The Observer is a Student-run, daily print & online newspaper serving Notre Dame & Saint Mary's. Learn more about us.



Dining Hall Dish

Eric Prister | Sunday, August 30, 2009

Sandwiches have always been the prototypical lunch food, but they can become boring, especially because people have the tendency to choose the same sandwich over and over again. Here are three hot sandwiches that can add some variety to one’s normal lunch menu.

Frisco Melt For those who enjoy Steak ‘n Shake food but prefer not to eat at 3 a.m. when Steak ‘n Shake is normally consumed, this recipe is helpful. Grab one of the pre-made grilled cheese sandwiches, open it, and put a hamburger in between the two slices of bread. Then, add another slice of cheese to the sandwich on top of the burger. Finally, mix about 2/3 of a ladel full of Thousand Island dressing to 1/3 of a ladel of French dressing, and put this homemade “Frisco” sauce on top of the cheese to finish off your Frisco Melt.

Hot Roast Beef and Cheese Grinder Remove most of the bread from one half of a sub bun. Split the bun in two, and place on the toaster. While it’s toasting, take twelve slices of roast beef. Place six slices, or as many as fit, directly on the Panini press to heat them. Once all six have been placed, flip them over and heat them for a few more seconds. The bread should be ready by this point, so put the six heated slices of roast beef on the side with the bread removed. Immediately pour copious amounts of shredded cheese on top of the roast beef. Repeat the process with the other six slices, and put them on top of the cheese. Garnish with desired vegetables, preferably lettuce and tomato to balance out the hot sandwich with crunchy, cold vegetables.

Chipotle Chicken and Bacon Sandwich Place two grilled chicken breasts on a slice of hearty bread, preferably rye or pumpernickel. Top with two slices of cheese, and then with Chipotle sauce. On the other slice of bread, place desired vegetables, though lettuce and tomato are once again recommended. Then, grill four slices of bacon directly on the panini press, just like the roast beef in the previous recipe. Add the bacon to the sandwich, and then put the entire sandwich through the toaster to finish the creation.