Northwest NEWS

August 6, 2001

Home & Garden

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Dining In Super Sandwiches

Grilled Veggie Sandwiches
   3 Tbsp. basalmic or red wine vinegar
   2 tsp. extra virgin olive oil
   1/4 c. fresh basil leaves, chopped (or 1 Tbsp. diced) plus 1 Tbsp. chopped fresh basil leaves (or 1 tsp. dried)
   1 small eggplant, sliced into thin rounds
   1 zucchini, sliced thin
   1 yellow summer squash, sliced thin
   1 red bell pepper, seeded and sliced thin
   1 small red onion, in 1/2 inch sliced, separated
   Salt and freshly ground pepper to taste, if desired
   1/4 c. non fat yogurt
   2 Tbsp. reduced fat mayonnaise
   1 tsp. lemon juice
   4 buns, 4 tortillas, or 8 slices sandwich bread (preferably whole grain)
   Blend vinegar, oil and 1/4 c. basil in large bowl. Add vegetables and toss to coat. Grill or broil until tender and lightly browned, turning frequently to brown all sides and avoid charring.
   Transfer to platter and set aside to cool.
   Vegetables may be grilled the day before and refrigerated, wrapped in plastic wrap, for up to three days. Bring chilled vegetables to room temperature or warm slightly in microwave before assembling sandwiches.
   Make spread by mixing together yogurt, mayo, remaining basil and lemon juice until well combined and smooth.
   To assemble sandwiches, spread yogurt mixture on bottom half of buns, over tortillas, or on 4 slices bread.
   Divide vegetable mixture among each. Sprinkle lightly with salt and pepper, if desired.
   Top each with top half of bun or slice of bread, or roll tortilla into cigar-shaped roll.
   Makes 4 servings.
  
   Cream Cheese and Ham Tortilla Rolls
   1 4-oz. tub cream cheese, onion and chive flavor
   1/4 c. marinated artichoke hearts, drained and finely chopped
   1 4-oz. jar pimientos, drained and finely chopped
   2 10-inch flour tortillas
   6 oz. cooked ham, sliced thin
   4 oz. Provolone cheese
   Combine cream cheese, artichokes and pimientos in a mixing bowl.
   Layer each tortilla with the cream cheese mixture, ham and provolone.
   Roll the 2 tortillas tightly, wrapping in plastic to hold the form. Refrigerate at least 2 hours before serving. To serve, cut the rolls into 1-inch thick slices.
  
   Gouda, Asparagus and Ham Melt
   1 bunch asparagus, fresh or frozen, steamed
   8 oz. cooked ham, chopped
   1 can cream of asparagus soup
   8 oz. smoked Gouda cheese, cubed
   1 7-oz. jar pimientos, drained and finely chopped
   4 green onions, sliced
   Chop asparagus and combine all ingredients in a saucepan or crock pot. Simmer on low, stirring often.
   Once cheese is melted, serve drizzled over warm croissants or on top of an open faced sandwich. Can also be served as a fondue if kept warm.
  
   California Chorizo Wrap
   1/2 lb. chorizo sausage
   1 can (15 oz.) black beans, drained and rinsed
   Mixed vegetables (15 oz.) drained
   1/4 c. sour cream
   1 Tbsp. chopped fresh cilantro
   1/4 c. chipotle salsa
   8 large tortillas
   In skillet, brown chorizo over medium heat; drain.
   Stir in beans, mixed vegetables, sour cream, cilantro and salsa; cook 5 minutes or until heated through.
   Divide mixture between tortillas; roll up making sure ends are tucked in.
   Serve immediately.
   Makes 8 servings.
  
   Yam and Black Beans Wraps
   1 sweet potato (yam), peeled and shredded (about 1 c. or 1 can (15 oz.) yams, finely chopped
   1/2 c. chopped red onion
   1 c. black beans, rinsed and drained
   2 green onions, sliced
   1/4 c. sunflower seeds
   2 Tbsp. light Italian or Caeser dressing
   1 tsp. honey
   6 flour tortillas warmed to soften
   In skillet coated with nonstick cooking spray, saute shredded chopped yams over medium high heat for about 5 minutes or until crisp tender. Transfer to bowl. In same skillet coated with nonstick cooking sprat, saute red onion for about 5 minutes until tender. Add sauteed onion, black beans, green onion, and peanuts to shredded yans, mixing well. In small bowl, mix together dressing and honey and toss with yam mixture to coat. Fill tortillas and wrap.