Barbara Riddle - All in the Sandwich Maker Cookbook: Hassle Free Sandwich Maker Recipes for All Seasons

This book is so resourceful, in no time you will be a pro at making sandwiches. Your tastebuds will react positively to these recipes as your sandwiches will be taken to a higher level. Using safe non-stick cookware is the correct way to be making meals in your kitchen! With this book, you will gain the expertise to enjoy the full benefits of non-stick sandwich cuisine. Enjoy the simple but fun to prepare recipes thats offered.

There is a variety of recipes in this book with sandwiches you maybe were not aware could bedone and did not even think was possible to do. Now, from the comfort of your very own kitchen you can prepare an extra-ordinary flavored Lamb Panini with mint and Chili Chutney or an interesting Muffuletta Panini and much more at your fingertips.

Invite your friends over and them that you are the master in your kitchen and they can be too with the help of a copy of the Sandwich Making Cookbook. Enjoy! This will entice any lover of meat. The horseradish and jalapeno combination give thissandwich some heat balanced perfectly by the cheese.Time: 26 MinutesServes: 4Ingredients

1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons prepared horseradish
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 tablespoon olive oil
8 slices white bread
8 slices provolone cheese
8 slices deli roast beef
2 tablespoons butter, softened
12 small jalapeno slices

Directions1. Combine the mayonnaise, blue cheese, horseradish and pepper in a bowl.2. Saut the onions in a skillet on medium heat until they become tender.3. Spread the blue cheese mixture on a single side of each piece of bread.4. Place a layer of cheese, then jalapenos, beef, onions and then a second layer of cheese on half the pieces of bread. Place the other slices of bread atop

5. Butter both top and bottom of the sandwich and cook the Panini on medium heat for 6 minutes, flipping halfway through. The bread should be brown, and the cheese should bemelted.

A classic Italian flavored Panini. The pesto, beef and mozzarella combination provide an aromatic flavor and a rich, creamy texture.Time: 20 minutesServes: 4Ingredients

Italian bread (8 slices, 1/2 inch thick)
butter or margarine (2 tbsp. softened)
basil pesto (1/2 cup)
deli roast beef (1/2 lb. thinly sliced, cooked)
mozzarella cheese (4 slices, 1 oz. each)
Marinara sauce, warmed (if desired)

Directions1. On each slice of bread, spread the pesto on one side. Spread the butter on the other side.2. Split the roast beef between four pieces of bread with the pesto side up and then top with themozzarella. Place another slice of bread over the mozzarella with the butter side up.3. Cook the Panini on medium heat for 5 minutes, flipping halfway through. The bread should be brown, and the cheese should be melted. This is a classic diner favorite filled with loads of flavor.Time: 30 MinutesServes: 4Ingredients

1 lb. lean ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
2 tablespoons of unsalted butter
1/2 teaspoon dried oregano
1 large Vidalia or other sweet onion, sliced
1/4 teaspoon black pepper
8 slices seedless rye
American cheese (1/4 lb., about 8 slices, thinly sliced, reduced fat)
Thousand Island salad dressing (1/4 cup, light)

Directions1. Melt the butter in a large skillet on medium heat. Add the onions and cook for about 20 minutes.2. While the onions are cooking combine the beef, Worcestershire sauce, and the seasoning. Form the beef into patties that are similar in shape to the bread.3. Place the patties in the skillet with the onions for the last 5 minutes of cooking. Flip the meatonce halfway through

4. Put a slice of cheese on a piece of bread then a patty, the onions and top with another sliceof cheese and top with another piece of bread. Repeat the process with the remaining sandwiches.

5. Cook the sandwiches for 4 minutes on medium heat, and make sure to flip halfway through. The bread should be brown, and the cheese should be melted. Serve the sandwiches with a sideof the Thousand Island dressing.

This is another recipe that puts your thanksgiving leftovers to good use. This take on the famousCuban sandwich adds cranberries to the Dijon mayonnaise and adds turkey to the traditionalpork.

Time: 22 MinutesServings: 4Ingredients

2 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. leftover cranberry sauce
Salt and freshly ground black pepper
Italian bread, 4 slices, good quality
Swiss cheese, 4 slices
Ham, 2 slices, cooked
Turkey, 6 slices, leftover, cooked
dill pickle, 8 slices
Olive oil

Directions1. Mix together the first mayonnaise, cranberry sauce, and Dijon mustard using a whisk. Salt and pepper to taste.2. Combine the mixture with the cabbage until well coated.3. Spread a layer of the newly made cranberry Dijon sauce on whats going to be the inside of 2 pieces of bread.4. Put a layer of cheese, then turkey, a layer of the ham, a layer of pickles, and another layer of cheese on the pieces of bread.5. Top with another piece of bread. Brush your sandwich with olive oil.6. Cook the sandwiches for 6 to 7 minutes on medium high heat, and make sure to flip halfway through. The bread should be toasted, and the cheese should be melted.7. Once youre ready to serve, slice the sandwiches in half. Enjoy. These are perfect for game day. The give this sandwich a lovely kick thats balanced perfectly by the cheese.Prep Time: 29 MinutesServings: 4Ingredients

Butter, 2 tablespoons, unsalted
onion, 1 large, sweet, sliced
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
8 slices seedless rye
1/4 pound thinly sliced Swiss cheese, about 8 slices
1/4 cup blue cheese dressing
1 cup mayonnaise
1 cup buffalo hot sauce

Directions1. Set your skillet on medium heat with butter to melt. Add the onions and cook for about 20 minutes.2. While the onions are cooking combine the beef, Worcestershire sauce, and the seasoning. Form the beef into patties that are similar in shape to the bread.3. Place the patties in the skillet with the onions for the last 5 minutes of cooking. Flip the meatonce halfway through.4. Combine your mayonnaise and buffalo sauce in a medium bowl.5. Spread the buffalo sauce mixture on one side of each piece of bread.

6. Put a slice of cheese on a piece of bread then a patty, the onions and top with another sliceof cheese and top with another piece of bread. Repeat the process with the remaining sandwiches.