“The day after we held a barbecue, I put leftover cheese spread, chicken and hoagie rolls together," says Erin Renouf Mylroie from St. George, Utah. "We were astounded at the smell, texture and flavor of these now-favorite sandwiches.”
THESE special grilled sandwiches are great for lunch or supper.
Since I'm cooking for two at our house nowadays, I enjoy being creative with simple meals. Time spent in the kitchen is kept to a minimum when this entree is on the menu.
-Dollypearle Martin, Douglastown, New Brunswick
When one of my favorite lunch spots closed, this recipe let me hold on to more than just good memories. The peas, bacon and cheese are such a fun and springy combo. I make big batches of the salad for parties—turns out I'm not the only fan! —Merrijane Rice, Kaysville, Utah
“This wonderful summer recipe came from a friend,” writes Mary Ann Dell of Phoenixville, Pennsylvania. “With a variety of fresh garden veggies, it makes a nice meal in a hurry.” These piled-high sandwiches are gonna be a hit!
I learned that in Rome and other parts of Italy, pizza simply started out as bread with oil and herbs on it. In some locales, cheese, tomato and grilled meat were added. With the basic original pizza ingredients surrounding me, I was inspired to make a modern version of an ancient food and this recipe was born.—Mara Mcauley, Hinsdale, New York
Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.