California Chicken Cobb Sandwich

2 small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves

Dressing
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened




Combine ingredients until mixed well.

To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast
into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with
chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been
spread with dressing.

Serve at once or cover with clean, dry lettuce leaves to keep moist.

Calico Sandwiches

6 English muffins
3 tablespoons margarine
1 (6 1/2 ounce) can tuna, drained
6 stuffed olives, chopped
2 hardboiled eggs, chopped
1/4 cup mayonnaise
1 celery stalk, chopped fine
1/8 cup pecan pieces




Slice English muffins lengthwise; toast, then butter. Mix all ingredients and put between the
muffins.

Cajun Chicken Sandwich

2 (6 ounce) boneless, skinless chicken
breast halves, butterflied or pounded thin
3 tablespoons Cajun seasoning
Butter
2 toasted buns, split




Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place
small amount of butter in skillet and place seasoned chicken breasts in skillet. Cook until
seasoning is black, then turn and cook until done.

Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.

Brew Burgers

Brew Sauce
1/4 cup Heinz 57 Sauce
1/4 cup beer



In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until
bubbly; set aside.



Burgers
1 1/2 pounds ground beef
1 large sweet onion, 1/2-inch slices
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split Lettuce




Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ashcovered coals. Grill onions, uncovered, 5 minutes.

Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger
centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired. Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with cheese.

Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close
sandwiches

Brats ’n’ Beer

1 (12 ounce) can or bottle beer (not dark)
4 bratwurst (about 1 pound)
1 sweet or Spanish onion, thinly sliced and separated into rings
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 hot dog buns




Prepare coals for direct grilling. Pour beer into heavy medium saucepan with ovenproof handle.
(If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst with knife; add to beer. Simmer, uncovered, over medium coals, 15 minutes, turning once.

Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of
foil over rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until
onion slices are tender.

Transfer bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutesor until browned and cooked through, turning once. Place bratwurst in rolls. Top each with onions. Garnish as desired.

Brats and Beer

4 bratwurst
1 cup beer
1/2 cup water
Dijon-style mustard
Hot dog buns




Prepare grill to medium heat.

Pierce bratwurst three times with a fork. Place brats into a skillet. Add the beer and water. Cover and bring to a boil over high heat. Turn the temperature down and simmer Brats for 10 minutes. Remove from skillet.

Arrange the brats on an oiled, preheated grill. Grill for 5 to 6 minutes per side or browned. Take
some left over beer and pour about 1/3 cup. Brush on Brats as they cook. Turn the brats only
once. Brats are cooked when they are no longer pink in the center.

Remove from grill and place in hot dog buns. Add mustard and enjoy.

Bourbon Franks

1 cup bourbon
1/4 cup brown sugar, packed
2 teaspoons Worcestershire sauce
1 cup catsup
1 tablespoon minced onion
1/8 teaspoon hot pepper sauce
2 to 3 pounds frankfurters

Combine all ingredients and simmer for 1 hour.
Serve in hotdog buns.

Bleu Cheeseburgers

1/4 pound bleu cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns




Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground
beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover
and refrigerate for 2 hours.

Preheat an outdoor grill for high heat. Lightly press the meat into about 12 patties. Cook on
preheated grill until browned on both sides and to your desired doneness. Serve on hamburger
buns.

Black Forest Beef Sandwiches

3/4 cup applesauce
2 to 3 teaspoons prepared horseradish
2 tablespoons sliced green onions
1 pound flank steak
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices lightly buttered rye bread toast
1 cup shredded lettuce
Sliced red onions
Watercress




In bowl combine applesauce, horseradish and sliced green onions; set aside.

Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the
butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper.

For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the
beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and
watercress.

* Partially freeze flank steak to make slicing easier.
Makes 4 servings.

Bistro Beef Sandwich

Red wine and roasted red peppers take this steak sandwich to new heights.
Serves 4


1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons lite soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted




Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.

Heat large nonstick skillet over medium-high heat until hot.
Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.

Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon
pepper.

In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add
mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers,
wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to
skillet and heat through.

Serve beef mixture in rolls.