ABC Sandwich

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,
spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of
bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second
slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato
slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with
wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.

Acapulco Fishburgers

1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

Asian Turkey Burgers

1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce,
hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium
heat 10 minutes or until no longer pink in center, turning once.
Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.

Avocado and Chicken Tortas for two

1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with
salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.


Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
Fry bacon until crisp. Drain on paper towels.
Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.


Avocado Chicken Melt

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Baked Beer Burgers

2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste often


Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.

Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.


One last one...
Beef Sandwiches with Onion Marmalade
.
3/4 pound thinly sliced deli roast beef
1 cup white or yellow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves
To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour
or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and
ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates.
Cool completely.
Refrigerate in a tightly covered container up to 1 week.
To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce
leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly
over beef. Place top halves on rolls. Cut each sandwich in half.

Now that's a Sandwich

mmmm i try a few of those out. ever had a smothered shrimp poboy

Wow, those sandwiches sound incredible.
I'm definitely going to have to try making some,
one of those nights when I'm feeling a bit more.. happy.

Originally posted by InshaAllah
mmmm i try a few of those out. ever had a smothered shrimp poboy

Cant say I have... but it sure sounds good about now....

BTW You gave me an Idea to add shrimp to my Stuffed Sandwich recipe

I guess a pound of fresh peeled shrimp will do then you need the following

1 (7 ounce) jar pitted Kalamata olives, drained and sliced
1 1/2 cups diced, peeled white onion
1 pound ripe beefsteak tomatoes, chopped
1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
1 cup grated Parmesan cheese
2 cloves pressed garlic
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil
1/4 cup wine vinegar
1/3 cup olive oil
10 hard rolls
3 tablespoons soft butter
3 fresh basil leaves
Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt,
pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over
the ingredients in the bowl, and toss gently. Set aside.
Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling
out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be
saved to make bread crumbs later.

Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush
some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each
roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not
cooking right away, place in the refrigerator and remove about an hour before baking. Bake in a
350 degree F oven for 20 to 25 minutes.

regretfully I developed a shellfish allergy in my late teens but some of those others sound amazing. Will definitely be adding them to the archives.

Pictures or it didn't happen.

'Nuff said.

(S+F, thanks for the thread.)

What does "1/2 cup beer, divided." mean?

Thanks or the recipes by the way.

Originally posted by irsuccubus
regretfully I developed a shellfish allergy in my late teens but some of those others sound amazing. Will definitely be adding them to the archives.

Shellfish allergy... better to Stick to a Monte Cristo

4 ounces cream cheese, room temperature
1/2 cup Christopher Ranch roasted garlic
2 tablespoons chopped Italian parsley
6 slices large, square white bread
1 pound thinly sliced rosemary or smoked Ham
5 ounces thinly sliced Swiss cheese
4 (8-inch) bamboo skewers
3 eggs
3 tablespoons milk
1/4 cup garlic-flavored olive oil
Honey-Balsamic and Apricot Syrup (recipe to follow)
Cream together cream cheese, roasted garlic and parsley. Spread 1/5th of the mixture onto the
first slice of bread. Top with 3 ounces ham and 1 ounce Swiss cheese. Top with another slice of
bread and repeat layering with cream cheese, ham, Swiss cheese and bread. Finish off the top
with the last slice of bread. Slide 1 bamboo skewer into 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.

Whisk together eggs and milk. Dip each sandwich skewer into the egg mixture, coat all sides well
and place on a separate plate. Heat olive oil on a griddle over medium heat. Place all of the
skewers onto the griddle and brown for approximately 2 minutes on each side.

Serve with Honey-
Balsamic and Apricot Syrup.
.
Honey-Balsamic and Apricot Syrup is made by...
2 tablespoons olive oil
1/2 cup small diced yellow onions
2 tablespoons Christopher Ranch chopped garlic
1/2 cup apricot preserves
1/4 cup honey
2 tablespoons white balsamic vinegar
2 teaspoons finely chopped rosemary

Heat olive oil in a small saucepan over medium heat. Add onions and sauté until translucent. Add
garlic and sauté for 1 to 2 minutes. Add remaining ingredients and let simmer for an additional 10
minutes. Remove from heat and place into a food processor or blender. Puree until smooth.
Serve with Monte Cristo sandwiches.

Yeah Shellfish allergy's suck... Stick to a good old fashioned Monte Cristo

Originally posted by emaildogs
What does "1/2 cup beer, divided." mean?

Thanks or the recipes by the way.

It means... a little for me... a little into the pot... a little more for me... and little sprinkle over there then just drink whatever's left....

Just kidding... it means use half now and half later...

or

save it and make

Welch Rarebit

2 eggs, thoroughly beaten
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 pound aged cheese
Beer
Combine eggs, Worcestershire sauce, salt, black pepper and red pepper. Stir this mixture
thoroughly. Set aside.
Put about 1/2 to 3/4 bottle of beer in a large saucepan. Add cheese immediately. Cook very
slowly, stirring constantly until cheese begins to thicken. Add the egg mixture. Stir rapidly until it
thickens to suit your taste.
Serve over toast points or on saltines with thinly sliced Bermuda onion for a quick, light supper.

Oh man.....I just finish to eat and you made feel hungry again. I only read the first one, I must try that brandy mayo. Now let me print all that.

OMG drooling at the baked beer burger!

That sounds so good!

These all sound tasty. Now between my friend and I talking about pizza types and this Im starving and going to go get some pot pie I made last night lol.


Thanks for these!! My roommate will like this one too!

Daddybare not my recipe but this is how to make a shrimp po-boy.

a po-boy is a submarine type sandwhich which was invented in NEW ORLEANS around 1929.

try using a remoulade instead of using mayo is more authentic for the shrimp.

Another version is roastbeef, ham, chicken, but they use mayo for these except for the roastbeef. in which they use the gravy it was cooked in.

Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp's)
Directions
Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup
------------------------------------------------------------------------------------
Remoulade Sauce


Ingredients
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Directions
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.


let me know what you think! Enjoy and thanks again for the great recipes.

You're making me all hungry now.

Thanks for the recipes. Will give it a try.