Baked till those wonderful little rolls are lightly toasted and the cheese melts. These are so easy to make, and they definitely don’t stick around for very long. The leftovers keep really well in the fridge, and they make a lovely cold snack. —Serene Herrera, houseofyumm.com
Ruth Peterson from Jenison, Michigan uses up leftover chicken to create a creamy spread from open-faced sandwiches. "They're delicious, satisfying and inexpensive," she notes. "You can tuck the filling into buns instead, wrap them in foil and heat them in the oven for a few minutes."
"This is a great supper when we're short on time," says Erica Svejda of her fantastic four-ingredient sandwich. The Janesville, Wisconsin cook simply jazzes up deli roast beef with cheese and jarred spaghetti sauce.
“We use our grill all year, and this recipe is quick and easy enough for busy weeknights,” writes Kathleen Dougherty from Williamsville, Illinois. Her hefty burgers make a nice alternative to ground beef, and the ranch dressing punches up the flavor.
“I first made this recipe for a crowd of 11 people,“ recalls Debby Chiorino in Pt. Hueneme, CA. “And everyone—from little kids to teens and adults—loved the Southwest flavor…and the guacamole topping. A real hit!“
My mother made Broiled Pizza Burgers when I was growing up. We like them for Sunday supper, and they're even faster to fix if you use pre-browned hamburger from the freezer. We sometimes substitute slices of cheddar for the process cheese. —Mrs. Ann Bailes, Anderson, South Carolina