* Exported from MasterCook * Grilled Cuban Steak Sandwiches Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds small flank steak 3 tablespoons fresh lime juice 2 tablespoons olive oil 3 cloves garlic -- minced 2 teaspoons dried oregano 1 teaspoon hot pepper sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cumin seeds 6 Bays English Muffins -- split, lightly toast MAYONESA ROSADA 1/4 cup mayonnaise 1 tablespoon pimento or roasted red pepper -- finely diced bottled 1 teaspoon tomato paste 1 teaspoon fresh lime juice 1/4 teaspoon hot pepper sauce SALSA DE AQUACATE 1 large (or 2 small) ripe avocados -- peeled, seeded, dice 2 tablespoons bottled drained pimento or roasted red pep -- diced 1 tablespoon olive oil 2 teaspoons drained capers 2 teaspoons fresh lime juice 1/4 teaspoon (1/4 to 1/2) hot pepper sauce -- as desired Combine oil, lime juice, garlic, oregano, and pepper sauce; pour over steak. Close bag securely; turn to coat steak with oil mixture. Refrigerate at least 30 minutes or up to 2 hours before grilling. Drain steak, discarding marinade. Sprinkle steak with salt, pepper, and cumin seeds. Grill over medium-hot coals for 4 to 5 minutes per side for medium-rare steak. Transfer to carving board; tent with foil and let stand for 5 minutes. Carve steak crosswise into thin slices. Spread Mayonesa Rosada over four muffin halves; pile steak strip on top. Close sandwiches with muffin tops. Serve with Salsa de Aguacate. MAYONESA ROSADA: In a small bowl, combine all ingredients; mix well. Serve immediately or cover and refrigerate up to 2 hours before serving. SALSA de AGUACATE: In medium bowl, combine all ingredients. Serve immediately or cover and chill up to 2 hours before serving. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Middle Eastern Sandwiches Recipe By : Elizabeth Powell Serving Size : 0 Preparation Time : 0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pita pocket 1/4 cup hummus 1/3 cup tabouli 2 tablespoons Feta cheese -- crumbled 1 leaf romaine lettuce -- torn into pieces 1/4 tablespoon tomato -- chopped 1/4 cup alfalfa sprouts 1 tablespoon Greek olives -- chopped Lemon Dill dressing (see recipe) Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many. * Broiled pieces of pita bread are excellent for dipping extra hummus. Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cajun Chicken Sandwich with Creamy Cucumber Slaw Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chicken Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breast halves 6 tablespoons Cajun seasoning 1 tablespoon olive oil 6 Kaiser rolls -- toasted CREAMY CUCUMBER SLAW 2 cups shredded cabbage 1/4 cup sliced green onions 1/4 cup thinly sliced radishes 2 tablespoons minced fresh parsley 1 small peeled and seeded cucumber 1/2 cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon sugar 1/2 teaspoon prepared mustard 1/4 teaspoon salt 1/2 teaspoon celery seed Sprinkle chicken with Cajun seasoning, coating well. In large frypan over medium low heat, place olive oil.

Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender.

Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup sliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh parsley.

In blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard and 1/4 teaspoon salt.

Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix together cabbage mixture and cucumber mixture.

Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw. Makes 6 servings. Source: "The National Broiler Council and the U.S. Poultry & Egg Association" S(Internet Address): "http://www.eatchicken.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stroganoff Sandwich Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Beef Cheese/eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French Bread -- unsliced 1 1/2 pounds Lean Ground Beef 2 tablespoons Onion -- grated 1 1/2 cups Medium OR Sharp Cheddar Cheese -- grated 1 cup Sour Cream 1 tablespoon Worcestershire Sauce Salt & Pepper -- totaste 2 medium Tomatoes -- chopped 1 Green Bell Pepper -- seeded and chopped Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Roasted Veggie and Cheese Pitas Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces eggplant -- unpeeled 8 ounces each red, yellow & green peppers Olive oil 1 1/2 teaspoons Italian seasoning Salt & pepper 6 pitas or pocket breads 6 ounces Muenster cheese -- 1-1/2 cups shredded Cut vegetables into 1/2-inch slices; arrange on greased, foil-lined baking pan; brush lightly with olive oil and sprinkle with seasonings. Bake at 425 degrees F until tender, 30-40 minutes; season with salt and pepper. Spoon vegetables on pitas; sprinkle with cheese. Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Vegetarian Portabella Sandwich Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 round fresh Portabella Mushrooms 2 tablespoons Olive Oil 2 tablespoons Balsamic Vinegar 1 medium Shallot -- minced 1/4 medium Red Bell Pepper 1/4 medium Yellow Bell Pepper 1/4 medium Carrot -- cut lengthwise,1/4" 1/4 medium Zucchini -- cut lengthwise,1/4" 2 tablespoons Herbed Goat Cheese 1 medium Red Onion -- sliced 2 large slices Multi-grain Bread 1/2 bunch Watercress -- washed, drained,drie Make a marinade for the frilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over. (Or roast in a 425 degree oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on reserved marinade. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with watercress on the side. Nutr. Assoc. : 0 * Exported from MasterCook * Homestead Grilled Cheese Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices rye bread 2 teaspoons butter 1/4 cup crushed cornflake cereal 1 tablespoon creamy peanut butter 1 ripe banana 1/2 cup shredded mild Cheddar cheese Butter each slice of bread on one side. Press buttered side of bread firmly onto crushed cornflakes. Evenly spread peanut butter on non-buttered side of bread slice. Top with banana and shredded cheese. Place other piece of bread on top. Grill in lightly buttered skillet on low heat until golden brown on both sides. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0