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Posted by on Oct. 21, 2010 at 5:31 PM
  • 22 Replies
1 mom liked this

        Meatball Sandwiches

Meatball Sandwiches Recipe

  • 10-12 Servings
  • Prep: 20 min. Cook: 2-1/4 hours


  • SAUCE:
  • 1/2 pound bulk Italian sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1-1/2 cups stewed tomatoes
  • 1 can (12 ounces) tomato paste
  • 2 cans (8 ounces each) tomato sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 3 tablespoons milk
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon rubbed sage
  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 3 tablespoons olive oil
  • Rolls
  • Slice mozzarella cheese, optional


  • In a Dutch oven, cook sausage, onion and green pepper until the sausage is browned and the vegetables are tender; drain. Add the remaining sauce ingredients; bring to a boil. cover and simmer. Meanwhile, in a bowl, combine the first 8 meatball ingredients; crumble beef and sausage over mixture and mix well. Shape into 1 in. balls. Brown in oil; drain. Add to the sauce; cover and simmer for 2 hours. Serve on rolls. Top with cheese if desired. Yield: 10-12 servings.

* the beauty of this recipe is that you can make this up on the weekend and then the day during the week you'd like to have it just put it in the crock pot.  This meal freezes well*

Nutrition Facts: 1 serving (1 each) equals 402 calories, 17 g fat (5 g saturated fat), 77 mg cholesterol, 913 mg sodium, 40 g carbohydrate, 4 g fiber, 21 g protein.

by on Oct. 21, 2010 at 5:31 PM
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Replies (1-10):
by on Nov. 10, 2010 at 12:05 AM

Not a sammie but fits the category for lunches...

Easy kids lunch

Posted by 
 on Nov. 3, 2009 at 12:17 AM

Individual Pizzas

  • 1 tortilla per child
  • ragu sauce to cover
  • shredded mozzarella
  • pepperoni

Layer sauce, cheese and pepperoni, bake at 400 * until all the cheese is bubbly. My kids also like to add black olives and mushrooms. So add any other toppings you want.

by on Jan. 20, 2011 at 2:13 PM

eef and Cheese Sandwiches

Posted by 
 (Group Mod Luci) on Jan. 14, 2011 at 10:54 PM

These are good served with french fries and coleslaw.

Beef and Cheese Sandwiches

9 ounces sliced pot roast (about 8 1/4-inch-thick slices), or deli roast beef

1 cup gravy

4 slices hearty white bread, lightly toasted

4 slices (1 ounce each) deli cheddar cheese

Heat broiler. In a large skillet, heat pot roast and gravy over medium heat until heated through, about 3 minutes; thin gravy with a few tablespoons of water, if necessary. Spread toast out on a broiler pan. Divide pot roast slices evenly among toast. Spoon most of the gravy over the meat, and top each sandwich with a slice of cheddar cheese. Spoon any remaining gravy over cheese. Broil 1 minute, until cheese is melted.

by on Jan. 20, 2011 at 2:37 PM

  • Undomesticated
  • by   on Jan. 17, 2011 at 5:28 PM
  • Baked Grilled Cheese Pesto Sandwich


    8 slices whole wheat bread

    3 Tbl butter, softened

    8 thin slices Swiss, Muenster, Colby or Cheddar

    1/4 cup basil pesto


    1.  Preheat oven to 425.  Spread butter on one side of bread, spreading more thickly on edges and thin in middle to help prevent edges from burning

    2.  Place half the slices buttered side down, top each with slice of cheese, a tbl of pesto, and another slice of cheese.  Top with remaining bread slice, butter side up.

    3.  Place on jelly roll or cookie sheet.  Bake for 4 minutes, remove pan.  Turn oven to 450, and carefully turn sandwiches with spatula

    4.  Bake for another 3-4 minutes until bread is crisp and toasted and cheese is melted

by on Jan. 20, 2011 at 3:08 PM

Dripping Roast Beef Sandwiches with Melted Provolone

Source: Campbell's Kitchen

Prep: 5 minutes

Cook: 5 minutes

Bake: 3 minutes

Cost per recipe: $12.02

Makes: 4 sandwiches

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

1 tablespoon reduced sodium Worcestershire sauce

3/4 pound thinly sliced deli roast beef

4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds

4 slices deli provolone cheese cut in half

1/4 cup drained hot or mild pickled banana pepper rings

  • Heat the oven to 400°F.
  • Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  • Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  • Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches.  Top each sandwich with 1 tablespoon pepper rings.


  • Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

Calories: 515

Fat: 20g

Fiber: 3g

Protein: 40g

Sodium: 1197mg


by on Jan. 20, 2011 at 3:14 PM

Slow-Cooked Pulled Pork Sandwiches

Source: Campbell's Kitchen

Prep: 15 minutes

Cook: 8 hours

Stand: 10 minutes

Cost per recipe: $21.82

Makes: 12 servings

1 tablespoon vegetable oil

1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

1 cup ketchup

1/4 cup cider vinegar

3 tablespoons packed brown sugar

12 round sandwich rolls or hamburger rolls, split

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.
  • Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
  • Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
  • Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.  Divide the pork mixture among the rolls.


  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.


by on Mar. 31, 2011 at 12:32 AM

Ham and Cheese Crescent Roll-Ups


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.

2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.

3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

by on Mar. 31, 2011 at 12:57 AM


Egg Salad Sandwich Recipe 

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe.


  • 1 hard-boiled* egg (large), peeled and chopped
  • 1-2 Tbsp mayonnaise (to taste)
  • 2 Tbsp chopped celery
  • 1 Tbsp chopped green onion
  • Curry powder (to taste)
  • Salt and pepper (to taste)
  • 1 leaf of lettuce
  • 2 slices dark rye bread, toasted

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.


1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Makes one sandwich.

by on Mar. 31, 2011 at 1:23 AM

Spring Garden Vegetable Sandwiches


1/4 cup Neufchâtel cheese or light cream cheese, softened

4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted

1 medium cucumber, peeled and thinly sliced (about 1 2/3 cups)

2 medium carrots, shredded (about 1 cup)

1 cup spring salad mix

1 green onion, thinly sliced (about 2 tablespoons)

3 tablespoons fat-free sun-dried tomato salad dressing

  • Spread the cheese on the bread slices.
  • Arrange the cucumber on 2 bread slices. Place the carrots, spring mix and green onion in a medium bowl. Add the dressing and toss to coat. Top the cucumber with the carrot mixture and the remaining bread slices.
by on Apr. 19, 2011 at 2:19 AM

Another from Libby ~


Grilled Tomato, Smoked Turkey, and Muenster Cheese Sandwiches

 (adapted from Cooking Light)

1 tbsp. of chopped red onion
3 tbsp. of fat free sour cream
1 tbsp. of Dijon Mustard
1/4 tsp. dried thyme
4 tsp. butter, softened
4 (1 and 1/2 oz.) slices sourdough bread
6 (1 oz.) slices smoked turkey breast
4 (1/2 inch thick) slices tomato
2 (1/2 oz.) slices Muenster Cheese

1.  Combine first 4 ingredients in a bowl. 
2.  Warm a skillet over medium heat and spray with Pam.
2.  Spread 1 tsp. of butter on one side of each bread slice.
3.  ´╗┐Cover one slice with 2 or 3 sliced smoked turkey.  Cover the other piece of bread with one cheese slice.
4.  Place them on the skillet to toast.
5.  Add two tomato slices to the bread with the cheese on it. 
6.  Once both pieces of bread are toasted, add the red onion mixture to the piece with the turkey..and you can also add some to piece with the cheese also, depending on how much you want.
7.  Take the two bread pieces off the skillet and combine to make a sandwich. 
8.  Serve warm ;)



by on Apr. 27, 2011 at 10:19 PM

  • SweetLuci
  • by   Group Mod Luci on Apr. 25, 2011 at 2:31 PM
  •  I love ham salad or scalloped potatoes with ham or bean or pea soup. These are also good:


    Hot Ham Sandwiches
    1/2 cup butter, softened
    1/4 cup Dijon mustard
    1/4 cup diced onion
    1 Tablespoon poppy seeds
    8 hamburger buns
    1 lb. thin sliced deli ham, or leftover baked ham, sliced thin
    1/2 lb. cheese, Swiss or cheddar are great
    Combine butter, mustard, onion, and poppyseeds. Divide ham into 8 portions; place on bottom of each bun. Lay a slice (or shredded) I used whatever I had, on top of ham. Cover with top bun. Wrap each sandwich in foil. Bake at 325 for 15 minutes. These can also be frozen. They’re great for pulling out and heating up when kids are hungry. I also like to make these using dinner rolls. They're great for appetizers or just the right size for little kids.

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