Denise~* wrote:
> I'm hosting a bridal shower in a few weeks, and have decided to make
> small sandwiches, along with some sort of salad, and a veggie/fruit
> tray. Maybe some crackers & cheese.
>
> I'm thinking a chicken salad sandwich, but I really need a recipe
that
> would be loved by anyone. Not too spicy, not too bland. I once
worked
> at a deli that had the most wonderful chicken salad sandwiches.
Anybody
> have a good recipe? Or maybe something else that would be easy to
> prepare, but also a crowd pleaser?

Some people freak at meat salad sandwiches - because of the mayo and
because of the fat content (don't ask me why).

I often make wraps with various things in them - some veggie only, some
ham + cheddar, some turkey + provolone. If you use a large burrito
wrapper (flour tortillas), you can make a pretty hefty wrap, wrap it in
foil and cut it in half which is plenty for most people, and they
present well. Last time I made them, they were snarfed up before I
could even taste one. You can make them ahead and stick them in the
fridge.

For the Ham, I used applewood-smoked cheddar and bacon cheese spread,
ham, medium cheddar cheese, lettuce, and tomato. I made some on tomato
tortillas, some on plain.

For the Turkey, I used garlic and chive cream cheese spread, turkey,
provalone, lettuce, avacado and some with tomato. I put some on
spinach tortillas and some on plain.

For the Veggie, I used avacado, the two cheeses, lettuce, tomato, black
olives and thin slices of marinated (Italian dressing) grilled zuchini
and portobella mushrooms (The day before I assembeled the wraps, I
marinated them an hour or so, and grilled them on my George Forman.
Drained thme and chilled them). I made some wraps with cheese and some
without (Vegan). All on plain tortillas.

I always make a little card that tells what is in each and then serve a
good mustard, and mayo on the side.

>
> Also, some salad suggestions?

I'm partial to a good pasta salad or potato salad. My pasta salad is
cooked pasta, fresh tomatoes, black olives, green and red peppers,
carrots and celery, Italian dressing, celery seed, freshly ground black
pepper and a little pressed garlic. make it the day before and let it
sit overnight in the fridge - it's better the next day. Serve with
freshly grated parmesan and crusty bread.

>
> I'm talkin easy here too. I'm hosting this myself & don't >forsee
having
> any real help from anybody else.

I'm always on my own for cooking and I have to entertain a lot fo DH's
work, so I feel for ya!

-L.