Surprise Sandwich Recipes

Steps:

• Using a small paring knife, pierce the bottom of the muffin until the knife almost reaches the top. Cut a circle and pull out the bread cylinder and set aside.
• Using your fingers, press the inside bread walls to make them thinner.
• Add condiment of your choice to inside of roll.
• Add lunch meat until it is about a 1/3 full. Then add cheese until it is 2/3 full and fill with more lunch meat.
• Cut a bit of the cylinder off and apply condiment to the bready side of the circle. Press into bottom of muffin.

Steps:

• In a medium bowl, combine the first eight ingredients. If desired, add celery, onion or olives and/or relish. Spread 1/2 cup on four slices of bread; top with remaining bread.

Steps:

• Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
• Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
• Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
• Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

Steps:

• Mix everything together, except buns, in a bowl.
• Fill buns with mixture and wrap in aluminum foil.
• Place in a preheated 350 degree oven for 15 minutes.

Steps:

• Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.

Steps:

• Mix the first 4 ingredients well; then fold in the eggs and nuts - so that the eggs don't get smashed.
• Salt and pepper mixture.
• Butter one slice of bread, put mixture on the another, then put the two slices together to form a sandwich.
• Cut off crusts.
• Can cut into 3 finger sandwiches if serving at a pot-luck.

Steps:

• You will need two cookie cutters. A large one (that still fits within the bread slice) and a smaller cutter that will fit inside the larger cookie cutter. I used a large heart and a small star. - OR - Just use One cutter and do the center.
• Place the 2 slices of bread on a cutting surface. Using the large cutter, cut the shape out of both slices. Using the smaller cutter, cut the center of both shapes. - OR - Just cut out one shape from each slice.
• Swap the larger cutouts, so that the wheat bread has the large white bread design and the white has the wheat. - OR - Just swap the one you cut out.
• Assemble your sandwich as normal.