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Melt butter in a heavy saucepan over low heat.
Stir in flour until smooth.
Cook one minute, stirring constantly.
Stir in milk and bouillon cubes.
Cook until thick and bubbly.
Add cheese and stir until smooth.
Place toast slices in a buttered 13″x9″ baking pan.
Layer each with turkey and ham.
Evenly spread cheese sauce over ham.
Top each with bacon and tomato.
Bake, uncovered, at 350 degrees for 3 to 5 minutes, until bubbly.
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Place bread slice on a plate.
Layer with ham, cheese and turkey slices.
Mound shredded lettuce on top.
Cover with salad dressing.
Top with egg slices and tomato slices; criss-cross bacon slices on top.
Garnish with sweet pickle slices.
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In a bowl, mix beef, garlic, seasonings and Worcestershire sauce just until combined.
Form into 8 thin patties.
For each burger, place 2 pieces of bacon and 2 slices of cheese onto 4 patties.
Top with another patty and seal edges.
Sprinkle with salt and pepper.
Grill over medium heat to desired doneness.
Serve on buns, garnished as desired.
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In a skillet over medium heat, brown beef and onion.
Drain; stir in seasonings.
Spread both halves of bread with butter; place butter-side up on an ungreased baking sheet.
Remove skillet from heat; stir in sour cream.
Spoon beef mixture onto bread; sprinkle with remaining ingredients.
Bake at 350 degrees for 20 minutes, or until cheese is melted.
If crisper bread is desired, bake a little longer.
Slice into 3-inch portions to serve.
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In a skillet over medium heat, sauté mushrooms in olive oil until tender.
Place bread halves on an ungreased baking sheet.
On one bread half, layer peppers, mushrooms and Italian seasoning.
Top both
halves evenly with cheese.
Broil until lightly golden.
Assemble sandwich and cut into 4 pieces.
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Heat oil in a skillet over medium-high heat.
Add onions and sauté until soft and lightly golden.
Remove from heat and stir in vinegar.
Set aside.
Chop enough arugula to equal one cup.
Stir in mayonnaise; season with salt and pepper.
Spread arugula mixture over cut sides of rolls.
Divide turkey evenly among bottom halves of rolls.
Top with cheese, onion mixture, remaining arugula leaves and top halves of rolls.
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In a small bowl, stir together yogurt, cucumber, dill weed and mint; set aside.
For each sandwich, layer a pita with lettuce, chicken, tomato and cheese.
Spoon yogurt mixture on top.
Roll up pita and secure with a wooden toothpick.
Serve immediately.
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Slice the top off each roll and set aside.
Hollow out the rolls.
In a skillet over medium heat, brown beef; drain.
Stir in soup mix, seasonings and tomato sauce.
Simmer until heated through.
In a bowl, mix cottage cheese, one cup mozzarella and egg.
For each sandwich, spoon a layer of the beef mixture into the bottom of a bun.
Spoon on a layer of cheese mixture and a layer of beef mixture.
Top with remaining mozzarella.
Replace bun top and wrap in aluminum foil.
Place on a baking sheet and bake at 400 degrees for 30 minutes, or until cheese is melted.
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In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well.
Pat out into an 18-inch by 14-inch rectangle on a piece of wax paper.
Spread cheese over meat, leaving a 3/4-inch border around edges.
Roll up jelly-roll fashion starting at short edge.
Press ends to seal.
Place on a lightly greased 15″x10″ jelly-roll pan.
Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees.
Let stand at least 10 minutes before slicing.
Slice and serve on buns; garnish as desired.
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Heat oil in a large skillet over medium heat.
Sauté onion and garlic until tender.
Add chicken and cook through.
Stir in remaining ingredients except tortillas and cheese; reduce heat.
Stirring often, simmer 8 to 10 minutes, until most of the liquid is cooked out.
Spoon into tortillas and garnish with cheese.
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