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"We travel a lot, and I want my family to eat right while we're away from home, so I pack a cooler full of these fun sandwiches," relates Paula Truksa of Jewett, Texas. "You can use different luncheon meats, cheeses, sweet or sour pickles and white or wheat bread to suit your tastes."
This recipe is:
Originally published as Inside-Out Sandwiches in
September/October 2000, p19
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