Super Sandwiches Heat up Summer Fare


Summer is a great time to serve some devilishly good sandwiches for lunch or supper. Here is a great collection of spicy recipes for you to beguile your family and friends with on balmy summer days.

Green Chile Pimento Sandwiches
Southern Living

  • 2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
  • 1 (8-ounce) block Monterey Jack cheese with peppers, shredded
  • 1 cup mayonnaise
  • 1 (4.5-ounce) can chopped green chiles
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 medium poblano chile pepper, seeded and minced
  • 1/4 small sweet onion, minced
  • 2 teaspoons Worcestershire sauce

STIR together all ingredients in a large bowl. Yield: about 6 cups. Prep: 15 min.

Note: Spread 1/2 cup cheese mixture on 6 to 8 whole grain bread slices; top with bread slices. Trim crusts, and cut sandwiches lengthwise into thirds. Reserve remaining cheese for other uses.

SPICY ROAST BEEF SUBS
Southern living

  • 1 (1-ounce) envelope onion soup mix
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 1 cup chunky salsa
  • 2 (16-ounce) Italian bread loaves
  • 4 cups shredded lettuce
  • 1 pound deli roast beef slices
  • 2 tomatoes, seeded and diced
  • 2 cups (8 ounces) shredded colby-Monterey Jack cheese blend

COMBINE first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa.
SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch-thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce.
COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill. Makes 8 to 10 servings.

PHILLY FIRECRACKERS
Southern Living

  • 1/2 cup sour cream*
  • 1/2 cup mayonnaise*
  • 1 green onion, chopped
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 (12-inch) flour tortillas
  • 1 pound roast beef, cut into 24 thin slices
  • 2 (6-ounce) packages deli-style sharp Cheddar cheese slices (optional)
  • 2 cups shredded iceberg lettuce

STIR together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce.

ROLL up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours. Yield: 8 servings.

Prep: 20 min., Chill: 8 hrs.

Note: For testing purposes only, we used Sargento Deli Style Sharp Cheddar Cheese slices.

The copyright of the article Super Sandwiches Heat up Summer Fare in Spicy Cuisine is owned by Judy Howle. Permission to republish Super Sandwiches Heat up Summer Fare in print or online must be granted by the author in writing.

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