I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-cooked eggs and crunchy green onions make these special sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble.
-Ann Fuemmeler, Glasgow, Missouri
Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
When our family was all home, I made this recipe often. As the children grew up, it became more difficult to be together for a meal, but Sunday evenings were always ours. These delicious sandwiches helped make those meals special. —June Formanek, Belle Plaine, Iowa
A friend gave me this recipe, and after many years, I still make it often. Our family lives in a rural area, and folks here are frequently looking for new ways to serve ground beef.
This one is definitely a winner!
This recipe is a creation of mine that resembles the traditional sloppy joe sandwich. I like to prepare it whenever I have a crowd to serve, because the recipe can easily be doubled or tripled. My children also love these for quick after-school snacks. I often fix the sauce ahead of time so they can reheat it quickly. —Barbara Gorden, Hanover, Pennsylvania
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
THIS IS quite an old recipe that I've used for years. I've always thought of it as a good "living room picnic", because each sandwich is wrapped individually. That makes them easy to eat.
The sandwich spread keeps for days in the refrigerator, so it's a good thing to have on hand for a quick and easy meal.
-Helen Kennedy, Hudson, New York
"THESE delicious sandwiches taste even better if the pork is prepared a day ahead for the flavors to blend. We welcomed Mother's pork sandwiches for any occasion, but especially for our birthday celebration. We never wanted Mother to change that menu!"
This recipe started out as an alternative to baked beans—just for a change of taste. One day I decided to add ground beef an other ingredients, and not it's a main dish we enjoy often.
—Gwen Parsons, Boring, Oregon
Here in the Adirondack Mountains of upstate New York, venison is a staple food. My son-in-law supplies me with venison for these savory sandwiches. Prepared this way, the meat becomes very tender.
— Patricia El-Zoghbi, Wells, New York