Post by gayla on May 17, 2008 15:41:28 GMT -5
Sandwiches For The Freezer
Make ahead and freeze. Use sliced bread, tortilla wraps, rolls, or buns for variety. Toss into lunch bags in the morning to thaw until lunchtime or thaw in the refrigerator overnight to enjoy the next day.
Chicken Filling
1 cup cooked chopped, chicken
4 oz cream cheese, softened
2 tablespoons whipped salad dressing
2 tablespoons green onions, minced
1-2 teaspoons tarragon, dried or 2 tablespoons fresh
2 tablespoons lemon juice
1/4 teaspoon black pepper
Place all ingredients in food processor. Pulse on and off until well mixed. Spread on well-buttered bread or buns for sandwiches. Makes 1 1/4 cups or 4 sandwiches.
To Freeze: Wrap in freezer bags. Label and date. Freeze for up to 6 weeks.
Ham Filling
In the above recipe, use 1 cup diced ham instead of chicken, and use parsley instead of tarragon.
Tuna Salad Buns
1 cup cubed American or shredded Cheddar cheese
2 tablespoons onion, minced
2 tablespoons pickle relish, drained
1/3 cup whipped salad dressing
1 tablespoon prepared mustard
1 teaspoon dill weed
1 (6 oz) can tuna, drained, flaked
6 hamburger or hot dog buns, sliced
Heat oven to 350-degrees. In bowl, combine all ingredients except buns; mix well. Fill buns with mixture. Wrap each in foil. Bake for 15 minutes or until cheese melts or freeze if desired. To use frozen sandwiches, bake at 350-degrees for 20-25 minutes or until cheese melts and sandwiches are warmed through. Makes 6 sandwiches.
Sloppy Joes
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14-16 sandwich buns, split
2 (8 oz each) cans tomato sauce
2 T. prepared mustard
1 t. dried parsley flakes
1 t. garlic powder
1 t. salt
¼ t. pepper
¼ t. dried oregano
Brown sausage, beef, and onion; drain. Remove centers from tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350 for 20 minutes or until heated through or freeze for up to 3 months. To use frozen sandwiches, bake at 350-degrees for 35 minutes or until heated through. Makes 14-16 sandwiches.
Make ahead and freeze. Use sliced bread, tortilla wraps, rolls, or buns for variety. Toss into lunch bags in the morning to thaw until lunchtime or thaw in the refrigerator overnight to enjoy the next day.
Chicken Filling
1 cup cooked chopped, chicken
4 oz cream cheese, softened
2 tablespoons whipped salad dressing
2 tablespoons green onions, minced
1-2 teaspoons tarragon, dried or 2 tablespoons fresh
2 tablespoons lemon juice
1/4 teaspoon black pepper
Place all ingredients in food processor. Pulse on and off until well mixed. Spread on well-buttered bread or buns for sandwiches. Makes 1 1/4 cups or 4 sandwiches.
To Freeze: Wrap in freezer bags. Label and date. Freeze for up to 6 weeks.
Ham Filling
In the above recipe, use 1 cup diced ham instead of chicken, and use parsley instead of tarragon.
Tuna Salad Buns
1 cup cubed American or shredded Cheddar cheese
2 tablespoons onion, minced
2 tablespoons pickle relish, drained
1/3 cup whipped salad dressing
1 tablespoon prepared mustard
1 teaspoon dill weed
1 (6 oz) can tuna, drained, flaked
6 hamburger or hot dog buns, sliced
Heat oven to 350-degrees. In bowl, combine all ingredients except buns; mix well. Fill buns with mixture. Wrap each in foil. Bake for 15 minutes or until cheese melts or freeze if desired. To use frozen sandwiches, bake at 350-degrees for 20-25 minutes or until cheese melts and sandwiches are warmed through. Makes 6 sandwiches.
Sloppy Joes
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14-16 sandwich buns, split
2 (8 oz each) cans tomato sauce
2 T. prepared mustard
1 t. dried parsley flakes
1 t. garlic powder
1 t. salt
¼ t. pepper
¼ t. dried oregano
Brown sausage, beef, and onion; drain. Remove centers from tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350 for 20 minutes or until heated through or freeze for up to 3 months. To use frozen sandwiches, bake at 350-degrees for 35 minutes or until heated through. Makes 14-16 sandwiches.
