sandwich recipes

- fresh ground pepper
- mayonnaise or honey mustard (or whatever sandwich spread you like)
- 3 avocados
- 12 slices your favorite cheese
- 2 cups mixed sprouts (optional)
- 2 vine ripe tomatoes
- 8 slices sourdough bread
- 1 red onion

- 3 tablespoons milk or cream
- 2 slices bread, thick (preferably bakery, but sandwich bread will do if nothing else is available)
- enough swiss cheese, to make a thick filling (the real stuff, I suppose cheddar would be good too - but Heidi's grandfather always gave her gruyer)
- salt and pepper
- 1 egg
- butter

- 6 tablespoons lemon juice
- 4 cloves garlic
- 4 leaves romaine lettuce
- 2 tablespoons walnuts
- 4 (4 ounce) boneless skinless chicken breasts
- 4 reduced fat sandwich buns
- 4 teaspoons grated parmesan cheese
- 1/2 teaspoon ground pepper
- 1 dash hot pepper sauce
- 3 tablespoons all-purpose flour
- 4 teaspoons Worcestershire sauce

- VIDALIA ONIONS
- SLICED MOZZARELLA CHEESE
- SKINLESS, BONELESS CHICKEN BREASTS, 1 PER SANDWICH.
- RYE BREAD, 2 SLICES PER SANWICH
- CALCULATE QUANTITIES BASED ON NO. OF SANDWICHES DESIRED.

- Russian dressing
- Sliced dill pickles, to taste
- 1 large scoop cottage tofu or 2 slices Swiss soy cheese, approx. 3 1/2" x 4"
- 1 1/2 cups sauerkraut (squeeze to drain and discard liquid, yielding about 1 cup)
- 2 Tbsp. vegetarian bacon bits (such as Fakin? Bacon Bits), or several thin slices wheatmeat* (enough to cover bread in a single layer)
- Mustard, preferably Gulden?s, to taste
- Vegenaise (Follow Your Heart?s eggless, dairyless mayonnaise substitute)to taste
- 2 large slices rye bread (e.g., corn-rye or sourdough rye)