Hometown Focus Recipes

Scrumptious sampling of sandwiches


 

 

August has been dubbed “National Sandwich Month,” thus the following sandwich recipes. I tried to find some “outside of the box” recipes since just about anything between two slices of bread makes a sandwich! Give them a try and maybe one of these will be a new favorite. Following recipes are from www.allrecipes.com.

Grilled Portobello with Basil Mayonnaise Sandwich

The cook is: Rotorwife

• 1/3 c. balsamic vinegar

• 1/4 c. olive oil
• 1 Tbsp. minced garlic
• 6 portobello mushroom caps
• 1/2 c. mayonnaise
• 1 Tbsp. Dijon mustard
• 1 tsp. lemon juice
• 2 Tbsp. chopped fresh basil
• 6 Kaiser rolls, split, toasted
• 1 Tbsp. butter
• 6 lettuce leaves
• 6 tomato slices

Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.

Arrange the portobello mushrooms gillside up on a tray or baking sheet. Brush

the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.

Place the marinated mushrooms on the preheated grill, gill-side down.

Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.

Mix the mayonnaise, Dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted Kaiser rolls, then spread with the mayonnaise mixture.

Divide the mushrooms, lettuce, and tomato slices evenly to make six sandwiches.

Vegetarian Chickpea Sandwich Filling

The cook is: FISHLOVE

• 1 (19 oz.) can garbanzo beans, drained
and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 Tbsp. mayonnaise
• 1 Tbsp. lemon juice
• 1 tsp. dried dill weed
• Salt and pepper to taste

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Tangy Turkey and Swiss Sandwiches

The cook is: Annie

• 3/4 c. chopped red onion
• 1 Tbsp. dried thyme
• 1/2 c. mayonnaise
• 1/4 c. coarse-grain brown mustard
• 8 slices country style French bread
• 6 Tbsp. butter, softened
• 1 lb. sliced roast turkey
• 8 slices tomato
• 8 slices Swiss cheese

In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.

Heat a large skillet over medium heat. Place four slices of the bread into the skillet with the butter side down. On each slice of bread, layer a quarter of the sliced turkey, then two slices of tomato, and top with two slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.

California Melt

The cook is: ORNERY

• 4 slices whole-grain bread, lightly toasted
• 1 avocado, sliced
• 1 c. sliced mushrooms

• 1/3 c. sliced toasted almonds
• 1 tomato, sliced
• 4 slices Swiss cheese

Preheat the oven broiler.

Lay the toasted bread out on a baking sheet. Top each slice of bread with a quarter of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.

Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Curried Chicken Tea Sandwiches

The cook is: pattycakes

• 2 c. cubed, cooked chicken
• 1 unpeeled red apple, chopped
• 3/4 c. dried cranberries
• 1/2 c. thinly sliced celery
• 1/4 c. chopped pecans
• 2 Tbsp. thinly sliced green onions
• 3/4 c. mayonnaise
• 2 tsp. lime juice
• 1/2 tsp. curry powder
• 12 slices bread
• 12 lettuce leaves

Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat.

Cover and refrigerate until ready to serve.

Cut each bread slice with a 3-inch heartshaped cookie cutter; top with a lettuce leaf and chicken salad.

Muffuletta Sandwich

The cook is: Mary48

• 1 (1 lb.) loaf fresh Italian bread
• 1/3 c. olive oil
• 1/3 c. grated parmesan cheese
• 1 Tbsp. dried basil
• 1 Tbsp. dried oregano
• 8 oil-cured black olives, pitted and
chopped
• 8 pitted green olives, chopped
• 1/4 lb. thinly sliced salami
• 1/4 lb. thinly sliced ham
• 1/2 lb. provolone cheese, sliced
• 1/4 lb. mozzarella cheese, sliced

Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with parmesan cheese, basil, and oregano.

On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Grilled Cheese of the Gods

The cook is: nevadamommy

• 1/4 c. butter, softened
• 1 c. freshly grated Parmigiano-Reggiano
cheese
• 8 slices cooked bacon
• 4 slices cheddar cheese
• 8 slices sourdough bread

In a small bowl, mash together the butter and parmesan cheese until evenly blended.

Make sandwiches by placing two slices of bacon and one slice of cheddar cheese on half of the bread slices. Top with the remaining slices of bread.

Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich.

Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally.

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