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Sandwiches, which are usually quick and easy to assemble, lend themselves well to a chef's creativity. Making a sandwich does require the ability
to select and use ingredients wisely. Fancy sandwiches have become sensational menu additions in even the most formal restaurants.
Even those
who claim to be unable to cook often make delicious hot and cold sandwiches without considering it cooking.
Add the perfect side dish to your sandwich with VICTORIA. Just take a look through our Products and you'll find so many distinctive and nutritious
items that can be great side dish to any sandwich.
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| Directions: Remove skin and bones from barbecued chicken and shred the meat. Combine the mayonnaise and lime juice with chopped
garlic in a small bowl. Spread mixture over the lavosh bread. Add shredded chicken. Top chicken with thinly sliced roasted red peppers and
diced onion. Roll up and serve either sliced or wrapped in paper.
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Honey Dijon Fish Sandwich
Serves 4
30 minutes preparation time
Ingredients:
1/2 cup milk
1/2 cup bread crumbs
4 white fish fillets
3 tablespoons VICTORIA extra virgin olive oil
2 tablespoons butter
8 slices pumpernickel bread
4 slices swiss cheese
3/4 cup sauerkraut
1/2 cup honey dijon salad dressing
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| Directions: Place milk in shallow bowl; place bread crumbs on shallow plate. Dip fish fillets in milk; coat with bread crumbs.
Heat oil in large non-stick skillet over medium-high heat until hot. add fish; cook 6 to 10 minutes until fish flakes easily with fork,
turning once. Remove fish from skillet; place on plate. Drain and discard oil from skillet. Spread butter on one side of each slice
of bread; place 4 slices, buttered side down, on work surface. Top each with cheese slice and fish fillet. Top each with sauerkraut
and salad dressing. Cover with remaining slices of bread, buttered side up. Heat same large nonstick skillet over medium-low heat
until hot. Add sandwiches; cook 6 to 8 minutes or until bread is browned and cheese is melted, turning once.
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Mexican Tortilla
Makes 12
40 minutes preparation time
Ingredients:
1 lb. fresh ground chicken or turkey
1 jar VICTORIA salsa
2 cups shredded cheddar cheese
1/2 cup raisins
1/2 cup VICTORIA stuffed manzanilla olives
12 flour tortillas
3/4 cup sour cream
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| Directions: Heat oven to 375º F. Brown ground chicken in large nonstick skillet over medium-high heat for 6 to 8 minutes or
until no longer pink, stirring frequently. Drain. Add salsa, 1 1/4 cups of the cheese, raisins and olives; mix well. Cook 1 to 2
minutes or until thoroughly heated, stirring constantly. Spoon 1/3 cup chicken mixture down center of each tortilla. Fold each
tortilla over; secure edge with toothpick. Place on ungreased large cookie sheet. Bake at 375º F for 6 to 8 minutes or until edges
of tortilla are golden brown. Cool 1 minute; remove from cookie sheet. To serve, remove toothpick from each tortilla. Top each
with 1 tablespoon cheese and 1 tablespoon sour cream.
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| Directions: Heat oven to 375º F. Spray 13 X 9 inch glass baking dish with nonstick cooking spray.
In large skillet, cook ground beef and garlic over medium-high heat until thoroughly cooked, stirring frequently.
Drain. Add spinach; cook 3 to 5 minutes or until spinach is thawed, stirring frequently. Reduce heat to medium;
stir in cream cheese, cumino, peppers and 1 1/2 cups of the cheese until combined. Spoon about 1/3 cup of beef
mixture down center of each tortilla. Roll up; place seam side down in sprayed baking dish. In medium bowl,
combine tomato sauce and salsa; mix well. Spoon over tortillas; sprinkle with remaining 1/2 cup of cheese.
Bake at 350º F for 20 to 25 minutes or until thoroughly heated.
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COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED
( REC-081105-SAND)
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