@Common Cooks: Sandwiches in a Snap

Whether you’re packing a fall picnic or a quick lunch for work, sandwiches are an easy and irreplaceable go-to-meal. They’re endlessly customizable, a cinch to transport and not to mention, delicious! This week’s @Commons Cooks offers five different varieties of this All-American staple the will enliven your sandwich repertoire in only 30 minutes or less.

Pressed Turkey Reuben

Prep time: 15 minutes

Yield: 4 sandwiches

Ingredients:

·         8 slices rye bread

·         2 tablespoons Dijon mustard

·         2 tablespoons Russian dressing

·         8 slices roasted turkey or chicken

·         1 cup sauerkraut

·         8 slices Swiss cheese

·         1 tablespoon olive oil

·         3 cups potato chips

·         1/2 cup sliced pickles

Instructions:

1.       Spread 4 slices of bread with mustard and 4 slices with Russian dressing.

2.      Spread turkey, sauerkraut, and cheese over slices with mustard.

3.       Top with remaining slices of bread.

4.      Heat the oil in a large skillet over medium heat.

5.      Place the sandwiches on the oiled skillet and cook until golden brown. Use the back of a spatula to press down on the sandwiches.  3 to 4 minutes per side.

Required Equipment:

·         Cast  iron skillet

Recipe Credit: psfreeman via www.myrecipes.com

Apple PB&J

Prep time: 10 minutes

Yield: 4 wraps

Ingredients:

·         1/4 cup(s) peanut butter

·         4 (10-inch) sandwich wraps

·         2 tablespoon(s) apple jelly

·         1 apple, cored, halved, and cut into thin slices

·         8 slices cooked bacon

Instructions:

1.      Lay the wraps on a clean surface and spread peanut-butter on to ½ of each wrap.

2.       Spread the apple jelly evenly on the other half of the wrap.

3.      Place 4 or 5 slices of apple on the peanut-butter mixture and 2 strips of bacon on top of the apples. Fold the tortillas into wrap sandwiches.

Recipe Credit: Adapted slightly from www.countryliving.com

Ham & Mozzarella Wedges

Prep time: 15 minutes

Yield: 6 sandwiches

Ingredients:

·         1 round loaf (12 to 16 oz.) focaccia bread (9 inch)

·         1/3 cup sandwich spread mayonnaise

·         ½ lb thinly sliced cooked ham

·         ½ cup very thinly sliced red onion (optional)

·         6 Slices mozzarella cheese (3/4 each) mozzarella cheese

·         2 or 3 leaves of lettuce

Instructions:

·         Cut bread in half horizontally to make 2 layers.

·         Spread cut sides with sandwich spread.

·         On bottom half of bread, layer ham, onion, cheese and lettuce.

·         Cover with top half of bread.

·         Cut into 6 wedges.

·         Serve immediately, or wrap each sandwich in plastic wrap and refrigerate up to 24 hours.

Recipe Credit: www.tablespoon.com

COLT Sandwich (Caramelized Onion & Tomato)

Prep Time: 20 minutes

Yield: 4 sandwiches

Ingredients:

·         1 large onion, sliced

·         3 tablespoons olive oil

·         1-2 large tomatoes, sliced into thick slabs

·         8 leaves of lettuce

·         4 tablespoons mayonnaise

·         salt

·         pepper

·         8 slices sourdough bread

·         salt & vinegar potato chips

Required Equipment

·         Cast  iron skillet

Instructions:

1.       Heat a skillet over medium-low heat, and add olive oil and onions. Let them caramelize for about 15 minutes, and then turn the heat up a bit for the last few minutes to get them a bit crispy.

2.      Spread mayonnaise on the slices of bread. Add a slice (or slices) of tomato to cover one half.

3.       Sprinkle the tomato with salt and pepper.

4.      Stack the lettuce atop the tomato, then add onion, and put the lid bread on.

5.      Optional: Add salt & vinegar chips to the sandwich for added saltiness and crunch

Recipe Credit: www.dirtygourmet.com

California Veggie Sandwich

Prep time: 12 minutes

Yield: 1 sandwich

Ingredients:

·         1/4 red onion

·         Red-wine vinegar

·         2 slices bread (multigrain recommended)

·         Fresh goat cheese

·         Thinly sliced cucumber

·         Alfalfa sprouts

·         Sliced avocado

·         Carrot, grated

Instructions:

1.       Toast bread

2.      Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot.

3.      Top with other slice bread

Recipe Credit: Adapted from www.marthastewart.com