Inside Out Sandwiches Best Recipes

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INSIDE-OUT SANDWICHES

2022-01-16



Inside-Out Sandwiches image

"We travel a lot, and I want my family to eat right while we're away from home, so I pack a cooler full of these fun sandwiches," relates Paula Truksa of Jewett, Texas. "You can use different luncheon meats, cheeses, sweet or sour pickles and white or wheat bread to suit your tastes."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 sandwiches.

Number Of Ingredients 5

Ingredients:

  • 1 package (6 ounces) thinly sliced deli ham
  • 8 slices process American cheese
  • 8 slices thin sandwich bread, crusts removed
  • 1/2 cup mayonnaise
  • 8 dill pickle spears, well drained

Steps:

  • Divide ham into eight portions. Top each stack with a slice of cheese. Spread both sides of bread with mayonnaise; place one slice of bread on each stack. If necessary, trim ham to fit bread. , Place pickle in center of each. Roll up tightly; wrap in plastic. Refrigerate overnight.

Nutrition Facts :

INSIDE-OUT PEANUT BUTTER COOKIE SANDWICHES

2011-09-21



Inside-Out Peanut Butter Cookie Sandwiches image

A fun blend of peanut butter cookies and frosting topped with holiday morsels! This sandwich cookie is perfect to make for a holiday cookie exchange.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1 cup Nestle swirled holiday morsels, divided (optional)
  • 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 2/3 cup creamy peanut butter or 2/3 cup chunky peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cups prepared vanilla frosting
  • 1/4 cup creamy peanut butter or 1/4 cup chunky peanut butter

Steps:

  • PREHEAT oven to 350°F.
  • Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
  • Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
  • Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
  • PEANUT BUTTER FROSTING AND FILLING:.
  • Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.

Nutrition Facts : Calories 203.5, Fat 13.2, SaturatedFat 5.7, Cholesterol 27.6, Sodium 210, Carbohydrate 18.7, Fiber 0.9, Sugar 11.5, Protein 4.2

INSIDE-OUT EGGPLANT PARMIGIANA

2008-12-22



Inside-Out Eggplant Parmigiana image

Provided by Gina Marie Miraglia Eriquez

Categories     Tomato     Vegetarian     Dinner     Lunch     Eggplant     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 (Main course)

Number Of Ingredients 21

Ingredients:

  • For Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 (14-ounce) can whole tomatoes in juice
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 3 tablespoons finely chopped basil
  • For Eggplant Stacks:
  • 2 (1-pound) eggplants
  • 6 tablespoons olive oil, divided, plus additional for drizzling
  • 3/4 cup plain dry bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced, divided
  • 6 large eggs, lightly beaten
  • 1/2 cup water
  • 1/4 teaspoon hot red-pepper flakes
  • 1/2 pound arugula, coarse stems discarded, coarsely chopped
  • 1 cup packed basil leaves, coarsely chopped
  • 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Steps:

  • Make tomato sauce:
  • Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
  • Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.
  • Bake eggplant:
  • Preheat oven to 450°F with rack in lowest position.
  • Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.
  • Make egg patties and sauté arugula:
  • Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
  • Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.
  • Assemble stacks:
  • Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Top Asked Questions

  1. What are the parts of a sandwich?
    Bread, meat, cheese, salad vegetables, sauce or savoury spread. Cookbook: Sandwich. Media: Sandwich. A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type.
  2. Why is it called a sandwich?
    The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich. The Wall Street Journal has described it as Britain's "biggest contribution to gastronomy".
  3. What is a sandwich called in Australia?
    Likewise, the word sanger is used for sandwich in Australian slang. The colloquial Scottish word piece may refer either to a sandwich or to a light meal, especially one that includes a sandwich. For example, the phrase jeely piece refers to a jam sandwich.
  4. How do you cook a sandwich without it falling apart?
    Flip one bread slice over the other to close it as a sandwich and let it cook for 10-20 seconds more before flipping one last time. Turn the burner off and let it finish in the pan for a few more seconds. Boom—ready to eat! Try both variations I made below, or make it your own with even more ingredient combos:

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