Sandwichbear Recipes

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LINDA'S BEAN AND MAYONNAISE SANDWICH (SANDWICHES)

One day my friend at work brought this in for lunch. I turned my nose up at it, and laughed as she told me how delicious it was... The next day she made me one, and made me try it... I was hooked on the first bite...Try it...I bet you will get hooked too! I would not use black beans on this recipe. I use Friends or Bush's baked beans. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #218337

Provided by Lindas Busy Kitchen

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich

Number Of Ingredients 4



Linda's Bean and Mayonnaise Sandwich (Sandwiches) image

Steps:

  • Put a generous amount of mayonnaise on both slices of bread.
  • Add salt and pepper to taste, onto the mayonnaise.
  • Put a generous amount of beans onto one slice of bread.
  • Put top slice of bread onto sandwich, cut and eat.
  • This is truly delicious.
  • Try it!
  • You just might like it.
  • Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.

2 slices bread, I use white
canned pea beans (out of the can or fridge, NOT HEATED, and drained of any extra juice) or canned navy beans, as many as you like, loaded about 1-inch thick. (out of the can or fridge, NOT HEATED, and drained of any extra juice)
mayonnaise, to taste
salt and pepper, to taste

MAKE-YOUR-OWN SANDWICH BUFFET

Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings and condiments.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13



Make-Your-Own Sandwich Buffet image

Steps:

  • Place the ingredients on serving dishes; cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

1 1/2 pounds (18 to 20 slices) bacon, cooked
2 3/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey, Black Forest ham, salami, and prosciutto
8 ounces assorted cheeses, such as Brie, provolone, Swiss, and fresh mozzarella
Assorted lettuces, such as Bibb, Boston, romaine, and arugula
3 large tomatoes, thinly sliced
1 jar (14 ounces) roasted red peppers
1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil
1 jar (6 ounces) marinated artichoke hearts
1 jar (8 ounces) mayonnaise
1 jar (8 ounces) Dijon mustard
1 jar (about 7 ounces) tapenade
2 ripe avocados, peeled, pitted, and thinly sliced
Assorted breads, such as sandwich bread, rolls, baguettes, and focaccia

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