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| | From:  Genie· (Original Message) | Sent: 8/23/2008 7:08 PM |
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:48 PM |
Croissants Supreme 4 croissants, split in half and toasted
Mayonnaise
Shredded iceberg lettuce or spinach
Italian sandwich dressing
1/4 pound sliced deli turkey
1/4 pound sliced deli ham
8 strips of bacon, cooked until crisp
1 large tomato, sliced
Salt and pepper
1/2 cup crumbled feta cheese
Spread insides of toasted croissants with mayonnaise. Top bottom half of croissants with shredded lettuce, then sprinkle with some of the sub dressing. Layer each sandwich with a slice of turkey and ham and two strips of bacon. Place a slice of tomato on top of bacon and season with salt and pepper. Sprinkle several tablespoons of crumbled feta over each tomato and top with the remaining croissant half. Slice in half and serve.
Makes 4 servings | |
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:52 PM |
Accordion Sandwich 1 1 pound loaf Italian or French bread
1/4 cup mayonnaise or salad dressing
1 tablespoon Italian salad dressing
1 tablespoon grated Parmesan cheese
5 ounces very thinly sliced chicken or turkey
1 2 1/2 ounce package very thinly sliced ham
6 ounces Monterey Jack or cheddar cheese slices
Preheat the oven to 375F. Cut bread into 16 slices, cutting to, but not through the bottom crust. In a small bowl stir together mayonnaise or salad dressing, Italian salad dressing and Parmesan. Tuck chicken or turkey, ham and cheese slices between every other bread slice. Place a well rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly. Place on a baking sheet. Bake loaf in the 375F oven about 15 minutes or until hot. Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 8/23/2008 8:01 PM |
Plum tomatoes are noted for their oval shape and full flavor. You may substitute any variety red tomato. Cobb Salad Sandwich 3 large avocados, peeled and sliced
1/4 cup lemon juice
6 soft white hoagie rolls, split
1 cup oil-and-vinegar dressing, divided
2 cups shredded romaine lettuce
1 cup fresh watercress (optional)
6 small green onions, sliced
1/2 cup crumbled blue cheese
1 cup (4 ounces) shredded sharp cheddar cheese
5 plum tomatoes, sliced
12 ounces roasted turkey or chicken breast slices
12 ounces thick smoked bacon slices, cooked - Toss together avocado and lemon juice; set aside.
- Brush cut sides of rolls with dressing, and place on a baking sheet; reserve remaining dressing.
- Bake rolls at 425*F (220*C) for 5 minutes or until lightly toasted.
- Toss together lettuce, watercress, if desired, green onions, and reserved dressing. Arrange mixture evenly on top halves of rolls; top evenly with blue cheese, Cheddar cheese, and tomato.
- Layer turkey, bacon, and avocado slices on bottom halves of rolls. Fold sandwiches.
Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 8/23/2008 8:01 PM |
Deli-Garden Sandwich Round - 1/2 cup spoonable salad dressing or mayonnaise
1/4 cup cucumber, seeded and finely chopped
1/2 teaspoon basil leaves, dried and crushed
1 loaf (1 1/2 pounds) round sourdough bread
6 slices each salami, American cheese and roasted turkey
6 rings each green and red bell pepper, red onion - Mix salad dressing, cucumber and basil; refrigerate.
- Cut slice from top of bread loaf; remove center, leaving 1/2-inch shell. (Discard removed bread.)
- Layer salami, green bell pepper, half of salad dressing mixture, cheese, onions, remaining salad dressing mixture, turkey and red bell pepper.
- Cover with top of bread loaf.
- Wrap in plastic wrap.
- Refrigerate 3 hours or overnight.
- Cut into six wedges to serve.
Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 8/23/2008 8:02 PM |
Monte Cristo Sandwiches 4 Tbsp. Butter, softened 8 Slices White Bread, divided 4 Oz. Thinly Sliced Cooked Turkey Breast 8 Slices Swiss Cheese 4 Eggs 4 Oz. Half and Half Cream 4 Tbsp. Strawberry Preserves Spread about 1 tsp. butter on each slice of bread. Arrange the ham, turkey, and cheese on top of butter on four slices of bread. Top with remaining bread, butter side down. In a shallow bowl, beat the eggs and cream. Dip both sides of the sandwiches, one at a time, in the egg mixture. In a large skillet, melt remaining butter over medium-high heat. Cook the sandwiches 8 to 10 minutes or until golden brown and cheese begins to melt, turning once. Cut each sandwich into 4 pieces. Serve with preserves. | | |
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Reply
| | | From: Genie· | Sent: 8/23/2008 8:02 PM |
Beef ‘N�?Cheese French Bread 1 Lb. Ground Beef ½ Cup Chopped Onion 1 8 Oz. Jar Salsa 1 Medium Green Pepper, chopped 2 2 ¼ Oz. Cans Sliced Ripe Olives, drained 1 tsp. Salt 1 tsp. Chili Powder 1 tsp. Minced Garlic ½ tsp. Ground Cumin 1 Lb. Loaf Unsliced French Bread 2 Cups Shredded Sharp Cheddar Cheese In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, green pepper, olives, salt, chili powder, garlic and cumin. Remove from heat. Cut bread in half lengthwise; place on a baking sheet. Spread meat mixture over cut sides; sprinkle with cheese. Bake at 450 degrees for 10 to 15 minutes or until cheese is melted. | |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:22 AM |
Cobb Sandwiches
1 egg, hard cooked
1 ripe avocado
1 TB lemon juice
1/2 tsp. salt
2 TB green onions, chopped
1 TB mayonnaise
4 sandwich rolls, split
2 oz. blue cheese, crumbled
8 slices cooked turkey breast
4 slices bacon, crisp cooked
4 slices Cheddar cheese
8 slices tomato
4 leaves iceberg lettuce
Peel and chop egg. Scoop avocado pulp into a bowl. Add lemon juice and salt,
mashing
avocado with a fork until smooth. Stir in the chopped egg, green onions and
mayonnaise.
Spread avocado mayonnaise on bottoms of rolls. Sprinkle with the blue cheese.
Press
down gently on blue cheese. Top with turkey, bacon, Cheddar, tomato and
lettuce.
Replace roll tops. Press down firmly to compact sandwich ingredients.
Cut each sandwich in half.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 10/18/2008 9:08 PM |
| Super-Stuffed Monte-Cristo Sandwiches
The grand daddy of all sandwiches..<WBR>. slices of bread stacked with
smoked bacon, turkey, ham, havarti cheese; dipped in batter and
griddled.
Ingredients:
8 slices center cut or apple wood smoked bacon
4 large eggs, beaten
Warm 1/4 cup half-and-half
1/4 teaspoon grated nutmeg or ground -- eyeball it
1/2 teaspoon coarse ground black pepper -- eyeball it
2 tablespoons butter
8 thick cut sliced whole-grain soft bread, white, or challah
1/2 cup brown mustard
1/2 cup whole berry cranberry sauce
1/2 pound sliced havarti cheese
1 pound sliced ham
1 pound sliced turkey breast
1 1/2 cups medium to dark amber maple syrup
Directions:
Heat a griddle pan or large skillet over medium high heat. Cook
bacon and remove to paper towels to drain, 5 minutes. Drain off fat.
Reheat griddle over medium heat. Make sandwiches in 2 batches. Beat
eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter
to the griddle or pan and melt. Turn 4 slices bread in batter, and
then add to griddle or pan. Turn bread after it browns, 2 to 3
minutes. Top 2 bread slices with mustard, the other 2 with cranberry
sauce. Add 2 slices of cheese and bacon on the cranberry covered
bread. Add ham, then turkey to the mustard covered bread. Use a
spatula to assemble 2 sandwiches and turn and press gently to set
sandwiches in place. Repeat to make 2 more sandwiches. Cut
sandwiches from corner to corner. Heat the syrup in microwave safe
container for 30 seconds. Drizzle
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