If It’s Edible
SUMMER SALAD
SANDWICH
2 slices potato bread
Mayonnaise
Cucumber, thinly sliced
lengthwise
Lettuce leaves
Tomato thinly sliced
Vidalia onions thinly sliced
Slather the bread with mayon
naise. Layer the cucumber, toma
to, lettuce, and onions on bread.
Season with salt and pepper.
Cover with second slice of bread
again slathered with mayonnaise.
Slice in half and enjoy!
Use your imagination and add
other veggies to this sandwich.
This is a great sandwich to
eat this time of the year be
cause of all the fresh veggies
available.
NEW JERSEY
TORPEDO SANDWICH
1 torpedo roll (In Pa., these are
called hoagie or sub rolls)
4 slices Genoa salami
3 slices hot ham
3 slices boiled ham, fold in half
lengthwise
3 slices provolone cheese
Shredded lettuce
Thin slices Vidalia onions
Red wine vinaigrette
Slice roll lengthwise without
cutting through. Pour the vinai
grette on both sides of bread.
Close and squeeze gently for the
dressing to absorb into bread.
Open bread and layer with the
salami, ham, hot ham, cheese,
lettuce and onions. Squeeze it to
gether. Sit and enjoy it!
TUNA-CHEESE MELTS
7-ounce can tuna, drained,
flaked
12 slices bread (any variety)
2 or 3 hard-boiled eggs, chop
ped
Mayo or salad dressing to taste
Marie’s Creamy Italian Garlic
salad dressing to taste
1 tablespoon milk
12 slices cheese
Butter, softened for easier
spreading
Combine tuna and eggs in
bowl. Blend milk with enough
salad dressing to moisten mixture
in bowl. Add to tuna mixture;
mix well. Spread one side of
bread slices with Italian Dressing.
Recipe Topics
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fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
August
16 Covered Dish Dinners
23 ‘Cheesy’ Snacks, Meals
30 What Do You Do With Apples?
September
6 Grapes, pears, and other fruits
Fill each sandwich with tuna
mixture and two slices cheese.
Spread outsides of sandwiches
with butter. Grill until golden
brown. Tomato slices may be
added if desired. Serve with a
glass of ice cold milk. Yield: 6
servings.
Is August a busy time in your
household with farming, the
fair and sporting activities like
in my home? If so, then may I
suggest to consider serving fast,
easy, nutritious meals consis
ting of sandwiches like toasted
cheese, meat and cheese or one
of the many salad varieties.
Sandwiches are easy and fast to
serve, they can come in variet
ies that are high in protein but
also low in fat.
Lee Laverty
Mount Joy
PEANUT BUTTER AND
JELLY TORTILLA WRAPS
Layer creamy peanut butter on
a flour tortilla with strawberry or
red raspberry fruit spread and
roll up “wrap” or “jellyroll” style.
Slice crosswise into pieces.
One of the best childhood
memories and an easy sandwich
to trade at the cafeteria table is
the classic peanut butter and
grape jelly sandwich.
The repetition of peanut butter
and jelly sandwiches day after
day might please school-age chil
dren, but parents need peanut
butter and jelly variety.
For a simple change, vary the
bread offerings from plain sliced
bread to raisin bread, pita pock
ets, dinner rolls, flour tortillas, or
mini-bagels.
Lee Laverty
Mount Joy
GRILLED PEANUT
BUTTER AND
JELLY SANDWICHES
8 slices bread
Vi cup peanut butter
2 tablespoons plus 2 teaspoons
Welch’s grape jelly
2 tablespoons plus 2 tea
spoons unsalted butter,
softened
Spread four slices of bread
with equal portions of the jelly.
Spread remaining slices with pea
nut butter and place on top of jel
lied bread. Spread butter on the
outside of each piece of bread.
Heat a heavy nonstick skillet
over medium heat and cook
sandwiches 1 to 2 minutes per
side, or until golden. Makes 4
sandwiches.
Sandwich It
Ashley Bird
Centre Co. Dairy Princess
Welch’s
For more fun and delicious
recipes, visit www.welchs.com.
TOMATO, CHEESE
FILLED FOCACCIA
1 package active-dry yeast
Y-t cup warm water
2 cups all-purpose flour
'/: teaspoon salt
6 tablespoons olive oil, divided
1 cup shredded Provolone
cheese
5 tablespoons grated Parmesan
cheese, divided
VA teaspoons Italian season
ing, divided
'/« teaspoon pepper
2 large ripe tomatoes, sliced
thin
Dissolve yeast in warm water;
let stand five minutes. Combine
flour and salt in work bowl of
food processor fitted with metal
blade. Stir in yeast mixture and 3
tablespoons olive oil. Process
until ingredients form a ball. Pro
cess 1 minute longer. Turn out
onto lightly floured surface.
Knead until smooth and elastic,
about 2 minutes.
Place dough in oiled bowl.
Turn dough over to oil top. Cover
and let rise in warm place until
doubled in bulk, about 30 min
utes. Punch dough down. Let rest
five minutes. Fit dough into oiled
10-inch cake pan, deep dish pizza
pan or springform pan. Brush
with 1 tablespoon olive oil. Cover
and let rise 15 minutes. Preheat
oven to 425 degrees. Bake 20-25
minutes or until golden. Cool
completely in pan on wire rack.
Preheat oven to 350 degrees.
Combine Provolone, 'A cup Par
mesan, 1 teaspoon Italian season
ing, and pepper. Cut baked fo
caccia horizontally in half. Place
bottom on cookie sheet. Cover
with sliced tomatoes. Sprinkle
with cheese mixture. Cover with
top of focaccia. Brush with re
maining tablespoon olive oil;
sprinkle with remaining 1 table
spoon Parmesan cheese and Vi
teaspoon Italian seasoning. Bake
10 minutes or until cheese inside
is melted. Cut into wedges and
serving immediately.
American Dairy Association
CHICKEN IN A PITA
'A cup mayonnaise or salad
dressing (light)
1 tablespoon soy sauce (light)
'A teaspoon ground ginger
1 tablespoon peanut butter
1 cup cooked, chopped chicken
'A cup Chinese pea pods, cut in
half
Vi cup chopped red or yellow
sweet peppers
'A cup roasted peanuts
3 whole pita breads, cut in half
Mix mayonnaise or dressing,
soy sauce, ground ginger, and
peanut butter until well blended.
Add chicken and vegetables and
refrigerate 1-4 hours. Stir in pea
nuts and spoon into pita pockets.
Wheal Foods Council
Welch’s
Pork Tenderloin Cubano is a meal in a sandwich.
Featured Recipe
Sandwich selections go far beyond sliced bread. Gone are the
days of selecting rye, brown or white breads for sandwiches.
Wraps in all flavors and colors, specialty breads such as fo
caccia, pita, tortillas and much more are filling breakfast, lunch
and dinner menus. Sandwiches are taking on a whole new look
and definitely more flavor.
When it comes to filling sandwiches, creativity is unlimited. If
it’s edible, you can sandwich it.
Try this Pork Tenderloin Cubano, large enough to serve four.
PORK TENDERLOIN CUBANO
1 pound 3 /<-inch thick pork tenderloin, trimmed, sliced
1 tablespoon butter
8 thin slices smoked Gouda cheese
4 6-inch French sandwich rolls, split
Vz small red onion, thinly sliced
Marinade:
1 small onion, finely chopped
V* cup finely chopped cilantro
3 cloves garlic, minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground cumin
Vz teaspoon salt
Vz teaspoon dried oregano
Mango salsa:
Vz cup medium salsa
'/] cup finely diced fresh mango (or pineapple if preferred)
Cut pork tenderloin into eight pieces. Pound pork pieces with
meat mallet between two sheets of waxed paper or plastic wrap
until approximately 1-inch thick.
For marinade, combine onion, cilantro, garlic, orange and
lime juice, honey, pepper, cumin, salt, and oregano in large shal
low dish. Add pork to marinade, turning to coat. Cover with
plastic wrap and marinate in refrigerator 2-24 hours. For salsa,
combine salsa and mango. Let stand at least one hour to allow
flavors to blend.
Heat butter in large skillet over medium heat. Remove pork
from marinade; discard marinade. Cook pork 6-8 minutes per
side or until temperature reaches 155-160-degrees and pork is
juicy and barely pink inside. Pork should be cooked in single
layer in skillet; cook in two batches if necessary. Top pork with
cheese during last minute of cooking to melt cheese. Place pork
on rolls; top with onion slices. Serve open-faced with mango
salsa, if desired.