Sandwich
Pork Loin Sandwiches
Frying tenderloins is like frying chicken: All recipes are fundamentally alike, but each has a twist, ranging from how the flour coating is seasoned to what the cooked meat ought to be drained on (paper towel? brown paper bags?).
Welsh Rarebit Fingers
This Welsh dish is also called "rabbit." The name rabbit may be traceable to the fact that the Welsh, who live in prime dairy land, were as fond of melted cheese as they were of rabbit. "Rarebit" may have been a later gentrification of the word, or a reference to the texture of this rare (soft) dish. Either way, it is excellent served in bite-size pieces for a party.
Grilled Pesto Breadsticks with Goat Cheese-Pesto Spread
Prepared pesto is put to delicious use in this easy and elegant appetizer.
Crostini with Blue Cheese, Honey, and Hazelnuts
These little toasts are nice before dinner or alongside a green salad.
Broiled Chicken and Roasted Pepper Sandwiches
Why not grill the chicken and bread for this sandwich instead of broil them? Laura Ortega, who lives and cooks in the land of air conditioning— in Palm Desert, California— told us that it's far easier (and cooler) for a quick lunch to turn on the broiler than fire up the grill. Suit yourself! Either broiled or grilled, these ingredients make for a delicious sandwich.
By Laura M. Ortega
Goat Cheese and Watercress Tea Sandwiches
The genteel ladies’ tea, at which guests wore hats and white gloves and nibbled tiny sandwiches, was very much a part of home entertaining during the thirties. Borrowed from the British, it was a trend that flickered and then died out, but has now come back in homes and hotels across the country. These modern tea sandwiches are more savory than sweet, and would go well with a glass of Sherry if you’re in need of something a little stronger than Earl Grey.
American Cheese, Bacon and Tomato on White Bread
By Ira Freehof