Stuffed Sandwiches Recipes

STUFFED SOURDOUGH SANDWICHES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

NEBRASKA'S STUFFED BEEF SANDWICHES

Steps:

• Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

STUFFED SAUTEED SANDWICHES, TWO WAYS

Steps:

• Preheat the oven to 375 degrees. Lay uncooked bacon on a baking sheet and bake until crisp. Get the salad ready for the adults.
• Meanwhile for the kids, remove the crusts from half of the bread and spread the bread with some peanut butter and top with either raisins, cranberries or slices of banana. You'll have 2 closed sandwiches which you should then cut into squares or triangles to create smaller bite sized pieces.
• For the adults, layer their bread with mozzarella and top with anchovies or capers and basil.
• Heat two skillets until warm, one with butter for the kids portion, the other with olive oil for the adults. Gently cook some garlic in the adult's portion as the oil is heating up.
• Dip the adults and kids sandwiches in the egg and let it soak up. Saute the kids portion in butter and the adults in olive oil; saute until crisp and warm; drain briefly on paper towels.
• Serve kids stuffed sandwiches with bacon and adults with salad.