How to Have a Meal of Hearty Sandwiches back You Just Don't Want to Cook

Sometimes a cook is just too tired to cook a full meal.  There is nothing wrong with serving sandwiches sometimes, especially these sandwiches.  Hero Ham Sandwiches take only about 15 minutes and you are serving your family warm sandwiches of meat, cheese, vegetables, and of course, bread.  Serve with fruit and you have a complete meal.  The Quick and Easy Meatball Heroes are ready in minutes.  In this sandwich you have meat, soup, cheese, and lettuce.  Again, serve with baby carrots or a bowl of fruit for a complete meal.

HERO HAM SANDWICHES
1 tbsp olive oil
1 onion, sliced
1 red bell pepper, sliced into rings
1 green bell pepper, sliced into rings
1 lb Honey Baked ham slices
1 cup grated mozzarella cheese
2 French baguette loaves, cut into thirds
6 tsp Dijon mustard
Heat a skillet over medium heat and add the olive oil. Add the onions and bell peppers; saute, stirring until vegetables are tender. This will take about 5 minutes. Cool slightly. Preheat the broiler.
Lay the baguette sections on a cutting board and slice each horizontally. Spread each bottom part with the Dijon mustard. Layer the ham slices and the onion mixture over the bottom baguette slice and sprinkle a generous tablespoon of cheese over the top. Place the open-face baguette slices on a baking sheet and broil for 3 to 4 minutes until cheese is melted. Replace the top slices and serve warm.
Serves 6.

QUICK AND EASY MEATBALL HEROES
1 pkg precooked frozen meatballs, slightly thawed
1 can tomato soup
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese
Hero sandwich rolls
Shredded lettuce, if desired
In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.
Enjoy!

Betty crunchy, tasty recipe for ham and cheese sandwiches

In this video, Betty demonstrates how to make their recipe ham and cheese sandwiches crispy and tasty. This sandwich is heavily favored over the ham and grilled cheese sandwich standard house of Betty! Ingredients: 7 oz French bread pan (.. I used half a 14 oz loaf twice the food section of my supermarket) 1 tablespoon butter, softened 2 slices Swiss cheese (deli-style) 1 roma tomato, thinly sliced ham 1 / 2 pound of honey, shaving (I bought my food in the supermarket.) 2tablespoons oil and vinegar with 2 slices of provolone sub spices, extra virgin olive oil if necessary to cook on the stove a slice 7 oz loaf of French bread horizontally into two equal parts. Then cut into two equal parts by two individuals to serve sandwiches sandwiches. Spread the cut sides of bread with softened butter, and brown in a skillet on the stove. For the bread of others spread 2 tablespoons of dressing on the side of the cut underwater. Now start to assemble the twosandwiches. The sandwiches that golden era, place 1 slice of Swiss cheese on a cut, half browned. Place 3 slices of tomato on top of cheese. Now, instead lbs 1 / 4 shaved honey ham on top of tomatoes. Put more than three slices of tomato on top of the ham, and place 1 slice of Swiss cheese over top of tomatoes. Complete sandwiches, keeping the other half used, browned and limit storage is filling sandwiches. Set aside while preparing a second type of ham and cheese...



http://www.youtube.com/watch?v=GLCHynKEhpw&hl=en

Warm Ham, Provolone and Focaccia Bread Sandwiches Are a Hit With Teens

I am raising my teenage grandchildren. Dinners are easy for me, but lunches are a challenge. The kids are sick of pizza and hamburgers because these items are on the school lunch menu daily. What could I fix for lunch? There was some leftover ham in the refrigerator and I decided to use it.

I bought a loaf of Focaccia bread at a discount store, some Provolone cheese and assembled these ingredients into a huge sandwich. The tantalizing smell of cheesy bread filled the kitchen. Twenty minutes later I served a tasty lunch, so tasty the kids asked for seconds. My giant sandwich idea is built on centuries of food history.

Stale bread was used as a plate from the sixth to the 16th century. The bread soaked up meat juices and could be eaten or fed to dogs. As the centuries passed other meats were used for sandwiches. According to the Whats Cooking America website, Elisabeth Leslie, an English woman, included a recipe for ham sandwiches in her book, "Directions for Cookerie."

Fannie Merritt Farmer, in "The Boston Cooking-School Cook Book," first published in 1896, included a recipe for baking powder biscuit sandwiches, a forerunner of the fast food breakfast sandwich served today. The dough is made with butter, lard, or another fat, rolled to a half-inch thickness, and cut out. "Put together in pairs, fill with finely chopped boiled ham," states the recipe. The biscuits are brushed with milk before baking.

By the 1900s, thanks to commercial bakeries, sandwiches were a staple of the American diet. Americans have three favorite sandwiches: peanut butter and jelly, egg salad, and ham. Of the three, ham is the most versatile because it can be paired with many so many ingredients and served warm or cold.

The Cuban sandwich, a combination of ham, roast pork, cheese and pickles, is the most popular sandwich in Miami, Florida. Another ham sandwich, the Monte Cristo, started out in Paris and migrated to the US. This sandwich -- ham, turkey or chicken and cheese dipped in French toast batter - appeared on the Disneyland (Anaheim) menu in 1966, according to the In Mommas Kitchen website.

I did not have the time to dip sandwiches or assemble the pressed Cuban sandwich. My lunch had to be fast and tasty. Honey is the mystery ingredient in this sandwich, which can be assembled in 10 minutes. If you want more ham or cheese, add them. Serve the sandwich the minute it comes out of the oven.

1 peeled and cored fresh pineapple (from the grocery store)
1 round loaf Asiago cheese Focaccia bread
8 ounce package of Provolone cheese
8 ounces of thinly sliced ham
Butter
Honey
Dijon mustard

Preheat the oven to 350 degrees. Cut the pineapple into six slices and set aside. Using a bread knife, cut the Focaccia in half horizontally. Butter the underside of the top half. Drizzle a generous amount of honey over the butter. Spread Dijon mustard on the bottom half of the loaf. Layer ham and Provolene in circles over the bread. Put the top on and set the sandwich on a baking pan. Cover with release foil and bake for 15 minutes. Remove the foil and bake five minutes more. Cut into pie-shaped wedges and serve with fresh pineapple. Makes 6 servings.

Copyright 2010 by Harriet Hodgson

How to Make Grilled Cheese Sandwiches with Tomato Soup

To view the next video in this series click: www.monkeysee.com This video series will show how to make grilled cheese sandwiches. Try the classic grilled cheese or one of these delicious variations. Chef Bryan Davis adds some unique flavors to create a whole new idea of grilled cheese!



http://www.youtube.com/watch?v=BYJF8vIalzw&hl=en