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book cover of American Sandwich

Selected recipes from:
American Sandwich
by Becky Mercuri
Gibbs Smith, October 2004
ISBN: 1586854704
More Information:

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The Bobbie

Reprinted with permission from Al-Lomar, Inc., Wilmington, Delaware

Yield: 1 sandwich

1 (9-inch) freshly baked sub roll
4 ounces thinly sliced freshly roasted turkey
4 ounces fresh turkey stuffing of choice
2 ounces cranberry sauce
Salt and pepper to taste

Split the sub roll lengthwise and spread a light coating of mayonnaise on each half. On the bottom half of the roll, layer the turkey, stuffing, and cranberry sauce, and salt and pepper to taste. Cover with top of roll, slice in half, and serve immediately.

Where to Go:
Capriotti's (the original shop in Little Italy)
501 North Union Street - Wilmington, DE 19805 - 302-571-8929

Iowa-Style Loosemeat Sandwiches

Yield: 4 sandwiches


1 pound twice-ground beef
1 tablespoon dried onion flakes
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons prepared yellow mustard
1 (12-ounce) can or bottle of beer (do not use "lite" beer)

In a medium frying pan, brown the beef over medium-high heat, then drain it in a colander. Return beef to the pan and stir in the onion flakes, pepper, salt, sugar, mustard, and beer. Simmer, partially covered, over medium heat until liquid is evaporated, about 30 minutes.


Loosemeat (see above)
4 hamburger buns, toasted if desired
Fresh onion, chopped
Prepared yellow mustard

Spoon beef into buns and serve immediately with condiments. Be sure to give everyone a spoon so they can scoop up any stray beef that escapes!

Where to Go:
Taylor's Maid-Rite
106 South Third Avenue - Marshalltown, IA 50158 - 641-753-9684

The Original Pat's King of Steaks Philadelphia Cheese Steak Recipe

Reprinted with permission from Pat's King of Steaks,
Philadelphia, Pennsylvania

Yield: 4 sandwiches

Cheese (Pat's recommends Cheez Whiz, but American or provolone works fine)
6 tablespoons soybean oil
1 large Spanish onion, coarsely chopped
24 ounces thinly sliced rib eye or eye roll steak
4 crusty Italian rolls
Sweet green and red peppers, coarsely chopped and sauteed in oil (optional)
Mushrooms, coarsely chopped and sauteed in oil (optional)
Ketchup (optional)

Melt the Cheez Whiz in a double boiler or in a microwave oven. Heat an iron skillet or a nonstick pan over medium heat. Add 3 tablespoons of oil to the pan, and sauté the onion to desired doneness. Remove the onion. Add the remaining oil to the skillet, and sauté the slices of meat quickly on both sides.

Place 6 ounces of the steak into each roll. Divide the onion among the rolls, and top with hot Cheez Whiz. Garnish as desired with peppers, mushrooms, and ketchup. Put on the theme song to the first Rocky movie and enjoy!

Note: Steak can be sliced thinner when it is partially frozen.

Where to Go:
Pat's King of Steaks
1237 East Passyunk Avenue - Philadelphia, PA 19147 - 215-468-1546

Recipes from AMERICAN SANDWICH by Becky Mercuri
(Gibbs Smith, Publisher; October 2004; $12.95/Paperback with Flaps)

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