S A N D W I C H ‘n S A L A D F A V O R I T E S

Make the mayo gourmet ~ flavor it with . . .

· balsamic vinegar

· fresh rosemary & garlic

· mashed avocado, lime juice

· fresh chives & bacon

· fresh lemon juice, zest & black pepper

· roasted red pepper & fresh parsley

· fresh lime juice & cilantro

· dijon mustard & dill weed

· fresh basil, garlic & lemon juice

· dill & fresh lemon

~ Start with good bread ~
Lee’s artisan breads, Crumb Brothers and Sam’s bakery or Smith’s bakery bread make great sandwiches . . . or make your own !

· Janet’s Herb Focaccia
this large, flat Italian bread is topped with olive oil and rosemary
3 1/2 C bread flour

1 tsp sugar
1 tsp sea salt

1 T instant yeast
1 C water cool
2 T oil
1 egg slightly beaten at room temperature
Toppings:
3 to 4 T olive oil
1 tsp dried rosemary or basil leaves, crushed (I use fresh rosemary covered with olive oil)
1. Grease jelly roll pan or 9 inch round pan with butter.
2. Combine water with 2 1/2 cups flour or more to make a mush-like consistency.
3. Cover and let rest for 20 minutes.
4. Add oil, egg, and sugar to flour mixture and blend at low speed until moistened.
5. Dissolve yeast in 1/4 cup warm water (90 degrees). Let rest.
6. Add yeast to dough and incorporate.
7. Add salt and mix.
8. Add enough flour until dough is smooth and elastic.
9. Take temperature of dough. Cover and cool to 76 degrees.
10.Let rise in warm place until almost doubled in size.
11.Fold twice during fermentation.
12.Fold and turn onto floured work surface. Round dough and let rest for 10 minutes.

13.Spread dough onto jelly roll pan or 9 inch round pan. Press into shape of the pan.
14.With wooden spoon, poke holes in dough at 1 inch intervals.
15.Drizzle with 3 to 4 tablespoons olive oil over the top of the dough.
16.Sprinkle evenly with fresh rosemary that has been covered with olive oil.
17.Sprinkle lightly with kosher salt.
18.Cover and let rise for 30-45 minutes.
19.Bake at 400 degrees for 17-27 minutes or until golden brown.
20.Immediately remove from pan and cool on wire rack.

Turkey

Avocado on Focaccia

thinly sliced deli turkey

provolone cheese

alfalfa sprouts

ranch dressing or balsamic flavored mayonnaise

large ripe avocado, sliced (or mashed) and mixed with some fresh lemon juice, salt & pepper and a little olive oil

assemble the sandwich and toast on a hot skillet until lightly browned

· Pesto Panini

2 slices country-style bread, ½ inch thick

Olive oil for brushing

1 T pesto (or to taste)

2 slices fresh mozzarella cheese

3 slices tomato

1 t balsamic vinegar

Salt & freshly ground pepper to taste

2 fresh basil leaves

Brush one side of each bread slice with olive oil. Lay the oiled side down and spread the top of each slice with the pesto. Place the cheese slices and tomatoes on top and drizzle with vinegar and season with salt and pepper. Top with basil leaves. Place the sandwich on a preheated Panini maker and cook until the bread is golden and cheese is melted.

· Hot Ham & Cheese

Variation #1 Dice cooked ham, add grated cheese, tomato sauce, black olives, a little grated onion& Italian herbs. Put on a French sandwich roll and wrap in tinfoil. Bake 20 minutes in 350 oven. These can be made ahead & put in freezer.

Variation #2 Dice cooked ham, add grated cheese, black olives, flavored mayo and mustard

· Grilled Vegetable Sandwiches

Assemble these veggies on focaccia, chiabatta or Lee’s rosemary olive oil or garlic cheese bread: Grilled veggies like zucchini, eggplant and red peppers

Add some tomato, mushrooms, spinach, cucumbers with Swiss

· Chicken Grape Salad Sandwiches

3-4 cooked chicken breasts (roasted deli chicken is good)

3-4 stalks celery (or as much or as little as you like)

1 cup grapes, cut in half (or more)

¼ cup sliced or slivered almonds or cashews

¼ bunch green onions, thinly sliced

Combine the following and stir until smooth:

¼ cup mayonnaise

¼ cup miracle whip salad dressing

1 T fresh lemon juice

1 t Lawry’s season salt

Put the dressing on the chicken, celery and onions early in the day . . . then add the grapes and cashews at the last minute. (If you put the grapes in too early, sometimes it gets kinda water-y . . . and you want the nuts to be crunchy)

Good on croissants, in pita or flatbread

· Muffuletta Sandwich

Olive Salad Spread: (in a hurry? use the stuff in the jar, it’s good)

1 cup each pitted green and black olives, coarsely chopped

1 tablespoon tiny capers

1/3 cup diced (1/4 inch) roasted red bell pepper

1/4 cup diced (1/4 inch) celery, with leaves

2 tablespoons chopped flat-leaf parsley

2 teaspoons finely minced garlic

2 tablespoons red-wine vinegar

2 tablespoons olive oil

Salt and pepper, to taste

Sandwich: 1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out

1/4 pound thinly sliced salami

1/4 pound thinly sliced ham

1/2 pound provolone cheese, sliced

¼ pound mozzarella cheese, sliced

Assemble the sandwich: Spread half of the olive salad (or purchased spread) on the bottom half of the bread. Layer with salami, provolone and mozzarella then top with the remaining olive salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.

Unwrap, cut into 6 wedges using a serrated knife. Be sure to hollow out the bread so the salad can fit inside. Doing so also cuts carbs and calories.

· Grab n’ Go Breakfast Sandwich

Variation #1 Scramble an egg – add some chopped ham or cooked sausage or bacon. Peppers and spinach are good additions, too.

Just before egg is cooked, place a slice of cheddar or provolone cheese over the egg and melt. Spread a little mayo on a toasted English muffin. Put the egg on top and you’re ready to go. (you can even microwave the scrambled egg in a little dish to save time)

Variation #2 Top a cooked sausage patty with mozzarella cheese. Add a fried egg. Put it on an toasted English muffin or biscuit or toasted sour dough bread.

Variation #3 How about Canadian bacon and Swiss cheese with a tomato and a bit of Dijon mustard on an English muffin.

Variation #4 Try adding green chilies and jack cheese to the eggs. Put it on a toasted English muffin with a little salsa.

· Green Salad with Honey Lemon Dressing

2 T fresh lemon juice (must be fresh!)

2 T lemon zest (or to taste)

1 scant teaspoon mustard (the plain stuff)

1/3 cup light olive oil (canola would be good, too)

1/3 cup honey

Put this over spinach and leaf lettuce with sliced strawberries, a granny smith apple

 and a fresh orange (or a can of mandarins) and craisins.

It’s good topped with candied pecans or toasted almonds

· Easter Spinach Toss great anytime with or without the bacon

6 cups torn spinach

1 cup sliced fresh mushrooms

3 hard boiled eggs, chopped

6 slices bacon, cooked and broken in pieces

dressing:

Mix together in blender:

½ cup salad oil

1/3 cup sugar

½ small onion, cut up –or- use onion powder if you’re not going to use the dressing immediately. Onion can get too strong when allowed to sit.

3 T vinegar

2 tsp prepared mustard

½ tsp celery seed

· Sue's Salad   make this a main dish by adding sliced grilled chicken breast


 
dressing:

1 T onion salt

2T sugar

1/2 t tarragon

1/4 cup red wine vinegar

1 clove garlic

1T parsley

2/3 cup olive oil

1/2 t worchestershire sauce

1 T chopped green onion

2 t dijon mustard

combine in blender & process till smooth

12 oz red leaf and spinach and romaine hearts -- any combination

1 bunch steamed asparagus

can artichoke hearts

grape or cherry tomatoes

purple onion

large avocado

can of olives

bow tie pasta

large bag of good croutons

sesame seed

· Green Salad with Pears this is a good winter salad

Romaine and spinach (or any combination of greens you like)

Sliced pears or apples (if I’m going to slice them ahead, I dunk them in some pineapple juice to keep

the color looking fresh)

dressing:

Combine the following:

¾ cup sugar

1 T dry mustard

½ onion salt

1/3 cup cider vinegar

Gradually add 1 cup salad oil and beat with electric mixer until smooth and thick. (add a tablespoon or two of water if it looks too thick)tTopping:

Equal amounts of crasins, dried apricots and cashews. (I usually buy cashew pieces and leave them whole.

I snip the apricots into slender slices with kitchen shears about the width of the crasins.)

Add some sesame seeds and toss.

· Chinese Chicken Salad

4 chicken breasts, cooked and cubed (I used a roasted deli chicken)

chopped Nappa cabbage and romaine lettuce

chopped green onions

thinly sliced red pepper

frozen peas

thinly sliced celery

topping:

2 packages top ramen noodles, chicken flavor

¼ cup sesame seeds

¾ cup cashews

Break up ramen noodles and brown in generous amount of butter. (Start with ½ cube. You may

need to add more.) Add one package of seasoning mix and the seeds and nuts. Let cool.

dressing:

½ cup salad oil (I use canola)

1 teaspoon sesame oil (this is a must)

1 tablespoon soy sauce

1/3 cup sugar

¼ cup vinegar (cider or red wine)

onion salt and pepper to taste

(I usually have to use my immersion blender to get the sugar to dissolve.)

Toss all ingredients in dressing and enjoy

· Strawberry Green Salad with the best dressing in the world

1 head spinach and 1 head red leaf lettuce or any combination of greens

sliced red onion

1 pound strawberries, sliced (I use an egg slicer)

2 cups caramelized pecans or almonds

dressing:

½ cup oil

½ cup strawberry jam (freezer jam is best)

2 Tbs red wine vinegar

4 Tbs sugar

½ tsp salt

to caramelize nuts:

Bring ½ cup butter and ½ cup brown sugar to a boil; add pecans. Cook until clumped. Be careful not to burn.

· Chicken Grape Salad

3-4 cooked chicken breasts (I used roasted deli chicken)

3-4 stalks celery (or as much or as little as you like)

2 cups grapes, cut in half (or more)

¼ cup sliced or slivered almonds or cashews

¼ bunch green onions, thinly sliced

Combine the following and stir until smooth:

¼ cup mayonnaise

¼ cup miracle whip salad dressing

1 T fresh lemon juice

1 t Lawry’s season salt

I put the dressing on the chicken, celery and onions early in the day . . . then add the grapes and cashews at the last minute. (If you put the grapes in too early, sometimes in gets kinda water-y . . . and you want the nuts to be crunchy)

· Ashley’s Southwest Pasta Salad

14 oz bowtie pasta, cooked and drained

1 can pinto beans

1 can black beans

1 can corn, drained and rinsed

1 red onion, diced

1 green or red pepper, diced

Combine all this in a large bowl.

Dressing:

1 C mayo

3 C buttermilk

1 pkg Fiesta Ranch Dip mix

Combine in large bowl with pasta and mix all together

Just before serving, top with grated cheese.

· Tomato Panzanella with Ricotta great when those garden tomatoes ripen

1 loaf Chiabatta , cut into 1-inch pieces

2 pounds ripe tomatoes, cut into 1 inch pieces (a variety of types and colors are nice)

½ small red onion, thinly sliced

3 T red wine vinegar

2 T olive oil

coarse salt and ground pepper

1 cup fresh basil leaves, torn

1 (15oz) container ricotta (try making homemade Ricotta, it’s easy)

Preheat oven to 375. Spread bread on cookie sheet in single layer and bake until dry

and light golden brown, about 20 minutes.

Meanwhile combine tomatoes, onion, vinegar and oil and season with salt and pepper.

Add toasted bread and basil and toss to combine.

Let sit 20-30 minutes to allow bread to soak up liquid.

Divide salad evenly among four bowls and top each with some ricotta.

You can drizzle a little more oil over top and season to taste with salt and pepper.

Homemade Ricotta Cheese

½ gallon whole milk
1 cup heavy cream
1/2 tsp coarse salt (kosher or sea salt)
3 tablespoons lemon juice

Combine the milk, cream, and salt in a heavy saucepan. Separately, line a colander with cheesecloth, or place a large fine screen strainer in a large bowl. Measure out the lemon juice and set it aside.

Bring the milk mixture to a simmer over medium high heat, stirring occasionally with

a spatula to prevent scalding. Once the mixture has reached a steady simmer, add the

lemon juice and stir gently with the spatula — quickly, just to blend. Let the mixture sit

for about 1 minute, turning down the heat slightly so it stays at a simmer but doesn’t reach

a hard, rolling boil. Stir with the spatula every minute or so until it looks like most of

the liquid has separated into curds and whey. Pour the mixture into the colander and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

· Winter Fruit Salad this tastes so fresh . . . and it’s low cal, too

oranges

clementines (little cuties)

grapefruit, preferably pink

pineapple

kiwi

pomegranate seeds or craisins

Peel, quarter and slice the oranges. Segment the grapefruit. Slice the clementines. Cut pineapple into chunks. Peel kiwi and cut in half lengthwise. Cover and chill. Before serving sprinkle with pomegranate seeds or craisins.

Recipe for Appetizer Pinwheels

Flour tortilla
Garden vegetable spreadable cream cheese
Thinly sliced ham
Spinach leaves
Finely chopped olives
Finely chopped cucumbers

Thinly spread cream cheese on tortilla. Layer thinly ham, spinach, olives and cucumbers. Roll tightly. Chill over night (preferred). Cut ends off, then cut into bite-sized pieces - about 1 inch thick.