Best Sourdough Sandwiches Recipes

STUFFED SOURDOUGH SANDWICHES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

SOURDOUGH CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg in a shallow bowl. Place egg crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Let stand for 5 minutes. , In a large skillet, cook chicken in butter over medium-high heat for 4 minutes on each side until a thermometer reaches 170°. , Spread bread with mayonnaise if desired. Top two slices with lettuce, cheese, tomato, bacon and chicken. Top with the remaining bread.

GRILLED HAM AND CHEESE SOURDOUGH SANDWICHES

Steps:

• On six slices of bread, layer swiss cheese and half the ham; sprinkle with garlic powder. Top with rest of ham, cheddar cheese and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

SOURDOUGH SANDWICHES

Steps:

• For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper. This spread may be made up to 24 hours ahead.
• Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
• On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces.
• Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.

SOURDOUGH VEGGIE SANDWICHES

Steps:

• Spread mayonnaise on one side of each slice of bread. On two slices, layer with cheese, zucchini, tomato, carrot and sunflower kernels. Top with remaining bread, mayonnaise side down. Spread butter over the outside of bread. , In a large skillet, cook over medium heat until bread is lightly toasted and cheese is melted.

STUFFED SOURDOUGH SANDWICHES

Steps:

• n a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted.
• Cut 1/4 inches off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops.
• Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through.
• To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

SOURDOUGH VEGGIE SANDWICHES

Steps:

• Spread mayo on one side of each slice of bread.
• On two slices, layer the cheese, zucchini, tomato, and carrot.
• Top with remaining bread, mayonnaise side down.
• Spread butter on the outsides of bread.
• In a large skillet, cook over medium heat until bread is lightly toasted and cheese is melted.