Make Ahead Sandwiches Food

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

MAKE-AHEAD SANDWICHES

Steps:

• In a saucepan, add the beef, onion, and garlic; cook and crumble up the meat until the meat is not pink; drain.
• Add in the ketchup, pickles, salt, pepper, and hot sauce; stir and heat through.
• Add in cheese; stir to combine.
• To serve immediately: spoon 1/3 cup mixture into buns and serve.
• To freeze and serve later: Fill buns with 1/3 cup mixture; wrap individually in heavy-duty foil; seal tightly; will freeze up to 3 months.
• To use frozen sandwiches: Bake at 400° in foil for 30-35 minutes or until heated.

MAKE-AHEAD SANDWICHES

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, pickles, salt, pepper, garlic powder and pepper sauce; heat through. Stir in cheese. , Place about 1/3 cupful on six buns; serve immediately. Cover and refrigerate remaining meat mixture until cool. , Fill the remaining buns; wrap individually in heavy-duty foil and seal tightly. Freeze for up to 3 months. , To use frozen sandwiches: Bake in foil at 400° for 30-35 minutes or until heated through.

MAKE-AHEAD BACON AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a drinking glass to cut out 6 rounds. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of bacon, one slice of Cheddar and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

MAKE AHEAD TENDERLOIN SANDWICHES

Steps:

• Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes. Will cook to medium rare - 145 degrees.
• While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
• When meat is done, let rest at least a half an hour. I've let it sit overnight. Using an electric knife, slice meat into thin slices, piling several slices onto each bun. Put buns on a jelly roll pan lined with parchment paper. Cover with foil and put in fridge until ready to cook. Put a damp towel over buns. Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
• Serve to a party or any kind of gathering and step back for the stampede!
• If there are any left, freeze individually for quick snacks or small meals. FANTASTIC!
• Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!), or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.

MAKE AHEAD BREAKFAST SANDWICHES

Steps:

• Bake biscuits according to package directions.
• While biscuits are baking start browning sausage.
• In a mixing bowl combine eggs dry mustard and pepper.
• Add egg mixture to the browned sausage and cook until eggs are done.
• After biscuits have cooled cut them in half and spread with butter.
• Sprinkle buttered biscuits with garlic salt (DON'T add the salt to the eggs while they are cooking, the salt will make the eggs rubbery).
• Cut cheddar cheese slices into fourths.
• Put one fourth of cheese slice on bottom half of biscuit.
• Spoon a small amount of cooked egg and sausage mixture onto the bottom half of each biscuit (on top of cheese).
• Place another fourth of a cheese slice on top of the egg and sausage mixture (putting the cheese on this way "glues" the sandwich together when it is reheated).
• Place top of biscuit onto sandwich.
• Wrap each sandwich in wax paper and put them in large freezer bags.
• Place them in the freezer.
• To reheat, leave sandwich in wax paper and microwave on high for approximately one minute to a minute and a half.