Carol’s Comfort Foods

These are a great alternative to your typical turkey sandwich.  Nice crunch with the apples and pecans!

Yield:  4 sandwiches

INGREDIENTS

1 ½ cup shredded rotisserie chicken

1 large Granny Smith or Golden Delicious apple, cored and chopped (approximately 1 ½ cups)

½ cup dried cranberries

½ cup toasted pecans (optional)

1 stalk celery, chopped

1 green onion, finely chopped

½ cup good mayonnaise

½ cup sour cream

1 tablespoon fresh lemon juice

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon freshly ground pepper

4 multi-grain wraps or whole wheat pita bread rounds

PREPARATION

Place the chicken in a large bowl.  Add the apples, cranberries, celery, pecans and green onions.  Toss and set aside.  In a small bowl stir together the mayonnaise, sour cream, lemon juice, cinnamon, salt and pepper.  Add to the chicken mixture and stir to coat.

Spoon chicken mixture onto the wraps or pita bread and roll or fold up.

Adapted:  Publix Family Style - Fall 2009 edition

Yield:  8 Sandwiches

INGREDIENTS

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

½ teaspoon freshly grated black pepper

Pinch of nutmeg

5 ounces freshly grated Gruyere cheese

½ cup freshly grated Parmesan cheese

16 slices white bread, crusts removed

Dijon mustard

8 ounces baked ham, sliced but not paper thin

PREPARATION

Preheat oven to 400 degrees F

Melt the butter over a low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened.  Remove from heat and add the salt, pepper, nutmeg and ½ cup grated Gruyere cheese and the Parmesan cheese.  Stir until fully blended and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.  Turn each slice and bake for another 2 minutes, until toasted.  Lightly brush half the toasted breads with mustard, add a slice of ham to each and sprinkle with the remaining Gruyere and bake sandwiches for 5 minutes.  Turn on the broiler and broil for 3-5 minutes, or until the topping is bubbly and lightly browned.  Serve hot.

Source:  Ina Garten – Barefoot in Paris - 2004

Yield:  6 wraps

INGREDIENTS

6 flour tortillas

2 cups fresh broccoli florets

2 cups cubed, cooked chicken

¼ cup slivered almonds

2 tablespoons chopped green onions

Salt and fresh ground black pepper, to taste

¾ cup mayonnaise

½ cup shredded cheddar cheese

PREPARATION

Remove tortillas from the refrigerator; set aside while preparing the filling.

In a small saucepan, cook broccoli in 1 inch boiling water until crisp tender, approximately 2-3 minutes.  Drain and cool.  In a large bowl, combine broccoli and all remaining ingredients, except tortillas and cheese and toss lightly.  Cover and refrigerate until chilled.  To serve:  Divide filling among the tortillas.  Top with shredded cheese.  Wrap or roll up tortilla to enclose the filling.  Serve immediately.

Yield: 4 Sandwiches

INGREDIENTS

¼ cup good olive oil

¼ cup balsamic vinegar

1 teaspoon fresh basil, finely chopped

1 teaspoon fresh thyme, finely chopped

1 teaspoon marjoram

1 tablespoon granulated sugar (optional)

1 lb boneless beef top sirloin, cut 1-inch thick

2 large red peppers

Fresh basil leaves

4 - French-style rolls, split and toasted

PREPARATION

For marinade, in a screw-top jar, combine oil, vinegar, chopped basil, thyme and marjoram.  Add sugar, if desired.  Cover and shake well.  Set aside ¼ cup in refrigerator for dressing. 

Place meat in a resealable plastic bag and set in a shallow dish.  Pour marinade over meat and seal bag.  Marinate in the refrigerator 4-6 hours, turning bag occasionally. 

Meanwhile, remove stems from the red peppers.  Halve lengthwise, remove seeds and membranes.  Cut peppers into 1-inch wide strips.

Preheat grill to medium.  Drain meat and reserve marinade.  Grill meat uncovered to desired doneness, turning once.  Allow 14-18 minutes for medium rare (145 degrees F) and 18-22 minutes for medium (160 degrees F).  Add pepper strips the last 8-10 minutes of grilling, turning and brushing with marinade occassionally during the first 5 minutes of cooking.  Discard any remaining marinade.

Let steak rest for 5 minutes and then thinly slice.  To serve, arrange basil leaves and pepper strips on rolls and then top with steak slices.  Drizzle sandwiches with vinaigrette dressing.   

Source:  Green Gold Herbs – Plant City, FL