Primo Country & Western Sandwich Recipes
— Bunkhouse Roast Beef Sandwich —
INGREDIENTS:
Horseradish-Ranch Dressing:
1 cup ranch-style salad dressing:
8 teaspoons prepared horseradish
4 teaspoons parsley, finely chopped
4 teaspoons sweet red pepper, finely chopped
Sandwiches:
4 large Kaiser rolls
12 ounces roast beef, thinly sliced
8 slices
Red onion
8 slices ripe tomato
2 cups lettuce, shredded
DIRECTIONS:
1. In a small bowl, combine all ingredients for dressing. Set aside.
2. Slice Kaiser rolls in half. Evenly distribute roast beef on bottom half.
3. Drizzle salad dressing over beef.
4. Layer with onions, tomatoes and lettuce.
5. Cover with roll top and secure with toothpick.
Makes 4 servings.
— Texas Round Up Ham Sandwich —
INGREDIENTS:
1/2 cup diced ham
1/2 cup salsa
1 cup rice, cooked
2 (8-inch) flour tortillas
DIRECTIONS:
In a small bowl, stir together ham, salsa and rice. Spread ingredients evenly on tortillas; roll up to enclose contents. Cut in half on an angle and serve.
Makes 2 servings.
— Cattle Baron Sandwich —
INGREDIENTS:
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized), thinly sliced against the grain
1 large onion thinly sliced
1 sourdough Jaco loaf, cut in four sections (with slices out of the middles to decrease thickness)
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
DIRECTIONS:
-Cook onions over medium-low heat in 1/4 stick butter until soft and light brown. Remove and set aside.
-Season meat generously with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved sourdough and brown on skillet.
-To assemble, lay bottom half of sourdough on plate. Place meat mixture on bread, followed by a spoonful or two of juice from the pan. Top with other half of roll, and serve.
— SanteFe Style BLT —
INGREDIENTS:
1/4 cup Mayonnaise mixed with
1 pinch Chili powder and chopped fresh jalapeno pepper
4 Thick slices whole wheat bread
8 slice Crisply fried turkey bacon
6 Thin slices ripe tomato
Thin slices avocado
Sprigs cilantro; roughly chopped
Washed lettuce leaves
DIRECTIONS:
Mix the mayonnaise with pinch of chili powder and chopped fresh jalapeno pepper and set aside. Toast the bread lightly. Spread each side with mayonnaise. Pile on bacon, tomato, avocado, cilantro sprigs and lettuce and top with other slice of toast.
— Southwest Sizzling Salsa Steak Sandwich —
INGREDIENTS:
1/2 cup Picante sauce
1/2 cup Sour cream
1/2 cup Chopped green onions
4 Beef strip loin steaks, cut
1/2 inch thick
Cracked pepper to taste
4 Oblong rolls, split/toasted
Lettuce leaves
DIRECTIONS:
In small bowl, mix picante sauce, sour cream and green onions. Preheat grill. Season both sides of steak with cracked pepper. Grill steaks over medium coals 6 to 7 minutes, turning after 4 minutes. (Or pan-fry over medium-high heat 6 minutes, turning occasionally.) Spread rolls with 2 tablespoons picante mix on each side; add lettuce leaves and top with steak. Service immediately.
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