Bigsandwichspread Recipes

BIG SANDWICH

This sandwich will put all other sandwich recipes to shame! One look at this impressive sandwich and your family and friends will know their taste buds are in for a treat. The tall layers prompt people to ask how they're supposed to eat it. I encourage them to simply dig in and enjoy! -Margaret Yost, Tipp City, Ohio

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Big Sandwich image

Steps:

Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges.

Nutrition Facts : Calories 408 calories, Fat 21g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1162mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

Ingredients

1 unsliced round loaf of bread (8 inches)
2 tablespoons horseradish
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato, thinly sliced
6 bacon strips, cooked
4 slices American cheese
1 small onion, thinly sliced
1/4 cup butter, melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt

SANDWICH SPREAD

This is a recipe that we used in Pennsylvania for kids birthday parties. I remember my parents grinding the bologna in a old fashion meat grinder. They spread it on white bread and cut the sandwiches into triangles. Of course, we also had cake and ice cream.

Provided by Regina

Categories Main Dish Recipes Sandwich Recipes

Time 10m

Yield 8

Number Of Ingredients 3

Sandwich Spread image

Steps:

Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 1.1 g, Cholesterol 38.1 mg, Fat 27.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 8.5 g, Sodium 699.9 mg, Sugar 0.7 g

Ingredients

1 pound bologna, cut into pieces
½ cup mayonnaise
¼ cup dill pickle relish

CREAMY SANDWICH SPREAD

This is just like the famous sandwich spread in a jar.

Provided by BEARLYBARBIE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h35m

Yield 48

Number Of Ingredients 3

Creamy Sandwich Spread image

Steps:

Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 3.2 g, Cholesterol 3.6 mg, Fat 3 g, Fiber 0.1 g, SaturatedFat 0.4 g, Sodium 131.4 mg, Sugar 2.9 g

Ingredients

1 (8 ounce) jar sweet pickle relish
1 (16 ounce) jar creamy salad dressing (such as Miracle Whip®)
¼ cup thousand island salad dressing (such as Kraft®)

GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY

Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley

Provided by Alvin Zhou

Categories Lunch

Yield 8 servings

Number Of Ingredients 16

Giant BBQ Rib Sandwich (To Feed A Crowd) Recipe by Tasty image

Steps:

Preheat the oven to 300°F (150°C).
Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams

Ingredients

1 rack baby back ribs, membrane removed (this is essential for de-boning)
2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 cup barbecue sauce
¼ cup honey
1 large loaf bread
4 tablespoons butter, melted
1 tablespoon sesame seed
2 large onions, sliced and caramelized
2 tablespoons fresh parsley, chopped