BUNWICHES
Warm melted Swiss cheese and ham on buns with a wonderful spread. Great for quick cool weather lunches, can be made ahead and frozen or placed in the refrigerator for a couple of days.
Provided by PASOFANATIC
Categories Main Dish Recipes Pork Ham
Time 32m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the butter or margarine, mayonnaise, mustard, onion, and poppy seeds (if using). Season with salt and pepper. Spread a thin layer of the mixture over the cut sides of the buns. Place one slice of cheese on the bottom half of each bun, and top with a few slices of ham. Wrap each sandwich individually with aluminum foil. At this point, the sandwiches could be refrigerated or frozen in a plastic bag.
- Bake for about 8 minutes in the preheated oven, or until warm all the way through. If sandwiches are frozen, bake for 12 to 15 minutes.
Nutrition Facts : Calories 441.6 calories, Carbohydrate 23.8 g, Cholesterol 73.8 mg, Fat 28.3 g, Fiber 1.4 g, Protein 22.2 g, SaturatedFat 13.2 g, Sodium 1097.4 mg, Sugar 0.7 g
THE BEST HAM SANDWICHES EVER
This recipe was given to me by my mom and I made them the first time for a football party. Everyone liked them so much that I ended up making more that day. Now they are what I have to take everywhere. They are wonderful, easy to make, and are loved by everyone. You can't go wrong!
Provided by darcy_arend
Categories Lunch/Snacks
Time 30m
Yield 24 small sandwiches, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!
- *I have made these with turkey also and they are good. Not as great as the ham, but they are good.
Nutrition Facts : Calories 440, Fat 33.8, SaturatedFat 20, Cholesterol 128.7, Sodium 1545.3, Carbohydrate 2.8, Fiber 0.1, Sugar 0.8, Protein 30.6
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
SHAVED BEEF SANDWICHES
Make and share this Shaved Beef Sandwiches recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet on medium heat. Slice onion, add to heated skillet. Add garlic when onions become soft. Stir fry about 1 minute. Add shaved beef and brown stirring onions and garlic through meat, about 10 minutes.
- When meat is browned, add gravy, cover and reduce heat to low. Simmer for about 10 minutes. If you have too much liquid, uncover to reduce liquid.
- Serve on buns with horseradish mayonnaise.
Nutrition Facts : Calories 381.8, Fat 24.2, SaturatedFat 8.7, Cholesterol 99.9, Sodium 311.5, Carbohydrate 6.5, Fiber 1.1, Sugar 2.1, Protein 33.3
HOT TURKEY BUNWICHES
Put leftover turkey and hard-boiled Easter eggs to tasty use in these warm and buttery sandwiches. "Everyone in our family looks forward to these bunwiches," notes Patty Costantino of Canonsburg, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Spread butter over cut sides of each bun. Spread about 2/3 cup turkey salad over each bun bottom; replace tops. Wrap individually in foil., Place on a baking sheet. Bake at 375° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 645 calories, Fat 41g fat (13g saturated fat), Cholesterol 183mg cholesterol, Sodium 792mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.
CORNED BEEF BUNWICHES
Make and share this Corned Beef Bunwiches recipe from Food.com.
Provided by Bev. E.
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Open buns and remove the soft centers.
- Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well.
- Then fill the buns with this mixture and place the top back on.
- Wrap each sandwich with foil.
- Heat oven to 375 and place in oven on sheet for 25 minutes.
- These sandwiches freeze well.
- The soft centers can be cubed and seasoned for crutons.
Nutrition Facts : Calories 313.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 56.5, Sodium 1115.1, Carbohydrate 26.6, Fiber 1.2, Sugar 6.7, Protein 15.7
TANGY TUNA BUNWICHES
Ketchup and Worcestershire sauce lend a nice, tangy flavor to these quick tuna sandwiches from Brenda Biron in Sydney, Nova Scotia. "They're great for casual get-togethers, summer lunches or brown-bagging to work."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the tuna, mayonnaise, ketchup, lemon juice and Worcestershire sauce. Serve on buns with lettuce.
Nutrition Facts : Calories 336 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 917mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
THE BEST TUNA SANDWICH
Years ago, there was a deli in the town I worked and everyday faithfully, I would stop there for the Tuna sandwich (which was the best ever!) I became friends with the older lady that always worked the deli and she gave me the recipe. I will never forget what she told me.."The more colors in your Tuna, the better the flavor" sadly, the deli went out of business, but I never forgot her recipe. This tuna has lots of veggies in it, but if you dice them very small, it's so good! Remember, Tuna is a finicky meal.. too much mayo makes it watery and too little makes it dry and fishy.. be sure to use your best judgement and liking. (This recipe makes a lot) you can lessen it
Provided by D. Rose
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain tuna very well and add to large bowl
- dice all of the above very small as indicated and add to tuna.
- I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
- add a few shakes of black pepper and salt (opt).
- Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
- Hope you enjoy & agree this is one of the best Tuna Sandwiches!
Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 1.4, Cholesterol 50.1, Sodium 692.8, Carbohydrate 5.5, Fiber 1, Sugar 2.3, Protein 27.4
PULLED PORK SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Time 6h45m
Yield 12 sandwiches
Number Of Ingredients 17
Steps:
- If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
- Rub the pork
- Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
- Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
- Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
- Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
- Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
- Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
- Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
- Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
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