Sandwich Bars

This is not original.

In fact, I have no idea who originated it, but I know I can't afford to misplace this recipe, so I'm posting it, where it will be safe as long as Blogger exists.

HANDY DANDY SANDWICH BARS
Pack these fun and tasty lunchtime treats in your brown bags for a change of pace from boring sandwiches.

A cross between a sandwich and a calzone, these handheld sandwich bars are great hot from the oven, cold, room temperature or reheated in the microwave or toaster oven. They are super easy to make in bulk and they freeze well. Best of all, there is an almost unlimited number of variations (including breakfast bars).

CHEESESTEAK SANDWICH BARS

7 frozen sandwich steaks (like Steak-Umms)
1 small onion, chopped
4 oz can mushrooms stems and pieces, drained
2 tubes refrigerated pizza crust
1 tablespoon Italian salad dressing
1/4 pound provolone cheese slices


Preheat oven to 400 degrees Fahrenheit.

Place a skillet over medium-high heat. Break the steaks into strips and add to the skillet. Cook, chopping with a spatula. As the steak is browning, add the chopped onions, continuing to chop and stir with the spatula until the onions are tender. Add the drained mushrooms and stir. Drain off the excess fat.

On a greased rimmed cookie sheet, unroll one of the pizza crusts and roll it to a 12" x 10" rectangle. Brush with the Italian dressing. Spread the cooked steak mixture evenly over the dough, leaving a 1/2" border of bare dough around the edges. Place the provolone cheese slices evenly over the filling.

On a sheet of wax paper, foil, or a pastry cloth, unroll the second pizza crust and roll into a 12" x 10" rectangle. Flip over onto the filling and remove the wax paper. Press the edges all around to seal.

Bake for 15 to 20 minutes, until the dough is cooked and golden. Allow to rest for 5 minutes, then use 2 spatulas to remove it from the cookie sheet and place on a rack to cool.

When cool, cover and refrigerate until firm. Cut into 10 bars. Wrap each individually and refrigerate or freeze until ready to serve.

These may be eaten warm, cold or room temperature.

Yield: 10 sandwich bars.

VARIATIONS:

Pizza Bars: Use pizza sauce (not too much), chopped vegetables (mushrooms, onions, green peppers, etc.), slivers of pepperoni and/or cooked crumbled sausage, mozzarella cheese.

Ham & Swiss Bars: Mustard, ground ham, swiss cheese.

Taco Bars: salsa, ground beef cooked with taco seasoning, chopped onions, diced tomatoes, shredded jack or cheddar cheese.

Chicken & Broccoli Bars: Cream cheese, cooked diced chicken, cooked chopped broccoli, cheddar cheese.

Greek Bars: chopped spinach sauteed with chopped onion and mixed with ricotta cheese and feta cheese and seasoned with dill.

Tuna Bars: Tuna salad made with cottage cheese and chopped onions, cheddar cheese.

Tuscany Bars: pesto sauce, prosciutto, roasted red peppers, provolone.

Breakfast Bars: Scrambled eggs, cooked crumbled breakfast sausage or ground ham, your favorite omelette ingredients, your favorite cheese.

A girlfriend passed these on ages ago, and she doesn't remember where the recipe came from either, but definitely a go-to recipe for lunches!

SNOW DAY!!!!

I'm getting back to blogging, so look out!

We've been hit by a mammoth snow storm, which means plenty of time to cook and plan new goodies for lunch boxes.

Check back tonight!