Sarahseasons Sandwich For A Crowd Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
• Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
• Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

Steps:

• Cut bread loaves in half lengthwise. Hollow out both halves of each loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. , Wrap and refrigerate for at least 2 hours. Cut each loaf into 7 slices.

Steps:

• Cut loaves in half lengthwise, hollow out some of the bread.
• Combine all ingredients except pickles and meat. Spread mixute over the bread (1/2 mixture on each loaf). Layer meat and pickles over that.
• Wrap the sandwiches in plastic and place in fridge for at least 2 hours.
• Slice and serve.

Steps:

• Cut rolls crosswise in half.
• Mix condiments together (Mustard and Mayonnaise for Turkey, Mayonnaise and Garlic Powder) and spread cut sides of rolls.
• Cut cheese slices to size.
• Fill rolls evenly with meat, cheese, lettuce and tomatoes.
• Secure each sandwich with long wooden toothpick.
• Stack on large platter. Cover and refrigerate until served.