|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
Tip: Try sandwich loaf for more results.
1 - 10 of 14 for layered sandwich loaf
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One loaf of bread, cut ... butter and jelly. Top with bread slice. Ice loaf with Philadelphia cream cheese. Garnish with hard boiled egg slices and olives.
Cut bread in ... Into bottom shell, layer cheese, roast beef, ... Top with lettuce; replace top shell. To serve, cut into wedges. Makes 5 to 6 servings.
Cut bread horizontally to form 3 layers and a top. ... Wrap well and place in refrigerator overnight. Cut in wedges and serve. Serves 9-14. Great for party.
Combine ingredients for ... the center of loaf. Drizzle oil ... the bottom half. Layer the olive salad, ... take-along for picnics and Summer day trips.
Defrost unopened bread ... surface, roll one loaf of bread into ... first half of layered meat and cheese. ... for 25 to 30 minutes. Serve warm or cold.
On one layer put beef and ... American cheese Set loaf on foil pan. Brush with melted butter, sesame seed and onion salt. Bake 350 degrees, 25 minutes. Slice.
Slice bread horizontally into 6 equal layers. Spread horseradish ... and sides of loaf. Bake, uncovered, ... for 15 minutes. Slice into wedges. Serves 6-8.
Slice bread lengthwise in 4 layers, trim crusts. ... each slice. Assemble loaf, wrap in ... Frost top and sides. Sprinkle with parsley. Makes 10 slices.
Spread bottom half ... sprinkle with seasoning. Layer with lettuce, half ... Arrange pepperoncini throughout sandwich layers as you ... top of French loaf. To heat, ... then cut and serve.
Thaw bread dough. ... rise. Roll one loaf and put in ... place a small layer of each of ... together. Bake at 375 degrees for 30 minutes or until brown.
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