Sandwiches

[Kitchen Witch]

Sandwiches can be so filling! They've come a long way throughout the years and now can be complete meals with everything you can put on a sandwich! There is no limit to the types of breads or rolls that are used, any kind of meat or deli meat can be used, any veggies, any pickles or relishes and any sauces!

Sandwiches can be made ahead and heated in a skillet or the oven; or you can eat them cold - it's your preference.They can be made any size - from tea/appetizer size to the 6-footers I have made for parties! I have made many of my "Don Corleone" sandwiches on 6-foot sub rolls that I had to special order. For those that may be new to the forum, the recipe for "Kitchen Witch's Don Corleone" is posted in the WHAT'S FOR DINNER thread.

Here are a few sandwich recipes and I hope you share some of your favorites with us all!

KW



Quick Tuna Burgers - Hot from the oven!
This is a nice change from the "regular" tuna salad recipe and from start to finish - 15 minutes! You just may want to double this recipe!


6 ounce can tuna in oil, drained
1 cup celery, diced
1 tablespoon onion, minced
1/2 cup colby cheese, grated
1/2 cup sweet pickle relish
1/2 cup mayonnaise

Preheat oven to 325 degrees.

Mix all ingredients together and spoon into hamburger buns. Bake for 10 minutes.



Sausage Sandwich for One
Need more - increase the ingredients!


1 tomato
10 small mushrooms
1 onion
1 green bell pepper
butter pat
French roll
1 link sausage

Slice tomato into wedge shaped pieces. Do the same to the onions. Slice the mushrooms. Slice the bell pepper.

Sauté all of these in a small frying pan. Minimal oil should be needed, although you can use the grease from the sausage. Let simmer until slightly cooked. You'll know when the vegetables start melding together and when the mushrooms begin to slightly dissolve.

Grill sausage on a barbecue or in a frying pan until it cooked hotdog (approx. 5-10 minutes)

Serve link and desired amount of vegetables on a warmed French role. Add a pat of butter to the roll and dijon mustard for extra flavor.




Oven-Baked "Reuben"


1 loaf frozen bread dough, thawed and risen or homemade bread ready to bake after rising
1/3 c italian cheese salad dressing - lite can be used if preferred
1/2 lb thinly sliced turkey pastrami, pastrami, cooked ham, deli corned beef
6 slices swiss cheese
2 c sauerkraut, drained
1 egg white, beaten
2 tbsp caraway seeds

Spray board or counter with non-stick cooking spray. Roll dough into a 12x18 inch rectangle. With a clean ruler, gently mark a 4 inch space down the center. Then mark dough into 2-inch strips horizontally. Pour dressing down the center of dough. Spread layer of pastrami, then slices of swiss cheese. Top with sauerkraut. Make cuts on side from fill to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under. Support braid with both hands and place on baking sheet sprayed with non-stick cooking spray. Brush braid with egg white and sprinkle with caraway seeds. Bake at 350 degrees 30-35 minutes or until browned. Cool slightly and slice to serve.



Why not enjoy a Caesar Salad Sandwich??

Cut a piece of French crusty bread horizontally and pull out some of the bread to form a concave ?bowl.? This will allow the salad to sit better on the bread and keep it from falling out with each bite. Drizzle the bread with a bit of olive oil. In a bowl, combine Romaine lettuce, caesar salad dressing, parmigiano-reggiano cheese and some grilled chicken (the chicken is optional). Put this mixture on your crusty bread and enjoy!

[Kitchen Witch]

Have you ever tried a grilled portobello sandwich?
On some crusty bread that is cut on the diagonal, spread some regular or flavored mayonnaise (like pesto or dijon) and top with a grilled portobello cap and some fresh Swiss cheese. If desired, add sliced tomato, onion and lettuce.



You must try a Cuban Sandwich! Here's an easy recipe for one:
Slice a loaf of Cuban or French bread into two horizontal pieces. Spread some regular yellow mustard on both halves and top with thinly sliced baked ham, thinly sliced roasted pork (a great use for leftover pork!), slices of pickle and pepperoncini and thinly sliced Swiss cheese. Place the sandwich on a hot grill or griddle and place either a heavy cast iron skillet or a brick wrapped with foil on top so that it weighs the sandwich down to about a half or a quarter of its original size. Grill the sandwich approximately three minutes on each side. A George Forman grill can be used for this.



The next time you have a BLT try this:
Toast some rye bread and spread with mayonnaise or dijon mustard. Top with crispy bacon, sliced avocado, crisp Romaine lettuce and thinly sliced tomatoes.



Did you cook too many veggies? Leftover zucchini, eggplant, onion, bell peppers, etc? Re-heat in skillet with some herbs and serve on warm toasted rolls for a veggie sandwich.



For a lighter taste I like to peel cucumbers and scoop the seeds out, chop finely, add a pinch of salt and some cream cheese and enjoy on a toasted bagel, bagel chips, party rye, etc. This can also be served as an appetizer.



Cut a loaf of French or Italian bread and spread with a flavored mayo or a pesto mayo; spread with various cheeses - Swiss, gruyere, provolone and cheddar and toast at 350*. If preferred - toast the bread with the mayo and add the cheeses after the bread is toasted.



Make your own pizza sandwich!
Horizontally slice French or Italian bread; very lightly butter the inside of both halves, spread with your favorite sauce or just canned tomato sauce (add desired herbs if you do), top with any cheeses, meats, mushrooms, anchovies, peppers - you name it - and bake at 350* until lightly toasted and heated through.



Just like making the pizza sandwich - except top buttered bread halves with Swiss or Monterey Jack and deli ham slices; add drained pineapple if desired and bake until done.

[Kitchen Witch]

Remember those great sandwiches that were served at the five-and-dime counters? The five-and-dimes are now long gone but we still remember enjoying those on our lunch hour. I think just about everyone who worked downtown ate at the five-and-dime at least 3 times each week!

There was the classic BLT and the Turkey BLT - loved those triple-decker sandwiches, served with potato chips and crispy dills.

Of course there was the classic burger, cheeseburger and patty melt with fries and pickles; meatloaf sandwiches served with mashed potatoes; classic grilled cheese and you could have tomato slices on that - also served with either a bowl of tomato soup or a side of potato chips.

They always had hot turkey and beef sandwiches served on rolls, kimmelwecks or bread and served with french fries. And of course the hotdogs ans sausages that were always spinning on the racks.

Just before the five-and-dimes closed they started to introduce the classic "hoagie" sandwich - assorted cold cuts, cheese, lettuce, tomato and mayo. Those were served cold - they didn't bother toasting the rolls - and they were such a big hit.

[Kitchen Witch]

Sandwiches can be made on any type of breads, rolls, croissants, bagels, English muffins, etc.

Besides the classic mayo or flavored mayonnaise, cream cheese makes a wonderful spread. Add chopped olives and/or chives to add flavor to the cream cheese. Try some roasted peppers or other flavorful treat as a sandwich topper.

Making a sandwich for lunch and you don't want it soggy? You can lightly butter your bread/roll with butter from one end to the other to prevent this or instead of spreading your mayo on the roll - place it between your meat and cheese instead of on the bread.

Wrap your favorite sandwich in a tortilla!

Remember - if you are going to heat a sandwich at work in the microwave - do NOT put mayo on the sandwich until AFTER you have heated the sandwich. Mayo and microwaves do not get along!

[Kitchen Witch]

Bleu Bacon on Rye

1 8 ounce package cream cheese, softened
1/2 cup crumbled blue cheese
1/2 cup crisp-cooked bacon
1/4 cup Italian salad dressing
8 slices rye bread


Combine cream cheese, blue cheese, bacon and 2 tablespoons Italian dressing. Spread cheese mixture evenly onto 4 bread slices; top with remaining bread. Brush sandwiches on both sides with remaining Italian dressing. Grill sandwiches in non-stick skillet over medium heat until golden brown on both sides and filling is melted.



Caesar Subs with Ham and Turkey


sliced smoked peppered turkey
sliced Danish ham
1/2 cup sliced peperoncini, drained
2 medium tomatoes, thinly sliced
7 romaine lettuce leaves
1/4 cup Caesar mustard
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese


1. Split French bread in half horizontally. Toast bread lightly under the broiler, cut-sides up, or in a toaster oven.
2. Meanwhile, slice tomatoes. Combine spread ingredients in a medium bowl.
3. Spread mixture evenly over cut sides of bread. Place peppers, turkey and ham slices on bottom bread halves. Top with tomato slices and lettuce leaves.
4. Place bread tops on sandwiches; cut each sandwich in halves or thirds, to make 4 or 6 servings.


Turkey Tortilla Sub
Optional: Substitute the mustard with a salsa mayonnaise. To make salsa mayonnaise, blend 1/4 cup salsa with 1/4 cup mayonnaise.


2 soft taco size flour tortillas
1 Tbsp. mustard
3/4 cup romaine lettuce
12 slices fat free smoked deli thin turkey (4 oz.)
1 medium tomato sliced
1/2 cup mozzarella (2 oz.) cheese, shredded
1 Tbsp. basil chopped
freshly ground pepper to taste


Spread each tortilla with 1/2 tablespoon mustard. Arrange half of the romaine leaves and six slices of turkey on each tortilla.

Top each sandwich with half of a sliced tomato, 1/4 cup mozzarella shreds and fresh basil leaves. Season with freshly ground black pepper to taste.

Fold the bottom 2 inches of the tortilla onto sandwich filling; roll up from side to side and slice in half before serving.

[Kitchen Witch]

Skillet-Fried Pizza Sandwiches

For each serving you will need:

2 slices bread - any type will do - try a nice 7-grain bread
1/2 tsp. dried oregano leaves, crushed or a pinch of dried
plum tomatoes, thinly sliced
mozzarella cheese, cut up or thin sliced
fresh basil leaves, thinly shredded or a pinch of dried

1. Spray bread with vegetable cooking spray and sprinkle with oregano.
2. Heat 10" nonstick skillet 1 min. Add bread, oregano-side down, and cook until browned. Turn over.
3. Top with tomatoes and cheese. Cover and heat until cheese softens. Sprinkle with basil. Serves 1



Leftover Chicken Sandwiches with Basil & Peppers

4 slices bread - any type
4 tsp. creamy Dijon mustard
6 oz. thinly sliced rotisserie or roast chicken
2 roasted red peppers, cut into strips
Fresh basil leaves or a pinch of dried


1. Spread bread with mustard.


2. Top 2 slices bread with chicken, red pepper, basil and remaining bread. Serves 2.



A family favorite:

Heat good crusty Italian bread or other artisan bread in oven until nice and toasted and hot. Slice open and drizzle olive oil and sprinkle with garlic powder or fresh minced garlic and grated parmesan cheese. Layer roasted red peppers and top with 2 slices of provolone cheese.



Herbed Cream Cheese Bagel - Deli-Style

Take 2 ounces of softened cream cheese and mix in 1/4 teaspoon of garlic powder, 1/4 teaspoon of sweet basil and 1 teaspoon of dried onion flakes and a dash of oregano. Mix well then spread over toasted bagel and top with thinly sliced tomato.



Hot Mexican Wrap

Take warmed flour tortilla and spread lightly with refried beans then top with freshly chopped tomatoes and shredded pepper jack cheese and a teaspoon of sour cream. Roll tightly and enjoy.



Cream Cheese Jalapeño Spread

Take 3 ounces of softened cream cheese, one seeded jalapeño pepper, 2 teaspoons of salsa, 2 tablespoons of freshly chopped tomato and mix well. Spread over flat cracker bread and sprinkle with shredded cheddar cheese.



Creamy Caesar Sandwich

Toast 2 slices of multi-grain bread and spread each slice with Creamy Caesar salad dressing then sprinkle with grated parmesan cheese. Layer thinly sliced tomato and lettuce leaves and 2 slices of baby swiss cheese. Cut sandwich in half and serve.



Greek Style Sandwich

Heat good crusty Italian bread or other artisan bread in oven until nice and toasted and hot. Slice open and drizzle with Italian dressing and layer thinly sliced tomato, chopped black olives, lettuce and lightly sprinkle crumbled feta cheese.



Crunchy Muenster Mustard

Toast 2 slices sourdough or potato bread. Spread with honey mustard and layer with muenster cheese mixed greens and diced beets from jar or can. Cut sandwich in half and serve.



Melted Mozzarella

Take 2 slices it Italian bread and layer with shredded or sliced Mozzarella cheese. Toast in oven then sprinkle freshly chopped tomato and lightly spoon on 1 tablespoon of tomato sauce and sprinkle with grated parmesan cheese. Cut sandwich in half and serve with small bowl of salad greens sprinkled with Italian dressing.








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[Kitchen Witch]

Got turkey??

Taste what happens when turkey gets topped with a lot of imagination.


Mexican Guacamole Melt
Delicious turkey and fresh avocado combine with cheese and salsa to form an unforgettable Mexican sandwich experience.



Caponata Sandwich
French bread, fine cheeses, turkey, and caponata work beautifully together.



Nicoise Sandwich
Create an elegant sandwich featuring turkey and olives accompanied by a cool combination of salad ingredients.



Smoked Turkey with Apple Butter on Raisin Toast
Serve turkey and apple butter on raisin toast to delight the senses.



Turkey, Avocado and Cheddar Sandwich
Few things satisfy like avocado and turkey.



California Pita Sandwich
Fill a pita pocket with turkey and fresh veggies.



Turkey and Cucumber Finger Sandwiches with Mint Mayonnaise
Sophisticated and delicious, this turkey and cucumber sandwich beckons with a whisper of mint.



Triple Decker Turkey Monte Cristo
Turkey takes the hearty Monte Cristo sandwich to new heights.



Mesa Turkey Sandwich
Spices and turkey work magic with avocado, onion, lettuce and sourdough bread.



Turkey Breast with Tapenade on French Bread
Turkey, tapenade and French bread are a handsome sandwich trio.



Smoked Turkey Breast with Roasted Peppers and Onions
Bring back memories of a summer day at the ballpark with this roasted pepper, onion, and smoked turkey breast sandwich.



Turkey Reuben
For a healthy twist, replace pastrami with turkey for a new kind of Reuben.



Turkey and Artichoke Sandwiches on Whole Wheat Rolls
Artichoke and cream cheese combine with turkey slices and create a sandwich fit for a king or queen.



Thai Turkey Wrap with Peanut Sauce
Wrap turkey in a tortilla along with an Asian vegetable slaw and topped with a peanut sauce.



Smoked Turkey Roll -Ups
Pita bread encases a blend of smoked turkey with a tangy dressing and jalapeno jack cheese.



Caribbean Jerk Turkey Sandwich
Couscous, ginger and red pepper add an interesting twist to a tangy sandwich topped with fresh mango.



Greek Turkey Sandwich
Use a warm pita round filled with with sour cream, tomato, cucumber, turkey and Feta cheese.



Southern Style
Heap turkey and barbecue sauce on a toasted Kaiser roll.

[Kitchen Witch]

Italian Sausage Bombers

Fry Italian sausage links (sweet, mild or hot - your choice) in a bit of olive oil with sliced onions and sliced redd and green bell pepper, salt, pepper, parsley and garlic. Serve on crusty Italian rolls.




Polish Sausage Bombers

Fry polish sausage (smoked or fresh) in a bit of olive oil; when done smother with rinsed and drained sauerkraut, salt, pepper and some caraway. Serve on hoagie rolls.



Meatball Bombers

Meatballs smothered in spaghetti sauce and topped with mozzarella served on hoagies or French bread.



Friday Night Bombers

Breaded or battered fish fillets served on toasted hoagie rolls or kaisers, with a slice of cheese, tartar sauce and shredded lettuce.



CLASSIC TURKEY SALAD SANDWICH

1 1/2 cups turkey, chopped
2 large hard-boiled eggs, chopped
1/4 cup mayonnaise or whipped dressing
1 stalk celery, chopped
1/4 cup onion, minced (try red onion)
1 1/2 tbsp. lemon pepper seasoning
1 dash paprika
12 slices thin white or rye bread

Combine all ingredients in a bowl, mix well and spread on sandwich bread. Makes 6 sandwiches.



FRUITY SANDWICHES
A healthy, flavorful dessert or snack.

1 can of pineapple crushed bits, drained
1 - 1 1/2 cups seedless green and/or red grapes, washed and quartered
1 cup nonfat sour cream
1 lime - zest
2 limes - juice only
2 teaspoons rum extract (or the real thing!)
2 teaspoons honey (or substitute with 4 teaspoons sugar)

Combine sour cream, lime zest, lime juice, rum extract and honey. Blend well then, add pineapple bits and quartered grapes. This is great served on Hawaiian sweet bread or your favorite toasted pound cake, angel food slice or breakfast bread!



YOU-PICK SANDWICH

3 (6oz) cans of crabmeat or substitute with meat of your choice
1/3 cup sliced onion
? cup mayonnaise or Miracle Whip
6 Tablespoons grated Parmesan cheese
1 Tablespoon Worcestershire sauce
? teaspoon garlic powder
? teaspoon Tabasco, optional
1 loaf sandwich bread, thin-sliced
6 Tablespoons butter or margarine

Mix the above ingredients together in a medium mixing bowl. Blend until a well-balanced spread and adjust to taste.

Trim all of the crusts from the bread slices. Then, using a rolling pin, roll each slice until very thin. Spread 1 tablespoon of the mixture over the thinned out slice and roll up - like a jellyroll. Brush with butter. Bake at 425 degrees Fahrenheit on a greased baking sheet set at about 1 inch apart for 12 minutes until lightly browned. Cool, then cut into bite-size portions and serve. You may want to arrange on a platter and offer dipping sauces such as salsa; cocktail sauce and/or tartar sauce.

[Kitchen Witch]

Just Another Coney

COOKING THE DOG

Cook 1 package all beef "Deli" or "N.Y Deli" hot dogs in (Optional) 1/2 cup beer and 3 cups water or just water. Add 1/4 teaspoon Caraway Seeds and 2 crushed cloves of fresh garlic. Bring to a boil and immediately set to lowest heat. Simmer for about 20 minutes.

Use fresh, soft buns or lightly toasted buns prepared under a broiler or face down in a fry pan. Using STEAMED poppy seed buns and Vienna Beef hot dogs is traditionally the "Chicago" coney style.


SPECIAL CONEY SAUCE

1/2 lb. ground chuck
3 boiled, all-beef hot dogs, ground (some recipes use ground beef heart here)
1 cup ketchup
1 and 1/2 cups water
1/4 cup dill pickle relish
1 tablespoon instant minced onion
1/2 teaspoon mustard powder
1 tablespoon chili powder
3 tablespoons A&W Root Beer
1/2 teaspoon Salt
1/8 teaspoon cayenne pepper or red pepper flakes
1 tablespoon green olives, ground
1 teaspoon ground allspice
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cinnamon
4 teaspoons ground cumin

In a medium saucepan, fry ground meat, crumbling with a fork, until no longer pink. Add the ketchup, water, relish, onion, mustard, chili powder, ground hot dogs, Root Beer, salt, cayenne pepper, green olives, allspice, worcestershire, garlic powder, cinnamon and cumin. Stir well to blend, then stir occasionally while simmering for about 20-25 minutes. Thin with water if needed. Serves 12-14


OTHER CONEY TOPPINGS:

Grated Mild Cheddar Cheese
Chopped Sweet Onion
Sauerkraut (Rinsed)
Ketchup
Mustard


SPECIAL CONEY ONIONS

3 very large onions, sliced
2-3 cloves garlic, minced
2 tbsp olive oil
Salt & Pepper
1 cup of marinara sauce
2-3 tbsp paprika

Saute onions in olive oil. Add salt and pepper.
When onions are translucent, about 7 minutes, add marinara sauce and stir in the paprika. Simmer on medium-low for at least 20 minutes.

[Kitchen Witch]

All-American Ham & Cheese Sandwich

Ham & Cheese Sandwich
Here's a classic recipe - you may prefer to replace the mayonnaise with mustard.
2 slices bread (white, wheat, sourdough, etc.)
1 tbsp. mayonnaise (optional - add herbs)
1 lettuce leaf
4 slices deli-style shaved ham (smoked or brown sugar)
1 slice cheese (American, Swiss, cheddar, etc.)
2 thin tomato slices

Spread one of the bread slices with mayonnaise. Top with lettuce, ham, cheese, tomatoes and cover with remaining bread slice.



Panini Ham and Cheese
Dont' be afraid to experiment with this one! This one is heated so you need a little more condiment to protect the integrity of your bread. But, you can also use heavier flavors in your cheese, the herbs for the mayo and your other fillings.

2 slices of wheat or rye bread, thick cut
1 tbsp butter or margarine
1 tbsp mayonnaise spiked with red pepper flakes and yellow bell pepper mince
2 very thin onion slices
4 slices deli-style shave ham (smoked)
1 slice cheese (gruyere, edam, sharp cheddar, etc., go for the gusto)
3 thin slices of roma tomato or avocado (or both!)

Spread each of the bread slices on one side with your "spiked" mayonnaise. Build your fillings and layer the onion, ham, cheese tomato and/or avocado. Close your sandwich.
Spread each of the outside surfaces of the bread lightly with butter or margarine. Place on hot panini grill and press for 2 minutes or until cheese is just melting. Place on a plate and sprinkle the sandwich top with coarse ground black pepper.




For bacon lovers -

Bacon is a heavy-handed meat with a depth of flavor and high salt content. Used sparingly, its saltiness will highlight and enhance the buttery flavors of avocado, shrimp or crab meat. Thick slices of bacon paired with healthy slices of grilled portabello mushroom makes for a meaty sandwich set to satisfy the most hungry man. Condiments follow suit in that the classic bacon, lettuce, and tomato sandwich needs only mayonnaise with, perhaps a dash of lemon juice or even a tiny morsel of horseradish for zing. Alternately, the heavier bacon, cheese, and bell pepper sandwich warrants a brash, bold, spicy mustard to sort out all the flavors. Bread choices, should either be toasted or very coarse, hearty breads. To support the bacon's structure, to support the weight of the fillings and to survive the eating of the sandwich, you will need to use your favorite densely structured bread, tortilla or pita. Ryes, wheats, pumpernickel and thick, flour tortillas seem to work best with bacon.

Try dressing your next bacon sandwich with sun-dried tomatoes; a few chopped chipotle peppers or some shredded fennel (anise) for a different flavor combination. Bacon is also an excellent cooking partner for meats and/or dishes that require a little extra fat and flavor. Wrap a lean piece of beef (such as filet mignon), chicken (breast) or ostrich in a slice of bacon before saute. The moisture and flavor from the bacon lends a beautiful, smoky essence to lean meats. As always, your creativity is the only thing that limits a bacon sandwich recipe.

[Kitchen Witch]

Welsh Rarebit (Rabbit)

· 2 to 4 slices of bread
· 1? cups of grated cheddar or Cheshire cheese (8.5oz)
· ? onion, grated
· 2 tablespoons of milk or beer
· 30 grams / 1 oz of butter
· 1 teaspoon of English mustard
· Pepper

Toast the slices of bread lightly and set aside.
Grate 1? cups of cheese and ? onion. Saute the onion in a small saucepan then, slowly add the cheese and milk to melt together gently. Next, add the mustard and pepper. Stir continuously to keep the mixture from separating.
Arrange the toast on a baking sheet for grilling and spread with butter. When cheese mixture is thick and smooth, pour over each piece of toast and grill until golden brown.



SAVORY WELSH RAREBIT

4 slices bread (hearty grain or rye)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
? onion, grated
1/2 cup heavy lager, ale or beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar

In a medium saucepan over low heat, melt the butter and whisk in the flour. Continue to cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in onion, mustard, Worcestershire sauce, salt, and pepper until consistency is smooth. Add beer and whisk to combine. Pour in cream and whisk until all ingredients are well combined. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Pour over toast and grill until golden brown.

You can also add herbs to taste and/or a few drops of hot sauce to the mixture before grilling for an extra flavor kick.


There are a number of rarebit varieties:

Add sliced tomato or grilled bacon as an alternative topping.
The Buck rarebit is a Welsh rarebit with a poached egg on top.
The Irish rarebit is topped with onion, vinegar, herbs and sweet pickles (traditionally gherkins).
The Yorkshire rarebit is topped with both bacon and a poached egg.

Other variations include: the American rarebit, which is topped with beaten egg white and the English rarebit that infuses the toast with red wine before adding the melted cheeses. A dish called Scotch rarebit also exists, although this comes close to traditional English cheese on toast but requires a particular Dunlop variety of cheeses. The King Rarebit is a normal Welsh Rarebit with a fried egg on top.

OR: ADD 2 CANS OF CRABMEAT AND A BEAUTIFUL, RICH CHEESY DIP IS BORN!



Chicken Salad

Cooked Chicken Breasts, cubed
Dijon mayonnaise or Dijon sour cream
Red or Green Grapes, halved
Pine nuts or almonds
Cheddar cheese, crumbled
Celery, chopped
White Onion, chopped
Salt and Pepper, to taste

Curry, to taste (optional)
Bread and Butter Pickles, chopped (optional)
Calamata Olives, chopped (optional)
Bacon, fried crisp and chopped (optional)
Exchange the grapes with chopped golden raisins (optional) - especially great with the curry!

Cut cooked chicken into bite-size pieces. Mix in mayonnaise or sour cream. Salt and pepper to taste. Add red grapes, nuts, cheese and celery. Mix gently to distribute mayo or sour cream evenly throughout. Taste and add onions based on preference.

Serving suggestion: Try serving inside hollowed-out Kaiser rolls or onion rolls.



Turkey Dinner Wrap

On a medium, flour tortilla set slices of turkey, spread two teaspoons of your favorite dressing (a.k.a. stuffing) and a light touch of cranberry jelly. Wrap and enjoy this abbreviated turkey dinner!



Chicken Soup Sandwich

Cube cooked chicken and combine with steamed, cubed carrots and celery. Add crushed chow mein noodles and toss with chicken broth. Serve inside a warmed pita.



Vegetable Soup Sandwich

Cube steamed carrots, celery and onion. Mix with tomato sauce and serve inside a warmed pita.



Roast Beef Dinner Wrap

Combine mashed potatoes with cubed carrots, green peas and chopped roast or pork. Top with gravy and wrap for a single portion of this popular home-cooked meal!

[Kitchen Witch]

Open-Face Avocado & Prawn Sandwich

3/4 lb peeled, boiled shrimp or prawns
1 (8 oz) pkg cream cheese, warmed to room temperature
1/4 cup lemon juice
1 tbsp mayonnaise
1/2 tsp Ms. Dash lemon-pepper seasoning
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco or your favorite hot sauce
8 oz sweet tomato ketchup
3oz prepared horseradish
8 oz shredded Monterey Jack or Sharp Cheddar Cheese
3 green onions, chopped
2 medium avocados, sliced thin
1/2 cup chopped red, yellow or orange bell pepper (OPTIONAL)

Chop half of the cooked shrimp then, set aside.

Beat warmed cream cheese until light and fluffy. Add lemon juice, mayonnaise, lemon-pepper seasoning, Worcestershire sauce, and Tabasco. Beat until smooth.

Spread mixture onto one half of a french roll. Cover them all with plastic wrap and chill 30 minutes.

Mix ketchup and prepared horseradish to make a homemade cocktail sauce. Remove the bread from the refrigerator and uncover. Spread the homemade cocktail sauce evenly over the previous cream cheese mixture on each bread half.

The next layer for each sandwich is chopped shrimp. Next, a layer of thin avocado slices. Then, a heavy sprinkle of shredded cheese. Next, the chopped green onions. Finally, top with remaining ingredients (bell pepper) and other items you've chosen. For instance, chopped black or green olives; chopped pickled cabbage or cold, cooked, spicy black beans.

Top each bread half with a layer of the whole, cooked shrimp. Cover and chill again thoroughly.

Serve as soon as possible with sides of tartar sauce and/or more homemade cocktail sauce.

If you prefer serving your open-faced seafood delights warm - you can set them on the oven shelf at BROIL just before serving. Let them sit under the broiler for about two minutes to melt cheeses.



Palmito Salad and Ceviche Recipe

2 -14 oz cans of hearts of palm (palmito)
4 -5 lettuce leaves
8oz fresh lime juice
Salt, to taste
fresh ground black pepper, to taste
1 large vine ripened tomato, chopped
1 red, yellow or orange sweet pepper, chopped
1 cup mayonnaise, optional
Top with ceviche (see recipe below)
Toasted bread (small) loaf or flatbread

Cut the heart of palm into small bite-sized cubes and pile on lettuce lined bread slices. Sparingly, squeeze lime juice over each sandwich. Add a tiny dash of salt and fresh pepper. Mayonnaise is usually used rather sparingly in Central America - so, feel free to eliminate the mayo and up the lime juice and salt and pepper.


Ceviche
1 lb firm white fish. Medium shrimp can be substituted for fish.
1 small onion
1 clove garlic
4 or 5 sprigs of cilantro
1 small (?", 2 cm) hot chili, base it on the heat you and your guests can handle
about 8 limes, squeezed or 1 cup of processed lime juice
salt, and pepper to taste

Cut fish into cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Mix all of the ingredients and refrigerate tightly covered for at least 3 hours, better is overnight. Serve alone with corn tortillas, tortilla chips, or crackers. Serve on top of palmito salad on a warm, crusty bread roll.

This ceviche sits beautifully on the prepared palmito and should be served on a crunchy, (warm) French bread roll or potato roll. As always, keep it cooling in the refrigerator until you are ready to serve and add a new ingredient or two based upon your own preferences.

[Kitchen Witch]

Veggie Pita Pocket

Take a pita pocket bread and load it up with fresh spring veggies for a quick, powerful, healthy snack!! Add tomatoes, chopped green onions, a bit of feta cheese, chopped calamata olives, fresh basil and try some chopped fennel (some stores sell as anise) or radicchio for crunch! Top these with your favorite salad dressing or light olive oil and a dash of red wine vinegar and toss!



Memphis-style Barbecue Sandwich

Try serving a barbecue sandwich - Memphis Style!
Pulled or (cleaver) chopped pork that has been slow-cooked and a thousand times basted (with a touch of the crunchy skin included) topped with sweet, finely chopped cabbage coleslaw and served on an inexpensive (best dollar store find) hamburger bun. An optional splash of hot sauce or the "hot" version of the barbecue basting sauce to taste.



Provencal Veggie Wraps
Take those tortillas you have lying around and leftover from your last Mexican Fiesta night - or Cinco de Mayo celebration. Lay the tortilla (or a lavash) flat on a plate or clean surface. Spread some light cream cheese that you have seasoned with some fresh or dried herbs (rosemary, tarragon, thyme or basil). Then, make it a "provencal" wrap by adding chopped calamata olives, watercress or mesclun mix, grated carrots and fresh grape or strawberry tomatoes. Meat is optional - try strips of prosciutto or smoked ham.




Continental Chicken Sandwich
Take a warm, yeasty ciabatta and layer swiss cheese, crispy Romaine lettuce, heirloom or roma tomato slices, carmelized vidalia onions, sauteed crimini mushrooms, your favorite spicy mustard and a teaspoon of pico de gallo with a moist and tender chicken breast! Cradle this sandwich in your panini grill or on a hot cast iron skillet and press with another heated skillet just long enough to melt the cheese and get some color on the ciabatta.



TEQUILA LIME CHICKEN BREASTS

1/2 cup tequila gold
1 c. freshly squeezed lime juice (5-6 limes - Key limes will rock this!)
1/2 c. freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno (or lesser hot) pepper
1 tablespoon minced fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole or 6 split chicken breasts, bone out and skin on

Combine tequila, lime juice, orange juice, chili powder, hot pepper, garlic, salt, and black pepper in a large bowl. Add chicken, refrigerate for 6 to 8 hours or overnight.

Remove chicken from marinade, sprinkle well with salt and pepper, then cook them skin-side down for about 5 minutes, until nicely browned.

Turn chicken and cook for another 10 minutes, until completely cooked through. Remove to a plate. Cover tightly and allow to rest for 5 minutes. Serve warm or at room temperature.


Here?s a great cream sauce to go over the chicken breasts and a side of your favorite pasta:

TEQUILA LIME CREAM SAUCE
1/2 cup lime juice (key lime here too, if you can)
1/2 cup tequila gold
1/4 cup white cooking wine
1 1/2 cups plus 2 tablespoons cream
1 shallot, finely minced
3 garlic cloves, minced or pressed
3 tablespoons butter
1 teaspoon arrowroot or cornstarch
4 green onions, finely chopped
4 diced Roma tomatoes
12 ounces fettuccini pasta

Combine garlic and shallots with tequila, lime juice and cooking wine. Cook over medium heat in a skillet until reduced to about 1/4 cup. Add cream and cook until reduced by half. (Strain out garlic and shallot if desired.) Return sauce to medium heat and whisk in the butter.

Mix arrowroot or cornstarch with 1 tablespoon water in a separate bowl until smooth, then whisk into sauce to thicken it. Taste and season to your preference.

Cook your pasta as directed and drain. Add green onions and tomatoes to hot pasta and mix well. Serve portions onto the plate next to your tequila chicken breasts then, add a generous portion of sauce on top. Garnish with a chiffonade of parsley, basil or cilantro.

You can also try this recipe with salmon or shrimp!!

[Kitchen Witch]

Brown Sandwich
A baking dish sandwich - some call them "brown" sandwiches.

START WITH:
roasted turkey breast, thinly sliced (a lean meat works best here)
toasted white bread
tomato, sliced
bacon, cooked and drained AND

Sauce (homemade):
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup cheese, grated (your choice - cheddar or swiss work nicely)
salt and white pepper to taste

Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season with salt and pepper to your taste. Simmer for 30 minutes until very thick.

-OR-

Sauce (pre-made): Your favorite gravy or sauce straight from the jar that sits in your grocer's aisle.

PREPARATION:
Very lightly coat an oven safe dish with oil. Begin by placing toast then, stack on the turkey slices and tomatoes. If you've chosen a pre-made sauce, stack some cheese over the turkey and tomatoes BEFORE you layer on the sauce. Cover well with sauce. Bake at about 400 degrees Fahrenheit for about 10 minutes. Top with crumbled bacon and serve!



Lamb Burgers with Bacon & Cheese

1 lb. ground lamb
1 onion, finely chopped
2 tsp. fresh rosemary, chopped
? cup tomato paste
4 slices bacon
4 slices cheese
4 hamburger buns (your choice)
2 tbl. Dijon mustard
1 medium carrot, finely shredded
1 cup lettuce, finely shredded

Blend lamb, onion, rosemary and tomato paste in a medium bowl. Divide mixture into four equal parts and shape into flat burgers.

Wrap a bacon slice around each burger and secure with a toothpick.

Place on a cold, lightly-greased broiler pan. Broil four inches away from the heat for approx. three minutes on each side or until cooked through. Remove from heat and place a slice of cheese on top of each burger. Remove toothpicks.

Split burger buns in half and grill on each side until lightly browned. Spread base of buns with mustard and top burgers with carrot and lettuce. Place top of bun on top and serve. Makes 4 burgers.




Oriental Chicken Sandwich

2 romaine leaves or watercress
1/2 cup chicken, cooked & chopped
1 tblspn hoisin sauce
1 tablespoon lemon juice
1/4 cup canned crushed unsweetened pineapple, drained
1/4 teaspoon ground ginger
1/2 cup chopped celery
1/2 teaspoon onion powder
1/3 cup canned chopped water chestnuts, drained
1/4 teaspoon dry mustard
1/3 cup chopped red bell pepper
1 cup alfalfa sprouts, chopped
1/4 cup creamy peanut butter
2 tblspns teriyaki sauce
1 green onion, chopped
1 tblspn chopped mandarin orange slices
1 tspn shallot, chopped (or garlic)
1 tspn toasted sesame seeds
1 tspn soy sauce
1 dash each of red pepper flakes and garlic powder
1 large pita pocket bread, cut in half and opened to form pockets

In a small bowl, toss chicken with hoisin sauce and mix well. Combine all remaining ingredients except for pita bread and lettuce. Cover and refrigerate for about one hour. Line each pocket half with one leaf of lettuce. Divide mixture in half, fill pockets and serve.

This also works really well as a salad. Add several more leaves of romaine lettuce, chopped into bite-sized segments. Cut the pita pocket bread into four triangles and fry til crispy. Then, crumble over the top of the remaining (mixed) ingredients or use 1 can of dry chow mein noodles instead. Here's a great dressing to top your salad.

In a pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/4 cup vegetable oil and shake to mix well. Now, season to your own taste and heat preferences. I like it hot - so, I had 1 teaspoon red pepper flakes and 1/4 cup finely chopped pickled jalapenos or asian peppers. Shake again to mix well and distribute frugally over your salad.

[Kitchen Witch]

Hot Dijon Turkey Sandwich

OPTION 1:

4 slices of bread (your choice)
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives
1/2 teaspoon dried oregano
ground black pepper to taste
2 or 3 red, yellow or orange bell pepper slices
1/2 pound turkey, sliced
1/4 pound Swiss cheese, sliced

Preheat oven to 350F. In a small bowl, combine mayonnaise, mustard, chives, oregano, and pepper. Mix well. Lay bread on a cookie sheet and spread each slice with herbed mayonnaise mixture. Divide turkey into four equal amounts and place on bread slices. Top with bell pepper slices and cheese. Bake 10 to 13 minutes or until cheese is bubbling and browned. Serve hot. Makes 4 servings.


OPTION 2:

TEQUILA-LIME MARINADE
1/4 cup tequila gold
1/2 c. freshly squeezed lime juice (5-6 limes - Key limes will rock this!)
1/4 c. freshly squeezed orange juice (2 oranges)
1/2 tablespoon chili powder
1/2 tablespoon minced fresh jalapeno (or lesser hot) pepper
1 tablespoon minced fresh garlic
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1lb - 1.5lbs cooked turkey meat

Combine tequila, lime juice, orange juice, chili powder, hot pepper, garlic, salt, and black pepper in a large bowl. Add turkey and toss well. Refrigerate for one hour. Remove from refrigerator and let drain in a colander. Keep refrigerated until ready to serve. This tastes great when it is heated up for just three minutes in a preheated skillet.

Here?s a great cream sauce to go over the turkey meat (or shrimp or salmon)

1/2 cup lime juice (ke