Family Recipes Along the Way

These are great little sandwiches to take to a pot luck. 1 package Hawaiian Rolls 3 T. butter (melted) Turkey Ham Cheese slices (your choice of cheese) Bacon Leafy lettuce Slice the rolls lengthwise and brush insides with melted butter. Toast under the broiler until lightly browned. Layer on turkey, ham, cheese, bacon, and lettuce.  Spread mayo or honey mustard on the inside of the top side of rolls and place on top.  Cut sandwiches into serving sizes and place a toothpick into each.  

I don't remember where I found this recipe. It is not my own, but I love this sandwich!   4 Ciabatta  rolls Kraft Sun-dried tomato dressing 4 Tablespoons Green Olive Tapenade Sliced turkey Pepperoni Sliced Red Onion Sun-dried Tomatoes Shredded Romaine Lettuce 4 slices provolone cheese Slice the ciabatta  rolls lengthwise.   Brush both top and bottom with Kraft Sun-dried tomato dressing and place dressing side up under the broiler until lightly toasted. After they toasty, spread a tablespoon of Green Olive Tapenade over the bottom slices.   Layer on lettuce, turkey, pepperoni, onion, sun-dried tomatoes and cheese.   Place top of roll on and wrap in foil.   Place in over at 400 for 5-10 min. or until cheese melts.   EAT!  

My cousin owned a restaurant in Winslow, Indiana that served these.  I got this recipe from him.  If you have not aeten one of these Indiana tenderloin sandwiches, you have my condolences.  Wet Ingredients: 4 cups Buttermilk 2 eggs 2 tsp. seasoned salt 2 tsp. paprika 2 tsp pepper Dry Ingredients: 4 cups flour 2 tsp. salt 2 tsp. pepper Tenderloins  Buns Sliced Onions, Pickles, Lettuce and condiments of your choice To make: Mix wet ingredients and set aside. Mix dray ingredients and set aside. With your fingers push the tenderloins as thin as possible without tearing. Dip the tenderloin into dry ingredients, then into wet ingredients, then back into the dry ingredients.  Drop into hot grease to fry (350 degrees) and cook until golden brown. 

Ingredients: French bread Roast Turkey breast sliced (or you can use the carving board turkey lunch meat) Whole Berry Cranberry Sauce Provolone Olive Oil To assemble: Slice french bread into 1 inch slices.  Layer a slice of bread with sliced turkey.  Spoon cranberry sauce onto the turkey.  Top with a slice of Provolone.  Top with the other slice of bread.  Brush with olive oil and place on a preheated panni grill with the olive oil brushed side down.  Brush the top with olive oil.  Grill until golden brown. If you do not have a panini grill you can use a cast iron grill pan set on med-high heat.  Cover a brick with aluminum foil to use as a press.