Recipe: Sandwich Recipes (22)

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01-26-2000 - The Sandwich Club
22 Sandwich Recipes

fleigh (11:59:44) : Monte Cristo Sandwich

Currant Jelly Sauce
2/3 cup currant jelly (Strawberry jam is great, too!)
1 Tbs. water
1 Tbs. half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Fruit Compote
Combine your favorite fresh and canned fruits and chill well. Plan about 1/2 cup per person.

Batter
2/3 cup water
1 small egg
1/2 Tsp. salt
1/8 Tsp. white pepper
1/8 yellow food coloring
2/3 cup all-purpose flour
1 3/4 tea. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices sliced ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation
Soybean or vegetable oil for frying
Confectioners sugar
Fruit compote
Currant jelly sauce

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Note: Might be a good idea to double up on the batter recipe as it does not seem to make enough to cover all the sandwiches.

Lynda,.New.Zealand (11:13:42) : CREAM CHEESE AND MUSHROOM SPREAD

1 x 250gm low fat cream cheese
about 6ozs mushrooms, chopped finely
2 spring onions or shallots

Lightly cook together until mushrooms reduce a bit.
Can be used as a spread with ham on the bottom and avocado on top.

susannahoh (01:55:44) : POPPY SEED SANDWICHES
Hylda Strange

1 1/2 pounds chipped ham, diced
1 pound Swiss cheese, sliced thin and diced
3 tablespoons poppy seeds (or less if preferred
2 tablespoons mustard
1 teaspoon Worcestershire sauce
1/2 cup melted butter
16-18 sandwich buns

Mix together and place in buns. Wrap in foil and heat for ten to fifteen minutes at 350 degrees.
Yield: 16-18 sandwiches

Val,.Ca (01:13:42) : Easy Chicken Caesar Wraps

romaine lettuce
parmesan cheese
chicken
Caesar salad dressing
large tortillas or wraps or pita bread

Combine all in the bread.
Use plenty of Caesar dressing as the bread mutes the taste some.

KellyWA (10:34:40) : Chicken Salad Wraps

4 flour tortillas (10 inch) -- warmed
2 cups deli chicken salad OR
seafood salad
8 slices tomato -- halved
8 slices American cheese--
cut into strips
8 lettuce leaves

1. Spread warm tortilla with 1/2 cup chicken salad; layer with 1/4
tomato, 1/4 cheese and 2 lettuce leaves.

2. Fold two opposite edges of tortilla toward center over filling.

Roll up open end of tortilla toward opposite edge. Repeat with
remaining tortillas. Makes 4 sandwiches.

KellyWA (10:32:05) : Tuna and Cheese Buns

1 can Tuna -- drained (6-1/2 oz.)
1/4 cup Cheddar cheese shredded
1/4 cup Mayonnaise
1 Hard boiled egg
2 tablespoons Onion -- chopped
2 tablespoons Stuffed green olives -- chopped (optional)
2 tablespoons Sweet pickle relish
2 Hamburger buns -- split

Combine all the ingredients, except the buns. Mix well. Spoon the mixture
into the buns and wrap each bun in a paper towel. Place iin the micro and
cook on HIGH for 1 to 2 min. or till the cheese has softened into the
mixture. The tuna can be made ahead of time and refrigerated. Just allow
some extra cooking time if the tuna is cold.

KellyWA (10:31:04) : TURKEY WALDORF SANDWICH

3/4 c Mayonnaise
1/3 c Chopped celery
1/3 c Chopped walnuts
1 ts Lemon juice
Lettuce
3/4 lb Sliced turkey
Apple slices

Combine mayonnaise, celery, walnuts, and lemon juice. Layer lettuce,
turkey, apple slices, and mayonnaise mixture between toased bread.

KellyWA (10:30:06) : Tastey Stuffed Rolls
Servings: 6

16 oz Cheddar; Sharp, Shredded
8 oz Green Olives; Stuffed, *
2 Green Bell Peppers; Md
12 French Rolls; Large
6 oz Tomato Sauce; *
1 Onion; Md.

* These are approximate sizes. Recipe called for 1 small jar of
stuffed olives and 1 can of tomato sauce. It should be to your
taste.
+++++++++++
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a meat grinder or food processor
and stuff back into the rolls. Place the tops back on the rolls and
secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees
F. for about 45 minutes. Serve Hot.

KellyWA (10:28:49) : Spiral-Wrapped Grilled Vegetable Tortilla Sandwiches

1/2 cup prepared mayonnaise
2 teaspoons white wine vinegar
1 garlic clove
1/4 cup packed basil leaves
salt and freshly ground black pepper
2 large flour tortillas
assortment of grilled thinly sliced -- i.e.
red bell -- vegetables -- peppers, zucchini --
eggplant
4 thin slices italian fontina -- (up to 6)

In a food processor or blender puree together the mayonnaise, vinegar,
garlic, and basil leaves until smooth. Season to taste with salt and
freshly ground pepper.

Place a tortilla on a flat surface and spread with basil mayonnaise.
Arrange 1 or 2 layers of the grilled vegetables over the tortilla.
Sprinkle with a 1/4 cup of the cheese. Tightly roll up the tortilla
and secure with a toothpick. Cut into 4 pieces. Repeat process for
remaining tortilla and vegetables.

Yield: 2 servings

KellyWA (10:26:58) : (I have not made this YET)

Potato Chip Sandwich

2 sl Of bread
Mayonnaise
Potato chips

Spread the mayo generously across the bread. Pile the potato chips on to one of the slices as high as you can. Then top it with the other slice and mash down until all the potato chips are crushed.

KellyWA (10:25:59) : Meatball Pita Sandwiches

1 1/2 pounds extra-lean ground beef
1/3 cup plain nonfat yogurt
1/3 cup finely chopped shallots -- (about 2 large)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 can tomato puree -- (15-ounce)
1 1/2 cups sliced mushrooms -- (about 4 ounces)
2/3 cup plain nonfat yogurt
2 teaspoons prepared horseradish
1 cup shredded lettuce
1 cup chopped tomato -- (about 1 large)
4 whole wheat pita breads -- (about 6 inches in
-- diameter), cut into
-- halves to form
-- pockets

Spray 12-inch skillet with nonstick cooking spray. Mix ground beef, 1/3 cup
yogurt, the shallots, parsley, salt and pepper. Shape into 24 meatballs, each
about 1-1/2 inches. Cook meatballs in skillet over medium heat about 5
minutes or until light brown on all sides. Stir in tomato puree and
mushrooms; turn meatballs to coat with sauce. Cook about 20 minutes, turning
occasionally, until meatballs are no longer pink in center. Remove meatballs
from skillet. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the
horseradish. Divide meatballs, lettuce, tomatoes and sauce among pita breads.
8 servings

KellyWA (10:21:23) : LUNCH-BOX "HANDWICHES"

1 pound Loaf frozen bread dough
Thawed
2 1/2 cups Fully cooked ham -- finely
Chopped
4 ounces Shredded Swiss cheese
1 Egg yolk
1 tablespoon Water

Allow dough to rise according to package directions.

Punch down; divide into 10 equal pieces.
Roll each piece into a 5"
circle. Place about 1/4 cup ham and 2 Tbsp. cheese on each circle; press
filling to flatten.

Mix egg yolk and water; brush on edges of circles.

Fold into semicircles and pinch edges to seal. Brush tops with egg yolk
mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15-20
minutes or until golden brown. Serve warm or cold. If desired, cool and
freeze.

Yields: 10 sandwiches From: "Taste of Home" Magazine

KellyWA (10:17:37) : Easy Turkey Sloppy Joes
Yield: 4 servings

1 1/2 lb ground turkey
1/2 c ketsup
1 md onion, diced
2 tb dijon mustard
1/2 ts seasoning salt
1/4 ts garlic powder
1 non stick spray
4 large hamburger rolls or -rolls of your choice

1. Either use a non-stick skillet or spray a skillet with non-stick
spray. Add ground turkey and onion, and cook until meat is no
longer pink.

2. Add other ingredients, and simmer until thickened to your
choosing.

3. Serve as you would sloppy joes, on split rolls.

KellyWA (10:16:10) : Fiesta Style Sloppy Joes
Recipe By : PILLSBURY
Serving Size : 5

1 Pillsbury Grands! Refrigerated Flaky
-- Biscuits
1 Pound ground beef
1 Small onion -- chopped
1 11 Ounces Ca Green Giant Mexicorn
1 Can condensed tomato soup
1/4 Cup water
1 1/4 Teaspoons chili powder
1/8 Teaspoon hot pepper sauce -- up to 1/4

Heat oven to 375 F. Bake biscuits as directed on can. Meanwhile, in large
skillet brown ground beef, bell pepper and onion; drain. Stir in remaining
ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or
until thoroughly heated. To serve, split warm biscuits; place 2 halves on
each plate. Spoon hot beef mixture over biscuit halves.

5 servings

KellyWA (10:14:49) : Elvis' Fried Peanut Butter Sandwich

2 sl White bread
2 tb Peanut butter
1/2 VERY ripe banana, mashed with fork
2 tb Butter or margarine

Spread the bread with the peanut butter and banana. Melt the butter
in a skillet on medium heat. Fry the sandwich, browning on both sides.

KellyWA (10:13:54) : French Toast Cheddar Sandwiches
Servings: 4

2 ea Eggs; Lg
1/3 c Milk Or Light Cream
1/2 ts Salt
8 ea White Bread; Slices
1 x Mustard; Prepared
4 ea Cheddar Cheese; Thick,Slices
3 tb Butter

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and
top each cheese slice with bread, butter side down. Heat the butter in
the skillet or on the griddle.
Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the
skillet or griddle. Cook over low heat until browned. Turn and brown the
other sides. Repeat for the remaining sandwiches and if necessary, add
more butter to the skillet or griddle to prevent sticking.

Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

KellyWA (10:12:33) : (Low Cal) Tortillas Rancheros
Serving Size : 2

3/4 cup tomatoes -- diced
1/2 cup red pepper -- diced
1/2 cup scallions -- chopped
2 tablespoons fresh coriander
1 lime
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
3/4 cup black beans
1 pinch red pepper flakes
1 1/2 cups lettuce -- shredded
2 tablespoons peanuts
2 flour tortillas

1. Combine tomatoes, red pepper, scallions, coriander and 2 tsp lime juice, lime zest, cumin, chili powder salt and red pepper flakes.

2. Stir in black beans and set aside.

3. Warm tortillas one at a time in a hot skillet.

4. Top with shredded lettuce, spoon on tomato mixture and sprinkle with
peanuts.

Notes: 315 calories

KellyWA (10:10:31) : Crab Sandwiches
Yield: 4 Servings

1 cn (6 oz) crab meat, drained
2 Ribs celery, finely chopped
4 Green onions (scallions,
-white and green parts),
-finely chopped
1/2 c Chopped mushrooms
1 ts Caraway seed
4 tb Mayonnaise
Salt and freshly ground
-black pepper to taste
4 sl Bread
8 sl Bacon, fried crisp and
-drained
1/2 c Grated Cheddar cheese

Combine the crab meat, celery, scallions, mushrooms, caraway, mayonnaise,
salt and pepper in a bowl and mix until thoroughly combined. Toast the
bread on one side under the broiler. Spread the crab mixture on the
untoasted side, top with the bacon and the Cheddar cheese, and heat under
the broiler until the cheese is melted.

KellyWA (10:09:48) : Chunky Tuna Salad Roll-Ups

1 6 ounce can tuna in water -- drained
1 medium stalk celery -- coarsely chopped (1/2 cup)
2 medium green onions -- sliced (1/4 cup)
1 small apple -- coarsely chopped (1/4 cup)
1/2 cup nonfat lemon-flavored yogurt
1/8 teaspoon coarsely ground pepper
4 fat-free flour tortillas (6 or 7 inches in
diameter)
Leaf lettuce
Thin slices red onion

Mix all ingredients except tortillas, lettuce and red onion. Layer
tortillas with lettuce and red onion. Fold up bottom third of each
tortilla; roll up tortilla to form cone shape with folded end at bottom.
Secure with toothpick. Spoon tuna mixture into center of each tortilla
cone.

KellyWA (10:07:56) : Mediterranean Wrap

3/4 cup chopped tomato
1 tablespoon diced red onion
1 tablespoon chopped fresh
cilantro
1 teaspoon lime juice
1/8 teaspoon salt
1 garlic clove, minced
1 cup hot cooked jasmine or
long-grain rice
2 tablespoons chopped fresh or
2 teaspoons dried basil
1 cup chopped red bell pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1/4 cup diced red onion
2 tablespoons balsamic vinegar
2 teaspoons olive oil
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) crumbled feta
cheese

Preheat broiler. Combine first 6 ingredients in a bowl, and set aside. Combine rice and basil; set aside.
Arrange bell pepper, zucchini, yellow squash, and 1/4 cup red onion in a single layer on a baking sheet. Broil for 12 minutes or until the vegetables are browned; spoon into a large bowl. Drizzle vinegar and oil over vegetables; toss to coat.
Warm tortillas according to package directions.
Spoon 1/4 cup of rice mixture down center of each tortilla. Top each with 1/2 cup roasted vegetables, 2 tablespoons tomato mixture, and 1 tablespoon cheese; roll up. Yield: 4 servings.

KellyWA (10:03:49) : Mexican "Wrap"

One 15 1/2-ounce can black beans, drained
1/2 cup chopped red bell pepper, seeds and ribs
discarded
1/2 cup chopped yellow bell pepper, seeds and
ribs discarded
3/4 cup cooked long grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tablespoon hot adobo marinade
1/2 teaspoon ground cumin
1/2 cup grated Monterey Jack cheese
Two 10- or 11-inch flour tortillas

FLAVORED TORTILLA SUGGESTION: chipotle,
whole wheat
Wraps
Heat the beans in a large saucepan over medium heat. Stir in the peppers, rice, cilantro, picante sauce, adobo marinade, and cumin; cook until warm, 2 to 3 minutes.

Divide the bean mixture among the tortillas, top with cheese, and wrap.

HOT ADOBO MARINADE

Hot Adobo Marinade is a blend of dried red chiles, water, salt, and sugar. It is used as a marinade or sauce that can be added to sauces, poured over prepared dishes,or used as a grilling sauce. It has a smoky-chile taste. Look for adobo marinade in grocery stores or where Hispanic products are sold. If you aren't able to find it, a canned enchilada sauce can be substituted. Enchilada sauces are thinner and less spicy but taste very similar.

KellyWA (09:59:46) : Chicken-Avocado Sandwich Wrap

1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
6 TYSON HOLLY FARMS Boneless,
Skinless Chicken Breasts
1 large green bell pepper,
quartered
1 large red bell pepper, quartered
1 large purple onion, cut into 3/4-inch-thick slices
2 large CALIFORNIA AVOCADOS, peeled
and sliced
Avocado Mayonnaise
8 (10-inch) flour tortillas

Avocado Mayonnaise
2 small CALIFORNIA AVOCADOS
1/2 cup mayonnaise
1 garlic clove, pressed
1 tablespoon lemon juice
2 tablespoons chopped
fresh basil

Whisk together first 6 ingredients
Place chicken in a heavy-duty
zip-top plastic bag; pour half of
vinegar mixture over chicken. Place
vegetables in a second plastic bag;
pour remaining vinegar over
vegetables. Seal bags, and chill at
least 1 hour, tossing occasionally.
Remove chicken and vegetables
from marinade, discarding marinade.
Grill chicken and vegetables,
covered with grill lid, over
medium-high heat (350 to 400 )
20 minutes, turning once. Remove
vegetables from grill when done.
Cool; cut chicken and vegetables
into strips.
Spread tortillas with about 2
tablespoons Avocado Mayonnaise.
Place chicken and vegetables on
tortillas; roll up. Cut in half
diagonally.
Makes 6 to 8 servings.

Avocado Mayonnaise Preparation:

Mash avocados in a small bowl; stir
in mayonnaise and remaining
ingredients. Cover and chill.
Makes about 1 1/2 cups.