Hot Roast Beef and Provolone Subs page ~ 68

After all the sweet and sugary posts I thought you could use a delicious savory option. These sandwiches are always a hit. This really is on the table in no time! The recipe calls for 6 inch subs, but I just used some bread shaped like hamburger since that is what I had.
You saute' the onions then simmer them in beef broth, then add the meat in for a few minutes while you broil some cheese on the bread...
Once you put it all together you get this yummy looking sandwich! Serve the broth on the side to dip the sandwich in as you eat. I ate the leftover one cold the next day and thought it tasted great! --Carissa

Crispy Bakes Monte Cristos ~ page 65

These are fun to make--they are easy, but deliciously different--a wonderful way to pump up a sandwich. Serve them with a fruity syrup. (I used a peach jam my daughter-law, Julia, made...that didn't quite set, so was perfect for syrup!) A sifting of powdered sugar on top is nice too.

Set up an assembly line with your bread, cheese, meat, crispy rice cereal, and egg and milk mixture.

After you make your sandwiches, cut the crusts off.

I cut this recipe in half for two people. I did run short of the crisped rice for my last sandwich half, as you can see. But that is easy to fix: just pour out some more cereal! Be sure to wet and coat all the sides of each sandwich half, not just the top and bottom.

Here are my sandwiches, ready for the oven. One last note...I made these on the healthy side with whole wheat bread, but they would be very delicious from a nice white bread like Pepperidge Farm. And one more optional step for special occasions when you are ok with a few extra calories: drizzle the tops with melted butter before browning in the oven. I didn't do this on these, and they were still great, but probably for company, I would use the white bread and butter, just to make them snazzier. Either way, this is a great sandwich.

Ranch Chicken Salad in a Pita ~ page 71

I am short on pictures, but this recipe is big on taste. I didn't get a pic of the ranch chicken in the pita...so maybe next time I will post that. This dish is super easy, super cool, and super delicious! If you look in the cookbook, you see there are no proportions given...which makes this easy to do your way with what you have around. I didn't have the wild rice mix I like to use, so I used white jasmine rice. I also added some spinach leaves and chopped yellow pepper, just because I had them. I didn't notice till after the meal, that I forgot the grated cheddar cheese! But I don't think anyone missed it. This was still wonderful. We ate the cold leftovers for dinner, and they were just as good--maybe even better! This is a great dish to make ahead and serve company for a casual summer meal. The pita pocket bread will make it look special. ~Janice

Italian Chicken Sandwiches ~ page 69

This isn't your typical chicken salad. The food processor makes this so fast to make, all you do is marinate the chicken, saute', then process with bacon...how much easier do you want? The meat has so much flavor you don't have to chop onions, or celery, or anything else you would normally put into a chicken salad.

Don't skip the bacon, it is important for the overall flavor!

I almost bought croissants like the recipe called for, but I was after a lower fat sandwich. This was actually made on my Rosemary Garlic Focaccia Bread from page 288, but any sandwich bread will do. Give this recipe a try, it makes alot, so it feeds a crowd. --Carissa

Creamy Pimento Cheese Spread ~ page 18

Pimento cheese sandwiches say "summertime" to me. This Pimento Cheese Spread is light and cool and so easy to make from scratch. (Try pairing it with our Pesto Tomato Soup, pg. 52.)

The two unusual ingredients are the small amount of cream cheese, so the spread is creamy without being too "mayonaisey," and the addition of a few green olives which gives a bright twist.

A small amount of the grated cheese is blended with the cream cheese, olives, pimentos, some mayo. and the spices. Then the remaining grated cheese and more mayonnaise is blended in by hand.

Delicious! I love this stuff!

Spicy Hot Turkey Wrap~ p.74

These are sooooo good! Perfect for a quick Sunday lunch right after church because the preparation time is . My two year old took one bite and exhaled a long drawn out, "mmmm. mmm. m. Mommy, this is sooo duh-lish-us!". As she wiped her mouth with her forearm.
The adobo sauce in with the slaw gives it just enough kick to pack a little punch and make it more interesting, but not enough heat to make it intolerable. Loved it!!

Spicy Hot Turkey Wrap ~ page 74

These wraps are so fast and easy! You can have dinner on the table in no time! Below is the tortilla being warmed up in a grill pan, it leaves nice grill marks.

Here is the spicy cole slaw, if you didn't want the "heat" then just add plain dry cole slaw to your wrap, that is what I did with my little girls.

This is what the little "piles" of meat and cheese look like in the skillet.

Add the meat to the tortilla, then spread the slaw on top of that. Then roll that goodness up!

Even picky eaters will like this. --Carissa

Chicken Focaccia Sandwiches ~ page 64

My family is temporarily living in a small 2 bedroom apartment for 5 months while my husband is stationed in a different city for "temporary duty". We brought the minimum when it came to everything, so we're working with all kitchen supplies that were available from the family services loan locker on base. My main concern with lacking kitchen supplies was that I wanted to make sure I was still able to make most of the recipes in this cookbook, since it is the ONLY cookbook I brought with me. I am pleased to announced that it hasn't hindered me yet.

This recipe was great! I actually modified it just by toasting it in the the (borrowed) George Foreman grill to make it into a panini. I was very pleased with the results. I also added avacado the 2nd time I made it and I loved it even more, but I've yet to find a recipe that avacado doesn't improve. :-)

I will miss my kitchen aid mixer (among many other things), but I did manage to fit my fancy blender into the back of the van. I'm so glad I did! I knew I would need it to make baby food and many of your delicious sauces and dressings in the cookbook.

Here is what my red pepper sauce looked like: