Christmas Recipes: Sandwiches

Title: Cuban Turkey Sandwich

      2 ea slices white bread*
      1 tb cream cheese
      1 tb strawberry preserves
      4 oz cooked turkey
 
*Toasted and crusts removed.
Spread one slice of toasted bread with the cream cheese and the other slice with the strawberry preserves, place the turkey on one slice, and close with the other to make one delicious turkey sandwich.

Title: Turkey Waldorf Sandwich

    3/4 c  Mayonnaise
    1/3 c  Chopped celery
    1/3 c  Chopped walnuts
      1 ts Lemon juice
           Lettuce
    2 ea slices turkey
           Apple slices
 
Combine mayonnaise, celery, walnuts, and lemon juice.

Layer lettuce, turkey, apple slices, and mayonnaise mixture between toased bread.

Title: Chicken or Turkey Salad Sandwiches

      2 c  Cooked diced chicken or turkey
    1/2 c  Diced celery
    1/2 c  Diced roasted sweet red
           -peppers
    1/2 c  Diced green pepper
    1/2 c  Diced mushrooms
  Mayonnaise and lemon juice
 
Mix together chicken or turkey, celery, red and green peppers and mushrooms. Add enough mayonnaise and lemon juice to hold the mixture together. The amounts of each are entirely up to you, depending on your taste. Use as a sandwich filling.

Title: Grilled Tuna Cheddar Onion Sandwiches

      1    Onion,large,thinly sliced
      1    Garlic clove,minced/pressed
    1/2 c  Chicken broth
      2 cn tuna*
    1/2 c  Celery,minced
      2 tb Mayonnaise
      8    Dark rye bread slices
    1/4 lb Cheddar cheese,sharp**
 
* water-packed, drained
** - thinly sliced

In a 10-12" nonstick frying pan, combine onion, garlic, and half the chicken broth (1/4 cup). Bring to a boil over high heat; stir often until liquid evaporates and onion and garlic are browned

Add half (1/2 of the 1/4 cup) of the remaining broth; stir to scrape browned bits free, then boil again until liquid evaporates and browned bits form. Repeat step with remaining broth, cooking until liquid evaporates. Set onion mixture aside.

In a bowl, mix together tuna, celery, and mayonnaise.

Top 4 slices bread equally with tuna mixture, onion mixture, cheese, and remaining bread.

Wipe the pan clean. Place over medium heat and add 2 sandwiches. (If you have another nonstick frying pan, toast all the sandwiches at once.)

Cook until sandwiches are toasted on the bottom, about 4 minutes. Turn over and toast tops, about 4 minutes more.

Title: Bacon Cheese & Tomato Sandwiches

      3    Slices Bacon
      3    Slices Rye Bread, Toasted
      2 tb Mayonnaise
    1/4 ts Dried Basil
      1    Large Tomato, Sliced
      3    Slices Swiss Cheese

Fry bacon in a non-stick pan until crispy.

Spread toast with mayonnaise and sprinkle with basil.

Place toast slices on broiler pan and top with tomato and cheese slices. Crumble bacon and sprinkle over top. Broil in oven until cheese begins to melt, watch it carefully so it doesn't burn.

Title: Roast Beef Pita Pocket Sandwiches

      1 c  Plain yogurt
     1/2 ts Dillweed
      1 ts Dijon mustard
      1 c  Chopped red or green bell
           -pepper (about 1 medium)
    1/3 lb Thinly sliced lean roast beef
      2    Pita pockets (6 inches in
           -diameter), cut in half
      1 c  Alfalfa sprouts
 
Mix yogurt, dill weed and mustard. Stir in bell pepper

Fill each pita bread halfway with the yogurt mixture, then add the beef and alfalfa sprouts.

Title: Vegetarian Sandwich Spread

      1 pk Firm tofu
    1/2 c  Soy mayonnaise
      1 ea Green onions, diced
      1 ea Green bell pepper, diced
      1 ea Celery stalk, chopped
    1/4 c  Sunflower or sesame seeds
      1 tb Soy sauce
      1 ts Curry powder
      1 ts Turmeric
      1 ts Garlic powder
 
Crumble the tofu with a fork. Add the soy mayonnaise, green onions, bell pepper, celery, sunflower seeds, soy sauce, curry powder, turmeric, and garlic powder. Mix well

Serve on crackers or bread.

Title: French Toasted Tuna Sandwiches

  9 1/4 oz Canned tuna
    1/4 c  Celery, finely chopped
    1/4 c  Onion, finely chopped
    1/4 c  Sweet pickle relish
    1/4 c  Mayonnaise
     12 sl Bread, unbuttered
      2    Eggs; beaten
    1/3 c  Milk
    1/2 ts Vanilla
      2 tb Oil
 
Drain and flake tuna. Mix with celery, onion, relish, and mayonnaise.

Spread tuna mixture on 6 slices of bread; top with remaining slices of bread.

Mix eggs, milk, and vanilla.

Dip sandwiches into egg mixture to coat each side.

Brown in fat on a hot griddle or in a frypan, about 3 to 4 minutes on each side.

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