Hot ham & cheese buns:
these are kind of self explanatory, but here are some simple
instructions. You'll need 1 pack hamburger buns (or a batch of the
homemade kind), deli or lunchmeat ham slices, cheese slices, butter,
your choice of toppings: mustard, mayo, tomato, lettuce, etc. Butter
the insides of the buns. Top the bottom half of the bun with a slice of
cheese and a slice of ham (ham on top). Wrap in aluminum foil and
bake at 200°-250° for 20 minutes. Remove from oven, remove foil,
remove top of bun and add toppings.
Tuna melts: These are pretty easy!
Mix all ingredients. Place on hamburger buns and wrap in foil. Bake at 250° for 20 minutes.
cut sides of bread with margarine. Broil 4 inches from heat for 3 to 4
minutes until browned (watch carefully!). Combine beef and sauerkraut
in a medium bowl. Spread mustard on bread halves. Divide beef mixture
evenly between bread halves and spread to edges of bread. Sprinkle
with Swiss cheese. Broil 1 minute more until cheese melts. Cut into
pieces to serve.
Brown ground beef. Mix rest of
ingredients together and add to browned meat. Simmer for 5 to 10
minutes and serve on toasted buns.
Italian caprese sandwich on sourdough
What you need:
fresh buffalo mozzarella, sliced it thin
slicing tomatoe (washed) slicked thin
Couple pieces of fresh basil to accompany the cheese and tomato
Salt and pepper
extra virgin olive oil
red wine vinegar
first slice the sourdough to preference drizzle a little olive oil on both sides and toast in oven for 5 mins less or more depending upon how toasty you like your bread.
Alterante slices of mozzarella, tomato and fresh basil
Add a pinch of salt and a pinch of pepper to tomato, mozzarella, and basil. Sprinkle desired amount of dried oregano and place 2 slices of soppersatta on top of veggies
drizzke balsamic vinegar, e.v.o.o. And a splash of red wine vin to top slice of bread and voila!
Connect with CafeMom:
Switch to Mobile Site
Getting Started Guide
Frequently Asked Questions
Part of the CafeMom family of sites
© 2013 CMI Marketing, Inc. All rights reserved.