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Thu, April 25

Column: Sandwiches are good for any time

Most people enjoy sandwiches at any time of the year. They are good for snacks and with a bowl of soup or a salad (or both) they can be a satisfying meal. Here are some you might like to try.

GOLDEN GATE GRILL

1 egg, beaten

1/4 cup milk or half and half

8 slices oval sourdough French bread

Grated Parmesan or Romano cheese

3/4 pound deli turkey breast, thinly sliced

1 small avocado, seeded, peeled and sliced

1 tomato, thinly sliced

2 tbsp. chopped cilantro leaves

4 slices red onion, separated into rings

4 slices Jack cheese

2 tbsp. butter or margarine, softened

1 clove garlic, minced

1/8-1/4 tsp. crushed red pepper flakes

Combine egg and milk. Dip 1 side of bread into mixture, then into Parmesan. Arrange turkey on undipped side of 4 slices bread. Place avocado, tomato, cilantro and onion on turkey. Top with Jack cheese and remaining bread, dipped side up. Combine butter, garlic and pepper. Melt 1 tbsp. mixture in skillet over medium heat. Brown both sides of 2 sandwiches until crisp. Repeat with remaining butter and sandwiches. Makes 4 servings.

ST. LOUIS SLAM-WICHES

1 (4 oz.) can sliced mushrooms, drained

1/4 cup chopped green pepper

1/4 cup chopped onion

1 clove garlic, minced

2 tbsp. chopped fresh jalapeno chile

butter or margarine

2 tbsp. Worcestershire sauce

1/4 pound thinly sliced deli roast beef

4 submarine or hoagie rolls, about 6 inches long

1 cup shredded Swiss cheese

Saute mushrooms, pepper, onion, garlic and chili in butter and Worcestershire in medium skillet over medium heat until onion is tender, about 3 minutes. Add beef and heat through. Meanwhile, split rolls lengthwise and spread lightly with butter. Broil 4 inches from heat until lightly browned. Spoon beef and vegetables onto roll bottoms and sprinkle with cheese. Close sandwiches with tops. Makes 4.

HAM AND CHEESE CALZONES

2 tubes (10 oz. each) refrigerated pizza crust

1 cup ricotta cheese

4-6 oz. sliced pepperoni

2 cup diced fully cooked ham

2 cup (8 oz.) shredded mozzarella cheese

Dried basil, opt.

Shredded Parmesan cheese, opt.

Meatless spaghetti sauce, warmed

Unroll one pizza crust, stretching gently to form a 14x11-inch rectangle. Spread half of ricotta on half of dough lengthwise to within 1 inch of edge. Sprinkle with half of pepperoni, ham and mozzarella.

Fold unfilled side of dough over filled half and press edges together to seal. Transfer to greased baking sheet. Repeat with remaining crust and filling ingredients. Bake at 400 for 20-25 minutes or until golden brown. Sprinkle with basil and Parmesan if desired. Slice; serve with spaghetti sauce for dipping. Makes 8 servings.

SHRIMP AND VEGETABLE FILLED CROISSANTS

1/2 cup mashed avocado

1 tbsp. milk

several dashes bottled hot pepper sauce

4 whole wheat or plain croissants halved lengthwise

4 (1 oz.) slices Camembert or Havarti cheese

1 large tomato, sliced

1 (4 1/2 oz.) can tiny shrimp, rinsed and drained

Alfalfa sprouts, opt.

Mash avocado in small bowl with milk and hot pepper sauce. Spread cut sides of both halves of croissants with mixture. Layer Camembert, tomato slices, shrimp and alfalfa sprouts on bottom halves of croissants. Top with remaining croissant halves. Makes 4 servings.

MEXICAN PIZZA PITAS

This sounds like a mixed heritage and is a tasty quick fix in either the microwave or oven.

1/4 pound ground beef

1 small onion, chopped

1 tsp. sugar

1/4 tsp. chili powder

1/2 tsp. garlic salt

1 bottle salsa, 8 oz.

4 large or 8 small pita bread rounds

1 can (4 -oz.) chopped green chili peppers, drained

1 can (2-1/4 oz.) sliced ripe olives, drained

1 cup shredded Monterey Jack cheese (4 oz.)

In 1 qt. microwave safe casserole combine ground beef and onion. Cook uncovered on 100 percent (high) power for 4-6 minutes or until no pink remains. Drain. Stir in sugar, chili powder and garlic salt. Spread some of the salsa on each pita. Top with meat mixture, green chili peppers, olives and cheese. Place half the pitas on a microwave safe plate. Cook, uncovered on high for 2-3 minutes or until hot and cheese melts. Repeat with remaining pitas. Serves 4.

To bake in conventional oven: Place pizzas on preheated baking sheet or directly on oven rack in 350 oven for 10 minutes.

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