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This is the perfect sandwich for St. Patrick’s Day. With a corned beef and cabbage and a tasty horseradish and mustard sauce, this is sure to be one of your favorite sandwich recipes.

A lunch time favorite filled with corned beef, Swiss cheese and sauerkraut. Served on rye or pumpernickel.

A great sandwich for lunches or picnics.

My Mom made these in the 60's. I am still serving them today!! The bread can be prepared and refrigerated. Then prepare the sandwich, heat in the microwave for a lunch or snack.

Great sandwich for parties and fundraisers.

A simple open-face version of the Pastrami on Rye sandwich.

Bacon makes everything better including grilled cheese! This toasted sandwich is perfect beside soup or a lettuce salad. Great for a weeknight meal and even easier when you use precooked bacon!

Ingredients included in this recipe are sauerkraut, rinse if preferred and drain (32 ounce jar), chopped onion, caraway seeds, thousand island dressing (16 ounce bottle), shredded ...

Ingredients included in this recipe are portobello mushroom - washed, stem removed, rye bread - or favorite bread, strips roasted red pepper, hummus, muenster cheese, basil mayo, ...

Ingredients included in this recipe are Mayonnaise, Dijon mustard, chopped parsley, dried oregano, ground black pepper, tomatoes (medium), rye bread, smoked turkey sliced.