August 2026 – Sandwiches

Creamy Egg Salad

Pat Roth, Ephrata

“This is my favorite salad for sandwiches”

• 3 oz. cream cheese, softened
• ¼ cup mayonnaise
• ½ teaspoon salt
• ¹/₈ teaspoon pepper
• ¼ cup green or red sweet pepper, finely chopped
• ¼ cup celery, finely chopped
• ¼ cup sweet pickle relish
• 2 tablespoons fresh parsley, minced
• 8 hard boiled large eggs, chopped

In a bowl, mix the cream cheese, mayonnaise, salt and pepper until smooth. Stir in the green or red pepper, celery, relish and parsley. Then, fold in the eggs.

Cover and refrigerate until you are ready to make your sandwich.

Slow Cooked Sloppy Joe

Pat Roth, Ephrata

• 2 lbs. ground beef
• 1 cup green pepper, chopped
• ²/₃ cup onion, chopped
• 2 cups ketchup
• 2 packets sloppy Joe mix
• 2 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 12 hamburger buns

In a large skillet, cook the beef, pepper and onion over medium heat until the meat is no longer pink. Drain the meat and stir in the ketchup, sloppy joe mix, brown sugar and mustard.

Transfer the mixture to a 3-quart slow cooker. Cover and cook on low for 4 to 5 hours. Spoon about ½ cup of the finished sloppy joe onto each bun.

Pizza Sandwiches

Mary Ann Dell, East Earl

• 8 oz. ham, chopped
• 8 oz. Swiss cheese
• 2 tablespoons onion, chopped
• ½ cup margarine
• 2 tablespoons parsley
• 2 teaspoons mustard
• ¹/₈ teaspoon garlic powder
• 8 sandwich buns

In a blender, process the ham and cheese until they are finely ground. In a large bowl, combine the ham, cheese, onion, margarine, parsley, mustard and garlic powder together, mix well. Spread the mixture onto the sandwich buns. Wrap each sandwich individually in foil.

Bake at 350°F for 25 minutes or until heated through.

Hot Cheesy Chicken Heroes

Mary Ann Dell, East Earl

• 2 cups cooked chicken, chopped
• 1½ cups celery, chopped
• 1 tablespoon onion, grated
• 3 tablespoons sweet pickle relish
• ½ cup mayonnaise
• salt to taste
• ¹/₈ teaspoon pepper
• 4 large semi-hard rolls
• 4 oz. cheddar cheese, shredded

In a large bowl, combine the chicken, celery, onion, relish, mayonnaise, salt and pepper and mix well. Cut a slice from the top of each of the rolls, removing the bread centers. Fill each hollowed out roll with the chicken mixture and place on a baking sheet. Bake at 375°F for 25 to 30 minutes or until heated through. Remove from oven and top with the cheese. Bake just until the cheese melts.

Amish Butcher

Ray Metzger II, Ephrata

“I recommend using farmers cheese and chow chow for the most authentically Pennsylvania Dutch-inspired version.”

• 2 slices sourdough bread, about ½ inch thick
• 1½ tablespoons spicy brown mustard
• 2 oz. bologna, thinly sliced, about 4 slices
• 2 oz. sweet bologna, thinly sliced, about 4 slices
• 1½ oz. Swiss or farmers cheese, thinly sliced, 2-3 slices
• ¼ cup coleslaw or chow chow
• ¼ cup dill pickle, very thinly sliced
• ¹/₈ teaspoon Hungarian hot paprika
• pinch of white pepper

Lightly toast the sourdough slices and spread ¾ tablespoon of the spicy brown mustard on each slice. Layer the bologna (can be pan fried) and sweet bologna on the bread, alternating the slices, then add on the Swiss or farmers cheese. Top the bologna and cheese with the coleslaw or chow chow, then add the dill pickle. Sprinkle the paprika and white pepper evenly over the filling. Close the sandwich, pressing gently so the coleslaw and pickles settle into the meat and cheese.

Caprese Sandwich

Jennifer Progin, Lititz

• 2 slices artisan bread
• 1 teaspoon olive oil
• 3 to 4 slices fresh mozzarella
• 2 slices tomato
• salt to taste
• pepper to taste
• 4 to 6 fresh basil leaves
• balsamic glaze to taste

Drizzle ½ teaspoon of olive oil onto each slice of bread. Add the mozzarella slices, then the tomato slices. Add the salt and pepper to the top of the tomato slices. Top the tomato slices with the basil leaves. Drizzle the balsamic glaze on top of the basil leaves. Close the sandwich and press down to transfer some of the balsamic glaze to the top piece of the bread.

Note: For a crunchier sandwich, toast the bread prior to starting the sandwich assembly.