SANDWICH WITH MEAT/SEAFOOD
Broiled Chicken and Olive Sandwiches
2 c. chicken, cooked, skinless, chopped
3/4 c. black olives, pitted, wedge cut
1/2 c. low fat mayonnaise and extra for spreading on bread
1/2 c. (2 oz.) Cheddar cheese, shredded
1/4. c. white onion, chopped
1/4. c. green pepper, chopped
dash of tabasco
2 eggs, whites only, stiffly beaten
8 pumpernickel bread slices, toasted
In large bowl, combine chicken, olives, mayonnaise, cheese, onion, green
pepper and Tabasco sauce. Mix well. Fold in egg whites. Spread mayonnaise
on each bread slice. Top 4 slices with chicken mixture. Broil until cheese
melts, about 5 minutes. Place last 4 slices of bread on top. Serves 4.
My Hero Sandwich
1 French or Italian bread, about 7 to 8 inches long
1 T. plus 2 t. extra virgin olive oil
8 tender arugula leaves
1 ripe plum tomato, sliced thin
1 T. Balsamic vinegar
3 slices Mozzarella, about 1/8 inch thick
4 whole fresh basil leaves
2 thin slices or 2 oz. Prosciutto di Parma
4 thin slices or 1 oz. Genoa salami
with 2 t. of oil. Toss arugula in a bowl with vinegar and remaining oil. Layer
the bottom of bread with basil, prosciutto, salami, tomatoes, mozzarella,
arugula leaves with vinegar. Cover with top half of bread. Serves 1 whole
or cut in 1/2 to serve 2.
Nutritional information for 1 serving: 900 cal, 67 g carb, 43 g pro, 50 g fat,
90 mg chol.
Rich Little Po' Boy
3 small ripe tomatoes, halved, ends and core removed
1 loaf Italian bread, about 12 inches long
1/4 c. low fat mayonnaise
1/4 pound roast beef, rare, sliced thin
4 thin slices ripe Brie cheese
4 to 6 lettuce leaves, rinsed, patted dry
Cut bread in half lengthwise and scoop out some of the insides. Place on serving plate. Spread mayonnaise on bread. Place meat, cheese, tomatoes
and lettuce on bread. Serves 1 or cut in half to serve 2.
heat for 15 minutes. Serves 12.
on bread. Top with another slice of bread. Serves 8 to 12.
with salami, provolone and mortadella, then top with remaining Olive Salad.
Nutritional information for 2 servings: 580 cal, 35 g carb, 25 g pro, 38 g fat,
80 mg chol.
Easy Chicken Salad Sandwich
1 can Swanson Chunk White Chicken
1/4 c. celery, sliced thin or medium
3 T. low fat mayonnaise
1/4 t. lemon juice
2 long rolls, about 6 inches each
lettuce leaves
In medium bowl, combine all ingredients, except rolls. Cover and chill.
When ready to serve: cut rolls in half horizontally. On bottom halves of rolls,
arrange lettuce leaves. Top each with chicken salad mixture and top with top
half of rolls. Cut sandwiches diagonally in half and place on serving plates.
Serves 2.
Hazel's Great Ham Sandwiches
1/2 pound chip chop ham lunchmeat, cut into strips
1/2 pound sharp Cheddar cheese
1/3 c. white onion, chopped
1/2 c. green olives, stuffed with pimento, drained, halved
2 hard boiled eggs, whites only
1/2 c. chili sauce
3 T. low fat mayonnaise
12 hamburger buns
Preheat oven to 400 degrees. in large bowl, mix first 7 ingredients. Spoon
onto buns. Wrap buns in aluminum foil. Place on shallow baking pan and
Sandwich Loafer
3/4 c. Wish-Bone Sour Cream & Italian Herbs Dressing
2 c. cooked chicken, shredded
1 small tomato, chopped
3 slices bacon, crisp-cooked, crumbled
1 round loaf (about 16 oz.) pumpernickel or rye bread, unsliced
lettuce leaves
In medium bowl, combine dressing, chicken and tomato. Chill at least 3
hours for flavors to develop. When ready to serve: Stir in bacon. Cut bread,
but not completely through, into 12 slices. Fill first slice and then every other
slice with chicken mixture and a lettuce leaf. To serve: Cut between unfilled
slices to form sandwiches. Serves 6.
Ham Sandwiches with Barbecue Sauce
1 c. Westbrae unsweetened catsup
1 c. water
1 large onion, diced
4 T. fructose
2 T. cider vinegar
1 pound ham, shredded
16 to 24 slices of bread
In medium pot, add first 5 ingredients. Bring to a simmer over medium
heat. Reduce heat to low and cover. Simmer for 30 minutes, stirring several
times. Add shredded ham to sauce. Stir and heat through. Place 1 slice of
bread on serving plates. Using slotted spoon, place ham coasted with sauce
Muffuletta Sandwich
Olive Salad:
1 c. pitted green olives, diced
1 c. pitted black olives, diced
1 T. tiny capers, diced
1/3 c. roasted red bell pepper, diced about 1/4 inch
1/4 c celery with leaves, diced about 1/4 inch
2 T. flat leaf parsley, chopped
2 T. garlic, finely minced
2 T. red wine vinegar
2 T. extra virgin olive oil
Sandwich:
1 round peasant bread, about 7 inches in diameter, 5 inches high, cut in half
with most of insides pulled out
4 oz. genoa salami, thinly sliced
4 oz. Mortadella, Italian cured sausage, thinly sliced
4 oz. provolone cheese, thinly sliced
Prepare olive salad ahead of time. Combine all salad ingredients in large
bowl. Cover and refrigerate 4 hours or longer. When ready to assemble
sandwiches: Place half of the olive spread on bottom portion of bread. Layer
Cover with top of bread. Press down. Cover sandwich in plastic wrap. Place
in refrigerator for 1 hour. Remove plastic wrap and slice into 6 sections,
with serrated knife, then wrap them individually for the road. Serves 6.
with serrated knife, then wrap them individually for the road. Serves 6.
Nutritional information per serving: 460 cal, 33 g carb, 17 g pro, 28 g fat, 45
mg chol.
Turkey Meatball Grinder
2 pounds ground turkey
1 white onion, minced
1 T. garlic, minced
1 t. dried basil or 1 T. fresh
1 t. dried oregano or 1 T. fresh
1 t. fennel seeds
2 eggs, whites only
2 T. extra virgin olive oil
3 c. tomato sauce
8 French rolls, 5 inches long, 3 inches wide, with the insides pulled out
To prepare the meatballs: In a large bowl, combine all the ingredients,
except
bread. Form into 24 meatballs, about 1 1/2 inches in diameter. In
a large skillet,
over medium-high heat, add the oil and heat. Add the
meatballs. Cook for about
15 minutes, turning occasionally, until browned
and cooked through. Add more
oil if needed. Remove the meatballs to a
plate covered with paper towels and
allow to drain. Using more paper
towels, wipe the excess oil out of skillet. Add the
tomato sauce and heat
over medium-high heat for a few minutes. Add meatballs
and spoon sauce
over meatballs. Cover and simmer on low heat for 15 minutes.
To serve:
Using several spoonfuls of sauce, coat the inside of each bread roll. Add
3 meatballs to each bread roll. Serve with any remaining sauce on the
side for
dipping. Serves 8.
SANDWICH WITHOUT MEAT/SEAFOOD
Hot Zebra Sandwiches
1 8 oz. package Mozzarella cheese, shredded
1 1/2 c. sharp Cheddar cheese, shredded
1 3 oz. package package Philadelphia cream cheese
1/4 c. Parmesan cheese, grated
1 4 oz. can green chillies, drained, chopped
1 8 oz. loaf rye bread
1 8 oz. loaf pumpernickel bread
1/4 c. unsalted butter
2 T. Parmesan cheese, grated
1/4 t. garlic, chopped
2 14 inch long metal skewers
lettuce and hot cherry peppers for garnish, if desired
Preheat oven to 350 degrees. Spray baking sheet with no-stick cooking
spray. Combine Mozzarella, Cheddar, cream cheese and 1/4 c. Parmesan
cheese in food processor until thoroughly mixed. Remove from food processor
and stir in green chillies. Spread cheese evenly on rye bread slices and top
with pumpernickel bread slices. Thread sandwiches onto skewers. Place on
baking sheet. Melt butter and stir in Parmesan cheese and garlic. Drizzle over
zebra loaves. Bake 15 to 18 minutes or until cheese is hot and begins to
melt. Place lettuce leaves on serving platter. Remove sandwiches from
skewers and place on serving platter. Place hot cherry peppers around the
edges of platter. Makes about 36 sandwiches.