Three Filling Sandwich Recipes

Steps:

• 1. # 1 CHICKEN SALAD FILLING: In food Processer, Pulse on and off till Well Mixed. Spread on Bread,tortillas or Buns, even lettuce leaves, for sandwiches . . Makes 4 sandwiches or 1 1/4 Cups. To Freeze: Wrap in freezer bags removing all air Possible. Label and date. Filling Freezes for 8 weeks.
• 2. #2. HAM SALAD FILLING: Follow recipe above only using Ham and Parsley instead of the Chicken and tarragon.
• 3. #3. TUNA SALAD FILLING: Heat Oven # 350. Mix all ingredients in a bowl well. Full Buns with Filling Wrap in foil. Bake for 15 min or until cheese melts. or FREEZE sands on buns wrapped in foil ready for the oven. To Use frozen sandwiches, Bake @ 350 for 20-30 min until cheese melts, & are warmed Clear thru. This makes 6 sandwiches on buns, 10 sands on "mini buns", great for Senior and kids lunches.

Steps:

• For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
• Pulse until well blended.
• Set aside.
• Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
• Set aside.
• Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
• Set aside.
• For sandwich loaves: Trim crusts from bread so that each side is flat.
• Slice each loaf horizontally into 4 equal layers.
• For each loaf, spread half of each filling between layers of bread.
• Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
• Do this on the plate or platter you will be serving them from.
• In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
• Add the ranch dressing and beat until smooth.
• Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
• In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
• Spoon into a pastry bag that is fitted with a small round tip.
• Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
• Using a medium star tip, pipe shell borders around bottom.
• Chill for 2 hours before slicing.
• To serve, cut into 3/4 inch slices.

Steps:

• Place all shrimp filling ingredients in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Remove from food processor; set aside.
• Place all turkey filling ingredients except celery in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in celery. Remove from food processor; set aside.
• Place all cheese and olive filling ingredients except olives in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in olives.
• To assemble ribbon sandwiches, place one slice white bread on cutting board. Spread 5 tablespoons cheese and olive filling over white bread. Top with 1 slice wheat bread; spread with 1/4 cup turkey filling. Top with 1 slice white bread; spread with 1/4 cup shrimp filling. Top with 1 slice wheat bread. Repeat process 3 more times to make a total of 4 sandwich stacks. Wrap each in plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
• Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.