SANDWICH BOWL RECIPES
MEATBALL SANDWICH BREAD BOWLS RECIPE - PILLSBURY.COM
Turn your kitchen into a bistro! With Pillsbury™ refrigerated French bread and handful of other ingredients, you can create this superb entrée in short order.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 30 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from can. Cut loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, combine meatballs, bell pepper and onion stir-fry, and pasta sauce. Cook over medium heat for 10 to 15 minutes or until meatballs are thawed and thoroughly heated, stirring occasionally. Stir in Parmesan cheese until blended.
- With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon meatball mixture over each. Sprinkle with mozzarella cheese and basil. Place top of each bread bowl on plate.
Nutrition Facts : Calories 775 , CarbohydrateContent 89 g, CholesterolContent 115 mg, FatContent 1 1/2 , FiberContent 5 g, ProteinContent 40 g, SaturatedFatContent 12 g, ServingSize 1/3 of Recipe, SodiumContent 2090 mg, SugarContent 19 g
CORNED BEEF SANDWICH BOWL RECIPE | BUDDIG
Provided by BUDDIG.COM
Total Time 20 minutes
Yield 18
Number Of Ingredients 1
Steps:
- Heat oven to 350°F. Cut a thin slice from the top of each roll and hollow it out, leaving a 1/4” shell. Mix blackberry jam and honey mustard together. Combine corned beef, 3/4 cup of cheese, sauerkraut and blackberry mustard; mix well and spoon into rolls. Top rolls with remaining cheese and bake 8-10 minutes, or until cheese is melted and filling is hot. Serve warm.
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ULTIMATE SUPER BOWL SUB SANDWICH RECIPE - FOOD.COM
This game day sandwich weighs in at over 6 pounds and feeds 8 people. Have plenty ready for your Superbowl crowd.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 1323.2 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 1323.2 per serving
- Slice into 8 servings.
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MEATBALL SANDWICH BREAD BOWLS RECIPE - PILLSBURY.COM
Turn your kitchen into a bistro! With Pillsbury™ refrigerated French bread and handful of other ingredients, you can create this superb entrée in short order.
From pillsbury.com
Total Time 40 minutes
Calories 775 per serving
From pillsbury.com
Total Time 40 minutes
Calories 775 per serving
- With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon meatball mixture over each. Sprinkle with mozzarella cheese and basil. Place top of each bread bowl on plate.
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SOURDOUGH BREAD BOWL SANDWICH RECIPE: HOW TO MAKE IT
I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top prior to cooking. —Shawna Welsh-Garrison, Owasso, Oklahoma
From tasteofhome.com
Total Time 40 minutes
Category Lunch
Calories 346 calories per serving
From tasteofhome.com
Total Time 40 minutes
Category Lunch
Calories 346 calories per serving
- Prepare campfire or grill for low heat. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell (save removed bread for another use). Spread dressing on inside of hollowed loaf and under the bread top. Layer inside with cheddar, ham, provolone and turkey. Replace top. Place on a piece of heavy-duty foil (about 24x18 in.). Brush loaf with butter. Fold foil edges over top, crimping to seal., Cook over campfire or grill until heated through, 25-30 minutes. Let stand 15 minutes before removing foil. Cut into wedges.
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BROWN-BUTTER TOFFEE SANDWICH COOKIES RECIPE - NYT COOKING
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
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SLOW-COOKER BANH MI RICE BOWLS - SKINNYTASTE
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
From skinnytaste.com
Reviews 4.8
Category Dinner
Cuisine Asian, Vietnamese
Calories 353 kcal per serving
From skinnytaste.com
Reviews 4.8
Category Dinner
Cuisine Asian, Vietnamese
Calories 353 kcal per serving
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