I am starting my sandwich page with my least favorite but one that is quick, easy, and great at keeping the kids at bay for a while LOL

The Perfect Grilled Cheese

How many times in your life did your mom make you a grilled cheese sandwich and hand you instead, this greasy squished thing with melted cheese inside?
I learned from a pro at a downtown diner in Kokomo, Indiana how to make the perfect grilled cheese sandwich. (Thank you Karen!)
My son asked for them before he could even speak and I saw a lot more of my dad just so I could make him one while he was visiting LOL.
You can use prepared slices of processed cheese or slice your own, as it should be, with items you are going to be eating, what goes in them is your call.
I am just here to tell you how to make it the best it can be *wink*

Heat up an 8" skillet for one or a 10" skillet for two sandwiches. Medium heat seems to be pretty popular.
Drop in half a tablespoon of butter or margarine in and watch it melt.
When it is melted, pick the skillet up and tip it back and forth to spread the butter out into an area about the same size as your bread.
Drop your bread into the butter puddle and if you need to, gently press it into the butter. Gently, no squishing allowed!
Your next pat of butter will melt a little quicker if you are like me and start asap.
If you are making more than one sandwich, you'll see your butter start melting faster and as your pan heats up the butter will nearly disintegrate as it hits the pan making you work faster. This is actually the ideal heat for making these sandwiches as the butter spreads itself thin and the sandwiches will toast quickly. Consider yourself lucky if you have an indoor grill or a griddle lol. Grab a pot-holder if you still need to tip the pan to spread the butter out.
As you butter the slices, set them aside, butter side up and if you are daring, sprinkle them with a tiny bit of garlic powder.
When you are done buttering the bread (don't butter more bread all at once than your skillet can hold sandwiches), drop one into the skillet, butter side down and put your cheese onto it.
Top that with another slice of bread (butter side up) and with a spatula, gently lift it to see how brown the bottom is getting.
If you need to (or are impatient lol) gently press the spatula onto the grilling sandwich to help it along...again, no squishing allowed!
When it is done to your liking (hey, some people prefer them burnt!), flip it and cook the other side.
No greasy mess, no eating something that looks (and tastes) like it came from outer space and your kids will think you are the greatest cook on the planet!
Serve the grilled cheese sandwiches up with some warm soup and a glass of milk to fill them up and keep them from coming back to ask you to make more!

Italian Roast Beef Subs

Sub Rolls ( well duh lol)
Italian Dressing
Thin slices of roast beef, either from a left-over roast or bought from the deli-section of your local supermarket (where you can get an added "kick" with "Italian Roast Beef")
Sliced Mozzarella or Provolone Cheese (Provolone! The meat of cheeses!)
Sliced red onion
Sliced tomato
Lettuce

Turn the broiler on in your oven or toaster-oven.
Open up your sub rolls and lay them out on a cookie sheet, a toaster-oven sized pan or a sheet of aluminum foil.
Splash the sub roll halves with Italian dressing; just enough to put a light coat on the surface, you don't want them drenched.
Lay slices of beef over each half, two or three on each half should be sufficient for the normal appetite.
Top the meat with slices of mozzarella or provolone cheese.
Put the cookie sheet, pan or sheet of aluminum foil under the broiler and keep an eye on the sandwiches as they cook. 
In a couple of minutes (or less!), the cheese will get toasted and bubbly. 
They're done when the cheese is toasted to a golden brown.

Pull the sandwich halves out of the oven (use a potholder!) and add as much onion, tomato, and lettuce as you like.
Close them up and cut them in half (or don't!).
Add some pickle spears, chips, veggie sticks, and the dip of your choice on the side.

Chicken or Turkey Club

Sub Rolls (or lightly toasted loaf-type slices of your choice)
Cooked Chicken or Turkey breast, sliced or shredded, fresh or store-bought...your call.
Your cheese of choice (cheddar, provolone, swiss, mozzarella)
2-4 strips cooked bacon per sandwich
Salad Dressing or Mayonnaise and/or Mustard
Sliced red onions
Sliced tomato
Lettuce

Turn the broiler on in your oven or toaster-oven.
Open up your sub rolls (or take your slices of lightly toasted white or wheat bread) and lay them out on a cookie sheet, a toaster-oven sized pan or a sheet of aluminum foil.
Lay slices of cooked bacon over each sub roll half or each slice of lightly toasted bread.
Lay your chicken or turkey breast slices (or shreds) over the bacon
Top the meat with slices of your cheese of choice.
Put the cookie sheet, pan, or foil under the broiler and keep an eye on the sandwich halves as they cook.
They're done when the cheese is toasted to a golden brown. (Not cheddar, don't let it toast, just melt it)

Pull the sandwich halves out of the oven (use a potholder!) and add as much onion, tomato, and lettuce as you like.
Close them up, take off the top piece of bread and add some salad dressing, mayonnaise and/or mustard.
Cut them in half or don't.
Add some pickle spears, chips, veggie sticks, and the dip of your choice on the side.