Archive for the ‘Sandwiches’ Category

"Old Country" Porketta Sandwiches

1 (5 pound) pork loin
2 teaspoons salt
2 teaspoons black pepper, coarsely ground
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
Olive oil

Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness. Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in plastic wrap and refrigerate for 2 overnights.

Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day. Baste as often as possible.

Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks. The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of any fat chunks. Once the sammich is made, top with these juices.

These taste best when served on nice hard rolls.

Breakfast Pocket Sandwiches

Posted by bettyboop50 at recipegoldmine.com May 7, 2001

Serves 4.

2 (6-7-inch) round whole-wheat pita breads
2 large eggs
4 large (about 1/2 cup) egg whites
1/3 cup low-fat (2%) cottage cheese
1/4 teaspoon black pepper
1 cup mushrooms, thinly sliced
1/4 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup reduced-fat Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cut pita breads in half crosswise. Stack and wrap in foil, and place in oven to warm.

In a medium bowl, combine eggs, egg whites, cottage cheese, and black pepper whisking until well combined. Set aside.

Coat a wide nonstick frying pan with cooking spray. Place over medium/high heat. When hot add mushrooms, onion, and bell pepper. Cook stirring often until mushrooms are lightly browned (3 to 4 minutes).

Reduce heat to low. Pour in egg mixture and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until eggs are softly set. Remove from heat and stir in cheese, spoon mixture evenly into warm pita bread halves.

Raspberry French Toast Sandwiches

Cream cheese, softened
Raspberry jam
4 slices bread
2 eggs, beaten
2 teaspoons milk

To prepare each sandwich, spread cream cheese and a thin layer of jam on a slice of bread. Top with second slice.

Combine eggs and milk in small shallow dish. Dip prepared sandwich in egg mixture. Fry in buttered skillet until golden brown on both sides. Garnish each sandwich with a spoonful of jam.

Makes 2 sandwiches.

Ice Cream Sandwiches

1 egg
1/2 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
1 (18.25 ounce) box devil’s food cake mix
Ice cream (any flavor)

Preheat oven to 375 degrees F.

Beat eggs, shortening, butter, vanilla extract and half of the cake mix until smooth. Then stir in the remaining cake mix until smooth. Roll dough out and cut out into desired shapes. Bake for 8 to 10 minutes.

While still hot from the oven, poke with a fork. Cut ice cream the same shape as cookies. Sandwich between 2 cookies and freeze.

Cucumber Sandwiches

1 large cucumber
1/4 cup onion
8 ounces cream cheese, softened
Dash of Tabasco? sauce
1/2 teaspoon garlic salt
1 drop green food coloring
1/2 cup mayonnaise

Chop cucumber and onion into equal size pieces, draining juices. Mix together with other ingredients and refrigerate overnight.

Serve on red or green party bread.