Archive for the ‘BURGERS & SANDWICHES’ Category
Open-faced Cheese Dreams
June 28, 2021 Lee
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Open-faced Cheese Dreams

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 4 slices bread
  • tomato, slice thin, as needed
  • 4 slices cheese, Cheddar or Swiss
  • 10 slices bacon

Instructions
 

  • Toast the bread on the rack under the broiler.
  • Remove the rack, turn the bread over, add a layer of thin sliced tomato, a slice of cheese, and 2½ slices of bacon.
  • Return the rack under the broiler and cook until the bacon is done and the cheese is melted, about 10-20 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Scrambled Eggs in Pita Pockets
April 1, 2021 Lee
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Scrambled Eggs in Pita Pockets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 199.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 pita bread rounds, halved so you have 8 half moons
  • 8 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • Meat Option
  • 2 tablespoons butter
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup

Vegetable - Use 1 Item

  • fresh mushrooms, sliced
  • tomatoes, diced
  • green bell pepper, diced
  • zucchini, diced

Meat - Use 1 Item

  • 6 slices bacon, diced
  • 1 cup cooked ham, diced, plus 2 tablespoons vegetable oil
  • 113 grams bulk pork sausage, (¼ lb), Shortcut
  • 113 grams pepperoni slices, diced, (¼ lb)

Cheese - Use 1 Item

  • Cheddar cheese
  • American cheese
  • Monterey Jack cheese
  • Muenster cheese

Instructions
 

  • Preheat your oven to 180° C (350° F), wrap the pita bread in foil and bake for 15 minutes to warm the bread through.
  • While the bread is warming, add the eggs to a mixing bowl and whisk until foamy.
  • Stir in the Soup and Vegetable Options, then set aside.
  • Heat a large non stick pan on medium heat then cook the bacon or pork sausage until done or cook the ham or pepperoni until heated through. Stir occasionally to prevent burning, then drain off fat.
  • To same pan, with Meat Option still in it, add the butter and heat until foamy. Pour in the egg mixture.
  • Cook until almost set, stir and lift eggs to let the uncooked eggs run to the bottom.
  • Cook until the eggs are completely set.
  • Stuff egg mixture into the pita pockets and top with the Cheese Option.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Bulk Pork Sausage.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Barbecued Beef Sandwiches
March 31, 2021 Lee
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Barbequed Beef Sandwiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 198.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • 2 tablespoons vinegar
  • Seasoning Option
  • ¼ teaspoon black pepper
  • Bread Option, split and toasted

OPTIONS

Soup - Use 1 Item

  • condensed Spanish-style vegetable soup, no longer produced by Campbell's
  • condensed golden mushroom soup
  • condensed vegetarian vegetable soup
  • condensed chili beef soup, no longer produced by Campbell's

Seasoning - Use 1 Item

  • 1 teaspoon dry mustard
  • ¼ teaspoon hot pepper sauce
  • 1 tablespoon fresh Jalapeno pepper, diced
  • 1 teaspoon chili powder

Bread - Use 1 Option

  • 8 hamburger buns
  • 8 English muffins
  • 8 hot dog buns
  • 8 hard rolls

Instructions
 

  • In a large non stick pan, add the ground beef, onion, bell pepper, and garlic. Cook, breaking up beef with your spatula, until meat is browned and vegetables are tender. Drain off fat.
  • Stir in the Soup and Seasoning Options, tomato soup, vinegar, and black pepper. While stirring often, bring to a boil then reduce heat to low. Simmer uncovered for 20 minutes or until you reach desired consistency.
  • Serve in or over Bread Option using about ⅓ cup per serving. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Sausage Vegetable Rolls
March 31, 2021 Lee
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Sausage Vegetable Rolls

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 197.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 250 grams bulk pork sausage, (8 oz)
  • 1 cup onion, diced
  • 1 cup Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 loaf frozen bread dough, thawed, (500 g / 1 lb)
  • ½ cup Cheese Option
  • 1 egg, beaten
  • 1 tablespoon Topping Option

OPTIONS

Vegetable - Use 1 Item

  • frozen broccoli, thawed, drained, chopped
  • sauerkraut, rinsed, drained
  • frozen spinach, thawed, drained, chopped

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • Romano cheese, grated
  • Swiss cheese, shredded
  • Cheddar cheese, shredded

Topping - Use 1 Item

  • sesame seeds
  • wheat germ
  • poppy seeds

Instructions
 

  • Preheat your oven to 180° C (350° F), grease a large baking sheet with cooking spray or butter.
  • In a large non stick pan, add the sausage, cook until it starts to brown, breaking it up with your spatula.
  • To the pan add the onion and Vegetable Option, cook another 5 minutes or until the vegetables are tender.
  • Drain off fat, stir in the Soup Option. Remove from heat and allow to cool to room temp, about an hour.
  • Cut the thawed dough into 6 equal parts.
  • On a floured work surface, roll out 1 part of dough to a 6 inch circle.
  • Place about ½ cup of the sausage mixture on the dough, spreading it out to within 1 inch of the edge.
  • Sprinkle with 1 generous tablespoon of the Cheese Option.
  • Fold dough over to form a half circle, pinch edges together to seal.
  • Place on the prepared baking sheet, repeat steps 6 to 10 with remaining dough.
  • Brush rolls with the beaten egg, sprinkle with the Topping Option.
  • Bake for 25 minutes or until golden brown. Remove from oven and let rest 10 minutes.
  • Serve warm, enjoy.

Notes

Low cost per serving overall. I will work up steps to use homemade bread dough, possibly kneaded by a bread machine.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Spread-a-Burger
March 27, 2021 Lee
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Spread-a-Burger

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 195.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Broiler

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 750 grams Meat Option, (1½ lb)
  • Seasoning Option
  • ⅓ cup onion, diced
  • ⅛ teaspoon black pepper
  • 8 Italian rolls, cut in half horizontally
  • 2 cups Cheese Option, shredded

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed tomato soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed golden mushroom soup

Meat - Use 1 Item

  • bulk pork sausage, Shortcut
  • ground beef
  • ground pork
  • ground lamb

Seasoning - Use 1 Item

  • ½ teaspoon celery seed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared yellow mustard

Cheese - Use 1 Item

  • Mozzarella cheese
  • Cheddar cheese
  • Swiss cheese
  • American cheese

Instructions
 

  • To a large mixing bowl, add the onion, black pepper, Soup, Meat, and Seasoning Options. Mix together until fully mixed.
  • Spread ¼ cup of mixture on each roll half, spreading mixture to cover to the edges. Place rolls meat side up on the baking sheet.
  • Broil 7-8 minutes, 4-6 inches from heat, until the meat is cooked through.
  • Sprinkle rolls with Cheese Option and broil for another 1-2 minutes or until cheese melts.
  • Serve and enjoy.

Notes

Fair cost per serving based on the amount of cheese used.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Mushroom Soup, Bulk Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Cheese-topped Sandwich Stacks
March 25, 2021 Lee
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Cheese-topped Sandwich Stacks

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 194.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler
  • Toaster

Ingredients
  

  • 4 English muffins, split and toasted
  • 8 slices bacon, cut in half, cooked, drained
  • 1½ cups Vegetable 1 Option
  • 250 grams Meat Option, (8 oz)
  • Vegetable 2 Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup milk
  • 1½ cups Cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dry mustard

OPTIONS

Vegetable 1 - Use 1 Item

  • lettuce, shredded
  • bean sprouts
  • alfalfa sprouts

Meat - Use 1 Item

  • cooked ham, thinly sliced
  • cooked turkey, thinly sliced
  • roast beef, thinly sliced

Vegetable 2 - Use 1 Item

  • 8 slices tomato
  • 1 avocado, sliced
  • hot pickled peppers

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Instructions
 

  • Place toasted English muffin halves on a baking sheet, cut side up. Top each half with a slice of bacon, then with Vegetable 1, Meat, and Vegetable 2 Options.
  • In a 2 quart saucepan, mix together the Soup Option and milk. Place on medium heat, stirring occasionally until heated through.
  • To the saucepan, add the cheese, Worcestershire sauce, and dry mustard. Stir together and heat through until cheese is melted in.
  • Pour sauce evenly over muffins.
  • Broil muffins 4 inches from heat for 1-2 minutes or until tops start to brown.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Cheese Plus Sandwiches
March 18, 2021 Lee
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Cheese Plus Sandwiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 192.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Course Lunch
Cuisine American
Servings 8 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 85 grams cream cheese, softened, (3 oz)
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
  • Seasoning Option
  • Bread Option
  • lettuce leaves
  • tomatoes, sliced
  • Protein Option
  • Garnish Option

OPTIONS

Seasoning - Use 1 Item

  • 1 tablespoon prepared horseradish
  • 1 tablespoon prepared mustard
  • 1 tablespoon jalapeno pepper, finely diced
  • ¼ teaspoon ground ginger

Bread - Use 1 Item

  • 8 slices pumpernickel
  • 8 slices rye
  • 4 pita rounds, halved
  • 8 slices whole wheat bread

Protein - Use 1 Item

  • 2 cans sardines, in oil or water, drained, (3¾ oz / 106 g each)
  • 8 slices cooked ham
  • 1 can red kidney beans, rinsed, drained, (15 oz / 425 g)
  • 8 slices cooked turkey

Garnish - Use 1 Item

  • red onion, sliced, separated into rings
  • dill pickle slices
  • avocado, peeled, diced
  • sliced peaches

Instructions
 

  • In a small bowl, beat cream cheese with electric mixer until smooth.
  • Beat in soup and Seasoning Option until well mixed.
  • Spread cheese mixture evenly onto one side of each Bread Option or inside of pita bread.
  • Top with lettuce, tomato, Protein and Garnish Options.
  • Serve as open-face sandwiches. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Fried Egg Sandwich II
August 8, 2020 Lee
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Fried Egg Sandwich II

This is an excellent egg sandwich to enjoy for dinner, two variants, one with fresh bread and the other with toasted bread.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 2 eggs, chicken or duck
  • 2 slices bread, white, wheat,whole grain, your choice
  • salt and pepper, as desired
  • mayo, as desired
  • butter, as needed
  • 1 slice Cheddar cheese

Instructions
 

  • Heat a small non stick pan on medium heat, many people use a dedicated pan as their 'egg pan', with 1-2 teaspoons of butter. When hot, crack in the eggs and poke the yolks to break them. Season with salt and pepper as desired.
  • Fry the eggs until the bottom is set as well as the top is starting to set, then turn the eggs over. If using a small pan, you may be able to flip the eggs in round shape like the pan. Cook for another 2 minutes or until the whites are no longer runny. If using duck eggs, ensure they are cooked completely through.
  • While the eggs are cooking, place the bread on a plate and spread some mayo on each slice, using as much mayo as you like.
  • If using toasted bread, just toast the slices then spread mayo on each piece of toast.
  • If the eggs are separate when cooked, place one fried egg on a slice of bread or toast. If the eggs cook in a circle like the pan, use the spatula to cut the circle in half, then place one half of that on a slice of bread or toast.
  • Top the egg with a slice of Cheddar cheese.
  • Top the cheese with another fried egg or the other half if you cut the two in half.
  • Top the sandwich with the other slice of bread or toast, mayo side down. Cut the sandwich in half diagonally, serve and enjoy.

Notes

Low cost per serving.
Been making fried egg sandwiches like this for years, very common method.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Fried Egg Sandwich I
August 8, 2020 Lee
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Fried Egg Sandwich I

This is the basic egg sandwich I grew up with, two variants, one with fresh bread and the other with toasted bread.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Ingredients
  

  • 2 eggs, chicken or duck
  • 4 slices bread, white, wheat,whole grain, your choice
  • salt and pepper, as desired
  • mayo, as desired
  • butter, as needed

Instructions
 

  • Heat a small non stick pan on medium heat, many people use a dedicated pan as their 'egg pan', with 1-2 teaspoons of butter. When hot, crack in the eggs and poke the yolks to break them. Season with salt and pepper as desired.
  • Fry the eggs until the bottom is set as well as the top is starting to set, then turn the eggs over. If using a small pan, you may be able to flip the eggs in round shape like the pan. Cook for another 2 minutes or until the whites are no longer runny. If using duck eggs, ensure they are cooked completely through.
  • While the eggs are cooking, place the bread on a plate and spread some mayo on each slice, using as much mayo as you like.
  • If using toasted bread, just toast the slices then spread mayo on each piece of toast.
  • If the eggs are separate when they cooked, place each fried egg on 2 of the 4 slices of bread or toast. If the eggs cook in a circle like the pan, use the spatula to cut the circle in half, then place each half on a slice of bread or toast.
  • Top each egg with another slice of bread or toast, mayo side down. Cut each sandwich in half diagonally, serve and enjoy.

Notes

Low cost per serving.
Been making fried egg sandwiches like this for years, very common method.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Homemade Manwich
November 13, 2019 Lee
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Homemade Manwich

Adapted from an internet recipe.
This is a copycat recipe for the popular canned item called Manwich which is basically a Sloppy Joe sauce. This recipe as stated makes the same as one 15 oz can of Manwich sauce. One can can be used to make Manwich Sloppy Joe Sandwiches or for use in other recipes that require just a can of the sauce. I made this on 15 Jun 2024, very well liked by the family and I.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or pork, (1 lb)
  • 1 small green bell pepper, finely diced
  • 1 cup tomato sauce
  • 1 cup tomato ketchup
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon dried onion flakes
  • ½ teaspoon garlic salt
  • ¼ teaspoon celery seed
  • ½ teaspoon chili powder, optional
  • buns, split, buttered, and toasted, for serving

Instructions
 

For Manwich Sloppy Joes

  • Brown the beef in a pan until little no pink remains.
  • While the beef is cooking, dice the bell pepper and set aside, then add the remaining ingredients, except the bell pepper and buns, to a small mixing bowl and stir together to make the sauce.
  • Once the beef is cooked, drain the excess fat and return to heat. Add the bell pepper and cook for 3-5 minutes to soften the pepper, stir often.
  • Add the sauce, stir and allow mixture to come to a boil, then reduce to a simmer and cook, stirring often, for 10-15 minutes.
  • Serve on toasted buns with any toppings you desire. Enjoy.
  • These are excellent with a slice of Cheddar on top.

For use in other recipes

  • To use in recipes that simply require one 15 oz can, simply omit the ground beef and use the remaining ingredients as listed.

Notes

Fair cost per serving depending on where you source the beef from.
Used in Recipes Listed on this Site:
Updated on 15 June 2024.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES,Ingredients - Sauces