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August receipes
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Friday, 31 August 2007
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August theme~~Quick and Easy Sandwiches
Grilled Turkey (or Corned Beef) Reubens
PREP TIME 5 Min
COOK TIME 5 Min
READY IN 10 Min
INGREDIENTS
4 slices rye bread
2 tablespoons extra-virgin olive oil
4 teaspoons mayonnaise
4 teaspoons hot chicken wing sauce (can use thousand island dressing)
2 slices Swiss cheese
1/2 cup sauerkraut
8 slices deli turkey (or deli corn beef)
DIRECTIONS
Preheat a large skillet over medium heat.
Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice. Top two of the slices of bread with a slice of Swiss cheese and 1/4 cup of sauerkraut. Arrange the turkey on the other two slices of bread. Bring the two halves together.
Fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.
Muffuletta Sandwich
INGREDIENTS
1 (1 pound) loaf fresh Italian bread
1/3 cup olive oil
1/3 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/2 pound provolone cheese, sliced
1/4 pound mozzarella cheese, sliced
DIRECTIONS
Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
Helpful hints for August
1.When packing a sandwich with lettuce or tomatoes, be sure to keep the veggies in a separate container. This prevents bread from becoming soggy by lunchtime.
2. Keep sandwiches in plastic containers so they don't get crushed.
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