August 2018 – Sandwiches & Wraps

Mozzarella Pepper Steak Wraps

Elaine Zimmerman, Ephrata

  • 1 lb. steak, baked
  • 2 teaspoons dry mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 cup mushrooms, sliced
  • ½ onion, cut in wedges
  • 1 green bell pepper, cut in strips
  • 1 red bell pepper, cut in strips
  • 1 tablespoon vinegar
  • ½ cup shredded mozzarella cheese
  • 2 cups lettuce, chopped
  • tomatoes, chopped (optional)

Combine mustard, black pepper, garlic and salt in a large bowl. Slice steak into ¼-inch strips. Toss the steak in seasonings to coat. Sauté beef mixture 4 minutes or until done. Add mushrooms, onions and bell peppers to pan. Sauté 2 minutes. Add vinegar and heat through. Serve in warm tortillas with cheese and lettuce (and tomato, if desired).

Serves 3.

Good Sandwich

Patricia Brendle, Stevens

  • 8 oz. cream cheese, soft
  • ¼ cup mayonnaise
  • 1 cup shredded cheddar cheese
  • ½ teaspoon Worcestershire sauce
  • sliced ham
  • sliced roast beef
  • sandwich sliced dill pickles
  • 1 loaf French bread

Blend first four ingredients well. Slice loaf of French bread in half lengthwise and spread mixture over both sides. Layer ham, beef and pickles as thick as you wish on one side. Place other side of bread on top and cut into sizes of your choosing.

Pulled Pork Sandwich

Patricia Brendle, Stevens

  • 3 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon salt
  • 5 lbs. pork shoulder roast

Make rub with first five ingredients. Rub on pork. Bake at 300°F for 6 hours or in crockpot until soft to pull with fork. Pour drippings on top.

Ham BBQ Sandwich

Patricia Brendle, Stevens

  • 5 lbs. cooked ham, chipped (or use leftover ham, cubed)
  • 3 teaspoons mustard
  • 1½ cups water
  • ¼ cup + 2 tablespoons brown sugar
  • 1¼ cups ketchup
  • ¼ cup + 2 tablespoons vinegar
  • ¼ cup + 2 tablespoons Worcestershire sauce
  • 20 oz. can crushed pineapple, drained (if you want more pineapple flavor, use juice towards water amount)

Put all ingredients into crockpot, and cook until thoroughly heated and flavors blend.

Stromboli Wrap

Cheryl Hoover, Stevens

  • tortilla wrap
  • Parmesan cheese
  • provolone and mozzarella cheeses, sliced
  • ham, sliced
  • salami, sliced
  • butter
  • onion
  • peppers
  • pizza sauce

Spread tortilla wrap with butter. Sprinkle with parmesan cheese. Layer one slice each of provolone, mozzarella, ham and salami. Sauté onion and peppers, then add them to the wrap. Fold the wrap together and place seam side down in a pan. Bake at 350°F for 20 to 25 minutes. Serve with warm pizza sauce.

Hoagie Spread

Kris Zimmerman, Lititz
“This is a great recipe for a finger food night or light lunch/supper. It’s perfect for hot summer days.”

  • ¼ lb. provolone cheese, sliced
  • ¼ lb. white American cheese, sliced
  • ¼ lb. ham, sliced
  • ¼ lb. hard salami, sliced
  • ¼ lb. mince bologna, sliced
  • Cut meat & cheese in small cubes.
  • ¼ head lettuce, shredded
  • 1 cup chopped tomato
  • 2 tablespoon chopped onion
  • 3 tablespoon mayonnaise
  • 2 tablespoon sour cream

Mix all ingredients together and put in large serving dish and sprinkle with oregano.  Serve with small pieces of bread or on a tortilla. Or if you’re looking for a low carb option, it tastes great on top of a bed of lettuce as a salad. Yum!

Chicken Sandwiches

Kris Zimmerman, Lititz
“These are a great meal for warmer days like we’ve been having recently.”

  • 3 cups cooked chicken or turkey
  • 1½ cup saltines, crushed
  • 2 cups chicken broth
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 1 can cream of chicken soup
  • salt & pepper, to taste

Mix all ingredients and put in baking dish.  Bake at 350°F for 45 to 60 minutes or until browned.  Can also be put in a slow cooker. Serve on hamburger rolls with a slice of cheese.

Sandwich For A Crowd

Kris Zimmerman, Lititz
“This recipe is a great meal on a warm day!”

  • 2 loaves French or Italian bread (see recipe below)
  • 8 oz. package cream cheese
  • 1 cup shredded cheese
  • ¾ cup sliced onion
  • ¼ cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 lb. thinly slice deli ham
  • 1 lb. thinly sliced deli turkey breast (or roast beef)
  • cheese slices
  • 12 to 14 thin slices dill pickle

Cut bread in half lengthwise. Hollow out top and bottom of the loaves, leaving a 1/2 inch shell. Combine cream cheese, shredded cheese, onion, mayo and Worcestershire sauce. Spread over cut sides of bread. Layer ham, turkey, and cheese slices on top and bottom halves. Place pickles on bottom halves. Put together and refrigerate at least 2 hours.  Serve with lettuce leaves, sliced tomatoes, etc. on the side.

Yield: 12-14 servings

This is the bread recipe I use for the sandwich or you can just buy 2 loaves of French or Italian bread:

  • French Bread
  • 1 tablespoon yeast
  • ½ cup warm water
  • ½ teaspoon + 2 tablespoon sugar, divided
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 2 cups cold water
  • 6½ to 7 cups Occident flour
  • 1 beaten egg
  • 2 tablespoon milk

Dissolve yeast in warm water. Add 1/2 teaspoon sugar; set aside.

Combine 2 tablespoons sugar, salt, oil and cold water. Add yeast mixture. Stir in flour. Knead 10 minutes. Let rise until double. Divide dough in half and roll into 2 (12”x15”) rectangles. Roll up (jelly roll style) starting with the 15” side. Place on greased cookie sheet. Using a knife, slash the top of each loaf 4 to 5 times. Let rise approximately 10 to 15 minutes.

Combine egg and milk. Brush tops of loaves. Top with sesame or poppy seeds (optional).

Bake at 350°F for 30 to 35 minutes.


Pauline Seibel, Lititz

  • 1½ cups cooked shredded chicken
  • 1 cup shredded cheddar cheese (can use other types)
  • ¾ cup salsa
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 green onion, thinly sliced (white and green parts)
  • (6) 8” tortillas

Combine all ingredients (except tortillas). Mixture can be prepared a day in advance and refrigerated.

Place about 1/3 cup in the center of each tortilla. (Tortillas are more pliable if heated between damp paper towels – microwave about 30 to 45 seconds.) Shape mixture into a rectangle. Fold in the short sides, then the long sides. Place the folded sides down on a baking sheet. Brush the tops and sides with melted butter or oil (about 1½ to 2 tablespoons).

Bake for 20 minutes at 400°F or until golden brown. Serve with additional salsa, Greek yogurt, sour cream, chopped avocado or guacamole.

Notes: Warn guests the centers are very hot biting immediately from oven. They can be frozen and reheated in the microwave.

Lasagna Sandwiches

Gloria Dougherty, Akron

  • ¼ cup sour cream
  • 2 tablespoons chopped onion
  • ½ teaspoon dried oregano
  • ¼ teaspoon seasoned salt
  • 8 slices Italian or wheat bread
  • 8 bacon strips, halved and cooked
  • 8 sliced tomato
  • 4 slices mozzarella cheese
  • 2 to 3 tablespoons butter

Combine the first four ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices and a slice of cheese; top with remaining bread.

In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.

Yield: 4 servings.

Tuna Salsa Wraps

Gloria Dougherty, Akron

  • 2.6 oz. pouch StarKist chunk light or albacore tuna in water
  • 2 tablespoons light mayonnaise
  • 1/3 teaspoon yellow mustard
  • ¼ cup salsa
  • 2 tablespoons shredded carrots
  • (2) 6 in. soft flour tortillas
  • ½ cup shredded lettuce
  • ¼ cup mild shredded cheddar cheese

Heat tortilla in microwave 10 to 15 seconds to warm.

In a small bowl, combine tuna, mayonnaise, mustard, salsa and carrots.

Lay each tortilla on a cutting board. In the center of each tortilla, place an equal portion of lettuce and tuna mixture. Top with cheese.

Fold one side of the tortilla over the ingredients and roll tightly. Serves 2.

Corned Beef Bunwiches

Judy Kauffman, Ephrata

  • 8 to 10 round rolls (sesame seed rolls are good)
  • 12 oz. can corned beef, shredded
  • 1 cup shredded sharp cheese
  • 1/2 cup chopped stuffed olives
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce

Split buns, remove soft centers. Combine remaining ingredients. Fill buns. Wrap each in foil. Heat in 375°F oven for 25 minutes or until heated through.

Can be frozen. Thaw before heating.

Steak Sandwiches

Judy Kauffman, Ephrata

  • 1 lb. slivered steak
  • 1 large onion, sliced and separated into rings
  • 1 beef bouillon cube dissolved in 1 cup water
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons mustard
  • 1 tablespoon barbecue sauce

Brown steak. Sauté onion.

Combine remaining ingredients. Add the meat and onion and simmer slowly for 1/2 hour. Serve in steak rolls.

Tuna Cheese Sandwiches

Judy Kauffman, Ephrata

  • 1 cup American cheese, cubed (buy a 1/4 pound piece)
  • 3 hard cooked eggs, chopped
  • (2) 5 oz. cans tuna, flaked
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped sweet pickle or sweet pickle relish
  • 1/2 cup mayonnaise or salad dressing
  • about 10 hot dog buns

Combine all ingredients. Fill buns with mixture. Wrap each one in foil. Heat in 250°F oven for about 30 minutes. Serve hot.

Notes: Fills ten buns generously. May be kept in refrigerator for several days, or frozen. Thaw before heating.

Cuban Sandwich

Julie Gockley, Ephrata
“While stationed with the Air Force in Tampa, our search for hoagies yielded only Cuban Sandwiches. Grew to love them, and now make them here.
Our favorite place to get them was the Columbia Restaurant in Ybor City.”

  • 1½ loaves Cuban bread
  • mustard and butter
  • ¾ lb. baked ham, thinly sliced
  • ½ lb. barbecued or roast pork
  • ¼ lb. thinly sliced Swiss cheese
  • ¼ lb. Italian salami, thinly sliced
  • lengthwise slices of dill pickle

Cut Cuban bread in 6 pieces, 8 inches long. Split lengthwise and spread mustard on one piece and butter on the other. Divide ham, pork, Swiss cheese, salami and pickle among the six sandwiches, arranging in layers on the bread. Wrap each sandwich in a paper napkin and secure with a toothpick. Flavor is improved by warming in the oven before serving. Serves 6.