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May 21, 2010

Sourdough Sandwiches




Sourdough Picnic Loaf

Ingredients:




1 (16-ounce) round loaf sourdough bread, cut in half horizontally

1/4 cup fat free Italian salad dressing

2 lettuce leaves

6 ounces thinly sliced Alpine Lace® Deli Reduced Fat Swiss Cheese

1/2 pound thinly sliced deli honey ham or cooked ham

8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained





Instructions:

Scoop out center of both halves of bread, leaving 1/2-inch shell.



Brush both cut-sides of bread with salad dressing.



Layer bottom half of bread with 1 lettuce leaf, half of cheese, half of ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.



To serve, cut into 6 wedges.

Roast Beef Panini

Roast Beef & Provolone Panini




Ingredients:




1/4 cup light mayonnaise

1 tablespoon prepared horseradish

2 tablespoons LAND O LAKES® Butter

1 cup thinly sliced onion rings

1 (8-ounce) package sliced mushrooms

1 (10-inch) round focaccia bread, sliced in half lengthwise

1/2 pound deli thinly sliced roast beef

4 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat Provolone Cheese

6 thin green and/or red bell pepper rings





Instructions:

Combine mayonnaise and horseradish in small bowl. Set aside.



Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat until softened (5 to 7 minutes).



To assemble sandwiches, spread horseradish mayonnaise onto cut-sides of focaccia bread. Layer bottom half of focaccia with roast beef, onion and mushroom mixture, cheese, pepper rings and top half of bread. Cut sandwich in half.



Heat panini grill. Spray sandwich with no-stick cooking spray. Place one-half sandwich onto panini grill. Grill until golden brown. Repeat with remaining sandwich. Cut each half into 3 wedges.



TIP: If using skillet, cook over medium heat, turning once, until golden brown (3 to 4 minutes).

Apple Stack-ups

Apple & Swiss Rye Bread Stack-ups






Ingredients:




1/4 cup reduced fat cream cheese

4 teaspoons honey

18 slices cocktail rye bread

4 ounces thinly sliced deli cooked ham

2 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese, each cut into 6 pieces

24 thin slices apple

6 thin apple slices, each cut into thirds





Instructions:

Combine cream cheese and honey in small bowl. Spread 1 side of each bread slice with 1 teaspoon cream cheese mixture.

To assemble appetizers, place 6 slices bread onto serving plate, spread-side up. Evenly divide half of ham among bread slices on serving plate. Top with 1 piece cheese, 2 slices apple and 1 slice bread, spread-side up.

Evenly divide remaining ham among appetizer stacks. Top with 1 piece cheese, 2 slices apple and 1 slice bread, spread-side down.

Cut each appetizer stack into 4 pieces. Top each appetizer with small piece apple; secure with toothpick.

Sandwiches

Cheese & Chipotle Sandwiches




Ingredients:




1/4 cup fat free sour cream

2 tablespoons fat free mayonaise

1/2 teaspoon finely chopped chipotle chiles in adobo sauce*

1/2 teaspoon lime juice

8 slices whole wheat bread, toasted

4 lettuce leaves

8 thin tomato slices

4 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat White American Cheese

4 green bell pepper rings

4 red onion rings


Instructions:


Combine sour cream, mayonnaise, chiles, 1/2 teaspoon adobo sauce (from chipotle chiles in adobo sauce) and lime juice in small bowl with wire whisk.



To assemble sandwiches, spread 2 teaspoons sour cream mixture onto each toast slice. For each sandwich, layer 1 slice toast with 1 lettuce leaf, 2 slices tomato, 1 slice cheese, 1 pepper ring, 1 red onion ring and 1 slice toast. Cut each sandwich into quarters. Serve immediately.



TIP: Sour cream mixture may be made 24 hours ahead. Cover; refrigerate until serving time.

Broccoli Quiche with Gruyère and Cheddar



- serves 6 -



Ingredients

1 pie crust

3 eggs

1 egg yolk

1 1/2 cups half and half

1/2 pound broccoli florets

2 ounces grated Gruyère

2 ounces grated sharp white cheddar

1/4 cup fresh chervil, roughly chopped

Salt and freshly cracked black pepper



Procedure

1. Preheat the oven to 375°F.



2. Roll out the pie crust slightly, so it fits into a fluted 10-inch tart pan with a removable bottom. Chill.



3. Blanch the broccoli in salted boiling water for 2 minutes. Shock in ice water. Drain, and pat dry.



4. Scatter the cheese and chervil on the bottom of the crust. Arrange the broccoli around the crust, florets pointing up.



5. Whisk together the eggs, yolk, and half and half. Season with salt and pepper. Pour into the crust.



6. Place the tart shell on a baking sheet, and bake for 1 hour and 20 minutes.



7. Allow to rest for 15 minutes. Then slice into 6 slices and serve.







Read more: http://www.seriouseats.com/recipes/2009/12/french-in-a-flash-broccoli-quiche-with-gruyere-and-cheddar-recipe.html?ref=serelated#ixzz0obmP628J