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Prime-time sandwiches.

Prime-time sandwiches Jazzed up enough to qualify as dinner, these hearty sandwiches make handsome entrees for relaxed, informal meals. And with make-ahead steps in each recipe, sandwich assembly in quick.

The first features easy-to-cook roasted pork loin. Earthy Mediterranean vegetables dominate in the second sandwich; both come from David Page of San Francisco. The third sandwich, inspired by salad nicoise, makes use of fresh tuna.

Pork Loin on Rye with Apple Chutney

1 boned, rolled, and tied center-cut port loin (2 to 2-1/4 lb., about 3 in. diameter) Marinade (recipe follows) 12 slices sandwich caraway-rye bread Coarse-grain mustard Apple chutney (recipe follows) 6 large butter lettuce leaves, washed and crisped

Placed pork in a heavy plastic bag (1-gal. size); add marinade, seal bag, and rotate to mix ingredients. Chill at least 2 hours or until next day; turn occasionally.

Lift meat from marinade; discard marinade. Place meat, fat up, in a 9- 13-inch pan. Roast at 375 degrees until a thermometer inserted in center registers 155 degrees, 50 to 60 minutes. Set on carving board. Tilt pan; skim and discard fat. Save drippings. Cut meat into 1/4-inch-thick rounds.

Coat 6 slices of bread generously with mustard, and set each on a plate. Top each slice with equal amounts of meat and drippings. Add chutney, lettuce, and remaining bread to complete each sandwich. Makes 6 entree servings.

Per serving without chutney: 498 cal.; 32 g protein; 29 g fat; 28 carbo.; 348 mg sodium; 98 mg chol.

Marinade. Combine 1 tablespoon each honey and minced fresh (or 1 teaspoon dry) sage leaves, 1 clove minced garlic, 1 teaspoon crushed juniper berries, and 1/4 teaspoon coarse-ground pepper.

Apple chutney. Peel, core, and chop 2 large (about 1 lb. total) Newtown Pippin apples; chop 1/2 small onion; seed and finely chop 1/2 lemon; stem, seed, and chop 1/2 small red bell pepper; mince enough fresh ginger to make 2 tablespoons; and mince or press 1 glove garlic. Mix together.

In a 2- to 3-quart pan over high heat, combine 1/3 cup apple cider or white wine vinegar and 2/3 cup firmly packed light brown sugar; stir until sugar dissolves. Add apple mixture, 1/8 teaspoons cayenne, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer, uncovered, stirring often, until mixture is reduced to about 2 cups. Let cool. Use, or cover and chill up to 3 weeks. Makes about 2 cups.

Per tablespoon: 44 cal.; 0.1 protein; 0.1 g fat; 11 g carbo.; 37 mg sodium; 0 mg chol.

Grilled Vegetables on Cornbread

Bake cornbread in an 8-inch-square pan; use your favorite recipe or mix.

4 small (about 1-1/4 lb. total) lees 1 small (about 3/4 lb.) eggplant 1 tablespoon olive oil Cornbread (see above) Dried tomato relish (recipe follows) 1/2 pound fontina cheese, shredded

Trim and discard root and tough stems of leeks; cut in half lengthwise, rinse well, and drain. Cut off eggplant stem, then cut eggplant lengthwise in 8 wedges.

Brush vegetables with oil and place on a grill 4 to 6 inches above a bed of medium coals (you should be able to hold your hand at grill level 4 to 5 second). Turn often until vegetables brown and eggplant is very soft when pressed, 8 to 10 minutes for leeks, 15 to 20 minutes for eggplant. If made ahead, let stand up to 6 hours.

Cut cornbread into 4 equal triangles and split horizontally. Lay bread, cut side up, on a 12- by 15-inch baking sheet. Arrange leeks and eggplant equally on bread; top equally with tomato relish and cheese. Broil 6 inches from heat until cheese melts, 3 to 4 minutes. With a wide spatula, place 2 triangles on each of 4 dinner plates. Makes 4 entree servings.

Per serving: 898 cal.; 27 g protein; 55 g fat; 76 g carbo.; 849 mg sodium; 183 mg chol.

Dried tomato relish. Combine 2 tablespoons balsamic or red wine vinegar; 3 tablespoons olive oi; 2 tablespoons each drained, minched dried tomatoes packed in oil and Greek-style olives; 1 tablespoon minced fresh (or 1 teaspoon dry) rosemary leaves; and 1 clove minced garlic.

Nicoise Sandwich

About 1 pound tuna, cut into 4 1-inch-thick pieces, rinsed and patted dry 1 tablespoon olive or salad oil 1/2 baguette (1-lb. size, 3 in. diameter) Caper aioli (recipe follows) 1 medium-size firm-ripe tomato, core and sliced 8 canned anchovies, drained Vegetables (directions follow) 1/2 cup nicoise olives (optional) 4 large butter lettuce leaves, washed and crisped

Brush fish with oil and lay on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until outside is firm and opaque, inside is moist and pink (cut to test), about 5 minutes.

Cut baguette into 4 equal pieces, then split almost in half horizontally. Spread the inside of each piece with 1 tablespoon aioli sauce. Add tomato slices and tuna, crossing 2 anchovies over each piece of fish. Place sandwiches on dinner plates; accompany with vegetables and olives on lettuce leaves. Add remaining aioli to taste. Makes 4 entree servings.

Per serving without aioli sauce: 606 cal.; 38 g protein; 24 g fat; 59 g carbo.; 698 mg sodium; 85 mg chol.

Caper aioli. In blender or food processor, whirl 1 tablespoon each lemon juice and water, 2 large egg yolks, 2 cloves garlic, and 1 tablespoon drained capers. In thin, steady stream, add 5 tablespoons each olive oil and salad oil. Use; or cover and chill up to 5 days. Makes about 3/4 cup.

Per tablespoon: 110 cal.; 0.5 g protein; 12 g fat; 0.3 g carbo.; 20 mg sodium; 35 mg chol.

Nicoise vegetables. You need 2 cups each red and/or yellow bell pepper strips, cold cooked green beans, and cold boiled tiny red thin-skinned potatoes.
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Title Annotation:recipes
Date:Feb 1, 1990
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