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This recipe for SANDWICHES, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


Grilled Cheese with Soft Scrambled Eggs

4 large eggs
1 small pinch of cayenne pepper
Kosher salt
2 Tbsp. unsalted butter
3 Tbsp. cream cheese
4 slices American cheese
4 thick slices Martin’s Potato Bread or other white bread
Unsalted butter (for pan)

Whisk eggs and cayenne in a small bowl; season generously with salt.

Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.

Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.

Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.

Green Goddess Tuna Salad Sandwich

¼ cup basil leaves
¼ cup parsley leaves with tender stems
¼ cup tarragon leaves
¼ cup mayonnaise
¼ cup sour cream
1 tsp. finely grated lemon zest
2 Tbsp. plus 1 tsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 5-oz. can tuna in water, drained
1 celery stalk, finely chopped
1 small shallot, finely chopped
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
½ cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley, and/or dill)
2 English muffins, split, lightly toasted

Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 2 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth and pale green. Transfer dressing to a medium bowl and add tuna. Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and garlic; season with salt and lots of pepper.

Toss chopped mixed herbs with remaining 1 tsp. lemon juice in a small bowl. Drizzle with a little oil, season with salt and pepper, and toss again.

Build sandwiches with English muffins, tuna salad (you may have a bit extra), and herb salad.

Egg, Arugula, and Provolone Sandwich

1 ciabatta roll, halved
2 TBs olive oil
2 large eggs
1-1/2-ouz sliced aged provolone
2 TB Greek yoghurt
1 cup arugula
Hot sauce!

Preheat toaster oven to 400 degrees

Drizzle the roll with 1 TB of oil. toast until golden brown. (Or if you toast in a regular oven, drizzle the oil afterwards.)

Heat the remaining oil in a small skillet over medium heat and add eggs. Season with a pinch of salt each. Cook until the whites are just set--3-4 minutes.

Top with the cheese, COVER THE SKILLET, and cook on low heat until the cheese melts--2-3 minutes.

Stack the yoghurt, eggs, arugula and a drizzle of Texas Pete on the toasted roll.

Susan's Avocado Egg McMuffin

English muffin
1 Morningstar breakfast patty (or can use bacon)
1 egg
1/2 ripe avocado
1-2 tsp butter

Microwave sausage patty.
Open and slice half the avocado.
Toast the muffin.
Fry the egg--yolk should be soft but not running down your shirt front runny.

Butter the muffin liberally.
Mash the avocado onto it with a fork. Salt at this point.
Add the sausage patty and top with the fried egg.

Carnegie's Midge Maisel Sandwich

2 slices of FRESH rye bread
3 TBs Thousand Island dressing
7-oz pastrami, sliced thin
1-oz salama, sliced thin
2-1/2 oz coleslaw

Assemble as you can imagine.

Be sure and have a pickle to go with!

Egg & Prosciutto Panini

4 slices white or sourdough bread
Softened butter
2 TB whole-grain mustard
2-oz Havarti cheese, thinly sliced
2 eggs
2 tsp grated Parmesan cheese
1 tsp milk
1 tsp minced chives
1 tsp butter

Spread butter on one side of each slice of bread. Spread mustard on the other sides of two slices. Arrange Havarti and prosciutto on top of the mustard.

Beat the eggs, Parmesan, milk and chives in a small bowl.

Melt butter in skillet over medium-high heat. When foam subsides, add eggs. Cook until JUST set, pulling the eggs to center of the pan with a rubber scraper.

Slide "omelet" onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered sides up.

Toast sandwiches using a heavy skillet on top to weigh them down as they cook over medium heat. When the first side of sandwich is golden, flip and repeat on the second side.

Southwestern Chicken Panini with Pesto

2 cups packed cilantro leaves & stems
4 cloves garlic
1 jalapeño pepper, seeded and chopped
Juice of 1/2 ice
2 TB olive oil
1/4-cup mayo
1 TB minced canned chipotle chile pepper in adobo sauce
1/2 tsp sugar
4 slices w white or sourdough bread
Softened butter
2-oz. pepper jack or Havarti cheese, thinly sliced
3-oz. rotisserie chicken, torn into pieces

Pulse in food processor: cilantro, garlic, jalapeño, lime jice and salt to make pesto.

While machine is running drizzle in the oil until a paste forms.

Combine mayo, chipotle, and sugar in a small bowl.

Spread butter on one side of each slice of bread, spread mayo on the other sides of two slices and 1 TB pesto on the other two slices.

Top the pesto side with cheese, then the c hicken, and place the other two slices of bread on top, buttered sides up.

Toast in a heavy skillet over medium heat. When first side is golden brown, flip and do the other.




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