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Sandwiches for the summer

June 19, 2013
By ESTHER MCCOY - Food editor (emccoy@heraldstaronline.com) , The Herald-Star

Sandwiches are a big part of the summer menu. They are favorites with teens, youngsters, adults and for school lunches at some time during the week.

Sandwiches can consist of sliced or chipped meats, poultry, cheeses, vegetables, tuna fish, cooked eggs, peanut butter and jelly and even fruit, such as bananas and strawberry flavored cream cheese spread.

And even the bread can vary from whole wheat, rye, seven grain, white, Italian, French, croissants, tortillas, taco shells, pita pockets, Hawaiian buns and different wheat or white flour buns.

Article Photos

A SWEETER VERSION — Hawaiian buns, a bread with a sweeter taste, is good with ham or sliced turkey. Some pepper jelly can be spread on the top bun, with different cheeses and condiments offered on the side.
Esther McCoy
A?SWEETER?VERSION — Hawaiian buns, a bread with a sweeter taste, is good with ham or sliced turkey. Some pepper jelly can be spread on the top bun, with different cheeses and condiments offered on the side.
-- Esther McCoy

Sandwiches also can be dipped in a milk and egg mixture and fried, toasted or baked.

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This recipe is from Taste of Home for a turkey sandwich on a loaf of unsliced French bread.

Turkey and Feta Sandwich

1 loaf unsliced French bread

1/2 cup roasted garlic hummus

1/4 cup crumbled feta cheese

1 teaspoon dried oregano

1 pound sliced deli turkey

Large sweet red pepper, sliced

4 thin sandwich pickle slices

Cut French bread lengthwise in half; hollow out each half, leaving a 1/4-inch shell. Save removed bread for bread crumbs or another use. Spread hummus over cut side of bread top. In a small bowl, combine cheese and oregano; sprinkle over bread bottom. Top with turkey, red pepper and pickles. Replace top; cut into slices. This is 200 calories for an eighth of the loaf, with 4 grams fat and 2 grams fiber.

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Tuna fish is a healthy choice for a noon sandwich. This recipe is from Starkist Chunk Light Tuna and contains all the right flavors.

Special Tuna Salad Sandwiches

6.4-ounce pouch or two 5-ounce cans tuna, drained

1/4 cup mayonnaise

1 hard cooked egg, chopped

2 teaspoons lemon juice

1/2 cup chopped celery

2 tablespoons pickle relish

2 teaspoons lemon pepper seasoning

Lettuce leaves

8 slices bread

Combine all ingredients except lettuce and bread. Mix well and chill several hours in the refrigerator. Line one slice of bread with lettuce and top with tuna salad. Add other slice of bread and cut in half on a diagonal. Put on a plate with a handful of potato chips. Makes four sandwiches.

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The Kitchen Keepsakes Cookbook has a recipe for a chicken sandwich that I want to make soon. It sounds so good.

Chicken Swisswiches

1 1/2 cups cooked chicken, diced

1/3 cup mayonnaise

1/2 cup celery diced

1/4 cup Swiss cheese, grated

8 slices bread

10-ounce package frozen asparagus spears, cooked 3 minutes and drained

1/2 cup butter

Package seasoned coating mix for chicken

Combine chicken, mayonnaise, celery and cheese. Spread on four slices bread. Arrange two asparagus spears on top of filling. Top with other slice of bread. Melt butter in skillet and brush on both outer sides of bread. Coat sandwiches with seasoned coating mix. Brown on both sides in remaining butter in skillet.

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This is a veggie sandwich with a tangy dressing, stuffed in a pita pocket and sprinkled with feta cheese. It is from Taste of Home magazine.

Mediterranean

Vegetable Pitas

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons grated lemon peel

2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper, optional

1 large tomato, chopped

1 cup chopped seeded cucumber

1/2 cup chopped red onion

2 1/4-ounce can sliced black olives, drained

2 cups torn romaine lettuce

8 whole wheat pita pocket halves

1/2 cup crumbled feta cheese

In a large bowl, whisk the first six ingredients until blended. If desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving time. To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with feta cheese. Makes four servings and is 354 calories each.

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Even if the weather is sultry, a hot sandwich can hit the spot the same as a cold one. This recipe for Philly Cheesesteaks calls for slices of sirloin steak sizzled in a hot skillet, then covered with onions, green and red pepper strips and cheddar cheese slices. It if from Taste of Home magazine.

Philly Cheesesteaks

1 beef top sirloin steak, 1 1/2-pounds

3 tablespoons butter, divided

4 medium onions,halved and sliced

2 small green peppers and red peppers, cut into thin strips

1 teaspoon hot pepper sauce

4 submarine buns, split

3/4 teaspoon salt

1/2 teaspoon pepper

8 slices cheddar cheese

Freeze steak 1 hour until firm but not frozen. In a large skillet, melt 2 tablespoon butter over medium heat. Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender. Remove and keep warm. Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1 to 2 minutes or until meat is no longer pink. Remove from pan. Layer bun bottoms with meat, onion mixture and cheese. Broil 4 inches from heat for 2-3 minutes or until cheese is melted. Replace tops. This is heavy on the calories, 985 per sandwich, but if this is to your liking, you can go light on other foods during the day.

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Here is another chicken sandwich from Kitchen Keepsakes Cookbook that uses English muffin halves as the bread.

Chicken Club

Sandwiches

3 slices bacon

1 cup cubed, cooked chicken

2 tablespoons celery, chopped

2 tablespoons pimento, chopped

Salt and pepper

2 tablespoons sour cream

2 tablespoons mayonnaise

4 English muffin halves

4 slices tomato

1 avocado, peeled and sliced

Cook bacon in skillet until crisp. Crumble bacon and set aside. Cook and stir chicken, celery and pimento in drippings until heated. Season with salt and pepper. Spoon into bowl with bacon and mix well with sour cream and mayonnaise. Toast muffin halves, cut-side down in a skillet, with remaining drippings. Spoon chicken mixture onto muffins. Top with tomato and avocado slices. Makes four sandwiches.

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Remember the barbecued chipped ham sandwiches that were popular at card party lunches? It was so easy. You just whipped up a quick barbecue sauce and threw in the thin-sliced chipped ham to simmer for a short time. This is reminiscent of those sandwiches.

It is from Bette J. McElfresh from the Dobra 2 Cookbook put together by the Weirton Senior "R" Club, Chapter 58 and the Federated Russian Orthodox Club.

Bar-B-Que Chipped Ham

1 onion

2 tablespoons margarine

1 1/2 cups ketchup

1 teaspoon salt

2 tablespoons brown sugar

1 teaspoon mustard

2 tablespoons Worcestershire sauce

1 teaspoon hot sauce

1 1/2 cups water

Chipped ham

Saute onion in butter. Add rest of ingredients. Simmer for 15 minutes. Add chipped ham. Cook until meat is heated throughout. Put on bottom half of an Italian bun and top with the other half. You might serve with pickle relish on the side.

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Cooking Light magazine offered this low-fat sandwich for a great summer treat. It has 296 calories and 4.3 grams fat. It is piled high with a cabbage slaw and wonderful served with grilled corn on the cob.

Quick BBQ

Sandwiches

with Slaw

1/2 cup unsalted ketchup

3 tablespoons cider vinegar

1 tablespoon lower-sodium soy sauce

2 teaspoons Dijon mustard

3/4 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon ground ginger

1 pound pork tenderloin, trimmed and halved lengthwise

Cooking spray

4 hamburger buns

1 1/2 cups shredded cabbage

1/2 cup shredded carrot

3 thinly sliced green onions

2 teaspoons sugar

1/2 teaspoon kosher salt

Preheat grill to high heat. Combine ketchup, vinegar, soy sauce, Dijon mustard, pepper, onion, garlic powder and ginger in a bowl. Stir well with a whisk. Reserve 1/4 cup ketchup mixture and set aside. Add pork to remaining ketchup mixture; turn to coat pork. Place pork on a grill rack coated with cooking spray; cover and grill 5 minutes. Turn pork over; grill 6 minutes or until a thermometer inserted in thickest portion registers 150 degrees. Remove from grill; let stand 5 minutes. Cut pork diagonally across the grain into thin slices. Arrange buns, cut sides down, in a single layer on grill rack coated with cooking spray. Grill 2 minutes or until toasted and golden brown. While pork grills, combine cabbage, shredded carrot, green onions, sugar and kosher salt in a medium bowl. Toss. Let stand 10 minutes and drain. Place a bottom bun half on each of four plates. Divide pork evenly among buns. Top each serving with 1 tablespoon reserved sauce and about 1/2 cup slaw. Place top halves of buns on sandwiches and serve with a large dill pickle.

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Egg salad has been around for many years and tastes as good today as it did 60 years ago. This recipe is from Better Homes and Gardens Cookbook.

Egg Salad

Sandwiches

4 hard cooked eggs, chopped

2 tablespoons finely chopped green onion

1 tablespoon diced pimento

2 tablespoons mayonnaise or salad dressing

2 teaspoons yellow mustard

Salt and black pepper to taste

4 slices bread; or two small pita bread rounds, halved crosswise; or two bagels, split

Lettuce leaves

In a medium bowl, combine chopped egg, green onion and pimento. Stir in mayonnaise and mustard. Add salt and pepper to taste. Spread egg mixture on two slices of bread, in pita halves or on bagel bottoms. Top with lettuce and bread or bagel tops. Makes two sandwiches.

Note: A Californian-style egg salad sandwich can be made by omitting pimento and lettuce, substituting avocado slices and thin slices of Monterey Jack cheese on top of the spread eggs salad before covering with the top. And this is good on toasted bread.

Note: To make hard-cooked eggs, place in a large saucepan in a single layer. Add enough cold water to cover the eggs by at least 1-inch. Bring to a rapid boil over high heat, water will have large, rapidly breaking bubbles. Remove from heat, cover, and let stand for 15 minutes. Drain. Run cold water over eggs or place them in ice water and cool enough to handle. To peel a hard-cooked egg, gently tap it on the counter top, then roll it between the palms of your hands. Peel off eggshell, starting at the large end. If you have extra-large eggs, let them stand in the boiled water for 18 minutes.

(McCoy can be contacted at emccoy@heraldstaronline.com.)

 
 

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