Monday, February 11, 2008

Pressed Picnic Sandwich

Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience. This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
Serves: 10
1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing
your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top.
Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

Peanut Butter, Apple, and Bacon Sandwiches

Yields: 2 sandwiches
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices.

Lobster Club Sandwich

1 1/2 pound lobster, steamed and shell removed
1 tablespoon lemon mayonnaise
3 1/2-inch slices brioche, toasted
3/4 cup mixed field greens
8 slices plum tomato, sliced 1/4-inch thick
4 slices bacon, cooked
1. Slice lobster meat from tail and claws crosswise pieces, about 3/4-inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the quantity of tomato, field greens, bacon, and lobster meat between two slices of brioche.
2. To assemble, stack the second layer on top of the first layer with ingredients facing up. Place the last piece of brioche, mayonnaise-side down, on top of the second layer. Pierce opposite corners of the sandwich.s top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife.

Grilled Portobello Sandwich with Goat Cheese and Green Sauce

Serves: 4
1/4 cup baby spinach
1/4 cup basil leaves
1 teaspoon tarragon
1 teaspoon balsamic vinegar
1 teaspoon capers
2 cloves roasted garlic
2 tablespoons extra virgin olive oil
4 Portobello mushrooms
8 ounces goat cheese, sliced
2 tablespoons olive oil
Salt and pepper to taste
Puree the first 7 ingredients in a blender. Rub mushrooms with oil and season with salt and pepper. Grill rib side down first for four minutes. Turn over and spoon sauce over Portobello, while on grill, and continue to grill for an additional 4 minutes. Add slices of goat cheese touch with a little bit more of the green sauce. Remove from grill and allow to cool slightly. There you go. A beautiful open-faced sandwich!

Grilled Cuban Sandwich

Serves: 4
8 slices pork loin, 1 ounce each
8 slices ham, 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the
cheese, ham, pork and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and continue to cook until cheese is melted about 3 to 4 minutes.

Greek Chicken Pockets

Yields: 4 to 6 servings
Preparation time: 30 minutes
1 cup plain nonfat yogurt
1/2 cup minced peeled cucumber
1 tablespoon each minced fresh dill and minced fresh mint or
1 teaspoon each dry dill weed and dry mint
4 to 6 pita breads (each about 6 inches in diameter)
3 small firm-ripe tomatoes (about 12 oz. total), thinly sliced
2 small green bell peppers (about 10 oz. total), seeded and thinly sliced
3 cups shredded cooked chicken
1/4 cup crumbled feta cheese
Prepare Herb Dressing:
In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and dry mint).
Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers, chicken, and cheese. Then spoon dressing into each sandwich.

Fried Oyster Po’ Boy

24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crusted French bread
sliced tomatoes
shredded iceberg lettuce
Tartar Sauce
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

Cobb Salad Pitas

Serves: 4
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

Baltimore-Style Oysters Loaves

Serves: 4
2 large, fresh-baked crusty French rolls (approx. 8 by 4)
4 oz. butter, softened
1 pint fresh oysters, rinsed and drained
1 or 2 eggs, beaten
1-1/2 cups fine saltine cracker crumbs
2 tsp. black pepper, or more to your taste
vegetable shortening for frying
approx. 1/4 cup Tabasco sauce
Preheat oven to 450 degrees (hot) Cut a large lid in the top of each French roll, remove it and with your fingers scoop out the inside of the roll, leaving about a 1 inch shell inside the roll and on the lid. Use a brush or the back of a spoon to spread the softened butter all over the insides of the rolls and on the underside of the lids. Place rolls, hollowed-out side down, on a cookie sheet.
Place lids buttered side down. Put the rolls and lids in the hot oven for 5-8 minutes, or until they begin to get crispy but BEFORE they begin the brown. Remove rolls from oven and turn it down to 300 degrees. Pat dry the oysters. Begin heating 1-1/2 inches of shortening in a heavy skillet.
Four at a time, dip the oysters in beaten egg,then in a mixture of the cracker crumbs and black pepper. Drop a cracker crumb in the shortening--if it sizzles without turning immediately brown, the shortening is the right temperature. Fry oysters four at a time until they are light golden brown and crispy, turning after 2 minutes and frying for a total of 3 minutes altogether. Remove to paper
toweling. Repeat with rest of the oysters, four at a time (too many oysters in pan brings down temperature of the fat and makes them soggy).
Assembly: Put four fried oysters in the bottom of one of the French rolls. Sprinkle them with Tabasco sauce to your taste. For the second layer, put in as many more oysters as will fit in the roll with the lid snugly on top (usually 2-3 more oysters.) Sprinkle these with Tabasco and then put on the lid. Wrap entire loaf tightly in aluminum foil and keep warm in a low oven. Repeat assembly for second oyster loaf. Ready to serve! Get out some forks, paper napkins, lemon wedges if you like, and some cold beer.

Milwaukee Hot Corned Beef

8 . oz. Deli corned beef, chopped
1/4 - cup onion, minced
1 . 16 oz. Glass jar sauerkraut, drained
1/2 - cup mayonnaise or salad dressing
1/2 - teaspoon prepared horseradish
8 . oz. Swiss cheese, shredded
8 . slices marble rye bread or any other type of rye bread
Preheat oven 350-degrees or use microwave.
In a casserole (microwave proof) casserole dish, combine corned beef, onion, sauerkraut, mayonnaise or salad dressing, prepared horseradish, and Swiss cheese.
Heat in oven for 20 minutes or 5 minutes in microwave.
Sever on marble rye bread.
Makes 4 servings.

Grilled Caramelized Onions Circle E Ranch Burgers

2 tsp. sweet paprika
2 tsp. dried thyme
1-1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1 lb. ground beef
4 tsp. Ranch Rub
1 Tbsp. butter
1 medium onion, cut into thin wedges
1 Tbsp. packed brown sugar
4 hamburger buns, split
Romaine lettuce, tomato slices
Preheat grill to medium heat.
In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers and mix. Store in airtight container. Shake before using.
Lightly shape ground beef into four 3/4-inch thick patties. Press 1 teaspoon Ranch Rub onto each patty.
On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do not want pink in center and juices show no pink color, turning occasionally. In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10 minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger.
Evenly divide onion mixture over burgers. Makes 4 Servings.

Harvard Hot Cheese & Bologna Sandwich

3 . tablespoon mayonnaise or salad dressing
1/2 - cup chili sauce
1 . pound bologna, ground
1/2 - cup Velveeta cheese, cubed
1/3 . cup onions, chopped
1/2 - cup stuffed olives, chopped
8-10 . potato rolls
Preheat oven 400-degrees.
In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce.
Add the bologna, Velveeta, onions, and olives.
Cut rolls in half and spread bologna mixture on each roll.
Wrap each roll in aluminum foil and bake for 10 minutes.
Picnicking & Tailgating:
You can make the rolls early and bake before serving or take along in a thermal container.

Barbecue Sloppy Joes

1 - pound lean ground beef
1 - medium onion, chopped
1/2 - cup Bar-B-Q Sauce (choice of flavor)
6 - hamburger buns
In a skillet, sauté onions until tender. Remove and set aside.
Brown ground beef.
Add and stir in reserved onions, and BBQ Sauce.
Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally.
Spoon mixture over bottom halves of buns and top with remaining halves.
Picnicking & Tailgating
Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and hot until you are ready to eat. Then spoon on your buns and you are ready to eat.
Makes 6 sandwiches.

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
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.


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 medium-well.
Top with cheese and serve on buns.

Wild West Burgers

8 hamburger patties (2 pounds total)
3 tablespoons barbecue sauce
1 (4.5 ounce) can chopped green chiles, well drained
8 slices Monterey jack cheese
1 cup canned French-fried onions
8 hamburger buns, split
Preheat the oven to 375 degrees F.
Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes.
Top each burger with a slice of cheese and a sprinkle of French-fried onions. Bake for 3 to 5 minutes, or until no pink remains in the burgers and the cheese is melted.
Serve in the buns.

Western Trail Sandwiches

To salvage eggs which had gone bad and to disguise the bad taste, pioneers mixed the eggs with
onions and any seasonings they had on hand.
4 slices bacon, diced
1 green bell pepper, diced
1 medium onion, diced
4 eggs
Fry bacon in a skillet for several minutes. Toss in the green pepper and onion and cook until vegetables are almost tender. Beat eggs with the salt and pepper; pour over mixture in the skillet, then cook until eggs are set. Turn and brown the second side lightly. Place between slices of buttered bread.
Makes 4 sandwiches.

Western Burgers

1 1/2 cups warm water
2 tablespoons yeast
4 tablespoons granulated sugar
1 teaspoon salt
4 tablespoons melted shortening
4 cups flour
Combine water, yeast, sugar and salt. Let stand a few minutes. Add shortening and half of flour.
Stir until well blended. Gradually add remaining flour until a firm dough results. Place in a greased
bowl and let rise.
1 pound hamburger meat
1 small chopped onion
2 teaspoons prepared mustard
2 tablespoons salad dressing
1/4 pound grated cheese
Salt and pepper to taste
Brown hamburger and onion. Drain off fat. Add remaining ingredients. Refrigerate until cool.
Roll out dough 1/4- to 1/2-inch thick. Cut into 3 1/2-inch squares. Pour about 1/2 cup of meat mixture in center of each square. Pull corners together and pinch all the openings closed. Turn upside down on a greased pan. Mash down slightly; let rise until double in size.
Bake at 350 degrees F until golden brown. Brush with melted margarine.

Welch Rarebit

2 eggs, thoroughly beaten
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 pound aged cheese
Combine eggs, Worcestershire sauce, salt, black pepper and red pepper. Stir this mixture thoroughly. Set aside.
Put about 1/2 to 3/4 bottle of beer in a large saucepan. Add cheese immediately. Cook very slowly, stirring constantly until cheese begins to thicken. Add the egg mixture. Stir rapidly until it thickens to suit your taste.
Serve over toast points or on saltines with thinly sliced Bermuda onion for a quick, light supper.

Waffle Devils

8 bread slices
1 (2 1/4 ounce) can deviled ham
3 ounces cream cheese, softened
Melted butter or margarine
Preheat waffle iron.
Spread half of bread slices with deviled ham; spread other half with cream cheese. Put together sandwich fashion, then brush both sides with melted butter.
Toast in waffle iron until golden brown.
Makes 4 servings.

Vidalia Onion Finger Sandwiches

2 medium Vidalia onions, thinly sliced
Lime juice
8 slices soft wheat bread
1/2 cup softened butter or margarine
1/4 cup cilantro, chopped (no stems)
1/3 cup chopped tomatoes Place sliced onions in a bowl. Sprinkle with freshly squeezed lime juice. Toss gently.
Lay out bread and spread with a very thin layer of softened butter or margarine. This keeps the bread from getting soggy. Put onion slices on prepared bread and top with cilantro and tomatoes.
Cover with slices of bread, also spread with butter. Carefully cut off and discard crusts and cut sandwiches diagonally. Cover loosely with plastic wrap and refrigerate.
Makes 8 sandwiches.

Vegetable Sandwich Filling

Vegetable Sandwich Filling

1 carrot, peeled

1 bell pepper, cut into slices
1 cucumber, sliced and cored
1 onion, peeled
16 ounces cream cheese
Grind all vegetables. Do not use the core of the cucumber. Blend with cream cheese and spread on bread for sandwiches.

Veggie Burgers

3 cups cooked brown rice
1 cup finely chopped celery
1 cup finely chopped onion
2 cups sliced sautéed mushrooms
2 cups grated carrots
3 eggs, beaten
2 teaspoons garlic powder
1/2 cup whole wheat flour
1/2 cup oat bran
Combine rice, celery, onion, mushrooms and carrots. Add eggs, garlic powder, whole wheat flour and oat bran gradually. Shape and fry in oil in a hot frying pan. It may be necessary to dredge burgers with whole wheat flour if they are soggy. Season after frying with more garlic powder.
Extra burgers may be frozen for later use. Serve on whole wheat bun with a slice of melted cheese.


1 individual-size loaf French bread
2 tablespoons mayonnaise
1/4 cup alfalfa or mung sprouts
1/2 tomato, sliced
2 slices Monterey Jack cheese
1/2 avocado, sliced
1 tablespoon sunflower seeds, salted
Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French bread half.

Turkle Burgles

8 hamburger buns
1 pound bacon (cut in half crosswise and cook crisp)
8 slices turkey
8 cheese slices
1000 Island Dressing
Preheat broiler. Toast hamburger buns. Place bottom half of buns on a cookie sheet. Top with slice of turkey, cheese slice, and 3 half strips of bacon. Place under broiler until cheese begins to melt. Put top on bun and serve with choice of 1000 Island Dressing or mayonnaise.
serve this with French fries and coleslaw.

Turkey Sausage and Pepper Calzones

1 tablespoon olive oil
1 small red onion, halved and thinly sliced
1 large red bell pepper, seeded and sliced
2 tablespoons garlic, chopped
1 (10 ounce) can refrigerated pizza dough
1/2 pound Italian seasoned turkey sausage
1/2 cup ricotta cheese
1 cup shredded mozzarella
2 tablespoons parmesan cheese
Cook onion and pepper in oil until soft, add garlic, then sausage until cooked through.
Heat oven to 425 degrees F.
Unroll pizza crust onto cutting board, cut into four 6- x 5-inch rectangles. Place on baking sheet, evenly distribute cheeses, and turkey mixture onto dough rectangles. Bring opposite corners together and pinch together, Repeat with remaining sides, and pinch all corners together to form bundles. Bake 12 to 15 minutes, until golden brown, let cool 5 minutes before serving.

Turkey Melt

2 large slices turkey
1/4 cup stuffing
1 heaping tablespoon cranberry sauce
1 slice Cheddar cheese
1/4 cup gravy
Preheat oven to 350 degrees F.
Lay one slice of turkey on a slice of bread. Spread stuffing on top evenly. Spread cranberry sauce on top of stuffing. Lay cheese on top of cranberry sauce and cover with remaining turkey slice. Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes. While sandwich is baking, heat gravy. Unwrap sandwich, place on plate and pour gravy on top.
Yields 1 sandwich.


1 (7 ounce) can chunk white tuna, packed in water
1 cup celery, chopped fine
1 small onion, chopped fine
1 1/2 cup American cheese
1/2 cup Velveeta® cheese
1/2 cup chopped green or black olives
1/2 cup chopped sweet pickles
1/4 cup mayonnaise
2 hardboiled eggs, chopped
Salt, to taste
Pepper, to taste
Spread mix on hamburger-style buns. Heat 15 to 20 minutes at 350 degrees F.
Serves 8.

Tuna Spread

12 ounces cream cheese
14 ounce drained tuna
1 tablespoon lemon juice
2 tablespoons onion, minced
1 tablespoon horseradish
1/2 teaspoon pepper
1 cup walnuts

Tuna Salad

2 (7 ounce) cans tuna
1 cup diced celery
1/4 cup sweet relish
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon dried tarragon
1 teaspoon dried parsley flakes
1 tablespoon instant minced onion
1 tablespoon lemon juice
1 cup mayonnaise
Drain and flake tuna; add celery and relish. Combine remaining ingredients; mix well. Add to tuna; mix thoroughly.

Tuna Cheese Spread

8 ounces cream cheese, softened
1 (6 ounce) can tuna, drained and flaked
1/2 cup finely sliced scallions
1/4 cup mayonnaise
1 tablespoon lemon juice
3/4 teaspoon curry powder
Dash of salt
Bread of crackers
In a bowl, combine the first seven ingredients; mix well. Spread on bread or crackers.
Yields 2 cups.

Tuna Bumsteads

1/2 pound American cheese, coarsely grated
2 tablespoons chopped stuffed green olives
3 hardcooked eggs, chopped
2 tablespoons chopped green bell pepper
2 tablespoons chopped sweet pickles
1 (7 ounce) can tuna fish, drained well
2 tablespoons chopped onion
1/2 cup mayonnaise
Mix all ingredients together. Put mixture on 8 buns. Wrap in foil. Bake in preheated 350 degree F oven for 30 minutes

Tribble Chicken Salad Sandwiches

1 piece chicken per sandwich
1 ounce Swiss cheese
1 ounce corn beef
2 slices rye bread
2 tablespoons coleslaw [amount to taste]
Salt to taste
Coleslaw for Tribble Chicken Salad
2 1/2 cups shredded cabbage
3/4 cup shredded carrots
1/4 slice green onions
1/3 cup mayonnaise
1 tablespoon lemon juice
Salt, to taste
Cook chicken by bringing to boil then simmer until done. Make Coleslaw. Put Swiss and beef on bread. Remove meat from chicken bones and spread over corn beef. Sprinkle with salt. Add coleslaw. cut and serve with pickle.
Coleslaw: Mix all, adding mayo and juice to taste.

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

6 tablespoons mayonnaise
3 canned chipotle chiles, finely chopped
6 onion or French rolls
1 deli precooked tri tip, thinly sliced against the grain
3 very thin slices red onion, separated into rings
Combine mayonnaise and chiles in a small dish and mix well. Spread equal amounts on one half of each roll. Top with sliced beef and onions.
NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles.
Serve with fresh fruit and tortilla chips.
Makes 6 servings.

Tortilla Sandwiches (Sincronizadas)

16 corn tortillas
12 ounces asadero or mozzarella cheese
8 slices ham
Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla.
Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together with 2 wooden picks.
Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack.
Vegetable oil
8 corn tortillas
Favorite ground meat filling, warmed
Shredded lettuce
2 avocados, coarsely chopped
2 tomatoes, coarsely chopped
1 cup Cheddar cheese, grated
Hot sauce
Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla, and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and cheese. Variation
Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with the garnishes.

The Tri Tip

1 Certified Angus Beef tri tip roast, about 2 pound
1 (6 ounce) jar Christopher Ranch roasted garlic cloves
1/2 cup olive oil
1 tablespoon chopped Christopher Ranch fresh peeled garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme Salt and pepper to taste
The Aioli
1/2 cup roasted garlic cloves (reserved from 6-ounce jar)
1/2 cup pitted kalamata olives
1 cup mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano Salt and pepper to taste
The Rest
6 crusty French rolls
1 cup basil chiffonade (finely shredded)
1 cup arugula chiffonade
1 cup romaine lettuce chiffonade
3 Roma tomatoes, seeded and diced
For the roast, set aside 1/2 cup of the roasted garlic cloves for the aioli. Place olive oil, chopped garlic and herbs in a medium resealable plastic bag. Place tri tip on a firm surface. Pierce with a paring knife and place a whole clove of roasted garlic all the way into the meat. Repeat until all roasted garlic is inserted. This may take about 10 minutes but is well worth the time. Place tri tip in the bag with the marinade, making sure the marinade is distributed evenly over the meat.
Marinate for at least 2 hours in the refrigerator.
For the aioli, place reserved roasted garlic and olives in a food processor. Pulse until coarsely chopped. Add mayonnaise, balsamic vinegar and herbs. Pulse again until blended. Season to taste with salt and pepper.
Using the direct heat method, grill tri tip over medium heat until the internal temperature reaches 145 degrees F. Let meat rest for 20 minutes before slicing. While meat is resting, lightly toast French rolls on the grill. Prepare greens and tomatoes, then toss together gently just before assembling sandwich. Slice meat and season to taste with salt and pepper. Spread both sides of the rolls with aioli. Top with tri tip, greens and tomatoes.
Serves 6.

Texas Tavern Burgers

1 1/2 cups chopped onion
3 tablespoons butter
1 can tomato soup
1/2 cup water
1/4 cup vinegar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 pounds ground beef
Salt and pepper, to taste
Combine and cook onion and butter until clear and tender. Remove from fire and add remaining ingredients except beef, salt and pepper. Simmer for 10 minutes.
Cook ground beef and remaining onion until brown. Add to mixture. Salt and pepper to season.
Spread on toasted buns.
Yields 10 servings.

Tex Mex Turkey Sandwich

8 large slices dense good-quality bread
4 slices turkey or smoked turkey (or enough sliced
turkey meat to cover the bread)
4 ounces chopped canned green chilies
Slices of jalapeno or pickled jalapeno pepper, optional
8 to 12 ounces grated Monterey Jack cheese
On 4 slices of bread, layer equal amounts of turkey, chilies and cheese. Place sandwiches about 4 inches from preheated broiler and broil long enough to melt cheese (2 minutes or so). Top with second bread slice.
Serves 4.

Chopped chicken with sweet pickles

Baked ham with chutney on pumpernickel
Chopped ham with English mustard, fresh horseradish and sweet cream
Chopped ham with chopped black olives and grated cheese
Thinly sliced tongue with French mustard and chopped chives
Thin slices of roast beef with English mustard or horse- radish and sweet cream
Thin slices of roast lamb with garlic butter
Thin slices of roast veal with anchovy butter
Sliced salami with herbed mayonnaise
Finely chopped shrimp with seasoned mayonnaise
Finely shredded crab meat with herbed or garlic butter
Finely shredded crab meat mixed with chopped chives and mayonnaise
Smoked salmon and butter
Smoked salmon with horseradish
Thinly sliced onion and cucumber
Chopped green olives and mayonnaise
Chopped green olives and nuts mixed with cream cheese.
Chopped green olives and chopped eggs with mayonnaise.
Thinly sliced avocado with garlic butter
Cream cheese and chives with cucumber
Watercress with butter or butter and mayonnaise
High quality Roquefort, Bleu Cheese or Gruyere with butter
Thinly sliced cheddar cheese and cucumber.
Smoked salmon with cream cheese
Thinly sliced cucumbers and mushrooms with butter
Thinly sliced hard boiled smoked turkey eggs with butter or mayonnaise
Thinly sliced avocado with mustard flavored mayonnaise
Roquefort cheese that has been blended with butter and cream cheese
Anchovy fillets that have been chopped very finely and blended with
cream cheese and chopped pickled onion.
Red caviar (salmon eggs) mixed together with lemon juice and cream cheese
Anchovy filets with chopped hard boiled egg
Chopped green olives and nuts blended with cream cheese
Thin slices of fresh salmon and cucumber
Finely chopped green pepper bound with mayonnaise
Cream cheese* blended with fresh horse-radish
Cream cheese* and chives with cucumber
Cream cheese* that has been blended with chopped chives, French mustard
and black pepper
Cream cheese* that has been blended with Indian chutney and butter
Cream cheese* blended with chopped chives, French mustard, salt and pistachio nuts
* Note: Cream cheese used in tea sandwiches should have a minimum fat content of 16%.
Start with dense high quality breads like pumpernickel, rye, whole wheat sliced thinly. Assemble your tea sandwiches and then store in the refrigerator. Arrange on a serving platter when ready to eat, use flowers or cut herbs to garnish.
Cranberry fingers Mix some Dijon mustard in whole cranberry sauce, flavor to taste. spread on the bread on then add a small slice of smoked turkey, add top layer of bread.
Salmon and Dill Spread buttered bread with softened cream cheese which has dried dill added to it. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of dill.
Lavender Egg Salad chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your bread and top with a green olive.
Celery-Nut: Whip a soft block of cream cheese with 1/4 cup of milk; add 1/2 cup of celery and 1/2 chopped walnuts and spread on your whole wheat bread.
Pineapple Cream: Thin a block of cream cheese with 1/4 cup of milk, and then add 1 cup of finely chopped pineapple and spread on Boston Brown Bread.
Apricot Ham Finger Sandwich: Mix 3 parts of cream cheese with 1 part of apricot preserves.
Spread on your bread and then top with thinly sliced ham. Garnish with a 1/4 sliver of dried apricot. You can also use cherry preserves in place of the apricot
Spring Radish: Butter slices of pumpernickel bread and add thinly sliced radishes, a slice of bread and then some more radishes.
Cucumber Sandwiches: Mix seasoned salt into your butter then butter your bread of choice. Add thinly sliced cucumbers that have been dried by paper towels. Top with small sprig of parsley.
And last but not least ideas about the food which work well not just with the English teas but with our shower parties:
The food served at teas should be easy to eat and require neither forks nor knives. Tea sandwiches, canapes and foods that may be picked up and eaten with toothpicks are ideal for tea parties as are cookies, petits fours and miniature pastries such as eclairs and cream puffs.
Instead of serving food on large platters, it is wise to use small or medium serving plates because they are easier to keep filled and looking neat.

Tea Sandwich Ideas and Recipes

Tea Sandwiches
Use day-old, thinly-sliced, square white loaves. Cut off the crusts and butter the bread sparingly, using soft butter so the slices don’t break. Add a modest amount of filling, and no more; two tablespoons per slice of any of the fillings below is sufficient. Spread the filling, add any garnish, and place another slice on top. Using a long, sharp knife, make an X-cut to get four smaller triangular sandwiches. Add a couple of long toothpicks to help stabilize while you are cutting.
Place the cut sandwiches on a serving platter, and cover with a damp napkin. Refrigerate for at least four hours.
FILLINGS: Mix up a small batch of three of four of your favorite sandwich fillings. You can use a curried egg salad (the usual mayo and eggs but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste well together. Some popular combos are:
Anchovy butter and Greek olives: combine 1 ounce of anchovy fillets, 2 tablespoons of butter, and a pinch of black pepper in a small food-processor. Spread very thinly on the bread, and add a layer of finely-sliced pitted Greek olives on top.
Boiled chicken and ham: Thinly sliced, with mustard. Avocado slices: with Dijon mustard dressing and chives. Tomato slices with basil.
And, of course.cucumber. When making such sandwiches keep in mind that the bread should be sliced thinly and served without crusts. The sandwich should be large enough for only two bites and, even though many people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more
elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually infinite. Consider some of the following:
White meat of chicken or turkey with mayonnaise or butter White meat of chicken with chutney butter Chopped chicken with chopped almonds


1 pound ground beef
1/2 cup ketchup
1/2 cup water
Pinch of salt
Pinch of pepper
1 teaspoon chili powder
1 small onion, chopped
1 teaspoon prepared mustard
Brown ground beef; crumble and set aside.
Mix ketchup, water, salt, pepper and chili powder in a saucepan. Add onion and bring to a boil.
Add ground beef. Simmer for 5 minutes. Add mustard, and stir well.
Serve hot on hamburger buns or Kaiser rolls.

Tavern Burgers

1 pound ground beef
1 small onion, diced
1 cup chicken gumbo soup
2 tablespoons water
3 tablespoons mayonnaise
3 tablespoons mustard
1/4 cup catsup
Brown meat and onion. Add soup and water. Simmer 15 minutes. Mix remaining ingredients and add to meat mixture. Simmer 5 minutes longer.
Serve over heated hamburger buns.

Tarragon Chicken Salad Sandwiches

2 cups chopped or shredded roasted or grilled chicken
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon, or more to taste
Salt and freshly ground black pepper, to taste
Lettuce leaves
Thinly sliced red onion
Wheat or white bread
Pickles for garnish
Place chicken and celery in medium bowl.
In small bowl, mix mayonnaise, mustard, tarragon and salt and pepper to taste; add to chicken mixture and toss until combined.
Toast wheat or white bread, as desired Place a lettuce leaf or two on a slice of bread; mound with chicken mixture, and top with sliced red onion and second slice of bread.
Makes 4 to 6 sandwiches.

Tangy Barbecue Sandwiches

3 cups chopped celery
1 cup chopped onion
1 cup catsup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 (3 to 4 pound) boneless chuck
roast, trimmed
14 to 18 hamburger buns, split
In a crockpot, combine the first 12 ingredients; mix well. Add roast. Cover and cook on HIGH for 6 to 7 hours or until tender.
Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.

Taco Joes

1 pound ground chuck
1 small onion, chopped
3/4 cup commercial taco sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns
Sliced American cheese
Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated.
Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. Place top of bun over cheese.

Taco Burgers

1 1/2 pounds hamburger
1 tablespoon onion, chopped (I use more)
1 package taco mix
1 beaten egg
1 cup finely crushed tortilla chips
Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice of cheese on top of each patty and continue grilling until it just begins to melt.
Serve on buns with lettuce, tomato, and salsa. I also serve guacamole.
Taco Filling
1 large, ripe tomato, roasted, then peeled and roughly chopped
1/2 small onion, chopped 1 clove garlic, peeled and chopped
1 tablespoon lard or vegetable oil
1 whole chicken breast, cooked skinned, boned and shredded
1/2 teaspoon salt
Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and season with salt.
To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap.
Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes.
Drain on paper towels and keep warm in a slow oven while frying the remainder.
Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle with grated cheese.