MAKE-AHEAD SANDWICH ROLLS
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 9
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 SAUCY SANDWICHES
I've made these sandwiches many times for luncheons and light dinners. They can be prepared ahead of time and popped in the oven when needed.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Trim crusts from bread. (Discard or save for another use.) In a medium bowl, combine chicken, soup, gravy, water chestnuts, pimientos, onions, salt and pepper. Spread on 12 slices of bread; top with remaining bread. Wrap each in foil and freeze. , To Prepare Frozen Sandwiches: In a shallow bowl, beat eggs and milk. Unwrap sandwiches; dip frozen sandwiches in egg mixture and then in potato chips. , Place on greased baking sheets. Bake at 325° for 50-60 minutes or until golden brown.
Nutrition Facts :
MAKE-AHEAD DAGWOOD SANDWICHES
You'll be the hero when you bring these stacked-high wedges to a gathering.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
- Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
- When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.
Nutrition Facts : Calories 520, Carbohydrate 40 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 3 g, TransFat 0 g
MAKE-AHEAD SANDWICHES
"I developed these 'fun buns' about 20 years ago when our four children were preteens," explains Marie Hass from Madison, Wisconsin. "Once they started high school, I kept some in the freezer for quick suppers when after-school activities kept them from eating with the rest of the family."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
MAKE-AHEAD SANDWICHES
This is adapted from an old TOH Quick Cooking recipe that has saved my tail many times. I keep them on hand in the freezer for those crazy busy times when I don't have time to cook.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 315.1, Fat 13.6, SaturatedFat 5.7, Cholesterol 49.6, Sodium 885.8, Carbohydrate 29.7, Fiber 1.2, Sugar 8.1, Protein 18.1
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- Pick ingredients that will stay fresh for several days. Some ingredients, like fresh mozzarella and other soft cheeses, start to go bad quickly, and some breads go stale within hours of being exposed to air.
- “Seal in” the freshness of the bread with condiments or butter. You might think that smearing your bread with condiments days in advance will make it go soggy, but that’s not always the case.
- And toast it for added insurance that it won’t get soggy. The toasted bread won’t remain crispy by the time you eat the sandwich, but it will prevent it from getting soggy.
- Store your sandwich in either plastic wrap or parchment paper. When it comes to storage, zip-top baggies and parchment paper are both great options — but it depends on what type of sandwich you’re making.
- Make sure your ingredients are as dry as possible. When it comes to assembling sandwiches in advance, moisture is your enemy. Make sure all of your ingredients are as dry as possible, including your lettuce.
- Pack chicken salad, tuna salad, and any other creamy filling separately. If you’re planning on prepping sandwiches with a creamy filling in advance (such as tuna salad, chicken salad, or smashed chickpeas), pack them separately.
- If you plan to store them for more than three days, freeze them. Sandwiches made with hearty ingredients like hard cheeses and deli meats are perfect candidates for freezing, but ones made with more delicate ingredients (such as soft cheeses) are not the best bet.
- Wait to add fresh veggies to freezer sandwiches until you’re ready to eat. Wait to add fresh vegetables (such as lettuce or tomato) to any sandwiches you store in the freezer until you’re ready to eat them.
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