Instead, sandwich some of the good new stuff, with such ingredients as whole-milk mozzarella and pesto sauce that you can probably pick up as readily as bologna and sliced bread.
MOZZARELLA, TOMATO AND PESTO SANDWICHES
4 crusty sandwich rolls
Olive oil
4 ounces mozzarella (whole-milk, if possible), sliced
4 ounces thinly sliced prosciutto (optional)
1 large tomato, sliced
1/2 cup prepared pesto sauce
Freshly ground pepper to taste
Split rolls in half lengthwise. Brush lightly with olive oil, and run under hot broiler until lightly toasted. Top the bottom halves of the rolls with slices of mozzarella, prosciutto and tomato. Drizzle with pesto sauce. Sprinkle with pepper. Cover with roll tops. Makes four servings.
SMOKED TURKEY, ONION AND RAISIN SANDWICHES
2 tablespoons olive oil
1 onion, peeled and thinly sliced
1/4 cup golden raisins
1 tablespoon balsamic vinegar
Salt and pepper to taste
4 crusty sandwich rolls
Mayonnaise to taste
Dijon mustard (optional) to taste
8 ounces smoked turkey, sliced
Arugula leaves
Heat olive oil in a skillet, add onion, and saute over medium heat until golden, about seven minutes. Stir in raisins and vinegar, and cook two minutes longer. Season with salt and pepper. Set aside. Split sandwich rolls lengthwise. Spread with mayonnaise and mustard. Top bottom halves of rolls with some of onion-raisin mixture, turkey slices and arugula leaves. Cover with roll tops. Makes four servings.
