Sandwich
The Western Club
Partner this sandwich with a bean and rice salad and some crunchy pickles. End with vanilla pudding and fresh pineapple.
Can be prepared in 45 minutes or less.
Smoked Salmon Sandwiches with Capers and Red Onion Relish
For a nice presentation, garnish the plates with thin cucumber slices, watercress sprigs and some radishes.
Spicy Turkey Sloppy Joes
Jean Anderson, author of The American Century Cookbook, traces the origin of sloppy joes to the depression-era 1930s, and the popularity of this messy ground-beef sandwich increased markedly in the fifties and sixties. We update it with ground turkey, canned diced chilies and ale.
Swordfish and Caponata Sandwiches
Start with tomato soup garnished with chopped fresh basil. Have deli potato salad with the main course, and for dessert, pears with Gorgonzola and biscotti.
Steak Salad Sandwiches with Capers
Here’s a great way to use leftover grilled steak. The arugula adds a peppery finish.
Portuguese Sausage Sandwiches with Peppers, Onions, and Olives
Linguiça is a garlic-flavored Portuguese sausage available at most supermarkets. Serve with: Frisée salad drizzled with a red wine vinaigrette.
Grilled Chicken and Pitas
We found that half a chicken breast (about 1/3 lb) per person was plenty when served with the rest of this menu, but you could increase the portion to a whole breast per person.