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and then we have : on open bread there is 1\ 1 slice brown bread; no butter.
Cheese sliced or wafer thin to cover ;
1 large piece lettuce.
Add some salt & pepper .
Sliced tomato to cover.
2\
on open rye bread - no butter - Some wafer thin slithers of salmon
[enough for your taste buds ].
then finally add some
Processed cheese in thin strips.
mayo can be added at this point .
Put in microwave for 30 secs.
for top layer of cheese to melt slightly .
then eat and enjoy. |
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open sammies 1 slice brown bread; no butter.
Cheese sliced or wafer thin to cover ;
1 large piece lettuce.
Add some salt & pepper .
Sliced tomato to cover.
on rye bread .
Some wafer thin slithers of salmon
[enough for your taste buds ].
then finally add some
Processed cheese in thin strips.
mayo can be drizzled over then .
Put in microwave for 30 secs.
for top layer of cheese to melt slightly .
then eat and enjoy. |
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Grilled Brie/Apple Appetizers
Servings: 20 pieces
Ingredients:
10 slices firm white bread, thinly sliced
3/4 lb. Brie cheese, very thinly sliced
2 lg. tart apples, peeled, quartered, cored, thinly sliced
2 tbsp. salted butter
Directions:
Place five bread slices on a clean surface.
Cover each slice with a single layer of the cheese,
trimming the cheese to fit the bread.
Cover the cheese with a single layer of apple slices
and another layer of the cheese.
Top with the remaining bread slices to form five
complete sandwiches.
Over low heat melt the butter in a large sauté pan
or on a griddle, in batches if necessary.
Using a small plate, lightly weight each sandwich down.
With the heat still on low, brown the sandwiches on
one side for about four minutes. Remove the weights
and carefully flip the sandwiches over; replace weights
and brown the sandwiches on the other side.
Watch carefully.
Transfer the sandwiches to a cutting board.
With a sharp knife, trim the crusts and cut each
sandwich into quarters. Serve immediately. |
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Devilish Eggs
6 ea Hard boiled eggs
2 T Mayonnaise
2 T mustard
1 T Louisiana hot sauce
1 T Pimentos, mashed
3 T Dill relish
1 x Salt, to taste slices of bread.
Cut the eggs in half. Remove yolk from white and set white aside*. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Serve on a bed of lettuce. on slices of bread .*leave the whites of the eggs for a different sandwich |
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DEVILED HAM SPREAD
1 1/2 cups minced cooked ham (about 6 ounces)
1/4 small habanero chili, or to taste, seeded and
minced (wear rubber gloves).
Worcestershire sauce to taste
2 to 3 tablespoons mayonnaise
In a bowl stir together ham, chili, Worcestershire sauce,
just enough mayonnaise to bind ingredients, and salt
and pepper to taste. Chill ham spread, covered,
overnight.use sparingly - childrens sammies . or usual covering for adults . use any variety of bread that you like . |
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Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread
Peel eggs and place into a medium bowl.
Slice eggs and then coarsely mash them with
the back of a fork. Add mayonnaise, salt, pepper,
and dill; stir until well blended.
NOTE: This mixture can be refrigerated, covered,
up to two days. Spread butter onto one side of each slice of bread.
Spread the buttered side of 10 slices of bread with
2 tablespoons egg mixture. Top with remaining slices
of bread, buttered side down.
Carefully cut the crusts from sandwich with a sharp
knife. Cut in half diagonally, then cut in half again.
Yields 10 whole sandwiches or 20 halves or 40 fourths. |
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Reuben sandwich -lowfat
2 slices rye bread
2 ounces lean turkey or chicken (such as Healthy Choice)
1 thin slice low-fat Swiss cheese (such as Alpine Lace)
1 tablespoon low-fat Thousand Island dressing
1/3 cup sauerkraut
Assemble sandwich and grill in a non-stick skillet
sprayed with cooking spray.
Makes 1 sandwich |
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Smoked Salmon Sandwiches on Pumpernickel A wonderful and tasty way to use smoked salmon.
The pumpernickel bread gives that
"little something special" to the sandwich.
1/4 cup mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dillweed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumperknickel bread
4 pieces smoked salmom
12 cucumber slices, sliced thin In a small bowl, combine mayonnaise, green onion,
dillweed, capers, horseradish, and pepper; set aside.
Spread butter thinly over pumpernickel bread slices;
spread mayonnaise mixture on each bread slice.
Divide salmon and cucumber slices evenly over
4 slices of bread; top with remaining bread slices.
Cut each sandwich in half diagonally. Transfer to
individual serving plate and serve.
Makes 4 sandwiches. |
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Goat Cheese & Watercress Tea Sandwich:
16 thin slices cinnamon-raisin bread, crusts trimmed
2 (5 1/2-ounce) logs soft fresh goat cheese
(such as Montrachet), room temperature
1/2 cup chopped watercress leaves
Salt to taste
5 tablespoons unsalted butter, softened
3/4 cup finely chopped toasted pecans*
Watercress sprigs (for garnish)
* To toast nuts, place in a shallow baking pan.
Bake at 350*F for 15 to 20 minutes or until nuts are
lightly browned, stirring occasionally. Cool.
Carefully cut the crusts from each slice of bread
with a sharp knife. In a medium-size bowl, mix fresh goat cheese and
chopped watercress; season with salt.
Spread mixture evenly over 8 bread slices.
Top with remaining bread.
Cut the sandwiches in half diagonally and then
cut in half again. Roll cut edges of each sandwiches
in the softened butter.
Place pecans on plate. Dip buttered edges of
sandwiches into pecans, gently pressing the pecans
into the butter.
Arrange sandwiches on platter. Garnish with
watercress sprigs.
NOTE: Can be made 8 hours ahead. Cover sandwiches
tightly and refrigerate.
Yields 8 whole sandwiches or 16 halves or 32 fourths |
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Toasted Curried Chicken Sandwich
1 c. cooked white meat, chopped
1/2 c. celery, diced
1/4 c. onion, diced
1/2 c. salted peanuts, chopped
1/2 c. mayonnaise or salad dressing
3/4 tsp. curry powder
1 Tbsp. lemon juice
8 slices Italian bread, buttered
In a bowl, mix the chicken, celery, onion, peanuts,
mayonnaise (or salad dressing), curry powder, and
lemon juice. Spread chicken mixture on the toast.
Place on broiler rack and place under broiler.
Broil for 3 minutes or until hot.
Makes 8 servings.
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cucumber sandwiches
1/2 seedless cucumber, peeled and very thinly sliced
(about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed,
spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread
Salt to taste
Place cucumber slices between layers of paper towels
to remove excess moisture.
In a small bowl, combine mint, butter, and cream
cheese; spread on one side of each slice of bread.
Lay cucumber slices onto the buttered side of 8 slices
of bread. Sprinkle with salt. Top with the remaining
slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with
a sharp knife. Cut the sandwiches in half diagonally
and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths. |
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pineapple -egg & chives sandwiches 8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh chives 1/2 cup crushed pineapple 6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread
Peel eggs and place into a medium bowl.
Slice eggs and then coarsely mash them with
the back of a fork. Add mayonnaise, salt, pepper,
pineapple and chives; stir until well blended.
smooth on to buttered bread , join the layers of bread together and slice in triangles |
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Ham and Egg sandwiches 12 slices of buttered bread, 6 slices of thin ham 2 eggs mashed and seasoned ; dollop of mayo good french grain mustard Butter the bread with mustard , add the ham slices to 1/2 the buttered bread, Mix the eggs with mayo and add to other buttered bread .join together and cut in diagonals; removing the crusts . |
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Autumn Vegetable Sandwich
Yield: 2 servings
2 slices of panini bread, toasted
1 tbsp. horseradish
1 tsp. dijon mustard
1 baby beet, roasted and sliced
few leaves of arugula
1 slice of red onion
2 slices fresh mozzarella
Spread the horseradish onto one of the slices of toast. Spread the mustard onto the other piece of toast.
Arrange the beets, onions and mozzarella onto one of the pieces of toast. Top with some arugula and the other piece of toast.
Serve with a cup of potato-leek soup. |
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CHEF SALAD SANDWICH
Ingredients
4 slices fresh dark rye bread
2 tsp. butter
Iceberg or leaf lettuce
1/2 c. Thousand Island dressing
1 (3 oz.) pkgs. water-sliced cooked ham
1 (3 oz.) pkg. water-sliced smoked turkey
4 oz. sliced Swiss cheese
2 hard cooked eggs
8 black olives, pitted
8 red cherry tomatoes
4 sweet gherkins
6 slices crisp, cooked bacon
4 slices dark rye bread, toasted, buttered
Preparation
Butter the untoasted bread. Place it on each of four serving plates.
Top each slice with lettuce.
Spread 2 tablespoons of dressing over lettuce.
Divide the ham and turkey into four portions each. Arrange on top of each
serving. Top with cheese, cut into julienne sticks.
Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomatoes, halved, and 1 sweet gherkin, halved.
Top with bacon. Add more dressing or pass dressing in a small bowl.
Surround with toasted rye bread, cut into quarters.
4 servings. |
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