101 Soup, Salad & Sandwich Recipes (18 page)

1/2 c. plain yogurt

1/4 c. cucumber, finely chopped

1/2 t. dill weed

1/4 t. dried mint, crushed

4 pita bread rounds

4 lettuce leaves

2 c. cooked chicken, cubed

1 tomato, thinly sliced

1/3 c. crumbled feta cheese

In a small bowl, stir together yogurt, cucumber, dill weed and mint; set aside. For each sandwich, layer a pita with lettuce, chicken, tomato and cheese. Spoon yogurt mixture on top. Roll up pita and secure with a wooden toothpick. Serve immediately. Makes 4 servings.

1-1/2 T. olive oil

2 red onions, thinly sliced

3-1/2 T. red wine vinegar

6 c. arugula leaves, divided

3/4 c. mayonnaise

salt and pepper to taste

4 ciabatta rolls, halved

3/4 lb. thinly sliced smoked deli turkey

3/4 c. crumbled blue cheese

Heat oil in a skillet over medium-high heat. Add onions and sauté until soft and lightly golden. Remove from heat and stir in vinegar. Set aside. Chop enough arugula to equal one cup. Stir in mayonnaise; season with salt and pepper. Spread arugula mixture over cut sides of rolls. Divide turkey evenly among bottom halves of rolls. Top with cheese, onion mixture, remaining arugula leaves and top halves of rolls. Makes 4 sandwiches.

1 c. sliced baby portabella mushrooms

1/4 c. olive oil

1 loaf focaccia bread, halved horizontally

15-oz. jar whole roasted red peppers, drained

1-1/2 t. Italian seasoning

1 c. shredded Fontina cheese

In a skillet over medium heat, sauté mushrooms in olive oil until tender. Place bread halves on an ungreased baking sheet. On one bread half, layer peppers, mushrooms and Italian seasoning. Top both halves evenly with cheese. Broil until lightly golden. Assemble sandwich and cut into 4 pieces. Makes 4 servings.

2 lbs. ground beef

1/2 c. onion, chopped

1/2 t. garlic powder

1 t. salt

1/2 t. pepper

1 loaf French bread, halved lengthwise

4 to 6 T. butter, softened

2 c. sour cream

2 tomatoes, diced

1 green pepper, diced

3 c. shredded Cheddar cheese

In a skillet over medium heat, brown beef and onion. Drain; stir in seasonings. Spread both halves of bread with butter; place butter-side up on an ungreased baking sheet. Remove skillet from heat; stir in sour cream. Spoon beef mixture onto bread; sprinkle with remaining ingredients. Bake at 350 degrees for 20 minutes, or until cheese is melted. If crisper bread is desired, bake a little longer. Slice into 3-inch portions to serve. Makes 6 servings.

1 lb. ground beef

1 T. garlic, minced

1 T. steak seasoning

1 T. dried parsley

1/2 t. paprika

1/2 t. onion powder

1 T. Worcestershire sauce

4 slices bacon, crisply cooked and cut in half

2 slices Cheddar cheese, cut into quarters

salt and pepper to taste

4 hamburger buns, split

Garnish: mustard, catsup, mayonnaise

In a bowl, mix beef, garlic, seasonings and Worcestershire sauce just until combined. Form into 8 thin patties. For each burger, place 2 pieces of bacon and 2 slices of cheese onto 4 patties. Top with another patty and seal edges. Sprinkle with salt and pepper. Grill over medium heat to desired doneness. Serve on buns, garnished as desired. Makes 4 servings.

1 slice rye bread

1 slice deli ham

1 slice Swiss cheese

1 slice deli turkey

1 c. lettuce, shredded

1/2 c. Russian or Thousand Island salad dressing

1 egg, hard-boiled, peeled and sliced

2 slices tomato

2 slices bacon, crisply cooked

Garnish: sweet pickle slices

Place bread slice on a plate. Layer with ham, cheese and turkey slices. Mound shredded lettuce on top. Cover with salad dressing. Top with egg slices and tomato slices; criss-cross bacon slices on top. Garnish with sweet pickle slices. Makes one sandwich.