Piled high and hot off the grill … turkey or pork sandwiches - recipes

Sunset, July, 1989

Fresh from the barbecue, these lean sandwiches cook in minutes. Start with thin pieces of turkey or pork; grill, then pile onto toasted bread with a zippy relish. Grilled Turkey on Sesame Bun 1 1/4 to 11/2 pounds boned, skinned

turkey breast slices (1/4 in. thick) 3 tablespoons olive oil 2 tablespoons lemon juice 6 sliced sesame sandwich buns or

hamburger buns 6 large butter lettuce leaves, washed

and crisped 1 large firm-ripe tomato, cored and

cut crosswise into 6 slices Salt and pepper Lemon-herb mayonnaise (recipe

follows) Coat turkey slices with oil and lemon juice. If done ahead, cover and chill up to 4 hours.

Place turkey on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until meat is white in center (cut to test), 2 to 3 minutes total. Set buns, cut sides down, on cooler part of grill and cook just until lightly toasted, about 30 seconds,

To assemble sandwiches, place 1 lettuce leaf, 1/6 of tbe turkey, and 1 tomato slice on bottom half of each bun. Add salt and pepper to taste. Top turkey with equal portions of the lemon-herb mayonnaise and top half of bun. Makes 6 sand

Per serving: 431 cal; 26 g protein; 26 g fat; 24 g carbo.; 374 mg sodium; 72 mg chol.

Lemon-herb mayonnaise. Mix together 1/2 cup mayonnaise, 1 tablespoon minced kesh marjoram leaves or 1 teaspoon dry marjoram leaves, and 1/2 teaspoon grated lemon peel.

Grilled Pork on Rye 8 boneless center-cut pork loin chops

(1/2 in. thick), about 1 pound total 1/4 cup coarse-grain mustard

2 tablespoons olive oil 8 slices rye bread 1 cup (4 oz.) shredded fontina

cheese Red cabbage relish (recipe follows)

Trim surface fat off chops. Place meat between sheets of plastic wrap and pound evenly with a flat mallet to make 1/8 inch thick. Coat pork with 1/2 of the mustard and all of the oil. If made ahead, cover and chill until the next day.

Place pork on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until meat is white in center (cut to test), 2 to 3 minutes total. Remove from grill; keep warm.

Place bread on cooler part of grill and cook until toasted on 1 side, about 30 seconds; turn over and cover 4 slices toasted bread with equal portions of cheese. Continue cooking until bottom is toasted, about 30 seconds longer.

Set each slice of the plain toast on a warm dinner plate. Spread with remaining mustard. Set 2 slices of pork on each piece of toast. Mound equal portions of cabbage relish on each sandwich. Set cheesetopped bread slice alongside. Eat either as an open-faced or closed sandwich. Makes 4 servings. Perserving: 613 cal; 35 g protein; 38 g fat, 34 g carbo.; 486 mg sodium; 110 mg chol.

Red cabbage relish. In a bowl, mix 2 tablespoons cider vinegar, I tablespoon olive oil, 2 teaspoons honey, and 1/2 teaspoon caraway seed. Add 1 cup finely shredded red cabbage and 1/2 cup finely chopped Golden Delicious apple. Mix lightly and add salt and pepper to taste. Serve, or cover and chill up to 4 hours. Makes about 1 1/2 cups.