USA BURGERS

• 1 Beaten egg
• 2 Tbsp.ketchup
• 1/4 Cup fine dry bread crumbs
• 1/4 Tsp. Onion powder
• 1/8 Tsp.Garlic powder
• Dash of Pepper
• 1 Pound Lean Ground Beef
• 4 Slices Cheddar Cheese
• 4 Slices Bacon,cut in half crosswise

In medium bowl combine egg and ketchup.
Stir in bread crumbs,onion powder,, and pepper
Add ground beef and mix well
Shape meat mixture into four 3/4 inch thick patties
Serve each burger on 2 lettuce lined bun with a tomato and 2 bacon pieces.
Top burgers with slice of cheese before putting on bacon

BARBECUE BEEF SANDWICHES

• Prep/Cook Time: 15 minutes
• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 can (10 3/4 ounces) Campbell's Tomato Soup
• 2 tbsp. water
• 1 tbsp. vinegar
• 1 tbsp. packed brown sugar
• 2 tsp. Worcestershire sauce
• 1 1/4 lb. sliced deli roast beef
• 6 hamburger rolls, toasted

HEAT oil in skillet
Add onion and cook until tender
ADD soup, water, vinegar, sugar and Worcestershire Add beef and heat through
Serve in rolls
Makes 6 sandwiches

THAI CHICKEN SANDWICHES

• Preparation Time: 20 minutes
• Grilling Time: 4 minutes
• 4 servings
• 2 boneless, skinless chicken breast halves
• 1/4 cup prepared peanut sauce
• 4 slices Sargento® Deli Style Sliced Mozzarella Cheese
• 4 pita bread rounds, cut in halves
• 1/2 cup bean sprouts
• 1/2 cup shredded carrots
• 1/2 cup thin diagonally sliced green onions
• 1/4 cup thinly sliced radishes or 1 small red bell pepper, cut into thin strips

Slice chicken into 3" long strips, about 1/4" thick
Coat with peanut sauce
Cook on oiled grill over medium coals (coals will be ash gray) 2 minutes on each side or until no longer pink
Cut each cheese slice into quarters
Soften pita according to package directions
Fill each pita pocket half with chicken, cheese, bean sprouts, carrot, green onion and radishes
Drizzle with additional peanut sauce, if desired
Variation:
To broil,
place chicken on broiler pan
Broil 4" from heat source, 2 minutes on each side or until done
Continue as directed

EGG SALAD SANDWICHES

• EGG SALAD SANDWICH
• 8 large eggs
• 1/2 cup mayonnaise
• 1/4 teaspoon dry mustard
• 1/4 teaspoon curry powder
• 4 drops hot pepper sauce -- or to taste
• 1 plump Kirby (pickling) cucumber
• 1 stalk celery
• Salt and freshly ground, black pepper to taste
• 8 slices bread -- fine-textured
• 8 strips bacon -- optional
• Lettuce leaves

Choose a saucepan large enough for the eggs to all lie on the bottom.
Cover them with a good inch of cold water.
Put the uncovered pan over a medium-hot flame and heat the water until it is gently bubbling.
Reduce heat to a simmer and cook for 10 minutes.
Remove the eggs one by one with a slotted spoon and put them in a bowl filled with cold water.
Peel when cool.
Measure the mayonnaise into a mixing bowl.
Sprinkle evenly with the dry mustard and curry powder.
Add the hot sauce and mix everything together thoroughly.
Peel the cucumber.
Slice it vertically into 6 long ovals.
Cut out the seedy centers from the slices that have them and either eat or discard.
Cut the remaining cucumber flesh into small cubes.
Chop the stalk of celery into similar size bits.
If the stalk has any leaves attached,
mince and add these too.
Stir both vegetables into the mayonnaise.
Use an egg slicer or a sharp knife to cut the boiled eggs into small cubes.
Wipe the cutting wires or knife blade with a paper towel moistened with cooking oil before each slice.
Sprinkle the cubes of egg with salt and black pepper to taste.
Gently turn these into the mayonnaise.
Let the egg salad mellow in the refrigerator for half an hour.
To serve,
spread equal portions on 4 slices of good-quality sandwich bread(toasted, if you prefer).
Add a few strips of bacon and some lettuce leaves,
and top each with a second slice of bread.
Yield: 4 servings.

FRENCH ONION BURGERS

• Prep/Cook Time: 20 minutes
• 1 lb. ground beef
• 1 can Campbell's® French Onion Soup
• 4 slices cheese
• 4 round hard rolls, split

SHAPE beef into 4 patties,
1/2" thick.
COOK patties in skillet until browned.
Pour off fat.
ADD soup.
Heat to a boil.
Cover and cook over low heat 5 min. or until done.
Top with cheese.
SERVE on rolls with soup mixture for dipping.
Serves 4.

EASY REUBEN SANDWICHES

• 12 slices rye bread
• 12 slices Swiss cheese
• 2 pounds corned beef, sliced thin
• 2 cup sauerkraut, drained
• 1/2 cup Thousand Island dressing
• Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread;
top with desired amount of sauerkraut and Thousand Island dressing.
Place remaining 6 slices of rye bread on top and butter both sides of the sandwich.
Grill in skillet on each side until brown.
Slice and serve.

ITALIN BURGER

• MeltPrep/Cook Time: 20 minutes
• 1 lb. ground beef
• 1 can Campbell's® Italian Tomato Soup
• 1/4 cup water
• 4 slices mozzarella, process American or Monterey Jack cheese
• 4 hamburger rolls

SHAPE beef into 4 patties, 1/2" thick.
COOK patties in skillet until browned.
Pour off fat.
ADD soup and water. Heat to a boil.
Cover and cook over low heat 5 min. or until done.
PLACE cheese on patties and cook until melted.
Serve on rolls with soup mixture.
Serves 4.