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Rolled sandwiches will stay fresh until lunch time.

Brown-bag lunchers will find merit in these two rolled sandwiches. Both are easy to eat out of hand and can safely wait at room temperature until lunch time without loss of freshness. One has a bright green wilted-lettuce wrapper; the other is rolled up in a thin flour tortilla.

You can make any of the sandwiches the night before and chill them overnight to keep them as fresh as possible. Slip the sandwich into your lunch bag with a few cookies and some fruit, then hit the road.
 Romaine Dolmas
 1/2 cup short- or medium-grain rice
 3 ounces dry salami, diced
 2 tablespoons drained capers
 2 tablespoons seasoned rice vinegar
or 2 tablespoons rice vinegar
and 2 teaspoons sugar
 2 teaspoons grated lemon peel
 8 large romaine lettuce leaves

In a 2- to 3-quart pan, combine rice and 1 1/4 cups water. Bring to boiling over high heat. Cover and simmer until liquid is absorbed, about 20 minutes. Uncover, stir with a fork, and let cool. With fork, mix in salami, capers, vinegar, and lemon peel.

In a 10- to 12-inch pan, bring about 1 inch water to a boil. Immerse leaves 1 at a time, just until limp, about 5 seconds. Immediately immerse leaves in ice water until cold. Lift out and lay flat on paper towels; blot dry

At stem end of each leaf, mound 1/8 of rice. Fold sides over filling, then roll from stem end, tucking in edges as you go to form a neat package. Serve, or seal in plastic wrap to store or carry. If made ahead, put in refrigerator up until next day. Dolmas hold well up to 5 hours at room temperature. Makes 8; allow 2 for a serving.
 Per dolma: 93 cal.; 3.6 g protein; 3.8 g fat,- 10 g
carbo.; 255 mg sodium; 8.4 mg chol.
 Rolled Tortilla Sandwich with
 Red Pepper Spread and Cheese
You will have enough red pepper spread
for 4 sandwiches.
 1 flour tortilla, 10- or 12-inch
 2 tablespoons red pepper spread
recipe follows)
 1/2 ounces thinly sliced havarti or jack

Lay tortilla flat. Spread the red pepper filling over the tortilla, leaving bare a quarter-moon section (1 in. wide at midpoint) along 1 edge. Lay the cheese slices in a single layer across center of tortilla, parallel to the plain edge; brush plain edge lightly with water.

Starting opposite plain edge, tightly roll tortilla around filling, tucking in cheese. Press firmly against moist edge to seal. If made ahead, wrap airtight and chill up until next day. Cut tortilla diagonally into 2-inch-wide slices; seal in a plastic bag to transport. Sandwich stays fresh at room temperature up to 5 hours. Serves 1.

Per serving: 308 cal.; 14 g protein; 14 g fat; 31 g carbo.; 554 mg sodium; 43 mg chol.

Red pepper spread. Put 1 cup drained canned roasted red bell peppers or drained canned pimientos in a food processor or blender with 1/4 cup firmly packed basil leaves, 1 tablespoon balsamic vinegar, and 2 teaspoons olive oil; whirl until smooth. Pour into a 1 1/2- to 2-quart pan; boil and stir over medium-high heat until reduced to 1/2 cup, about 2 minutes. Cool. Use, or cover and chill up to 4 days. Makes 1/2 cup,

Per tablespoon: 25 cal.; 0.5 g protein; 1.4 g fat; 3.3 g carbo.; 12 mg sodium; 0 mg chol.
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:recipes
Date:Oct 1, 1990
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