••••THE END OF SANDWICHES🥪🍅🥖🥗🧀🍞🥐🥑🍎🍓🥒🍔🥩🌭🍤!!••••

(Source: LinkedIn photos and google+ photos & Vicenzo’s Plate & keyingredient.con & bunsinmyoven.com & bbc.com & savingdessert.com & shewearsmanyhats.com & apinchofyum.com & betterhomesandgardens.com & Marilyn’s treats.com & Rick Van L)

••••THE END OF SANDWICHES!!

🥗🥪🍅🧀🥗🥪🍅🧀🥗🥪🍅🥗🥪🥗🍅🥪

••••SOUTHERN-STYLE FRIED FISH SANDWICH🐠🐟🍔🧀🍚🥗🥖🍞🐡🍋🍳🍎🥐🥛🌱🌿

(Source: google.com & key ingredient.com recipe & photos & David V. & QVC.com & prepared by David & In the kitchen with David qvc video)

••••SOUTHERN-STYLE FRIED FISH 🐡🐠🐟

••••SANDWICH!!

••••ENJOY THE VIDEO!!

• 🐡🐟🐠🐡🐟🐠🐡🐟🐠🐡🐟🐠🐡🐟
  🐠🐡🐟🐠🐡🐟🐠🐡🐠🐡🐟🐠🐡🐠

Ingredients:

Coleslaw:

• 1/3 cup mayonnaise
• 1/4 cup buttermilk
• 1/2 tsp celery salt
• 1/4 tsp ground black pepper
• 3 Tbsp white sugar
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 1 (1-lb) bag coleslaw salad mix

Herb Tartar Sauce:

• 1 cup mayonnaise
• 2 Tbsp dill pickle relish
• 3 Tbsp chopped chives
• 2 Tbsp chopped parsley
• 2 Tbsp freshly squeezed lemon juice

Sandwich:

• 6 (5.25-oz) fresh tilapia or flounder filets, cut in half
• 2 tsp salt
• 1-1/2 tsp ground black pepper
• 1-1/4 cups all-purpose flour
• 1-1/3 cups cornmeal
• 3 eggs, beaten
• 1/4 cup vegetable oil
• 6 kaiser rolls
• Herb Tartar Sauce (recipe below

Preparation:

1. To prepare the coleslaw, mix together the mayonnaise, buttermilk, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl. Add the shredded cabbage and carrots and gently toss until evenly coated. Refrigerate until ready to serve, at least 3 hours. 
2. To prepare the Herb Tartar Sauce, mix together all of the ingredients and refrigerate until needed, at least 1 hour. 
3. To prepare the fish, season both sides of the fillets with salt and pepper. 
4. Set up 3 separate bowls—one filled with the flour, one with the cornmeal, and one with the eggs. Dredge the fillets in the flour, then in the eggs, and then into the cornmeal.
5. Heat the oil in a large skillet over medium heat. Once the oil is hot, cook the fish filets in batches until golden brown, about 6–8 minutes, flipping them halfway through cooking. Remove the fish from the skillet and place on a paper towel-lined platter.
6. To assemble the sandwiches, spread about 1–1/2 tablespoons tartar sauce on each side of each kaiser roll. Place 2 fish fillets in each sandwich, spreading another layer of tartar sauce between the fillets. Serve immediately while fish is still warm, with the coleslaw on the side.
7. qvc.com

1. 🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡🐠🐟🐡

••••SLOW COOKER FRENCH DIP SANDWICHES☕️🥩🥖🍮🧀🥘🍷!!••••

(Source: bunsinmyoven.com recipe and photos and video & dinnerthendessert.com & tiphero video & completely delicious.com & foodnetwork.com & number-2-pencil.com & natashaskitchen.com)

••••SLOW COOKER FRENCH DIP 

••••SANDWICHES!!

••••ENJOY THE VIDEO!!

   SLOW COOKER FRENCH DIP SANDWICHES

PREP TIME: 5 MINUTES COOK TIME: 8 HOURS 10 MINUTES TOTAL TIME: 8 HRS 15 MINS SERVES: 8 ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

• 2 cans (10.5 ounces each) condensed French Onion Soup

• 1 can (10.5 ounces) Beef Consomme

• 3-4 pounds beef chuck roast

• 8 sandwich rolls

• 8 slices provolone cheese

 INSTRUCTIONS

Place the roast in a slow cooker. Pour the soup and consomme over the top. Cover and cook on low for 8 hours or high for 4 hours.

Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.

Transfer the beef to a pie plate and shred with a fork.

Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

Serve immediately with the sauce on the side for dipping.

NOTE: FRENCH DIP VARIATIONS:

••••CORNED BEEF, PROVOLONE AND SAUERKRAUT 

••••CHICKEN, PROVOLONE 

••••TURKEY, PROVOLONE 

••••PASTRAMI, PROVOLONE OR MOZZARELLA AND MUSHROOMS

🥖🥩🧀🍮🥖🥩🧀🍮🥖🥩🧀🍮🥖🥩🧀🍮

••••TEA SANDWICHES🥪🥗🍅🧀🍞🥐🥖🍎🥒🍗🍖☕️🍵🌰🥫🥩🍳🍮🧀🍋🌱!!••••

(Source: bbc.com recipe and photo & google.com & betterhomesandgardens.com & co.pinterest.com & bakelovegive.com & all about afternoons.com & bhg.com)

••••TEA SANDWICHES!!

less


than 30 mins

Cooking time

no cooking required

Serves

Serves 8-10

Ingredients

For the apple and cucumber sandwiches

• ½ lemon, juice only
• 1 apple, core removed, chopped into small pieces
• ¼ cucumber, finely sliced
• 200g/7oz cream cheese
• ½ bunch mint, chopped
• ¼ bunch flatleaf parsley, chopped
• 1 thin baguette, halved horizontally and lightly buttered

For the smoked salmon, caper and cream cheese sandwiches

• 150g/5½oz cream cheese
• ½ red onion, finely chopped
• 1 tbsp capers, drained, finely chopped
• 8 slices wholemeal bread, lightly buttered
• 8 slices smoked salmon

For the egg and caper mayonnaise sandwiches

• 4 free-range eggs, hard-boiled, peeled, chopped
• 3-4 tbsp mayonnaise
• 1 tbsp capers, drained, finely chopped
• salt and freshly ground black pepper
• 8 slices bread, lightly buttered
• small punnet cress

Method

1. For the apple and cucumber sandwiches, mix the apple with the lemon juice. 
2. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice.
   
   
3. Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. 
4. For the smoked 
   salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together
   

   

   
   

   

   in a bowl. 
5. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. 
6. Remove the crusts and cut the sandwiches into quarters.
7. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and capers together in a bowl. Season, to taste with salt and freshly ground black pepper.
8. Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. 
9. Remove the crusts and cut the sandwiches into fingers.
   

   

   
   

   

   
   

   

   
   

   

🥪☕️🥗🥒🥪☕️🥗🥒

••••CUBAN SANDWICH🐷🥪🧀🥒🍚🥖🍞!!••••

(Source: saving dessert.com recipe abs photos & Tricia)

••••CUBAN SANDWICH!!

          Cuban Sandwich Recipe

   Prep Time Cook Time Total Time

10 mins 10 mins 20 mins

Course: Main Course Cuisine: Cuban Servings: 4

Author: Tricia

Ingredients

1 loaf Italian, French or Cuban bread 1 ounce unsalted butter

1 ounce yellow mustard

8 slices Swiss cheese

6 slices sweet (honey) ham

6 slices dill pickles

8 slices roasted pork or pork tenderloin

Instructions

1. Remove the crusty top and bottom of half a loaf of Italian bread and cut in half (each piece should be about 6-inches long.) Cut the pieces in half lengthwise, and butter the top and bottom of the bread.

2. Generously spread mustard on the inside of each slice then layer 4 slices of Swiss cheese over the mustard. Divide the pickles, ham, and pork on the two sandwiches then top with the remaining Swiss cheese.

3. Preheat a non-stick skillet over medium heat and add the sandwiches. Reduce the heat slightly and cook until the bottom is lightly browned. Carefully turn the sandwich over and "press" the Cuban using a heavy skillet or other clean heat proof pan. Cook until the cheese is melted and both sides are browned.

4. Cut the sandwiches in half diagonally and serve with chips and a cold beer if desired.

Recipe Notes

A not-too-crusty Ciabatta loaf would work well here too. Use a panini press if you have one.

🧀🐷🥪🥒🧀🐷🥪🥒🧀🐷🥪🥒🧀🐷🥪🥒