Existing Sandwich Designs - Page 2
Original
Vegetarian
Quick and Easy Preparation
Not So Quick and Easy Preparation
Bread: Bagel (Toasted)
Vegetables: Lettuce, tomato, onions, olives
Meat: Bologna
Cheese: American
Condiments: Mustard, mayonnaise
Comments: Make sure the mayonnaise and mustard when spread on the bread are combined, instead of just layering one on top of the other. Also, the olives should be sliced and placed so that there is any olive with pretty much every bite.
Design Number 011
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Hoolydooly Sandwich
Designer: Crasher
crasher@eskimo.com
Bread: Gyro-pita (Not pita-pocket)
Vegetables: Tomato, onions (walla-walla sweet onions, stirfry, well-done with garlic), cucumber (slivered), spinach
Meat: Roasted turkey breast
Cheese: Cheddar (shredded), mozzarella (shredded), parmesan
Comments: Lay all the ingredients on the gyro-pita. Roll the pita so that it looks like a gyro sandwich. Wrap in a sheet of foil so that it will retain shape. Broil or put the roll on a barbecue grill or among hot coals for 1-2 minutes, so the cheese melts.
Design Number 012
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Papa Burger
Designer: Adam Graves, Greenfield Middle School, Greenfield, WI
gmsprob1@execpc.com
Bread: Burger Bun (Toasted)
Vegetables: Pickles
Meat: Burger
Cheese: Cheddar, mozzarella, swiss, pepper jack
Condiments: Ketchup, salt, pepper
Comments: Just eat it!
Design Number 013
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Go Goat Cheese Sandwich
Designer: LouAnn Hesyck, Roy, WA
hhdg@nwlink.com
Bread: Sour Dough
Vegetables: Onions, pickles, avacado, peppers, cucumber, olives, mushrooms
Cheese: Mozzarella (goats milk), ricotta (goats milk)
Condiments: Mustard, mayonnaise, horseradish
Comments: Just eat it !!
Design Number 014
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Yum Yum Sandwich
Designer: Becky Hager, Indianapolis, IN
EHager4006@aol.com
Bread: Pumpernickel
Vegetables: Lettuce, tomato, onions, pickles
Meat: Chicken, ham
Cheese: Cheddar
Condiments: Mustard, mayonnaise, salt
Comments: Just eat it !!
Design Number 015
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Mark's Monster Sandwich
Designer: Mark Ermine, Columbus, OH
MBE3549@aol.com
Bread: Rye
Vegetables: Lettuce, onions, peppers, olives
Meat: Pastrami, corned beef, tongue
Cheese: Mozzarella, pepper jack
Condiments: Mustard
Comments: That's right, tongue. Please avoid human tongue.
Design Number 016
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Unoriginally Named Pork Salad Sandwich
Designer: Rick Beck, Maryland Hts., MO
Rick_Beck@prodigy.com
Bread: Focaccia
Vegetables: Onions, peppers (roasted, red), diced celery
Meat: Roasted pork
Condiments: Mustard, lemon juice vinigrette
Comments: Rub 1/2 lb. pork loin in dijon mustard, garlic and olive oil. Roast at 350 for about 1 1/2 hours or until the internal temp reaches 160 degrees. Let cool. Slice into strips and add to veggies and vinigrette and chill for at least two hours. Split foccacia and stuff with pork salad.
Design Number 017
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Dumpy Sandwich
Designer: Kenny Wilson, Overland Park, KS
ken@metrobbs.com
Bread: Stale
Vegetables: Lettuce (wilted), tomato, avacado (moldy), peppers, potato (rotten), scallions, mushrooms (poison)
Meat: Chicken (raw), roast beef (spoiled), Egg (rotten)
Cheese: Mozzarella (moldy)
Condiments: Murcury
Comments: Slap it all together and feed to Kenny with a garnish of crushed glass and a refreshing Windex beverage.
Design Number 018
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Thanksgiving Club Sandwich
Designer: Deborah Dellinger, Stewartstown, PA
crossd@cyberia.com
Bread: Wheat, moist bread filling
Meat: Turkey
Condiments: Cranberry sauce
Comments: This is a triple decker sandwich, with the middle slice of bread being replaced by filling. If you have leftover filling, cool. Otherwise those packaged filling mixes that are named for one part of the stove, but really can be made in so many other parts of the stove, will work just fine.
Design Number 019
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Mexidog Sandwich
Designer: Kasey, Santa Clarita, CA
kasey@ugu.com
Bread: Tortilla
Vegetables: Lettuce (chopped), onions (diced), avacado
Meat: Bologna
Cheese: Cheddar
Condiments: Ketchup, salsa, tabasco
Comments: Lay the tortillo open inside a microwave and nuke everything for about 1 minute. Wrap like a burrito. Enjoy.
Design Number 020
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