SANDWICH RECIPES

Open Face Portobello Sandwiches

1 medium tomato, chopped
2 teaspoons snipped fresh basil, thyme and/or oregano
1/8 teaspoon salt
2 medium portobello mushrooms, about 4 inches in diameter
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12 inch Italian flat bread (focaccia), quartered or 1/2 of a 12 inch thin crust Italian bread shell (Boboli)
finely shredded Parmesan cheese, optional

In a small mixing bowl combine tomato, basil and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.

*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.


Santa Fe Six Shooter Sandwich

1 cup Dijonnaise, divided
1/2 teaspoon cayenne
1 each green onion, minced
4 each sandwich rolls, split
8 ounces smoked turkey breast, shaved, or sliced thin
4 ounces green chili, mild, chopped 1 can
4 ounces black olives, chopped 1 small can
8 ounces roasted red peppers, 1 jar, drained, chopped
2 cups cheddar cheese, grated

Prepare a medium hot grill. Place rolls, cut side down, on grill or skillet until lightly toasted. Mix half of the Dijonnaise with cayenne pepper and green onions. Spread mixture on toasted side of rolls. Divide turkey into four portions and place on rolls. In a small bowl, combine remaining half cup Dijonnaise with chilies, olives, red peppers and cheddar cheese. Mound mixture on top of turkey. Melt under broiler or in hot oven. Serve open faced immediately. Serves 4.