Gooseberry Patch - Sandwiches

Welcome to Our Friends Dear Friend, Packed with love in lunches, wrapped tight for sunny picnics or served up at the big game, sandwiches of all kinds are on the menu in our fondest memories. Breakfast, lunch or dinner, theyre just right for any meal. For Gooseberry Patch Sandwiches , weve gathered our very best sandwich recipes and ideaskeep em handy for any occasion. Youll find classics like Hot Ham & Cheese, Shredded Chicken, Reuben and Best-Ever Grilled Cheese Sandwiches. Whip up favorites like Over-Stuffed Pockets, Chicken-Cheddar Wraps and California BLTs. Better yet, you can satisfy that sweet tooth with our Deluxe Ice Cream Sandwiches! Weve included lots of clever tips and ideas for packaging and serving up sandwiches in style.

Break out the bread and all your favorite fillings! Stack it up!
Vickie & Jo Ann Our Story Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.

Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family! Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright Copyright 2002, Gooseberry Patch 978-1-612810-12-6 All rights reserved.

No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Do you have a tried & true recipe tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com , register and follow the easy steps to submit your favorite family recipe. Or send them to us at: Gooseberry Patch
Attn: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with itand youll receive a FREE copy of the cookbook! Join our Circle of Friends and discover free recipes & crafts, plus giveaways & more! Find all your favorite Gooseberry Patch cookbooks through our Store Locator . Visit our website or blog to join, look for us on YouTube and be sure to follow us on Facebook & Twitter too. - James Beard Sunday Morning Sandwiches 6 sandwich buns 1/2 c. butter, divided 1 onion, chopped 4-oz. can sliced mushrooms, drained and divided 6 eggs, beaten 1 to 2 T. can sliced mushrooms, drained and divided 6 eggs, beaten 1 to 2 T.

Greek seasoning 6 slices American cheese Lightly coat the cut side of each bun with 1-1/2 teaspoons butter per side; brown on a griddle and set aside. Saut onion and half the mushrooms in a 12" skillet in remining butter until golden; set aside remaining mushrooms for use in another recipe. Pour eggs on top; sprinkle with Greek seasoning to taste. When eggs begin to set; slice into 6 wedges. Flip and heat uncooked side until golden; place one slice cheese on each wedge. Makes 6. Take em along! Wrap each Sunday Morning Sandwich individually in wax paper or plastic wrap and theyre ready for an early morning picnic or outside brunch. Hot Ham & Cheese Sandwiches 1/2 c. butter, softened 1/2 c. onion, chopped 1-1/2 T. mustard 1-1/2 T. poppy seed 12 sandwich buns 12 slices cooked ham 12 slices Swiss cheese Blend butter, onion, mustard and poppy seed together; spread thickly on both halves of each sandwich bun. poppy seed 12 sandwich buns 12 slices cooked ham 12 slices Swiss cheese Blend butter, onion, mustard and poppy seed together; spread thickly on both halves of each sandwich bun.

Layer a slice of ham and cheese on each bottom bun; replace top bun. Wrap each sandwich in aluminum foil; bake at 350 degrees for 15 minutes. Makes 12. Cheddar & Bacon Breakfast Sandwiches 3 eggs, beaten 1/4 c. milk 2 T. chopped walnuts 4 slices bacon, crisply cooked and crumbled Whisk eggs and milk together; set aside. chopped walnuts 4 slices bacon, crisply cooked and crumbled Whisk eggs and milk together; set aside.

Melt butter over low heat on a griddle. Dip one side of each bread slice in egg mixture; lay 4 slices with coated side down on griddle. Top each with 3 cheese slices; sprinkle equally with chopped walnuts and bacon. Place remaining bread slices on top with coated side up. Heat both sides until cheese melts and bread is golden, about 5 minutes per side. Italian Sausage Sandwiches 8 Italian sausages 1 sweet onion, chopped 2 green peppers, sliced 1 t. salt 1 t. sugar 1 t. sugar 1 t.

Italian seasoning 2 tomatoes, chopped 8 hoagie rolls, split 4 t. butter, divided 16-oz. pkg. shredded mozzarella cheese, divided Score the sausages every 1/2 inch; brown in a skillet for 15 minutes or until cooked through. Set aside; drain skillet, reserving 3 tablespoons drippings. Saut onion in reserved drippings in same skillet until soft; add peppers, salt, sugar, and Italian seasoning.

Cover and heat for 5 minutes. Stir in tomatoes; arrange sausages on top. Simmer, covered, for 5 minutes. Scoop out shallow centers in the bottom and tops of the hoagie buns; spread evenly with butter. Arrange on a baking sheet; bake at 350 degrees for 10 minutes. Divide and sprinkle mozzarella cheese in the bottom of each hoagie bun; place a sausage on top.

Spoon desired amount sauce over the sausages; replace top hoagie bun. Serve warm. Makes 8.