COLD SANDWICH

Robust Roast Beef Sandwich

Ingredients:

1 Kaiser roll, partially split

1 tbsp. mayonnaise
1.5 oz. slow roasted roast beef
1 provolone cheese slice
1 each green and red pepper ring

Procedures:
1. Spread cut sides of roll with mayo.
2. Fill with remaining ingredients.

Luau
Sandwich with Hawaiian Bread
Ingredients:

1
1
1
5
2
2
2

slice Hawaiian sliced bread, cut in half

tbsp. mayonnaise
Swiss cheese slice
slices honey ham
tsp. chopped fresh cilantro
drained canned pineapple slices
thin red onion slices

Procedure:
1.

Spread
bread

mayonnaise; fill with remaining ingredients.

with

Twisted Reuben
Ingredients:

1/2 cup coleslaw blend (cabbage slaw mix)

1 tbsp. horseradish-dijon flavored (reduced fat) mayonnaise
2 slices rye bread
5 slices bold cracked black pepper turkey breast
1 Swiss cheese slice

Procedures:
1. Combine coleslaw blend and mayo.
2. Fill bread slices with turkey, cheese and coleslaw.

HOT SANDWICH

Blues Burgers Recipe

Ingredients
1/2 pound sliced fresh
mushrooms
2 tablespoons butter
1-1/2 pounds lean ground
beef (90% lean)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon pepper
Pinch cayenne pepper
2 ounces crumbled blue
cheese
2/3 cup barbecue sauce
4 onion rolls or hamburger
buns, split

Directions
1. In a skillet, saute mushrooms in butter for 2-3 minutes or until tender.
Set aside and keep warm.
2. In a bowl, combine the beef and seasonings just until mixed. Shape
into eight thin patties. Sprinkle half of the patties with blue cheese; top
with remaining patties and press edges firmly to seal.
3. Grill, uncovered, over medium-hot heat for 3 minutes on each side.
Brush with some of the barbecue sauce. Grill 10-12 minutes longer or
until juices run clear, basting and turning occasionally. Drain the
mushrooms. Serve burgers on rolls topped with mushrooms. Yield:4
servings.

Creamy Asparagus on Toast Recipe

Ingredients
1 pound fresh asparagus, trimmed
2 hard-cooked eggs, sliced
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft bread crumbs
4 slices bread, toasted and halved

Directions
1. In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover
and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased
11-in. x 7-in. baking dish. Arrange eggs over the top.
2. In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour,
salt and pepper until smooth. Gradually add milk. Bring to a boil; cook
and stir for 2 minutes or until thickened. Reduce heat; stir in cheese
until melted. Pour over eggs.
3. In a small skillet, melt the remaining butter; toss with bread crumbs.
Sprinkle over top of casserole. Bake, uncovered, at 375 for 15 minutes
or until lightly browned. Serve with toast. Yield: 4 servings.

Salsa Ranch Chicken Wraps Recipe

Ingredients
4 tablespoons salsa
4 tablespoons prepared ranch salad dressing
4 tomato basil tortillas (10 inches), warmed
2 boneless skinless chicken breast halves (4 ounces each),
grilled and cut into strips
12 slices cucumber
8 slices tomato
1/2 cup julienned green pepper
6 slices Swiss cheese
2 tablespoons butter, divided
Directions

1. Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over

each tortilla. Place the chicken, cucumber, tomato and green pepper
down each center; top with 1-1/2 slices of cheese. Fold ends of each
tortilla over filling.
2. In a large skillet, melt 1 tablespoon butter. Place two wraps folded side
down in skillet. Cook over medium heat for 3-4 minutes on each side or
until lightly browned and cheese is melted. Repeat with remaining
wraps and butter. Yield: 4 servings.