Sandwiches/8 recipes

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

Try something different for lunch with this scrumptious dish you can use to make amazing sandwiches.

Yum.

Quick, easy and classically delicious. Tender crab with cruchy celery and a bit of onions enveloped in creamy mayonnaise on a sandwich roll.

Quick and easy way of using up leftover turkey. Turkey, topped with sauerkraut and melted swiss cheese.

Using sun-dried or oven-dried tomatoes and olives makes this delicious tapenade that can be spread over the sough dough bread, stuffed into bell peppers or chicken breast, or can be the replacement of mayonnaise when you prepare the sandwiches. Quick, easy and tasty!

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

Kick it up a notch with this version of salmon salad. The crispy potatoes make the dish worthy of serving to guests. Be prepared for rave reviews. It can also be stuffed into a pita for a quick and healthy lunch.

Found this recipe on heatherchristo's blog. It looks beautiful and sounds delicious, I have all the ingredients on hand, and will have to give it a try very soon.

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Very tasty. An excellent way to make and serve grilled cheese sandwiches.

Tuna (chicken of the sea) Caesar wraps. A crunchy healthy version of a Caesar salad wrapped up in a flour tortilla.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

Multiple layers of Italian flavour. Salami, roasted peppers, eggplant and cheese sandwiched in between crusty Italian bread.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!