Country Barbecue Pork Sandwiches

Makes 18 sandwiches
Prep Time: 15 min.
Baking Time: 2 - 2 1/2 hrs.
Cooking Time: 16 - 20 min.

Ingredients
Pork
4 pounds boneless pork shoulder roast
1 large (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 cup water

Sauce1/2 cup butter
1 (24-ounce) bottle (3 cups) ketchup
2 tablespoons chili powder
2 teaspoons firmly packed brown sugar
1/2 teaspoon coarse ground pepper
2 tablespoons country-style Dijon mustard
1/3 cup Worcestershire sauce
1/4 cup cider vinegar

Buns
18 hamburger buns

Preheat oven to 325°F.

1) Place pork roast in roasting pan. Sprinkle with onion and garlic. Add water.

2) Cover and bake for 2 to 2 1/2 hours, until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.

3) In a 4-quart saucepan, combine sauce ingredients: butter, ketchup, chili powder, brown sugar, pepper, country-style Dijon mustard, Worcestershire sauce, and cider vinegar.

4) Cook over medium heat for 8 to 10 minutes, stirring occasionally, until sauce comes to a full boil. Reduce heat to low and cook 10 minutes.

5) Stir in shredded pork. Continue cooking for 8 to 10 minutes, until heated through.  Serve pork mixture on hamburger buns.

Make Ahead and Take Along:
Prepare pork roast as directed. Place shredded pork in resealable plastic food bags. Prepare sauce as directed. Place in resealable food containers. Pack in coolers to transport.

To reheat, place pork in slow cooker; stir in sauce. Cook on Low heat setting for 4 to 5 hours or until heated through.

Country Roast Beef Special

Makes 4 sandwiches
Prep Time: 15 min.

Spread1/2 - cup light sour cream
1 - Tablespoon country-style Dijon mustard
1 - teaspoon prepared horseradish
1/4 - teaspoon salt
1/8 - teaspoon pepper

Sandwich1/4 - cup butter, softened
1/2 - teaspoon finely chopped fresh garlic
8 - slices sourdough bread
6 - ounces (12 slices) deli roast beef
8 - slices tomato
12 - slices cucumber

Heat broiler.

1) In a small bowl, mix light sour cream, mustard, horseradish, salt, and pepper.

2) In another small bowl, stir together butter and garlic.

3) Spread 1 side of each bread slice with garlic butter. Place onto ungreased baking sheet. Broil 5 to 6 inches from heat for 3 to 4 minutes, turning once, until bread is toasted.

4) To assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber. Spoon about 2 tablespoons spread over cucumbers. Top with 1 slice bread.

Chicken Sandwich With Spinach

Makes 2 sandwiches
Prep Time: 10 - 16 min.
Cooking Time: 4 - 6 min.

Chicken1 - Tablespoon butter
2 - (4-ounce) boneless skinless chicken breast halves, flattened to 1/2-inch
1/4 - teaspoon finely chopped fresh garlic
1/8 - teaspoon salt
1/8 - teaspoon coarse ground pepper

Filling1 1/2 - teaspoons country-style Dijon mustard
1 - teaspoon lemon juice
2 - slices round sourdough bread*
8 - spinach leaves, trimmed**
1 - Tablespoon butter

Directions1) In a 10-inch skillet, melt 1 Tablespoon butter until sizzling. Add chicken breasts and garlic. Sprinkle with salt and pepper.

2) Cook for 10 to 16 minutes over medium-high heat, turning once, until chicken is browned and no longer pink.

3) Meanwhile, stir together mustard and lemon juice in small bowl.

4) To assemble sandwiches, cut each slice bread in half; spread 1 side of 2 halves with mustard mixture. Place 4 spinach leaves on each bread half spread with mustard mixture. Place chicken on spinach leaves; top with remaining bread half.

5) Melt 1 tablespoon butter in clean 10-inch skillet until sizzling; add sandwiches. Cook 4 to 6 minutes over medium heat, turning once, until bread is lightly browned.

*Substitute 4 slices English muffin bread. Do not cut each bread slice in half.

**Substitute 1/2 medium cucumber, thinly sliced. Place about 5 slices cucumber on each bread half spread with mustard. Continue as directed above.

Artisan Ham and Cheddar Cheese Sandwich

Makes: 4 Servings

Prep Time:15 min.
Baking Time: 10 min.

Ingredients

Rosemary Butter4 - Tablespoons salted butter, room temperature
1 - teaspoon fresh rosemary, minced

Apple Mustard1/4 - cup no-sugar-added apple butter
1/4 - cup caramelized onions
1/4 - cup stone-ground mustard

Sandwich
8 - slices white extra sharp cheddar cheese
8 - slices fresh artisan levain bread (or other country-style bread)
1/2 - lb high quality smoked ham, thinly sliced

Directions

Rosemary ButterIn a small bowl, cream together butter and minced rosemary.

Apple Mustard In a blender or small food processor, blend together apple butter, caramelized onions, and mustard until smooth.

Sandwiches Spread rosemary butter on 1 side of each slice of bread. Place bread buttered side down. Spread apple mustard on the inside of one slice of bread for each sandwich.

Layer 1 slice of cheddar on each of the 4 slices of bread, then ham, then another layer of cheddar.

Cooking Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500°F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.

Tip To make Artisan Ham and Cheddar Cheese Sandwich into a breakfast sandwich, add an egg. While the sandwich is cooking in a hot oven using the open-face technique, cook the egg “over easy” on a skillet over medium heat . Close the sandwich with the egg inside and serve immediately.

Picnic Chicken Loaf

Make 4 servings
Prep Time: 15 min.

Ingredients:

1/2 - loaf soft French bread (from 1-lb, 22-inch loaf)
1/4 - cup honey mustard
2 - Tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2 - cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4 - oz Brie cheese, sliced
1/2 - Granny Smith apple, unpeeled, thinly sliced

Directions:

1) Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.

2) Layer chicken, brie and apple over bottom; cover with top.

3) Cut loaf into quarters.

Alan’s Kitchen Tip:

Instead of tarragon or basil, try making this sandwich with fresh rosemary.

Sourdough Picnic Loaf

Makes 6 sandwiches
Prep Time: 10 min.

Ingredients:
1 (16-ounce) round loaf sourdough bread, cut in half horizontally
1/4 cup Italian salad dressing
2 lettuce leaves
1/2 pound thinly sliced Deli Swiss Cheese
1/2 pound thinly sliced deli honey ham or cooked ham
8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained

Direction:

1) Scoop out center of both halves of bread, leaving 1/2-inch shell.

2) Brush both cut-sides of bread with salad dressing.

3) Layer bottom half of bread with 1 lettuce leaf, half cheese, half ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.

4) To serve, cut into 6 wedges.

Alan’s Kitchen Tip:

To pack along, wrap uncut sandwich in plastic food wrap. Keep chilled in cooler with ice until serving time.

Sausage Sloppy Joes

Ingredients
1 pkg. Regular Flavor Pork Sausage Roll
1 cup chopped onion
½ cup chopped green bell pepper
1 can (8 ounces) tomato sauce
½ cup chili sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
8 hamburger buns or kaiser rolls, split
1 cup (4 ounces) shredded sharp cheddar cheese

Directions
1. Cook sausage, onion and pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet.

2. Stir in tomato sauce, chili sauce, sugar and Worcestershire sauce. Reduce heat to medium-low; simmer 3-4 minutes or until sausage mixture is thoroughly heated, stirring occasionally.

3. Fill buns with sausage mixture and cheese.

Cook’s Tip: Prepare using 1 pkg. Hot Pork Sausage Roll.

Yield:Makes: 8 servings (1 sandwich each)

Spanish Grilled Burgers

Makes 4 servings
Prep Time: 10 min.
Grilling Time: 10 to 15 min.

Ingredients:
1 pound lean ground beef
1/2 cup chopped stuffed green olives
1/2 cup finely chopped sun-dried tomatoes in oil
1/4 teaspoon pepper
2 slices (3/4-ounce) Deli Provolone Cheese, cut in half
1/4 cup salsa
4 onion buns, cut in half
4 lettuce leaves

Directions:
Preheat gas grill on medium or charcoal grill until coals are ash white.
1) In a large bowl, combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper.
2) Mix lightly and shape into 4 (4-inch) patties.
3) Place patties onto grill. Grill, turning once, until desired doneness (10 to 15 minutes).
4) Top with 1 piece cheese during last minute of cooking.
5) In a bowl, combine remaining olives, remaining sun-dried tomatoes and salsa.
6) To serve, place 1 lettuce leaf on bottom half of bun and top with burger, salsa mixture and top half of bun.

Turkey Cucumber Dill Sandwiches
Makes 4 sandwiches
Prep Time: 15 Minutes
Ingredients:
1/4 cup mayonnaise or salad dressing
1 tablespoon dried dill weed
8 slices multigrain bread
1/2 pound sliced cooked deli turkey
4 slices (1 ounce each) Havarti or Muenster cheese
16 thin slices cucumber
4 lettuce leaves
Directions:
1) In a small bowl, mix mayonnaise and dill weed.
2) Spread on one side of each bread slice.
3) Top 4 slices with turkey, cheese, cucumber and lettuce.
Top with remaining bread.

Grilled Turkey Club Sandwich

Makes 1 serving
Prep Time: 5 min.
Cooking Time: 4 to 6 min.

Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise

Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.
Serve with fresh crisp CLAUSSEN Pickles.

Grilled Turkey Club Sandwich

Makes 1 serving
Prep Time: 5 min.
Cooking Time: 4 to 6 min.

Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise

Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.

Hearty Grilled Cheese Sandwich

Makes 1 serving
Prep Time: 5 min.
Grilling Time: 6 min.

Ingredients:
2 slices multi-grain bread
2 tsp. MIRACLE WHIP Dressing
1 Singles
4 slices Deli Fresh Shaved Smoked Turkey Breast
1 thin slice red onion
2 tsp. soft margarine

Directions:
1) Spread bread slices with dressing; fill with Singles, turkey and onion.
2) Spread outside of sandwich with margarine.
3) In a skillet, cook on medium heat 3 minutes on each side or until golden brown on both sides.

Baked Turkey, Cheddar and Bacon Sandwich

Makes 6 servings
Prep Time: 10 min.
Baking Time: 32 min.
Standing Time: 5 min.

Ingredients:
2 cups Original Bisquick® mix
1 cup milk
1 egg
4 ounces thinly sliced cooked deli turkey
1 1/2 cups shredded Cheddar cheese (6 ounces)
5 slices precooked bacon

Directions:
Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
1) In a medium bowl, stir Bisquick mix, milk and egg with wire whisk or fork until blended.
2) Spread half of the batter in baking dish.
3) Top with turkey, 1 cup of the cheese and the bacon.
4) Spread remaining batter over bacon.
5) Bake uncovered about 29 minutes or until golden brown and center is set.
6) Sprinkle with remaining 1/2 cup cheese.
7) Bake about 3 minutes longer or until cheese is melted.
8) Let stand 5 minutes before cutting.

Turkey Salad Sandwiches

Makes 4 sandwiches
Prep Time: 20 min.

Ingredients:
1 1/2 cups diced cooked turkey
1/2 cup diced unpeeled apple
1/2 cup mayonnaise or salad dressing
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
2 green onions, chopped (2 tablespoons)
8 slices whole grain bread

Directions:
1) In medium bowl, mix turkey, apple, mayonnaise or salad dressing, curry powder, ginger, pepper, celery, and green onions.
2) Spread turkey mixture on 4 slices bread.
3) Top with remaining bread.

Chicken Sandwiches with Maple-Mustard Spread

Makes 4 servings
Prep Time: 15 min.
Ingredients:
3 Tablespoons mayonnaise or salad dressing
2 Tablespoons country-style Dijon mustard
2 Tablespoons real maple syrup
1 small shallot, finely chopped (about 3 tablespoons)
8 slices rustic bread
4 slices (1 oz each) Swiss cheese
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 medium ripe avocado, pitted, peeled and sliced

Recipe Directions:
1) In small bowl, mix mayonnaise, mustard, maple syrup and shallot.
2) Spread on all 8 slices of bread.
3) Top 4 slices of bread with cheese, chicken and avocado.
4) Top with remaining bread slices.

Thai Peanut Burgers

Makes 4 Burgers
Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:
1/2 cup Extra Crunchy Peanut Butter
1 Tablespoon lime juice
1/2 Tablespoon soy sauce
1/2 Tablespoon finely grated fresh ginger
1/2 Tablespoon chopped cilantro
1/4 teaspoon cayenne pepper
1 pound lean ground beef or turkey
4 hamburger buns
Thai hot sauce

Directions:
1) In a large bowl, whisk together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper until well blended.
2) Add ground meat and mix well.

3) Form into 4 patties. Grill, broil or pan fry to desired doneness.

4) Serve on buns with Thai hot sauce and your choice of condiments.

Sizzlin' Sausage Melt

Makes 12 servings
Prep Time: 10 min.
Baking Time: 15 min.

Ingredients1 package Regular Flavor Pork Sausage, cooked, crumbled and drained
1 clove garlic, crushed
1/4 cup shallots, finely chopped
1/2 cup grated Parmesan cheese
1 package (8 oz.) cream cheese, softened
1 jar (4 oz.) chopped pimientos
1/2 cup shredded mozzarella cheese
1 loaf thinly sliced Italian bread, or party rye
6 strips (3") roasted red pepper to garnish (optional)

DirectionsPreheat oven 375 F.
1) In mixing bowl, combine cooked sausage, garlic, shallots, Parmesan, cream cheese, and pimientos. Mix well.
2) Spoon mixture into a shallow ovenproof dish or pie plate; sprinkle top with Mozzarella cheese.
3) Garnish with roasted pepper strips if desired.
4) Place in oven and bake for 15 minutes or until cheese is lightly browned.
5) Serve with Italian party rye bread.

Antipasto Focaccia Sandwich Wedges

Makes 6 servings
Prep Time: 15 Min

INGREDIENTS
1/2 cup creamy Italian or regular Italian dressing
1 focaccia bread (8 to 10 inch), cut in half horizontally
4 leaves romaine or iceberg lettuce
1/2 cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
1 package (6 oz) deli sliced provolone cheese
6 oz thinly sliced hard salami

DIRECTIONS
1) Spread 1/4 cup of the dressing on bottom half of focaccia bread.
2) Layer lettuce, roasted peppers, cheese and salami over dressing.
3) Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami.
4) Cut sandwich into wedges to serve.

Ground Beef Reuben Melts

Makes 6 sandwiches
Prep Time: 15 min.
Cooking Time: 8 to 11 min.

INGREDIENTS
1 pound lean (at least 80%) ground beef
1/4 cup chopped onion (1/2 medium)
2 cloves garlic, minced
1 cup undrained sauerkraut (from 14-oz can)
6 slices dark rye bread, toasted
1/2 cup Thousand Island dressing
6 thin slices (1/2 oz each) Swiss cheese

DIRECTIONS
1) In 8-inch skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and onion is tender; drain.
Set oven control to broil.
2) In 1-quart saucepan, heat sauerkraut; drain.
3) Arrange toasted slices of bread on broiler pan.
4) Stir salad dressing into beef mixture. Spoon beef mixture evenly onto bread slices.
5) Top each with sauerkraut and Swiss cheese.
6) Broil sandwiches 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted and bubbly.

Grilled Italian Panini

Makes 4 servings
Prep Time: 10 min.
Grilling Time: 15 to 20 min.

INGREDIENTS
1 round loaf (1 pound) un-sliced French or Italian bread
4 ounces thinly sliced salami
1 jar (7 ounces) roasted red bell peppers, well drained
1/2 cup olive tapenade
4 ounces sliced provolone cheese
Olive oil (optional)

DIRECTIONS
Preheat coals or gas grill for direct heat.
1) Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through.
2) Remove center of bread loaf and set aside.
3) Arrange salami inside bread loaf; top with peppers, tapenade and cheese.
4) Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
5) Cover and grill loaf 4 to 6 inches from low heat for 15 to 20 minutes, turning once, until cheese is melted.
6) Brush olive oil over top of loaf. Cut loaf into 4 wedges