Saturday, July 01, 2006

Summer Cooking 101 Part IV, Sandwiches

There is no meal more life-saving and versatile on a hot day than a sandwich. The fillings options and bread types available are innumerable and there isn't anyone I know who doesn't have a favorite.

Many times we will load the blender or food processor with meats and cheeses that we like and blend away creating a sandwich spread that can be held in the refrigerator and used by almost anyone to make a quick bite. We try to think outside the box a little and make non-traditional sandwiches like cream cheese and pb with a fruit. We even do this with hot dogs adding things like salsa and shredded cheese.

Other times we make Dagwood-esque towers or simple roll-ups from flat breads.

Here are a few ideas to get you started. This list could go on to infinity and if you have a very favorite sandwich, let me know!

Breads can include:

  • pitas
  • whole wheat
  • white
  • rye
  • pumpernickel
  • rolls (French, Portuguese, hoagie, Kaiser etc)
  • bagels
  • tortillas
  • rice cakes
  • focaccia bread
  • ciabatta bread

Meats or Fillings can include:

  • lunchmeats (too many to list! Turkey, chicken, beef, ham, salami etc.)
  • leftover meatloaf
  • grilled chicken
  • cream cheese
  • egg salad
  • tuna salad
  • veggies
  • hard cheeses
  • spreads
  • hummus
  • tofu
  • bacon
  • peanut butter
  • jams, jellies and preserves

Veggies and fruits can include:

  • lettuces (bibb, romaine, spinach etc.)
  • tomatoes (try plum tomatoes on a sandwich)
  • radishes
  • onions
  • avocado
  • sprouts
  • zucchini
  • cucumber
  • fresh herbs
  • bananas
  • apples
  • strawberries
  • pears (as in grilled pear and Gouda-yum!)
  • pineapple

Condiments can include:

  • olives
  • pickles
  • peppers (green, red, sweet, hot etc.)
  • salad dressings (Ranch, Italian, Thousand Island, Bleu Cheese etc.)
  • cole slaw
  • mustards like grainy, honey or Dijon
  • ketchup
  • mayo
  • salsa


Hawaiian Ham Spread

1 1/2 cups cooked ground ham (food processor or blender works well)
1 (8-ounce) can crushed pineapple, well drained
1 t brown sugar
1/8 t ground cloves
2 1/2 T mayonnaise

Combine first 5 ingredients and stir well.

Smoked Salmon Spread

8 oz cream cheese-softened
3 T heavy cream
5 oz smoked salmon-minced
1 T minced fresh chives or green onions
Fresh lemon juice
ground cayenne pepper
ground black pepper

Combine cream cheese and heavy cream in a bowl and whip with an electric
mixer or a wire whip until light and fluffy. Stir in the smoked salmon,
chives and add lemon juice, cayenne and black pepper to taste. Serve on
bagels, other breads or as a dip for raw veges. Serve at room

Olive Sandwich Spread

2 pkg. (3 oz. each) cream cheese-softened
1/2 c mayonnaise
1/2 c chopped green olives
1/2 c chopped pecans-or other nut or even sunflower seeds
1 T olive juice

In a small bowl, combine all ingredients. Spread on
crackers or bread. Yield: 1 1/2 cups.

Grilled Honey-Mustard Chicken Sandwiches
4 Servings

1/4 c Dijon mustard
2 tb Honey
1 ts Dried oregano leaves
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1 ts Water
4 ea Boneless, skinless chicken-breast halves (appx 1 lb)
4 ea Whole-grain sandwich buns,
8 ea Thin slices tomato
Leaf lettuce

Mix mustard, honey, oregano, garlic powder, red pepper and water, brush
on chicken.

Cover and grill chicken 4 to 6 inches from medium coals 15 to 20
minutes, brushing with mustard mixture and turning occasionally,
until juice is no longer pink when centers of thickest pieces are

Discard any remaining mustard mixture.
Serve chicken on buns with tomato and lettuce.

Source: Betty Crockers New Chicken Recipes

Anne's Sweet and Savory Tuna Sandwiches

6 Kaiser rolls
2-6 1/2 oz cans tuna
6 slices cheese any type
to taste:
chopped black olives
sliced sweet and sour peppers
Spanish olives with pimiento
sliced tomato
Italian dressing

Split rolls and hollow out to within 1/2" of edges.
Drain tuna and flake. Place one slice of cheese on
bottom half of each roll. Top with tuna, olives,
peppers, tomato and drizzle with dressing. Place tops on
and wrap each tightly in plastic wrap. Refrigerate for
1 hr but not more than 12 (rolls will get soggy).
Unwrap and let stand at room temperature for 1/2 hour
before serving.

Makes 6 sandwiches

Cobb Salad Sandwich

1 piece flat peasant bread or one large flour tortilla
grilled, sliced chicken breast
2 slices bacon cooked crisp
1/2 tomato-diced
1/2 avocado-thinly sliced
romaine lettuce-chopped
iceberg lettuce-chopped
4 thin slices red onion
2 T bleu cheese dressing

Layer ingredients in the middle of bread or tortilla.
Roll tightly and slice on bias. Makes one large

And, last but not least, if you can stomach it:

Dagwood Bumstead Sandwich
1 servings

3 lg Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti
- Cold and gooey
1 lb Bacon (cooked?)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives

Arrange the ingredients between two slices of bread.
Serves one.
From: King Features Syndicate

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