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Sandwiches, Wraps, etc.

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Super Moderator
Feb 20, 2008
Ruben Sandwich

Makes 4 servings

Prep Time: 20 min.


8 slices dark rye bread
16 teaspoons Russian or Thousand Island dressing
8 ounces corned beef
4 ounces Sauerkraut, well drained
4 ounces Swiss cheese (1 or 2 slices each sandwich)
4 pats butter

Cooking Directions:

SPREAD the dressing on each bread slice.
ON one slice, place the corned beef, then the sauerkraut, and then the
PLACE the second slice on the top with the dressing side down.
BUTTER the top of the sandwich and place buttered side down on a
preheated griddle.
NOW butter the other side of the sandwich, which is the top side.
HEAT the sandwich until bread is golden brown.
TURN once and allow the other side to become golden brown.
CUT the sandwich in half and serve.


Super Moderator
Feb 20, 2008
Souperburger Sandwiches

1 lb. ground beef
1 medium onion, chopped
1 can cheddar cheese soup
2 Tbs. ketchup
1/8 tsp. black pepper
6 hamburger buns, split and toasted

In a skillet over medium heat, cook beef and onion until beef is
browned and the onion is tender, stirring to separate meat. Drain
off fat. Stir in soup, ketchup and pepper. Reduce heat to low.
Heat through, stirring occasionally. Serve on buns.


Super Moderator
Feb 20, 2008
Italian Pork Sub Sandwiches

1 (2-pound) boneless pork loin roast
2 teaspoons olive oil
2 teaspoons Italian seasoning
2 cloves garlic, crushed
1 cup balsamic vinegar
6 ounces sliced Fontina or Mozzarella cheese
1 large bell pepper, cut into rings
6 Italian submarine rolls, split, or 1 (10-inch) round focaccia bread,
cut horizontally in half and into wedges.

In large skillet heat olive oil over medium-high heat; brown pork on all
sides. Sprinkle pork with Italian seasoning and garlic; place in 4-quart
slow cooker and pour vinegar over. Cover and cook on low heat setting
for 6-8 hours, until pork is very tender. Reserve a cup of juices. Slice
pork and portion onto sandwich rolls or focaccia, top with cheese and
pepper rings. Drizzle each sandwich with some of the reserved juices.

Makes 6 servings.


Super Moderator
Feb 20, 2008
Pizza Burger

Makes 4 sandwiches.


1 pound ground beef
Salt & pepper to taste
1/2 cup marinara sauce
4 ounces mozzarella cheese, cut into 8 slices
8 slices pepperoni
4 seeded Italian bread rolls, split


1) To the ground beef, add salt and pepper. Shape ground beef into 4
2) Broil patties 3 to 4 inches from heat source about 6 minutes on each
side or until cooked through (160° F) and no longer pink.
3) In small microwave-able bowl, microwave sauce on high 30 seconds or
until thoroughly heated.
4) Top each burger with 2 tablespoons sauce and 2 slices cheese.
5) Broil until you melt cheese.
6) Serve in rolls. Serve topped with additional sauce, if desired.


Super Moderator
Feb 20, 2008
Ham Salad Sandwich

This recipe is really great with Honey Baked Ham. Importantly, use a
really good ham, it is worth it.

Makes 6 sandwiches

Prep Time: 10 min

1 pound good quality ham (Honeybaked Ham is ideal)
1/2 cup salad dressing (or mayonnaise)
2 celery stalks, chopped
2 Tablespoon sweet relish
1/2 onion, chopped
1/4 teaspoon oregano
1/4 teaspoon pepper
1 tomato, sliced
6 lettuce leaves
12 slices of bread (your choice)

Cooking Directions:
YOU want to add the ham, salad dressing (or mayonnaise), celery, sweet
relish, onion, oregano, and pepper into a food processor.
PULSATE food processor about 4 times.
YOU want ingredients well mixed; however, only coarsely chopped.
SPREAD ham salad on a slice of bread, add 2 tomato slices, a leaf of
lettuce and top with an additional bread slice.


Super Moderator
Feb 20, 2008
Philly Cheesesteak Sandwich with Garlic Mayo


1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano


1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).

2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.

3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.

4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.


Super Moderator
Feb 20, 2008
Mexican Meatball Subs


1 pound meatloaf mix (ground beef, pork and veal)
1/4 cup finely crushed tortilla chips
1 large egg, beaten
1/4 cup chopped fresh cilantro, plus 3 sprigs
1/4 cup finely chopped scallions, plus more for garnish (optional)
3 cloves garlic; 1 minced, 2 smashed
3 teaspoons ancho chili powder
2 teaspoons ground cumin
Kosher salt
1 tablespoon extra-virgin olive oil
2 cups canned fire-roasted diced tomatoes
4 crusty sub rolls, halved and split open
Diced avocado and crumbled Mexican cheese, for garnish (optional)


Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs.

Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.

About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.

Per serving: Calories 499; Fat 22 g (Saturated 7 g); Cholesterol 127 mg; Sodium 794 mg; Carbohydrate 43 g; Fiber 5 g; Protein 31 g


Super Moderator
Feb 20, 2008
Barbecue Beef Sandwiches

3 lb beef rump roast
3 tbsp flour
15 oz tomato sauce
1/2 cup onions-chopped
1/3 cup brown sugar -- packed
2 tbsp lemon juice
1 tbsp beef instant bouillon
1 1/2 tsp chili powder
1 cloves garlic -- chopped fine
1 tsp dry mustard
hamburger buns

Rub flour into roast. Place in bottom of crock pot and add remaining
ingredients, except buns. Cook on low for about 14-16 hours. Serve over

Servings: 10


Newbie Streaker
Jan 14, 2012
I love food! Here's what I made yesterday :D

Mushroom, Spinach & Chicken Sandwich

Serves 4


- 4 Ciabatta rolls
- 8 oz. Gruyere cheese
- 8 oz. of fresh spinach
- 1/2 small red onion
- 8 oz. baby portabellos
- Spicy brown mustard
- whole shredded rotisserie chicken
- 2 cloves of garlic
- salt and pepper
- 3 tablespoons olive oil
- 2 tablespoon butter


1. Preheat oven to 385 degrees
2. Split open the ciabatta rolls drizzle with a little olive oil and coat with the spicy mustard and set aside.
3. Heat up a pan to medium heat with a tbsp butter and tbsp of olive oil and sweat and caramelize the onions for about 15 min.
4. In a separate pan under medium-high heat add two tbsp of olive oil and 1 tbsp butter and brown and cook the sliced mushrooms for about 5 min. Make sure to season with salt and pepper to taste.
5. Then add the chopped garlic and slightly brown it for a min or two.
6. Add the shredded chicken, caramelized onions and fresh spinach to the mushroom mixture. Cook til the spinach wilts and everything is warmed up.
7. Put the chicken mixture on top of the ciabatta roll and top with grated gruyere cheese.
8. Wrap in aluminum foil and bake in the oven for 15 min til the cheese melts and the breaded gets nice and crispy.

Enjoy :D


Newbie Streaker
Jan 14, 2012
Your BBQ beef sandwich seems like a winner! May have steal that recipe and make that soon :D


Staff member
Feb 25, 2008
They do sound nice, tell us how they go, I gotta go google portabello though, I have no idea what that is :ohboy


Super Moderator
Feb 20, 2008
Amish Tuna Salad Sandwich

Mix together:
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 tablespoons lemon juice


1 can water packed tuna, drained
1/2 cup finely chopped ripe olives
1/4 teaspoon black pepper

Mix well, and refrigerate overnight or for 24 hours.

Butter slices of rye bread. Spread with tuna fish mixture. Sprinkle with
chopped pecans.


Staff member
Jan 8, 2008
Grilled Bacon-Wrapped Stuffed Hot Dogs Recipe

Add to shopping list

  • 1 teaspoon ketchup
  • 1 teaspoon Dijon mustard
  • 4 large hot dogs, knockwurst, or kielbasa
  • 1/2 ounce cheddar cheese, cut into long sticks
  • 2 Tbsp chopped onion
  • 1 cup refrigerated sauerkraut, drained, roughly chopped
  • 4 slices bacon
  • Vegetable oil
  • 4 long hot dog buns

1 Prepare your grill for direct medium high heat.
2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

4 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.

5 Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
6 During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
7 Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.
Makes 4 stuffed hot dogs.


Super Moderator
Feb 20, 2008

pan criollo (like a crusty French bread)
roast pork
sweet ham (jamon dulce)
Swiss cheese
pickles (optional)

Select a crusty bread which is soft inside.
Put a dollop of mayonnaise and mustard on the bread and layer shaved or
very thinly sliced ingredients inside.
Butter the outer crust and press in a sizzling panini grill or sandwich


Super Moderator
Feb 20, 2008

1 lb. regular spaghetti
spaghetti sauce (any flavor)
white or wheat bread
whipped butter

In large pot bring water to a boil. Add a pinch of salt or two to taste.
Add spaghetti being sure to break in two from box. When spaghetti tests
done (about 10 minutes), drain.
Return spaghetti to pot and add sauce.
Turn on low heat and stir -- Cook just enough to heat. Remove from heat.
Spread butter on bread slices and add spaghetti to bread, folding over.
Serve with a cold glass of milk and make sure there are plenty of
napkins! The combination of sauce, pasta, bread, butter, and milk is a
real treat!


Super Moderator
Feb 20, 2008

Homemade Crunchwrap Supreme


6 large flour tortillas
6 small corn tortillas (or tortilla chips)
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese (or shredded Mexican blend cheese)
shredded lettuce
diced tomatoes


Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes.