3. Add spices to that (I like to use some oregano
and some garlic powder).
4. On the other slice, and again on the toasted
side, spread a thin layer of peanut butter. Put
the egg on the peanut butter side.
5. Put a piece of lettuce and/or slice of tomato on
that, then put the mayo side on top.
Contributed by Kenneth Payne
Ingredients
Sourdough bread
Peanut butter
Mayo (or Miracle Whip)
Cheese (cheddar of American)
Onion (Walla Walla Sweet or Vidalia)
1. Spread peanut butter on one slice of bread.
2. Spread mayonnaise on the other.
3. Add slice of cheese.
4. Add slice of onion and top with other slice of
bread.
The Semi-Traditionalist
Contributed by Mike W.
Ingredients
White bread
Mayo
Hot pepper jam (I recommend a variety
with fruit in it such as strawberry jalapeno)
Colby jack cheese
Egg
1. Toast the bread.
2. Apply mayo lightly to one slice of toast.
3. On the second slice of toast spread hot pepper
jam.
4. Place one slice of cheese over the pepper jam.
5. Fry up an egg the way you like it and slap it
in the middle of the sandwich. I prefer either
scrambled of over-hard.
23
Contributed by Xfire
Ingredients
Eggs
Celery
Onion
Salt and pepper
Mayo
Rye bread
Bleu cheese dressing
1. Make egg salad (chopped eggs, nely diced,
celery and onion, a dash of salt and black
pepper, then enough mayo to make it stick).
2. Spread with chunky Bleu cheese dressing.
3. Add the egg salad.
Contributed by Rahul
Ingredients
Medium-thick sliced tomatoes
Tinly sliced cucumbers
Butter at room temperature
Salt and pepper
1. Toast your bread slightly and apply the butter.
2. Your butter should be soft enough that the
heat of the toast melts it giving the bread a
lovely golden shine to it.
3. Liberally layer your cucumbers and tomatoes
and then sprinkle some salt-and-pepper mix
on the top.
4. Put the second slice on top and press down.
Enjoy!
The PBCMP
Contributed by Ben Sargent
Ingredients
Two slices of favorite bread
Peanut butter
Tick slice of cheddar cheese
Mayonnaise
Pickles
1. Spread peanut butter on one slice of bread.
2. Spread mayonnaise on other slice of bread.
3. Put slice of cheddar and pickles on the bread.
4. Put bread together.
5. Grill on George Foreman or other sammich
griller.
24
Black Bean Veggie Sandwich
Contributed by Scott
Ingredients
White bread
Mayo
Mustard
Cheddar cheese (I didnt have any on hand,
so I used muenster cheese)
Zucchini
Mushrooms
Black beans
Red or green pepper (I used a jalapeo
pepper I like living dangerously!)
2 garlic cloves
1. Make Bean Mix - Put can of black beans
(drained), red or green pepper, and two garlic
cloves in food processor. Youre kind of making
a black bean hummus here.
2. Blend until well mixed. It should still be thick,
and hummus-y, though. I unfortunately went
a little food processor crazy and created an
almost liquid mixture.
3. Tinly Slice Zucchini - Create 4 to 5 thinly
sliced zucchini rounds.
4. Slice Mushroom
5. Add Mayo to Bread
6. Add Cheese - Add two slices of cheddar or
muenster cheese. Scott says its very important
that the mayo and cheese be touching its
not the same without the directly combined
avors.
7. Add Zucchini Slices
8. Stack Mushroom Slices
9. Add a Dollop of Bean Mix
10. Spread Mustard on Second Slice of Bread
and Top
The Almighty
Ingredients
2 slices bread
Egg (1)
Peanut butter
Cheese (1 slice)
Sriracha
1. Toast bread.
2. Fry egg.
3. Spread 2 scoops peanut butter on both slices
of toast, put egg and cheese between, and
cover with Sriracha.
25
Pepper and Egg Sandwich
Contributed by Phil
Ingredients
2 or 3 eggs
1/3 to 1/2-cup of green bell pepper (sliced
or diced)
1/4 to 1/2 cup of mozzarella cheese.
1 2 tablespoons of beef consomme or
drippings (optional)
French roll (lightly toasted)
1. Scramble eggs and add peppers, cheese, and
beef consomme.
2. Cook in butter or margarine over low heat, so
cheese melts and peppers cook.
3. Place on roll and put in oven at 350 degrees
for 5 10 minutes.
Contributed by Roger
Ingredients
Ciabatta roll
Olive oil
Rocket lettuce
Tomato
Mozzarella ball
Basil
1. Cut Ciabatta roll in half.
2. Drizzle with olive oil.
3. Cover with a bed of rocket lettuce.
4. Add slices of tomato.
5. Slice up half a mozzarella ball and layer it on.
6. Tear up fresh basil leaves and sprinkle them over.
7. One last drizzle of olive oil and crown the
sandwich with the top piece of bread.
Open-Faced Veggie Pita
Contributed by Richard Parker
Ingredients
Pita bread
Tomatoes
Onions
Black olives
Avocado
Mushrooms
Peppers
Onions
Scallions
Alfalfa sprouts (necessary!)
Cheese
1. Turn the broiler in your oven on
2. Slice a pita in half lengthwise (youll end up
with two small disks)
3. Add to the top of one or both of the disks (in
whatever order you prefer):
Sliced Tomatoes
Sliced Black Olives
Sliced Avocado
Sliced Mushrooms
Tinly Sliced Pepper
Tinly Sliced Onions
Scallions
Any other vegetables you might want
4. Trow some alfalfa sprouts on top
5. Top with your choice of grated cheese (I prefer
cheddar)
6. Place your pita(s) on the middle rack of your
oven so its not too close to the broiler until the
cheese has melted. Watch that they dont burn
as it doesnt take too long.
7. Serve and enjoy!
26
California Sandwich
Contributed by Chrissy
Ingredients
Avocado salad:
1 avocado, peeled, pitted, and diced
1 large tomato, cored and chopped
1 cucumber, peeled, seeded and diced
(optional)
Squeeze of lime juice
2 tablespoons chopped fresh cilantro
Other ingredients:
Vegetable cream cheese spread
4 slices bread (preferably whole grain),
toasted
1/4 cup alfalfa sprouts
2 to 4 slices pepper jack cheese
To Make the Avocado Salad:
1. In a medium bowl, gently toss together the
avocado, tomato, cucumber, lime juice, and
cilantro.
2. Season with salt and pepper, and set aside.
3. To Assemble:
4. Tese will be open-faced sandwiches. Spread
the vegetable cream cheese on all four toasted
bread slices.
5. Add the slices of pepper jack cheese on top.
6. Pile on the avocado salad.
7. Top the sandwiches with the sprouts. You will
probably want to eat it with a fork!
(Makes 2 large sandwiches)
Pico Sandwich
Contributed by Bryant Ward
Ingredients
Multi-grain bread
Tomato
White onion
Pickled jalapenos
Salt and pepper
Lime
Avocado (optional)
1. Lightly toast the bread.
2. Pile on: sliced tomato, sliced white onion, and
sliced pickled jalapenos.
3. Lightly salt and pepper.
4. Add fresh lime juice to taste.
5. Optional: Add sliced avocado.
27
Double-Deckers
28
The All-American Dagwood
Contributed by Jayme
Ingredients
3 slices sourdough bread
2 tablespoons deli mustard
1 tablespoon mayonnaise
4 slices deli ham
2 slices American cheese
2 leaves iceberg lettuce
4 slices bologna
4 slices salami
6 dill pickle chips
3 slices tomato
4 slices turkey
2 slices Swiss cheese
2 pimiento stued green olives
Handful of Rues potato chips
1. Spread Condiments on Bread. Lay out the
three slices of sourdough. Smear two of them
with mustard and one with mayonnaise. Jayme
recommends a tablespoon of each condiment
for each slice, but I just eyeballed it according
to my personal taste.
2. Add Ham, American Cheese, Lettuce, &
Bologna to One Slice of the Mustard-Smeared
Bread
3. Add Salami, Dill Pickle Chips, Tomato,
Turkey, Swiss Cheese, and Potato Chips to the
Other Mustard-Smeared Slice. I also added
my pepperoni here.
4. Place Mayo-Smeared Slice of Bread on Top of
the Chips (Mayo-side Down)
5. Stack Both Layers on Top of Each Other &
Skewer
29
Triple Decker
Contributed by Ink Wellson
Ingredients
3 slices bread
Lettuce
Tomato
Ham, turkey, pastrami
Cheese
Condiments of choice
1. Toast all three slices of bread.
2. Lay one piece of bread and layer these
ingredients in order: lettuce, tomato, ham,
turkey, pastrami, cheese, condiments.
3. Lay another slice of bread and repeat all the
ingredients.
4. Slice in half and enjoy the layers.
Double-Decker Grilled Cheese
Contributed by Chad
Ingredients
Bread of choice
Cheese of choice
Mayo
Mustard
Hot corned beef
Sauerkraut
1. Make two grilled cheese sandwiches of your
choice. I like to make one with mayo, and the
other with a good mustard.
2. Use the two sandwiches as buns - place llings
of your choice between the two sandwiches.
My go-to: hot corned beef w/sauerkraut, or
hot brisket w/grilled onions.
30
The Hegridge Special
Contributed by Adam Vedomske
Ingredients
Fried egg (if you like it runny or hard either
works)
3 pieces of bread
Ham
Cheese
Salt and pepper
Mayo (optional)
Butter
1. Take a frying pan and cook your egg to the
consistency that you enjoy (salt and pepper to
taste).
2. When your egg is just about done put butter
on two pieces of your bread.
3. Slap one piece butter down on frying pan with
cheese and ham (or any meat)
4. Put the non-buttered slice of bread on to trap
the heat in and make a sort of grilled cheese
and ham sandwich.
5. Ten once your egg is done put the egg on
the non-buttered piece and top it o with the
other buttered piece.
6. Once the one side is golden brown ip
sandwich and press down with spatula until
new side is brown and remove from pan and
enjoy!
The Colonels Favorite
Contributed by Steve Cavanaugh
Ingredients
2 slices of pumpernickel bread
1 slice of rye bread
Pastrami
Roasted turkey
Mayo
Tousand Island dressing
Red cabbage
Carrot
Onion
Celery seed
Black pepper
1. Make Coleslaw
2. Chop red cabbage into thin slices.
3. Use a peeler to create thin carrot slices.
4. Chop an onion. I could have gone thinner
with all my vegetable chunks, ala classic slaw,
but didnt have the patience.
5. Add two dollops of mayo.
6. Add some celery seed and black pepper.
7. Mix. Yep, looks like coleslaw.
8. Spread a Generous Amount of Tousand
Island Dressing on a Slice of Pumpernickel
31
9. Add Pastrami
10. Add Slices of Swiss Cheese
11. Add Layer of Rye Bread
12. Spread Tin Amount of Mayo on Rye Bread
13. Pile on the Turkey
14. Pile on the Coleslaw
15. Top with Slice of Pumpernickel
Contributed by Vegas
Ingredients
Wheat bread
Crunchy peanut butter
Strawberry jam
Ham
Cheese
Mustard
1. On one slice of bread, add peanut butter and
jam.
2. Add slice of bread.
3. Add ham, cheese, and mustard.
4. Top with third and nal piece of bread.
World-Class PB&J
Contributed by Mark Adkins
Ingredients
Toasted wheat/multigrain bread
Crunchy peanut butter
Creamy peanut butter
Strawberry jam
Sliced strawberries
Sliced bananas (sliced lengthwise for better
coverage)
Drizzle of honey
1. Start with crunchy peanut butter and jam on
rst piece of bread.
2. Lay second piece of bread.
3. Now layer creamy peanut butter, sliced
strawberries, sliced bananas, and a drizzle of
honey.
4. Top with nal piece of bread.
32
Contributed by Jack Pelletier
Ingredients
Sourdough bread (3 slices)
Mayonnaise
Spicy mustard
Cold cut turkey (can substitute for chicken)
Lettuce
Pickles
Jalapenos
Bacon
1. Fry bacon.
2. Spread rst slice of bread with spicy mustard.
3. Add turkey and lettuce.
4. Add second piece of bread.
5. Add turkey, pickles, jalapenos, and bacon.
6. Top with nal piece of bread.
Contributed by Marco
Ingredients
Bread
Brie cheese
Pesto
Almonds
Tomato
Cucumber
Mayonnaise
1. One rst slice of bread, lay brie, pesto, and
almonds.
2. Add additional slice of bread.
3. Layer tomato, cucumber, and mayonnaise.
4. Top with nal piece of bread.
33
Cold Deli Meat Base
34
Great-Grandpas Salami
Sandwich
Contributed by Big Bad Moose
Ingredients
Rye bread
Butter
Salami (the thickness of half a deck of
cards)
Provolone cheese
Mayo
Hot mustard or Dijon
Sliced black olives
A thin slice of tomato
1. Butter Bread
2. Fry Salami
3. Layer Salami
4. Layer Cheese
5. Add Tomato
6. Spread Generous Helping of Mayo and
Spread Mustard
7. Add Sliced Olives and Black Pepper and Top
Contributed by Matt Tantillo
Ingredients
Plain wheat bread
Ham cold-cuts (whatever style you like)
Sharp cheddar slices
Olive oil
Grated parmesan & romano
Roasted Garlic Triscuits
1. Set the two slices of bread out and pour a small
amount of olive oil (I usually cover about 40%
of the bread) onto one slice.
2. Immediately put the other slice on top and
smear them around to help the oil soak in.
3. Open them back up, and sprinkle out the
grated parmesan & romano to taste. I usually
use the dry stu as it soaks up the olive oil
nicely.
4. Slap on a slice of sharp cheddar, however much
ham you like, and then layer on a few Garlic
Triscuits for that satisfying crunch!
Contributed by Tyler M
Ingredients
Bread
Hard Salami
Potato Chips
Layer bread, hard salami, and potato chips top
and enjoy!
35
Contributed by David H
Ingredients
Pumpernickel roll
Spicy brown mustard
Corned Beef or Pastrami
Tomato
Red onions
Layer the ingredients on your bread in the above
order.
Contributed by Gary
Ingredients
2 slices crusty French bread
3 slices roast turkey/chicken
2 slices bacon
1 slice red onion
1 slice avocado
Salt & pepper
1. Fry bacon.
2. Layer ingredients into sandwich in the above
order.
Contributed by Logan
Ingredients
Bread, usually white for me.
Miracle Whip or mayo
Provolone & mozzarella cheese
Sliced turkey breast
Onion
Lettuce
French fries
Dijon or honey mustard
1. Take the bottom slice of bread and spread it
with some miracle whip or mayo.
2. Place a piece of provolone cheese there.
3. About 1/2 to an inch of sliced turkey breast on
top of that.
4. Ten toss on some sliced onion and lettuce.
5. Now heres the kicker. Get some nice hot
French fries and add them on and toss another
piece of cheese onto the fries, I like adding a
slice of mozzarella but it can be anything.
6. Finally a bit of Dijon or a nice thick honey
mustard and the last slice of bread.
36
Contributed by John K
Ingredients
Sandwich pepperoni it cant be too spicy. I
like Boars Head, cut thick.
American cheese
Mayonnaise
Bread and butter pickle slices
Pringles
Whole wheat potato bread
1. Start with potato bread and spread with an
unhealthy amount of mayonnaise.
2. Layer meat, cheese, pickle slices, and crushed
up Pringles.
Contributed by Sonny
Ingredients
Bread
Hummus
Dijon mustard
Salami
Leafy sprouts
Tomato
Cheese (Havarti or Provolone)
Pickles (Spicy McClures are the best)
Oil, herb, and vinegar mix
Layer ingredients into a sandwich in the order
above.
Contributed by Joshua
Ingredients
Good crusty Kaiser roll cut in half, but
leaving a hinge for stability.
Ham
Turkey
Salami
American cheese
Shredded lettuce
White onions
Green peppers
Italian dressing
1. Before closing the sandwich you top it with
Italian dressing.
2. After closing you wrap it in tin foil and put it
in the fridge for a couple hours. I often make
them the night before. Overnight the oil and
vinegar in the dressing break down the cheese
making it a little soft and a bit closer to a sauce
consistency. Tis only seems to work with
processed cheeses like American. Te time and
dressing also seems to take a bit of the edge o
the onions as well.
3. To eat peel the tin foil back about half way and
dig in. If you leave the wrapper in place the
bread will keep soaking in the extra dressing
giving you a bit of extra avor all the way
through.
37
Contributed by Michael C.
Ingredients
Good bread (preferably honey-wheat or
sourdough)
A few slices of fresh-fried, thick-cut bacon
Pimento cheese (high-quality for best
results)
Jalapenos
A few slices of pepper jack cheese
Deli-cut style turkey breast
1. Fry bacon.
2. Give a smearing of pimento cheese to your
bread.
3. Layer a heaping of turkey, cheese, a smattering
of jalapenos, and bacon.
The Leftover Thanksgiving
Turkey Special
Contributed by John
Ingredients
Sourdough bread
Mayo
Brown mustard
Leftover Tanksgiving turkey
Cranberry sauce
Cheese (optional)
Pickles
1. Take two slices of sourdough bread and toast
them up lightly.
2. Ten spread mayo on one side, and a nice
brown mustard on the other.
3. Pull out your leftover Tanksgiving turkey
and grab some small-ish chunks o. Stack the
chunks so that theyre a couple layers thick and
provide full coverage on your bottom bread.
4. Ten take the canned cranberry sauce that
nobody really ate at thanksgiving and layer a
couple slices on top.
5. Cheese is optional, but never a bad idea.
6. Finish it o with a couple pickles and youre
good to go!
Pickle Lovers
Contributed by Anthony P
Ingredients
Bread
Dozens of pickles, thinly sliced
Real mayonnaise
Mozzarella cheese
Tomato
Turkey
1. Smear bread with real mayonnaise.
2. Add pickles.
3. Add mozzarella, tomato, and turkey.
38
Peanut Butter Bologna
Sandwich
Contributed by Daniel
Ingredients
Bread
Bologna
Peanut butter
American cheese
Yellow mustard
1. Toast bread.
2. Spread peanut butter onto one slice of bread.
3. Spread mustard onto other slice.
4. Add bologna and cheese and top.
Contributed by Matt
Ingredients
Rye bread
Turkey
A milder cheese like Muenster is good
Tomato
Lettuce
Horseradish
Layer ingredients onto sandwich in the order
above.
Contributed by Matt Hlavinka
Ingredients
Hoagie roll
Corned beef
Hard salami
Ham
Provolone
Cole slaw
Shredded cabbage
Sugar
Vinegar
Salt & pepper
Potatoes (cut disk-shaped and fried)
1. Cut potatoes into disk shapes and fry.
2. Make cole slaw by combining said ingredients
into mixing bowl.
3. Layer corned beef, salami, ham, cheese, cole
slaw, and potatoes onto bread.
4. Wrap your creation in a square of aluminum
foil because if you did it right it should be
leaning and falling apart because it is so stued.
39
Bathsalt
Contributed by AJ
Ingredients
High-quality wheat bread
Bacon
Avocado
Turkey
Sriracha
American cheese
Lettuce
Tomato
Layer ingredients onto bread in the order listed
above.
Contributed by Ben E.
Ingredients
Yeast roll
Lots of mayo
Chicken or ham or both
Dill pickle slices
A little black pepper
A little Lawrys seasoning salt
Layer ingredients onto bread in the order listed
above.
Turkey & Cream Cheese
Sandwich
Contributed by Brady Bellew
Ingredients
Bread (I used sourdough)
Butter
Olive oil
Turkey
Cream cheese
Swiss cheese
1. Toast Bread
2. Spread Butter & Cream Cheese. I gave it a
good slathering. Ive learned from experience
not to do a light spread when it comes to
cream cheese on sandwiches.
3. Drizzle Olive Oil
4. Add Turkey
5. Add Swiss Cheese and Top
40
Contributed by Josh G.
Ingredients
Hoagie roll
Roast beef (I prefer Boars Head)
Provolone cheese
Tinly sliced onion (red or white)
Shredded lettuce
Oil and vinegar
1. Heap on the roast beef.
2. Cover the sandwich tip to tip with the cheese.
3. Add onion.
4. Heap on shredded lettuce.
5. Add oil and vinegar skip the mayo this time.
Turkey Apple Sandwich
Contributed by Dan
Ingredients
Sliced turkey
Cored & thinly sliced Granny Smith apple
Mayo
Curry
Bread
1. Spread the mayo on both slices of bread and
dust with curry.
2. Add turkey and apple slices.
Contributed by Andrew
Ingredients
Sourdough bread
Guacamole
Provolone cheese
Roast beef
Beefsteak tomatoes
1. Spread a nice thick layer of guacamole on each
slice of bread; make it thick enough to really
add avor to the sandwich.
2. Add a slice of provolone cheese.
3. Layer a decent amount of roast beef onto the
bread.
4. Add two slices of beefsteak tomatoes.
Contributed by Shawn
Ingredients
Two slices of bread
Black forest ham (at least 1/8 thick)
Provolone cheese
Ranch dressing
Cool Ranch Doritos
Layer ingredients onto bread in the order above.
41
Contributed by Spartacus
Ingredients
2 slices of pumpernickel
Chicken breast
Baby Swiss
Lettuce
Mayo
Layer ingredients onto bread in the order above.
Contributed by C.G.
Ingredients
Bread
Cold chicken
Caesar dressing
Salt & pepper
Lettuce, tomato, etc. as desired
1. Toast bread.
2. Add cold chicken.
3. Slather Caesar dressing.
4. Add salt and pepper to taste.
5. Add desired sandwich accoutrements.
Contributed by Spencer
Ingredients
Pumpernickel bread
Roast beef
Sharp cheddar
Balsamic vinaigrette-marinated bean
sprouts
Layer ingredients onto bread in the order above.
Contributed by Chris
Ingredients
Toasted sourdough
Cream cheese
5 or so thick slices of smoked turkey
Five pickled jalapeos
American cheese - sliced
One slice of tomato
1. Lower Sourdough bun (toasted)
2. Smear cream cheese
3. Arrange jalapeos, arranged in quadrants, with
one in the center on cream cheese
4. Place turkey ALONE in microwave, heat to
desired warmth (benet of peppered, it tastes
better warm)
5. Place warm turkey on jalapeo slices
6. Place tomato slice on turkey
7. Place American cheese immediately on
sammich
8. Your hot stu/turkey/tomato creation should
be between a cheesy pocket
9. Place top toasted bun on sandwich.
42
Contributed by Jim Miller
Ingredients
Use any type of bread; layer it as follows:
One slice of bread
Store-brand Dijon mustard
1 slice cotto salami, the kind with the
peppercorns
1 slice of sharp cheddar cheese
1 slice cotto salami
A layer of smooth peanut butter
Te other slice of bread
Three Cheese Italian
Contributed by Henry
Ingredients
Provolone cheese
Mozzarella cheese
Grated parmesan cheese
Ham
Capicola
Salami
White bread
Italian dressing
Garlic powder
Mayo
1. Spread the Mayo. Henry says to go light.
2. Add a Layer of Provolone Cheese
3. Add the Capicola
4. Add a Bit of Italian Dressing
5. Add a Layer of Mozzarella
6. Add a Layer of Salami
7. More Italian Dressing
8. Add Shredded Parmesan
9. Add Layer of Ham
10. More Italian Dressing
11. Add a Dash of Garlic Powder and Top
Contributed by Scott
Ingredients
2 slices of a delicious 12-grain or honey
oat-style bread
3-4 slices real deli turkey
Big handful of spinach
Tickly sliced smoked gouda
Sweet and Spicy Mustard
Layer ingredients onto bread in the order above.
Simply Spanish
Contributed by Kevin Land
Ingredients
Baguette
Tomato
Olive oil
Jamn serrano
Manchego cheese
1. Oil bread.
2. Add tomato.
3. Add Serrano and cheese.
43
Panini/Toasted
44
Asian Pear & Gouda Sandwich
Tom
Ingredients
2 slices bread
Gouda cheese
Asian pear
Deli turkey
1. Tinly Slice Pear. Ive never had an Asian pear
before, and honestly, I didnt notice a huge
dierence. I thinly sliced just under half the
pear for this sandwich.
2. Assemble Sandwich. I started with a hearty
serving of turkey. Next up was Gouda. Ten
the pear. I gave it a nice covering.
3. Slap the Sandwich on a George Foreman
Contributed by Ink Wellson
Ingredients
High-quality bread
Dijon mustard (or condiment of your
choice)
Tinly sliced ham
Gouda cheese
Sliced apple
Layer ingredients and grill.
Contributed by TMD
Ingredients
Wholegrain bread
Sliced chorizo, salami, and pepperoni
Grated mozzarella (feta can be a nice
addition)
Sliced olives
Dash of hot sauce
Layer ingredients and grill.
45
Contributed by Victor
Ingredients
Whole grain bread
Butter
Spicy brown mustard
Jarlsberg cheese
Gouda or manchego cheese
Black Forest ham
Tomato
Red onion
Dill pickle
1. Heat griddle
2. Melt some butter in a skillet
3. Dredge one side of each slice in the melted
butter and lay it on the griddle
4. Smear a little spicy brown mustard on the
slice, followed by three or more slices of a great
Jarlsberg cheese, then Black Forest ham, some
thin slices of tomato, some paper-thin red
onion, couple more slices of ham, couple more
slices of cheese, another smear of mustard,
and cap it with the top slice of butter-dredged
bread.
5. A griddle weight will help get a nice even
brown on it, and compress the contents to a
manageable bite.
6. Flip and grill the second side.
7. An outstanding dill pickle is a nice
accompaniment
8. Always cut diagonally!
Contributed by Lily
Ingredients
Dark, seedless rye
Corned beef, warmed in a pan
Beer n Brat mustard
Swiss cheese
1. Spread mustard on bread.
2. Stick a slice of the corned beef on each slice of
bread, with cheese in the middle.
3. Fry on skillet or griddle.
Contributed by Robert A.
Ingredients
Any type of bread
Mayonnaise
Turkey
Provolone cheese
Onions
Lettuce
After putting all that together, you stick in the
toaster or panini machine for 30 seconds.
46
Contributed by James R.
Ingredients
2 slices of your bread of choice
BBQ sauce
Sliced turkey
Sliced roast beef
Spinach
Onions
Cheese (optional)
Jalapeo
Tomato
1. Begin by sauting onions, spinach, and
jalapeos
2. Spread BBQ sauce on bread (amount up to
you)
3. Place turkey, cheese, spinach, onion, Jalapeos,
and tomato, followed by roast beef
4. Cover with second piece of bread
5. Place sandwich in hot pan, and heat until
bread is desired degree of done
Contributed by Jim
Ingredients
2 slices of bread
Pesto
Sliced Muenster cheese (or mozzarella)
Fresh greens
Sliced turkey (or roast beef )
1. Spread pesto on each slice of bread.
2. Place as much cheese as you like on one of the
slices of bread.
3. Put the meat on the other slice.
4. Toast the two halves of the sandwich in the
oven or in a toaster oven.
5. After suciently toasted, remove from oven
and add greens.
Contributed by Travis
Ingredients
Winnipeg-style rye bread toasted.
Montreal-style smoked beef
Havarti cheese
Mayonnaise
Dijon mustard
Fried egg (optional)
1. Heat a few slices of the beef in a skillet.
2. Grate up some cheese
3. Once the toast is done, spread on some mayo
and Dijon mustard.
4. While still warm, layer on the grated cheese
and put the warm and now slightly toasty
smoked beef on top of this.
5. Cover with the last slice of bread, cut up and
enjoy.
6. Optional: A fried egg adds some creaminess
and avour to the sandwich.
47
Contributed by Connor
Ingredients
Tin bread - sandwich thins or thin sliced
sourdough work, as do English muns
Cream cheese
Spicy mustard (I prefer habanero honey
mustard)
Salami and/or pepperoni
1. Lather up one slice of bread with cream cheese
and the other with spicy mustard. (I prefer
habanero honey mustard).
2. Trow on the meat.
3. Butter the bread and fry it up in a cast-iron
skillet.
Contributed by Will
Ingredients
Pumpernickel bread (two slices)
Black Forest ham
Bacon (crispy)
Provolone cheese
Dijonnaise (a combination of Dijon
mustard and mayonnaise)
1. Butter one side of each slice of bread (like
youre making grilled cheese).
2. Place ham, bacon, provolone, and dijonnaise
on one slice, and put the other slice on top.
3. Grill on a pan until the bread is toasty and the
cheese begins to melt.
Contributed by Scott Conant
Ingredients
Bread
Mayonnaise
Spicy brown mustard
Bologna
Extra sharp cheddar cheese
Doritos (any avor EXTRA crunchy!)
Lettuce
French onion dip
1. Lightly toast bread.
2. Spread with mayo and spicy brown mustard.
3. Fry bologna.
4. Add cheddar cheese (melts on the bologna).
5. Add Doritos and lettuce.
6. Dip sandwich into French onion dip.
Contributed by Peter
Ingredients
Sourdough bread
Brie cheese
Turkey
Spinach
Craisins
1. Slightly toast two slices of sourdough in an
oven
2. Flip and add the cheese and turkey to the
slices.
3. Once the cheese is melted, remove and top
with craisins and spinach
48
Bacon Loretta
Contributed by J.R.
Ingredients
Bacon
Lawrys
Tomatoes (diced)
Green peppers
Onions
American cheese
French baguette
Mayo
1. Grill bacon with Lawrys, diced tomatoes,
green peppers, and onions.
2. Melt white American cheese over bacon
3. Grill French baguette in grease
4. Add mayo and everything you grilled
Bills Turkey Sandwich
Contributed by Clark
Ingredients
Honey oat bread
Mayo
6 oz. sliced turkey
1 1/2 T-chopped cherry peppers
Red onion
Granny Smith apple
Havarti cheese
1. Toast bread.
2. Slice apple.
3. Slice red onion.
4. Spread with mayo.
5. Add turkey, pepper, red onion, apple, and cheese
6. Melt on skillet, and top.
Grilled Banana-Bacon
Sandwich
Contributed by Ezekiel
Ingredients
White bread
Peanut butter
Nutella
1 ripe banana
2 slices of bacon
Olive oil or butter
1. Fry Bacon
2. Slice Banana. Cut banana in half lengthwise
and widthwise (you should end up with four
quarters, each with a at side).
3. Oil Bread. Spread olive oil or butter on one
side of each piece of bread.
4. Spread the Peanut Butter and Nutella. Spread
copious amounts of peanut butter and Nutella
on a slice of bread. Make sure to spread them
on the opposite side that you spread olive oil
or butter on.
5. Stack Bananas and Bacon
6. Grill Sandwich and Enjoy
7. Grill sandwich in a frying pan just like you
would a grilled cheese sandwich.
49
Contributed by Matthew
Ingredients
Bacon
Rotisserie chicken
Condiments of choice (I prefer mayo and
BBQ)
Olive oil
Garlic
Provolone cheese
1. Fry bacon
2. Fry pieces of leftover chicken (preferably
rotisserie), skin and all in the leftover grease
3. Toast bread
4. Spread on desired condiments (I like
mayonnaise and BBQ sauce)
5. Place chicken and bacon on sandwich
6. Add a small mixture of olive oil and freshly
pressed garlic
7. Put provolone cheese on top
8. Place sandwich open-faced in the oven
(middle or lower rack) on broil until cheese is
completely melted
9. Let stand for a few moments and enjoy
Grilled Spamwich
Contributed by Pierre
Ingredients
Bread of your choice
Spam
Lettuce
Yellow mustard
Cheese
1. Slice Spam and grill.
2. Combine ingredients onto bread and grill.
3. Add after grilled:
Lettuce
Tomato
Pickles
Onion
Sauerkraut
Jalapenos
50
Contributed by Peter
Ingredients
Sourdough roll (or another slightly rmer
roll)
1/2 cup mayo
2 gloves garlic (chopped)
3-4T cilantro (chopped)
1T lime juice
Chicken cutlets (or breast)
1 egg
2-4T hot sauce
1t chopped oregano
Salt
Olive oil
Tortilla chips
Lettuce
Tomato
1. Marinate chicken for at least a few hours,
preferably overnight. Use the egg, hot sauce,
oregano, and salt as the marinade.
2. Mix mayo with chopped garlic, chopped
cilantro, and lime juice.
3. Bread the marinated chicken with tortilla
chips, pan frying in a few tablespoons olive oil
until nice and golden brown on both sides be
patient and let the chicken cook long enough
on each side so the coating will fully crisp.
4. Toast your bread lightly and spread both sides
liberally with the mayo mixture.
5. Place a warm chicken breast on the bread,
topping with lettuce, tomato.
6. Enjoy warm.
Cuban Americano
Contributed by Rob
Ingredients
Chicken breast
Paprika
Tick slice of ham
Bacon
Tick-sliced sourdough bread or hoagie bun
Big slab of mozzarella cheese
Couple of slices of sweet/sour pickles
Hefty pour of Caesar salad dressing
1. Cover the chicken breast in paprika and beat
at.
2. Fry bacon
3. Grill the meats in garlic oil.
4. Assemble meats onto bread and add cheese,
pickles, and Caesar dressing.
51
Vero Italian Panini
Contributed by Chris B.
Ingredients
Salami
Capicola or spicy ham
Sharp provolone
Basil Pesto
Olive oil
Crusty bread slices or two slices of focaccia
1. Coat inside of both bread slices with thin layer
of pesto.
2. Add a thin layer of each deli meat and cheese.
3. Brush outside of sandwich with olive oil
and grill on a panini press or in a skillet over
medium-low, so the insides get hot without
burning the bread.
Contributed by Simon Barber
Ingredients
White baguette
Bacon
Brie cheese
Cranberry sauce
1. Butter the baguette and grill the bacon to taste.
2. Put the bacon in the baguette and put a couple
of slices of soft Brie on the bacon.
3. Put the open baguette under the grill to melt
the cheese a little.
4. Top the Brie with some cranberry sauce.
52
Simple Delights
(3 ingredients or less, not including bread)
53
Contributed by Aaron
Ingredients
Toasted Italian bread
Crisp bacon
Peanut butter
Unwavering Grey
Ingredients
Potato bread
Peanut butter
Nutella
Marshmallow spread
Contributed by Kelly R
Ingredients
Peanut Butter
Sliced Banana
Honey
Wheat Bread
Contributed by Chris
Ingredients
Bacon
Miracle Whip
Bread
Contributed by Waykno
Ingredients
Bread
Peanut Butter
Mayonaisse
Contributed by Steve
Ingredients
Bread
Peanut butter
Pretzels
Contributed by Isaac
Ingredients
Hot dog bun
Banana
PB&J
Contributed by Ben
Ingredients
2 slices whole wheat bread
Peanut butter
Honey
Raisins
Contributed by John H
Ingredients
Bread
Peanut butter
Chopped red onion
Contributed by Randy
Ingredients
2 slices toasted bread
Peanut butter on one side
Mustard on the other
Slices of dill pickles in between
54
Contributed by Adri
Ingredients
2 slices bread
Real peanut butter
Chocolate chips
Banana
Contributed by Ed
Ingredients
Two slices wheat bread
Tick layer of Miracle Whip
Large carrot, cut into 4-inch planks
Contributed by Jarod
Ingredients
Whole wheat or 15-grain bread
Miracle Whip (mayonnaise just wont do)
Tick sliced sharp cheddar cheese
4 saltine crackers spread out
Contributed by Claude
Ingredients
Toasted white bread, 2 slices
Fried Spam, 2 pcs ~0.5-inch thick
Pineapple, 1 ring
Mayonnaise
Contributed by Manuel
Ingredients
Baguette, sliced in long halves and just a
little bit fried in butter
A few slices of sweet white onion
Peanut butter
Sliced black olives
Contributed by David
Ingredients
Wheat toast
Fresh bacon
Shredded mozzarella cheese
Pickles
Contributed by JMail
Ingredients
Bread
Mustard
Rice Krispies
Contributed by Richard
Ingredients
Peanut butter
Jelly/Jam
Sriracha
Contributed by Max
Ingredients
Bread
Peanut butter
Peaches or peach preserves
Contributed by Craig
Ingredients
Bread
Peanut butter
Mayonnaise
Potato chips
55
Contributed by Blair Brown
Ingredients
Wheat bread
Crunchy peanut butter
Fresh banana slices
Top it o with chunks of Hersheys Special
Dark.
Contributed by Michael
Ingredients
Bread
Peanut Butter
Green Apple
Contributed by Gerald
Ingredients
Bread
Ham
Cream cheese
Pickles I prefer dill
Peanut Butter and Vidalia
Onion Sandwich
Contributed by Allen
Ingredients
Your favorite bread
Your favorite peanut butter
1 fresh Vidalia onion about the size in
diameter as the bread slice if possible
1. Cut a slice of onion thin for your rst
sandwich until you nd out how unique and
delicious the onion makes the peanut butter.
2. Spread on peanut butter a little thicker than
the onion thickness. Cover the slice of bread.
3. Put a thin layer on the second slice of bread to
keep the onion from sliding around.
The King Kamehameha
Mike
Ingredients
Crunchy peanut butter
Pineapple slices
Toasted sourdough.
HCC
Contributed by LeFrench
Ingredients
Ham
Cheese
Coleslaw and/or carrots
56
PB&DP
Contributed by Chad Smith
Ingredients
Bread
Peanut butter
Dill pickle

Grilled PB&J
Charles
Ingredients
Two slices of white bread
Peanut butter of your choice
Strawberry or grape jam
Make sandwich, butter outside and place on a
grill pan or skillet and cook until desired bread
crunchiness.
57
Starring the Croissant
58
Contributed by Victor
Ingredients
Croissant (I actually bought a giant one
from Starbucks my local grocer only had
small ones)
Smoked turkey (I couldnt nd smoked, so I
just went with some high-quality stu from
the deli)
Bleu cheese
Red onion
Arugula
1. Slice Onion
2. Begin Layering Croissant with Turkey
3. Add Onion and Cheese. Victor insists that the
onion go between the meat and cheese. Te
crumbliness of the bleu cheese made it a little
tough to get on the sandwich, but it worked
out just ne as you can see.
4. Broil. Place open-faced under broiler for 3-5
minutes. Be sure to watch close, as it will nish
up in a hurry once it gets to the end. I put the
top of the croissant in as well to get it nice and
toasty.
5. Top with Arugula and Top
Contributed by Stephen
Ingredients
Tasso ham
Eggs
Andoullie
Croissants
Mustard greens
Green tomatoes
Good cheddar cheese
1. Slice your tasso as thin as possible. I cooked it
on a cast iron grill pan and let it crisp up nice.
Do the same with the andoullie.
2. Scramble some eggs to your liking; I put in a
splash of milk or cream and maybe do a 2-3
egg scramble, depending on your hunger level.
3. Once all of that is cooked, cut your croissants
horizontally, chop up some mustard greens,
and slice your green tomato about 1/8th of an
inch thick.
4. Assemble the sandwich. Croissant bottom, a
slice or two of cheddar, then scrambled egg,
tasso, andouille, mustard greens, green tomato,
a couple more slices of cheddar, and the
croissant top.
5. Tis last step is optional, but recommended
for sure. If you have a panini press of some
sort, throw the sandwich on. If you do decide
to panini it, make sure to lightly butter/oil
up both sides of the croissant to promote
browning and so it doesnt stick.
59
Contributed by Ben
Ingredients
Croissant
Egg salad
Hardboiled eggs
Spoonful of mayo
Garlic
Other spices of your choosing
Paprika
1. Toast the croissant. I prefer to cook mine in
the oven and cook it for about 10 minutes at
400 Fahrenheit.
2. Now take it out and cut it in half. Get a fork
and get all of the insides out.
3. Make up the egg salad and stu it inside.
4. Toss some paprika on top and you have a nice
hot (or cold) sandwich that you can eat any
time!
60
Grilled Cheese Varieties
61
Grilled Cheese with a
Raspberry Twist
Contributed by Luke
Ingredients
Bread (I used sourdough)
Butter
Raspberry preserve (homemade is best, but
Smuckers will do)
4 slices muenster cheese
Chopped pecans
Green onions
1. Chop Green Onion
2. Butter Bread
3. Layer Cheese. Make sure to layer the cheese
on the side thats not buttered.
4. Spread Raspberry Preserve on the Other Slice
of Bread
5. Add Chopped Pecan
6. Add Chopped Green Onion
7. Grill and Enjoy
Contributed by Turok
Ingredients
Bacon
Cheese
Avocado
Combine ingredients on your favorite bread and
grill.

Contributed by Alex Z
Ingredients
Bread
Cheese
Crispy bacon
Fresh tomato
Combine ingredients and grill.
62
Contributed by Rob
Ingredients
Texas-style bread
1 slice American
1 slice Swiss
Shredded cheddar cheese
Garlic salt
1. Cook rst side bread as usual.
2. After the rst ip, add shredded sharp cheddar
to the side of the sandwich that was just in
contact with the pan/skillet/grill.
3. After adding shredded cheddar, add garlic salt.
4. On second ip, add shredded cheddar and
garlic salt to this side of the grilled cheese.
Note: I add a LOT of cheddar to the outsides
of my grilled cheese. Basically what you get is a
something that resembles a giant Cheez-It. With
the garlic, plus the Swiss, you get something thats
more like cheese bread than a plain-old grilled
cheese.
Contributed by Griffin S.
Ingredients
Nice thick bread (whole wheat, sourdough,
etc.)
Taleggio cheese (or other creamy cheese)
Braised short rib in red wine (made
separately in a slow cooker or oven)
Pickled red onions
1. Place all ingredients in between the slices of
bread
2. Cover both sides in butter and sear until crispy
brown on the outside.
3. Finish in the oven at 350 F until gooey and
unctuous.
Contributed by Dane
Ingredients
4-5 paper thin slices of pear
Drunken goat cheese
A dash of cinnamon
A drizzle of honey inside
Bread
Maple syrup
1. Give the outside of the bread a thin layer of
butter for the nice crisp eect without burning.
2. Combine ingredients on bread and grill.
3. When it is done cooking, drizzle the top with
some maple syrup.
Contributed by Joseph Knitter
Ingredients
Bacon
Marbled rye
Butter
Jarlsburg cheese
Mushrooms
Grainy mustard, like Maille
1. Oven bake some bacon strips.
2. Lightly butter your bread.
3. Saut mushrooms.
4. Add the cheese, bacon, some sauted
mushrooms, and a good grainy mustard like
Maille.
63
Raisin Bread Toasted Cheese
Contributed by Joseph R
Ingredients
2 slices cinnamon raisin bread
1 slice American cheese
1 slice strong Swiss cheese
Ground spices of choice, e.g. garlic
(optional)
Small amount cured meat (optional)
One slice of onion (optional)
1 dark leafy green, rib removed (kale, red
lettuce, etc.)
Hot sauce (Sriracha is best, but any will do)
1. Place one slice of cheese on each slice of bread.
2. Sprinkle ground spices, if applicable.
3. Place in toaster oven until cheese begins to
melt.
4. Meanwhile, microwave or pan-fry cured meat,
if applicable. Microwaving works better for the
sandwich architecture but frying tastes better.
Either way, remove a signicant portion of
oil after cooking meat to minimize sandwich
dripping. Also, you may fry slice of onion or
(my preference) keep it raw, if applicable.
5. After sandwich is hot, remove from toaster. Tear
green into chunks (to facilitate consumption
so you dont pull out the whole leaf when you
bite) and add to sandwich.
6. Add meat and onion, if applicable, and suitable
amount of hot sauce (if you have to ask how
much, the answer is more).
Italian Grilled Cheese
Contributed by Kyle J.
Ingredients
2 slices white or wheat bread
1/2 plum tomato, sliced
Mozzarella, as much as you and your
arteries can handle
Olive oil, around 1tbs.
Balsamic vinegar, around 1 tsp.
1/4 tsp salt
1. Mix together the olive oil, balsamic vinegar,
and salt. Despite the amounts stated above, I
usually just wing this.
2. Chop the tomato and marinate the slices in
your olive oil for 10-20 minutes.
3. Coat your skillet in butter or olive oil and
heat over medium heat. At this point, you can
either coat both sides of the bread in butter
and throw them butter side down in the skillet
or just use more cooking oil and do the same.
4. While the slices fry, grate the mozzarella on
both slices of bread, and put the marinated
tomatoes on top.
5. Flip one slice on top of the other and continue
cooking, ipping occasionally, until mozzarella
is melted.
64
Grilled Cheese for Adults
Contributed by Andy Jenkins
Ingredients
Sliced French bread
Ham (the more into the specialty section
you go the better)
Brie cheese
1. Butter your bread
2. Stick the ham in the middle of two hunks of Brie
3. Cook on griddle like grilled cheese.
Jalapeno Popper Grilled
Cheese
Matt
Ingredients
Sourdough bread
2 jalapenos
Butter
Cream cheese
Sharp cheddar cheese
1. Prepare Jalapenos. Cut the ends, then cut
lengthwise, and remove the seeds. Put the
cut jalapenos on tin foil on a baking sheet.
Place under broiler for about 5 minutes. Next
I allowed the peppers to steam for a few
minutes underneath a bowl so that their now-
charred skin would loosen up. Ten peel the
skin with a knife. Its easier than I expected
to roast jalapenos. In the pic above, the skin
I removed from the peppers sits on the lower
left-hand side, and the ready peppers are up
top.
2. Begin Grilled Cheese Assembly on the Stove.
Butter one side of each piece of bread just like
you would for a normal grilled cheese. Slap it
down on the skillet and spread cream cheese
on the side facing up to you.
3. Add Peppers
4. Add Cheddar Cheese
5. Top with Bread and Finish
65
Pepper and Cheese Sandwich
Contributed by Dominic Pster
Ingredients
Garlic
Red pepper akes
Peppers of your preference
Salt & pepper
High-quality white bread
Monterey jack cheese
Mayo (optional)
1. Put some canola oil in a large pan over low
heat. Mince a clove or two of garlic and toss
it in. Cook until fragrant. Toss in some red
pepper akes if youre feeling frisky.
2. While the garlic is cooking, chop up your
peppers. Toss the peppers into the oil after
the garlic is fragrant, with some salt and fresh
ground pepper. Turn the heat up to medium
and cook the peppers until barely soft and
slightly browned.
3. Now, while the peppers are cooking, get two
thick slices bread. At this point also chop up a
good amount of Monterey jack cheese.
4. When the peppers are done, shove them over
to one side of the pan. Trow the cheese on
them, mix it around and let it melt. Now, in
the open part of your pan (it was a large pan,
remember) put down your two pieces of bread,
one next to the other. Teyll toast in the pan,
like a grilled cheese sandwich, and theyll also
get avor from the oil.
5. Assemble your sandwich. Its going to be messy.
Its worth it. I sometimes but some mayo on
my bread, but thats a personal preference.
Mac and Cheese Sandwich
Contributed by Tom
Ingredients
2 slices of bread
2 slices American cheese
Macaroni and cheese (prepared beforehand)
1. Add your cheese and 2 scoops of mac & cheese
to your bread.
2. Cook for 60-90 seconds on the Foreman grill.
Tangy Grilled Cheese
Contributed by Cody Austin
Ingredients
2 slices white bread
Butter
Yellow mustard
Dill pickle chips
Mozzarella cheese
Combine ingredients and grill.
66
Contributed by Thomas
Ingredients
Bacon
Granny Smith apple (or other tart apple)
Whole-grain bread
Butter
Mozzarella (or gruyere)
Other cheese of choice
1. Fry bacon.
2. Slice up apple.
3. Butter bread.
4. Layer bread with apple, bacon, mozzarella and
any other cheese.
5. Fry it in a tablespoon of the leftover bacon
grease to desired doneness.
Contributed by JP
Ingredients
Texas toast
Pepper jack cheese
Extra sharp cheddar cheese
Pepperoni slices
Roma tomatoes sliced thin
Butter
Prepare as a grilled cheese, add the tomatoes and
the pepperoni between the slices of cheese.
67
Culinary Masterpieces
68
Contributed by David
Ingredients
A big, crusty loaf of bread. Preferably a
round bowl.
2 big boneless steaks
~ 1/2 pound of mushrooms, chopped
1 onion, chopped (green onions optional)
2 cloves garlic
1 stick of butter
Horseradish
Ground mustard
1/2 cup shredded strong cheese (Swiss is
good)
(Optional) Cognac or cooking wine
Parchment paper, twine, and heavy weights
1. Slice the top o of the bread loaf and remove
the crumb. If desired, put some of the
horseradish and mustard in the base now.
2. Slice the onion, garlic, and mushrooms, and
cook on a stovetop with butter until softened
& caramelized.
3. Add the cognac/wine, and reduce until its
absorbed into the mix.
4. Season steaks as preferred, and cook until
medium-rare. (It will cook some more later).
5. Immediately after the steaks are nished, take
one and stu it into the bottom of the bread.
You want the juices to soak into the bread.
6. Layer in the mushroom mixture and cheese as
desired.
7. Add the second steak on top.
8. Place the bread lid back on top. I prefer to
slather the horseradish and mustard onto the
underside of the lid at this point.
9. Wrap the sandwich in two layers of parchment
paper and tie up with the twine. Place a cutting
board on top of the sandwich, press down, and
load as much weight as you can on top of the
cutting board.
10. Leave it like this, un-refrigerated , for ~2-3
hours, then transfer the sandwich with as
much weight as you can, into the fridge. Some
recipes say to leave it out overnight, but Im a
bit leery of leaving it out that long.
11. You can either eat it now cold, or if you want
you can bake it in the oven at 300 degrees for
15 minutes.
The Spicy Family Reunion
Contributed by Jack
Ingredients
One chicken breast
Two eggs
2 slices of pepper jack cheese
Franks RedHot sauce
Light ranch
Bread of choice
1. Grill the chicken and cut it into bite-sized
pieces.
2. Fry the 2 eggs
3. Mix up the sauce (2/3 ranch, 1/3 Franks)
4. Put chicken on the bread, cover it in sauce,
place the cheese on top of the sauced chicken
then the fried eggs on top of that.
5. (Optional) Feel free to press the sandwich
panini style to create a crispy outer shell.
69
Contributed by Clayton
Ingredients
A round loaf that you can cut into even
quarters.
Pick your favorite Italian cheese.
Bacon. Fry it up to your desired level of
crispness.
Turkey cold cuts
Polish ham cold cuts.
Mayo
Artichoke hearts
Tomato, sliced
1. Preheat the oven to 300F
2. If your loaf is one piece, cut it in half so you
have a top and bottom.
3. Mayo goes on the top half. Put the bacon on
the bottom, thats your rst layer.
4. Ten generously (this should be a hefty
sandwich) layer the cold cuts over the bacon.
5. Now comes the cheese, be a bit liberal here
too.
6. Put tomato slices over the cheese, and then
artichokes over that.
7. Cover it with the top slice of bread.
8. Wrap the sandwich in foil, and bake in the
oven for about half an hour, so its hot and
juicy. I would recommend putting this on a
pan, at the very least a pizza stone for when,
not if, there is leakage as it bakes.
9. Take it out and cut into quarters, enjoy.
The Peanut Butter and Cocoa
Sandwich
Contributed by Brian W.
Ingredients
Kings Hawaiian Bread
Cocoa powder
Sugar
Whole milk
Peanut butter (crunchy or creamy)
1. Combine in normal bowl 1/2 a cup of sugar
and 1/4 cup of cocoa powder and stir until
mixed.
2. Add whole milk until a chocolate syrup is
made. It should not be too runny, but the
consistency of syrup.
3. Add several tablespoons of peanut butter (or to
taste) to the chocolate soup and stir vigorously
until peanut butter is incorporated into the
syrup.
4. Slice up the Hawaiian bread (you may toast the
slices if you wish) and spread the chocolate/
peanut butter goodness on the to bread. Dont
be stingy either. Slap the two slices of bread
together and get a glass of cold milk ready and
enjoy!!
70
Contributed by Sneaky Pete
Ingredients
Sourdough bread
Sharp cheddar cheese (I prefer Tillamook)
1/4 lb lean turkey slices
Pepper jack cheese
1/4 lb roast beef
Crushed olives
Meunster cheese
1. Butter the outside of both slices of bread.
2. Place the rst slice down on a cold griddle
dont turn the griddle on until your sammich
is assembled.
3. Cover the bread with sharp cheddar cheese
4. On top of the cheese, you need the turkey
slices.
5. Next you need more cheese, pepper jack this
time. Adds a little kick.
6. On top of the pepper jack should be more meat;
roast beef. I nd that roast beef complements
turkey wonderfully. If you want to add another
meat, youre welcome to.
7. Trow some crushed olives on top of your
roast beef (youd be surprised how much this
touch adds).
8. Cover up with more cheese Muenster.
9. Finish o with the bread, obviously.
10. Te key to this whole monstrosity is grilling it.
With over a half pound of meat, this sammich
is usually at least three inches thick, so its
important to grill very slowly. Turn it on a
medium-low heat and leave it for at least 20
minutes before you turn it. Leave it on the
other side for a bit less, maybe 15 minutes.
(If you have a thicker sammich, it might take
even longer. Also, it depends on how dark you
like your bread. I prefer a wonderful golden
brown.)
11. Before you take your monstrosity o the
griddle, cut it in half. If you have a particularly
huge sammich (or a weak-sauce grill), your
middle still might be a touch cold, but that can
be remedied. Flip your sammich halves up and
have the cut faces go directly on the griddle. 30
seconds should do nicely to get heat directly to
the still-cool middle. Tis will also add a nice
crunch to your cheese.
The Elvis
Contributed by Brian V
Ingredients
1 ripe banana
Couple of tablespoons of peanut butter
2 slices of thick-cut bacon
2 slices of your favorite bread
2 cast iron pans (1 slightly smaller than the
other)
About 2 teaspoons of sweet-cream butter.
1. Cook the bacon in the larger of the two cast
iron pans over low heat. When the bacon has
reached the desired crispiness, remove from
the pan and rest on paper towels. Reserve
about 1 teaspoon of the rendered bacon fat
and discard (or refrigerate/freeze) the rest.
2. Turn the heat up on the pan in which you
cooked your bacon to medium. Also, put the
second pan on a second burner set to medium
and allow to pre-heat. While thats happening,
add the 2 teaspoons of butter and 1 teaspoon
of bacon fat to the larger pan (this should be 1
Tablespoon of total fat).
3. Mash up the banana into a paste and slather
onto bread. Add bacon (you can crumble the
bacon into the banana paste if you prefer) and
71
then put desired amount of peanut butter on
second piece of bread. Now, put them together
as a sandwich.
4. Dip rst side of sandwich into fat and then
ip over so that both sides of the sandwich
are coated. Ten, remove second pan from
the heat and place on top of the sandwich,
pressing it. If top pan is wobbly, put a small
amount of weight (a can of soup or foil-
wrapped brick would work) inside the pan to
add compression.
5. Allow to cook 30 seconds to 2 minutes,
depending on your tastes. It should go without
saying, but longer cook time = gooier inside/
crunchier outside.
6. Remove sandwich from heat, cut diagonally,
and revel in your indulgence.
NOTE: If you dont want to use a second cast iron
pan (or dont have one) simply ip the sandwich
halfway through the cooking time and use your
spatula to press down on it. Pressing down on
the sandwich allows greater contact of the bread
to the pan, which allows more browning, which
means more avor.
Chicken Sausage Supreme
Contributed by Todd
Ingredients
French baguette
Chicken sausage links (I like the
Johnsonville Italian)
1 onion
1 bell pepper (any color, I like red)
Jarred jalapenos or banana peppers
(optional)
One egg
Provolone cheese
Olive oil
Spicy mustard
Hot Sauce
Salt and pepper
Cast-iron skillet
1. Slice up onion and green pepper so that
theyre in about one and a half inch long strips.
I usually use half of an onion and a full bell
pepper.
2. Grab your trusty cast-iron skillet and put a
little olive oil in it. Once it heats up, throw in
your chopped onions and bell pepper, chicken
sausage links, jalapenos, and banana peppers
(optional).
3. Cook until onions are nicely caramelized
and bell peppers and chicken sausage have
blackened suciently.
4. Season with salt and pepper to taste.
5. Now turn the heat down some, push the
veggies and chicken sausage to one side of the
pan.
6. Now crack your egg and fry it up on the
vacant side. You can scramble it if you want,
but I prefer it intact. Youll want to cook it to
about medium so a little yolk seeps out when
you bite into it.
7. Slice your French baguette to proper length
and then down the side as the good folks at
Subway do.
8. Trow in some Provolone cheese.
9. Once your egg is cooked, throw your chicken
sausages into the baguette, followed by the
onion/pepper blend, then the fried egg.
10. Top that bad boy with spicy mustard and hot
sauce and youre good to go!
Note: I havent done it yet, but Im sure adding a
strip or two of bacon will rock this sandwich. Enjoy!
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Loaded Nacho Game Day
Grilled Cheese
Contributed by James Jenson
Ingredients
2 slices French bread
1 Tbsp sour cream
2 Tbsp salsa
Tex-Mex cheese
2-3 Tbsp cooked ground beef
1/8 Tsp taco seasoning
1 green onion stalk (chopped)
4-5 cilantro leaves
1 slice of tomato (diced)
1/4 avocado (diced)
1-2 black olives (chopped)
1 Tbsp black beans
1-2 slices jalapeno pepper (chopped)
1-2 handful Nacho Doritos (crumbled)
1 egg (scrambled)
Butter
1. Crush all the Doritos and spread them on a
plate
2. Dip one side of each slice of bread in the egg
and then into the Doritos.
3. Once you have done this begin assembling the
sandwich with sour cream on one slice, and
salsa on the other.
4. Next place a layer of cheese on the bottom
slice, then stack on the rest of ingredients and
nish with another layer of cheese and your
top slice!
5. In a pan on medium heat, add some butter,
once that has melted, place your sandwich
in, cooking each side until browned and the
cheese is melting. You may want to cover your
pan with a lid while its cooking to help the
cheese melt, since there is so much stu in the
sandwich!
6. Once everything is ooey gooey, slice it in half
and enjoy all your favourite nacho toppings in
one glorious sandwich!
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Pastrami and Cabbage
Sandwich
Contributed by Mark Nydell
Ingredients
1 tablespoon olive oil
2 cups shredded cabbage
1 teaspoon celery seeds
1/2 teaspoon caraway seeds
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
3 tablespoons mayonnaise
1.5 tablespoons mustard
4 sourdough sandwich rolls
6-8 tablespoons roasted red pepper dressing
(or Russian dressing)
1 pound thinly sliced pastrami meat
4 ounces shredded Swiss cheese
1. Preheat oven to 350 degrees.
2. In a medium saucepan, heat oil over a medium
ame until hot. Once the oil is hot, add the
cabbage, celery seeds, caraway seeds, salt and
pepper and stir until ingredients are well
mixed. Cook the cabbage mixture until the
cabbage is soft and wilting, about two to three
minutes, stirring occasionally. Set aside.
3. In a small bowl, mix together the mayonnaise
and mustard. Spread mayo mixture on one or
both halves of each sandwich roll. Spoon the
desired amount of cabbage mixture on the
bottom half of roll. Pour red pepper dressing
over cabbage the more the dressing, the
messier the sandwich!
4. Next, pile the pastrami on, cover with cheese
and place the top half of the bread on the rest
of the sandwich.
5. Put the assembled sandwich on a cookie sheet
and bake for ten minutes or until the meat is
hot and the cheese is melted.
Bacon Fajita/Guac Grilled
Chicken Samich
Contributed by Craigan
Ingredients
1 chicken breast (buttery if the breast is
thick)
3 slices bacon
Fajita seasoning
Hearty whole-grain wheat bread.
1. Preheat Foreman grill.
2. Coat chicken and bacon with your favorite
fajita seasoning.
3. Place on grill, lower lid. Yes, I cook my bacon
on the Foreman. Cook about 4 minutes and
turn, continue cooking until chicken and
bacon are done. Chicken juice will run clear
when pricked when it is done. Cook time
should be under 10 minutes.
4. Toast bread. I like a hearty wheat with grain.
(I use the toaster oven to accommodate manly
slices of bread.)
Guacamole
1 med. avocado (peel, deseed, mash)
1 Roma tomato (deseed, dice)
1 Jalapeno (dice, leave seeds for heat)
2T Cilantro (rough cut)
c Onion (diced)
Dash of Lime juice
Salt and Pepper to taste
1. Mix above ingredients.
2. Place one slice of toast on the grill. Sprinkle
with nely shredded cheddar jack cheese.
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3. Place bacon and chicken. Spread a couple
spoonfuls of guacamole on chicken.
4. Place toast on top and lower grill lid. Heat
until cheese is slightly melted and grill marks
appear on the bread.
Pulled Pork & Mac and Cheese
Contributed by Gerald
Ingredients
1 stick unsalted butter, softened
6 tablespoons mayonnaise
4 cups prepared macaroni and cheese,
warmed
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
12 slices sharp cheddar cheese (about 6
ounces)
1. Put 6 tablespoons butter and the mayonnaise
in the bowl of a stand mixer; beat with the
paddle attachment until combined, scraping
down the sides of the bowl as needed. Set
aside.
2. Spread the macaroni and cheese in an 8-inch-
square baking dish to about 3/4 inch thick.
Cover with plastic wrap and chill until rm,
about 45 minutes. Cut the macaroni and
cheese into squares that are slightly smaller
than the bread slices.
3. Meanwhile, melt the remaining 2 tablespoons
butter in a skillet over medium heat. Add the
onions and cook, stirring, until caramelized,
about 20 minutes. Season with salt and pepper.
4. Combine the barbecue sauce and pulled pork
in a saucepan over low heat and cook until
warmed through, about 5 minutes.
5. Generously spread the butter-mayonnaise
mixture on one side of each bread slice. Flip
over half of the bread slices; layer 1 slice
of cheddar, 1 macaroni-and-cheese square
and another slice of cheddar on each. Top
each with one-quarter of the pulled pork
and caramelized onions and another slice of
cheddar. Top with the remaining bread slices,
buttered-side up.
6. Heat a large skillet or griddle over medium-low
heat. Working in batches, cook the sandwiches
until the cheese melts and the bread is golden,
about 5 minutes per side.
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Cajun Monterrey Chicken
Sandwich
Contributed by Joe Jackson
Ingredients
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
(optional)
1/2 teaspoon garlic powder
5 dashes hot sauce
Chicken breasts
1 cup buttermilk
Flour
Monterey jack cheese
Ciabatta rolls
Lettuce
Tomato
Hidden Valley Ranch
1. Combine rst 6 ingredients in a mixing bowl.
Insert chicken into bowl and toss to coat.
Cover bowl and place chicken in refrigerator
for at least an hour, but up to a day, tossing
occasionally.
2. After marinating, pour buttermilk into bowl,
remove chicken and allow excess liquid to drip
o then dredge in our.
3. Fry until done, remove and drain. While
chicken is draining and still hot, put cheese on
chicken to melt.
4. Build the sandwich from the bottom up.
5. Lightly toast the ciabatta bread and put ranch
on the bottom piece, then put fried chicken
with the melted cheese, lettuce, tomato, and
top of roll.
The Big Nick
Contributed by Nick Lloyd
Ingredients
Whole wheat bread (3 slices)
A variety of favorite sandwich meats
Cheese(s) (cheddar and provolone for me!)
Mayo or Miracle Whip (based on your
preference)
Mustard
Lettuce
Pickles
Onions
Tomatoes
1. Toast one slice of bread (it will be the middle
slice). Spread your mayo on your two other
slices of bread. Place your cheeses on the bread
slices, one type on each slice. Broil them to a
gooey, toasty delight
2. While those are broiling: take the toasted slice
and spread on your dressing and any other
condiments you choose. Layer on your meat.
I do one side roast beef and the other turkey.
3. Pull out your broiled slices. Youll want to set
your oven on bake now. 400 degrees, nothing
fancy. Put on your lettuce, tomatoes, pickles,
and onions over the broiled cheese. Sandwich
that slice with the dressed up side of the
toasted slice. Next start your spread on the
opposite side of the toasted slice and carry on
as before with the other meat. Place the last
broiled slice with llings on top.
4. Take a narrow slice of each cheese and make
an X on the top slice (X does mark the spot!)
and place it back into the oven. (for extra
bubbly cheese cross, turn the broiler back on at
the end). Leave in until bread is a nice toasty
brown and the cheese cross is melted.
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Steak/Beef Sandwiches
77
Carne Asada Torta
Contributed by Brett McKay
Ingredients
You can get all these ingredients (except the roll)
at a regular supermarket, but its more fun to visit
your local Mexican grocery store.
Brisket or ank steak
Mexican bolillo roll
Guacamole
Mayo
Refried beans
Pickled jalapeos
Limes (I used 6)
Crushed red pepper
Garlic powder
Black pepper
1. Prep Meat. Te key to carne asada is to cut
really thin slices of meat. If you dont have a
meat slicer, one trick I learned from a lady
in Tijuana is to cut the meat when its just a
bit frozen. Marinate the meat in lime juice (I
used 6 limes), garlic powder, and red and black
pepper. Let the meat marinate for a few hours
in the fridge.
2. Grill Meat. Grill the meat on high heat.
Because the strips are so thin, it wont take that
long.
3. Warm Up Your Beans. Warm up your beans
in a pot. I like to put a bit of milk in mine to
make them creamier. Another trick I learned
from a Tijuana seora.
4. Spread Mayo on Roll
5. Spread Beans
6. Heap on the Guac
7. Layer the Carne. Que rico!
8. Add Jalapenos and Enjoy
Contributed by Pete
Ingredients
Bread
Steak
Dijon mustard
Fried onion
Baby spinach/lettuce
Aioli
Melted cheese
1. Cook steak to desired doneness.
2. Combine with other ingredients onto bread.
3. Enjoy.
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Contributed by Mr. Backer
Ingredients
Eye round
Kaiser roll
Shredded lettuce
Onions
Horseradish sauce
Peppers (optional)
1. Slow cook an eye round.
2. Slice a couple pieces and place on a fresh
Kaiser roll with shredded lettuce, onions, and
horseradish sauce. Hot peppers are optional.
Meatloaf Sandwich
Contributed by PA Sunter
Ingredients
Bread
Leftover meatloaf
American cheese
Horseradish
Mayo
Mustard
1. Toast bread.
2. Cut a thick slice of your leftover meatloaf.
3. Combine ingredients onto bread and enjoy.
Homemade Roast Beef Au Jus
Contributed by Matt Moore
Ingredients
(serves 6, prep 25 minutes, cook 60 minutes)
1 3lb eye of round beef roast
Extra virgin olive oil (I suggest Georgia
Olive Farms)
1 head of garlic
Fresh thyme
Kosher salt
Fresh cracked pepper
8 cups beef stock
1 onion
6 hoagie rolls
1. Prep Ingredients. Preheat oven to 400 degrees
F. Smash and mince 6 cloves of garlic. Next,
strip the leaves o of 4-6 thyme sprigs and
nely chop.
2. Season Meat & Let Sit at Room Temperature.
Coat meat with a few tablespoons of olive oil.
Next, add minced garlic and thyme, followed
by a liberal sprinkling of kosher salt and fresh
cracked pepper. Keep the meat out of the
fridge! You want it to be at room temperature
to create a nice sear and so it will cook evenly.
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3. Start Au Jus. Bring 8 cups of beef stock,
remaining garlic, onion (chopped in half ),
and 4 sprigs of thyme to a slow simmer over
medium heat.
4. Prep Pan to Sear Meat. Bring 8 cups of beef
stock, remaining garlic, onion (chopped in
half ), and 4 sprigs of thyme to a slow simmer
over medium heat.
5. Sear Meat. Add meat to pan and sear on all
four sides, about 2-3 minutes per side. Do not
poke or prod the meat during this process.
Allow it to maintain contact with the pan to
develop a nice sear this creates avor.
6. Roast Meat in Oven. Once the meat is seared,
place it in the preheated oven and cook for
45-55 minutes, or until internal temperature
reaches 125 degrees F for rare/medium rare.
7. Rest Meat. Once desired temperature is
reached, remove meat from oven and place on
a plate, tented with foil. Tis resting process
will allow the juices to redistribute into the
meat it will also keep cooking, raising the
temperature, on average, by 5 degrees. Allow
to rest for 10 minutes.
8. Strain Au Jus. Use a skimmer or colander to
strain ingredients from the au jus. Add any
drippings from the meat into this pot.
9. Reduce Au Jus. Place the strained pot of liquid
back on the stove over medium-high heat,
allowing the mixture to reach a boil in order
to reduce by at least half you should have
about 2-3 cups of liquid remaining. Remove
from heat, cover, and keep warm for service.
10. Slice Meat. Other than my ne assortment
of Wusthof knives, my most manly kitchen
tool is my meat slicer. Over the top? Perhaps.
Awesome? Most denitely. I realize its highly
unlikely that you will have one of these in your
kitchen, so take your best knife and slice the
meat as thin as possible against the grain and
on the bias (angle).
11. Warm/Steam Bread. I prefer my hoagies soft
and not toasted, so I like to cut them open
lengthwise, wrap in foil, and warm in an oven.
12. Assemble and Enjoy! Remove warmed bread
from oven and pile high with roast beef. Serve
alongside warmed au jus for dipping.
Contributed by Andy Jenkins
Ingredients
Baguette
Shaved ribeye. If you cant get shaved ribeye,
get a ribeye, slice it thin yourself and pound
it at with a meat mallet.
Large sweet onion, sliced thin.
Cheez Whiz
1. On a attop griddle (or very large skillet)
cook your sliced ribeye, seasoned with salt and
pepper. It should render enough fat to cook
the onions as well.
2. Warm the bread in a very low oven. Slice open
lengthwise and into individual sized portions.
3. Smear on the Whiz like a thick coat of butter.
4. Add meat and onions.
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Contributed by Mike
Ingredients
Nice crusty bread
Smoked brisket (leftover pot roast works
amazingly well, too)
Avocado
Little bit of basil
Spinach
Egg
1. Fry egg so it has a runny yoke.
2. Slice avocado.
3. Combine ingredients onto bread.
Contributed by Kevin
Ingredients
London broil, 2 lbs
Onion
Red wine
Salt
Pepper
Horseradish
Mayonnaise
Garlic
Sourdough bread
Smoked Gouda
Jus
1. In a hot cast iron skillet, brown London broil.
Place in a slow cooker.
2. Saute onion, chopped, until caramelized.
Spread over the beef.
3. Mix 3/4 cup of red wine, 1/2 tsp salt, and 1/2
tsp pepper. Pour over the beef.
4. Cook the roast for 8 hours on low.
5. Remove the roast, pat dry, and slice.
6. Separate the onions from the juices left behind.
7. Mix the onions with horseradish, mayonnaise,
and minced garlic.
8. Toast two thick slices of sourdough bread.
9. Assemble the sandwichbread, meat, onion
spread, and smoked gouda. Serve with a cup
of the jus.
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Midwestern Philly
Contributed by Andy
Ingredients
Sirloin steak (or venison/elk/etc.)
1 large onion
2 bell peppers (mix up the color for extra
fancy)
Baby bella (or other) mushrooms
Hoagie buns
Cheez Whiz
Salt and pepper
Butter
Griddle/skillet (pans are ne, griddle works
nice if its big enough)
Prep
1. Beat the attitude out of the sirloin steak until
nice and tender
2. Slice steak against grain into thin strips
3. Clean and slice onion and peppers
4. Clean and slice mushrooms
5. Split hoagie buns and butter the inside (I like
them attached on one side like a bratwurst
bun)
Cook
1. Get that griddle hot
2. Put hoagie buns on griddle butter side down
to toast
3. Toss on veggies with a little butter, salt and
pepper to start the sear and get your company
drooling
4. Move veggies to side to continue cooking until
caramelized (covering with a pan lid works
well)
5. Rebutter griddle if needed, toss a handful of
sirloin strips on and dust with salt and pepper
6. Dont overcook the sirloin, this step goes very
quickly
Plate
1. Take toasted hoagie bun o, smear liberally
with Cheez Whiz
2. Pile high with meat WWTRD (What Would
Teddy Roosevelt Do?)
3. Top with a generous slathering of veggies
4. Close that baby up and devour it
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Rickards Steak Sammich
Contributed by Adam
Ingredients
Rickards Red (or any amber ale - I couldnt
nd Rickards here in Tulsa, so I went with
Full Sail Amber.)
Rickards Dark (or any dark ale - I used
Claymores Scotch Ale from Great Divide
Brewing in Denver, CO.)
Rickards White (or any citrus ale - I used a
Pale Ale from Marshalls here in Tulsa.)
Steak (I went to the grocery store at a weird
time. Only thing they had was strip steak
and let mignon. I bought the strip.)
White onion (not pictured)
Red Pepper
Chipotle peppers
Lime (not pictured)
Mayo
Soy sauce (not pictured)
Cilantro paste (I didnt use this ingredient
as Im not a huge fan of cilantro)
Baguette (couldnt nd a baguette, so I
substituted a sausage roll)
1. Marinate Steak. Marinate steak in amber ale
and a bit of soy sauce for a few hours. I goofed
here. You were supposed to use the amber ale
for the steak marinade, but I used the darker
stu. Crap. Add a bit of soy sauce to the mix.
Let it sit in the fridge for a few hours.
2. Prepare Chipotle Mayo. Chop up some
chipotle peppers. Mix chopped chipotle
peppers with a scoop of mayo. Eso! (Tats
what Im talking about!) Add some lime to the
mayo.
3. Cook Onions in Dark Ale. Chop up a white
onion. Cook onions in dark ale until onions
are reduced and very sloppy. Because of my
goof with the marinade, I used the amber ale
here. Beautiful.
4. Cook Peppers in Citrus/White Ale. Slice up
your red pepper. Douse red peppers with your
white ale. I used a pale ale instead. Cook until
the peppers are nice and soft.
5. Grill Steak. Remove steak from marinade
and grill on high heat for 8 minutes. Go for
medium-rare doneness.
6. Slice Steak
7. Slather Chipotle Mayo on Roll or Baguette.
Slather a generous helping of your chipotle
mayo on roll.
8. Stack on Steak, Onion, & Peppers
83
Misc.
84
The Bleu Cheese/Meatball
Contributed by Ben
Ingredients
English mun
Teriyaki meatballs (I couldnt nd pre-
avored, so I used teriyaki sauce with
regular meatballs)
Bleu cheese dressing
Swiss cheese
1. Toast and Schmear Mun with Dressing
2. Prepare Meatballs. Ben used some leftover
teriyaki meatballs for his creation, but I didnt
have that convenience. I mixed together some
cooked (in the microwave) beef meatballs with
a good helping of teriyaki sauce. Did the job
just ne, if I dont say so myself.
3. Assemble Meatballs on Mun. Place meatballs
onto the mun. I made two sandwiches. Ben
suggested 4-5 per sandwich, and thats exactly
what I did. He also suggested cutting them in
half, but they were small and tender enough
that I gured I would be alright.
4. Add Swiss, Top, and Enjoy. Add a slice of
Swiss cheese to the top, let it melt for a few
seconds, and then top with the other half of
your mun.
Contributed by Stefan
Ingredients
White French baguette
Pork belly
Soy sauce
Mango
Avocado
1tsp lime juice
cup of chopped cilantro
1tsp of sambal/Indonesian chili paste
1tsp rice bran oil
1. Cut baguette in half, lengthwise.
2. Slice pork belly to about 1/8th-inch thick.
3. Slowly braise in soy sauce.
4. Slice mango to 1/8th-inch slices.
5. Mash avocado.
6. Make dressing (combine lime juice, cilantro,
chili paste, and bran oil)
7. Combine ingredients onto bread.
Contributed by Gary
Ingredients
4 thin slices of liverwurst
2 slices of red onion
2 slices of potato bread
Mustard
1. Toast bread.
2. Combine ingredients onto bread and enjoy.
85
Contributed by Erik Andersen
Ingredients
Two slices of bread
Hard salami
Pepperoni
Peppered salami
Any sliced cheese
Salsa
1. Combine ingredients onto bread.
2. Microwave until cheese is runny.
Contributed by Adam
Ingredients
Fried chicken ngers
Cold genoa salami
Provolone cheese
Lettuce
Pickles
Onions
Tomatoes
Mayonnaise
French bread
1. Give the bread a light smear of mayo
2. Combine ingredients onto bread.
Porter Long Turkey Ranch
Classic
Ingredients
2 slices of country white bread
A slab of turkey meat
Cheese (I like gruyere, but any sort of
cheddar or provolone does nicely)
Ranch
1. Combine ingredients onto single slice of bread.
2. Put it in the microwave for a minute or so,
until the cheese is melted.
3. Ten, put on the top slice and move it around
so the cheese and ranch get mixed and spread
across the sandwich.
86
Contributed by Rob
Ingredients
2 slices of bologna
1 egg
1 slice of cheese
2 slices of bread, toasted
Brown mustard
Prep
1. Cut the center out of the 2 bologna slices.
(Make them look like bologna doughnuts).
2. Chop up the leftover bologna doughnut holes
from the centers and mix into 1 scrambled egg.
Cooking
1. Put one of the doughnut looking bologna
slices on your pre-heated griddle. Once it starts
to cook pour the scrambled egg/chopped up
bologna hole mixture into the center hole of
the cooking bologna.
2. Place 2 pieces of bread in the toaster to start
them toasting. Place the second bologna
doughnut on top of this cooking mess. Flip
the mess over to cook the top and place the
cheese slice on top to start melting it into the
mess.
3. Toast should be done by now, so pop it out and
spread brown mustard on it.
4. Slide the entire cooked bologna/egg/bologna/
cheese stack onto the brown mustard-covered
toasted bread.
Contributed by Alain Latour
Ingredients
Sourdough bread
Peanut butter
Apple (cored)
Bacon
1. Fry bacon.
2. Spread peanut butter on both slices of bread.
3. Place thin slices of cored apple in between.
4. Add two or three strips of bacon.
5. Close the sandwich and enjoy.
Contributed by Sam
Ingredients
Eggo waes
Maple syrup
Peanut butter
1. Toast two Eggo waes.
2. Cover one in maple syrup.
3. Cover the other in peanut butter.
4. Put the two together and enjoy.
87
Contributed by Nate E.
Ingredients
2 slices of bread
1 chicken fried steak (or chicken)
Peanut butter
Cheese (shredded cheddar)
Ketchup
Combine ingredients onto bread.
The Cherry Cricket
Contributed by Shaun S.
Ingredients
Two slices of sourdough bread
4 thick slices of corned beef or pastrami
Herbed cream cheese
One fried egg over easy
Cholula
Mayo
4-5 strips of mild green Colorado chilies
(or any other mild green pepper)
Butter (the real stu)
1. 1 Tblsp. of butter into a large cast iron skillet
on medium heat and let it melt.
2. Put both slices of sourdough bread in to the
pan and let it toast for about 3 min. Remove
bread and set aside.
3. Fry egg to over easy, remove and set aside.
4. Put 1 Tbls. of regular mayo in a small cup, add
3-4 dashes of Cholula hot sauce and mix well.
5. Deseed and slice green chilies in to in. slices
and blanch. Set aside.
Sandwich Assembly
1. On the non-toasted side of one of the slices
of your sourdough bread, spread your mixed
mayo very liberally.
2. On the other slice, spread your herb cream
cheese on the non-toasted side very liberally.
3. Place the slices of corned beef or pastrami on
the non-toasted side of one of your sourdough
slices.
4. Place your fried egg on top of the corned beef
or pastrami.
5. Place chilies on top of the fried egg.
6. Finish the Cricket o by placing the other
slice of sourdough on top with the cream
cheese side down.
Contributed by Samuel
Warren
Ingredients
Bread
Jalapenos
Bologna
Cheese
Rues potato chips
Mustard
1. Cook at least 2 slices of bologna.
2. Right before its done, put the cheese on the
bologna in the pan. 30 seconds and itll be
melted to the bologna (as it should be).
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3. Order of assembly:
Bread
Jalapenos
Bologna
Cheese
Bologna
Cheese
Rues
Mustard
Bread
David Bourne The Bahn Mi
Ingredients
Crusty baguette
Bone-in pork shoulder
Sriracha
Mayonnaise
Cilantro
Pickled carrots
Daikon radish
Pickled peppers.
1. First, smoke a brined bone-in Boston butt
(pork shoulder)
2. Ten, when it is so tender you can take the
bone out with your hands, shred it into big
pieces, and place it on a warm crusty baguette
3. Top with Sriracha mayonnaise (equal parts
of both), cilantro, and pickled carrots, Daikon
radish, and pickled peppers
Fried Spaghetti Sandwich
Contributed by Rich D
Ingredients
Two slices Italian bread
Leftover spaghetti
Hot peppers
Provolone cheese
Butter
Garlic
Italian seasoning
1. Butter the bread and cover with minced garlic
and Italian seasoning.
2. Put it under the broiler until toasted.
3. In a nonstick skillet, fry up the leftover
spaghetti.
4. Once it is warmed through and some of the
sauce is starting to caramelize, mix in the hot
peppers and add the cheese.
Contributed by Rodrigo M
Ingredients
Goose liver pat (thick slice)
Mango chutney
Lettuce
2 thin slices of mozzarella
Crisp baguette bread
Combine ingredients and serve cold.
89
Contributed by Dannyb278
Ingredients
1 package boneless chicken thighs
1/2 onion sliced
1/2 pepper sliced
Sriracha Sauce
Salt and pepper
Sliced cheese
1/4 stick butter
Kaiser roll, or other bun of your choice
1. Pull the chicken thighs open to expose most
of the surface area to the hot pan.
2. Season thighs on both sides with 50/50 salt
and pepper and as much Sriracha sauce that
you know you can handle. You can be pretty
liberal with it.
3. Drop thighs in pan along with sliced onions
and peppers. Add salt/pepper to veggies if you
want.
4. Cover pan and cook both sides of the chicken
for about 7 minutes on each side or until done,
mixing the veggies occasionally.
5. Place as many chicken thighs and veggies as
your bun can handle and serve with sliced
cheese. Lightly toasting the bun can add
another dimension to the sandwich.
Pizza Sandwich
Contributed by Denny Martin
Ingredients
Wheat bread
Mayo
Ketchup
Oregano
Garlic powder
Cotto salami
Cheese slice of your choice
Onion
1. Spread both slices of bread with mayo and
the bottom slice should also be spread with
ketchup.
2. Sprinkle some oregano akes and garlic
powder on the ketchup side and add a slice of
cotto salami to it.
3. Put a slice of your favorite individual wrapped
slice of cheese on the top slice of bread.
4. Fill the interior with minced onion and
microwave for half a minute or until the cheese
is all gooey. Let it cool a little before eating or
eat it hot out of the microwave.
Chuck Yager Jagermeister
BBQ Chicken Sandwich
Ingredients
Chicken breast 6-8 oz.
Sweet Baby Rays BBQ sauce 2 cups
Jagermeister 2/3 cup
Whole wheat bread 2 slices
American cheese 1 slice
Lettuce
White onion (raw, thin sliced, a few rings
like you would put on a burger)
Tomato 1 or 2 slices
Mayo
1. Combine BBQ sauce and Jagermeister.
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2. Grill the chicken on your outdoor grill and
start spreading the BBQ/Jagermeister mix
on right away. BBQ should be hot enough
to caramelize the sauce and get the chicken
crispy but not right out burn it. Flip the
chicken frequently, about every 5 minutes and
generously re-coat every time you do until the
chicken is done.
3. When the chicken is done let it sit while you
mayo both slices of bread pull lettuce, slice
tomato. After the chicken has set for a few
minutes, slice the chicken at a heavy angle.
4. Assemble the sandwich like this: mayo-ed
bread, chicken, cheese, tomato, lettuce, mayo-
ed bread.
Contributed by Austin Quillen
White or wheat bread
Cold chicken
Mashed potatoes
Mayonnaise
Combine ingredients onto bread and enjoy.
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Tuna/Seafood
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Tuna Bacon Cheddar
Contributed by Patrick
Ingredients
Hoagie roll
Celery
Mayo
Tuna (I used two 5 oz. cans)
Bacon (Patrick species to do exactly 4
slices)
Cheddar cheese (I used Vermont white
cheddar)
1. Chop Celery. I used a single stalk/rib of the
head, and it was the perfect amount.
2. Fry Bacon. Patrick said to get it nice and
crispy. Also, who doesnt love another picture
of bacon?
3. Start the Tuna Salad. I threw two cans of tuna
into a mixing bowl. I was going to use just a
single can, but it didnt look like it would be
enough, so I threw in another. Good thing I
bought two!
4. Mix in Mayo. Mix in mayo. Tere wasnt a
specied amount, but I went with about 5
tablespoons, and it was perfect.
5. Mix in Celery
6. Mix in One Slice of Bacon. Chop up one slice
of bacon and throw it into the mix.
7. Toast Roll. I threw it under the broiler for a
few minutes. Perfecto.
8. Begin Assembly with Tuna Salad. I didnt use
all of it, but one 5 oz. can denitely would not
have been enough.
9. Add Layer of Cheese
10. Add Remaining Slices of Bacon and Enjoy
Tuna Fish Sandwich
Contributed by Matthew
Ingredients
3 cans Tuna
2 diced hardboiled eggs
Dill relish
Mayo
Yellow mustard
Pinch of celery seed
Combine onto bread and eat.
Tuna Casserole Sandwich
Contributed by Luke Counterman
Ingredients
Tuna
Cream cheese (or Neufchatel)
Canned sweet peas
Shredded cheddar cheese
Pepper
Your favorite bread
Potato chips (or corn akes)
1. Mix together 1 5oz can of tuna sh, half a
package of cream cheese or Neufchatel cheese,
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half a can of canned sweet peas, a handful
of shredded cheddar cheese, and a touch of
pepper to taste.
2. Place mixture between two slices of your
favorite bread.
3. Grill.
4. Finally, separate and add some potato chips or
corn akes for some crunch.
Contributed by Al
Ingredients
Kippered Herring
Havarti cheese with dill
Mushrooms
Butter
Spicy brown mustard
Pumpernickel
1. Boil mushrooms in butter, right out of the can.
2. Combine ingredients onto bread.
Contributed by Chris
Ingredients
Whole-wheat bread
Tuna (not tuna salad)
Bacon
Light mayo
Provolone cheese (optional)
1. Toast bread.
2. Fry bacon (crispy).
3. Combine ingredients onto bread.
Contributed by Aaron
Ingredients
Two pieces bread (I usually use white)
Fish of choice
Coleslaw, made with mayo
Louisiana hot sauce
1. Fry sh in pieces
2. Create a layer of fried sh pieces on one slice
of bread.
3. Cover sh pieces with coleslaw. A
4. dd your desired amount of hot sauce.
5. Top sandwich with other slice of bread. Enjoy.
Contributed by T
Ingredients
2 slices of hearty, whole-grain bread with
seeds
1 whole can of low-sodium tuna
Black pepper
1 small, ripe tomato
Avocado
1. Drain can of tuna and mash onto bottom slice
of bread.
2. Add black pepper.
3. Tickly-slice tomato and add to bottom slice.
4. Mash half of avocado into the top slice.
5. Combine slices and enjoy.
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Contributed by John Ikel
Ingredients
Brie
Smoked salmon
White bread
1. Lightly butter bread.
2. Add salmon and brie.
Contributed by Max
Ingredients
Cream cheese
Smoked salmon
Avocado
Optional: 1 fried egg
Optional: black olives
Bagel (other bread works ne as wel)
1. Toast bagel.
2. Spread cream cheese.
3. Add other ingredients.
Contributed by Alonso
Enriquez
Ingredients
1 block of Philly cream cheese
2 cans of tuna sh (oil, never water)
Tablespoon of mustard
With a fork, blend it all together into a fully mixed
and spreadable paste, and spread on bread of your
choosing.
Contributed by Jeff C.
Ingredients
2 Slices of whole wheat bread
1 can of tuna
A nice-sized dollop of mayo
Tabasco sauce
Slice o cheese that you please
Get a bowl and mix the tuna, mayo, and Tabasco.
Te Tabasco isnt necessary but Ive found that it
gives it a nice zest.
Fish Finger Sandwich
Contributed by Simon Barber
Ingredients
Two slices of white bread
4 100% cod sh ngers (fried or grilled)
Ketchup
Butter up the bread and lay the sh ngers on and
give a good squirt of ketchup.
Crab Cake BLT
Contributed by Michael B
Ingredients
1 crab cake
1 leaf of lettuce
2 slices tomato
3 pieces of smoked bacon
2 slices of bread
Salt and pepper
Optional: Hollandaise sauce
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1. Cook or reheat crab cake.
2. Cook bacon to desired doneness. Method of
cooking does not matter; microwave, stovetop,
or iron.
3. While bacon is cooking, slice tomato. One
tomato should yield four slices. Add a little
salt to the two slices you do not need and have
a snack while you wait for the bacon to nish.
4. Wash o lettuce leaf and pat dry using a paper
towel.
5. Once everything is cooked, it is time to
assemble the sandwich.
6. Assemble order follows, starting from the
bottom: Bread slice, lettuce, tomato slices
(2), bacon pieces (3), crab cake, salt and
pepper. (Optional: Hollandaise sauce.) Bread
slice.
Contributed by Ryan
Ingredients
Jalapeno-cheese bagel
Plain cream cheese
Smoked salmon
Sliced cucumber (salted and peppered)
Avocado
Bacon
1. Toast bagel.
2. Fry bacon.
3. Spread cream cheese on bagel.
4. Combine additional ingredients onto bread.
On The Mark
Ingredients
1-2 beer battered sh sticks
3-4 drops lemon juice
2-3 dabs of bleu cheese dressing
3-4 dill pickle slices
1 hamburger bun
Optional: lettuce & tomato
1. Cook sh sticks per instructions.
2. Layer sh stick and additional ingredients
onto hamburger bun.
Contributed by Jeremiah
Ingredients
Garlic bread
2 cans of tuna, drained and rinsed
Chives or green onion, 4 or 5 lengths will
do, chopped
1/2 cup mayo
2 to 6 pickles, depending on size, nely
diced
1 1/2 tbsp of Sambal Oelek (or more to
taste)
1 1/2 cups of shredded cheddar cheese (or
mozzarella or fontinaI prefer cheddar for
the stronger avor, sometimes Ill mix)
1/4 cup of grated parmesan
1 tsp oregano akes
Salt and fresh cracked pepper to taste
1. Preheat oven to 400
2. Cut French bread lengthwise in half and
spread garlic butter.
3. In a medium sized bowl, combine tuna, mayo,
pickles, chives, and sambal.
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4. Spread tuna mix evenly along halves of garlic
bread and then cover liberally with shredded
cheese. Sprinkle grated parmesan and oregano
akes, salt and pepper to taste.
5. Place on a parchment on a cookie sheet and
toast in oven for 7-10 minutes (or until desired
doneness). Pay close attention because this
sandwich goes from delicious to disaster faster
than youd expect!
6. Remove from the oven, and slice into whatever
size appropriate (2-3 slices for sharing, or
dont slice it at all if you think that you can
handle it!)
Buffalo Shrimp Po-boy
Contributed by Zeb
Ingredients
Shrimp
Eggwash
2-3 eggs
1/2 cup hot sauce
Flour
Canola oil
Butter
Hot pepper akes
Garlic powder
Black pepper
French bread
Bleu cheese dressing
Iceberg lettuce
Sliced red onion
Tomato
1. First fry up your shrimp use your favorite
seasoned our, and for your eggwash use 2-3
eggs, maybe a half-cup hot sauce.
2. Batter the shrimp: our-eggwash-our, deep
fry in canola oil (preferred), for only a couple
minutes they cook quick then drain on a
paper towel or plate.
3. You can make a killer wing sauce from just
butter, your favorite hot sauce, hot pepper
akes, and garlic powder or fresh garlic. Just
melt the butter (maybe a stick or so) in a plastic
bowl in the microwave lightly (it neednt be
super hot), add maybe 1/2 cup hot sauce (more
if you like), season with the akes and garlic,
maybe even some black pepper.
4. Toss your cooked shrimp lightly in the sauce.
5. Cut fresh French bread in half lengthwise,
slather with good ble cheese dressing (Im
a fan of Maries), top with a mound of crisp
shredded iceberg lettuce (and thin sliced red
onion and tomato, if you like), and as many
shrimp as you can squeeze in there.
TunaChips Sandwich
Contributed by Scott
Ingredients
Tuna
Relish
Mayo
Onion
Rues
1. Mash up tuna, relish, mayo, and onion into a
spread.
2. Ten add Rues just before eating. If you
want a twist, give BBQ chips a try!
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Crabbie Patties
Contributed by Jay
Ingredients
Crab cakes
Hamburger buns with sesame seeds
Lettuce
Tousand Island dressing
Cheddar cheese if you like, sparingly
1. Heat crab cakes per instructions.
2. Assemble into sandwich with sparing amounts
of cheese and Tousand Island dressing and
youre done.
Contributed by Dane
Ingredients
Manchego cheese
Tinly sliced red onions
Salmon lox
Mayo
1. Put a thin layer of mayonnaise on the outside
of the bread pieces, the fat will give them a
nice crisp.
2. Combine salmon, onions, and cheese onto
sandwich.
3. Grill.
Ultimate Halibut Sandwich
Contributed by Luke
Ingredients
6oz sh
1/3 cup cottage cheese
2T mayo/salad dressing
1/4 red onion
1 celery stalk (chopped)
Splash of lemon juice
2 pinches dill
2T fresh parsley (minced)
1t Dijon mustard.
Mix everything together and serve on bread.
Optional extras include: toast, lettuce, tomato, etc.