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Main dish sandwiches and salads.

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
 2 ounces dry jack cheese or parmesan
 1 can (6 to 7 oz.) albacore or salmon,
 1 jar (4 oz.) pimiento strips,

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
 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)

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
 1 tablespoon grated fresh ginger
 1/2 teaspoon grated lemon peel
 2 whole chicken breasts (about 1 lb.
 each), skinned, boned, and split
 4 to 6 cups spinach leaves, rinsed and
 1/4 cup thinly sliced green onions
 (including tops)

In a 5- to 6-quart pan, bring 3 quarts water to boiling on high heat. Add noodles and cook, uncovered, just until tender to bite, 2 or 3 minutes. Drain, immerse in cold water until cool, drain again, and put in a large bowl. Add 1/2 cup dressing, cilantro, ginger, and lemon peel; mix gently and set aside.

Rinse chicken and pat dry. Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Cook until meat is no longer pink in thickest part (cut to test), 6 to 8 minutes; turn once and baste several times with dressing. On a board, cut chicken into 1/2-inch-wide slices.

Line 4 dinner plates with spinach. Top equally with warm chicken and noodles, arranging separately. Moisten with remaining dressing; sprinkle with onions. Makes 4 servings.

Per serving: 576 cal.; 46 g protein; 20 g fat; 58 g carbo.; 961 mg sodium; 86 mg chol

Five-spice dressing. Combine 2 tablespoons seasoned rice vinegar (or 2 tablespoons rice vinegar and 1 teaspoon sugar), 1 tablespoon each soy sauce and lemon juice, 1 clove garlic (minced or pressed), 1/2 teaspoon Chinese five spice, 1 tablespoon Oriental sesame oil, and 1/4 cup salad oil.
Cold Smoked Salmon
Pasta Primavera
 8 ounces (about 21/4 cups) dry small
 shell-shaped pasta
 Parmesan dressing (recipe follows)
 1/2 cup frozen petite peas
 1/2 cup thinly sliced green onions
 (including tops)
 2 medium-size carrots
 1/2 pound small, tender green beans,
 ends trimmed
 6 ounces sliced smoked salmon or lox
 10 to 12 large red-leaf lettuce or
 butter lettuce leaves, rinsed and
 1 small firm-ripe tomato, peeled,
 cored, and chopped
 Salt and freshly ground pepper

In a 5- to 6-quart pan over high heat, cook pasta, uncovered, in 4 quarts boiling water just until tender to bite, 8 to 10 minutes. Drain, immerse in cold water until cool, drain well, and pour pasta into a large bowl. Add dressing, peas, and green onions; set aside.

Cut carrots into 2-inch lengths, then cut each section into 1/8-inch-thick sticks. Also cut beans in half lengthwise. Bring 2 quarts water to a boil in the 5- to 6-quart pan over high heat. Add carrots; when water returns to a boil, add beans. Cook, uncovered, until beans are just tender to bite. Drain; immerse in ice water until cool, then drain well. Mix the vegetables with pasta.

Divide smoked salmon in 5 or 6 portions; shape each portion in rolls. Lay lettuce equally on 5 or 6 dinner plates. Mound pasta salad equally on lettuce, then arrange salmon beside pasta. Sprinkle the salads with chopped tomato. Season to taste with salt and pepper. Makes 5 or 6 servings.

Per serving: 327 cal.; 13 g protein; 15 g fat; 37 g carbo.; 290 mg sodium; 7.8 mg chol

Parmesan dressing. Mix together 3 tablespoons white wine vinegar, 1 large clove garlic (minced or pressed), 1/2 teaspoon crushed dried hot red chilies, 2 tablespoons grated parmesan cheese, and 1/2 cup extra-virgin olive oil.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer: A Special Section; recipes
Date:Jul 1, 1990
Previous Article:Cool cooking in the microwave.
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