Best The Harvey Sandwich Recipes

HARVEY HAM SANDWICHES

Steps:

• Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
• Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the sliced onion, mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls with dill pickle slices. It's also good with coleslaw, on the sandwich or on the side.

HARVEY HAM SANDWICHES

Steps:

• Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
• Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.

THE HARVEY SANDWICH

Steps:

• Melt the butter in a small fry pan over medium heat, being careful not to burn.
• Saute' the chopped onion until soft -- a lite golden brown is OK.
• Crack the eggs into the fry pan & break the yolks.
• Cook until eggs are set.
• Turn over & cook until desired doneness.
• Toast & butter the bread as desired.
• Place cooked egg/onion on one slice.
• Spread desired amount mayo or salad dressing on the other slice. (I prefer Mayo).
• ENJOY!

NEW YORK GOODWICH

Steps:

• 1. 1 cup broccoli 1/2 cup cauliflower (optional) 2 tablespoons carrot; finely grated 2 tablespoons red cabbage, finely grated 2 tablespoons yellow squash, finely grated 1/4 cup barbecued onions (see below) 1 whole wheat tortilla, chapati (Indian flatbread), or pita 1 tablespoon eggless mayo or tofu mayo 3 thin slivers dill pickle 1/2 cup lettuce; finely shredded 1/2 cup alfalfa sprouts 2 avocado slices (optional) Dash Sea salt, Spike or salt-free seasoning Barbecued Onions (Makes enough for 3-4 Goodwiches): 2 teaspoons safflower oil 1 small white onion; sliced 1/2 tablespoon favorite bbq sauce (recipe recommends Hain's or Robbie's bbq sauce
• 2. To Make Goodwich: Prepare the vegetables. Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with tip of sharp knife. Combine carrot, cabbage and squash and mix thoroughly. Prepare the barbecued onions, if desired. Assemble the goodwich. In hot dry skillet, heat tortilla or chapati* (See Note), turning from one side to the other until soft but not crisp. Place on large sheet of plastic wrap. Spread tortilla with eggless mayo. Add a line of broccoli down center. Crumble cauliflower and place aline of it on broccoli. Add a line of pickle, a line of grated vegetables, a line of barbecued onions. Top with lettuce, sprouts and avocado. Sprinkle with Spike or other seasoning, if desired. Roll tortilla tightly, crepe-style, around vegetables. Wrap tightly in plastic wrap until ready to serve. This Goodwich will keep for 2-3 days in the refrigerator. Cut it in half and push plastic wrap partially down, but leave one end closed to catch the drippy sauces.
• 3. To make Barbecued Onions: In a small skillet, heat oil; add onion and saute until it begins to soften. Add barbecue sauce and continue sauteing, stirring frequently, until onion is thoroughly wilted.
• 4. *Note: Or, if using pita, mic for a few minutes to soften it, and cut a sliver from top so pocket opens easily. I prefer the pita. Combine all other ingredients; mix well, and stuff into pocket.

HARVEY HAM SANDWICHES RECIPE

Steps:

• 1.Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up. 2.Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated about 1-1/2 hrs.. Serve on dinner rolls.