[ Home ] [ Recipes ] [ Shirley's collected recipes ]
Sandwiches

1.  Grilled cheese options

Source:  Carole Sugarman, The Washington Post

1. Smoked mozzarella with grilled portobello mushrooms, caramelized onions, sun-dried tomato
spread and fresh basil on sesame semolina bread
- Bistro Bistro restaurants

2. Goat cheese, roasted red peppers and arugula on olive bread
- Laura Chenel, Sonoma CA

3. Swiss cheese, wilted cucumbers and crisp bacon on wheat bread
- Lee Bailey's The Way I Cook

4. Fresh mozzarella with pesto and prosciutto on olive bread.
- Paula Lamber,t Dallas

5. Gorgonzola, cheddar, fresh turkey breast and red peppers on focaccia
- The Mudd House, Washington DC

6. Sharp cheddar, grilled portobello mushrooms, zucchini and onions on whole-wheat bread.
- Washington DC

2.  Sandwiches for appetizers or light lunches

Note: An easy, healthy, classy way to serve an appetizer or lunch with a salad Open-faced sandwiches are better for the first. The second is better as double-or triple decker sandwich quarters.

Santa Barbara Sandwiches

For the sandwich:

pumpernickel or rye bread, cocktail slices, if available
Monterey Jack cheese slices
mustard spread
alfalfa sprouts or fine shredded lettuce
tomato slices
crisp bacon
avocado slices

For the mustard spread:

1/2 cp low-fat Miracle Whip or mock mayonnaise
1/4 cp green onion slices
1 T mustard
chile powder to taste

Smoked Salmon with Red onion relish

12 slices thin Danish-style pumpernickel bread (each about 4" x 4" x 1/4")
6 oz thinly sliced smoked salmon
1 cp red onion, finely chopped
1 T sugar
1 T rice vinegar

4 oz cream cheese, room temperature
3 T chives, chopped
2 T creme fraiche * or sour cream
1 T fresh dill, chopped, or 1 t dill weed
1 T drained caper, if available

1. Mix onions with sugar and vinegar and set aside.
2. Mix next 5 ingredients.
3. Make double- or triple-deckers, spreading onion mixture first and topping with salmon or
shrimp.
4. Cut in quarters.

*  Tolerates higher temperatures than sour cream when cooking before it curdles--not a consideration in this case.  Martha Stewart adds buttermilk or sour cream to heavy cream and lets it sit at room temperature for 6-8 hours.  Joy of Cooking cookbook adds 1 teaspoon of buttermilk to 1 cup of whipping cream, heats to 85 and lets stand at room temperature (between 60 - 85) till thickened.

3.  Peter Christian's Sandwiches

Note: Serve with Boursin Cheese Dressing

Cheese, Tomato and Sprouts
Boursin cheese
fresh spinach
sliced tomatoes
Swiss cheese
sprouts
1. Layer on in order of above with bread of your choice.
2. Top with another slice of bread spread with Boursin cheese.
3. Heat to melt cheese in microwave or hot oven.

Turkey or Ham

Boursin cheese
fresh spinach
sliced turkey or ham
sliced tomatoes
Same as above, but can be served cold.

 
Gourmet Tuna Melt
Boursin cheese
fresh spinach
tuna salad
Swiss cheese.
1. Layer in order of above with bread of your choice.
2. Place under broiler to melt the cheese.


Flying Saucer
Boursin cheese
sliced roast beef
sliced tomatoes
crisp bacon
Swiss cheese
1. On bottom half of a hard roll, layer in order the above ingredients.
2. Spread Boursin cheese on top half of roll and cover sandwich.
3. Serve cold or heat in microwave or hot oven.