Best 4 4 Flavor Sandwich Ring Recipe By Tasty Recipes

4-FLAVOR GIANT SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
• Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
• Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
• Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
• Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
• Line another baking sheet with 2 sheets of parchment paper.
• Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
• Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
• Fold the bottom part half of the parchment paper over until you reach the patties to create a "barrier" between the meat toppings and the vegetarian toppings.
• Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
• Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
• On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
• Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
• Enjoy!

FOUR-FLAVOR DINER SANDWICH-DILLA

Steps:

• Position an oven rack in the upper third of the oven and preheat to 475 degrees F.
• Heat 2 teaspoons of the oil in a medium cast-iron skillet over medium-high heat. Add the onions and cook until softened, 3 to 5 minutes. Add the ground beef, season with 1/2 teaspoon salt and a pinch of black pepper and cook, breaking up the meat, until browned, 5 to 7 minutes. Drain off the fat and transfer the meat mixture to a medium bowl. Stir in the ketchup, mayonnaise and mustard.
• Wipe the skillet clean, add the remaining 2 teaspoons oil and heat over medium-high heat. Sprinkle the pork chop liberally with salt and pepper. When the oil starts to shimmer, add the pork and cook until browned on both sides and just cooked through, 3 to 4 minutes per side. Rest for 5 minutes, then slice very thinly against the grain.
• Line a sheet pan with parchment and rub with 1 tablespoon of the butter. Arrange 8 of the tortillas on top of the parchment, overlapping as needed. There should be a 3- to 4-inch overhang of tortillas on all sides. Position the sheet pan so one of the long edges is facing you.
• To make the patty melt: In the top left quadrant of the tortillas, arrange half the American cheese, then top with the meat mixture and remaining American cheese.
• To make the happy waitress (bacon tomato grilled cheese): Reserve 1/2 cup of the Cheddar and 1 strip of bacon for topping. In the top right quadrant, sprinkle half of the remaining Cheddar on the tortilla base, then top with the remaining 4 strips of bacon, the sliced tomato and remaining Cheddar.
• To make the Cuban: Reserve 1/2 cup of the Swiss cheese from one of the packages for topping. In the bottom left quadrant, sprinkle half of the remaining Swiss from the first package on the tortilla base, then top with the ham, sliced pork, pickle slices, a drizzle of mustard and the remaining Swiss cheese from the first package.
• To make the Reuben: In the bottom right quadrant, sprinkle half of the second package of Swiss cheese on the tortilla base, then top with the corned beef, sauerkraut, a drizzle of Russian dressing and the remaining Swiss cheese.
• Put the last tortilla in the center and fold the edges of the bottom tortillas up and over to create a closed package. Brush the top of the tortillas with 1 tablespoon of the butter. Place a piece of parchment over top, then place a sheet pan and heavy skillet on top of the parchment to weigh the sandwich down.
• Bake for 10 minutes. Remove the heavy skillet, top sheet pan and piece of parchment. Brush the top with the remaining tablespoon of butter and sprinkle each quadrant with the appropriate topping: for the patty melt (top left), sprinkle with the sesame seeds; for the happy waitress (top right), sprinkle with the 1/2 cup reserved Cheddar and crumbled remaining bacon strip; for the Cuban (bottom left), sprinkle with the 1/2 cup reserved Swiss cheese; and for the Reuben (bottom right), sprinkle with the caraway seeds. Return to the oven and bake until browned, 5 to 7 minutes more. Slide off the pan onto a cutting board. Cool 5 minutes before slicing and serving.

4-FLAVOR SANDWICH RING RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C)
• Spray a bundt pan with cooking spray and place both pieces of French bread dough into the bundt pan, pressing the edges together.
• Bake for 20-25 minutes, or until the crust is golden brown. Cool completely, and carefully slice in half. Place the top half aside during assembly.
• Visually separate the round bread into four quarters. The first quarter is on the top left, second, top right, third, bottom left, and fourth, bottom right. Spread mayonnaise on all four quarters of the bottom slice of bread. Then, spread mustard on quarters 2 and 3.
• Place slices of provolone cheese on quarters 1 and 3, followed by cheddar cheese on quarters 2 and 4. Place deli turkey slices on quarter 1 and roast beef slices on quarter 2. Put deli ham slices on quarters 3 and 4.
• Add bacon slices on top of the turkey in quarter 1, then lettuce on quarters 2 and 4. Add salami and pepperoni slices to quarter 3.
• Finish off the first quarter with some tomato slices, ranch dressing, and lettuce. Spread mustard on top of the lettuce of quarter 2, and mayonnaise onto the lettuce of quarter 8.
• Add tomatoes and lettuce to finish off quarter 3. Place the reserved piece of bread on top and carefully cut the ring into sandwiches. It may help to use toothpicks to hold the sandwiches together.
• Enjoy!

SAVORY SANDWICH RING

Steps:

• Place both loaves of dough seam side down on a greased 14-in. pizza pan, forming one large ring; pinch ends to seal. With a sharp knife, make eight 1/2-in.-deep slashes across the top of dough; lightly brush with oil., Spread garlic over oil; sprinkle with Italian seasoning. Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely., To assemble, cut bread in half horizontally. Brush salad dressing over cut sides. Layer the bottom half with ham, cheese, beef, lettuce, onion, green pepper and tomato; replace top. Serve immediately. Refrigerate leftovers.