|by Becky Mercuri|
Got a hankering for a Kentucky Hot Brown? A serious need for a Navajo Taco? Craving an authentic Florida Cuban? Then this is the cookbook for you!...
Tip: Try salad sandwich for more results.
Results 1 - 10 of 11 for seafood salad sandwich
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Trim crusts from bread, butter bread and cut into cubes. Mix with onion and eggs. Cover and refrigerate overnight. Before serving, mix in rest of ...
Butter each slice of bread; do not cut off crusts. Cut each slice into 16 cubes. Mix eggs and onion thoroughly and put in refrigerator (covered in ...
Roll each bread slice to 1/4" thickness, cut with a 2 1/2" cutter (usually get 2 out of one slice). Gently press in sprayed or buttered miniature ...
Cut crust from bread. Spread slices lightly with butter and cut each slice into 20 cubes. Combine onion, eggs and bread. Refrigerate overnight. Add ...
Mix together the night before: 1 can crab, drain & rinsed 2-3 c. mayonnaise 2 cans shrimp, drain & rinsed
Cut crusts from ... STEP. Then add seafood, celery, and salad dressing or mayonnaise. ... Don't forget this birds loves the rust or freeze to make dressing.
Cube white bread after removing crust. Mix all ingredients and refrigerate overnight before serving. NOTE: Do not use brown bread!
Butter both sides of each slice of bread. Cut off crust and cut into cubes. Refrigerate overnight. Combine all ingredients. Season to taste.
Cut SeaStix into small pieces. Combine SeaStix, celery and onions in a bowl. Mix in mayonnaise, lemon juice, salt and pepper. Blend well. Chill until ...
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