OPEN-FACED SANDWICH

(Ham and Avocado)

Ingredients:
Oatmeal Bread
Mayonnaise
Thin Sliced Ham
Avocado
Muenster cheese
Tomato

Procedure:
1. Spread some Mayonnaise on top of some Pepperidge Farm bread.
2. Spoon on a generous helping of mashed avocado, followed by some muenster
cheese, Thin Sliced Ham, and a fresh tomato slice.
3. Season with salt and pepper
 REGULAR COLD SANDWICH

(Ham and Cheese)

Ingredients:
2 slices of bread (white or brown)
1 tbsp Hellman’s Real mayonnaise
2 slices cooked ham
2 slices Mature Cheddar cheese into the sandwich.

Procedure:
1. Spread the mayo on one slice of bread.
2. Then add the ham and cheese and close the sandwich.
3. Cut into two pieces (diagonally or in the middle).
 PINWHEEL SANDWICH

(Italian Pinwheel)

Ingredients:
3 large flour tortillas
7 oz Genoa salami slices
7 oz pepperoni slices
9 slices Provolone cheese
Green Leaf Lettuce

Procedure:
1. Spread 1/3 of the cream cheese spread onto the tortilla.
2. Line 3 slices of Provolone cheese down the center of the tortilla.
3. Make a single layer of green leaf lettuce that covers the tortilla
4. Layer enough salami over the lettuce and repeat with the pepperoni.
5. Roll tightly and refrigerate for 1 hour.
6. Slice roll into about 1 inch thick pinwheels.
 TEA SANDWICH

(Egg Salad)

Ingredients:
White bread
Eggs
Mustard
Mayonnaise
Sea salt
Italian parsley

Procedure:
1. Boil, peel, and chop eggs.
2. Mix chopped eggs, mustard, mayo, and salt in a bowl.
3. Cut bread into circles using a cookie cutter.
4. Avoid cutting the crust.
5. Assemble tea sandwiches.
6. From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on
with a cocktail fork.
 MULTI-DECKER SANDWICH

(Triple-Decker)

Ingredients:
3 tablespoons cream cheese
2 tablespoons dried cranberries, chopped
3 slices bread, we used sourdough bread
200 grams honey ham slices
100 grams arugula
1 medium pear, we used Asian pear, sliced and soaked in lemon water
1 tablespoon honey

Procedure:
1. Combine cream cheese and cranberries in a bowl; mix until well combined.
2. Spread cranberry cream cheese on one side of a sourdough slice.
3. Layer ham, arugula, and pear slices on top.
4. Drizzle with honey.
5. Top with another bread slice.
6. Repeat to make another layer, ending with the third bread slice.
 WRAP/ROLLED SANDWICH

(Italian Sub Wrap)

Ingredients:
4 (8 inch size) plain or tomato & basil flavored tortillas
shredded lettuce
12 ounces thin sliced deli meats (salami, pepperoni, ham, cappicola, prosciutto)
4 slices provolone cheese
1 small red onion, thinly sliced
1 can (2.25 ounce size) sliced pitted ripe olives, drained
Italian dressing or oil and vinegar

Procedure:
1. Layer lettuce, meats, cheese onion and olives down center of tortillas.
2. Drizzle with dressing or oil and vinegar.
3. Wrap and eat.
 i
REGULAR HOT SANDWICH

(Hot Roast Beef)

Ingredients:
1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese

Procedure:
1. Preheat the oven to 350 degrees F.
2. Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo
and Worcestershire.
3. To assemble, spread the dressing on the top and bottom buns. On the bottom
bun, lay on some provolone, roast beef and American cheese, and place the top
bun on top.
4. Wrap each sandwich in a foil square, and either bake right away or keep in the
fridge. To bake right away, put them on a baking sheet in the oven until the buns
are slightly crusty and the cheese is melted, 15 to 20 minutes.
 HOT OPEN-FACED SANDWICH

(Ham and Cheese)

Ingredients:
Olive oil
4 slices white sandwich bread, toasted
1 tablespoon mustard
4 slices of Ham
4 slices of American Cheese
2 tomatoes, thickly sliced
1 red onion, thinly sliced
Salt and freshly ground black pepper
Finely chopped chives, for garnish

Procedure:
1. Preheat the oven to 400°F. Brush a small sheet pan with olive oil.
2. Arrange the slices of toast on the pan. Spread the mustard over the toast
and top each with 1 slice of ham, 1 slice of cheese, 2 slices of tomato and
a few slices of red onion.
3. Drizzle each sandwich with olive oil and sprinkle lightly with salt and
pepper.
4. Bake until the cheese is bubbling and melted, 10–12 minutes. Garnish
with chives and serve at once.
 GRILLED SANDWICH

(Grilled Cheese)

Ingredients:
5 tbsp. butter, softened, divided
4 slices sourdough bread
2 c. shredded cheddar

Procedure:
1. Spread 1 tablespoon butter on one side of each slice of bread. With butter side
down, top each slice of bread with about ½ cup cheddar.
2. In a skillet over medium heat, melt 1 tablespoon butter.
3. Add two slices of bread, butter side down.
4. Cook until the bread is golden and cheese is starting to melt, about 2 minutes.
5. Flip one piece of bread on top of the other and continue to cook until the cheese
is melty, about 30 seconds more.
 DEEP FRIED SANDWICH

(Deep Fried Ham)

Ingredients:
2 pc toast bread
2 tablespoons of mustard
8 cooked ham or cured ham
4 slices of cheese
4 pc cocktail sticks
2 eggs, whipped
2 dl flour with salt and pepper
5 dl oatmeal, not whole type

Procedure:
1. Preheat a casserole with oil.
2. Spread mustard onto the bread, ham, cheese and a new toast bread on the top.
3. Place 4 cocktail sticks into the bread.
4. Turn these first in flour, then in eggs and finally in oatmeal.
5. Add to the oil and fry until they turn golden brown.
FILLED ROLLS, FOCACCIA OR PITTA BREAD

(Pesto Focaccia)

Ingredients:
1 large deli-loaf focaccia or ciabatta bread
1 (3.5-ounce) jar prepared pesto sauce
½ pound thinly sliced Black Forest ham
½ pound thinly sliced roasted turkey breast
6 provolone cheese slices
½ small red onion, thinly sliced

Procedure:
1. Cut bread in half horizontally using a serrated knife. Spread pesto evenly over
cut sides. Layer ham and next 3 ingredients evenly over bottom half. Top with the
remaining half of the bread half. Wrap in aluminum foil.
2. Bake at 450° for 10 minutes. Cut into 6 wedges.