Category Archives: Sandwiches

Tomato and Cheddar on an English Muffin



Tomato and Cheddar on an English Muffin

I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli.  Alex has created the most mouth-watering sandwich!!  (I have slightly adapted it.)  I can’t wait until my tomatoes are ripe in my garden.

  • 1 Thomas’ English muffin, split open
  • Butter
  • 1 (3/8-inch-thick) slice tomato
  • Kosher salt and cracked black pepper, opt.
  • Pinch of sugar, opt.
  • 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)

Toast the English muffin until it is lightly browned.  Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.

Season the tomato slices with salt, pepper, and sugar, if using.

Layer the cheese on the bottom half of the muffin.  Top with the tomato.  Put the muffin top over it and press down until some of the juice leaks out of the tomatoes.  Close your eyes.  Pretend you’re eight year old.  Enjoy.

Serves 1.

“We are shaped and fashioned by what we love most.”


Hot Tuna Melts



Hot Tuna Melts

This is like a hot tuna salad sandwich.  So yummy!!  I was making these for 6 people so I tripled the recipe.  They all got gobbled up!

  • 1/3 cup mayonnaise
  • 1/4 cup sliced pimiento-stuffed Spanish olives, drained
  • 3 hard-cooked eggs, chopped
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons finely chopped onion
  • 1 (5-oz.) can solid white tuna in spring water, drained and flaked
  • 2 English muffins, split and lightly toasted
  • 4 sharp Cheddar cheese slices

Preheat broiler with oven rack 5 1/2 inches from heat.  Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend.  Spoon on muffin halves; place on a baking sheet.

Broil 2 minutes.  (I left mine in for about 5 minutes.)  Top each with a cheese slice; broil 1 more minute or until cheese melts.

Makes 4 servings.  (I think it makes 2 servings.)

“Remembering Christ’s death gives us courage for today and hope for tomorrow.”

Bacon-Cheese Dogs


baconcheesedogsBacon-Cheese Dogs

  • Hot dogs
  • Bacon (not thick sliced)
  • String cheese (or similar stick cheese)

Slice cheese lengthwise into four pieces.  Cut a slit in each hot dog, from one end to the other, without cutting through the bottom.  Insert one piece of cheese into the slit of each hot dog.  Wrap in bacon; secure with toothpicks.  (I didn’t because I grilled them in my grill pan in the house.)  If grilling outside, you will want to use the toothpicks.

Grill until bacon is cooked through.


“Living for God begins with resting in Him.”

Submarine Sandwiches


submarinesandwichesSubmarine Sandwiches

My grandkids are addicted to Subway, so my daughter started making these for them.  After one bite, they said they will never go back to Subway again.

  • French bread or Hoagie rolls, buttered
  • Lettuce, shredded
  • Hard salami slices
  • Tomatoes slices
  • Swiss cheese slices
  • Boiled ham slices
  • Provolone cheese slices

Sub Sauce

  • 4 tablespoons wine vinegar
  • 4 tablespoons vegetable oil
  • 1 teaspoon garlic salt

Assemble sandwiches and drizzle sub sauce over the top.

These are sooooo good!

“Light up your world with an act of kindness.”

Smoked Salmon Spread


smokedsalmoncreamcheeseSmoked Salmon Spread

Serve this as an appetizer with bagel chips, or just make a bagel sandwich.

  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon kosher salt
  • 1/4 lb. (4 oz.) smoked salmon, minced

Cream the cheese in an electric mixer until just smooth.  Add the rest of the ingredients except smoked salmon and mix.  Then add the smoked salmon and mix well.  Chill and serve.

“The God who created a way for our salvation can certainly see us through our daily trials.”


Coney Sauce


coneysauceConey Sauce

This makes a large batch, but I like to freeze it so I have it for a quick meal.

  • 3 lbs. ground beef, browned and drained
  • 1 (28-oz.) can tomato puree
  • 1 cup chopped onion
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper, opt.
  • 1 teaspoon garlic powder

Brown and drain grease off beef.  Add the rest of the ingredients.  Bring to a boil and then turn down to simmer, cover and cook for about an hour.

Makes enough sauce for about 20 hot dogs.

* When I brown my ground beef, I use a fork to break it up.  A fork makes it very fine and you don’t have clumps of beef.

“One day God will put everything right.”


Ham ‘n’ Turkey Roll-ups



Ham ‘n’ Turkey Roll-ups

Wraps are my new sandwich of choice right now.  Very quick and easy lunch.  They would also be good with a bowl of soup.

  • 1 (8-oz.) container onion and chive cream cheese spread
  • 1/2 cup chopped bottled roasted red bell peppers
  • 6 (8-inch) flour tortillas
  • 3 cups firmly packed baby spinach leaves
  • 12 oz. sliced lean deli ham
  • 12 oz. sliced deli turkey breast

Stir together cream cheese and peppers in a small bowl until smooth.

Spread about 1/4 cup cream cheese mixture evenly over 6 tortillas.  Place 1/2 cup spinach on each tortilla.  Top evenly with ham and turkey slices.  Roll up jelly-roll fashion, and cut in half.  Secure each half with a wooden pick.

Serves 6.

“Often the best comfort is just being there.”