Readers’ recipes
The great thing about sandwiches is that they’re so versatile. They’re portable and they can be as simple or as elaborate as you want to make them. From the humble peanut butter and jelly to a sophisticated Panini, sandwiches offer a wide variety of options. Check out a couple of examples from Recipes Remembered, a publication of the Star Journal.
If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to [email protected], attention: Timi Eckes.
Gyro sandwich
(Modified)
2 lbs. lean ground beef
2 lbs. lean ground lamb
2 T. oregano
1 c. finely chopped onion
1 T. garlic powder
1 tsp. pepper
1 tsp. thyme
3/4 tsp. salt
Combine above ingredients lightly but thoroughly in a large bowl. Shape into 20 thin patties. Broil 1 to 2 patties for each sandwich, depending on the size of the pita bread. Add a slice of tomato if desired. Add a couple of spoons of the following sauce:
Gyro sauce:
2 c. sour cream or yogurt
1/2 c. finely chopped onion
1/2 c. finely chopped cucumber, pulp and seeds removed
1/2 tsp. garlic salt
Dash of pepper
Ann and Don Kemmeter
Chicken-pecan/walnut filling for sandwiches
2 c. cooked chicken, chopped, or 2 c. canned chicken white meat or tuna
1/3 c. diced celery
1/2 tsp. each: salt and pepper
3/4 c. chopped pecans or walnuts
1/2 c. mayonnaise
1/2 c. chopped green or black olives
Combine all ingredients and mix well. Use for sandwich filling. Great on rye. Fill buns, wrap in foil and heat. Serve on crackers or cocktail rye as an appetizer. Optional: Add chopped pimento.
Linda Davidson
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