The sandwich originated as a way to eat without using utensils, but over time has evolved to much more than a food of convenience. While everyone has a different idea of a “great sandwich,” any creation combines two basic elements: an outside and an inside. Just about anything goes! So, head for the deli and try one of the tasty recipes with your favorite beverage.

Go ahead and use both hands!

The Bistro Ham Sandwich
Serves 4


1 baguette
½ - ¾ lb. ham, shaved
8 oz. butter
2 oz. Asiago cheese
2 Tbs. slivered almonds

In a bowl, combine butter, Asiago and almonds. Mix well and set aside.

Heat oven to 350º. Toast baguette on middle rack in oven for 10 minutes. Slice bread in half lengthwise and spread both cut sides liberally with Asiago butter while bread is warm. Layer ham onto bread, put two halves together, and slice baguette into four servings. Yum!

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Turkey Cheddar Sandwich with Honey Mustard
Serves 2


1 Tbs. honey
1 Tbs. coarse-grained mustard
1 ripe plum tomato, sliced lengthwise
4 slices whole grain bread
3 oz. sharp cheddar, coarsely grated
¼ lb. turkey breast, sliced
4 small radicchio leaves

Preheat broiler. In a small bowl, stir together honey and mustard. Arrange bread on a baking sheet and toast under broiler until golden on one side. Turn bread over and spread honey mustard on untoasted sides. Sprinkle cheddar over honey mustard, and broil until cheese is melted. Arrange tomato, turkey, radicchio between melted cheddar toasts.

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Roasted Veggies and Cheddar
Serves 2


1 onion, thinly sliced
1 zucchini, thinly sliced
1 red pepper, thinly sliced
1 tomato, thickly sliced
2 Tbs. olive oil
salt and pepper to taste
4 slices jalapeño cheddar cheese
4 slices sourdough or farm bread

Preheat oven to 350º. Combine sliced vegetables, olive oil, salt, and pepper. Place veggies on a baking sheet and roast in oven for about 20 minutes. Lightly butter four slices of bread. In a skillet, place two slices with buttered side down. Add cheese and roasted veggies. Top with second slice of bread, buttered side up. Grill until golden brown. Flip sandwiches and grill other side.

Note: These are suggested veggies. Substitute your own favorites if you like.

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Sweet (Pepper) Dreams
Serves 1


2 slices whole grain bread
2 Tbs. sweet red pepper relish
2 oz. low sodium Swiss cheese
fresh sprouts
cucumber, thinly sliced
tomato, thinly sliced

Spread bread with pepper relish. Layer cheese, sprouts, cucumber, and tomato. Enjoy!

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Panini
Serves 4


1 baguette, sliced in half lengthwise and cut into four individual servings
4 thick slices mozzarella cheese
4 Tbs. basil pesto
tomato, thinly sliced
olive oil
1 Tbs. freshly grated parmesan cheese

Preheat broiler. For each sandwich, spread cut sides of bread with pesto. Place one slice mozzarella on one half and sliced tomatoes on the other. Drizzle olive oil over tomatoes, then sprinkle with Parmesan. Broil bread halves briefly to soften mozzarella. Remove from oven; put halves back together.

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Roast Beef, Provolone, and Red Onion
Serves 2


4 slices sourdough bread
1 Tbs. deli style mustard
6 oz. roast beef, sliced
red onion, thinly sliced
4 slices provolone cheese
tomato, sliced
romaine lettuce

Spread bread with mustard. Layer roast beef, onion, cheese, tomato, and lettuce onto bread. Great with potato salad and a pickle.

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Muffuletta Sandwiches
Serves 6

Muffuletta is a combination of olives, onion and garlic relish served on a classic New Orleans muffuletta sandwich. It’s also great on bruschetta or served as a dip.

1 loaf of bread, 8-inches in diameter or a 6-inch-long loaf
¼ cup Muffaletta spread (recipe follows)
1/3 lb. thinly sliced provolone cheese
¼ lb thinly sliced salami
17.5 oz. jar of roasted red peppers
¼ cup chopped drained marinated artichokes (optional)
6 to 8 fresh basil leaves, washed and patted dry and chopped

Cut the top quarter off the loaf horizontally with a serrated knife. Remove some of the soft crumb from the top and bottom shells, leaving each shell ½-inch thick. Layer the bottom shell with ingredients in this order: half the provolone slices, half of the Muffaletta mixture, chopped basil, half of the artichokes, half the salami slices, more basil, roasted red pepper, the remaining salami, the remaining muffaletta mixture, then the remaining basil. Add the remaining artichokes atop the basil, and top with the remaining provolone slices. Fit the top shell on the bottom shell, and press the sandwich together firmly. Wrap the muffaletta sandwich tightly in foil or film wrap,
and chill for at least 1 hour. Let the sandwich come to room temperature and cut
into wedges before serving.

Muffuletta Spread
makes 1½ cups

1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (i.e. Kalamata)
¼ cup chopped red onion
2 Tbs chopped fresh basil
2 Tbs fresh lemon juice
1 Tbs freshly grated horseradish
1 Tbs chopped garlic
1 Tbs Dijon mustard
dash of hot pepper sauce (i.e. Tabasco)
dash of Worcestershire sauce
½ cup olive oil

Combine first 10 ingredients in a food processor and chop coarsely. With processor running, gradually add oil. Season to taste with salt and pepper. Cover and refrigerate 1 hour. Keep refrigerated.

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