Sandwiches In Foil Food

FOIL SANDWICHES

Steps:

• 1. Fry bacon and onions until browned. Drain well.
• 2. Add ketsup and simmer for 5 minutes.
• 3. Spread each bun with cheese whiz. Add 2 slices of chipped beef and 2 tablespoons of bacon mixture.
• 4. Wrap each sandwich in foil. Place all sandwiches on a baking pan and bake for 15 minutes at 350 degrees.
• 5. After baking, these wrapped sandwiches may be kept warm in a slow cooker on low.

CAMPING SANDWICHES

Steps:

• Conventional cooking method: To make these at home, cook them over a gas burner. Hold the press directly over a medium-high flame and cook for 2 minutes, turning multiple times. The heat is more concentrated, so they cook faster than over a campfire.
• You'll need: Campfire, sandwich presses, foil-wrapped bricks
• Prep-Ahead Tip: Set the sandwich presses over the fire to heat up as you prepare the sandwiches so they're nice and hot when you're ready for some toasting action.
• Camping Sandwich Combos:
• Make other pressed sandwiches by stuffing a variety of camping leftovers into the sandwich, such as pulled pork with BBQ sauce; shredded smoked chicken and sliced green chiles; steak and peppers from fajitas; or ground turkey with Jack cheese, fire-roasted tomato salsa, and black beans.
• For a breakfast sandwich, try diced roasted potatoes and crumbled chorizo with shredded Cheddar and scrambled eggs.
• You can make dessert camping sandwiches as well. Slice them or serve whole: sauteed peaches and sweetened ricotta; peanut butter and strawberries; sliced apples and caramel sauce; roasted pineapple, bananas, and honey; chocolate chunks, marshmallows, and graham cracker crumbs; sliced ripe banana, brown sugar, and Nutella.
• Camping sandwiches can be prepared ahead of time and made in either square or circular presses-both work fine. Depending on your make and model, adjust the filling amounts so the sandwiches are full but not too full (or they'll ooze while being toasted). The fillings can vary, and it's a good way to utilize leftover chili, mac-n- cheese, and other ingredients when camping.
• For circular sandwiches, punch out the bread into 4-inch circles or the size of your sandwich press.
• Prepare a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a grilling rack so that it sits just above the coals. Place the presses on the grill so they heat up.
• Assemble each sandwich with the desired fillings, leaving a 1/2-inch border around the edges. Remove the presses from the hot grill, open, and spray with nonstick cooking spray. Place a sandwich in each press (it will sizzle-this preheating helps it form a nice crispy crust) and close tightly. Place on the grill and cook for 1 or 2 minutes per side. You can check the sandwich as it cooks by opening the press and checking the color-it should be golden brown and crispy on both sides when done. (Depending on how hot your coals are, you can also place the press directly on coals to make it cook faster-just keep an eye on it!) Be sure to use room temperature (versus cold) ingredients in the filling-otherwise lower the flame and toast the sandwich for a longer amount of time to sufficiently warm the filling.

BAKED HAM SANDWICHES

Steps:

• In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil. , Bake at 350° for 6-10 minutes or until cheese is melted. Freeze option: Freeze unbaked sandwiches up to 2 months. To use, preheat oven to 350°. Bake 30-35 minutes or until cheese is melted.

HOT ROAST BEEF SANDWICHES

Steps:

• Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun. Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!

GRILLED ITALIAN SAUSAGE SANDWICHES WITH PEPPER-ONION FOIL PACKS

Steps:

• To make the foil packs, tear two ~12" x 20" sections of foil. Fold each in half. For each piece, roll the sides adjacent to the fold tightly 3-4 times to make a pouch.
• Mix the sliced onions and peppers. Divide approximately between the two foil pouches. Add 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1 tablespoon of oil to each pouch. Fold the top of the pouch several times to seal. Refrigerate until use.
• Prepare charcoal grill for indirect heat. When the coals are hot and completely ashed over (white), add the sausages directly over the coals. Place the pepper-onion packs on the indirect heat side of the grill.
• Grill the sausages for 3-5 minutes each on 2 sides, or until browned (check to be sure they don't burn; see Recipe Note #1). Continue grilling, turning as necessary, until thoroughly cooked, an additional 8-9 minutes (total 15-18 minutes) to cook through. If you'd like to toast your rolls, move the sausages to indirect heat and toast the bread until lightly browned.
• To assemble the sandwiches, lay 1-2 slices of provolone cheese (if using) on the bottom of the roll. Add one hot sausage and ~1/2 cup of the pepper-onion mixture (see Recipe Note #2).

HOT SUB SANDWICHES

Steps:

• Heat oven to 400°F.
• Spread cut sides of rolls with dressing.
• Fill with remaining ingredients. Wrap individually in foil; place on baking sheet.
• Bake 15 min.

HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
• Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

BAKED HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich.
• Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
• Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
• Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
• Replace bun tops, wrap in foil.
• Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
• If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.

SANDWICHES IN FOIL

Steps:

• Combine all sandwich ingredients and mix well.
• Fill buns with mixture and wrap each sandwich in foil.
• Heat in a preheated 350 degrees oven for 20 minutes.
• Makes 8 sandwiches.

FOIL-PACKET GRILLED CHICKEN SANDWICH

Steps:

• Light up your grill and put it on medium to high heat.
• Place the chicken breast, green pepper and onion in piece of tin foil large enough to fold over and make a pouch. Pour the Beano's Original Submarine Dressing over the ingredients evenly, then close the pouch.
• Once your grill is hot, put the foil pouch on the grill until the chicken reaches 165 degrees internal temperature as measured with a meat thermometer.
• Shred the chicken and mix with the green pepper and onion.
• Put the mixture on the bottom half of the ciabatta bread and top with the cheese, allowing it to melt by putting the bread and chicken on the top shelf of the grill and shutting the lid for a minute.
• Put the top half of the bun on and enjoy!