Club Sandwich Recipe by Hina Gujral

The brown bag lunch is an American tradition, the first sandwich created in 1762, was a matter of necessity. The Earl of Sandwich, an enthusiastic gambler, requested bread and meat dishes that he could eat while gambling and the sandwich were born. The traditional club sandwich is most often done with turkey, bacon, eggs and loads of…

Fluffy frittata with spinach by Easy Cook - Laka kuharica

Fluffy, light and delicious lunch or dinner frittata.

Ham Salad Sandwiches by Sheila McClune

A heartier tea sandwich, good for lunches as well.

Bucatini with bacon and peas by Easy Cook - Laka kuharica

Cheesy, flavorful pasta with a touch of green.

Spaghetti alle vongole (alla Posillipo con guscio) by Ugo D'Orso

Piatto di facile esecuzione. Classico della cucina napoletana realizzato con le vongole "veraci" (quelle con le antenne staccate) - http://www.sorrentoradio.com/prova/cucina.htm

Croque Monsieur Panini by Catherine Pappas

Beef Burritos with sweet onions and red peppers jam by Aherrera

Smoked salmon ,horseradish dill cream by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked salmon ,horseradish dill cream

Tagliolini Seabass with Cherry Tomatoes by Fabio Bongianni

http://fabiolouscookingday.blogspot.com/

Fettuccini with Basil and Olive Oil by ShaleeDP

An easy pasta recipe that kids and adults will surely love. One of my favorite pasta treat!

Cucumber and Mint Butter Sandwiches by Sheila McClune

My favorite tea sandwich

Mushrooms stuffed with anchovies and smoked cheese. by Aherrera

Smoked Salmon and Cream Cheese Sandwiches by Sheila McClune

These tea sandwiches are quick and easy to prepare, but very tasty.

Sort of Uijstmijter by Ian Dixon

Uitsmijter became a firm favourite when I spent some time working in the Netherlands. Slightly different and more filling than a plain sandwich plus no meat. Important as I wasnt eating meat at the time. Now I cant always get the ingredients I want to make a more authentic version and so was born my 'Sort of Uitsmijter' which is close…

Corned Beef Reubens with Myra's Comeback Salad Dressing by Bob Vincent

I had leftover corned beef from St Patrick's day so I decided to make Swedish Rye Bread and make Reubens. I also liked the sound of Myra Byanka's Comeback Salad Dressing so this seemed like a nice opportunity to try it. The link to her dressing is provided. I served these tasty Reubens along side an easy to make Tomato soup.