I've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then.
-Jane Hollar, Vilas, North Carolina
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection.
"Flavored with a little of wine, these moist patties taste like they came from an artsy restaurant," promises Hutchinson, Minnesota's Sharon Spethman. "They're a great way to work a few additional vegetables into a backyard barbecue."
This pretty braided sandwich loaf is a winner! My daughter entered the recipe in a state 4-H beef cooking contest and won a trip to the national competition. It seems to rate tops with most folks who taste it.
“These delicious stuffed sandwiches are easy to put together,” assures Shannon Hansen from Oxnard, California. “Some can be baked as soon as they’re assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches.”
“This savory recipe is one of my fall favorites,“ raves Elissa Armbruster in Medford, New Jersey. “It’s quick, easy and so loaded with fresh veggies…no one misses the meat. I vary the produce and spices so I can enjoy it all year!“
MAKE IT EASY. For fuss-free late-autumn hikes or picnics, Elissa bundles up her yummy Portobello Pockets in foil, then takes them along to toss on a hot grill.