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Falafel Sandwiches

Dec 8,2007

————————-HUMUS DIP——————————
1/2 c mashed garbanzo beans
2 T oil
2 T lemon juice
1 t salt
1/4 c tahini
1/4 t garlic powder
1 t sugar
————————-TAHINI DIP——————————
1 c tahini
1/4 c oil
1/4 t garlic powder
1/2 t salt
1 T lemon juice
1/4 t sugar
1/4 t ground ginger
1/2 c dry split green peas
1 x Water
1/2 t salt
1 t pepper
1/2 c garbanzo bean flour
1/4 t onion powder
1 t chopped parsley
1/2 t ground cumin
2 c oil
6 ea small pita breads
1 x Sliced tomatoes & onions
1 x dill pickle slices

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1
teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1
teaspoon sugar. Mix well. Set aside.
For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic
powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4
teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain
and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion
powder, parsley, 1/2 cup water and cumin and mix well. Shape into
small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls
and tomato, onion and pickle slices. Top with humus or tahini dip.

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  • South of the Border Sandwich

    Dec 8,2007

    1 Pita bread
    1 Seasoned Beef filling (Que
    -Bueno Enchilada Sauce label
    -recipe; heated (#10 scoop)
    1 oz Lettuce; shredded
    1 oz Tomato; chopped
    1 oz Chef-Mate Monterey Jack and
    -Cheddar Cheese Sauce;heated
    1 tb Green onions; chopped

    1. Separate bread around edges to form pocket and place #10 scoop
    beef filling inside. Spread to form even layer. 2. Place shredded
    lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over
    filling. 4. Garnish with chopped green onions and serve.

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  • Monte Cristo Sandwich

    Dec 8,2007

    6 sl White bread (thin slices
    – with crusts removed)
    4 tb Mayonnaise
    4 sl Cooked turkey breast (thin)
    2 sl American Cheese (thin)
    4 sl Baked Ham (thin)
    3 Eggs
    2 tb Milk
    2 tb Vegetable Oil
    4 tb Sour cream for serving
    4 tb Strawberry Jam for serving

    EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.

    1. Place 2 bread slices on work surface and lightly spread each with
    mayonnaise. Top each with 2 slices of turkey, trimming overhang if
    necssary. Spread 2 more bread slices lightly with mayonnaise on both
    sides and place over turkey. Top each with 1 slice of cheese and 2
    slices of ham, trimming overhang if necessary. Spread 1 sied of each
    of the remaining bread slice with mayonnaise and place, mayonnaise
    side down, over ham. PRess lightly on sandwiches to compact and cut
    each diagonnaly into 4 triangles.

    2. Put eggs and milk in small shallow bowl, mix well. Heat oil in
    skillet or on griddle over medium heat until a drop of water sizzles
    on contact. Dip each triangle int egg mixture, turning to coat all
    Fry, turing to cook all sides evenly, until golden brown (about 10
    min.) Lightly coat skillet or griddle with more oil if necessary to
    prevent sticking. Remove sandwiches and drain on paper towels.

    SERVING– serve hot, accompanied with little indvidual dishes of sour
    cream and jam to spread on sandwiches.

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  • French Dip Sandwiches

    Dec 8,2007

    Thinly sliced pot roast meat
    -for 6 sandwiches
    1 pk Au jus mix
    1 French bread loaf
    Butter (optional)

    1. If frozen, place slices of meat on a cookie tray in a 325F for
    just long enough to thaw and heat through. It is not necessary to
    preheat oven.

    2. While meat is heating, prepare au jus mix acording to
    manufacturer’s directions. Keep hot until ready to serve.

    3. Cut bread lengthwise in half and then in sandwich size, about 4
    inches long.

    4. Butter bread (optional) and make sandwiches. Servie au jus mix in
    individual bowls for dunking sandwiches. Allow 1/2 cup, or more, for
    each sandwich

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  • Saturday
    Dec 8,2007

    1 c Pot roast meat, cut into
    1/3 c Barbecue sauce
    4 sl Bread (or 2 buns)
    Butter (optional)

    1 In a small pan, combine meat and berbecues sauce.

    2. Heat mixture to a simmer and cook over very low heat for 5
    minutes, stirring frequently.

    3. Transfer mixture to a small bowl, cover, allow to cool.

    4. Butter bread or buns to edges. Spread mixture on two slices of
    bread, or bottom half of buns. Add tops, and cut in half.

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  • Tomato-Mozzarella Sandwiches

    Dec 8,2007

    2 lb Pizza dough; thawed
    2 tb Extra-virgin olive oil
    2 lg Cloves garlic; minced
    1/2 ts Rosemary; crushed
    1/4 ts Crushed red-pepper flakes
    1/4 ts Freshly ground pepper
    1/4 c Prepared pesto sauce
    1/2 lb Mozzarella cheese; sliced
    2 Tomatoes; thinly sliced

    542 x Calories
    18 x G protein
    65 x G carbohydrate
    25 x G fat
    30 x Mg cholesterol
    68 x Mg sodium

    1. Grease 13×9 pan; press dough over bottom. Cover with plastic
    wrap and kitchen towel; let rise in warm place 40 minutes or until
    almost double in bulk. In pan, heat oil and garlic over low heat 2
    mintues. Add seasonings.

    2. Preheat oven to 400F. With floured fingers, poke about 16 holes
    in dough; brush with oil. Bake 25 minutes or until browned. Remove
    to wire rack to cool.

    3. Cut bread into sixths; halve horizontally. Brush with pesto;
    place cheese and tomato on bottoms and over with tops.

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  • Grilled Cheese Sandwich Pie

    Dec 8,2007

    1 Egg
    3/4 c Flour
    1/2 ts Salt
    1/8 ts Pepper
    1 ts Oregano
    1 c Milk
    2 1/2 c Meunster cheese, shredded
    2 c Ham, crumbled bacon, diced

    In a small mixing bowl, combine egg, flour, salt, pepper, and half of
    milk. Using a rotary beater, beat until smooth. Add remaining milk
    and beat until well blended. Stir in 1/2 of the cheese and the ham
    or bacon and pour into a well greased 8-inch pie pan or 2 quart
    baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese
    over top and bake just unitl cheese is melted (2 minutes)

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  • Grilled Tofu Sandwiches

    Dec 8,2007

    2 1-in slabs marinated tofu
    4 sl White or whole wheat bread
    Horseradish to taste
    1 lg Tomato, sliced
    Salt and pepper
    Thinly sliced red onions
    – (optional)

    Be sure to use the firm, Chinese-style tofu rather than the soft or
    regular tofu. It tastes best after it has been marinated for several

    PREPARE A FIRE if you are grilling the tofu, and grill it on both
    sides, about 6 inches above the coals, until it is well-browned and a
    little crispy. Otherwise, broil the tofu on both sides. Spread the
    bread with mayonnaise and horseradish to taste. Slice the tofu in
    half, crosswise, to make pieces 1/2-inch thick, and cut the pieces to
    fit the bread. Arrange the tomato slices on the tofu, and salt and
    pepper them; add the onion if you wish. Cover with the lettuce and
    the top piece of bread.

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  • Saturday
    Dec 8,2007

    4 T Mayonnaise
    4 T Finely chopped fresh basil
    Black pepper to taste
    2 Crusty Italian or French
    -rolls, split
    Lettuce leaves
    4 oz Sliced LORRAINE cheese
    1 Avacado, sliced
    1 Tomato, sliced

    Combine mayonnaise, basil and pepper. Spread on each roll. Top with
    lettuce, Lorraine, avacado and tomato slices.
    2 Servings

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  • Dagwood Bumstead Sandwich

    Dec 8,2007

    3 lg Onions
    1 Head lettuce
    4 Tomatoes, sliced
    1 Lobster tail
    1 Eagle talon
    1 Fish (pref.2-days old)
    1 Pot spaghetti
    – Cold and gooey
    1 lb Bacon (cooked?)
    1 Meatloaf
    1 Ham
    1 Fried egg (over easy)
    1 String of sausages
    1 Mayonnaise, gallon
    1 Jar of pickle relish
    1 Tin of sardine in oil
    1 Bottle of ketchup
    1 Bottle Sweet mustard
    1 Hot mustard
    1 Loaf Bread
    Assorted cheese
    Assorted vegetables
    Assorted olives

    Now that he has announced joining his wifes catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe
    for his famous Dagwood sandwich. See ingredients above. See
    directions below.

    DIRECTIONS: Arrange the ingredients between two slices of bread.
    Serves one.

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