Philly Cheesesteak Sandwich Ingredients: 1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh) 1 white
Ingredients: SAUCE 1 cup 1% low-fat milk 2 tablespoons all-purpose flour 1/2 cup light cheddar cheese, shredded 2 tablespoons parmesan cheese, grated 1/2 teaspoon spicy brown mustard 1/4 teaspoon hot pepper sauce SANDWICH 4 slices light whole grain bread, toasted 2 Tomatoes, sliced 1/2 lb cooked turkey breast, sliced
Ingredients: 8 slices thick-cut bacon 8 slices country-style sourdough bread (cut on deep diagonal into 5 x 3 x 1/2 inch slices) 2 cups extra-sharp cheddar cheese, grated 8 slices ripe firm Tomatoes, seeds removed,and slices drained on paper towels fresh ground black pepper 4 tablespoons mayonnaise Directions: In
Ingredients: 2 slices challah, loaf, not braided, sliced about 1/2 inch thick 2 slices mild cheddar cheese 1 tablespoon apple butter 2 teaspoons butter, softened Directions: The sandwich is assembled in a cold, non stick skillet. Butter one side of first slice of bread and place butter-side-down in skillet.
Ingredients 2 tablespoons olive oil 2 tablespoons white wine vinegar 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 4 cups prechopped hearts of romaine lettuce 1 1/2 cups shredded skinless, boneless rotisserie chicken breast 3/4 cup (3 ounces) fresh mozzarella cheese, chopped 1/2 cup fresh basil leaves, torn 1
Ingredients Dressing: 1/4 cup canola mayonnaise 1 tablespoon chili sauce 2 teaspoons finely minced dill pickle 1 teaspoon Worcestershire sauce 1/2 teaspoon grated onion Sandwiches: 8 (3/4-ounce) slices rye bread 3 ounces Swiss cheese, shaved (about 3/4 cup) 4 ounces lower-sodium corned beef, thinly sliced 1 cup organic sauerkraut,