SIMPLY SUPREME SANDWICHES

I love sandwiches and could happily eat them for breakfast, lunch and supper. I decided to devote this week’s recipe section to some traditional sandwiches we all know and love. Perhaps you’ll find a new twist to your favorite sandwich concoction. Recipes are all from one of my standby food bloggers, Elise Bauer, at simplyrecipes.com. If you visit her blog, you can find pictures that go with these recipes (highly recommended). Enjoy!

Egg Salad Sandwich

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe.

• 1 hard-boiled* egg (large), peeled
and chopped
• 1-2 Tbsp. mayonnaise (to taste)
• 2 Tbsp. chopped celery
• 1 Tbsp. chopped green onion

• Curry powder (to taste)
• Salt and pepper (to taste)
• 1 leaf of lettuce
• 2 slices dark rye bread, toasted

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

Toast your bread slices. Put a layer of lettuce tuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Ham Salad Sandwich

• 2 c. finely diced ham
• 3 hard-boiled eggs, chopped
• 1/4 c. sweet pickle relish
• 1/4 c. mayonnaise
• 2 Tbsp. minced onion
• 2 Tbsp. minced celery
• 2 Tbsp. minced red bell pepper
• 1 Tbsp. chopped fresh parsley
• 2 tsp. Dijon mustard
• 1 Tbsp. lemon juice
• A large pinch of cayenne (optional)
• Salt and black pepper to taste

Mix everything but the salt, pepper and cayenne in a large bowl. Taste and add cayenne, salt and black pepper to taste. Serve chilled.

Serve straight, or mixed in with macaroni, or in a sandwich in a hamburger bun, a Kaiser roll, regular bread, in a pita or as a wrap.

Makes enough for 3 to 4 sandwiches.

Tuna Salad Sandwich

• 1 (6 oz.) can of tuna fish (if packed in
water, drain it, and add a teaspoon of
good quality olive oil)
• 1/3 c. of cottage cheese
• 2 Tbsp. of mayonaise
• 1/4 purple onion, chopped finely
• 1 celery stalk, chopped finely

• 1 Tbsp. of capers
• Juice of half of a lemon
• Pinch or two of dill
• 2 Tbsp. minced fresh parsley
• 1 tsp. of Dijon mustard
• (optional - lettuce and sliced tomatoes)
• Slices of French bread, lightly toasted

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

Tarragon Tuna Melt

• 1 thinly sliced green onion,
including the greens
• 3 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. chopped fresh tarragon leaves or
• 2 tsp. dried tarragon, crumbled
• Zest of one lemon
• 2 tsp. lemon juice
• 1 tsp. Dijon mustard
• 1/8 tsp. freshly ground black pepper
• 1/3 c. mayonnaise
• 2 6-oz. cans of solid white tuna, well
drained and flaked
• 8 1/2-inch slices French or Italian loaf
bread (or your favorite bread)
• 1 thinly sliced tomato (8 slices)
• 4 oz. grated sharp white cheddar cheese
(about 1 cup)
• 2 Tbsp. softened butter

Mix the green onion, parsley, tarragon,

lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.

Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.

Heat a large griddle, on medium heat (or couple cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Then use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned. Serve immediately.

Reuben Sandwich

Sandwich ingredients:
• 2 Tbsp. butter, softened
• 8 slices rye bread
• 8 slices Swiss cheese
• 3/4 lb. corned beef brisket, thinly sliced
• 1/2 lb. sauerkraut
• 1/4 c. Russian Dressing

Russian Dressing:
• Combine the following ingredients. Makes
one-half cup.
• 1/3 c. mayonnaise
• 1 1/2 Tbsp. ketchup
• 1 1/2 tsp. prepared horseradish
• 1/2 tsp. Worcestershire sauce
• Salt, to taste
• Freshly ground black pepper, to taste

Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving. Serve with a side of coleslaw. Make 4 sandwiches.