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Special lunch-box sandwiches

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.

FOOD FACTS

• 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.

One Response to Special lunch-box sandwiches

  1. Destin

    October 12, 2011 at 3:19 am

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