Here are 10 of them – hope you try them and enjoy!

1. Italian Grilled Cheese Sandwich:

Spread 2 think slices of italian bread with garlic butter. Cover with sliced Mozzarella cheese. Top with roasted red peppers and sprinkle with chopped fresh basil leaves. Sandwich together, butter on the outside and cook in the frying pan or sandwich grill.

2. Parisian Grilled Cheese Sandwich:

Spread a slice of crusty french bread with garlic butter. Top with cooked asparagus spears, crumble with Roquefort over top or cover with slices of Camembert. Generously sprinkle with dried tarragon and broil until melted.

3. Mediterranean Pita Grilled Cheese:

Spread a pita with pesto. Add a layer of thinly sliced tomatoes. Mix feta cheese with sun-dried tomatoes and chopped black olives, then sprinkle overtop. Broil until it melts.

4. Spiced Apricot Grilled Cheese:

Spread 2 slices of white bread with mango chutney. Lay slices of Mozzarella cheese on both. Sprinkle with cumin. Top one slice with slivers of dried apricots. Sandwich together and butter the outside. Cook in a frying pan or sandwich grill.

5. Smokin’ Cheddar Grilled Cheese:

Layer 2 slices of white or rye bread with smoked cheddar or smoked Gouda cheese. Cover 1 side with pickles, the other with Prosciutto. Sandwich together, butter the outside and cook in a frying pan or sandwich grill.

6. Sweet and Spicy Grilled Cheese:

Cover 2 slices of raisin bread with Havarti cheese with jalapenos.Add a few arugula leaves. Sandwich together, butter on the outside. Cook in a frying pan or sandwich grill.

7. German Ham and Cheese Grill:

Spread 2 slices of rye bread with grainy mustard. Cover with a layer of Muenster, Tilsit or Cambozola cheese. Lightly sprinkle with caraway seeds, then add a slice of Black Forest Ham. Sandwich together, butter the outside and cook in frying pan or sandwich grill

8. O Canada Grilled Cheese:’

Cover a slice of bread with nippy cheddar cheese. To with a slice of cooked peameal bacon or thin apple wedges sprinkled with cinnamon. Sandwich together, butter the outside and cook in frying pan or on sandwich grill.

9. Hot-pepper grilled cheese:

Lightly spread 2 slices of  egg bread or baguette with spicy red pepper jelly. Generously crumble goat cheese over 1 side. Sandwich together, butter the outside and cook in frying pan or on sandwich grill.

10. Stampede Meltdown:

Stir shredded leftover pork or beef with enough barbecue sauce to moisten. Add a dash of hot sauce if you like. Pile on a big piece of crusty bread. Top with a thick slice of Swiss or Fontina cheese and broil until melted.

Hope you enjoy these! Let me know which one you think was the best – your comments are always welcomed!

Texas Beef Barbecue:

1 boneless beef sirloin tip roast (about 4 lbs.)

1 can (5 oz.) of spicy V-8 juice

1/2 cup of water

1/4 cup of white vinegar

1/4 cup of ketchup

2 tablespoons of Worcestershite sauce

1/2 cup ofpacked brown sugar

1 teaspoon of salt

1 teaspoon of ground mustard

1 teaspoon of paprika

1/4 teaspoon of chili powder

1/8 teaspoon of pepper

16 kaiser rolls

Directions – Slow Cooker:

Cut roast in half and place in a 5 qt. slow cooker. Combine v-8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings, pour over roast. Cover a cook for 8-10 hours of until the meat is tender.

Remove meat from the slow cooker and shred with two forks; return to slow cooker and heat through.

Serve on warm rolls of your preference.

Directions – Barbecue:

Follow direction for slow cooker but leave on only for 608 hours. Shred the meat wtih two forks, place into large aluminum pan, pour sauce over, cover with aluminum foil. Pierce holes into the cover with a fork and place on barbecue on medium low heat for about an hour.

Serve same as directions above.

Freezing directions:

This work the best if you put small portions into ciplock bags and freeze them. You will then be able to take out the number of portions you need.

Hope you enjoy this recipe and will comment, ask questions and send in your experiences!

I know that it is a barbecue season – but these are all time favourite so before everyone gets into grilling juicy hamburgers – try this recipe – maybe on a rainy, cool day. Some things are just plain good and this one certainly qualifies.

Serve these sloppy joes on the softest, spongiest hamburger rolls you can find. They’re perfect for holding the filling in place and soaking up the delicious sauce.

Homemade Sloppy Joes

1 pound of lean ground beef
1 medium onion, chopped
1 celery stalk, chopped
8-ounce package of mushrooms, sliced thin
2 cloves garlic
8 ounces tomato sauce
1/4 cup ketchup
1 Tablespoon cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 Tablespoon sugar
1/8 teaspoon black pepper
1 tsp salt
8 hamburger buns

In a large skillet over medium-high heat, brown the beef. Remove beef from the pan and pour off excess fat. Still over medium-high heat, cook the onions in little of the beef fat until they are softened and translucent, about five minutes. Add the celery and mushrooms, and cook until the mushrooms have released all their moisture and turned golden brown in spots, about eight minutes. Add the garlic and saute for about thirty seconds.

Return the ground beef to the pan, and add the remaining ingredients.

Cover and simmer for 20 minutes. Taste and add salt and pepper to your liking. If the sauce is too thin, simmer uncovered for another 5-10 minutes until the desired thickness is reached.

Serve on warmed buns – I like to to top the hot meat filling with shredded cheese – that makes it really special!

]]> http://www.mama-knows.com/recipes/homemade-sloppy-joes.html/feed 0 http://www.mama-knows.com/recipes/the-world-of-sandwiches.html http://www.mama-knows.com/recipes/the-world-of-sandwiches.html#comments Tue, 17 Mar 2009 15:28:24 +0000 Hanna Trafford http://www.mama-knows.com/?p=340 I decided to add this section because i think sandwiches are highly under-rated. In our house, we have sort of a pattern – every Thursday is a soup and sandwich dinner. Of course – the soups are homemade and recipes for the most popular ones are coming soon! And the sandwiches! They are always creative, never just 2 slices of white bread with a piece of meat or something in between. And you can do this too – believe it not, some things can be prepared well ahead of time, even frozen! I have a good number of Ziploc bags in my freezer with soups and sandwich goodies – I am going to put a few special sandwich suggestions here and I am looking forward hearing back from you with your creative suggestions and comments!

Ribbon Sandwiches:

1. Spread 2 slices of break (1 white and 1 brown) with butter, cream cheese or jam. Press together. Spread top side.
2. Place another slice (either white or brown) on top so that the two outside slices are the same colour; press together to form 3 slices.
3. Wrap in foil or waxed paper; chill for 1 hour or more.
4. Just before serving, trim off crusts using a sharp knife. Cut into 1/2″ slices. If desired, cut each slice into halves, thirds or triangles.

Kids love these and will eat them without objections!

Pinwheel Sandwiches:

1. Trim cust off bread slices.
2. Roll slices with rolling pin (if you don’t have one, use wine bottle)
3. Cover slice with butter, cream cheese or desired filling.
4. Place red or green cherries, gherkins, pitted dates, stuffed olives, vienna or cocktail franks at one end.
5. Roll up carefully and wrap in foil or waxed paper; twist ends to seal.
6. Chill for 1 hour or more.
7. Just before serving, cut into thin slices.

Rolled Sandwiches:

Make same as Pinwheel sandwiches, but place cooked asparagus spears or stuffed celery at one end. Wrap and chill. Do not cut to serve.

Toasted Rolled Sandwiches:

Fasten Rolled sandwiches with a toothpick. Toast in hot oven (450F) for 5-7 minutes. Remove toothpicks and serve hot.

Club Sandwiches:

1. Allow 3 slices of buttered toast for each sandwich
2. Arrange lettuce, crisp bacon, sliced tomato and mayonnaise on first slice; cover with another slice of toast, butter side up.
3. Arrange lettuce, sliced chicken and mayonnaise on second slice; cover with third slice of toast; butter side down.
4. Serve warm.

Sandwich fillings:

Egg salad: Mix chopped, hard-boiled eggs with mayonnaise, salt and pepper to taste, chopped green onion (about 1 teaspoon per egg) and finely chopped cellery. You can also add a little mustard or horseradish to taste

Variations: You can also add crisp bacon bits, chopped parsley, chopped cooked chicken, tuna or salmon and chopped pickle.

Chicken salad: Season finelly chopped cooked chicken (great for leftover chicken meat from roast chicken dinner!), mix with mayonnaise or salad dressing to moisten, add finelly chopped celery, radish and green onion and mix well.

Following the pattern in the above directions, you can make almost unlimited number of salad sandwiches – chopped cold meats, salmon or tuna, crab, lobster ot shrimp….. get creative and remember – these are great for using up leftovers!

Sandwich Loaf:

I sandwich loaf

1/2 cup of creamed butter

1 package (8 oz) of cream cheese

Thin cream or mayonnaise

Fillings as suggested

Select a small sandwich loaf or use 2/3 of large loaf; remove outside crusts with a very sharp knife. Cut loaf lengthwise into 4 slices, parallel with bottom of loaf. Spread bread with butter on both sides except bottom and top slices which are spread on one side. Spread bottom layer with desired filling; cover it with a slice of bread that has been buttered on both sides and spread with another filling. Repeat and place top slice, buttered side down, on top. Press down gently. Mix cream cheese to a smooth paste with a little thin cream or mayonnaise, spread over entire loaf. Chill for 1 hour or until needed. Just before serving, decorate top with bits of parsley or pimiento. Slice into 1 inch slices to serve.

Fillings: Select your favourite sandwich filling. The most popular are:

• Lettuce and tomato with mayonnaise
• Chopped or ground meat with pickle
• Egg salad
• Creamed or sliced cheese