| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Snacks, Sandwiches |
8 |
Servings |
INGREDIENTS
|
|
Dijon mustard |
| 1 |
|
Loaf |
|
|
Whole-grain bread |
|
|
Dressing from Celery Root |
|
|
Salad — (see recipe) |
| 1 |
c |
Mayonnaise |
| 1 1/2 |
tb |
Minced fresh basil |
| 1 |
|
Loaf |
|
|
Sourdough bread |
| 1/2 |
lb |
Smoked turkey — sliced |
|
|
Paper-thin |
| 1/2 |
lb |
Imported Emmenthaler or |
|
|
Jarlsberg — sliced |
|
|
Paper-thin |
| 1 |
bn |
Fresh spinach — stems |
|
|
Removed |
| 1 |
|
Head romaine lettuce — |
|
|
Washed and dried |
| 1/2 |
lb |
Ham — sliced paper-thin |
|
|
Best-quality sliced |
|
|
Best-quality sliced |
INSTRUCTIONS
To make one sandwich, spread mustard on one side of a slice of whole-grain
bread. Spread salad dressing on one side of a second slice of whole-grain
bread. Combine mayonnaise and basil; spread on both sides of a slice of
sourdough bread. Put a slice of turkey, a slice of cheese, and two spinach
leaves on one whole-grain slice. Top with sourdough bread. Stack a leaf of
romaine and a slice of ham on top of that. Cover with remaining slice of
whole-grain bread. Secure with two bamboo skewers and slice.
Makes 8 double-decker sandwiches.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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