Try these great sandwiches on game day, for a hearty lunch or serve with soup for a wonderful dinner!

Hot Sandwiches

The Grinder

1 green pepper, seeded and cut into rings
1 tomato thinly sliced
1 clove garlic, peeled and minced
2 tablespoons olive oil
1/4 of very thinly sliced red onion
1/2 pound ham, thinly sliced
1 14 ounce loaf French bread, split lengthwise
4 ounces thinly sliced provolone

Mix garlic with oil, salt and pepper to taste. Layer ham, tomatoes, onion and green pepper on bottom half of French bread. Drizzle oil mixture over the top, then add cheese. Cover with top of bread. Cut into fourths, wrap in foil and heat in a 350 over for about 10 minutes or until heated through.

Apple, Cheese and Ham Grill

8 slices cinnamon raisin bread
3 tablespoons honey mustard
4 ounces thinly sliced ham
1 medium apple, cored, thinly sliced into rings
4 slices Muenster or Cheddar Cheese
Butter or Margarine

Spread the four slices of the bread with the mustard, Then top with ham, apple rings, cheese and the other slice of bread. Butter both sides of the bread. Heat skillet or griddle and cook over medium heat, turning once, until bread is golden brown and cheese is melted (about 2-4 minutes).

Italian Steak Sandwiches

1/2 cup salad dressing (such as Miracle Whip)
2 medium green or red peppers, cut into strips
1/4 cup Italian dressing
1 pound thinly sliced roast beef
6 French bread rolls, split

Heat 2 tablespoons salad dressing in large skillet on medium heat. Add peppers, cook and stir 5 minutes or until tender-crisp. Remove from skillet, set aside. Add remaining salad dressing, Italian dressing and meat to skillet. Cook 5 minutes or until heated through. Fill rolls with mixture. Makes 6 sandwiches. You can also top finished sandwiches with Mozzarella or Provolone cheese.

Pork Pocket Sandwiches

1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 tsp. dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dillweed
2 pitas, halved
1 small red onion, peeled and sliced thin

Cut pork crosswise into thin slices. Slice them into strips 5x1/2 inches. Combine oil, mustard, lemon juice, garlic and oregano. Pour over pork slices, cover and refrigerate for 1 to 8 hours. Drain marinade from pork and roast slices in preheated 450 degree oven. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Divide pork among the four halves. Combine yogurt, cucumber, crushed garlic and dillweed. Use to top the sandwiches, along with the red onion.

Mexican Beef Sandwiches

3 pound boneless beef roast
1/2 cup chopped onion
2 tsp. fresh garlic, minced
1 16 ounce jar Picante Sauce or Salsa
4 tsp. chili powder
1 tsp. sugar
1/4 tsp. cayenne pepper or hot pepper sauce
12 hamburger buns

Heat oven to 325 degree. In Dutch oven place roast. Sprinkle with onions and garlic. Cover Bake 2 1/2 to 3 hours until meat is tender and shreds easily. This can also be done all day in a crockpot. Remove roast from pan; cool slightly. Set pan and drippings aside. Shred roast with fork, removing any fat. In pan with drippings, (or empty crockpot contents into large pan), place roast and all ingredients except buns. Cook over medium heat, stirring occasionally until beef mixture is heated through. Serve on Buns.

Ground Beef Steak Sandwiches

2 slices French bread (3/4 inch thick)
butter or margarine, softened
prepared mustard
1/2 pound uncooked lean ground beef
1/4 cup milk
1 tablespoon minced onion
1 tablespoon steak sauce
1/2 tsp. garlic salt
1/4 tsp. pepper

In a broiler, toast one side of two slices of bread.Spread untoasted sides with butter and mustard. In a small bowl, combine remaining items; spread evenly over buttered side
of bread. Broil 6 inches from heat for 5-7 minutes or until beef reaches desired doneness. Toast the other two slices of bread to use as a top for the sandwich. Makes 2 servings.

Hot Chicken Sandwich

4 Chicken Breast patties
2 English Muffins, split
1/2 cup each sliced green onions and
fresh mushrooms
1 can mushroom soup
1/2 cup milk
1/2 tsp. pepper
1/2 cup chopped tomato

Bake chicken patties as directed in oven until just done. Toast English Muffins lightly, place one pattie on each muffin. Saute onions and mushrooms in a tiny amount of oil, add soup, milk and pepper. Simmer, stirring constantly until heated through. Spoon
mixture over chicken and muffins, sprinkle tops with tomatoes. Serves 4.

Recommended Reading: I rarely entertain guests, but thanks to this book, now I can do it in style. My boyfriend invited several of his coworkers over for a cocktail party and I dazzled them with my wonderful, good tasting finger foods, hot and cold appetizers and pastas. They were all easy to make and fast, they looked so pretty and didn't last at all. This book has well over 100 different easy to make recipes, some of the wives are calling me and asking for my recipes... (courtesy: Amazon)

About the Author:
Brenda Hyde is a 38 year old wife and mother of two boys, 4 and 5 years old. She runs her online bookshop of out of print and collectable titles, designs her own site and still finds creative ways to cook on a budget!  Be sure to visit Brenda at Seeds of Knowledge, where you can share family memories at Tea Time, and explore The Treehouse to learn about backyard nature.

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