GRILLED CHICKEN SNACKTIME SAM'ICH....aBigSAM
1 fillet chicken breast
1 dash of Cajun seasoning
2 slices of bread, buttered (or margarine) both sides
2 American cheese slices
2 Tbsp (more or less to taste) barbecue sauce
1 Tsp Miracle Whip or Mayo
Sprinkle chicken fillet on both sides with Cajun seasoning,
and fry in teflon pan or skillet with Pam
or other nonstick stuff on it until done to your personal satisfaction. Slice into bite size pieces on a plate.
Now grill the buttered bread slices on one side, flip, then put the cheeze slices on the upsides. Cover,
and grill a few moments more to warm the cheeze, then put the chicken chunks, barbecue sauce, and if
desired, some mayo. Cover, and grill some more until the cheese begins to melt.
Serve hot with pickle or green olives.
1-2# of Italian Sausage Links, cut to the length of the buns.
2-3 onions sliced
2-3 green peppers sliced
2 cloves of garlic, crushed
1 large or 2 small cans of crushed tomatoes
Dash of sugar
Salt and pepper to taste
Italian seasoning to taste
Shredded mozzarella and provolone cheese
Large Steak Rolls.
Pour a small amount of oil into a large deep frying pan and
brown the sausage, turning frequently.
Remove from pan and add the onion, pepper, and garlic and sauté slowly until nearly tender, adding
oil if needed. Add the tomatoes, sugar and seasoning. Add about a cup of water. Add the browned
sausage and cover and simmer for about an hour, adding water if needed. Remove the sausage and
cook the sauce until it is slightly thick..about like spaghetti sauce. Lightly butter and toast the rolls.
Place a piece of sausage on each bun, then cover with the sauce and veggies. Sprinkle with shredded
cheese and pop under the broiler for a couple minutes till cheese is melted. Eat and take a nap.
HE-MAN BURGER CLASSIC.... aBigSAM.
* 1/4-1/3# ground beef
* 1 Slice of vidalia or spanish onion, broken up into rings
* 1/8 green pepper, diced into fine pieces
* 1 English Muffin, toasted, lightly buttered, with dash garlic salt
* 1 thick slice of veleveta, american, or meltable cheeze of your choice
* 1 teas. wostershire sauce
* 2 tbsp. barbecue sauce
* 2 tbsp. butter or oleo
Grille ringed onions in frying pan until they're soft, flimsy,
and browned in butter or margarine,
then scrape to coolest edge of frying pan. Take ground beef, add diced green pepper, and make
into a patty. Fry in center of frying pan in a teas. of wostershire sauce until done. Put slice of cheeze,
grilled onions, and toasted english muffin slices on top, and continue frying on low until cheeze is melted.
Top with barbecue sauce and serve. Enjoy.
OPEN FACE ITALIAN BURGERS....Michelle Ball aka Shelly
1 lb. Ground Beef
8 slices diag. sliced bread
1 clove finely chopped (3/4" thick) garlic
1/4 Red onion-sliced thin
1/4 tsp. crumbled basil
4 oz. mozzarella-sliced
1/4 tsp. salt sliced black olives (garnish)
1/4 tsp. pepper
Gently mix beef, garlic, basil, salt, pepper in a med bowl.
Shape into 8 equal patties the size
of the bread slices. (Italian works best). Place on rack in baking pan. Place bread on baking
sheet, toast one side in preheated broiler about 1 min or less. Broil burgers 2 min. turn over and
broil 1 more minute. Place on toasted side of bread. Top with onion and cheese, return to broiler
for 1 minute to melt cheese. Garnish with olive slices. (cook tiny burgers quickly to keep moist & tender)
Serve immediately. Serves 4.
HOT INDIVIDUAL SUB SANDWICHES....irishladi
12 round Kaiser rolls (spring for the good stuff)
1 pound deli ham lunchmeat
1 pound hard salami lunchmeat
1 pound turkey breast lunchmeat
1 pound sliced mozzarella cheese
1/2 yellow onion, thinly sliced
1/4 cup Italian Dressing
Oregano (or Italian seasoning)
12 sheets aluminum
DIRECTIONS: Preheat oven to 350 degrees. Slice Kaiser rolls
and lightly brush 1 teaspoon of dressing
over each side. Divide the meat among 12 rolls and stack on bottom half of each roll using at least a few
slices of salami per roll. Add a few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle
lightly with oregano or seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer
looking wraps and pop in oven for 15 minutes. Serve warm right in the foil.