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Sandwich Anyone?

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  • Angela  Anyango
    Angela Anyango: Chorizo Grinders with Spicy Salsa
    Sandra’s semi-homemade grinders use frozen stir-fry peppers for an easy topping. A spoonful of chipotle salsa gives these sandwiches a kick.
    • May 12
  • Angela  Anyango
    Angela Anyango: Grilled Lamb with Greek Spinach Pita Salad
    Grill up Bobby Flay's Greek pita salad sandwich for a fresh, new dinner twist.
    • May 12
  • Angela  Anyango
    Angela Anyango: Vietnamese Pork Sandwich
    The Sandwich King's advice for enjoying his version of a banh mi sandwich: "Grab with two hands, eat whole and close your eyes while enjoying this first-class ticket to Saigon."
    • May 12
  • Angela  Anyango
    Angela Anyango: Open-Faced NY Strip "Philly Cheesesteaks"
    These crostini cheesesteaks are perfect for when you're craving the flavors of Philly but can't commit to an entire sandwich. The bite-sized factor also makes them a favorite for entertaining a crowd.
    • May 12
  • Angela  Anyango
    Angela Anyango: Southwestern Pulled Brisket Sandwiches
    Browning the brisket in a skillet before transferring it to a slow cooker provides this sandwich's secret ingredient: drippings. The leftover meaty flavor provides a fragrant depth to the liquid mixture, which the...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: West 52nd Street Steak Sandwich
    Saga blue cheese, a Danish variety that is even creamier than most, takes this steak sandwich to new heights (but any variety will work just fine if you can't find Saga!). Top with delicate watercress and crispy roasted...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: Crunchy Fried PB and J
    Jeff takes this childhood staple to the next level by using good raspberry preserves in addition to sliced banana and potato chips, for crunch. The real surprise is in the sweet, crisp bread, which Jeff dips in egg and...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: Steak Joint Chicago Cheese Steak
    Move over, Philly: Jeff makes his cheese steaks a la his native Chicago, with bone-in rib eye for rich flavor, plus extra cheese and a topping that makes any food scream "Chicago" — hot giardiniera.
    • May 12
  • Angela  Anyango
    Angela Anyango: Buffalo Chicken Sub
    Jeff recommends using chicken thighs for his spicy Buffalo Chicken Subs — the dark meat lends extra flavor and juiciness. For an over-the-top lunch, serve the broiled, caramelized chicken on French bread with blue cheese crumbles,...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: All-American Down-Home Patriotic Meatloaf Sandwich
    When making meatloaf, Jeff says the key to juicy texture is to use 1 egg for every pound of meat you have. Once cooked, slice it and serve on potato rolls with crispy onions plus bread-and-butter pickles...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: Mac and Cheese Grilled Cheese with Bacon Two Ways
    Jeff's showstopping sandwich is unlike any grilled cheese you've ever had. A helping of creamy mac and cheese makes up the ultra-cheesy filling, and crispy bacon adds crunch.
    • May 12
  • Angela  Anyango
    Angela Anyango: Grilled Brie and Goat Cheese with Bacon and Green Tomato
    Soft goat cheese and creamy Brie complement the crisp bacon and green tomato in Bobby's flavor-packed grilled sandwich.
    • May 12
  • Angela  Anyango
    Angela Anyango: Hot Roast Beef Sandwiches Ree's easy roast beef sandwiches are great for a crowd, and kids especially will love the hot, melted cheese. Once the sandwiches are assembled, wrap each in a foil square and bake until the buns are slightly crusty .
    • May 12
  • Angela  Anyango
    Angela Anyango: Croque Madame Sandwich
    Alex Guarnaschelli prepares this French ham-and-cheese sandwich the traditional way, with a rich Gruyère and bechamel sauce. After broiling the sandwiches, she tops each with a fried egg.
    • May 12
  • Angela  Anyango
    Angela Anyango: PLAT - Pancetta, Lettuce, Avocado and Tomato with Romano Aioli
    This spin on a BLT includes pancetta, heirloom tomatoes and a Pecorino Romano aioli.
    • May 12
  • Angela  Anyango
    Angela Anyango: Sloppy Joes
    Ree Drummond's easy, one-pot sloppy joes are ultra-savory and flavorful, thanks to the brown sugar, dry mustard, Worcestershire and hot sauce. Serve the meat on soft, buttered kaiser rolls and you'll be transported back to childhood.
    • May 12
  • Angela  Anyango
    Angela Anyango: Tuna Everything Bagel
    Tyler Florence turns up the volume on your standard bagel and cream cheese by using halved everything bagels for his tuna sandwiches. Red onion and cucumber add a nice hearty crunch.
    • May 12
  • Angela  Anyango
    Angela Anyango: Caesar Club Sandwich
    For a satisfying lunch, Ina Garten takes sun-dried tomatoes, shaved Parmesan, crispy pancetta and sliced chicken, then sandwiches it all between toasted ciabatta bread.
    • May 12
  • Angela  Anyango
    Angela Anyango: Rib Eye Steak Panini
    Steak, arugula, peppers and a tomato-basil sauce are topped with provolone cheese on kaiser rolls, then pressed using a panini maker.
    • May 12
  • Angela  Anyango
    Angela Anyango: Philly Cheese Steak
    It's hard to think of Philadelphia without thinking of the cheese steak, a hoagie roll containing chopped steak, melted cheese and sometimes peppers and onions. Bobby's rendition of this legendary sandwich is topped with a melted...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: Pepperoni Pizza Burger Bomba
    Fold pepperoni-topped pizza dough over a sauce-covered burger patty, as you would a giant dumpling, before baking in the oven until golden brown. Serve with extra pizza sauce on the side for a plush pillow of saucy, meaty...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: Meatball Subs
    Rachael Ray's recipe delivers everything you want from a classic meatball sub: the crusty, toasted sub rolls bursting with juicy meatballs and tangy marinara sauce. Top the subs with a little shredded provolone to take them over the top.
    • May 12
  • Angela  Anyango
    Angela Anyango: Autumn Wrapsody
    Fall flavors shine in this wrap filled with squash, crispy bacon and earthy sage. Top with diced pear, Gorgonzola cheese and walnuts for a gourmet meal.
    • May 12
  • Angela  Anyango
    Angela Anyango: Veggie Dagwood Sandwiches
    These stacked sandwiches are piled high with grilled, pickled and marinated toppings. Even meat lovers won’t be disappointed with these hearty vegetable sandwiches.
    • May 12
  • Angela  Anyango
    Angela Anyango: Tampa Cuban Sandwich
    Marinate and cook the mojo pork ahead of time to make preparation quicker. Layer the pork with crisp pickles, spicy salami and tart yellow mustard for added flavor.
    • May 12
  • Angela  Anyango
    Angela Anyango: Turkey French Dip Sandwiches Give classic French dip sandwiches a new twist by using turkey instead of roast beef. Melted provolone and Worcestershire dipping sauce are common components that will maintain the authenticity of the sandwich .
    • May 12
  • Angela  Anyango
    Angela Anyango: Egg and Potato Sandwiches
    Ready in just 30 minutes, these filling Egg and Potato Sandwiches are a breeze to prepare.
    • May 12
  • Angela  Anyango
    Angela Anyango: Italian Steak Sandwiches
    Italian pickled vegetables give this sandwich a zesty flavor. The hot steak will melt the provolone, creating a satisfying sub.
    • May 12
  • Angela  Anyango
    Angela Anyango: Fried Green Tomato Sandwiches
    Pickled green tomatoes are the star of this sandwich. After frying them, layer the green tomatoes with yellow and red ones on thick bread for a colorful vegetarian-friendly dish.
    • May 12
  • Angela  Anyango
    Angela Anyango: Open-Face Vietnamese Chicken Sandwiches
    Rotisserie chicken meets Vietnamese in this open-faced sandwich. Cornichons, a tart pickle-like condiment, add crunch to the mixed chicken salad.
    • May 12
  • Angela  Anyango
    Angela Anyango: Egg and Broccolini Sandwiches
    These sandwiches are a perfect fit for breakfast, lunch or dinner. Broccolini, a more peppery version of broccoli, adds a pop of color and texture.
    • May 12
  • Angela  Anyango
    Angela Anyango: Classic Club Sandwich
    The club sandwich is a classic for a reason. Because it's a double-decker — it requires three pieces of toasted white bread — invest in frill picks or cocktail swords to hold the layers together.
    • May 12
  • Angela  Anyango
    Angela Anyango: Roast Beef Sandwiches
    Homemade horseradish sauce is the real kicker for this roast beef sandwich. Slather it on your kaiser roll before stacking on tomatoes and roast beef, slices of which can be overlapped to form "ruffles" for an...  more
    • May 12
  • Angela  Anyango
    Angela Anyango: Mahi Mahi Banh Mi (Vietnamese Sandwiches)
    For a twist on Vietnamese Banh Mi, cook up some moist, spiced-up Mahi Mahi.
    • May 12
  • Angela  Anyango
    Angela Anyango: Egg Salad Sandwich with Avocado and Watercress
    Chunky egg salad gets a tangy makeover with the help of Dijon mustard and fresh lemon juice in this fresh take on a lunchtime classic.
    • May 12
  • Angela  Anyango
    Angela Anyango: Turkey-Avocado Clubs
    You can't go wrong with this simple, stand-by turkey sandwich, dressed up with creamy avocado and crunchy bacon.
    • May 12
  • Angela  Anyango
    Angela Anyango joined the group Sandwich Anyone?
    • May 12
  • Deevona Quadros
    Deevona Quadros:
    • October 2, 2019
  • Deevona Quadros
    Deevona Quadros:
    • October 2, 2019
  • Xavier almighty
    Xavier almighty joined the group Sandwich Anyone?
    • January 11, 2019
  • Isaac  Kinuu
    Isaac Kinuu joined the group Sandwich Anyone?
    • December 9, 2018
  • Ninette James
    Ninette James joined the group Sandwich Anyone?
    • December 7, 2018
  • Deevona Quadros
    Deevona Quadros: Mortadella with Pepper Relish  Mix 1 tablespoon each chopped green olives, roasted red pepper, celery, parsley, pickled hot cherry pepper and brine from the jar and 2 tablespoons olive oil. Fill a split semolina roll with sliced mortadella and...  more
    • August 14, 2018
  • Deevona Quadros
    Deevona Quadros: Ricotta, Marmalade and Salami  Spread 1 split piece of rosemary focaccia with orange marmalade on one side and ricotta on the other side; sprinkle with pepper. Fill with thinly sliced fennel salami.
    • August 14, 2018
  • Deevona Quadros
    Deevona Quadros: Bologna and Sun-Dried Tomato Club  Puree 1/4 cup each drained sun-dried tomatoes and water with 1 tablespoon brown sugar in a blender. Spread on 6 slices white bread. Sandwich sliced bologna and cheddar and romaine lettuce between the bread slices,...  more
    • August 14, 2018
    • - edited
  • Deevona Quadros
    Deevona Quadros: Spinach-Artichoke with Havarti  Spread 2 slices country bread with sun-dried tomato cream cheese. Sandwich sliced marinated artichoke hearts, baby spinach and sliced dill havarti between the bread slices.
    • August 14, 2018
  • Deevona Quadros
    Deevona Quadros: 16.  Spanish Egg Salad  Mix 2 tablespoons each mayonnaise and chopped roasted red pepper, 1/4 teaspoon smoked paprika, 1/2 grated small garlic clove and 1 chopped scallion. Stir in 2 chopped hard-boiled eggs and 2 tablespoons toasted sliced almonds....  more
    • August 14, 2018
  • Deevona Quadros
    Deevona Quadros: Roasted Squash with Pear  Peel 1/4 butternut squash and slice 1/2 inch thick; toss with olive oil, salt and pepper. Roast at 425 degrees F until tender and browned, 35 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon miso paste; spread on 4...  more
    • August 14, 2018
    • - edited
  • Deevona Quadros
    Deevona Quadros: Roasted Carrots with Goat Cheese  Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning); roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup...  more
    • August 14, 2018
    • - edited
  • Deevona Quadros
    Deevona Quadros: Curried Cauliflower  Cut 1/2 head cauliflower into small florets; toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella...  more
    • August 14, 2018
    • - edited