OLIVE AND JARLSBERG SALAD SANDWICH
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
OPEN-FACED JARLSBERG SANDWICHES WITH GREENS
From Good Housekeeping. Iron-rich and garlic-kissed, the sautéed spinach in this melted-cheese sandwich recipe adds a rich flavor.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
- Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
- Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.
OLIVE SANDWICH SPREAD
"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all the ingredients. Spread on crackers or bread.
Nutrition Facts :
EGG OLIVE SALAD SANDWICHES
My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year. They are simply amazing. I went back to the bazaar this past fall for the first time in years... They were still making the same sandwiches, but I didn't get one -- they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good. :)
Provided by gypsysoul
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
- Mix all ingredients gently by hand.
- Tightly cover and cool the mixture for a few hours, maybe even overnight.
- Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
- **start with a 1/2 cup of mayonnaise and add as needed **.
Nutrition Facts : Calories 470.1, Fat 43.6, SaturatedFat 6.6, Cholesterol 272.6, Sodium 2052.4, Carbohydrate 14, Fiber 5, Sugar 3.7, Protein 10.6
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