Today's families are busier than ever.  Often both parents work outside the home.  The children are involved in sports, school activities take up time, most are involved in church activities, the list could go on and on.  Here are some sandwich recipes for those busy days.  Keep some fresh veggies or fruit on hand to serve with sandwiches.  The Beans and Burgers recipe is for hot sandwiches, cooked in the microwave in minutes.  If you prefer a cold sandwich, the Hoagies below are great sandwiches.


BEANS AND BURGERS OPEN FACED SANDWICHES

1 lb lean ground beef chuck
1 can (16-oz) home-style pork and beans
1 1/4 tsp salt
1/2 tsp garlic powder
1 large green bell pepper, diced

Crumble the beef into a 3-quart casserole dish. Add pork and beans, salt, garlic powder and bell pepper. Stir just to blend the ingredients. Cover. Place in the microwave and cook on high for about 15 minutes, stirring after 9 or 10 minutes. Serve over open buns for an open-faced style sandwich.  Serve with carrot and/or celery sticks.




HAM AND PROVOLONE HOAGIES
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1 lb ham slices
6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.