William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-09-01 / 9. szám
Continued from Page 9 Vegetable Salad Sandwich 8 ounces cooked carrots, sliced into %-inch thick rounds 4 ounces cooked green beans, sliced in half 4 ounces cooked green sweet peas 4 ounces cooked red pepper slices (pimentos) 4 ounces raw red cabbage, thinly sliced 6 ounces mayonnaise 2 tablespoons cider vinegar Vi teaspoon celery salt White pepper, to taste 6 lettuce leaves 12 slices bread or 6 rolls Chill all ingredients before combining. Place vegetables, mayo and vinegar in a mixing bowl and mix until evenly coated. Use more mayo if needed. Season the mixture with celery salt and white pepper. Use regular salt to adjust taste, if needed. Place lettuce on half the bread, then evenly portion the salad on the lettuce. Top with remaining bread and slice each sandwich in half. Serve with dill pickle chips or spears. Makes six sandwiches. Roast Pork & Pickled Cucumber Sandwich I pound boneless pork loin Vi teaspoon cayenne pepper 'A teaspoon kosher salt Vi teaspoon black pepper 1 cucumber, thinly sliced 3 tablespoons cider vinegar 2 tablespoons olive oil 2 teaspoons brown sugar I 'h cup mayonnaise 4 Portuguese rolls, split Heat oven to 450°F. Season the pork with the cayenne pepper, % teaspoon salt and '/* teaspoon black pepper. Roast on a rimmed baking sheet until an instant-read thermometer inserted in the center reaches I45°F, about 20 to 25 minutes. When done, thinly slice the , pork. Meanwhile, combine the cucumber, vinegar, oil, brown sugar and V* teaspoon each salt and black pepper in I a medium bowl. Divide the mayonnaise, pork, and cucumber among the rolls. Makes four sandwiches. Tomato, Bacon, & Garlic Mayo Sandwich 8 slices bacon 73 cup plain Greek yogurt I tablespoon chopped oregano 1 small clove garlic, minced V* teaspoon Kosher salt 2 beefsteak tomatoes, sliced I avocado, sliced Lettuce leaves 8 slices white sandwich bread, toasted Cook the bacon in batches in a large skillet over medium heat until crisp, 12 to 15 minutes. In a small bowl, combine the yogurt, oregano, garlic and salt. Divide the bacon, garlic mayonnaise, tomatoes, avocado and lettuce leaves among the bread. Makes four sandwiches. Turkey BLT Wrap 1 flour tortilla wrap, 10-inch diameter Vi ounce mayonnaise 2 lettuce leaves 3 thin slices of tomato 3 strips bacon cooked 4 ounces turkey breast Spread the tortilla with mayo, leaving a border around the edges unspread. Arrange the lettuce off center, leaving a 2-inch border on each side. Place the turkey, bacon and tomatoes on top of the lettuce. To roll the wrap, first fold the uncovered rim of the tortilla over the turkey, bacon and tomatoes. Fold each side flap in toward the center which holds in the filling. Roll the entire tortilla as tightly as you can so the mayo on the outer edge will seal the wrap, keeping it closed. Serve whole or cut in half on the diagonal. Italian Hoagie 2 Italian sandwich rolls (or one 9-inch loaf of Italian bread cut in half) 2 tablespoons mayonnaise % cup lettuce, finely shredded Vi small onion, sliced very thin 6 slices of hard salami 6 thin slices of Capicola or cooked ham 4 thin slices of provolone 6 thin slices of tomato 3 tablespoons olive oil 1 tablespoon red wine vinegar Vi teaspoon dried oregano, crumbled 2 hot cherry peppers, sliced thin Halve the rolls horizontally, leaving one edge uncut to form a hinge. Spread the mayonnaise on the top sides of the rolls, and on the bottom halves of the rolls layer the lettuce, onion, salami, Capicola, provolone, and tomato. In a small bowl, whisk together the oil, vinegar, oregano and cherry peppers. Add salt and pepper to taste. Drizzle the dressing over the fillings and cover the fillings with the top halves of the rolls. Cut each sandwich in half. Pork Chop & Sauerkraut Sandwich (Sertésborda Káposztával) 1 onion, finely chopped 2 tablespoons lard 1 teaspoon paprika 2 cups sauerkraut Vi teaspoon salt 6 pork chops, boneless, sliced thin Vi cup sour cream V* cup dill pickle, chopped 12 slices bread or 6 rolls Cook the onion in the lard until golden brown. Add the paprika and the sauerkraut; cover and let simmer. As this mixture simmers, salt the chops and flatten with a meat mallet. In a separate skillet, brown the chops slowly on each side in their own fat. When browned, place the chops on top of the sauerkraut mixture and cook together for one hour. Lay out six slices of bread on a serving platter and place a pork chop on each. Stir the sour cream into the sauerkraut mixing evenly. Portion the sauerkraut evenly on all the pork chops. Garnish each sandwich with chopped dill pickle and top with bread. Serve warm to your guests. Makes six sandwiches.
