My Outstandwich: New Orleans French Fry Po-Boy ( and $100 AMEX Giveaway)

If you are looking for a healthy, low calorie sandwich idea….you are in the wrong place. In fact, avert your eyes and shut your browser because you may just become tempted to make this New Orleans staple.  For those of you here looking for a satisfying, scrumptious and inexpensive meal….look no further!

Recently, I was contacted by KRAFT foods to participate in a virtual sandwich road trip to share my favorite regional sandwich with my readers.  The recipe will be featured on their new site, Outstandwich, and will launch on July 18th.  Now, if you’re a NOLA native like myself, you know that Sandwich=Po-Boy here in New Orleans.  And one Po-Boy on every menu is the “French Fry Po-Boy” which I will share with you today.

Before I begin, what’s a New Orleans recipe without a little history, y’all?  I found this great explanation on FrenchQuarter.com:

As with most elements of New Orleans history, the origin of the po-boy has competing versions flavored over the years by creative storytellers and self-appointed authorities of dubious veracity. But the most widely accepted story holds that the sandwich was invented by Clovis and Benjamin Martin, brothers and former streetcar drivers who opened a restaurant on St. Claude Avenue in the 1920s. When streetcar drivers went on strike in 1929, the brothers took up their cause and created an inexpensive sandwich of gravy and spare bits of roast beef on French bread they would serve the unemployed workers out of the rear of their restaurant. When a worker came to get one, the cry would go up in the kitchen that “here comes another poor boy!,” and the name was transferred to the sandwich, eventually becoming “po-boy” in common usage.”

The Po-Boy is a tradition and the French Fry version is no exception!  It is generally the most inexpensive po-boy on local menus, but don’t be deceived, it is excellent in taste!

What you Need to Make It:

One loaf of French Bread

Miracle Whip

Frozen French Fried Potatoes

1/4 cup beef drippings

3/4 cup water

Brown Gravy Mix

Shredded Cheddar Cheese (KRAFT Triple Cheddar Shredded Cheese)

How to Make It:

If you have the talent, feel free to steak cut potatoes and bake or fry them to your liking.  Or, if you are short on time, frying some frozen french fried potatoes (shoestring is my favorite) will work just fine.  While the potatoes are baking/frying, make the brown gravy according to the packaged directions.  For a beef flavoring add 3/4 cup of water and 1/4 cup of beef pan drippings from a previous meal.  Cut a 12″ piece of French Bread from the loaf and cut horizontally to open the bread.  Slather the bread with Miracle Whip, add french fries and pour on a hearty amount of the prepared brown gravy.  Add cheese.

If you are in New Orleans, you may have the option of ordering your sandwich “dressed.”  No, this doesn’t mean that your sandwich will arrive with a shirt and pants!  If you order your po-boy dressed, it will arrive at your table with mayo, lettuce and tomato.

Finally, press your sandwich closed, slice in half, and enjoy the yummy-ness!  HEAVEN!

Now, it’s your turn!!

Do you have a special “Outstandwich” that represents your Region or City?  Share it with me in the comments!  Make sure you leave the entire recipe so we can try it.  A panel of judges (namely, my two contributing editors Jennifer and Beth) will each select two of their favorite recipes giving us a top four recipe sandwich-off.  My husband and I will make each of the four sandwiches and select a final winner!

What do you win (besides bragging rights of course)?

The winning recipe will be featured on Experimental Mommy as well as the KRAFT Outstandwich website when it launches on July 18th!  And…..a $100 American Express Gift Card!!  If you are the chosen winner, I will need a picture of your homemade sandwich for display in a post on Experimental Mommy.

How to Enter:

1.  Submit your own regional/local recipe for your favorite “Outstandwich” in the comments below. It is not a requirement to use KRAFT products in your sandwich.

Additional Entries:

1.  Because this is not a random drawing, there are no additional entry options.  But, I would love it you would help me spread the word about the contest on Twitter and Facebook!

This post is the opinion of the Experimental Mommy. While I did receive the same prize pack offered here, all opinions remain 100% mine.  Entries must be submitted by June 18, 2011.  The winner will be announced on June 19 and will be notified by email.  A picture of the winning sandwich will be required no later than June 20, 2011.

60 thoughts on “My Outstandwich: New Orleans French Fry Po-Boy ( and $100 AMEX Giveaway)”

  1. wow that looks great

    we have nothing great around here but here is one I love

    italian rolls
    green pepper
    sliced roast beef
    shredded cheddar- yep kraft

    heat up the roast beef and onions and peppers in crock pot * (get roast beef cooked at deli for ease or kraft deli)
    slice open the rolls and spread some cheese and put the warm mix on the sandich- you can also add hot peppers.
    sorta reminds me of a vienna beef but none around me- some peeps soak the bread insides in gravy juice or top with mayo


  2. Here is a sandwich that is local to our town, but I had to kick it a notch so here is my rendition. They call theirs crunchy chicken sliders, but I like to call mine:

    Chicken Dance Sandwich

    1 to 2 lb package of fresh chicken tenders
    1 box of Tabasco flavored cheez itz
    1 8oz of sour cream (or you could do yogurt)
    1 packet of your favorite Taco Seasoning mix
    1 package of sliced baby swiss cheese
    slider buns or regular buns (I use regular size cause I end up eating many sliders anyway).

    dressing condiment
    1/4 cup of ranch dressing with 2 tablespoons of salsa mix in

    Wash and pat dry the chicken tenders. In a food processor (or ziplock and heavy object) crush the Tabasco cheese it crackers. Next mix the packet of taco seasoning into the 8oz of sour cream. Dredge the chicken tenders through the sour cream mixture and then roll in the crushed cheese it crackers. Place in a casserole dish and back at 350 for 20 to 25 minutes. You are looking for a deep coppery color on the crust. Toast or steam the buns. Then place the chicken tenders on bottom bun and drizzle with the southwestern dressing. Place swiss cheese on top of chicken and cover with foil to melt cheese. Next dress with lettuce, onion or tomato or nothing else….it is up to you. Place the top bun on and chow down.

    Thanks for the opportunity to enter. dizzybloom(at)gmail(dot)com

  3. A favorite around here is the Reuben. Lots of lean corned beef topped with swiss cheese and sauerkraut grilled on rye. I like mustard on mine.

  4. My favorite sandwich is home-baked ham on dark rye bread with mayo…….simple but delicious to me!!!

  5. I cannot take credit for the sandwich but it is definatly an outstandwich. Credit goes to http://www.whatsgabycooking.com. Here it is.

    Fresh baguette, cut into an 8 inch piece
    4 slices Salami
    4 slices Mortadella
    4 slices Capicola
    4 slices Prosciutto Cotto
    4 slices Prosciutto
    2 sliced Provolone Cheese

    Slice the baguette in half lengthwise.
    On one slice, pile the meat, cheese and giardiniera.
    On the other slice, smother the bread with the mayo, mustard and italian dressing.
    Put everything together and dig in!

    1/4 cup Giardiniera
    1 tbsp mayo
    1 tbsp mustard
    1 tbsp Italian Dressing

  6. I like roast beef, turkey breast, cheddar cheese, butter, and a mild horseradish dressing on a crusty, fresh-baked roll.

  7. South Carolina Pulled Pork Sandwich

    3 tablespoons dry mustard
    1 1/2 tablespoons light brown sugar
    2 tablespoons salt
    2 teaspoons pepper
    2 teaspoons paprika
    1/4 teaspoon cayenne pepper
    1 boneless pork shoulder roast (4 to 5 pounds)
    4 cups applewood chips , soaked for 15 minutes

    Mustard Barbecue Sauce
    1/2 cup yellow mustard
    1/2 cup packed light brown sugar
    1/4 cup white vinegar
    2 tablespoons Worcestershire sauce
    1 tablespoon hot sauce
    1 teaspoon salt
    1 teaspoon pepper

    For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.)

    Seal wood chips in foil packet and cut vent holes in top. I use a gas grill and place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Scrape and oil cooking grate. Place pork on cool side of grill and cook, covered, until exterior of pork has a rosy crust, about 2 hours.

    For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until shoulder bone can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve on soft, white hamburger buns, topping with cole slaw.

    Note: Central South Carolina is home to mustard-based BBQ pork due to the German-heritage settlers. It’s the South in Your Mouth!

  8. My personal favorite was made by me and my friends at an all night bowling marathon put together by my school. We call it the American burger.

    Whatchu Need:
    KFC fried chicken (any)
    A slice of any pizza (I like Papa Johns)
    1 double hamburger from McDonalds
    Any sauce from Taco Bell (Fire is the best 🙂 )
    Ketchup and Mustard
    And a milkshake from Wendy’s

    The trick is to add the ketchup to the bottom of the hamburger bun, put the hamburger on that, put the pizza on top of the burger, put the other burger on the pizza, put pieces of the chicken on the pizza, spread your taco sauce all over the pizza, fold the pizza in half to hold everything, put the top of the bun on top. Dip in the milkshake all you want. Enjoy.

    Eating repeatedly may make you fat, but it is totally worth it.

  9. Hawaiian Sandwiches

    16 slices bacon
    8 slices toasted white bread
    1 (20 ounce) can sliced pineapple, drained
    8 slices Cheddar cheese
    1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
    2.Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.

  10. Can it be a baked Sandwich? My favorite is kinda a turkey roll up…

    I take a Pillsbury Pizza Crust, I roll it out on my pan, use some spray butter then I sprinkle with Italian seasonings, I add 1/2 package of Oscar Myer turkey slices, then I add a full package of Kraft Mozzarella cheese. I then roll it all up the long ways. Spray on some more butter, sprinkle more Italian seasonings pop in the oven about 400, for 10 to 15 minutes. This is so good, and I can eat it daily. It makes enough to feed about a family of three.

  11. Buffalo burgers are the most regional ‘sandwich’ I can think of.

    You fry them. Then eat them as you would a regular beef hamburger…

    Buffalo meat tends to be a little dryer than an equal amount of beef. Buffalo meat has less fat than beef. So, be sure and dress your buffalo with lots of condiments.

    You can, also, do the same with buffalo steaks and make a really nice steak sandwich…

    (note: buffalo meat comes from farmed buffalo. No ‘wild’ buffalo are involved.)

  12. I love pulled pork on an outdoor bun (spread with butter on one half, Miracle Whip on the other half) with applesauce on it–delicious!

  13. In Buffalo, it’s roast beef on weck rolls – now that I’m in Ohio and weck rolls aren’t available, I make my own:

    weck rolls:
    hard rolls
    Caraway seeds
    Coarse sea salt
    1 tblsp. cornstarch
    1 tblsp. water

    Make a cornstarch slurry with the cornstarch & water, brush on top of the roll. Sprinkle on coarse sea salt and caraway seeds. Put on a cookie tray in the oven for 5-6 minutes. Remove, set aside.

    Cook roast beef in the oven with au jus (I just use the store-bought, bottled au jus), 300 degrees for 2 hours, or you can throw the roast beef and au jus in the slow cooker on low for 4-5 hours.

    Dip the top of the weck roll in au jus, spread inside with Kraft horseradish sauce and ketchup and layer on the beef. soooooo good!

  14. One of my favorites is actually a california BLT wrap, does that count? It’s a spinach wrap with sliced smoked turkey, bacon, guacamole, tomato and lettuce.

  15. Mix 1 lb. cooked ground beef with sauteed diced onions and diced green peppers and add Tomato sauce to the consistency you desire. Simmer and put on a hamburger bun. You can add a slice of Kraft cheese on top if desired. Yum!

  16. My favorite sandwich is this delicious deli-like sandwich my hubby makes.

    Deli thin sliced turkey
    cole slaw
    russian dressing
    swiss cheese
    onion roll
    Spread russian dressing on both slices of the onion roll. Add 8-9 slices of turkey. Next add a slice of swiss cheese on top of the turkey. Place sandwich with both sides of the buns separated in the microwave. Heat till warm. Remove from microwave and add cole slaw on top of swiss cheese. Place the top bun on the sandwich, slice in half and enjoy with a dill pickle.

  17. My husband is always coming up with sandwich ideas. One of my favorites is when we take French bread, mozzarella cheese, pastrami, pepperoni and onions and tops with sweet onions. With the cheese, there really is no need for dressing. We either toast them in the oven or on a George Forman grill. They are quick, easy and taste delicious.

  18. A favorite of mine that we make at home is a twist on the original Cuban Sandwich.

    texas toast [or other sandwich bread you like]
    provolone Cheese (or any other cheese you like)
    boneless pork loin chop
    pineapple ring, grilled
    spicy brown mustard

    Grill the pork chop(s) and pineapple ring(s).
    Melt the cheese/toast the bread
    Add all ingredients to form a sandwich…Enjoy!

  19. My favorite is the

    3 – Chicken Breast
    1 -Bag Whole Wheat Hamburger rolls
    1/2 C – Seasoned Bread Crumbs
    Cajun Seasoning and Salt to Taste


    Split the chicken breasts in half, length wise in order to have six breast for serving.

    Season chicken breast with salt and pepper, along with cajun seasoning to taste.

    Coat chicken breast with bread crumbs and place on greased (pam / olive oil spray) cooked sheet.

    Bake at 350 for approximately 20 minutes
    simple and tasty!

  20. My favorite sandwhich is sourdough bread sliced ( we like it thick in our house) spread pesto on the inside of the bread if you do not have pesto you can use Krafts’s onion & chive cream cheese or spinach and artichoke cream cheese as a substitue. Place grilled chicken breast in the sandwhich, with marinated artichoke hearts, swiss and provolone cheese, grilled onion, saute mushroom, grilled red, yellow, and green bell pepers, and avocado. Then place in on a griddle skillet or ( we love to use our Cruisnart Griddle Pan light drizzle olivie oil on the outside of the bread and grill for two minutes or until brown. Then serve with a fresh salad or our favorite grilled pineapple and water melon. This is my go to sadnwhich and we love it even my three year old.

  21. mine would be fried shrimp- cheese, lettuce, tomoatoe and jalpeno peppers
    tcogbill at live dot com

  22. California Sandwich

    1 small baguette, sliced and toasted
    1 eight-ounce package cream cheese, room temperature
    1 cup sour cream
    1 tablespoon curry powder
    1/4 cup green bell pepper, finely chopped
    1/4 cup green onion (white part only), finely chopped
    1 cup mango chutney

    Mix together cream cheese, sour cream, curry powder, bell pepper and onion. Spread on baguette slices. Top with a tablespoon of mango chutney. Serve right away. Serves 6-8.

    If you want to reduce calories use fat free cream cheese and sour cream.

  23. A Philly cheesesteak is my Outsandwich.

    An long Italian roll, fried onions, Cheeze Whiz or Kraft American Cheese melted, chopped up cooked steak and fried red bell peppers. You can warm your roll or have it room temp but the remaining ingredients should be hot.

  24. This is my Lazy man’s egg salad. boil your eggs. peel. 1-2 slices of bread with margaring or butter. Slather on the Miracle Whip, salt, pepper and any other saesoning you might like to spice up you egg salad. Slice eggs and place on bread cover. eat . It really takes longer to explain than to make and eat. My husband likes ooops Helman’s so I make the egg salad for him and just don’t have the time or energy to make traditional salad the involved way.

  25. I don’t know if this qualifies as an “outsandwich” but my favorite sandwich is:

    Oven roasted turkey slices, thin slices of tomato and avocado, lettuce, a slice of American cheese, and some mayo, salt and pepper as needed on thin “everything” bagels.


  26. Roasted Veggie Witch

    Slice an eggplant, salt it and set it between layers of paper towels to drain for about an hour.
    Preheat your grill.
    Slice in half: one red bell pepper, one yellow or orange bell pepper
    Slice into THICK slices: one large sweet onion, one large zucchini
    Coat eggplant, peppers, onion, and zucchini slices in olive oil and balsamic vinegar. Coat with coarse salt and ground pepper.
    Place veggies on grill and grill until cooked through, 8-12 minutes depending on thickness. (Be sure to flip the onion carefully so it doesn’t fall apart.)
    While veggies are grilling, slice two large brioche rolls in half and toast insides on grill for 1-2 minutes.
    Top toasted brioche rolls with 1 teaspoon store-bought basil pesto, 1/4 cup fresh spinach leaves, 2 slices thick beefsteak or heirloom tomato, and 1 tablespoon of goat cheese (spread on one of the pieces of brioche rolls).
    Remove veggies from grill, let cool, then stack onto brioche rolls. Enjoy your Veggie Witch with a side of celery dipped in ranch or dill dressing.

  27. I’m vegetarian and always remember growing up eating tomato soup and grilled cheese, this is a fun spin on that and I love this recipe:

    Broiled Tomato Sandwich


    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    4 ripe tomatoes, sliced
    3 tablespoons mayonnaise
    1/2 teaspoon dried parsley
    1/4 teaspoon dried oregano
    1/4 teaspoon black pepper
    3 tablespoons grated Parmesan cheese, divided
    4 slices bread, lightly toasted


    1. Preheat oven to broil.

    2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

    3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

    4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

    Enjoy!! 🙂

  28. great recipe,i have no idea why i haven’t had french fries on a sandwich yet,gotta try it!!
    my favorite is simple-
    a Portobello Mushroom marinated in A1 cooked on the grill.
    any additions are great but not necessary including pesto,lettuce(gives the sandwich crunch)and of course cheese.
    eating it on garlic bread is my favorite way.
    my boyfriend makes a hamburger as long as garlic bread and cuts it up into pieces for parties,i don’t think a restaurant here has done that yet!

  29. My favorite local sandwich is the spiedie, which origninated in the Binghamton NY area, not far from where I live. This sandwich is white meat (traditionally pork, chicken or lamb) marinated for a day and then grilled and served on Italian bread. It is traditionally served with no condiments.

    2 lbs pork, cut into 1 inch cubes
    1 c. olive oil
    1/4 c. lemon juice
    3/4 c. vinegar
    4 cloves garlic, minced
    1 1/2 teaspoons dried thyme
    1 1/2 teaspoons dried basil
    1 1/2 teaspoons dried oregano
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 loaf Italian bread

    1. Combine all the ingredients except the bread in a ziploc bag and mix well. Marinate the meat for at least 24 hours, turning the bag over occasionally.

    2. Remove meat from the marinade and place on skewers. Grill the skewers for 8 minutes, turning every few minutes.

    3. To serve, fold the bread over the the skewer and pull the skewer out.

  30. Pulled pork sandwiches from Sticky Lips in Rochester NY are the best! Pulled pork, their special BBQ sauces on a roll and you’re good to go.

  31. Portland OR is definitely the home of the stuffed burger! You’ll find them everywhere here.

    Balsamic-Glazed Stuffed burger

    Serves/Makes: 4


    2 1/4 pounds ground beef, preferably chuck
    5 ounces Boursin cheese, crumbled
    1 cup balsamic vinegar
    Turn this recipe into a puzzle! [click]


    Divide meat into 4 1/2 inch in diameter patties. There should be two patties per finished burger. Scatter the crumbled cheese in center of half the patties. Sprinkle with coarsely ground black pepper. Top with a plain patty and press edges together to form one big burger. Make sure edges are sealed well. Wrap each in aluminum foil and refrigerate until ready to cook.

    Meanwhile, put vinegar in a small saucepan and bring to a boil. Lower heat to medium-high and cook until reduced to 1/3 cup, about 15 minutes. Set aside.

    When ready to serve, season burgers with salt and pepper. Heat a very large nonstick skillet until hot. Put burgers in pan and cook on each side for 5 minutes, or until the outside is browned and slightly crisp and the center is a bit soft to the touch. These are best medium-rare. Quickly heat reduced vinegar and pour 1 generous tablespoon over each patty. Serve immediately.

  32. Mine is simple but delicious. Toast 2 slices of bread with pepperjack cheese on them. Then, put on some deli sliced turkey breast and smother it in cranberry sauce.

  33. The is a household fave:
    2 slices whole wheat bread
    2 slices American cheese
    1/4 can pineapple chunks, drained
    1 tbsp. olive oil mayo

    Spread mayo on one side of one slice of bread; top with cheese and pineapple. Leave open faced on a cookie sheet. Pop in the oven under the broiler until cheese is melted and and other slice of bread is toasted. Remove and put the sandwhich together toasted side of plain slice touching pineapple. Flip sandwhich and return to oven until browned.

  34. My favorite local sandwich is a chicken salad on honey walnut bread with fresh lettuce and tomato.

  35. We love our oysters here on the gulf and a favorite of mine is an oyster club sandwich made with oysters, bacon, mayonnaise, tomatoes, lettuce, and horseradish.

  36. Easy Texas Style Egg and Tomato Sandwich

    3 Large Egg Whites
    Real Bacon Bits
    1/4 c diced onion
    2 Tbs Cholula Hot Sauce
    1 tsp Creole Seasoning
    Sliced Tomato
    Miracle Whip
    Wheat Toast

    Scramble egg whites and cook over medium heat. Stir in creole and hot sauce. Gradually add in onions and bacon bits. Cook into a firm patty. Spread Miracle whip onto bread. Add egg patty and tomato. Add more creole to taste. Yum.

  37. I like to make Meatball Sub Sandwiches-
    1 package hot dog buns
    1 package frozen meatballs
    1 jar spaghetti sauce
    1 package shredded mozzerella cheese

    Cook the meatballs as directed and heat the spaghetti sauce. Place cooked meatballs in hot dog bun and cover with warm spaghetti sauce then cover in cheese! These are so good and easy!

  38. my favorite sandwich is a blt with sliced florida avocado or fried grouper sandwich with a dijon remoulade.

  39. Breakfast Sandwich

    Beat 2 eggs with diced onion add salt and pepper to taste.
    Fold fried egg into the size of a Kaiser roll as it cooks.
    Cover egg with a slice of your favorite Kraft cheese till melted
    Add leftover pieces of ham on the side of the egg to warm or warm in microwave.
    Butter a Kaiser roll and warm in microwave.
    Stack egg and ham on roll and enjoy

  40. I’m not much of a cook, but if you take a standard grilled cheese, brush the bread with buffalo sauce. Use mozzarella for your cheese. Sour dough bread is the best!
    Lovefool827 (at) yahoo (dotcom)

  41. i actually made this yummy asian turkey meatball sandwich
    turkey meatballs: ground turkey, diced onions, cilantro, panko breadcrumbs, sirachia sauce, green onion, veg oil & water – mixed together then form meatballs. I brown them in a pan then finish in the oven for 10 mins.
    add meatballs to a lovely philly hoagie roll. Add my special sauce (BBQ wasabi) and top with some more chopped cilantro! Enjoy

  42. Sliced Turkey
    Mayonnaise just enough to slightly coat bread
    Sliced Beefsteak Tomato
    Swiss Cheese sliced

    Make the sandwich using a very good crusty roll!

  43. I love this paula dean special filled with all sorts of good for you fats and perfect with delicious summer veggies.
    4 slices bacon
    4 slices wheat bread, toasted
    4 ounces cream cheese, room temperature
    1 teaspoon minced fresh parsley leaves
    1 teaspoon minced green onion
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    2 large eggs
    4 slices tomato
    1/2 avocado, peeled, pitted, and sliced
    Sliced turkey

    cook the bacon, remove from pan. I fry the eggs in the bacon grease b/c i roll like that.
    Mix the cream cheese, parsley and green onions together. Add salt and pepper. Spread it o the bread
    Slice the tomato and avocado and place on the bread, add the turkey, the bacon and top with the fried egg and the top piece of bread.
    I might go make this right now!!!

  44. I luv this sandwich recipe!

    Steak sandwich

    2 French-style baguette loaves, each at least 14 inches long
    1/2 cup store-bought mayonnaise
    2 tablespoons bottled prepared horseradish
    2 garlic cloves, minced
    8 slices Cheddar cheese, 6 to 8 ounces total weight
    2 pounds thinly sliced roast beef
    1/4 cup extra-virgin olive oil

  45. This is my favorite from New Orleans:

    The Great Muffaletta Sandwich

    For the Olive Salad
    1 cup pitted olives, preferably a mix, roughly chopped
    1 tablespoon minced shallots
    1 tablespoon minced celery
    1/2 cup roasted red pepper strips
    3 tablespoons olive oil
    1 tablespoon red wine vinegar
    salt and pepper to taste

    For the Sandwich
    1 loaf focaccia, halved lengthwise, cut into quarters
    4 ounces ham, salami, capicola, or a mix, thinly sliced
    4 ounces mortadella, thinly sliced
    4 ounces provolone cheese
    Combine olives, shallot, celery, red pepper, and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
    Tear out some of the doughy insides of the bread if it’s especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom halves, then top with top halves. Serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

  46. My favorite is turkey on rosemary garlic bread with cheddar cheese, avocado, onions, tomatoes and pickled jalapenos.

  47. A favorite for us is :
    •2 1/2 to 3 pounds cubed pork, or use about half beef cubes
    •1 (6 oz.) can tomato paste
    •1/4 c. vinegar
    •1/2 c. brown sugar
    •1 tsp. salt
    •1 tbsp. chili powder
    •1 lg. chopped onion
    •1 chopped green pepper (optional)

    Mix all ingredients in slow cooker; cover and cook on LOW for 9 to 11 hours. Shred meat with fork before serving on good buns or hard rolls.

    ardy22 at earthlink dot net

  48. My favorite sandwich Chicken Mediteranean!

    1 pkg. Grilled chicken strips
    French bread or Italian roll
    Kraft Greek Vinaigrette Salad Dressing
    Sliced black olives
    Feta cheese

    Heat up chicken strips in microwave, place on bread. Pour some Greek vinaigrette over warm chicken, and top with lettuce, tomato, olives and lots of feta! Such a delcious sandwich and always a quick treat for lunch!

  49. a local favorite that is served at all our fairs/events is Tri-Tip Sandwiches. Here’s a recipe:

    3 pound beef tri-tip steaks
    1/4 cup white vinegar
    1/4 cup olive oil
    1/4 cup soy sauce
    2 cloves garlic, minced
    1 teaspoon black pepper

    Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag. Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes, slice and serve on a sliced sandwhich roll.

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