Ingredients

• 1 pound of weiners
• 1 12 oz can of beer
• 1 pound can sauerkraut, drained
• 1/2 cup dry sherry wine (NOT cooking sherry)
• Hot dog buns
• Onions, pickle relish, mustard, catsup, etc. as desired

Directions

Put weiners in a pan with the beer. Bring to a boil then turn to simmer until heated through and plumped, about 10 to 15 minutes. while weiners cook, put the drained kraut in another pan and add the sherry. Bring to a boil, then turn very low until heated through, about 10 minutes. Drain thoroughly. Drain hot dogs and place in buns. Add whatever condiments you prefer and top with the kraut. We like them with just mustard, a few sweet onions, and the kraut

Ingredients

• 6 slices cooked turkey
• 6 slices Swiss cheese
• 6 slices cooked ham
• 6 slices American cheese
• 18 slices wheat bread
• Batter:
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/3 cups water
• 1 large egg, beaten
• Oil, for deep frying
• Powdered sugar
• Red raspberry jelly

Directions

Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham, American cheese, bread; cut in half diagonally. Whisk flour, baking powder, and salt together to blend well. Add water to the egg and add to the flour mixture mixing well.
Dip each sandwich half into the batter and deep-fry (oil must cover the sandwich) in oil pre-heated to 360 degrees F and fry until golden brown.
Remove from oil to paper towels. Sprinkle with the powdered sugar.
Serve with warm/room temperature jelly, if desired.

Ingredients

• 1 large round King Hawaiian Bread
• 4 slices turkey
• 4 slices ham
• 4 slices pastrami
• 4 slices salami, or any of your favorite meats
• 2 slices american cheese
• 2 slices provolone cheese
• 2 slices swiss cheese
• 2 slices hot pepper cheese, or any other of your favorite cheeses
• lettuce
• tomato
• onion
• pickles, or any other favorites
• mayo
• mustard
• horseradish

Directions

Hollow out bread. Layer meats, cheeses, and toppings alternately. This is best if made ahead and kept in fridge till ready to serve.

Ingredients

• 1 small tomato, sliced
• 6 slices of mozzarella cheese
• 1 baguette, cut into thirds
• 3 teaspoons olive oil
• 1/2 cup fresh spinach
• 1/4 cup fresh basil

Directions

* Cut baguette into 3 equal pieces, then slice horizontally in half. Brush inside of bread with olive oil and toast in broiler until lightly brown.

* Layer cheese, then tomato, across bread and return to broiler until cheese is evenly melted.

* Distribute spinach and basil evenly over melted cheese. Close sandwich and wrap for travel, or eat.

Serves about 3.

Ingredients

• 8 slices white bread
• 15g unsalted butter
• 250g Cheddar cheese, thinly sliced
• 250g pack smoked ham, thin slices
• 4 tomatoes, sliced thinly
• salt and freshly ground black pepper
• 3 medium size eggs
• 2 x 15ml spoons olive oil

Directions

1. Preheat the oven to 180°C, 350°F, Gas Mark 4,

2. Lightly butter the bread.

3. On four slices, place a slice of cheese, then the ham followed by four slices of tomato. Season with salt and pepper. Place the remaining bread on top and press down lightly.

4. Break the eggs into a bowl and whisk.

5. In a medium size frying pan, gently heat the oil.

6. Dip two sandwiches at a time into the egg mixture and coat both sides.

7. Fry quickly in the oil for 40 seconds on each side. Repeat the process for the remaining toasties.

8. Place on an oven tray in the preheated oven for 2-3 minutes.

9. Remove and slide onto plates. Serve immediately.