Panhandle sandwiches

Yield: 6 Servings

Measure Ingredient
¾ cup Softened margarine
3 tablespoons Prepared mustard
1 tablespoon Worcestershire sauce
6 \N Green onions, finely chopped
6 \N French-style rolls - about 6 inches long
6 slices Monterey Jack/orSwiss Cheese
¾ pounds Shaved ham
\N \N Shaved roast beef OR corned beef
\N \N Poppy seeds added to margarine
\N \N Whole wheat, onion Or simple hamburger rolls


SOURCE; More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, 6th Printing - Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delhi - Cust 229.

Combine margarine, mustard, Worcestershire sauce and onions. Split rolls lentthwise and spread both halves gererously with margarine mixture.

Cut cheese slices in hal and place on bottom half of roll. Divide shaved ham equally and place on top of cheese. Put top half of roll on ham. Wrap each sandwich in foil. Bake at 350~ for 5 minutes. If sandwiches are frozen, bake at 350~ for 10 to 15 minutes.

These sandwiches can be prepared ahead of time and frozen. Then relax, knowing they may be heated as needed.

Note: variations of this sandwich - shaved roast beef or corend beef are both delicious insted of ham. Poppy seeds may be added to maragarine for more flavor. And instead of French-style rolls try whole wheat, onion OR simple hamburger buns.

From: Ursulataylor To: All

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