Sandwiches

1. Fried Peanut Butter & Banana Sandwich - Jessica Cantrell

2-3 ripe bananas
8 slices of bread
3/4 cup crunch peanut butter
3 tbsp honey
1.5 teaspoons of cinnamon
1/2 cup butter.

Topping: 1/8 cup sugar, 1/2 tbsp cinnamon

Melt 3 tbsp butter in frying pan, do not burn. Combine peanut butter, honey, and cinnamon in bowl, mix well. Slice bananas into 1/4 inch slices. Spread peanut butter mixture on 4 slices of bread and top with bananas. Cover with remaining 4 slices of bread. Spread butter on both sides of sandwich and grill until golden brown on both sides. For topping, combine sugar and cinnamon in shallow plate. Sprinkle over top of sandwiches. Cut diagonally and serve hot!
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2. Banana Bliss Breakfast Sandwiches - Cynthia Tarvin Ergle

•2Tbsp. Butter
•1Tbsp. firmly packed dark or light brown sugar
•1/4tsp. ground cinnamon
•1 large banana, thinly sliced
•4 slices crusty whole grain bread

Combine butter, brown sugar and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.
Also terrific with 1/4 cup sliced strawberries layered with bananas!
For extra special twist, sauté bananas in butter! Spread first, and then proceed as above!
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3. Hot Ham Hoagie -Cynthia Ergle


1/2 c margarine
2 T mustard
2 t Worcestershire sauce
8 (6 in) French bread loaves, split
8 Monterey Jack, cheese slices
16 ham slices

Combine margarine, mustard, and Worcesterhire sauce
Spread margarine mixture evenly over both sides of split bread
Put cheese clices on bread and then top with ham slices and top with other bread slice.
Wrap each sandwich in foil
Bake at 350 for 15 mins.

I know it sounds like a weird combo but its VERY good and goes great with soups!! I also put turkey slices on ours with the ham!!
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4. Pineapple & Cream Cheese Sands -Elizabeth Ergle Rinder

1 can crushed pineapple
1/2 cup crushed pecans
1 8oz cream cheese
2T sugar

Mix all ingredients and serve on bread
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5. Homemade Pimiento Cheese...with a kick- TJ Hutcherson


8 oz block of Extra Sharp Cheddar
8 oz block of Pepper Jack
4 oz jar of diced Pimientos
about 1/2 cup of Mayo

For best results, ALWAYS shred the cheese yourself...they add something to the prepackaged shreds to keep it from sticking together that just doesn't taste as good to me...

Shred cheeses, add mayo and pimientos (do not drain). If you like it more moist, just add more mayo. I like it a little thicker than you get prepackaged, so 1/2 cup is usually plenty for me. Refrigerate for at least an hour before serving.
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6. Ribbon Sandwiches-Billie Jo Brown


White bread – square shaped

Brown bread – square shaped
Mayonnaise
Pimento cheese
Deviled ham
Spread a thin layer of mayonnaise on one slice of white bread.
Spread a thin layer of pimento cheese on one slice of brown bread.
Put these 2 slices together.
Next, spread a thin layer of deviled ham on the other side of the brown bread.
Then spread a thin layer of mayonnaise on another slice of white bread.
Put this slice on to the deviled ham side.
Using and electric knife, cut the edge crusts off of the bread. Then cut the sandwich into 6 thin sandwiches.
*You can prepare these sandwiches ahead and freeze them for a short period of time by placing a damp paper towel between each layer of sandwiches.
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7.Pesto Grilled Cheese Sandwich : 2 slices bread-Elizabeth Ergle Rinder
1 tablespoon softened butter
1T pesto
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Spread outside of bread with butter. Inside put 1/2 of pesto on each slice of bread...placing the 2 slices of cheese and tomato in center.
On med-high heat, Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

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8.Peanut Butter & Marshmallow Sandwich-Elizabeth Ergle Rinder
2tablespoons peanut butter
2 slices bread
2 1/2 tablespoons marshmallow cream (such as Marshmallow Fluff®)

Spread the peanut butter onto one slice of bread. Spread the marshmallow creme onto the other slice. Place the bread topping-side-up onto a microwave-safe plate. Cook in the microwave on High for 30 seconds. Place the two halves together and serve
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9. Cucumber Sandwiches-Nancy Stewart Witt
Party pumpernickle bread
Packet of dried, italian salad dressing mix
2 tbs. of mayo
Cucumber, sliced
Dill Seasoning

Mix a packet of the dried, italian salad dressing mix with mayo. Spread this on the bread slices, then top with a slice of cucumber and a sprinkle of dill.
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10.Hawaiian Bread Sandwhiches: -Kara Palachuk
One round Kings Hawaiian Sweet Bread cut in half horizontally.

Filling:
16oz cream cheese
1/2 c purple onion
1/2 c bell pepper
1/2 c crushed pineapple
1/2 c chopped pecans

Remove top layer of bread, spread filling onto bottom half portion, replace top and slice into 2 inch pieces. GREAT for bridal or baby showers!!!!

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11.Rootbeer pulled pork sandwiches-Samantha James Workman

1 2½- to 3-pound pork sirloin roast
Salt and pepper to taste
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced

Sauce ingredients:
3 cups root beer*
1 cup tomato sauce
¼ cup brown sugar
2 tablespoons vinegar
¼ teaspoon cinnamon
1 dash ground cloves
1 dash allspice

8 to 10 hamburger buns, split (toasted, if desired)
Lettuce leaves and tomato slices (optional)

Directions:

1. Trim fat from meat. If necessary, cut meat to fit into a 3½- to 5-quart slow cooker. Sprinkle meat with salt and pepper; rub in. In a large non-stick skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, whisk together sauce ingredients in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.

4. Transfer meat to a cutting board or serving platter. Using two forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard cooking juices. If desired, line buns with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with some of the root beer sauce.

*Do not use diet root beer

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12.Taco Sandwiches-Samantha James workman

1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
½ cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced
6 slices cheddar cheese

Directions:

1. In a large skillet, cook beef over medium heat until no longer pink.

2. Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a ½-inch shell.

3. In a small mixing bowl, beat cream cheese and salsa until blended. Spread inside bread shell, set aside.

4. Drain beef. Stir in taco seasoning.

5. Layer lettuce and tomato in bottom of bread shell, top with beef mixture in cheese. Replace bread top.

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13.Ranch Fried Chicken Sandwiches-Samantha James Workman

4 boneless, skinless chicken breast halves (about 1 ¼ pounds)
Ranch dressing
Italian-Style dry bread crumbs
Olive or vegetable oil
4 sandwich rolls

Directions:

1. Preheat oven to 350 degrees F.

2. Prepare brown sugar baked beans according to recipe below place in oven.

3. While beans are baking, dip chicken breasts into dressing, and coat with bread crumbs.

4. Heat oil in a 12 inch skillet over medium-high heat.

5. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when cut through thickest part.

6. Serve on sandwich rolls