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Pat’s Pantry/By Pat Mills
Tired of packing the same old peanut butter and jelly, or ham and cheese sandwich everyday for lunch? How about a treat of apples and tuna, or roast beef and coleslaw? These satisfying sandwiches are a meal in them selves. – Pat
ROAST BEE ROLL-UPS
1 package (16-oz) coleslaw mix
3/4 cup coleslaw salad dressing
1/2 cup mayonnaise
1/4 cup dijon mustard
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon celery seed
1 pound thinly sliced deli roast beef
4 Italian herb flatbread wraps
1/2 pound Swiss cheese, thinly sliced
In a small bowl, combine the first seven ingredients, divide roast beef among flatbread wraps. Top with cheese and coleslaw mixture; roll up tightly. Yield: 4 servings.
RANCH CHICKEN SALAD SANDWICHES
1/2 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato
In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops. Yield: 6 servings.
APPLE TUNA SANDWICHES
1 can (6-oz) tuna in water, drained
1/2 cup chopped red apple
1/3 cup fat-free mayonnaise
1/4 cup fiely chopped celery
1/4 cup finely chopped walnuts
2 tablespoons sweet pickle relish
1 teaspoon sugar
1/4 teaspoon salt
6 slices reduced-calorie bread, toasted
6 lettuce leaves
In a bowl, combine the first nine ingredients. Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread. Yield: 3 servings.
Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve zucchini patties with dip.
DILLED CAJUN CHICKEN SANDWICHES
4 boneless skinless chicken breast halves (4-oz each)
3 tablespoons olive oil
2 tablespoons cajun seasoning
1/4 cup mayonnaise
2 teaspoons dill weed
1 teaspoons minced garlic
4 sandwich rolls, split
4 lettuce leaves
4 slices tomato
4 slices provolone cheese
Flatten the chicken to 1/4-in. thickness. In a large skillet, combine the olive oil and cajun seasoning; add the chicken and turn to coat. Cook, uncovered, over medium heat for 5-6 minutes on each side or until the juices run clear. Meanwhile, in a small bowl, combine the mayonnaise, dill and garlic. Spread over cut sides of rolls. On roll bottoms, layer lettuce, tomato, cheese and chicken; replace roll tops. Yield: 4 servings.
• Storing bread is best in a breadbox at room temperature. It will stay fresh for days if wrapped.
• Moldy bread should be disposed of. Throw out the whole bread even if only one piece has the mold. Mold sends feelers out that are invisible to the naked eye.