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At Bunk, The Sandwich is King

At Bunk, The Sandwich is King


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When is a sandwich more than a sandwich?

If there’s one thing worth knowing about Bunk Sandwiches, which has two locations in Portland (one Southeast and one Downtown), it’s this: get there early. For one thing, it’s only open until 3 PM. For another, the lines can get long.

Bunk’s offerings are more than just sandwiches, though. They’re decadent, groan-inducing full meals. Even the seemingly simple breakfast sandwiches, like bacon, egg, and cheese on a hard roll seem to transcend that title.

Come lunchtime, the sandwiches are enough to make you want to take the whole day off in order to eat them very slowly: pulled pork with apple cabbage slaw, pickles, and mustard; roast beef with horseradish, caramelized onions, dijon & sharp cheddar; roasted chicken salad with dijon, bacon & avocado; Italian cured meats with marinated hot peppers & spicy provolone, a meatball parm hero.

Coffee is from Stumptown, and sides include red beans and rice and potato salad with bacon and egg.

These sandwiches are made with love, you can tell. And after unwrapping your sandwich, you’ll certainly be eating with love.


Step 1

To make the perfect bao buns, you need both yeast and baking powder to help the buns to rise. Start by measuring all of the dry ingredients into a large mixing bowl.

Then measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn’t be boiling hot.

Step 2

I prefer to make my bao bun dough using my electric stand-mixer, but you can, of course, do everything by hand.

Using a dough hook on medium speed, mixing the liquid into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe. You want just enough liquid to bring everything together into a sticky dough.

Then, continuing on medium speed, knead the dough until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.

Step 3

Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.

To test if the dough is ready, press your finger into the dough to make an indent. If the dough bounces back, it is ready. If the indent remains, you need to knead the dough a little bit more.

Place the ball of dough back into the (clean) mixing bowl, and place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.

Step 4

Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.

Then roll out the dough until it is about 1 cm in height.

Use your hands to rub some oil onto the surface of the dough. This will prevent the dough from sticking together later when you shape the buns.

Step 5

Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough. Re-roll the dough as needed until you have used up all of the dough.

Step 6

Place these rounds onto a small sheet of baking paper – I like to use plain white cupcake wrappers which I flatten with a rolling pin. This saves me from having to cut up a sheet of baking paper into small pieces.

Fold over each round in half and then use a rolling pin to gently flatten the dough to form the bun shape.


This Award Winner's Tips Will Make You a Sandwich King

When it comes to lunch, we've covered your salad needs, but what if you're itching for something a little less greens-forward? Everyone knows that in the land of the midday meal, the sandwich is king. And if you're looking to revamp your reuben game and trade up on your turkey club, you have to start with the bread you're slicing. We asked grain guru and 2017 JBF Outstanding Baker Award winner Mark Furstenburg of D.C.'s Bread Furst to share his top tips (and a recipe!) for optimal loaf-and-filling pairings.

Baguette
There's one sandwich in our repertoire that can&rsquot disappear from the menu, even for a few days&mdashthe customers won&rsquot stand for it. It&rsquos our jambon-beurre with ham from Heritage Foods, high-fat butter, very thin slices of a good Gruyère, all put inside our baguette. It has to be offered seven days a week, and out on the counter every day by 10:30 A.M. It has everything I want in a sandwich: good ingredients, uncomplicated flavors, and varied textures: the crunch of the baguette&rsquos darkly baked crust and the wheaty chewiness of its interior. We also use that baguette for an equally simple sandwich of sliced local tomatoes, mozzarella, pesto mayonnaise, and arugula. Nothing could be simpler, and again, speaking with considerable bias, I think the textures and flavors of the bread count the most.

Palladin
Some sandwiches require a roll, and our basic roll is called Palladin. Back in 1991, my bakery had been open only three months when Jean Louis Palladin asked me to create a light and very crusty bread for his restaurant at the Watergate Hotel&mdashand we use the same recipe today. in the summer, we use these rolls for our pan bagna, which also contains Italian canned tuna, garlic, anchovies, red onions, basil leaves, olives, red wine vinegar, Dijon mustard, and olive oil, all topped with tomatoes, sliced hard-boiled eggs, and cucumber. In the winter, we use the rolls to make a Cuban roast pork sandwiches from marinated and slowly roasted pork shoulder, sliced ham, sliced Gruyère, garlic, lime juice, sliced jalapeños, and our sweet pickles. The roll is buttered on two sides, and then smashed onto our grill.

Multigrain
Our third basic sandwich bread is a coarse, seedy multigrain that's currently my favorite bread to eat for my own dinner. Like all of our breads, it&rsquos baked very dark so that the sweet/bitter flavor of the crust is the first thing you taste. That bread is wonderful with our deviled egg salad (eggs, anchovies, red onions, jalapeños, garlic, cider vinegar, mayonnaise, Dijon mustard, horseradish, and parsley) topped with shredded arugula and radicchio&mdashor to be fully modern and trendy, with shredded kale.

Rye
I am very drawn to bitter flavors and so our rye bread is awfully good with slices of grilled eggplant, roasted red peppers, and summer squash. That filling is put between slices our rye bread baked in loaf pans and topped with a sauce of minced garlic that been &ldquocooked&rdquo in lemon juice beaten with black sesame paste, garlic, cayenne, and olive oil. In the winter that same sauce can be used to flavor turkey breast that has been brined and roasted, and then topped with two slices of strong woody bacon and sandwiched between the sliced rye.

Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.


20 Standout Sandwich Chains on the Rise

A sandwich is a sandwich is a sandwich, right? Wrong! At least, that’s what these 20 concepts would argue. Each one, as it looks to expand regionally and nationally, is setting itself apart from the competition. To do so, some focus on sustainability. Some focus on nailing one ingredient. And others are catering to a specific audience—like Cheba Hut catering to those with the munchies in states where marijuana is legalized. Click through for more sandwich-spirations.

Mendocino Farms

With 27 locations here and coming, Mendocino is on a mission to sell as many chef-driven, locally sourced sandwiches as possible, or “sell happy,” as the company puts it. Sandwiches at this California-based brand range from “Not So Fried” Mary’s Chicken with roasted chicken breast, krispies, and herb aioli to Mendo’s Smokehouse Tempeh Sandwich with barbecue-smoked organic tempeh.

Even Stevens

At the 20-unit mark, Even Stevens is a company-owned, socially conscious sandwich concept born out of Salt Lake City. For each sandwich bought, the company donates—essentially—a sandwich back to one of its local nonprofit partners (there are four partners per shop). The design of the stores is all unique, as it is dictated by the neighborhood around it. And the menu includes veggie-friendly Jackfruit Torta alongside the meat-loving Pot Roast Dip, with salads, bites, and breakfast in between.

After a facelift two years ago, ‘Wichcraft’s bold new branding and fresh-ingredient focused design has prepped the New York-based brand with five locations to take on the market once more. House-made condiments, locally baked bread, sustainable seafood, and superfoods make ‘Wichcraft’s classic sandwiches like the BLT, Southwest, and Open-Faced Avocado stand out.

Top Round Roast Beef

Roast beef is the star at this fast-casual, which was started in Los Angeles, but—only four locations in—has already tackled Kentucky (Louisville) and Texas (Dallas). Winning hand-breaded fried chicken, hand-cut curly fries, and frozen yogurt can also be found at this nostalgia-driven concept.

Dedicated to sustainability, this concept has its own farm that serves as a model for sustainable agriculture and sources to its ten Seattle and San Francisco restaurants during high season. Sandwiches include the Charred Broccoli sandwich that marries its namesake ingredient with feta, caramelized onions, and chermoula aioli for the veggie-lovers. And, for the meat lovers, guests will find everything from Smoked Pastrami, to Grass-fed Steak & Blue, to Chicken Pesto.

Kneaders Bakery & Cafe

Looking to keep on keeping on with opening six to 12 locations per year, Kneaders has grown from one location in Orem, Utah in 1997 to 60 locations over eight states in 2018. It is still run by the founders Gary and Colleen Worthington, and the menu extenuates the concept’s artisans breads in sandwiches like the Provolone Muenster Cheese Melt, the Turkey Cranberry Croissant, and the Turkey Artichoke, alongside breakfast, pastries, soups, and salads.

East Hampton Sandwich Co.

This Texas-based brand has not yet explored the market outside of the Longhorn State, but, within it, the concept is doing pretty well, opening 10 locations since 2012. The focus here is on scratch-made ingredients and local bread to create a menu split by protein, Chicken, Turkey, Ocean, Beef, Pork, and Vegetable. Diners can find everything from a Sweet Chicken Parm, to a Lobster Roll, to a Lemon Caprese sandwich.

This brand started with a noble pursuit to simply create a sandwich for real turkey lovers (like Thanksgiving-roasted) back in 1976 and now has over 100 franchised locations. Most recently, the concept went through a tech-driven transformation, making it ever more easy to get guests’ hands on sandwiches like the original The Bobbie with turkey, cranberry sauce, and stuffing, the Cheese Steak, or the Slaw Be Jo.

Victory Sandwich Bar

In Atlanta and Decatur, Georgia, Victory is the sandwich king, serving hip takes on favorites like the tea bird—chicken, ghost pepper jack, tomato, and sweet tea mayo—and the VLT with bacon, lettuce, heirloom tomato, chips, lemon mayo, and basil vin. Guests wash these down with a whiskey coke slushie, a spiked soda cocktail, or a Vic’s Picks cocktail. All for a surprisingly reasonable price.

Noble Sandwich Co.

Another small chain—just two locations out of Austin, Texas—Noble is not messing around with flavor. Its menu is full of treasures like the Smoked Duck Pastrami sandwich with Russian dressing and rye pickles or the Seared Beef Tongue with smoked green onions, red pepper relish, and aioli buddied up to more comfort fare like Pimento Cheese and the Turkey Chop.

Pork & Mindy's

Pork & Mindy’s calls itself “Creative BBQ,” but it is so much more than pork. Think, Buffalo Cauliflower sandwiches with slow-smoked cauliflower, in-house Buffalo sauce, and the trimmings on brioche, or the Hot Chicken & “French Toast” with mulberry-smoked chicken and a Apricot Habanero Sauce, served on a vanilla maple bourbon “french toast” bun. The brand has three Chicago locations, one in Minneapolis, and four more coming soon. Look out, Denver.

Taylor Gourmet

The sauces are made in shop, the veggies and meats and prepped and cooked in-house, and the rolls are delivered fresh daily for a list of sandwiches nearly a page long. The brand can be found in Washington, D.C., Virginia, and Maryland—where the bulk of the brand’s business represented by 17 stores—and also Chicago, where the brand has two stores.

Local Foods

This concept dominates the Houston market with five locations spread throughout the city. Gourmet sandwiches prepared with local ingredients range from Roast Beef with curried cauliflower and kale to “Crunchy” Chicken with nut crumble and crushed chips on a pretzel bun. Following cue from farm-to-table, full-service restaurants, Local Foods lists the farms the restaurants’ source from on the website.

Following the chicken and waffle craze, this brand offers the original fried chicken and waffle sandwich—with chili honey and cider slaw—at its eight locations in California, Nevada, and Seoul, Korea. There are also bun sandwiches.

Cheba Hut Toasted Subs

On a mission to cure the country’s munchies, Cheba Hut can now be found today in over 20 locations across seven states, mainly in the western U.S. It was founded in 1998 and, with marijuana becoming legalized in more and more states, the concept is becoming all the more relevant. Its menu features everything from Thai Stick teriyaki chicken subs, to a host of veggie varieties like the Magic Mushroom sub, to Munchies like a Rice Krispie Bar, and Cotton Mouth Cures like Kool Aid.

Offering comfort food made the best ingredients, fresh-baked bread, and the best cheese around, Melt Shop set out to, “make the best damn sandwich on the planet. Period. Better than our Mom’s (sorry, Mom). Better than your Mom’s,” its website says. That translates to approachable sandwiches like the French Onion Beef and Buffalo Chicken served alongside a range of tots at the brand’s 11 locations in New York, Pennsylvania, Minnesota, and Kuwait.

Num Pang Kitchen

Founded in 2009, Num Pan—which means sandwich in Cambodian—has seven locations today in New York and Boston serving up bold flavors of Southeast Asia in sandwiches, bowls, soups, and salads. Graffiti art adorns the walls, and golden-era hip hop and reggae are played in the shops. Sandwiches include Peppercorn Catfish with sweet soy glaze, Coconut Tiger Shrimp with toasted coconut flakes, and Pulled Duroc Pork with spiced honey.

Bunk Sandwiches

With four locations in the Portland market, this sandwich shop is also a bar, offering house drinks like the Typhoon Shandy with tequila, lime, grapefruit, and beer. The sandwiches made from quality ingredients include fares like the Pork Belly Cubano and Roasted Carrot with white bean hummus, harissa aioli, feta cheese, and jalapeño.

With nine locations in California, The Melt offers a selection of grilled cheeses from the Mac Daddy with mac ‘n’ cheese inside to the Queso de Mayo with avocado, pickled jalapeños, pepper jack, and bacon. The brand also offers chicken and burger melts, all made with quality ingredients like angus and wagyu beef.


Chicken à la King Heroes are a handheld serving of elegance

I’ve always wondered how the “haute” food of previous generations managed to become so popular, as many of them look (and taste) like mistakes. But the people of yesteryear didn’t eat things like shrimp wiggle and gelatin salads because they had to—these were things that they got genuinely excited about! When they strolled into a soiree in their best party clothes, they would be greeted by an elegant table full of jiggly aspics, molded fish mousses (with olive eyeballs!), and toasts smothered in Chicken à la King . Then, as the 20th century chugged along, humans invented TV dinners, spray cheez, and cream of mushroom soup in the name of “progress.” Previously haute dishes underwent their own evolution to adapt to the times. Take the aforementioned Chicken à la King: By the time I was born in the 1980s, all I knew of it was that it was gloppy and came in a can. How undignified.

I decided to take another look at Chicken à la King, and as is the case with so many old dishes, there are several colorful tales about its origins. I found the most credible to be this story shared by the great Craig Claibo rne, revealing that it originated at a very fancy establishment called The Brighton Beach Hotel . Back in the early 1900s that long stretch of shoreline was home to some of the most luxurious hotels in America— a seaside vacation wonderland that attracted all the world’s rich and famous. I missed all of this splendor by a few miles and a few decades. But even though my side of Brooklyn wasn’t the birthplace of the posh chicken dish, we didn’t want the creamed, canned slop either. If you want to make a classic more casual, then do it the right way: by turning it into a hero. If we can have chicken parm heroes, chicken francese heroes, and chicken and peppers heroes, then why don’t we have Chicken à la King heroes? We need to press rewind on this whole situation, get back to the dish’s roots, remove cream of mushroom soup from the equation, and finally give Chicken à la King the future it deserves.

This hero is adapted from the original recipe that was printed on the brochure for the long gone Brighton Beach Hotel. The sauce is traditionally made with Sherry, but if you don’t have any on hand, another fortified wine like vermouth or Marsala will work perfectly. For the sake of the photo below, I delicately drizzled the sauce over my hero, but I drowned it in way more sauce before eating it, and then licked the extra off the plate. It’s that damn good, and I will be putting it on a lot more than just this sandwich.


Burger King's Chicken Parmesan Sandwich Is BACK and It's Better Than Ever

Good news: After a two year absence, Burger King’s Chicken Parmesan Sandwich is officially back. Even better news: It now comes in spicy and grilled versions.

OK, now for some terrible news: Because nothing gold can stay, they’re only going to be around for a limited time.

BK took to Facebook to announce the news.

“In the mood for Italian(ish)?” the caption asked. “The Chicken Parmesan Sandwich is now at Burger King.”

The chicken parm sandwich made its menu debut way back in July 2017, though it was only available with fried chicken.

The sandwich features a white meat seasoned chicken filet, Italian-style marinara sauce, melted mozzarella cheese, and shaved Parmesan cheese on a toasted potato bun, according to Burger King’s website.

Fans are excited about the menu item’s triumphant return, though they’re understandably peeved that it won’t become a permanent fixture.

Grab yourself a Chicken Parmesan Sandwich for $5.99—while you can.


Funeral Sandwiches

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There's nothing mournful about this delicious sandwich recipe. Funeral Sandwiches are ham and cheese baked sandwiches that are perfect as an appetizer or lunchtime meal. It will take you just five minutes to assemble the sandwiches, and they only bake for 15 minutes until the cheese is melted and the buns are perfectly browned. You'll never want to make a boring deli sandwich again after trying this delicious ham sandwich recipe.

And, the best part about these Funeral Sandwiches is that you can make them for any potluck occasion. While they're comforting enough to make as a sympathy meal, they're also tasty enough to serve at a holiday party. This might just be the ultimate potluck recipe.

Why are these popular party sandwiches?

We're always interested in how certain recipes become so popular. What is it about funeral sandwiches, or Hawaiian roll sandwiches, that make them great at a party?

To begin with, they are super easy and quick to make. Whether you have unexpected guests or a last-minute event, you can find the time to make a batch of funeral sandwiches. You might have the ingredients on hand, and if not that can be easily solved with a quick trip to the grocery store. No fancy ingredients needed!

These sandwiches also cook quickly and travel well. You make them in a casserole dish, so transporting them from the oven to your destination is a snap. These sandwiches reheat well, and some people even enjoy them cold! Just be sure to practice good food safety and don't let them sit out for too long on a buffet. The same goes for all party or sympathy foods.

The final reason why these sandwiches make such a good party recipe? They taste delicious! Everyone will love the gooey, cheesy, comforting flavor of these sandwiches. It doesn't hurt that they're made with quite a bit of butter, so they taste rich and indulgent. They're definitely a crowd pleaser.

Funeral Sandwiches Recipe

Cooking Vessel Size 7 x 10 x 3-inch deep bake dish

Ingredients

  • 1 package Hawaiian sweet rolls
  • 1 / 2 pound thinly sliced deli ham
  • 1 / 2 pound thinly sliced Swiss cheese
  • 1 / 2 cup butter, melted
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon style mustard
  • 2 tablespoons brown sugar
  • Pinch of onion powder

Instructions

Spray a 7 x 10 x 3-inch deep bake dish with cooking spray.

Remove rolls from the packaging and slice them horizontally in half. Place the bottom half into the prepared bake dish. Layer ham and cheese evenly over the base, then re-position tops.

Combine butter, Worcestershire sauce, mustard, brown sugar and onion powder. Mix well and pour over the rolls. Cover with plastic wrap and chill overnight (or a minimum of 4 hours).

Preheat oven to 350 degrees F. Bake the rolls for about 20 minutes, uncovered, and serve while warm.

Variation: Funeral Sandwiches with a Tropical Twist

Try adding a little sweetness to these sandwiches!

Make Tropical King's Hawaiian Roll Sandwiches by adding half a slice of pineapple to each sandwich. Do this at the same time that you add the ham and cheese, and then bake everything together as usual. The pineapple will be delicious with the ham and Swiss cheese!

You will need about 1 20-ounce can of sliced pineapple in order to adapt this entire recipe.

Why Are They Called Funeral Sandwiches?
The story behind funeral sandwiches is relatively self-explanatory: they are really just a potluck recipe that ended up named after the occasion it was most often served at.

The tradition even dates back to the late 1700's! It was customary to bring food gifts to the family of the deceased. These gifts often included simple ingredients and were served warm or included reheating instructions.

This tradition has appeared to have continued, as my mom and I would bake casseroles if we had friends or neighbors that were going through a rough time. It was just one less thing for them to worry about during this time in their life. We almost always made stuffed shells because it was a dish that could be fully cooked beforehand and easily reheated with more marinara sauce so they didn't dry out. Whether it be a death in the family or another type of unfortunate circumstance, food gifts and casseroles seem to be one of the easiest ways to show that you care.

Find even more funeral food ideas in our collection of: The Best Funeral Foods: 21 Easy Potluck Recipes for a Crowd

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I think sometimes the title of things throws people off. I must admit I had to click into the recipe to see what a "funeral sandwich" was. It may be time for someone to give this little angle a make-over and rename it because the name is not becoming.

These are probably my favorite sandwiches ever. They really are comforting!

The name leaves a little less to be desired. but I love the history behind it and find it to be endearing. Makes perfect sense and nobody wants to be in the kitchen all day at a time when you really just want to be around those you love. On another note. I'd actually make these anytime and probably would switch them up a little depending on the occasion. Anything is good on Hawaiian rolls.

I gave this recipe to my daughter-in-law. She wanted to try it. She made a large cake pan of them for 4 of us. Not one was left!

The first time I tried these wasnt at a funeral. We were visiting friends in Quebec and they decided to make these up to have for lunch. They are wonderful, with or without the sauce (which we had on the side). I forgot to get the recipe before we left, and was never able to find it anywhere. I am so glad I stumbled on it here today!

Funeral Sandwiches is not a very appetizing name for this tasty sounding treat. I had to go click the link to determine just what this was. I am from the south and I have never of "funeral sandwiches". It must be a regional thing. At any rate, the recipe is simple and I won't be waiting for a funeral to try these.

I like these better the real "old fashion way" where the dressing was put on the inside of the rolls.

Ominous name, but these sound great! I'll have to make them for my next big get together.

I like to have recipes that have significance and tradition associated with them. It is interesting to me. I've been to many funerals where everyone gathers at the family home, including my own grandparents house, to share a light meal of casseroles, sandwiches and sweets. I don't believe I've ever had this specific recipe although I've heard of it. It looks appealing to me and I think my family will like it. Its a nice size, small portion, for an addition to a plate of foods for a gathering too. I like that the original cook took an ordinary sandwich idea and elevated it to a baked dish for those who are in need of a meal after several days of stress and preparations. One of the last things a family thinks about is food at a time of loss. This type of gathering is sometimes the first real meal that is eaten in days. I know.

These funeral sandwiches do look very good. What made me save this recipe was the editor's notes. I always think a little personal message goes a long way. My son's friend's father was killed tragically during our school holidays. Now a 12 year old boy is without a father. I kept seeing these funeral sandwiches and read the note on baking casseroles for these families and we have now organised a drive at the school and a roster for all the moms to prepare meals for this family.

I' m also going to make these for the big football game party. We love ham and swiss, and who doesn't love Hawaiian rolls? I might not use Dijon mustard, though. It's pretty strong.

These would be great for any get together. I don't like swiss cheese, unless it is processed swiss cheese so I would go with sharp cheddar instead. I think a mild cheese would be overwhelmed by the sauce. The recipe calls for 12 servings so you'd have to make several batches for a funeral.

I'm going to call these "Super Bowl' sandwiches. I think they will be the perfect addition to my Super Bowl party fair this year. The fact that they are prepared the day before and refrigerated overnight is also a plus for me. I'm also thinking of taking shelfconsciouskati e's idea of making a batch with turkey just to round out the variety.

I've had something similar to these before but could never find a recipe. Glad I did would not have thought that half of the things in them were a part of it. Employee appreciation day is coming up and these would be a great easy and satisfying thing to make.

My cousin made these for our Christmas potluck and they were amazing! The sauce is a little messy but so tasty.

I don't understand why they are called funeral sandwiches - i mean they don't taste dead. They taste very much alive and beyond yummy!

That is too funny ChaCha RIzzo! There are some other recipes called funeral something or other and I had never hear them called that before, but I guess we know what people are taking to a funeral service!

Love these sandwiches! They had a really great mustard sauce that brings all of the flavors together. I'm definitely a fan.

The sweetness of these sandwiches was perfect. It tasted went well with the warm sandwiches.

I love a good funeral sandwich. These are very filling even though they are small, so they're perfect for a party. I might try to make a version with turkey.

Turkey would be another good version for these! So many people prefer turkey deli meat, especially if you can get it without nitrates with the celery enzyme instead. Perhaps someone would want a vegetarian sandwich with the vegan cheese product and soy meat.

Normally I find sandwiches boring, but these were anything but!

I made these sandwiches for both my card club and my Christmas party. They are easy to make and delicious! Everyone loved them! Definitely something I will make frequently.

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7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


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