Here are the sandwiches for this week:
Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula
Amy - amylz
Recipe courtesy Tyler Florence
8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently. Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
Amish Egg Salad Sandwich
Makes 4 sandwiches.
6 hard-cooked eggs, peeled & diced
1/2 cup mayonnaise
1/2 teaspoon prepared mustard
1/4 teaspoon salt
2 Tablespoon black olives
1 tomato, sliced (8 slices)
4 leaves lettuce
8 slices white bread
In a mixing bowl, add the eggs, mayonnaise, mustard, salt and olives and coarsely mix. Using a tablespoon, spread egg salad mixture over bottom slice of bread. Then add the tomatoes and lettuce. Place the top half on the sandwich. Slice in half and serve.
After-The-Game Pizza Sandwich
Makes 6 servings
1 loaf Italian or French bread (about 14-in. long), halved lengthwise
1 jar (14 oz.) Pizza Sauce - Homemade Style
1 cup thinly sliced pepperoni
1 can (4 oz.) sliced mushrooms, drained
2 small green bell peppers, thinly sliced
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 425-degrees F. Arrange bread halves on ungreased baking sheet. Evenly spread Sauce on bread halves, then top with pepperoni, mushrooms and green peppers. Sprinkle with cheese. Bake for 15 minutes or until cheese is melted.