Sandwich Savvy
by Julie Badger Jensen

Summer is prime time for sandwiches. Cold, baked, broiled, or grilled, they are sizzling good. Not just for lunch, most can appear at brunch or supper. Many people have their own special favorites such as chopped egg and bacon or peanut butter and jelly . . . but the combinations are endless. Summer often starts with the first sandwich served on a shaded porch or under the willow tree. Try some of these different and delicious sandwich ideas and gather AROUND THE TABLE.

· Chicken, walnut and bleu cheese

· Lobster and asparagus

· Asian chicken, cucumbers, and red pepper

· Tomatoes, basil, and Mozzarella

· Caramelized onions and sliced beef

· Grilled herbed chicken breast

· Blackened turkey with vinaigrette

· Halibut with red pepper and papaya salsa

· Foccacia with red sauce, pepperoni and cheese

GRILLED REUBEN

An easy classic

8 slices rye, pumpernickel or French bread

Thousand Island Dressing

4 slices Swiss or Provolone cheese

1 / 2 lb. corned beef or turkey, sliced thin

1 / 2 cup sauerkraut, well drained

Dijon mustard (optional)

Butter

Spread 1 side of each slice of bread with Thousand Island dressing. Fill each sandwich with 1 slice cheese, a small mound of sauerkraut and a couple of slices of corned beef or turkey. If desired, spread corned beef or turkey with Dijon mustard. Butter outside of each sandwich and fry in buttered skillet over medium heat until cheese is melted and bread toasted. Top with cheese and garnish with olives if you wish. Makes 4 sandwiches.

LAHVOSH SANDWICH WRAP

Delightfully different sandwich

Pinwheel style

1 large, white or wheat Lahvosh (cracker bread), softened

1 pkg. (3 oz.) cream cheese, softened

1 / 3 cup mayonnaise

1 / 2 lb. beef pastrami or turkey, thinly sliced

4 oz. havarti or Monterey jack cheese, thinly sliced or shredded

1 cup finely shredded lettuce or alfalfa sprouts

To soften Lahvosh, thoroughly wet both sides by holding it under cold running water. Place between two damp towels (muslin or terry cloth) for 45-60 minutes. Dampen Lahvosh again if needed - a clean spray bottle is ideal for this, or sprinkle lightly by hand. Test before using by grasping one side of the Lahvosh and rolling jelly-roll fashion. If too dry, it will split and crack. Just sprinkle with more water, re-cover with damp towel until soft and pliable. If too wet, it will tear and pull apart when handled. Just uncover and allow to dry awhile before filling and rolling.

Place softened Lahvosh sesame side down, on piece of plastic wrap 2 or 3 inches longer than the Lahvosh. In a small bowl, stir softened cream cheese and mayonnaise together until smooth (may substitute 6 oz. prepared dip such as spinach or vegetable). Spread evenly on Lahvosh. Arrange beef pastrami or turkey to completely cover Lahvosh. Layer with slices of cheese and sprinkle with shredded lettuce or alfalfa sprouts.

Roll tightly, jelly-roll fashion, from edge nearest you toward center, lifting top edge up and over so that completed roll is nearly centered on plastic wrap. Wrap tightly, securely closing ends, and refrigerate for several hours.

To serve, unwrap and slice crosswise in 1 / 2 inch slices. Arrange on plate or tray and garnish as desired

QUESADILLAS

Fast and fun

1 cup refried beans

1 / 4 cup chopped cilantro

2 - 4 Tbs. chopped onion, as desired

4 8" tortillas

2 cups Monterey jack cheese, grated

1 cup shredded chicken or beef, optional

Toppings

sour cream

guacamole

salsa

Place two tortillas on work surface. Spread equally with beans, cheese and onion. Top with remaining two tortillas. Spray griddle or large sauté pan with cooking spray or use olive oil. Heat griddle over medium heat and toast filled tortillas on each side as you would a grilled cheese sandwich. Top with sour cream, guacamole, or salsa of your choice.

RIBBON SANDWICH

Spectacular

Wonderful for a lunch or open house

1 loaf of white sandwich bread sliced horizontally (can request ahead from the bakery)

2 pkgs. (8 oz. each) cream cheese, softened to spread

3 / 4 lb. pecans, chopped and toasted

1 jar cheez whiz

1 lb. chicken salad

1 lb. ground ham

Before preparing sandwich, freeze bread. Once frozen, cut off outside crusts. Prepare sandwich on wax paper or tin foil lined cookie sheet. Spread each layer of bread with a different filling (two layers of cheez whiz, one chicken salad and one ham), alternating between bread and filling until layers are complete. Frost ribbon sandwich with softened cream cheese. Sprinkle with pecans. Refrigerate for several hours until cream cheese is firm. Wrap sides with wax paper or tin foil and return to refrigerator. Make a day ahead. Serves 12.

SALADS ARE THE PERFECT ACCOMPANIMENT TO SUMMER SANDWICHES. HERE ARE A FEW FAVORITES.

PASTA SALAD

Great with sandwiches

3 cans (15 oz.) beans of your choice, such as black, garbonza, pinto

1 cup kernel corn, fresh, canned or frozen

1 red pepper (use desired amount) chopped or in julienne strips

2 sliced red onion, chopped

1 / 4 cup fresh cilantro, chopped

1 cup pasta, cooked and drained (bow tie works especially well)

Dressing

6 Tbs. olive oil

2 Tbs. balsamic vinegar

1 tsp. Dijon mustard

Combine above ingredients and pour over salad. Add salt, pepper and herbs to taste.

BROCCOLI SALAD

Terrific blend of flavors

2 bunches broccoli, cut in small flowerets

6 strips bacon, cooked until crisp and crumbled

1 medium purple onion, finely chopped

1 cup cheddar cheese, shredded

1 / 2 cup sunflower seeds or raisins (optional)

Combine all ingredients except bacon. Refrigerate.

Dressing:

1 cup mayonnaise

2 Tbs. vinegar (red wine or white)

1 / 2 cup sugar

1 / 2 tsp. salt

Mix ingredients. Chill one hour. Pour over salad. Add bacon just before serving.

SPINACH SALAD

A crowd pleaser

1-2 bundles spinach

1 small head of lettuce

3 / 4 lb. Swiss cheese or mozzarella, grated

Cottage cheese (16 oz.)

1 / 2 lb. bacon, cooked and broken into small pieces

Wash and dry spinach and lettuce. Break into pieces. Just before serving, add cheese, cottage cheese, bacon and dressing.

Dressing:

1 1 / 4 Tbs. poppy seeds

3 / 4 cup white vinegar

1 1 / 4 cup vegetable oil

1 / 2 cup sugar

1 1 / 2 Tbs. grated onion

1 1 / 2 tsp. salt

3 / 4 tsp. dry mustard

Blend everything in blender except poppy seeds. Stir in poppy seeds. Pour desired amount of dressing over salad just before serving. Refrigerate remaining dressing for future use.

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Julie Jensen grew up in a home where the ritual of gathering Around the Table was loving and strong. Some of her fondest childhood memories are of spending time in the kitchen with her Mother helping prepare meals and setting a gracious table. She is a joyful Latter-day Saint daughter, sister, wife and Mother who delights in her six children, their spouses and her nine grandchildren.

She is a person who cares deeply about individuals and families. She graduated from the University of Utah in Sociology and has served extensively in behalf of handicapped and abused children.

Her Homemaking and Relief Society experiences are numerous. She enjoys sharing her vast collection of recipes ranging from pioneer family heirlooms to complete gourmet meals. She and her husband treasure relationships and love to share meals in their home with family, friends, neighbors, and missionaries.

She is a longtime member of gourmet cooking groups and has published magazine articles and given workshops on foods and entertaining.

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