Avocado Chicken Salad Sandwich
- 1 c. chicken breast, cooked & diced
- 1/2 c. celery
- 1/2 c. mayonnaise
- 2 Tbsp. avocado, diced
- 2 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 8 slices sourdough bread
- In a mixing bowl, add the chicken, celery, mayonnaise, avocado, lemon juice, salt and pepper.
- Toast gently until thoroughly mixed.
- Using a spoon or scoop, spread the chicken salad on the bread.
- Place the other slice of sourdough bread on top.
- Using a sharp knife cut the bread in half and place on plate and serve.
Makes 4 servings.
Apple-Mustard Sliced Ham
- 1/2 - cup apple butter
- 1 – tablespoon coarse-grain mustard
- 8 – slices marble rye bread
- 1-1/2 – cups cabbage, shredded
- 8 – ounces cooked ham, thinly sliced
- 4 – ounces Swiss cheese, thinly sliced
- 1 – medium apple, cored and sliced into thin wedges
- In a small bowl, combine apple butter and mustard.
- Spread one side of each bread slice with apple butter mustard.
- Top half of the bread slices with cabbage, pork, Swiss cheese, apple slices, and the remaining bread slice with apple butter sides down.
Picnicking & Tailgating
- Wrap in plastic wrap and chill up to 4 hours.
Makes 4 servings.
Alan’s Special Sandwich
- 3 - red bell peppers
- 3 - tablespoons extra virgin olive oil
- 1 - teaspoon sugar
- 1/4 - cup dry white wine
- 1/3 - teaspoon salt
- 1/4 - teaspoon ground pepper
- 4 - ounces Genoa salami
- 4 - ounces Prosciutto
- 4 - ounces thin ham slices
- 4 - ounces Provolone cheese
- 4 - marinated mushrooms, sliced
- 8 - Italian bread slices (See Dominique’s Italian Bread)
- Starting with the red bell pepper first, remove seeds and core.
- Now cut red bell peppers into 1-inch-wide strips.
- Heat a pan to medium temperature and when the pan is hot add oil and peppers.
- Cover and cook 20 minutes.
- Every 2 minutes, you want to toss the peppers.
- Sprinkle peppers with the sugar and add the wine.
- Continue to cook, covered, an additional 5 minutes.
- You want the peppers are very tender and caramelized.
- Now add the salt and pepper.
- Allow peppers to cool for 15 minutes before adding to sandwich.
- On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.
Picnicking or Tailgating
- Heat the pepper mixture in a microwave and place in a thermal container.
- Make the sandwich at your picnic or tailgate site and enjoy.
Makes 4 sandwiches.
World’s Best Roast Beef Sandwiches
Makes 4
- 8 slices dark rye bread
- Lots of butter
- 1/2 cup dairy sour cream
- 2 teaspoons dry onion soup mix
- 2 teaspoons prepared horseradish, well drained
- Dash of freshly ground pepper
- Thinly sliced cold roast beef Lettuce
- Spread bread slices with butter.
- Combine sour cream with onion soup mix, horseradish and pepper.
- Spread about 1 tablespoon of this mixture on each slice of bread.
- Top four slices lavishly with roast beef, then lettuce; cover with remaining bread.
- You may need cocktail picks or wooden picks to hold each half of the sandwich together.
Wineburgers
- 1 1/2 pounds lean ground beef
- Seasoning salt, to taste
- 3 to 4 cups Burgundy wine, any kind
- 4 slices American or Swiss cheese
- 4 hamburger buns
- Heat grill and form ground beef into four 5- to 6-ounce patties.
- Place patties on grill and season lightly with seasoning salt.
- Cook for about 3 minutes, then flip patties.
- Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty.
- Cook until medium or mediumwell.
- Top with cheese and serve on buns.