|
Cool Weather Sandwiches
By Arleen M. Kaptur
 Fall lunch menus herald a heartier fare, especially with the
"lunch bag" lunches returning in full force. Here are a few suggestions for some
great "wiches" that might make "brown bagging" a pleasure and lunch a meal in
itself!
Royal Ham
Sandwiches:
1 submarine roll, 3-4 thin slices fully cooked ham
(deli), 4 slices mozzarella cheese, 1 tomato, thinly sliced, 4 sprigs fresh
parsley, chopped finely, 4 fresh basil leaves, chopped 1 tbs. Italian or Caesar
salad dressing.
Split roll enough to open, but not cut through.
Layer ingredients. Wrap in plastic wrap. When lunch time comes, unwrap sandwich
and place on paper plate. Microwave until cheese is melted and entire sandwich
is warm. Fold top of roll over and enjoy. Include a bag of your favorite chips,
a fruit
salad, and a brownie.
Bistro Steak
Sandwich:
1/2 lb. fresh mushrooms, sliced thinly
2
onions, sliced thinly
1 green pepper, sliced
2 tbs. butter
1 lb.
thinly sliced cooked roast beef
6 hard-rolls, split
6 slices (8 ozs.)
mozzarella cheese
4 beef bouillon cubes
2 cups water
In a pan, saute mushrooms, onions, and green pepper
in butter until tender. Divide beef among rolls. Top with vegetables and cheese;
replace roll tops. Wrap in plastic wrap.In small pan, heat bouillon and water
until cubes are dissolved. Place in small luncheon plastic container. In
microwave, heat until cheese melts and sandwich is hot. Heat "dip" in microwave
and use as a great dipping sauce for your beef sandwich.
Deli Reuben
Sandwich:
4 slices rye bread
8 sliced corned beef
(deli)
2 tbs. spicy brown mustard
1 cup sauerkraut, drained, rinsed, and
drained again
4 slices (1 ozs. each) Swiss cheese
Spread bread with mustard. Top with corned beef,
sauerkraut, dressing and cheese. Wrap in plastic wrap securely.
Microwave
until sandwich is warm and cheese has melted. A dill pickle makes this sandwich
a delight.
A Grand Fish
Sandwich:
1 serving (6 ozs.) of flaked crab meat, drained
1 cup shredded Muenster cheese (4 ozs.)
4 tbs. chopped green onions
2 tbs. mayonnaise
1 tsp. Worcestershire sauce
2 hard rolls or deli
rolls
Combine crabmeat, cheese, green onions, mayonnaise,
and Worcestershire sauce in bowl and blend well. Season with pepper to taste.
Place in plastic carry container. Wrap deli rolls in plastic wrap. At lunch
time, mound on the fish mixture onto the split deli rolls. Microwave until warm
and cheese in mixture has melted. Pack a small green salad and your favorite
cookie.
"Cold" Sandwiches:
Place 3-4 slices of bologna, or salami on dark rye or whole-wheat bread, with 1
tsp. prepared horseradish, or 2 tsp.mayonnaise. Include a dill pickle.
Chicken Salad -
Mix 1/4 cup chopped cooked chicken with 1 tbs. finely
chopped celery, 1/2 hard-cooked egg, chopped, 2 tbs. mayonnaise, salt, and
freshly ground pepper. Spread the mixture between two slices fresh white bread.
Include separately crisp lettuce leaves or watercress.
Oh, the wonder of
Autumn, especially with mealtime ideas and recipes. Summer's lighter ideas are
set aside until next year and appetites are returning!
ENJOY!
|
