Saturday, April 14, 2007

Yummy Sandwiches

I know the weather isn't quite springlike right now, but wanted to pass along a couple of recipes for tasty sandwiches which are perfect for a picnic or even a quick bite while out and about exploring the city or lunch at work.

Taleggio and Pear on Pumpernickel
4 slices of Pumpernickel bread
2 Tablespoons of olive oil
4 ounces Taleggio cheese, sliced
2 large pears, apples or peaches, cored and cut into inch wedges
1 Tablespoon of honey
Pinch of kosher or sea salt
Pinch of freshly ground black pepper
Large handful of arugula or spinach
Preheat two non-stick skillets over medium heat. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the skillet in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the skillet, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the skillet and top with the bottom of the other skillet for 1 to 2 minutes more to finish melting the cheese. Remove from the skillet and cut the sandwiches in half and serve immediately.

Pita Rueben Sandwich
4 whole wheat pita bread halves
1 lb. corned beef
1 cup prepared Sauerkraut
4 Tbs. Spicy mustard
4 Tbs. low-fat Thousand Island Dressing
8 slices Swiss cheese
In each pita bread half, spread 1 Tbs. Mustard on bottom and 1 Tbs. Thousand Island dressing on top. Layer each half with corned beef, sauerkraut and 2 slices of Swiss cheese. Microwave on high for 45 seconds to 1 minute, or until cheese melts and sandwich is heated through.

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