Chicken with avocado sandwiches

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1. Avocado and Chicken Tortas

Ingredients:

– 1 fully ripened Mexican avocado
– 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
– Salt and freshly ground black pepper, to taste
– 8 ounces grilled chicken breast, sliced
– 1 cup shredded iceberg or romaine lettuce
– 1 tomato, sliced
– 2/3 cup mashed black beans, divided
– 1/4 cup pickled jalapeño pepper slices

Direction

– Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
– In a small bowl, mash avocado.
– To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly.
– Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
– Firmly press tops of rolls on tortas.

Yield: 2 sandwiches

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2. Avocado Bacon Sandwiches

Ingredients:

– 1/4 pound bacon slices, chopped
– 1 ripe avocado
– 1/2 teaspoon lemon juice
– Salt and pepper, to taste
– 3 tablespoons butter, softened
– 4 large slices whole wheat bread
– Lemon twist and parsley sprig, to garnish

Directions:

– Fry bacon until crisp. Drain on paper towels.
– Peel avocado, taking care not to remove bright green flesh just inside the skin.
– Cut in half and remove seed.
– In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
– Butter two slices of bread.
– Spread avocado mixture on buttered sides of 2 bread slices.
– Scatter bacon over avocado.
– Cover with remaining bread slices, buttered sides down, and press together.
– Cut off bread crusts.
– Cut each sandwich into 4 triangles.
– Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

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3. Avocado Chicken Melt

Ingredients:

– 4 boneless skinless chicken breast halves
– 1/2 cup cornmeal
– 1 teaspoon garlic salt
– 2 tablespoons vegetable oil
– 1/2 firm ripe avocado, peeled and sliced thin, divided
– 1 cup shredded Monterey jack cheese
– 4 wheat bread slices, toasted
– 1/2 cup plain yogurt
– 1/4 cup chopped sweet red bell pepper

Directions:

– Rinse chicken with cold water and pat dry with paper towels.
– Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
– In resealable plastic bag, combine cornmeal and garlic salt.
– Add chicken; close bag and toss to coat well.
– In large nonstick frying pan, heat oil.
– Cook chicken in hot oil for 2 minutes per side or until lightly browned.
– Remove chicken from pan and place in shallow baking pan.
– Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
– Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
– Place each chicken breast on a slice of toast.
– Top with remaining avocado slices.
– In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

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Recipes for english tea sandwiches

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1. Monte Carlo Sandwiches

Ingredients:

– 8 slices whole wheat bread, dry or old
– 4 slices ham, cooked
– 4 slices turkey breast, cooked
– 4 slices Swiss cheese
– 4 eggs, beaten
– 1/2 c. milk
– 1/4 tsp. salt

Directions:

– On each of four bread slices, place 1 slice each of ham, turkey and cheese.
– Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt together.
– Dip each sandwich carefully into egg mixture, turning to dip each side.
– Fry in sprayed or oiled pan like you would French toast, making sure cheese is melted and meat is hot.
– May be put on sprayed cookie sheet; bake at 375 degrees, turning once.

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2. Grilled Tuna and Dill Havarti Sandwich

Ingredients:

If you can’t find semolina bread (crusty Italian bread made with semolina flour), use an Italian or sandwich loaf.

– 1 (6 1/2 or 7 oz.) can solid white tuna, drained & flaked
– 3 tbsp. mayonnaise
– 2 tbsp. celery, diced
– 1 tbsp. parsley, chopped
– 1 tbsp. red onion, diced
– 1/4 tsp. freshly ground pepper
– 1 loaf (about 14 inches) semolina bread
– 1 c. shredded dill Havarti cheese
– 4 tbsp. butter or margarine, softened

Directions:

– In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper until well blended.
– Cut bread on a sharp diagonal into eight 1/2 inch slices, each about 6 inches long. (Reserve any remaining bread for another use.)
– Layer each of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese.
– Spread each remaining slice lightly with about 1/2 tablespoon butter and place buttered side up on cheese.
– In large heavy skillet, cook sandwiches buttered side down over high heat until golden.
– Butter tops lightly; turn with a large spatula and cook other sides until golden.

Makes 4 sandwiches,

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3. Stuffed Sandwich To Go

Ingredients:

– 1 8 oz. cream cheese
– 1/4 c. finely chopped green onion
– 1/4 c. finely chopped walnuts
– 1/4 tsp. garlic powder
– 1 loaf unsliced French Vienna 12″ x 5″ bread
– 1/4 lb. fresh spinach
– 1/2 lb. Swiss cheese
– 1/2 c. alfalfa sprouts Butter
– 3/4 lb. boiled ham, sliced thin Heavy duty foil, enough to wrap loaf.

Directions:

– Stir together cream cheese, walnuts, green onion and garlic. Set aside.
– With seraded knife, slice top off the bread. Cut down around loaf edge about 1/2″ from the side and bottom crust.
– With a fork pull out the interior bread.
– Butter the cavity and top slice, then line the cavity with ham so that slice overlaps sides.
– Top with half the spinach then half the Swiss cheese.
– Spread cream cheese mixture over Swiss cheese layer.
– Top with alfalfa sprouts, the remaining Swiss cheese and remaining spinach.
– Fold the ends of ham over spinach to cover top.
– Wrap bread in foil.
– Chill several hours.

Slice and serve.

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Cold sandwiches ideas – Deli sandwiches

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1. Chef Salad Sandwich

Ingredients:

– 4 slices fresh dark rye bread
– 2 tsp. butter
– Iceberg or leaf lettuce
– 1/2 c. Thousand Island dressing
– 1 (3 oz.) pkgs. water-sliced cooked ham
– 1 (3 oz.) pkg. water-sliced smoked turkey
– 4 oz. sliced Swiss cheese
– 2 hard cooked eggs
– 8 black olives, pitted
– 8 red cherry tomatoes
– 4 sweet gherkins
– 6 slices crisp, cooked bacon
– 4 slices dark rye bread, toasted, buttered

Directions:

– Butter the untoasted bread. Place it on each of four serving plates.
– Top each slice with lettuce.
– Spread 2 tablespoons of dressing over lettuce.
– Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks.
– Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomatoes, halved, and 1 sweet gherkin, halved.
– Top with bacon. Add more dressing or pass dressing in a small bowl.
– Surround with toasted rye bread, cut into quarters. 4 servings.

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2. Egg Salad Sandwich

Ingredients:

– 1 tbsp. butter
– 2 tbsp. sugar
– 3 tsp. vinegar
– 1/2 c. milk
– 1 tbsp. flour
– 1 egg, beaten

Directions:

– Combine all ingredients, stirring constantly.
– Boil until thick.
– Remove from heat and add: 9 eggs, hard-boiled, 8 oz. cream cheese, 2 tbsp. onion, minced, 1 sm. can pimento, finely cut.
– Stir and refrigerate until all is cold.

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3. Tex – Mex Burgers

Ingredients:

– 1 1/2 lb. ground beef
– 1 (4 oz.) can green chilies, drained and chopped
– 3 oz. jack cheese, cut into 1/4″ cubes
– 6 hamburger buns
– 6 tbsp. sour cream
– 6 tbsp. salsa
– 6 lettuce leaves (optional)

Directions:

– Heat grill or skillet.
– Shape ground beef into twelve 3 1/2″ patties.
– Place six patties on waxed paper.
– Top each one with 1/6 of the chilies and cheese.
– Place remaining patties over stuffing.
– Press edges to seal.
– Grill or fry until burgers are done.
– Serve on buns with sour cream, salsa and lettuce.

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4. Easy Pizza Burgers

Ingredients:

– 1 (12 oz.) can Spam, ground
– 1 lg. can Hormel Chili without Beans
– 2 c. American cheese, shredded
– 1/2 c. onion, chopped

Directions:

– Mix all ingredients together.
– Spread on open-faced hamburger bun.
– Place on cookie sheet and broil in oven for 5 minutes or until cheese is melted and edges are brown.

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Recipes for strawberry jam

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1. Dried Fig Jam

Ingredients:

– 28 oz dried figs
– 5 cup; water
– 1/2 cup fresh lemon juice
– 3 cup sugar
– 1 seeds from juiced lemons
– 1 teaspoon ground cardamom
– 1 tablespoon dark rum

Directions:

– Place figs in 4 qt pot.
– Add all water, cover pot, bring to a boil and remove pot from heat.
– Let the pot of figs sit for at least an hour to plump them.
– Remove figs from the dark water with a slotted spoon.
– Reserve the water.
– Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor.
– Add lemon juice and sugar to the fig water.
– Set water to a second boil, then reduce heat and let simmer for 5-10 minutes.
– Tie up seeds into a cheesecloth bundle and drop in fig water.
– Drop the chopped figs into the fig water.
– Bring fig jam to another boil, then let simmer for 15-20 minutes.
– Jam should be slightly thickened.
– Remove from heat.
– Take out the cheesecloth bag.
– Stir in the rum and cardamom well.
– Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ head space.
– Seal jars according to manufacturer’s instructions.
– Process jars for 15 minutes in a boiling water bath.

Yield: About 4 pints.

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2. Fat-Free Jam Granola

Ingredients:

– 10 cup rolled oats
– 1 teaspoon salt
– 1 teaspoon vanilla
– 1/4 cup honey
– 1 10-oz jar (apricot or any 1 flavor) jam

Directions:

– Mix together thoroughly in a large bowl, using your hands.
– Spread this mixture out on a large cookie sheet, and bake at 350 for about a half hour until it’s starting to brown, taking it out every five minutes or so to stir it around.

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3. Fresh Strawberry Jam

Ingredients:

– 6 cup strawberries – sliced
– 2 boxes pectin
– 1 3/4 cup honey
– 2 tablespoon lemon juice

Directions:

– In saucepan, combine strawberries and pectin, mashing or crushing berries to blend completely. Bring mixture to a boil.
– Boil hard for one minute, stirring constantly.
– Add honey and lemon juice.
– Return to a rolling boil for five minutes, stirring constantly.
– Remove from heat.
– Skim off foam.
– Ladle into hot sterilized jars. Seal.

Makes eight 1/2 pints.

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