Jun 222016
 

The idea for this came from and old Woman’s Day Encyclopedia of Cookery that we’ve had since we were first married. As usual, it has been modifies for our taste and for ease of preparation. These are nice, light, summer sandwiches that we often take to Ravinia, an outdoor summer music theater that is known for on-the-lawn picnics. Natalie makes up the filling and we put it in the cooler. We split the bread on-site and spray it with olive oil and put in the filling, thus avoiding soggy sandwiches.

Vegetable Picnic Sandwiches

Prep Time: 1 hour

Total Time: 1 hour

Ingredients

  • 12 French rolls
  • 2 red onions diced fine
  • 2 green peppers diced fine
  • 2 cucumbers, peeled and seeded and diced fine
  • 4 large ripe tomatoes, seeded and diced fine
  • 40 pitted black or Kalamata olives, chopped (1 can, 6 oz. drained)
  • 24 anchovy fillets, chopped (1 small tin)
  • 1 3 oz. jar of capers
  • 1/3 cup chopped parsley
  • Arugula if desired
  • Mayonnaise (Smart Balance Light)

Instructions

  1. Chop all the vegetables except the arugula as directed (1/4 dice or less).
  2. Combine all the vegetables except the arugula. Mix well.
  3. Add just enough mayonnaise to moisten and continue mixing.
  4. When you are ready to serve, Split each roll almost all the way through.
  5. Spray or brush the inside of the roll with olive oil, add some arugula leaves if desired and then spoon in the filling.

Notes

You can adjust the ingredients to your taste. Substitute Anchovy Paste for the Anchovies if desired.

You probably won't need to add salt as the olives, anchovies and capers provide enough salt.

The arugula is a later addition to the recipe as I had a lot of it growing, but it really adds to the flavor.

If we are going on a picnic, we usually carry the veggie mixture separately, and assemble the rolls onsite to avoid having soggy bread.

http://karneyfamilyrecipes.com/2016/06/22/vegetable-picnic-sandwiches/

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Jan 262015
 

This is a great way to use up leftover ham. But these are so good, we’ve been known to go out and get a small canned ham just to make these. They freeze well and are nice for parties. You can make them ahead and pop them in the oven just before you are ready to serve.

Natalie’s Hot Ham and Cheese Sandwiches

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 20-24 Sandwiches

Ingredients

  • 20-24 Sandwich Rolls
  • 7 cups of leftover ham, ground in food processor
  • 4 cups grated sharp cheddar cheese
  • 9 stalks of celery, chopped fine in food processor
  • 1 can pitted black olives, chopped fine in food processor
  • 1 large onion, chopped fine in food processor
  • 2 Tbsp. Worcestershire Sauce
  • 4 Tbsp. prepared mustard
  • Black Pepper to taste
  • Mayonnaise to barely moisten (about 4 Tbsp.)

Instructions

  1. Process ingredients as described
  2. Mix all ingredients together except the sandwich rolls.
  3. Scoop out the center of sandwich Rolls
  4. Fill with the mixture
  5. Bake in pre-heated 325F oven for about 15 minutes
  6. Enjoy

Notes

These can be made and frozen and baked later, baking time will of course increase. They can also be frozen after baking and reheated in the oven.

Please note that the quantities of ingredients can be adjusted to what you have on hand and to your taste. Be creative!

http://karneyfamilyrecipes.com/2015/01/26/natalies-hot-ham-and-cheese-sandwiches/

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