Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too.
Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter.
-Kathy Wells, Brodhead, Wisconsin
These subs are a good year-round—for lunch, dinner or a late-night supper. When it's construction season, Brian may work until sundown. This meal's one that I can serve early to our kids and again later when he gets home.—Nanci Keatley, Salem, Oregon
People like the melding of melted cheese, juicy meat and crunchy bread in this main dish. I suggest varying the taste of my sandwiches by occasionally substituting a different cheese—for example, cheddar—for the mozzarella and adding pepperoni for more zest.—Heidi Doudna, Fairbanks, Alaska
Here's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings.
An impromptu picnic inspired me to put together this dressed-up chicken salad sandwich. The sauce gives leftover poultry a scrumptious punch. An instant summertime favorite, these sandwiches have become a mainstay at our house.
Since we love to cook and eat, my husband and I are always developing new recipes. This is one we especially enjoy when we have fresh peppers. Our home is a small mountain cabin that's 3 hours from town. We have no electricity or phone...and we cook about half the time on a wood stove.
-Edie Fitch, Clifton, Arizona
These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.—Jan Warren-Rucker, Clemmons, North Carolina
“You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful,” suggests Linda Evancoe-Coble of Leola, Pennsylvania. “Or pair it with a hearty soup for a change-of-pace supper.”
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica, including our version of their secret coleslaw topping. —Taste of Home Test Kitchen