COUNTRY RIB SANDWICHES
Perfect for a weekday dinner or cozy weekend meal, this recipe makes fall-off-the-bone tender meat with delicious flavor. -Margaret Luchsinger, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onion in a 3-qt. slow cooker; top with ribs. Combine the ketchup, plum sauce, chili sauce, brown sugar, celery seed, garlic powder, liquid smoke if desired, and allspice; pour over ribs., Cover and cook on low for 6-7 hours or until meat is tender. Shred meat with 2 forks. Serve on rolls.
Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 713mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 26g protein.
COUNTRY SANDWICH
Whether you're in the country, the city or the 'burbs, this hearty sandwich, filled with turkey, ham and Provolone cheese, is sure to satisfy.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut off top of baguette; set aside. Hollow out inside of baguette bottom, leaving 1/2-inch-thick shell. Brush inside of shell with 2 Tbsp. dressing.
- Combine vegetables and remaining dressing. Spoon into bread shell; top with layers of meat and cheese.
- Cover with top of baguette.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
FARMHOUSE WHITE SANDWICH BREAD
A soft yet hearty, high-rising sandwich loaf that uses everyday ingredients for a versatile, easy-to-make white bread.
Provided by Katie Shaw
Categories bread
Time 3h15m
Number Of Ingredients 6
Steps:
- Add all ingredients to the bowl of an electric stand mixer or to a large mixing bowl. Combine until a dough is formed that holds together and does not stick to the sides of bottom of the bowl. If it seems too dry and crumbly, add more water a teaspoon at a time. If it's too sticky, add more flour.
- Knead the dough by machine or hand for ten to fifteen minutes, until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears). If using a stand mixer, allow the machine to rest every five minutes.
- Shape the dough gently into a ball and place into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise 60 minutes, until it is puffy and has doubled in size.
- Gently stretch the dough into a rectangle, with the short side of the rectangle as long as the long side of the loaf pan you will be using for baking. Tuck in the corners and top of the dough, and roll into a long. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
- Cover with heavily greased plastic wrap and place in a warm place to rise again, until the dough rises to be one inch above the top of the loaf pan. When it is ready, preheat the oven to 350 degrees. Generously flour the top of the loaf with flour.
- Bake at 350 for 45-50 minutes, until the dough is 200-210 degrees internally and sounds hollow when tapped. Remove from loaf pan and allow to cool fully on wire rack. Bread stays fresh 2 days at room temperature, or 2 months frozen.
Nutrition Facts : Calories 129 kcal, Carbohydrate 26 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
COUNTRY HAM SANDWICHES
"This yummy sandwich is perfect for lunches or a quick weeknight dinner when there's no time for a big meal," says Jennifer Parham from Browns Summit, North Carolina. Smoked cheddar and a creamy garlic-infused spread lend special appeal to this easy hand-held. -Jennifer Parham, Browns Summit, North Carolina
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, sour cream and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham and lettuce. Top with remaining bread.
Nutrition Facts : Calories 538 calories, Fat 30g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 1323mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 8g fiber), Protein 28g protein.
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- South: St. Louis Gerber Sandwich. If you're unfamiliar with the Gerber, let us break it down for you: This open-faced ham and provolone cheese sandwich makes use of crusty French bread lathered with garlic butter.
- South: Pimento Cheese Sandwich. A southern picnic staple that gets its bite from Cheddar cheese and chipotle peppers, this version gets some extra twang with crispy fried green tomatoes layered between grilled bread.
- South: Shrimp Po'Boy. Straight out of New Orleans, this Louisiana classic features fried shrimp drenched in a spicy rich remoulade sauce served on a buttered bun.
- South: Kentucky Hot Brown Sandwich. First served at Louisville's Brown Hotel, this broiled, open-faced sandwich is piled high with turkey, bacon, tomatoes and cheese sauce.
- South: Muffaletta Sandwich. Anyone who has ever visited New Orlean's Central Grocery knows how delicious this mashup of deli meats and olive salad spread is—attempt to recreate the magic at home with this recipe.
- Northeast: Chicken Spiedie Sandwich. Local to Binghamton, New York, the chicken for this sandwich is marinated (here with lemon, olive oil, and herbs), grilled to perfection, and presented on soft Italian bread.
- Northeast: Beef on Weck. Another New York state original, this is not your standard roast beef sandwich. Rare, thin-cut beef gets a special kick from horseradish and the kummelweck roll, topped with salt and caraway seeds.
- Northeast: Lobster Roll. Whether you think the country's best lobster rolls hail from Maine or Connecticut, there's no denying these seafood sandwiches are delicious.
- Midwest: Breaded Pork Tenderloin Sandwich. Pork tenderloin is pounded thin and coated in batter made extra crunchy with crushed Saltines and panko crumbs, then fried to make this tasty sandwich, which is especially popular in Indiana.
- Midwest: Chicago-Style Italian Beef Sandwich. This hearty sandwich features a blend of slow-cooked, shredded beef, giardiniera and red peppers, topped with mozzarella cheese on Italian bread.
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- Meatball Sandwich. View Recipe. This Italian-style sandwich serves up savory meatballs seasoned with garlic, parsley, Italian seasoning, and Parmesan cheese inside a baguette for a hearty sandwich that recipe-reviewer Michelle says is "easy, excellent, and kid-approved."
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- Croque Madame. View Recipe. The classic "Mrs. Crunch!" This decadent French ham and melty cheese sandwich is topped with a fried egg. It reminded recipe-reviewer DarkFyre of a recent trip: "I had this when I went to Versailles and the recipe turned out almost exactly the same way."
- Lobster Rolls. View Recipe. This classic New England sandwich is "best served on a regular ol' hot dog bun, which I prefer grilled," says naples34102. The only thing that'll keep you from making these every night is the price of lobster!
- Chicken Pesto Paninis. View Recipe. Crispy focaccia bread toasted with pesto melty goodness inside — it's tough to go wrong with this Italian favorite. For even quicker preparation, Denise recommends "a rotisserie chicken from the grocery store."
- Mexican Tortas. View Recipe. This Mexican sandwich has the works — thin-cut round steak, pinto beans, pickled jalapenos, sliced avocados and tomatoes, shredded lettuce, chopped cilantro, and crumbled queso fresco.
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