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Sun, Feb. 16

Reinventing the classic soup and sandwich combo

Since we are finally having some winter weather, a hot bowl of soup accompanied by a sandwich can be a satisfying lunch or dinner. Everyone seems to have a favorite sandwich, but here are a few you may want to try. A few hints: Spreads such as butters and cream cheese are best at room temperature. Make sandwiches as close to serving times as possible, using the freshest ingredients possible. Removing crusts is optional. Try something new! Ciabatta rolls, sourdough, or focaccia bread all make wonderful sandwiches.



1 tbsp. each prepared horseradish and sour cream

Black pepper

Sandwich: 1 roll of choice (ciabatta is a good choice)

1/2 cup arugula or lettuce of choice

1/4 pound thinly sliced roast beef

1 slice provolone or your choice cheese

For sauce: combine 3 ingredients; mix well

For sandwich: Spread both sides of roll with sauce mixture. Layer bottom with lettuce or arugula, roast beef and cheese. Top with top half of roll. Makes one serving.


1 cup whole berry cranberry sauce

1 tsp. horseradish

8 slices sourdough bread

8 slices (about 1 oz. each) turkey breast

8 slices American or cheese or choice

1/3 cup melted butter

Combine cranberry sauce and horseradish in small bowl. Spread 1 side of 4 bread slices evenly with sauce mixture (about 1/4 cup each slice). Layer 1 slice bread, cranberry side up with 2 slices turkey, 2 slices cheese and second bread slice. Brush top and bottom of each sandwich with butter. Heat 10-inch skillet or griddle. Place sandwich in skillet. Grill on medium-high heat, turning once until golden. May take 6-8 minutes. Serve at once. Yum!


Lemon Mayonnaise:

Note: Mayonnaise can be the basis for several interesting spreads. Be creative and try your own personal add-ins to mayonnaise to find your favorite.

1/4 cup light mayonnaise

2 tbsp. each crumbled feta cheese, lemon juice, and chopped cilantro

Mix, blending well.


2 large ripe avocados

Juice of 1 lime

8 slices bread of choice (rustic type as stated above)

Lettuce leaves 3/4 pound sliced smoked turkey

8 tomato slices

4 slices cooked bacon

Salt and pepper to taste

Slice avocados and sprinkle with lime juice. Spread mayonnaise mixture on each bread slice. Layer with lettuce, turkey, tomatoes, avocado and bacon on 4 slices bread. Season with salt and pepper. Top with remaining bread. Makes 4 servings.


I created this soup several years ago after having eaten a similar soup in Albuquerque, N.M.

It can be a meal in itself, but today it is featured as a sandwich/soup combo.

1/2 cup red or white onion, chopped

1/2 cup chopped celery

1 - 1 1/2 cups homemade or purchased chicken stock

(canned or box)

2 tbsp. chopped green chilies

1 clove chopped garlic

Salt and pepper to taste

1 cup (or small can)

leftover cooked chicken, shredded

1/2 - 3/4 cup milk or cream

1 tsp. canned jalapeno

Optional toppings: chopped parsley, green onions, tortilla chips

Saute onion, garlic and celery in oil until transparent. Add chicken, soup or homemade stock, seasonings, and green chilies. Cook for a few minutes. Add milk or cream and the 1 tsp. jalapeno. May thicken if desired with flour/water mixture. May also add small can white or kidney beans. Top as desired above.

I am getting hungry for a sandwich and some soup, so off to the kitchen I go!

P.S. If you see a recipe for a grilled panini and think you need a special grill pan, you can do the same as restaurants by wrapping a brick in foil and weighing it down with that and save some dough (pun intended)!

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