Build Your Own Sandwiches Recipes

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BUILD-YOUR-OWN CRAB SALAD SANDWICHES



Build-Your-Own Crab Salad Sandwiches image

Mix lump crabmeat with a silky homemade mayonnaise for the perfect summer salad, and then set it out with makings for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Yield Makes 3 cups salad

Number Of Ingredients 10

3 cups jumbo lump crabmeat (about 1 pound)
1/4 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
1 teaspoon finely chopped fresh chervil, plus sprigs for garnish
Fresh lemon juice
Coarse salt and freshly ground pepper
Sliced tomatoes
Mixed lettuces
Extra-virgin olive oil, for drizzling
Basil sprigs
Lightly toasted country bread

Steps:

  • Stir together crab, mayonnaise, and chopped chervil. Season with lemon juice, salt, and pepper. Top with chervil sprigs.
  • Arrange tomatoes and lettuces on a platter. Season with salt and pepper, and drizzle with oil. Sprinkle with basil. Serve with crab salad and bread for assembling sandwiches.

DELI SANDWICH PLATTER



Deli Sandwich Platter image

Our Test Kitchen staff created two lip-smacking spreads to jazz up a variety of deli meats. Simply pick up some rolls and you've got a build-your-own-sandwich bar that's sure to please.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 10m

Yield about 1/3 cup of each spread.

Number Of Ingredients 8

1/3 cup mayonnaise
1/2 to 1 teaspoon prepared horseradish
1/2 teaspoon minced chives
1/4 to 1/2 teaspoon garlic powder
1/3 cup honey mustard
1/2 teaspoon dried tarragon
1/8 teaspoon ground ginger
Assorted deli meats and sandwich rolls

Steps:

  • In a small bowl, combine the mayonnaise, horseradish, chives and garlic powder. In another small bowl, combine the mustard, tarragon and ginger. Arrange deli meats on a platter; serve with rolls and the mayonnaise and mustard spreads.

Nutrition Facts :

MAKE-YOUR-OWN SANDWICH BUFFET



Make-Your-Own Sandwich Buffet image

Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings and condiments.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13

1 1/2 pounds (18 to 20 slices) bacon, cooked
2 3/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey, Black Forest ham, salami, and prosciutto
8 ounces assorted cheeses, such as Brie, provolone, Swiss, and fresh mozzarella
Assorted lettuces, such as Bibb, Boston, romaine, and arugula
3 large tomatoes, thinly sliced
1 jar (14 ounces) roasted red peppers
1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil
1 jar (6 ounces) marinated artichoke hearts
1 jar (8 ounces) mayonnaise
1 jar (8 ounces) Dijon mustard
1 jar (about 7 ounces) tapenade
2 ripe avocados, peeled, pitted, and thinly sliced
Assorted breads, such as sandwich bread, rolls, baguettes, and focaccia

Steps:

  • Place the ingredients on serving dishes; cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

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