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Sandwich Fillings
Does anyone have any favourite sandwich fillings. I take a packed lunch to
work and I can't stand the thought of another cheese and pickle or ham and mustard sandwich. The only constraint are it must be fairly easy and quick to make, but any new ideas would be gratefully recieved sarah |
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"Rylance Sarah" > wrote in
.uk: > Does anyone have any favourite sandwich fillings. I take a packed > lunch to work and I can't stand the thought of another cheese and > pickle or ham and mustard sandwich. The only constraint are it must be > fairly easy and quick to make, but any new ideas would be gratefully > recieved sarah I don't care for luncheon meats. My favorites are egg salad, tuna salad, ham salad, pimiento cheese spread, or peanut butter and jam. All can be prepared in advance and take minimal time assembling for taking to work. Personally, I also don't like sandwiches assembled in advance. I take individual baggies containing bread, lettuce, cheese, etc., and small containers of the fillings, all to be assembled at lunch time. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Rylance Sarah" > wrote in
.uk: > Does anyone have any favourite sandwich fillings. I take a packed > lunch to work and I can't stand the thought of another cheese and > pickle or ham and mustard sandwich. The only constraint are it must be > fairly easy and quick to make, but any new ideas would be gratefully > recieved sarah I don't care for luncheon meats. My favorites are egg salad, tuna salad, ham salad, pimiento cheese spread, or peanut butter and jam. All can be prepared in advance and take minimal time assembling for taking to work. Personally, I also don't like sandwiches assembled in advance. I take individual baggies containing bread, lettuce, cheese, etc., and small containers of the fillings, all to be assembled at lunch time. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Rylance Sarah wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Does it have to be a sandwich? How about a big flour tortilla wrap filled with something? How about a bowl of some pasta that can be eaten cold? Salads? Pastorio |
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Rylance Sarah wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Does it have to be a sandwich? How about a big flour tortilla wrap filled with something? How about a bowl of some pasta that can be eaten cold? Salads? Pastorio |
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"Rylance Sarah" > wrote in message .uk... > Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Shrimp Salad Sandwich Mix the dressing in a food processor as follows-- Process 1 clove garlic 4 anchovies (or substitute 3 tsp. capers) 1/2 cup packed fresh mint Add 2-3 Tablespoons olive oil 2 Tablespoons Fresh Lemon Juice Process again Add a dash of sea salt and coat the dressing over 3/4 - 1 lb cooked shrimp. Best served open-faced, scooped onto toasted, herbed sourdough bread along with a tomato. |
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"Rylance Sarah" > wrote in message .uk... > Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Shrimp Salad Sandwich Mix the dressing in a food processor as follows-- Process 1 clove garlic 4 anchovies (or substitute 3 tsp. capers) 1/2 cup packed fresh mint Add 2-3 Tablespoons olive oil 2 Tablespoons Fresh Lemon Juice Process again Add a dash of sea salt and coat the dressing over 3/4 - 1 lb cooked shrimp. Best served open-faced, scooped onto toasted, herbed sourdough bread along with a tomato. |
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"Rylance Sarah" > wrote in message .uk... > Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved > sarah > > How about like a grilled chicken caeser in a pita? Or a green salad? Egg salad in a pita? Even different breads can make your every day sandwiches different. kili |
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"Rylance Sarah" > wrote in message .uk... > Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved > sarah > > How about like a grilled chicken caeser in a pita? Or a green salad? Egg salad in a pita? Even different breads can make your every day sandwiches different. kili |
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"Sam D." > wrote in message ... > > "Rylance Sarah" > wrote in message > .uk... > > Does anyone have any favourite sandwich fillings. I take a packed > lunch to > > work and I can't stand the thought of another cheese and pickle or > ham and > > mustard sandwich. The only constraint are it must be fairly easy and > quick > > to make, but any new ideas would be gratefully recieved > > > Shrimp Salad Sandwich > > Mix the dressing in a food processor as follows-- > Process 1 clove garlic > 4 anchovies (or substitute 3 tsp. capers) > 1/2 cup packed fresh mint > > Add 2-3 Tablespoons olive oil > 2 Tablespoons Fresh Lemon Juice > > Process again > > Add a dash of sea salt and coat the dressing over > 3/4 - 1 lb cooked shrimp. > > Best served open-faced, scooped onto toasted, herbed sourdough bread > along with a tomato. > > > Sounds yummy! I'd add a nice wedge of avocado on that one too! kili |
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"Sam D." > wrote in message ... > > "Rylance Sarah" > wrote in message > .uk... > > Does anyone have any favourite sandwich fillings. I take a packed > lunch to > > work and I can't stand the thought of another cheese and pickle or > ham and > > mustard sandwich. The only constraint are it must be fairly easy and > quick > > to make, but any new ideas would be gratefully recieved > > > Shrimp Salad Sandwich > > Mix the dressing in a food processor as follows-- > Process 1 clove garlic > 4 anchovies (or substitute 3 tsp. capers) > 1/2 cup packed fresh mint > > Add 2-3 Tablespoons olive oil > 2 Tablespoons Fresh Lemon Juice > > Process again > > Add a dash of sea salt and coat the dressing over > 3/4 - 1 lb cooked shrimp. > > Best served open-faced, scooped onto toasted, herbed sourdough bread > along with a tomato. > > > Sounds yummy! I'd add a nice wedge of avocado on that one too! kili |
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Rylance Sarah requested:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved This is one of my favorites; it's from the _Greens_ cookbook: Pan Bagnat Basil Vinaigrette (recipe below) 1 large or 2 medium tomatoes 1 cucumber, peeled, seeded, and diced Several inner stalks of celery, diced 4 scallions, white parts only plus a few greens, minced 4 to 6 marinated artichoke hearts, quartered and roughly chopped 1 large red bell pepper, grilled, peeled, and sliced 15 to 20 Niçoise olives, pitted and chopped 3 tablespoons pine nuts, pan roasted until lightly browned 4 ounces fresh or smoked mozzarella cheese, sliced 1 loaf ciabatta Prepare the vinaigrette and set it aside. Cut the cores out of the tomatoes, slice them in half horizontally, and gently squeeze out the seeds and juice. Chop them coarsely into pieces about 1/2 inch square. [BOB'S NOTE: I just core and chop the tomatoes; I *like* the seeds and juice.] Combine the tomatoes with the other vegetables and the pine nuts, and dress with the vinaigrette. Taste and adjust the seasonings. Cut off the top third of the loaf. Pull out the soft bread inside and save it for bread crumbs. Take care to leave the bottom of the loaf intact. Layer the vegetables and the cheese in the hollowed loaf and replace the top. Press the sandwich between two sheet pans, then wrap and let it sit for about an hour, so the flavors can mingle. Basil Vinaigrette 1 cup basil leaves (loosely packed), roughly chopped 2 cloves garlic, roughly chopped 6 tablespoons virgin olive oil 2 tablespoons Parmesan or Romano cheese, freshly grated 1 tablespoon red wine vinegar Salt Pepper Purée the basil and garlic in a blender with the olive oil. Scrape it into a bowl, add the cheese, then add the vinegar, salt, and pepper to taste. I'm not sure where I got the following bunch of recipes, but it was probably in this newsgroup. I apologize for the lack of attribution: CORNED BEEF AND COLESLAW SANDWICH 2 tablespoons white-wine vinegar 1 1/2 tablespoons Dijon-style mustard plus additional for spreading on the bread 1 1/2 tablespoons drained bottled horseradish 1/4 cup olive oil 3 cups thinly sliced cabbage 1 cup thinly sliced red onion 1 cup coarsely grated carrots a 16-inch-long loaf of Italian or French bread, halved horizontally with a serrated knife 1/2 pound thinly sliced corned beef In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight. Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled). Serves 4. CHICKEN SANDWICHES WITH CHIVE BUTTER 3 tablespoons butter, room temperature 1 1/2 tablespoons minced fresh chives or green onion tops 1/2 teaspoon Dijon mustard Pinch of cayenne pepper 4 large slices whole wheat sandwiches bread 8 ounces purchased roast chicken, thinly sliced 1 small bunch watercress, thick stems trimmed Combine butter, chives, mustard and cayenne in small bowl; blend well. Season to taste with salt and pepper. (Butter can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.) Spread chive butter on 1 side of each bread slice. Place chicken on buttered side of 2 bread slices. Top chicken with some watercress. Press remaining 2 bread slices, buttered side down, onto watercress. Cut each sandwich into 4 pieces. Arrange any remaining watercress on 2 plates. Top with sandwiches. COBB SALAD PITAS 1/2 teaspoon Dijon mustard 1 tablespoon red-wine vinegar 3 tablespoons olive oil 1 small avocado (preferably California) 2 1/2 cups diced cooked chicken (about 2 whole breasts) 1/2 cup chopped seeded vine-ripened tomato 4 slices bacon, cooked until crisp and crumbled 1/2 cup crumbled Roquefort cheese (about 2 ounces) 2 cups shredded romaine four 7-inch pita loaves, halved crosswise 1 hard-boiled large egg, forced through a coarse sieve In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg. REUBEN SANDWICH Allow 2 large slices of really good pumpernickel or black Russian rye, well buttered, for each sandwich. On one slice place a slice of Switzerland Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really excellent cole slaw, a generous helping of cold white meat of turkey, and Russian dressing. Top with the second slice and serve with additional cole slaw and Russian dressing if you wish. [BOB'S NOTE: I know, this isn't a REAL Rueben sandwich. But this recipe came with the rest of them.] ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE 1 1/2 cups mayonnaise 3 large garlic cloves, minced 2 teaspoons minced canned chipotle chilies 1 large red bell pepper 1 large yellow bell pepper 1 large orange bell pepper 5 cups mixed baby greens 5 medium tomatoes, thinly sliced 12 6- to 8-ounce skinless boneless chicken breast halves 2 tablespoons olive oil 12 ounces Monterey Jack cheese with jalapeños, sliced 4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl. Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes. Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes. Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes. Makes 12 Servings. SOUTHWESTERN CLUB SANDWICH 4 tablespoons mayonnaise 2 tablespoons chopped fresh cilantro 1 large garlic clove, pressed 1 small jalapeño chili, minced 1/2 teaspoon ground cumin 6 slices hickory-smoked bacon 4 slices sourdough bread 8 thin slices smoked turkey (about 4 ounces) 4 large tomato slices 1/2 avocado, pitted, peeled, sliced Romaine lettuce leaves Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve. Serves 2. EGG SALAD AND GREEN BEAN SANDWICHES 16 green beans, trimmed 6 hard-cooked large eggs, chilled 1/4 cups chopped celery 1/4 cups chopped sweet onion such as Vidalia, Walla Walla, or Maui 1/4 cup mayonnaise 1 tablespoon honey Dijon mustard eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2 inches) In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to stop cooking. Remove beans from water and pat dry with paper towels. Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices. Makes 4 sandwiches. TURKEY WATERCRESS CLUB SANDWICHES 1 tablespoon olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon freshly ground black pepper 1 garlic clove, minced 3/4 pound turkey cutlets (each about 1/3 inch thick) 3/4 cup watercress leaves plus about 1 cup tender sprigs 1/3 cup mayonnaise twelve 1/2-inch slices brioche or challah, toasted lightly 12 slices bacon, cooked until crisp 3 small tomatoes, sliced In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard marinade. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through. Cool turkey on a cutting board and cut into 4 portions. In a small food processor or blender purée watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste. Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and salt and pepper to taste. Top turkey with 4 remaining mayonnaise-spread toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and watercress sprigs. Top with remaining toasts. Makes 4 sandwiches Bob |
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Rylance Sarah requested:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved This is one of my favorites; it's from the _Greens_ cookbook: Pan Bagnat Basil Vinaigrette (recipe below) 1 large or 2 medium tomatoes 1 cucumber, peeled, seeded, and diced Several inner stalks of celery, diced 4 scallions, white parts only plus a few greens, minced 4 to 6 marinated artichoke hearts, quartered and roughly chopped 1 large red bell pepper, grilled, peeled, and sliced 15 to 20 Niçoise olives, pitted and chopped 3 tablespoons pine nuts, pan roasted until lightly browned 4 ounces fresh or smoked mozzarella cheese, sliced 1 loaf ciabatta Prepare the vinaigrette and set it aside. Cut the cores out of the tomatoes, slice them in half horizontally, and gently squeeze out the seeds and juice. Chop them coarsely into pieces about 1/2 inch square. [BOB'S NOTE: I just core and chop the tomatoes; I *like* the seeds and juice.] Combine the tomatoes with the other vegetables and the pine nuts, and dress with the vinaigrette. Taste and adjust the seasonings. Cut off the top third of the loaf. Pull out the soft bread inside and save it for bread crumbs. Take care to leave the bottom of the loaf intact. Layer the vegetables and the cheese in the hollowed loaf and replace the top. Press the sandwich between two sheet pans, then wrap and let it sit for about an hour, so the flavors can mingle. Basil Vinaigrette 1 cup basil leaves (loosely packed), roughly chopped 2 cloves garlic, roughly chopped 6 tablespoons virgin olive oil 2 tablespoons Parmesan or Romano cheese, freshly grated 1 tablespoon red wine vinegar Salt Pepper Purée the basil and garlic in a blender with the olive oil. Scrape it into a bowl, add the cheese, then add the vinegar, salt, and pepper to taste. I'm not sure where I got the following bunch of recipes, but it was probably in this newsgroup. I apologize for the lack of attribution: CORNED BEEF AND COLESLAW SANDWICH 2 tablespoons white-wine vinegar 1 1/2 tablespoons Dijon-style mustard plus additional for spreading on the bread 1 1/2 tablespoons drained bottled horseradish 1/4 cup olive oil 3 cups thinly sliced cabbage 1 cup thinly sliced red onion 1 cup coarsely grated carrots a 16-inch-long loaf of Italian or French bread, halved horizontally with a serrated knife 1/2 pound thinly sliced corned beef In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight. Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled). Serves 4. CHICKEN SANDWICHES WITH CHIVE BUTTER 3 tablespoons butter, room temperature 1 1/2 tablespoons minced fresh chives or green onion tops 1/2 teaspoon Dijon mustard Pinch of cayenne pepper 4 large slices whole wheat sandwiches bread 8 ounces purchased roast chicken, thinly sliced 1 small bunch watercress, thick stems trimmed Combine butter, chives, mustard and cayenne in small bowl; blend well. Season to taste with salt and pepper. (Butter can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.) Spread chive butter on 1 side of each bread slice. Place chicken on buttered side of 2 bread slices. Top chicken with some watercress. Press remaining 2 bread slices, buttered side down, onto watercress. Cut each sandwich into 4 pieces. Arrange any remaining watercress on 2 plates. Top with sandwiches. COBB SALAD PITAS 1/2 teaspoon Dijon mustard 1 tablespoon red-wine vinegar 3 tablespoons olive oil 1 small avocado (preferably California) 2 1/2 cups diced cooked chicken (about 2 whole breasts) 1/2 cup chopped seeded vine-ripened tomato 4 slices bacon, cooked until crisp and crumbled 1/2 cup crumbled Roquefort cheese (about 2 ounces) 2 cups shredded romaine four 7-inch pita loaves, halved crosswise 1 hard-boiled large egg, forced through a coarse sieve In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg. REUBEN SANDWICH Allow 2 large slices of really good pumpernickel or black Russian rye, well buttered, for each sandwich. On one slice place a slice of Switzerland Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really excellent cole slaw, a generous helping of cold white meat of turkey, and Russian dressing. Top with the second slice and serve with additional cole slaw and Russian dressing if you wish. [BOB'S NOTE: I know, this isn't a REAL Rueben sandwich. But this recipe came with the rest of them.] ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE 1 1/2 cups mayonnaise 3 large garlic cloves, minced 2 teaspoons minced canned chipotle chilies 1 large red bell pepper 1 large yellow bell pepper 1 large orange bell pepper 5 cups mixed baby greens 5 medium tomatoes, thinly sliced 12 6- to 8-ounce skinless boneless chicken breast halves 2 tablespoons olive oil 12 ounces Monterey Jack cheese with jalapeños, sliced 4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl. Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes. Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes. Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes. Makes 12 Servings. SOUTHWESTERN CLUB SANDWICH 4 tablespoons mayonnaise 2 tablespoons chopped fresh cilantro 1 large garlic clove, pressed 1 small jalapeño chili, minced 1/2 teaspoon ground cumin 6 slices hickory-smoked bacon 4 slices sourdough bread 8 thin slices smoked turkey (about 4 ounces) 4 large tomato slices 1/2 avocado, pitted, peeled, sliced Romaine lettuce leaves Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve. Serves 2. EGG SALAD AND GREEN BEAN SANDWICHES 16 green beans, trimmed 6 hard-cooked large eggs, chilled 1/4 cups chopped celery 1/4 cups chopped sweet onion such as Vidalia, Walla Walla, or Maui 1/4 cup mayonnaise 1 tablespoon honey Dijon mustard eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2 inches) In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to stop cooking. Remove beans from water and pat dry with paper towels. Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices. Makes 4 sandwiches. TURKEY WATERCRESS CLUB SANDWICHES 1 tablespoon olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon freshly ground black pepper 1 garlic clove, minced 3/4 pound turkey cutlets (each about 1/3 inch thick) 3/4 cup watercress leaves plus about 1 cup tender sprigs 1/3 cup mayonnaise twelve 1/2-inch slices brioche or challah, toasted lightly 12 slices bacon, cooked until crisp 3 small tomatoes, sliced In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard marinade. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through. Cool turkey on a cutting board and cut into 4 portions. In a small food processor or blender purée watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste. Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and salt and pepper to taste. Top turkey with 4 remaining mayonnaise-spread toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and watercress sprigs. Top with remaining toasts. Makes 4 sandwiches Bob |
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On Sun, 26 Sep 2004 08:22:01 GMT, "Rylance Sarah"
> wrote: >Does anyone have any favourite sandwich fillings. I take a packed lunch to >work and I can't stand the thought of another cheese and pickle or ham and >mustard sandwich. The only constraint are it must be fairly easy and quick >to make, but any new ideas would be gratefully recieved >sarah This is a good mixture for sandwich filling: Tuna Cheddar Spread one can of chunk light tuna one cup shredded cheddar cheese one tablespoon mayonaise half cup of salad cube pickles one tablespoon of chopped vidalia onion salt and pepper to taste whirl all this in a Cuisinart for about five seconds chill it in the fridge for six hours will make wonderful sandwiches! Bill |
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On Sun, 26 Sep 2004 08:22:01 GMT, "Rylance Sarah"
> wrote: >Does anyone have any favourite sandwich fillings. I take a packed lunch to >work and I can't stand the thought of another cheese and pickle or ham and >mustard sandwich. The only constraint are it must be fairly easy and quick >to make, but any new ideas would be gratefully recieved >sarah This is a good mixture for sandwich filling: Tuna Cheddar Spread one can of chunk light tuna one cup shredded cheddar cheese one tablespoon mayonaise half cup of salad cube pickles one tablespoon of chopped vidalia onion salt and pepper to taste whirl all this in a Cuisinart for about five seconds chill it in the fridge for six hours will make wonderful sandwiches! Bill |
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In article > , "Rylance
Sarah" > wrote: > Does anyone have any favourite sandwich fillings. I take a packed > lunch to work and I can't stand the thought of another cheese and > pickle or ham and mustard sandwich. The only constraint are it must > be fairly easy and quick to make, but any new ideas would be > gratefully recieved sarah Do you roast meat, Sarah? Leftover sliced roast meat (beef, pork, ham, turkey) is a nice sandwich. Embellish it as you choose. My husband is fond of a sandwich spread made from leftover pot roast (braised chuck roast) chopped in the food processor with some onion and celery. I use mayonnaise as a binder. Egg Salad? Chop a couple hard-cooked eggs, add some chopped green onion, a dash of dry mustard, and bind with mayo. Tuna Salad? Do the same. Are you able to heat anything onsite at work? No? Fill a small thermos container with soup or something else hot. Preheat the empty container with hot water first. HTH. -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article > , "Rylance
Sarah" > wrote: > Does anyone have any favourite sandwich fillings. I take a packed > lunch to work and I can't stand the thought of another cheese and > pickle or ham and mustard sandwich. The only constraint are it must > be fairly easy and quick to make, but any new ideas would be > gratefully recieved sarah Do you roast meat, Sarah? Leftover sliced roast meat (beef, pork, ham, turkey) is a nice sandwich. Embellish it as you choose. My husband is fond of a sandwich spread made from leftover pot roast (braised chuck roast) chopped in the food processor with some onion and celery. I use mayonnaise as a binder. Egg Salad? Chop a couple hard-cooked eggs, add some chopped green onion, a dash of dry mustard, and bind with mayo. Tuna Salad? Do the same. Are you able to heat anything onsite at work? No? Fill a small thermos container with soup or something else hot. Preheat the empty container with hot water first. HTH. -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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Rylance Sarah wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Red pepper, arugula, portabello mushroom and chevre. You do need to put the mushroom and some butter in a frying pan ahead of time to soften it up, but the rest is straightforward. Really any sliced meat like roast beef or corned beef with a nice cheese, lettuce and a good mustard should do it. The other day at work we made a pate, triple cream cheese and olive spread sandwich. --Lia |
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Rylance Sarah wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Red pepper, arugula, portabello mushroom and chevre. You do need to put the mushroom and some butter in a frying pan ahead of time to soften it up, but the rest is straightforward. Really any sliced meat like roast beef or corned beef with a nice cheese, lettuce and a good mustard should do it. The other day at work we made a pate, triple cream cheese and olive spread sandwich. --Lia |
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previously in rfc, "Rylance Sarah" >
wrote: > Does anyone have any favourite sandwich fillings. I take a packed > lunch to work and I can't stand the thought of another cheese and > pickle or ham and mustard sandwich. The only constraint are it must be > fairly easy and quick to make, but any new ideas would be gratefully > recieved sarah > I pack lunches for my teenage sons. I used to be able to send a wide mouthed thermos filled with things like fried rice (I'd make it in the morning with leftover chicken or pork and bits of vegetable) or pasta with pesto, or even soup, but as their backpacks are stuffed to the brim, it's getting harder to find room to carry that thermos. Anyway, I've been sending sandwiches instead. I rotate 1. salmon salad (canned salmon, mayo, dijon, and a splash of balsamic or other sweet vinegar) I mash it well so that it sticks to the bread and keeps it together 2. peanut butter and jelly (I switch the jellies to keep it interesting. I tried banana slices in there once or twice but they didn't like it. Too bad pb&banan is pretty good!) 3. Leftover meat/chicken/fish fillets with either honey dijon (they love a sweet lunch) or BBQ sauce. When I make these sandwiches I try to use a sturdier bread, like a roll or sub, and wrap them in foil, then a baggie, and then put a rubber band around it to keep it together in their backpacks... 4. Roll ups - flour tortillas with cream cheese and jelly. These stay together really well, too! Or Salmon cream cheese with chopped scallion if I have it in the house. When I was just sending lunch for my older son, I was more creative. I'd send him slices of cheese (fresh mozzarella, brie, hunks of feta) and crackers or slices of french bread, olives, pieces of spinach pie, etc, but with the both of them needing lunch it's quicker and easier for me to do sandwiches - mostly because of the packing it up issues.  Now I justslip in a frozen cold pack and a small piece of fruit or baggie with dried apricots or nuts, and they're good to go! -Claudia |
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Rylance Sarah > wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved Gosh, the list is exhaustive. I assume you are looking for cold fillings. Any good deli will have a wide selection of cheeses and cold cuts. One of my favorites is tuna, tomato, on rye. I also like Kosher salami with a bit of yellow mustard on rye or a bagel. Also, why limit yourself to cold sandwhiches for lunch? My dad used to be a carpenter and on many days, he took a thermos bottle with him that was filled with hot soup or stew. I just buy my lunch at work, or open up a can of soup or pasta and nuke it if I want something cheap and quick for lunch when I am in my office. |
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"Rylance Sarah" > wrote in message .uk... > Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved > sarah > [your leftovers here] could be roast meat, etc, leftover from dinner [your sauce here] pesto, aioli, chile, marinara Cut your leftover into small cubes and stir in your sauce. Put it in a container. Bring a couple or a few tortillas with you to work. Heat or don't heat your contained filling and roll it into a heated tortilla. This oughta hold you over for a few days, anyway. Jack Lunchomat |
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"Rylance Sarah" > wrote in message .uk... > Does anyone have any favourite sandwich fillings. I take a packed lunch to > work and I can't stand the thought of another cheese and pickle or ham and > mustard sandwich. The only constraint are it must be fairly easy and quick > to make, but any new ideas would be gratefully recieved > sarah > [your leftovers here] could be roast meat, etc, leftover from dinner [your sauce here] pesto, aioli, chile, marinara Cut your leftover into small cubes and stir in your sauce. Put it in a container. Bring a couple or a few tortillas with you to work. Heat or don't heat your contained filling and roll it into a heated tortilla. This oughta hold you over for a few days, anyway. Jack Lunchomat |
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In article > ,
dognospam@adjfkdla says... > What does everyone do with their sandwich fillings? I do egg and tuna salad > the same as Barb. Anyone else? > > I do pretty much the same thing, except I add diced celery and substitute diced red onion for the green. For variety I sometimes add curry powder to the mayo. -- Donna A pessimist believes all women are bad. An optimist hopes they are. |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > "Jack Schidt®" > > : > > >> I sometimes make tuna salad with pesto instead of mayo. >> >> Jack Pignolion > > Hmmm... What kind of bread do you use? > Lately I've been on a pita kick, but other times I like toasted rye, seeds of course. You? Jack Pan |
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"Dog3" <dognospam@adjfkdla;not> wrote in message 4... > "Jack Schidt®" > > : > > >> I sometimes make tuna salad with pesto instead of mayo. >> >> Jack Pignolion > > Hmmm... What kind of bread do you use? > Lately I've been on a pita kick, but other times I like toasted rye, seeds of course. You? Jack Pan |
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>Does anyone have any favourite sandwich fillings.
In some ways this one is perfect. Not for everyday; and probably not good for lunch, since it really requires a good ale to go with it. On rye: several layers of thin-spread cream cheese and thin-sliced roast beef. Nothing else. Neil |
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>Does anyone have any favourite sandwich fillings.
In some ways this one is perfect. Not for everyday; and probably not good for lunch, since it really requires a good ale to go with it. On rye: several layers of thin-spread cream cheese and thin-sliced roast beef. Nothing else. Neil |
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I hate sandwiches that aren't fresh. Most often I like them toasted,
too. Premade salads don't cut the mustard either. Recently, I have poached/simmered skinless chicken breast. I wrap it in tinfoil and chill it in the fridge. That and a couple of large fresh homemade pineapple muffins is plenty of lunch for a big guy like me. Of course you can flavour the chicken but I like my mine plain. One could also cube their favourite cheese to add to their snack or lunch. |
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I hate sandwiches that aren't fresh. Most often I like them toasted,
too. Premade salads don't cut the mustard either. Recently, I have poached/simmered skinless chicken breast. I wrap it in tinfoil and chill it in the fridge. That and a couple of large fresh homemade pineapple muffins is plenty of lunch for a big guy like me. Of course you can flavour the chicken but I like my mine plain. One could also cube their favourite cheese to add to their snack or lunch. |
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In article >, "Jack
Schidt®" > wrote: > "Dog3" <dognospam@adjfkdla;not> wrote in message > 4... > > "Jack Schidt®" > > > : > > > > > >> I sometimes make tuna salad with pesto instead of mayo. > >> > >> Jack Pignolion > > > > Hmmm... What kind of bread do you use? > > > > Lately I've been on a pita kick, but other times I like toasted rye, > seeds > of course. You? > > Jack Pan > > I sometimes make tuna salad with a good olive oil instead of mayo, and when I do that, I add basil and oregano. When I do it with mayo, I add lemon pepper (Penzey's, of course!) and dill, usually fresh and snipped when in season or when I can get it in the grocery store - and when I can't, then either a very little dried, or a diced dill pickle. I don't do my tuna on bread anymore, but over lettuce. -- Nancy Howells (don't forget to switch it, and replace the  to send mail). |
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In article <cYz5d.264759$mD.183357@attbi_s02>, Julia Altshuler
> wrote: > Rylance Sarah wrote: > > Does anyone have any favourite sandwich fillings. I take a packed lunch > > to > > work and I can't stand the thought of another cheese and pickle or ham > > and > > mustard sandwich. The only constraint are it must be fairly easy and > > quick > > to make, but any new ideas would be gratefully recieved > > > Red pepper, arugula, portabello mushroom and chevre. You do need to put > the mushroom and some butter in a frying pan ahead of time to soften it > up, but the rest is straightforward. > > > Really any sliced meat like roast beef or corned beef with a nice > cheese, lettuce and a good mustard should do it. > > > The other day at work we made a pate, triple cream cheese and olive > spread sandwich. > > > --Lia > Back in the day when I used to eat sandwiches regularly, I would put together something that I had learned from Zingerman's Deli in Ann Arbor: a "schoolkid's song and dance." This was, if I remember correctly, cream cheese, green onion, lettuce, and cucumber, with a thin slice of tomato (I think - there may have been no tomato) on toasted pumpernickle. The green onion and cream cheese really made the sandwich, and this was not difficult to put together at all. -- Nancy Howells (don't forget to switch it, and replace the to send mail). |
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In article <cYz5d.264759$mD.183357@attbi_s02>, Julia Altshuler
> wrote: > Rylance Sarah wrote: > > Does anyone have any favourite sandwich fillings. I take a packed lunch > > to > > work and I can't stand the thought of another cheese and pickle or ham > > and > > mustard sandwich. The only constraint are it must be fairly easy and > > quick > > to make, but any new ideas would be gratefully recieved > > > Red pepper, arugula, portabello mushroom and chevre. You do need to put > the mushroom and some butter in a frying pan ahead of time to soften it > up, but the rest is straightforward. > > > Really any sliced meat like roast beef or corned beef with a nice > cheese, lettuce and a good mustard should do it. > > > The other day at work we made a pate, triple cream cheese and olive > spread sandwich. > > > --Lia > Back in the day when I used to eat sandwiches regularly, I would put together something that I had learned from Zingerman's Deli in Ann Arbor: a "schoolkid's song and dance." This was, if I remember correctly, cream cheese, green onion, lettuce, and cucumber, with a thin slice of tomato (I think - there may have been no tomato) on toasted pumpernickle. The green onion and cream cheese really made the sandwich, and this was not difficult to put together at all. -- Nancy Howells (don't forget to switch it, and replace the to send mail). |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: > Melba's Jammin' > news:thisisbogus- > : > > > In article > , "Rylance > > Sarah" > wrote: > > > >> Does anyone have any favourite sandwich fillings. I take a packed > >> lunch to work and I can't stand the thought of another cheese and > >> pickle or ham and mustard sandwich. The only constraint are it must > >> be fairly easy and quick to make, but any new ideas would be > >> gratefully recieved sarah > > > > Do you roast meat, Sarah? Leftover sliced roast meat (beef, pork, ham, > > turkey) is a nice sandwich. Embellish it as you choose. My husband is > > fond of a sandwich spread made from leftover pot roast (braised chuck > > roast) chopped in the food processor with some onion and celery. I use > > mayonnaise as a binder. > > > > Egg Salad? Chop a couple hard-cooked eggs, add some chopped green > > onion, a dash of dry mustard, and bind with mayo. Tuna Salad? Do the > > same. > > > > Are you able to heat anything onsite at work? No? Fill a small > > thermos > > container with soup or something else hot. Preheat the empty container > > with hot water first. HTH. > > What does everyone do with their sandwich fillings? I do egg and tuna > salad > the same as Barb. Anyone else? > > Michael My egg salad is usually a "deviled egg salad," with dry mustard, hot paprika, and most recently some of Penzey's sweet curry powder. I usually add a little chopped onion and, if I'm short on eggs, will stretch it with some ground ham. -- Nancy Howells (don't forget to switch it, and replace the to send mail). |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: > Melba's Jammin' > news:thisisbogus- > : > > > In article > , "Rylance > > Sarah" > wrote: > > > >> Does anyone have any favourite sandwich fillings. I take a packed > >> lunch to work and I can't stand the thought of another cheese and > >> pickle or ham and mustard sandwich. The only constraint are it must > >> be fairly easy and quick to make, but any new ideas would be > >> gratefully recieved sarah > > > > Do you roast meat, Sarah? Leftover sliced roast meat (beef, pork, ham, > > turkey) is a nice sandwich. Embellish it as you choose. My husband is > > fond of a sandwich spread made from leftover pot roast (braised chuck > > roast) chopped in the food processor with some onion and celery. I use > > mayonnaise as a binder. > > > > Egg Salad? Chop a couple hard-cooked eggs, add some chopped green > > onion, a dash of dry mustard, and bind with mayo. Tuna Salad? Do the > > same. > > > > Are you able to heat anything onsite at work? No? Fill a small > > thermos > > container with soup or something else hot. Preheat the empty container > > with hot water first. HTH. > > What does everyone do with their sandwich fillings? I do egg and tuna > salad > the same as Barb. Anyone else? > > Michael My egg salad is usually a "deviled egg salad," with dry mustard, hot paprika, and most recently some of Penzey's sweet curry powder. I usually add a little chopped onion and, if I'm short on eggs, will stretch it with some ground ham. -- Nancy Howells (don't forget to switch it, and replace the to send mail). |
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"Melba's Jammin'" > wrote in message ... > My husband is > fond of a sandwich spread made from leftover pot roast (braised chuck > roast) chopped in the food processor with some onion and celery. I use > mayonnaise as a binder. My mother used to make similar sandwiches using leftover ground beef. I haven't had one of those in years. I remember them as being quite tasty. Inexpensive too! Charlie |
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"Melba's Jammin'" > wrote in message ... > My husband is > fond of a sandwich spread made from leftover pot roast (braised chuck > roast) chopped in the food processor with some onion and celery. I use > mayonnaise as a binder. My mother used to make similar sandwiches using leftover ground beef. I haven't had one of those in years. I remember them as being quite tasty. Inexpensive too! Charlie |
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