Lunch Box Sandwiches

As the weather warms up I like to take a cold sandwich for lunch. By adding fruit, nuts, vegetables and meat you can create a luscious sandwich that is a breeze to make.  – Pat


3/4 cup mayonnaise

1/4 cup chopped celery

1/4 cup raisins

1/4 cup chopped walnuts, toasted

1 medium tart apple, chopped

3/4 pound sliced deli turkey

8 slices sourdough bread

lettuce leaves

Combine mayonnaise, celery, raisins and walnuts in a bowl. Stir in apple and set aside.  Place turkey on four slices of bread. Top with the apple mixture, lettuce and remaining bread. Yield: 4 servings.


1/4 cup mayonnaise

2 tablespoons prepared horseradish, drained

1 tablespoon Dijon mustard

1 loaf (1 pound) unsliced round bread

2 tablespoons butter, softened

1/3 pound thinly sliced deli ham

1/3 pound sliced Monterey jack or Muenster cheese

1/3 pound thinly sliced deli turkey

1/3 pound sliced cheddar or Colby cheese

1/3 pound thinly sliced deli roast beef

1 medium tomato, sliced

1 large dill pickle, sliced lengthwise

1 small red onion, thinly sliced

lettuce leaves

Combine mayonnaise, horseradish and mustard in a bowl. Cut bread in half. Carefully hollow out bottom and top of loaf, leaving a 3/4-inch shell (discard removed bread or save for another use). Spread butter on cut side of bread. In the shell, layer ham, a third of the mayo mixture, Monterey jack cheese, turkey; a third of the mayo mixture, cheddar cheese, roast beef and remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top. Wrap tightly in plastic wrap and refrigerate for at least one hour. Yield: 8 servings.


1/2 cup mayonnaise

1 to 2 tablespoons chili sauce

1 tablespoon sweet pickle relish

9 slices bread, toasted

3 thin slices deli ham

3 slices Swiss cheese

3 thin slices deli turkey

6 thin slices tomato

3 lettuce leaves

Combine mayonnaise, chili sauce and pickle relish in a bowl. Spread one tablespoonful on each slice of bread. Top three slices of bread with a slice of ham and Swiss cheese. Top each with another slice of bread. Layer with turkey, tomato and lettuce. Top with remaining bread. Secure with toothpicks if necessary and cut into quarters. Yield: 3-6 servings.


2 tablespoons butter or margarine, softened

3 flour tortillas (10-inch)

6 slices Provolone cheese

6 thin slices deli ham

6 thin slices bologna

30 thin slices pepperoni

18 banana pepper rings

9 thin slices tomato

6 lettuce leaves

2 tablespoons mayonnaise

Spread butter on one side of tortillas. Layer each with cheese, ham, bologna, pepperoni, peppers, tomato and lettuce to within 2 inches of edge. Spread mayonnaise over lettuce. Roll up tightly. Serve immediately or wrap in plastic wrap and chill up to two hours.  Yield: 3 servings.


1 package (8 oz.) cream cheese, softened

1/4 cup mayonnaise

1/2 cup chopped pecans

10 slices raisin bread

Beat cream cheese and mayonnaise in a mixing bowl until smooth. Stir in pecans. Spread over five slices of bread and top with remaining bread. Cut each sandwich into three strips. Serve immediately.  Yield: 5 servings.


• Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it’ll come right off, following every contour and minimizing waste. Instead of folding nuts into brownie batter, sprinkle on top of batter before baking. This keeps nuts crunchy instead of soggy.

• The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet. Aluminum is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop. You can cut defrosting times down by about 30 percent this way. It also works on soups, stews and anything frozen flat.

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