Subscibe to DEAL OF THE DAY

Have you noticed that sandwiches aren't just for lunch
anymore? Breakfast sandwiches are popular at fast food
and family restaurants, and sandwiches are appearing
more often at the dinner table, too. Many sandwiches
can be portable -- just grab and go. And since we just
love versatility at The Daily Recipe...cut them up into
smaller sections and you've got the perfect nibbler
too. Don't just grab for the white bread either... try
bagels, English muffins, focaccia, Pita breads and
tortillas for a few different options like in these


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1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheese, sliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin
layer of cream cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce,
and tomatoes. Then roll up tortilla with cream cheese side
rolled up last so it will seal as if using glue. Cut in 1
inch pieces and serve.

Yield: 8-10 Servings
Categories: Lunches, Appetizers, Sandwiches


*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

SANDWICH BITS: If you're making grilled sandwiches,
follow these quick tips to keep em' easy-to-eat:

* Use firm bread that won't disintegrate when you pile
on the ingredients.

* Slice vegetables, meats and cheeses evenly and on the
thin side so that they stack up well.

* For skillet sandwiches, press the sandwich down in
the skillet to keep it compact and to ensure that the
cheese melts evenly. If the sandwich is not too tall,
you can push it down with your hand; if it's bulky,
weight it down with a small skillet or a large onion
or potato.

* Once the sandwich is made, don't mess it up when you
cut it. Use a serrated knife and a gentle sawing motion.
Don't push down; let the knife do the work.