That’s a great sandwich

These wonderful sandwiches are very satisfying and will make a great meal if served with a salad or bowl of soup. Try the b-l-t tortillas for a new twist on bacon, lettuce and tomato sandwiches. – Pat

Turkey b-l-t

2 tablespoons mayonnaise

1 tablespoon spicy brown mustard

1 tablespoon honey

2 large pumpernickel rolls, split

4 slices cooked turkey

4 bacon strips, cooked

2 slices Swiss cheese

4 slices tomato

lettuce leaves

In a small bowl, combine mayonnaise, mustard and honey; spread on cut sides of rolls. On bottom of rolls, layer turkey, bacon and cheese. Broil 4-in from the heat for 2-3 minutes, or until cheese begins to melt. Top with tomato and lettuce; replace roll tops. Yield: 2 servings.


Pepper steak sandwiches

2 tablespoons butter or margarine, softened

2 French or submarine rolls, split

½ medium green pepper, julienned

½ medium sweet red pepper, julienned

1 small onion, sliced and separated into rings

salt and pepper to taste

1½ teaspoons vegetables oil

½ pound beef flank steak, cut into strips

½ cup shredded Swiss cheese

Butter rolls and place buttered side up on a baking sheet. Bake at 375 degrees for 3-4 minutes, or until lightly toasted. Meanwhile, in a skillet, combine the peppers and onions. Sprinkle with salt and pepper. Sauté in oil until vegetables are crisp-tender. Remove and keep warm. To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops. Yield: 2 servings.


b-l-t tortillas

½ cup mayonnaise

½ cup sour cream

2 tablespoons ranch salad dressing mix

¼ teaspoon crushed red pepper flakes

8 flour tortillas (8-in), room temperature

16 bacon strips, cooked and drained

2 to 3 cups shredded lettuce

2 cups chopped tomato

green and sweet red pepper strips, optional

In a large bowl, combine the mayonnaise, sour cream, salad dressing and red pepper flakes; spread on tortillas. Layer with the bacon, lettuce and tomato. Top with peppers if desired. Roll up the tortillas. Yield: 8 servings.


Chicken roll ups

½ teaspoon cornstarch

2 teaspoon soy sauce

3 tablespoons plum jam

½ teaspoon cider vinegar

¼ teaspoon ground ginger

1/8 teaspoon garlic powder

1/8 teaspoon ground mustard

½ pound boneless skinless chicken breasts cut into strips

2 teaspoons olive or vegetable oil

3 cups (6 oz) coleslaw mix

4 flour tortillas (8 in), warmed

In a bowl, combine cornstarch and soy sauce until smooth. Stir in next 5 ingredients. Mix well; set aside. In a skillet, cook chicken in oil until no longer pink. Add jam mixture and coleslaw mix; cook until coleslaw is crisp-tender. Spoon into tortilla; roll up. Yield 2 servings.



• If you use glass or CorningWare dishes in the oven, you can reduce the heat by 25 degrees.

• Whether chicken is fresh or defrosted never leave in the refrigerator for more than 2 days. Same for hamburger.

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