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Want a sandwich that is full of ingredients. Take one of these in your lunch and everyone will wish they were you. – Pat
1⁄2 cup honey Dijon dressing
1 (8 oz) French bread loaf, split and toasted
1⁄2 pound thinly sliced cooked chicken
4 (1 oz) slices Colby cheese, halved
1 carrot, shredded
1⁄2 cup (2 oz) shredded mozzarella cheese
4 green onions, sliced
2 cups shredded lettuce
Spread dressing on cut sides of bread. Layer chicken and remaining ingredients on bottom half of bread; cover with top. Cut sandwich into 4 pieces. Yield: 4 servings.
Deli stuffed sandwich
2 tablespoons olive oil
1⁄2 cup chopped ripe olives
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1⁄2 tablespoon cider vinegar
1⁄2 teaspoon pepper
1 (16 oz) round Italian bread loaf
1⁄4 pound thinly sliced cooked turkey
1⁄4 pound thinly sliced cooked ham
1 (8 oz) package shredded Italian cheese blend
Stir together first 5 ingredients. Cut bread in half horizontally; remove center of bread, and reserve for another use, leaving a 1/2-in thick shell. Spoon half of olive mixture into bread shell. Top with turkey, ham, cheese, and remaining olive mixture. Cover with bread top. Cut into wedges, serve immediately. Yield; 8 servings.
1⁄2 cup dairy sour cream
1⁄4 teaspoon salt
1 tablespoon country-style Dijon mustard
1 teaspoon prepared horseradish
1⁄4 cup butter or margarine, softened
1⁄2 teaspoon minced fresh garlic
8 slices sourdough bread
12 slices roast beef
8 slices ripe tomato
12 slices cucumber
In small bowl stir together all spread ingredients. In small bowl stir together butter and garlic. Spread 1 side of each slice bread with garlic butter. Place on cookie sheet, broil 5 to 6 inches from heat for 3 to 4 minutes or until bread is toasted. To assemble each sandwich layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber. Spoon about 2 tablespoons spread over cucumbers. Top with 1 slice bread.
• Opened coffee cans should be stored in the refrigerator upside down. The coffee will retain its freshness and flavor longer.
• When re-heating meats, try placing the pieces in a casserole dish with lettuce leaves in between the slices. The slices will be tender and moist.