Quick Recipes and Easy

100 Ways To Make The Most Laid Back Meal… “A Sandwich”

Are you like me? Always on the go? Only have time for a quick bite? Sandwiches are usually my meal of choice. Simple to make, unaggressive, friendly and goes with any beverage. Unfortunately I have made so many sandwiches lately, I can do them in my sleep (sometimes I do) only to be horrified during lunchtime at work that I have now made the same sandwich for two straight weeks.

If you can relate, don’t despair, I have brought a few teasers to get you the week.


1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12″ x
5″ bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.

Stir together cream cheese, walnuts, green onion and garlic. Set aside. With
seraded knife, slice top off the bread. Cut down around loaf edge about 1/2″ from
the side and bottom crust. With a fork pull out the interior bread. Butter the cavity
and top slice, line the cavity with ham so that slice overlaps sides. Top with half
the spinach then half the Swiss cheese. Spread cream cheese mixture over
Swiss cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese
and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap
bread in foil. Chill several hours. Slice and serve.


1 can Pillsbury quick crescent dinner
1 can sm. chunk style ham (Hormel)
1/3 c. crushed pineapple, drained
1/2 c. shredded Monterey Jack cheese
1/4 c. diced green pepper

Press dough into 4 rectangles (7×4 inches). Place dough on ungreased cookie
sheet. Press perforations to seal. In a bowl mix ham, pineapple, cheese and
green pepper. Evenly divide mixture into rectangle; fold over to cover. Bake 13-
18 minutes or until golden. Serve with fruit salad or tossed salad or a cup of


1 lb. well-trimmed boneless beef top
sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes
1 tsp. each garlic powder,
lemon-pepper and char-grill
2 tbsp. butter (divided)
1 med. onion (sliced thin)
1 each lg. green and red peppers (cut
into rings)
2 (6 inch) pita bread rounds (cut
into halves)
Tomato wedges
Parsley sprigs

Place steak cubes in a small bowl; sprinkle with garlic powder and lemon-pepper
seasoning. Set aside. Over medium-high heat, sprinkle char-grill seasoning into
a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5
to 7 minutes, turning once. Remove beef cubes to heated platter to keep warm.
Add reserved butter to same skillet and melt. Add onion and pepper rings. Stir fry
3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon
beef cubes inside and outside of rings.


1 piece toasted bread
Lettuce, shredded
Onion, thinly sliced
Tomato, thinly sliced
Cover this with cheese sauce, topped with two or three pieces of crisp bacon.

2 tbsp. butter, melted
2 tbsp. flour
Salt and pepper
Add one cup of milk. When thickened, add 1 cup grated cheese. Cook until thick,
stirring all the time.


4 boneless chicken breast halves (1
lb.), skinned
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. olive oil
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 clove garlic, crushed
Dash of pepper
Vegetable cooking spray
1/2 c. (2 oz.) shredded part skim
Mozzarella cheese
3 tbsp. finely chopped green pepper
3 tbsp. finely chopped sweet red
2 tbsp. finely chopped onion
4 curly leaf lettuce leaves
2 whole wheat hamburger buns, split

Trim excess stout from chicken breast halves. Place chicken between 2 sheets of
wax paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Place chicken breast halves in a shallow container. Combine lemon juice and
next 6 ingredients, stirring well. Pour over chicken. Cover and marinate in
refrigerator 2 hours. Remove chicken from marinade, reserving marinade.
Arrange chicken on a grill coated with cooking spray. Grill 6 inches over hot coals
15 minutes, turning and basting with reserved marinade every 5 minutes.
Remove chicken from grill, and sprinkle with cheese. Set chicken aside, and
keep warm. Coat a medium skillet with cooking spray. Place over medium heat
until hot. Add green pepper, sweet red pepper, and onion. Saute 2 minutes or
until tender. Remove from heat. Place lettuce leaves on 4 bun halves. Place
reserved chicken on lettuce leaves. Top each bun half with 2 tablespoon pepper
mixture. Yield: 4 servings

I hope you like them….Delight in

If you would like more sanwich recipe grab a free copy of “100 America’s Favorite Sandwiches” recipdownloadz.com here

Tags: Fruits And Vegetables, Flavors, today show, high blood pressure, food, Health Benefits, tasty, my recipes, low stout recipes, food what

About the Author

has written 10297 stories on this site.

Write a Comment

Gravatars are small images that can show your personality. You can get your gravatar for free today!

Copyright © 2018 Quick Recipes and Easy, Gourmet Food Recipes, Gourmet Food Blog. All rights reserved. Crawler and visitors tracking tool for webmaster-SEO script - Outil de suivi des visiteurs et des robots pour webmaster Google bot last visit powered by PrMania.Net
Powered by WordPress.org, Custom Theme and Free web submit and Health Clubs Fitness
Doctor consultation canada pharmacy %{^& buy viagra professional contact us or toll free.