SANDWICHES

Turkey Club 1997
Better Sloppy Joes
The Ace of "Clubs"
Grilled Tomato, Bacon and Cheese
Bourbon Street Ham and Cheese

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TURKEY CLUB 1997

1 cup watercress

1 cup mayonaisse

2 tablespoons lemon juice

Salt and pepper to taste

4 slices black bread

Enough turkey, cheese, lettuce, tomatoes, bacon and avocado slices

Mix mayo, watercress, lemon juice and salt & pepper in a blender until smooth.

Spread mayo mixture on all slices of bread (one one side).

Place "sandwich stuff" on each slice as such:

Slice 1: Lettuce, tomato and turkey
Slice 2: Turkey and cheese
Slice 3: Avocado and bacon

Stack slices together. Cut and serve.

BETTER SLOPPY JOES

1 pound ground pork (or other meat)

4 ounces flat beer

2-3 garlic cloves, minced

1/2 medium onion, chopped

1/2 teaspoon salt

2 teaspoon ground red chile (NOT chili powder)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

6 soft sandwich buns

In a skillet, cook and crumble pork.

Stir in beer, garlic, onion and salt; simmer 20-30 minutes.

Sprinkle in remaining spices into mixture; let simmer 5-10 more minutes.

Serve on buns topped w/ mustard.

THE ACE OF "CLUBS"

1/4 cup reduced-cal mayonaisse

1/4 cup nonfat sour cream

2 punces blue cheese, crumbled

2 teaspoons fresh snipped chives

Fresh ground pepper

1/2 ripe avocado, peeled, pitted and sliced

1 tablespoon fresh lemon juice

2 soft multi-grain rolls, halved

2 hard-bolied eggs, sliced

1/4 pound cooked skinless chicken breast, thinly sliced

1-2 ripe plum tomatoes, thinly sliced

2 large Boston lettuce leaves

Combine the mayo and sour cream. Add blue cheese, 1 teaspoon chives and pepper; blend with a fork. Set aside.

Cook bacon over medium heat till browned; drain on a paper towel.

Sprinkle avocado slices with lemon juice. Spread insides of rolls with mayo mixture. Arrange slices of egg, avocado, chicken and tomatoes evenly on bottom half of rolls. Sprinkle with remaining chives, then top with bacon and lettuce. Cover with tops of rolls. Cut in half.

GRILLED TOMATO, BACON AND CHEESE

2 ripe plum tomatoes, halved lengthwise

Salt and pepper to taste

4 slices rye bread

2 tablespoons butter, softened

2 slices Monterey Jack cheese

6 slices cooked bacon

1 tablespoon maple syrup

Sprinkle cut side of tomatoes with salt and pepper. Grill or broil the round uncut sides of tmatoes until slightly charred and easy to mash. Set aside.

Spread one side of each side of bread with butter. Lay cheese over unbuttered side of 2 slices; top each with 3 slices of bacon and drizzle with maple syrup. Top each with 2 grilled tomato halves, mashing down lightly, then cover with remaining bread slices buttered-side out.

Grill sandwiches in a skillet over medium heat, 3-4 minutes per side or until golden brown.

BOURBON STREET HAM AND CHEESE

1/2 cup pitted ripe imported olives

1 small clove of garlic, minced

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon chopped basil leaves

Black pepper, to taste

sandwich stuff:

1½ tablespoons olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon Dijon mustard
Salt and pepper, to taste
4 plum tomatoes, cut into 1/2-inch dice
2 scallions, thinly sliced
4 soft round rolls, halved
8 thin slices smoked ham
8 thin slices provolone cheese
8 romaine lettuce leaves

Prepare the olive spread: combine all 6 ingredients in the bowl of a food processor until just smooth. Set aside.
Combine the olive oil, lemon juice, mustard, salt and pepper in a bowl. Add the plum tomatoes and scallions; toss well. Set aside.
Spread one side of each roll with the olive spread and top each with the reserved tomato mixture, 2 slices of ham, 2 slices of cheese and 2 lettuce leaves; add top of roll. Cut in half and serve.