Sandwich recipes to impress a crowd?!
Sandwich recipes to impress a crowd?
Additional Details
1 month ago
A Memorial Day hanging-out-at-the-lake-crowd :)
1 month ago
At our lakehouse
1 month ago
Mostly adults
Answers:
1 month ago
A Memorial Day hanging-out-at-the-lake-crowd :)
1 month ago
At our lakehouse
1 month ago
Mostly adults
Smoked turkey and havarti on a rosemary bread with baby spring mix. (arugula, baby spinach, etc..)
chocolate sandwiches...on sour dough bread..mmmm
MONTE CRISTO SANWICH IS A LOT DIFERENT RECIPES BUT LOK IN THE WEB THE BEST ONE FOR YOU
Add roasted peppers to any sandwich for a nice, extra kick.
What kind of crowd?
Work crowd? Crossiants with Ham/Turkey/Cheese/Chicken Salads
Wedding? Fancy stuff! Ruebens/BLT/Fried Bologna
LOL!
You really need to be more specific.
Napa Valley Chicken panini sandwiches
Grilled rosemary chicken breast diced in strips
handful of sundried tomatos chopped in bite size pieces
sauteed mushrooms handful
raw red onion rings 4 or 5
balsamic vinegar splash
panini bread
enough mayo to cover the bread
warm up a panini grill
assemble sandwich (following order)
bread mayo chicken tomato mushroom onion vinegar mayo bread
grill for a few minutes until bread is crusty
I do not have a panini grill so I have used the broiler a few times with a grill pan-- works well but use very light mayo
I get this amazing sandwich at Wich Which called the Hula
You can choose different breads and/or wraps but this is what I put on mine.
Ham w/ crushed pineapples (or use the type you prefer sliced chunk etc)
Green peppers sliced thinly
advocado spread
tomato
pickles or japs
chipolte sauce or mayo or a spicy ranch
you can also ad your favorites like grilled onions or lettuce etc.
Awesome fun sandwich
Lime Marinated Flank Steak Wrap
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 dashes hot pepper sauce
1 teaspoon chili powder
4 cloves garlic, minced
1 small red onion, sliced
1 tablespoon chopped cilantro
1 1 1/2-pound flank steak
Salt and pepper to taste
12 flour tortillas
Prepared Salsa
Prepared guacamole
Sour cream
Combine the olive oil, lime juice, hot pepper sauce, chili powder, garlic, onion and cilantro. Add the flank steak and toss to coat completely with the marinade. Cover and place in the refrigerator for 2 hours, turning meat occasionally. Remove the steak from the marinade. Season with salt and pepper. Heat broiler. Place steak on broiler pan. Broil 5 to 8 minutes on each side for medium doneness. Let rest for 10 minutes before slicing. Slice the steak against the grain into 1/4-inch thick, diagonal strips. Serve rolled in warm tortillas with salsa, guacamole and sour cream. If desired, garnish with cilantro.
Yields 6 wraps
Chicken Wrap Sandwich with Lemon Mayonnaise
4 whole-wheat or flour tortillas
4 skinless, boneless chicken breast
halves, cooked as desired and cut
into strips
1 small red or green bell pepper, cut
into strips
1/2 small sweet onion, thinly sliced
2 plum tomatoes, diced
1 cup romaine lettuce,
torn into bite-size pieces
1/2 teaspoon dried basil
Salt and pepper to taste
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 clove garlic, finely minced
Combine chicken, redpepper, onion, tomatoes, lettuce, basil, salt and pepper in medium bowl. Mix together mayonnaise, lemon juice and garlic until well blended in small bowl. Divide chicken mixture among tortillas, spooning filling into bottom quarter. Fold bottom over flap over filling, then fold two sides in toward center, overlapping slightly to close. Serve with lemon mayonnaise.
Yields 4 wraps
Chicken Spinach Caesar Wrap
1 cup shredded Jarlsberg lite cheese
2 cups cooked, shredded chicken
3/4 cup non-fat Caesar salad dressing
4 cups spinach leaves washed and
dried (about 4 ounces)
4 10-inch flour tortillas
Mix Jarlsberg cheese and chicken in bowl and toss well with dressing; set aside. Arrange 1 cup of spinach leaves on one side of a tortilla. Spoon on 1/4 chicken mixture. Roll up tightly, tucking in ends. Repeat to make 4.
Wrap in microwave-safe paper and refrigerate. Heat in microwave 1 1/2 to 2 minutes or until warm. Slice in half.
Yields 4 wraps
Catfish Wrap
1 teaspoon grated lemon rind
1/2 cup canned coconut milk
4 thin slices fresh ginger
1 large clove garlic
1 tablespoon lime juice
Grated lime rind
Salt to taste
Cayenne to taste
4 small, farm-raised catfish fillets
Thai peanut sauce or Teriyaki
sauce
4 9- or 10-inch soft flour tortillas
8 ounces shredded raw carrots
8 ounces bean sprouts
1/4 cup sliced fresh basil leaves
Combine lemon rind, coconut milk, ginger, lime juice, lime rind, salt and cayenne. Place fillets in shallow dish with marinade, spooning marinade over fillets to coat well. Refrigerate at least 30 minutes or up to 2 hours.
Place catfish fillets with 2 tablespoons of the marinade in microwave-safe dish. Cover loosely. Microwave at 100 percent power for 5 to 6 minutes, or until just opaque throughout. (The fillets can be broiled or baked.) Let stand until cool. Drain oft any liquid and out the fillets into strips.
Spread one side of each tortilla lightly with sauce of choice. Place catfish strips, carrots and sprouts onto the tortilla. Drizzle 2 tablespoons more sauce over the filling and top with basil. Fold in opposite sides of tortilla one inch over the filling, then roll tip securely. Serve immediately at room temperature, or wrap in plastic, refrigerate and serve chilled.
Yields 4 wraps
You don't say how big the "crowd" is. It could be 10-20 people, or 50+ people.
How about this? They can make their own. You supply the "impressive" selection of breads and/or rolls and fillings. There are some wonderful and flavorful nice, crusty breads in good supermarket baker departments, and wherever else you know has a good bakery. Pick a selection and cut into serving sizes. Put that all on a nice platter.
Marinate and throw some chicken or shrimp or both and a tender beef of some sort, cut into small strips for easy eating.. on the grill.... Serve with a selection of a few nice sauces (honey mustard, curry, and some basic condiments, etc.) Put some raw or cooked onions and peppers on the side (or both), and any other fillers you can think of to go with it. I think that arrangement would be impressive. Good Luck
These are a few of my favorite recipes when I want to make sandwhiches or sandwhich-like snack food for a crowd.
Chicken Carrot Cucumber Salad
2 cups chopped cooked chicken breast (about 1 pound)
1 1/4 cups chopped seeded cucumber
1/2 cup matchstick-cut carrots
1/4 cup light mayonnaise
4 (6-inch) whole wheat pitas, each cut into 8 wedges or Pita Chips
Mix May, Carrots, Chicken & Cucumber altogether and chill. Serve with Pita Bread or Pita Chips.
Tomato Bacon Sandwiches
8 slices of bacon, chopped
1 1/2 cups mayonnaise
3 tablespoons Dijon-style mustard
30 slices of homemade-type white bread, crusts removed
15 thick large tomato slices
In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and chop it fine. In a bowl stir together the bacon, the mayonnaise, and the mustard. Spread the bacon mayonnaise on one side of each bread slice, sandwich the tomatoes between the slices, and cut each sandwich into 4 triangles.
Ham & Cheese with Coleslaw
2 T Margarine or Butter
4 ea Slices Rye Bread, Toasted
1 Large Tomato, Sliced
1 c Coleslaw
1/2 t Prepared Mustard
4 ea Slices Cooked Ham
4 ea Slices Cheese
Microwave margarine uncovered in cup on high (100% until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham, tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.
BBQ on a Bun for a Crowd
12 pounds beef briskets, trimmed
6 cups barbeque sauce
2 cups water
50 hamburger buns
Place briskets in a large roasting pan. Combine barbecue sauce and water; pour over meat.
Cover tightly and bake at 325F for 4 to 4 1/2 hours or until fork-tender. Remove meat from juices; cool. Skim fat from juices.
Thinly slice meat; return to pan and heat in juices. Serve on buns.
Bacon & Cheddar Tea Sandwiches
1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese
5 tablespoons block-style fat-free cream cheese, softened
5 tablespoons thinly sliced green onions
3 1/2 tablespoons fat-free mayonnaise
1 1/4 teaspoons hot sauce
3 bacon slices, cooked and crumbled
12 (1-ounce) slices country white bread, crusts removed
Combine all ingredients except the bread, stirring well.
Spread 3 tablespoons cheese mixture on each of 6 bread slices; top with remaining bread slices. Cut each sandwich in half diagonally; cut each half diagonally again to form 4 wedges.