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Sandwich for a crowd or for your pocket.

Sandwich for a crowd or for your pocket

Single to super is the size range of these two summer sandwiches. One is an individual packet to tuck in a backpack or pocket; the other serves a crowd. Both are based on thin, unleavened, flexible breads.

For the group sandwich, you use the big rounds of cracker bread found in Middle Eastern markets and some supermarkets. The cracker's scale makes assembling an entree for 10 to 12 pleasantly easy.

The crackers are crisp to begin with; you soften them by wetting them with water and letting them stand until some of the moisture is absorbed. Four cracker rounds get layered, cake-fashion, with seasoned cream cheese, chicken salad, and guacamole. You cut this "torte" into small rectangles to pick up and eat.

For the one-person sandwich, you roll flour tortillas around roast beef. Tortillas dry quickly in the air, so you use a wrapper to keep this sandwich fresh--and hold ingredients together as you eat.

For food safety, observe our directions for keeping the sandwiches cool if you want to carry them to a picnic.

Giant Stacked Sandwich

To make a half-sandwich that will serve 5 or 6, use only 2 pieces of crackers bread. First, soften crackers with water, then cut each in half to make 4 pieces. Use half of the remaining ingredients, assembling as directed. 4 rounds crackers bread (each about 14-in. diameter) Chicken salad (recipe follows) 1 package (6 oz. or 6 cups) alfalfa sprouts Guacamole (recipe follows) 1 pound (about 6 large) firm-ripe Roma-type tomatoes, cored, seeded, and chopped Cream cheese spread (recipe follows) 1 medium-size cucumber, thinly sliced 3/4 pound shredded cheddar cheese 3 or 4 red radished with leaves, rinsed and drained; or fresh dill sprigs, rinsed and drained

Gently run cool water over 1 cracker bread round, moistening evenly on both sides. Lay flat on a surface covered with plastic wrap. Cover cracker with plastic wrap. Wet a second cracker and stack on the first; cover with plastic wrap. Repeat to moisten and wrao remaining crackers. Pinch edges of plastic to make airtight. Let crackers stand to soften, about 45 minutes.

Reserve a perfect cracker for the top layer; if a cracker breaks or tears, you can patch it together for the sandwich's middle sections.

Lay 1 cracker on a flat platter or tray; spread cracker evenly with chicken salad. Arrange alfalfa sprouts on salad, making surface fairly level. Top with another cracker, aligning it with the first. Cover evenly with guacamole, then tomatoes.

Align a third cracker on the stack. Spread it with the cream cheese mixture. Arrange cucumber slices levelly on cream cheese, then scatter as evenly as possible with cheddar cheese. Cover stack with the reserved cracker. If made ahead, cover sandwich snugly with plastic wrap; chill as long as until the next day.

Break off all but a few of the radish leaves and trim off root ends. Wrap radishes in a damp paper towel, enclose in a plastic bag, and chill until ready to serve, up until the next day.

To transport sandwich and radishes, carry on platter to picnic site. Wrap in several layers of newspaper to help keep cool, and set in a cool place; plan to serve within 1 hour. Unwrap sandwich and garnish with radishes and/or dill.

With a sharp knife, cut the sandwich into pieces about 2 inches square. Pick up pieces to eat (see picture at right). Makes about 3 dozen 2-inch portions, plus corner pieces; 10- to 12-main dish servings or 3 dozen appetizers.

Per 2-inch portion: 181 cal.; 8.3 g protein; 15 g carbo.; 9.9 fat; 24 mg chol.; 220 mg sodium.

Cream cheese spread. In a bowl, stir together until blended (or whirl in a food processor) 1 large package (8 oz.) cream cheese, at room temperature; 1 cup unflavored yogurt; 1 cup chopped green onions; and 1 tablespoon chopped fresh dill or chopped fresh mint leaves.

Chicken salad. In a bowl, combine 2 cups finely diced cooked chicken; 1/2 of the cream cheese spread (preceding); and 2 cans (2-1/4 oz. each) sliced black ripe olives, drained. Add salt and pepper to taste.

Gracamole. Pit, peel, and dice 2 large (about 1-1/2 lb. total) ripe avocados. Coarsely mash in a bowl, mixing with 6 tablespoons lemon juice and 1/8 teaspoon cayenne. Add salt and pepper to taste.

Beef-and-Pepper Hand Rolls 10 flour tortillas (about 10-in. diameter), at room temperature Dijon-pepper spread (recipe follows) 1 jar (7 oz.) Spanish-style green olives, drained and chopped 1 jar (7 oz.) roasted red peppers, drained and chopped 1 pound very thinly sliced cooked roast beef 10 medium-size lettuce leaves, washed and crisped Salt

Lay 1 tortilla flat; keep remaining ones covered with plastic wrap to prevent drying. Spread tortilla with 1/10 of the Dijon-pepper spread. Leaving 1/3 of surface plain, evenly cover rest with 1/10 of olives, peppers, roast beef, and 1 lettuce leaf. Roll tortilla from filled side, so the sticky cheese section overlaps the tortilla and lightly seals the roll; wrap snugly in plastic wrap. Repeat for remaining rolls.

Serve, or chill up to 6 hours. Transport in an insulated container. To eat, pull plastic from 1 end of a roll, but leave sandwich partially wrapped as you eat to hold it together. Add salt to taste. Makes 10 rolls; allow 1 or 2 for a serving.

Dijon-pepper spread. In a bowl, stir until blended 1 large package (8 ox.) cream cheese, at room temperature; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; and 1 teaspoon cracked black pepper.

PEr roll: 373 cal.; 18 g protein; 20 g carbo.; 25 g fat; 68 mg chol.; 686 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1988
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