Sandwiches Of Quality, Convenience

Posted: October 11, 1989

There was a time not long ago when good cooks would scoff at using convenience foods in recipes. Anything but scratch-built stock, hand-cranked pasta and just-picked herbs was declasse. Any recipe made with canned soup or packaged sauce mixes was "dirty food."

Now there are so many freshly prepared, high-quality convenience items that actually taste good, cooks would be kooks to turn their copper skillets away

from them. Especially now, amid the bustle of fall.

For a quick family dinner after a busy day at the office or mall, serve sandwiches. Not tuna on toast, not ham and cheese on rye, not peanut butter and jelly on white.

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.

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