Printer Friendly

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.
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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Feb 1, 1990
Previous Article:You take plain tiles, hand-paint your one-of-a-kind designs.
Next Article:Want a family room? There are ways.

Related Articles
On cracker bread, in pocket bread, they are turkey sandwiches.
Contest for the Best Tasting Ham Sandwich Recipe; Winner Receives Trip for Two to Sandwich England!
New concepts from Glendale. (Ingredients).
Turn up the heat on the sandwich display.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters