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French-toast your humdrum sandwiches by dipping the entire sandwich in a mixture of milk and egg. Fry it in butter or margarine until it's golden-brown.
Spread mustard or chili sauce on slices of cold meat, then place under broiler just before serving.
TweetKitchen Hints and Tips - Sandwiches
When making sandwiches for brown bag lunches, pack the bread and the fillings separately. Putting them together at lunchtime will avoid soggy bread.French-toast your humdrum sandwiches by dipping the entire sandwich in a mixture of milk and egg. Fry it in butter or margarine until it's golden-brown.
Spread mustard or chili sauce on slices of cold meat, then place under broiler just before serving.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.