3 Fillings For Sandwiches By Freda Recipes

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THREE FILLING SANDWICH



Three Filling Sandwich image

This is posted in response to a request. My aunt used to make something very similar to these at all family bridal showers & baby showers. They were very good. Prep time is an estimate. Depends on how fast with a pastry bag you are! Cook time is chilling time.

Provided by JillAZ

Categories     Lunch/Snacks

Time 3h

Yield 20 serving(s)

Number Of Ingredients 23

4 hardboiled egg, coarsely chopped
6 slices bacon, cooked and crumbled
1/4 cup mayonnaise
1 tablespoon fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
4 ounces cream cheese, room temperature
4 ounces shredded mild cheddar cheese
4 ounces shredded sharp cheddar cheese
1/4 cup mayonnaise
1 tablespoon chopped red bell pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 ounces whole stuffed green olives, drained
3/4 cup slivered almonds
1/2 cup chopped celery
1/4 cup mayonnaise
2 teaspoons chopped onions
2 loaves unsliced white bread (16 oz. each)
3 (8 ounce) packages cream cheese, softened
3 tablespoons prepared ranch dressing
2 tablespoons butter, softened
1 1/4 teaspoons prepared mustard

Steps:

  • For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
  • Pulse until well blended.
  • Set aside.
  • Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
  • Set aside.
  • Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
  • Set aside.
  • For sandwich loaves: Trim crusts from bread so that each side is flat.
  • Slice each loaf horizontally into 4 equal layers.
  • For each loaf, spread half of each filling between layers of bread.
  • Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
  • Do this on the plate or platter you will be serving them from.
  • In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
  • Add the ranch dressing and beat until smooth.
  • Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
  • In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
  • Spoon into a pastry bag that is fitted with a small round tip.
  • Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
  • Using a medium star tip, pipe shell borders around bottom.
  • Chill for 2 hours before slicing.
  • To serve, cut into 3/4 inch slices.

Nutrition Facts : Calories 454.6, Fat 31.9, SaturatedFat 14.4, Cholesterol 103.5, Sodium 858.2, Carbohydrate 30.2, Fiber 2, Sugar 3.4, Protein 12.7

SANDWICH FILLING



Sandwich Filling image

This is a delicious filling that is put onto hamburger (or hot dog) rolls and baked in the oven. Fantastic for a cold weekend day when the kids need a good lunch. This recipe came from my mother. It has been one of my favorite recipes for over 30 years.

Provided by Jim Cyberwolf Gaylord

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 8

Number Of Ingredients 10

½ pound lean ground beef
8 ounces tomato sauce
½ cup finely chopped onion
½ cup chopped black olives
¼ cup chopped pimento peppers
1 (8 ounce) can mushrooms, drained and chopped
8 ounces extra-sharp Cheddar cheese, shredded
1 ½ teaspoons chili powder
salt and ground black pepper to taste
4 hamburger buns, split

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir ground beef in a large skillet until well browned, about 10 minutes; drain fat. Place cooked beef in a large bowl. Stir in tomato sauce, onion, black olives, pimentos, mushrooms, Cheddar cheese, chili powder, salt, and black pepper.
  • Spoon sandwich filling on hamburger bun bottoms, spreading to the edges. Filling should be approximately 1/2" thick in the center of the sandwich.
  • Bake in the preheated oven until the edges start to bubble, 5-10 minutes. Turn oven to Broil and continue to cook until heated through, about 3 minutes.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 16.2 g, Cholesterol 49.5 mg, Fat 15.1 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 7.8 g, Sodium 663.4 mg, Sugar 2.4 g

EGG SALAD OLD FASHIONED SANDWICH BY FREDA



EGG SALAD old fashioned SANDWICH by Freda image

"Egg Salad Sands" to go with that Cup of "cream of Tomato Soup" I have Posted, Makes a great Combination. One of My favorites and a Thrifty meal. There are as many Versions as I have Recipes. Here Is My version.

Provided by FREDA GABLE

Categories     Sandwiches

Time 5m

Number Of Ingredients 9

FILLING FOR EGG SALAD SANDS
6 eggs boiled, peeled and chopped
1/3 - 1/2 cup mayo
1/4 C chopped onion (i have used red or white)
2 chopped green onions, with the white parts also
1/3 C chopped celery
1 Tsp mustard ( i use dijon mustard or yellow)
salt and pepper to your taste buds
6 slices bread ( your choice) makes 3 sands

Steps:

  • 1. Mix filling ingredients and Set aside.
  • 2. To make Sands; Spread Mayo on 2 slices of bread. add a layer of Filling, a layer of Lettuce, top with another slice of Bread
  • 3. Serve with Sweet,or Bread and Butter Pickles or Dill Pickles, Tomato Slices, and a cup of Hot Soup. Enjoy A great Meal. Can't get any better than this!!!

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