Chicken and Avocado Croissant Sandwhich

1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
2 large croissants, halved
2 T mayonnaise
1/2 cup  cooked chicken breast, shredded

Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.

Spread on halved croissants on one side with mayonnaise and the other slice with the avocado mixture. Place the chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado.

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Sloppy Joe Sandwich

1 pound ground beef
1 small onion, chopped
3/4 cup prepared barbecue sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 hamburger buns, split
American cheese slices(optional)
green bell pepper rings (optional)

Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings. Stir in barbecue sauce, salt and pepper; heat through.

Optional: Serve in buns with cheese and bell pepper.

Makes 4 servings.

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Philly Cheesesteak Recipe

1/4 cup Butter
2 cups sliced onions
1 medium (1 cup) green and/or red bell pepper, cut into strips
1/2 pound sliced deli roast beef, cut into strips
4 hoagie or French rolls, split
8 slices (3/4-ounce each) deli Provolone Cheese, cut in half
1/4 cup sliced mushrooms (optional)

Heat broiler. Melt butter in 10-inch skillet until sizzling; add onions and pepper strips (and optional mushrooms). Cook over medium heat until onion is softened (8 to 10 minutes). Add beef strips; continue cooking until heated through (4 to 6 minutes). Meanwhile, place split rolls onto ungreased baking sheet, cut-side up. Broil 2 to 5 inches from heat until light golden brown (1 to 2 minutes). For each sandwich, place 2 halves cheese on bottom half of bun. Spoon 1/4 hot meat mixture over cheese. Top with 2 halves cheese and top half of bun. Serve immediately. Makes 4 sandwiches.

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Poor Boy Sandwich

1 pound cooked boneless pork loin roast, sliced
1/2 lb. alfalfa sprouts
1 ripe avocado, peeled and sliced
1 cucumber, sliced thinly
1 ripe tomato, sliced
4 ounces fresh spinach leaves
1 green bell pepper, seeded and sliced into strips
1 one-pound loaf French or Italian bread
4 tablespoons bottled Italian dressing

Slice bread lengthwise. Build sandwich by layering sandwich ingredients in desired order, and sprinkle with dressing. Makes 4 servings.

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Club Sandwich Recipe

1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
12 slices bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced turkey breast
8 slices cooked bacon

Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks. Makes 4 sandwiches.

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Cool Cucumber Sandwich

2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
2 avocados

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

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Barbecued Pork Sandwiches

2 1/2-3 pound boneless pork shoulder or sirloin
2 medium onions, sliced
1 cup bottle barbecue sauce
1/2 teaspoon hot pepper sauce
2 tablespoon orange marmalade
1 tablespoon cornstarch
1 tablespoon water
6-8 sandwich buns

Cut roast into 2-inch cubes; place in 3 1/2-4 quart slow cooker with onion and barbecue sauce, hot pepper sauce and marmalade. Cover and cook on Low for 6-8 hours, until tender. Remove pork and onions from slow cooker with slotted spoon. Shred pork and set aside. Combine cornstarch and water and add this mixture to juices in slow cooker, stirring to blend well. Cover and cook on High for 1 minute; return the pork to slow cooker and heat through, on High for 10 minutes. Serve on sandwich buns. Serves 6-8.

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