Best Three Filling Sandwich Recipes

Three Filling Sandwich image

Provided by JillAZ

Time 3h

Yield 20 serving(s)

Number Of Ingredients 23

4 hardboiled egg, coarsely chopped
6 slices bacon, cooked and crumbled
1/4 cup mayonnaise
1 tablespoon fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
4 ounces cream cheese, room temperature
4 ounces shredded mild cheddar cheese
4 ounces shredded sharp cheddar cheese
1/4 cup mayonnaise
1 tablespoon chopped red bell pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 ounces whole stuffed green olives, drained
3/4 cup slivered almonds
1/2 cup chopped celery
1/4 cup mayonnaise
2 teaspoons chopped onions
2 loaves unsliced white bread (16 oz. each)
3 (8 ounce) packages cream cheese, softened
3 tablespoons prepared ranch dressing
2 tablespoons butter, softened
1 1/4 teaspoons prepared mustard

Steps:

For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
Pulse until well blended.
Set aside.
Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
Set aside.
Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
Set aside.
For sandwich loaves: Trim crusts from bread so that each side is flat.
Slice each loaf horizontally into 4 equal layers.
For each loaf, spread half of each filling between layers of bread.
Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
Do this on the plate or platter you will be serving them from.
In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
Add the ranch dressing and beat until smooth.
Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
Spoon into a pastry bag that is fitted with a small round tip.
Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
Using a medium star tip, pipe shell borders around bottom.
Chill for 2 hours before slicing.
To serve, cut into 3/4 inch slices.

Nutrition Facts : Calories 454.6, Fat 31.9, SaturatedFat 14.4, Cholesterol 103.5, Sodium 858.2, Carbohydrate 30.2, Fiber 2, Sugar 3.4, Protein 12.7

Three Filling Circle Sandwich image

Number Of Ingredients 22

2 1/2 -inch crosswise slices Herb Casserole Bread
First filling:
1 (8-ounce) package cream cheese softened
2 tablespoons sour cream
2 ounces blue cheese crumbled
1/4 cup mayonnaise real
Second filling:
2 (4 1/2-ounce) cans deviled ham
2 teaspoons Dijon style mustard
4 teaspoons sweet pickle relish
2 teaspoons cream style horseradish
Third filling:
3 eggs hard-cooked, minced
1 1/2 tablespoons mayonnaise real
1/4 teaspoon salt
1/4 teaspoon dill weed dried
Garnish:
1 cucumber small
2 ounces shrimp small Alaskan shelled, cleaned and cooked
Pitted ripe olives
Pimiento-stuffed green olives
Cocktail tomatoes

Steps:

In small bowl, mix together cream cheese, sour cream, blue cheese and mayonnaise. Spread both slices with mixture. Mix together deviled ham, mustard, pickle relish and horseradish spread in large circle in center of each slice of bread to within 1 1/2 inches of edge. Combine minced egg with mayonnaise, salt and dill weed spoon into smaller circle in center of ham and smooth with spatula. Place one slice of filled bread on top of other (filling side up), pressing lightly. On top layer, complete garnish with thin slices of cucumber in large outer circle. Accent with tiny shrimp, slices of olives and cocktail tomatoes in an eye-appealing design.* A bakery round loaf may be used in place of Herb Casserole Bread.

Nutrition Facts : Nutritional Facts Serves