Pat’s Pantry: Hefty Handfuls

By Pat Mills

These sandwiches are chock-full of ingredients. Need a sandwich for that school lunch or to take to work?
The ham and Swiss sandwich works best with day-old bread. – Pat

Ham and Swiss

½ cup butter or margarine, softened
1 tablespoon diced onion
3 tablespoons brown sugar
12 (¾ in thick) French bread slices
6 (1 oz) baked ham slices
6 (1 oz) Swiss cheese slices
3 large eggs
2 cups milk
3 tablespoons butter, melted

Stir together first 3 ingredients, and spread evenly on 1 side of bread slices. Arrange ham and cheese on half of bread slices; top with remaining bread slices, spread side down. Place in a 13 x 9-in baking dish. Stir together eggs and milk, and pour over sandwiches, turning to coat. Cover and let stand 15 minutes. Coat a baking sheet with vegetable cooking spray, arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray; brush bottom with remaining melted butter. Place baking sheet, coated side down, on sandwiches. Bake sandwiches at 475 degrees for 15 to 20 minutes or until golden. Serve warm. Yield: 6 servings.

Chicken sub

½ cup honey Dijon dressing
1 (8 oz) French bread loaf, split and toasted
½ pound thinly sliced cooked chicken
4 (1 oz) slices Colby cheese, halved
1 carrot, shredded
½ cup (2 oz) shredded mozzarella cheese
4 green onions, sliced
2 cups shredded lettuce

Spread dressing on cut sides of bread. Layer chicken and remaining ingredients on bottom half of bread; cover with top. Cut sandwich into 4 pieces. Yield: 4 servings.

Dilly beef sandwiches

¾ cup sour cream
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
2 tablespoons dry onion soup mix
12 rye bread slices
1 pound thinly sliced roast beef
salt (optional)
2/3 cup fresh bean sprouts, washed and drained
12 (¼ in thick) tomato slices
18 dill pickle slices

Stir together the first 4 ingredients; let stand 30 minutes. Top 6 bread slices with roast beef; sprinkle with salt, if desired. Spread 1-1/2 tablespoons sour cream mixture over roast beef. Top evenly with bean sprout, tomato, and pickle. Cover with remaining bread slices. Cut sandwiches in half diagonally, and serve immediately. Yield: 6 servings.

Zippy egg salad sandwich

3 tablespoons mayonnaise
1 ½ teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice
3 hard-cooked eggs, coarsely chopped
1 tablespoon minced green onion
sliced tomato, optional

In a small bowl, combine the mayonnaise, mustard, salt, pepper and lemon juice. Stir in the eggs and onion. Serve on bread or crackers; top with tomato if desired. Yield: 2 servings.


• Most non-dairy creamers are made from coconut oil, which is very high in saturated fats. Mocha mix is your best bet.
• Rotisserie-cooked meats and poultry will contain less fat than those that are fried or cooked in their own juices.

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