Sandwiches

Sailing Boats

Makes 4 boats
2 Club Rolls
4 oz of pineapple and cheese filling (2 oz of cottage cheese with 2 tbsp drained and chopped canned pineapple)
1 tomato, quartered and seeded
1 radish
4 slices of Kraft Singles American Cheese

1. Cut each roll in half horizontally and trim the base so that it stands evenly. Put 2 tbsp of the filling on to each half and spread to the edges, doming it slightly.

2. Surround the filling with a border of chopped parsley if you like. Cut the tomatoes into thin strips and arrange around the edge of each half-roll.

3. Cut the radishes into strips and two triangles. Cut the cheese slices into sail shapes.

4. Thread each of the sails on to a cocktail stick and stand in the filling, supporting it with some radish strips if necessary.

With all of those great soup recipes, try a grilled cheese sandwich to eat along with it. This recipe is guaranteed easy and delicious.

Grilled Cheese Sandwiches

There are endless additions to grilled cheese sandwiches, but the extras are best sandwiched between the cheese. Try a few very thin slices of baked ham or proscuitto, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions. Condiments, such as Dijon mustard, pickle relish, or chutney, can be spread on the bread instead of sandwiched in the cheese.

Serves 4
1 1/3 cups grated sharp cheddar cheese
2/3 cup grated Monterey Jack cheese
8 slices hearty white sandwich bread
4 tablespoons unsalted butter , melted

1. Combine cheeses in bowl. Brush top side of each slice of bread with melted butter. Flip 4 slices over, sprinkle with cheese, and compact cheese lightly with hand. Cover with remaining bread slices, buttered side up.

2. Heat large nonstick skillet over medium-low heat for 1 minute. Place 2 sandwiches in pan and weight with round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, 3 to 5 minutes. Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 minutes. Repeat with remaining 2 sandwiches.

Sloppy Joes are usually greasy and sweet. Try this recipe and you will find that they don't have to be.

Sloppy Joes

Serves 4

2 Tablespoons vegetable oil
1 medium onion, chopped fine
1/2 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound 85 percent lean ground beef
Pepper
1 teaspoon brown sugar
1 cup tomato puree
1/2 cup ketchup
1/4 cup water
1/4 teaspoon hot pepper sauce
4 hamburger buns

1. Heat oil large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minuted (if onion begins to burn after 5 minutes, reduce heat to low).

2. Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds.

3. Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.

4. Add 1/4 teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer until Sloppy Joe sauce is slightly thinker than ketchup, about 8 to 10 minutes.

5. Adjust seasonings. Spoon mixture onto hamburger buns and serve.

Traditional Italian antipasto ingredients make a hearty sandwich filling.

Antipasto Heroes

Serves 4

1 14-ounce can artichoke hearts, drained, rinsed and patted dry
1 medium garlic clove, peeled
4 tablespoons extra-virgin olive oil
Salt and Pepper
3/4 cup jarred roasted red peppers, chopped
5 pepperoncini, rinsed and finely chopped
1/2 cup chopped black olives
2 12-inch long baguettes
2 cups arugula leaves
1/2 pound thinly sliced hard salami or cappicola
8 ounces fresh mozzarella, thinly sliced

1. On food processor or blender, puree artichokes, garlic and 2 tablespoons oil until smooth paste forms. Transfer to small bowl and season with salt and pepper.

2. Combine red peppers, pepperoncini, black olives, and remaining 2 tablespoons oil in medium bowl.

3. Slice baguettes in half lengthwise and pull out most of soft crumb from tops and bottoms. Spread artichoke paste on both sides of bread.

4. Fill bottom cavities of bread with pepper mixture. Layer with arugula, meat, and cheese, place tops of bread over bottom, and press firmly. Cut in half and serve.

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