Fall lunch menus herald a heartier fare, especially with the
"lunch bag" lunches returning in full force. Here are a few
suggestions for some great "wiches" that might make "brown
bagging" a pleasure and lunch a meal in itself.
Royal Ham Sandwiches: 1 submarine roll, 3-4 thin slices fully
cooked ham (deli), 4 slices mozzarella cheese, 1 tomato, thinly
sliced, 4 sprigs fresh parsley, chopped finely, 4 fresh basil
leaves, chopped, 1 tbs. Italian or Caesar salad dressing Split
roll enough to open, but not cut through. Layer ingredients.
Wrap in plastic wrap. When lunch time comes, unwrap sandwich and
place on paper plate. Microwave until cheese is melted and
entire sandwich is warm. Fold top of roll over and enjoy.
Include a bag of your favorite chips, a fruit salad, and a
brownie. ******************** Bistro Steak Sandwich: 1/2 lb.
fresh mushrooms, sliced thinly 2 onions, sliced thinly 1 green
pepper, sliced 2 tbs. butter 1 lb. thinly sliced cooked roast
bee 6 hard-rolls, split 6 slices (8 ozs.) mozzarella cheese 4
beef bouillon cubes 2 cups water In a pan, saute mushrooms,
onions, and green pepper in butter until tender. Divide beef
among rolls. Top with vegetables and cheese; replace roll tops.
Wrap in plastic wrap. In small pan, heat bouillon and water
until cubes are dissolved. Place in small luncheon plastic
container. In microwave, heat until cheese melts and sandwich is
hot. Heat "dip" in microwave and use as a great dipping sauce
for your beef sandwich. ******************** Deli Reuben
Sandwich: 4 slices rye bread 1 tbs. Thousand Island Dressing 8
slices corned beef (deli) 2 tbs. spicy brown mustard 1 cup
sauerkraut, drained, rinsed, and drained again 4 slices (1 oz.
each) Swiss Cheese Spread bread with mustard. Top with corned
beef, sauerkraut, dressing, and cheese. Wrap in plastic wrap
securely. Microwave until sandwich is warm and cheese has
melted. A dill pickle makes this sandwich a delight.
************************** A Grand Fish Sandwich: 1 serving (6
ozs.) of flaked crab meat, drained 1 cup shredded Mozzarella
cheese (4 ozs.) 4 tbs. chopped green onions 2 tbs. mayonnaise 1
tsp. Worcestershire sauce 2 hard rolls or deli rolls Combine
crabmeat, cheese, green onions, mayonnaise, and Worcesteshire
sauce in bowl and blend well. Season with pepper to taste. Place
in plastic carry container. Wrap deli rolls in plastic wrap. At
lunch time mound on the fish mixture onto the split deli rolls.
Microwave until warm and cheese in mixture has melted. Pack a
small green salad and your favorite cookie.
*************************** "Cold" Sandwiches: Place 3-4 slices
of bologna, or salami on dark rye or whole-wheat bread, with 1
tsp. prepared horseradish or 2 tsp. mayonnaise. Include a dill
pickle. *** Chicken Salad: Mix 1/4 cup chopped cooked chicken
with 1 tbs. finely chopped celery, 1/2 hard-cooked egg, chopped,
2 tbs. mayonnaise, salt, and freshly ground pepper. Spread the
mixture between two slices fresh white bread. Include separately
crisp lettuce leaves or watercress. *** Oh, the wonder of
Autumn, especially with mealtime ideas and recipes. Summer's
lighter ideas are set aside until next year and appetites are
returning! ENJOY! ©Arleen M. Kaptur 2002 August
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