12 Sandwiches for 12 Months

Wraps are made using unyeasted tortillias v.s. risen bread

Ingredients:
1 tortilla per sandwich
deli-sliced roast beef
au jus liquid
lettace leaves
sliced onion
tomatoe slices

How to make:
Warm meat in au jus liquid.
Lay out tortillas.
Place 1/3 cup of meat in the lower center of each tortilla.

Drizzle a little of the au jus liquid over sandwich.
Fold two sides in about 1/4 of the tortilla.
Starting from bottom, carefully roll the tortilla until it is closed.
Place on a plate, open fold side down.
Warm one minute in microwave or toaster oven.
Slice in half.
Serve warm

Variations:
Add barbeque sauce for some tang.
Sprinkle some shredded swiss cheese on top & warm in toaster oven.

(coming soon)

Ingredients:

How to make:

Variations:

Summer picnics! BBQ time!
Get out your grill. Smell that meat a'sizzlin'?

Ingredients:
ground beef (affectionately called hamburger meat)
tomato slices
onion slices
dill pickle slice
mustard, ketchup, relish
round hamburger buns

How to make:
Set up the grill outside. If using charcoal, light and wait about half an hour until the coals turn white.

In the meantime, make balls of about 1/4 pound of ground beef and pat them back and forth between your hands into about one inch "pancakes." (May also flatten between two pieces of waxed paper, if you don't want messy hands.) Put on the grill for approximately 5-10 minutes, depending on how raw or well done you desire them to be.

Slap them on a clean, warmed plate. Put one paddy on half of a sliced bun. Add vegetables and condiments to taste. Slap top with other half of bun. Eat warm.

Variations:
* Add cheese at last 2 minutes of cooking time for cheeseburgers
* Use different condiments, like mayonaise or blue cheese dressing, etc.
* Add a slice or two of cooked bacon in the mix
* For some fun tang, add 3 Tablespoons of sliced, stuffed green olives
* Be creative. There is no one right way to make a hamburger.

For a sweet, tasty treat on a warm summer day, try making a chipwhich.

Ingredients:
vanilla ice cream
2 large chocolate chip cookies

How to make:
Soften a scoop of ice cream by setting out at room temp for a couple minutes.
Place cookies bottom sides up.
Put ice cream in center of the cookies.
Cover with the bottom of the second cookie.
Gently squeeze to even the ice cream to cookie edges.
Ta-da!

Variations:
Experiment with different kinds of cookies.
Experiment with different flavors of ice cream.
Roll the ice cream edge in candied sprinkles or chocolate slivers.

With melt-in-your mouth, sun-kissed-ripe from the garden tomatoes, what could be a better August sandwich than the BLT?

Ingredients:
2 slices of white bread, toasted
1 tablespoon of mayonaise
2 slices of bacon, fried and halved
2 or 3 slices of tomato -- enough to fill the sandwich in a single layer
lettus to cover the bread

How to make:
Toast the bread.
Fry the bacon.
Layer one piece of toast with mayonaise, bacon and tomato. Lay a lettus leave over tomato. Cover with other piece of toast. Slice in half. Serve with potato chips and a dill pickle.

Variations:
To make a club sandwich, add turkey, chicken, and/or ham to the mix.
Throw in another slice of bread in the middle and add more filling.
For the larger club, slice bread in quarters and stick a toothpick in each section.

Spice up your life with a little Italian.

Ingredients:
whole wheat submarine sandwich rolls, cut to open flat
Italian sausage
shredded lettus
tomatoe slices
peppers
sliced cheese
green stuffed olives, sliced
olive oil or mayonaise
horseradish mustard

How to make:
Spread open bread with oil and other condiments
Add vegetables
Add meat and cheese
Close up bread
Slice in half
Enjoy

Variations:
Used leftover meatballs for the meat.
Put in toaster oven a couple minutes, until the cheese melts.

Ingredients:
2 slices of white bread per sandwich
medium sharp cheddar cheese, shredded
1 egg white
butter, melted

How to make:
Cut crust from bread. (Freeze crust to use another time for bread crumbs.)
Cut each slice diagonally to form triangles.
Brush line of egg white around flat edges of each slice of bread.
Put approximately 1/4 cup of cheese in center of one triangle.
Top that cheesed-bread with another triangle.
Crimp the edges so they stick together firmly.
Brush butter complete over outsides of bread.
Place in a hot frier or hot oil until browned.
Serve warm.

Variations:
Substitute wheat or sour dough or other kind of bread.

Grilled ham & cheese = butter one side of two slices of bread; place butter side down in a hot fry pan; add ham, topped with cheddar cheese; put second slice on, butter side up; when bread browns, flip sandwich to brown other side; remove from head; serve hot.

The original foods of the Native American came from hunting and gathering or farming. When they were moved to reservations, the US government, promising to provide for them, gave ground flour as a staple. The result of this internment food is the Native American Fry Bread -- the basis for the open-faced Indian Taco.

Ingredients:
package of fry bread mix
fried hamburger
taco seasoning packet
chopped tomatoes
shredded lettus
shredded cheese
taco sauce
sour cream

How to make:
Prepare fry bread according to package, or make from scratch.
Fry hamburger; mix in taco seasoning.
On top of one large piece of fry bread layer the
hamburger, tomatoes, taco sauce, lettus, cheese & sour cream.

Eat with knife and fork, or fold to eat with hands

Variations:

Ingredients:
dark rye bread
deli, thin-sliced roast beef
small can of sour kraut
swiss cheese, sliced thin
Thousand Islands dressing
butter

How to make:
Butter one side of bread. Put butter-side down on a plate. On this slice of bread, place on a handful of roast beef, a clump of sour krout, a generous slice of cheese, and a couple tablespoons full of dressing. Top with a second slice of bread. Butter the top.

Fry in a hot skillet until brown on both sides.

Put on a clean plate. Slice in half. Separate halves. Put a handful of potato chips betweent he halves.

Variations:

This is more a meal than merely a sandwich.

Ingredients:
Slices of cooked roast beef
2 pieces of white bread
1 tablespoon of butter
cooked mashed potatoes
beef gravy

How to make:
Butter one side of one of the bread slices.
Place a handful of roast beef onto the bread.
Cover the meat with the other slice of bread.
Cut diagonally in half; separate halves.
Place a generous helping of mashed potatoes between the halves.
Put in microwave for two minutes.
Smother sandwich and potatoes with gravy.

Peanuts grow underground; first grown in the southern USA. Berries grow above ground, all over the world! Meet in the middle, and like two star-struck lovers, you have the classic PB&J sandwich.

Ingredients:
2 slices of white bread
2 tablespoons of peanut butter
2 tablespoons of jelly or jam or marmalade of choice

How to make:
Spread the peanut butter on one slice of bread.
Spread the jelly on the other slice of bread.
Smack them together.
Slice in half.
Smack your lips for this never-failing delight.

Variations:
Add one or more of the following, if you dare...
potato chips
banana slices
marshmallow cream
use healthier wheat bread instead of white

Ingredients:
1 egg per sandwich
cooking spray or 1/2 tablespoon of butter
green food coloring
pinch of salt
1/4 lb. sliced ham per sandwich
bread of your choice
mayonaise or mustard

How to make:
In a bowl, add egg and salt and beat well.
Add a couple drops of green food coloring and mix well.
In a hot pan, coated with spray or butter, cook and stir eggs until done.
Lay out bread and spread one side with mayonaise or mustard.
Place cooked egg on mayonise.
Add meat.
Close sandwich and cut in half.

Variations:
* Instead of fying the sandwich, grill it on a panini press.
* Instead of scrambled, fry the egg till done on both sides. No coloring used.

Use fresh products. Be safe. Pay attention to allergies. Not responsible for misuse or misinterpretation of any recipe.