Open-Faced Crab Sandwich Recipe

Ingredients

• 16 oz Cream Cheese; 2 Pks
• 13 oz Crab;
• 1/2 c Ginger Ale
• 6 ea English Muffins
• 2 tb Onion; Grated
• 24 oz Cheddar; Md. Sliced, *
• 2 tb Worcestershire Sauce
• 12 ea Tomato Slices

* Slice the cheese into 12 2-oz slices.

Directions

1. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. 
2. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. 
3. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.

ice Cream Sandwich Recipe

Ingredients

• 1/2 cup 35% cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 12 chocolate wafers

Directions

1. Beat cream with sugar and vanilla in a medium bowl with an electric mixer on medium until firm peaks form, 3 to 4 min.
2. Spoon 2 tbsp cream filling onto each of 6 chocolate wafers.
3. Top each with another wafer and press down until filling reaches each edge.
4. Arrange on a baking sheet and freeze until ready to serve, at least 4 hours or, preferably, overnight.

 

Campfire Breakfast Sandwich Recipe

Ingredients

• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice Cheddar cheese

Directions

1. Place a cast iron sandwich toaster in the hot coals of a campfire to preheat for a few minutes.
2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.
3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

Barbecue Chicken Sandwich Recipe

Ingredients

1. 2 Sausage Buns
2. 2 Chicken breasts, skinless, boneless
3. 2 tbsp Brown Sugar
4. 2 tbsp Extra Virgin Olive Oil
5. 1 tbsp Cumin
6. 1 tbsp Black Pepper
7. 2 tbsp Paprika
8. 1 Tomato
9. Pickles
10. 2 Slices of swiss cheese
11. Mayonnaise
12. Hot Sauce

Directions

1. Cut each Boneless Skinless chicken breast  into 2 pieces.
2. Create rub by mixing brown sugar, olive oil, paprika, cumin, and black pepper in a bowl. Rub onto chicken breast, cover and refrigerate 2 hours.
3. Preheat BBQ to 400° F and slice tomato, pickles and chop the parsley.
4. Place chicken on BBQ and grill 4 minutes per side.
5. Remove the chicken and wrap tightly in tin foil (with no air holes) and rest 5 minutes.
6. Dress the Sausage Buns with mayo, hot sauce, sliced pickle, tomato, and swiss cheese.
7. Place two pieces of chicken breast per bun and garnish with parsley.

Grilled Grilled Cheese Sandwich

Find the instructions here.

How to make the perfect cheeseburger

 

You think adding garlic and breadcrumbs and all sorts of other stuff is going to save your measly burger? Think again.

Fenway Park Lobster Roll Recipe

Ingredients

• 2 pounds cooked lobster meat, diced
• 2 stalks of celery, finely chopped
• Juice of 2 lemons
• 2 cups mayonnaise
• 1 teaspoon chopped parsley
• 1 teaspoon chopped tarragon
• Salt and pepper, to taste
• 10 New England-style hot dog buns, buttered on both sides. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.
• Chopped chives, for garnish
• 1 lemon, sliced into 10 pieces, for garnish

Directions

• Cook the lobster how you prefer. You can boil it yourself or you can have the person at your fish counter steam it for you. What ever you like. Once it is cooked, remove all of the meat from the shell and roughly chop into chunks.
• Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
• Toast the buns on a griddle on low heat with melted butter until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice. It should be overflowing from the bun!

The Scott Van Melt Sandwich Recipe

As inspired by this

Ingredients

• 1 can (6 oz.) tuna, drained, flaked
• 3 Tbsp. mayonnaise
• 2 Tbsp. chopped celery
• 8 slices bread
• 8 2% milk cheese singles
• 8 tsp. vegetable oil spread

Directions

1. Mix tuna, mayo and celery; set aside.
2. Top each of 4 bread slices with one 2% milk cheese singles, 1/4 of tuna mixture and second singles. Cover with remaining bread slices. Spread outsides of sandwiches with vegetable oil spread.
3. Cook in skillet on medium heat 3 to 4 min. on each side or until golden brown on both sides.

"Delicious" and perfect to watch the 11p.m. edition of SportCenter with.

Roast Beef and Caramelized Onion Grilled Cheese Sandwich Recipe

Ingredients

• 1 red onion 
• 2 tablespoons of butter, divided 
• 1/4 pound roast beef slices 
• 2 slices of your favorite bread
• 5 slices of your favorite cheese

Directions:

1. Slice a red onion into one-quarter-inch rings. 
2. Add one tablespoon butter to a pan over medium heat. Caramelize your onions until soft, fragrant and beginning to char, about 10-15 minutes. 
3. Once the onions are finished, turn off the heat and move them to one side of the pan. Add roast beef slices to the other side, just to warm them up a bit. 
4. Liberally butter both pieces of a nice hearty bread. 
5. Heat a separate pan over medium heat and place one slice of bread buttered side down. 
6. Immediately add two slices of cheese.
7. Top with warmed roast beef, desired amount of caramelized red onion (about one-quarter cup) and another three slices of cheese. 
8. Place the other piece of bread on top (butter side up). 
9. After about four minutes, check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about four or five minutes. (You may want to cover the pan to help promote cheese melting.)

Note: You can eat immediately or you can keep it warm in a 200 degree F oven for a few minutes until ready to eat or serve.

French Onion Grilled Cheese Sandwich Recipe

Ingredients

• 1 tbsp olive oil
• 3 medium onions, sliced thinly (about 3 1/2 cups)
• 1/2 900-mL carton low-sodium beef broth
• 1 thyme sprig
• 1/4 cup dry sherry (optional)
• 4 tsp Dijon mustard
• 8 slices rye bread
• 4 slices gruyère or swiss cheese, about 120 g

Directions

1. Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme. Cook, uncovered, stirring often, until liquid is reduced, about 15 min. Add sherry and continue cooking until absorbed, about 5 more min. Remove thyme.
2. Spread Dijon on 4 slices of bread. Top each slice with about 1/3 cup onion mixture and 1 cheese slice. Top with remaining bread.
3. Wipe pan clean. Heat over medium. Brush pan with 1 tsp oil. Cook 2 sandwiches at a time, about 2 min per side. Repeat with remaining oil and sandwiches.