PORTRAIT 

OF 
YOU 
Helena Alvarado ms.Carla ann reverente 
9 -tamaraw 
 

 
  
HOT 
SANDWICHES 
 
 

1.)​Grilled Cheese 
Sandwiches 
 
INGREDIENTS 
¾ cup (1½ sticks) unsalted butter, room temperature
16 pint ¼”-thick slices assorted bread (such as sourdough, rye, Pullman and whole
wheat)
Assorted fixings (such as ham, prosciutto, cooked strips of bacon, sauerkraut, whole
grain mustard, minced chives, fig or cherry jam)
1½ pounds assorted cheeses, coarsely grated (such as cheddar, Fontina,
mozzarella, Gruyère, and Swiss)
Kosher salt and freshly ground black pepper

RECIPE PREPARATION 
 
Arrange racks in upper and lower thirds of oven; preheat to 350°. Set a wire rack
inside each of 2 foil-lined rimmed baking sheets. Butter 1 side of each bread slice
with about ½ Tbsp. butter.
Heat a medium skillet over medium heat until very hot, at least 2 minutes. Melt ½
Tbsp. butter in skillet. Add 2 slices of bread, buttered side down; cook, pressing
down often with a spatula to ensure even toasting and rotating pan frequently, until
bread is evenly golden brown, 3–4 minutes. (Do not rush or increase heat, or your
bread will burn before it can evenly toast.)

Transfer bread slices, toasted side down, to prepared wire racks (this will help keep
bread crunchy). Repeat with remaining bread and butter, wiping out skillet between
batches. (If all of the bread doesn’t fit on the racks, you may need to bake
sandwiches in two batches.) DO AHEAD: Bread can be toasted 1 hour ahead; let
stand at room temperature.
Garnish untoasted side of each slice of bread with fixings, then top each slice with a
small handful of cheese (about 1½ oz.), scattering evenly. Season with salt and
pepper (do not skip this step; it really elevates the flavors in the sandwich).
Bake bread slices, rotating baking sheets halfway through, until cheese is thoroughly
melted, 10–12 minutes (begin checking after 8 minutes; some cheeses melt faster
than others). Working in batches, firmly press 2 cheese-topped sides of sandwiches
together. Let rest for 1–2 minutes. Slice in half or into quarters. Serve hot or warm.
 
 

2.)tuna melt  
INGREDIENTS

bread-and-butter pickles
1 English hothouse cucumber, sliced ⅛”
thick
1 habanero chile or 2 jalapeños, halved
1 sprig dill
1 cup distilled white vinegar
½ cup sugar
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon celery salt
½ teaspoon mustard seeds
½ teaspoon ground coriander
¼ teaspoon ground turmeric
tuna salad and assembly
2 5-oz. cans water-packed solid white tuna, drained
1 celery stalk, chopped
¼ English hothouse cucumber, peeled, chopped
¼ small red onion, finely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
¼ teaspoon celery salt
½ cup mayonnaise, divided
Kosher salt and freshly ground black pepper
Hot sauce
8 slices challah, toasted
4 ounces cheddar, sliced
Iceberg lettuce leaves
RECIPE PREPARATION
bread-and-butter pickles
Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar,
sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and ½
cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into
jar. Cover and let cool; chill.
DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
tuna salad and assembly
Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives,
dill, celery salt, and ¼ cup mayonnaise in a medium bowl; season with salt, pepper, and hot
sauce.
Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with
tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce
and pickles and close.
 
 BBQ Beef Brisket
3.)​
Sandwiches with
Coleslaw
1 red onion, divided
2 cups each shredded green and red
cabbage
1/4 cup MIRACLE WHIP Dressing
1 bottle (19.5 oz.) HEINZ BBQ Sauce
Texas Bold & Spicy, divided
1 Tbsp. oil
1 beef brisket (3 lb.), trimmed
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cloves garlic, minced
12 kaiser rolls, partially split
Heat oven 350ºF.
Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix
dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat.
Refrigerate until ready to use.
Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on
both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking
spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining
barbecue sauce and garlic; pour over meat. Cover.
Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min.
Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.
4.)​ ​Chicken Salad Panini

2-1/2 cups chopped cooked chicken breasts

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 green onion, thinly sliced
2 Tbsp. KRAFT Lite Ranch Dressing
8 slices multi-grain bread
1 large tomato, cut into 8 thin slices
4 KRAFT Slim Cut Sharp Cheddar Cheese Slices
Heat grill pan or heavy skillet sprayed with cooking spray on medium heat. Meanwhile,
combine first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and
remaining bread slices.
Cook 3 min. on each side or until sandwiches are golden brown on both sides.
 

5.) ​Baked
Apple Butter Ham and
Cheese Sandwiches  
These baked apple butter ham and cheese sandwiches are the
perfect party food. They are the perfect balance of sweet and
savory and ready in just 35 minutes!

yield: 12 SLIDER SIZE SANDWICHES prep time: 15 minutes cook time: 20 minutes total time: 35 minutes
INGREDIENTS:
12 count slider size potato rolls
1/2 cup Musselman's apple butter
2 teaspoons whole grain mustard
9 thin slices Swiss cheese, cut into quarters
1/2 pound thinly sliced smoked deli ham
5 tablespoons melted unsalted butter
2 teaspoons creamy Dijon mustard
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
DIRECTIONS:
Preheat oven to 350 degrees.

Open buns and set out.

In a small bowl whisk together apple butter and whole grain mustard. Spread a thin layer of the apple butter
mixture on the inside top and bottom of each roll.

Place 2 quarters of cheese on the inside bottom of each roll then top each with equal amount of thinly sliced
deli ham. Finally, top each sandwich with 1 quarter slice of the remaining cheese.

Put the tops on the buns and place into either a 9x13 baking dish or a 9x13 rimmed baking sheet.

In small bowl mix together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce and garlic powder.
Using a pastry brush, brush the tops of the rolls with the butter mixture until it’s all been used.

Add to the oven and bake for about 20 minutes or until the tops are slightly golden and the cheese is melted.
 
6.)​Grilled Steak Sandwiches 
with Chimichurri Sauce 
A medium rare steak on a bed of lettuce, tomatoes and onions with a yogurt-based chimichurri sauce that
delivers on healthy deliciousness.
Ingredients
1 pound of steak
salt and pepper
1 tablespoon butter
2 tomatoes
1/2 red onion
2 cups leafy greens – lettuce, arugula, spinach or your favorite
Dijon mustard
Chimichurri Sauce
1 cup parsley, chopped
1/2 cup arugula, chopped
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons Greek non-fat yogurt
salt and pepper
4 whole wheat or whole grain buns
Instructions
Heat cast iron pan (if not grilling outdoors) on med-high heat for 5 minutes. Add butter and once melted add
steak. Gently laying it down away from you so that you don’t get splattered. Cook 3-4 minutes per side
depending on thickness. Internal temp should not exceed 120F for med-rare steak.
Remove to cutting board and tent with foil for 10 minutes.
Meanwhile prepare your veggies and sauce.
Slice tomatoes, onions and tear greens.
Combine ingredients for chimichurri sauce in small bowl and mix well. Spread sauce on one or both sides of
buns. (I used Dijon on one side)
Layer lettuce, tomatoes and onions on top.
Slice steak and place pieces on top of onions. Serve immediately.

7.) ​Club house 

4 rashers streaky bacon
3 slices white bread
1 tbsp mayonnaise
1 hard-boiled egg, sliced
1 tomato, sliced
few thick slices chicken or turkey breast
small handful salad leaves
handful crisps, to serve, if you like
Method

Heat grill to High and cook the bacon, turning halfway through, until crisp. Toast the bread and spread
one slice with the mayo.
Layer on the egg, tomato and bacon, then top with another slice of bread. Add the chicken or turkey,
bacon, then lettuce. Finish with the final slice of bread and cut into quarters. Secure with cocktail sticks
and serve with crisps, if you like.
8.) Forager sandwich 
INGREDIENTS

marinated mushrooms

½ shallot, thinly sliced

1 sprig thyme
4 oz. king trumpet mushrooms (about 2), sliced ¼” thick, lightly scored
¼ cup olive oil
¼ cup white wine vinegar
1½ teaspoons kosher salt
sautéed kale

2 tablespoons olive oil

1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 large bunches kale, ribs and stems removed, leaves chopped (about 6 cups)
½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
mushroom mayonnaise

¼ cup dried mushrooms (such as black trumpets)

½ shallot, very finely chopped
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon very finely chopped rosemary
Kosher salt and freshly ground black pepper
assembly

2 tablespoons olive oil

1 tablespoon unsalted butter
4 large eggs
4 brioche, challah, or potato rolls, split, buttered, lightly toasted
4 slices Swiss cheese
Green chile hot sauce (optional; for serving)
RECIPE PREPARATION
marinated mushrooms

Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
sautéed kale
Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened and just
translucent and garlic is golden, about 4 minutes.
Working in batches, add kale, tossing and letting it wilt slightly before adding more. Reduce heat to medium-low
and cook kale, tossing often, until tender, 12–15 minutes. Mix in red pepper flakes and season with salt and
pepper.
mushroom mayonnaise
Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5–8
minutes. Drain, squeeze out excess moisture, and finely chop.
Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper.
Cover and chill.
DO AHEAD: Mayonnaise can be made 3 days ahead. Keep chilled.
assembly
Heat oil in a medium skillet over high heat. Drain marinated mushrooms, pat dry, and cook until deep golden
brown, 6–8 minutes per side.
Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a
heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).
Heat broiler. Spread cut sides of rolls with mushroom mayo (you may have some left over). Place rolls, cut side
up, on a broilerproof rimmed baking sheet. Layer bottom halves of rolls with marinated mushrooms, kale
mixture, scrambled eggs, and cheese. Broil until cheese is melted
9.)Hoizin glazed meatloaf 
INGREDIENTS 

3/4 cup hoisin sauce 

1/2 cup unseasoned rice vinegar 

1 1-inch piece ginger, peeled, minced 

1 garlic clove, minced

Meatloaf

Nonstick vegetable oil spray

2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark green parts separated)
3 celery stalks, minced (about 1 cup)
1 4-inch piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice
powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Salad (optional)

1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes

3/4 cup unseasoned rice vinegar
of kosher salt
of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro
RECIPE PREPARATION

Hoisin Glaze

Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce
thickens to a glaze, 8–10 minutes.
Meatloaf

Preheat oven to 375°. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl,
soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall
apart, 4–5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is
starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often,
until vegetables begin to soften, 3–4 minutes. Let cool in pan for 5 minutes.
Combine scallion and bread mixtures in a large bowl. Add 2 Tbsp. hoisin glaze, remaining scallions (dark-green
parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well
incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any
air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
Bake meatloaf for 30 minutes. Uncover and spread 2 Tbsp. hoisin glaze over top. Bake until an instant-read
thermometer registers 165° when inserted into center of meatloaf, about 1 hour longer.
Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO
AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.
Salad
Toss vegetables, next 3 ingredients, and 2 tsp. oil in a medium bowl to coat. Cover and chill, tossing
occasionally, for 1 hour or up to 1 day ahead.
Cut meatloaf into 12 slices. Heat 2 tsp. oil in a large nonstick skillet over medium heat. Working in batches and
adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through,
about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on
top of meatloaf, dividing equally. Garnish with cilantro.
10.)egg and avocado 

Breakfast sandwich 

hot sauce
1 red bell pepper
¼ medium mango, cut into
pieces
2 tablespoons light brown sugar
2 tablespoons white wine
vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
½ teaspoon cayenne pepper
Kosher salt
sandwich
9 large eggs
¼ cup whole milk
¼ cup (½ stick) unsalted butter
¾ cup grated extra sharp cheddar
Kosher salt and freshly ground black pepper
6 kaiser rolls, split, lightly toasted
1 avocado, sliced
3 ounces drained pickled cherry peppers or Peppadew peppers, thinly slicedhot
sauce
RECIPE PREPARATION
hot sauce
Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning
occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl;
cover tightly. Let sit 10 minutes. Peel and remove seeds.
Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and
cayenne in a blender, thinning with water as needed, until smooth; season with
salt.
DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.
sandwich
Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet 
over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, 
about 5 minutes. Remove from heat and mix in cheese; season with salt and 
pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry 
peppers. 

 
 Cold 
sandwiches  

1.)California 
Turkey 
Vegetable 
Sandwich 
1 whole wheat kaiser roll, partially
split
1 Tbsp. MIRACLE WHIP Light
Dressing
1 tsp. GREY POUPON Dijon Mustard
1 KRAFT 2% Milk Sharp Cheddar Singles
4 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
2 slices tomato
1/4 cup mixed green pepper strips and shredded carrots
Spread cut sides of roll with dressing and mustard.
Fill with remaining ingredients
 

2.)​ ​Apple Tuna Sandwiches 

Recipe 
Ingredients
1 can (6 ounces) light water-packed
tuna, drained
1/2 cup chopped red apple
1/3 cup fat-free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
1 teaspoon sugar
1/4 teaspoon salt
6 slices reduced-calorie bread, toasted
6 lettuce leaves
Directions

In a bowl, combine the first nine ingredients. Spread 1/2 cup on three slices
of bread. Top with lettuce and remaining bread. Yield: 3 servings
 

3.)​ Cranberry Chicken Wraps

Recipe

Ingredients

1 cup shredded cooked chicken

breast
1 cup chopped apple
1/4 cup plus 2 teaspoons fat-free
Miracle Whip, divided
1/4 cup dried cranberries
3 tablespoons crumbled feta cheese
1/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary,
crushed
1/8 teaspoon pepper
2 whole wheat tortillas (8 inches), room temperature
1/2 cup fresh baby spinach
Directions

In a small bowl, combine the chicken, apple, 1/4 cup Miracle Whip,
cranberries, feta cheese, rosemary and pepper. Spread remaining Miracle
Whip over tortillas. Top with chicken mixture and spinach. Roll up and
secure with toothpicks. Yield: 2
servings.
4.)​Sandwich for a Crowd Recipe 

Ingredients

2 unsliced loaves (1 pound each)

Italian bread
1 package (8 ounces) cream
cheese, softened
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sliced green onions
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 pound thinly sliced fully cooked ham
1 pound thinly sliced roast beef
12 to 14 thin slices dill pickle
Directions

Cut the bread in half lengthwise. Hollow out top and bottom of loaves,
leaving a 1/2-in. shell (discard removed bread or save for another use).
Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread
over cut sides of bread. Layer ham and roast beef on bottom and top
halves; place pickles on bottom halves. Gently press halves together. Wrap
in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices.
Yield: 12-14 servings.
5.)​ ​Curried Chicken Salad
Sandwiches
Recipe

Ingredients

2 cups cubed cooked chicken breast

3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split
Directions

In a large bowl, combine the chicken, apple, cranberries, mayonnaise,

walnuts, celery, lemon juice, onion and curry powder. Place lettuce on
croissants. Top with chicken salad mixture. Yield: 6 servings.
6.)​Crab Salad Croissants 
Recipe 
Ingredients

1 package (8 ounces) imitation

crabmeat, chopped
1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons shredded cheddar
cheese
1 tablespoon finely chopped onion
1 teaspoon prepared mustard
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 croissants, split

Directions
In a small bowl, combine the first nine ingredients. Serve on lettuce-lined
croissants. Yield: 4 servings
7.)​Salmon Salad Sandwiches 
Recipe 

Ingredients 

1 package (3 ounces) cream cheese,

softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon,
drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Directions
In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill salt and
pepper until smooth. Add the salmon, carrot and celery; mix well. Place a
lettuce leaf and about 1/2 cup salmon salad on each bun. Yield: 2 servings
8.)​Turkey & Avocado 
Sandwiches 

Ingredients
4 leaves romaine lettuce
8 ounces deli turkey breast(about 8
thin slices)
1/2 peeled pitted avocado, cut into 8 slices ( about 8 ounces)
8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
2 tablespoons Pace® Chunky Salsa - Mild
How to Make It

Step 1
Divide the lettuce, turkey and avocado among 4 bread slices. Top each
with 1 1/2 teaspoons salsa and the remaining bread slices.
9.)​Picnic Chicken Salad Sandwiches 

Ingredients

cost per recipe: $7.58

1 can Campbell's® Condensed Cream
of Celery Soup or Campbell's®
Condensed 98% Fat Free Cream of
Celery Soup
2 tablespoons mayonnaise
1/4 teaspoon black pepper
2 cups chopped boneless, skinless
chicken breasts, cooked
2 stalks celery, sliced (about 1 cup)
1 small onion, finely chopped (about 1/4 cup)
6 Pepperidge Farm® Sesame Topped Hamburger Buns, split
6 romaine lettuce leaves
6 tomato slice
view nutrition info
How to Make It

Step 1
Stir the soup, mayonnaise and black pepper in a large bowl. Add the
chicken, celery and onion and toss to coat. Cover and refrigerate for 2
hours.

Step 2
Place the lettuce and tomato on the buns. Divide the chicken mixture
among the buns.
 

10.​Ham, Havarti & Apple Sliders. 

Ingredients cost per recipe: $5.38 6 Pepperidge Farm® 

Sweet & Soft Slider Buns, split 3 teaspoons honey 
mustard 6 slices deli Black Forest ham 6 slices havarti 
cheese 1 small red or green apple, thinly sliced view 
nutrition info How to Make It Step 1 Spread 1/2 teaspoon 
honey mustard on each bun. Layer each with 1 slice ham 
and 1 slice cheese, folded to fit. Divide the apple slices 
among the buns.