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    You are in: Home / Cookbooks / Sassy Sandwiches
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    25 recipes in

    Sassy Sandwiches

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    Skip Cannes' Film Festival, eat these instead! From my favorite Mediterranean cookbook Mediterranean Light. Although most would consider this more of a summer sandwich, I will freely admit that I have indulged my craving for these in the dead of winter. Two words as to the success of this recipe: freshness and quality.

    Recipe #144105

    Brother Bo's (in) famous olive sandwiches. I would NEVER eat these when I was a child. What little girl would eat something called bug sandwiches? In my old age I've since come to love and appreciate these sandwiches. Bo says for a nice presentation, cut off the bread crusts. Traditionally served with a glass of previously-frozen milk. Psst-I have a little secret. Don't tell Bo, but sometimes I sneak a few thin slices of red onion in my sandwich.

    Recipe #131715

    A delicious BLT sandwich prepared either with bacon or vegetarian bacon. I came up with this recipe after having just come home from the farmers' market with a large bag of fresh produce, a rumbly tummy, and determination on my face. If you're taking the vegetarian route, you can use Morning Star Farms' brand fake bacon ("facon") or we prefer to use tempeh bacon because the slices are thick. For regular bacon, if you're a black pepper lover, try pepper bacon from the deli! My brother suggested the optional avocado and sprouts.

    Recipe #116295

    From the Iowa Egg Council...I saw the name of this and thought it would be a pleasant change from the mayo type. I guess I'm in a lemon mood right now.

    Recipe #133845

    The mayonnaise in place of the butter makes the bread toast evenly and gives a similar yet different crispiness. This is how they made it on the grill at a diner I used to frequent, the kind where the grill is behind the counter and you can watch. CAUTION: using low fat or no fat mayo or even miracle whip will change the outcome of the final product, the first 2 contain water and the second sugar that does not act in the same manor as an oil or fat sub.

    Recipe #108522

    From Ladies' Home Journal magazine February 2006. I added the bell pepper and cilantro for color. The jalapeno pepper jelly was a jar I picked up at the farmers' market.

    Recipe #166371

    A delicious vegetarian version that pairs well with inexpensive but good red or white wines. If your tomatoes are not very moist you can omit some of the draining time, like I did. I made this with a processed gruyere cheese (which was all the store had) and Italian flavored bread crumbs. Can be served as canapes (quartered) or makes six sandwiches. Published in the New York Times.

    Recipe #157172

    Another great way to fix the wonderful portabello mushroom! From Moosewood Restaurant New Classics cookbook.

    Recipe #93151

    These are wonderful sandwiches to make for a special occasion lunch. The fresh watercress just turns it from an ordinary smoked salmon sandwich to something really memorable. These go well with a fruit salad and champagne.

    Recipe #51750

    Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.

    Recipe #51747

    This is from Pampered Chef. I recently attended an "It's A Wrap" party through them and got the recipe for this. We like it without the meat, but you can be the judge of whether you add it in or not. ZWT West region.

    Recipe #95988

    From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips.

    Recipe #27931

    I LOVE tea sandwiches. So lady-like, and perfect for an afternoon event, baby or wedding shower, even a cocktail party. These are traditionally served at the Kentucky Derby, originating from Miss Jennie C. Benedict, a local cateress, who first served them in 1893. They are meant to accompany other dishes, so the 4 to 8 servings will vary depending on what else is on the menu.

    Recipe #62152

    2 Reviews |  By TammieV

    Dutch cheese sandwiches

    Recipe #44575

    Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.

    Recipe #124407

    Here on Grosse Ile, MI I make our state champion girl golfers this sandwich for their meets and they keep requesting it over and over. They're so good that I had to stop putting these in my daughters lunch because her sandwiches would get swiped-and no one elses!

    Recipe #64186

    I have just been turned on to the wonderful taste of caponata, thanks to RitaL! Here is a wonderful recipe adapted from Everyday Italian!

    Recipe #107650

    These are delicious little "hors d'oeuvre" sandwiches. Not only do they taste good, but they look beautiful too! These are perfect to serve at a party, luncheon, etc.

    Recipe #89979

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