Reuben Sandwiches
1/3 cup mayonnaise or salad dressing
1 tablespoon chili sauce
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained
Mix mayonnaise and chili sauce; spread on 6 slices bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.
Dip 'N Dunk Steak Sandwiches
Pan fry desired number frozen 2-ounce beef cubed steaks over medium-high heat, turning to brown both sides. (If using 4-ounce beef cubed steaks, melt 1 tablespoon shortening in skillet before cooking steaks) Season with salt and pepper. Remove steaks; keep warm.
To make gravy, drain fat from skillet. For each serving, pour about 1/3 cup water into skillet. Heat to boiling, scraping brown particles from bottom of skillet. For each cup of water, stir in 1/2 teaspoon seasoned salt or 1 teaspoon instant beef bouillon.
Set oven control at broil and/or 550 degrees. Place desired number of buttered 1/2-inch slices French bread or hamburger bun halves on ungreased baking sheet. Sprinkle bread with garlic salt. Place sheet on broiler rack about 4 inches from heat; toast until golden brown.
Place steaks between toasted bread slices; cut in half. Serve gravy in individual small bowls. Each person can "dunk" his sandwich or pour gravy over it.
Mushroom-Cheese-Tomato Sandwiches
8 slices bread
1 1/2 cups chopped mushrooms
2 tablespoons butter or margarine
1 egg, beaten
8 slices natural Cheddar cheese
8 slices tomato
Salt and pepper
Toast bread slices on 1 side. Cook and stir mushrooms in butter until light brown; mix into egg/ Place 1 slice cheese on untoasted side of each slice bread. Top with 1 tablespoon mushroom mixture and 1 slice tomato; sprinkle with salt and pepper. Place on ungreased baking sheet.
Set oven control at broil and/or 550 degrees. Broil 5 inches from heat 3 to 5 minutes or until cheese is melted and sandwiches are hot. 8 open-face sandwiches.
Ham-Swiss Cheese Sandwiches
1 package (3 ounces) sliced ready-to-serve smoked ham
4 slices Swiss cheese
8 slices bread
1/2 cup soft butter or margarine
Place ham and cheese slices on 4 slices bread; top with remaining bread slices. Spread outsides of sandwiches with butter. Grill in skillet over low to medium heat 5 to 7 minutes on each side or brown in sandwich grill 5 to 7 minutes. 4 sandwiches.
Make Your Own Sub Sandwich
4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices boiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 2/3 ounces each) sardines, drained, if desired
Endive leaves
Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.
Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.
Zesty Submarine
1 loaf (1 pound) French bread
Soft butter or margarine
1 tablespoon wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic salt
4 or 5 crisp lettuce leaves
1/2 pound sliced salami
2 tomatoes, sliced
Salt and pepper
4 ounces sliced Swiss cheese
1/2 pound sliced boiled ham
1/2 cucumber, thinly sliced
1 large onion, sliced
Cut bread horizontally in half. Spread bottom half with butter. Stir together vinegar, oil and garlic salt; dip lettuce leaves into mixture. Layer lettuce, salami and tomatoes on buttered bread; season with salt and pepper. Later remaining ingredients on tomatoes. Place top half of bread on filling; secure loaf with picks. 6 servings
Italian Submarine: Omit vinegar, oil and garlic salt; spread top half of bread with 3 tablespoons prepared mustard.
Individual Corned Beef-Onion Rolls
1 cup chopped cooked corned beef
1/2 cup mayonnaise or salad dressing
1/3 cup minced celery
1 tablespoon minced onion
2 teaspoons prepared mustard
4 or 5 hard rolls, split and buttered
Stir together all ingredients except rolls. Spread mixture on rolls. 4 or 5 sandwiches.
Tuna Salad Sandwiches
1 can (7 ounces) tuna, drained
1/4 cup finely chopped sweet pickle
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
6 to 8 slices pumpernickel bread, buttered
6 to 8 slices tomato
Spinach leaves
Mix tuna, sweet pickle, mayonnaise and salt. Spread on 3 or 4 slices bread. Place 2 tomato slices on each; top with spinach leaves and second slice bread. 3 or 4 sandwiches.
Chopped Beef Sandwiches
1 cup chopped cooked beef
1/2 cup finely chopped celery
2 tablespoons minced celery
2 tablespoons sweet pickle relish, drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
4 or 5 hard rolls, split and buttered
Mix all ingredients except rolls. Spread on rolls. 4 or 5 sandwiches.
Beef-Egg Sandwich
1/4 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 1/2 tablespoons water
4 hamburger buns, split and buttered
Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook over low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns. 4 sandwiches.
Frank-Sauerkraut Sandwich
Drop 1 pound frankfurters (8 to 10( into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 ounces) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches.
Peanut-Bacon-Pickle Sandwich
4 slices bacon, crisply fried and crumbled
1 tablespoon sweet pickle relish
6 slices bread or toast, buttered
1/3 cup peanut butter
For each sandwich, sprinkle bacon and pickle relish on 1 slice bread. Spread peanut butter on second slice; put slices together. 3 sandwiches.