sandwich recipe...help needed?

Question

i am having a hard time trying to find a sandwich recipe that has only a least amount of ingredients. I want something that is yummy and easy to make. Any ideas?
( it could be vegetarian and if it is non-veg- then chicken)

Answer 1

* Take a tortilla, spread with cream cheese. Top with roasted red peppers, a couple thin slices of mango and some chopped cilantro. Roll up and enjoy
*On your fave bread ( I like a baguette for this) layer fresh mozzarella, fresh basil leaves and spinach. Drizzle with a little olive oil and balsamic vinegar. Add some salt and pepper to taste
*Open a piece of pita bread and stuff with veggies (I like broccoli, cauliflower, carrots and scallions), sunflower seeds and cheddar cheese. Put in the oven until the cheese melts. Pour some ranch dressing on and enjoy!
*Top a croissant with Havarti cheese slices, granny smith apple slices, lettuce and honey Dijon ranch dressing
*Saute mushrooms, bell peppers and onions until tender. Top with provolone cheese slices and let the cheese melt. Put in a sub bun and top with tomato, lettuce and Italian dressing

Answer 2

Pulled Barbaque chicken, onions, and cheddar cheese grilled on a thick bread like a panini

Answer 3

Grab the bread, spread it with pesto (one knife), slap on some deli sliced chicken breast, a piece of provolone, and the other piece of bread. Less than 5 minutes and good!

Answer 4

HOT ROAST BEEF SANDWICHES

1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.
When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread. Season to taste with salt and pepper. Serve.

FANCY CUCUMBER SANDWICHES

2 medium size cucumbers
1 tub whipped cream cheese spread
shaker of dill weed
1-2 packets of dry Italian dressing mix
1 pkg rye or wheat cocktail bread

Wash cucumbers well. Using a fork, scrape down the cucumbers lengthwise leaving "stripes" all the way around. Slice the cucumbers into 1/4 inch slices or thinner. Set aside.
In a small bowl, stir together cream cheese and dressing mix; combine well.

Using a butter knife, spread the mixture onto the individual slices of small cocktail bread (cocktail bread might be found in your deli section rather than the bread aisle, it's just a small and dense miniature version of bread).

Don't cake the slices with the mixture, just a thin layer concentrated in the middle of the slice.

Next, lay one slice of cucumber (per slice of bread) in the middle of the bread. Once done, shake a small amount of the dill weed onto the cucumber slice. Remember that dill is strong and a little goes a long way. Just one or two taps of your finger on the shaker should do it per slice.

The ruffling of the cucumber slices with the fork and the dill garnish really dress up this open faced appetizer. I always get raves about this at parties and requests for it at potlucks.

Just remember to cover them tightly because the bread will dry and the cucumbers will get wilted if left out too long. It's a good idea to do some preparation work the night before, but leave the slicing of the cucumbers and the assembly of the sandwiches for the last minute.

JALAPENO GRILLED CHICKEN SANDWICHES

1/4 cup jalapeno jelly
4 boneless skinless chicken breasts
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
4 hamburger buns

Melt jelly in microwave-safe bowl, stir; add apple cider vinegar, salt and Tabasco sauce. Heat one minute on high; stir well. Grill or broil chicken breasts 5 to 6 minutes per side, basting often with jelly and vinegar mixture.
Serve on buns with lettuce and tomato garnish.

Makes 4 sandwiches.


MEATBALL SANDWICHES
SAUCE:
1/4 c. onions, chopped, or to taste
1 tsp. crushed, bottled garlic OR 2 cloves garlic, minced
1 tbsp. olive oil
1 lb. canned tomatoes, broken up
1 lb. tomato sauce
2 tsp. parsley
2-2 1/2 tsp. salt, or to taste
1 1/2 tsp. oregano
1 tsp. basil
1 lb. ground beef
MEATBALLS:
4 slices bread, whole wheat OR white
1 lb. ground beef
2 eggs
1/2 c. Romano cheese, grated
1 tsp. salt
2 tbsp. parsley, chopped
1/2 tsp. crushed, bottled garlic OR 1 minced clove garlic
1 tsp. oregano, crushed
Dash of pepper
Or preferred frozen meat balls
4 submarine sandwich buns OR sm. loaves French or Italian bread
2 pkg. (4 oz. ea.) Mozzarella cheese
To make sauce, cook and stir onion and garlic in olive oil until tender. Stir in tomatoes, tomato sauce, parsley, salt, oregano and basil. Heat to boiling, stirring occasionally, reduce heat and simmer, uncovered 1-1 1/2 hours. when sauce is almost finished simmering, brown ground beef in separate skillet, drain off fat, and stir into sauce. Simmer another 20 minutes.
For meatballs, soak bread in water 3 minutes, then squeeze dry and add the ground beef, eggs, Romano cheese, salt, parsley, garlic, oregano and pepper. Form into 16 meatballs. Bake at 350 degrees for 30 minutes, or until done.
To assemble sandwiches, put 4 meatballs in each of the buns or loaves, add sauce, then cheese on top, dividing ingredients evenly. (Don't use too much sauce or sandwiches will be soggy.) Wrap each sandwich in foil and bake at 350 degrees until cheese melts.

Answer 5

Chopped chicken, mayo, salt, pepper.
Tomato slices, lettuce, mayo, salt, pepper.
Grilled cheese

Answer 6

Tomato, mayonaise, and salt-perfect.

Answer 7

oh!! peaunt butter and banana is good.