Pams Lox O The Irish Sammich Recipes

IRISH FLAG SAMMICH

Steps:

• 1. gather all your ingredients. combine mayonnaise, tomato bacon dressing and capers in a bowl
• 2. add a couple drops of red and yellow food coloring to 2 tbsp of evoo. brush the tops of buns and broil in oven for a couple of minutes
• 3. meanhile, add chicken and bay leaf to a pot...single layer snug. cover chicken with wine and broth. bring to a boil and reduce to a simmer. simmer for 8-10 minutes. turn off heat and let chicken remain in the hot bath for 15 minutes or so
• 4. deep fry broccoli and cauliflower at 350 degrees for 5-7 minutes or until the veggies are turning goldes brown. remove and drain oil
• 5. add remaining evoo and greek seasoning to a bowl. toss broccoli and cauliflower in oil
• 6. melt cheese on chicken breast under broiler..spread dressing on all bun halves...followed by chicken cauliflower & broccoli and top of bun...enjoy!

FANCY SAMMICH

Steps:

• In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
• Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
• Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
• Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.