• RECIPES • Friar Tuck Sandwiches (copy cat)

August 18, 2013


Robin Hood sandwich shops are mainly found on Military installations; unfortunately the ones we had where we live now have lost their contract.

 Which is okay, since I have been making my own for 10 years now.
Which is good considering, DH and the other men in the house will eat 3 of these loaded to the brim with meat, cheese, lettuce and tomato!
Honestly . . . they are that GOOD!!

The ingredients are simple, but at times, the special ingredient that makes this sandwich what it is, is hard to find. If you can't find the one ingredient then the sandwich will not be a friar tuck, but just a regular ham and cheese sandwich! 

Important ingredients are marked with an asterick


FRIAR TUCK SANDWICH ( copycat)

ingredients:

  • keiser rolls or any kind of semi-hard roll, sub roll, etc
  • *Black Forest Ham from a Deli
  • *Creamy Italian Dressing ( this is the "special" ingredient. . . you can find small bottles made by KRAFT or Newmans Own at Wal-mart.)
  • *Aged Swiss Cheese (we prefer Sargento's)
  • shreded lettuce
  • diced tomato
  • onion (optional)

instructions:

How to cook FRIAR TUCK SANDWICH ( copycat)

  1. 1. Cut keiser rolls in half and scoop out a little of the bread from the top of the roll.
  2. 2. apply creamy italian dressing to the top of the roll . . . the more the better!
  3. 3. place 2 - 4 slices of ham on bread, top with swiss cheese, lettuce, tomato and onion (if desired)
  4. 4. add top of roll
Created using The Recipes Generator


2 comments

  1. That looks so good! I just got home from the grocery store...wish I had bought what I needed to make these. We always call them Hoagie sandwiches! I did buy dill pickles! I'll bring the pickles....you make the sandwiches! heehee! Hugs!

    ReplyDelete
  2. Stopping by from the Rock N Share party. Your sandwich sounds great and I love a good sandwich. I like the use of cream Italian (another favorite). Pinning!

    ReplyDelete

HOUSE LIVING HOME LOVING © . Design by Berenica Designs.