Best Make Ahead Saucy Sandwiches Recipes

BAKED HAWAIIAN SANDWICHES

Baked Hawaiian Sandwiches image

These sandwiches are quick, easy, and always a hit. They can be served at receptions, baby showers, Bible studies, or tailgate parties! I have made large quantities and they have always turned out. Sandwiches can be made up in advance and stored in refrigerator until ready to bake. Try them and enjoy!

Provided by CBLEWETT

Categories Appetizers and Snacks Pastries

Time 45m

Yield 24

Number Of Ingredients 10

Ingredients

24 Hawaiian bread rolls (such as King's®), split
12 thin slices of honey-cured deli ham, halved
12 slices Swiss cheese, halved
12 thin slices deli smoked turkey, halved
12 thin slices provolone cheese, halved
½ cup butter
¼ cup white sugar
¼ cup dried onion flakes
2 tablespoons poppy seeds
1 tablespoon honey mustard

Steps:

Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 46.6 g, Cholesterol 77.6 mg, Fat 11.4 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 10.8 g, Sodium 488.4 mg, Sugar 3.3 g

MAKE-AHEAD SANDWICHES

Make-Ahead Sandwiches image

"I developed these 'fun buns' about 20 years ago when our four children were preteens," explains Marie Hass from Madison, Wisconsin. "Once they started high school, I kept some in the freezer for quick suppers when after-school activities kept them from eating with the rest of the family."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
3/4 cup chopped onion
3/4 cup ketchup
3/4 cup chopped dill or sweet pickles
1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
12 hot dog buns, split

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, pickles, salt, pepper, garlic powder and pepper sauce; heat through. Stir in cheese. , Place about 1/3 cupful on six buns; serve immediately. Cover and refrigerate remaining meat mixture until cool. , Fill the remaining buns; wrap individually in heavy-duty foil and seal tightly. Freeze for up to 3 months. , To use frozen sandwiches: Bake in foil at 400° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.

MAKE-AHEAD SANDWICH ROLLS

Make-Ahead Sandwich Rolls image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

6 flatbreads or tortillas in assorted colors/flavors (2 red, 2 green, 2 white)
12 slices American cheese
1 pound shaved turkey
1 head romaine lettuce, shredded
1 pound shaved smoked ham
1 cup mayonnaise
1 canned chipotle chile in adobo, diced
Kosher salt and freshly ground black pepper
Serving suggestions: mayonnaise and Dijon mustard

Steps:

For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

MAKE-AHEAD DAGWOOD SANDWICHES

Make-Ahead Dagwood Sandwiches image

You'll be the hero when you bring these stacked-high wedges to a gathering.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

2 loaves herb-flavored or cheese-flavored bread, such as Focaccia, ciabatta or Asiago cheese bread (1 lb each, about 1 inch thick)
1 container (6.5 oz) garlic-and-herbs spreadable cheese
1 lb thinly sliced smoked turkey
8 oz sliced provolone cheese
8 oz thinly sliced salami
1/4 cup loosely packed fresh basil leaves
8 slices bacon, cooked
1 sweet onion, thinly sliced, separated into rings
3 small plum (Roma) tomatoes, sliced
4 cups lightly packed torn arugula
1/2 cup basil pesto

Steps:

With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.

Nutrition Facts : Calories 520, Carbohydrate 40 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 3 g, TransFat 0 g