Whats your favourite sandwich?!

Whats your favourite sandwich?

mine s bacon egg tomato brown sauce

*********OPEN-FACED BACON SANDWICHES
6 slices bacon
2 French rolls
Thousand Island salad dressing
Slices of lettuce
Slices of tomato
Shredded Cheddar cheese
Cook bacon and drain on paper towels. On 1/2 of a French roll, spread dressing, then add lettuce, tomato, bacon (3 slices per sandwich) and shredded cheese on top. Broil 2-3 minutes until cheese is melted. Serve immediately. Serves 2.

******HAMBURGER STUFFED FRENCH BREAD
1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)
In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.
Preheat oven to 350°F.
Carve top in a circle (leaving a "cap" that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.
To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.
Mix ingredients well and restuff this mixture back into French bread shell.
Top with cheese and replace the top (hopefully you saved it).
Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.

*******FANCY CUCUMBER SANDWICHES
2 medium size cucumbers
1 tub whipped cream cheese spread
shaker of dill weed
1-2 packets of dry Italian dressing mix
1 pkg rye or wheat cocktail bread
Wash cucumbers well. Using a fork, scrape down the cucumbers lengthwise leaving "stripes" all the way around. Slice the cucumbers into 1/4 inch slices or thinner. Set aside.
In a small bowl, stir together cream cheese and dressing mix; combine well.
Using a butter knife, spread the mixture onto the individual slices of small cocktail bread (cocktail bread might be found in your deli section rather than the bread aisle, it's just a small and dense miniature version of bread).
Don't cake the slices with the mixture, just a thin layer concentrated in the middle of the slice.
Next, lay one slice of cucumber (per slice of bread) in the middle of the bread. Once done, shake a small amount of the dill weed onto the cucumber slice. Remember that dill is strong and a little goes a long way. Just one or two taps of your finger on the shaker should do it per slice.
The ruffling of the cucumber slices with the fork and the dill garnish really dress up this open faced appetizer. I always get raves about this at parties and requests for it at potlucks.
Just remember to cover them tightly because the bread will dry and the cucumbers will get wilted if left out too long. It's a good idea to do some preparation work the night before, but leave the slicing of the cucumbers and the assembly of the sandwiches for the last minute.