Magazine article Sunset

Main Dish Sandwiches and Salads

Magazine article Sunset

Main Dish Sandwiches and Salads

Article excerpt

These attractively arranged sandwiches and salads contain all you need for a hearty lunch or light supper-meat or fish, or pasta and vegetables. Present bread or pasta, and vegetables. Present them on trays, as individual servings.

Antipasto Focaccia Sandwiches
   1 loaf (1 lb.) frozen white or whole-wheat
     bread dough, thawed
   1 jar (6 oz.) marinated artichoke
     hearts
   2 ounces dry jack cheese or parmesan
     cheese
   1 can (6 to 7 oz.) albacore or salmon,
     drained
   1 jar (4 oz.) pimiento strips,
     drained

Roll dough out on a floured board to make a 10- by 15-inch rectangle. Drain about 1 tablespoon marinade from artichokes into a 10- by 15-inch pan and rub over interior. Put dough in pan and pat to fit. Rub 3 more tablespoons marinade over dough. Cover with plastic wrap; let stand until puffy, about 20 minutes. Uncover and poke holes all over dough with fingertips. Bake on lowest rack in a 4500 oven until focaccia is golden brown, 12 to 15 minutes.

Meanwhile, use a cheese plane (the type you pull across a piece of cheese) to slice cheese paper thin; you should have about I cup slices. Ease hot focaccia onto a platter. Distribute artichokes and any marinade, fish chunks, and pimiento evenly over bread, then scatter cheese on top. Cut into pieces; hold or eat with a knife and fork. Makes 4 to 6 servings.

Per serving.- 319 cal; 17 g protein; 11 g fat,, 40 g carbo.; 767 mg sodium; 18 mg chol.

Danish Beef Sandwiches
   1 tablespoon reduced-calorie or
     regular mayonnaise
   1/2 teaspoon each prepared
     horseradish and coarse-grain
     mustard
   2 slices pumpernickel or dark rye
     bread, regular or dense texture
   4 large buffer lettuce leaves, rinsed
     and crisped
     About 1/4 pound thinly sliced rare
     roost beef
     Crisp-fried onions  recipe follows)
     salt

Spoon half the mayonnaise, horseradish, and mustard onto each slice of bread, then spread over slice, mixing the ingredients as you go.

Top each slice with lettuce leaves, then pile beef on lettuce. Mound as many onions as you can onto the beef.

Accompany sandwiches with remaining onions; add salt to taste. Eat with a knife and fork. Makes 2 sandwiches.

Per sandwich: 399 cal.; 22 g protein; 21 g fat; 32 g carbo.; 276 mg sodium; 49 mg chol

Crisp-fried onions. Thinly slice 1 medium-size (about 5 oz.) onion and separate it into rings. Place 3 tablespoons all-purpose flour in a plastic or paper bag. Add onion slices and shake to coat evenly with flour.

Pour about 1 1/2 inches salad oil into a deep 2 1/2- to 3-quart pan; heat to 300 degrees. Lift half the onions from bag, shake off excess flour, and drop into oil. Cook until golden and most of the sizzling stops, 3 or 4 minutes; adjust heat to keep oil at 300 degrees. Transfer onions with a slotted spoon to paper towels to drain; repeat to cook remaining onions. If desired, keep warm up to 15 minutes in a paper towel-lined pan (8 to 9 in. wide) in a 250 degrees oven. Serve warm or at room temperature.

If made ahead, let cool, wrap airtight, and chill up to 3 days. To reheat, spread onions in a 10- by 15-inch pan; place in a 300 degrees oven until warm, about 2 minutes. Makes about 4 cups.

Chinese Noodle Salad
with Five-spice Chicken
   10 ounces (3 cups, part of a 14-oz.
     package) fresh Chinese-style noodles
     Five-spice dressing (recipe follows)
   1/2 cup chopped fresh cilantro
     (coriander)
   1 tablespoon grated fresh ginger
   1/2 teaspoon grated lemon peel
   2 whole chicken breasts (about 1 lb. … 
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