You are here: Seasoned Cooking » All Issues » October 1999 Issue » This Article » Page 1
 
October 1999 Issue
Sandwiches
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Recipe Links Page

A large categorized collection of food links, some kitchen humor and a collection of zipped recipes.

The Cooking Inn

This is an informative cooking site.

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...

Olive House

We supply the world with the finest in Olives, Oils, Gourmet Foods, Hot Stuff, Sweets, Gift Boxes and more!

ABest Kitchen Company

Commercial quality supplies for kitchens, bars, and restaurants at low prices.
When you're really in a rush, it's hard to beat a good sandwich. But that doesn't mean that you should pull up to the drive thru window at the local fast food joint. You can enjoy a healthy meal that's tasty and fast. The key is having the right things on hand and doing a little work in advance.

Because sandwiches are a regular part of my weekday lunches, I try to have a wide variety of ingredients on hand to make them interesting. Here are a few ideas:

  • Always have a variety of spreads and relishes available -- and don't be afraid to make your own.

  • Remember that iceberg lettuce is fine, but keep some other greens around to perk up your next sandwich. Basil, spinach and clover sprouts are all great choices.

  • Don't be afraid to experiment with some sweet additions such as jams or thinly sliced fruit. Add some raspberry preserves to a ham and cheese sandwich or sliced peaches to a roasted turkey club.

  • Fresh tomatoes, onions, pickles or cucumbers, olives and other veggies add taste and texture to sandwiches -- don't forget them!

The open-faced sandwich featured in this month's column gets its kick from a tangy spread that can be made ahead. In fact, I suggest you double the recipe for the spread and keep some extra on hand for your other sandwiches.

 

Open-Faced Smoked Turkey Sandwiches

  • 4 slices bread
  • 4 T. Everything Spread (see below)
  • 1 c. fresh basil leaves
  • 12 oz. smoked turkey, deli-sliced
  • 1/2 c. thinly sliced onion
  • 3 oz. sliced Monterey jack cheese
Spread each of the 4 slices of bread with 1 T. of the Everything Spread. Layer the basil leaves, turkey, onion and cheese on top of the slices of bread. Broil 3 inches from the heat for about 2 minutes or until the cheese melts. Serve immediately with your favorite salad and fresh green onions.
  • Yields: 4 servings
  • Preparation Time: 10 minutes
 

 

Everything Spread

  • 2 1/2 T. nonfat mayonnaise
  • 1 1/2 T. Dijon mustard
  • 1 1/2 tsp. balsamic vinegar
  • 1/2 tsp. minced garlic
Combine all ingredients in a small bowl. Mix well. Recipe can be multiplied. Store any unused spread tightly covered in the refrigerator for up to one week.
  • Yields: 4 servings (serving = 1 tablespoon)
  • Preparation Time: 5 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.