Types of Sandwich

Turkey Avocado Clubs

Ingredients:

1/3 cup thinly sliced red onion

2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced

Procedure:
1. Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15
minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
2. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt
and pepper.

3. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt
mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of
turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on
the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut
each sandwich in half to serve.

Roast Beef Sandwiches

Ingredients:
1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula, or a combination of both

Procedure:
1. In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20
minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess
liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24
hours.
2. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2
teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the
horseradish sauce for at least 30 minutes.

3. Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop
out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side
up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with
the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with
salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into
"ruffles" and season with salt and pepper. Top the meat with some of the onions and
watercress and cover with the tops of the roll. Serve immediately.
 Open-Face Sandwiches with Vietnamese
Chicken Salad

Ingredients:
1/2 small red onion, thinly sliced
2 medium carrots, shaved into ribbons with a vegetable peeler
4 radishes, thinly sliced
2 crusty hoagie-style rolls
1/2 cup mayonnaise
1/4 cup fresh lime juice (from about 4 limes)
2 teaspoons honey
2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar
Kosher salt
3 cups shredded rotisserie chicken (from 1 small chicken)
1/3 cup chopped fresh cilantro, plus cilantro leaves for topping
1 tablespoon Asian chile sauce (such as Sriracha)

Procedure:
1. Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water
for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to
the oven to toast. 
2. Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon
salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and
toss. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl. 

3. Spread each piece of bread with some chile mayonnaise, then top with the chicken salad
and cilantro leaves.
 Tampa Cuban Sandwich
Ingredients:
5 pounds boneless pork shoulder
1/2 cup fresh lime juice
1/2 cup fresh orange juice
8 large cloves garlic
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
4 bay leaves

For the Sandwich:

1 9-inch piece Cuban bread
4 thin slices glazed ham (about 4 ounces)
3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce)
2 thin slices Swiss cheese (about 1 ounce)
2 pickle slices
1 tablespoon yellow mustard
Unsalted butter, softened, for cooking

Procedure:
1. Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a
roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice
mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper
and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice
over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.
2. Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer
inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely
before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)
3. Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the
salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half.
Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan
and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or
cook in a sandwich press). Cut in half on the diagonal.

4. In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets,
or try this recipe from Tampa's legendary Columbia Restaurant.
 Autumn Wrapsody

Ingredients:
1 medium acorn or delicata squash (unpeeled), cubed
6 ounces applewood-smoked bacon (in one piece), cubed
6 leaves sage, chopped
Kosher salt and freshly ground pepper
4 whole chives, plus 2 tablespoons chopped
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
3/4 pound maple-glazed roasted turkey breast, sliced 1/2 inch thick, cubed
1 Bosc pear, diced
2 cups kale salad mix or torn kale leaves
4 10-inch whole-wheat tortillas
4 ounces gorgonzola or other blue cheese, crumbled
1/4 cup chopped walnuts or hazelnuts (optional)

Procedure:
1. Preheat the oven to 400 degrees F. Toss the squash, bacon, sage and 1/4 teaspoon each
salt and pepper on a rimmed baking sheet. Roast, turning once, until the squash is tender
and the bacon is crisp, 20 minutes.
2. Meanwhile, fill a small bowl with ice water. Bring a small saucepan of water to a boil.
Hold the whole chives together with tongs and dip in the boiling water 30 seconds.
Remove and dip in the ice water to cool, then remove and drain on paper towels.
3. Whisk the chopped chives, vinegar, olive oil, and salt and pepper to taste in a large bowl.
Add the squash-bacon mixture, the turkey, pear and kale; toss. Season with salt and
pepper.

4. Warm the tortillas in a dry skillet over medium heat, 30 seconds per side. Spoon one-
quarter of the turkey-squash mixture down the center of each wrap. Top evenly with the
gorgonzola and nuts. Roll each into a cone shape and tie closed with a whole chive.