Best 3 Fillings For Sandwiches By Freda Recipes

Three Filling Sandwich image

Provided by JillAZ

Time 3h

Yield 20 serving(s)

Number Of Ingredients 23

4 hardboiled egg, coarsely chopped
6 slices bacon, cooked and crumbled
1/4 cup mayonnaise
1 tablespoon fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
4 ounces cream cheese, room temperature
4 ounces shredded mild cheddar cheese
4 ounces shredded sharp cheddar cheese
1/4 cup mayonnaise
1 tablespoon chopped red bell pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 ounces whole stuffed green olives, drained
3/4 cup slivered almonds
1/2 cup chopped celery
1/4 cup mayonnaise
2 teaspoons chopped onions
2 loaves unsliced white bread (16 oz. each)
3 (8 ounce) packages cream cheese, softened
3 tablespoons prepared ranch dressing
2 tablespoons butter, softened
1 1/4 teaspoons prepared mustard

Steps:

For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
Pulse until well blended.
Set aside.
Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
Set aside.
Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
Set aside.
For sandwich loaves: Trim crusts from bread so that each side is flat.
Slice each loaf horizontally into 4 equal layers.
For each loaf, spread half of each filling between layers of bread.
Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
Do this on the plate or platter you will be serving them from.
In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
Add the ranch dressing and beat until smooth.
Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
Spoon into a pastry bag that is fitted with a small round tip.
Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
Using a medium star tip, pipe shell borders around bottom.
Chill for 2 hours before slicing.
To serve, cut into 3/4 inch slices.

Nutrition Facts : Calories 454.6, Fat 31.9, SaturatedFat 14.4, Cholesterol 103.5, Sodium 858.2, Carbohydrate 30.2, Fiber 2, Sugar 3.4, Protein 12.7

Tea Sandwiches Filling Recipes image

Provided by Celebrations At Home

Number Of Ingredients 12

4 ounces cream cheese, at room temperature
2 tablespoons apricot preserves
sliced ham
4 ounces cream cheese, at room temperature
3/4 cup crushed pineapple, drained
1/3 cup chopped pecans, toasted
1 1/2 cups shredded or chopped chicken
3/4 cup mayonnaise (or more if needed)
1/2 teaspoon curry powder
1/4 cup dried cranberries
1/3 cup celery, diced
1/3 cup slivered almonds, lightly toasted

Steps:

For the chicken sandwiches, Chop chicken very finely (I put it in a food processor and pulsed 3-4 times until minced). In a bowl, combine chicken and mayonnaise, and mix well. Add curry and continue to mix. Fold in remaining ingredients. Spread on bread, top with another slice, remove crusts, and cut into shapes.
For the pineapple sandwiches, Combine cream cheese and crushed pineapple until well blended. Add pecans and fold into mixture. Spread on one slice of bread and top with other. Remove crusts and cut into shapes as desired.
For ham sandwiches, Combine cream cheese and preserves until well blended. Spread a layer on both slices of bread, place a slice of ham on one side, and top with the other side. Cut off crusts and cut in to shapes as desired.

EGG SALAD old fashioned SANDWICH by Freda image

Provided by FREDA GABLE

Categories Sandwiches

Time 5m

Number Of Ingredients 9

FILLING FOR EGG SALAD SANDS
6 eggs boiled, peeled and chopped
1/3 - 1/2 cup mayo
1/4 C chopped onion (i have used red or white)
2 chopped green onions, with the white parts also
1/3 C chopped celery
1 Tsp mustard ( i use dijon mustard or yellow)
salt and pepper to your taste buds
6 slices bread ( your choice) makes 3 sands

Steps:

1. Mix filling ingredients and Set aside.
2. To make Sands; Spread Mayo on 2 slices of bread. add a layer of Filling, a layer of Lettuce, top with another slice of Bread
3. Serve with Sweet,or Bread and Butter Pickles or Dill Pickles, Tomato Slices, and a cup of Hot Soup. Enjoy A great Meal. Can't get any better than this!!!

3 Fillings for Sandwiches By Freda image

Provided by FREDA GABLE

Categories Sandwiches

Time 45m

Number Of Ingredients 21

#1. CHICKEN FILLING
1 C cooked chicken, chopped
4 oz cream cheese, softened
2 tbs salad dressing/ mayo
3 Tbs or (2 ) green onions chopped
1-2 tsp tarragon, dried ( if you have fresh use 2 tbs)
2 Tbs lemon juice or cider vinegar
1/4 tsp pepper
salt to tastes (optional)
#2. HAM SALAD FILLING: USING RECIPE ABOVE SUB FOLLOWING
1 C diced cooked ham, . . instead of chicken above.
1-2 tsp parsley . . instead of the tarragon
#3. TUNA SALAD FILLING:
1 (6oz) canned tuna drained
1 C shredded cheddar cheese or am cheese in cubes
1/2 onion onion chopped and minced
1/2 C celery diced and minced
2 Tbs pickle relish ( dill or sweet your choice)
1/3 C salad dressing/ mayo
1 Tbs mustard
salt and pepper to taste

Steps:

1. # 1 CHICKEN SALAD FILLING: In food Processer, Pulse on and off till Well Mixed. Spread on Bread,tortillas or Buns, even lettuce leaves, for sandwiches . . Makes 4 sandwiches or 1 1/4 Cups. To Freeze: Wrap in freezer bags removing all air Possible. Label and date. Filling Freezes for 8 weeks.
2. #2. HAM SALAD FILLING: Follow recipe above only using Ham and Parsley instead of the Chicken and tarragon.
3. #3. TUNA SALAD FILLING: Heat Oven # 350. Mix all ingredients in a bowl well. Full Buns with Filling Wrap in foil. Bake for 15 min or until cheese melts. or FREEZE sands on buns wrapped in foil ready for the oven. To Use frozen sandwiches, Bake @ 350 for 20-30 min until cheese melts, & are warmed Clear thru. This makes 6 sandwiches on buns, 10 sands on "mini buns", great for Senior and kids lunches.