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Cool Weather Sandwiches

Fall lunch menus herald a heartier fare, ... with the "lunch bag" lunches ... in full force. Here are a few ... for some great "wiches" that might make "brown bagging" a pleasure

Fall lunch menus herald a heartier fare, especially with the "lunch bag" lunches returning in full force. Here are a few suggestions for some great "wiches" that might make "brown bagging" a pleasure and lunch a meal in itself.

Royal Ham Sandwiches:
1 submarine roll, 3-4 thin slices fully cooked ham (deli), 4 slices mozzarella cheese, 1 tomato, thinly sliced, 4 sprigs fresh parsley, chopped finely, 4 fresh basil leaves, chopped, 1 tbs. Italian or Caesar salad dressing
Split roll enough to open, but not cut through. Layer ingredients. Wrap in plastic wrap. When lunch time comes, unwrap sandwich and place on paper plate. Microwave until cheese is melted and entire sandwich is warm. Fold top of roll over and enjoy.
Include a bag of your favorite chips, a fruit salad, and a brownie.
Bistro Steak Sandwich:
1/2 lb. fresh mushrooms, sliced thinly
2 onions, sliced thinly
1 green pepper, sliced
2 tbs. butter
1 lb. thinly sliced cooked roast bee
6 hard-rolls, split
6 slices (8 ozs.) mozzarella cheese
4 beef bouillon cubes
2 cups water
In a pan, saute mushrooms, onions, and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. Wrap in plastic wrap. In small pan, heat bouillon and water until cubes are dissolved. Place in small luncheon plastic container. In microwave, heat until cheese melts and sandwich is hot. Heat "dip" in microwave and use as a great dipping sauce for your beef sandwich.
Deli Reuben Sandwich:
4 slices rye bread
1 tbs. Thousand Island Dressing
8 slices corned beef (deli)
2 tbs. spicy brown mustard
1 cup sauerkraut, drained, rinsed, and drained again
4 slices (1 oz. each) Swiss Cheese
Spread bread with mustard. Top with corned beef, sauerkraut, dressing, and cheese. Wrap in plastic wrap securely.
Microwave until sandwich is warm and cheese has melted.
A dill pickle makes this sandwich a delight.
A Grand Fish Sandwich:
1 serving (6 ozs.) of flaked crab meat, drained
1 cup shredded Mozzarella cheese (4 ozs.)
4 tbs. chopped green onions
2 tbs. mayonnaise
1 tsp. Worcestershire sauce
2 hard rolls or deli rolls
Combine crabmeat, cheese, green onions, mayonnaise, and Worcesteshire sauce in bowl and blend well. Season with pepper to taste.
Place in plastic carry container. Wrap deli rolls in plastic wrap.
At lunch time mound on the fish mixture onto the split deli rolls. Microwave until warm and cheese in mixture has melted.
Pack a small green salad and your favorite cookie.
"Cold" Sandwiches:
Place 3-4 slices of bologna, or salami on dark rye or whole-wheat bread, with 1 tsp. prepared horseradish or 2 tsp. mayonnaise. Include a dill pickle.
Chicken Salad:
Mix 1/4 cup chopped cooked chicken with 1 tbs. finely chopped celery, 1/2 hard-cooked egg, chopped, 2 tbs. mayonnaise, salt, and freshly ground pepper. Spread the mixture between two slices fresh white bread. Include separately crisp lettuce leaves or watercress.
Oh, the wonder of AutumnComputer Technology Articles, especially with mealtime ideas and recipes. Summer's lighter ideas are set aside until next year and appetites are returning!
©Arleen M. Kaptur 2002 August

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