Apple-Mustard Sliced Ham

Ingredients

1/2 - cup apple butter

1 - tablespoon coarse-grain mustard

8 - slices marble rye bread

1-1/2 - cups cabbage, shredded

8 - ounces cooked ham, thinly sliced

4 - ounces Swiss cheese, thinly sliced

1 - medium apple, cored and sliced into thin wedges
Directions

1. In a small bowl, combine apple butter and mustard.
2. Spread one side of each bread slice with apple butter mustard.
3. Top half of the bread slices with cabbage, pork, Swiss cheese, apple slices, and the remaining bread slice with apple butter sides down.

Picnicking & Tailgating

Wrap in plastic wrap and chill up to 4 hours.

Chicken Salad Sandwich

Ingredients

1/2 - cups cooked chicken breast, diced

1/2 - cup celery, diced

1/2 - onion, diced

1/2 - cup salad dressing (or mayonnaise)

1/2 - teaspoon oregano

1/4 - teaspoon salt

1/8 - teaspoon pepper

1 - hard-cooked egg, peeled

1 - tomato, 8 slices

4 - lettuce leaves

8 - slices of bread (your choice of bread)
Directions

1. You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.
2. Pulsate food processor about 4 times.
3. You want ingredients well mixed; however, only coarsely chopped.
4. With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.

Picnicking & Tailgating:

You want to wrap each sandwich in plastic wrap, place in a plastic container and keep in ice chest. At the picnic or tailgate site, take out of ice chest just before serving.

Because of the salad dressing or mayonnaise, you need to be careful taking it picnicking or tailgating. Make sure you keep chicken salad in a cool container until ready to use. If you do not think it is safe, it is not -- throw it out.

Barbecue Sloppy Joes

Ingredients

Want to print this recipe? Just click...1 pound lean ground beef

1 medium onion, chopped

1/2 cup Bar-B-Q Sauce (choice of flavor)

6 hamburger buns

Directions



In a skillet, sauté onions until tender. Remove and set aside.


Brown ground beef.


Add and stir in reserved onions, and BBQ Sauce.


Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally.


Spoon mixture over bottom halves of buns and top with remaining halves.

Picnicking & Tailgating

Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and hot until you are ready to eat. Then spoon on your buns and you are ready to eat.

Egg Salad Parmesan Sandwich

Ingredients

6 - hard boiled eggs

2 - celery stalks

1/2 - onion

1/2 - cup salad dressing (or mayonnaise)

1/2 - teaspoon Parmesan Cheese

1/4 - teaspoon salt

1 - tomato, sliced

4 - lettuce leaves

8 - bread slices, your choice of bread
Directions

1.

Place the eggs, celery, onion, salad dressing (mayonnaise), cheese, and salt into your food processor.
2.

You want to pulsate food processor 4 times.
3.

The ingredients need to be well mixed; however, coarsely chopped.
4.

You do not want to over processes.
5.

Now, take about a tablespoon egg salad and spread on a slice of bread, add 2 tomato slices, a leaf of lettuce and top with an additional bread slice.

Picnicking & Tailgating:

You want to wrap each sandwich in plastic wrap, place in a plastic container and keep in ice chest. At the picnic or tailgate site, take out of ice chest just before serving.

Because of the salad dressing or mayonnaise, be careful taking on a picnic. Make sure you keep egg salad in a cool contain until ready to use. If you don’t think it is safe, it is not. Throw it out.

Grilled Chicken Sandwich

Prep Time: 5 minutes

Marinade Time: 15 minutes

Grilling Time: 15 - 20 minutes

Cooling Time: 10 minutes
Ingredients

2 - tablespoons lemon juice

1-1/2 - tablespoons Dijon mustard

6 - boneless chicken breast, skin removed

2 - red bell peppers, seeded and cut in half

1/4 - cup mayonnaise or miracle whip

6 - sourdough French rolls, cut in half
Directions

Prepare grill to medium heat.

1. In a small bowl, combine the lemon juice and mustard.
2. Put chicken breast in a glass dish and spoon over lemon-mustard marinade. Cover and refrigerate to 15 minutes.
3. Grill red bell peppers, keep turning until skin is blacken and begins to blister.
4. Remove and place in brown paper bag. Close tightly and let stand for 10 minutes.
5. Remove chicken from marinade and place on grill. Cook for 10-14 minutes.
6. Turn the chicken over one time during cooking. Remove from grill and let cool 5 minutes.
7. Take peppers out of bag, drain, peel, and cut into 1/2 inch pieces.
8. On the diagonal, cut chicken breast into thin slices. Spread bottom roll with 1 tablespoon mayonnaise or miracle whip.
9. Add chicken breast to rolls. Top with bell peppers. Spread the top half with mayonnaise or miracle whip.
10. Place top roll half onto bottom half.
11. Cut in half and wrap in aluminum foil, if you are serving later.
12. Sandwich can be served hot or cold.

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