A sandwich can be more than a lunch-box mainstay

My husband eats sandwiches most days at his work, so he does not want a sandwich at home. I'm sure there are many people who have this same routine. Once in awhile, the rest of our family enjoys a sandwich, so they have to be different from what is in the lunchbox for work.

These sandwiches are hearty and satisfying, with each using a different type of bread that is suitable for that particular sandwich. The bread can add so much to an ordinary sandwich, as can as a simple sauce or condiment.

Give these sandwiches a try and maybe even the lunchtime sandwich eater in your house will enjoy them, too.

Loose Meat Sandwich

• 3 pounds extra lean ground beef
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire
• 2 tablespoons soy sauce
• 1 whole onion, very finely chopped
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon Accent flavor enhancer
• 1/2 teaspoon pepper
• 2 teaspoons garlic powder
• 3 to 4 cups water
• 2 beef bouillon cubes
• 2 chicken bouillon cubes

Put beef and onion in large skillet along with water. Chop up beef very fine while bringing it to a low boil over medium high heat. Cook, stirring and chopping often, until no longer pink. Add remaining ingredients and continue lightly boiling, stirring often, until water is cooked down and mixture gets thick.

Using a slotted spoon, strain beef out and press small mounds of beef onto cut Hawaiian sweet rolls. Top with your choice of condiments. Mustard is highly recommended, or some prefer ketchup or hot sauce, while some are purists and like just the meat and the bun; you be the judge.

Makes enough for 24 little sandwiches, which is one pack of Hawaiian rolls. Leftovers freeze well.

Ciabatta Pulled Chicken Sandwich

• 2 (1 3/4 pound) purchased roasted chickens
• 1 tablespoon olive oil
• 2 medium onions, cut into 1/4-inch-thick slices
• 1 cup chopped green or red sweet pepper
• 2/3 cup cider vinegar or white wine vinegar
• 1 (8 ounce) can tomato sauce
• 1/4 cup snipped fresh basil
• 1/4 cup honey
• 1 teaspoon salt
• 2 (12-inch) loaves ciabatta bread, split and toasted
• Pickle slices

Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken.

In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.

To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings.

Banjo Pickers Sandwich

• 1 large loaf French bread from grocery bakery
• 1 package Polish kielbasa sausage
• 1 1/2 cups sauerkraut
• Swiss cheese slices
• 1/4 cup hot banana pepper slices or jalapeño slices
• 2 tablespoons spicy brown mustard, or to taste
• 2 tablespoons mayonnaise, or to taste

Cut sausage into two-inch segments and cut each segment in half lengthwise. Place these in a large skillet over medium high heat and cook, turning as needed, until lightly browned on both sides.

Slice bread open lengthwise and lay open on baking sheet. Spread one side with mayo and one side with mustard. Arrange 5 cheese slices over bread. Top one side of bread with sauerkraut and pepper slices. Place browned kielbasa slices on bottom half of bread loaf.

Place in oven at 350 degrees for 10-15 minutes, or until cheese is melted and bread is toasted. Remove from oven. Close sandwich and cut into four smaller sandwiches. Serve warm with kettle potato chips or a nice bowl of white beans. Makes 4 generous sandwiches.

Italian Meatball Sub or Sliders

These hearty meatball sandwiches will fill even the hungriest appetite. If you cut the rolls into thirds you have sliders for a fun party snack.

• 1 pound very lean ground beef
• 1 pound Italian pork sausage mild or hot
• 1/2 cup yellow onion, chopped
• 1 jar spaghetti sauce
• 1 jar pizza sauce
• 6 hoagie rolls
• 6 slice provolone cheese, Muenster cheese, Colby-Jack, mild cheddar or Swiss cheese

Combine ground beef, Italian sausage and onion. Use a 1/3-scoop amount of the meat mixture to form meatballs. You want them large because they will shrink. Place in 13 x 9 baking dish and bake at 350 degrees for 45 minutes. Add spaghetti sauce and pizza sauce and bake for another 15 minutes.

Leave hoagie rolls closed and toast hoagie rolls only on the outside. Split open and add the meatballs with sauce and top with cheese.

Flank Steak Sandwich

• 1 recipe Horseradish Sauce (see recipe below)
• 1 1/2 teaspoons dried oregano, crushed
• 1 1/2 teaspoons coriander seed, crushed
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 large sweet onions, such as Texas 1015 or Vidalia, cut into 1/4-inch-thick slices (about 4 cups)
• 2 cloves garlic, minced
• 1 *½ pounds beef flank steak or boneless beef top sirloin steak, cut 1 inch thick
• 6 small romaine lettuce leaves
• 6 purchased bakery sourdough rolls or 12 slices sourdough bread, toasted

Prepare Horseradish Sauce; cover and chill. In a small bowl combine oregano, coriander, salt, and pepper; set aside. In a 12-inch nonstick or cast iron skillet, melt butter over medium-low heat. Add onions, garlic, and half (about 2 teaspoons) of the spice mixture. Cook, covered, for 13 to 15 minutes until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from skillet; set aside. Wipe skillet clean.

If using flank steak, score meat on both sides by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Rub steak on both sides with the remaining half of the spice mixture. Heat the same skillet over medium-high heat until very hot. Add steak. Cook, uncovered, for 12 to 16 minutes or until meat is medium-rare (145 degree), turning once. Remove meat from skillet to cutting board; cover with foil and let stand 10 minutes. Thinly slice steak across the grain.

To serve, arrange lettuce leaves and steak on bottoms of rolls. Top with onions; dollop with Horseradish Sauce. Add roll tops. Makes 6 sandwiches.

Horseradish Sauce

• 3/4 cup of mayonnaise
• 1 tablespoons of prepared horseradish
• 1 tablespoon of lime juice
• 1/2 teaspoon of dried oregano, crushed

In a small bowl, stir together mayonnaise, prepared horseradish, lime juice and oregano.

Have a great week, and, until next time, happy eating.