Creative sandwiches

Ebony, April, 1996

In addition to taste, the versatility of the sandwich makes it one of our favorite foods. And that versatility allows the sandwich to be served for breakfast, lunch and dinner. Not only are they easy to make, you can create your favorite sandwiches by using a variety of breads, meats, vegetables, cheeses, dressings and other ingredients. To satisfy your appetite, you might want to try some of the classic and some of the more creative sandwiches we offer on the following pages.

GRILLED VEGETABLE SANDWICH

2 tablespoons olive oil 1 small clove garlic, crushed

Salt and pepper to taste 1 small eggplant, trimmed and cut

into 1/4-inch rounds 1 medium yellow squash, trimmed

and sliced lengthwise 1/4-inch thick 1 medium zucchini, trimmed and

sliced lengthwise 1/4-inch thick 1 large red bell pepper, cut into

1/4-inch strips 1 small sweet onion, sliced into

1/4-inch thick slices 1 1-pound loaf Italian or French bread, cut in half lengthwise(*) 1/2 cup jarred pasta sauce 1/2 cup shredded provolone cheese 6 fresh basil leaves, shredded

Combine olive oil, garlic, salt and pepper. Lightly brush vegetable slices with oil mixture. Heat grill until hot. Grill vegetables 3 to 5 minutes per side or until just tender. Set aside. Heat broiler. Spread pasta sauce evenly on one half of the bread. Sprinkle cheese evenly over sauce. Place cheese-topped bread under broiler until cheese melts, about 1 to 2 minutes. Sprinkle with shredded basil. Arrange grilled vegetables on melted cheese. Top with remaining bread half. Cut into serving size pieces. Serve with additional pasta sauce if desired.

Yields 4 servings (*) Bread of your choice

MAUI CHICKEN SANDWICH

1 8-ounce can pineapple slices,

undrained 1/2 teaspoon dried oregano leaves,

crushed 1/4 teaspoon garlic powder 4 boneless, skinless small chicken

breasts 1/2 cup light Thousand Island dressing 1/2 cup finely chopped water chestnuts 1/4 teaspoon ground red pepper 4 whole grain or whole wheat sand

wich rolls

Sliced red or green bell pepper

rings

Lettuce leaves

Combine undrained pineapple, oregano and garlic powder in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover and marinate for 15 minutes in refrigerator. Broil chicken and pineapple slices for 5 to 8 minutes on each side (brushing occasionally with reserved marinade) until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Combine dressing, water chestnuts and ground red pepper. Spread onto bottom halves of rolls. Top with chicken, bell pepper, pineapple and top halves of rolls.

Yields 4 servings

EASY CRAB MELT

3 kaiser or hard rolls, split 2 tablespoons mayonnaise or salad

dressing 1/2 teaspoons Dijon mustard 12 slices Monterey Jack cheese 1 pound cooked crabmeat or intitation

crab

Cayenne pepper

Paprika

Place roll halves, cut side up, on broiler pan. Broil 5 inches from heat about 45 seconds or until toasted. Spread 1 teaspoon mayonnaise and 1/4 t-oa oon mustard on each toasted roll half. Top each with 1 slice of cheese. Divide crabmeat evenly among roll halves. Broil 1 1/2 minutes. Sprinkle with a little cayenne if desired. Place another slice of cheese on top of each; sprinkle withpcagrika. Broil I minute more or until cheese is melted and sandwich is hot and bubbly.

Yields 6 servings

HAMBURGERS

1 pound ground beef 1/4 cup dry bread crumbs 2 tablespoons finely chopped onion 1/2 teaspoon salt 1/2 teaspoon pepper

Mix all ingredients. Shape mixture into 4 patties, each about 1-inch thick. Cook hamburgers over medium heat in large skillet, turning frequently, until esired doneness, about 10 minutes for medium.

Yields 4 servings

TO BROIL: Set oven control to broil or 550 degrees. Broil with tops about 3 inches from heat until desired doneness (5 to 7 minutes on each side for medium.)

CHEESEBURGERS: About 1 minute before patties are done, top each with cheese slice (American, Swiss, provolone or mozzarelia); continue cooking until cheese is melted.

GARDEN HAMBURGERS: Top each patty with lettuce, onion slice, tomato slice, dill pickle slices and mayonnaise.

SUPER BEEF SANDWICH WITH GARLIC SAUCE

1/4 cup mayonnaise or salad dressing 2 cloves garlic, finely chopped 1 tablespoon snipped chives 1 tablespoon Dijon-style mustard 2 teaspoons fresh lemon juice 2 tablespoons vegetable oil 1 teaspoon sugar

Dash cayenne pepper 1 baguette (loaf of French bread)

Lettuce

Alfalfa sprouts

Tomato slices 1 red onion, sliced

Place mayonnaise, garlic, chives, mustard, vegetable oil, lemon juice, sugar and cayenne in blender container. Cover and blend on low speed until smooth, about 45 seconds. Set aside. Cut baguette lengthwise into halves. Layer lettuce, alfafa sprouts, tomato, beef and onion on bottom half of baguette. Spoon sauce over top of onion and beef, top with remaining baguette half Cut diagonally into serving-size slices.

Yields 4 servings

ANTIPASTO BEEF SANDWICH

1 pound thinly sliced cooked roast

beef 3/4 cup Italian dressing, divided 1 1-pound loaf Vienna bread, unsliced 1 hard-cmked egg, chopped 2 tablespoons chopped ripe olives 6 Boston lettuce leaves 6 large tomato slices, 1/4 inch thick 6 large red onion slices, 1/8 inch