Pastrami Sandwich

Pastrami Sandwich

Sandwich Recipe Ingredients:

• 5 Ounces Deli Cut Pastrami
• 2 Slices Pumpernickel Bread
• 2 Ounces Dijon Mustard
• Dill Pickles, Sliced
• 1 Large Yellow Onion, Sliced
• 2-3 Ounces Sweet Pickled Coleslaw

Sandwich Recipe Instructions:
Spread the Dijon mustard onto both side of the pumpernickel bread. Add the pastrami and top with dill pickle slices, Yellow onions and Top with coleslaw. Serve cold and enjoy the sandwich !
panini-sandwich.

Panini Sandwich

Panini Sandwich
Sandwich Recipe Ingredients:

• 1 Pound Thin Cut Cooked Chicken
• 1 ½ Tablespoons Fresh Thyme
• 6 Tablespoons Extra Virgin Olive Oil
• 3 Garlic Cloves, Minced
• 8 Slices Olive Bread
• 1 Small Red Onion, Sliced
• 1 Bunch Arugula

Sandwich Recipe Instructions:
Season chicken with salt, pepper and rub in 1 tablespoon thyme. Heat 2 tablespoons extra virgin olive oil in a large heavy skillet or frying pan over medium high heat. Add chicken saute until golden brown on all sides and good thru. Transfer to a plate and set aside. Add remaining virgin olive oil along with minced garlic to a skillet or frying pan. Saute for 30 seconds over high heat; add vinegar and thyme; cook 30 seconds, return chicken to skillet, stirring continually for 1 minute or until heated thru, Reserving vinaigrette from skillet for dressing. Arrange bread with chicken, onion and arugula. Drizzle vinaigrette dressing on top. Top with top half of bread and enjoy the sandwich !
pastrami-sandwich.

Monte Cristo Sandwich

Monte Cristo Sandwich
Ingredients:

• 4 Ounces Soft Cream Cheese
• ½ Cup Roasted Garlic
• 2 Tablespoons Fresh Chopped Parsley
• 6-8 Slices Rye Or Marble Bread
• 1 Pound Thin Sliced Rosemary Ham, Deli Style
• 5 Ounces Thin Sliced Swiss Cheese
• Skewers
• 3 Large Eggs
• 3 Tablespoons 1% Milk
• ¼ Cup Garlic Olive Oil

Cooking Directions:
Blend together soft cream cheese, roasted garlic and fresh chopped parsley. Spread 1/5 of the mixture onto the first slice of rye or marble bread. Add 3 thin slices of deli style rosemary ham and 1 slice thin Swiss cheese. Top with another slice of bread and repeat layering with cream cheese mixture, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Use a skewer thru the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles. For Club Style, blend together the eggs and milk. Dip each sandwich triangle into the egg mixture while still skewered, coat all sides well and place on a separate plate. Heat olive oil in a large pan or griddle over medium heat. Place all of the sandwich triangles in the griddle or frying pan and brown for approximately 2 minutes on each side. Serve hot and enjoy the sandwich !
panini-sandwich.

Mediterranean Chicken Salad Sandwich

Mediterranean Chicken Salad Sandwich
Sandwich Recipes Ingredients:

• 2 Oven Baked frozen crusty French mini-loaf (from 13.1-ounces bag)
• 1/2 cup plain yogurt
• 1/4 cup light mayonnaise or salad dressing
• 2 - cups diced cooked chicken breast
• 1/2 cup crumbled feta cheese
• 1/4 cup diced seeded cucumber
• 1/4 cup coarsely chopped pitted kalamata olives
• 2 Tablespoon sliced green onion
• 1/2 teaspoon grated lemon peel
• 2 plum (Roma) tomato, seeded, diced
• Freshly ground black pepper, if desired
• 1 lettuce leaf, if desired

Sandwich Recipe Instructions:

Preheat oven to 375° F. Bake mini-loaf as directed on bag; cool completely, about 20 minutes.

In medium bowl, stir yogurt and mayonnaise until smooth. Stir in chicken, feta cheese, cucumber, olives, green onion, lemon peel, tomatoes, and pepper.

Split mini-loaf horizontally. Place lettuce leaf on bottom half of loaf; spread filling over lettuce.

Cover with top half of loaf. To serve, cut in half. Enjoy the sandwich..!
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