Looking for some sandwich ideas!

[AmyLouise]

I'm looking for some sandwich or pita ideas! My BF doesn't like eggs but enjoys alfalfa sprouts... Thanks!!
Amy

[Alisa]

Try this: http://www.cookinglight.com/bbs/Forum1/HTML/003683.html

You can also try running a search from the main CL page under recipes.

[funnybone]

The June issue has that wonderful looking chicken sandwich on the cover!

[aka]

I really like this recipe from the Loony Spoons cookbook. Unfortunately, my husband doesn't like canned tuna, so I don't make it often. I like to add finely diced carrot and/or celery to this.

Lilia


* Exported from MasterCook Mac *

Pita the Great

Recipe By : Looneyspoons cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Main dishes: Fish&seafood* ±Quick dishes*
Sandwiches*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 6-1/2oz cans water-packed tuna -- drained & flaked
1/2 cup diced bell pepper
2 tablespoons chopped fresh coriander
1/4 cup finely diced carrots -- *
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon low-fat mayo
1/2 teaspoon black pepper
4 - 5 drops Tabasco sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
- - - - -
2 6" pitas -- cut in half
1 cup thinly sliced, unpeeled English cucumber
2 cups unpacked alfalfa sprouts

Combine tuna, bell pepper, coriander, carrots, honey, lime juice, mayo,
pepper, Tabasco, cumin, and salt in a med bowl.
Mix well.

Open pita pockets and line each with 1/4 of the cuke slices and 1/4 of the
alfalfa sprouts.
Fill each pocket with 1/4 of the tuna mixture.

Makes 4 stuffed pita pockets.

[ama47369]

These sound good....

TOMATO, BASIL AND RICOTTA TEA SANDWICHES
From the April/May 1994 MSL Issue

Serves 8

Look for small round tomatoes; the bread will be cut into circles about the same size.

8 slices white bread
1/2 cup ricotta cheese, seasoned with salt and freshly ground pepper
2 tomatoes, cut into 1/4 inch slices
8 basil leaves

Using a small round cookie cutter about 2 1/2 inches in diameter cut circles from bread.Spoon 1 tablespoon of ricotta on each round. Place tomato slices over 4 of the rounds, top with basil and cover with remaining rounds.Cut sandwiches in half.

CARAMELIZED ONION AND MASCARPONE TEA SANDWICHES
From the April/May 1994 MSL Issue

Serves 8

Cream cheese can be substituted for mascarpone.

2 teaspoons butter
2 small Vidalia onions,finely chopped about 2 cups
4 slices raisin bread
1/4 cup mascarpone

1-Heat butter in a medium skillet over medium-low heat.Add onions and cook, stirring often until they are brown and carmelized,15-20 minutes.Remove from heat and let cool.
2-Generously spread bread with mascarpone.Spread onions over 2 of the slices; cover with remaining slices.
3-Chill until firm, trim crusts and cut each sandwich into 4 rectangles.

GREEN CHILE-PIMIENTO CHEESE
2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block Monterey Jack cheese with peppers, shredded
1 cup mayonnaise
1 (4.5-ounce) can chopped green chiles
1 (4-ounce) jar diced pimiento, drained
1 medium poblano chile pepper, seeded and minced
1/4 small sweet onion, minced
2 teaspoons Worcestershire sauce


STIR together all ingredients in a large bowl. Yield: about 6 cups.
Prep: 15 min.

Note: Spread 1/2 cup cheese mixture on 6 to 8 whole grain bread slices; top with bread slices. Trim crusts, and cut sandwiches lengthwise into thirds. Reserve remaining cheese for other uses.

GRILLED BLUE CHEESE SANDWICHES WITH WALNUTS AND WATERCRESS
Partnered with a green salad, these little sandwiches are terrific with the flavorful barley soup.
1 cup crumbled blue cheese (about 8 ounces)
1/2 cup finely chopped toasted walnuts
16 slices whole wheat bread, trimmed into crustless 3-inch squares
16 small watercress sprigs

6 tablespoons (3/4 stick) butter

Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.) Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches. Cut sandwiches diagonally in half. Transfer to plates and serve.

Makes 8 servings.
Bon Appétit
October 1999

GRILLED FOUR-CHEESE SANDWICH WITH TOMATO, AVOCADO, AND BACON

8 microwave bacon slices
2 large tomatoes, each cut into 4 slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 large avocado, cut into 8 slices*
1 tablespoon rice vinegar
1/4 cup butter, softened
1 teaspoon grated Parmesan cheese
2 tablespoons mayonnaise
8 sourdough bread slices
4 ounces sharp Cheddar cheese, sliced
4 ounces jalapeño Jack cheese, sliced
4 ounces white Cheddar cheese, sliced
1/4 cup Thousand Island dressing

COOK bacon according to package directions; drain and set aside.
SPRINKLE tomatoes evenly with salt and pepper; sprinkle avocado with vinegar. Stir together butter and Parmesan cheese. Set aside.
SPREAD mayonnaise on 1 side of 4 bread slices; layer each with 1 sharp Cheddar cheese slice, 1 tomato slice, 2 avocado slices, 2 bacon slices, 1 jalapeño cheese slice, 1 tomato slice, and 1 white Cheddar cheese slice. Spread remaining 4 bread slices with dressing; place on top of sandwich with dressing side down.
SPREAD half of butter mixture evenly on 1 side of sandwiches. Cook 2 sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat 2 to 3 minutes. Spread remaining butter mixture evenly on ungrilled sides of sandwiches; turn and cook 2 to 3 minutes. Repeat procedure with remaining sandwiches. Yield: 4 sandwiches.

Prep: 30 min., Cook: 6 min.

* 1/2 cup guacamole may be substituted in place of the avocado and the rice vinegar.

[Lizz13.1]

I use wraps alot. Turkey, "good" lettuce, and cranberry sauce is yummy. Cream cheese, dried dill, spinach, and turkey. Also, if making a do ahead dinner...wrap, cheddar cheese, roma tomat, horseradish and roast beef wrapped in tinfoil and popped in the oven for about 20 minutes is just great.