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Old 11-02-2004, 07:02 PM   #51
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Buckytom; I think this one belongs in the "Breatkillers" thread from a couple months back.

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Old 11-04-2004, 01:09 PM   #52
 
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Hawaiian Spam Muffins:

4 english muffins, split and toasted
butter or margarine
prepared mustard
1 can SPAM thinly sliced (7 oz)
1 can pineapple slices, drained (15 1/4 oz)
1 sm green pepper, cut into 8 rings
1/4 cup firmly packed brown sugar
2 tsp water

Heat oven to 375°. Spread muffins with butter and
mustard. Overlap SPAM slices on each muffin half.
Place a pineapple slice and a green pepper ring on
each muffin. Combine brown sugar and water; spoon over
sandwiches. Place muffins on baking sheet. Bake 10
minutes. Serve hot.
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Old 11-07-2004, 08:23 PM   #53
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I don't know if a variation of this is somewhere on here, but:

Saute chopped cremini mushrooms with garlic, olive oil, salt, pepper, red pepper flakes, and a dash of balsamic vinegar. cook until a juicy gravy forms.

Spread a layer of hummus (store bought, red-pepper flavor works really well) over two slices of multigrain bread. Layer the first bread slice with Monterey jack cheese, top with mushrooms, more cheese on top, second slice of hummussed bread covering, squish.

Broil until bread is toasty outside and cheese is melted, about 3-5 minutes. Very, very messy.
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Old 11-07-2004, 11:26 PM   #54
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Quote:
Originally Posted by puddinhead
I don't know if a variation of this is somewhere on here, but:

Saute chopped cremini mushrooms with garlic, olive oil, salt, pepper, red pepper flakes, and a dash of balsamic vinegar. cook until a juicy gravy forms.

Spread a layer of hummus (store bought, red-pepper flavor works really well) over two slices of multigrain bread. Layer the first bread slice with Monterey jack cheese, top with mushrooms, more cheese on top, second slice of hummussed bread covering, squish.

Broil until bread is toasty outside and cheese is melted, about 3-5 minutes. Very, very messy.
May be verry verry messy, but sounds very very taasty. You wouldn't be the famous Pudin' head Wilson of short story fame from my childhood? No? Too bad. He was cool in the end of the story. You must be cool too.

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Old 11-08-2004, 10:11 PM   #55
 
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Any of you got a really good, step-by-step walk through of the perfect "tuna salad" sandwich?

Presently experimenting with different kinds of canned tuna, water packing, oil packing, etc...

Preferring "Miracle Whip" over "Mayonnaise"...

red onion bits vs raw leek or green onion bits...

really finely diced green pepper

dashes of tobasco sauce

dribbles of lemon juice...

Very fresh baked "Euro Bread", toasted or not....

I'm stuck here, can you all give me some suggestions?

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Old 11-09-2004, 08:18 AM   #56
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Lifter, here's my two cents:

I prefer water packed tuna because you are going to add oil (i.e., mayo, et al.) later. Recently made a batch using oil-packed tuna and it got too soggy.

Use a combo of sour cream and real mayo for the glue.

For crunch I like finely chopped celery and a little yellow onion myself, but red onion sounds even better. Aren't you the water chestnut fan? Those may make an interesting crunch alternative as well.

Another version I like involves adding about a tablespoon of dill pickle relish per can of tuna to the mix.

Best on a substantial, whole-grain type of bread. Also good as a "dip" for Ritz crackers.
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Old 11-09-2004, 02:53 PM   #57
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Since I eat garlic in just about everything that isn't sugary, I like a half a clove (No powder, ew!) per can of tuna, and about 2 tablespoons of chopped red onion. for some reason, raw garlic and onion, a fairly potent combo, become overpowering in canned tuna, so it doesn't need much. Parsely, celery, and of course, mayo and salt&pepper.

Toasted white and lettuce, and that's all.
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Old 11-09-2004, 03:11 PM   #58
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Amen to bug on the water-packed tuna!

My recipe is practically identical to puddinhead's, except I do love to sprinkle in some walnuts chopped fairly fine. In the summer, a family favorite is to add some red grape halves and serve in puff pastry shells. Our favorite sandwich is an open faced tuna over whole-wheat bread with some biting swiss cheese melted under the broiler. Sprinkle of fresh ground pepper on top and a whisper of ground habanero.
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Old 11-09-2004, 04:06 PM   #59
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[quote="Yakuta"]Green Chutney Sandwich:

Other ingredients:

Slices of white bread
Thinly sliced cucumber rounds
Thinly sliced tomato rounds
Thinly sliced boiled potato rounds
Some unsalted butter quote]

I've been looking around this board for about two days now, and all the food sounds so good, I've hardly left the crazy sandwiches.

In my house, we make these just this way, but with onions and sometimes beets. The chutney's jarred though, as the food processor is a new addition. The butter we use is warmed to the consistency of mayo, so as not to tear the bread.
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Old 11-09-2004, 10:23 PM   #60
 
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Thanks Mudbug! Some great ideas!

As this seems to be your area of expertise, lets agree to waterpacked tuna, white, or albacore. or what? Do you use pre-flaked or solid and break it up yourself?

I agree with PuddingHead and Audeo on the pepper thing...and am going to try out the garlic add in, on a pastry shell...or maybe a croissant?

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