Type what you have

Ingredients

• ✓ sandwich bread
• prosciutto
• fontina cheese
• giardiniera
• pickled pepper

Instructions

1. 1 Heat a panini press according to the manufacturer's instructions.
2. 2 Place 1 slice each prosciutto and Fontina cheese onto 1 bread slice each; add 2 tablespoons giardiniera on top each cheese layer. Top sandwiches with remaining bread slices.
3. 3 Cook panino in the press until cheese melted and bread toasted, 3 to 5 minutes. Repeat with remaining panino. Serve hot pickled peppers on the side.

By Buckwheat Queen

Ingredients

• ✓ sandwich bread
• apple
• peanut butter
• ricotta cheese
• vanilla extract
• cinnamon
• white sugar

Instructions

1. 1 Stir peanut butter and ricotta cheese together in a bowl until smooth. Add vanilla extract, cinnamon, and white sugar to peanut butter mixture; stir until completely blended.
2. 2 Spread peanut butter mixture on one side of two of the pieces of bread; top peanut butter mixture with apples. Place remaining slices of bread over the apples.

By redscare

Ingredients

• ✓ sandwich bread
• egg
• milk
• garlic powder
• italian seasoning
• parmesan cheese
• american cheese

Instructions

1. 1 Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
2. 2 Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
3. 3 Dip both sides of each sandwich in egg mixture.
4. 4 Heat a non-stick frying pan over medium heat.
5. 5 Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

By Rae

Ingredients

• ✓ sandwich bread
• butter
• cream cheese
• blue cheese
• egg
• asparagus

Instructions

1. 1 Flatten bread slightly with a rolling pin. Place melted butter in a shallow bowl. Line a small baking sheet with parchment paper.
2. 2 Stir cream cheese, blue cheese, and egg together in a bowl until well blended and creamy; spread a thin layer over each bread slice. Roll one asparagus spear inside each and fasten with a toothpick. Roll each asparagus wrap in melted butter to coat, then place onto the prepared baking sheet.
3. 3 Freeze asparagus wraps until somewhat firm and butter has hardened, about 1 hour.
4. 4 Remove from the freezer and discard toothpicks. Cut each wrap in half crosswise. Transfer to a resealable plastic bag and freeze until ready to use.

By DALEPFEFFER

Ingredients

• ✓ sandwich bread
• butter
• brown sugar
• cinnamon
• egg
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Pour melted butter into a 9x13-inch baking dish; grease the sides with butter and let remaining butter sit in the bottom of the dish.
3. 3 Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange two layers of bread slices on top.
4. 4 Whisk eggs, milk, and salt together in a bowl; pour over bread slices. Cover and refrigerate 8 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes.
6. 6 Serve with the toppings of your choice and enjoy!

By Ginny Thompson Oakley

Ingredients

• ✓ sandwich bread
• cooking spray
• green onion
• mushroom
• butter
• cornstarch
• half-and-half
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Ingredients

• ✓ sandwich bread
• chunk chicken
• egg
• parmesan
• pine nut
• dill pickle relish
• onion
• mayonnaise
• cole slaw dressing
• salt
• black pepper
• lettuce
• tomato
• avocado
• monterey jack cheese

Instructions

1. 1 Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
2. 2 To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.

By GotRice