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Sandwich Recipes

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1 Reviews
Chicago Italian Beef Sandwich
Chicago Italian Beef Sandwich Recipe bakes a rump roast seasoned with garlic powder, oregano, thyme, Tabasco sauce, Worcestershire sauce and black pepper then uses drippings to make a tasty gravy. Served on Italian rolls.
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1 Reviews
Ham Sandwiches
Ham Sandwiches Recipe are fantastically tasty and create warm ham sandwiches using Hawaiian rolls, Virginia ham, Swiss cheese, butter, Worcestershire sauce, garlic and onion powder and poppy seeds.
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1 Reviews
Italian Combo Grinder Sandwich
Italian Combo Grinder Sandwich Recipe makes a very flavorful grinder sandwich using bell pepper, onion, Italian salad dressing and bread, shredded iceberg lettuce, olives, tomato, cubanelle pepper, asiago cheese and other very tasty ingredients.
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1 Reviews
Copycat Primanti Brothers Sandwich
Anyone who has spent time in Pittsburgh probably has heard of Primanti Bros. The historic sandwich shop has been making its trademark fried-potatoes-and-coleslaw-topped sandwich since 1933.
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1 Reviews
Peppers and Italian Sausage Sandwich
Great taste which can be served as a sandwich or in a bowl with bread.
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1 Reviews
Peppers and Italian Sausage Sandwich2
This recipe makes a lot of sandwiches for a gathering. Reduce the portions of ingredients accordingly for smaller numbers of sandwiches.
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1 Reviews
Sloppy Joe Sandwich
This recipe is always a huge hit with the children, and with me also. Full of taste.
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1 Reviews
Barbecue Style Grilled Cheese Sandwich
Barbecue Style Grilled Cheese Sandwich Recipe creates the ultimate sandwich with white bread, cheese of choice, bacon, tomato, avocado and margarine served with a sauce of mayonnaise or Miracle Whip Dressing and salsa.
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1 Reviews
Chicken Mushroom Sandwiches
Chicken Mushroom Sandwiches Recipe uses minced cooked chicken, mushrooms, almonds, salad dressing and green olives to create a delicious chicken salad served on a bun.
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1 Reviews
Reuben Sandwich
This is a wonderfully tasty sandwich. Easy to make and so rewarding.
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For more interesting sandwiches, use different kinds of bread, even in the same sandwich.

To facilitate slicing and spreading of ordinary sandwiches, use day-old bread of firm texture.

For rolled sandwiches, use very fresh bread.

For very thin, dainty sandwiches, buy unsliced bread and cut with a razor-sharp knife into slices not more than 1/4 inch thick. If many sandwiches are to be made, sharpen knife frequently.

When a lot of sandwiches are to be made without crust, cut the crust from the loaf before slicing. Incidentally, sandwiches will stay moist longer if the crust is left on and there'll be no waste.

Cream butter or margarine until softened before spreading. Never melt butter. To facilitate creaming, keep butter at room temperature for about an hour.

Butter prevents the sandwich from becoming soggy when a moist filling is used.

For savory sandwiches, soften butter with mayonnaise; for sweet sandwiches, with a little cream or whipped cream.

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