Panini – Provolone & Salami

Panini – Provolone & Salami Rachel Betteridge

Low-profile sliced bread (I like sourdough or garlic flavor)

Classico Pesto

Sliced Provolone cheese

Sliced Cotto Salami (with peppercorns)

Tomato, sliced

Spinach leaves

Olive oil to brush on bread/ or butter (sometimes I do garlic butter)

Heat up your George Foreman or Panini Grill.

Assemble sandwich: spread a tsp or pesto on each slice of bread; layer salami first, cheese, tomato and then spinach. Oil or butter outside slices of bread for grill. Place Panini’s on grill and grill for 4-5 minutes.

Simple and Delicious! Nice for a change-up!

Avocado and Tomato Sandwich

These are so good! Jake Laudie served this up for lunch when I stopped by to visit at his parents house.

Whole wheat buns
Avocados (1/2 per sandwich)
Tomatoes
Mayonnaise
Salt/Pepper

So Yummy! Such a healthy, delicious lunch!

THE BIG SANDWICH

THE BIG SANDWICH


Roll out the dough to a nice rectangle. Butter the surface and place chopped ham, Swiss cheese and whatever vegetables you want (mushrooms, peppers, onions, tomatoes, etc.) on top. Roll the dough up from the long side. Place on a greased cookie sheet. Bake in a 350 oven for 20-30 minutes.


English Muffin Bread (machine)

1 ½ cup water
1 TBS sugar
1 tsp. Salt
½ tsp. Baking soda
3 ½ cups bread flour
¼ cup nonfat dry milk
2 tsp. Rapid or quick yeast


(This bread recipe is for the machine, but it can be done without the machine – just allow time for raising the dough.)

Greek Chicken

Greek Chicken Keirra Dyer 2005

Chicken, one breast per one to two people
I cook chicken in the oven for about 45 mins to hour in a little cheese fantastico salad dressing (they make a light version that is good).
diced tomatoes
diced cucumbers
shredded romaine lettuce
Crumbled feta cheese....all flavors are good
served with flat bread (sometimes hard to find, normally by the deli specialty breads or by their counter) Not as good with pita or pocket bread
Then top with cheese fantastico dressing

Open face Crab Artichoke Sandwich

Open face Crab Artichoke Sandwich Merlene Betteridge

8-10 slices diagonally cut french bread
2 small cans drained crabmeat
14 oz.can artichoke hearts, drained & chopped
1 cup mayonaise
1 cup shredded parmesan cheese
8 oz. cream cheese, softened
1 cube butter, softened
6 green onions, chopped
2 roma tomatoes, chopped
8-10 slices Tillamook cheese

Butter and broil both sides of bread for number of people you will be feeding. Mix cream cheese, mayo, parmesan cheese and green onions. Gently stir in crabmeat and artichoke hearts. Put into oven at 350 degrees for 10 to 15 minutes. Divide mixture evenly amongst 8 to 10 slices of bread, top with crab mixture and 1 slice of cheese and broil until melted. Sprinkle with tomatoes for color and serve hot.