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Old 04-30-2006, 10:54 AM   #91
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Unique, probably: Great, I think so!

My favorite sandwich is..........

Butter
Peanut Butter
Very Crisp Lettuce

Best served with chololate milk!!!


( I never said I was sane! )
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Old 04-30-2006, 11:00 AM   #92
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Quote:
Originally Posted by Constance
Here's a sandwich we indulge ourselves with once in a while: Fried Spam slices topped with Velveeta while still warm so that the cheese melts, on white bread with mustard. Wheat bread tastes good with it too, but why change a perfectly un-natural food item?
Oh yeah!!!!!
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Old 04-30-2006, 08:09 PM   #93
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Peanut-butter and apricot preserves -much better than berry or grape jelly IMO. Also tukey with cream cheese and cranberry sauce or jelly is good. Or cream cheese with apples and turkey/bacon. Oh, and turkey pesto (but that can get pricy if its flavorful).
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Old 05-01-2006, 12:01 PM   #94
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Yep!Peanut butter and apricot preserves my favorite!
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Old 05-01-2006, 12:13 PM   #95
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Anyone else like Bologna with sliced pickles and miracle whip on white bread?
Used to eat this as a kid and still love it. (I use Boar's Head German balogna now) My family thinks I'm nuts!
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Old 05-01-2006, 05:53 PM   #96
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Egg salad is always gonna stay my favorite sandwich. I think it has to do with the fact that I associate it with picnics
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Old 05-01-2006, 06:13 PM   #97
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I have to admit that since moving here to Virginia from New York, I really miss a GOOD cold Italian sub. I'm sure you New Yorkers know what I mean - cappicole ham, salami, provolone, hot cherry peppers, yadayadayada, topped off with good olive oil & vinegar.

Great - now I'm hungry - lol!!!
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Old 05-01-2006, 07:53 PM   #98
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I salivated when I read this one. Makes a bunch 'o sammiches.

Rosemary Chicken, Avocado and Pancetta Panini
Serving Size 24

24 boneless, skinless chicken breast halves (about 5 oz. each)

Olive oil, as needed
3 Tbsps. rosemary, finely chopped
12 cloves garlic, finely chopped (11/2 oz.)
6 California avocados (3 lbs.)
1/3 cup lemon juice
Salt and pepper, as needed
48 pieces focaccia (about 4" x 5" each)
3/4 cup lemon aioli
6 tomatoes, thinly sliced (about 3 lbs.)
24 slices pancetta (rounds), fried crisp
Arugula leaves, as needed

Pound chicken breast halves to even thickness, about 3/8".


Lightly coat each piece with olive oil; rub each with some of the rosemary and garlic. Marinate for 3 hours, refrigerated.


Roughly mash avocado; stir in lemon juice; reserve. Season chicken with salt and pepper to taste. Grill chicken until just firm to the touch, about 2 minutes per side; reserve.

Spread 1 piece focaccia with 1/4 cup avocado mixture; spread 1 piece with 1/2 Tbsp. lemon aioli; reserve. Layer avocado with sliced tomato, 1 piece chicken, 1 slice pancetta and arugula leaves. Top with remaining piece of focaccia, aioli side down.

Lightly film a hot frying pan with olive oil. Pan-grill sandwich, lightly pressing it down with a spatula, until focaccia is browned. Turn; repeat procedure. Cut in half on diagonal.

*Stir 1 Tbsp. finely chopped lemon zest into 1 1/2 cups aioli; let stand 1 hour to marry flavors.
**Two thick slices of bacon, fried, may be substituted per sandwich.
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Old 05-01-2006, 08:10 PM   #99
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Is 4 minutes really long enough to cook a chicken breast?
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Old 05-01-2006, 08:18 PM   #100
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Pounded to about 3/8" thickness and about 2 minutes per side.
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