Hot sandwiches are great for lunch or a quick supper. If you have the fixings on hand for a sandwich, a salad, and soup or a vegetable, in less than 20 minutes the meal can be on the table. Menus like this adapt to all sorts of schedules, situations, and numbers of people.
Originally, these sandwich recipes were developed for use in a small restaurant. For years they were the most popular item on the lunch menu. The methods are simple, and yet the results are just unusual enough to make it more than a plain old sandwich. The Odette Special 2 slices firm, homemade-style bread 3 tablespoons sour cream 3 ounces ham, thinly sliced 4 thin slices provolone cheese
Spread bread with 2 tablespoons sour cream.
On one slice place a layer of ham, a slice of cheese, a tablespoon of sour cream, another layer of ham, then the second slice of bread.
Put two slices of cheese on top, being sure bread is completely covered by cheese. Broil until cheese is bubbly and speckled. Serves 1. The Sheepherder 1 8-inch flour tortilla Dijon mustard 4 ounces thinly sliced pastrami 1/4 cup chopped green chili 3 slices provolone cheese
Spread tortilla with mustard. Pile pastrami across center of tortilla. Spoon chili across pastrami. Fold both edges of tortilla over pastrami, and lay slices of cheese on top. Secure with toothpick. Broil until cheese is bubbled and speckled. Serves 1. Roast Beef Sandwich a la Santa Fe 2 slices pumpernickel bread, toasted Butter Dijon mustard 4 ounces roast beef, thinly sliced 3 tablespoons chopped green chili 3 tablespoons crumbled blue cheese 2 slices provolone cheese 4 slices avocado
Butter toast and spread 1 slice lightly with mustard. Place half of roast beef and chili on mustard; top with cheese. Broil open-face until cheese melts.
Put avocado slices on top, sandwich together, and cut in half before serving. Serves 1. Cheese Flauta 1 8-inch flour tortilla 6 slices provolone cheese 2 tablespoons sour cream 2 thick slices of tomato, cut in half 1/4 cup chopped green chili
A sprinkle of cumin, oregano, and paprika
Cover tortilla with 4 slices of cheese. Spread sour cream in a strip across center. Place tomato slices on sour cream. Spread chili across tomatoes.
Fold sides of tortilla over center to form a roll - a flauta, or flute. Place two slices of cheese across top and secure tortilla with a toothpick. Sprinkle lightly with cumin, oregano, and paprika.
Broil until cheese melts and is speckled. Serves 1.